Wuhan is not exactly the place to get western food. There is, however, quite a lot that you can do yourself with the local ingredients. Here we are collecting recipes that will hopefully make it easier to feel at home!


Chimichurri - by Esme




  • 1 parsley chopped
  • 3 garlic chopped
  • 1 red chili dry or fresh
  • 1 tablespoon dry oregano
  • 1 tablespoon cumin
  • A pinch of dry basil or rosemary
  • 1/2 cup olive oil
  • 1/4 cup white vinegar
  •  A pinch of salt
  • A pinch of pepper

1) Mix all in a bowl and place in the fridge at least 4 hours for more flavor over night.
You can use as a sauce for steaks, chicken, fish, salads, pasta and bread 🙂





Fab Nacho Mix - by Jill




  • 1 tsp dried oregano leaves
  • 1/2 tsp chili flakes or powder
  • 1/2 tsp salt
  • 1 can crushed tomato
  • 1/2 can water
  • 1 onion chopped
  • 1 green capsicum or chili chopped
  • 1 crushed garlic
  • 3 tsp coriander, cumin & paprika
  • 1 can red kidney beans

1) Fry all together until liquid has disappeared and sauce is thick enough to be served with nachos.





Melon Salad - by Lena




Summer is season for melon. Why not liven up your dining table with this refreshing salad – courtesy of Lena 🙂

1) Choose some different types of melon. All types can be used. For a colorful salad use some red (watermelon), yellow (canary/cantaloupe), white (gaya) and green (honeydew) melon

2) Cut the melons into little squares or balls. Leave in a sieve to drain
3) Make the sauce by mixing all of the following ingredients together:

  • half a tin of coconut milk
  • the juice and shredded peal from 2 limes or lemons
  • 1 tablespoon sugar
  • some finely cut spring onions
  • 1 finely cut red chilli
  • salt and pepper

4) Mix the melon in the solution just before serving in a glass bowl. Enjoy!





Cold Raised Pumpkin Seed Bread- by Lena




  • 30 grams yeast (3 teaspoons)
  • 2 dl yoghurt
  • 3 dl lukewarm water
  • 2 tablespoon oil
  • 1 small tablespoon salt
  • 2 1/2 dl pumpkin seeds
  • 185 grams of brown flour/ spelt flour or similar (can be replaced with white flour)
  • 400 grams of white flour

1 ) Mix water and yoghurt. Dissolve the yeast in the mixture.
2 ) Mix in oil, salt, seeds and brown flour.
3 ) Add white flour last.
4 ) Mix well – can be done with a mixer.
5 ) The dough is wet. Keep in bowl, dust with a little flour and cover with lid or cling-film.
6 ) Leave in fridge for at least 6 hours or over night.

Next morning:
7 ) Tip the dough out on a floured table and form two breads without kneading too much.
8 ) Leave 15 min while oven heat to 220 degree Celsius.
9 ) Put a bowl of water in the bottom of the oven.
10 ) Bake low in oven for approx 25 min.
11 ) To check if the bread is baked enough, knock at the bottom and if it sounds hollow it is ok.
12 ) Cool on rack…..THEN ENJOY!




Easy Pie Dough made from scratch- by Lexi

Pie crust is not always easy to find in the supermarkets here; frozen ones can be located but are not always so tasty. The French have a delicious pie dough called Pâte Brisée that can be used for either sweet or savoury tartes from American apple pie to a classic quiche.

For the past 6 years, I’ve been using the following recipe for all my pies & tartes! Make it in the morning for the evening or next day pressing the dough into a disc rather than shaping it into a ball which will allow it to chill faster. Or roll it out and freeze it up to a month right in your pie dish and use it directly without defrosting.

This recipe makes about 600G of dough, enough for either:
one thick crust
one regular crust and four/six mini-tartes
or two crusts for an American style double crust pie

Pâte Brisée
In a large bowl, mix 350g of flour with a pinch of salt.
Grate 225g of very cold butter over the flour.
With a round-tipped knife, blend the butter with the flour to get an even mix.
Add 60ml of ice water, little by little as needed, mixing with the knife at first and finishing with your fingers to get a smooth dough. Shape the dough into a ball then press the ball into a disk and cover in plastic wrap. Place in the fridge at least one hour before rolling it out.

Thanks Lexi for this excellent recipe addition!


Coriander Sauce

A couple of people have been asking for this yummy tangy coriander sauce recipe. The recipe is actually all over the web – and in my humble opinion -it is the yummiest one!

  • 1 bunch fresh coriander/cilantro, stemmed (about 1 cup loosely packed leaves)
  • 3 gloves garlic, peeled
  • 1 jalapeno, or other hot pepper, seeded
  • 1/2 cup walnut pieces (cashews also work well)
  • 1/3 cup fresh lemon juice OR 1/3 cup Distilled white vinegar
  • 1 tsp salt, or to taste
  • 1/2 tsp freshly grated black pepper
  • 1/4 tsp ground cumin (optional)
  • 2 tbl water, up to 4, or as needed

1) Combine the cilantro, garlic, jalapeno, and walnuts in a blender or food processor. Add 1/3 cup lemon juice, 1 teaspoon salt, the black pepper, and cumin (if using) and process to a smooth paste. Add enough water to obtain a pourable paste.

2) Taste for seasoning, adding salt and lemon juice as necessary; the sauce should be highly seasoned. Serve immediately, or at least within 4 hours of making; serve at room temperature.

So so easy -and so so good! Enjoy 🙂



Pavlova - by Lena




Look – I know that there has been many a debate over the origins of the infamous Pavlova. And all I can say is – it’s all Kiwi! Shamefully, however, this recipe didn’t come from either a Kiwi or an Australian -but a Dane. Can you believe that?! She even had the cheek to say that this recipe would serve 6 “if there are not too many from Australia/New Zealand”! Well -that is probably true. We do love our pavs 🙂

  • 6 egg whites
  • 12-18 tablespoonful sugar (go for the 12 unless you want uber sweet)
  • 1 1/2 teaspoon lemon juice
  • Garnish – whipped cream and passionfruit pulp

1) Whip the egg whites till stiff and add the sugar little by little. Whip again.

2) Add the lemon juice and whip again.

3) Set the oven on 135 degrees celcius.

4) Tip the mixture on a piece of baking paper and form a cake.

5) Bake in the middle of oven for 30 min. Turn oven off and leave cake in the oven for another 30 minutes.

5) To produce a crisp edge cook in hot oven for five min.

6) Garnish with whipped cream and passionfruits.

Thank again Lena for this fabulous recipe. It’s so much better than the brought ones!! BTW -with all those egg yolks how about trying to make a tiramisu? Will have to put up that recipe next!





Naan Bread - by Lena




Lena -our Queen of all things bready -has graciously forwarded us her naan bread recipe. And it’s a winner! This recipe will make about 12 pieces:

  • 500 gram white flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon salt
  • 2 eggs
  • 60 gram natural yoghurt
  • 1 3/4 dl milk (about 3/4 cup)

1) Mix flour, sugar, baking powder, baking soda and salt in a big bowl.

2) Make a well in the center and add the eggs, yoghurt and milk.

3) Mix to an elastic dough.

4) Rest in fridge for at least 30 min. Can be longer if you like.

5) Make 12 rolls of the dough. Roll out as thin as possible.

6) Bake on a dry hot frying pan 2-3 min on each side.

Eat warm.






Yee Sang - by Yin




During the Chinese New Year some of us visited the Westin Wuchang to watch the traditional Lion Dance. After this we enjoyed breakfast together, and Yin treated us to a traditional Malaysian New Year dish; Yee Sang.

Serves: 8/ Prep: 20 mins
•    250g fresh fish fillet, salmon or any white fish of your choice
•    1 medium pomelo, cut into small wedges
•    2 carrots, shredded
•    1 white radish/ daikon radish, shredded
•    1 jicama/ Turnip, shredded
•    2 cucumbers, shredded
•    80 gms pickled red ginger, cut into small strips
•    1 mango, cut into small strips
•    75g (12 cup) roasted peanuts, chopped coarsely
•    100g strips of fried wonton skins
•    3 green onions, chopped
•    50g toasted sesame seeds

For the dressing :
•    Juice of 2 limes
•    1 tablespoon (15ml) plum sauce
•    1 teaspoon (5ml) sesame oil
•    A pinch of 5 spice powder
•    A pinch of salt

1)  Make sure you buy the freshest fish for the dish and slice the fillet into thin strips. Season with a little salt and lime juice. Arrange all the ingredients into sections on a large serving platter. Sprinkle toasted sesame seeds and chopped peanuts over the dish.

2)  Make the dressing by whisking all the ingredients together.

3)  To serve: Pour dressing over the salad. Have your guests simultaneously toss the salad high with their chopsticks while saying well wishes for the New Year. Apparently the higher you toss, the better luck/fortune you will have!

Thanks Yin for sharing this delicious recipe with us!





Hot Buttered Rum - by Steve



Of all the traditional winter festive drinks around the world – eggnog, glogg, mulled wine etc – this American favorite must surely be the easiest to make! Plus all the ingredients can be picked up from Metro Supermarket- making it super convenient too!

  • 1 bottle Myers Rum
  • a bunch of cinnamon sticks
  • some butter -preferable unsalted
  • 1 carton apple juice or cider




1) Break up some bits of cinnamon and put into a pot.






2) Add the apple juice or cider to the pot and bring to simmering point but do not boil.




3) Pour into cups and add a dollop of butter.

4) Lastly – add some rum and enjoy!

Many thanks to MOW Steve for introducing this tasty winter treat 🙂






Baguettes - by Lena




One basic item that is difficult to get hold of in Wuhan, is unsweetened bread. So – why not make your own? All you need is an oven – and even the small ovens which you can buy at Metro for around 300 rmb, work well. And really – is there anything nicer than the smell of freshly baked bread?!! One of our ladies shares her true tried recipe with us:

  • 1 teaspoon (10 grams) dried yeast
  • 1 1/4 cups (3 dl) lukewarm water
  • a little sugar
  • 1 teaspoon (10 grams) salt
  • Approx 500 grams refined white wheat flour

1) To prepare the yeast – take 2/3 cup of water, add the yeast, add a little sugar, mix and wait for the yeast to get active. (TIP -if your water is too hot it will kill the yeast, and if it is too cold the yeast will not become active. You know when the yeast is active as the mix will become frothy)

2) When the yeast is active add the rest of the water and the salt. Mix well.

3) Add flour little by little until the dough is not too sticky, and not too dry.

4) Knead the dough until it feels elasticy.

5) Cover and leave in a warm place to rise to double size -approx 1-1.5 hours.

6) Knock back the risen dough.

7) Form the bread rolls, buns, loaf, on a baking tray. Cover and let rise again approx 1/2 hour.

8) Heat the oven, with a tin of water inside, at 230 C. Bake 15-20 mins. Cool on rack and serve immediately. DELICIOUS!

Thanks Lena for sharing your recipe with us, and for having the workshops 🙂




Choco Fudge Slice - by Wanda

OMG you are gonna loves these and you don’t even need an oven!!!

  • 200 grams butter
  • 150 grams sugar
  • 2 eggs beaten
  • 3 tablespoons cocoa powder
  • 350 grams plain biscuits crushed
  • 1/2 teaspoon Vanilla Essence

1)  Melt butter and sugar together and then let cool.  Add cocoa, beaten egg, vanilla and crushed biscuits.

2)  Press into a tin and put onto the fridge to set. Once set ice with

  • 1 cup icing sugar
  • 2 tablespoons softened butter
  • 2 tablespoons cocoa powder
  • enough hot water to mix to make thick icing

Finely crushed biscuits makes it more fudgy, and coarser biscuits makes it more dryer, but either way is yummy 🙂

3)  Back into the fridge to set icing. Keep it in the fridge as it lasts longer..that’s of course if you can keep everyone from eating all of it at once!!!

– Thanks Wanda for this totally moreish recipe!


Persimmon Pudding -  by Sarah

Here it is folks! Sarah’s scrumptiously moist Persimmon Pudding

  •  1/2 tsp baking soda,
  •  2 cups persimmon pulp,
  •  2 1/2 c white sugar
  •  2 eggs beaten
  •  2 cups flour
  •  2 tsp baking powder
  •  1/2 tsp ground cinnamon
  •  1/4 tsp vanilla extract
  •  2 1/2 c milk
  •  4 tbsp melted butter

1) Preheat oven to 165C.  Butter one 9×13 inch baking pan.

2) In a mixing bowl, combine persimmon pulp (to make this you can either put it in a blender, or smash it up with a fork), baking soda, sugar, eggs.  Mix well.

3) Add flour, baking powder, cinnamon, vanilla, salt, milk, and melted butter.  Stir to combine.

4) Pour into baking pan ( the mixture will be runny) and bake for 55 mins.  The pudding will rise, but will then fall when removed from oven.  This is a good thing 🙂

Some people like it warm and will put whipped cream on it.  I personally like it cold with whipped cream -and it’s even better the next day!

-Many thanks to Sarah for contributing this recipe 🙂


Homemade Yoghurt - by Magnus

Yoghurt is widely available in Wuhan. However – almost all local brands are sweet which is not good for cooking and not good if you are used to eating unsweetened yoghurt. So here’s an easy recipe for unsweetened yogurt 🙂 Enjoy – and please feel free to post any comments or suggestions.

  •  1lit fresh milk (not UHT milk)
  •  2 tbsps of yogurt (any type ok -sweetened ok -this will be used as starter culture)
  •  2 tablespoons
  •  1 pot
  •  1 insulated container (any vessel that is able to retain heat)

Now -it’s VERY important that everything is sterilized thoroughly!
1) Boil everything you are going to use (2 tbsps, a glass, the pot used for heating the milk) for 10mins to kill off all bacteria. For the container you are going to put the mixture into, pour boiling water into it and cover, unless you’re able to boil it.
2) Pour the milk into the sterilized pot, along with the starter yogurt, and warm up to about 37 degrees.  Stir continuously. If you don’t have a thermometer, taste it and when it’s the same temperature as your tongue -you’re there. If you’re uncertain -slightly warmer is better than cooler. **Remember not to put the licked spoon back into the sterilized pot!!!!!
3) Pour the warm milk into the insulated container. Wrap in a kitchen towel and keep at room temperature for 12 hours.

4) After 12 hours the yogurt should be smooth. If it’s too watery you need to keep it out for a bit longer to allow for further bacterial growth. Store in the fridge. It’s also handy to keep a little bit of this yogurt to use as your next culture starter. Enjoy!

Many thanks to Magnus (one of our MOW) for contributing this recipe 🙂

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