Sichuan liang fen 川味涼粉 (Starch jelly noodles)

Liang fen 涼粉 is a jelly noodles made with starch and water. Starch and water is cooked to a thick custard, set and chilled. It is then cut into whatever shape and size you like then dressed in a Sichaun spicy sauce with some spring onion, coriander and few sesame seeds etc...





If you like rice noodles you will love liang fen. This jelly noodles is much springier and better texture than rice

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Mashed aubergine salad 拌茄泥

Another aubergine (egg plant) recipe? You must think I am mad. Yes, every week when I go shopping if I see aubergines on offer I must bring some home. I bought four yesterday. I wanted to use half straight away because of limited fridge space and the other half later in the week.So what tickle my tastebuds this time? I want something guilt free (reasonably low fat), easy to make and tasty.

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Jellyfish salad 涼拌海蜇

If you've never heard of edible jellyfish or or eaten it before, you probably say eurgh...... For those like me who had it many times in Chinese restaurants you will love this salad. Jellyfish is tasteless. We love it for its crunchy texture. It will absorb any flavour you add to it.If there is a good Chinese supermarket near you, you can buy the jellyfish and make the salad at home. Traditional

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Sichuan potato salad 凉拌土豆

This potato salad is very nice as a side dish or eaten on its own. I made this reasonably mild not swimming in chilli oil like how the Sichuanese would have done so hot it will burn and numb the tongue very rapidly.Salad is simple to make. Use non floury potato. The potato is either sliced paper thin or cut into match sticks. I used a mandoline which took less than 2 minutes. For this recipe I

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Spinach and glass noodles salad 粉絲菠菜塔

Here is another Sichuan style salad with spinach and glass noodles, eaten warm or cold.Simple and refreshing vegetarian. Moulding with a cup makes a nice presentation as a starter.This recipe is enough for 2.Ingredients:40 -45g glass noodles or bean thread or fun see300g spinach (better use young spinach with stalks), very cheap from Asian or Chinese supermarket1 tbsp grated ginger1.5 tbsp sesame

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Chicken noodle salad 雞絲拌麵

I still got a piece of chicken breast left from the roast chicken the other day. Looking for something quick and easy with noodles.To follow the same sort of salad like bang bang chicken, I thought of Beijingnese style chicken noodles (ji se pun mien 雞絲拌麵) . This is normally eaten warm or cold.Recipe will feed two.Ingredients:150g dried noodles (I used Shanghai noodles like this picture on the

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Bang bang chicken 棒棒雞

Chinese usually prefer food hot then cold. There are exceptions like Sichuan 'liang pun 凉拌' which are salad style dishes, one of these is the well known bang bang chicken (or more correctly pronounced as 'bung bung ji' 棒棒雞).The name bung bung ji came from the way the chicken was prepared. Traditionally the cooked chicken was bashed with a wooden stick before shredding. In Chinese wooden stick is

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Shanghai Bean Paste Pancake

Chinese: 豆沙鍋餅 (do sa war bin)This stuffed bean paste pancake is typical of Shanghainese snack or dim sum. Very easy to make and nice to go with a cup of tea.Recipe - Serve about 4For the pancake:1 egg110g flour (about 1 cup)1 cup of water1 tbsp of oil1 tsp of oil for greasing the panabout 250g of red bean paste 豆沙 (homemade as recipe or in a tin from supermarket) 2 tbsp of flour paste (mix

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