This is an easy way to make this popular takeaway dish as all the essential ingredients come straight out of a jar. As some types of rice vermicelli are suitable for soup and some for frying, the correct choice is important to make this dish a success. In this instance we recommend Swallow brand vermicelli … Continued
The noodles in this dish are bean thread noodles, sometimes called cellophane noodles. These noodles are made from mung bean starch and are gluten-free. When cooked these soft, slippery noodles absorb the flavours of the dish, in this case chilli bean paste, garlic and ginger – a delicious combination! Cooked with minced pork this Szechuan … Continued
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
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
Minced pork is used a lot in Thai cooking. This one uses minced pork but feel free to substitute mince beef or chicken if preferred. The finely chopped beans add crunch so do try and include them. Serve as a snack or as an appetiser.
This is a relatively dry dish that is quick to prepare and cook and would make a good accompaniment to another curry. Please note that red curry paste is salty so do taste the food before adding salt or fish sauce. Although sweet Thai basil is used traditionally, normal basil is a good substitute.
Serve as a starter or with other dishes as a main meal. This dish is best cooked in the oven or in a slow cooker. If cooking in a slow cooker, do not add extra 185ml of water. Cut large ribs into 2 or 3 pieces using a cleaver. Alternatively, look out for shorter ribs, … 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>
Small part pan-fried, part steamed these little dumplings are sometimes known as gyoza. This is a family favourite and it is served with two dipping sauces – a chilli sauce and light soya sauce. You will need a flat skillet or frying pan with a tight fitting lid.
The spareribs available from most supermarkets usually come in two sizes. The short cut ribs are perfect for this recipe but if these are not available, carefully chop the larger ribs into smaller pieces. Do not cut down the marinating process as it plays an important part in flavouring and contributes towards tenderising the spareribs.