This easy homemade tartare sauce recipe takes the classic tartare sauce and gives it a spicy little twist. Tartare sauce is essential for your fish and chips, but it’s a perfect accompaniment to all kinds of seafood and fried foods, such as potato chips. It’s also a condiment of culinary legend with an extraordinary history. … Read more
This pepper steak pie recipe for a Cambodian beef lok lak meat pie is based on a popular Cambodian street food dish eaten at local eateries, that is a cousin to Vietnam’s loc lac or ‘shaking beef’. It’s next in our series of Cambodian-Australian meat pie and sausage roll recipes. My pepper steak pie recipe … Read more
This curry beef pie recipe made with Cambodian Saraman curry takes a classic Cambodian curry and marries it to the iconic Australian meat pie, Australia’s favourite savoury pastry. Given that some of the most popular pies in Australia are made with chunky beef and gravy, the texture of Cambodia’s richest curry is perfectly suited to … Read more
This homemade curried beef sausage rolls recipe with Cambodian Saraman curry is made with the puff pastry of a normal sausage roll, but instead of the traditional sausage roll spices, I’ve used Cambodian Saraman curry paste to flavour the beef mince. If you love a good sausage roll you are going to love our spicy … Read more
This Sichuan style wonton recipe is made for that batch of Sichuan red chilli oil you made. Easy to make, these spicy Sichuanese wontons have a pork filling that’s so perfectly seasoned you could eat them on your own. But why would you want to when you can generously douse them in some homemade chilli … Read more