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Recipes

A NOTE ABOUT GARLIC

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Garlic is one of the best additions to any dish whether it’s chinese or not. This versatile ingredient can be added at the beginning of cooking in the middle or at the end. It can also be chopped or minced finely or it can be used whole without any chopping whatsoever.Read More »A NOTE ABOUT GARLIC

SAN CHOI BAO

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Heat up a hot wok with 1 teaspoon of peanut oil.
Add 400g of Aberdeen Angus minced beef and break it up into small bits using a sharp bladed spatula.
Read More »SAN CHOI BAO

SZECHUAN CHICKEN

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Make up the chicken coating by beating together 2 egg whites with 2 tablespoons of cornstarch and 1 teaspoon of chilli powder.
Slice up 2 slice chicken breasts and dip each piece into the chicken coating.Read More »SZECHUAN CHICKEN

SINGAPORE RICE NOODLES

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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.Read More »SINGAPORE RICE NOODLES

BEEF HO FUN

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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 give a shiny textureRead More »BEEF HO FUN

AUTUMN SNOWFLAKE

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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 thingsRead More »AUTUMN SNOWFLAKE

HOISIN SAUCE

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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… Read More »HOISIN SAUCE

CHICKEN CHOW MEIN

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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 handful of beansprouts and let sit for about 30 seconds.
Throw in the softened noodles and fry for a further minute or 2. (If you want the noodles crispy then put the noodles in
first and in a lot of oil)
Add soy sauce to tasteRead More »CHICKEN CHOW MEIN