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CHINESE RECIPES. Read first post for recipes before posting!

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Comments

  • #52
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Little Alex wrote: »
    Just what we needed here... a defector! :)

    Thank you, jassha, for all these recipes. I'm definitely going to give some of them a try!

    Another vote from me for Singapore rice/noodles too.

    Not sure what u mean by defector. Got alot of help on boards with tech issue etc. Just giving something back........


  • #53
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Goodne wrote: »
    Hi, how long would the sauce stay fresh? Thanks for the recipes; going try out with salt & chilli chicken this week. Have you a recipe for barbeque ribs please too?

    Have several recipes for ribs . Heres an easy one for at home. Will post others as well later.

    1. Cut ure ribs into individual pieces and put in a good size pot.
    2. Put enough water to just cover the ribs
    3. Add a tin of shop bought Hoi Sin sauce
    4. Add a spoon of salt 4 spoons of sugar
    5. Add full head of garlic chopped and a couple of pieces of ginger
    6. Add 4or 5 star anise and 3 or 4 bay leaves

    taste the liquid and add more salt and sugar to taste


    Bring to the boil and simmer for 30 mins. turn off heat and leave to rest in pot for another 30 mins
    Remove the ribs from the liquid and leave to cool
    Keep the liquid. You can use it as a sauce to go with the ribs. Just add a little dark soy , heat it up and thicken it with potato starch mixed with a little water. season if needed with salt and sugar.

    To serve the ribs simply pop them into a very hot oven for 7 to 10 mins or deep fry them for 2 or 3 mins. serve drizzled with honey or with the reserved cooking sauce .

    This is the simplest of recipes and works really well. will post another which slow roasts them later

    ENJOY


  • #54
    Little Alex
    Registered Users, Registered Users 2 Posts: 1,302 ✭✭✭Little Alex


    jassha wrote: »
    Not sure what u mean by defector. Got alot of help on boards with tech issue etc. Just giving something back........

    I meant somebody with actual insider knowledge (like yourself) and not someone (like myself) who is just guessing at how to make things.


  • #55
    Kimia
    Registered Users, Registered Users 2 Posts: 2,897 ✭✭✭Kimia


    I'd also like to know about Satay sauce, both for dipping and for the main course please!


  • #56
    astra2000
    Closed Accounts Posts: 734 ✭✭✭astra2000


    Hi jassha
    these recipes are great thanks for taking the time to help us all out! Do you have a recipe for shredded chilli chicken? It would be much appreciated thanks:)


  • #57
    lemeister
    Registered Users Posts: 263 ✭✭lemeister


    astra2000 wrote: »
    Hi jassha
    these recipes are great thanks for taking the time to help us all out! Do you have a recipe for shredded chilli chicken? It would be much appreciated thanks:)

    Think Jassha gave this recipe already in this link he referred to http://www.boards.ie/vbulletin/showthread.php?p=68509890#post68509890 Basically the same as for the chicken wing variety of this dish.

    Great recipes though, keep them coming!


  • #58
    herisson
    Closed Accounts Posts: 15,676 ✭✭✭✭herisson


    hey jassha

    im just wondering if you have the recipe for crispy spring rolls and maybe kung po chicken

    thanks :)


  • #59
    Pennyw
    Closed Accounts Posts: 15 ✭Pennyw


    hi, i would love to cook tofu at home but it just falls to bits...any tips on how to make them stay in shape? also how would you make them tastier?


  • #60
    PrettyInPunk
    Registered Users, Registered Users 2 Posts: 843 ✭✭✭PrettyInPunk


    you my friend... are a GOD!

    Its a kinda thai-ish recipe and no problem if you dont know it but just thought it throw it out there.. King prawns with roast chilli sauce?? thanks!


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  • #61
    shinikins
    Registered Users, Registered Users 2 Posts: 7,842 ✭✭✭shinikins


    Would you have a recipe for Sui Han chicken? Its one of my favourites but i don't seem to be able to get in in the local chinese restaurant lately :(


  • #62
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    shinikins wrote: »
    Would you have a recipe for Sui Han chicken? Its one of my favourites but i don't seem to be able to get in in the local chinese restaurant lately :(

    Sorry shinikins but thata a new one to me. not familar with it i am afraid.:(


  • #63
    shinikins
    Registered Users, Registered Users 2 Posts: 7,842 ✭✭✭shinikins


    jassha wrote: »
    Sorry shinikins but thata a new one to me. not familar with it i am afraid.:(

    Oh thats a shame, but thank you anyway! Its lovely BTW, a spicy sauce with chilies and pepper(i think) very thick and hot hot hot!!!!


  • #64
    lorweld
    Registered Users, Registered Users 2 Posts: 1,867 ✭✭✭lorweld


    Have you got a recipe for chicken & sweetcorn soup please love this from a Chinese tia


  • #65
    BeansBeans
    Registered Users, Registered Users 2 Posts: 584 ✭✭✭BeansBeans


    Shenshen wrote: »
    I remember some years back I had "General Tso's chicken" in a Chinese place in Limerick.

    I loved it, but I'm now vegetarian, so I was wondering if you could post the recipe for the sauce, and maybe some tips or tricks to do it with tofu or just vegetables? Thanks a million in advance!

    i would love this recipe as well, have seen a few on the internet, but have always been put off trying them as they just dont seem to be what it would taste like at all. Certainly not concerning the consistency of the sauce.
    The only time i have had it was in a place in Dingle though.


  • #66
    TopBombing
    Registered Users Posts: 275 ✭✭TopBombing


    Cant wait to try out some of the recipes in this thread, looks great!!


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  • #67
    rodrob111
    Registered Users Posts: 129 ✭✭rodrob111


    jassha wrote: »
    Black Bean Sauce. There are lots of black bean sauces out there but to start from scratch u need to get actual black beans from an asian shop. they are semi dry and resemble small raisins but black in colour. the jars and tins of black bean sauce to me taste very processed.

    Step 1. put black beans, 3 or 4 cloves of garlic, and a good dash of veg oil into a food processor and whizz for 20 or 30 seconds. This will keep in a sealed container in your fridge for 4 to 6 weeks. just make sure that there is a layer of oil on top of the mix.

    Step 2. Cut up ure tofu and deep fry for 3 or 4 mins. Leave to one side. you can use unfried tofu but it tends to break up and looks unsightly.

    Step 3. Assemble whatever veg u want to use.

    Step 4. very hot wok or deep pan. add some veg oil. add half teaspoon minced garlic and 1 teaspoon of black bean mix. add veg. add good splash of wine. keep everything moving until wine evaporates. add some water

    Step 5. Season with salt, pepper, and sugar to taste

    Step 6. Add the tofu and a dash of dark soya sauce.

    Step 7. Thicken with some potato flour mixed with water (or cornflour and water)

    Step 8. Add 5 or 6 drops of sesame oil

    ENJOY

    I would like to make beef instead of tofu. Does it need marinating or a meat mallet to infuse the flavours with the beef and make it nice and tender.


  • #68
    lemeister
    Registered Users Posts: 263 ✭✭lemeister


    Hi,
    Would love a recipe for nice spicy szechuan sauce.
    Thanks!


  • #69
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,280 ✭✭✭✭the beer revolu


    lemeister wrote: »
    Hi,
    Would love a recipe for nice spicy szechuan sauce.
    Thanks!

    Read through the thread:rolleyes:


  • #70
    lemeister
    Registered Users Posts: 263 ✭✭lemeister


    the beer revolu wrote: »
    Read through the thread:rolleyes:

    I must have read this thread 3 times by now and still missed that one! Sorry:o


  • #71
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    senordingdong wrote: »
    Give me a recipe for a good satay please.

    Sorry for delay. Inter net problems for the past few days.

    for satay sauce to use as a main course for chicken beef prawns etc

    1. Mix together shop bought satay sauce(i use jimmys satay sauce) with an equal amount of crunchy peanut butter (it helps to heat the peanut butter in microwave for ease of mixing) . This is your base.

    Fry half a teaspoon of minced garlic and half teaspoon minced ginger in a hot wok for 5 seconds.
    Add your veg of choice
    Add heaped teaspoon of base mix and a couple of ladels of stock or water
    Add ure meat or fish or prawns. (pre cook ure chicken or beef. use prawns or fish raw.
    Season with salt, pepper, and sugar to taste
    Thicken with potato flour mixed with a little water
    Enjoy


    Add chillies with veg if u like it spicier


    For a simple satay dip for skewers or crudities

    Mix together 4 spoons of peanut butter 4 spoons of shop bought satay( for this one i use yeos satay sauce) and one spoon of a thai red curry paste.
    Season with a little salt and sugar
    Enjoy


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  • #72
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Edgedinblue wrote: »
    Defo making the salt chilli chicken and king prawn soon! :D

    How do ya make bbq pork the way the chinese do?! its so yummy!
    You should write a book filled with these recipes, every house in the country would have a copy!

    BBQ CHAR SUI PORK

    marinate ure pork in the following over night if possible but for at least 4 hours

    250 ml light soya sauce
    an equal volume of sugar
    125 ml white wine
    3 oz minced ginger
    2 teaspoons of the spicy salt mix used in the recipe for salt and chilli wings

    Mix all above untill sugar has dissolved
    Pour over the pork
    Cover and refridgerate

    If u are using a very big piece of pork double the marinade ingrediants

    To cook place pork on a rack in an oven at 160 degrees
    Cook slowly until done(depends on size)
    Drizzle with honey for final 10 minutes

    Allow to rest for 10 mins and enjoy


  • #73
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Minder wrote: »
    How about a recipe for singapore noodles, please?

    This is a difficult to do at home. U really need the power of a wok station for best results. but give it a go and let me know how it turns out
    U will need

    Packet of rice noodle cooked as per packet instructions
    Sliced onions, peppers, spring onions ,chillies and some beansprouts
    A little beaten egg
    Sliced cooked ham, pork and a few raw prawns
    Madras medium curry powder
    salt , pepper, pinch of sugar
    sesame oil

    Stirr fry the meat, prawns, onions and peppers for 2 mins and set to one side
    In a very hot wok add the beaten egg, beansprouts, and spring onions to the wok and stir fry quickly til agg cooked
    Add the rice noodles and keep everything moving til well combined
    Add the veg etc u previously fried
    Sprinkle with a generous amount of curry powder(keep everything moving at all times)
    season with salt, pepper and the pinch of sugar
    When everything is well combined add a small splash of water
    Add 3 or 4 drops of sesame oil
    Enjoy

    Most important thing is to keep everything moving at all times so have all ure ingredients ready and close at hand


  • #74
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Shenshen wrote: »
    I remember some years back I had "General Tso's chicken" in a Chinese place in Limerick.

    I loved it, but I'm now vegetarian, so I was wondering if you could post the recipe for the sauce, and maybe some tips or tricks to do it with tofu or just vegetables? Thanks a million in advance!

    General Tso's Sauce First - can be used for meat, prawns, veg etc

    Oil
    3 small chillies
    2 heads of garlic
    half litre chinese red vinegar
    50 ml dark soy sauce
    100 ml light soy sauce
    150 ml water
    800 g sugar
    teaspoon salt

    Fry the garlic and chillies in the oil for 5 mins gently
    Add all the liquid ingredients
    Bring to boil and add sugar and salt and simmer for 10 mins
    Strain and leave to cool

    Like most other recipies this will last for weeks in a sealed container

    To cook dish

    Fry some minced ginger and chillies in a little oil for 30 sec
    Add veg of choice
    Add water or stock
    Add meat of choice(again pre cooked like other recipes)
    Season with salt, pepper and sugar
    Thicken with potato flour mixed with water
    Enjoy


  • #75
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    fontanalis wrote: »
    What about Ginger & Spring Onion, I know the name is a give away but there's usually a liquid mixed through it. How do you make that?

    Simple one this

    You need minced garlic, minced ginger, thinly sliced ginger, spring onions and whatever other veg u choose. meat or prawns of choice. spoon of oyster sauce

    Stir fry the garlic both gingers and the oyster sauce for 10 seconds,
    add veg of choice
    add splash of white wine
    add stock or water
    add meat(pre fried)
    season with salt, pepper and sugar
    thicken with potato flour mixed with water
    add a little dark soy for colour
    add a few drops of sesame oil
    Enjoy


  • #76
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    astra2000 wrote: »
    Hi jassha
    these recipes are great thanks for taking the time to help us all out! Do you have a recipe for shredded chilli chicken? It would be much appreciated thanks:)

    there is another shredded chilli chicken which is in a spicy sauce as opposed to dry. let me know if this is what u had in mind


  • #77
    Neyite
    Society & Culture Moderators Posts: 25,948 Mod ✭✭✭✭Neyite


    Jassha,

    you are now my favourite person on boards :D

    I will be moving out to the countryside in a year or so and no takeaway will be near me, so was getting worried about my friday night takeaway.

    Thankyou so much!!

    quick question, can Shredded duck rolls be made up and frozen to before the final frying? and Salt Chilli chicken wings/King prawns, can they be frozen too? i generally cook most meals in bulk and freeze so was wondering if that would work with these.

    Neyite


  • #78
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,280 ✭✭✭✭the beer revolu


    Neyite wrote: »
    I will be moving out to the countryside in a year or so and no takeaway will be near me, so was getting worried about my friday night takeaway.

    Neyite

    Is it possible to be more than 10 miles from a Chinese take away?
    It seems every village in Ireland has one!


  • #79
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    quick question, can Shredded duck rolls be made up and frozen to before the final frying? and Salt Chilli chicken wings/King prawns, can they be frozen too? i generally cook most meals in bulk and freeze so was wondering if that would work with these.

    Neyite[/QUOTE]

    No. I would not freeze duck roll. beansprouts dont like freezers. too much water in them.
    Anyway most recipies take no more than 10 to 15 mins from start to finish.

    FRESH IS BEST


  • #80
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    the beer revolu wrote: »
    Is it possible to be more than 10 miles from a Chinese take away?
    It seems every village in Ireland has one!

    You are correct. Dont think its possible


  • #81
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    lemeister wrote: »
    Hi,
    Would love a recipe for nice spicy szechuan sauce.
    Thanks!

    see post no 40. sauce can be used for meat fish veg etc ;)


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  • #82
    ambman
    Registered Users, Registered Users 2 Posts: 295 ✭✭ambman


    Hey Jassha

    Could you please tell me the best way to make special fried rice. I have just made up your curry paste and will make the sauce tomorrow so it would be great to have a big plate of special fried rice to go with it.

    Thanks in advance.


  • #83
    Shenshen
    Registered Users, Registered Users 2 Posts: 9,453 ✭✭✭Shenshen


    jassha wrote: »
    General Tso's Sauce First - can be used for meat, prawns, veg etc

    Oil
    3 small chillies
    2 heads of garlic
    half litre chinese red vinegar
    50 ml dark soy sauce
    100 ml light soy sauce
    150 ml water
    800 g sugar
    teaspoon salt

    Fry the garlic and chillies in the oil for 5 mins gently
    Add all the liquid ingredients
    Bring to boil and add sugar and salt and simmer for 10 mins
    Strain and leave to cool

    Like most other recipies this will last for weeks in a sealed container

    To cook dish

    Fry some minced ginger and chillies in a little oil for 30 sec
    Add veg of choice
    Add water or stock
    Add meat of choice(again pre cooked like other recipes)
    Season with salt, pepper and sugar
    Thicken with potato flour mixed with water
    Enjoy

    Thanks a million, I'll definitely give this a go on the weekend! :)


  • #84
    Neyite
    Society & Culture Moderators Posts: 25,948 Mod ✭✭✭✭Neyite


    the beer revolu wrote: »
    Is it possible to be more than 10 miles from a Chinese take away?
    It seems every village in Ireland has one!

    yeah, the nearest is 10 miles, and they dont deliver. which means someone* has to stay off the booze to drive in to pick it up. if i can cook it at home it means less hassle and a drink after work too.

    *someone being me, usually.:(


  • #85
    johnnysexsmith
    Closed Accounts Posts: 35 ✭johnnysexsmith


    Super thread!

    Do you have a recipe for Kung Pao?


  • #86
    rodrob111
    Registered Users Posts: 129 ✭✭rodrob111


    Any tips on marinating or tenderising beef for flavour for Beef & Black Bean. A lot of my chinese dishes end up tasting more like beef dipped in the sauce rather than the whole dish tasting lovely.


  • #87
    dh0661
    Registered Users, Registered Users 2 Posts: 2,630 ✭✭✭dh0661


    jassha wrote: »
    You are correct. Dont think its possible

    jassha - do some of the smaller places buy in frozen/pre cooked and reheat ?.

    Thanks alot for your effort and input to this thread, I'm really enjoying it.


  • #88
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    rodrob111 wrote: »
    Any tips on marinating or tenderising beef for flavour for Beef & Black Bean. A lot of my chinese dishes end up tasting more like beef dipped in the sauce rather than the whole dish tasting lovely.

    slice ure beef into ure desired size and mix with a little salt , pepper ,potato flour, sesame oil, water and a little dark soy. leave for about an hour. drain and fry before adding to ure sauce. For chicken omit the soy.


  • #89
    Minder
    Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    jassha wrote: »
    This is a difficult to do at home. U really need the power of a wok station for best results. but give it a go and let me know how it turns out
    U will need

    Packet of rice noodle cooked as per packet instructions
    Sliced onions, peppers, spring onions ,chillies and some beansprouts
    A little beaten egg
    Sliced cooked ham, pork and a few raw prawns
    Madras medium curry powder
    salt , pepper, pinch of sugar
    sesame oil

    Stirr fry the meat, prawns, onions and peppers for 2 mins and set to one side
    In a very hot wok add the beaten egg, beansprouts, and spring onions to the wok and stir fry quickly til agg cooked
    Add the rice noodles and keep everything moving til well combined
    Add the veg etc u previously fried
    Sprinkle with a generous amount of curry powder(keep everything moving at all times)
    season with salt, pepper and the pinch of sugar
    When everything is well combined add a small splash of water
    Add 3 or 4 drops of sesame oil
    Enjoy

    Most important thing is to keep everything moving at all times so have all ure ingredients ready and close at hand

    Many thanks for the recipe Jassha. I've been trying to reproduce an authentic Chinese Restaurant style Singapore noodles for ages. I can't seem to get the curry flavour right. I've tried adding curry powder at different stages, but it always seems gritty in the final dish. I've blended the spice mix in a coffee grinder, but no joy. I'm now using a curry oil, that avoids the gritty quality but the curry flavour isn't as strong. Any particular brand of curry powder I should look out for?


  • #90
    Goodne
    Registered Users, Registered Users 2 Posts: 382 ✭✭Goodne


    Hi Jassha, thanks for all the fab recipes. I tried out the salt & chilli chicken; l added to much seasoning so it was more salt than chilli but I will know better next time I do it. Going to try the ribs next. Thanks again.


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  • #91
    rubadub
    Registered Users, Registered Users 2 Posts: 32,383 ✭✭✭✭rubadub


    Minder wrote: »
    Any particular brand of curry powder I should look out for?
    I would like to hear more brand recommendations too. You mentioned Jimmy's satay sauce. The array of soy sauce is huge in Asian supermarkets.

    Are you in dublin? if so what shop would you recommend. East End brand is common in most shops and I have seen the Indian takeaway bombay pantry use their stuff.

    I have used Wing Yip hoi sin, and goldfish brand curry sauce both which I find good.


  • #92
    duckworth
    Registered Users, Registered Users 2 Posts: 274 ✭✭duckworth


    Hi Jassha,

    I know this wasn't the info you were offering - but can you recommend any top quality Chinese Takeaways.

    There are a number of high-quality Indian takeaways like The Bombay Pantry with really top-notch food, and yet I can't seem to find an equivalent for Chinese.

    Is there a takeaway equivalent of the authentic Chinese restaurants on Parnell/Moore St?

    I'm sick of Chicken balls and gloopy sweet and sour!!


  • #93
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Minder wrote: »
    Many thanks for the recipe Jassha. I've been trying to reproduce an authentic Chinese Restaurant style Singapore noodles for ages. I can't seem to get the curry flavour right. I've tried adding curry powder at different stages, but it always seems gritty in the final dish. I've blended the spice mix in a coffee grinder, but no joy. I'm now using a curry oil, that avoids the gritty quality but the curry flavour isn't as strong. Any particular brand of curry powder I should look out for?

    i use an indian medium madras. The name escapes me at the moment but i think its taj mahal. try mixing the curry powder with a little water before adding or use a combination of the powder and curry oil. No hard and fast rules. Dont be afraid to try different combinations. A bit of chilli oil is nice in as well


  • #94
    rubadub
    Registered Users, Registered Users 2 Posts: 32,383 ✭✭✭✭rubadub


    jassha wrote: »
    indian medium madras. The name escapes me at the moment but i think its taj mahal.
    I am always trying to take a peek at any labels in takeaways! They sometimes take delivery food out in branded boxes. In one place (eternal in cornelscourt) had a big tub of "Rajah Madras" brand hot curry powder/sauce.


  • #95
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    duckworth wrote: »
    Hi Jassha,

    I know this wasn't the info you were offering - but can you recommend any top quality Chinese Takeaways.

    There are a number of high-quality Indian takeaways like The Bombay Pantry with really top-notch food, and yet I can't seem to find an equivalent for Chinese.

    Is there a takeaway equivalent of the authentic Chinese restaurants on Parnell/Moore St?

    I'm sick of Chicken balls and gloopy sweet and sour!!

    Dont really want to get into that side of things. Live and work in the west so would not be familiar with the Dublin scene. Everybody has their favourite restaurant or take away so naming names would only open a can of worms i dont want to go near.


  • #96
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    rubadub wrote: »
    I am always trying to take a peek at any labels in takeaways! They sometimes take delivery food out in branded boxes. In one place (eternal in cornelscourt) had a big tub of "Rajah Madras" brand hot curry powder/sauce.

    thats the curry powder i was was trying to think of not taj mahal. thanks for jogging my memory;)


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  • #97
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    rubadub wrote: »
    I would like to hear more brand recommendations too. You mentioned Jimmy's satay sauce. The array of soy sauce is huge in Asian supermarkets.

    Are you in dublin? if so what shop would you recommend. East End brand is common in most shops and I have seen the Indian takeaway bombay pantry use their stuff.

    I have used Wing Yip hoi sin, and goldfish brand curry sauce both which I find good.

    No not in dublin. Oppisite side of country. Asia market is probably the best one around on drury st. They would probably supply alot of the smaller ones. Not sure about indian shops.


  • #98
    Edgedinblue
    Registered Users Posts: 2,166 ✭✭✭Edgedinblue


    whats the difference in singapore satay and normal satay?


  • #99
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Edgedinblue wrote: »
    whats the difference in singapore satay and normal satay?

    No idea. but every body i have ever met has their own version depending on where they come from. my understsnding is that satay is the name of the skewer of marinated meat and then different cities and regions have their own sauces and to go with it aand not all have peanuts.:(


  • #100
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Noel2k9 wrote: »
    I can't exactly remember this but we went out for dinner last year to a chinese and I got this green [as far as i remember?] curry with chicken through it! It was served with noodles and I've been trying to find the green curry ever since but can't get it anywhere! Any recipe I find online is just full of thick chunks of vegetables (not a big fan! :P). So I was just wondering if anyone had any ideas? Thanks! :D

    Might it have been a thai green curry? If a chinese curry use the recipe i posted


  • #101
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Pixie-Fairy wrote: »
    hey jassha

    im just wondering if you have the recipe for crispy spring rolls and maybe kung po chicken

    thanks :)[/QUOTE


    Use the recipe for duck spring rolls but replace the duck with ham, pork, prawns or whatever u fancy. U are only limited by ure imagination as to what u put in them


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