Although this is a Chinese dish, I like to use sakura shrimp - tiny, pink dried shrimps that are sold in packs in the Japanese food sections of supermarkets. They have a more delicate texture and ...

Spring cleaning isn’t just for closets and garages — your fridge could use a refresh, too. Instead of letting half-used ...

Use pork mince to make this super speedy version of the takeaway classic, sweet and sour pork. Each serving provides 588 kcal, 27g protein, 81g carbohydrate (of which 14g sugars), 13g fat (of ...

This dish gets a lot of its flavour from belacan - salted, fermented shrimp paste. It has a very strong smell that some people find unpleasant, but it's essential to many Asian cuisines.

Put the rice on to boil in lightly salted water and drain when cooked. Heat the oil in a large wok and fry the garlic, chilli and ginger for thirty seconds. Add the lamb and and brown it all over.