Steamed Trout with Crispy Garlic
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.
Lunch
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.
Oven Roasted Fish with Spring Onion and Ginger Sauce
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.
Green Beef Curry
Fresh green chillies make up a large portion of green curry paste, some of the other ingredients being lemon grass, galangal and kaffir lime leaves. Because of this green curry paste is usually hotter than its red counterpart. Traditionally, small Thai aubergines are used in this curry but we have elected to use courgettes and … Continued
Pan Fried Duck on Sesame Noodles
Rice noodles can sometimes taste a little bland but the addition of Wing Yip Ginger and Spring Sauce complements the duck. Lightly toasted sesame seeds and wilted watercress add crunch and flavour.
Kung Po Chicken with Chillies and Cashews
A popular restaurant dish named after a Szechuan official who had a liking for this combination of spicy, tangy sauce, chillies and cashew nuts. If you buy raw cashews, do shallow fry them until they turn a golden brown.
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.
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.
Prawns and Asparagus in Yellow Bean Sauce
Frozen raw prawns are available in all our stores and are good value as there is a wide range to choose from. Individually frozen prawns can be separated and what you don’t need can be saved for another day. Do try to bring a freezer bag with you to ensure prawns do not defrost en-route.