Ants Climbing a Tree is a classic Sichuan home style dish made with minced pork and glass vermicelli noodles. The name comes from the appearance of tiny grains of pork clinging to translucent mung bean noodles, resembling ants climbing branches. This Ants Climbing a Tree recipe is simple, savoury and deeply comforting with chilli bean paste, soy sauce and stock soaking directly into the noodles.
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.
Prawn & Vegetable Tempura Lettuce Wraps combine light, crispy tempura with the freshness of chilled lettuce cups. King prawns, tenderstem broccoli and sugar snap peas are coated in a delicate tempura batter made with fizzy water and cornflour to create a crisp, airy texture. Served inside crisp lettuce cups with a simple soy, rice vinegar and ginger dressing, these wraps balance crunch, freshness and flavour in a perfect starter or light dish.
Claypot Black Bean Salmon is a comforting one-pot dish where fragrant jasmine rice is cooked in a claypot until crisp at the base, then topped with salmon coated in a savoury black bean paste. As the fish steams over the rice, the flavours infuse together, creating a rich, aromatic dish with crispy ginger rice and tender salmon.
Pan-Fried Tod Mun with Green Bean Crunch
Spicy Thai Style Fish Cakes, known as Tod Mun in Thailand, are a popular street food snack made from blended seafood, fragrant herbs and kaffir lime leaf. These Spicy Thai Style Fish Cakes combine white fish, prawns and squid for a naturally sweet, bouncy texture, finished with finely sliced green beans for signature crunch.
The secret to authentic Thai fish cakes is drying the seafood thoroughly before blending. Removing excess moisture creates a firm paste that fries to a crisp golden exterior while staying soft and springy inside. Pan frying gives you a lighter finish while still delivering that satisfying caramelised crust.
This Japanese Fried Rice, or Yaki Meshi, is smoky, savoury and packed with fluffy rice, crispy bacon and fragrant spring onions. Finished with dashi, soy sauce and a touch of sake, it’s a comforting Japanese take on classic fried rice.
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.
Singaporean Curry Puffs are a beloved Southeast Asian street snack featuring flaky layered pastry filled with a fragrant curry mixture of chicken, potato and spices. Inspired by both Chinese pastry techniques and Southeast Asian flavours, these golden pastries are deep fried until crisp and packed with a creamy, aromatic filling enriched with curry powder and fresh curry leaves. The layered pastry is created by laminating two doughs together, producing a light, flaky texture similar to puff pastry but much easier to prepare at home.
