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.
A light salad of mixed leaves tossed in light olive oil, balsamic vinegar and sprinkled with toasted sesame seeds. Do use the lightest olive oil you can get for this recipe extra virgin has too strong a flavour.
This unusual salad with its oriental dressing uses fresh pineapple, Chinese leaves, red onions, tomatoes, cucumber and spring onions. You may substitute fresh pineapple with tinned in natural juice.
This dish of vegetables in coconut milk goes well with a dry curry. Eat with hot white rice.
Cook these prawns in their shells. Not for the feint hearted as chopped red chillies are added to the spicy sauce. However the heat of the chillies only coats the prawn and can be peeled away.
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.
Pak Choi can be found in most supermarkets. However, feel free to use any other green vegetable. Tenderstem or sprouting broccoli is another healthy option. Vegetarians can use Wing Yip Mushroom Sauce.
Some supermarkets sell spring roll wrappers. If you cannot get hold of them use filo pastry instead. For a different flavour, replace spring onions with 10g of chopped coriander.
You can use any combination of nuts you’d like and these can be prepared in advance and stored in an air-tight container for up to a week once cooked.
Sprinkle with edible glitter just after they’ve come out of the oven to add a touch of sparkle to your biscuits. Makes 24 biscuits.