‘Wind back the clock with every bite’: Dim Sim Lim’s retro Australian-Chinese recipes

Wok cooking is more than just a method; it’s a way of life in the kitchen for Vincent Yeow Lim.

As he writes in his new cookbook, The Wolf of Wok Street, the speed, precision
and technique wok cooking requires can transform the simplest ingredients into dishes that explode with flavour.

“But beyond that, it’s a practice that holds memories, lessons and a sense of home,” writes the chef, better known to his millions of online followers as Dim Sim Lim.

Lim credits his late father, Danny Kuan Kun, with teaching him how to cook. As a teenager, he practised making Chinese dishes in the family’s takeaway joint in Perth.

Lim never forgot those skills, eventually using them to take over his grandfather’s restaurant in the Blue Mountains, and build a flourishing profile on social media. As a proud advocate of MSG, he also sells his own seasoning brand YumYum, saying the ingredient serves as a powerful enhancer of umami in Chinese cooking, with extensive research now debunking myths about health risks.

When it comes to frying rice, however, the real flavour comes from the wok-cooking techniques and mastery of ingredients, rather than seasonings. The wok’s rounded bottom allows for high-heat cooking that infuses food with the elusive smoky flavour known as “wok hei” or “breath of the wok”, while its sloped sides make it easy to toss and turn ingredients, preventing them from sticking and melding flavours together.

“My dad always told me, ‘Fried rice is the easiest dish to cook, but the hardest dish to master’.”

Here, Lim shares how to make special fried rice at home, alongside recipes for Chinese takeaway classics including beef with oyster sauce and honey chicken.

– Megan Johnston

Special fried rice

Special fried rice is a delicious and versatile dish, packed with char siu, chicken and ham. Its rich flavours and fluffy texture complement a wide variety of dishes, making it a staple for any Chinese meal – pair it with classics such as honey chicken (below) or pepper steak for a classic feed.

INGREDIENTS

• 300g (2½ cups) jasmine rice, cooked
• 3 tbsp vegetable oil
• 1 spring onion, thinly sliced, greens and whites separated
• 2 tbsp diced easy char siu pork (below)
• 2 tbsp shredded cooked chicken
• 2 tbsp diced leg ham or tinned ham (eg, Spam)
• 2 eggs, beaten
• 2 tsp chicken bouillon powder (substitute with chicken stock powder if unavailable)
• 1 tsp MSG
• 2 tsp light soy sauce
• 1 tsp sesame oil

METHOD

1. To begin, cook the jasmine rice in your rice cooker. Freshly cooked rice works best for this recipe, so there’s no need to use chilled or day-old rice.
2. Heat the vegetable oil in a large wok over medium-high heat. Add the sliced spring onion whites and stir-fry until fragrant. Next, add the char siu pork, cooked chicken and ham to the wok, stir-frying for about 1-2 minutes until the proteins are heated through.
3. Push the meat to one side of the wok and add the beaten eggs to the other side. Let the eggs cook undisturbed for a few seconds, then gently scramble them until just set. Once the eggs are ready, add the freshly cooked jasmine rice to the wok. Let it sit for about 5 seconds, undisturbed, before giving the wok a quick toss. Use the back of your wok ladle to break up any clumps of rice.
4. Sprinkle the chicken bouillon powder and MSG over the rice, tossing everything together to combine. Drizzle the light soy sauce around the edges of the wok, allowing it to sizzle and mix with the rice. Toss the rice once more to ensure even seasoning. Add the sliced spring onion greens, giving the dish a final toss to combine all the ingredients.
5. Finally, drizzle the sesame oil over the fried rice and give it one last toss before serving hot. Enjoy!

Serves 2

Beef with oyster sauce

Beef with oyster sauce is a classic Chinese stir-fry that brings together tender slices of beef and a rich, savoury sauce. It’s the kind of comfort food you can make in a hurry, any night of the week.

INGREDIENTS

Stir-fry

• 3 tbsp vegetable oil
• 1 × quantity velveted beef (below) or 250g of your favourite cut of steak, thinly sliced
• ½ onion, cut into 2cm cubes
• 1 spring onion, cut into 7cm batons

Sauce

• 120ml (½ cup) chicken stock (below)
• 1 heaped tbsp oyster sauce
• ½ tsp dark soy sauce
• 1 tsp MSG
• 2 tsp potato starch
• 1 tbsp water
• 2 tbsp Shaoxing wine (Chinese cooking wine)
• 1 tsp sesame oil

METHOD

1. Heat the vegetable oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the velveted beef and stir-fry for about 1 minute. Then, add the thinly sliced onion and continue stir-frying for 2-3 minutes until the beef is fully cooked and the onion starts to soften.
2. Next, add the spring onion pieces and toss everything together to combine. Pour in the chicken stock, oyster sauce, dark soy sauce and MSG, stirring well to ensure all the ingredients are evenly coated.
3. In a small bowl, mix the potato starch and water to make a slurry. Slowly pour this mixture into the wok while stirring constantly, allowing the sauce to thicken slightly.
4. Finish the dish by adding the Shaoxing wine and sesame oil, giving the beef a final toss to combine all the flavours.
5. Serve immediately.

Serves 2

Honey chicken

Honey chicken is a popular dish in Australia, often found at Chinese takeaways. With its crispy fried chicken coated in a sweet and sticky honey glaze, it’s one of those nostalgic comfort foods that winds back the clock with every bite.

INGREDIENTS

Batter

• 125g (1 cup) self-raising flour
• 60g (½ cup) cornflour
• 300ml water

Chicken

• 1 × quantity velveted chicken (below)
• vegetable oil, for deep-frying

Sauce

• 3 tbsp honey
• 180ml (¾ cup) water
• 1 tsp custard powder
• 2 tbsp sugar, or more honey
• pinch of salt
• 2 tsp potato starch
• 60ml (¼ cup) water

To serve

• fried thin vermicelli noodles
• toasted sesame seeds

METHOD

1. To make the batter, mix the self-raising flour and cornflour together in a large bowl. Gradually add the water, whisking until the batter is smooth. Add the velveted chicken to the batter and stir until each piece is completely coated. Set the mixture aside.
2. Fill a wok or large pot halfway full with vegetable oil and bring to 180C over medium-high heat. You can also test the oil with a wooden chopstick – if bubbles form around it when lowered in, the oil is hot enough. Hold a handful of battered chicken and gently drop it into the oil in chunks around the wok. Use the ladle to push the chunks away from each other so that they don’t stick. Break any big chunks of chicken in half with your ladle. Fry the battered chicken in batches for about 10 minutes, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place it on paper towels to drain. Set aside the leftover oil for future use.
3. In the empty wok or a frying pan, combine the honey, water, custard powder, sugar (or more honey) and salt. Heat the mixture over high heat, stirring until it starts to bubble.
4. In a small bowl, mix the potato starch and water to make a slurry. Gradually add the slurry to the sauce, stirring continuously until the sauce reaches the desired thickness.
5. Add the fried chicken to the sauce, tossing to ensure the pieces are well coated. Serve immediately with fried vermicelli noodles and sprinkle with toasted sesame seeds.

Serves 2

Easy char siu pork

This easy stove-top char siu recipe gives you all the sweet, savoury flavours of traditional chinese barbecue pork without the need for an oven. Using a simple frying pan, you can whip up the tender, caramelised char siu of your dreams.

INGREDIENTS

• 500g skin-on pork belly, cut into long strips (approx 5cm wide)
• 2 tbsp maltose syrup
• 1 tbsp hoisin sauce
• 1 tsp doubanjiang (spicy bean paste)
• 2 tsp dark soy sauce
• 2 tbsp sugar
• 2 tsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tsp MSG
• ¼ tsp bicarbonate of soda
• large pinch of Chinese five-spice
• large pinch of white pepper
• 1 tbsp mei gui lu jiu (Chinese rose cooking wine)
• 2-3 drops red food colouring cucumber, sliced, to serve (optional)

METHOD

1. Place the pork belly in a large bowl. Add all remaining ingredients, except the cucumber, to the bowl. Wearing food-safe gloves, thoroughly mix the sauces into the pork until it is evenly coated. Set the pork aside to marinate for at least 15 minutes.
2. Heat a large frying pan over low heat. Once heated, add the marinated pork to the pan and cook, turning occasionally, for about 20 minutes. Ensure the sauces absorb into the meat, creating a sticky coating, and that the pork is cooked through completely. Turn the pork regularly as it cooks to prevent the sauce from burning.
3. Once the pork is fully cooked, remove it from the pan and cut it into bite-sized pieces. Serve the char siu pork on a bed of warm steamed rice, accompanied by sliced cucumber for a fresh contrast, if desired.

Serves 3

Chicken stock

Master chicken stock is the foundation for countless Chinese restaurant dishes. Its rich, savoury flavour elevates soups, sauces and stir-fries, adding depth and warmth. Having a homemade batch on hand ensures that every meal is packed with hearty, comforting flavour.

INGREDIENTS

• 2 chicken leg quarters
• 4 slices of ginger
• 1 medium carrot, sliced
• 1 onion, whole
• 1 tsp white peppercorns
• 3 litres (12 cups) water
• 2 tsp MSG
• 3 tbsp chicken bouillon powder (substitute with chicken stock powder if unavailable)
• 1½ tsp sugar
• 1½ tsp salt

METHOD

• Place the chicken, ginger, carrot, onion and peppercorns in a large pot. Pour in the water (topping up if needed so it covers the ingredients) and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 2 hours, skimming off any impurities that rise to the surface.
• After 2 hours, stir in the MSG, chicken bouillon powder, sugar and salt, allowing the flavours to meld together. Continue simmering for another 30 minutes. Once done, strain the stock, and it’s ready to use in your recipes.
• If you’re not using the stock immediately, store it in the fridge for up to 4 days or in the freezer for up to 3 months.

Makes 3 litres (12 cups)

Velveted beef

Velveting is a simple technique gives meat that melt-in-your-mouth texture found in your favourite stir-fries. The marinade creates a protective coating, sealing in moisture during cooking, while the cornflour breaks down proteins slightly, resulting in a tender texture.

INGREDIENTS

Beef

• 250g topside, rump or tenderloin, sliced thinly against the grain
• ¼ tsp bicarbonate of soda
• 2 tbsp water
• 3 tbsp cornflour

Seasoning

• 1 tsp chicken bouillon powder (substitute with chicken stock powder if unavailable)
• ½ tsp dark soy sauce
• ½ tsp salt
• ½ tsp sugar
• ¼ tsp MSG
• ¼ tsp white pepper
• 1 tbsp vegetable oil
• 1 tsp sesame oil
• 2 tsp Shaoxing wine (Chinese cooking wine)

METHOD

1. Place the sliced beef in a large bowl and add the bicarbonate of soda along with the water. Stir the mixture until the beef is well coated and combined. Next, add the cornflour and continue stirring until the beef has completely absorbed all the liquid. This step ensures that the beef will remain tender during cooking.
2. Once the beef is well coated, season it by adding the chicken bouillon powder, dark soy sauce, salt, sugar, MSG, vegetable oil, sesame oil and Shaoxing wine. Stir thoroughly to ensure the seasoning is evenly distributed throughout the beef.
3. Cover the bowl and allow the beef to rest. For the best flavour and texture, let it marinate overnight for use the next day or, if you’re short on time, for at least 1 hour.

Makes 250g velveted beef

Tip: If you’d like to prepare the beef in advance, you can freeze the seasoned beef for up to a month. For optimal results, freeze the beef first and then defrost it before cooking.

Velveted chicken

Velveting chicken works the same way as velveting beef, ensuring the meat stays tender and juicy, even after stir-frying at high heat. It’s a great trick for making sure your chicken turns out perfectly soft and full of flavour.

INGREDIENTS

Chicken

• 250g chicken breast, sliced thinly against the grain
• ¼ tsp bicarbonate of soda
• 1 tbsp water
• 2 tbsp cornflour

Seasoning

• 1 tsp chicken bouillon powder (substitute with chicken stock powder if unavailable)
• ½ tsp salt
• ½ tsp sugar
• ¼ tsp MSG
• ¼ tsp white pepper
• 1 tbsp vegetable oil
• 1 tsp sesame oil
• 2 tsp Shaoxing wine (Chinese cooking wine)

METHOD

1. Place the sliced chicken in a large bowl and add the bicarbonate of soda along with the water. Stir the mixture until the chicken is well coated and combined. Next, add the cornflour and continue stirring until the chicken has completely absorbed all the liquid.
2. Once the chicken is thoroughly coated, season it by adding the chicken bouillon powder, salt, sugar, MSG, white pepper, vegetable oil, sesame oil and Shaoxing wine. Stir until all the ingredients are evenly mixed and the seasoning is well distributed.
3. Cover the bowl and allow the chicken to rest. For the best flavour and texture, freeze the chicken overnight and defrost before cooking the next day. (You can also prep ahead – and leave it frozen for up to a month.) If you’re pressed for time, marinating for at least 1 hour will still give you results.

Makes 300g velveted chicken

This is an edited extract from The Wolf of Wok Street by Vincent Lim, published by Hardie Grant Books, RRP $45. Photography by Alana Dimou.