Crab cucumber and seaweed salad

Salt pickled cucumber, seaweed and sweet vinegar dressing are a classic Japanese combination and adding white crab meat and samphire creates a lovely light lunch or starter. If you prefer to leave out the crab, you’ll still have a wonderful salad.

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Twice Cooked Pork( twice-cooked-pork-belly)

Here we use a simple technique to improve the texture and flavor of pork simmering it in hot water before finishing it in a wok. Similarly, cooking the cabbage and peppers briefly in hot water before frying helps keep their colours nice and bright, and their texture firm . The end result is a sizzling

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Crab and Egg Fried Rice

Crab with egg is a classic combination in Far Eastern cooking. And I like to use it in simple dishes like this delicious fried rice. You can also turn this into a vegetarian recipe very easily, instead of the crab. use other ingredients, such as sweetcorn , soy sauce, mince or mushrooms.

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