We have added sliced pineapple to our sweet and sour prawns to make this a special dish to be remembered. If preferred, replace prawns with chicken or pork. Remember to cut the meat into bite size pieces and season before lightly dusting in cornflour.
Fried red chillies in this dish adds a little heat. Leave out the chillies for a milder flavour.
This soup is popular because it has so many different flavours – pepper hot, slightly sweet and savoury. Our version uses Wing Yip’s Spicy Szechuan Sauce.
Use any fish steaks you like for this dish. I used Swordfish steaks but cod, hoki or monkfish work just as well. Delicious served with hot white rice.
Rice is an important part of a Chinese meal as it provides the ‘bulk’ necessary to a full meal. Ideally, use day old rice (remember to keep it refrigerated). If that is not possible, ensure the rice is cold.
The ‘secret ingredient’ in this dish is teh sauce the rice is fried in. We have used frozen prawns becuase they are easily available, but do use fresh if you prefer. Feel free to replace the prawns with sliced chicken.
A meal on a plate. We have used a combination of prawns and squid for this dish. Feel free to use fish and or scallops as well. If fish is the choice we suggest a firm fish like monkfish.
This rich curry flavoured noodle is traditionally served with prawns and sliced fish cake but here we have replaced fish cake with chicken. The pre-cooked base stock makes this an easy meal to prepare.
Chances are if you buy curry sauce in a chip shop or takeaway, the curry concentrate comes from Wing Yip. Here you can create your own chip shop curry with very little effort. Delicious served with sticky Japanese rice. For a creamier curry, stir in a little fresh cream or coconut cream at the end.
Singapore Noodles, a popular dish in restaurants and takeaways has its origins in this dish which literally translated from the Malay means fried noodles. The original, with a combination of Chinese, Indian and Western ingredients uses lamb or mutton, but feel free to use any meat you wish. Serve with sliced cucumber and dark soya … Continued