CELEBRATE CHINESE NEW YEAR ON 10 FEBRUARY
Suzie Lee’s collection of bountiful recipes are just what you need for easy entertaining
Growing up in Northern Ireland with Hong Kongborn parents, food played a big part in family life.
Mealtimes were about sharing plates of food. In Chinese culture, everyone digs in and there’s no keeping food to yourself – you always pass the plate. And in a restaurant, it’s a given that everyone orders something different from the menu, so that you can all try everything.
I had that in mind when creating my new book, Simply Chinese Feasts (Hardie Grant, £24). In it, I explore Chinese celebrations, festivals and traditions, and most of the recipes suit this kind of eating. Ultimately, cooking from the book doesn’t require a special occasion – these are just delicious recipes that can be made with ease, whether there are only a few of you, or more.
In Northern Ireland, there’s the same focus on family – and a need to feed people as soon as they walk through the door – as there is in Chinese culture! I’ve tried to reflect this in my recipes – a good example is the chicken and potato stew (see page 67). It’s a hybrid of both cultures, and though typically made with pork, my mum reinvented it with Northern Irish produce.
I wanted these recipes to be easy for the home cook. The last thing you want to do is buy a gazillion different ingredients, so if I’ve included a specialist ingredient, I’ve made sure there are five other recipes that use it.
For Cantonese flavours, fresh ingredients like ginger and garlic are good to have to hand, plus sesame oil and oyster sauce. Dark and light soy sauce are a must, too, and there really is a difference between the two. Dark soy sauce is richer and denser than light and is great for stews and marinades, but if you want a lighter touch, use light soy sauce – just do what works for you.
The most important ingredient is conversation. I love chatting away in the kitchen, showing people what to do, sitting around the table with no screens. I hope this book takes us back to that way of eating.
SERVES 4 DF
HANDS-ON TIME 50 mins
TOTAL TIME 1 hr 15 mins
CRISPY PEKING BEEF
‘This ticks all the boxes for a takeaway craving and uses
