For lovers of eggplant, it’s hard to go past this recipe. A very quick and simple traditional Shanghai home cooked side dish and while everyone has their own way of doing it, the ingredients remain the same. Ingredients 1 large eggplant or a couple of the skinny long ones 3 cloves of garlic smashed Chilli … Continue reading
Making chili oil at home might seem like a daunting task at first, but once you understand the key steps, it only takes five minutes to make the best tasting chili oil full of fragrance, nuttiness and smokiness! Ingredints 4 tablespoons crushed chili flakes 2 teaspoons five spice powder 3 tablespoons toasted sesame seeds 1 … Continue reading
OMG how good are Dan Dan noodles ! If you haven’t tried them, then this is a must on your next visit to a Szechuan restaurant. What is Dan Dan noodles, well this is one of the most famous of Sichuan street foods. The freshly boiled egg noodles are served in a savory, spicy broth … Continue reading
Overcook a crayfish and you might as well throw it in the bin. Steaming is gentle and allows you to cook the crayfish without it tensing up and going hard and rubbery. Add a few Asian flavours to the mix, some French butter and you got yourself one hell of a dinner. For the Asian … Continue reading
Lee Ho Fook is the new kid to open on Smith Street this year. A simple refurb of a tight 45-seat restaurant, the bar taking up a significant slice of the floor action. The front window is deceptive with a panda etched on to the smoked-glass front window, and a swirly two-tone charcoal and white … Continue reading
