Salt and Pepper Tofu

June 16th, 2012

Salt and pepper tofu is a great entree to any asian meal and impressive to serve to dinner guests.

Mongolian Tofu Stir Fry

June 9th, 2012

This is one of my favourite Chinese restaurant stir fries. The sauce keeps well in the fridge if you want to make extra for another day.

Dan Dan Noodles with Fresh Pickled Carrots

June 2nd, 2012

This vegan spin on Dan Dan noodles is much fresher and lighter than the traditional dish. It works well for dinner and lunch.

Chinese Greens with Garlic and Mushroom Sauce

June 2nd, 2012

Because of the short time this dish takes to cook you can do the prep and then cook it when everything else for your chinese feast is ready.

Laksa Curry Paste

June 2nd, 2012

Once you have all the ingredients laksa paste is incredibly easy to make and absolutely necessary to have on hand especially for a quick meal in winter.

Brussels Sprout with Lentils and Sun Dried Tomatoes

May 13th, 2012

This dish works well as a side for roast vegetables and is best made with smaller young sprouts.

Mushroom Hot Pot

May 13th, 2012

This simple dish works well as a course between some fried dim sum and the mains in a chinese feast.

Chinese Lemon Tofu

May 13th, 2012

This dish is a take on the chinese restaurant favourite, lemon chicken. It isn’t really a dish you would eat as a single main course, but as part of larger chinese feast.

Massaman Curry Paste (Nam Phrik Kaeng Massaman)

May 3rd, 2012

Massaman Curry is my favourite curry of all time, it is the perfect mix of flavours, rich and creamy and spicy. I usually make a batch of red, green and massaman pastes at the same time.

Green Curry Paste (Nam Phrik Gaeng Khiaw Waan)

May 3rd, 2012

Green curry is a very popular dish, however it is mostly not vegetarian. Once you have the ingredients it is easy to make your own curry pastes.