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Recipes

SINGAPORE RICE NOODLES

First off grab 2 portions of dried rice noodles (vermicelli about 200g) and soak in kettle boiled water. Check on it every 20 seconds and shake with some chopsticks to see if has gone soft. When it’s gone soft drain in a strainer and leave while you prepare the mix.

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SOY CHICKEN

First get a massive stock pot that is large enough to hold your chicken and some spare space left over.

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BEEF HO FUN

You need 2 woks. HO FUN WOK Heat up 2 tablespoons of peanut oil until really hot. Put 2 packs of fresh Ho Fun in and separate with a bladed spatula. Heat for about 30 seconds and then introduce a tablespoon of oyster sauce – this will help separate the noodles from each other and…

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CHICKEN EGG FOO YUNG

Beat 2 eggs and add the chicken and some chopped spring onions. Heat up a wok with some peanut oil and make sure the oil is hot (the oil will move around the wok very easily). Add the mix in and move some of the top of the mix around the wok to make an…

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AUTUMN SNOWFLAKE

Snowflake Rice: 2 cups of boiled rice 2 duck eggs Soy sauce (Kikkoman C00039) 1 Generous Tablespoon of salted butter (Jersey Salted butter or French Laduree butter) 2 cooked and shredded crab arm things

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HOISIN SAUCE

Just whisk the following together in a bowl: 8 tablespoons of white wine vinegar 2 cloves of finely chopped or blended garlic 8 teaspoons of sesame oil 16 tablespoons of strong soy sauce (Kikoman C00044) 8 tablespoons of finely chopped or blended black beans 4 tablespoons of honey 2 finely chopped or blended birds eye…

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CHICKEN CHOW MEIN

TAKEAWAY VERSION You need 2 woks for this. One for the noodles and one for everything else: Noodle wok: Soak some dry egg noodles in hot water until it’s soft. Heat wok with a couple of tablespoons of oil until it’s very hot (the oil will move around the wok very easily). Throw in a…

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