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.
Spring
Coconut Crepes
This recipe uses both desiccated coconut and coconut milk. The crepes may be served hot or at room temperature but do remember to treat coconut milk the same as fresh cream, it needs to be refrigerated.
Red Thai Curry with Chicken
Red Curry is the most well known Thai curry. The basis of the curry is the dried chillies that are ground to a paste together with lemon grass and galangal. This recipe uses 2 large chicken breasts if you prefer to cook the way the locals do, double the ingredients and use a small whole … Continued
Watercress Soup
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.
Nasi Lemak
Wrapped and eaten out of banana leaves this readily transportable meal was often eaten on beaches in the Far East as part of a picnic. We have fried whole herring, a close match to the small ikan kuning that was traditionally used but if you cannot find fresh whole herring you can substitue with tinned … Continued
Chicken Tempera
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.
Garlic Chicken (Country Kapitan)
Do not be put off by the amount of garlic in this dish as it is added at the end of the cooking. The crispy fried garlic together with fresh lemon juice impart a delicious and unusual nutty flavour to the chicken.
Chinese New Year Cake (Neen Gow)
Neen Gow Chinese New Year cake is nothing like western cakes. The use of glutinous rice flour results in a sweet, sticky cake which symbolises family cohesiveness. The cake is steamed, cooled and then sliced. The egg-dipped, pan-fried slices have a mellow sweetness and are slightly chewy.
Special Fried Rice
The addition of prawns, chicken and ham makes this a meal in itself. In a Chinese banquet this is usually the penultimate course, just in case guests might still be a little hungry!
Tamarind Beef (Assam Beef)
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.