Recipes RSS


Gulp's Homemade Wontons

Makes 32 wontons  Filling 250g free range pork, minced 1 egg 1 tbsp cornflour 4 cloves garlic, rasped 10 spring onions, chopped 15g ginger, rasped 2 tbsp soy sauce 1 tbsp sugar a grind of black Pepper 1 tsp sesame oil Wontons (makes 32) 300g all purpose flour 150 ml water 1/2 tsp salt A bit of cornflour to avoid sticking Dipping Sauce 1 Tbsp rice vinegar 3 tbsp soy sauce 2 Tbsp mirin 2 tsp Gulp chilli bits, 2 tsp chilli oil 2 tsp sesame oil 4 Spring onions, chopped Grab a large bowl and combine all the ingredients for the filling. Mix well with your hands to break it into a rough paste. To make the wontons, combine...

Continue reading




Gulp's Signature Noodles

Serves 2 Ingredients 1 Pak Choi, leaves seperated 200g Chinese noodles (we recommend dried knife cut noodles. You can find them in your local Chinese supermarket or online) 2 tbsp vegetable oil (alternatively sunflower, groundnut, or, if nothing else, olive oil) 2 garlic cloves, finely minced 15g ginger (peeled weight), rasped 5x spring onions, sliced 50 ml (3 tbsp) cooking water (from the noodles) 1 tbsp soy sauce 2 heaped tsp Gulp chilli bits & 4 tsp chilli oil A handful of coriander leaves 2 tsp toasted Sesame seeds Method Bring a pan of salted water to the boil, add the pak choi leaves and blanch for 1 minute. Remove from the pan, then cook the noodles 1 minute less...

Continue reading



Gulp's Easy Noodles

Serves 2 Ingredients 200g Chinese noodles (we recommend dried knife cut noodles. You can find them in your local Chinese supermarket or online) 2 tbsp vegetable oil (alternatively sunflower, groundnut, or, if nothing else, olive oil) 5x spring onions, sliced 2 garlic cloves, finely minced 1 tbsp soy sauce 50 ml (3 tbsp) cooking water (from the noodles) 2 heaped tsp Gulp chilli bits & 4 tsp chilli oil Method Bring a pan of salted water to the boil and cook the noodles 1 minute less than the package instructions recommend. They should feel slightly undercooked as we will finish them in the frying pan. Reserve 50 ml (around 3 tbsp) of the cooking water, then drain the noodles. Make...

Continue reading