Hainanese Chicken

I was feeling pretty healthy a a couple of weeks ago today after swimming many lengths of a pool, the gym is right next door to my favourite Malaysian restaurant and instead of my usual weakness for Roti Canai I went for my second favourite Malaysian treat. A couple of weeks on I decided to try it at home. This amazing chicken dish is suprisingly delicious. There are a few processes to go through. But don’t be put off, none are too stressful. The resulting dish is equally as delicious as the restaurant’s offering. Clever me.

RECIPE:
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Pork & Prawn Dumplings

I absolutely love Chinese pork dumplings. Can’t get enough of them! We eat out very regularly at our favourite dumpling house in Ashfield, Sydney and to be honest, I’ve never seen the need to compete with them. Why bother when they’re so good and so cheap!? Well, I happened upon some wanton wrappers at the supermarket today and bought them on a whim. I decided to give them a go. I have eaten them so often I took an educated guess as to their ingredients and let me tell you, the results were a surprise! Fantastic! They’re so delicious and addictive – not to mention hotter than the face of the sun. We both burned our mouths in our eagerness to stuff our faces. Give them a go!

The recipe will make about 60 dumplings, but in their raw state they freeze brilliantly in little airtight bags. Just defrost before you cook them and they’ll taste like new.

RECIPE:
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Crispy Chinese Roast Pork

Pork is an underrated meat. It’s so delicious when roasted. I wanted to create something a little different tonight. I don’t often tackle Chinese dishes but I love this dish when I eat out at chinese restaurants so decided to throw caution to the wind. The pork is so juicy and tender with the unmistakably delicious flavour that comes from five spice. This recipe is pretty simple and the results are very impressive. I only wish I hadn’t eaten half a kilo of meat.

RECIPE:
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Xinjiang Lamb Skewers

I regularly visit a small, nameless Chinese restaurant in Sydney which cooks food from the Xinjiang region of China. As you would expect by it’s geographical location, north western Chinese food has hints of both Indian and Middle Eastern cuisine. The use of cumin I find particularly interesting, a spice not often associated with Chinese food. These skewers of lamb, commonly served as street food are very delicious. They are marinated in a spice mix, then cooked on the barbeque. The results are deliciously spicy and tender. The restaurant I visit always uses a large piece of lamb fat on either end of the skewer to ensure that the meat stays juicy. I’m not sure if you’re supposed to eat them, but invariably there’s never anything left.

RECIPE: (serves 4)
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BBQ Chinese Pork Ribs

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A delicious and simple marinade for pork ribs. I made this in the morning and when the time came in the evening these ribs were full of flavour and ready to hit the barbecue.

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Twice cooked salt & pepper pork

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Street food in Thailand is some of the best in the world. This is a classic Thai/Chinese dish that is available from Hawkers accross Asia and jolly tasty they are too. They’re great for parties and something for your dinner party guests to nibble on before the main event.

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Chinese Stewed Beef

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This is an absolutely gorgeous way to cook a really ordinary cut of meat. Brisket isn’t the most luxurious of beef cuts, it’s low on meat, high on fat, so it needs a slow cook method. The Chinese perfect this with their hot-pot style dishes. Here’s a dish I made up using chinese ingredients. It’s really tasty.

RECIPE:
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