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    58 Recipes

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    I completely love this dal - it is so flavoursome and creamy and delicious! It's also my husband's favourite at the moment, so while the recipe makes a good amount, it tends to vanish quite quickly... I use channa dal to make this - feel free to use your dal of choice, but you would need to adjust the cooking time accordingly.

    Recipe #332530

    My conservative mum described these as a "taste sensation"! They are truly beautiful, a mix of flavours that everyone seems to love. Easy to make too, from Kylie Kwong's book "Simple Chinese Cooking". I actually use 150gm minced pork rather than prawns as that's what we prefer; if you're going to do this, just increase the cooking time by a couple of minutes. Prep time does not include 30 minutes refrigeration. Serves 4 as an entree.

    Recipe #169484

    These are just divine, but not for those who don't enjoy lip-tingling heat! From "Sichuan Cookery", the best and most inspirational cookbook I have ever read! We have these regularly for dinner and I can never get enough of them. The dumplings themselves are quite plain, all the better to set off the delicious, aromatic sauce!

    Recipe #169481

    The best method of making chili oil for Sichuan cooking I have found - from the outstanding Fuchsia Dunlop book "Sichuan Cookery". I use it for dipping sauces etc; my hubby pours it over his pasta for breakfast! The more sediment you have, the hotter it is.

    Recipe #169480

    This recipe, from "Authentic Recipes from China", is just sensational! While I wouldn't classify it as hot, just gently warm, we didn't add any extra chili oil just because the flavours as written were so perfect. You know you're onto a winner when DH eats a portion for 3 people!

    Recipe #166965

    From Ross Dobson's book "Chinatown". This is an easy and delicious side dish for a Chinese meal. Potatoes are julienned, stir fried and then doused with black vinegar and sprinkled with sea salt - we have this often, and it's great! Cook time does not incude at least an hour's drying time.

    Recipe #161256

    A beautiful Chinese-flavoured roast from Ross Dobson's "Chinatown" book. This was perfect, with dark roasted skin over juicy flesh and a beautiful dressing - plus it's fun to hear the dressing sizzling when you pour the hot oil onto it! A very easy, foolproof roast - I rarely can roast chickens well in my dodgy over, but this one was perfect. Ideally put the chicken into marinade the night before roasting it.

    Recipe #161242

    From famous Australian chef Neil Perry, these noodles from Wokpool Noodle Bar form a beautifully textured dish with a rich salty sweet flavour. My addition is the chilli! I hate mushrooms so don't use them, but I've included them in the recipe for all you mushy lovers out there! The technique of adding the sesame oil last leaves the most beautiful flavour; I usually use ground szechuan pepper and salt rather than the white pepper.

    Recipe #158118

    I developed these from a recipe on the net for my hubby, hence the name! These are so good, they make a meal for 2 with a salad with Chinese dressing or some veggies or a started for 4-6. Serve with a couple of dipping sauces; I like Sichuan chilli oil sauce and a soy-vinegar sauce. (Prep time includes 1 hour refridgeration).

    Recipe #153509

    From a Vietnamese recipe website, this is delicious, very healthy and perfect for those warm summer days. I highly recommend Nat Da Brat's Nuoc Cham #103760 for the dressing - Zaar won't let me write it in the ingredients, but you need about 2-4 tablespoons per serve.

    Recipe #151139

    My first attempt at home made gnocchi, and this was quick, fun and oh so yummy! The most time consuming bit is waiting for the potatoes to cook! I served this with leftover pasta sauce, but I imagine the possibilities are endless. Rather than sauce, after poaching the gnocchi you can apparently cook 1/2 cup butter til nut-brown, then toss the gnocchi in it til crisp; sounds evil but delicious!

    Recipe #145871

    One of my favourite evening meals, quick and very tasty! Add the curry paste according to your taste.

    Recipe #136469

    Easy and healthy; an ideal summer meal!

    Recipe #136467

    Serve with fruit purée or eat plain; posting for Zaar World Tour 2005, different from the other version on Zaar.

    Recipe #136250

    Quick and easy curry for those busy weeknights!

    Recipe #136248

    For Zaar World Tour 05, from the net. Looks like an easy desert to make.

    Recipe #136228

    Different from the other version of this recipe posted for the Zaar World Tour, this one has onions and some other ingredients. Can easily be scaled down. From the net.

    Recipe #136227

    The Australian Women's Weekly version of this classic curry. Can easily be halved. Make this a day ahead to let the curry flavours develop, serve with saffron rice and chapatis. I'm not a fan of dark meat so I normally make my butter chicken with breast meat, diced.

    Recipe #136226

    Another yummy looking noodle dish from AWW for the World Tour - can't wait to try this one!

    Recipe #136224

    Different from others posted - this is for the Zaar World Tour from Australian Women's Weekly cookbook.

    Recipe #136223

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