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Use any combination of fruit you like for this simple barbecued dessert. Do use fresh root ginger as it adds a fresh, zingy flavour that works well with star anise.
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Prawns in this recipe can be raw or cooked, preferably raw. If the prawns are barbecued in their shells they will taste a little more succulent. However, it is perfectly fine to peel the prawns first.
They can also be cooked under a hot grill.
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Seasoned wings cooked on parallel skewers and brushed with plenty of sweet and sour sauce.
Cooking chicken wings on skewers make them easier to handle.
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This cold slaw is given an oriental twist. Light and refreshingly different, it is wonderful served as a base for ribs, steaks, fish or any grilled or barbecued food.
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When using wooden skewers it helps if you fill the whole skewer up. This stops the wood burning before the food is cooked.
Also remember to soak the skewers in water to prevent meat sticking to the skewers.
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Many supermarkets sell meat and vegetables prepared for barbecue. Just marinade in black bean sauce for 5 minutes before cooking.
The meat may also be cooked under a very hot grill.
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Our version of Teriyaki Steaks is lightly seasoned and glazed with kung po sauce, replace steak with lamb or pork chops if you wish.
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Chicken on its own sometimes can be a little lacking in flavour. In this recipe spring onions and oyster sauce gives the chicken a taste of the orient.
Use a mixture of breast and thigh meat for these skewers and remember to soak the wooden skewers in water for 20 ...
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To save time these ribs can be cooked in the oven and finished off on the barbecue, this is great if you have a lot to cook on the barbecue! Cooking ribs in this way ensures they are tender.
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This unusual salad with its oriental dressing uses fresh pineapple, chinese leaves, red onions, tomatoes, cucumber and spring onions.
You may substitute fresh pineapple with tinned in natural juice.
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This ice cream was so simple to make and I did not have to use an ice cream maker.
Do use good quality canned coconut milk for this recipe. The milk should be white and not creamy in colour, coconut milk also comes in cream or block form but this is not suitable.
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A tablespoon of our curry concentrate gives an Asian twist to this popular potato salad. The same basic curry and mayonnaise mix can also be used to make Coronation Chicken.
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This recipe is for chicken drumsticks, feel free to use wings, thighs or breast fillets if you wish.
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In this recipe I have used thinly sliced pork as it cooks quickly. You may also tenderise the chops with a mallet, this is especially goods if your chops are a little bit thicker.
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A light salad of mixed leaves tossed in light olive oil, balsamic vinegar and sprinkled with toasted sesame seeds.
Do use the lightest olive oil you can get for this recipe extra virgin has too strong a flavour.
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This is a good way to serve whole fresh prawns. Skewer the whole prawn from tail to head, coat in sauce and cook quickly. Serve with fresh lime which will also help to clean sticky fingers.
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Cook these prawns in their shells. Not for the feint hearted as chopped red chillies are added to the spicy sauce.
However the heat of the chillies only coats the prawn and can be peeled away.
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Be sure to provide plenty of paper napkins when you serve these chicken wings. Cook in the oven and finish off on a barbecue for best results. Ensure chicken is thoroughly cooked.
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No need to marinade these skewers, just baste generously with sweet and sour sauce whilst they are cooking. Remember to soak the skewers in water for 20 minutes before using.
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Burgers are always popular at barbecues. Why not try a burger with an oriental twist.
Our burgers are made from minced beef, spring onions and Hoisin sauce. Substitute beef for minced quorn for a vegetarian option. Sesame seeds are optional but great with quorn.
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We have used peppers, red onions and courgettes for these sticky sweet veggie kebabs. Do use any vegetables you like but do choose vegetables that take the same time to cook.
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The subtle combination of ginger, oyster sauce and broccoli has made this a family favourite. Do remember to blanch the broccoli first. Vegetarians may substitute beef with oyster or 57g dried Chinese mushrooms (soaked in hot water).
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You may use sugar snap peas instead of mange tout to add crunch to this dish. Slice beef (sirloin is a good choice) across the grain. Marinating meat helps tenderise it and adds flavour to the beef.
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In this recipe we use combination of three mushrooms – dried sliced Chinese mushroom, fresh button or chestnut mushroom and fresh oyster mushrooms. Do not use flat field mushrooms as the colour from the gills will transfer to the dish.
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This dish may be presented on a hot sizzle platter for maximum impact. Take great care when transferring the hot platter to the wooden base. Feel free to change vegetables to personal taste.
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Definitely a dish with an interesting flavour for that special meal! Choose a ripe but firm mango which will hold it shape. If you like your steak underdone, do use beef fillet.
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Black beans are salted and fermented soya beans. They make a very versatile sauce and here they are combined with red peppers in a popular restaurant dish.
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Heat sizzle platter on gas ring for 10 minutes before use. When using a sizzle platter extra take care when transferring the hot plate to the wooden base. The Wing Yip Cantonese Sauce in this recipe is watered down because the additional water will evaporate quickly ...
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Serve this hearty stew with a twist with rice or bread. The star anise and cinnamon (use whole spices) give it a light spicy flavour. As an alternative, replace beef with pork or chicken.
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Tamarind is the pulp from the pods of the Tamarind tree.
It has a sweet, sour, fruity aroma and taste and is used as a souring agent in curries and sambals.
Interestingly it is a vital ingredient in the making of Worcestershire sauce.
With this recipe the use of ...
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The Chinese use western ingredients such as tomato and Worcestershire sauce to good effect in this tangy steak recipe. For best results do use good quality beef and replace with ordinary broccoli if you can't get the tenderstem variety. In this recipe the steaks are ...
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Yellow bean are made from soya beans fermented in salt and sugar. Not as strong in flavour as black bean it’s subtle flavour complements chicken and pork.
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Bamboo shoots are available in most supermarkets. This recipe uses the ready sliced variety. Soak bamboo shoots in water and drain thoroughly before use.
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Hoi Sin Sauce is very versatile and complements both meat and vegetarian dishes. Here the cashew nuts add crunch and texture.
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This rich curry flavoured noodle is traditionally served with prawns and sliced fish cake but here we have replaced fish cake with chicken.
The base stock makes this an easy meal to prepare.
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Steep dried egg noodles in hot water for 10 minutes to soak. Replace chicken with pork if preferred but remember to slice meat finely. A quick supper dish.
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Kha is the Thai word for galangal which is an ingredient in this dish.I recommend using chicken thighs for this recipe as they have better flavour.
This soup, which has the consistency of a broth, may be eaten as a starter but in Thailand it is served with rice and ...
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Chicken Rice is very popular in South East Asia. This recipe gives you two options: an easy option using pre prepared chicken rice stock and supermarket bought ready roasted chicken, or one to make from scratch.
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This is a spicy chicken dish that originates from the Far East. Add chillies to taste or leave out altogether if cooking for children.
Serve with white rice and stir fried vegetables.
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Oyster sauce should be used sparingly in Chinese cooking. Used in moderation it adds wonderful flavour but too much can be over powering. This recipe uses breast meat but feel free to substitute thighs or a mixture of both.
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Chances are if you buy curry sauce in a chip shop or takeaway, the curry concentrate will have been bought from Wing Yip.
Here you can create your own chip shop curry with very little effort. Delicious served with sticky Japanese rice or for a creamier curry stir in a ...
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The cola in this recipe makes the chicken quite sticky,use any cola you like. We have given this dish an oriental twist with the addition of five spice.
Great for parties.
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This recipe uses a ready to cook sauce which contains all the ingredients you need to make this delicious curry from Malaysia. Traditionally, this curry has a thin sauce and it is a perfect curry to serve with dry curry such as a rendang. Feel free to replace chicken ...
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The ingredients in this curry(lemon grass, shrimp paste, etc) are similar to those used in Malaysia and Indonesia. Cooking with coconut milk results in a rich, creamy curry but replace with water if you are concerned about calories. This recipe uses 2 large chicken ...
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A variation of a popular restaurant dish, Lemon Chicken. For a dinner party the chicken can be cooked ahead, kept warm in the oven and drizzled with hot Spring Onion and Ginger Sauce when you are ready to serve your guests.
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Do not be put off by the garlic in this dish as it is added at the end of the cooking.
The crispy fried garlic together with fresh lemon juice impart an unusual flavour to the chicken.
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Green chillies, coriannder, lemon grass, galangal and kaffir lime leaves are the ingredients that make this curry green and aromatic.
I managed to find small Thai aubergines but you may use the purple variety found in most supermarkets.
Remember to treat coconut milk ...
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A popular restaurant dish named after a Szechuan official who had a liking for this combination of spicy, tangy sauce, chillies and cashew nuts. If you buy raw cashews, do shallow fry them until they turn a golden brown.
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This dish is also known as Bon Bon chicken. Using chicken breast portions it is a simple starter with unusual flavours. Use a potato peeler to make carrot and cucumber curls.
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Serve this up at a dinner party and impress your guests. Definitely a “hands on” meal. Provide finger bowls of warm water and lemon slices and paper napkins for messy fingers. Alternative cooking methods would be to steam the packets or barbecue (replace paper ...
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This red curry is simple to make and has wonderful flavours of Kaffir lime leaves, fish sauce and coconut milk.
Use pork, chicken or beef.
Treat coconut milk like cream - it splits if bubbled on a high heat.
If curry is not served immediatley, allow to cool ...
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Surprisingly, the salt is an unusual cooking medium and is not absorbed into the chicken, it will however be on the skin which needs to be discarded anyway.
Serve with Wing Yip sweet chilli dipping sauce, sliced cucumber and chicken rice (see website recipe).
Discard ...
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In this dish the fine beans are not overcooked thus retaining a lot of their vitamins and crunch. This is an easy one-dish meal when combined with freshly cooked rice.
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Fried red chillies in this dish adds a little heat. Leave out chillies for a milder flavour.
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Sunday Tiffin was the equivalent to a roast dinner in Malaysia and Singapore in the 1950’s. This recipe uses a whole chicken and coconut milk. Do make the fresh salsa as its tartness complements the richness of this curry.
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Teriyaki sauce, Japanese in origin, is made from soya sauce and sweet rice wine. Oyster mushrooms and spring onions are perfect combination as their subtle flavours enhance the dish without overpowering it.
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Agar agar is a quick gelling agent, made from seaweed and suitable for vegetarians and vegans. Agar thickens when cold. The jelly is firm to the touch and can be handled. In this recipe I have combined agar with coconut milk and palm sugar.
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As Agar arar on its own does not have any calories, this is a healthy, low calorie desert. Made from seaweed it is also suitable for vegetarians and vegans. Here we have added the jelly to a fresh fruit salad for an interesting combination of textures.
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This selection of jelly has been made up with low sugar fruit juices. Suitable for children, especially if jelly is made from fresh fruit juices and grated vegetables or fruit. Some juices such as pineapple, fig, mango, peach and papaya will not set as they contain ...
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Cut this quick setting jelly into cubes to add an interesting texture to a fruit salad or drink, such as fresh lemonade. Once set, this jelly does not melt. Agar agar is a natural product, rich in iodine and suitable for vegetarians and vegans. Traditionally almond ...
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This recipe uses both desiccated coconut and coconut milk. The crepes may be served hot or at room temperature but do remember to treat it the same as fresh cream, needs to be refrigerated.
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Here we use an ingredient not normally found in Western desserts - water chestnuts.
Unusual and delicious it is suitable for people on a gluten or lactose free diet. Treat coconut milk as you would fresh cream.
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As you well know desserts do not feature prominently on Chinese restaurant menus, maybe because after all that food there is no space left for dessert.
These pancakes are very simple to make and are delicious served on their own or with ice cream.
The filling is ...
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Plum sauce and duck are a perfect marriage which is enhanced further with the addition of lychees in this dish, for that special occasion. Duck, when cooked in a Chinese household, is always served well done, but of course you may cook it to your preference.
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This is a good way to use up left over take away roast duck. Tortilla wraps are now sold in most supermarkets. A nice lighter option full of oriental flavour. Alternatively, traditional pastry pancakes are available from Wing Yip stores in frozen form.
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A different way to roast duck, the sweetness of the sauce and the tartness of the mango salsa complement the duck. Left over duck can be made into a salad or wraps.
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Rice noodles can sometimes taste a little bland but the addition of Wing Yip Ginger and Spring Sauce complements the duck. Lightly toasted sesame seeds and wilted watercress add crunch and flavour.
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The rich full flavour of duck is enhanced by the addition of Hoi Sin sauce in this recipe.
I have added sugar snap peas for texture.
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Use a whole sea bass, bream or red snapper for this recipe, the freshest you can find! Simple to prepare and full of subtle ginger and spring onion flavours. Serve with hot Jasmine rice.
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Wrapped and eaten out of banana leaves this readily transportable meal was often eaten on beaches in the Far East as part of a picnic.
We have fried whole herring a close match to the small ikan kuning that was traditionally used.
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The combination of egg white and tapioca starch makes the pieces of fish very crispy but you may use cornflour. The sauce is enhanced with the addition of lychees. All in all, one to impress your guests.
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Use any fish steaks you like for this dish. I used Swordfish steaks but cod, hoki or monkfish work just as well. Delicious served with hot white rice.
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Here a familiar favourite is given an oriental twist with delightful results.
This exotic salad dressing marries well with another favourite, salmon, which can be eaten hot or cold.
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Steaming and fresh ginger enhances the subtle sweetness of the fish. It is traditional to steam a whole fish – yes with it’s head on - but feel free to use halibut, cod or even salmon steaks for this recipe if you wish. Use the freshest fish you can find.
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Fried garlic in this dish gives it a wonderful aroma. Do use the freshest fish you can find – 2 trout are sufficient for 4 people sharing.
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Especially created for the Hilton Hotel Restaurants.
Marinating the prawns in a little salt draws out the water and gives the prawns a little bite.
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Especially created for the Hilton Hotel restaurants.
If you like Szechuan sauce then this dish has all those flavours and more.
This recipe uses dry white wine but feel free to replace the wine with orange juice if you wish.
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Especially created for the Hilton Hotel Restaurants.
Pork belly is one of the nicest cuts of meat if cooked correctly, the fat melts away and you are left with delicious roast pork and plenty of crackling.
Choose a joint that has a better proportion of meat to fat.
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Especially created for tha Hilton Hotel Restaurants.
A simple vegetable dish which can be made with whatever vegetables you have in the fridge.
Remember to blanch chunky vegetables such as broccoli and cauliflower first as they can take longer to cook.
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Especially created for the Hilton Hotel Restaurants.
Use any combination of vegetables for this dish. Here I have used red, green and yellow peppers, mushrooms, mange tout and savoy cabbage.
Good as a side dish to a main meal.
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Similar to Indian korma, this Indonesian chicken curry can be as mild or as hot as you want to make it, just take out or add chillies. It has a lot of curry sauce and is delicious served with another dry curry or spicy dish.
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The best way to describe this dish is as a nicoise style salad. Simple to prepare, if you use a prepared satay sauce you can serve it either hot or cold. Satay sauce can at times, be a little concentrated so do water it down before serving.
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Nasi Goreng literally means fried rice, many families make up a nasi goreng with meat left over from a previous meal. The secret ingredients in this dish is the sambal or minced chillies the rice is fried in. Sometimes this is served topped with a fried egg which can ...
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This purple, almost black rice is used in the Far East in desserts. Cooked with traditional pandan leaves and served with coconut milk, this pudding has a flavour all of its own. In this recipe we use pandan essence, which must be used sparingly. Soaking the rice ...
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Classically Japanese, this tofu dish is simple and delicious. A dish of contrasts, the soft tofu and the crispy coating and the delicate taste of tofu and the flavour of the sauce it is immersed in. Traditionally, soft tofu is used but beginners might find the firmer ...
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Udon noodles are thick, slippery noodles made from wheat, oil and flour, often used in soup. In this recipe I recommend using instant dashi (soup stock made from seaweed and bonito flakes) for simplicity. The soft udon noodles and crunchy tempura prawns in this dish ...
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Very much in vogue, sushi need not be a daunting meal to make. Use ingredients like avocado, cucumber, smoked salmon and tuna if you do not like the idea of raw fish. If the idea of rolling sushi does not appeal, just lay out the ingredients on a platter and place ...
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No need to roll up sushi when making this hand moulded version with tuna. Do make the sushi large enough for a single mouthful. When buying tuna it should be the freshest fish you can buy and of sushi quality. Eat immediately and discard any leftovers. Serve ...
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The flavour of this fruity dipping sauce is very similar to English Worcestershire sauce. Also available are the Japanese breadcrumbs that make this dish so uniquely Japanese because of the particular crumb.
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Noodles tossed in lightly fried garlic, chopped spring onions, sesame oil and light soya sauce are delicious and works well with many of our recipes. Use chump or lamb leg steaks for this recipe.
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The strong flavour of lamb in this dish is enhanced by the use of ginger. Cut the lamb into paper thin slices for quick cooking. Feel free to substitute lamb with another meat.
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One of the enduring dishes born out of the singapore street hawker era of the 1960's. Char Kway Teow was originally cooked in a hot wok over flaming charcoal to achieve a distinctively smokey and fragrant flavour. Recreate this same flavour, fuss free with your choicw ...
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A cross-cultural dish popular in Singapore and neighbouring countries. This famous dish is of Peranakan origin, that is, born from the intermarriage of Chinese and Malay cultures. The Peranakan's love for spicy, full-bodied flavours can be found in this aromatic noodle ...
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A marriage of Chinese and Malay cuisine, Mee Rebus was once sold by interant hawkers who served this delicious meal piping hot and covered with a thickened Chinese style salted soya bean sauce flavoured with a mix of Malay spices.
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Chilli crab is practically an institution in Singapore, having won accolades from both locals and visitors for its piquant tomato base loaded with fresh chilli, garlic and other spices. As fresh crab is not easily available I have adapted this dish using seafood ...
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Most supermarkets sell minced pork, chicken and beef. Feel free to substitute minced pork with another choice of meat. Vegetarians may use Quorn instead. Rinse but do not soak beansprouts.
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Cut large ribs into 2 or 3 pieces using a cleaver. Alternatively, look out for shorter ribs, sold in many supermarkets.
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Chances are if you buy curry sauce in a chip shop or takeaway, the curry concentrate will have been bought from Wing Yip.
Here you can create your own chip shop curry with very little effort. Delicious served with sticky Japanese rice or for a creamier curry stir in a ...
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Lean belly pork is the ideal cut for this dish, however if you use a cut such as pork shoulder or leg do leave a little skin and fat on as it adds to the flavour of the sauce.
Serve with hot rice and stirfried broccoli.
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This favourite is a simple way to make sweet & sour pork for a family meal. Minced pork cooks quickly and children love this dish. You may also use minced chicken in place of pork.
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Here are two ways to cook spare ribs, on the BBQ or in the oven. Which ever method you use, do make sure you marinade the ribs for at least 3 hours.
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This Szechuan dish is popular the world over. It is supposed to be named after the old woman with a pock marked face who created it. Full flavoured and easy to prepare.
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Flat rice noodles make a nice change as it is a noodle that is suitable for people with a gluten intolerance. We like the contrast in colours in this dish. Do remember to wash the leeks well and do not discard all of the green tops.
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It is said, “The closer the bone, the sweeter the meat”. You won’t get any sweeter than this combination of chicken wings and pork ribs. Cook on a barbecue or in the oven.
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Most supermarkets sell peppers in packs of three, ideal for this colourful dish. Dust the insides of the quartered peppers with cornflour to ensure the stuffing adheres to the pepper. Serve with hot white rice.
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Ideally, you need a food processor to blitz the onions and garlic in this recipe. However, if you do not have one, chop up the onions and garlic finely. Serve with steaming, hot rice.
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Rice is an important part of a Chinese meal as it provides the 'bulk' necessary to a full meal.
Ideally, use day old rice (remember to keep it refrigerated).
If that is not possible, ensure the rice is cold.
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This Hawker noodle dish from Singapore and Malaysia is cooked in a broth made from prawns and pigs tails.
As you may encounter problems obtaining pigs tails from your local supermarket I have replaced them in this recipe with spare ribs.
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Singapore Noodles, a popular dish in restaurants and takeaways has its origins in this dish which literally translated from the Malay means fried noodles.
The original, with a combination of Chinese, Indian and Western ingredients uses lamb or mutton, but feel free to ...
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Mee Siam is a popular street market food in the Far East.
This simple version uses a prepared sauce to which bean sprouts, prawns and rice vermicelli is added.
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Nonyas are Straits born women from Singapore, Penang or Malacca, who have a culture and cuisine of their own in South East Asia, a unique blend of Malay and Chinese. These noodles are served on special occasions.
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This is a quick light meal and the recipe is for one. However, do double up for more people as it is a good accompaniment for a larger shared meal. Always refrigerate Wing Yip sauces that have been opened.
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You may add roast chicken or duck and blanched pak choi or broccoli to make up a quick meal. Chilli sauce is an option. Double up for more people as it is a good accompaniment for a larger shared meal.
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This is an unusual and tasty way to use up Brussels Sprouts. Do add a little water to the sprouts as you are cooking as they are quite compact and need a little time to cook. Omit glass noodles if you wish.
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Glass or cellophane noodles as they are sometime called are made from ground mung beans. Sometimes bland it adds an interesting texture and readily absorbs the flavours of the ingredients it is cooked with.
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The addition of prawns, chicken and ham makes this a meal in itself.
In a banquet this is usually the penultimate course, just incase guests might still be a little hungry.
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Most supermarkets sell pre prepared vegetable for stirfries. Combine this with either wheat or rice noodles for a quick satisfying meal in minutes. Vegetarians may replace the minced pork in this recipe with quorn.
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Chicken and mango are a wonderful combination. These flavours from the east and west result in a great tasting salad, perfect for summer dining. Do remember to refrigerate open jars of sauce.
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The Chinese prefer to eat duck well done, in fact it is often cooked until it falls off the bone. For this salad however, do cook it for less time. This salad is a nice combination of oriental flavours with western salad, just great for al fresco dining.
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Zingy, tangy, aromatic and delicious are all words used to describe this salad. The combination of birds eye chilli, mint, coriander and lime juice make for an explosion of flavours on the palate. Do serve this salad with medium or rare steak that has been finely ...
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A true marriage of East and West, this recipe incorporates tomato ketchup to great effect. This dish from southern China is often served at banquets and special occasions. As fresh lobster is sometimes unavailable I have also included a method to make up this dish with ...
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I used a combination of prawns and squid for this dish. Feel free to use fish and or scallops. We suggest you use a firm fish like monkfish.
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Clean mussels by scrubbing in plenty of cold water, pulling off the “beards” and removing any barnacles. Discard any open mussels, especially if they don’t close when tapped. Provide finger bowls, plenty of paper napkins and an empty bowl for the shells.
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Frozen, raw prawns are available in all our stores and good value as there is a wide range to choose from. Individually frozen prawns can be separated and what you don’t need can be saved for another day. Do try to bring a freezer bag with you to ensure prawns do ...
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Cook these prawns in their shells with salt, black pepper and butter and you will be surprised at the results. We have added a little chopped chilli for heat. Our supermarkets sell frozen king prawns at a reasonable price.
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We have added sliced pineapple to our sweet and sour prawns to make this a dish to be remembered. Replace prawns with chicken or pork if preferred but do remember to cut the meat into bite size pieces and season before dusting in cornflour. This concentrated sauce also ...
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Use Black Tiger Prawns for that special meal. You may use sliced pork or chicken, or even a mixture of meats for this dish.
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This rich curry flavoured noodle is traditionally served with prawns and sliced fish cake but here we have replaced fish cake with chicken.
The base stock makes this an easy meal to prepare.
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As a child my mother used to make this biscuit at Christmas and Chinese New Year.
They are very easy to make and keep well in an airtight tin, you may even like to double the recipe and make extra to give away.
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Neen Gow Chinese New Year cake is nothing like western cakes.
The use of glutinous rice flour results in a sweet, sticky cake and is a symbol of family cohesiveness. The cake is steamed, cooled and then sliced.
The egg-dipped, pan-fried slices have a mellow sweetness ...
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A Far Eastern version of a Cornish Pasty, feel free to use chicken in place of beef. You will need an 8cm cutter for the pastry or larger if you wish. This recipe uses short crust pastry but you can use puff pastry as a substitute, don’t overfill and seal edges ...
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Small part pan fried, part steamed these little dumplings are sometimes known as gyoza. This is a family favourite and it is served with two dipping sauces – a chilli sauce and light soya sauce. You will need a flat skillet or frying pan with a tight fitting lid.
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Pineapples grow in abundance in the Far East and the fruit is used extensively in the local cuisine. It is made into chutneys, jams, desserts and tarts.
These pineapple jam tarts are usually made at Christmas and Chinese New Year but can be enjoyed all year round. ...
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Use a mixture of nuts for this recipe – I used cashews, almonds, walnuts and sesame seeds - but do cook them separately before adding the sweet chilli sauce. Very moorish so prepare plenty.
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Serve this combination plate with oriental dipping sauces as a starter or on a buffet.It need not be difficult as many items are readily available from the supermarket or on the website.
Choose your own combination or items but do include some fresh vegetables.
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Creamed corn is an important ingredient in this soup.
It makes a perfect starter as it can be made ahead of time, refrigerated and warmed up.
Remember to add the egg prior to serving the soup and not before.
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Chinese pancakes are not available in our online store as they are a frozen product.
However they are very easy to make from scratch and any extra can be frozen.
To heat, place in a steamer for a few minutes or in a microwave for 30 seconds.
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Crispy duck is served with Chinese pancakes (see new recipe), shredded spring onions, cucumber and Hoisin sauce.
As an alternative try this dish with Plum sauce.
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A popular restaurant starter, Crispy Seaweed is actually deep fried spring greens. Try making this at home for a cheap and easy starter or use it as a garnish for other appetizers.
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This soup is popular because it has so many different flavours – pepper hot, slightly sweet and savoury. Our version uses Spicy Szechuan Bean Sauce.
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Crispy iceberg lettuce is essential for this dish, keep lettuce leaves whole, separate and soak in ice cold water. Drain and shake off excess water before serving. We use a mixture of pork and chicken but feel free to use either meat.
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Quick and easy to prepare, this oriental twist of classic starter will impress your guests. I have used large frozen prawns but feel free to use any size of prawn available from your local supermarket.
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These spring rolls from South East Asia are not fried and just melt in the mouth. A lot of chopping of vegetables but well worth the effort. An interactive meal as guests are required to make up their own spring roll.
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Serve these chicken and prawn skewers, hot or cold, as a starter or on a buffet. If serving as a starter, use ½ chicken breast and 3-5 prawns per portion. Do use freshly chopped garlic and coriander.
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These Thai fish cakes are simple to make and full of exotic flavours.
Serve with sweet chilli dipping sauce and lime wedges as a starter.
Have a bowl of water handy when forming the fish cakes as this stops the mixture from sticking to your fingers.
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Simple to make, this fragrant Thai soup is a combination of hot and sour flavours. Traditionally made with prawns it can be served as a starter or as part of the mail meal.
This recipe uses large fresh tiger prawns but if you decide to use frozen prawns do defrost ...
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Some supermarkets sell spring roll wrappers. If you can’t get hold of them use filo pastry instead. For a different flavour, replace spring onions with 10g of chopped coriander.
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Soups at a Chinese meal are served together with the meal and not at the beginning as a starter. Family members would help themselves from one large communal bowl but you may prefer to serve in individual small bowls.
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Spice up left over turkey by adding it to Wing Yip’s Chinese Curry Concentrate Paste.
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A tasty way to use up turkey. This recipe uses a spicy bean Szechuan Sauce to add some flavour to bland left over turkey.
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What do you do with left over Christmas turkey and ham. This spicy family favourite is very versatile and is suitable for any left over meat - roast turkey, ham, beef and pork - even chipolata sausages. A mixture of different meats can be used together.
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Here we have added oriental flavours of star anise, cinnamon and ginger and basted our turkey with Kung Po Sauce for an unusual and different Christmas experience. Our stuffing is made with glutinous (sticky) rice, but you may choose to use jasmine rice as an ...
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Wood ears are edible tree fungus/mushroom cultivated in Western China. They add another texture to the dish and readily absorbs the flavour of the sauce it is cooked in. Can also be added to soups and stews.
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Blanching the broccoli florets before saves time when cooking this dish. The combination of Wing Yip Hoi Sin Sauce and broccoli works well and this is an ideal accompaniment to other main course meat dishes.
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Bean curd is a good source of protein and this salad is ideal for vegans and vegetarians. Lightly season bean curd with salt and black pepper before frying in peanut oil for maximum flavour.
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Beancurd or tofu is a popular alternative to meat. Frying the tofu in this dish enhances its flavour. Blanching vegetables first helps to speed up the cooking time.
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Of South East Asian origin this dish is also know as Chap Chye. It is made up of a mixture of dried and fresh vegetables and tastes better the day after cooking when the vegetables have had time to absorb the flavour of the sauce. Eat with hot Jasmine Rice.
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The subtle smoothness of the grilled aubergine is enhanced by the sharp flavour of the sauce. You may use button mushrooms or dried mushrooms for this dish.
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Pak Choi can be found in most supermarkets. However, feel free to use any other Chinese leaf vegetable. Alternatively use broccoli or sprouting Broccoli if you can find it. A tasty healthy option.
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This dish has a delicate flavour and makes a good accompaniment to stronger flavoured dishes. To wash drop the beansprouts into a basin of cold water and lift out into a colander, handfuls of sprouts. This is an easy way to separate the whole sprouts from the broken ...
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In this dish we have selected vegetables of different textures, both fresh and dried. Do soak the bamboo shoots well and drain before use.
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This dish of vegetables in coconut milk goes well with a dry curry.
Eat with hot white rice.
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Do use clean oil to fry the vegetables and drain well on plenty of kitchen paper. Cut up vegetables thinly for quick cooking. The battered vegetables should be removed while still light. Great as a starter.
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Hoisin Sauce is made from soya beans, vinegar, plum sauce and other flavourings. It is sweet and spicy and the flavours combined with toasted sesame seeds complement this simple vegetarian dish.
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Serve this combination plate with oriental dipping sauces as a starter or on a buffet.It need not be difficult as many items are readily available from the supermarket or on the website.
Choose your own combination or items but do include some fresh vegetables.
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Serve the filling for this meal in a large dish and encourage your guests to make up their own by spreading Hoi Sin sauce on the pancake and rolling it up.
Eaten with fingers it is a Chinese version of fahitas.
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