Our favorite book by her, the one that we refer to from time to time here in the office for inspiration, is The Instant Cook. The photography alone conjures up feelings of excitement when thinking about a kitchen and the possibility of recreating one of the masterpieces that pictured. Surely a book that should be added to every collection.
Her website is also stocked with simple recipes that are easy to get to. Here's a great one for Duck and Snow Pea Pancakes that we thought might intrigue some of our readers...
- 12 store-bought Chinese pancakes
- 1 ½ tablespoon char siu sauce (Chinese barbecue sauce)
- 1 cup (160g) shredded Chinese roast duck
- 150g snow peas (mange tout), blanched and thinly sliced
- 2 long red chillies, seeds removed and thinly sliced
- 1 cup mint leaves
- 1 cup coriander (cilantro) leaves
Place a large saucepan half-filled with water over high heat and bring to the boil. Place 4 of the pancakes in the base of a steamer, place on top of the saucepan, cover with a tight-fitting lid and steam for 30 seconds. Repeat with the remaining pancakes.
Spread pancakes with the char siu sauce and top with the duck, snow peas, chilli, mint and coriander. Roll up to enclose. Makes 12.
Chinese pancakes are available from the refrigerated section of Asian grocers. Char siu sauce is available from supermarkets and Asian grocers.
We know what we're getting Anna for her next birthday!