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
The subtle combination of ginger, oyster sauce and broccoli has made this a family favourite. Do remember to blanch the broccoli first. Vegetarians may substitute beef with oyster or 57g dried Chinese mushrooms (soaked in hot water).
Tinned bamboo shoots are available in whole pieces and sliced from most supermarkets. This recipe uses the ready sliced variety. Do soak bamboo shoots in water and drain thoroughly before use.
These spring rolls from South East Asia are not fried and just melt in the mouth. A lot of chopping of vegetables but well worth the effort. A hands on meal as guests may be required to make up their own spring roll.
This refreshing salad is a contrast of flavours and textures. Pomelos, now available in most supermarkets, are a large sweet citrus fruit, similar to a grapefruit. Traditionally, dried prawns are used in the dish but we have replaced this with frozen prawns, which are more easily available. This salad is a perfect accompaniment to a … Continued