Yum Cha favourites
In Australia we are familiar with the food in suburban Chinese restaurants serving Cantonese-style dishes. In Ross Dobson’s new cookbook, Chinese Food Made Easy, he explains the key ingredients and easy techniques to master the art of cooking simple Chinese food at home.
Five-spice powder
MAKES 50g PREP TIME 5 MINUTES
2 cinnamon sticks
3 star anise
1 teaspoon Szechuan peppercorns
½ teaspoon fennel seeds
2 cloves
Combine all ingredients in a spice grinder and process until a powder. Store in an airtight container.
Singapore noodles
The dried rice noodles used here are best cooked with very little or no sauce as they tend to absorb liquid and go soggy. Curry powder is not often used in Chinese cooking but it is a delicious addition to this moreish noodle dish.
SERVES 4 TO SHARE PREP AND COOK TIME 20 MINUTES
250g vermicelli noodles
3 tablespoons vegetable oil
1 red onion, finely chopped
1 green capsicum, finely sliced
150g raw medium prawns,
