Finishing your beef fried rice with a couple of tablespoons of oyster sauce adds bags of flavour without using a long list of ingredients. To make this recipe even easier use two packets of ...
Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from food stalls to high-end restaurants. “Dry-fried” doesn’t mean the ...
Talking of takeaways, Gok has the perfect dish to make your Friday night just right! He’s in the kitchen whipping up a trusty favourite, his shredded crispy chilli beef with rice. It’s sweet ...
The rice was first coated in fish gelatine to help the beef cells latch on, and the grains were left in a petri dish to culture for up to 11 days. The researchers say the food may serve as "relief ...