Explore Asian Cuisine with Typhoon



The prominence of Asian cuisine is a result of its exotic and often delicious nature. However, to make proper Asian food, you need to be equipped with the right tools!

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The cookware brand, Typhoon, can be more than a big help in the venture of making good Asian food. To showcase what their equipment is capable of, we are featuring a three-course meal with recipes and cookware owned by Typhoon, which range from Asian to European.



The Appetizer – Sweet Potato Risotto





– 2 medium sweet potatoes cut into small pieces

– 1 large onion, finely chopped

– 200 g risotto rice

– 2 cloves of garlic

– 55g parmesan

– 1 tbsp fresh oregano, chopped

– 2 tsp olive oil

– 225 ml dry white wine

– 780 ml water

– Salt & pepper




1. Heat the oil in a Typhoon paella pan or wok. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook for 3 to 5 minutes, stirring occasionally, until soft.

2. Add the sweet potatoes and garlic to the pan and cook for 2 minutes. Pour in the rice and heat for 2 minutes. Pour in the wine and simmer, stirring frequently until the liquid is absorbed.

3. Add the water a little at a time, stirring occasionally and waiting until the water is absorbed before adding more. This should take around 25 minutes.

4. Stir in the oregano and parmesan and serve immediately.




The Main Course – Chili Prawn Stir Fry

Chilli-Prawn-Stir-Fry (1)




– 1 red pepper, de-seeded and sliced

– 1 head of broccoli cut into florets

– 1 thinly sliced de-seeded red chilli

– 100 g baby sweetcorn cut in half lengthways

– 300 g cooked and peeled prawns

– 2 tbsp sweet chilli

– 1 tbsp soy sauce

– 2 tbsp rice vinegar

– 2 tsp vegetable oil

– 150 g rice noodles




1. Cook the noodles according to the package directions and keep to one side.

2. Heat the vegetable oil in a Typhoon wok, cook the chilli for 30 seconds then add the red pepper, broccoli florets, baby sweetcorn and prawns. Stir fry for 3-4 minutes.

3. Add the sweet chilli, soy sauce and rice vinegar and heat for 1 minute. Toss in the cooked noodles to heat through and serve


The Dessert – Chinese Almond Cookies

Chinese-Almond-Cookies (1)




– 225 g butter

– 140 g caster sugar

– 1 egg

– 1 tsp almond extract

– 380 g plain flour

– 1 tsp baking powder

– ½ tsp salt

– 25 g flaked almonds

– 1 egg white

– ½ tsp water



1. After measuring out your ingredients carefully using a Typhoon scale, place the butter and sugar into a mixing bowl and mix until light in colour. Beat in the egg and almond extract. Gradually add the flour, waiting until the flour is well combined before adding more. Add in the baking soda and salt and mix again.

2. Roll the dough into 2 cm balls and place on a baking tray covered with a layer of greaseproof paper. Flatten slightly with a fork and sprinkle with almonds.

3. Beat together the egg white and water in a small bowl. Brush over the cookies and bake in the oven at 180C for 12-15 minutes or until the edges are golden brown. Once baked, remove from the oven and cool for 2 minutes before transferring to a wire rack to completely cool.


With these delicious recipes at hand, all you need to do is equip your kitchen properly with skillets, woks, frying pans, and any other cooking accessory you might need to whip up mouthwatering meals for your loved ones. This is why Wysada is happy to feature cookware by Typhoon to make this dream a reality! More recipes can be found at Typhoon’s website.



About Karim Ghawi

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