Asian + Gourmet recipes (7)

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Chinese Noodle Pancakes with Asparagus

Recipe by: Jen

Reviews(1)

Chinese noodles are double cooked, first in water until al dente and then in a frying pan until crisp and brown. If you'd like to spice things up, replace the dark sesame oil with chilli oil.

Crab and prawn parcels with sweet and sour sauce

Recipe by: Brenda Houghton

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Crisp filo parcels open to reveal a creamy seafood filling that contrasts wonderfully with a ginger and pineapple sauce. Try serving with a medley of mixed seasonal baby vegetables.

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Devil's Tom Yum Soup

Recipe by: FAIQAH

Reviews(1)

You can easily get the ingredients in any Asian supermarket. But be careful, this is super spicy - which is the best way to eat Tom Yum! You can use chicken instead of fish if you prefer.

Duck salad with mushrooms and oranges

Recipe by: Maggie Pannell

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In this attractive salad, full-flavoured shiitake and chestnut mushrooms are combined with slices of tender griddled duck, juicy orange segments, crunchy water chestnuts and rice, with a fresh ginger and honey dressing. Duck meat is in fact very lean, once the thick layer of fat and skin has been removed.

Duck stir-fry with orange and honey

Recipe by: Brenda Houghton

Reviews(1)

A piquant marinade brings out the succulence of duck meat, stir-fried to seal in its juices. Try serving with plain wheat or rice noodles, or rice.

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Javanese Fried Noodle (Bakmi Goreng Jawa)

Recipe by: iragnw

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Delicious Indonesian style fried noodles from Java island.

Vietnamese-style pigeon parcels

Recipe by: Norma MacMillan

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In authentic Vietnamese parcels, the mixture would be wrapped in rice paper and then deep-fried. This recipe saves on the fat by poaching the pigeon mixture in a flavourful broth, and then wrapping the parcels in lettuce leaves – Little Gem or round lettuce – with fresh herbs. The result is very attractive and fun to eat.