
Beef Si Byan
A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile
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A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy

A dish that wears its multi-culture origin on its sleeve: chicken, potato and green pepper in a sweet-savoury soy-based…

Boneless chicken thighs cube small; marinate for 1 hour in gochujang, gochugaru, soy, garlic, ginger, sugar and sesame oil

This is summer-BBQ adaptation of the lacquered red roast meats that hang in the windows of Cantonese siu mei shops

Skirt or flank steak (cuts that take a marinade well and grill fast) sit in a punchy marinade of lime, orange, garlic…

A Caribbean-American fusion that works because both food cultures speak the language of "everything on one tray"

Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

Chicken inasal is the pride of Bacolod City on Negros Occidental, where streetside grill houses serve nothing else…

This is a hugely popular dish at Thai restaurants and takeaways, and my family love it

Chilli con carne is a hearty, flavour-packed stew that celebrates bold Mexican spicing combined with slow-cooked beef, beans, and tomatoes

Chilli crisp is the condiment that's eaten the world by storm, the Chinese-pantry essential that elevates anything from…

An Asian-American takeout standard reimagined for the home kitchen, with one specific upgrade: 10 cloves of garlic…

Boneless chicken thighs cube up and marinate in a gochujang-soy-garlic-ginger paste with mirin and sugar

Gai yang ("grilled chicken") is one of the cornerstones of Isaan cooking, the cuisine of north-eastern Thailand that has…

General Tso's chicken is the American-Chinese classic Hunanese restaurateur Peng Chang-kuei invented in Taipei in the…