Latest · Chinese
Mashed potato shells are baked until they hold their shape, then filled with a soy-glazed pork and sweetcorn mixture and finished with camembert. A weeknight dish built from one tray.
Cantonese
Shrimp and carrot wrapped in a dough of boiling water and wheat starch, then steamed for five minutes. The wrapper is the hard part, and it is mostly about temperature.
Chinese
A part-wholemeal dough rolled around sweet coconut paste, frozen, dipped in a lye bath and baked hot. The bath is what gives the crust its colour and its particular snap.
Chinese
Brisket browned in caramel, then simmered with two kinds of tomato, potato and carrot until the sauce thickens enough to coat rice. The long braise is what makes a cheap cut taste expensive.
Chinese
A block of silken tofu browned briefly, then covered with beaten egg and left to set under a lid. A soy and oyster sauce thickens around it in two minutes.