Hakka Egg Dumplings Claypot is a comforting, rustic dish where pork-filled dumplings are wrapped in thin egg omelettes, lightly pan fried, then simmered in a savoury broth with daikon and Chinese celery. The egg wrappers soak up the rich stock, creating soft, juicy dumplings with a deeply warming flavour.
Shaking Beef Salad is a vibrant Vietnamese dish where tender chunks of beef are quickly seared in a hot wok and tossed to create a rich caramelised crust. The name comes from the cooking method where the wok is shaken to coat the beef evenly while keeping the centre juicy. Served over fresh watercress with cucumber and tomato, the dish balances savoury, sweet and tangy flavours with a refreshing crunch.
Cheese Buldak is a bold, spicy Korean dish made with tender chicken coated in a fiery gochujang and chilli marinade, then topped with melted mozzarella. Cooked in one pan and finished under the grill, the result is a bubbling, cheesy, intensely flavoured dish with a perfect balance of heat, sweetness and richness.
Thai Beef Coconut Curry Soup is a rich Northern Thai inspired noodle soup similar to Khao Soi. Slow cooked beef simmers in a fragrant red curry broth made with chillies, lemongrass, galangal and coconut milk. Over several hours the beef becomes tender and the curry develops deep layers of flavour, balancing spice, sweetness and savoury fish sauce. Served with noodles, pickled vegetables and crispy fried noodles, this dish delivers both comforting warmth and complex Thai aromatics.
This quick wok dish uses a clever homemade “hoisin-style” sauce made from strawberry jam, citrus and miso. Stir fried with blistered green beans, ginger and garlic, it delivers a bold balance of sweet, savoury and tangy flavours with a glossy, caramelised finish.
Incredibly Tasty Chinese Pork Lo Mein is a classic Cantonese noodle stir fry where egg noodles are soaked in a rich, silky oyster sauce based gravy and layered with tender pork, charred mushrooms and crisp vegetables. This Incredibly Tasty Chinese Pork Lo Mein recipe focuses on proper wok sequencing, building flavour step by step before bringing everything together at the end.
Lo Mein literally means mixed noodles. Unlike dry fried chow mein, the noodles here are intentionally saucy, allowing them to absorb the savoury stock, soy and oyster sauce for maximum depth.
