A popular dish from the cookbook Bao Family by Céline Chung. Granny Smith apples are a great choice, as they’re firm and slightly tart, which balances out the sweet sugar coating…

A popular Chinese dish from the cookbook Bao Family by Céline Chung. Tasty, simple to make, and packed with flavour…

“White pomfret was Amah’s favourite fish to eat, but it was really expensive. I knew every time we ate it something special had happened: maybe my dad had closed a business deal, maybe one of us got straight As at school or maybe it was for Lunar New Year. It was precious…

“Malaysian roast chicken has crispy, dark skin and lots of flavour from the five-spice and salt rub. Back in primary school, when my mum was working and it was just us boys and Dad, he would often ask, ‘Chicken rice tonight?’ It was always a big yes from us, and we’d go to the chicken rice shop near our house where…

“The quality of beef in Malaysia sucks, and my grandparents never ate beef because of their religious beliefs. One of the few times we ate it was at Kayu Nasi Kandar, a shop in Petaling Jaya that serves rice with a choice of curries on top. The rendang gravy at Kayu was delicious, but the beef was so tough and chewy…

“This recipe makes wings similar to the type you find at izakaya and kushikatsu (fried skewers) restaurants. After being fried, the wings are dipped into a sauce, which, naturally enough, slightly softens the crispness. The wings are at their absolute best eaten within 10 minutes of being fried and dipped but are delicious…

“If you’ve eaten KFC – Korean fried chicken – chances are high that the first version you tasted was the sweet and spicy Dakgangjeong or Yangnyeom. The two are very similar, but my Korean friends tell me that Dakgangjeong is sweeter and sticker, while Yangnyeom is spicier…

This is one of my all-time favourite ways to prepare seasonal vegetables – an absolute classic of Japanese home cooking, and with good reason: it’s ridiculously delicious…

I love the silky texture and fresh, sweet flavour of raw salmon, but of course I also love the dense, meaty flavour of grilled salmon – this delivers the best of both worlds, with tangy ponzu and hot green chillies to offset the richness of the fish…

These delectable crunch-parcels are one of the most popular toppings for udon and soba in Japan, and it’s easy to understand why. They start off crunchy and sweet, and over time the batter absorbs the broth to make for fabulously juicy mouthfuls…

This showstopper of a dish originates from the Chittagong district, and is traditionally served to welcome a new groom into the bride’s family. Mellow, lightly spiced and creamy, the skinless chicken is melt-in-your-mouth and flavoursome throughout thanks to slow cooking and bhagar or tempering of golden fried onions…

When it comes to bhorta, aloo, or potato, is at the top of most people’s lists. It’s one of the tastiest and most versatile versions of this mashed dish, and is an essential feature on the Bangladeshi culinary map. Best of all, it can be made by anyone, irrespective of budget or ability. The potatoes are either baked or boiled…

As a child, and being one of the eldest grandchildren, I was lucky enough to enjoy leisurely breakfasts with my late nani (maternal grandmother) whenever I visited my grandparents’ home. For me, this was my time with my grandmother, sitting at the kitchen table and being served a portion of doi chira in an enamel bowl…

In the last 10 years, I have noticed how Chinese-style chilli oils have become a staple in many households’ pantries. This is thanks to the rise in international students from China, more specifically central China, travelling abroad to study or start new lives. Because central Chinese flavours are so unique…

Every region in China will tend to have their own version of this dish; however, the one I constantly crave is the garlicky spicy kind. The simple mix of soy sauce, chilli oil and raw garlic is such a classic central Chinese flavour that has grown to be very popular in the West too. This salad is a perfect palate refresher for the table and is packed with flavour, with salivating qualities to make you go back for more until it’s all gone…”

I came up with the idea for this dish after listening to two friends talk about instant noodles – a subject that is dear to my stomach. Peter reminisced about eating instant noodles, sprinkled with the seasoning mix, straight out of the packet, without cooking them first. Carol said that she hadn’t ever tasted one of my favourite instant noodles, Nongshim Shin Ramyun…