The lemongrass paste in today's recipe is ... oil in a wok or large frying pan on high heat. Season the chicken with salt and stir-fry, in two or three batches, for 3-4 minutes until nicely ...

Add the chicken and fry for approximately 8–10 minutes, then add the potato, carrot and the sauces, and stir. Gradually add ... Maarr (native lemongrass) is a fragrant clumping grass that ...

Why we love it: Pizza and pasta can both benefit from a dollop of Sauz Summer Lemon. Light and citrusy, it’s a great ...

There you’ll find newer Thai restaurants with “street food” in their names. Both promise a wider range of Thai dishes than ...

A slow-simmered masterpiece – this chicken ... lemongrass. Add the rendang paste and cook for 5-10 minutes over a low heat, stirring often. 3. Add the chicken along with the salt, give it a good ...

Oun Lido's, from the crew behind Công Tử Bột, is serving the most interesting Cambodian food in Portland right now.

Khao Kang Maruay is a modest restaurant that specialises in Isan-style cooking from Thailand’s north-east but the broad menu ...

Heat the oil in a large lidded pan over a medium heat, break the cinnamon stick in half and add to the pan with the lemongrass ... Add the chicken along with the salt, give it a good stir ...

People everywhere are drawn to Vietnamese cuisine for its fresh ingredients, vibrant flavours, and balance of textures. It’s ...

Rice noodles and fiery chicken are the foundations of this Thai-inspired stir fry. Finished with a simple 3-ingredient dressing made with lime juice, a kick of chilli and lots of fish sauce.

Sesame salmon bowls: This Kay Chun one-pot recipe, inspired by chirashi, combines vinegared rice with just-cooked salmon, crunchy vegetables and a soy vinaigrette. If you have any furikake, I’d ...

Poached chicken is the versatile protein we all need in our lives. Here, it rounds out a simple dinner of lemongrass-y stir-fried cabbage and 2-minute jasmine sticky rice. Factor in zingy toppings ...