Vegetable Stir Fry with Noodles – Korean Style
Thai Chili – Prik Kee Noo
Japanese Wasabi – Wasabia Japonica
Black Bean Beef with Noodles
Prik Nam Pla – Thai Sauce
Thai Salad – Thai Yum Pla Grapong
Jackfruit – Artocarpus heterophyllus
Tapioca Pudding – Green Tapioca Pearls with Coconut
Mung Bean Recipe – Thai Dessert
Chinese Broccoli with Crispy Belly Pork – Kana Moo Grob
Crispy Pork Belly – Moo Grob
Chinese Broccoli – Gai Lan – Brassica Oleracea
Thai Fish Sauce – Nam Pla
Mushroom Curry
Garlic Shrimp Thai Recipe
China
Black Bean Beef with Noodles
Tuesday, March 2nd, 2010Black Bean Beef with Noodles is a family favourite, so easy to prepare and packed with flavour. We used Snow Peas in our Black Bean Beef with Noodles recipe but you can also use Sugarsnap Peas. Choose a god cut of Beef as the cooking time is so short.
Chinese Beef – Bell Pepper Recipe
Tuesday, February 2nd, 2010Use a good quality beef like fillet or tenderloin for this Chinese Beef with Bell Pepper Recipe. Our Chinese Beef with Bell Pepper Recipe is a stir fry that is very quick to prepare and cook but is both an attractive and tasty dish suitable for any occasion.
Mango Chicken – Chinese Style
Friday, January 29th, 2010What could be more delicious than our Chinese style Mango Chicken recipe. With crispy coated succulent chicken and luscious ripe mango in a tangy sauce, Mango Chicken is a special treat and so easy to prepare and cook.
Chinese Spare Ribs in Szechuan Sauce
Saturday, December 5th, 2009For this Chinese Spare Ribs in Szechuan Sauce recipe, the Spare Ribs should be cut into 2.5cm/1″ pieces. I have given 2 cooking methods for my Chinese Spare Ribs in Szechuan Sauce, and which method you use really depends on the type of spare ribs you have. If your ribs are thick and meaty then use the Oven method but if the ribs are not so meaty, as in many Chinese Spare Rib dishes, then the frying method is ideal.
Szechuan Chicken – Bang Bang Chicken
Wednesday, November 25th, 2009This Szechuan Chicken dish has the rather curious name of Bang Bang Chicken, apparently because of the sound made tenderizing the chicken with a rolling pin. Bang Bang Chicken is popular in Chinese restaurants but you can easily make it at home. Szechuan Bang Bang Chicken makes a delicious starter and can be served with a few Cos Lettuce leaves.
Chinese Stir Fry – Bok Choy Recipe
Sunday, November 15th, 2009This Chinese stir fry uses Bok Choy, sometimes known as Chinese Chard or Chinese Mustard. Bok Choy is a member of the Brassica family but doesn’t form a head and is a very popular vegetable in S.E. Asia. This Bok Choy recipe can be used as a side dish but is also delicious eaten on its own
Sweet Sour Chicken – Hong Kong Style
Sunday, November 1st, 2009This Hong Kong style Sweet Sour Chicken recipe is a great favourite in Chinese Restaurants around the world. The sweet and Tangy flavours in our sweet sour chicken sauce complement the crispy twice fried chicken making a truly mouthwatering dish. The secret of a good sweet sour sauce is to get a balance between the flavours, not too sweet, not too sour.
Lemon Chinese Chicken
Thursday, October 22nd, 2009Lemon Chinese Chicken is coated in batter and deep fried, unlike other Lemon Chicken recipes which are baked in an oven. Our Lemon Chinese Chicken has a lemon sauce which is a Cantonese creation. To get the same bright yellow colour in the lemon sauce as many Chinese Restaurants serve, you will need to add some yellow food colouring but this is not essential as the taste will not be affected.
Chinese Chicken Wings in Red Wine Recipe
Friday, October 9th, 2009Chicken wings are always a favourite and this Chinese Chicken Wings in Red Wine Recipe is a wonderful combination of Oriental spices and flavourings together with a red wine sauce. If you purchase complete chicken wings there is no need to throw away the wing tips, use them when making the chicken stock
Goat Recipe – Szechuan Ginger Goat
Monday, October 5th, 2009Our goat recipe, Szechuan Ginger Goat, comes from the Sichuan province of China. Szechuan cuisine is renowned for its strong or spicy flavours and Szechuan Ginger Goat is no exception, using liberal amounts of ginger and garlic. Whilst this is a goat recipe, you may substitute lamb for the goat meat if you prefer.
Sweet Sour Pork Belly Recipe
Wednesday, September 23rd, 2009This Sweet Sour Pork Belly Recipe is Chinese in origin. The luscious texture of the Pork Belly is well complemented by our sweet sour recipe creating a dish that simply oozes with flavour and is mouthwatering to look at. Pork belly is an extremely popular cut of Pork in China and many other Asian countries and is now becoming more widely used in the West.
