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.
Satay Bihoon is a Malaysian street food favourite featuring delicate rice vermicelli drenched in a rich, savoury peanut satay sauce. This AMAZING Rice Noodles with Peanut Sauce recipe layers aromatics, shrimp paste, tamarind and palm sugar to create a deep, balanced sauce that is slightly sweet, lightly sour and beautifully nutty.
Juicy, smoky chicken skewers paired with a savoury peanut sauce layered with sweetness and gentle spice. This Chicken Satay with Peanut Sauce is a classic Indonesian and Malaysian favourite, where marinated chicken thighs are grilled until lightly charred and basted with sweet kecap manis before being served with a rich, creamy bumbu kacang.
Simple Chinese Black Pepper Beef Stir Fry is a classic Cantonese-style flash fry known for its bold peppery heat, silky sauce and tender strips of beef. This Simple Chinese Black Pepper Beef Stir Fry recipe follows the authentic wok method of searing the beef first, removing it, then finishing everything together in a glossy black pepper sauce.
Black pepper beef is hugely popular in Chinese restaurants across the UK and Hong Kong. The key is high heat, quick cooking and using cornflour in the marinade to create that signature silky finish. When the sauce hits the wok, it should bubble immediately, coating the beef and vegetables in seconds.
Delicious heart-warming noodle soup. Packed with all the Thai flavours we are always craving.
Sichuan Wontons in Spicy Chilli Oil are delicate dumplings filled with juicy pork and prawn, served in a bold, aromatic sauce made from chilli oil, soy, vinegar and sesame. The wontons are soft and silky, while the sauce delivers a balance of heat, tang and savoury depth, making this a classic Sichuan favourite.
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.
