Tag: chinese
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Hoisin Sauce
Hoisin sauce is used in Chinese and Vietnamese cuisine, either as an ingredient in the main dish or as a dipping sauce. It has a lovely bean taste that builds to a slightly spicy plummy after taste. I use it in a number of ways: in sauces for stir fries as a condiment alongside Pho…
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PK Makes Nagi’s ‘Chinese Restaurant’ Chicken Satay
I love old school Anglicised ‘chinese restaurant’ chicken satay. Perth is very lucky now to have cafes and restaurants that serve all manner of global cuisines from the cultural traditional through to really clever fusion. However, growing up in Perth we were not spoilt for choice eating out, there was only Pizza Hut, Red Rooster…
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Welchy’s Wonton Noodle Soup
And so I’m back From out of space I just walked in to find you here with that sad look upon your face …the sad face I am referring to is that of my older brother’s. I have been a bit busy and whilst I have been taking lots of photos – I then never…
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PK Makes Ching He Huang’s Beef in Oyster Sauce
My hat off to the BBC chef Ching He Huang and her simple but flavoursome Beef in Oyster Sauce recipe. This dish caught my eye because it calls for tenderising, with a mallet or rolling pin, beef eye fillet (tenderlion) steaks. I can see you shaking your head but trust me it is a transformational part…
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PK Makes Beef in Oyster Sauce
This was simply the best stir fry I have ever cooked. I literally sighed when I first tasted it and you couldn’t wipe the smile of my face. I knew it was good because everyone came back for seconds, even my toddler :). This dish caught my eye because it calls for tenderising, with a…
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