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
Mee Siam is a popular street market food in the Far East. This simple version uses a prepared sauce to which bean sprouts, prawns and rice vermicelli is added.
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
This is a subtle blend of oyster and mushroom soy sauce to create a quick supper dish which can be ready in minutes. Soak noodles in warm water until soft.
These fried dumplings are great as a snack on their own, or as part of a larger feast!
Black beans are salted and fermented soya beans. It makes a very versatile sauce and here it is combined with beef and peppers and served on flat rice noodles instead of rice. Rice noodles need to be soaked in tepid water to soften them. The noodles need to be soft but firm for frying.
This is a good way to use up left over take away roast duck. Tortilla wraps are now sold in most supermarkets. A nice lighter option full of oriental flavour. Alternatively, traditional pastry pancakes are available from Wing Yip stores in frozen form
Clean mussels by scrubbing in plenty of cold water, pulling off the “beards” and removing any barnacles. Discard any open mussels, especially if they don’t close when tapped. Provide finger bowls, plenty of paper napkins and an empty bowl for the shells.
This Szechuan dish is popular the world over. It is supposed to be named after the old woman with a pock marked face who created it. Full flavoured and easy to prepare.