Shallot Pancakes These northern Chinese snacks are irresistibly moreish and a great way to use up the green onion tops that so often end up in the bin. The method is a simple process of rolling the dough several times to create layers that puff up slightly when cooked. The most important part is rolling […]
While lard is traditional in these deliciously crumbly biscuits, I’m more likely to have butter on hand so that’s what I use, I also like the flavour it adds. Substitute extra castor sugar for the brown sugar if need be. Makes 12 pieces Ingredients ¾ cup walnut pieces (about 70g) 1 cup plain flour ½ […]
Deep-Fried Ice Cream Like most Anglo-Celtic Aussies growing up in the 1970s, Chinese was the first foreign food I ever tasted and, at the time, frying ice cream was about as exotic a thing as I could imagine. Thankfully Chinese food in Australia has come a long way since then, but humour me and try […]
This is my version of the classic Cantonese chicken and sweet corn soup found on every suburban Chinese restaurant menu. I add egg noodles to create a simple one pot dish, but you could leave them out to make an entrée for 8 people. You might have chicken stock in the freezer from making Steeped […]
