Tamarind is the pulp from the pods of the Tamarind tree. It has a sweet, sour, fruity aroma and taste and is used as a souring agent in curries and sambals. Interestingly it is a vital ingredient in the making of Worcestershire sauce. With this recipe the use of extra chillies is optional.
The strong flavour of lamb in this dish is counter-acted by the use of ginger. Cut the lamb into paper thin slices for quick cooking. Feel free to substitute lamb with another meat.
Soups at a Chinese meal are served together with the meal and not at the beginning as a starter. Family members would help themselves from one large communal bowl but you may prefer to serve in individual small bowls.
This is a spicy chicken dish that originates from the Far East. Add chillies to taste or leave out altogether if cooking for children. Serve with white rice and stir fried vegetables.
<p>Spice up left over turkey by adding it to Wing Yip Chinese curry concentrate.</p>
A tasty way to use up turkey. This recipe uses a spicy bean Szechuan sauce to add some flavour to bland left over turkey.
<p>Crispy duck is served with Chinese pancakes, shredded spring onions, cucumber and Hoisin sauce. Some restaurants serve this dish with Plum sauce as an alternative.</p>
These pancakes are easy to make – they are cooked in pairs – and are often eaten with crispy or roast duck. In Northern China, where wheat is a staple crop, pancakes are often used to wrap meat and vegetables.
Ideally, you need a food processor to blitz the onions and garlic in this recipe. However, if you do not have one, chop up the onions and garlic finely. Serve with steaming, hot rice.
This dish appears in different guises in South East Asia. This family recipe is made with dark soya sauce, but a similar Indonesian dish, Ketchap Babi is made with ketchup manis (a sweetened dark soya sauce). Lean belly pork is ideal for this dish. However if you use a cut such as pork shoulder or … Continued