This Yunnan-Style Spicy Mashed Potatoes is a rustic Chinese side dish made with steamed potatoes roughly mashed and stir-fried with garlic, spring onions, pickled mustard greens, fennel and Sichuan peppercorns. Finished with chilli oil, it's packed with layers of aromatic spice and texture.
This Tandoori Style Chicken is smoky, spiced and full of flavour, with a yoghurt-based marinade that tenderises the meat and creates a beautifully charred coating. Cooked without a tandoor, it still delivers that classic grilled finish.
This Sichuan Boiled Beef is a classic mala dish featuring tender slices of ribeye gently poached in a rich chilli bean broth over crisp bean sprouts. Finished with homemade chilli and Sichuan pepper powder and sizzling hot oil, it's intensely aromatic, spicy and wonderfully numbing.
Soybean Paste Steamed Fish
Steamed Whole Fish Chinese Tau Cheo Style is a classic Cantonese home dish that celebrates freshness, simplicity and balance. Tau cheo, a fermented soybean paste, forms the savoury backbone of this recipe, blended with ginger, garlic and plum sauce to create a deeply aromatic paste that steams gently over the fish.
In Chinese cuisine, steaming a whole fish symbolises abundance and prosperity. The key is choosing a very fresh fish, steaming it just long enough to cook through, then finishing with hot oil poured over spring onion and chilli to release fragrance and sizzle.
This Thai Basil Prawn Stir-Fry is a fast, flavour-packed Thai classic featuring juicy prawns stir-fried with garlic, bird's eye chillies and fragrant Thai sweet basil in a savoury, sweet and spicy sauce. Ready in minutes, it's perfect served with steamed jasmine rice.
These Red Braised Pork Ribs are slowly simmered in a rich sauce of dark soy, Shaoxing rice wine and rock sugar, infused with ginger, spring onions and warming spices. The result is tender ribs coated in a glossy sweet, savoury and aromatic caramelised glaze.
Turmeric and Dill Fish is a vibrant Vietnamese-inspired dish where chunks of white fish are marinated in a fragrant paste of galangal, garlic and turmeric, then quickly stir fried with spring onions and fresh dill. Finished with a light fish sauce and lime dressing, the dish is fresh, aromatic and lightly caramelised, with herbs playing a starring role.
This Bang Bang Cauliflower is crispy, spicy and coated in a sticky sweet-chilli glaze. With a balance of heat, savoury depth and light sweetness, it’s a bold vegan dish packed with flavour and texture.
