Clik here to view.
Restaurant-Worthy Easy Prawn Linguine
A super quick and simple stock using shells and heads of prawns, turns this prawn and tomato linguine into a dinner party–worthy, date-worthy, Valentine’s-worthy, and absolutely restaurant-worthy...
View ArticleClik here to view.
Honey Prawns – stays crispy!
This is a recipe for Honey Prawns, old-school Chinese restaurant-style. The batter coating is a proven secret weapon I use for Honey Chicken that stays crispy for hours, even after tossing with the...
View ArticleClik here to view.
Panang curry – real deal, from scratch
This is a real Panang Curry recipe for curry connoisseurs who adore authentic Thai food! It’s made using a homemade Panang Curry paste which is easy to make but will likely call for a trip to the...
View ArticleClik here to view.
Vietnamese Lettuce Wraps with Peanut Sauce
Vietnamese Lettuce Wraps are a lower-cal version of Vietnamese rice paper rolls. The fresh herbs and peanut dipping sauce are key here! Everything else you can switch: prawns for shredded chicken,...
View Article