Ayam Taliwang is a fiery Indonesian grilled chicken dish originating from the island of Lombok. Chicken is simmered in a rich spice paste made from chillies, shallots, garlic, shrimp paste and palm sugar, then finished over high heat to develop a smoky char. The result is tender, juicy chicken coated in a bold, spicy sauce with deep umami flavour and a hint of sweetness.
Braised Chilli Tofu is a simple Korean-inspired home-cooked dish that’s all about gentle heat, mellow spice and deep savoury flavour. Firm tofu is pan-fried until golden to seal in moisture, then slowly braised in a sweet, spicy soy-based sauce infused with gochugaru and garlic. The result is tofu that’s soft inside, lightly crisp outside and completely soaked in a rich chilli broth – perfect with steamed rice to mop up every last drop.
This Black Pepper Chicken Stir-Fry is a Chinese takeaway favourite made with succulent chicken thighs, peppers and onions tossed in a rich, glossy black pepper sauce. Caramelised over a high heat, it's packed with bold peppery flavour and perfect served with steamed rice.
Crispy Japanese Tonkatsu Pork is a golden, crunchy panko-crumbed pork cutlet that’s juicy inside and crisp on the outside. This version packs extra flavour into the meat before breading, then shallow fries for a beautifully even crust.
Traditionally served sliced with shredded cabbage and tonkatsu sauce, this recipe also shows how to turn the cutlet into a classic katsu sando — a Japanese sandwich layered with mustard and sauce between soft bread.
Super Simple Egg Fried Rice is the foundation of real wok cooking. This Super Simple Egg Fried Rice recipe focuses on heat control, constant movement and using properly dried day old rice to achieve fluffy, separate grains with no burning and no sticking.
A perfect egg fried rice is not about lots of ingredients. It is about mastering temperature, understanding when to raise or lower the heat, and keeping the rice moving so every grain cooks evenly.
This Thai Massaman Curry is a rich, mildly spiced curry made with a homemade curry paste, tender chicken, potatoes and creamy coconut milk. Balanced with tamarind, palm sugar and fish sauce, it's a comforting Thai classic full of warming spices and fragrant flavour.
Quick and Easy Mongolian Beef is a bold, takeaway style stir fry known for its glossy caramelised sauce and tender chunks of beef. This Quick and Easy Mongolian Beef recipe follows a restaurant method of oil blanching the beef first to seal in juices, then finishing it in a bubbling soy and brown sugar glaze infused with ginger, garlic and spring onion.
Despite its name, Mongolian Beef is widely considered a Chinese American creation. The key to its success is balancing savoury light soy with rich brown sugar, allowing the sauce to reduce to a sticky coating that wraps around every piece of beef.
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.
Light & Fluffy Chinese Bao Buns are one of the most iconic steamed breads in Chinese cuisine, known for their pillowy texture and slightly sweet flavour. Popularised across Taiwan and Japan as hirata-style folded buns, these steamed bao are perfect for stuffing with crispy meats, grilled fillings or fresh vegetables.
Learning how to make Light & Fluffy Chinese Bao Buns at home is all about understanding dough texture, gluten development and correct steaming technique. Using medium-gluten wheat flour, similar to Western plain flour but milled finer, gives the buns their soft white finish. The key is kneading until smooth, allowing proper proving time and steaming over a vigorous boil.
Thai Style Pineapple Fried Rice is a vibrant, flavour-packed dish combining sweet juicy pineapple with savoury fried rice, prawns and aromatic spices. Cooked with curry powder and turmeric for warmth and colour, then finished with fish sauce, soy and crunchy cashews, this dish balances sweet, salty and savoury flavours beautifully. Often served in a hollowed pineapple, it’s as visually impressive as it is delicious.
