£45.00
£60.00
£18.00
£20.00
£20.00
£15.00
£25.00
£12.00
£12.00
£16.00
This Cantonese Chicken & Cashew Stir-Fry is a classic restaurant-style dish featuring juicy skin-on chicken, crisp vegetables and toasted cashew nuts, all coated in a light savoury oyster sauce. Cooked over a very high heat with minimal movement, the chicken develops an irresistible smoky flavour (wok hei) while the vegetables stay vibrant and crisp.
Ginataang Manok is a comforting Filipino coconut chicken stew made with bone-in chicken, ginger, garlic and onions simmered in rich coconut milk. Finished with tender green papaya and a touch of smoked paprika, it's a simple, homely dish that's perfect served with steamed rice.
Light & Tasty Vietnamese Tofu Bun Cha is a fresh, vibrant twist on the classic Hanoi street food dish, Bun Cha. Traditionally made with grilled fatty pork served over rice noodles with herbs and dipping sauce, this Light & Tasty Vietnamese Tofu Bun Cha swaps the pork for caramelised tofu while keeping the signature sweet, salty and sour Vietnamese balance.
Spring Onion & Ginger Chicken Stir Fry is a classic Cantonese takeaway dish built around one of the most fundamental flavour bases in Chinese cooking: ginger, spring onion and garlic. Tender chicken thigh pieces are marinated and seared over high heat before being tossed with lightly charred vegetables and a savoury sauce of oyster sauce, rice wine and stock. The result is a fragrant, glossy stir fry where the sweetness of ginger and the aroma of spring onion shine through.
These Twice-Cooked Hoisin & Chilli Green Beans are a Shanghai-inspired vegetable dish that delivers incredible flavour with minimal ingredients. Instead of the traditional deep-frying method, the green beans are first blanched, then stir-fried over a high heat until blistered before being coated in a sticky hoisin, chilli and rice wine sauce. The result is tender beans with smoky, charred skins and a beautifully balanced sweet, savoury and spicy glaze.
Singapore Cream Cracker Pork is a beloved hawker-style dish commonly found in Scissors Cut Curry Rice stalls. Tenderised pork steaks are marinated with garlic and Chinese five-spice before being coated in crushed cream crackers and deep-fried until exceptionally crisp. The homemade cracker crumb creates an incredibly crunchy coating that's perfect served over rice with curry sauce or simply with chilli sauce and Japanese mayonnaise.
This Sarawak Kolo Mee is a classic Malaysian street food dish featuring springy egg noodles tossed in fragrant shallot and garlic oil, then topped with savoury minced pork, char siu, Chinese greens and pickled chillies. Simple, comforting and packed with flavour in every bite.
Ayam Goreng is a Malaysian and Indonesian-style fried chicken marinated in a fragrant spice paste, then lightly coated with cornflour and deep-fried until crisp and golden. Packed with aromatic herbs and spices, it's wonderfully juicy inside with a beautifully crunchy exterior.
This Miso Salmon Donburi is a wholesome Japanese rice bowl featuring crispy-skinned salmon glazed with a sweet and savoury miso sauce, served over nutty brown jasmine rice with garlic stir-fried spinach. Finished with pickled ginger, radish and sesame seeds, it's a simple yet satisfying meal that's perfect for weeknight dinners.
This Thai Red Curry Noodle Soup is a quick, pantry-friendly meal built around Thai red curry paste, coconut milk and aromatic pantry staples. Finished with mushrooms, aubergine, green beans and rice vermicelli, it's an easy introduction to Thai cooking that delivers the classic balance of spicy, sweet, sour, savoury and salty flavours.
