Recipes

Such an easy recipe to whip up and use as a dipping sauce for the crudités at your party. It's bound to surprise your guests and start a conversation about Sichuan pepper and its tingling sensation.

This recipe is from Fuchsia Dunlop's article in the Financial Times. Like her, I do often crave for this popular Sichuan street snack. The prep time is only 10-15 mins. It's a quick, yet satisfying and healthy lunch option. We used our tingly Sichuan pepper peanuts as the crunchy bits.

Fish (Yu鱼) fragrant (xiang香) tofu (豆腐) is tofu stir-fried with a Sichuan style hot sweet and sour sauce. It is commonly named as Sichuan hot garlic sauce in restaurant and is one of most popular tofu recipes from Sichuan Cuisine.

A noodle dish that packs a punch, try this flavorful Sichuan Chicken Bang Bang Noodle dish from one of our favorite chefs, Marion Grasby in Australia. This simple recipe is perfect for a quick lunch or weeknight dinner and the numbing spiciness is sure to leave you wanting more.

The "Tricky Dick" is named after Richard Nixon, who restored ties to China in 1972 and opened both nations to cross-cultural hybridization. The glaze’s floral, tingling notes grow with each bite. You can either fry up your own dough, or purchase a quality glazed donut and overcoat.

A perfect summer treat, this dish is a glorious mix of contrasting textures and flavors – tingling Sichuan pepper oil combined with sweet crunchy cashews, cooling cucumber and mint, zesty lime and tender noodles.

Ubiquitous across Asia, it bonds our Asian communities together like no other. The ingredients and recipes are highly localized, and the variations across Asia are as numerous as the cultures. Our home recipe, relying on a little numbing to enhance the other flavors.

Crispy, chewy and bound to satisfy, this is an adventurous and fun version of this traditional Chinese street snack by adding ground Sichuan peppercorns and Sichuan pepper oil into the filling. You can also dip the pancake directly into the tingly oil when eating for the extra zing.

Needing an afternoon pick-me-up? We took some leftover Thai basil, a half cut lime, and an English cucumber in the fridge. Inspired by a mojito, we muddled the basil, lime, some sugar, and green Sichuan pepper oil as the base for a super refreshing mocktail.