Often served as an appetiser along with prawn crackers, these pickled vegetables are quick and easy to prepare. Traditionally made with Chinese turnip (mooli), this can be left out if unavailable. In fact, I have used English turnips and have found them to be a good substitute. Rice vinegar is the best vinegar to use … Continued
For this dish you will need large, raw Tiger prawns. There is a wide variety available in all our supermarkets, both fresh and frozen, at very reasonable prices. Do remember to devein the prawns by cutting along the centre of the back and removing the black vein which runs along it. This recipe uses a … Continued
To prepare the squid, pull out the tentacles and cut them free from the head and insides, which should be discarded. Pull out the pliable backbone (discard) and wash out the body. Peel away the skin and cut to open up the squid pouch. Score lightly and cut into bite size pieces.
This is a popular homely dish prepared in many Thai households, in many cases, to cater for unexpected guests at mealtimes. It is quick and easy to prepare and delicious in it simplicity. Many supermarkets sell whole dried chillies but if unobtainable, fresh red chillies are a good substitute.
Cantonese in origin, Lemon Chicken with its sharp, tart flavours is a popular choice in many Chinese restaurants. The sauce in this recipe is made from scratch using fresh lemons and we hope you find this a refreshing alternative to sweet and sour.
A combination of tender beef fillet cooked in oyster and soya sauces, ginger and spring onions served on a bed of lightly fried flat rice noodles. The delicious sauce in this dish is thickened with cornflour which coates and flavours the noodles. A Chinese kitchen tip of adding a little bicarbonate of soda to the … Continued
A sauce (sometimes known as a Master Sauce) is the result of cooking meat in an infusion of soya sauces, sugar and a selection of spices. This sauce can be uses to flavour many dishes, especially noodle dishes and vegetables. Here is a family recipe (many families hand the recipe down from generation to generation) … Continued
There are many versions of this ever popular street food but the vital ingredients are; good quality stock, lime juice, chillies and fresh herbs to garnish. A meal in a bowl, this recipe is quick and easy to prepare using a Tom Yum soup base. Recipe is for one so do double quantities if cooking … Continued
This is a popular dish from the Philippines. In fact, many may argue it is its national dish. Adobo, which means seasoning or marinade in Spanish, is a preparation of pork, fish or chicken cooked in garlic, vinegar and oil. There are many ways to prepare this dish; some just place all the ingredients into … Continued
I have only eaten this style of fried chicken in Penang and suspect it is Nonya in origin. The nonyas and babas are indigenous to the Straits Settlements of Penang, Malacca and Singapore and have their own cuisine which is mix of Chinese and Malay. This recipe uses a simple combination of three ingredients with … Continued