This fresh and easy stir fry uses bamboo shoots. If you can track down large chunks in a tin (online or from an Asian supermarket), then these have the best texture, but if you only have the thinly sliced variety these will work almost as well and taste just as good!
This Thai recipe seems (and is!) very simple, with all the subtle flavours coming through. Slice the pork as thinly as possible to ensure a fast ccoking time - it should take less time than the rice!
We have used our Malay Kuantan Dipping Chicken blend, and the sauce is delicious drizzled over plain rice and a simple salad
We have used our Rendang blend to create this Thai curry. As the spice blend is not very hot, we have added fresh and dried chillies to give it a bite. Do not be put off by the pineapple…
This delicious curry uses our Indonesian Korma curry, with flavours of fennel, star anise and cloves. This Singapore version uses pork as an unusual alternative, with as many chillies as you want!
This simple dish is full of flavour and, if you don’t add any fresh chillies, a real winner for everyone! Wrap the pork and rice in a lettuce leaf and eat with your hands!
This is an easy, family-friendly (and messy!) rib recipe. They can be baked in the oven…
We have used our Malay Kuantan dipping chicken spices to make a delicious pork burger: quite spicy…
This is a classic dish found throughout South East Asia, but this version has a distinctive Thai flavour, and the combination of pork and prawns is delicious…
This is a fantastically easy recipe. Just marinade the ribs and bake slowly till the meat is falling away from the bones…
This is a very easy but impressive recipe. Either steam and eat with chopsticks or serve as a soup…
A delicious and spicy noodle dish. We recommend using our Goan Red spice blend…
Korean Pork with aubergine is a delicious recipe which uses lots of South East Asian store cupboard staples.
Bitspicy’s founder, Andrew, says: ‘When I was a student at the Anglo-Chinese School in Singapore there was a hawker in the playground selling mee, or noodle soup. I used to really look forward to it…