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Wonton Soup

June 30th, 2013

This traditional soup makes a light and delicious starter (also if you make extra wontons you can fry them to eat later!)

Water Chestnut Dim Sum

June 30th, 2013

These fried dim sum can also be steamed or added to a broth although they are I think tastiest deep fried and served with sweet soy sauce.

Pumpkin Dim Sum

June 30th, 2013

Like the more traditional Water Chestnut Dim Sum these pumpkin dim sim can be steamed, cooked in broth and best of all deep fried and served with thick sweet soy sauce.

Double Wrapped Chinese Five Spice Spring Rolls

July 7th, 2012

These some what non-traditional spring rolls actually have an air of authenticity about them and are very hard to stop eating.

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.

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.