Few people can resist a sweet, tender and succulent prawn… fewer still when there’s gorgeously crispy batter and a sticky, tangy sauce involved! Serve these sweet and sour prawns alongside steamed rice or as an appetiser. Beer Battered Sweet and Sour Prawns 1 cup self-raising flour 1/3 cup potato starch or cornflour (cornstarch), plus ½ cup extra 330ml (11 fl oz) bottle cold beer vegetable oil, for deep-frying 600g (1....
This is, hands down, the easiest bread recipe ever – there’s no kneading required! And did I mention it’s smothered in cheesy goodness? Honestly, this is soul-warming stuff. Cheesy Miso Garlic Bread 300ml lukewarm water 7g (¼ oz) instant yeast 4g (1 tsp) h oney 36 0g (12 oz) bread flour 10g (1/3 oz) fine sea salt or kosher salt e xtra flour, for dusting ½ cup grated mozzarella...
Craving that sweet, sticky Chinese honey chicken from your local takeaway? Now you can make it at home, and it’s even better. This recipe delivers ultra-crispy chicken tossed in a glossy, garlicky honey sauce that’s tangy, sweet and totally addictive. Whether you’re feeding the family or showing off at your next dinner party, this one’s a guaranteed crowd-pleaser. Bonus: it’s made with easy-to-find pantry staples and no deep-fryer required (unless you want one)....
If you’re looking for a wow-worthy dinner, look no further than these textured strips of sweet and spicy beef. My take on the crispy Chinese restaurant dish will earn you serious points with your loved ones! Crispy Honey Chilli Beef 400g (14 oz) thin strips of beef (most steak cuts work here e.g. sirloin, rump, rib eye, scotch fillet, flank) ½ cup corn flour (cornstarch) vegetable oil for deep frying...
Butter up! Crying tiger beef just got way better, thanks to some divine dairy intervention. Keep this bad boy in the freezer for your next steak night. Crying Tiger Buttered Steak your choice of steak (I used a thick-cut T-bone in the video recipe) vegetable oil sea salt Crying Tiger Butter: 250g (8.8 oz) unsalted butter, softened to room temperature 1 tbsp chilli powder (or to taste) 1 tbsp tamarind paste...
Use your favourite flavours of ready-made ice cream and butter cake to create this easy Asian-style dessert. Marion’s tip: be very organised before you begin, with your trays prepped and ready for the ice cream balls. Deep Fried Ice Cream 500g (17oz) ice cream* 1kg (2 lb) butter cake, cut into 5mm (0.2 inch) slices* 3 eggs, whisked 1 cup desiccated coconut vegetable oil, for deep frying Place a baking tray lined with parchment paper into your freezer for 10 minutes....
Sticky, spicy, and totally moreish—these gochujang pork ribs are what comfort food dreams are made of. The slow-roasting makes the ribs fall-off-the-bone tender, while the final grill gives them that perfect charred, caramelised finish. Paired with a crunchy peanut satay slaw that’s creamy, zingy and fresh, this dish delivers big bold flavours with minimal fuss. Whether you’re cooking for date night or just treating yourself, this one’s a guaranteed crowd-pleaser....
Bring the hawker centre into your home with my take on the classic Hainanese chicken rice. Perfectly juicy meat, flavour-packed rice and all the condiments you can shake a stick at. Ah-may-zing. Hainanese Chicken Rice 1 x 1.2 kg whole chicken 6 spring onions (scallions) 10 cups chicken stock made with chicken stock cubes* 3 slices ginger 2 tsp sesame oil sweet dark soy sauce to serve (e.g. kecap manis )...
It’s got to be done: a whole salmon fillet on the table come holiday season will earn you serious kudos! This tea-smoked version adds that little bit of pizazz to proceedings, and doesn’t need any fancy equipment. Delicate, sticky and succulent, you can serve it with an array of sides – in bao buns, will salad, vegetables, or fresh crunchy sourdough. Honey Glazed Tea-smoked Salmon 1 x 800g (1.7 lb) salmon fillet...
Double-cooked fried chicken wings are twice as nice, in my opinion! These Japanese-style Nagoya wings are all crunch, with a delightfully light glaze that keeps things crispy and joyous. Japanese Nagoya Fried Chicken Wings 1kg chicken wings vegetable oil, for deep frying 1/4 cup cornflour (cornstarch) or potato starch sesame seeds, to sprinkle Sauce 1/2 cup Japanese soy sauce 1/3 cup mirin 1/3 cup sake 2 tbsp caster sugar...
This fancy twist on a classic gin and tonic developed by Fever-Tree Ambassador Trish Brew combines fresh mint and cucumber and the sweetness of mango with beautiful botanicals thanks to Fever-Tree’s Aromatic Tonic Water. Mix, stir and sip your way to a tropical island this Christmas. 45ml gin of your choice 140ml Fever-Tree Aromatic Tonic Water 1 mango fresh mint sprigs 2-3 cucumber ribbons Pour your gin into a large wine glass (the larger the better so you can get the full effect of all the lovely aromas from the gin and the garnishes)....
Feel-good is this soup’s middle name: it’s green, luscious and makes you feel positively saintly. Grab yourself a hunk of fresh bread and tuck in. Pea, Ginger & Coconut Soup 4 cups chicken stock 1 tbsp finely grated ginger 3 makrut lime leaves, crushed 500g (1.1 lb ) frozen peas 50g (1.7 oz) baby spinach 1 cup coconut milk 3 tbsp lime juice 2½ tbsp fish sauce roughly chopped coriander (cilantro), to serve (optional)...
Pimp your snack time or next party with these moreish parcels of pulled pork heaven: I can’t put into words just how good they are. Let’s roll! Pulled Pork Spring Rolls 1 tsp Chinese 5-spice (try my homemade version here ) 3 tsp sea salt 500g (1.1 lb ) piece pork belly, skin removed ½ cup hoisin 12 large spring roll wrappers vegetable oil for deep frying Preheat oven to 120 ° C/250 ° F....
These San Choy Bow Dumplings bring the best of both worlds together in one delicious bite. The Marion’s Kitchen San Choy Bow Meal Kit adds instant savoury flavour, crunchy water chestnuts, and peanuts, paired with juicy pork, sweet prawns, and fresh spring onion. They are incredibly moreish and perfect whether you steam, pan-fry, or boil them. The bold dipping sauce made with Marion’s Kitchen Crispy Chilli Oil takes everything to the next level....
This Spring Green Curry Pasta Salad is creamy, herby and totally next-level thanks to Marion’s Kitchen Thai Green Curry Paste. Tossed with asparagus, peas and plenty of fresh herbs, it’s light but flavour-packed. Perfect for BBQs, picnics or just an easy dinner side, this is the pasta salad that will steal the show at every spring gathering. 400g orecchiette pasta (or your favourite short pasta) 1 bunch asparagus, trimmed and cut into 4cm pieces...
With wings, it’s all about maximising the flavour. Start off with a power-packed sesame and ginger marinade. The hot and sticky part of the equation is a spicy-sweet sriracha and soy finishing sauce. Make sure you have a paper towel on hand for those sticky fingers! Sticky Asian Hot Wings 12 (about 1kg or 2lb) chicken wings, cut in half at joint, wing tips removed 2 garlic cloves, finely grated...
Sticky Soy Garlic Chicken Video Go Recipe Go Why You’ll Love This Recipe Fast, juicy, big flavour. A quick mayo marinade makes the chicken tender and helps it turn beautifully golden in the pan. Then comes the buttery soy-garlic glaze. It’s glossy, savoury and just sticky enough to cling to every slice without turning gloopy. Spoon it over hot rice, add crisp cucumber, and dinner’s sorted. Special Ingredient Notes Whole-egg mayonnaise:...
For when you need comfort food fast – this is hearty, flavour-packed chicken soup in just 10 minutes. It’s a great way to use up leftover cooked chicken and tofu – as well as that pesky half a carrot that always seems to be in the crisper! 10-minute Hot & Sour Soup ½ carrot* 6 cups chicken stock 1 cup (about 150g/5oz) cooked shredded chicken (left-over BBQ/rotisserie chicken is perfect)...
A stuffed pork belly with a fresh and fragrant Thai filling and crispy crackling? You betcha. This ultimate roast pork will be your tabletop showstopper at any family event. Why wait until Christmas?! Asian-style Porchetta 2kg (4 lb 6 oz) piece skin-on pork belly sea salt grilled lime halves, to serve Spice paste: 10 dried long red chillies 3cm (just over 1”) piece galangal, skin removed, finely chopped 1 lemongrass stalk, pale part bruised, finely chopped...
The method behind this cocktail is so incredibly easy: pop ingredients in a shaker and bust out your best Tom Cruise moves, pour over ice, then top with soda. Cheers, my dears. 45ml Johnny Walker Black Label whisky 30ml lemon juice 20ml sugar syrup 2 dashes aromatic orange bitters 90ml Fever-Tree Italian Blood Orange Soda blood orange, thinly sliced, for garnish maraschino cherry, for garnish Sugar syrup (creates extra for later)...
