Ditch the takeaway and master this signature Chinese restaurant dish at home yourself instead. This simple recipe is easy to follow and packs a punch you just won’t find in most restaurants.
Kung Pao Cauliflower recipe. Chef Jeremy Pang’s easy vegan alternative to Kung Pao Chicken uses roasted, crispy cauliflower in a spicy, Kung Pao sauce.
Tender and crispy pieces of chicken seasoned with a delicious spice mix. After trying this recipe you will never go back to your regular fried chicken.
Malaysian Sambal is used both as an accompaniment to certain dishes and as a base for many Malaysian curries or stir-fries.
In many Malaysian dishes such as Nasi Goreng, Nasi Lemak and Soup noodles, this hot chilli paste adds a bitter sweet spice to the dish which complements the great variety of textures and tastes on a Malaysian dinner plate.
