When it comes to eating meat, most of us opt for a steak, breast or chop but the trend for nose to tail eating encourages us all to be a little more adventurous with our choices.
The Chinese embraced the concept of nose to tail eating long before it was given its identity by Fergus Henderson with the launch of his world-renowned recipe book, The Whole Beast: Nose to Tail Eating.
It is not just about a fashionable way of cooking, the origins stem back to the belief that animals are sacred and so killing them to eat should be a respectful process, involving no wastage.
Offal, marrow and tripe were all much more commonplace in the UK many years ago but with a switch to convenience eating in the home, these are now considered unusual and restricted to upmarket restaurant menus.
The Chinese way of cooking still advocates the principles of nose to tail cooking and Wing Yip, the UK’s leading Oriental grocer says it doesn’t all have to be left to the experts.
Nose to tail is not all as extreme as cooking a pig’s head - the preferred recipe challenge on many television cooking programmes - there are more accessible recipes that can be attempted at home.
Mr Wing Yip, founder and chairman of the Oriental grocery empire, said: “This way of cooking should be embraced as it can introduce the tastebuds to new flavours and textures. Our supermarkets stock a vast array of the more unusual ingredients needed to conjure up wonderful new dishes to impress your friends and family in your own kitchen.”
Wing Yip superstores are located in Birmingham, Manchester, Cricklewood and Croydon and each stocks over 3,000 items from noodles, teas, chop sticks and even chicken feet.
For more information visit www.wingyipstore.co.uk
Showing posts with label Wing Yip. Show all posts
Showing posts with label Wing Yip. Show all posts
Saturday 18 February 2012
Saturday 17 December 2011
Try something different for your Christmas Party
‘Tis the season to be experimental, and party snacking at the office Christmas party offers the perfect opportunity to try new things.
The UK’s leading Oriental grocer, Wing Yip, dedicates an aisle in its stores to a vast array of sweet and savory snacks. With the credit crunch taking its toll on the Christmas party budget, many offices are bringing the buffet table to the board room.
Throw a soiree to remember with an Oriental spin on tradition that’s sure to get your guests and colleagues (and their tastebuds) excited. From spring rolls to chilli rice crackers there are plenty of tasty options to brighten up the buffet table.
Mr Wing Yip, founder and chairman of the Oriental grocery empire, said: “Party food doesn’t have to be boring. We offer a host of unique party treats and authentic ingredients to make sure the office party goes off with a bang!”
Wing Yip is the UK’s leading Chinese grocer, with stores in Birmingham, Manchester, Cricklewood and Croydon.
Each store is situated close to the city centre with easy access to the motorway and plenty of free car parking for customers.
A visit to one of the stores is like taking a trip around the world with over 3,000 products from the Far East.
www.wingyipstore.com
Sunday 30 October 2011
Give your winter soups a bit of a boost with Wing Yip
With winter around the corner it’s time to leave the lunchtime salads and sandwiches behind and opt for a warming soup to help us through the cold days.
Packed full of fresh ingredients and spicy flavours, Oriental soups are an inspiring alternative to the typical tomato, chicken or vegetable.
Served as a filling meal in a bowl, delicious and nutritious Oriental noodle-based soups are perfect for hungry appetites on a chilly day.
Leading Oriental grocer, Wing Yip, stocks a range of ingredients that are perfect for creating big saucepans of tasty and wholesome soups.
Mr Wing Yip said: “Soups are easy to make at home and are a great way of experimenting with new flavour combinations from simple ingredients – and ensure you add some Oriental spices and Wing Yip soup pastes to liven up the tastebuds.”
Wing Yip is the UK’s leading Chinese grocer, with stores in Birmingham, Manchester, Cricklewood and Croydon. With over 3,000 products from the Far East stocked online at www.wingyipstore.com and in store.
To get you started try the following popular Oriental soup recipes at home.
Hot and Sour Soup
This soup is popular because it has so many different flavours - pepper hot, slightly sweet and savoury. Our version uses spicy szechuan bean sauce.
Ingredients
• 1 jar Wing Yip Spicy Szechuan Bean Sauce
• 113g lean pork (finely sliced into strips)
• 28g Dried sliced Chinese mushrooms (soaked & shredded)
• 14g Wood Ear Fungus (soaked and shredded)
• 1/2 pkt Soft Tofu (cut into 1cm cubes)
• 850 ml (11/2 pts) chicken stock
• 1 tsp pepper
• 1 Tbsp Red or White Wine Vinegar
• 1 egg (beaten)
• 1 spring onion (finely chopped)
• 1 heaped tsp cornflour (mixed with 2 tsp water)
• 2 tsps peanut or vegetable oil
• 1 tsp sesame oil
Preparation
1. Heat both oils in a large pan and gently fry sliced pork for 5 minutes.
2. Add Wing Yip Spicy Szechuan Bean Sauce, fungus, mushrooms and stock. Cover and simmer gently for 15 minutes.
3. Add pepper and vinegar, adjust seasoning, then the diced tofu.
4. Bring back to the boil and add cornflour.
5. Then add beaten egg in a stream, stirring carefully with a fork in a circular motion. Turn off heat and cover pan for 1 minute.
6. Serve with chopped spring onions to garnish.
Thai Spicy Noodle Soup
There are many versions of this ever popular street food but the vital ingredients are; good quality stock, lime juice, chillies and fresh herbs to garnish. A meal in a bowl, this recipe is quick and easy to prepare using a Tom Yum soup base. Recipe is for one so do double quantities if cooking for more.
Ingredients
• 1 small chicken breast or 100g minced pork
• 1 tsp cornflour (if using minced pork)
• 1 clove garlic (crushed with the flat side of a knife)
• 1 Tbsp vegetable oil
• 400-500ml chicken stock
• 1 tsp Mai Siam Tom Yum soup paste
• 5 Pak Choi leaves
• 1 handful bean sprouts
• 1 red chilli (optional)
• 3 sprigs fresh coriander
• 2 sprigs mint (take the leaves off the stems)
• 2 tsp Mai Siam fish sauce (to taste)
• 1/2 tsp sugar (to taste)
• 1 clove garlic (crushed)
• 1-2 lime wedges
• 100g Mai Siam flat rice noodles (dry weight)
Preparation
1. Heat the vegetable oil in a small pan and quickly fry the garlic.
2. Before it burns, add the chicken stock and bring it to the boil.
3. Add the Tom Yum paste and when the soup is boiling, add the sliced chicken breast.
4. If using minced pork; season lightly with fish sauce and pepper, add 1 tsp of cornflour, mix well and form into balls the size of a small marble.
5. Drop the meatballs into the boiling stock and add fish sauce and a little sugar to taste.
6. Meanwhile, prepare the noodles in another pan by boiling in hot water.
7. Strain and keep aside.
8. When the meat is cooked, add the noodles and pak choi.
9. When the pak choi is al dente, take the noodles off the heat and pour into a large bowl.
10. Garnish with beansprouts, coriander and mint leaves.
11. Serves, steaming hot, with lime wedges.
www.wingyip.com/
Packed full of fresh ingredients and spicy flavours, Oriental soups are an inspiring alternative to the typical tomato, chicken or vegetable.
Served as a filling meal in a bowl, delicious and nutritious Oriental noodle-based soups are perfect for hungry appetites on a chilly day.
Leading Oriental grocer, Wing Yip, stocks a range of ingredients that are perfect for creating big saucepans of tasty and wholesome soups.
Mr Wing Yip said: “Soups are easy to make at home and are a great way of experimenting with new flavour combinations from simple ingredients – and ensure you add some Oriental spices and Wing Yip soup pastes to liven up the tastebuds.”
Wing Yip is the UK’s leading Chinese grocer, with stores in Birmingham, Manchester, Cricklewood and Croydon. With over 3,000 products from the Far East stocked online at www.wingyipstore.com and in store.
To get you started try the following popular Oriental soup recipes at home.
Hot and Sour Soup
This soup is popular because it has so many different flavours - pepper hot, slightly sweet and savoury. Our version uses spicy szechuan bean sauce.
Ingredients
• 1 jar Wing Yip Spicy Szechuan Bean Sauce
• 113g lean pork (finely sliced into strips)
• 28g Dried sliced Chinese mushrooms (soaked & shredded)
• 14g Wood Ear Fungus (soaked and shredded)
• 1/2 pkt Soft Tofu (cut into 1cm cubes)
• 850 ml (11/2 pts) chicken stock
• 1 tsp pepper
• 1 Tbsp Red or White Wine Vinegar
• 1 egg (beaten)
• 1 spring onion (finely chopped)
• 1 heaped tsp cornflour (mixed with 2 tsp water)
• 2 tsps peanut or vegetable oil
• 1 tsp sesame oil
Preparation
1. Heat both oils in a large pan and gently fry sliced pork for 5 minutes.
2. Add Wing Yip Spicy Szechuan Bean Sauce, fungus, mushrooms and stock. Cover and simmer gently for 15 minutes.
3. Add pepper and vinegar, adjust seasoning, then the diced tofu.
4. Bring back to the boil and add cornflour.
5. Then add beaten egg in a stream, stirring carefully with a fork in a circular motion. Turn off heat and cover pan for 1 minute.
6. Serve with chopped spring onions to garnish.
Thai Spicy Noodle Soup
There are many versions of this ever popular street food but the vital ingredients are; good quality stock, lime juice, chillies and fresh herbs to garnish. A meal in a bowl, this recipe is quick and easy to prepare using a Tom Yum soup base. Recipe is for one so do double quantities if cooking for more.
Ingredients
• 1 small chicken breast or 100g minced pork
• 1 tsp cornflour (if using minced pork)
• 1 clove garlic (crushed with the flat side of a knife)
• 1 Tbsp vegetable oil
• 400-500ml chicken stock
• 1 tsp Mai Siam Tom Yum soup paste
• 5 Pak Choi leaves
• 1 handful bean sprouts
• 1 red chilli (optional)
• 3 sprigs fresh coriander
• 2 sprigs mint (take the leaves off the stems)
• 2 tsp Mai Siam fish sauce (to taste)
• 1/2 tsp sugar (to taste)
• 1 clove garlic (crushed)
• 1-2 lime wedges
• 100g Mai Siam flat rice noodles (dry weight)
Preparation
1. Heat the vegetable oil in a small pan and quickly fry the garlic.
2. Before it burns, add the chicken stock and bring it to the boil.
3. Add the Tom Yum paste and when the soup is boiling, add the sliced chicken breast.
4. If using minced pork; season lightly with fish sauce and pepper, add 1 tsp of cornflour, mix well and form into balls the size of a small marble.
5. Drop the meatballs into the boiling stock and add fish sauce and a little sugar to taste.
6. Meanwhile, prepare the noodles in another pan by boiling in hot water.
7. Strain and keep aside.
8. When the meat is cooked, add the noodles and pak choi.
9. When the pak choi is al dente, take the noodles off the heat and pour into a large bowl.
10. Garnish with beansprouts, coriander and mint leaves.
11. Serves, steaming hot, with lime wedges.
www.wingyip.com/
Saturday 3 September 2011
Create your own Dim Sum feast at home
The popular social Chinese way of eating is being turned on its head with modern, celebrity-packed restaurants opening, – led by the Michelin-starred Hakkasan and sister restaurant Yauatcha in London.
But! Why pay inflated Michelin prices to indulge with family and friends? Beat the high prices by creating some tasty home-cooked Dim Sum dishes with a little help from Wing Yip.
The UK’s top Oriental grocer offers a huge range of vital ingredients for popular dim sum dishes such as wontons, dumplings and hom bao (Chinese buns).
Wing Yip also has a full selection of prepared Dim Sum dishes available to buy in store for quick and tasty treats for a night in.
Mr Wing Yip, founder and chairman of the Oriental grocery empire, said: “Dim sum is the perfect way to enjoy lots of different types of Oriental food with others. Our Hoi Sin, Oyster, Mushroom or Sweet Chilli sauces are the perfect accompaniment to add spice and flavour to a wide range of Dim sum dishes.”
Next time you’re in a Chinese restaurants look for the following tasty Dim Sum varieties on the menu and try to sample a mix of steamed, baked and fried dishes:
Rice noodle rolls
Thin rolls made from a wide strip of rice noodle filled with prawn, pork, beef or vegetables and served with soy sauce.
Dumplings
Prawn dumplings are a popular dish you must try. Made with a translucent skin, these little parcels make a divine mouthful. Also try vegetable, pork, scallop and other variations.
Fried dim sum
Deep fried squid, spring rolls and shredded turnip puff pastries all make a tasty selection of fried dim sum dishes.
Steamed sponge cake
For those with a sweet tooth, this sponge cake is steamed making it deliciously moist.
And for the more adventurous look out for chicken feet, pig stomach and ox tripe.
Wing Yip is the UK’s leading Chinese grocer, with stores in Birmingham, Manchester, Cricklewood and Croydon.
Each store is situated close to the city centre with easy access to the motorway and plenty of free car parking for customers.
A visit to one of their stores is like taking a trip around the world with over 2,500 products from the Far East.
www.wingyipstore.com
Monday 29 August 2011
Wing Yip nail Tesco deal
The four 185ml sauces; Black Bean; Kung Po; Spicy Szechuan and Chow Mein sauce were rolled out in 300 Tesco stores, recently.
Wing Yip undertook extensive research with consumer focus groups to explore buying patterns, perceptions of the Oriental food category and attitudes towards current product branding, before the labelling was redesigned and the listing secured.
Wing Yip Director, Brian Yip said: “The Wing Yip sauce range uses traditional recipes and quality ingredients to create an authentic Chinese taste. Consumers are thinking more about ingredients and provenance and we are delighted to be able to offer this range to Tesco customers.
“This new look range is the result of in-depth research with target consumers and we believe the refreshed packaging will create real stand out in the cooking sauce aisle. These are the first Wing Yip stir-fry sauces to be stocked by Tesco. If they prove popular, we anticipate the range will be extended to a further 200 Tesco stores. This builds on our well established relationship and expands our existing produce range within the store,” added Brian Yip.
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