Modern Asian

Seriously hot and yet creamy too, this Malaysian swordfish curry is bursting with flavour.

Singapore chilli crab is this island nation's unofficial national dish and, like Singapore itself, is an amalgam of the best of its Malaysian, Indian and Chinese past.

Just a little lime and chilli will finish off this perfectly roasted snapper. Serve with roasted vegetables or a light salad, depending on your preference.

There are many versions of hot and sour soup throughout Asia. The common factor, of course, is that they all have ingredients to make them both spicy, and sour. This one also has seafood and noodles and is a complete and delicious meal.

This incredibly simple fish curry uses ginger, garam masala, paprika and turmeric to add flavour without heat, and buttermilk for a smooth, creamy finish.

Super simple and seriously zesty, this lemon and lime rice salad makes an excellent side dish for lunch or dinner.

The flavour you get from just a few cupboard ingredients packs an enormous flavour. It is perfect for deep-fried spring rolls, rice paper rolls, or even drizzled over a perfectly cooked steak.

Patties can be prepared several hours ahead. Keep covered in the refrigerator. Cook as required. Note

An exquisite and nourishing dish of salmon tartare on lentil salad served with fresh bread and lemon wedges.

Quick, easy and tasty, this stir-fried chicken with baby corn and noodles is everything you're looking for in a mid-week dinner recipe.

Do not overwork the dough or it will toughen. Note

Sashimi-grade fish must be impeccably fresh and prepared using extremely strict standards of hygiene as the fish is to be eaten raw.

Spinach and snow pea salad makes the perfect side for these juicy tuna kebabs with miso and mirin.

Spice up a platter of plump oysters with cucumber and piquant mirin dressing.

This spicy beef and mushroom soup will warm you up on a cold winters night.

This light, fresh fish dish is the perfect meal in warmer weather. The sweetness of mango with the zing of chilli makes it a delight.

Biryani are some of the most elaborate of Indian rice dishes synonymous with the Moghul emperors. Lamb, rice and spices are layered in this fragrant one-pot dish. Start the recipe a day ahead.

You can tell just by looking at this salad that it will be fresh, light and tasty on the tongue. Chicken cooked in this way should stay moist and juicy, don't be tempted to boil rapidly or cook it for too long or it will be tough.

This salad is at its best served straight after cooking the prawns. Note

You can use crayfish tails in place of the lobster for this salty and delicious Cantonese lobster with black beans recipe.

You will need to cook about 1 cup of medium-grain white rice for this recipe. Note

Fragrant, fresh and zingy green mango salad on betel leaves.

To remove seeds from pomegranate, cut in half crossways. Hold one half over a bowl, firmly tap on the skin with a wooden spoon or rolling pin, the seeds should fall out into the bowl. Any sashimi quality fish will work well. Note

Tasty, spiced prawn skewers make a fabulous lunch with salad and char-grilled bread on the side.

Soy and chilli permeate the flesh of this tender, steamed fish served with a pile of greens and sweet chilli sauce.

You can use an equal weight of prawns or lobster instead of the crab meat in this salad. Make sure your mango is quite firm, otherwise it will not slice well. Note

Serve this chilli crab with finger bowls and plenty of napkins. Shellfish or nut crackers make breaking the claws easier and a long, narrow seafood fork helps remove the flesh.

The rich complex flavours of this dish make it a fabulous special occasion meal.

Not suitable to freeze. Not suitable to microwave. Note

The unique, nutty flavour of sesame permeates this fragrant prawn and scallop stir-fry.

Perfect for parties, serve these simple sweet chilli and coriander prawn skewers with lime wedges and plenty of napkins.

In just under 15 minutes this delicious and healthy stir fry can be on the table. Serve with hot, steamed rice, if you like.

Deep-fried spicy quail; an exquisite meat dish from Australian Women's Weekly.

Coriander root adds great depth of flavour to these delicious seared salmon fillets served with nam jim and cucumber salad.

These succulent salmon parcels with orange and soy are gently steamed as they cook.

Silky smooth and well spiced, this curried pumpkin and coconut soup make a lovely lunch or an excellent starter.

Makes enough for 1.5kg American-style pork spareribs. Ribs can be marinated in the sauce for three hours or overnight; use the marinade to baste ribs during cooking. Sauce also goes well with grilled pork cutlets or as a marinade for chicken wings. Note

Quick and tasty, peppercorn beef stir-fry is the perfect mid-week dinner for those days when you need a bit of a boost.

Rice noodle cakes. This recipe is gluten-free, wheat-free, yeast-free, dairy-free and nut-free. Best of all, it's delicious and makes a perfect light snack or meal for the kids.

Sweet and sticky lamb loin cutlets with a plum glaze make a nice change from the usual. Continue the Chinese theme and serve with fried rice.

Spiced with cinnamon, star anise and red chilli, this homemade plum sauce is a revelation in terms of complexity and depth of flavours. Use as a dipping sauce to spice up braised Asian greens or serve alongside beautifully roasted meats.

Add some juicy seared scallops to a classic Asian salad with chillies, coriander, mint and fish sauce.

The best of sweet and spicy flavours combine in this one delicious noodle dish. Silken salmon and honey are mixed with chilli, garlic and soy for an authentic Asian taste.

Spiced with a made from scratch paste, this vegetable laksa soup is fragrant, spicy and incredibly satisfying. The crisp sprouts, added at the last moment, offer a crunchy contrast to the tender vegetables.

Clay pots are typically soaked in water for 15 to 30 minutes before cooking. The food is then placed in the pot and baked. As the pot warms it produces steam, allowing the food to lose less moisture creating a tender, flavoursome meal

Dashi is the basic stock used in nearly every Japanese dish, from a spoonful or two in dipping sauces to greater amounts in the broths of one-pan dishes, such as the udon noodle soup we've made here.

Fresh ginger dressing really brings this prawn and avocado salad to life. Perfect for a light lunch on the deck with friends, served with crusty bread and dry white wine.

Two dozen oysters on shaved ice topped with our red wine vinegar or spicy lime dressing is a perfect party platter.

Sweet, fruity and zesty, this pineapple, passionfruit and coconut dish is beautiful enjoyed on it's own or with a dollop of cream or ice-cream.

Packed with spicy vegetables, juicy chicken and seasoning, whip up this salad in fifteen minutes.

Light, fresh and packed full of goodness, this tasty Thai salmon salad is perfect for those watching their weight or looking for a healthy lunch option.

Red curry paste, coconut milk and coriander give this Thai-style pumpkin soup its unique flavour, while tender pieces of chicken thigh turn a bowl into a meal.

Salt and Sichuan pepper seasoning does wonderful things to the rich, dark taste of duck. If cooked cucumber is just not your thing, use zucchini instead of the lebanese cucumber.

Baking the kumara and honey soy pork in the same dish helps ensure that the pork fillets stay juicy, and allows all the flavours of the dish to intermingle and intensify.

A kind of variation on sang choy bow, these little parcels of spicy chicken salad in witlof leaves make a great starter or platter of finger food for a party.

The sea and land meet in harmony with this fresh and zesty barbecued seafood and green mango salad. Serve on a balmy summer's evening when dining al fresco.

Tender morsels of meat and sweet chilli sauce combine to make these barbecued beef ribs finger-lickingly good. Be sure to prepare enough per person, or you'll have people fighting over the last bone!

Buk choy and gai lan can also be cooked this way. Note

The pineapple was cut in half lengthways, then sliced thinly. Note

Wrap the steamer lid in a clean tea towel to avoid condensation drops falling onto the custards. Cook custards in two batches if they don’t all fit in your steamer. Note

Squid can be swapped for prawns or chicken. Note

Keep the rolls moist by covering them with a slightly damp piece of kitchen paper, then store them in an airtight container in the fridge. Rolls can be made a day ahead. Swap the tofu for cooked shredded chicken breast for a non-vegetarian option. Note

Barbecued duck and peking duck pancakes can be bought at Asian food shops. Note

Packaged fried tofu is available from most supermarkets. Note

Use light coconut cream, if you prefer. Note