This is a great noodle salad for summer entertaining. Steaming the seafood with aromatics like ginger, garlic, chilli allows the flavours to absorb while keeping...
"Most weeks I would go to a place called Grandma's Laksa House in Glebe and enjoy chef Richard's iconic mixed seafood laksa. Here's my home version of a seafood...
This is one of the most elusive laksa's in Malaysia. People from Sarawak love it, but it’s almost always made from the authentic pastes purchased in Sarawak and...
Hainanese style noodles are characterised by the savoury gravy that the noodles cook in, absorbing the flavour. Usually made with egg noodles, in our family they...
I avoided this as a kid, but now I’m an adult I see it as a necessary part of a banquet – almost a palate cleanser that sits between more flavourful dishes or...
This recipe is a very popular Chinese dish in Thailand, with slices of marinated pork belly and whole tiger prawns cooked in a covered saucepan or wok.
Cooked over high heat and caramelised with dark soy sauce, the noodles should be quite dry before being drenched in gravy, which usually contains fermented...
There are many variations on yum woonsen, with the most common ones featuring minced pork or seafood. Some street food vendors use wood ear fungus, which makes...
Vermicelli noodle salads make a fantastic quick meal and are perfect in the hotter months. This one brings together tender, marinated pork and fresh veggies.
Bringing the clean fresh flavours of the ocean to the table, the scallops are flavoured with fried garlic and soy, and the noodles soak up all the delicious juices.
This particular recipe is a bit of a happy accident – it came about one day when I was making Singapore noodles and I spotted a bottle of New York Shuk’s...