Pad krapao is one of my favourite Thai street food dishes. This fun green version with string beans is quick and easy to make.
Aromatic garlic shoots are often used in Chinese cuisine. If you love garlic, you will love the mild flavour of garlic shoots.
Stir fried bean sprouts is a very simple homely dish that every Chinese grandparent would have made at some stage as part of a meal.
The essential Thai drunken supper noodles, a nice pad kee mao should be colourful and fun so you can feel happy while your mouth burns.
The combination of wide rice noodles + yellow noodles with a sweet and savoury sauce is a Singaporean favourite called kway tiao mee.
Tomatoes, onion, garlic, ginger and a variety of spices make up the masala base for a simple and tasty Indian okra dish.
In this easy two-ingredient recipe, the sweet onion offsets the bitterness of the fried bittergourd and the amchur adds a tangy lift.
Thai cashew tofu or tofu pad med mamuang is a savoury, spicy dish where soft protein is contrasted with a crunchy bite in a tangy sauce.
This Sichuan eggplant dish features a balance of salty, sour, sweet, spicy, fragrant and the freshness of ginger, garlic and spring onion.
This vegan sweet and sour is light and appetising, and the freshness of the vegetables cut through the rich sauce. So good with rice!
Mapo tofu is saucy and full of flavour, and surprisingly quick to make. This is the authentic Sichuan way of preparing this dish.
This basic sambal recipe is fragrant and flavourful, with a strong spicy hit. You can make it fresh or make a large batch to store.
Singapore cereal prawns is a very unique dish using curry leaves and crispy salty-sweet oats. This vegan version is packed with protein!
This black bean noodle with broccoli, bittergourd, and mushrooms is a delicious and easy introduction for bittergourd newbies.
This spicy and savoury vegan Thai holy basil stir-fry or pad krapao with tofu can be whipped up in 15 minutes for a quick and delicious meal.
Make a proper Chinese tofu fried rice by following some easy directions, replacing egg with scrambled tofu for an authentic look.
This vegan version of Taiwanese Three Cup Chicken is tasty and warming, with the fragrance of ginger, rice wine, and sesame oil.
This nasi goreng tofu or Indonesian fried rice, is strong in flavour and topped with a vegan chickpea omelette for maximum protein power.
This spicy and creamy Indonesian banana blossom curry brings all the feels of a Javanese warung with the interesting texture of the blossom.
This authentic Sichuan sauteed green beans captures the creamy flavour of fresh beans while adding highlights of chilli and Sichuan pepper.
Eggplant and teriyaki sauce are made for each other, so why not combine them into a teriyaki fried rice for a delicious one-bowl meal?
Soft tofu, dense tempeh and crunchy beans in sambal with coconut cream. Sambal goreng tahu tempe is an excellent high-protein vegan dish.
Crispy on the outside and soft on the inside with a savoury sauce, this pan-fried tofu recipe is quick, simple, and so very tasty.
In this spicy glass noodles dish, vegan mince meets classic Sichuan flavours of ginger, garlic, spring onions and fermented bean paste.
This vegan Singapore chilli crab has all the great flavour of the authentic version. Make it with tofu, mushrooms, or seitan.
With cauliflower instead of chicken, and an addition from Singapore, you won’t get enough of this sweet and savoury vegan gong bao dish.
Not the average black pepper, this vegan spaghetti with Singapore black pepper crab style sauce is sweet, spicy and delicious!
Springy and chewy king oyster mushrooms are perfect squid alternatives in this mouth-watering and simple vegan sambal sotong dish.
Super easy and tasty, this vegan scallops dish is all about the wonderful flavour of garlic and the sweetness of the king oyster mushroom.
A staple dish in Chinese households, choy sum with garlic and mushroom is quick and simple to prepare and an iron-rich addition to your meal.
This is beautifully simplistic dish. The king oyster mushroom scallops are sweet and juicy and carry the delicious XO sauce nicely.
Crunchy vegetables and a tasty stir-fry sauce make this vegan char kway tiao a very popular unhealthy indulgence from hawker stalls.
Eggplant, oyster mushrooms, and onion splashed with street-side BBQ spices create a quick and easy side dish that is super flavourful.
Combine a rempah, whole spices, tomatoes, and turmeric batter and you get this spicy, tangy and delicious vegan ayam masak merah.
This crispy tofu vegan Bicol Express is a stew of coconut milk and lots of chilli. It is delicious, quick to cook and easier on your health.
Super purple and super Q, these vegan Hakka abacus seeds made with ube are not only fun to make but also great to eat.
Colourful vegetables with chickpea ‘eggs’ and yummy vegan luncheon meat, Spam fried rice is a quick and easy mid-week dish.
This one-pan vegan chilli ‘crab’ capellini combines the delicious sweet and spicy sauce with pasta with the texture of mushrooms.
Lao Gan Ma fried rice is a no-fuss fast and easy way to use up fridge leftovers with the help of a popular chilli condiment from China.
Long beans and mince is a very quick and easy side dish. It is intensely flavourful and perfect for mixing together with plain rice.
Enoki mushrooms wrapped in tofu skin and cooked in a light sauce. A lovely and fancy-looking dish that can be created in no time at all.
Sichuan chilli not-chicken is super spicy and flavourful. Part of the fun is picking out the bits of protein between the chillies!
This delicious mee goreng mamak is yellow noodles tossed in a flavourful tomato-sambal-soy sauce with cubes of tofu and potato.
Learn how to make delicious, chewy, salty-sweet chai tow kway / fried carrot cake from scratch. Both black and white versions!
Salt and pepper tofu features crispy and flavourful batter combined with a topping of crunchy garlic and chillies. Quick, easy, and yummy!
6 bok choy, 6 shiitake mushroom “abalone”, and 6 king oyster mushroom “scallops”. 六六大顺 is an easy and very auspicious dish!
This alliums-free vegan olive vegetable fried rice is full of a unique fragrance and flavour and only takes 15 minutes to make!
Sweet, savoury, and smoky, this vegan bacon fried cabbage is a super quick dish to whip up and always a winner at the family table.
This black bean beef with bittergourd with homemade seitan is a savoury and sweet umami-packed dish that will make you love bittergourd!
Gua cai perng is a slightly sticky, savoury, tasty rice dish with mustard greens that is full of comfort and the feeling of home.
Deep-fried mushrooms are coated in a sweet, salty, spicy sauce and tossed with onions and bell peppers in this vegan mushroom Manchurian.
Make your own seitan chick’un (or use tofu) and braise it in a unique sauce in this deliciously sweet and savoury vegan cola chicken dish.
This vegan kam heong tofu is an intensely flavourful and aromatic dish, all savoury, sweet, salty, spicy, and umami at the same time.
This is a simple and delicious kid-friendly vegan recipe. The soft tofu is fried until crispy then drenched in a tasty tomato sauce.
This vegan Xinjiang cumin lamb with seitan uses a delicious combination of herbs and spices to create an authentic and delicious flavour.
Vegan mala xiang guo is an intense, spicy, flavour explosion. Various ingredients are cooked separately, then tossed in a mala chilli sauce.
This comforting steamed soft tofu is covered in minced TVP and mushroom and drenched with a simple sauce for an easy and yummy weekday dish.
This saucy vegan pad pong karee is tofu fried in a curry and nam prik pao (roasted chilli) sauce, thickened with tofu and non-dairy milk.
This vegan bak chor mee is topped with shiitake mushrooms, tofu ‘fish cake’, leafy greens, a dumpling and crispy and fragrant fried garlic
Tofu is stir-fried in a lip-smacking kratiem prik Thai sauce that combines the flavours of garlic, black pepper, and coriander roots.
This Burmese Shan noodles dish is a yummy blend of rice noodles topped with curry, peanuts, fried garlic, preserved mustard, and coriander.
Pad woon sen is a easy and tasty Thai stir-fried glass noodle dish. Loaded with veggies and mushrooms, it is great for a hot day.
Vegan Hokkien fried prawn mee is the combo of two noodles, vegan seafood substitutes, and handmade seitan stir-fried in a flavourful stock.
Gochugaru tofu is so crispy and spicy with a tangy bite from bell peppers and tomatoes. So easy and yum, you will make this again and again!
Pad cha het is a Thai style stir-fry where mushrooms are cooked over high heat with aromatic spices. Are you ready for the flavour explosion?
Tofu with beansprouts is a simple and down-to-earth dish that reminds me of my grandmother. Very easy to prepare and it tastes like home.
Pak boong fai daeng is a Thai stir-fried morning glory or kangkong dish that is cheap, tasty, and very easy to make. Perfect for busy days!