Wontons in Chilli Vinegar Dressing

Ingredients 400g ground pork 2 cups prawns, minced 2 cloves garlic, minced 1 sprig spring onion, chopped 3/4 tsp salt 1/2 tsp white pepper 1/2 tsp Chinese 5 spice powder 1 tbsp sugar 1 package wonton wrappers Mix all these ingredients and knead until well blended. Lay out wonton wrappers and place half a teaspoon…

Chicken & Bamboo Shoot Stir-fry

Make a big pan of this stir-fry and eat it all week! Ingredients 6 large bamboo shoots 1 chopped onion 2 cloves garlic, chopped 1 large knob ginger, chopped 6-8 chicken thighs, sliced Light soy sauce Dark soy sauce Oyster sauce Sesame Oil Heat oil in a pan and cook onion and garlic until soft…

Chinese Radish Cake

I’ve been having a hankering for singaporean food. Food that you absolutely cannot find in Geneva. Kaya, Prata, Nasi Lemak and above all, carrot cake aka radish cake aka turnip cake. This dish has caused plenty of confusion even amongst people who are familliar with it. First of all, it’s not a cake. It just…

Honey soy chicken lollipop

So its a Genevan tradition to have picnics and barbecues by the lake every summer, and I’m having my first picnic tomorrow. I racked my brain trying to decide on a good Chinese appetiser to bring, as most Chinese dishes don’t pack well and/or is messy to eat with your hands. And I couldn’t quite picture…

Umami Chicken & Bean Stir-fry

Umami. That salty, briny, meaty, savoury flavour that kicks a dish up several notches. When introducing this flavour, people usually talk about capers, anchovies or even ketchup. If you’re a global eater, you’ll also be familiar with the plethora of soy sauces, fish sauce and oyster sauce. But there are plenty of other umami-packed ingredients…