Tamarind is the pulp from the pods of the Tamarind tree. It has a sweet, sour, fruity aroma and taste and is used as a souring agent in curries and sambals. Interestingly it is a vital ingredient in the making of Worcestershire sauce. With this recipe the use of extra chillies is optional.
The strong flavour of lamb in this dish is counter-acted by the use of ginger. Cut the lamb into paper thin slices for quick cooking. Feel free to substitute lamb with another meat.
This is a spicy chicken dish that originates from the Far East. Add chillies to taste or leave out altogether if cooking for children. Serve with white rice and stir fried vegetables.
<p>Spice up left over turkey by adding it to Wing Yip Chinese curry concentrate.</p>
A tasty way to use up turkey. This recipe uses a spicy bean Szechuan sauce to add some flavour to bland left over turkey.
Fresh green chillies make up a large portion of green curry paste, some of the other ingredients being lemon grass, galangal and kaffir lime leaves. Because of this green curry paste is usually hotter than its red counterpart. Traditionally, small Thai aubergines are used in this curry but we have elected to use courgettes and … Continued
Fried garlic in this dish gives it a wonderful aroma. Do use the freshest fish you can find – 2 trout are sufficient for 4 people sharing.
Use a whole sea bass, bream or red snapper for this recipe, the freshest you can find! Simple to prepare and full of subtle ginger and spring onion flavours. Serve with hot Jasmine rice.
Rice noodles can sometimes taste a little bland but the addition of Wing Yip Ginger and Spring Sauce complements the duck. Lightly toasted sesame seeds and wilted watercress add crunch and flavour.
A popular restaurant dish named after a Szechuan official who had a liking for this combination of spicy, tangy sauce, chillies and cashew nuts. If you buy raw cashews, do shallow fry them until they turn a golden brown.