When the beef is cooked, whisk the cornflour with 1 tablespoon water to a smooth paste, stir in the honey. Add to the slow-cooker, cover and cook for 12-15 minutes, or until the sauce is glossy ...

Cantonese style braised beef and radish is a classic and famous Chinese dish. Not only the beef is soft and tender, but also the daikon is juicy. Turnip cake, also called radish cake, white carrot ...

Pour in the Chinese ... of the beef with the hot and sour shredded salad. I advise you to make the salad at the last minute. You could use half the salad to cover a platter of Asian-style stew ...

to simmer the beef using a regular pot or clay ... This curry doesn’t keep as well as other braised dishes, because of the Chinese radish: if you keep it for more than a few days, the bitterness ...

Braised oxtail is a leisurely dish to ... This is based on my grandmother's recipe. The addition of beef tendon is optional but I like it because it makes the sauce richer and stickier; if you ...

Chinese pickled cabbage can be bought canned from Asian grocers. It has a sour pickled flavour like sauerkraut. This recipe is by Chef Jeff Wu, who has been in New Zealand promoting Taiwan (how ...