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.
Serve this hearty stew with a twist with rice or bread. The star anise and cinnamon (use whole spices) give it a light spicy flavour. As an alternative, replace beef with pork or chicken.
Hoisin Sauce is made from soya beans, vinegar, plum sauce and other flavourings. It is sweet and spicy and the flavours combined with toasted sesame seeds complement this simple vegetarian dish
Oyster sauce should be used sparingly in Chinese cooking. Used in moderation it adds wonderful flavour but too much can be over powering. This recipe uses breast meat but feel free to substitute thighs or a mixture of both.
In this recipe we use combination of three mushrooms – dried sliced Chinese mushroom, fresh button or chestnut mushroom and fresh oyster mushrooms. Do not use flat field mushrooms as the colour from the gills will transfer to the dish.
Steaming and fresh ginger enhances the subtle sweetness of the fish. It is traditional to steam a whole fish with it’s head on, but feel free to use halibut, cod or even salmon steaks for this recipe if you wish. Use the freshest fish you can find.