Recipes
Butter Chicken
This butter chicken recipe taste different from a traditional Indian style butter chicken. It is less creamy, less buttery, less rich and less smooth. This recipe has texture in the gravy. A bit on the tangy and sour side but fragrantly aromatic with the added spices and curry leaves
Preparation
15-20 Minutes
Cooking
45 Minutes
Serving
4-6
Steamed salmon and quinoa salad
A perfect dinner dish with a glass of white wine to match. A simple steamed salmon fillet flavoured in a Chinese ginger and spring onion sauce and served on top a healthy quinoa salad. You can do this in less than 20 minutes. It is healthy and extremely tasty.
Preparation
5-10 Minutes
Cooking
10-15 Minutes
Serving
2-3
Chicken and sweet potato congee or rice porridge
Chinese comfort food for all seasons. Flavoured with fresh ginger and spring onions. It's easy to make, nutritious, healthy and delicious with a silky smooth texture
Preparation
10-20 Minutes
Cooking
60-120 Minutes
Serving
2-3
Pan fried mackerel fish
A popular Malaysian fish recipe flavoured with turmeric with a bit of salt and pepper. Firm flaky flesh with a faint hint of earthy smoky flavour from charring the sides. Nutritious, tasty and easy to make.
Preparation
5 Minutes
Cooking
6-10 Minutes
Serving
2
Sweet and sour fish Chinese style
A non-westernised sweet and sour dish using fish fillet. The fish is first marinated and then lightly battered by deep frying twice in hot oil. The sauce is not the usual standard sauce that you find at a westernised Chinese restaurant swamped with tomato ketcup and sugar. This sauce is distinctively Chinese, faintly vinegary to give the dish a bit of sourness and mildly sweet, flavoured with ginger and spring onions
Preparation
5-10 minutes
Cooking
10-12 Minutes
Serving
1-2
Sichuan Boiled Beef
This is an extremely popular Sichuan dish in China. It's deliciously addictive with different layers of textures. The beef is boiled and cooked just right so it's tenderly moist, floating in a hot and spicy aromatic sauce flavoured with ginger, garlic, chilli paste and Sichuan peppercorns
Preparation
20-30 Minutes
Cooking
5-8 Minutes
Serving
4