Devil Curry (Curry Debal) is a fiery Eurasian curry originating from the Portuguese communities of Malaysia and Singapore. Traditionally made with Christmas leftovers, it combines chicken, sausages and bacon in a rich tomato-based rempah infused with dried chillies, mustard, vinegar and soy sauce. The result is a bold, tangy, smoky curry with intense heat that's balanced by sweet palm sugar and sharp vinegar.
Beef Rendang is one of Indonesia’s most iconic slow-cooked dishes, built around a deeply aromatic curry paste, toasted coconut and rich coconut milk. Unlike many curries, the paste isn’t fried first. Instead, the beef slowly simmers until the coconut milk reduces and splits, releasing its oil to naturally fry and caramelise everything at the end. This is a dish that rewards patience with incredible depth of flavour.
A Vietnamese banh mi is one of the most iconic street foods in Vietnam, blending French baguette tradition with bold Southeast Asian flavours. This version features char siu-style grilled tofu, crunchy quick pickles, fresh herbs and a punchy sriracha mayo. The balance of sweet, salty, tangy and spicy makes this sandwich completely addictive. Crisp bread, juicy filling and vibrant herbs are the key to building a proper banh mi.
This Tandoori Style Chicken is smoky, spiced and full of flavour, with a yoghurt-based marinade that tenderises the meat and creates a beautifully charred coating. Cooked without a tandoor, it still delivers that classic grilled finish.
Fresh Vietnamese Green Mango and Prawn Salad is a vibrant, zesty Southeast Asian salad built around crisp green mango, juicy tiger prawns and a perfectly balanced sweet, sour and salty dressing. This Fresh Vietnamese Green Mango and Prawn Salad recipe delivers bold Vietnamese flavour with minimal cooking, making it ideal for warm days or light entertaining.
Green mango brings natural sharpness and crunch, while the dressing of lime juice, palm sugar and fish sauce creates the signature Vietnamese balance. Finished with herbs, peanuts and fried shallots, this dish is fresh, punchy and full of texture.
Spring Onion & Ginger Chicken Stir Fry is a classic Cantonese takeaway dish built around one of the most fundamental flavour bases in Chinese cooking: ginger, spring onion and garlic. Tender chicken thigh pieces are marinated and seared over high heat before being tossed with lightly charred vegetables and a savoury sauce of oyster sauce, rice wine and stock. The result is a fragrant, glossy stir fry where the sweetness of ginger and the aroma of spring onion shine through.
Gulab Jamun is one of India's most beloved desserts, made from soft milk dough balls that are gently fried until golden before being soaked in a fragrant cardamom sugar syrup. Served warm or at room temperature, they're wonderfully soft, syrupy and indulgent.
Crispy Panko Chicken with Sweet & Savoury Curry Sauce
Japanese Chicken Katsu Curry is a beloved comfort dish that combines crispy panko breaded chicken with a rich, mildly spiced curry sauce. This Japanese Chicken Katsu Curry recipe blends techniques from Indian, French and Japanese cooking traditions, creating a smooth roux based curry that is sweet, savoury and deeply satisfying.
Katsu refers to the breadcrumbed and fried cutlet, while the curry sauce reflects Japan’s adaptation of Indian spices during the 19th century. The sauce is thickened with a light roux and balanced with soy, sugar and honey for that signature Japanese flavour profile.
