This recipe hails from North India. My mum uses just the right amount of spices to suit all. They're great as a main, sandwich filler or for picnics. Leftovers can be frozen.
Recipe by: Umaima Shafiq
I love the braised tofu served at Chinese restaurants, but at home I like to make it healthier (without the deep frying). In my version, I use a lot of vegetables to make it more filling. This dish is good on its own or with rice.
Recipe by: Melissa
I love dumplings and have come up with this recipe using all of my favourite ingredients. The dumplings consist of pork, prawns, watercress, water chestnuts, and are absolutely delicious! Great for a party.
Recipe by: Vivian Lee
Chinese noodles are double cooked, first in water until al dente and then in a frying pan until crisp and brown. If you'd like to spice things up, replace the dark sesame oil with chilli oil.
Recipe by: Jen
Egg Foo Yung is a Chinese-American omelette dish that dates back to at least the 1930s. In this version, vegetables and prawns are combined with beaten eggs then fried and shaped into small bites. Served with a thick sauce made with chicken stock and soy sauce.
Recipe by: Kimber
Loaded with prawns, ham, chicken and vegetables - this fried rice dish tastes just like the one you can order at your favourite Chinese takeaway. Try making this 'special' fried rice with any leftovers you have.
Recipe by: LMFB64
An unleavened pan fried bread from South Asia which is similar than pitta or naan. Ideally, I use the traditional roti pan called a tava. This version uses durum flour - the kind often used to make pasta - for its durability. If you can get to an Asian shop, look out for chakki atta, or stoneground wholemeal flour, to use instead.
Recipe by: MARBALET
This is my mother's special, yet simple, recipe. Chicken marinated in garlic, oyster sauce and curry powder, then pan fried.
Recipe by: Saadiah Din
This is my version of fried rice. I just use rice, soy sauce, egg, ginger and spring onions. You can add leftover chicken if you have it.
Recipe by: GOLDEN_RASPBERRY
Easy, delectable tuna coated with sesame seeds and quickly seared. This Japanese-inspired dish is served rare, so be sure your tuna is fresh and of good quality.
Recipe by: NEWORLEANSGIGLET