Hakka salt baked chicken
Hakka salt baked chicken Coming from the traditional style of cooking developed by the Hakka people of the South China hill country, this is a method of thoroughly cooking meat without making hard and fully […]
Chinese cuisine
Tempura king prawns
Tempura king prawns A classic on the Chinese takeaway menu, tempura kings prawns could not be easier for you to make at home provided you’re prepared for some deep fat frying, whether using a dedicated […]
Orange crispy beef
Orange crispy beef A stir fry is usually what I turn to if I want a quick, healthy meal, but sometimes I just want some comfort food and that’s exactly what you’ll find in this […]
Chinese garlic chicken bites
Chinese garlic chicken bites Crisp and deliciously tasty in a sweet sticky sauce, these Chinese garlic chicken bites coated in crunchy Japanese breadcrumbs (panko) are quick and easy to make. They are also baked and […]
Cheat’s chicken chow mein
Cheat’s chicken chow mein Chicken chow mein is probably the most popular stir fry noodles dish in the world. You may be surprised to learn that it is quicker to cook it yourself at home […]
Homemade fortune cookies
Homemade fortune cookies Fortune cookies are rather like Christmas crackers – the fun is in cracking them open to reveal the ‘fortune’ or message inside. Which is why homemade fortune cookies will always deliver the […]
Coconut rice
Coconut rice This easy coconut rice recipe packs plenty of flavour and can be made ahead of time and heated up when you need it if you prefer. It will go well with a wide variety […]
Cubeb pepper
Mostly grown in Java and Sumatra, cubeb pepper (Piper cubeba) is sometimes known as Java pepper or tailed pepper. The fruit is gathered before it is fully ripe and then it is carefully dried. The […]
Hoisin sauce
Hoisin sauce is essentially made from beans, usually soy. There is no standard or even a traditional recipe as it springs more from Chinese peasant culture rather than the from the tradition of the Imperial […]
Rice bran oil
Extracted from the hard outer brown layer of the rice husk after it has been chaffed, rice bran oil is notable for both its mild flavour and its high smoke point (232°C / 450°F) which […]
