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March on a full stomach with Korean army stew

Budae jjigae, better known as Korean army stew, was created after the end of the Korean War using scrounged or smuggled surplus food from US army bases. Check out our recipe below for this Korean-American fusion classic, using ingredients available from Sing Kee Foods.
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Kimchi: Korean’s fermented food sensation

Travel throughout the Korean Peninsula and you’ll be hard pressed to find a household without a kimchi pot as a family heirloom. That’s because kimchi is a key ingredient in many classic Korean dishes. Let us take a look at this foodstuff, including its origins, why it is good for you and how to make kimchi at home.   
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How to cook perfect rice

Rice is full of vitamins and minerals, and a rich source of complex carbohydrates. Discover how to cook it to perfection.
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Our chicken katsu two-way recipe

Discover chicken katsu two-way - with rice and Japanese curry sauce or with a fruity brown table sauce and salad.
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Chinese food for thought for students

If you are a student, welcome (back) to university! Let us help you fill this academic year with the tastes of the Orient.
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Rambutan: the latest Asian fruit star

Jackfruit's neutral flavour and ‘pulled’ texture make it a central feature in many plant-based alternatives to meat.
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Pulled jackfruit and other recipes

If there is one foodstuff that has led the vegan food revolution in the UK, it’s got to be jackfruit.
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Vegan sweet and sour slaw with sticky ginger tofu

This time we are going to tell you how to make sticky ginger tofu served with a sweet and sour slaw.
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Tempeh: Indonesia’s essential vegan ingredient

Let us introduce tempeh, explaining what it is and how it can be used to create Asian-inspired vegan classics.
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Introducing mock duck

Vegan food is a modern culinary revolution. Let’s take a look at mock duck -what it is made from and how to cook with it.
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