This simple Chinese takeaway style black bean sauce combines savoury & salty black beans, aromatic garlic & sweet oyster sauce. Add your choice of chicken, beef, king prawns or vegetables as desired. If you like this recipe, you might be interested in buying my book: The Chinese Takeaway Secret is packed full of over over 120…
Nam Prik Pao is a Thai condiment made with fresh or dry chillies, garlic, shallots, fish paste or fish sauce and a sour element such as lime juice or tamarind. The aromatic and intense flavour makes it a perfect accompaniment to slightly blander dishes (breakfast omelette, steamed rice, steamed vegetables etc). Whilst not traditional, this…
These red curry chicken skewers are first grilled plain before being generously coated not once but twice in a rich, indulgent Thai red curry sauce. As well as being utterly delicious, the cooking method makes them great to prepare in advance, ready to finish with a final coating of curry sauce and just a few…
Sweet, savoury & slightly spicy, this caramel pork is prepared and cooked in just minutes and is perfect served with sticky rice or stir-fried rice noodles. If you like this recipe, you might be interested in buying my book: The Street Food Secret is packed full of over 160 street-food recipes from around the world and is…
Moo Dad Deaw is traditionally dried in the hot sun and is often described as ‘Thai jerky’. The process can be simulated using an oven set to a low temperature to dry out the meat before frying in hot oil to finish – the result is pork with a texture almost reminiscent of rib meat. …
Probably the quickest garlic pizza bread you’ll ever make, this recipe uses plain flour tortillas to create a crispy, garlicky, cheesy pizza bread that rivals any takeaway offering. The prepared pizza bread is cooked briefly in a frying pan to crisp up the base before being finished under a hot grill. The whole thing takes…
Most people in the UK could benefit from eating more healthily and, it’s true, the country is facing an epidemic of obesity and ill health related to bad food and drink choices. It’s impossible to ignore the fact that unhealthy food is all around us, often at attractively low prices. With the added convenience of…
A full guide on how to season a carbon steel wok, as well as tips for cleaning and use. Non stick woks and frying pans come in all shapes and sizes nowadays and I’ve certainly used a few of them over the years with good results. If you’re serious about stir-frying however, investing in a…
Recreate a restaurant classic with this Thai style sweetcorn cakes recipe. Light, crispy golden corn fritters have a delicious subtle aromatic curry and lime leaf flavour. Thai sweetcorn cakes (Tod Man Khao Pod) are a popular Thai starter or snack that you can find in Thaikhun in Glasgow, and on most Thai restaurant menus. Sweetcorn…
“Deep fry yer pizzas, we’re gonnae deep fry yer pizzas!” sang the Tartan army of Scotland supporters in a match against Italian opposition in recent years. It’s funny cos it’s true. We do enjoy a deep fried pizza here in Scotland, occasionally even adding to the indulgence by dipping the entire thing in batter first….
This Scottish potato scones recipe is a great way to use up potatoes. They freeze perfectly too, so it’s well worth making a batch so that you’re fully stocked for breakfast. Alongside a crispy morning roll, a fried egg and the classic square sausage, potato scones are a Scottish breakfast essential. Just the right side…
Crispy twice-fried chicken pieces, coated in a sweet & spicy sauce.
If you follow me on twitter or instagram (@takeawaysecret) you’ll no doubt be well aware that my new book, The Street Food Secret, is available now to pre-order and will be released on July 20th 2017. The book includes street food style recipes across a variety of chapters including: Burgers & Dogs – Juicy Lucy…
Fluffy, slightly sweet and perfectly stackable, these pancakes are exactly like those you’d find in a good American diner.
This dish is a little different from Chinese or Malaysian satay with a little less focus on the peanut flavour and a welcoming spicy kick from the chilli bean paste.
