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Chow mein literally means 'stir-fried noodles' and this contemporary dish is equally popular throughout southern China as it is worldwide. Fresh egg noodles are quickly stir-fried with protein and vegetables, creating a harmonious balance of textures and flavours. The keys to success are properly cooked noodles, high-heat wok cooking, and precise timing.
Fried rice is fundamentally about texture contrast: individual grains coated entirely with hot oil, remaining crispy and separate, never clumped or greasy. Success requires three critical elements: Cold rice (overnight-refrigerated best), sufficiently hot oil (nearly smoking), and a light hand with seasonings. The beaten egg is never pre-cooked; instead, it's added raw to the hot rice and oil where residual heat cooks it silkily, coating the grains. Bean sprouts provide fresh textural contrast. This is not comfort food; it's refined technique applied to simple ingredients.
Fried wuntun are crispy deep-fried parcels filled with a seasoned pork and Parma ham mixture, flavoured with ginger, soy sauce, and sesame oil. The golden, crunchy wrappers give way to a juicy, aromatic filling that makes them an irresistible party snack or starter. They are best served immediately after frying with a selection of dipping sauces.
Spicy Thai salad with glass noodles, prawns, and pork. Nostalgic dish from Thai barbecues; serve hot or at room temperature.
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste, with pork, prawns, cabbage and bean sprouts. The dish is finished with thin egg ribbons and a scatter of spring onion. Quick to cook once the components are prepped, but rewards a properly hot wok and a sauce mixed in advance.
Sticky rice toasts in a dry pan to a deep gold, ground to a coarse powder (khao khua). Mince fries hot with a splash of stock until just cooked. Off heat, fish sauce, lime juice, chilli powder, sliced shallot, spring onion and rice powder toss through. Lots of fresh herbs fold in at the end. Served with sticky rice and raw vegetable plate.
Indonesian-style pork satay featuring tender, spiced meat on bamboo skewers with a creamy, complex peanut sauce enriched with coconut milk. The pork is infused with a paste of lemongrass, ground spices, and aromatics, making each bite deeply flavorful. This dish showcases traditional Southeast Asian techniques and is perfect for entertaining.
These meatballs are packed with delicious flavours. I like to serve them with a couple of dips like sweet chilli sauce and chilli jam. Before cooking them, I recommend frying up a bit of the prepared meat and adjusting the flavour to taste.
Pork goes particularly well with black beans; their salt and spicy flavour is distinctly Chinese. This quick-cooking dish balances tender pork with the bold, pungent character of fermented black beans. The result is authentic, flavour-forward, and ready in minutes. Perfect for weeknight meals or elegant entertaining.
This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter. Pad Thai combines stir-fried rice noodles with tender chicken, pork, and prawns in a balanced sauce of curry paste, oyster sauce, and fish sauce. Fresh herbs, crushed peanuts, and a squeeze of lime complete this iconic Thai street food favourite.
These spring rolls are filled with a stir-fried mixture of Parma ham, mange tout, red pepper, waterchestnuts, and bean sprouts, wrapped in crisp deep-fried skins. The filling is seasoned with two soy sauces, sesame oil, and sherry, giving a well-rounded savoury flavour with excellent texture.
Delicate spring rolls filled with silky cellophane noodles, tender wood ears, savory pork, and sweet crab, then deep-fried until golden and crispy. Served with a vibrant, fiery chilli sauce, these Southeast Asian gems are perfect as an appetizer or main snack. The contrast between crispy exterior and tender filling is irresistible.
This simple stir-fried dish in the southern Chinese tradition showcases how elemental technique and timing create exceptional results. The key to success is not to overcook the pork. A brief marinade tenderizes the meat and infuses flavour, while spring onions added late retain their fresh bite and delicate onion flavour.
A comforting Chinese soup featuring delicate pork-filled wontons poached and served in a clear chicken broth, garnished with soy sauce and sesame oil for authentic flavor.