| Beef in Oyster Sauce |
Lee Kum Sheung made his early living by running a tiny eatery that sold cooked oysters in south east China. One day, he was cooking oysters as usual, but lost track of time until he smelt a strong aroma. Lifting the lid of the pot, he noticed that the normally clear oyster soup had turned into a thick, brownish sauce which had an incredibly delicious taste. He went on to set up Lee Kum Kee food company in 1888 to sell this new invention, which
is now used throughout Asia & the world. |
| Chicken Chow Mein |
Chow mein is a Chinese term for a dish of stir-fried noodles, of which there are many varieties. The dish is incredibly simple to make and as a result is popular all over the world. This recipe is low in fat and makes a great alternative to take-away on a Friday night!td>
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| Sweet and Sour Pork |
Sweet and sour pork is a popular treat on Chinese New Year’s Eve: since the Cantonese word for sour sounds like the word for grandchildren, families believe that serving this dish will help ensure that they have more
grandchildren in the New Year. |
| Egg Fried Rice |
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| Choi Sum with mixed vegetable salad with pineapple dressing |
More exotic sounding than it’s European cousin, Choi Sum, (or “Flowering Chinese Cabbage” due to the yellow flowers that comes with this particular vegetable), is related to the Western cabbage, and is of the same species as the common turnip. This recipe is light, colourful and fresh and makes a great side salad or starter. |
| Spiced beef stir fry topped with spring onion and coriander |
There is a large population of Muslim Chinese in Beijing. They came from western China and brought with them a unique cuisine that call for the use of spices such as cumin and fennel, which found their way to China along the Silk route. Lamb and mutton are the preferred choice of meat of the Muslim Chinese but you can use any red meat
you prefer. The spices in the dish are distinct and extremely flavourful, but the crème de la crème is the addition of lots of chopped spring onion and coriander to complement the meat. Who said that tasty dishes need be complicated? |
| Crispy Duck with apricot and plum sauce |
Unlike Peking duck, this recipe is easy to make in the home kitchen. The duck is first seasoned and then pan-fried until the skin is crispy; the cooking is then finished off in the oven. This dish is delicious accompanied by stir-fried green beans and roasted sweet potatoes. |
| Egg Fu Yung with roasted red pepper and sweet chilli sauce |
Egg fu yung is an omelette dish found in UK and American Chinese cuisine. This recipe uses bacon, but it’s a great way to use leftover ham, sausages, roast chicken or roast turkey. Just slice them into small pieces and substitute for the bacon. |
| Braised Duck with Mushroom |
The combination of sauces in this dish impart a fabulous flavour to the duck. If you like duck this is another way to prepare it. |
| Chicken and cashew nut stir-fry |
Warm toasted nuts and sweet stir-fried chicken marry well in this snappy dish and is ideal for cooking in a hurry. |
| Five Spice & Orange Duck |
This recipe fuses the French dish canard à l’orange with the five basic flavours of Chinese cooking — sweet, sour, bitter, savoury, and salty – in an East meets West combination. Oh, and what are the five spices? Fennel, cloves, Szechuan peppercorns, star anise, and cinnamon! |
| Rice Noodles with Wonton in Mushroom Sauce |
A wonton is a type of dumpling and like ravioli can be made with a variety of fillings & in numerous shapes. To make a wonton, spread a single wrapper square across the palm of one hand, place a small clump of filling in the centre, and seal the wonton into the desired shape by compressing the wrapper’s edges together with the fingers. They’re fun to make and very tasty. |
| Zesty chilli tiger prawns |
This stir-fry is full of flavour and can be served up in a matter of minutes. Make sure you buy raw tiger prawns because if you buy cooked, they will be too chewy when cooked again in this dish |
