Chinese Fried Fish with Soy Sauce is a beautifully simple dish that highlights crisp skin, flaky white fish and a fragrant ginger, garlic and spring onion sauce. The fish is lightly seasoned, dusted with cornflour and shallow fried until golden and crisp, then finished with a savoury soy glaze that carries a gentle sweetness. This Chinese Fried Fish with Soy Sauce is all about restraint, timing and letting the fish shine.
Malaysian Butter Milk Fried Chicken is one of Southeast Asia’s most addictive crispy chicken dishes. Unlike Indian butter chicken, this Malaysian Butter Milk Fried Chicken is deep fried until golden and craggy, then tossed in a rich evaporated milk sauce infused with garlic, chilli and curry leaves. The result is sweet, salty, creamy and spicy all at once, with a sticky glaze that still keeps the chicken crisp.
Sweet & Sticky Chinese Hoisin Cola Ribs are a rich, caramelised party favourite inspired by classic Cantonese hoisin ribs, with a clever twist of Coca Cola for extra glaze and depth. This Sweet & Sticky Chinese Hoisin Cola Ribs recipe balances thick sauces such as hoisin and ketchup with thinner ingredients like dark soy and rice vinegar to create the perfect sticky coating.
Cooking low and slow allows the sugars to caramelise gradually, creating deep colour and tender meat that pulls away from the bone. A final baste during roasting builds that irresistible lacquered finish.
Crispy Shiitake & Chive Dumplings are a fully vegetarian take on classic Chinese deep fried dumplings, packed with finely chopped vegetables, rehydrated shiitake mushrooms and fragrant aromatics. This Crispy Shiitake & Chive Dumplings recipe focuses on texture, balance and proper seasoning, delivering a crunchy golden shell with a juicy, flavourful centre.
Using dried shiitake mushrooms gives deeper umami and better flavour absorption than fresh mushrooms. Combined with Chinese chives, Chinese leaf and vermicelli for body, the filling stays moist while remaining light. These dumplings are deep fried until crisp and served with a simple soy and black rice vinegar dipping sauce.
This comforting Chana Dal is a simple Indian lentil curry made with split chickpeas, warming spices and aromatic onion, garlic and ginger. Slow-cooked until creamy and finished with fresh coriander, it's a hearty dish that's perfect served with rice or warm flatbreads.
Black Pepper Tofu is all about layering flavour. The tofu is marinated, coated and crisped before being wrapped in a deeply savoury sauce packed with black pepper at different stages. The result is crispy-edged tofu that softens slightly in the sauce while keeping its shape, delivering bold Cantonese-style spice and warming heat. This vegan dish proves that when flavour and texture are built properly, tofu can be just as satisfying as any meat stir fry.
This Dry-Fried Green Beans is a classic Chinese stir-fry featuring tender-crisp green beans, savoury minced pork and salty preserved mustard greens. Finished with Sichuan chilli bean paste and garlic, it's a simple yet flavour-packed side or main dish that's perfect with steamed rice.
Chongqing Chilli Chicken is one of Sichuan’s most iconic dishes. Crispy diced chicken is double fried, then flash tossed with toasted Sichuan peppercorns, garlic, ginger and a mountain of dried chillies. The result is a bold, numbing, sweet-salty heat where the chicken is almost hidden amongst the chillies — exactly how it should be.
Roasted Cauliflower & Potato Curry
Mouth-Watering Indian Aloo Gobi is one of the most loved vegetarian curries across the Indian subcontinent. Traditionally a stovetop dish, this version roasts the potatoes and cauliflower first to intensify flavour, deepen colour and create a slightly crisp exterior before folding everything through a simple tomato masala.
Aloo means potato and Gobi means cauliflower. Together they create a humble yet deeply satisfying curry that is earthy, warming and gently spiced. Roasting transforms the texture, making the cauliflower slightly creamy inside while the potatoes hold their shape beautifully.
Finished with fresh lime and coriander, this Mouth-Watering Indian Aloo Gobi is perfect for midweek dinners or weekend feasts.
