Rich in greens and proteins, this beef stir-fry is on your table in a flash. Sichuan pepper works beautifully with tender beef and Chinese leafy greens.Cooking Time :15 minutesIngredients (serves 4) 1 tbs extra light olive oil 500g beef stir-fry strips...

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Ingredients (serves 4) 1 250g pkt dried wheat noodles 2 tbs peanut oil 2 eggs, at room temperature, lightly whisked 200g pork fillet, very thinly sliced 1 carrot, peeled, diced 1 red capsicum, deseeded, diced 8 green shallots, trimmed, thinly...

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Ingredients (serves 6) 1kg beef bones 3L (12 cups) cold water 2 brown onions, chopped 5cm piece ginger, peeled, sliced 5 whole star anise 2 cinnamon sticks 1 tsp black peppercorns 5 whole cloves 1 tbs coriander seeds 2 tbs fish sauce 2 tbs...

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Ingredients (serves 4)1/3 cup (55g) finely chopped palm sugar1 tbs fish sauce1 cup (145g) raw cashews1/2 tsp Chinese five-spice powder1 tbs sesame seeds1 tbs rice wine vinegar1 bunch Chinese water spinach, ends trimmed1 bunch coriander, leaves picked1...

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Ingredients (serves 4)4 cups salt-reduced chicken stock1 tablespoon soy sauce2 small red chillies, thinly sliced2 carrots, peeled,cut into short, thin sticks100g fresh shiitake mushrooms, sliced150g snow peas, shredded lengthways1 barbecued chicken,...

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From the name siomay, you can tell this food had an influence from the Chinese who immigrated to Indonesia long time ago.  A word of siomay itself is derived from shaomai (also spelled shui mai, shu mai, sui mai, sui maai, shui mei, siu mai, shao...

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Growing up in the country where sambal is in every corner of food stalls or restaurants, I enjoy making my own sambal since moving to Canada.  Every household has a different style of sambal terasi and my family used to enhance with bilimbi...

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