Mixed Vegetables in Coconut Milk
This dish of vegetables in coconut milk goes well with a dry curry. Eat with hot white rice.
Spring
Spicy Szechuan King Prawns
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.
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.
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.
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.
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.
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.