Wrapped and eaten out of banana leaves this readily transportable meal was often eaten on beaches in the Far East as part of a picnic. We have fried whole herring, a close match to the small ikan kuning that was traditionally used but if you cannot find fresh whole herring you can substitue with tinned … Continued
The addition of prawns, chicken and ham makes this a meal in itself. In a Chinese banquet this is usually the penultimate course, just in case guests might still be a little hungry!
A light salad of mixed leaves tossed in light olive oil, balsamic vinegar and sprinkled with toasted sesame seeds. Do use the lightest olive oil you can get for this recipe extra virgin has too strong a flavour.
This unusual salad with its oriental dressing uses fresh pineapple, Chinese leaves, red onions, tomatoes, cucumber and spring onions. You may substitute fresh pineapple with tinned in natural juice.
This coleslaw is given an oriental twist. Light and refreshingly different, it is wonderful served as a base for ribs, steaks, fish or any grilled or barbecued food.
Bean curd is a good source of protein and this salad is ideal for vegans and vegetarians. Lightly season bean curd with salt and black pepper before frying in peanut oil for maximum flavour.
You may add roast chicken or duck and blanched pak choi or broccoli to make up a quick meal. Chilli sauce is an option. Double up for more people as it is a good accompaniment for a larger shared meal.
These pancakes are easy to make – they are cooked in pairs – and are often eaten with crispy or roast duck. In Northern China, where wheat is a staple crop, pancakes are often used to wrap meat and vegetables.
Some supermarkets sell spring roll wrappers. If you cannot get hold of them use filo pastry instead. For a different flavour, replace spring onions with 10g of chopped coriander.