
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…
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"Pad see ew" translates literally as "stir-fried with soy sauce", and that soy is the heart of the dish: dark, sweet and…

Mee goreng is the Indonesian-Malay stir-fried noodle dish that turns up at every hawker stall from Jakarta to Penang…

A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the…

Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century…

Lo bak go is the turnip cake of Cantonese dim-sum carts: square pale-grey slabs pan-fried golden on the outside and…

Ganguo, literally "dry pot", is the dry sister of hotpot

Pancit canton is the Filipino noodle dish that turns up at every birthday because the long noodles symbolise long life…

This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter

Sichuan hot pot is less a dish than a method of eating: a pot of fiercely spiced red broth (and ideally a second clear…

This is the dish you cook to make somebody gasp

Ice-cold sparkling water meets soft flour in a barely-stirred batter; the batter goes onto sliced vegetables and prawns…