Recipe Guide

Chinese Fish with Sichuan Pepper and Chili Recipe only This Chinese fish with Sichuan pepper and chili is quick to prepare and cook. the simple method of poaching the fish in the pan with the spicy flavors of Sichuan pepper and chili make this a great, healthy fish dish. Make sure to select a flavorsome, boneless, firm fish fillet.  INGREDIENTS 350 g firm white fish fillets 2 teaspoons Sichuan pepper 2 tablespoons oil 2 fresh garlic cloves, minced 2 dried, long red chilies 1 1/2 tablespoons Asian chili bean paste 1 1/2 tablespoons Chinese black vinegar 6 baby bok choy, kept whole 8 fresh snow peas, trimmed 1 carrot, peeled and Julienne 2 teaspoons black sesame seeds for garnish. METHOD 1. The first step is to dry fry the Sichuan pepper corns in a pan until aromatic, over medium high heat. Once done, take off the heat and let cool. Once cool, grind them in a pestle and mortar, or in a electric grinder. Set aside. 2. Soak the dried red chilies in hot water for 20 minutes. Drain and p...

Chinese Honey Roasted Chicken Wings Recipe only These Chinese honey roasted chicken wings are to die for. The great use of honey, tamari, rice vinegar, sesame oil, soy sauce, and ginger make them simply delicious. INGREDIENTS 1.5 kg chicken wings, or a mix with small drumsticks 1/2 cup good quality honey 2 tablespoons tamari (wheat-free soy sauce) 2 tablespoons brown rice vinegar 2 teaspoons sesame oil 7 cm piece fresh peeled ginger, thinly sliced 1 teaspoon Sichuan pepper 1 tablespoon dark soy sauce METHOD 1. In a large bowl place the chicken and all the remaining ingredients. Mix and rub into the chicken. Cover and marinate in the fridge overnight. 2. Take the chicken out and bring to room temperature before you are ready to start cooking. 3. Preheat an oven to 180 c. 4. Place the chicken on a lined baking tray and then pour the marinate over. Sprinkle with sea salt and bake for about 20 minutes. Now turn up the oven to 200 C and cook for a further 30-35 minutes, or until the chicken...

Thai Stir-Fried Broccoli with Oyster Sauce Recipe only This recipe uses Chinese broccoli and when combined with the soy and oyster sauce makes for a great, healthy side dish to so many meals.  INGREDIENTS 350 g Chinese broccoli, cut into pieces 1 tablespoon vegetable oil 2 fresh garlic cloves, finely chopped 1 tablespoon oyster sauce 1 tablespoon light soy sauce METHOD 1. Blanch the Chinese broccoli in boiling salted water for 2-3 minutes, then drain completely. 2. Heat the oil in a wok or frying pan and stir-fry the garlic over medium heat until golden brown. Add the Chinese broccoli and half of the oyster sauce and all the light soy sauce. Stir-fry over a high heat for 1-2 minutes until the stems are just tender. 3. Place on a serving plate and drizzle with the remaining oyster sauce.

Chinese Steamed Fish with Black Beans Recipe only I love fish and especially when it is simple steamed and serve with an Asian sauce and Asian greens, so simple and healthy yet the simple flavors are just perfect. Invest in a bamboo steamer set and a rice cooker and make simple yet delicious food in no time at all. INGREDIENTS 2 spring onions, cleaned and trimmed, cut on the angle 300 g firm white fish fillet, cut into 2 pieces 2 tablespoons fermented black beans, chopped 1 tablespoon light soy sauce 1 teaspoon white caster sugar 1 teaspoon sesame oil 2 teaspoons Shaoxing rice wine 60 ml peanut oil Steamed rice, to serve Baby bok-choy to serve METHOD 1. Put the cut spring onions in a shallow heatproof bowl and place the fish fillets on top. Combine the black beans, soy sauce, sugar, sesame oil, and rice wine, and pour over the fish. Place the bowl in a bamboo steamer over a saucepan of boiling water, cover with the lid and steam until fish is just cooked (7-8 minutes). Carefully remove...

Chinese Crispy Soy Roasted Pork Belly Recipe only What is your favorite part of a pork roast? The crackling I'm sure, It is not that healthy, but once in a blue moon it is great. This recipe I love. The succulent pork and fat with a crispy finish...What better, treat yourself to this great dish once in a while. INGREDIENTS 800 g good quality pork belly (ask your butcher to cut) 550 ml of water 1 tablespoon sesame oil 1 tablespoon salt For marinade 2 tablespoons brown rice miso paste 1 tablespoon Chinese five-spice powder 1 tablespoon brown sugar 1 tablespoon light soy sauce METHOD 1. In a sink, place a wire rack. now get the pork belly and place it skin side up. Pour, slowly boiling hot water over the skin of the pork belly to scold it. This is an important step! 2. Now the pork really needs to dry. Pat with kitchen paper carefully and then place in the fridge for at least 3 hours. 3. When ready, take the pork from the fridge and place on a chopping board skin side up. Using a shar...

Chinese Sweet and Sour Pork Recipe only This Chinese sweet and Sour pork recipe when done correctly is such a classic. Forget about the cheap take-away dish! Make it from scratch at home and I'm sure you will enjoy the difference. The classic ingredients of rice wine, soy sauce and sesame oil will give this dish its flavor. INGREDIENTS   450 g pork fillet, cut into cubes 1 tablespoon rice wine 1 tablespoon soy sauce 2 tablespoons sesame oil 1 egg lightly beaten 3 tablespoons cornflour oil for deep frying Sauce 1 carrot, sliced diagonally 150 ml homemade chicken stock 1 tablespoon light soy sauce 2 tablespoons dark soy sauce 2 tablespoons sesame oil 4 tablespoons rice vinegar 1 tablespoon caster sugar 2 tablespoons tomato sauce 2 tablespoons cornflour 1 red capsicum, chopped into small pieces 4 spring onions, chopped into 1 cm lengths Chopped, fresh coriander for garnish METHOD 1. Put the pork in a bowl with the wine, soy sauce and sesame oil and marinate for 20 minutes. Mix togethe...

Chinese Chicken Drumsticks with Black Beans and Chili Recipe only This is a delicious, quick recipe that equals comfort food, a great dish to make at home on a cold night! The flavors are very simple, but work very well together, a classic dish. Serve with any of your favorite Asian greens and rice. INGREDIENTS  3 tablespoons peanut oil 8 large free-range chicken drumsticks 1/2 cup of plain flour 1 cup of chicken stock or water 1/2 red capsicum, seeds removed, finely sliced 1 teaspoon malt vinegar Black bean and chili sauce 1 tablespoon light soy sauce 1 tablespoon brown sugar 1 tablespoon malt vinegar 1 teaspoon sesame oil 2 large red chilies, halved and seeded 2 large green chilies, halved, seeded 1 small red onion, finely sliced 4 garlic cloves, crushed 5 cm by 2 cm piece of ginger, finely sliced 1 large red chili, finely sliced on the diagonal 2 tablespoons salted black beans 80 ml (1/3 cup) Shaoxing wine or dry sherry METHOD 1. Heat half the peanut oil in a wok until hot. Toss...