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This is a quick and easy stir-fry with the addition of garlic, ginger and chilli to for a true taste of the Orient Chilli Beef and Pepper Stir-fry 23 Aug 2008
Mapo Tofu Mapo Tofu 23 Aug 2008
Mouth-watering marinated duck breasts cooked with plums and honey. BBQ Duck Breast with Plum Sauce 24 Aug 2008
Chicken Teriyaki Chicken Teriyaki 29 Aug 2008
The secret to this popular restaurant dish is to marinate the beef in a bit of oil Beef with Broccoli 29 Aug 2008
This is a substantial dish, best served with crusty bread, for mopping up all the spicy juices. Thai Fish Stir-Fry 7 Sep 2008
Buy scallops in their shells to be absolutely sure of their freshness; your fishmonger will open them for you if you find this difficult. Remember to ask for the shells, which make excellent and attractive serving dishes. Queen scallops are particularly prized for their delicate-tasting coral or roe. Oriental Scallops with Ginger Relish 7 Sep 2008
Stir-fried Chicken with Pineapple Stir-fried Chicken with Pineapple 14 Sep 2008
Chicken with Cashew Nuts Chicken with Cashew Nuts 17 Sep 2008
One of the all-time favourite beef dish - spiced with ginger and flavoured with spring onions. Beef with Ginger and Spring Onions 17 Sep 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
Thai Squid Red Curry Thai Squid Red Curry 6 Oct 2008
Spicy Sesame Beef Noodle Spicy Sesame Beef Noodle 6 Oct 2008
Pad Thai is real street food and can be found in many places in Bangkok. Vendors compete and usually cook their unique recipe that has been refined for years. Pad Thai Noodles with Tofu 13 Oct 2008
When making this dish for non-vegetarians, or for vegetarians who eat fish, add a piece of blacan (compressed shrimp paste). A small chunk about the size of a stock cube, mashed with the chilli paste, will add a deliciously rich, aromatic flavour. Vegetarian Fried Noodles 20 Oct 2008
Tossed Noodles with Seafood Tossed Noodles with Seafood 20 Nov 2008
Chicken can also be used in this recipe, but duck gives a richer contrast of flavours. Duck and Ginger Chop Suey 23 Dec 2008
The substantial Chinese population in Indonesia is particularly fond of duck and the delicious ingredients in this recipe give it an oriental flavour. Duck with Chinese Mushrooms and Ginger 25 Dec 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
Texture is the essence of this dish. The quickly cooked shrimps should be crisp yet tender, and the longer they are marinated in the refrigerator (up to 3 days), the better their texture becomes. The delicate colour of the shrimps needs no garnish. Crisp Stir-fried Shrimps 29 Jan 2009
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