Salt and Pepper Prawns (椒鹽蝦)

How to win friends and influence people? Serve this dish up! It’s a guaranteed winner for anyone who loves seafood and you’ll have all your guests fighting for the last one on the plate. The only complicated thing about making this dish is buying the prawns and deveining. Living in a city miles from the sea, frozen prawns are my only option. Look for size 21/25 … Continue reading Salt and Pepper Prawns (椒鹽蝦)

If only I had a garden…

Last Saturday was hot and humid. Not ideal weather for a 2½ hour drive from southeast London to the Fletching Glasshouses in Lewes, Sussex. But in spite of the heat and traffic, it was worth the long journey…the first Changly’s Kitchen field trip! The glasshouses are rarely opened to the public and for a good reason. This is a family run working nursery not an ornamental one, and … Continue reading If only I had a garden…

Plain food transformed by three sauces…

Here are three very different styles of sauces to serve with plain poached chicken. (In my cookbook, they all appear on Day 9 as London Chicken Rice!) Why three sauces? Well, different strokes for different folks: a choice of three means something for everyone. BUT you can also serve these sauces with fish, or use them to dress plain ol’ cooked noodles – that’s how versatile … Continue reading Plain food transformed by three sauces…

Vietnamese Dressing, Dipping Sauce …or Nước chấm!

Vietnamese food without this dressing/sauce is like Luke Skywalker without a lightsabre: lame! It’s a vital and versatile condiment that can be used in many ways. You’ll find this sauce served in every Vietnamese restaurant worldwide. It’s especially great with the recipes on Day 13: Old Saigon Spring Rolls, Day 28: Squidgy’s Patties, and Day 6: Smoking La Lot Beef Wraps. OR just use as a … Continue reading Vietnamese Dressing, Dipping Sauce …or Nước chấm!