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Tasty Prawn Potsticker Wontons are crispy pan fried dumplings with a juicy prawn and vegetable filling, finished in a flash fried chilli hoisin glaze. This Tasty Prawn Potsticker Wontons recipe combines the crisp base of a potsticker with the soft centre of a steamed wonton, then tosses everything through crunchy beansprouts and Chinese chives for bold texture and flavour.
Soto Ayam is a comforting Indonesian chicken soup featuring a fragrant spice paste, homemade chicken broth and tender shredded chicken served with egg noodles, rice vermicelli, fresh vegetables and crispy fried mung bean noodles. Rich with turmeric, lemongrass, galangal and warming spices, it's a deeply aromatic soup that's perfect for chilly evenings.
Bao Bun Steaming Techniques
Steaming is the gold standard method for cooking bao buns and dim sum. A traditional bamboo steamer naturally absorbs excess condensation, preventing water from dripping back onto your food. However, if you do not own a bamboo steamer, there are several effective alternatives that will still give you light, fluffy bao without sogginess.
The key principle is controlling condensation. Any flat metal or glass lid will collect steam, which then drips back down onto the bao. Managing that moisture is the difference between perfect bao and soggy buns.
This Hong Kong Street-Style Curried Squid is a nostalgic Cantonese street food classic featuring tender slow-braised squid simmered in a fragrant curry sauce made with curry powder, evaporated milk and aromatic spices. Rich, savoury and mildly spiced, it's perfect served with steamed rice or crusty bread.
Simple, quick and filled to the brim with classic Asian flavour - it’s an easy go-to recipe you’ll be making again and again.
Braised Chilli Tofu is a simple Korean-inspired home-cooked dish that’s all about gentle heat, mellow spice and deep savoury flavour. Firm tofu is pan-fried until golden to seal in moisture, then slowly braised in a sweet, spicy soy-based sauce infused with gochugaru and garlic. The result is tofu that’s soft inside, lightly crisp outside and completely soaked in a rich chilli broth – perfect with steamed rice to mop up every last drop.
Hong Kong Beef Brisket Noodle Soup is a late night classic found in cha chaan teng cafés across the city. This Hong Kong Beef Brisket Noodle Soup recipe focuses on a clear, aromatic broth infused with ginger, spring onion and whole spices, slowly simmered with tender beef brisket and gelatinous tendon until soft and deeply savoury.
Traditionally eaten after a night out, this comforting noodle soup is all about patience. The tendon must be blanched first to remove impurities, the brisket browned to build flavour, and the broth skimmed regularly to keep it clean and clear. Slow simmering for four to five hours gives you that authentic Hong Kong street flavour.
Korean Mandu are plump, juicy dumplings packed with flavourful fillings. This version combines kimchi, tofu and noodles for a rich, textured filling with a balance of spice, umami and freshness.
Delicious Korean Kimbap roll. Filled with an assortment of tasty ingredients, Emma also shows us the trick to make perfectly cooked sushi rice every time.
