This Vietnamese Grilled Pork Noodle Salad (Bún Thịt Nướng) combines smoky, caramelised pork with soft rice vermicelli, crisp vegetables, quick-pickled daikon and carrot, fragrant herbs and a classic lime and fish sauce dressing. The sweet and savoury pork marinade creates beautifully charred meat, while the fresh herbs and tangy dressing bring balance to every bite.
Shiraz Pad Thai is a creative twist on the classic Thai street food favourite, combining the traditional sweet, sour and salty balance of Pad Thai with the rich fruitiness of Shiraz wine. Rice noodles are stir fried over intense heat with egg, tofu, pickled radish, dried shrimp and aromatics, then coated in a tamarind based sauce enriched with Shiraz. The result is a smoky, deeply savoury noodle dish where wok hei meets the bold character of Thai wine country cooking.
Spiced Lamb Skewers, or Yang Rou Chuan, are a popular Chinese street food originating from Xinjiang. Tender pieces of lamb are marinated, skewered and grilled, then dusted generously with a fragrant spice mix of Sichuan peppercorns, cumin-style spices and aromatics. The result is smoky, juicy skewers packed with bold flavour and a lightly numbing spice.
Sweet & Sticky Vietnamese BBQ Lemongrass Chicken is a vibrant Southeast Asian barbecue favourite, combining fragrant lemongrass, punchy fish sauce and citrus zest with a glossy honey and kecap manis glaze. This Sweet & Sticky Vietnamese BBQ Lemongrass Chicken recipe delivers deep savoury flavour balanced with caramelised sweetness and gentle lime acidity.
Lemongrass forms the backbone of many Vietnamese marinades. When finely chopped and massaged into chicken thigh with fish sauce, garlic and chilli, it creates bold aromatic depth. Finishing with a honey and sweet soy glaze ensures beautifully lacquered, slightly charred skin whether cooked on a barbecue, grill or in the oven.
Szechuan Claypot Aubergine is a bold and comforting Chinese dish where aubergine is first seared to lock in texture, then braised in a savoury “fish fragrant” sauce. Despite the name, fish fragrant seasoning contains no fish; instead it balances chilli bean paste, vinegar, soy sauce and sugar to create a rich mix of salty, sour, sweet and spicy flavours. The aubergine absorbs the sauce as it simmers, becoming soft, fragrant and deeply savoury.
Tasty Prawn Potsticker Wontons are crispy pan fried dumplings with a juicy prawn and vegetable filling, finished in a flash fried chilli hoisin glaze. This Tasty Prawn Potsticker Wontons recipe combines the crisp base of a potsticker with the soft centre of a steamed wonton, then tosses everything through crunchy beansprouts and Chinese chives for bold texture and flavour.
Air Fried Crispy Chilli Beef is a lighter take on the classic takeaway favourite, delivering the same crunch, sweetness and heat without deep frying. This Air Fried Crispy Chilli Beef recipe uses a double air fry method to achieve maximum crispiness, then finishes the beef in a rich roasted garlic chilli sauce for deep flavour and glossy coating.
Traditionally deep fried in oil, crispy chilli beef can be heavy. Using an air fryer dramatically reduces oil while still creating a dry, crackly exterior that holds sauce beautifully. The addition of roasted garlic and roasted dried chillies elevates the sauce with deeper savoury notes.
Deep frying is one of the most important techniques in Chinese cooking, but it's not simply about cooking food in hot oil. The key is understanding heat control. Different foods require different frying temperatures, and adjusting the heat during cooking creates crisp, non-greasy results while ensuring thicker ingredients cook all the way through.
Salmon Bites in XO Sauce
Chinese Salmon Stir Fry is a bold Cantonese style dish that pairs tender chunks of salmon with the deep umami richness of XO sauce. This Chinese Salmon Stir Fry recipe focuses on high heat wok cooking to seal the salmon quickly, keeping it juicy while coating it in a glossy seafood infused sauce.
XO sauce, made from dried scallops, dried shrimp and chilli, brings intense savoury depth. The key to a successful Chinese Salmon Stir Fry is cooking the salmon briefly at smoking heat, removing it, then folding it back into the bubbling sauce at the end to preserve large, beautiful pieces.
