Use a medium level of fat to pork ratio, circa 30:70. Lean pork works as well but the meat will be tougher when cooked. Roll as thin as you can as they inflate. The small opening on the dumpling will… Read More
Recipes
Pad See Ew – Thai Stir Fried Noodles
The name of the dish translates to “fried with soy sauce”. Variations of the dish can be found in other countries as well. It is very similar to the char kway teow of Malaysia and Singapore and to Cantonese chow… Read More
Recipes
Chilli Jam
Perfect for any cheeseboard or charcuterie platter. Sweet chilli jam is simply the obvious next evolutionary step up from sweet chili sauce (also known as Sweet Thai chili sauce), known as nam chim kai in Thailand that began life as… Read More
Recipes
Kashmir Kofta With Cardamom
Next to saffron, cardamom is the world’s most expensive spice. It is the seed pods of a herbaceous perennial, a member of the ginger family, growing wild in the jungles of southern India and Sir Lanka; it is also cultivated… Read More
Recipes
Chicken Shawarma
Shawarma is a dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally made of lamb or mutton, today’s shawarma may also be… Read More
Recipes
Paneer (Homemade Cheese)
Paneer, also known as ponir or Indian cottage cheese, is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from cow or buffalo milk. It is a non-aged, non-melting soft… Read More
Recipes
Chinese Steamed Buns (Bao Buns)
Bao means Buns so it is somehow odd that they are universally known as Bun Buns so to speak. Bao Buns, pronounced “bow”, but also known as a ‘steamed buns’ or ‘baozi’ are a deliciously, warm, fluffy treat of filling… Read More
Recipes
Bombay Aloo
Bombay potato, sometimes called Bombay aloo or aloo (alu) Bombay, is an Indian dish prepared using potatoes that are generally cubed or roughtly chopped the same size, parboiled and then fried and seasoned with various spices such as cumin, curry,… Read More
Recipes
Sweet and Sour Chicken (non-fried)
Guō bāo ròu is a classic dish from Northeast China (Dongbei), originating in Harbin, Heilongjiang Province. Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia… Read More
Recipes
Egg Drop Soup
Egg Drop Soup is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped spring onions and tofu are commonly added to the soup. The soup is made by adding… Read More
