After doing a bit of research into Kung Pao chicken, I found that there are a few different versions depending upon the region of origination in China. So this has become a bit of a mix up of those recipes and I've omitted some of the chillies - my heat tolerance is still pretty low - but feel free to throw in a few dried chillies along with the chicken. My recipe will give you an almost sweet and sour flavour with a background note of heat from the chilli sauce.
Saturday 17 November 2018
Monday 4 June 2018
Zha Jiang Mian (Fried Sauce Noodles)
Wednesday 30 May 2018
Sweet Soy Glazed Pork Ribs
This recipe is delicious. I know that sounds sort of big headed. But it is. It's sweet, salty, moreish.
Don't be limited to pork ribs though. The glaze is also good with fried chicken, salmon or prawns.
Don't be limited to pork ribs though. The glaze is also good with fried chicken, salmon or prawns.
Thursday 22 March 2018
Cantonese-Style (sort of) Chow Mein
I've
included "sort of" in the title of this post because I'm referring to
the cooking style, not the ingredients themselves. Rather than throwing all
the ingredients into the wok together, they're separated out and cooked
individually, then combined at the end. This gives greater control over
how each one is cooked and you're less prone to mistakes (like uneven
cooking or burning).
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