
Chả Giò
A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…
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A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…

This is the western-Chinese showstopper that turns spareribs into something glossy, sticky and properly spicy

Chow mein, literally "stir-fried noodles", is the dish every Cantonese takeaway sells but few do well; the difference…

This is the dish that uses five-spice powder the way it's meant to be used: as a backbone, not a sprinkle

Spicy Thai salad with glass noodles, prawns, and pork

Whole Kashmiri red chillies soak in white wine vinegar; ground with garlic, ginger, cumin, peppercorns, cinnamon, cloves…

Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente

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…

Mapo tofu (mapo doufu) is the dish a pockmarked widow named Chen invented in late-Qing Chengdu around 1862 to feed the…

These meatballs are packed with delicious flavours

This is the dish that proves fermented black beans (douchi) are one of the great umami ingredients in any kitchen…

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

Prik king paste fries hard in oil until aromatic and the oil splits

These spring rolls are the dinner-party version of the takeaway classic: slim, crisp, and packed with a filling that…

Two cuts of pork (sliced belly and seasoned mince patties) are marinated in a fish-sauce, garlic and shallot mixture…