Sichuan BBQ Chicken Wings
A smoky, crispy wing perfect for the grill or griddle – with that signature tongue-tingling Sichuan twist.
A smoky, crispy wing perfect for the grill or griddle – with that signature tongue-tingling Sichuan twist.
Roti Canai is a flaky Malaysian flatbread made from a simple dough that's stretched, folded and pan-fried until crisp and golden. Perfect served alongside curries, chutneys or even jam, it's a wonderfully versatile bread with light, buttery layers.
Flash Fried Beef and Broccoli is a fast, high-heat stir fry where tender marinated beef is seared and combined with crisp broccoli in a tangy, slightly sweet tamarind-based sauce. Cooked in minutes, the dish delivers a perfect balance of texture, flavour and wok hei.
School of Wok Technique Guide
Seasoning a wok is the most important step before you begin cooking with it. Carbon steel woks come with a factory applied anti rust coating to prevent corrosion during storage and shipping. This coating must be removed completely before first use, then the metal must be heated and sealed with oil to create a natural non stick surface.
Hoisin Duck Spring Rolls are a crispy Cantonese inspired snack filled with savoury duck, spring onion and a rich hoisin based sauce. The duck breast is first crisped in a pan to render the fat and intensify its flavour before being sliced and marinated with sweet, salty and umami sauces. Wrapped tightly in spring roll pastry and deep fried until golden, these rolls deliver a crunchy exterior with a juicy, flavour packed duck filling.
Takeaway-Style Vegetable Omelette with Glossy Gravy
Simple Chinese Egg Foo Young is a British-Chinese takeaway classic, known for its crispy edges, fluffy centre and savoury gravy poured generously over the top. This Simple Chinese Egg Foo Young recipe follows a lighter pan-fried method rather than deep frying, giving you the same golden exterior with better control over texture and oil.
Egg Foo Young is essentially a Chinese-style omelette that can include vegetables, meat or seafood. The key techniques are searing the vegetables first to prevent excess moisture, adding a cornflour paste to the egg for structure, and cooking over high heat before reducing slightly to finish. The result is crisp on the outside, soft and wispy in the centre, topped with a glossy sauce.
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.
These Korean-Style Buffalo Wings combine the best of American buffalo wings with Korean flavours. Marinated in buttermilk, garlic and ginger, then double-fried until ultra-crispy and coated in a sticky gochugaru buffalo glaze, they're the ultimate fusion comfort food.
This Sticky Rice Stir-Fry with Chinese Sausage is a classic Cantonese celebratory dish made with steamed glutinous rice stir-fried with Chinese sausage, dried seafood, shiitake mushrooms and aromatics. Rich, savoury and packed with umami, it's traditionally enjoyed during festivals and family gatherings.