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Starters

Chicken Satay with Peanut Dipping Sauce

Want to keep the kids occupied and in the kitchen, then why not try this very common starter which is loved by all and which can be found in nearly every Chinese restaurant that you go too. If you are allergic to peanuts you can simply omit the peanut butter from the satay marinade and … Continued

Tom Yum Soup

This is a very traditional spicy and sour Thai soup. It is best made using fresh ingredients and also works well with prawns. If you can’t find Thai Basil, regular Basil will work well also.

Christmas Mushroom Pudding

These mushroom puddings are great for anyone who is a vegetarian at Christmas. They are packed full of flavour and go great with all the traditional accompaniments. Remember these don’t have to be eaten just at Christmas time!

Prawn Toasts

You will need a food processor to make this ever popular appetizer. Best results are obtained if the bread is about two days old. The toasts are traditionally deep fried but we have included a baked version a healthier alternative. Reasonably priced raw prawns are available in the freezer sections of our supermarkets.

Pickled Appetizers

Often served as an appetiser along with prawn crackers, these pickled vegetables are quick and easy to prepare. Traditionally made with Chinese turnip (mooli), this can be left out if unavailable. In fact, I have used English turnips and have found them to be a good substitute. Rice vinegar is the best vinegar to use … Continued

Crispy Prawn Fritters

For this dish you will need large, raw Tiger prawns. There is a wide variety available in all our supermarkets, both fresh and frozen, at very reasonable prices. Do remember to devein the prawns by cutting along the centre of the back and removing the black vein which runs along it. This recipe uses a … Continued

Salt and Pepper Squid

To prepare the squid, pull out the tentacles and cut them free from the head and insides, which should be discarded. Pull out the pliable backbone (discard) and wash out the body. Peel away the skin and cut to open up the squid pouch. Score lightly and cut into bite size pieces.

Bak Kut Teh

This soup, said to have been invented by the Hokkien Chinese, is a popular dish in Malaysia and Singapore. It is a hearty herbal soup made with pork ribs and eaten with plain boiled rice. Bak Kut Teh, if made with a herbal sachet mix, is a pungent and robust soup and is perhaps not … Continued