Chinese

This recipe is best made close to serving. Not suitable to microwave. Not suitable to freeze. Note

Use crisp, crunchy fresh water chestnuts for this recipe if they are in season; frozen fresh water chestnuts also can be found in many Asian grocers. About 5-medium sized chesnuts are needed for this soup. Note

White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops. Note

Char-siu sauce is a Chinese barbecue sauce made from sugar, water, salt, fermented soya bean paste, honey, soy sauce, malt syrup and spices. A little something out of the ordinary for those times when you feel you’ve cooked it all before. Note

Fried noodles, also known as crispy noodles, are used in sang choy bow and chow mein. They can be found in supermarkets, usually in 50g or 100g packets, already deep-fried. Note

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent the skewers burning during cooking. We used flathead fillets in this recipe, but you can use any firm white fish fillets you like. Tatsoi is a variety of buk choy, also known as rosette bok choy. It has dark, glossy, […]