Spice up your weeknight dinners with this moreish dish packed with lots of veggies and healthy brown rice to fill you up. It’s also suitable for diabetics.

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Cook this simple side dish to serve with a bowl of rice. Also great for kids who cannot handle high spice levels as this uses sweet chilli sauce.

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A national favourite, this version of the chilli crab by Chef Eugene See, Head Chef of Birds Of A Feather, is given a unique twist by adding Sichuan spices to tempura soft shell crab.

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Vibrant and healthy, making this fish with crispy chilli salad is really simple with this easy recipe.

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If it’s a vegetarian dish for no-meat day you need, whip up this spicy plate of stir-fry and pair it as a delicious side dish with a plate of steaming rice – perfect!

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These scrumptious chilli plum pork ribs are literally falling off the bone and are perfect for your next barbeque.

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You can never go wrong with this classic beef rendang dish – so yummy! It can be made a day ahead; store, covered, in the refrigerator which allows the flavours to develop overnight.

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The Sichuan peppercorn is known for the numbing ‘ma la’ feeling that is present in many Chinese dishes. Lightly toast it then grind to get the fragrant chilli powder.

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A whole steamed fish represents togetherness, making this flavourful dish great for family meals and part of feasts for festive occasions.

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Flavourful, peppery and nicely-spiced, these laughing prawns are a favourite zichar dish which you can now cook at home using this recipe.

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