Archive for the ‘Exeter’ Category

Exeter International Shopping Guide – where we went!

Monday, September 19th, 2011

So you’ve probably watched the Exeter International Shopping Guide video and want to know a bit more about the places we visited – here’s more information so you can check out the shops for yourself!

• Yonk Asian Food

Where: Summerland Street, Exeter, EX1 2AT
Tel: 01392 411598
This is a great place to get familiar Asian foods: from noodles to specialty meats and fish, there’s something for everone.

Continental Food Store

Where: 119 Old Tiverton Road, Exeter, EX4 6LD
Tel: 01392 206666
Opening times: 9am – 10.30pm 7 days a week.
Authentic oriental food and drinks specialist since 1983. This is the largest international store in the South West, selling all kinds of Indian, Bangladesh, Chinese, Thai, Korean and Asian foods, as well as a huge range of halal meats – plus there’s free delivery of items too!

Angel’s Sweet & Sour Spare Ribs

Thursday, September 15th, 2011

Angel, an international student from China at the University of Exeter, showed us a great Chinese recipe using traditional ingredients: Sweet & Sour Spare Ribs in the video. So if you fancy trying for yourself, here’s the recipe – it’s quick, easy and very tasty!


• 4 spare ribs, cut into serving pieces
• Vegetable oil
• 3 tbsp brown sugar
• 2 tbsp rice wine vinegar
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp liquid cornstarch
• Lime and spring onions, to serve

1. First of all marinade the spare ribs in soy sauce so they’re totally covered – leave for 20 mins.
2. Now fry your spare ribs: heat a frying pan so it’s hot, then add some vegetable oil. Fry them for about 3-5 mins, turning them over so they’re cooked evenly and until golden brown. Remove from pan and put on a plate.
3. Make the sauce: heat some more vegetable oil in the same pan, then add the sugar, vinegar, salt, sesame oil. Once hot add your spare ribs back to the pan.
4. Now add the secret weapon in Chinese cooking: liquid cornstarch! Cook for about 3-4 mins until the sauce thickens, stirring constantly. Serve on a plate with some lime wedges and spring onions and you’re ready!