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You are here: Home / Archives for Recipes / Recipes by Cooking Style / Spicy Recipes

Spicy Recipes

Browse our range of delicious hot and spicy recipes with easy to follow cooking instructions and tons of cooking tips for home cook of all abilities!

Chicken Curry: This chicken curry dish has been my family's favourite picnic meal since my children were young. Now they are grown up and have their own families. However this dish still brings us together and reminds us of those happy memories! This dish goes best with french loaf or steaming hot white rice, so be sure to cook extra rice to go with it!

Homestyle Chicken Curry (咖喱鸡)

Bowl of Singapore laksa served with sambal chilli

Singapore Laksa Recipe and Panasonic MX-V310 Blender Review

Sambal Terasi in a blue patterned bowl with slices of lime

Sambal Terasi (Indonesian Shrimp Paste Sambal)

Szechuan Dry-Fried String Beans 16x9

Sichuan Dry Fried Green Beans with Chai Por (Gan Bian Si Ji Dou)

SPICY CLAYPOT EGGPLANT WITH MINCED PORK (鱼香茄子煲): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into!

Spicy Claypot Eggplant with Minced Pork (鱼香茄子煲)

Tom Yum Talay: An extremely popular Thai soup characterised by its distinctive sweet, spicy and hot flavour due to addition of fragrant spices and herbs indigenous to Southeast Asia. You can either cook it with seafood (Tom Yum Talay), prawns (Tom Yum Khoong), or chicken (Tum Yum Gai), and its a great dish to serve as an appetiser!

Seafood Tom Yum Soup (Tom Yum Talay)

Steamed Meatballs in Chilli Oil

Kung Pao Chicken with Toasted Cashews: This Szechuan classic is well-loved around the world for its sweet, sour and sweat-inducing-spicy-but-oh-so-good mix of flavours! Pair it with oven-toasted heart-healthy cashews for that extra crunch in every bite. Super yummy!

Kung Pao Chicken (宫保鸡丁)

Curry Fish Head: This iconic Singaporean & Malaysian favourite combines the rich spices of South Indian cuisine, the tangy flavour of tamarind and the creamy goodness of coconut milk with deliciously tender fish head, a delicacy among the Chinese.

Curry Fish Head

Spicy Water Spinach (Sambal Kangkong): The aromatic spicy sambal sauce used to fry this vegetable is made from chilli, dried shrimp and shallots, and packs a punch when it comes to flavour! A definite MUST-TRY if you love spicy Chinese food!

Spicy Water Spinach (Sambal Kangkong/马来风光)

Bak Kut Teh (Pork Rib Tea Soup): This clear peppery soup with fall-off-the-bone-tender pork ribs goes best with a bowl of steaming white jasmine rice, fried dough fritters (you tiao) and chilli soy sauce dipping sauce. So yummy!

How to Make Bak Kut Teh with Homemade Spice Mix

Penang_Laksa

Penang Assam Laksa with Salmon

Peranakan Dry Mee Siam: This local favourite boasts a unique blend of sweet, sour, savoury, spicy and tangy flavours that is sure to tantalise your taste buds and keep you coming back for seconds!

Nonya-style Dry Mee Siam

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Hi! We are Bee Leng & Melissa, the mother-daughter team behind The Burning Kitchen. Our mission is simple: to make authentic Chinese cooking accessible to all, anytime, anywhere. We believe in teaching you the secret sauce behind each recipe. Read more!

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