CELEBRATE THE BANK HOLIDAY BARBECUE BONANZA WITH WING YIP

24 May 2012

This summer make the most of the additional bank holiday to celebrate the
Queen’s Diamond Jubilee by inviting friends and family round and firing-up
the barbecue.

The UK’s leading Oriental grocer, Wing Yip can help you spice-up your dishes
to create a barbecue spread fit for a Queen!

From creating marinades that sizzle on the barbecue to adding intense
flavours to your accompanying salads, Wing Yip delivers an Oriental twist to
your food that will impress your guests.

Mr Wing Yip, founder and Chairman of the Oriental grocery empire, said:
"Preparing food to be cooked on the barbecue couldn’t be easier – our sauces
are perfect for marinating, glazing and dipping, and promise intense
flavours from the Far East to liven-up meat, fish and vegetables.”

Recipes are available from the Wing Yip recipe library at
www.wingyipstore.co.uk each one has easy to follow instructions and an
ingredients listing.

Wing Yip is the UK’s leading Chinese grocer, with stores in Birmingham,
Manchester, Cricklewood and Croydon. A visit to one of the stores is like
taking a trip around the world, with over 3,000 products from the Far East.


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Wing Yip’s Bank Holiday Barbecue Feast


Seared Tuna Steak with a Peking Sauce Glaze

In this recipe tuna steak is glazed with two Wing Yip sauces resulting in a
harmony of yin and yang flavours.  Extra sauce can be used as dips for prawn
crackers and carrot sticks.  To make up a Hoisin dipping sauce, mix a
tablespoon with a little hot water, chopped spring onions and sesame seeds.
The plum sauce can be used straight from the jar as a dip or mixed with
light olive oil to make a light Oriental dressing.


Ingredients
• 1 tuna steak
• 1 tbsp Wing Yip Plum Sauce
• 1 heaped tsp Wing Yip Hoisin Sauce
• 1 tsp Wing Yip Light Soy Sauce

Method
• Mix the Hoisin and Plum sauces together.
• Season the tuna steaks with light soya sauce.
• Place tuna steaks on a hot barbecue to sear.
• Carefully turn over and brush the tuna steaks with a little Peking Sauce
mixture.
• Turn the tuna steak over and brush the other side.
• Cooking times would be dependent on the thickness of the tuna steaks and
how rare they are to be served.
• Remove the tuna steaks from the heat and pour over the remaining Peking
Sauce mixture before serving.
• Serve immediately with a light salad.


Serves 1 person

Chunky Oriental Salad

This unusual salad with its Oriental dressing uses fresh pineapple, Chinese
leaves, red onions, tomatoes, cucumber and spring onions. You may substitute
fresh pineapple with tinned in natural juice.

Ingredients
• 1/2 Ripe pineapple
• 1/2 Small chinese leaf cabbage
• 1 Red onion (sliced lengthways)
• 1/2 Cucumber (cut into cubes)
• 1/2 Punnet cherry tomatoes
• 4 Spring onions (discard green tops)
• Dressing
• 1tbsp Kung Po sauce
• 4tbsp Light olive oil
• 2tsp Wing Yip Light Soy Sauce
• Juice from 1 lime

Preparation
1. Wash and dry chinese leaves, cut into half lengthways and then shred into
pieces roughly 1cm long.
2. Cut pineapple and cucumber into cubes.
3. Slice red onion and cut cherry tomatoes into half.
4. Cut spring onions into 2cm lengths, discarding the roots and green tops.
5. Mix up salad dressing (Kung Po Sauce, light olive oil, lime juice and
Wing Yip Light Soy Sauce) and pour over salad before serving