Nonyas are Straits born women from Singapore, Penang or Malacca, who have a culture and cuisine of their own in South East Asia – a unique, spicy, blend of Malay and Chinese. These noodles are served on special occasions like birthdays and weddings. I have used lean belly pork and fresh prawns in this recipe … Continued
<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>
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
Creamed corn is an important ingredient in this soup. It makes a perfect starter as it can be made ahead of time, refrigerated and warmed up. Remember to add the egg prior to serving the soup and not before.
Cook these prawns in their shells with salt, black pepper and butter and you will be surprised at the results. We have added a little chopped chilli for heat. Our supermarkets sell frozen king prawns at a reasonable price.
A popular restaurant starter, Crispy Seaweed is actually deep fried spring greens. Try making this at home for a cheap and easy starter or use it as a garnish for other appetizers.
What do you do with left over Christmas turkey and ham. This spicy family favourite is very versatile and is suitable for any left over meat – roast turkey, ham, beef and pork – even chipolata sausages. A mixture of different meats can be used together.
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.
<p>Spice up left over turkey by adding it to Wing Yip Chinese curry concentrate.</p>
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.