Hokkien Mee
This Hawker noodle dish from Singapore and Malaysia is cooked in a broth made from prawns and pigs tails. As you may encounter problems obtaining pigs tails from your local supermarket I have replaced them in this recipe with spare ribs.
Starters
Sticky Kung Po Ribs and Wings
It is said, “The closer the bone, the sweeter the meat” You won’t get any sweeter than this combination of chicken wings and pork ribs. Cook on a barbecue or in the oven.
Chicken Rice
<p>Chicken Rice is very popular in South East Asia. This recipe gives you two options: an easy option using pre prepared chicken rice stock and supermarket bought ready roasted chicken, or one to make from scratch.</p>
Curry Puffs
A Far Eastern version of a Cornish Pasty, feel free to use chicken in place of beef. You will need an 8cm cutter for the pastry or larger if you wish. This recipe uses short crust pastry but you can use puff pastry as a substitute if you wish, don’t overfill and seal the edges … Continued
Basic Steak Marinade
A basic marinade for all meats.
Plum and Coriander Salad Dressing
Make up exotic dressings using Wing Yip Sauces. As most of the sauces are concentrate, a little goes a long way.
Spare Ribs with 5 Spice and Hoi Sin
Here are two ways to cook spare ribs, on the BBQ or in the oven. Which ever method you use, do make sure you marinade the ribs for at least 3 hour.
Just Cooked Pak Choi
Pak Choi can be found in most supermarkets. However, feel free to use any other green vegetable. Tenderstem or sprouting broccoli is another healthy option. Vegetarians can use Wing Yip Mushroom Sauce.
Hot and Sour Soup
This soup is popular because it has so many different flavours – pepper hot, slightly sweet and savoury. Our version uses Wing Yip’s Spicy Szechuan Sauce.
Egg Fried Rice
Rice is an important part of a Chinese meal as it provides the ‘bulk’ necessary to a full meal. Ideally, use day old rice (remember to keep it refrigerated). If that is not possible, ensure the rice is cold.