The soybean is a wonderfully versatile legume that, when processed, takes many forms. They include soybean milk, soy sauce, miso, doenjang and fermented black beans, and ingredients that many vegetarians and vegans depend on for protein, including bean curd, tempeh and natto.This vegan dish uses four soy products: salted yellow bean sauce (which comes in a bottle or jar), light soy sauce, bean curd and tempeh. If you're on a gluten-free diet, substitute tamari for the soy sauce

I first tasted goose fat fried rice at a small restaurant in North Point, a neighbourhood in Hong Kong. I’m sure they created this delicious dish as a way to deal with the trimmings from the goose they serve – the small scraps they cut off before serving the half or quarter goose. When buying roast goose, serve the meat for one meal, and save the leftovers to make goose fat fried rice. Be sure to simmer any leftover goose bones in water, to make a flavourful stock.I love

When I lived in San Francisco, in the United States, there was an izakaya I often visited that served a delicious dish that was listed on the menu simply as “grilled oysters”.Far from being the austere dish you’d expect, the oysters were covered in a rich mayonnaise before being grilled. I didn’t find out until afterwards that the dish has a name: oysters motoyaki.The preparation of this dish is quite easy, but I usually substitute fresh scallops for oysters. In Hong Kong,

I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces).Filleting small fish is easier to do than it is to describe. Once you get the hang of it, each one will take less than 30 seconds. If you use fresh anchovies, you can pull out the bones without even using a knife.

I made up this recipe one night when I didn't have time to make a baked dessert for a dinner party; I just used ingredients I had in my fridge and pantry. You can substitute almost any fresh soft fruits for the mango and raspberries, such as other types of berries, or apricots, plums, peaches or nectarines. The larger varieties of fruit should be cut into bite-sized pieces.If possible, buy larger pieces of dried shaved coconut, not the very fine flakes.Dulce le leche

A plateful of mixed greens would never be enough to satisfy me, no matter how delicious the vinaigrette. For me to "eat my greens", I need to add bulk in the form of protein and/or starch. This salad is light enough to enjoy when it's hot outside but substantial enough that they won't leave you feeling hungry within the hour.

The words “shrimp” and “prawn” are often used interchangeably, depending on where the person saying them comes from: Britons and Australians tend to refer to all types of these crustaceans as prawns, while in the United States, it’s usually shrimp.The distinction has nothing to do with size – shrimp are not necessarily smaller than prawns – but anatomically, they are different. The most obvious difference is that prawns have back shell “plates” that overlap starting at the base of the head and..

I am sure there are days when you come home hungry, but there's little in the fridge. If you have eggs and some type of green vegetable on hand, and a few staples and seasonings in your pantry, you can have an easy meal on the table that will take less than it would for a delivery service to bring food to your door.A Thai omelette is quickly cooked over a high flame so it's roughly shaped and brown in spots - unlike the smooth, oval, pale yellow

This dessert has several components to prepare, but none of them are difficult. It uses pineapple three ways: roasted, dehydrated and in the sorbet.Palm sugar is made in many southeast Asian countries and is often called specific names according to the type of palm the sap is harvested from: look for names such as gula melaka in Malaysia, gula jawa in Indonesia, and nam taan peep in Thailand. You can substitute unrefined cane sugar.You can often find peeled pineapple in the market, which saves...

Oyster omelette, also called oyster pancake, differs according to where you eat it, and from cook to cook.In Singapore and Taiwan, it tends to be sticky and stretchy due to the addition of sweet potato starch; in other places, the oysters are barely held together by the most delicate of batters, and they are deep-fried, rather than pan-fried. Sometimes, the tiniest baby oysters are used, while other cooks choose plumper, larger and more succulent oysters that are about 3cm (1