Cook's guide

Here's our Cook's Guide. It's full of information to help you prepare superb Oriental cuisine, suggestions for using seasonal produce and useful tips. It even has a product focus section which explains what things are and how to use them. Enjoy!

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Seasonal produce

Asparagus

Asparagus

Use with Charred Asparagus Salad

Asparagus is one of the most prized of the summer vegetables, not least for the fact that it only grows for about a month (May-June) in the year.

These green, textured spears can emerge from the earth over night and the younger they are, the more sweet and delicious.

The sweetness of asparagus starts leaving the stems as soon as they are cut, so it pays to cook them as soon as possible after picking - preferably within an hour or two.

To prepare the stems, take them between the thumb and forefinger of each hand, and bend until it snaps in two.

The tenderest part will come away from the woody end, and is ready to be blanched in boiling water, or sliced for use in stir fries and other dishes.

Tip of the week

Product Focus


Thai Fish Sauce

  • Blue Dragon Fish Sauce is made in Thailand.
  • It helps to give the majority of Thai dishes their balanced salty flavour.
  • It is made from fermented anchovies and is left to mature for up to 12 months.
  • A tablespoon of Blue Dragon Fish Sauce and sugar takes a Thai curry from 'everyday' to exemplary!