We are starting to come to that time of year where as Charles Dickens put it best; “…when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade.”
December is officially slow cooking season in my household. As the weather turns cold and nights close in, this Slow Braised Ham Hock brings vibrant, rich flavours to your table. Traditionally this dish can be found during the winter at dai pai dongs (long licensed stalls) in Hong Kong. Serve it with a few other … More Slow Braised Ham Hock in Yellow Bean Sauce, White Pepper & Five-Spice
It’s cold, it’s grey, it’s rainy and I don’t know about you but I am craving a treat to perk me up. Sweet and Sour is one of the most well known Cantonese flavour combinations, and one that I honestly love, when done well.
Char Siu is one of those classic Chinese dishes we all seem to go crazy for here in the UK. That sweet, savoury flavour, the char on a tender piece of pork, it’s enough to make me salivate at just the thought of it. Whether you’ve got the time for a slow-cooked feast or are … More Hong Kong Char Siu
Last week the School of Wok team and I went out to Hong Kong to lead a series of hands on classes in the gorgeous Vitality Park, in collaboration with AIA’s Health Fest. This was one of the recipes we taught, showcasing easy everyday swaps homecooks can make to add necessary vitamins and nutrients to … More Vegetable Fried Wild Rice
Baos, for those who haven’t seen them as of yet, are wonderfully fluffy Chinese buns, which can take on many different shapes and fillings, sweet or savoury, and have gone from being a nuanced Chinese street food specialty, to being trendy and often filled with innovative, multi-cultural fillings, all over the world!