EVERYTHING KWAI CHI IN ONE PLACE!

Foodie

  • 1000 YEAR OLD EGG CONGEE

    Get a cup of rinsed long grain rice and put in a large pot with 1.5 litres of water. Boil for 30 minutes with the...

  • GINGER RED SNAPPER

    Place the snapper on a plate laced with a teaspoon of peanut oil and pop into a bamboo steamer.

  • SINGAPORE RICE NOODLES

    First off grab 2 portions of dried rice noodles (vermicelli about 200g) and soak in kettle boiled water. Check on it every 20 seconds and...

  • CHICKEN & SWEETCORN SOUP

    Pop the following in a saucepan and bring to the boil

  • SOY CHICKEN

    First get a massive stock pot that is large enough to hold your chicken and some spare space left over.

  • BEEF HO FUN

    You need 2 woks. HO FUN WOK Heat up 2 tablespoons of peanut oil until really hot. Put 2 packs of fresh Ho Fun in...

  • A NOTE ABOUT WOKS

    One of the most common complaints about chinese takeaway/restaurants are the amount of grease in the dish that you get. This gives the general public...

  • CRISPY SHREDDED BEEF

    The Crispy Beef 500ml of peanut oil 250g of Topside Beef 2 tablespoons of cornstarch

  • CHICKEN EGG FOO YUNG

    Beat 2 eggs and add the chicken and some chopped spring onions. Heat up a wok with some peanut oil and make sure the oil...

  • AUTUMN SNOWFLAKE

    Snowflake Rice: 2 cups of boiled rice 2 duck eggs Soy sauce (Kikkoman C00039) 1 Generous Tablespoon of salted butter (Jersey Salted butter or French...