Chinese

Home-made wontons are surprisingly easy to make, and entirely worth it for the freshness of the flavours.

Char siu sauce can also be labelled chinese barbecue sauce. You can use lamb backstrap for this recipe, if you prefer, slicing it thinly before use. Note

It is easier to place all ingredients on a platter, so guests can assemble their own pancakes. The duck and pancakes (found in asian food stores) are best heated just before serving. Note

These delicious Asian spiced pork spare ribs are wonderfully tender and packed full of flavour that your whole family will love.

Before starting the recipe, boil the kettle so you have boiling water ready to prepare the noodles. Chinese barbecued pork, also called char siew, is traditionally cooked in special ovens, it has a sweet-sticky coating made from soy sauce, sherry, five-spice powder and hoisin sauce. It’s available from chinese butcher shops, ask them to slice […]

Szechuan soup is a traditional hot and sour Chinese soup that is packed with flavour.

You can use crayfish tails in place of the lobster for this salty and delicious Cantonese lobster with black beans recipe.

You will need about 2 iceberg lettuces for this recipe. To easily separate the lettuce leaves without tearing, use a sharp knife to remove the core at the base of the lettuce. Hold the lettuce, cut-side up, under cold running water. Gently separate leaves one at a time, using the weight of the running water […]

Super-fast and easy Chinese lamb and black bean stir-fry.

It’s a lot easier to slice the steak into wafer-thin strips if you partially freeze it first. Accompany with rice, if desired. Note

If you pop the chicken in the marinade in the morning, this dish can be on the table in under 30 minutes. Chicken thigh fillets are better than the breast for this dish as the thigh meat is more tender and juicy.

We used blue-eye fillets in this recipe, but you can use any firm white fish fillets. Fish mixture can be marinated for 30 minutes. Note

Mirin is sweet rice wine used in Japanese cooking, it is not sake. Available from Asian grocery stores. Note

Hoisin sauce is a thick, sweet Chinese barbecue sauce made from salted fermented soy beans, onions and garlic. It can be used as a marinade or a baste, or as a flavouring for stir-fried, braised or roasted foods. It’s found in all Asian food shops and most supermarkets. Note

Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.

You need to cook 1½ cups (300g) white long-grain rice the day before making this recipe. Spread cooled cooked rice on a tray, cover, refrigerate overnight. Note

Sichuan cuisine, also known as Szechuan-style, is one of the most popular regional styles of Chinese cooking and is characterised by its spicy and pungent flavours. An ingredient often used is citrus peel; its inclusion offers proof that the dish is native to Chengdu, the capital of Sichuan. Note

Recipe not suitable to freeze. Kecap manis is a sweet, thick soy sauce and is available from Asian grocery stores or in the Asian section of large supermarkets. Note

Short-order; chilli scallops Chilli jam goes with everything from pork chops to fried rice, but for an entrée with a difference, buy some scallops in their shells; remove the scallops, wash and dry the shells well, and keep aside for later. Marinate the scallops overnight in a little lemon juice and oil combined with a […]

Bite into fluffy dough to a juicy pork filling with these mouth-watering steamed buns.

For an easy, speedy weeknight meal, whip up this delicious prawn and snow pea stir-fry.

These crispy pork spring rolls are the ultimate crowd-pleaser.

You’ll find packaged stir-fry vegetables in the fruit and vegetable section. You will need to cook about 1 cup rice. Spread out on a tray; cool. Note

MAKES 12 Note

If you prefer, wrap this mixture in softened rice paper sheets. Note

Sweet, sticky and delicious Chinese barbecued spare ribs are bound to become a firm favourite.

Crunch through these crisp wonton wrappers to the juicy duck filling inside. A classic Chinese dish, these duck wonton cups are perfect for a light lunch or entree.

Sweet and sticky Asian-style pork belly spare ribs are delicious as dinner and make a great finger food platter for parties.

Enjoy yum cha at home with these sweet and spicy pork buns. If you're serving little people, put the chilli sauce out of reach!

If you're looking for some finger-licking chicken goodness, these crispy, salty, spiced pieces are the answer.

If you don't have a bamboo steamer, you should be able to pick one up at your local variety store or $2 shop. They really are the only way to cook dishes like these little pork dumplings, and it's worth having one tucked away in the kitchen.

Delicious crispy pork belly is ideal paired with fresh wombok, this crunchy salad is the perfect complement to the sweetly rich meat.

A saucy, spiced Cantonese vegetable mix designed to be served on top of poached or steamed snapper, grilled white fish fillets or poached chicken breasts.

These flavour-packed chicken dumplings are brilliant for a light and tasty dinner after work with friends. Recipe courtesy of Poh Ling Yeow for Kung Foo Panda 3.

Packed full of flavour and protein, this tasty chicken and mushroom rice dish is beautiful drizzled with an Asian soy dressing and served straight out of the pot.

There are both rice and noodles in this Chinese stir-fry.

Tasty wontons in a light, savoury broth make for a perfect lunch or light dinner. This is one of those magic meals that makes you feel like a better person just for eating it.

Crisp lettuce cups, fresh prawn, zesty lime, chilli and ginger make every mouthful of prawn sang choy bow a delight. You can serve this as finger food at a cocktail party by using baby lettuce leaves.

Sometimes the old favourites are the only thing that will do, chicken chow mein not only fits the bill but is quick, easy and good for you. Winning all round.

Light, tangy and totally delicious, this classic Asian dish is the perfect shout for dinner tonight.

Lap cheong are a form of dried sausage that don’t require refrigeration and can be found with fried shallots in the Asian section of larger supermarkets. Note

This recipe is best made just before serving, and not suitable to freeze. Note

There are many classic Chinese dishes that marry duck and sichuan pepper. In this recipe, the fresh-flavoured salad sets off the spicy union to perfection.

This recipe is traditionally known as mu shu pork. Peking duck pancakes are small, round crêpes or pancakes made with plain flour; they can be purchased commercially from Asian food stores. Note

Delicious and comforting steamed sweet chilli prawn dumplings from Australian Women's Weekly.

A delicious stir-fried salad with spicy Sichuan chilli for some heat.

For shallow-frying, add enough oil to come halfway up the side of the food to be fried. Aioli is garlic mayonnaise, available from the condiment aisle in most super markets. Note

Chinese cooking wine is also known as chinese rice wine, dry sherry can be used instead. To freeze Complete the recipe to the end of step 1. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. […]

You can use ½ cup dry sherry with ½ cup water instead of the chinese cooking wine. This dish is suitable to freeze at the end of step 1. Note

Celebrate Chinese New Year with a special message for your friends and family. Cut 12 paper strips measuring 1.5cm x 8cm (¾-inch x 3¼-inch); write a message on each strip. Do this before starting to make the cookies. If the cookie cools and hardens too quickly before you have time to shape it, return it, […]

Sichuan is a province in southwest China known for its abundant use of chilli and eye-wateringly fiery dishes.

This recipe is best made close to serving. Not suitable to microwave. Not suitable to freeze. Note

Use crisp, crunchy fresh water chestnuts for this recipe if they are in season; frozen fresh water chestnuts also can be found in many Asian grocers. About 5-medium sized chesnuts are needed for this soup. Note

Char-siu sauce is a Chinese barbecue sauce made from sugar, water, salt, fermented soya bean paste, honey, soy sauce, malt syrup and spices. A little something out of the ordinary for those times when you feel you’ve cooked it all before. Note

White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops. Note

Fried noodles, also known as crispy noodles, are used in sang choy bow and chow mein. They can be found in supermarkets, usually in 50g or 100g packets, already deep-fried. Note

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent the skewers burning during cooking. We used flathead fillets in this recipe, but you can use any firm white fish fillets you like. Tatsoi is a variety of buk choy, also known as rosette bok choy. It has dark, glossy, […]