This Beef Fried Rice is a takeaway-style favourite made with freshly cooked rice, tender marinated ribeye steak, fluffy egg and sweet peas. By seasoning the rice before cooking and quickly searing the beef, the result is a perfectly balanced fried rice with separate grains and juicy pieces of beef.
Soy Sauce Cola Chicken Wings are a nostalgic Cantonese-style dish where chicken wings are braised in a rich, glossy sauce made from soy sauce and cola. The cola adds sweetness and helps tenderise the meat, while reducing into a sticky glaze that coats each wing beautifully.
Finished with ginger and spring onions, this dish is simple, comforting and packed with flavour.
Cantonese Black Bean Rice Noodle Stir Fry
Succulent Black Bean Beef Hor Fun is a Cantonese restaurant classic featuring tender slices of beef stir fried with fermented black bean paste and served over silky wide rice noodles.
This Succulent Black Bean Beef Hor Fun recipe delivers deep savoury flavour from tau si fermented black beans, balanced with oyster sauce, Shaoxing rice wine and a touch of beer for richness.
Hor fun are wide, flat rice noodles that absorb sauce beautifully. The key technique is separating the noodles gently over high heat before topping them with a medium-wet black
bean beef stir fry. When cooked correctly, the beef remains succulent, the vegetables retain bite and the sauce lightly coats every strand without becoming heavy.
Pan Fried Dumplings
Chinese Pork Potstickers are a classic dim sum favourite, known for their crisp golden base and juicy, tender filling. This Chinese Pork Potstickers recipe follows a traditional method, making the dough from scratch, hand rolling each wrapper and cooking the dumplings using the pan fry and steam technique that gives potstickers their signature texture.
Potstickers get their name from the way they crisp up on the base of the pan before being steamed through. The contrast between the crunchy underside and the soft, pleated top is what makes them so satisfying.
