Rice Paper Rolls: The Fresh Asian Favourite to Make This Australian Spring
By Yvonne Chong
Learn how to make rice paper rolls at home with fresh Australian spring produce, Vietnamese rice paper, vermicelli, sauces and easy filling ideas.
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Understanding Asian Cooking Oils: Sesame Oil, Peanut Oil and Chilli Oil Explained
By Yvonne Chong
Cooking oil does much more than stop food from sticking to the pan. In Asian cooking, the oil you choose can influence aroma, flavour, texture and how well an ingredient...
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How to Build a Basic Asian Pantry in Australia
By Yvonne Chong
Cooking Asian food at home becomes much easier when you have the right pantry staples ready. You do not need a huge cupboard or every sauce on the shelf. A...
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The Complete Guide to Asian Noodles: Rice Noodles, Egg Noodles, Udon, Soba and More
By Asian Pantry
Asian noodles come in many shapes, textures and ingredients. Some are soft and slippery, some are chewy, some are springy, and some are delicate enough to soften in hot water...
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What Is Palm Sugar? Gula Melaka, Coconut Sugar and How to Use It
By Yvonne Chong
Palm sugar is one of those ingredients that can quietly change the whole flavour of a dish. It brings sweetness, depth and a warm caramel-like taste that works beautifully in...
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Rice Varieties Guide: Jasmine, Sushi, Glutinous and More
By Yvonne Chong
Rice is one of the most essential ingredients in Asian cooking, and it is also one of the easiest to misunderstand. From fragrant jasmine rice to short grain sushi rice...
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Light vs Dark Soy Sauce - What's the Difference?
By Sokim Lay
Light soy sauce is thin, salty, and used for seasoning. Dark soy sauce is thicker, sweeter, and used for colour. Learn when to use each, how they're made, and which...
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Fish Sauce vs Oyster Sauce - When to Use Each
By Sokim Lay
Fish sauce is a thin, salty, fermented liquid used for umami seasoning. Oyster sauce is a thick, sweet-savoury glaze made from oyster extract. Learn the differences, when to use each,...
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5 Essential Korean Pantry Staples for Beginners
By Sokim Lay
New to Korean cooking? These 5 essential pantry staples - gochujang, gochugaru, soy sauce, sesame oil, and doenjang - are all you need to start making authentic Korean dishes at...
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10 Best Instant Ramen Noodles You Can Buy in Australia
By Sokim Lay
From fiery Samyang Buldak to classic Shin Ramyun and Indomie Mi Goreng, here are the 10 best instant ramen noodles you can buy online in Australia. Includes Korean, Japanese, Thai,...
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What Is Gochujang? The Complete Guide to Korean Chilli Paste
By Sokim Lay
Gochujang is a fermented Korean chilli paste made from red chilli powder, glutinous rice, fermented soybeans, and salt. Learn what it tastes like, how to use it in cooking, how...
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Fish Sauce Explained: How to Choose, Store and Cook With It
By Yvonne Chong
Fish sauce is one of the most important ingredients in Asian cooking. It may look simple, and it brings deep savoury flavour to dishes across Thai, Vietnamese and Filipino cuisines....
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What Is Gochujang? How to Use Korean Chilli Paste in Everyday Cooking
By Yvonne Chong
Gochujang is the spicy, sweet, fermented chilli paste behind Korea's best dishes. Here's what it is, how to use it, and why your kitchen needs it.
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