
Beef Nasi Goreng
Nasi goreng is Indonesia's national fried rice, the leftover-rescue dish that became one of the great Southeast Asian…
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Nasi goreng is Indonesia's national fried rice, the leftover-rescue dish that became one of the great Southeast Asian…

A thick, sweet Panang curry with peanuts, served over jasmine rice

This is what street vendors across southern China make in big shallow woks at the front of their stalls, head-on prawns…

Sesame prawn toast is the British-Chinese takeaway classic that grew up in 1960s London and somehow never made the…

A vibrant Thai curry celebrating fresh vegetables in a spiced coconut broth

Prawns (shrimp) curl naturally into half-circles

Hot and sour is one of the great Chinese flavour pairings, and the version applied to a piece of pan-fried fish is among…

Thai fishcakes (often called ‘tod mun pla’ on menus) are known for their spongy consistency, which I’m not fond of; that…

Ginger is to Chinese fish cookery what lemon is to European fish: the cleansing aromatic that lets the fish itself stay centre-stage

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

Spicy Thai salad with glass noodles, prawns, and pork

Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh…

Famous Thai salad (som tum) with sour, sweet, savory, and spicy flavors

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

Winged beans are sliced thin and tossed with kerisik (toasted grated coconut pounded to a fragrant paste), fresh herbs…

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