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RECIPES

Kung Pao Shrimp

Kung Pao Shrimp is originally developed from the authentic Sichuan style Kung Pao Chicken – and features a slightly spicy and sweet taste that is similar to Chinese garlic sauce and full of earthy, garlic flavor. INGREDIENTS 12 ounces large shrimp, peeled with the tails off 1/4 cup water chestnuts, drained 1 tablespoon oil 2 stalks celery, chopped into 2″ bits ¼ cup …

RECIPES

SALT AND PEPPER ROAST CHICKEN

Always salt the chicken ahead if you have time. Even an hour makes a difference, giving the salt a chance to form a brine that can get at least somewhat absorbed into the flesh. If you can salt the chicken the day before, even better. Leave it uncovered in the fridge so the skin can dry out a bit. This …

RECIPES

CRISPY THAI PORK TOASTS

Thai pork toast requires pretty much just basic ingredients, most of which you’ll already have in your pantry. If you’ve had it as an appetizer in a Thai restaurant, you might think it looks like a lot of work. But actually it’s really easy to make. INGREDIENTS: 400g (14 oz) pork mince 4 garlic cloves, finely chopped 1 egg white …

RECIPES

SINGAPORE NOODLES

Singapore noodles, contrary to how they sound, actually originate from China and are most often found on Chinese take-out menus around the globe. This recipe is very easy to make, so get to work! INGREDIENTS: 200g (7 oz) dried rice vermicelli noodles 4 tbsp vegetable oil 4 eggs, lightly whisked 4 garlic cloves, finely chopped 1 onion, finely diced 1 …