LITTLE BOOK

OF FREE
ASIAN DELIGHTS
(Yes, it’s totally free!)

1
Welcome
t o yo u r e - b o o k p ac ke d f u l l o f d e l i c i o u s
re c i p e s t o t a ke yo u o n a g a s t ro t o u r o f E a s t
and South East Asia!

“It gives us great pleasure, to be presenting this book of 37 incredible recipes from the Golden
Chopsticks Awards family: Ken Hom OBE, Simon Rimmer, Jeremy Pang, Fuchsia Dunlop,
Karen Barnes, Sonny Leong CBE, Lady Katy Tse Blair MBE, Eric Yu, Ping Coombes, and Tom
Parker Bowles. We have also included recipes from our sponsors: Just Eat, Lee Kum Kee,
Westmill Foods, Thai World, Shaftesbury PLC, Asco Foods, Tazaki Foods, S&B Herba, Coca-
Cola European Partners, Kwan Yick, Bank of East Asia and Vitasoy.

The collaboration also includes some very exclusive recipes from London Chinatown, our
previous award winners and our competition winner.

If you are as passionate about East and South East Asian food as we are, then you will be
delighted to know that you can not only enjoy these tasty recipes from your favourite
restaurants and takeaways, but you can now learn how to cook them at home!

The big question is……how many pages will you get through before you need to eat?!”

Gok Wan MBE, Lucy Mitchell and Sarah Lewis

Founders, The Golden Chopsticks Awards

.
2
Preface
by Head Judge Ken Hom OBE

I have always felt humbled and honored at the same time when I was asked to be Head Judge
for the Golden Chopsticks Awards. It was a perfect opportunity for me to join with some of
the greatest names in our industry to support everyone in the East and South East Asia
hospitality, from dishwashers to servers and cooks.

We have been through some of the toughest times in our industry in the last two years, but I
feel and hope that we will come out of this challenging crisis even stronger by concentrating
on our strengths: making our dishes even better and tastier, working on our service and smiles
and most important using our time for reflection on how we can improve even more when
better times return. The lessons we learn will make us all stronger.

So, to celebrate the coming of better times, I have asked our amazing judging panel, sponsors
and restaurants to contribute some of their favourite recipes. The delicious result is a
collection of 36 recipes covering the myriad of amazing cuisines through East and South East
Asia.

From the very simple Crispy Mushrooms on Toast to the more exotic Sisig (Filipino Pork),
really something for everyone, including personal favourites such as my Twice-cooked Pork
recipe.

Remember when cooking this style of food to get your wok hot and keep it that way.
Preparation is a key element and above all, don’t panic! Once you have made some of the
recipes, they will become part of your personal cooking repertoire.

My great hope is that this collection of recipes from some of the luminaries in our industry will
help you discover just how versatile, easy and of course delicious and savoury this style of
cooking can be. Then Golden Chopsticks can become your kitchen god!

Ken Hom, OBE

3
Contents
6-7 Twice Cooked Pork Ken Hom OBE

8-9 Nasi Goreng Cosmo for Just Eat

10-11 Crispy Mushrooms on Toast Simon Rimmer

12-13 Char Siu Prawn, Mango and Rice Lee Kum Kee
Lettuce Cups

14-15 Sweet & Sour Pork HK Style Jeremy Pang

16-17 Seafood Laksa Soup Lucky Boat Noodles

18-19 Gong Bao Chicken with Peanuts Fuchsia Dunlop

20-21 Coconut Panna Cotta with Aroy-D

Salted Caramel Sauce

22-23 Crispy Cantonese Fish Rolls Ken Hom OBE,

contributed by Karen Barnes

25 Wok Fried Soy Cheung Fun Bun House,

Chinatown London

26-27 Jiaozi, Pan-Fried Sticker Dumplings Dumplings’ Legend,

Chinatown London

28 Sichuan Grilled Fish in Chilli Oil Jinli, Chinatown London

29 Matcha Iced Latte Tsujiri, Chinatown London

30 Chicken Rendang Rasa Sayang,

Chinatown London

31 Sweet Ginger with Black Sesame Five Friends Desserts,

Tang Yuan Chinatown London

32 Braised Pan-Fried Tofu with Diced Peppers Plum Valley,

& Mushrooms Chinatown London

33 Jian Bing Chinese Tapas House,

Chinatown London

36-37 Teriyaki Tofu Verna Gao for The Chinese

Community Centre
4
Contents
38-39 Mango Pudding Sonny Leong CBE

40-41 Chicken Pho Ga Thuy Pham, Little Viet

Kitchen for Oh! Ricey

42-43 Savoury Turnip Cake Lady Katy Tse-Blair OBE

44-45 Tom Yum Soup Zarina Dhillon for Chang

46-47 Grilled Chicken Thighs with Spring Onion The Last Talisman
and Ginger Sauce contributed by Eric Yu

48-49 Katsu Curry Yutaka

50-51 Steamed Hake with Garlic Oil Ping Coombes

52-53 Roasted Duck Fried Rice with Spring Greens, Lu Ban Bar and Restaurant
Duck Egg and Black Truffle for Phoenix USA Long Grain Rice

54-55 Sisig (Filipino Pork) Tom Parker Bowles

56-57 Thai Green Curry with Roasted Cod Mizu Pan Asian for Kwan Yick

58-59 Korean Fried Chicken Gok Wan MBE

60-61 Beef & Coriander Wonton Poon’s for Bank of East Asia

62-63 Spicy Glass Noodle Salad Lucy Mitchell

64-65 Tofu Phad Thai Chaophraya Glasgow for Unicurd

66-67 Kankung Belacan Sarah Lewis

68-69 Coconut Chicken Rice Golden Dragon GD Box for Just Eat

70-71 Mock Char Siu Bao with Kwoklyn Wan

Pickled Chinese Vegetables

72-73 Beef with Rice Noodles SeeWooUK

5
74-75 Mala Braised Coca-Cola Pork Belly Jordan Kanz for Coca-Cola
 Tw i c e C o o ke d Po r k

Ke n H o m O B E
This recipe captures many of the elements of authentic, ancient Chinese cuisine. Most of the flavour
of pork is concentrated in the fat, but the problem with fatty meat is its chewy, greasy texture.
Twice-cooking is the age-old Chinese solution to this problem. First the meat is simmered slowly to
make it tender and to render some of the fat; then it is stir-fried to rid it of most of the remaining
fat. Despite the loss of so much of the fat, the meat retains its authentic pork flavour. Here the pork
is finished off in a spicy mixture that makes it delicious and mouth-watering. This dish goes well with
plain rice and re-heats well.

SERVES: 4

Ingredients Method
1 kg (2 lb) pork belly with rind Bring a pot of salted water to a boil, add the belly and simmer for 10
4 slices fresh ginger, peeled minutes, skimming all the while. Then add the ginger and spring
6 spring onions onions, turn the heat to low, cover tightly and simmer for 1 !⁄" hours.
2 tablespoons groundnut or Then drain the meat thoroughly in a colander. Discard the liquid and
vegetable oil the aromatics. When the meat is cool enough to handle, cut it into 5
3 tablespoons garlic, finely cm x 1 cm (2 inch x !⁄" inch) pieces.
chopped
1 small onion, thinly sliced Heat a wok over high heat until it is hot. Add the oil, and when it is
1 red pepper, de-seeded and very hot and slightly smoking, add the meat and use the wok cover to
thinly sliced keep the fat from splattering. Stir-fry for 20 minutes until brown and
1 green pepper, de-seeded and the fat is rendered. Drain carefully in a colander, keeping 1
thinly sliced tablespoon of oil in the wok. Re-heat the wok, and when it is hot, add
225 g (8 oz) leeks, green part the garlic, onion, peppers and leeks and stir-fry for 4 minutes or until
removed and shredded the vegetables are tender. Then add the rest of the ingredients,
3 tablespoons chicken stock return the pork to the mixture, turn the heat down, cover and braise
3 tablespoons Lee Kum Kee for 15 minutes until tender. Turn onto a platter and serve at once.
hoisin sauce
1!⁄" tablespoons Lee Kum Kee
chilli bean sauce
2 tablespoons Shaoxing rice
wine or dry sherry
1 tablespoon Lee Kum Kee
dark soy sauce
1 teaspoon salt
1 teaspoon sugar

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 N a s i G o re n g

Cosmo
Originating from Indonesia, this is a simple fried rice dish, flavoured with kecap manis, a sweet, dark
soy sauce. The fried egg on top is the final flourish. As winners of The Golden Chopsticks Awards
Best Chain Award 2019, sponsored by Just Eat, we are proud to bring you this recipe from our
book ‘The Taste of COSMO-politan’.

SERVES: 4

Ingredients Method
6 shallots, peeled and thinly Place the shallots in a large wok or frying pan with the oil. Cook
sliced gently over a medium heat for about 15 minutes, until golden.
2 tablespoons sunflower oil
6 garlic cloves, peeled and Remove from the heat and spoon the shallots out of the oil and set
crushed aside. Leave the oil in the pan and put it back on a medium heat.
1 teaspoon shrimp paste Add the garlic, shrimp paste, tamarind paste, chillies, ginger and
2 teaspoons tamarind paste lemongrass and fry for 2 minutes. Add the carrots and mushrooms
3 red chillies, deseeded and and fry for 2-3 minutes until they are soft. Add the kecap manis and
finely chopped stir in the rice. Keep stirring for a few minutes until the rice is heated
20g fresh ginger, peeled and through. Stir through the spring onions and coriander.
finely grated
1 lemongrass stalk, trimmed, In a separate frying pan, fry the eggs until just set and then season
bruised and finely chopped with salt.
2 large carrots, peeled and cut
into fine matchsticks Taste the rice to check the seasoning, adjusting if necessary and stir in
150g chestnut mushrooms, the cucumber batons and shallots. Plate the rice onto warm plates or
thinly sliced bowls, topping with a fried egg and sriracha.
2 tablespoons kecap manis
400g cooked basmati rice
6 spring onions, thinly sliced
1 large bunch or coriander,
stalks finely chopped, leaves
roughly chopped
4 large eggs
!⁄ cucumber, sliced into
"
batons
Sea salt
Sriracha, to serve

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 C r i s py M u s h ro o m s o n To a s t

Simon Rimmer

SERVES: 4

Ingredients Method

4 x thick cut slices tin loaf Put a little oil on 4 x thick cut slices tin loaf and griddle for 2 minutes
200g softened butter each side, or until charred.
25g white miso paste
Meanwhile beat together 200g softened butter and 25g white miso
250g oyster mushrooms, paste.
shredded
75g flour Toss 250g shredded oyster mushrooms in a mix of 75g flour, 75g
75g Chinese 5 spice Chinese 5 spice and 1tsp salt, then deep fry in small batches for 3-4
1 tsp salt minutes until crispy.

200ml hoi sin or plum sauce Immediately toss in the 200ml hoi sin or plum sauce and the juice of 1
juice 1 lime lime.

30g sliced pickled pink ginger Butter the bread with the miso butter, sit mushrooms on top, then
1 cucumber finely diced garnish with 1 finely diced cucumber, 30g pickled pink ginger and
cucumber sesame seeds.
sesame seeds to garnish

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 C h a r S i u P r aw n , M a n go a n d R i c e L e t t u c e C u p s

Lee Kum Kee

This is a fun and different way to eat a salad as well as being perfect for sharing.
Char Siu Sauce offers a nice, balancing honey-savoury taste to the prawns that are packed with
layers of flavours and a little spicy kick from the aromatic Chiu Chow Chilli Oil.
The rice salad can be made in advance - easy and quick to make if time is of the essence.

SERVES: 6

Ingredients Method
125g wholegrain rice (cooked Heat a griddle pan (or BBQ) over a high heat. Combine the prawns
according to pack instructions) with the char siu sauce and place onto the griddle pan. Cook for
250g peeled king prawns around 2 minutes per side, until pink and slightly charred. Set aside.
4 tbsp Lee Kum Kee char siu
sauce Mix the rice and sugar snap peas with the mango, sesame oil, soy
200g sugar snap peas, sliced sauce and mirin. Separate the leaves of the gem lettuces and spoon a
lengthways little rice mixture into each one. Top with the prawns. Sprinkle over
1 large mango, peeled and the crushed peanuts and a little chiu chow chilli oil if desired.
diced
2 little gem lettuces
4 tbsp roasted peanuts,
roughly chopped
!⁄ tbsp Lee Kum Kee pure
"
sesame oil
1!⁄" tbsp Lee Kum Kee
premium light soy sauce
2 tsp mirin
Lee Kum Kee chiu chow chilli
oil, to drizzle (optional)

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 Sweet & Sour Pork HK Style

Je re my P a n g
Jeremy comes from three generations of Chinese chefs. Being surrounded by food connoisseurs
Jeremy developed his passion for food and cooking at an early age. After several career changes,
Jeremy decided to follow his heart and bring the world of Chinese cuisine to fellow food enthusiasts.
School of Wok opened its first permanent professional kitchen in May 2012 in Covent Garden. Since
then, the School has gone from strength to strength, winning The British Cookery School Awards in
2014, and teaching over 100,000 students the secrets of Asian cuisines - right in the heart of
London. Jeremy is now also a regular chef on Channel 4’s Sunday Brunch, BBC's Ready Steady Cook
and has published two of his own cookbooks: demystifying Chinese cooking in Chinese Unchopped,
and exploring different delectable dishes in Hong Kong Diner.

SERVES: 2

Ingredients Method

150g pork skin (off the shoulder Preparation

/ belly pork), Place the pork skin into a saucepan of boiling water and blanch for 3-
!⁄ - 1 tsp salt 4 minutes to remove the fatty impurities and scum. Rinse under cold
"
300g pork shoulder steaks water and then slice into thin slices and rub the salt around the slices
!⁄ thumb sized piece of ginger of fat. Pat dry with kitchen towel and then place on an oven tray and
"
2-3 cloves garlic, bashed & skin roast at 230℃ for 12-15 minutes until crispy and golden brown. Once
removed golden brown and nice and crunchy, remove from the oven
2 spring onions immediately to stop them from overcooking.
!⁄ red onion (optional)
"
!⁄ green pepper (optional) Slice the pork shoulder into large dice and place in a mixing bowl
"
vegetable oil, for frying along with the marinade ingredients and massage well into the meat.
1 ladle of chicken stock Then mix ‘the batter’ ingredients together in the same bowl and
massage all around the meat. The batter should have quite a sticky
The Marinade consistency.
1 teaspoon sesame oil
!⁄ teaspoon granulated sugar Slice the red onion and green pepper (if using) into medium sized
"
1 tablespoon light soy sauce chunks and place at 12 O’clock on a round plate as the start of your
1 egg wok clock. Slice the ginger into matchsticks and then bash the garlic
and roughly slice. Slice the spring onions into rough chunks and place
The Batter all these ingredients next on the wok clock.
3-4 tbsp cornflour
1 egg white Make up the “the sauce” ingredients in a small bowl and place last on
5-6 tbsp cold water the wok clock plate.
!⁄ teaspoon
#
!⁄ tsp black pepper Cooking
#
2-3 tbsp mixed sesame seeds Half-fill a wok with vegetable / sunflower oil and heat to 180°C
(350°F) or use a wooden skewer or wooden chopstick to test the oil
The Sauce by placing the tip of the wood in the oil: if the wood starts to fizz
4 tbsp rice vinegar or white after a second or so, the oil is at roughly 180°C. Carefully place the
wine vinegar battered pork shoulder piece by piece into the hot oil, so that the
4 tbsp brown sugar pieces do not stick together. Do not overload the wok with pork, if
1 tbsp light soy sauce you need to fry the pork in two batches, it’s best to do so in order to
!⁄ tbsp dark soy sauce retain the heat in the oil and keep each piece nice and crispy.
"

Once the pork pieces are floating at the top of the oil and golden
brown and crispy (it should take at least 4-5 minutes), remove with a
slotted spoon and drain on clean paper towels.

Now start to stir fry the wok clock of ingredients, starting with the
red onion and peppers, then followed by the ginger, garlic and spring
onion. Stir fry for 1-2 minutes and then bring the wok to a smoking
point before pouring in the sauce. Bring the sauce to a vigorous boil
and reduce the sauce down in the wok to a syrup consistency, then
pour the ladle of chicken stock into the sauce and reduce down once
again. Once the sauce starts to thicken, place the fried pork pieces
into the wok and toss through the sauce 5-6 times and serve. Scatter
with coriander / spring onions and more mixed sesame seeds and top
with the crunchy pork crackling.

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 S e a fo o d L a k s a S o u p

Lucky Boat Noodles

Lucky Boat, leads the way in wheat noodles among Chinese restaurants and takeaways, and we are
excited to extend our noodle offer. As the noodle experts, we’ve responded to chefs’ needs for
perfect vermicelli: good elasticity & springiness, smooth texture and they do not stick together,
meaning there is no waste. In addition, they look & taste great and are easy to prepare.
Rice Vermicelli can be used in various dishes, including stir fries, salads and soups. We are delighted
to share this ‘Laksa Soup’ recipe which is the ideal choice for those looking for inspiring flavours
from all over the world.

SERVES: 2

Ingredients Method

100g Lucky Boat rice vermicelli Preparation

10g bamboo shoot slices Place the rice vermicelli in boiling water.
10g pak choi, halved
2 x fresh king prawns Remove from the heat and leave them to soak for 2 minutes until
5g wild mushroom cooked.
2g coriander
10g beansprouts Stir frequently to separate noodles and drain.
5g spring onion, sliced
200ml coconut milk Soup broth preparation: Heat the cooking oil in a pot and cook the
25g Who Hup laksa paste laksa paste for 1 minute until it deepens in colour. Add broth and
5g chilli flake oil coconut milk, bring to the boil and simmer for 5-7 minutes until the
5g fresh red chilli, sliced flavour deepens.
20g fish ball or fish cake, sliced
5g tofu puffs, halved Prepare prawns: peel the shell and boil in hot water until well done.
5g lime leaves Alternatively, you could use ready-made prawns.
1 x lime, cut into wedges
2 tbsp cooking oil Cooking

Add prawns, mushrooms, fish ball or fish cake, tofu puffs and lime
leaves to the broth and cook for 1 minute.

Add the Lucky Boat rice vermicelli noodles and beansprouts, stir well
and cook for 1 minute.

Serving

Divide the noodles into bowls and ladle over the soup.

Garnish with coriander, spring onion, chilli, chilli flake oil and fresh
lime on the side.

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 G o n g B ao C h i c ke n w i t h Pe a nu t s
go n g b ao j i d i n g 宫 保 鸡 丁

Fuchsia Dunlop
This dish, also known as Kung Pao chicken, is named after a nineteenth- century governor-
general of Sichuan, Ding Baozhen, who is said to have enjoyed eating it. Ding was born in
Guizhou province and, before moving to Sichuan in 1876, served as tutor to the imperial princes
in Shandong – an honorary role for which he was known as ‘Palace Guardian’ (gongbao).
Guizhou, Shandong and Sichuan all lay claim to versions of Ding’s famous dish, but the
Sichuanese is the most renowned. No one can quite agree on the details of its origins. Some say
Ding Baozhen brought it with him from Guizhou to Sichuan; others that he ate it at a modest
restaurant when he went out in disguise to observe the real lives of the people. Whatever the
truth of its origins, its association with an imperial bureaucrat was enough to provoke the wrath
of the Cultural Revolution radicals, and it was renamed ‘fast-fried chicken cubes’ (hongbao jiding)
or ‘chicken cubes with seared chillies’ (hula jiding) until its political rehabilitation in the 1980s.
Gong Bao chicken is a glorious medley of succulent chicken, golden peanuts and dark red chillies.
The ‘lychee-flavoured’ sauce is pepped up with a scorched-chilli spiciness and a trace of Sichuan
pepper that will make your lips tingle pleasantly. Although the classic dish is made with peanuts,
cashew nuts are even more delicious.

Ingredients Method
300g boneless chicken breast Cut the chicken breasts as evenly as possible into 1.5cm cubes. Place
5 spring onions, white parts in a bowl, add the marinade ingredients and 1!⁄" tbsp cold water, and
only mix well. Cut the spring onion whites into small chunks to match the
a good handful of dried chillies chicken cubes. Snip the chillies in half or into 2cm sections and shake
(at least 12) out the seeds as far as possible.
4 tbsp cooking oil
1 tsp whole Sichuan pepper Combine the sauce ingredients in a small bowl – if you dip your finger
3 garlic cloves, peeled and in you should be able to taste the light sweet-and-sour or ‘lychee’
sliced base flavour of the dish.
an equivalent amount of ginger,
peeled and sliced Pour the cooking oil into a seasoned wok over a high flame. Quickly
75g roasted or fried peanuts add the chillies and Sichuan pepper and stir-fry briefly until the chillies
(or cashews) are fragrant and darkening but not burnt. Tip in the chicken and stir
to separate. As soon as the pieces have separated, add the garlic,
For the Marinade ginger and spring onion whites and stir-fry until they smell delicious
!⁄ tsp salt and the chicken is just cooked (you may test a piece by cutting it in
"
2 tsp light soy sauce half to make sure).
1 tsp Shaoxing rice wine
1!⁄" tbsp potato starch Give the sauce a stir and pour into the centre of the wok. Wait for a
second or two, then stir as the sauce thickens and coats the chicken
For the Sauce pieces. Mix in the peanuts (or cashews) and serve.
2 tbsp caster sugar
$⁄ tsp potato starch
#
$⁄ tsp dark soy sauce
#
1 tsp light soy sauce
2 tbsp Chinkiang vinegar
1!⁄" tbsp chicken stock or
water
1 tsp sesame oil

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 C o c o nu t P a n n a C o t t a w i t h
S a l t e d C a r a m e l S a u c e ( D a i r y - F re e )

Aroy-D
SERVES: 4

Ingredients Method

400ml AROY-D coconut milk In a small saucepan, whisk together 1 cup of the coconut milk with
!⁄ cup of small diced coconut
$
the powdered gelatin. Leave to sit for 5 minutes, to allow the gelatin
flesh to “bloom.”
!⁄ cup maple syrup
$
1 teaspoon vanilla extract (or 1 Add in the vanilla, then gently heat the mixture over medium-low
vanilla bean) heat, whisking well to help the gelatin dissolve. Be careful not to boil
1 !⁄# teaspoon grass-fed gelatin this mixture!
5-6 tablespoons of salted
caramel sauce Once the gelatin has completely dissolved, remove from the heat and
Roasted shredded coconut for stir in the maple syrup and remaining coconut milk.
topping (or coconut flake)
Add in the coconut flesh and gently stir before pouring the mixture
into 4 small cups, and place in the fridge to set for at least 4 hours.

Pour the salted caramel sauce on top and sprinkle with roasted
coconut over before serving.

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 Ken Hom’s Crispy Cantonese Fish Rolls

Karen Barnes gives tribute to her culinary hero

“The first time I cooked a Chinese recipe (actually, it was a whole Chinese feast) was 30 years ago
using a Ken Hom book I’d been given for my birthday. He has continued to teach and inspire me
ever since, and it’s been a privilege to get to know him in recent years and appreciate fully his
wisdom, warmth and generosity of spirit.
This recipe for spring rolls is one Ken created for delicious magazine and it’s a gem.”
Karen Barnes, editorial director, delicious. magazine
www.deliciousmagazine.co.uk

SERVES: 4-6 AS PART OF A SHARING FEAST

Ingredients Method
For the salt and pepper dip Make Ahead
3 tbsp sea salt flakes Assemble the rolls and make the dip up to 4 hours ahead. Cover the
2 tbsp Sichuan peppercorns rolls and chill until ready to finish the recipe.

For the fish paste Ken’s Tip

450g sustainable skinless white Traditionally, fish rolls are wrapped in caul fat (it’s a membrane used
fish fillets, such as cod or sea to wrap pâtés and faggots). This recipe uses filo pastry instead, which
bass, cut into 2.5cm squares works just as well and is easier to find.
1 medium free-range egg white
2 tbsp Shaoxing rice wine or Food Team’s Tip
dry sherry If your pan isn’t big enough to fry 25cm rolls, halve the pastry and
3 tbsp chopped spring onions make 8 rolls.
2 tsp cornflour
2 tsp toasted sesame oil To make the salt and pepper dip, heat a wok or large frying pan until
5cm piece fresh ginger hot, then add the salt and Sichuan peppercorns. Stir-fry for 1 minute,
4 sheets filo pastry, about remove and set aside to cool, then roughly grind with a pestle and
30cm x 46cm (see Ken’s tip) mortar for 1 minute and set aside. You won’t need it all, but it lasts
cornflour for dusting for weeks and goes with many things.
vegetable oil for frying
1 lemon, cut into wedges For the fish paste, mix the fish, egg white, rice wine, spring onions,
cornflour and sesame oil in a food processor with a little salt and
You’ll also need… pepper. Coarsely grate the ginger, then squeeze the juice into the
large, deep wok or pan; food food processor and whizz to a smooth paste. (Use the pulse button
processor or blender; digital or the paste will turn out rubbery.)
probe thermometer; baking
tray lined with kitchen paper Spread out the pieces of filo on a worktop, then divide the fish paste
evenly among them in a sausage-like roll, about 25cm long (see Food
Team’s tip). Roll up the filo, tucking in the ends as you roll. Repeat
until the filo has been used up. Dust with cornflour and shake off any
excess (see make ahead).

Set the wok or pan over a high heat. When hot, pour in the oil and
heat to 180°C on a digital probe thermometer (a cube of bread
should turn golden in about 30 seconds). Gently lower in 2 of the fish
rolls and cook until golden brown and crisp (about 5 minutes).
Carefully remove with a slotted spoon and put on the prepared tray.
Fry the remaining rolls. Serve with lemon wedges and the salt and
pepper dip.

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Image by David Charbit Food Styling by Katy McClelland. Styling by Victoria Eldridge
 C H I N ATOW N

LO N D O N

Chinatown London is a thriving central London destination packed with East and South-East Asian
bakeries, bars, restaurants, supermarkets and shops.
Here is a collection of eight simple, easy and delicious recipes from restaurateurs and chefs with
businesses in Chinatown London. All speciality ingredients can be sourced from one of Chinatown
London’s Asian supermarkets including See Woo, New Loon Moon,
Oseyo and Lucky Foods.

Follow at Chinatown London | 伦敦中国城

24

Image by: Nic Crilly Hargrave

 Wok Fried Soy Cheung Fun

Bun House
Cheung Fun is a Cantonese rice rolled noodle dish found throughout southern China and Hong
Kong. The wok tossed noodles are often enjoyed as an on-the-go street food snack but also make a
great midweek dinner. Bun House are more widely known for their filled bao buns (as the name
suggests) but this is a wonderful snack that features on their menu.

SERVES: 2

Ingredients Method

450g rolled cheung fun, cut Heat a wok or non stick pan on a medium heat. Add the rapeseed oil
into 6cm long pieces (if whole) and minced garlic, stir fry until lightly golden.
300g minced pork
2 spring onions, roughly Add the minced pork to the wok and quickly toss while using a
chopped into 5cm pieces spatula to break up large lumps of pork until they are evenly sized.
2 cloves garlic, finely chopped
1 red chili pepper, de-seeded, Add in the cheung fun noodles, together with the rest of the
chopped into rings ingredients, apart from the Shaoxing rice wine. Turn up the heat and
2 tbsp rapeseed oil toss all ingredients repeatedly for 5 minutes.
2 tbsp soy sauce
1 tsp oyster sauce Splash some of the Shaoxing rice wine around the wok so it makes a
1 tbsp Shaoxing rice wine sizzling sound and deglazes the wok. Quickly toss a couple more
1 tsp ground sesame seeds times and turn off the heat.

Garnish with freshly ground sesame seeds to finish. Serve

immediately.

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 J i ao z i , P a n - F r i e d Po t S t i c ke r D u m p l i n g s

Dumplings’ Legend
Jiaozi Dumplings are crescent-shaped savoury dumplings, usually boiled or steamed. They’re
considered lucky as they look like Chinese ingots, which are boat-shaped, oval,
and turned up at the two ends. Here, Geoffrey Leong provides his recipe for Jiaozi Dumplings that
he offers, along with a whole bounty of other dumplings, at his
Chinatown London restaurant, Dumplings’ Legend.

RECIPE MAKES AROUND 60-70 DUMPLINGS, KEEP THE FILLING TO

AROUND 25G PER DUMPLING (AROUND A SPOONFUL)

Ingredients Method
1kg mix of minced pork and Put the finely chopped cabbage, bamboo shoots, carrots, water
pork belly, finely chopped chestnuts and chives into a thin white clean cloth and squeeze out all
400g Chinese cabbage, finely of the excess water. In a large mixing bowl, mix the squeezed finely
chopped chopped vegetables with the minced pork meat and chopped pork
100g carrots, finely chopped belly. Season well and mix thoroughly. Leave for an hour in the fridge
150g water chestnuts, finely before use.
chopped
50g bamboo shoots, finely Get a dumpling wrapper (method below or store bought) and fill the
chopped middle with a spoonful of the filling (around 25g per dumpling), leaving
30g chive shoots, finely space around the outside of the wrapper so the filling does not fall
chopped out.
2 tsp salt
6 tsp sugar Now, the Jiaozi fold. Hold the dumpling gently using your two fingers
4 tsp corn powder and a thumb, then applying the pressure of the fingers, fold them in
1 tsp chicken stock powder half to close. Use your left hand finger to push the skin closed against
1 tsp Shaoxing rice wine the thumb around the edge.
1 tsp oyster sauce
1 tsp white pepper Then, form a pleat in the centre of the dumpling wrapper. One side at
2 tsp sesame oil a time, form pleats moving into the centre. Make sure that the pleats
100ml chicken stock are pressed together tight all around to make sure there is no leaking
2 tbsp cooking oil of the filling and the dumpling is completely closed. Keep your hands a
70 white round dumpling little wet, so they do not stick.
wrappers, available in Asian
stores in Chinatown, London Heat a large pan with 3 tablespoons of oil. Place the dumplings with
soy sauce the folding facing up. Ensure each dumpling is sitting separately on the
rice wine vinegar pan and not stacked.
red chilli, finely chopped
Turn the heat up for one minute to crisp one side, then drain the oil
and add the chicken stock so the dumplings are submerged in the
stock. Turn the heat to simmer for 4 minutes.

Using tongs, take the dumplings out onto a plate. Drain the pan and
add the oil back in and fry the folded side for 1 minute again.

Serve with a soy sauce or vinegar dipping sauce and some freshly
chopped red chilli.

26
27
 Sichuan Grilled Fish in Chilli Oil

Jinli
Winner of The Golden Chopsticks Best Restaurant in England Award 2018, Jinli is known for its
authentic, Sichuan food. The restaurant brings local Chengdu dishes to London diners with lots of
great options to taste the mouth-watering, aromatic, Sichuan spices and other popular Sichuan
dishes. If you can't get your hands on a whole sea bass, this recipe also works with shop-bought
fillets and other varieties of fish.
Best served with a warming bowl of rice.

SERVES: 4

Ingredients Method

1 whole sea bass or four fillets Add a little oil to the frying pan and get it hot. Fry the fish skin down
(cleaned, but kept whole) on a medium-heat until golden.
340g lotus root (peeled and
cut into thin slices) Bring a pot of water to the boil and blanch the lotus root for 1
3 shallots (sliced diagonally) minute. Drain and set aside.
5 slices of ginger
a bunch of coriander (chopped Lay the sliced lotus root on a baking tray and top with the fried fish.
finely, save some for garnish)
garlic In the same pan as you fried the fish, add the prepared shallots,
1 stalk of celery ginger, garlic, celery, coriander, Pixian bean paste, dried chilli, star
1 star anise anise and cumin. Saute for 5 minutes. Add the soy sauce, Shaoxing
cumin rice wine, sugar and salt to taste. Pour all of this into the baking tray,
6 dried chillies surrounding the fish.
pixian bean paste
Sichuan peppercorns Put the baking tray into the oven at 200 degrees for 10 to 15 minutes.
sugar Sprinkle with the reserved coriander leaves and serve.
Shaoxing rice wine
neutral oil
soy sauce

28
 Matcha Iced Latte

Ts u j i r i
Chinatown London’s resident matcha expert Chin Teow of Tsujiri claims that this is the golden ratio
for a Matcha Iced Latte. Chin is the King of ‘real’ matcha, flying to annual trainings with tea masters
and retailing tip-top ceremonial grade matcha in his store.
His shop is an emporium for matcha goodies: from matcha sundaes, to matcha bubble tea, to nama
matcha chocolate.

SERVES: 1

Ingredients Method

5ml spoonful of high quality Mix 5ml spoonful of matcha powder with 30ml water.
Japanese matcha powder
30ml water Combine with 200ml cold milk. Feel free to mix in a little sugar
200ml milk syrup if you fancy something sweeter.
optional: sugar syrup
Pour into a cup filled with ice cubes.

29
 C h i c ke n Re n d a n g

R a s a S ay a n g
Chicken Rendang is one of the most superior Malaysian-Indonesian stews with many variations
across the regions. Rasa Sayang is a Singaporean/Malaysian restaurant headed up by Ellen Chew and
this is their version: a rich chicken curry packed with nourishing spices and layered with the
fragrance of the galangal and turmeric.

SERVES: 6

Ingredients Method

1kg chicken meat, diced Blend all the paste ingredients together in a food processor.
1 tablespoon of oil
3 tsp of brown sugar Heat the oil in a saucepan or wok and fry the paste over
4 stalks of lemongrass (white medium heat till fragrant (approximately 5 – 6 mins), then add
part only, and bashed) brown sugar and stir until it melts.
5 Kaffir lime leaves
200ml coconut milk Add the diced chicken, Kaffir lime leaves and lemongrass and
100g of grated coconut
cook for about 20 minutes. Continue to stir and flip the
water (to be added when
needed, please see step 6)
chicken to ensure the pieces cook evenly.

Paste Now, add the coconut milk and lemongrass into the wok and
12 cloves of garlic continue stirring.
9 shallots (or 260g)
6 red chillies In a separate pan, dry-fry the 100g of grated coconut until
50g galangal golden brown and grind in a pestle and mortar to a paste.
50g turmeric
1 tbsp of salt Add the coconut paste and cook until the chicken is cooked
1 tsp of sugar
and the meat has absorbed all the spices and flavours. The
10 cloves
4 candlenuts
process from this point should take about an hour. The trick is
to continue stirring and flipping the chicken from time to time
to prevent the sauce and chicken from burning. The end result
is chicken smothered in a thick and rich rending paste. If, at any
point, you feel like it’s drying out too quickly, lower your fire
and add some water.

Serve with jasmine rice or bread.

30
 Swe e t G i n g e r w i t h B l ac k S e s a m e Ta n g Yu a n

Five Friends Desserts

Tang Yuan, meaning ‘soup ball’, are associated with reunion and family togetherness, thanks to their
pronuncia<on and round shape. They are a popular celebratory dish in Southern China and made
from glu<nous rice flour and served in boiling water or sweet syrup, with many fillings – sweet and
savoury. Tang yuan is tricky to make, so preferably you will buy it in an East Asian supermarket. This
recipe is for black sesame tang yuan, but feel free to swap out for regular.
.
SERVES: 1

Ingredients Method

4 black sesame tang yuan, Pour 250ml of water into a pan, place on a high heat until
available to buy in the boiling.
Chinatown London
supermarkets or in an online Add the brown sugar and sliced fresh ginger, give it a good stir.
East Asian specialist store Leave it to boil for 3 minutes.
5g ginger, thinly sliced
25g brown sugar Place the 4 black sesame tang yuan into the pan. Give it a good
stir.

Cook for around 8 minutes. Leave to cool for 15 minutes.

Then, serve.

31
 Braised Pan-Fried Tofu
with Diced Peppers & Mushrooms

Plum Valley
A destination restaurant in Chinatown London, Plum Valley puts a modern twist on traditional
gourmet Cantonese foods. A great example is this simple, but super nutritious, vegetable side dish,
packed with a whole range of glorious vegetables reimagined with the star tastes of Cantonese
cooking.

SERVES: 2

Ingredients Method

400g soft tofu, cubed Mix the ingredients for the sauce together. Put to one side.
!⁄ green pepper, diced
#
!⁄ red pepper, diced Pour the beaten egg into the tofu cubes and mix well.
#
50g carrot, diced then cooked
boiling water for a few Pour 1 tablespoon of oil into the wok, pan-fry the tofu cubes on a
minutes, and drained medium heat, until they turn golden.
3 Chinese mushrooms, soaked
in water, and drained before Pour 1 tablespoon of oil into the wok, add the diced garlic, half the
dicing chopped spring onion and the chilli bean sauce to the wok and stir-fry
2 cloves of garlic, finely for a few minutes, then add the diced pepper, carrots and mushrooms
chopped and stir-fry for another few minutes.
2 spring onions, finely chopped
!⁄ tbsp chilli bean sauce Add the mixed sauce and cook until it bubbles, then add the pan-fried
"
1 egg, beaten tofu and braise for 1 minute.
1 !⁄" tsp cornstarch, mixed
with 30ml cold water Add the well-mixed corn starch water into the wok and cook for half
a minute.
Sauce
240ml chicken stock Place the vegetable mix into a bowl and garnish with the remaining
1 !⁄" tsp sugar finely chopped spring onion.
!⁄ tbsp vegetarian oyster sauce
"
!⁄ tbsp soy sauce
"
!⁄ vegetarian stock cube
"
!⁄ tbsp Shaoxing rice wine
"
Sichuan chilli oil

32
 Jian Bing

C h i n e s e Ta p a s H o u s e
Chinese Tapas House is a must-try street food option in Chinatown London that specialises in Jian
Bings - a pancake stuffed with either sausage, pork belly, kelp, crabsticks and more. Here is their
(secret) recipe with added Frankfurter sausages, but feel free to swap in a filling of your choice.

SERVES: 4

Ingredients Method

50g flour Mix 180ml water with both flours to make the batter. Beat the two
50g mung bean flour (if there is eggs together.
no mung bean flour available,
just increase the flour to 100g) Add a little oil to the frying pan. Once hot, spread the pancake batter
2 eggs on the pan, add the eggs to the top of the pancake. Leave for 1 to 2
2 frankfurter sausages, cut into minutes in the frying pan.
chunks
cooking oil Flip the pancake over. Drizzle over the sweet bean and chilli sauce,
sweet bean (tianmian) sauce top with the chopped spring onions and Frankfurter sausages.
chilli sauce
4 spring onions, chopped Roll it up and cut in the middle. Ready to eat.

33
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 35
Here are some of The Golden Chopsticks Awards 2019, which were awarded to our winners at:
London Marriott, Grosvenor Square by Gok Wan
 Te r i y a k i To f u

Ve r n a G ao
My most popular recipe by far, and with good reason. This teriyaki tofu wrapped in nori seaweed is
super easy and such an umami bomb. The nori seaweed is the game changer here, it adds a little
extra texture and flavour, so if you've never liked tofu, try this and let me change your mind.
Taken from the recipe e-book Easy Asian Recipes created to fundraise for The Chinese Community
Centre. The book is available post-donation via
https://justgiving.com/fundraising/vernahungrybanana

SERVES: 2

Ingredients Method
300g firm tofu, cut into equal Mix the sauces together and set aside.
sized sticks
1-2 sheets of nori seaweed, cut Dip the pieces of cut seaweed lightly in water before wrapping it
to size suitable for wrapping around each piece of tofu.
around tofu
30g cornflour Coat each piece of wrapped tofu generously in cornflour, covering all
1 tbsp Japanese mirin sides.
1 tbsp brown sugar, or honey
3 tbsps light soy sauce Heat up a pan with cooking oil and gently pan fry until golden brown.
5 tbsps water
When the tofu is all cooked, turn the heat down to low and pour the
teriyaki sauce over it. Let the water evaporate and sauce thicken,
turning the tofu slightly to ensure all sides are evenly coated.

Sprinkle on some sesame seeds as garnish and serve immediately with

some rice or just by itself.

36
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 M a n go P u dd i n g

Sonny Leong CBE

Sonny is a social entrepreneur, community leader, social justice defender, publisher, educationalist,
and plane spotter. His claim to fame is driving on every single motorway across the length and
breath of Britain for the best part of fifteen years when he was a law publisher visiting every law
school in the UK. He is passionate about education attainment and equality of opportunity for young
people across the world. He keeps himself occupied by advising policy makers of the changing nature
of work, and the skilling of young people for the jobs of tomorrow. When he gets time, he helps out
in the kitchen to the annoyance of his lovely wife Gita, and daughter, Sonya who both cook fantastic
Chinese food. He was awarded the Commander of the Order of the British Empire (CBE) in the
Queen’s Birthday Honours in 2014.

SERVES: 6

Ingredients Method

500g mango puree Blend the mango puree and evaporated milk in a blender.
125ml evaporated milk
250ml hot water Dissolve the granulated sugar and gelatine in hot water.
100g granulated sugar
1!⁄" tbsp unflavoured gelatine Add the ice cubes and dissolved gelatine mixture to the mango puree
3 ice cubes and evaporated milk and blend until the ice is melted.

Pour the mixture into ramekins and leave in the fridge for at least 3
hours to set before serving.

38
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 C h i c k e n P h o G a - P h ở G à

Thuy Pham, Little Viet Kitchen

Light and fragrant, chicken pho is the little sister of the more complex beef pho, but in no way
inferior. Delicately spiced, the tender chicken and hot aromatic broth serves as a hearty breakfast
meal to many Vietnamese every day. Taking less than half the cooking time of beef pho, this is my
go- to option for a quick pho fix when the need strikes (which, as a Viet, is often). The subtlety of
the flavours makes this a winner for kids as well. I always loved it growing up and watching my nieces
and nephew slurping a bowl down never fails to warm my heart. I hope they will grow up loving it as
much as I do and maybe one day make it for their children too.
The Golden Chopsticks 2019 Best Restaurant in England Award Winners share this recipe in
association with Acecook Vietnam and ASCO Foods (www.ascofoods.com) proud sponsor of
The Golden Chopsticks Best Fusion Award.
Oh! Ricey Pho Noodles are our recommended choice of pho noodles and could be used for this
recipe.

SERVES: 4-6

Ingredients Method

200g dried pho noodles Roast the onions and ginger for approximately 5 minutes directly over
6 spring onions an open flame, until you see the juice of the onion bubbling on the
500g bean sprouts surface and the ginger is fully blackened. Wash under cold water and
2 red chillies, sliced rub the blackened outer layers away.
Thai basil, large handful
crispy fried shallots, handful In a dry pan, roast the star anise and coriander seeds over a medium
2 limes, quartered heat for 2 minutes.
2 teaspoons hoisin sauce
2 teaspoons sriracha sauce Bring 3 litres of water to the boil in a large stockpot and add the
whole chicken, the daikon and the roasted onions and ginger. Place
For the Broth the roasted spices into a spice strainer and position it carefully at the
2 onions, unpeeled bottom of the pot. Lower the heat and simmer for 1 hour, skimming
20g piece ginger, unpeeled away any foam that comes to the surface.
5 star anise
1 teaspoon coriander seeds Remove the chicken and place to one side to cool. Strain the broth,
1 whole chicken, approx. 1.3kg discarding the solids, and return to the pot. Add the fish sauce, sugar
18cm piece daikon, peeled and salt to the broth and simmer for 30 minutes.
3 tablespoons fish sauce
50g rock sugar, crushed Meanwhile, soak the noodles in lukewarm water for 20 minutes.
1 teaspoon salt Drain. Bring a pan of water to the boil and cook the noodles for 3–5
seconds. Drain well and leave to cool.

Remove the top and bottom of the spring onions and slice very thinly
lengthwise. Soak in a bowl of cold water for 5 minutes until they curl
up.

Take a handful of noodles and place into a bowl, and top with a small
handful of bean sprouts. Tear the chicken into large chunks and place
on top. Now ladle the broth into the bowl leaving some room for
adding the herbs. Drain the spring onions and place a few on top of
the chicken. Sprinkle over a couple of slices of chilli, the basil leaves
and crispy fried shallots. Repeat with the remaining bowls.

Lastly squeeze a lime quarter into each bowl to balance the flavours
of the broth. Serve with hoisin and sriracha dipping sauce, and extra
lime for squeezing.

40
 Image by Great British Chefs

41

Image by: Great British Chefs

 S avo u r y Tu r n i p C a ke 蘿蔔糕

L ad y K a t y Ts e - B l a i r M B E
Pronounced as Loh Bak Go in Cantonese, “Loh Bak” means Turnip, “Go” is the Chinese name
which can broadly refer to anything made with batter and steamed or baked into either savoury or
sweet firm cake. Loh Bak Go is a popular Cantonese homemade dish traditionally served during
Chinese New Year. I remember my dear Mother used to make this on New Year’s Eve when the
kids were young and I would be the one doing the hard work: grating the turnip. Due to its
popularity, Loh Bak Go has become a very common dim sum available in Chinese restaurants. The
“Go” is cooked by steaming. Although it is delicious eaten fresh from the steamer, it is usually
preferred pan fried, especially when served in restaurants. The difference between home and
restaurant made Loh Bak Go is the amount of turnip that goes into the “Go”, the latter usually uses
less turnip to reduce cost. My recipe for homemade Loh Bak Go is easy to follow and delicious to
eat.

YIELDS: 16 SLICES

Ingredients Method

Long white turnip (also known Sauté the sausage (or smoked bacon lardon), dried shrimp,
as daikon) approximately mushroom and shallots for about 10 minutes.
1.8kg: peeled and grated or cut
into thin chunks (I personally Add some water into the prepared turnip and coriander, cook until
prefer the latter as I like being the turnip softens or becomes translucent (make sure not to
able to enjoy the texture of overcook to prevent it from disintegrating in the “Go”). Once the
the turnip in my mouth) turnip is done, leave it to cool slightly, pour out the liquid into the
A small bunch of coriander to water used to soak the dried shrimp and mushroom. The combined
cook with the turnip as it will liquid should measure 700ml (top up with some water if necessary).
reduce the bitterness that can
sometimes be found in the Add the cooled 700ml liquid to the rice flour and corn flour to make
turnip a batter.
700ml water made up of the
water used to soak the dried Pour the batter into the turnip while the turnip is still warm (not hot
shrimp and mushroom plus the - I learnt this from my Mother that this process will partly cook the
liquid from the cooked turnip batter).
(see below)
2 x Chinese preserved dry Add the sautéed ingredients into the turnip and batter mixture, mix
sausage cut into small pieces (I well and season with salt, sugar and white pepper, ensuring the
personally prefer smoked mixture is well-incorporated. The mixture should feel sticky and
bacon lardon, easily available slightly dry, not runny or thick. (If too runny, thicken the mixture on
from supermarkets, about 70g) low heat so the mixture turns stickier. If too thick, just add some
40g small dried shrimp, washed water but be careful not to over add).
and soaked
about 12 medium dried shitake Give the mixture a final stir, and pour it into a well-oiled loaf, round
mushrooms, washed, soaked pan or deep plate and place it into a steamer with plenty of water and
until soft, cut into small pieces steam over high heat for approximately 1.5 hours, ensuring the
3 x shallots, chopped steamer is always filled with enough water.
240g rice Flour
120g cornflour When the “Go” is cooked, remove the pan from the steamer.
salt
sugar You can eat the “Go” freshly cooked or keep it in the fridge until you
white pepper want to eat. As and when you do, just slice it into your desired
thickness and pan fry until golden. Whatever sauce you serve it with:
soya, chilli, oyster, sesame, peanut …the “Go” tastes absolutely
heavenly!

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 To m Yu m S o u p

Zarina Dhillon
Salty, sour, hot and sweet ... serious flavours going on in this umami bursting soup. Undoubtedly
one of my favourite weeknight dinners which can be whipped up in under 30 minutes…the perfect
bowl of yumminess on a cold gloomy day. Created for Chang and ASCO Foods,
(www.ascofoods.com) proud sponsor of The Golden Chopsticks Best Street Food Award.
Instagram: @zarskitchen (www.zarskitchen.com)

SERVES: 6

Ingredients Method
12 tbsps of Chang tom yum Cook Chang vermicelli noodles / Chang rice sticks according to
soup paste packet instructions and set aside.
cooking oil
2 lt boiling water or !⁄" chicken Add a little oil to a saucepan and sauté the shallots over medium high
stock, !⁄" water heat for a couple of minutes.
1 shallot finely chopped
2 large tomatoes chopped Add Chang tom yum paste and continue to cook for a minute.
small
1 lime juiced Add a good glug of the water/stock to the saucepan and mix until all
1 tsp galangal paste (optional) the paste is combined.
3 lemongrass stalks slit down
the middle keeping top end Add the remaining water/ stock to the saucepan and bring to a boil.
intact
6 Chang frozen Kaffir lime Add the Chang Kaffir lime leaves, tomatoes, fish sauce, lime juice,
leaves (defrosted) galangal (if using) and lemongrass.
4 tbsps fish sauce
1 tsp Chang palm sugar Reduce the heat and simmer for 15-20 minutes.
150g mushrooms of choice, I
used baby king oyster and Add Chang palm sugar & fish sauce, taste to ensure the salty-sour-
oyster hot-sweet taste.
100g sugar snap peas
12 large king prawns peeled Add mushrooms, sugar snaps peas, prawns and bamboo shoots and
leaving tails on and deveined cook for 3-4 minutes until prawns are cooked through and sugar
225g Chang bamboo shoots snaps are cooked but still crisp.
2 nests Chang vermicelli
noodles or Chang rice sticks Remove lemongrass and discard.
large handful coriander
fresh limes Add Chang vermicelli noodles. Chang rice sticks and coriander.
Serve immediately while hot and garnish with more coriander and
lime wedges.

44
 45

Image by: Zarina Dhillon

 G r i l l e d C h i c ke n T h i g h
with Spring Onion and Ginger Sauce

E r i c Yu s h a re s a re c i p e f ro m T h e L a s t Ta l i s m a n
We’re all in need of a lucky charm. And just when we needed it most, the magical force of The Last
Talisman has come to Bermondsey Street, ready to rejuvenate and rehydrate lucky Londoners.
Good fortune doesn’t come to those who wait, though, but to those who explore. And it comes in
the form of tantalising cocktails and mouth-watering small plates served straight from a sizzling Asian
grill, right in the heart of Bermondsey.
“This Grilled Chicken Thigh with Spring Onion and Ginger Sauce is a simple Asian chicken dish but
always an easy favourite. The dish can be served with either rice or some buttery rice noodles.
Coriander garnish is also an excellent extra for those who love fresh coriander! This recipe was
created by our chef for ‘The Last Talisman’, which is the latest opening for The Breakfast Club Group
(www.thebreakfastgroup.co.uk) and it is a popular choice on our menu.”
Eric Yu, Managing Director, The Breakfast Club Group

Ingredients Method

For the Chicken For the Chicken

500g of deboned skin-on Mix the rice wine, salt, ginger and sesame oil in a zip lock bag
chicken thigh Add in the chicken and shake the bag to cover all the chicken in the
50g Shaoxing rice wine marinade.
6g ginger (finely chopped) Allow the chicken to marinate for 12-24 hours.
10g sesame oil Once the chicken has marinated, soak some bamboo skewers in
5g fine sea salt water for 1 hour.
Skewer the chicken thigh whole and keep the skin as flat as possible
For the Sauce Grill the chicken over white coals on a bbq, keep turning the chicken
50g canola oil to avoid burning the skin. Once the chicken is golden brown and
30g sesame oil cooked, put the chicken skin side down on the bbq and char a little.
40g spring onion (green part) Once the chicken is cooked, brush it with a little of the spring onion
40g spring onion (white part) sauce and serve
8g ginger
100g mirin For the Sauce
50 light soy sauce Heat the canola & sesame oils in a small saucepan to 165C.
50g Shaoxing rice wine Finely chop the green part of the spring onion and ginger.
20g large red chilli Once the oil is 165C, drop the chopped onion and ginger and cook
till they are light golden brown.
Remove the pan from the stove and leave it to cool and infuse for 1
hour.
In another pan, add the rice wine, mirin and soy. Bring to a boil and
reduce by half.
Strain the oil mix into the soy mix and discard the brown spring
onion
Cut the white part of the spring onion into small rounds and chop the
chilli into small rings. Remove and discard the seeds if you would like
it less spicy.
Add the spring onion and chilli into the pot of sauce. Place back on
the stove and heat the sauce to 70c.
Remove from the heat and keep in a warm place till your ready to
eat.

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 Katsu Curr y

Yu t a k a

Katsu Curry is one of Japan’s most popular home-made dishes & comfort food. Our recipe
combines thick, satisfying curry sauce with a crisp fried chicken cutlet, perfect with steam rice & a
green salad. It’s packed full of flavour and so easy to make at home. For vegetarians, replace chicken
with firm cotton tofu or aubergine.

SERVES: 2

Ingredients Method

Sauce Rice & Side dish

!⁄ large onion
" Soak rice first while you prepare the rest of the meal.
vegetable oil Cook steamed rice according to the instructions on pack.
300ml - 400ml water Prepare you favourite green salad to serve with the Katsu Curry.
50g Yutaka Japanese-style
curry (half pack) Sauce
steamed rice Chop onion into small pieces. Add a little oil to the pan. Gently fry
chopped onions on a low heat for a few minutes or until lightly
Chicken Katsu browned. Add 300ml to 400ml of water and bring to the boil (use
chicken breast more water if you prefer a less salty sauce). Simmer for a few
salt & pepper minutes. Break 50g of Yutaka Curry (half pack) into small pieces and
50g plain flour add into the pot. Simmer for about 7 minutes or until sauce thickens.
1 large egg Stir constantly to prevent burning.
Yutaka panko
deep frying oil Chicken Katsu - Deep Frying - Option 1
Make 4-5 cuts on the chicken to prevent it from bending when
cooking, then season the chicken with salt and pepper. Coat the
seasoned chicken with plain flour. Dip chicken in egg and coat with
Yutaka panko. Add oil to pan and bring the heat to 170*C.
Deep fry the chicken for 6-8 minutes. Serve with steamed rice, green
salad and sliced chicken. Add sauce.

Chicken Katsu - Oven Baking - Option 2

Preheat your oven to 200 °C
To Toast Panko: Heat 1 tablespoon of olive oil in a non-stick pan
on medium-high heat. Once the oil starts swirling around in the pan,
add 1 heaped cup of Yutaka panko, stirring panko constantly for 3 to
4 minutes until they look golden. Turn off the heat and place the
toasted panko on a big plate to cool down.

Season chicken breast with some salt and pepper. Put the flour, the
beaten egg and the toasted panko onto three plates. Coat the
seasoned chicken in plain flour, then dip in the beaten egg, and finally
coat with the toasted panko. Place the chicken in an oven tray and
cook in the oven for 20-30 minutes (200°C). Cook sauce as
instructed above while waiting for chicken to be ready.

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49
 S t e a m e d H a ke w i t h G a r l i c O i l

Ping Coombes
Hake is one of my favourite fish. My mum often steams fish at home so that it retains its natural
flavours and juices. This recipe is really simple - one that compliments the
fish and doesn’t overpower it. Enjoy with a steaming bowl of plain rice and spoon over the
fish along with the sauce.

Ingredients Method

garlic oil To make the garlic oil, heat oil in pan on medium heat for about 1
4 fat cloves of garlic, finely and minute. Drop in the chopped garlic and swirl in the pan so the garlic
evenly chopped as possible is evenly distributed. As soon as the garlic changes colour to light
4 tbs vegetable or other golden, remove from the heat immediately and set aside. The garlic
flavourless oil will continue to cook and will turn into a rich golden colour.

2 hake fillets, about 150g each Place your steamer inside your wok and add boiling water up to the
2 tbs garlic oil level of your streamer. Bring it back to boil and then lower the heat a
2 tbs oyster sauce little.
1 spring onions, finely sliced
lengthways Slice the spring onions and place them into a bowl of cold water. Add
Small handful coriander leaves, the coriander. They will stay fresh while the fish steams.
torn
In a shallow bowl, place your fish fillets skin side up making sure they
are not overlapping, add the garlic oil and oyster sauce.

Cover and steam for 5 minutes. Then uncover and add $⁄# of the
spring onions and coriander leaves. Steam for another 8 minutes.
Sprinkle the remaining spring onions and coriander leaves over the
dish. Serve immediately.

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 Ro a s t e d D u c k F r i e d R i c e w i t h S p r i n g G re e n s ,
D u c k E g g a n d B l ac k Tr u f f l e 时蔬烤鸭蛋炒饭

L u B a n B a r a n d Re s t a u r a n t

Recipe created by Chef Dave J Critchley for The Golden Chopsticks Awards sponsor
Phoenix USA Long Grain Rice
www.sbhf.com
SERVES: 4

Ingredients Method

400ml of long grain rice Place the rice in a bowl and wash it two or three times with fresh
(measured in a jug) water each time. Drain the rice and place in a large pan with 600ml
200g cooked sliced duck meat, of water or a level of 2cm of water above the rice and bring to the
breast or shredded leg boil.
50g peas
6 small duck eggs Boil the rice for 14-16 minutes or until the surface water has gone
50g asparagus tips and pits appear on the surface of the rice. Place a lid on the pan and
20g soybeans reduce the heat as low as possible and cook for a further 10 minutes,
10g fresh black truffle ensure the rice doesn’t catch.
2 spring onions, thinly sliced
1 stem of garlic greens, thinly Drain the rice and allow to cool - this can be done the day before.
sliced
3 tbsp light soy sauce Heat a large wok or frying pan over high heat until very hot for about
(optional) 2 minutes. Add 1 tablespoon of vegetable oil.
3 tbsp sesame oil or vegetable
oil Beat 2 of the eggs with 2 teaspoons of water and a large pinch salt,
5g crushed ginger and add to the wok or frying pan. Cook the eggs until they begin to
1 tbsp crispy chilli oil (to set for about 30 seconds. Transfer to a plate and break into small
serve) pieces.
ground white pepper
sea salt Return the wok to a high heat and add 2 tablespoons of vegetable oil.
3 tbsp vegetable oil
Add the garlic greens and half of the spring onions. Cook for about 2
minutes until fragrant but without colour. Add the ginger and stir fry
for about 1 minute. Add cooked rice and stir fry for 3 to 4
minutes, until a golden-brown colour begins to appear on the rice.
Add the duck meat, peas, soybeans and asparagus tips and the cooked
egg pieces to the wok. Add the optional soy sauce, sesame oil and
season with salt and pepper to taste, then stir in the remaining spring
onions and remove from the heat.

In a separate frying pan add a splash of oil and fry each of the
remaining duck eggs and season with salt. When the eggs are cooked,
remove from the heat and drain.

Serve the fried rice with a fried duck egg on the top, finish with plenty
of freshly grated truffle and crispy chilli oil to taste.

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 Sisig (Filipino Pork)

Tom Parker Bowles

Filipino food is one of Asia’s great hidden secrets. We ‘go out’ for a Thai green chicken curry, ‘slurp’
a Vietnamese pho and ‘murder’ a Chinese. Yet what about the food of the Philippines, a country that
looks both east and west (thanks to over half a century of occupation by the Spanish and then
Americans)? It’s not as vivid and spicy as most Thai food, nor as delicate as Vietnamese. Vinegar is of
huge importance, and many dishes tend towards the sweet. But I had a blast in Manila, an under
loved and overlooked city. Sure, it ain’t no looker. Dirty, chaotic and smog-filled. But it’s got heart
and soul and charm. This is a classic booze dish, and should use the whole of a pig’s head. But I’ve
adapted it to use pork belly. It’s all about the contrast of textures: crisp, soft and crunchy. The citrus
juice hews through the fat, the chillies add heat. It’s one of the world’s great dishes, and I ate endless
versions. If you have a good butcher, ask him for a pig’s head. Scorch off the hairs, then poach and
debone so you’re left with the ears, snout and all that wonderful cheek meat. I’ve adapted this recipe
from one in Kulinarya (2008), a great guide to Philippine cuisine.
Taken from Let’s Eat by Tom Parker Bowles, published by Pavilion Books.

SERVES: 4

Ingredients Method

1 kg/2 lb 2 oz pork belly (or 1 Put the pork belly (or head meat), pineapple juice, salt and
kg/2 lb 2 oz deboned pig’s head peppercorns in a stockpot with 2 litres/3!⁄" pints water. Cover and
meat: jowls, ears and cheek), bring to the boil, then reduce to a simmer and cook for 1 hour.
cut into 1 cm/!⁄" inch cubes
500 ml/18 fl oz pineapple juice Heat a barbecue so the coals are glowing white-hot.
15 g/!⁄" oz sea salt
10 g/!⁄# oz black peppercorns After 1 hour cooking, add the chicken livers to the pork and cook for
6 chicken livers a further 15 minutes, until the meat is fork-tender. Remove the pork
2 large white onions, finely and chicken livers from the pot and discard the liquid. Grill the pork
chopped over the hot charcoal, or fry over a high heat in a heavy-based pan,
2 tablespoons lime juice, plus until the skin is brown and crisp.
lime wedges to serve
4 tablespoons white vinegar 6– Chop the chicken livers into small cubes, mix with the pork and place
20 bird’s-eye chillies, plus extra in a bowl. Mix in the onions, lime juice, vinegar and chillies. Season to
to serve taste with salt and pepper.
freshly ground black pepper
Heat a cast-iron griddle pan until white hot, then add the meat
mixture. Cook for 3–5 minutes. This is the third cooking stage, where
the meat becomes browner and crunchier still.

Serve sizzling hot, with cold beer, and extra chillies and lime wedges
on the side.

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Image by: Dan Jones

 T h a i G re e n C u r r y w i t h Ro a s t e d C o d

Mizu Pan Asian

Created by The Golden Chopsticks Awards 2019 winning restaurant in the
Best Newcomer category in association with proud sponsor Kwan Yick
www.kwanyick.com

SERVES: 4

Ingredients Method

4 cod fillets Wash the Japanese rice with running water for 20 minutes and leave
1 green chilli deseeded and to soak for 1 hour 50 minutes.
roughly chopped
1 red chilli deseeded and Once rice has soaked, drain well then add the rice to a rice cooker.
roughly chopped Add 2 litres of water and turn rice cooker on.
100g ginger, peeled and
roughly chopped While rice is cooking, use a food processor to blend together the red
2 chopped onions and green chillies, chopped ginger, chopped onions, garlic, coriander,
1 litre of coconut milk lemon grass, baby aubergines, palm sugar, fish sauce, Kaffir lime leaves,
2 garlic cloves, roughly basil and lemon juice until it forms together as a rough paste.
chopped
2 whole lemons juiced When appropriately blitzed, add the paste into a hot pan to cook.
4 baby aubergines
50ml fish sauce Next, add in the coconut milk and bring to a boil.
40g fresh coriander
100g palm sugar In a separate hot pan, place the cod skin-side down. Cook for 10
2 lemon grass minutes until the cod skin is golden on top and the fish is cooked.
4 Kaffir lime leaves
Hua la da basil To serve the dish as a whole, first start with the rice. Use a wooden
100g Japanese rice spoon to fold and gently turn the rice from top to bottom then add
1 red pepper diced, 1 green rice to the centre of a bowl.
pepper diced, 1 yellow pepper
diced Pour the curry sauce around the rice then place the pan-fried cod on
1 potato cut into straws top of the rice.

To garnish, add some diced red, green and yellow peppers around the
bowl, along with some fried straw potatoes and coriander leaves.

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 Ko re a n F r i e d C h i c ke n

G o k Wa n M B E
Traditionally done with bone in and skin on, this is a quicker to cook version. Alcohol inhibits the
formation of gluten so helps keep the batter crisp.
“ I made these deliciously simple treats on my latest series of Easy Asian for Food Network UK, and
who doesn’t like cooking with Vodka?!”

Ingredients Method

8 x boneless and skinless Mix the cornflour, salt, white pepper, garlic powder and gochugaru.
chicken thighs Toss the chicken thighs in the seasoned flour.
100g cornflour
salt and white pepper Mix together the self raising flour, baking powder and salt and pepper.
1 tbsp gochugaru Add the vodka, then whisk in enough sparkling water until you reach
2tsp garlic powder a consistency somewhere between single and double cream.

150g self raising flour Heat the vegetable oil to 160c.

1tsp baking powder
1.5tbsp gochujang Take each chicken thigh one at a time, pat off excess flour, dip into
slug of vodka batter and carefully lay into the hot oil. Fry the chicken for 6-7
sparkling water (roughly minutes or until the chicken is fully cooked through – to be sure, cut
200ml) open a thick piece and check the pink flesh has turned white.
vegetable oil to deep fry
Drain the cooked chicken on paper towel.
300g cooked and cooled rice
1 small pineapple peeled and Heat a little oil in a frying pan. Add the spring onion and garlic. Add
cut into small chunks the pineapple, peas and onion granules. Beat the egg then add into the
4 spring onions, trimmed and middle of the pan. Let to set then break up.
finely sliced
100g frozen peas Add in the rice then toss to mix. Season the rice with soy sauce,
1 clove of garlic sesame oil and finish with black sesame seeds
1 egg
1tsp onion granules
light soy sauce
sesame oil
black sesame seeds

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 B e e f & C o r i a n d e r Wo n t o n

Po o n’s
Poon’s has been serving wontons since master chef Bill Poon opened his first eponymous restaurant
in 1973 at 27 Lisle Street. Bill Poon developed this particular recipe with his daughter, Amy, for
Poon’s Wontoneria, bringing a twist to the original Cantonese dumpling.
@poonslondon @poons_wontoneria.
This recipe is supported by The Bank of East Asia, Limited UK Branch.
The Bank of East Asia, Limited UK Branch, proud sponsor of The Golden Chopsticks Awards –
Best Dumpling Award

YIELDS: 38

Ingredients Method
500g beef – silverside Dice the beef into 1cm cubes and place in a stand mixer.
55g coriander Add salt, sugar, soya sauce, white pepper, potato starch and sesame
55g preserved salted turnip – oil.
“chung choi” Mix at a medium speed till the meat mixture becomes “sticky”.
55g water chestnuts Add vegetable oil, a little at a time and continue to mix at medium
15g ginger speed.
1 tsp salt Add water, 50ml at a time. Wait until water is absorbed into mix
3 tsp sugar before adding more.
2 tbs soya sauce – light Roughly chop the coriander, finely chop the “chung choi”, coarse
!⁄ tsp white pepper chop the water chestnuts and very finely chop the ginger.
"
2 tbs potato starch Add coriander, "chung choi", water chestnuts and ginger to the meat
1 tbs sesame oil mixture.
vegetable oil Combine gently until well mixed. The filling is now ready.
200ml water
Allowing for approximately 13g per wonton, this will make about 38
wontons.

Using your wonton pastry of choice (there are many brands to

choose from in most Asian/Chinese supermarkets), wrap the
wontons by placing a teaspoon of filling into the middle of the
wonton pastry.
Gather the pastry around the filling and pinch gently to seal.
Bring a pan of water to boil, drop in wontons and simmer gently for
4-6 minutes until the wontons float to the surface and you see the
wonton pastry cling lusciously to the filling.
Serve with Poon’s extraordinary chilli oil and a sprinkling of chopped
spring onions.

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 Spicy Glass Noodle Summer Salad

Lucy Mitchell
This is one of my favourite quick and easy summer salads. I use it on its own or as a
side dish to bbq’d or grilled meat or fish. It’s great as a bbq salad and what I love
about it is that you can play around with the recipe and adapt it to your personal
tastes / what you’re cooking at the time.
You can tweak the veg that you’re using and the sauce. You can also play around with how spicy it is
by changing the type or quantity of fresh chilli used and also the herbs. I personally love mint, it’s so
fresh and goes so well with the sour lime, fish sauce and umami flavours.
I’m a bit of a waste freak so I often adapt the veg side to whatever crunchy veg happens to be
kicking around in the fridge, it’s a very forgiving, using up leftovers recipe!
It’s also pretty good in the fridge for a day or two after making,
so it’s great to take to work for lunch.

SERVES: 4

Ingredients Method

75g (2 nests) of mung bean Making the salad

vermicelli (I use Brotherhood In a pan of boiling water cook the mung bean vermicelli nests for
Longkou Funsee) approximately 3-4 minutes (until soft but not soggy, I like it cooked a
1 carrot (peeled) bit al dente like spaghetti, if you like it softer, cook it for longer).
!⁄ a red pepper (deseeded) Once cooked strain and rinse under cold water to cool quickly and
"
!⁄ a cucumber avoid sticking together. Put aside in a large mixing bowl.
"
1 handful of sugar snaps or
mangetout (top and tail) Finely slice the carrot, cucumber, spring onion, sugar snaps and
4 spring onions pepper into thin strips (no longer than 4cm). You can use any combo
!⁄ a large red chilli of crunchy fresh veg you like here.
"
(deseeded )
bunch of fresh mint (or De-seed the red chilli and finely dice. You can use smaller bird’s eye
coriander if you prefer) chilli's here if you prefer more heat.

For the sauce Mix the vegetables into your vermicelli trying to spread them evenly
1 tbsp pure sesame oil (hands are best for this!)
3 tbsp light soy sauce
1 tbsp fish sauce De-stalk and roughly chop the fresh mint leaves. You can substitute
1 tbsp dark brown soft sugar the mint with coriander or you can mix the two, I personally love the
juice of 2 limes fresh taste of mint, it’s so summery. Add the chopped herbs to the
1 large clove of garlic (or 2 mix.
small) minced
3cm piece of fresh ginger finely Making the dressing
grated (Use a dressing bottle if you have one or I actually just use a jar, it
does the job perfectly. You need to be able to shake it vigorously so
optional: 1 handful of salted make sure whatever you use has a lid).
peanuts (chopped)
Simply combine all the ingredients into the jar or dressing bottle and
give it a good old shake (to dissolve the sugar). Taste and add more
lime / soy or sugar to adjust acidity, saltiness or sweetness to your
own taste.

Pour over the salad and thoroughly mix (again hands are best I find),
distributing the dressing and vegetables evenly amongst the noodles.

Finally, chop and scatter the salted peanuts over the top.

Serve with bbq or grilled meat or fish or on its own. It can be served
straight away but equally can be stored in the fridge until needed, but
make sure to get it out 15-20 minutes before serving and give it
another thorough mix. If refrigerating before serving add the nut
garnish just before you serve.

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 To f u P h ad T h a i

C h ao p h r ay a G l a s gow
Chaophraya was founded in 2004 by partners in business and in life, Kim and Martin.
Kim, the real inspiration and beating heart of our restaurants, grew up in rural Khiri Mat, a village in
the Sukhothai province of Thailand. In the early 90s Kim set up her first small Phad Thai Cart.
Through her dedication and hard work, Kim expanded to run several street foods stalls, and won an
award for the delicious flavours of her Phad Thai recipe.
This very recipe is still proudly used across our restaurants today. Our goal is still to deliver an
authentic Thai experience and for our customers to fall in love with the Thai culture and food as
much as we have, so please, enjoy!
The Golden Chopsticks 2019 Best Restaurant in Scotland Award Winners share this recipe in
association with The Golden Chopsticks Awards sponsor Unicurd Tofu.

SERVES: 2

Ingredients Method

250g cubed tofu Soak rice noodles for 30 minutes in room temperature water.
90g rice noodles
50g bean sprouts Heat and season the wok. Add tofu and stir fry for a few minutes.
2 tbsp. chopped green onions
6 tbsp fish sauce Add egg and stir fry (for vegan, leave this step). Before the egg is fully
3 tsp tamarind sauce cooked, add the noodles, sugar and turnip. Stir fry until all ingredients
2 tbsp sugar are mixed well and noodles are wilted.
2 tbsp preserved turnip
2 eggs Add the tamarind and season with fish sauce (for vegan/ veg, please
1 tsp red chilli use a fish sauce alternative). Then add bean sprouts, green onions and
!⁄ lime
" the red chilli. Stir fry quickly to ensure everything is well combined.
2 tbsp crushed peanuts
Remove from heat and serve with crushed peanuts and lime wedge on
the side and garnish with coriander.

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 K a n g k u n g B e l ac a n

S a r a h L ew i s
Kangkung Belacan is a common traditional dish in Singapore and Malaysia. This dish is so easy and
simple to make, taking a matter of minutes to cook.
It’s is a classic Malay recipe stir fried with spices and one of my favourite leafy green dishes.. It
reminds me of the time my father was working in Singapore and we visited for the summer holidays.
We were overwhelmed by the tastes and smells of all the wonderful street markets and instantly
hooked on the amazing local dishes, the like of which we had never experienced in the UK. This was
a must order at the local restaurant and was just one of the recipes we brought it home with us,
often cooking it for a family gathering when we'd reminisce about the wonderful time we had in the
far east.

SERVES:

Ingredients Method

oil Grind the spice paste ingredients until smooth

1 tablespoon dried shrimp,
soaked in hot boiling water Trim 1-2 inches from the tough ends of the kangkung and
until softened, drained
discard. Cut into 2-3 inch lengths.
3 chilies
\
3 shallots, peeled, sliced
2 garlic, peeled, chopped
Add the cooking oil to a wok or saucepan over a medium-high
ginger, peeled and sliced heat, add the spice paste and cook for 5 minutes or until
Shaoxing rice wine fragrant stirring occasionally.
1 teaspoon belacan (shrimp
paste) Add in kangkung, and stir-fry at high heat until well mixed (this
300gm kangkung (water should take less than 2 minutes!).
spinach) washed and drained,
but you could substitute other Add salt to taste. (Add very little salt to taste as the belacan is
Chinese greens such as choi
already salty)
sum or pak choi.
salt to taste
Be careful not to over-cook. Kangkung tend to softened very
fast, and it’s best eaten with a slight crunch.

Serve hot over steamed rice or noodles. Also makes the

perfect accompaniment with any meat or fish dishes.

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 C o c o nu t C h i c ke n R i c e

G o l d e n D r a go n G D B ox
As winners of The Golden Chopsticks Awards Best Takeaway Award 2019,
sponsored by Just Eat, we are proud to share this recipe.

SERVES: 2

Ingredients Method

740g cooked (boiled) rice Prepare the chicken:

2 tbsp extra-virgin olive oil Slice the chicken into !⁄" inch thick strips. Add 1 teaspoon of salt over
3 large eggs the chicken and mix to combine. Set the chicken aside for 10 minutes.
300g chicken breast
100g carrots, sliced Prepare the fried rice:
100g green peppers, sliced Separate one yolk from one egg and beat the remaining egg white
70g cream coconut block with the two eggs. Heat a wok or large skillet over medium-high heat.
800ml milk (or dairy free milk) Swirl in a tablespoon of oil and add the beaten eggs. Use a spatula to
200ml single cream scramble the eggs into smaller pieces. Add cooked (boiled) rice and
2 tsp turmeric powder using the back of your spatula, smash any large chunks of rice to
2 tsp salt break them apart. Stir to incorporate. If the rice starts to stick to the
8 tsp sugar wok, add a little more oil. Cook for another 2-3 minutes and transfer
40g mozzarella cheese (or to an oven dish.
vegetarian alternative), grated
6 tsp all-purpose flour Cook the chicken:
Add one tablespoon of oil into the wok or large skillet. Add the
chicken and stir fry for 4 to 5 minutes.

Cook the sauce:

Heat the saucepan and melt the coconut block over medium-high
heat. Add the milk (or dairy free milk), single cream and the prepared
chicken. Stir and fry the mixture. Add the turmeric powder, 1
teaspoon of salt, 8 teaspoons of sugar and stir to combine. Transfer
the stir fried chicken and cook until fragrant. Add the green peppers
and carrots, and cook for 2 minutes. Bring the sauce to simmer and
turn off the heat. Add 6 teaspoons of all-purpose flour. Stir briefly to
bring it together and bring to simmer on medium-high heat. Add a
little more flour to thicken the sauce further if necessary.

Transfer the sauce with the chicken into the oven dish containing the
fried rice.

Pre-heat the oven at 180°C.

Sprinkle the cheese on top of the dish. Beat the egg yolk and pour
over the sauce.

Place the dish into the oven for 8 minutes at 180°C.

Serve immediately while hot.

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 Mock Char Siu Bao
with Pickled Chinese Vegetables

Kwoklyn Wan

Soft, fluffy steamed buns – Check! Firm tempeh patty filling, marinated in a rich, aromatically smoky,
sweet Chinese barbecue sauce – Check! Topping of tangy, sour, crunchy, pickled vegetables –
Check! That’ll get your taste buds going!
Chinese pickled veg is a great side to rich or spicy dishes as it acts as a palate cleanser as you eat. It
is especially good with Chinese style curry’s or on top of a tofu burger as not only does it introduce
a sour-sweet note, the vegetables are still crunchy which adds another texture dimension to each
bite. Taken from Veggie Chinese Takeaway Cookbook by Kwoklyn Wan, published by Quadrille
2020.

SERVES: 4

Ingredients Method

Bao Ingredients Making the Chinese Pickled Veg

560g plain flour In a saucepan over a medium to low heat, gently dissolve the sugar
11g instant dry yeast and salt in the Shaoxing rice wine. Once dissolved, remove from the
!⁄ tsp salt
" heat.
1 tsp baking powder
30g fine sugar In a large container add the shredded vegetables and pour over the
30g vegetable oil vinegar liquid ensuring as much of the vegetables are submerged.
320g whole milk (vegan option: Cover and place in the fridge, removing after 1 hour to give the
soy or almond milk) vegetables a good mix. Re-cover and place back in the fridge, allowing
2 hours before eating but ideally over night. Eat within 1 week.
Filling
1 block tempeh cut into 2 cm Making the Bao
thick patties Place all of the bao ingredients into a large bowl and bring together to
!⁄ cup Chinese barbecue sauce
" form dough.
(hoisin sauce)
1 tbsp five spice Turn out onto the table and knead for 6 minutes.
1 tbsp Shaoxing rice wine
2 tbsp sugar Bring mixture together to form a ball and place in a lightly greased
1 tbsp vegetable oil bowl, cover and leave to stand for 2 hours, until doubled in size.

!⁄
" cup Chinese pickled veg On a lightly floured worktop, turn out the dough, lightly flatten and
roll into a long sausage, divide into 8-12 equal pieces (depending on
Chinese Pickled Veg how large you’d like your bao to be!). Roll each piece into a short
!⁄
# white cabbage, shredded sausage shape and flatten, fold in half to create a soft clam shape and
!⁄
# red cabbage, shredded place on non-stick paper. Steam for 8 to 10 minutes.
2 carrots cut into thin
matchsticks Making the Veggie Char Siu Burger
!⁄ cucumber, seeds removed,
" Preheat oven to 190C/374F.
cut into batons In a large bowl combine BBQ sauce (hoisin), five spice, sugar and
1 cup Shaoxing rice wine Shaoxing rice wine.
!⁄ cup granulated sugar
$
1!⁄$ tsp salt Line a baking sheet with foil and brush with oil, place tempeh patties
onto the sheet and brush over half of the marinade. Place in the oven
for 10 minutes or until they have formed a crust, then turn the patties
over and brush on the remainder of the marinade and cook for a
further 10 minutes or until they have formed a crust on both sides.
Remove from oven.

Take a steamed bao and carefully pull open (you may need to cut with
a knife), place a tempeh patty in the middle, top with the Chinese
pickled veg and tuck in!

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Image by: Sam Folan

 Beef with Rice Noodles

S e e Wo o U K
Our popular Fresh Ho Fun Noodles are made daily in our 24,000 sq ft. BRC AA grade accredited
factory in London. Our rice noodles are Vegan Society certified and are available for home delivery
via our website (www.seewoouk.com) or in our London Chinatown Store, located on Lisle Street
since 1975. To honour SeeWoo’s 45 year contribution to the development of the UK Chinese food
sector, in 2018 our founder Stanley Tse was the proud recipient of The Golden Chopsticks
Founders’ Lifetime Achievement Award. We are delighted to have the opportunity to share a recipe
using our very own Way-On Fresh Ho Fun Noodles for this book and for the community.

SERVES: 3

Ingredients Method

300g beef fillet – sliced thinly Thinly slice the beef across the grain and mix with marinade for 15
500g fresh rice noodles minutes.
1 spring onion – finely chopped
150g bean sprouts Heat the cooking oil in a wok over medium-high heat, quickly stir fry
6 tbsp cooking oil the beef until 70% cooked then set it aside.
to taste – shredded ginger
Marinade Heat more oil in the wok, add ginger and bean sprouts. When the
1!⁄" tbsp light soy sauce bean sprouts are softened, push bean sprouts to the sides of wok.
!⁄ tbsp dark soy sauce
"
1 tsp Shaoxing rice wine Increase heat to high and toss in rice noodles and stir fry until it’s
1 tbsp oyster sauce really heated up. Add seasoning.
2 tsp water
!⁄ tsp sugar
"
Toss back in the beef and spring onion and mix well then serve hot.
1 tsp corn flour
Seasonings Note: Preheat the fresh rice noodle in a microwave for 30 seconds to
2 tbsp light soy sauce 1 minute. Carefully separate each strip of rice noodle before tossing
1 tbsp dark soy sauce them in your pan.
to taste – salt
to taste – sesame oil

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 M a l a B r a i s e d C o c a - C o l a Po r k B e l l y

Jo rd a n K a n z
This recipe is a take on a classic Cantonese braised pork belly, blended with Sichuan flavours
incredibly tender bursting with spice and sweetness, we use Coca-Cola as a primary braising stock as
it implements a wonderful base sweetness that pairs beautifully with the numbing component of the
Sichuan peppercorn. Served with steamed white rice, we only ask you to prepare to have your
guests fighting for the last bite.
Coca-Cola has been used as an ingredient in oriental cooking for decades. In association with our
partner Coca-Cola European Partners, The Golden Chopsticks Awards launched a social media
competition to find The Best Coca-Cola oriental food recipe.
We are delighted to share this exclusive winning recipe with you, as chosen by Coca-Cola, proud
sponsor of The Golden Chopsticks Awards Best Newcomer Award.

Ingredients Method
800 grams pork belly Chop pork into large bite size pieces and set aside. We like to use
4 slices ginger pork belly that still has its skin on as this leads to a wonderful mouth
4 cloves of garlic feel.
1 teaspoon of Sichuan pepper
3 tablespoons dark soy Roughly dice your base ingredients - one onion, your peeled garlic,
1 teaspoon sesame oil patiently peel your ginger before again chopping into large chunks
2 teaspoon chiu chow chilli oil slicing and setting aside.
(we like to use
Lee Kum Kee) Chop your aubergine into bite sized pieces set aside til the last 30
0.5 litre Coca-Cola minutes.
1 and !⁄" teaspoon of salt
1 onion Place your pot on your hob and turn on the heat to its hottest setting
1 spring onion ( just the green before browning pork belly.
part sliced finely
1 and !⁄" teaspoon of msg Lower your temperature and add in your base ingredients, chilli oil,
(optional) Sichuan and black pepper before gently pouring in your Coca-Cola.
1 tablespoon crushed black
pepper Season your pork belly with salt, sugar, msg (optional) and sugar
1 tablespoon of sugar before lowering to a very gentle simmer. You should be able to count
1 and !⁄" corn-starch or plain about one second between each bubble, cover the pot with a lid and
white flour, mixed with 4 braise for 2.5 hours.
tablespoons of cold water
1 teaspoon sesame seeds After braising for 2.5 hours remove your lid and add your sliced
aubergine and flour mixture. Gently stir and leave to simmer for an
Equipment additional 15-20 minutes or until aubergine is tender.
1 large pot and lid
Finish with sliced spring onion and sprinkling of sesame seeds.

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 We hope
yo u e n j oy o u r wo n d e r f u l c o l l e c t i o n o f
re c i p e s f ro m T h e G o l d e n C h o p s t i c k s
Aw a rd s f a m i l y.

Follow us on social and tag us with your recipe creations!

@TheGoldenChopsticksAwards

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