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This Singapore-Style Ginger & Garlic Tofu is a simple yet flavour-packed vegetarian stir-fry featuring firm tofu slowly cooked in a rich aromatic paste of ginger, garlic and spring onions. Inspired by the famous Singaporean ginger sauce served with Hainanese chicken, the tofu absorbs every bit of the fragrant oil, creating a comforting dish that's perfect with steamed rice.
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.
Sweet Potato & Prawn Coconut Curry
Amazing Thai Red Curry is a vibrant Southeast Asian classic built around a freshly pounded curry paste, gently simmered in coconut milk until rich, fragrant and deeply flavoured. This Amazing Thai Red Curry recipe combines sweet potato, pea aubergines and prawns for a perfect balance of sweetness, spice and savoury depth.
The key to an authentic Thai red curry lies in making the paste from scratch. Using a pestle and mortar releases the natural oils from lemongrass, galangal, turmeric and chilli, creating a far more aromatic base than shop bought paste. Gradually adding coconut milk and allowing the oils to split intensifies the flavour and gives the curry its signature richness.
This Katsu Sando is a Japanese convenience store classic featuring a thick, juicy pork cutlet coated in crispy panko breadcrumbs and layered between soft milk bread with shredded lettuce, creamy Kewpie mayonnaise and tangy tonkatsu sauce.
‘Flies Head’ Stir Fry is a quick and simple Taiwanese pork mince stir fry packed with Chinese chives and fermented black beans. Despite the unusual name, there are no flies involved. The name refers to the appearance of fermented black soy beans, which resemble tiny black dots scattered through the dish.
This ‘Flies Head’ Stir Fry recipe balances savoury fermented black beans, sweet hoisin, gentle heat from chillies and the bold garlic flavour of Chinese chives. Cooked properly over high heat, the pork becomes separate and lightly crisp while the chives stay vibrant and slightly crunchy.
Japchae is a classic Korean dish often served at celebrations or alongside Korean barbecue. Traditionally made with sweet potato noodles, it can be enjoyed hot, warm or even at room temperature, making it incredibly versatile.
Steamed Chayote Dumplings with Dried Shrimp & Mushroo.
A beloved Mauritian Chinese snack, Boulettes Sousou (also known as Yen Sousou) reflects the island's rich blend of Chinese, African, Indian and French influences. Grated chayote is combined with dried shrimp, mushrooms and tapioca starch before being steamed into springy, translucent dumplings. Traditionally served with chilli sauce, these light yet deeply savoury bites are perfect as a starter or dim sum-style snack.
Ginger and Garlic Tofu is a bold, crispy stir fry dish packed with aromatic flavour and satisfying crunch. Cubes of tofu are first coated in seasoned cornflour and deep fried until golden and crisp, then quickly tossed in a fragrant sauce with ginger, garlic and spring onions. This Ginger and Garlic Tofu delivers layers of flavour from savoury soy sauce, Shaoxing wine and chilli oil, balanced with the deep umami of mushroom stir fry sauce. The result is a spicy, garlicky and irresistibly crunchy tofu dish that works perfectly as a main or a share plate.
Mee Siam is a classic Malaysian and Singaporean rice noodle dish built around a bold rempah (spice paste) of dried chillies, shallots, garlic, shrimp paste and tamarind. This dry breakfast-style version is light yet deeply savoury, with fragrant dried shrimp, fluffy omelette and a squeeze of fresh lime.
Chinese Style Butterflied Barbecue Prawns
BBQ Chilli & Garlic Tiger Prawns are the ultimate summer barbecue seafood dish, cooked directly over hot coals for maximum smokiness and finished with melting butter, garlic and fresh chilli. This BBQ Chilli & Garlic Tiger Prawn recipe keeps things simple but bold, letting the natural sweetness of tiger prawns shine while layering savoury barbecue marinade and rich butter over the top.
Butterflied and scored so they open beautifully on the grill, these prawns cook in just minutes. The dripping butter hitting the coals creates bursts of flame and smoky caramelisation, giving you that perfect charred finish without overcooking the delicate meat.
