We’ve really enjoyed Ken Hom’s cookbook. We’ve been working our way through the 60-odd recipes we thought looked tasty over the past three or fours months and can now conclusively say that it is a winner.
All of the recipes have been easy to follow. A lot of them start the same way: by chopping up some meat and marinating it in a mixture of sesame oil, rice wine, soy sauce and corn flour. Then typically stir-fried with a variety of other ingredients.
If you’re looking for authentic Chinese food, this isn’t the book for you. The recipes are Westernised, which makes them both easy to cook and very tasty.
Sweet and sour pork.
Chicken and sweetcorn soup. It should have been chicken and spinach soup, but I cooked all of the spinach the day before and had to rely on stereotypes to fill in the blank.
Chicken with sesame seeds.
Braised fish.
Don't have time to check my blog? Get a weekly email with all the new posts. This is my personal blog, so obviously it is 100% spam free.
Tags: china, chinese food, cookbook, food
This entry was posted on Sunday, June 10th, 2018 at 11:00 am and is filed under Books, Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.