I have always loved takeaway food, I’ve never eaten them regularly but there is something so special about getting something different delivered to your door. What’s even better is making them yourself and on many occasions it is quicker to make them at home than it is to wait for the dude on the moped!
My aim is always to create ‘party in your mouth’ food and this pork stir fry really delivers on that front. The combination of lots of fiery ginger and the fizz of Szechuan pepper make sure that this 20 minute wonder is as memorable as it is fast!
This beef and noodles recipe features some classic drag trace style cooking! All of the work is in the methodical preparation and when you start cooking it is all about head down speed. This amazing stir fry cooks in just 10 minutes.
Mango chicken is such a great and well-trodden path when it comes to food pairings. This recipe plays with my favourite sweet and sour flavour profile and is all done and dusted in 25 minutes.
A chicken saag or saagwala is nothing more than a chicken and spinach curry. It is also a fine example of just how much spinach cooks down. When cooking this curry make sure you use a pan that is way too big for a curry for two.
This lamb burger recipe is very much influenced by my love of Indian flavours. That does not mean that it should be confused with a ‘curry burger’! The flavours here are the same sweet and sour flavours often associated with burgers.
This carrot and chickpea curry is a proper corker of a dish. It was born of the result of a glut of carrots a few years ago. Seriously we grew tonnes of them, so many that we even tried to make carrot wine. Don’t do it! Seriously! This carrot curry, on the other hand, comes highly recommended.
I am a real advocate of moderation when it comes to consumption, these super crispy fried chicken wing definitely fall on the side of indulgence. Now indulgence is fine, so long as it is not a permanent state of being.
Dandan noodles or dandanmian as a Chinese dish from the Szechuan province. It typically contains chili oil, ground pork, Szechuan pepper and some form of preserved vegetable, ordinarily mustard stems.
I have used the phrase many times here on krumpli, a curry is never just a curry! This chicken dhansak recipe is another one that demonstrates the diversity of that simple name.
For many years Chinese Spare Ribs were my go-to choice from the Chinese takeaway. As I grew older I became more adventurous but they still hold a special place in my nostalgic food memories!