Fresh curry paste will put the wow-factor into your homemade curries. Plus, it's easy to put together and keeps well. Buy fresh chilli paste from Asian stores. It should have a vibrant red colour, ...

Roast cumin and coriander seeds over a low heat until fragrant. Grind to a powder and toss with the beef and fish sauce. Marinate for an hour or so. Heat oil in a wok and stir fry the beef until ...

This Sichuan-inspired sliced beef dish from Melbourne chef Tony Tan bursts with flavour, and was featured on Drive's Foodie Tuesday segment. Tony says: "It's a cinch to make but it does require you to ...

Chilli-garlic is among the most popular flavour combos, and for good reason. One of the best ways to enjoy it is in the form of a paste/sauce. Image Credit: Getty You can easily make chilli garlic ...

Evening chai during winter months are incomplete without some deep-fried munching. Dipping a crunchy pakora in chutney and ...

The Ho Jiak chef and restaurateur shares a trio of noodle dishes from Malaysia – a stir-fry with curry-flavoured instant Maggi, his favourite har mee and a nostalgic loh mee (Pictured above) In ...