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Recipe |
Ratings |
Last Modified |
 A quick version of the traditional Vietnamese soup that takes up to half a day to prepare! Don't worry - this version is ready in a matter of minutes. |
Quick Pho Soup |
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15 Oct 2011 |
| These spicy prawns are stir-fried in moments to make a wonderful starter. Don't forget that you will need to provide your guests with finger bowls. |
Quick-fried Prawns with Hot Spices |
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11 Nov 2007 |
| These little jewels are made from salad radishes. They are crunchy in the centre like pomegranate seeds. You can also use apple if you prefer, but for true authenticity, use water chestnuts. |
Radish Jewels (Tub Team Grob) |
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4 Jul 2008 |
| Red Bean Paste Pancake |
Red Bean Paste Pancake |
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27 Sep 2009 |
| Red Bean Pudding with Coconut Milk |
Red Bean Pudding with Coconut Milk |
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9 Sep 2009 |
| These red pork pyramid shaped parcels are yet another steamed snack served as a starter. The red layer is made from seasoned pork. The inner layer is filled with noodle. |
Red Pork and Noodle Dumpling (Griew Hur Bami Mu Dang) |
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11 Apr 2008 |
| This is one of the easiest suppers to make, but somehow, however much I know this, it always surprises me. Not in the cooking, so much as in the eating: I can't believe, each time anew, how deep and textured and full-throttle, in a sweet, comforting way, this tastes, when all I've done is a bit of shopping and some light stirring. If you have some fresh prawns, so much the better, but I stipulate frozen ones below since I regularly keep them in the freezer. |
Red Prawn and Mango Curry |
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14 Jun 2008 |
| This is a steamed snack with vegetables and pork wrapped in rice paper. It can be served hot as a starter or cold as a snack. |
Rice Paper Pork Parcels (Guay Tiaw) |
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2 Apr 2008 |
| Saute Calamari with Black Bean Garlic Sauce |
Saute Calamari with Black Bean Garlic Sauce |
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22 Feb 2008 |
| Scrambled Egg with Chinese Chives |
Scrambled Egg with Chinese Chives |
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14 Apr 2009 |
| Seared salmon with Singapore noodles. |
Seared Salmon with Singapore Noodles |
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3 Feb 2012 |
| Quick seared scallops with crisp vegetables in a lightly spiced sauce make a delightful starter. |
Seared Scallops with Wonton Crisps |
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11 Nov 2007 |
| It may take time to get used to the idea of eating completely raw fish, but lightly blanched or seared fillet with salad is a good starting point. You can use other fish such as salmon. |
Seared Tuna Sashimi Salad |
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24 Jun 2011 |
| Sesame Prawn Toast |
Sesame Prawn Toast |
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11 Nov 2007 |
| Sesame Roll |
Sesame Roll |
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27 Sep 2009 |
| These are the classic sesame seed sweets - toffee with toasted sesame seeds similar to peanut brittle. The best way to make these is with a sugar thermometer to get the correct temperature (150°C). An alternative method is to have a bowl of cold water and as you heat the sugar, drop a little into the water and look for the brittle toffee stage. |
Sesame Seed Sweets (Ka Noom Nga-dtat) |
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10 Jul 2008 |
| Shanghai Sesame Sweet Dumplings |
Shanghai Sesame Sweet Dumplings |
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23 Nov 2009 |
| The Chinese are unanimous in their appreciation of Shark's fin soup, and this very nutritious soup is rightly considered to be one of the most exotic examples of Chinese cuisine. A fin of the best quality is, however, extremely expensive and takes four days to prepare. The fin used in this recipe is sold in packages consisting of the cartilage with some fin needles and is already processed and then dried again. On its own, shark's fin has little taste but when combined with other ingredients in a prime stock, makes the perfect soup. |
Shark's Fin Soup |
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20 Jul 2009 |
| Shiu My |
Shiu My |
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11 Nov 2007 |
| This pleasant Northern dish is served cold with a slightly tangy sauce, and because it can be prepared completely in advance it is very handy for entertaining. The fen-pi, literally meaning the skin of flour, must not be soggy if the dish is to be successful. |
Shredded Chicken with Tientsin Fen-pi |
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1 Feb 2009 |
