It’s a lot easier to slice the steak into wafer-thin strips if you partially freeze it first. Accompany with rice, if desired. Note

Mirin is sweet rice wine used in Japanese cooking, it is not sake. Available from Asian grocery stores. Note

Money bags are shaped exactly like that - old fashioned purses. These ones may not contain money, but they are filled with delicious and fragrant spiced chicken that will have you coming back for more.

We used blue-eye fillets in this recipe, but you can use any firm white fish fillets. Fish mixture can be marinated for 30 minutes. Note

Hoisin sauce is a thick, sweet Chinese barbecue sauce made from salted fermented soy beans, onions and garlic. It can be used as a marinade or a baste, or as a flavouring for stir-fried, braised or roasted foods. It’s found in all Asian food shops and most supermarkets. Note

Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.

Recipe not suitable to freeze. Kecap manis is a sweet, thick soy sauce and is available from Asian grocery stores or in the Asian section of large supermarkets. Note

Short-order; chilli scallops Chilli jam goes with everything from pork chops to fried rice, but for an entrée with a difference, buy some scallops in their shells; remove the scallops, wash and dry the shells well, and keep aside for later. Marinate the scallops overnight in a little lemon juice and oil combined with a […]

You need to cook 1½ cups (300g) white long-grain rice the day before making this recipe. Spread cooled cooked rice on a tray, cover, refrigerate overnight. Note

Sichuan cuisine, also known as Szechuan-style, is one of the most popular regional styles of Chinese cooking and is characterised by its spicy and pungent flavours. An ingredient often used is citrus peel; its inclusion offers proof that the dish is native to Chengdu, the capital of Sichuan. Note

For an easy, speedy weeknight meal, whip up this delicious prawn and snow pea stir-fry.

Sweet, sticky and delicious Chinese barbecued spare ribs are bound to become a firm favourite.

Crunch through these crisp wonton wrappers to the juicy duck filling inside. A classic Chinese dish, these duck wonton cups are perfect for a light lunch or entree.

Sweet and sticky Asian-style pork belly spare ribs are delicious as dinner and make a great finger food platter for parties.

If you're looking for some finger-licking chicken goodness, these crispy, salty, spiced pieces are the answer.

Delicious crispy pork belly is ideal paired with fresh wombok, this crunchy salad is the perfect complement to the sweetly rich meat.

A saucy, spiced Cantonese vegetable mix designed to be served on top of poached or steamed snapper, grilled white fish fillets or poached chicken breasts.

Combine spicy flavours with sour in this classic Asian dish. Filled with alluring ingredients like black fungi, shiitake mushrooms and silken tofu it's an adventurous soup you won't want to miss.

Packed full of flavour and protein, this tasty chicken and mushroom rice dish is beautiful drizzled with an Asian soy dressing and served straight out of the pot.

These delicious Chinese-style chicken stir-fry cups are perfect for sharing on platters.

A combination chow mein with chicken, pork, prawn and fried noodles from Australian Women's Weekly.

For a taste of China, make your own sang choy bow, a traditional lettuce-wrapped stir-fry. You can serve it as a starter to share, or as a light meal on its own.

Sometimes the old favourites are the only thing that will do, chicken chow mein not only fits the bill but is quick, easy and good for you. Winning all round.

Beef in Chinese recipes is generally cut into very fine slices. Put the beef into the freezer for 30 minutes to make slicing easy. Note

Lap cheong are a form of dried sausage that don’t require refrigeration and can be found with fried shallots in the Asian section of larger supermarkets. Note

This recipe is best made just before serving, and not suitable to freeze. Note

There are many classic Chinese dishes that marry duck and sichuan pepper. In this recipe, the fresh-flavoured salad sets off the spicy union to perfection.

Our Chinese-style pancakes are packed with an easy mu shu pork filling for a flavoursome lunch or dinner idea - they're savoury pancakes at their tastiest!

Delicious and comforting steamed sweet chilli prawn dumplings from Australian Women's Weekly.

A delicious stir-fried salad with spicy Sichuan chilli for some heat.

For shallow-frying, add enough oil to come halfway up the side of the food to be fried. Aioli is garlic mayonnaise, available from the condiment aisle in most super markets. Note

You can use ½ cup dry sherry with ½ cup water instead of the chinese cooking wine. This dish is suitable to freeze at the end of step 1. Note

Celebrate Chinese New Year with a special message for your friends and family. Cut 12 paper strips measuring 1.5cm x 8cm (¾-inch x 3¼-inch); write a message on each strip. Do this before starting to make the cookies. If the cookie cools and hardens too quickly before you have time to shape it, return it, […]

Sichuan is a province in southwest China known for its abundant use of chilli and eye-wateringly fiery dishes.

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, […]