Thai yellow curry is not as well known as some of the other recipes from this region of the world, but I think it is one of the best. Continue reading “Thai yellow curry”
This is a really easy and quick to cook stir fry chicken recipe using szechuan pepper which is a fragrant pepper which is widely available. Continue reading “Szechuan chicken stir fry”
Gyoza are great as a starter or small main, prawn and pork go perfectly together Continue reading “Prawn and pork gyoza”
Who doesn’t love chicken fried rice? Making it is easy and better than any takeaway (mostly!) Continue reading “Chicken fried rice”
A Thai twist on the classic fishcake, these make an excellent starter or part of a main course with salad Continue reading “Red Thai curry fishcakes”
Chinese beef with noodles is a great stir fry recipe, the cooking time is due to the need to marinade the beef, the actual cooking time is about 10 mins Continue reading “Chinese beef with noodles”
An Asian twist on the traditional burger. Healthier too but no compromise on flavour. Pineapple is an amazing food and has so many health benefits and makes a great salsa, if you want to know more then read here Continue reading “Thai turkey burgers with pineapple salsa and sweet potato chips”
This is a really easy smoked mackerel sushi dish and requires hardly any cooking. You’ll need a rolling mat which you can buy from a Chinese supermarket or specialist (ahem) tobacconists! Continue reading “Smoked mackerel sushi”
This is one of the simplest recipes on the website, basically you take the pork belly, add it to a dish with Chinese flavours, whack it in the oven and let it do its thing, serve with greens for a bit of healthiness.
4 tbsp soy sauce
60 ml rice or cider vinegar
2 tbsp honey
2 star anise
1 tsp Chinese 5 spice powder
100ml Chinese rice wine (or dry sherry)
1kg boneless pork belly slices
250g greens (such as kale or cabbage)
sesame oil sesame seeds
Heat the oven to 160C. Mix the soy, vinegar, honey, spices and rice wine (or sherry). Tip into a shallow baking dish that will hold the pork snugly. Add the pork and cover with foil.
Cook for 2 and a half hours, adding a splash of water if it starts looking too dry. Remove the foil, turn up the oven as hot as it will go and crisp the skin for about 20-30 minutes – keep an eye on it!
Serve with steamed greens drizzled with sesame oil and sesame seeds and rice.
Put the curry powder, crushed coriander seeds, chilli and oil into a large bowl along with some salt and pepper. Mix well then add the prawns. Toss to coat them in the marinade then cover and leave in the fridge for at least 1 hour. Continue reading “Curried prawns with cucumber relish”
Thai chicken & prawn noodle salad is super healthy and so easy to make.
First fill a pan with water and add the stock cube, a good slug of soy sauce, 1 chilli and the garlic. Leave to infuse for 5 mins or so and then add the chicken and simmer on a low heat for about 20 mins. Continue reading “Thai chicken & prawn noodle salad”
Shell the prawns and set the meat aside. Heat the oil in a pan on a medium-high flame, and fry the shells until pink. Add 1 litre of water and bring to a simmer, then strain and discard the shells.
Return the prawn stock to a clean pan, and add the lime leaves, lemongrass and galangal. Bring to a simmer and leave to infuse for 10 minutes, then add the chillies and simmer for another 5 minutes.
Add the prawns and cook through until pink, then take off the heat and stir in the sugar, lime juice and fish sauce. Taste for seasoning, and then pour into bowls. Garnish with coriander or basil and serve immediately
This is a really easy Asian salad recipe that involves no cooking, apart from poaching a chicken breast and that’s hardly taxing! It’s great to have if you feel you’ve been overdoing rich and heavy foods as it is light, fresh and healthy. The dressing is oh so virtuous as it involves no oil and you can leave out the peanuts if you’re being really strict with yourself. Leftover roast chicken or turkey can be used instead of poaching a chicken breast for an even easier meal. Try it…you won’t be disappointed.
If you’re not lucky enough to have leftovers, poach the chicken breast in some simmering salted water until just cooked (about 10 minutes or so depending on the size). Allow to cool slightly in the water before removing. Set aside.
In a jar, put the chilli, sugar, vinegar, lime juice, fish sauce, garlic and water. Put the lid on and shake well to combine. Taste and check the seasoning – it should be sweet, salty, spicy and sour. Put the sliced onion in a small bowl, pour over the dressing and set aside for about 30 minutes to allow the flavours to mellow and develop.
When ready to serve, scatter the cabbage, celery, carrot and mint over a large serving plate. Shred the chicken and add it to the vegetables. Next, pour over the onion and dressing and toss everything together. Grind over some black pepper and sprinkle on the peanuts if using.
Heat a wok or large non-stick frying pan and then add the oil. Add the peppers first and fry for a couple of minutes before adding the rest of the ingredients and stir fry for a few minutes before adding the rice.
Continue to stir fry over a high heat until the rice is heated through. Add the salt and pepper and mix through.
Move the rice to one side of the wok or pan and add a little more oil. Add the soy to the beaten egg and pour this into the space in the pan. Stir the egg to cook through before mixing the rice in.
Taste and add more salt or soy if needed.
Rub sweet soy, cornflour and oil into the beef. Set aside. Whizz garlic and ginger together with some water to make a paste. Heat a wok until really hot.
Fry ginger/garlic paste until quite dry, then add onions and red chilli. Stir fry for a few minutes before adding the beef. Stir fry for a few minutes more until beef is cooked.
Add more soy if needed and the tamarind paste. Sqeeze over some lime juice before serving.
Serve with rice or noodles.