38 recipes found

3/26/2025 • Indian
This is a great hack if you've ever got some frozen parathas in your freezer and some leftover butter chicken! Flaky, crispy and delicious, these samosas are ridiculously good and the perfect way to use up leftover curry.

3/18/2025 • Korean
Soothing, comforting and delicious...need I say more? This is the perfect quick dish during those colder months!

3/7/2025 • Chinese
Y’all know I love a good claypot rice, so here’s another one for the books. Crispy chicken, smoky rice, and a garlicky sauce that’s straight-up addictiveeeee.

2/28/2025 • Japanese
Here's a simple yet delicious dish that combines two of favourite things: soup dumplings and Japanese curry, and what makes this even better is that it uses frozen soup dumplings, so that means less hassle! The sauce is rich, comforting and if there's any leftover, it's great to mop up with some warm rice.

2/26/2025 • Thai
Sweet, tangy, and bursting with flavor. These wings are so good. I first tried them at Smoking Goat in Shoreditch, and I’ve been on a mission to recreate them ever since. While they’re not an exact copy, they’re pretty close, and honestly just as delicious. Plus, they come out perfectly crispy even though they’re air-fried instead of deep-fried.

2/22/2025 • Thai
Creamy, coconut-infused, and irresistibly fragrant, this Panang Curry Ramyun combines the comforting chew of instant noodles with the bold, savoury richness of authentic Panang curry paste, pure comfort!

1/16/2025 • Japanese
We’re back with another Demon Slayer-inspired banger as seen in Demon Slayer: Mugen Train. It’s basically a gyudon bento - a Japanese beef dish with thinly sliced beef simmered in a sweet and savoury sauce. It’s ridiculously delicious, especially when all that sauce soaks into the fluffy rice underneath. super UMAI

1/7/2025 • Korean
We’re back with another one-pot ramyun dish and she’s delicious 😮💨. Think satay-inspired creaminess with a sweet and spicy twist from gochujang. Big yom.

1/3/2025 • Thai
Crispy pork belly, or Siu Yuk (燒肉) in Cantonese, has always been one of my favorite dishes growing up in Macau. This version is crispy, juicy, and while not traditional for Siu Yuk, it pairs beautifully with Nam Jim Jaew, a Thai chili dipping sauce, and a warm bowl of rice.