Mixed Vegetables in Coconut Milk
This dish of vegetables in coconut milk goes well with a dry curry. Eat with hot white rice.
Vegetarian
Asian Slaw
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.
Red Bean Pancakes
Desserts do not feature prominently on Chinese restaurant menus, maybe because after all the food consumed there is no space left for dessert. These pancakes are very simple to make and are delicious served on their own or with ice cream. The filling is available in our stores and online.
Crispy Bean Curd Salad with Kung Po Dressing
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.
Eight Vegetable Hot Pot (Chup Chye)
Although this dish is of South East Asian origin it is also know as Chap Chye. It is made up of a mixture of dried and fresh vegetables and tastes better the day after cooking when the vegetables have had time to absorb the flavour of the sauce. Eat with hot Jasmine Rice.
Crispy Seaweed with Toasted Sesame Seeds
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.
Hoi Sin and Spring Onion Dipping Sauce
Make up exotic dips using Wing Yip Sauces. As most of the sauces are concentrate, a little goes a long way.
Soy Sauce, Chilli and Ginger Dipping Sauce
Make up exotic dips using Wing Yip Sauces. As most of the sauces are concentrate, a little goes a long way.
Sweet Plum and Water Chestnuts Dipping Sauce
Make up exotic dips using Wing Yip Sauces. As most of the sauces are concentrate, a little goes a long way.
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.