This vegan jambalaya is one of my favourite rainy day meals. Creole cooking is about layering flavours, and I share the steps here.
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.
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 vegan sweet and sour is light and appetising, and the freshness of the vegetables cut through the rich sauce. So good with rice!
Sweet and spicy, green curry is the crowd favourite of Thai curries. An additional avocado at the end adds an unorthodox but tasty twist.
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.
There is really no substitute for a good, hot, spicy, red curry. Except, maybe, a red curry with rambutan! Seriously, try it.
Super purple and super Q, these vegan Hakka abacus seeds made with ube are not only fun to make but also great to eat.
Deep-fried mushrooms are coated in a sweet, salty, spicy sauce and tossed with onions and bell peppers in this vegan mushroom Manchurian.
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!