Bánh Xèo Chay
Rice flour, turmeric, coconut milk and water make a thin yellow batter
Vietnamese
Discover · complex + spicy + soy-sauce + asian
34 recipes
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Course & method
Ingredients
Cantonese BBQ Chicken
This is summer-BBQ adaptation of the lacquered red roast meats that hang in the windows of Cantonese siu mei shops
Chinese
Chicken 65
Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour
Sides
Chicken with Cashews
This is a hugely popular dish at Thai restaurants and takeaways, and my family love it
Thai
Chilli oil
Two-stage flavour build: first a spice infusion (whole spices soaked briefly in water, then simmered slowly in vegetable…
Snacks
Gado-Gado
A mix of raw and lightly-blanched vegetables; firm tofu pan-fried; hard-boiled eggs halved
Indonesian
Gai Yang
Gai yang ("grilled chicken") is one of the cornerstones of Isaan cooking, the cuisine of north-eastern Thailand that has…
Thai
Garlic Prawn Pad See Ew
"Pad see ew" translates literally as "stir-fried with soy sauce", and that soy is the heart of the dish: dark, sweet and…
Thai
General Tso’s Chicken
This iconic American-Chinese dish combines deep-fried chicken with a sweet, spicy, and slightly tangy sauce
Chinese
Gỏi Cuốn Chay
Vermicelli noodles cook briefly and get tossed with sesame oil to stop sticking
Vietnamese
Indonesian Mee Goreng
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste…
Indonesian
Jiaozi
A hot-water dough - flour mixed with water (just-boiled) - for a tender, slightly stretchy wrapper that doesn't dry out
Snacks
Kanom Jeeb
A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the…
Snacks
Kung Pao Shrimp
Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century…
Chinese
Lo Bak Go
Dried shrimp and dried shiitake soak in warm water until plump; the soaking water is reserved
Snacks
Mala Dry-Pot (Ganguo)
Ganguo, literally "dry pot", is the dry sister of hotpot
Chinese