£29.00
£27.00
£32.00
£40.00
£50.00
£48.00
£50.00
£30.00
£40.00
£45.00
£60.00
£90.00
£60.00
This Chinese Roast Duck is a simplified home version of the classic Cantonese dish. The duck is first braised in a rich aromatic glaze, then roasted to achieve a glossy, caramelised skin and tender, juicy meat.
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.
This Restaurant-Style Aubergine with Garlic Sauce features tender, melt-in-the-mouth Chinese aubergines braised in a rich savoury garlic sauce. By pan-frying instead of deep-frying, you achieve the same silky texture with far less oil, making it perfect for home cooking.
This simple Courgette Namul is lightly cooked and seasoned with sesame oil, sesame seeds and a touch of sweetness. It's fresh, delicate and a classic Korean side dish.
Devil Curry (Curry Debal) is a fiery Eurasian curry originating from the Portuguese communities of Malaysia and Singapore. Traditionally made with Christmas leftovers, it combines chicken, sausages and bacon in a rich tomato-based rempah infused with dried chillies, mustard, vinegar and soy sauce. The result is a bold, tangy, smoky curry with intense heat that's balanced by sweet palm sugar and sharp vinegar.
A flavourful Japanese delight with crispy pork belly and stir-fried noodles.
These Steamed Scallops with Chilli, Garlic & Vermicelli are a classic Cantonese seafood dish featuring tender scallops steamed over glass noodles and finished with a sweet, savoury chilli dressing. Elegant yet surprisingly simple, they're an impressive starter packed with fresh seafood flavour.
Cantonese Wok Fried Prawns are a classic seafood dish commonly found in Hong Kong style dai pai dong street kitchens. Large prawns are lightly coated in cornflour and quickly fried to seal in their natural sweetness before being tossed in a punchy Cantonese sauce made with soy sauce, ketchup and Worcestershire sauce. The result is a dry style stir fry where the sticky sauce clings to each prawn while aromatic ginger, garlic and spring onion flavour the oil.
Sweet Potato & Prawn Coconut Curry
Amazing Thai Red Curry is a vibrant Southeast Asian classic built around a freshly pounded curry paste, gently simmered in coconut milk until rich, fragrant and deeply flavoured. This Amazing Thai Red Curry recipe combines sweet potato, pea aubergines and prawns for a perfect balance of sweetness, spice and savoury depth.
The key to an authentic Thai red curry lies in making the paste from scratch. Using a pestle and mortar releases the natural oils from lemongrass, galangal, turmeric and chilli, creating a far more aromatic base than shop bought paste. Gradually adding coconut milk and allowing the oils to split intensifies the flavour and gives the curry its signature richness.
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.
