This Double-Cooked Squid with Garlic, Green Chilli & Black Beans is a classic Hong Kong stir-fry featuring tender poached squid flash-fried with scorched green chillies, aromatic garlic and ginger, and a rich fermented black bean sauce. Poaching the squid first creates an exceptionally soft texture without the sponginess of bicarbonate of soda.
This Thai Fried Chicken is crispy, savoury and packed with fragrant garlic and pepper flavour. Marinated bone-in chicken is coated in a light tempura-style batter and deep fried until golden and crunchy.
Turmeric and Dill Fish is a vibrant Vietnamese-inspired dish where chunks of white fish are marinated in a fragrant paste of galangal, garlic and turmeric, then quickly stir fried with spring onions and fresh dill. Finished with a light fish sauce and lime dressing, the dish is fresh, aromatic and lightly caramelised, with herbs playing a starring role.
Yum Nua Style with Toasted Rice
Thai Beef Salad, known in Thailand as Yum Nua, is a vibrant, fresh and fiery salad built around perfectly seared rare beef, fragrant herbs and a punchy lime and fish sauce dressing. This Thai Beef Salad recipe follows a traditional balance of sweet, sour, salty and spicy flavours, finished with toasted rice powder for added crunch and aroma. The toasted rice powder is what elevates this dish. Lightly browned jasmine rice is crushed into a coarse powder and sprinkled over the salad, adding texture and a subtle nutty sweetness. Combined with Thai basil, mint and coriander, the result is bright, refreshing and deeply aromatic.
Double Cooked Pork Belly is a classic Sichuan-style dish where pork is first gently poached with spices, then sliced and stir fried over high heat with chillies and a rich savoury sauce. The initial poaching tenderises the pork and removes excess fat, while the final stir fry crisps the edges and coats each slice in a glossy spicy glaze. This two-stage cooking method creates pork that is both succulent and slightly crisp.
This Soy Sauce Chicken is a simple Cantonese-style braised chicken dish with beautifully caramelised chicken thighs coated in a rich soy sauce glaze. Cooked in one wok with ginger, spring onions and star anise, it's a comforting family favourite that's perfect served with steamed rice.
Beautifully Fragrant & Spicy Thai Chicken Stir Fry with Ginger is a comforting, deeply savoury dish packed with warming aromatics and punchy Thai seasoning. Built around wood ear mushrooms, julienned ginger and a robust fermented soybean based sauce, this stir fry delivers layers of umami, gentle heat and sweet salty balance. This Beautifully Fragrant & Spicy Thai Chicken Stir Fry with Ginger is perfect for a cold winter evening and comes together in minutes once prepped.
Som Tam Style Street Food Salad
Spicy Thai Green Papaya Salad, known as Som Tam in Thailand, is one of the most iconic street food dishes from Bangkok and across Southeast Asia. This Spicy Thai Green Papaya Salad recipe captures the classic balance of sweet, sour, salty and spicy flavours that define Thai cuisine.
Traditionally made using a pestle and mortar, Som Tam is all about bruising the ingredients rather than simply mixing them. Pounding releases flavour from garlic and chilli, softens the green beans and allows the dressing to soak deeply into the crisp strands of green papaya. The result is fresh, fiery and intensely refreshing.
Spring Onion Pancakes are a classic Chinese street food known for their crispy exterior and soft, flaky layers. Made using a hot-and-cold water dough and a savoury spring onion oil paste, the dough is rolled, coiled and flattened to create multiple delicate layers that crisp up beautifully when pan fried.
This Japanese Steamed Mushroom Rice is a simple, comforting one-pot dish made with seasoned Japanese rice and a generous mix of earthy mushrooms. Lightly flavoured with soy, sake and mirin, it's an easy midweek meal or the perfect accompaniment to grilled fish or chicken.
