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Host Family Recipes



  • 500g Pork Ribs
  • Salt: 5g
  • 5 tbsp white vinegar
  • 4 tbsp cooking sugar
  • 2 tbsp light soy sauce
  • 2 tbsp cooking wine
  • Sliced Ginger


  1. Clean and wash pork ribs, cut the ribs into 6cm lengths each.
  2. Add 5 tbsp vegetable oil and sliced ginger in a wok with high heat.
  3. Put pork ribs into the work and stir fry until pork ribs become brown color.
  4. Add 250 ml water into the wok with medium heat for about 20 minutes. (During the cook, if the water is all boiled dry, you can add the appropriate amount of water to make sure the ribs are cooked )
  1. Add the 5 tbsp white vinegar, 4 tbsp cooking sugar, 2 tbsp light soy sauce, 2 tbsp cooking wine, and then stir fry.
  2. After 15 mins, add 5g salt and stir fry on high heat for a few minutes until the broth is thick and sticky and it is ready to serve.


  • 250g long grain rice
  • vegetable oil
  • 4 eggs, beaten
  • spring onions, sliced, to serve



Cook the rice following pack instructions, then drain, spread it out to steam-dry, and set aside.


Heat 1 tbsp of the oil in a large wok over high heat, then add the spring onion and fry until lightly browned around 1 minute. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.


Add 4 tbsp oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve. You can also add chopped carrots, salt, and a splash of soy sauce to season.

With this mix you’ll definitely know it has chilli in it but it will be fairly mild for most Asians.


3 if 2 x 150g peeled cooked king prawns or 4 if 3 x 150g peeled King prawns. Plus 2 x 2 pack of salmon fillets (be it for 3 or for 4 servings). Get the narrower, thicker ones if possible, easier to keep separated when cooking.


Get a small Pyrex jug. Add 9g of salted butter and melt for 10 to 15 secs in microwave, remove and add the following and mix together:

  • A good pinch/grind of salt;
  • 1/2tsp Black ground pepper;
  • 9g rape seed oil;
  • 5g garlic puree;
  • 7g chilli puree;
  • 8g tomato puree;
  • 5g English mustard;
  • 20g garlic puree;
  • 13g lime juice;
  • 1/2 tsp dill.


  • Just mix it all together. Place your 4 salmon fillets in a microwave dish, keep them slightly separated to allow microwave times to work (if they touch they will need a lot longer to cook). Use a basting brush and coat the salmon with approx. 1/3rd of the marinade.
  • Place in microwave and cover with lid or cling film and cook for 4mins then remove (at 800w).
  • Open and pour the 300g of peeled, cooked king prawns on the top. If they were frozen, only pour a little of the liquid in with the salmon – too much and you end up poaching the whole thing and the marinade loses vigour.
  • Brush the remainder of the marinade on the prawns. Cover and cook in microwave on 800w for 2.5mins.
  • Remove and serve. We generally serve with either Thai Jasmine rice (Tesco), carrots and broccoli or a green salad and new potatoes.



submitted by: Andrea & Chris Simmons, Worcester, August 2022

Ready made dumpling wrappers can be found in local Chinese stores.

• 1 tablespoon soy sauce (please use the light ones, don’t use the very black and thick ones)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon Chinese rice wine (or dry sherry)
• 1/4 teaspoon freshly ground white pepper (or to taste)
• 1 cup ground pork or beef
• 1 cup celery
• 4 slices fresh ginger (finely minced)
• 3 tablespoons sesame oil

Make the filling:
1. Add the soy sauce, salt, rice wine, and white pepper to the meat, stirring in only one direction for at least 5 minutes, add water little by little while stirring, until the mixture looks very sticky and even jelly-like, then it is well done.
2. Add the remaining ingredients, stirring in the same direction, and mix well.
3. Add the sesame oil at last, and mix it completely with the well stirred other ingredients

Make the dumplings:
1. Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper.
2. Wet the edges of the dumpling wrapper with water.
3. Fold the dough over the filling into a half moon shape and pinch the edges to seal.
4. Continue with the remainder of the dumplings.

Cook the dumplings:
1. To cook, bring a large pot of water to a boil.
2. When the water is boiling, add the dumplings, giving them a gentle stir so they don’t stick together or stick on the bottom of the pot – take care not to break them.
3. Bring the water to the boil again, and turn down the heat slightly, and simmer. Don’t use a lid, you will see the dumplings floating on the surface of water.
4. When the dumplings have been boiling for 7 mins, they are ready – the wrapper becomes less white but more transparent.
5. If desired, the cooked dumplings can also be pan-fried as the next step.

And for the typical Chinese dumplings, the black vinegar and spicy sauce will be served at the same time. Dip the cooked dumplings into either or mix them together, and enjoy!

150g sushi rice
pinch of caster sugar
1 tbsp rice vinegar
120g frozen edamame
1 large carrot
handful of radishes
¼ cucumber
2 cooked skinless salmon fillets
1-2 tbsp soy sauce
1 tsp toasted sesame seeds
few pieces of sushi ginger, optional

Tip the sushi rice into a medium saucepan, cover with 200ml water and add a pinch of salt. Put the pan on the hob and turn the heat to high. Wait for the water to boil, then reduce the heat to very low, cover the pan with a lid and leave to gently cook for 15 mins.

After 15 mins turn off the heat, fluff up the rice with a fork, then return the lid to the pan and leave for another 5 mins, the rice will continue to cook. After 5 mins, check the rice is cooked – it should have absorbed all the water and be soft but not mushy. Stir the sugar and vinegar through the rice, cover with the lid again and leave to keep warm while you prepare the other ingredients.

Fill a small pan halfway with water, put it on the hob and bring the water to a gentle boil. Add the edamame beans, cook for 3 mins, then carefully drain.

Peel the carrot and discard the outer skin, then keep peeling the flesh to create lots of carrot ribbons.

Thinly slice the radishes. Cut the cucumber into batons, then thinly slice lengthways.

With your hands, break the salmon into small pieces – look out for any bones and throw these away.

Divide the warm rice between two bowls and arrange the other ingredients on top, then drizzle with the soy sauce and sesame seeds, and add a few pieces of sushi ginger, if using.

4 tbsp oyster sauce
2 tbsp dark soy sauce
1-2 tbsp vegetable oil
400g beef rump steak, thinly sliced across the grain into ½cm thick pieces
finger-tip length chunk fresh root ginger , chopped
300g spring greens , sliced
150g pack chestnut mushroom , sliced

Mix the sauces together and set aside. Heat a wok until smoking hot, add 1 tsp oil, then stir-fry the meat until browned all over. You may need to do this in 2 batches, adding a little more oil. Remove the meat, then wipe the wok clean.

Add a little more oil. Stir-fry the ginger until golden, then add the spring greens and mushrooms. Cook for 3 mins, stirring often, then add the steak and soy sauce mixture. Cook for 3-4 more mins until the sauce has thickened a little and everything is warmed through. Serve over rice or noodles.


  • 500g chicken wings
  • 1½ tsp Sichuan peppercorns
  • 1½ tsp chili flakes
  • 3 tbsp cooking wine
  • 1½ tbsp garlic and ginger paste
  • 2 tbsp dark soy sauce
  • 3 tbsp light soy sauce
  • 1½ tsp sesame oil
  • 1 tsp honey



Combine all the ingredients with the chicken wings in a big bowl and leave it in the fridge for 15mins.


Heat oven to 160C/140C fan/gas 3. Put the wings on a wire rack set over an oven tray. Bake for 30 mins, turning halfway, then turn the heat up to 220C/200C fan/gas 7 and cook for 8 mins more.


Place the chicken wings in an air fryer at 160C for 20 mins, turning halfway, then 190C for 8 mins more.

Tip into a serving plate and scatter over the white sesame to serve.










  1. Cut the string of meant and season with salt and pepper
  2. Hit the pork with a stick or masher
  3. Set up a breading station with 3 shallow dishes. Place flour in the first dish, lightly beaten egg in the second dish, and breadcrumbs in the third dish
  4. Coat each pork chop generously with flour, shaking any excess off
  5. Coat each pork chop generously with egg
  6. Coat the pork with breadcrumbs (Panko) and set aside on a platter.
  7. Deep-fry breaded pork for 5 to 6 minutes
  8. Traditionally, pork tonkatsu is served alongside a generous portion of finely shredded green cabbage. Often, tonkatsu sauce is drizzled on the cabbage as well. It can also be served with plain rice and an alternative to tonkatsu is brown HP sauce.

Chicken Katsu Curry (serves 4)


Chicken Breasts x 4

Plain Flour 75gm to use to coat chicken breasts

Eggs x 2

200gm Panko Breadcrumbs


Katsu Curry Sauce

2 Onions

2 Carrots

1 Courgette

150gm Chestnut mushrooms

2 Garlic cloves

1 small root of fresh ginger

1 Eating apple

200ml Sunflower oil

1 tablespoon Curry powder

750ml water

2 x 100gm boxes of Yutaka Katsu Curry Block (can buy in Sainsburys and in Tescos but only in the larger stores)

400gm of Japanese short grain rice but also works with standard rice


  1. Place the rice into a large bowl and wash thoroughly with cold water
  2. Drain the rice and repeat this process 3 to 4 times to wash away the starch until the water turns from milky white to almost clear
  3. Transfer the drained rice into a heavy saucepan and cover with water and soak for 20mins
  4. Finely chop onions, carrots, courgettes, chestnut mushrooms
  5. Peel and grate the ginger and garlic cloves
  6. Heat 2 tablespoons of sunflower oil in a large saucepan over medium heat
  7. Add the onion, garlic, ginger and carrots and cook for 7 – 8 mins
  8. Once rice has been soaked for 20mins cover the saucepan with a lid and bring to the boil.
  9. After 7/8 mins add the courgette and mushrooms
  10. Add the curry powder and stir continuously for 3 mins
  11. Once the rice is boiling reduce the heat and simmer for 12/15 mins until there is no water left in the bottom of the pan
  12. Add the 750ml water and bring to the boil
  13. Turn down the heat to medium-low and add the two curry blocks and stir until the blocks have dissolved
  14. Peel and grate the apple and add to the saucepan and simmer for 15 to 20 mins ensuring that the curry does not stick to the bottom of the pan
  15. Remove the rice pan from the heat once been simmering for 12/15 mins and leave it covered for a further 15mins
  16. Slice through the middle of each chicken breast to open out like a butterfly but still keeping the chicken breast in one pice
  17. Roll the chicken in the plain flour
  18. Crack the eggs and whisk
  19. Dip the chicken in the egg followed by the panko breadcrumbs
  20. Repeat until all chicken breasts have been coated
  21. Heat the remaining oil in a high sided frying pan over a medium heat so that the oil is around 1cm deep
  22. Place the chicken in the pan and fry for 3/5 mins until the crust on both sides is golden brown and chicken is cooked through
  23. Cook the chicken in batches  and once all cooked place on a tray in the oven to keep warm
  24. Slice the chicken into strips and serve with the curry sauce and cooked rice and enjoy.

500g vegetables such as carrots, baby corn, broccoli, courgettes, red peppers and cabbage or pak choi
1 tbsp rapeseed oil
1 garlic clove, sliced
1cm fresh ginger, grated
1½ tbsp reduced salt soy sauce
2 tbsp sweet chilli sauce (optional)
200g cooked prawns, salmon (flaked) or chicken breast (shredded)
200g egg noodles, cooked


Finely chop or slice the vegetables into pieces roughly the same size. Slice the carrots diagonally, slice the baby corn, cut the broccoli into small florets, then slice the stem, and finely slice the peppers, cabbage or pak choi. Heat the oil in a large frying pan or wok, then fry the garlic and ginger for 1 min.

Add the veg and toss to coat. Fry for 2-3 mins, then add the soy sauce and chilli sauce, if using, and mix well. Cook for 2-3 mins more until the veg is tender. Stir in the prawns, salmon or chicken and heat through. Serve over the noodles.

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