A true marriage of East and West, this recipe incorporates tomato ketchup to great effect. This dish from southern China is often served at banquets and special occasions. As fresh lobster is sometimes unavailable I have also included a method to make this dish with frozen lobster.
Quick and easy to prepare, this oriental twist of a classic starter will impress your guests. I have used large frozen prawns but feel free to use any size prawn available from your local supermarket or shop.
Use a mixture of nuts for this recipe – I used cashews, almonds, walnuts and sesame seeds – but do cook them separately before adding the sweet chilli sauce. Very moorish so prepare plenty.
Here we use an ingredient not normally found in Western desserts – water chestnuts. Unusual and delicious it is suitable for people on a gluten or lactose free diet. Treat coconut milk as you would fresh cream.
<p>There are many ways to prepare this popular Szechuan dish. Traditionally the beef is stir-fried in a wok over low heat until crispy. A quicker method to achieve the same results is to deep fry the beef and then stir- fry it with the vegetables. All the vegetables in this dish are to be cut … Continued
This family favourite has three distinct flavours; sweet, spicy and sour. The sour note is achieved by adding tamarind, a popular ingredient used in the dishes of South East Asia and India. Traditionally this dish is cooked with belly pork and water convolvulus (also known as water spinach). If this vegetable is unavailable, replaced it … Continued
<p>To save time these ribs can be cooked in the oven and finished off on the barbecue, this is great if you have a lot to cook on the barbecue!</p>
Be sure to provide plenty of paper napkins when you serve these chicken wings. Cook in the oven and finish off on a barbecue for best results. Ensure chicken is thoroughly cooked.
Udon noodles are thick, slippery noodles made from wheat, oil and flour, often used in soup. In this recipe I recommend using instant dashi (soup stock made from seaweed and bonito flakes) for simplicity. The soft udon noodles and crunchy tempura prawns in this dish make for a delicious contrast of flavours and textures.
The best way to describe this dish is as a nicoise style salad. Simple to prepare, if you use a prepared satay sauce you can serve it either hot or cold. Satay sauce can at times, be a little concentrated so do water it down before serving.