A sweet, rich and delicious spiced pork dish from Australian Women's Weekly.

A sweet, zesty and crispy Thai dish that literally means 'crunchy noodles'.

Kecap (ketjap) manis, a thick sweet soy sauce of Indonesian origin, is available at many supermarkets and Asian food stores. Note

You need to cook 1 cup (200g) rice for this recipe. Or, use two 250g sachets of pre-cooked jasmine rice. Nasi goreng seasoning is a spice paste found in sachets in the Asian food section of supermarkets. Note

Sichuan is a province in southwest China known for its abundant use of chilli and eye-wateringly fiery dishes.

Quick and easy Asian-style stick pork stir-fry for those busy midweek nights.

Make sure you cut all your vegies into similar size pieces. This ensures that they all cook at the same rate. If you cut your vegetables on the diagonal, it not only improves the attractiveness of the dish, it maximises their exposure to the heat. You could use chicken, beef or seafood in this recipe […]

This recipe is best made close to serving. Not suitable to microwave. Not suitable to freeze. Note

We used hard (stir-frying) tofu; you can substitute firm tofu, if you prefer. Note

A classic Singaporean dish, these delicious noodles are tossed with prawns, pork and egg to create a real authentic flavour sensation.

A flavour-packed Provençal salad with eggplant, zucchini, cherry tomatoes, haloumi, olives and garlic croutons.

Asian-style noodles and chicken with kecap manis, also known as ketjap manis, a dark, thick, sweet soy sauce.

Delicious Asian-style main dish of sticky pork with wilted gai lan.

Fried noodles, also known as crispy noodles, are used in sang choy bow and chow mein. They can be found in supermarkets, usually in 50g or 100g packets, already deep-fried. Note

Asian-style stir-fried beef with thin hokkien noodles from Australian Women's Weekly.

You need to purchase a large barbecued chicken weighing about 900g for this recipe. Note

Delicious and warming garlic chicken stir-fry with buk choy from Australian Women's Weekly.

Use sharp scissors to finely shred the nori. Prawn mixture can be marinated for a few hours or overnight in the fridge. Note

Pomegranate molasses is available at Middle Eastern food stores and specialty food shops. Note

If you’ve ever brunched on yum cha, you’ve probably eaten gai lan and loved it; stir-fried or steamed then splashed with a little sesame oil and oyster sauce. This deliciously crunchy vegetable is the perfect accompaniment to our crisp-skinned chicken. Note

A quick, healthy and simple Asian-style stir-fry of chicken and spinach noodles.

A delicious and warming pepper beef stir-fry with brussels sprouts from Australian Women's Weekly.

Baskets can be deep-fried up to 4 hours ahead. Cover and keep airtight when cool, then reheat by immersing briefly in hot oil until heated through. Note

If you have time, the pork mixture at the end of step 1 can be marinated for a few hours or overnight in the fridge. Note

Choose an oyster-flavoured sauce without any seafood content such as mushroom oyster sauce. Check the label if you are unsure. Note

We used blue-eye fish fillets in this recipe, but you can use any white fish fillets. Caramel sauce can be made in advance. Cover; refrigerate Note

This Asian-style dish creates the perfect lunch box for busy days.

A sweet, sticky and delicious Asian-style pork and plum stir-fry from Australian Women's Weekly.

A super fast and easy Asian-style prawn and noodle stir-fry that is great for busy evenings.

A quick and easy lamb stir-fry with a rich Asian-style black bean sauce.

You will get about eight mussels per serve. Mussels should be bought from a fish market where there is reliably fresh fish. They must be tightly closed when bought, indicating they are alive. Some mussels might not open after cooking. These might need help with a knife or might not have cooked as quickly as […]

This recipe makes 1 cup panang curry paste. Store leftover curry paste, covered, in the fridge for up to 3 days, or freeze in user-friendly portions for up to 3 months. A store-bought panang curry paste can be used. Note

A super fast and easy stir-fried hoisin lamb and vegetables dish from Australian Women's Weekly.

Chermoula spice mix (chermoula spice blend) is a North African spice blend that gives a spicy Moroccan flavour to food. It is a blend of cumin, paprika, turmeric, cayenne pepper, garlic, onion, parsley, salt and pepper and is available from specialty spice shops and most major supermarkets. Note