fabulous fast food with Asian flavours


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Inside each parcel is a shelled shrimp, surrounded by pork mince and seasonings. The tail of the shrimp gives a nice handle to pick it up with. Shrimp Dim Sum (Kanoom Jib Goung) 11 Apr 2008
The perfect Friday night dish - and easily adapted for vegetarians too. Singapore Noodles 30 May 2008
Steamed whole fish is very popular in China, and the wok is used as a steamer. In this recipe, the fish is flavoured with garlic, ginger and spring onions cooked in sizzling hot oil. Sizzling Chinese Steamed Fish 11 Nov 2007
A good noodle soup or rice soup can enrich and bless your body even your mind. Smoked Duck and Ginger Noodle Soup 26 Sep 2011
This is a whole chicken dish, beloved of the Southern Chinese. If the chicken is hand-plucked in the old-fashioned way, it will be coloured an even russet brown by the soy sauce and sugar mixture. However, when a chicken is machine-plucked, as it usually is in the West, the colouring will not be as successful. Fortunately, the aromatic soy sauce taste is not affected in any way. Soy Sauce Chicken 14 Oct 2010
This recipe is pretty simple, and yields tender, juicy, tangy ribs. Spare Ribs 24 Nov 2007
Special Fried Rice is a great way to use up leftovers! Special Fried Rice 19 Oct 2011
Be prepared to get very sticky when you eat these stir-fried wings, as the best way to enjoy them is by eating them with your fingers. Provide individual finger bowls for your guests. Spiced Honey Chicken Wings 11 Nov 2007
Marinating the salmon allows all the flavours to develop, and the lime juice tenderizes the fish beautifully, so it needs very little stir-frying - be careful not to overcook it. Spiced Salmon Stir-fry 2 Mar 2008
You could add any quickly cooked vegetable to this stir-fry - try mangetouts, sugar snap peas, leeks or thin slices of carrot. Spiced Tofu Stir-fry 2 Oct 2008
If you have trouble finding spareribs, use boneless shoulder or pork chump chops to make this dish. You will find the result just as deliciously satisfying. Spiced-salt Spareribs 2 Feb 2009
This is a spicy chicken soup with coconut milk used to add depth to the soup. A citrus flavour comes from Kaffir lime leaves and lemon grass. The spicy taste comes from the chilli, so you can adjust the chilli level to suit your own taste. The quantities are correct for a medium hot soup. The dish uses galanga root, which looks similar to ginger root and is sometimes referred to as Thai ginger. Don't be fooled, it is not ginger and you should not substitute it with ginger. Spicy Chicken Coconut Soup 24 Sep 2011
This a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar. Spicy Hot & Sour Soup 15 Nov 2007
Spicy Prawns in Hoisin Sauce Spicy Prawns in Hoisin Sauce 16 Aug 2008
This is a lovely way to liven up scrambled eggs. Prepare all the ingredients in advance so that the vegetables retain all their crunch and colour. Spicy Scambled Eggs 25 Dec 2008
Spicy Sesame Beef Noodle Spicy Sesame Beef Noodle 6 Oct 2008
For a quick fish supper, try this super healthy dish Spicy Singaporean Fish 4 Jun 2008
Spring Onion Cakes Spring Onion Cakes 8 Mar 2008
Miniature spring rolls make a delicious starter or unusual finger-food for serving at a party. Spring Rolls with Sweet Chilli Dipping Sauce 11 Nov 2007
Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake. Steamed Cake 24 Nov 2007
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