Chinese Braised Eggplant with Garlic, Ginger & Chilli

I adore eggplant and can’t get enough of it in any shape or form. A particular favourite is this Szechuan side dish which is normally referred to as eggplant with fish fragrant Sauce. Not the most appealing of titles but rest assured the recipe does not include any seafood; the term “fish fragrant” referring instead … Continue reading

Szechuan Green Beans with Spicy Mince

This is a great side dish to pair with an Asian meal – I recently served it alongside Chinese Red Cooked Chicken . The fact that it includes protein in the way of minced meat means it’s quite a substantial side dish and can take care of both the vegetable element of the meal as well … Continue reading

Chinese Red Cooked Chicken with Shiitake Mushrooms

Red Cooking in Chinese cuisine, Hong Shao, refers to food  (normally pork, chicken or duck) that has been braised in a mixture of soy sauce, Chinese rice wine and whole spices. The soy sauce and long braising imparting the meat with a lovely mahogany hue. It’s a wonderful warming and comforting dish that’s great for colder … Continue reading

Larb – Laotian Minced Meat & Herb Salad

I’ve been making various versions of larb for a long time. It’s an amazingly delicious and healthy salad of minced meat (your choice of pork, chicken, beef or even duck) loaded with fresh herbs and finished off with a punchy lime and fish sauce dressing. If you use lean meat it’s virtually fat free and … Continue reading

Asian Beef Short Ribs Braised in Soy & Beer

Beef short ribs are a wonderful cut for long slow braising and up until now the main way I’ve cooked them is in a standard braise of red wine along with the usual vegetable suspects of carrots, onions and tomatoes – totally delicious and wonderful paired with pasta, polenta or mash. But beef ribs are … Continue reading

Thai Yellow Prawn Curry

Sometimes it’s nice when girlfriends come over and to just get a take-away rather than cook an elaborate meal. We normally opt for Thai food and whilst getting a take-away is a hassle free way of entertaining, I usually find that I can’t help myself and end up cooking one of the dishes. We usually … Continue reading

Thai-Style Prawn, Chicken & Corn Cakes

These delicious little morsels are perfect to serve with drinks or as a starter to an Asian dinner. I prefer them to Thai fish cakes as they don’t have that spongy texture that Thai fish cakes are known for – these fritters are meatier and have a satisfying crunch. The batter can be prepared ahead … Continue reading