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Chicken Curry Kapitan is a rich and aromatic Malaysian curry featuring tender chicken thighs marinated with turmeric before being simmered in a fragrant homemade spice paste of chillies, lemongrass, galangal and shrimp paste. Finished with creamy coconut milk and potatoes, it's a comforting Peranakan classic with a gentle warmth balanced by a squeeze of fresh lime.
This Vegan Chow Mein is smoky, savoury and packed with crisp vegetables, springy noodles and golden crispy tofu. Tossed in a rich mushroom-based sauce, it delivers all the flavour of a classic takeaway-style chow mein without any meat.
Simple and Tasty Pork Spring Rolls are crispy, golden parcels filled with seasoned minced pork and crunchy vegetables. This Simple and Tasty Pork Spring Rolls recipe focuses on building flavour in the filling first, removing excess moisture, then deep frying at a controlled temperature to achieve maximum crunch without bursting the pastry.
Spring rolls are a classic Chinese takeaway favourite, often made with leftover vegetables and minced meat. The key to success is cooking the filling briefly, draining it thoroughly and allowing it to cool before wrapping.
Prep time: 35 minutes plus cooling
Chongqing Chilli Chicken is one of Sichuan’s most iconic dishes. Crispy diced chicken is double fried, then flash tossed with toasted Sichuan peppercorns, garlic, ginger and a mountain of dried chillies. The result is a bold, numbing, sweet-salty heat where the chicken is almost hidden amongst the chillies — exactly how it should be.
Japanese Kushikatsu are crispy golden skewers of vegetables and prawns coated in a light batter and crunchy panko breadcrumbs before being deep fried. Served with a tangy homemade dipping sauce, they're a classic Osaka street food that's perfect for sharing.
Jeremy shows us how to make Enoki mushroom beef wraps, deliciously crunchy corn fritters, spicy and tangy pickled chilli sauce and the showstopping crispy pork belly rolls!
Thai Style Pork Patties are fragrant, juicy meat patties inspired by the flavours of Thai larb. Minced pork is mixed with finely chopped aromatics such as lemongrass, garlic, ginger and kaffir lime leaves, then combined with toasted rice powder for a distinctive nutty crunch. These patties are pan fried until golden and slightly crisp on the outside while remaining juicy and aromatic inside. Served with sweet chilli sauce, they make a simple but flavour packed dish perfect with rice or as a snack.
Duck Lo Mein is a rich Cantonese noodle dish built around slow braised duck legs served over flash fried egg noodles and crisp vegetables. The duck is gently braised in a deep savoury sauce made from hoisin, oyster sauce and soy sauces until the meat becomes tender enough to fall from the bone. The strong braising sauce coats the duck and lightly seasons the noodles, while crunchy vegetables and bean sprouts add texture to the finished dish.
Tantanmen Ramen is a Japanese take on Sichuan dan dan noodles, featuring a smooth, nutty sesame-based broth with a gentle, warming spice. This quick version combines a flavourful chicken stock, rich sesame tare and savoury minced pork, creating a deeply satisfying bowl in under an hour.
