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Recipes

Mango Beef

Mango Beef

This is an example of the "New Hong Kong Cuisine," and fast as well. Hong Kong chefs have adapted the exotic mango to new uses, as in this recipe. The soft texture and sensual sweetness of the fruit offer wonderful contrasts and complements to the sturdy familiar virtues of beef. Most of the work involved is preparatory; the cooking takes but a few minutes.  Mango Beef is delicious and impressive...

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Stir-fried Pork with Pineapple

Stir-fried Pork with Pineapple

Again, pork is so distinctly flavourful, it goes nicely with practically any other assertive ingredient, in this case, pineapple. The sweet, slightly acidic fruit blends easily with the pork, while the fresh peas add a textural and colorful dimension. This unusually appetizing dish is an ideal centerpiece for a family dinner or for friends. A very quick and easy dish.   Preparation Time: 20 minutes Cooking Time: 10 minutes Serves...

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Rice Noodles with Broccoli

Rice Noodles with Broccoli

This recipe takes advantage of the quick cooking characteristics of rice noodles.  Cooked for about two minutes and then combined with the blanched broccoli for another few minutes, the noodles make a delectable vegetarian dish for one or two persons. Any leftovers reheat (stir-fry) very nicely.   Preparation Time: 15 minutes Cooking Time: 4 minutes Serves 4-6   1 lb (450g) broccoli 12 oz (350g) thin dried rice noodles 1...

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Roasted Sichuan Peppercorns

To roast and grind Sichuan peppercorns: Heat the wok to a medium heat. Add the whole peppercorns (you can roast up to 4 oz {125g} at a time and stir fry for about 5 minutes or until they brown slightly and start to smoke. Remove the wok from the heat and leave to cool. Grind the peppercorns in a peppermill or clean coffee grinder, or crush finely with a pestle...

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