Steps

1. Mix the chicken with the cornflour, white pepper, salt, soya sauce and a little bit of oil. Mix well
2. Heat the oil, once it's ready for frying add the chicken and deep fry until golden brown. Remove and set aside
3. Into a wok or deep frying pan on medium-high heat add sesame oil. Once it's hot add the chopped ginger and garlic
4. Add the green chillis and sauté a bit
5. Add the diced onions and diced bell peppers and sauté a bit
6. Add the soya sauce and the chilli sauce and sauté a bit
7. Add the fried chicken and season with salt and sugar and stir well
8. Add the stock (or water) and vinegar. Toss and stir for a few minutes
9. Mix the cornflour with a bit of water then add it to the wok to thicken the sauce. Lower the heat and stir well
10. Add the chopped green onions just before the end and stir a bit

Steps

1. cut the chicken breasts into bite-size morcels
2. mix with salt, egg, cornflour and chilli sauce
3. fry in vegetable oil until crisp (deep fry)
4. in a wok add garlic, oil, green chillis and sauté
5. add the fried chicken pieces, soy sauce, vinegar, onions, green peppers, salt and toss on high heat
6. add the green onions just before it's done and toss a bit

Steps

peel and dice the onion and garlic and chop up the chilli, keeping the seeds in.
fry them all in a hot deep pan with the oil for a few minutes.
sprinkle the cumin, salt and pepper over the steak and add the hot pan and fry for a few minutes until the meat is browned all over.
add the red wine and cinnamon stick to the pan and let the red wine reduce completely.
pour in the tomatoes and the stock and let it simmer for about a 2 hours.
peel the parsnips, swede, turnips and carrot and hack them up into thumb-sized pieces, then put into a large pan and cover with cold salted water.
simmer for 20 minutes, until the vegetables have softened, then drain.
deseed the vegetables and butter roughly with a fork so they are just squashed but not smooth.
deseed the pepper and slice into a dice and add to the chilli after 2 hours with the drained kidney beans and let it cook for another 30 minutes so that the meat is tender.
chop the coriander and mix in with the smashed roots.
serve a portion of the rots with the chunky chilli on top and a dollop of sour cream to finish.

Steps

1. Clean, wash and soak the whole urad and rajma overnight.
2. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
3. Allow the steam to escape before opening the lid.
4. Whisk till the dal is almost mashed. Keep aside.
5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
8. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
9. Add the cream and mix well. Simmer for 2 to 3 more minutes.
10. Serve hot garnished with coriander and fresh cream.

Steps

1. preheat the oven to 180ºC.
2. coat the potatoes in olive oil, salt and pepper then bake for 1 hour in the oven.
3. grate the garlic and finely chop the chilli.
4. throw the jerk seasoning, allspice, honey, grated garlic, chilli and a glug of olive oil into a bowl and toss with the chicken pieces.
5. heat oil in a pan. Brown the chicken, squeeze over the lime juice and add the tomato purée.
6. coat the chicken in the purée before pouring in the chicken stock.
7. simmer until the sauce reduces and thickens.
8. cut the potato in half lengthways when cool enough to hold.
9. scoop out the middle of the potato, leaving a thin layer (1/2 cm) of potato on the skins.
10. raise the oven temperature oven to 200ºC and place the skins back in for 10 minutes.
11. peel and grate the carrots and dice the onion.
12. mix in the coconut, sugar, vinegar and coriander, then season well.
13. serve the chicken with a garnish of chopped coriander, the crisp potato skins, the carrot salad and a dollop of sour cream.

Steps

Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side.
Garnish with harissa sauce and a sprig of tarragon.

Steps

1. Slice the lemongrass stalk and galangal into thin slices (5-6 slices each)
2. Cut the kaffir lime leaves in half. Slice the cilantro stalks and keep the leaves for garnish
3. Slice the green onion into thin slices. Cut the chilis in half
4. Into a pot add the chicken stock, lemongrass, galangal and cilantro stalks and simmer for 5 min
5. Add the chicken pieces, fish sauce, sugar and let boil for 5-6 min
6. Add the coconut milk and mushrooms and simmer on medium heat for 5-6 min
7. In a seperate bowl add the lime juice, chilis and chili oil and pour the ready soup over. Finally, add the green onions and cilantro leaves on top and serve

Steps

1. Add the shrimp stock, lemongrass, kaffir lime leaves, galangal and chilies to the pot. Bring to a boil and let it boil for 3-4 minutes until you can smell the fragrance of the herbs from the pot.
2. When the soup is done simmering, add the oyster mushrooms, and bring the soup back to a boil.
3. Once the soup comes back to a boil, add the shrimp and when the soup just starts to bubble again, turn off the heat. Let the residual heat of the soup cook the shrimp completely, another minute or so.
4. Add the lime juice, fish sauce, chili paste (if using) and sugar to your soup and stir. Taste and adjust seasoning to your liking. If you’re not using the chili paste, you may find you need to add a bit more fish sauce/sugar. But taste it first!
5. Garnish with cilantro leaves and serve with rice or turn it into a “Kuay Tiew Tom Yum” by pouring the soup over rice noodles for a pho-style meal!