This Sesame Chicken is a crispy Chinese takeaway classic made with lightly spiced chicken thigh pieces coated in a crunchy cornflour batter and tossed in a glossy sweet and savoury sesame sauce. Finished with toasted sesame seeds, it's perfect served with steamed rice.
Thai Style Pineapple Fried Rice is a vibrant, flavour-packed dish combining sweet juicy pineapple with savoury fried rice, prawns and aromatic spices. Cooked with curry powder and turmeric for warmth and colour, then finished with fish sauce, soy and crunchy cashews, this dish balances sweet, salty and savoury flavours beautifully. Often served in a hollowed pineapple, it’s as visually impressive as it is delicious.
Szechuan Eggplant
Sichuan Style Aubergine, also known as Szechuan Eggplant, is a bold, sweet and savoury vegetarian dish built around caramelised chilli bean sauce, hoisin and soy. This Sichuan Style Aubergine recipe focuses on technique, showing you how to cook aubergine so it becomes soft and meaty without turning greasy.
Unlike many takeaway versions that rely on deep frying, this method lightly coats the aubergine in oil before searing it in a hot pan, much like cooking a steak. The result is beautifully charred edges, a tender interior and a sticky, glossy sauce that clings to every piece.
Delicious Vegan Thai Green Curry is a vibrant, aromatic plant based version of the Thai classic, packed with fresh green chilli heat, citrusy galangal, lemongrass and kaffir lime leaf. This Delicious Vegan Thai Green Curry recipe swaps shrimp paste and fish sauce for light soy sauce while keeping the authentic balance of sweet, savoury and spice that defines Thai cuisine.
The foundation of this curry is a freshly pounded green curry paste, slowly fried in oil to release its aromatics before coconut milk is added gradually to create depth and natural richness. Finished with tofu, aubergine and hearty vegetables, this vegan curry delivers bold flavour without missing the meat.
Inspired by a School of Wok Mystery Bag Cook-Off, this dish combines seared mackerel glazed with a sweet soy dressing, homemade pancakes and a refreshing wakame seaweed salad. Fresh pear, cucumber, ginger and sesame bring balance to the rich fish, creating a dish reminiscent of duck pancakes with a Japanese-inspired twist.
Advanced Bao Folding Technique is a step by step guide to mastering professional level pleating for steamed bao buns. This Advanced Bao Folding Technique tutorial focuses on hand positioning, structured pleat progression and controlled twisting to achieve 5, 7, 9, 11 or even 13 neat pleats around your bao.
Beautiful pleats are not about speed. They are about structure, repetition and understanding how the dough sits in your hand. This technique works for bao buns, soup dumplings and larger steamed buns, helping you create a smooth rounded base with evenly spaced pleats that gather neatly at the top.
Super Simple Teriyaki Chicken is a classic Japanese inspired dish built around tender chicken thigh, sweet mirin and honey, and a glossy soy glaze reduced directly in the pan. This Super Simple Teriyaki Chicken recipe focuses on marinating for depth, searing on high heat and adding the sauce at the right moment to achieve deep caramelisation without burning.
Teriyaki refers to the shine created when soy and sugar based sauces reduce over heat. The key is allowing the chicken to colour first before adding the marinade back into the pan to form that sticky lacquer.
This Thai Rice Salad (Khao Yum) is a vibrant and refreshing Southern Thai dish featuring naturally blue jasmine rice, crisp vegetables, grapefruit, toasted coconut and prawn floss, all brought together with a rich sweet, salty and tangy fermented fish dressing. It's colourful, aromatic and packed with contrasting textures.
These Hong Kong-style Crispy Fried Noodles combine golden pan-fried egg noodles with flash-fried cabbage and bean sprouts in a light soy and sesame sauce. Crisp, crunchy and packed with texture, they're a classic dim sum side dish that's surprisingly simple to make at home.
This Beef Japchae is a quick Korean stir-fry featuring tender strips of steak, chewy glass noodles and crisp vegetables tossed in a rich savoury soy and sesame sauce. Finished by reducing the sauce until it's fully absorbed into the noodles, it's a simple yet flavour-packed dish that's perfect for any day of the week.
