I would love to be able to make some really good sauces at home. I am looking for the dark brown spicy garlic sauce recipe they put over chicken/shrimp and vegetables.
Also looking for the recipe for the light brown sauce/gravy they put over Wor Sue chicken. Thanks.Does anyone have recipes for Chinese restaurant sauces? Spicy garlic? Wor Sue Chicken?
Use a little olive oil to stir fry your veggies and chicken, then remove them from the pan. In the same pan, heat leftover oil (add more if you need to) and add:
1 cup chicken broth that has 2 tablespoons corn starch and 1/4 cup soy sauce or terriaki sauce.
Heat this in the pan until thick and bubbling. You may need to add more salt or soy sauce to taste. You can add a little honey for sweetening if you want and some terriaki sauce. Either way, this makes a great basic brown stir-fry sauce.
Once you've got your sauce tasting the way you want it, return the veggies and the chicken to the sauce, stir to coat, and then serve over white jasmine rice. Try to use chopsticks if you can for festivity! :)Does anyone have recipes for Chinese restaurant sauces? Spicy garlic? Wor Sue Chicken?
there's shweswan sauce... it's a garlic and chilli sauce...
250g garlic
100g ketchup
50g tomato paste
Salt to taste
Chop the garlic into small pieces. mix everything in a saucepan and cook until it simmers. add some water if the sauce is too thick. the sauce does have a strong taste so you can add more water to soften the taste. if it gets too thin, add some water mixed with cornflour to thicken it. make sure to cook the cornflour in.Does anyone have recipes for Chinese restaurant sauces? Spicy garlic? Wor Sue Chicken?
This is for the actual chicken. I know you wanted the sauce, hope this helps a little.
Ready in: 30-60 minutes
Difficulty: 3
(1=easiest :: hardest=5)
Categories:
Almond Chicken Recipes
Ingredients:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon msg.
1 tablespoon oil
3/4 cup or more cold water
1/4 cup almond meal
2 raw, boned chicken breasts, cut into fillets
3/4 cup toasted almonds
oil to deep fry chicken
3/4 teaspoon molasses or hoisin sauce
1 cup chicken stock
1/4 teaspoon msg.
2 teaspoons soy sauce
1 Tbsp, water
Directions:
Make batter by combining the flour, baking powder,salt, msg, oil, water, and almond meal. You make the almond meal by putting fresh almonds in a blender. Dip fillets into batter, deep fry until brown. Cut into serving slices. Mix the molasses or hoisin sauce, chicken stock, soy sauce, and msg in a small saucepan. Add cornstarch and water. Heat until thickened. Pour gravy over chicken and sprinkle with toasted almonds.
This recipe for Wor Sue Gai - Almond Chicken serves/makes 2.
Sunday, January 29, 2012
What is a good website to find chinese recipes?
i need a website that shows free chinese recipesWhat is a good website to find chinese recipes?
http://www.chinese-recipes.net/
http://allrecipes.com/Recipes/World-Cuis鈥?/a>
http://www.chinesefood-recipes.com/
http://www.chef2chef.net/recipes/section鈥?/a>
http://www.cs.cmu.edu/~mjw/recipes/ethni鈥?/a>
chinesefood.about.com
that is one where i get recipesWhat is a good website to find chinese recipes?
http://www.chinese-recipes.net/
IDKWhat is a good website to find chinese recipes?
I googled the words "chinese recipes" into my search engine and was greeted by a site that has over 2,000 websites dealing with chinese recipes. I then typed the words "chinese recipes into the "search for questions:" window atop the yahoo!answers page and came up with even more sites. Try it and you willo certainly soon be stir frying your way to the gustatory delights of the orient.
http://www.chinese-recipes.net/
http://allrecipes.com/Recipes/World-Cuis鈥?/a>
http://www.chinesefood-recipes.com/
http://www.chef2chef.net/recipes/section鈥?/a>
http://www.cs.cmu.edu/~mjw/recipes/ethni鈥?/a>
chinesefood.about.com
that is one where i get recipesWhat is a good website to find chinese recipes?
http://www.chinese-recipes.net/
IDKWhat is a good website to find chinese recipes?
I googled the words "chinese recipes" into my search engine and was greeted by a site that has over 2,000 websites dealing with chinese recipes. I then typed the words "chinese recipes into the "search for questions:" window atop the yahoo!answers page and came up with even more sites. Try it and you willo certainly soon be stir frying your way to the gustatory delights of the orient.
Recipes for UK chinese gravy?
You know when you get a gravy chip out of the chinese? The gravy is very nice and i cant find a recipe for it anywhere and it cant be bought in the shops.Recipes for UK chinese gravy?
This is the closest I've been able to get... See if it rings any bells for you?
Chinese Gravy
============
10 cloves garlic, finely cut
录 inch ginger, finely cut
2 tomatoes, large
2 green chillies, finely cut
1 onion, large, finely cut
large bunch coriander leaves, finely chopped
salt %26amp; black pepper
1 tsp chilli powder
oil for frying
1. heat oil in a kadai, add the finely cut garlic, green chilly and ginger pieces. fry well.
2. Add 1/2 of the cut onions and fry till transclucent, at this point add chilli powder and fry.
3. Grind remaining onion and tomato in the blender.
4. Add this ground paste to the mixture getting fried in kadai.
5. Fry well till the whole mixture is cooked well. Now add pepper.
6. Once oil is starting to separate from this mixture, add 1/2 of the coriander leaves. The gravy should not be too thick, not too thin. If thick, add water as required.
7. This is now ready to be served. Serve hot garnished with remaining coriander leaves.mbusa
This is the closest I've been able to get... See if it rings any bells for you?
Chinese Gravy
============
10 cloves garlic, finely cut
录 inch ginger, finely cut
2 tomatoes, large
2 green chillies, finely cut
1 onion, large, finely cut
large bunch coriander leaves, finely chopped
salt %26amp; black pepper
1 tsp chilli powder
oil for frying
1. heat oil in a kadai, add the finely cut garlic, green chilly and ginger pieces. fry well.
2. Add 1/2 of the cut onions and fry till transclucent, at this point add chilli powder and fry.
3. Grind remaining onion and tomato in the blender.
4. Add this ground paste to the mixture getting fried in kadai.
5. Fry well till the whole mixture is cooked well. Now add pepper.
6. Once oil is starting to separate from this mixture, add 1/2 of the coriander leaves. The gravy should not be too thick, not too thin. If thick, add water as required.
7. This is now ready to be served. Serve hot garnished with remaining coriander leaves.
I need authentic restaurant style chinese recipes.?
Chicken with black beans is a favorite or anything else.I need authentic restaurant style chinese recipes.?
SHAO PU K'U (CHINESE SPARE RIBS)
1/4 cup soy sauce
1/2 cup dark brown sugar
2 tablespoons molasses
1/2 cup ketchup
1/4 teaspoon cayenne pepper
1/4 cup Chinese black bean sauce
4 cloves garlic, minced
salt and pepper, to taste
1 4-5 lb baby back ribs strip
Ask your butcher to separate ribs, cutting each in half, or obtain short ribs.
Put first 8 ingredients into a large bowl and combine well. Add ribs, turning to coat well. Cover bowl with plastic wrap and marinate, refrigerated for 1-2 hours.
Rub grates of grill with oil and bring temperature to 350F.
Barbecue ribs for about 40 minutes (or until tender), turning over once, and basting once or twice with marinade. (Do not baste during the last 15 minutes of cooking.)
CHINESE SHRIMP WITH GREEN PEAS (CH'ING
TOW HSIA JEN)
1 lb. shrimp
dash of salt
dash of ginger powder
1 tsp. cooking wine
1/2 egg white
Clean and shell shrimp. Remove black veins from shrimp. Wash in salted water. Drain. Season with ginger and wine. Mix with egg white.
Mix with cornstarch. Deep fry quickly in oil (280 degrees F.) Heat 2 tbsp. oil in another pan. Saute shrimp until color changes.
Peas:
1 tbsp. cornstarch
oil for frying
2 tbsp. green peas
2 tbsp. oil
Seasonings:
1/2 tsp. salt
1 tbsp. cooking wine
dash of sugar
dash of Monosodium Glutamate (MSG)
Parboil fresh peas in salted water.
Add seasonings and green peas to shrimp.
Serve hot.
One of the best places I've found for good chinese recipes is listed under the source below.I need authentic restaurant style chinese recipes.?
One of my favorite places in Nashville, Tennessee transforms every Sunday into a truly authentic Chinese buffet.
I must admit, I'm not brave enough to try most of the items, but the place is packed with Chinese people that day, and they all appear very satisfied with the offerings.
If you are anywhere near here on a Sunday, you might investigate their offerings.
BTW, I have NO financial interest in this business.
Just go buy black bean sauce from Chinese supermarket, most of the restaurant use that. If you want it taste really good, just add MSG.I need authentic restaurant style chinese recipes.?
ohhhhh.........Depp_luv's sounds really good
Original Chinese food has dog, cat, spider, snakes and so....
See you!
SHAO PU K'U (CHINESE SPARE RIBS)
1/4 cup soy sauce
1/2 cup dark brown sugar
2 tablespoons molasses
1/2 cup ketchup
1/4 teaspoon cayenne pepper
1/4 cup Chinese black bean sauce
4 cloves garlic, minced
salt and pepper, to taste
1 4-5 lb baby back ribs strip
Ask your butcher to separate ribs, cutting each in half, or obtain short ribs.
Put first 8 ingredients into a large bowl and combine well. Add ribs, turning to coat well. Cover bowl with plastic wrap and marinate, refrigerated for 1-2 hours.
Rub grates of grill with oil and bring temperature to 350F.
Barbecue ribs for about 40 minutes (or until tender), turning over once, and basting once or twice with marinade. (Do not baste during the last 15 minutes of cooking.)
CHINESE SHRIMP WITH GREEN PEAS (CH'ING
TOW HSIA JEN)
1 lb. shrimp
dash of salt
dash of ginger powder
1 tsp. cooking wine
1/2 egg white
Clean and shell shrimp. Remove black veins from shrimp. Wash in salted water. Drain. Season with ginger and wine. Mix with egg white.
Mix with cornstarch. Deep fry quickly in oil (280 degrees F.) Heat 2 tbsp. oil in another pan. Saute shrimp until color changes.
Peas:
1 tbsp. cornstarch
oil for frying
2 tbsp. green peas
2 tbsp. oil
Seasonings:
1/2 tsp. salt
1 tbsp. cooking wine
dash of sugar
dash of Monosodium Glutamate (MSG)
Parboil fresh peas in salted water.
Add seasonings and green peas to shrimp.
Serve hot.
One of the best places I've found for good chinese recipes is listed under the source below.I need authentic restaurant style chinese recipes.?
One of my favorite places in Nashville, Tennessee transforms every Sunday into a truly authentic Chinese buffet.
I must admit, I'm not brave enough to try most of the items, but the place is packed with Chinese people that day, and they all appear very satisfied with the offerings.
If you are anywhere near here on a Sunday, you might investigate their offerings.
BTW, I have NO financial interest in this business.
Just go buy black bean sauce from Chinese supermarket, most of the restaurant use that. If you want it taste really good, just add MSG.I need authentic restaurant style chinese recipes.?
ohhhhh.........Depp_luv's sounds really good
Original Chinese food has dog, cat, spider, snakes and so....
See you!
What are your tried and true Chinese recipes please...?
Could be anything: Beverages, party food/crowd pleasers, desserts/candy, entrees, breakfast, lunch, holiday.What are your tried and true Chinese recipes please...?
Fried Shrimp Curls (Chow Haah Look)
1lb. Shrimps with shells
3 tbls. Hoy sien jeung
2 tsp. sugar
2 tbls. Vinegar
6 scallions
1 piece ginger
1 clove garlic
? tsp. salt
1 tsp. cornstarch
? tsp. soya sauce
Wash shrimps in cold water in which salt and baking soda have been dissolved. Drain, pull off legs. Place shrimps in dish and sprinkle with pepper. Make sauce of hoy sien jeung, sugar, ? tsp. salt, and vinegar. Chop the scallions into 1-inch lengths and mince garlic and ginger. Heat a little oil in a frying pan, fry shrimps 1 minute on each side, sprinkle with ? tsp. salt, and add scallions, ginger, garlic, and sauce. Fry
and stir, and then add a mixture of cornstarch dissolved in water and soya sauce. Braise shrimps 2 minutes more and serve.
Paper-wrapped Chicken ( Jee Bow Ghuy )
? lb. chicken fillet
? lb. sliced smoked ham
1 tbls. Soya sauce
1 tbls. Salad oil
1 tsp. cornstarch
? tsp. salt
1 tsp. sugar
? tsp. pepper
3 dozen squares of tissue paper cut 4” x 4”
1 tbls. Sherry
Cut the fillet of chicken into pieces about 1/8 inch thick by ? inch wide by 1 ? inches long. Cut slices of ham into rectangles to match chicken surfaces. Mix chicken with sugar, pepper, salt, soya sauce, cornstarch, oil, and sherry. Place chicken slice on square of tissue paper, place slice of ham over it, and then gift-wrap package in the Chinese manner. To Chinese gift-wrap the package, place chicken and ham in position No.2. Fold over paper at dotted lines, and tuck in flap No.6 so that package is securely closed.
Heat vegetable oil about 1 inch deep in frying pan and when sufficiently hot, carefully drop paper-wrapped chicken packages into oil. Fry packages from 1 to 1 ? minutes on each side. The meat showing through the grease-soaked paper should be a rich golden speckled with sienna and red. Drain packages of oil and serve hot. Unwrap packages at the table. If desired, dip unwrapped contents into Worcestershire sauce to enhance the flavor.
tir, and then add a mixture of cornstarch dissolved in water and soya sauce. Braise shrimps 2 minutes more and serve.
Good luck %26amp; Enjoy!..._;-)What are your tried and true Chinese recipes please...?
The way I make it...neither is really authentically chinese, but they are close, and good!
Plain old chicken stir fry, usually with broccoli, snowpeas, mixed chinese veggies (bean sprouts, water chestnuts, mini corn).
Kung Pao chicken.
In both cases, as I said un-authentically, I usually use the pre-mixed packages of seasonings, and follow their directions.
Fried Shrimp Curls (Chow Haah Look)
1lb. Shrimps with shells
3 tbls. Hoy sien jeung
2 tsp. sugar
2 tbls. Vinegar
6 scallions
1 piece ginger
1 clove garlic
? tsp. salt
1 tsp. cornstarch
? tsp. soya sauce
Wash shrimps in cold water in which salt and baking soda have been dissolved. Drain, pull off legs. Place shrimps in dish and sprinkle with pepper. Make sauce of hoy sien jeung, sugar, ? tsp. salt, and vinegar. Chop the scallions into 1-inch lengths and mince garlic and ginger. Heat a little oil in a frying pan, fry shrimps 1 minute on each side, sprinkle with ? tsp. salt, and add scallions, ginger, garlic, and sauce. Fry
and stir, and then add a mixture of cornstarch dissolved in water and soya sauce. Braise shrimps 2 minutes more and serve.
Paper-wrapped Chicken ( Jee Bow Ghuy )
? lb. chicken fillet
? lb. sliced smoked ham
1 tbls. Soya sauce
1 tbls. Salad oil
1 tsp. cornstarch
? tsp. salt
1 tsp. sugar
? tsp. pepper
3 dozen squares of tissue paper cut 4” x 4”
1 tbls. Sherry
Cut the fillet of chicken into pieces about 1/8 inch thick by ? inch wide by 1 ? inches long. Cut slices of ham into rectangles to match chicken surfaces. Mix chicken with sugar, pepper, salt, soya sauce, cornstarch, oil, and sherry. Place chicken slice on square of tissue paper, place slice of ham over it, and then gift-wrap package in the Chinese manner. To Chinese gift-wrap the package, place chicken and ham in position No.2. Fold over paper at dotted lines, and tuck in flap No.6 so that package is securely closed.
Heat vegetable oil about 1 inch deep in frying pan and when sufficiently hot, carefully drop paper-wrapped chicken packages into oil. Fry packages from 1 to 1 ? minutes on each side. The meat showing through the grease-soaked paper should be a rich golden speckled with sienna and red. Drain packages of oil and serve hot. Unwrap packages at the table. If desired, dip unwrapped contents into Worcestershire sauce to enhance the flavor.
tir, and then add a mixture of cornstarch dissolved in water and soya sauce. Braise shrimps 2 minutes more and serve.
Good luck %26amp; Enjoy!..._;-)What are your tried and true Chinese recipes please...?
The way I make it...neither is really authentically chinese, but they are close, and good!
Plain old chicken stir fry, usually with broccoli, snowpeas, mixed chinese veggies (bean sprouts, water chestnuts, mini corn).
Kung Pao chicken.
In both cases, as I said un-authentically, I usually use the pre-mixed packages of seasonings, and follow their directions.
Wok/Chinese Recipes!?
I need good wok/Chinese recipes and any good things to go with it on a good thirty dollar budget! I have a wok, rice maker, grill, oven, and stove, etc! So please give me a good meal either with steak, shrimp, and/or chicken for an affordable price! Thanks!Wok/Chinese Recipes!?
Hung Chong Chinese Chive and Oil Stir-Fry
The first time I seasoned a wok without problems, I used this recipe, which I learned at the Hung Chong wok shop in New York's Chinatown. Make sure the chives are very dry after washing to prevent the oil from spattering. One bunch of scallions cut into 3-inch pieces and 1/2 cup sliced ginger can be substituted for the chives in this recipe. Scallions and ginger are said to remove the wok's metallic taste. Smell the wok after seasoning ? the metal will have a strong fragrance from the aromatics.
1/2 bunch Chinese chives (about 7 ounces)
2 tablespoons peanut oil
Wash the inside and outside of the wok with hot water, using a stainless-steel scrubber and liquid dishwashing soap. Rinse with hot water. Dry the wok with paper towels, and then place over low heat 1 to 2 minutes until the pan is totally dry. Cut the chives into 2-inch pieces.
Open the window and turn the exhaust fan on high. Heat the wok over high heat until a bead of water vaporizes with 1 to 2 seconds of contact. Swirl in the oil and add the chives. Reduce the heat to medium and stir-fry 5 minutes, pushing the mixture up the sides of the wok to the edge. If the mixture becomes dry, add additional tablespoons of oil. Remove from the heat. Cool. Discard the chives. The wok is seasoned and ready for cooking.
Wash wok with hot water. Dry over low heat, 1 to 2 minutes.
--------------------------------------鈥?br>
Spring Rolls
Hot Chinese Mustard Sauce:
4 tablespoons Chinese dry mustard
2 tablespoons water
2 tablespoons rice vinegar
4 tablespoons pickled ginger liquid
1 lemon, juiced
Pinch turmeric
1 tablespoon sugar
1 egg yolk*
1 tablespoon chile oil
1 tablespoon sesame oil
1 cup peanut oil
Aromatics:
1 (2-inch piece) fresh ginger, peeled
3 large cloves garlic
2 green onions
Pinch red pepper flakes
1/2 cup peanut oil
Pinch salt
Pinch black pepper
Pinch sugar
Filling:
1 large onion, julienned
1 medium carrot, julienned
1/4 pound shiitakes, discard stems, julienned
1 large red bell pepper, julienned
1 large yellow bell pepper, julienned
1 small green cabbage, julienned
Peanut oil, for stir-frying
Salt and pepper
1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller strands
1/4 cup mushroom soy sauce
2 tablespoons chile paste
1 tablespoon sesame oil
1 bunch cilantro leaves, chopped
To form spring rolls:
Spring roll wrappers
1 egg with 1 tablespoon each water and cornstarch, beaten together for egg wash
Peanut oil, for deep-frying
Prepare the Hot Chinese Mustard Sauce. In a bowl, combine all the ingredients except the oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.
Prepare the aromatic mixture. In a food processor, combine the ginger, garlic, green onions, and red pepper flakes. Turn on machine, slowly add oil, and process mixture to a puree. Saute mixture for 1 to 2 minutes. Season with salt, pepper, and sugar. Set aside.
Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chile paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid.
Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used.
In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.
--------------------------------------鈥?br>
Hong Kong Salmon Cakes with Baby Bok Choy
Salmon Cakes:
1/4 cup peanut oil
2 garlic cloves, minced
1 shallot, minced
1 tablespoon grated fresh ginger
1 to 2 red or green chiles, minced
1 1/2 pounds skinless boneless salmon fillets, cut in small cubes
1 cup fresh bread crumbs (4 slices white bread with crusts removed pulsed in the food processor)
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons mayonnaise
1 lemon, juiced
1 large egg white
Sea salt and freshly ground black pepper
2 tablespoons peanut oils
Bok Choy:
2 tablespoons peanut oil
2-inch piece fresh ginger
2 heads baby bok choy, halved lengthwise
1/4 cup water
3 tablespoons low-sodium soy sauce
1/4 cup oyster sauce
1/2 lemon, juiced
1 tablespoon brown sugar
Toasted sesame seeds, chopped cilantro leaves, and sliced green onion, for garnish
To make the salmon cakes: Heat 2 tablespoons of the peanut oil in a skillet over medium heat. Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor. Remove from heat to cool slightly.
In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon juice and egg white. Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper. Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much. Using your hands, form the mixture into 4 salmon cakes, they should be moist and just hold together.
Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels.
To make the bok choy: Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife then whack it with the flat side of the knife. Lay the ginger pieces in the oil, cut-side down to let it start to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Cook and stir for 3 minutes until the sauce is the consistency of syrup.
Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. Garnish the dish with the toasted sesame seeds, cilantro, and green onion.
--------------------------------------鈥?br>
HOPE THIS HELPS.............ENJOY!!
CHICKEN CHOW MEIN
1/2 C. CHOPPED ONION
1 CAN (4 OZ) MUSHROOMS (DRAIN %26amp; RESERVE LIQUID)
2 TBSP OIL
1 C. CELERY, DIAGONALLY SLICED
1 CAN BEAN SPROUTS, DRAINED
3 TBSP SOY SAUCE
2 TBSP DICED PIMIENTO
1 TBSP SUGAR
1/2 TSP SALT
2 TBSP CORNSTARCH
3 TBSP WATER
1 1/2 CUPS COOKED CHICKEN, DICED
HOT COOKED RICE
1. IN PAN, HEAT OIL, COOK AND STIR ONION AND MUSHROOMS TIL ONION IS TENDER.
ADD ENOUGH WATER TO MUSHROOM BROTH TO MEASURE 1 /12 CUP LIQUID. STIR INTO ONIONS AND MUSHROOMS.
2. ADD CELERY, BEAN SPROUTS, SOY SAUCE, PIMIENTO, SUGAR AND SALT.
3. HEAT TO BOILING; REDUCE HEAT AND SIMMER UNCOVERED 15 MINUTES.
4. BLEND CORNSTARCH AND WATER; STIR INTO VEGETABLE MIXTURE; BOIL AND STIR 1 MINUTE.
5. STIR IN CHICKEN; HEAT THROUGH. SERVE OVER HOT RICE.Wok/Chinese Recipes!?
HONG KONG STEAK
1 1/2 lb. flank steak
1/4 c. water
2 tbsp. soy sauce
1 tsp. vinegar
1 clove garlic, minced
1/2 tsp. dry mustard
1 (8 oz.) can tomato sauce
1/2 c. water chestnuts
1 sliced green pepper
1/4 c. water
1/4 c. cooking oil
Thinly slice partially frozen steak diagonally across grain to 2 1/2-3 inch strips. Combine soy sauce, vinegar, garlic and mustard. Blend thoroughly, pour over steak. Marinate 1 hour.
Combine tomato sauce, water chestnuts, water and green pepper; blend well. Add oil to pan/wok. Preheat at 325 degrees on wok. Stir fry meat until well done in middle. Add sauce mixture and bring to boil without stirring. Cook additional 1 minute. Serve over rice!
Thai Chicken Stir-Fry
3 Tblsp dry sherry
2 Tblsp soy sauce
1 Tblsp fish sauce (optional)
1 Tblsp water
1 tsp cornstarch
陆 tsp crushed red pepper flakes
12 ounces skinless, boneless chicken
1 Tblsp cooking oil
1 tsp grated gingerroot
2 cloves garlic, minced
1 cup bias-sliced carrots
2 cups fresh pea pods (tips and strings off) or one 6-ounce pkg frozen pea pods, thawed
4 green onions, bias-sliced into 1-inch pieces
1/3 cup dry roasted peanuts
Hot cooked rice (optional)
1. For sauce, stir together sherry, soy sauce, water, cornstarch, and red pepper. Set aside.
2. Rinse chicken, pat dry. Cut into 1-inch pieces; set aside.
3. Heat oil in a wok over medium-high heat. Cook garlic and ginger for about 15 seconds when hot. Add carrots and stir-fry for 2 minutes. Add pea pods and green onions and stir-fry 2 or 3 minutes (til crisp-tender). Remove veggies from pan.
4. Add chicken to hot wok and stir-fry 3 or 4 minutes until no longer pink. Push chicken to outside of pan. Stir the sauce and add to the center of the pan. Cook and stir until thickened and bubbly. Return veggies to the pan and add peanuts. Stir to coat1-2 minutes; heat through. Serve over rice.Wok/Chinese Recipes!?
Learn to cook Chinese better than your local takeaway!
Every recipe you find in this eBook is a genuine Chinese recipe. As such you will obviously get the best results if you use genuine Chinese ingredients.
We realise that these can often be hard to find, however dont worry. Most of the ingredients can now be found at your local supermarket. If you cant find the ingredients at your local supermarket, try a specialist Deli or considering asking the supermarket if they would be able to get the product for you.
http://www.seoweb2.info/product.php?products_id=47
Hung Chong Chinese Chive and Oil Stir-Fry
The first time I seasoned a wok without problems, I used this recipe, which I learned at the Hung Chong wok shop in New York's Chinatown. Make sure the chives are very dry after washing to prevent the oil from spattering. One bunch of scallions cut into 3-inch pieces and 1/2 cup sliced ginger can be substituted for the chives in this recipe. Scallions and ginger are said to remove the wok's metallic taste. Smell the wok after seasoning ? the metal will have a strong fragrance from the aromatics.
1/2 bunch Chinese chives (about 7 ounces)
2 tablespoons peanut oil
Wash the inside and outside of the wok with hot water, using a stainless-steel scrubber and liquid dishwashing soap. Rinse with hot water. Dry the wok with paper towels, and then place over low heat 1 to 2 minutes until the pan is totally dry. Cut the chives into 2-inch pieces.
Open the window and turn the exhaust fan on high. Heat the wok over high heat until a bead of water vaporizes with 1 to 2 seconds of contact. Swirl in the oil and add the chives. Reduce the heat to medium and stir-fry 5 minutes, pushing the mixture up the sides of the wok to the edge. If the mixture becomes dry, add additional tablespoons of oil. Remove from the heat. Cool. Discard the chives. The wok is seasoned and ready for cooking.
Wash wok with hot water. Dry over low heat, 1 to 2 minutes.
--------------------------------------鈥?br>
Spring Rolls
Hot Chinese Mustard Sauce:
4 tablespoons Chinese dry mustard
2 tablespoons water
2 tablespoons rice vinegar
4 tablespoons pickled ginger liquid
1 lemon, juiced
Pinch turmeric
1 tablespoon sugar
1 egg yolk*
1 tablespoon chile oil
1 tablespoon sesame oil
1 cup peanut oil
Aromatics:
1 (2-inch piece) fresh ginger, peeled
3 large cloves garlic
2 green onions
Pinch red pepper flakes
1/2 cup peanut oil
Pinch salt
Pinch black pepper
Pinch sugar
Filling:
1 large onion, julienned
1 medium carrot, julienned
1/4 pound shiitakes, discard stems, julienned
1 large red bell pepper, julienned
1 large yellow bell pepper, julienned
1 small green cabbage, julienned
Peanut oil, for stir-frying
Salt and pepper
1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller strands
1/4 cup mushroom soy sauce
2 tablespoons chile paste
1 tablespoon sesame oil
1 bunch cilantro leaves, chopped
To form spring rolls:
Spring roll wrappers
1 egg with 1 tablespoon each water and cornstarch, beaten together for egg wash
Peanut oil, for deep-frying
Prepare the Hot Chinese Mustard Sauce. In a bowl, combine all the ingredients except the oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.
Prepare the aromatic mixture. In a food processor, combine the ginger, garlic, green onions, and red pepper flakes. Turn on machine, slowly add oil, and process mixture to a puree. Saute mixture for 1 to 2 minutes. Season with salt, pepper, and sugar. Set aside.
Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chile paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid.
Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used.
In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.
--------------------------------------鈥?br>
Hong Kong Salmon Cakes with Baby Bok Choy
Salmon Cakes:
1/4 cup peanut oil
2 garlic cloves, minced
1 shallot, minced
1 tablespoon grated fresh ginger
1 to 2 red or green chiles, minced
1 1/2 pounds skinless boneless salmon fillets, cut in small cubes
1 cup fresh bread crumbs (4 slices white bread with crusts removed pulsed in the food processor)
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons mayonnaise
1 lemon, juiced
1 large egg white
Sea salt and freshly ground black pepper
2 tablespoons peanut oils
Bok Choy:
2 tablespoons peanut oil
2-inch piece fresh ginger
2 heads baby bok choy, halved lengthwise
1/4 cup water
3 tablespoons low-sodium soy sauce
1/4 cup oyster sauce
1/2 lemon, juiced
1 tablespoon brown sugar
Toasted sesame seeds, chopped cilantro leaves, and sliced green onion, for garnish
To make the salmon cakes: Heat 2 tablespoons of the peanut oil in a skillet over medium heat. Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor. Remove from heat to cool slightly.
In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon juice and egg white. Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper. Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much. Using your hands, form the mixture into 4 salmon cakes, they should be moist and just hold together.
Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels.
To make the bok choy: Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife then whack it with the flat side of the knife. Lay the ginger pieces in the oil, cut-side down to let it start to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Cook and stir for 3 minutes until the sauce is the consistency of syrup.
Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. Garnish the dish with the toasted sesame seeds, cilantro, and green onion.
--------------------------------------鈥?br>
HOPE THIS HELPS.............ENJOY!!
CHICKEN CHOW MEIN
1/2 C. CHOPPED ONION
1 CAN (4 OZ) MUSHROOMS (DRAIN %26amp; RESERVE LIQUID)
2 TBSP OIL
1 C. CELERY, DIAGONALLY SLICED
1 CAN BEAN SPROUTS, DRAINED
3 TBSP SOY SAUCE
2 TBSP DICED PIMIENTO
1 TBSP SUGAR
1/2 TSP SALT
2 TBSP CORNSTARCH
3 TBSP WATER
1 1/2 CUPS COOKED CHICKEN, DICED
HOT COOKED RICE
1. IN PAN, HEAT OIL, COOK AND STIR ONION AND MUSHROOMS TIL ONION IS TENDER.
ADD ENOUGH WATER TO MUSHROOM BROTH TO MEASURE 1 /12 CUP LIQUID. STIR INTO ONIONS AND MUSHROOMS.
2. ADD CELERY, BEAN SPROUTS, SOY SAUCE, PIMIENTO, SUGAR AND SALT.
3. HEAT TO BOILING; REDUCE HEAT AND SIMMER UNCOVERED 15 MINUTES.
4. BLEND CORNSTARCH AND WATER; STIR INTO VEGETABLE MIXTURE; BOIL AND STIR 1 MINUTE.
5. STIR IN CHICKEN; HEAT THROUGH. SERVE OVER HOT RICE.Wok/Chinese Recipes!?
HONG KONG STEAK
1 1/2 lb. flank steak
1/4 c. water
2 tbsp. soy sauce
1 tsp. vinegar
1 clove garlic, minced
1/2 tsp. dry mustard
1 (8 oz.) can tomato sauce
1/2 c. water chestnuts
1 sliced green pepper
1/4 c. water
1/4 c. cooking oil
Thinly slice partially frozen steak diagonally across grain to 2 1/2-3 inch strips. Combine soy sauce, vinegar, garlic and mustard. Blend thoroughly, pour over steak. Marinate 1 hour.
Combine tomato sauce, water chestnuts, water and green pepper; blend well. Add oil to pan/wok. Preheat at 325 degrees on wok. Stir fry meat until well done in middle. Add sauce mixture and bring to boil without stirring. Cook additional 1 minute. Serve over rice!
Thai Chicken Stir-Fry
3 Tblsp dry sherry
2 Tblsp soy sauce
1 Tblsp fish sauce (optional)
1 Tblsp water
1 tsp cornstarch
陆 tsp crushed red pepper flakes
12 ounces skinless, boneless chicken
1 Tblsp cooking oil
1 tsp grated gingerroot
2 cloves garlic, minced
1 cup bias-sliced carrots
2 cups fresh pea pods (tips and strings off) or one 6-ounce pkg frozen pea pods, thawed
4 green onions, bias-sliced into 1-inch pieces
1/3 cup dry roasted peanuts
Hot cooked rice (optional)
1. For sauce, stir together sherry, soy sauce, water, cornstarch, and red pepper. Set aside.
2. Rinse chicken, pat dry. Cut into 1-inch pieces; set aside.
3. Heat oil in a wok over medium-high heat. Cook garlic and ginger for about 15 seconds when hot. Add carrots and stir-fry for 2 minutes. Add pea pods and green onions and stir-fry 2 or 3 minutes (til crisp-tender). Remove veggies from pan.
4. Add chicken to hot wok and stir-fry 3 or 4 minutes until no longer pink. Push chicken to outside of pan. Stir the sauce and add to the center of the pan. Cook and stir until thickened and bubbly. Return veggies to the pan and add peanuts. Stir to coat1-2 minutes; heat through. Serve over rice.Wok/Chinese Recipes!?
Learn to cook Chinese better than your local takeaway!
Every recipe you find in this eBook is a genuine Chinese recipe. As such you will obviously get the best results if you use genuine Chinese ingredients.
We realise that these can often be hard to find, however dont worry. Most of the ingredients can now be found at your local supermarket. If you cant find the ingredients at your local supermarket, try a specialist Deli or considering asking the supermarket if they would be able to get the product for you.
http://www.seoweb2.info/product.php?products_id=47
Does anyone know of recipes on the internet that are IN CHINESE?
I am looking for recipes (preferably for chinese or asian food..or anything is fine, really) that are written in chinese characters on the internet. If you know of any bookstores or of good recipe books (written in chinese, of course..), that'd be great too. Thanks in advance! c(:Does anyone know of recipes on the internet that are IN CHINESE?
Here are some good ones!!!
http://www.towngascooking.com/
http://www.chefsrecipe.net/
http://www.cytss.edu.hk/debbie/P1food.ht鈥?/a>
http://www.cookeryfamily.org/index.php
http://www.bonbonkitchen.com/kitchen/pag鈥?/a>
http://www.hkrecipes.com/recipes.htmlDoes anyone know of recipes on the internet that are IN CHINESE?
ask Ai_leen in my profile - she's a super-expert in these ethnic cuisines and is a Chinese person
Here are some good ones!!!
http://www.towngascooking.com/
http://www.chefsrecipe.net/
http://www.cytss.edu.hk/debbie/P1food.ht鈥?/a>
http://www.cookeryfamily.org/index.php
http://www.bonbonkitchen.com/kitchen/pag鈥?/a>
http://www.hkrecipes.com/recipes.htmlDoes anyone know of recipes on the internet that are IN CHINESE?
ask Ai_leen in my profile - she's a super-expert in these ethnic cuisines and is a Chinese person
Does anyone have recipes for Volcano Chicken? The Chinese version?
It's chicken in a reddish sweet and spicy sauce and it's serves in almost all Chinese and Asian buffet restuarants. Also, the Sesame Chicken recipe to would be great if you have that one, these 2 dishes taste alot alike, they're both great! Thank you.Does anyone have recipes for Volcano Chicken? The Chinese version?
Volcano Chicken
Ingredients
1 chicken, about 2 pounds or a little more.
Marinade
2 tablespoons of garlic, minced
half a teaspoon Thai pepper powder
1/4 cup of fish sauce
1/4 cup of whiskey
1/4 cup of honey
1/4 cup of coconut milk
1 tablespoon of red curry paste
2 tablespoons Thai chili in oil
For flambeing : 1 cup whiskey
Method
Mix the marinade ingredients, then clean and prepare the chicken. Thoroughly coat the chicken with marinade, and leave to stand in a wok for 12 hours (refrigerated).
Remove the chicken from the wok allowing to drain thoroughly, then over medium heat reduce the marinade to form a thick sauce.
The chicken should be stood upright on an ovenproof plate (in Thailand a metal disk with a vertical peg attached is used. Something similar is sold as a "chicken roaster" in America), and cooked in a medium oven until the skin just begins to change color.
Remove the chicken and place it on a flame proof (we suggest heavy metal) dish and bring to a side table. Pour whiskey through the interior of the bird, and then ladle it over the outside so the bird is thoroughly coated, then ignite and allow the whiskey to burn itself out.
Carve the chicken, and serve with Thai jasmine rice, and stir fried green vegetables, and the usual Thai table condiments and the reduced sauce.
Sesame Chicken
INGREDIENTS:
* 3 whole boneless chicken breasts
* Marinade:
* 2 tablespoons light soy sauce
* 1 tablespoon cooking wine or dry sherry
* a few drops of sesame oil
* 2 tablespoons flour
* 2 tablespoons cornstarch
* 2 tablespoons water
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 teaspoon vegetable oil
* Sauce for Sesame Chicken:
* 1/2 cup water
* 1 cup chicken broth
* 1/8 cup vinegar
* 1/4 cup cornstarch
* 1 cup sugar
* 2 TB dark soy sauce
* 2 TB sesame oil
* 1 tsp chili paste, or more if desired
* 1 clove garlic (minced)
* Other:
* 2 tablespoons toasted sesame seeds (see recipe directions for link to how to toast)
* 3 1/2 - 4 cups peanut oil for deep-frying
PREPARATION:
Toast the sesame seeds and set aside.
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.Does anyone have recipes for Volcano Chicken? The Chinese version?
Volcano Chicken Stir Fry
http://home.gwi.net/volcano/recipes.html
Sesame Chicken
http://chinesefood.about.com/od/poultryr鈥?/a>Does anyone have recipes for Volcano Chicken? The Chinese version?
CHICKEN CURRY VOLCANOES
8 chicken breasts
Boil until tender. Remove meat and chop into 3/4" cubes or Market Day diced, cooked chicken.
Saute in 2 tablespoons butter until transparent.
Add 3 to 4 heaping tablespoons curry powder with water from boiled chicken (about 3 pints liquid).
Mix 3 to 4 tablespoons flour in water and stir into onion, butter and broth mixture. Add 1 small jar instant chicken bouillon.
Thicken with cornstarch (as needed) until mixture reaches gravy consistency. Add chopped chicken to mixture, stirring.
Serve over or under rice.
In a lazy susan serve the following:
Cantaloupe, chopped
Flaked coconut
Raisins
Pineapple
Spanish peanuts
Chopped green onions
Chopped green pepper
Chopped tomatoes
Mandarin oranges
Chopped bananas
Encourage guests to mix any group or all ingredients. Watching each other make choices is part of the fun. Serves 8 to 10 people.pop cap games
Volcano Chicken
Ingredients
1 chicken, about 2 pounds or a little more.
Marinade
2 tablespoons of garlic, minced
half a teaspoon Thai pepper powder
1/4 cup of fish sauce
1/4 cup of whiskey
1/4 cup of honey
1/4 cup of coconut milk
1 tablespoon of red curry paste
2 tablespoons Thai chili in oil
For flambeing : 1 cup whiskey
Method
Mix the marinade ingredients, then clean and prepare the chicken. Thoroughly coat the chicken with marinade, and leave to stand in a wok for 12 hours (refrigerated).
Remove the chicken from the wok allowing to drain thoroughly, then over medium heat reduce the marinade to form a thick sauce.
The chicken should be stood upright on an ovenproof plate (in Thailand a metal disk with a vertical peg attached is used. Something similar is sold as a "chicken roaster" in America), and cooked in a medium oven until the skin just begins to change color.
Remove the chicken and place it on a flame proof (we suggest heavy metal) dish and bring to a side table. Pour whiskey through the interior of the bird, and then ladle it over the outside so the bird is thoroughly coated, then ignite and allow the whiskey to burn itself out.
Carve the chicken, and serve with Thai jasmine rice, and stir fried green vegetables, and the usual Thai table condiments and the reduced sauce.
Sesame Chicken
INGREDIENTS:
* 3 whole boneless chicken breasts
* Marinade:
* 2 tablespoons light soy sauce
* 1 tablespoon cooking wine or dry sherry
* a few drops of sesame oil
* 2 tablespoons flour
* 2 tablespoons cornstarch
* 2 tablespoons water
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 teaspoon vegetable oil
* Sauce for Sesame Chicken:
* 1/2 cup water
* 1 cup chicken broth
* 1/8 cup vinegar
* 1/4 cup cornstarch
* 1 cup sugar
* 2 TB dark soy sauce
* 2 TB sesame oil
* 1 tsp chili paste, or more if desired
* 1 clove garlic (minced)
* Other:
* 2 tablespoons toasted sesame seeds (see recipe directions for link to how to toast)
* 3 1/2 - 4 cups peanut oil for deep-frying
PREPARATION:
Toast the sesame seeds and set aside.
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.Does anyone have recipes for Volcano Chicken? The Chinese version?
Volcano Chicken Stir Fry
http://home.gwi.net/volcano/recipes.html
Sesame Chicken
http://chinesefood.about.com/od/poultryr鈥?/a>Does anyone have recipes for Volcano Chicken? The Chinese version?
CHICKEN CURRY VOLCANOES
8 chicken breasts
Boil until tender. Remove meat and chop into 3/4" cubes or Market Day diced, cooked chicken.
Saute in 2 tablespoons butter until transparent.
Add 3 to 4 heaping tablespoons curry powder with water from boiled chicken (about 3 pints liquid).
Mix 3 to 4 tablespoons flour in water and stir into onion, butter and broth mixture. Add 1 small jar instant chicken bouillon.
Thicken with cornstarch (as needed) until mixture reaches gravy consistency. Add chopped chicken to mixture, stirring.
Serve over or under rice.
In a lazy susan serve the following:
Cantaloupe, chopped
Flaked coconut
Raisins
Pineapple
Spanish peanuts
Chopped green onions
Chopped green pepper
Chopped tomatoes
Mandarin oranges
Chopped bananas
Encourage guests to mix any group or all ingredients. Watching each other make choices is part of the fun. Serves 8 to 10 people.
Where do I purchase Shaoxing wine for chinese recipes?
Any Asian store will have them. If you happen to live somewhere without one just use cheap brandy, it works.Where do I purchase Shaoxing wine for chinese recipes?
PhatCat is right as they have a 5% salt content, to keep the winos from drinking it, they are not regulated like other wines and spirits.
Here In Canada I buy mine in th Chinatown area or the Large Asain Grocery store we have heard, (at least 12), it is not expensive but do compensated for the salt if you using it for marinating and just a hint in cooking is enough, not to much it is powerful stuff. It runs 9-14 % alcohol depending on the brand.
PhatCat is right as they have a 5% salt content, to keep the winos from drinking it, they are not regulated like other wines and spirits.
Here In Canada I buy mine in th Chinatown area or the Large Asain Grocery store we have heard, (at least 12), it is not expensive but do compensated for the salt if you using it for marinating and just a hint in cooking is enough, not to much it is powerful stuff. It runs 9-14 % alcohol depending on the brand.
What are some Chinese/Japanese holiday recipes?
I'd like to bring some culture into my Christmas this year.
What are some different holiday foods common in eastern Asia?
A link to a recipe site would be fantastic.What are some Chinese/Japanese holiday recipes?
Careful Matt, someone will write some smart alec comment about cream of "sum yun guy" here! I love the Benihanna sight for great recipies. Their food rocks!! Happy Holidays!What are some Chinese/Japanese holiday recipes?
go to recipes.comWhat are some Chinese/Japanese holiday recipes?
Ingredients:
1 1/4 pound Japanese or Chinese eggplants, cut diagonally into 3/4-inch slices
2 tablespoons peanut oil
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/4 teaspoon coarsely ground fenugreek seeds
1 clove fresh garlic, minced
2 fresh green chili peppers, such as serrano, minced with seeds
1 tablespoon dried curry leaves
1 tablespoon ground coriander
1 teaspoon dried mint leaves
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon mango powder
Place the eggplants in a microwave-safe dish. Cover and cook on high about 4 minutes. Heat the oil in a large nonstick skillet over medium-high heat and add the cumin, mustard and fenugreek seeds, garlic, and green chili peppers; they should sizzle upon con颅tact with the hot oil.
Quickly add the curry leaves, coriander, mint, and turmeric, stir about 30 seconds, then add the egg颅 plant and salt and cook about 2 minutes. Add the cilantro, cover the skillet, reduce the heat to medium and cook, stirring as needed, until the eggplant is soft, 5 to 7 minutes. Mix in the mango powder and serve.
What are some different holiday foods common in eastern Asia?
A link to a recipe site would be fantastic.What are some Chinese/Japanese holiday recipes?
Careful Matt, someone will write some smart alec comment about cream of "sum yun guy" here! I love the Benihanna sight for great recipies. Their food rocks!! Happy Holidays!What are some Chinese/Japanese holiday recipes?
go to recipes.comWhat are some Chinese/Japanese holiday recipes?
Ingredients:
1 1/4 pound Japanese or Chinese eggplants, cut diagonally into 3/4-inch slices
2 tablespoons peanut oil
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/4 teaspoon coarsely ground fenugreek seeds
1 clove fresh garlic, minced
2 fresh green chili peppers, such as serrano, minced with seeds
1 tablespoon dried curry leaves
1 tablespoon ground coriander
1 teaspoon dried mint leaves
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon mango powder
Place the eggplants in a microwave-safe dish. Cover and cook on high about 4 minutes. Heat the oil in a large nonstick skillet over medium-high heat and add the cumin, mustard and fenugreek seeds, garlic, and green chili peppers; they should sizzle upon con颅tact with the hot oil.
Quickly add the curry leaves, coriander, mint, and turmeric, stir about 30 seconds, then add the egg颅 plant and salt and cook about 2 minutes. Add the cilantro, cover the skillet, reduce the heat to medium and cook, stirring as needed, until the eggplant is soft, 5 to 7 minutes. Mix in the mango powder and serve.
I want to find recipes for real chinese food not the fake american stuff.?
i used to live in hong kong when i was younger and i really miss the authentic chinese food that I ate all the time. Does anyone know where I can find good recipes for any kind of chinese food? not necessarily limited to cantonese.I want to find recipes for real chinese food not the fake american stuff.?
This is a very traditional old Cantonese recipe, nowadays, you hardly can find it on the menu of most modern Chinese restaurants in Hong Kong. I like it very much when I was a kid, you can replace the chicken to porkchop (I actually like the porkchop one more).
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Paper-wrapped Fried Chicken %26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 6
500 g chicken thighs, cut into 12 slices
12 Chinese pea pods
2 stalks of fresh corriandor leaves, finely chopped (optional)
4 tablespoons of shredded green onions
2 tablespoon of ginger root
12 5-6 inches square sheets of cellophane paper or baking paper
oil for frying or you can bake it
Marinade
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sea salt
1/2 teaspoon sugar
1 tablespoon cooking wine / sherry
1/2 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon sesame oil
a dash of white or black pepper
1) Mix marinade ingredient in a bowl, stir well, marinate chicken slices for at least 20 minutes, set aside
2) Place a slice of chicken on a sheet of cellophane paper, place 1 Chinese pea pod, a portion of shredded green onion and shredded ginger root on top of the chicken. Wrap to form a rectangulalr packet. (Seal with stapler, I'm lazy - or a toothpick) Repeat until all packets are formed.
3) Heat oil over medium heat; test the oil with bamboo chopstick, when you see the bubble sticking on the chopstick, it means the oil is hot enough, deep fry the paper-wrapped chicken over medium heat for a 3 minutes or till golden, the oil temp. should not be higher than 160 degree C, or else, it would cause cancer.
4) When the packets rise to the surface, use a slotted spoos to press them to the bottom of the fryer, wok to release any oil that is inside the packets. Remove the packets to a tray for a while, let the oil dip for a moment.
5) Then serve on serving plate. (while unwrapping the paper and smelling the aroma of the food, I feel heavenly good!)
You may add shredded shitake mushroom (boiled) or red chili instead of Chinese green pea pods.
Baking is more healthy, just pre-heat oven 180 degree C before you prepare the meat, bake for around 30 - 40 minutes.
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;Lotus leaves wrapped Sticky Rice %26gt;%26gt;%26gt;%26gt;%26gt;%26gt; serves 2
2 dried lotus leaves (you may find them in Chinese Grocery store)
150 g sticky rice, soak in water for overnight
100g chicken thighs, cut into bite-size
3 dried mushroom (shitake mushroom) soak in water till soft
1 teaspoon of dried shrimps, soak in water
2 dried scallops, soak in water overnight, then shredded
a few dried lotus seeds (optional), soak in water overnight
2 tablespoon of peanut oil
1 gloves of garlic, crushed
a dash of cooking wine
Marinade for chicken meat
1 tablespoon of osyter sauce
1 tablespoon of light soy sauce
1/4 teaspoon of salt
1 tablespoon of cooking wine
1/2 teaspoon of cornstarch
1/2 teaspoon of sugar
1) Season the sticky rice with a pinch of salt and 1 tablespoon of peanut oil (or cooking oil)
2) Marinate the chicken meat for about 30 minutes
3) Prepare the bamboo steamer, over hot water in wok
4) Heat wok over high heat, when you see the stream coming up, reduce high to medium, add 1 tablespoon peanut oil, stir-fried the garlic till fragrant, then remove it from wok.
5) Add dried shrimps, dried scallops and sliced mushroom, lotus seeds in wok and stir-fry quickly, sprinkle cooking wine in wok, stir-fry for a few seconds, then pour chicken meat in the wok (all together with the marinade sauce) and stir-fry the chicken meat till halfly cooked, set aside
6) Clean the dried lotus leaves with wet towel, make the 2 to be soft a bit, then cut one of them in round shape (about 8 inches in diameter). Put the some round leave in the middle of the big leaves.
7) put a layer of sticky rice on the round leave, spoon all the chicken meat on top of the sticky rice, then put another layer
of sticky rice on top of the chicken meat.
8) fold the edges of the leave to the middle, turn it upside down, put it on a plate and then put it in the steamer and steam over boiling water for about 45 minutes to 1 hour.
9) Serve when hot
Below are 2 authentic Peking recipes
鍏杈ｉ啲
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Eight Treasure Stir-fried Pork %26gt;%26gt;%26gt;%26gt;%26gt; Serves 4
50g cloud ear, soak in warm water till soft, remove dirt, cut into small bite size (about 1" square)
200g edamame (fresh green soy bean), boiled, remove shells
1/4 carrot, diced, slightly boiled (60% cooked)
4 fresh button mushrooms, stemed, cut into quarters
6 genko, boiled, (60% cooked)
1/4 small onion, diced
1 piece of pressed bean curd, diced (optional)
3 tablespoons Roasted peanuts
400 g pork tenderloin, diced
2 tablespoon of peanut oil
1 tablespoon of cooking wine or sherry
Marinade for the pork
1 tablespoon light soy sauce
1 tablespoon wine
1/2 teaspoon sugar
a tiny bit a sea salt
1/2 teaspoon cornstarch
Seasoning
1 tablespoon of sweet been paste (鐢滈旱閱級or hoi sin sauce
1/2 tablespoon of hot bean paste (璞嗙摚閱級
1 teaspoon of sugar
1 teaspoon of light soy sauce
Sauce thickener (mix in a small bowl)
1 teaspoon of cornstarch
1/2 tablespoon of water
1) Marinate pork for about 15 to 20 minutes, set aside. Mix seasoning in a bowl, set aside.
2) Heat wok over high heat, add 2 tablespoon of peanut oil, season the wok, reduce heat to medium, stir fry onion till fragrant,
add pork into the wok, stir fry quickly for 1 minute, sprinkle cooking wine in the wok.
3) Add all the vegetables in the wok, turn heat to high again, stir fry quickly for 1 minute, add seasoning mixture in the wok, toss to combine, add sauce thickener in the wok, stir till sauce is thicken, add roasted peanuts, toss to combine. Turn off heat.
4) Transfer to serving plate and serve. (you may replace pork to chicken or add baby corn or other vegetables to make it as a vegetarian dish)
%26lt;%26lt;%26lt;%26lt;%26lt; Shredded Pork with Sweet Bean Paste %26gt;%26gt;%26gt; Serves 4
Jing Jiang Rou Si 浜啲鑲夌挡
500 g pork tenderloin, cut into strips
2 cloves of garlic, slices
a few drops of sesame oil
3 stalks of Japanese leeks, shredded thinly (only the white part)
Marinade for Pork
1 tablespoon of cooking wine
1 tablespoon of light soy sauce
1 tablespoon of cornstarch
1 tablespoon of water
1/4 teaspoon of sugar
1 tablespoon of fresh squeezed ginger juice (optional)
half cup of cooking oil for frying
Seasoning
2 tablespoon of Hoisin Sauce
1 teaspoon of cooking wine
1 tablespoon of dark soy sauce
1 teaspoon of cornstarch
1 teaspoon of water
1/2 tablespoon of sugar (adjust the sweetness)
1) Marinate shredded pork for at least 15 minutes, set aside
2) Heat cooking oil in wok over high heat, test the temp. of the oil with a bamboo chopstick, if you see bubble sticking to the chopstick, reduce heat to medium, the oil is hot enough. Stir fry pork in the oil quickly and the meat will separate when you stir them. (The action should be quick and organized), when you see the pork is golden brown or 80% cooked. drain well and set aside.
3) Mix seasoning in a bowl, set aside
4) Clean the wok, heat 2 tablespoon of oil in wok over medium heat, stir fry garlic till fragrant, pour the seasoning mixture in wok, then return pork to work and stir fry quickly till the sauce is thick and turn off heat, sprinkle sesame oil to make the meat shiny
5) Put the shredded green onion on the side of the dish, spoon the pork in the middle. Serve hot with bean curd sheets wrapping the meat (you can serve it with steamed rice)
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Braised Spare Ribs with Rice Vinegar %26gt;%26gt;%26gt;%26gt;%26gt; Serves 4
800g spare ribs
5 gloves of garlic, crushed
2 thick slices of ginger, crushed
2 tablespoon cooking oil
3 tablespoons cooking wine or sherry
2 tablespoons light soy sauce (good quality one)
4 tablespoons of rice vinegar
2 tablespoons rock sugar (adjust the taste by adding more sugar)
1/4 teaspoon five spices powder
3 stalks green onion, cut to 2 inches in length
a few drops of sesame oil
1.5 cup of water
1) Heat a pot of water, put spare ribs in boiling water for 2 minutes, wash under running tap water for 2 minutes to clear the blood and fat. Drain well and set aside.
2) Mix soy sauce,vinegar, sugar, five spices powder and water in a big bowl, adjust the taste by adding more sugar if it is too sour, set aside.
3) Heat cooking oil in pot over medium heat, stir fry garlic and ginger for 30 seconds or till fragrant, add spare ribs and stir fry for 1 minute, sprinkle cooking wine, stir fry quickly for 1 minute.
4) Pour soy sauce mixture into the pot, bring to boil, reduce heat to low, cover the pot and cook for 30 minutes, stir occasionally to prevent burning.
5) When the liquid has almost completely evaporated, try the taste and again you may adjust the taste before you serve it. Sprinkle in the green onions and sesame oil. Remove to a serving plate. Serve with steamed rice.
Below is a website with photos of the dishes which is written by a person from Hong Kong, all recipes are very authentic but you have to excuse his Chingish!
http://www.nicemeal.com/seafood.html
Shu Mai (Chinese Dumpling)
http://rasamalaysia.com/recipe-chicken-s鈥?/a>
Shark's Fin Soup
http://www.chinesefood-recipes.com/chine鈥?/a>
My fav chinese food! :-)I want to find recipes for real chinese food not the fake american stuff.?
Go to "foodno1.com". If you cannot read Chinese, in the middle of the page click on "English" and it will turn to English. This is a Hong Kong website.
Check out these sites!: http://www.chineserecipes.tv/
http://www.eatingchina.com/recipes.htmlI want to find recipes for real chinese food not the fake american stuff.?
ooh i love dim sum!
anyway, go to websites in china, hong kong, taiwan or singapore!
This is a very traditional old Cantonese recipe, nowadays, you hardly can find it on the menu of most modern Chinese restaurants in Hong Kong. I like it very much when I was a kid, you can replace the chicken to porkchop (I actually like the porkchop one more).
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Paper-wrapped Fried Chicken %26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 6
500 g chicken thighs, cut into 12 slices
12 Chinese pea pods
2 stalks of fresh corriandor leaves, finely chopped (optional)
4 tablespoons of shredded green onions
2 tablespoon of ginger root
12 5-6 inches square sheets of cellophane paper or baking paper
oil for frying or you can bake it
Marinade
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sea salt
1/2 teaspoon sugar
1 tablespoon cooking wine / sherry
1/2 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon sesame oil
a dash of white or black pepper
1) Mix marinade ingredient in a bowl, stir well, marinate chicken slices for at least 20 minutes, set aside
2) Place a slice of chicken on a sheet of cellophane paper, place 1 Chinese pea pod, a portion of shredded green onion and shredded ginger root on top of the chicken. Wrap to form a rectangulalr packet. (Seal with stapler, I'm lazy - or a toothpick) Repeat until all packets are formed.
3) Heat oil over medium heat; test the oil with bamboo chopstick, when you see the bubble sticking on the chopstick, it means the oil is hot enough, deep fry the paper-wrapped chicken over medium heat for a 3 minutes or till golden, the oil temp. should not be higher than 160 degree C, or else, it would cause cancer.
4) When the packets rise to the surface, use a slotted spoos to press them to the bottom of the fryer, wok to release any oil that is inside the packets. Remove the packets to a tray for a while, let the oil dip for a moment.
5) Then serve on serving plate. (while unwrapping the paper and smelling the aroma of the food, I feel heavenly good!)
You may add shredded shitake mushroom (boiled) or red chili instead of Chinese green pea pods.
Baking is more healthy, just pre-heat oven 180 degree C before you prepare the meat, bake for around 30 - 40 minutes.
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;Lotus leaves wrapped Sticky Rice %26gt;%26gt;%26gt;%26gt;%26gt;%26gt; serves 2
2 dried lotus leaves (you may find them in Chinese Grocery store)
150 g sticky rice, soak in water for overnight
100g chicken thighs, cut into bite-size
3 dried mushroom (shitake mushroom) soak in water till soft
1 teaspoon of dried shrimps, soak in water
2 dried scallops, soak in water overnight, then shredded
a few dried lotus seeds (optional), soak in water overnight
2 tablespoon of peanut oil
1 gloves of garlic, crushed
a dash of cooking wine
Marinade for chicken meat
1 tablespoon of osyter sauce
1 tablespoon of light soy sauce
1/4 teaspoon of salt
1 tablespoon of cooking wine
1/2 teaspoon of cornstarch
1/2 teaspoon of sugar
1) Season the sticky rice with a pinch of salt and 1 tablespoon of peanut oil (or cooking oil)
2) Marinate the chicken meat for about 30 minutes
3) Prepare the bamboo steamer, over hot water in wok
4) Heat wok over high heat, when you see the stream coming up, reduce high to medium, add 1 tablespoon peanut oil, stir-fried the garlic till fragrant, then remove it from wok.
5) Add dried shrimps, dried scallops and sliced mushroom, lotus seeds in wok and stir-fry quickly, sprinkle cooking wine in wok, stir-fry for a few seconds, then pour chicken meat in the wok (all together with the marinade sauce) and stir-fry the chicken meat till halfly cooked, set aside
6) Clean the dried lotus leaves with wet towel, make the 2 to be soft a bit, then cut one of them in round shape (about 8 inches in diameter). Put the some round leave in the middle of the big leaves.
7) put a layer of sticky rice on the round leave, spoon all the chicken meat on top of the sticky rice, then put another layer
of sticky rice on top of the chicken meat.
8) fold the edges of the leave to the middle, turn it upside down, put it on a plate and then put it in the steamer and steam over boiling water for about 45 minutes to 1 hour.
9) Serve when hot
Below are 2 authentic Peking recipes
鍏杈ｉ啲
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Eight Treasure Stir-fried Pork %26gt;%26gt;%26gt;%26gt;%26gt; Serves 4
50g cloud ear, soak in warm water till soft, remove dirt, cut into small bite size (about 1" square)
200g edamame (fresh green soy bean), boiled, remove shells
1/4 carrot, diced, slightly boiled (60% cooked)
4 fresh button mushrooms, stemed, cut into quarters
6 genko, boiled, (60% cooked)
1/4 small onion, diced
1 piece of pressed bean curd, diced (optional)
3 tablespoons Roasted peanuts
400 g pork tenderloin, diced
2 tablespoon of peanut oil
1 tablespoon of cooking wine or sherry
Marinade for the pork
1 tablespoon light soy sauce
1 tablespoon wine
1/2 teaspoon sugar
a tiny bit a sea salt
1/2 teaspoon cornstarch
Seasoning
1 tablespoon of sweet been paste (鐢滈旱閱級or hoi sin sauce
1/2 tablespoon of hot bean paste (璞嗙摚閱級
1 teaspoon of sugar
1 teaspoon of light soy sauce
Sauce thickener (mix in a small bowl)
1 teaspoon of cornstarch
1/2 tablespoon of water
1) Marinate pork for about 15 to 20 minutes, set aside. Mix seasoning in a bowl, set aside.
2) Heat wok over high heat, add 2 tablespoon of peanut oil, season the wok, reduce heat to medium, stir fry onion till fragrant,
add pork into the wok, stir fry quickly for 1 minute, sprinkle cooking wine in the wok.
3) Add all the vegetables in the wok, turn heat to high again, stir fry quickly for 1 minute, add seasoning mixture in the wok, toss to combine, add sauce thickener in the wok, stir till sauce is thicken, add roasted peanuts, toss to combine. Turn off heat.
4) Transfer to serving plate and serve. (you may replace pork to chicken or add baby corn or other vegetables to make it as a vegetarian dish)
%26lt;%26lt;%26lt;%26lt;%26lt; Shredded Pork with Sweet Bean Paste %26gt;%26gt;%26gt; Serves 4
Jing Jiang Rou Si 浜啲鑲夌挡
500 g pork tenderloin, cut into strips
2 cloves of garlic, slices
a few drops of sesame oil
3 stalks of Japanese leeks, shredded thinly (only the white part)
Marinade for Pork
1 tablespoon of cooking wine
1 tablespoon of light soy sauce
1 tablespoon of cornstarch
1 tablespoon of water
1/4 teaspoon of sugar
1 tablespoon of fresh squeezed ginger juice (optional)
half cup of cooking oil for frying
Seasoning
2 tablespoon of Hoisin Sauce
1 teaspoon of cooking wine
1 tablespoon of dark soy sauce
1 teaspoon of cornstarch
1 teaspoon of water
1/2 tablespoon of sugar (adjust the sweetness)
1) Marinate shredded pork for at least 15 minutes, set aside
2) Heat cooking oil in wok over high heat, test the temp. of the oil with a bamboo chopstick, if you see bubble sticking to the chopstick, reduce heat to medium, the oil is hot enough. Stir fry pork in the oil quickly and the meat will separate when you stir them. (The action should be quick and organized), when you see the pork is golden brown or 80% cooked. drain well and set aside.
3) Mix seasoning in a bowl, set aside
4) Clean the wok, heat 2 tablespoon of oil in wok over medium heat, stir fry garlic till fragrant, pour the seasoning mixture in wok, then return pork to work and stir fry quickly till the sauce is thick and turn off heat, sprinkle sesame oil to make the meat shiny
5) Put the shredded green onion on the side of the dish, spoon the pork in the middle. Serve hot with bean curd sheets wrapping the meat (you can serve it with steamed rice)
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Braised Spare Ribs with Rice Vinegar %26gt;%26gt;%26gt;%26gt;%26gt; Serves 4
800g spare ribs
5 gloves of garlic, crushed
2 thick slices of ginger, crushed
2 tablespoon cooking oil
3 tablespoons cooking wine or sherry
2 tablespoons light soy sauce (good quality one)
4 tablespoons of rice vinegar
2 tablespoons rock sugar (adjust the taste by adding more sugar)
1/4 teaspoon five spices powder
3 stalks green onion, cut to 2 inches in length
a few drops of sesame oil
1.5 cup of water
1) Heat a pot of water, put spare ribs in boiling water for 2 minutes, wash under running tap water for 2 minutes to clear the blood and fat. Drain well and set aside.
2) Mix soy sauce,vinegar, sugar, five spices powder and water in a big bowl, adjust the taste by adding more sugar if it is too sour, set aside.
3) Heat cooking oil in pot over medium heat, stir fry garlic and ginger for 30 seconds or till fragrant, add spare ribs and stir fry for 1 minute, sprinkle cooking wine, stir fry quickly for 1 minute.
4) Pour soy sauce mixture into the pot, bring to boil, reduce heat to low, cover the pot and cook for 30 minutes, stir occasionally to prevent burning.
5) When the liquid has almost completely evaporated, try the taste and again you may adjust the taste before you serve it. Sprinkle in the green onions and sesame oil. Remove to a serving plate. Serve with steamed rice.
Below is a website with photos of the dishes which is written by a person from Hong Kong, all recipes are very authentic but you have to excuse his Chingish!
http://www.nicemeal.com/seafood.html
Shu Mai (Chinese Dumpling)
http://rasamalaysia.com/recipe-chicken-s鈥?/a>
Shark's Fin Soup
http://www.chinesefood-recipes.com/chine鈥?/a>
My fav chinese food! :-)I want to find recipes for real chinese food not the fake american stuff.?
Go to "foodno1.com". If you cannot read Chinese, in the middle of the page click on "English" and it will turn to English. This is a Hong Kong website.
Check out these sites!: http://www.chineserecipes.tv/
http://www.eatingchina.com/recipes.htmlI want to find recipes for real chinese food not the fake american stuff.?
ooh i love dim sum!
anyway, go to websites in china, hong kong, taiwan or singapore!
Where can I get recipes for japanese/chinese dishes, foods?
I want to make some japanese or chinese food at home. I would like to know what kinds of food I can make and how? I was thinking of somewhere from the internet. Thanks!Where can I get recipes for japanese/chinese dishes, foods?
chines
http://chinesefood.about.com/library/blr鈥?/a>
http://www.cs.cmu.edu/~mjw/recipes/ethni鈥?/a>
Japanese
http://www.japan-guide.com/r/e1.html
http://www.japaneselifestyle.com.au/food鈥?/a>Where can I get recipes for japanese/chinese dishes, foods?
JUST GO TO ASK JEEVES AND TYPE IN CHINES OR JAPNESE RECIPESWhere can I get recipes for japanese/chinese dishes, foods?
Cooks.com has a ton of different recipes and copykat.com has recipes close to popular restuarants.
Japanese Recipes:
www.bento.com/tf-recp.html
Chinese Recipes:
www.chinatown-online.com
I hope that these websites help you. Enjoy!
chines
http://chinesefood.about.com/library/blr鈥?/a>
http://www.cs.cmu.edu/~mjw/recipes/ethni鈥?/a>
Japanese
http://www.japan-guide.com/r/e1.html
http://www.japaneselifestyle.com.au/food鈥?/a>Where can I get recipes for japanese/chinese dishes, foods?
JUST GO TO ASK JEEVES AND TYPE IN CHINES OR JAPNESE RECIPESWhere can I get recipes for japanese/chinese dishes, foods?
Cooks.com has a ton of different recipes and copykat.com has recipes close to popular restuarants.
Japanese Recipes:
www.bento.com/tf-recp.html
Chinese Recipes:
www.chinatown-online.com
I hope that these websites help you. Enjoy!
Chinese Soup Recipes Healthy and Low Fat?
I'm looking some good Chinese Soup Recipes included Healthy and Low Fat . Any one Know?Chinese Soup Recipes Healthy and Low Fat?
Check the following site and get free eBook. Lot of New Chinese Soup Recipes included it. Happy cookingChinese Soup Recipes Healthy and Low Fat?
Chinese Chicken Corn Soup Recipe- slow cook
PREP TIME: 2MINS
COOK TIME: 90MINS
READY IN: 100MINS
YIELD 4 SERVINGS
Ingredients:
2 small fresh corn on cob,
1/2 small chicken with bone(about 100g)
1 teaspoon soy sauce
1 block of ginger
1 piece of scallion(or 1/2 onion)
1 teaspoon salt
1 teaspoon rice wine
Procedure:
1. Clean chicken,cut into small blcoks. Wash in boiling water,take out quickly.
2. Add chicken blocks in a saucepan, add 4 cup of water,ginger,scallion, bring to a boil over medium heat. Turn to low heat, add rice wine,soy sace,simmer for 60mins over low heat with cover.
3. Add corn, continue to cook 20mins over medium heat. Add salt, cook additional 10mins with cover. Turn off heat, let it stay 5mins. ServeChinese Soup Recipes Healthy and Low Fat?
Above recipe is the best for that and if you want to try something like French then try attagalog translator
Check the following site and get free eBook. Lot of New Chinese Soup Recipes included it. Happy cookingChinese Soup Recipes Healthy and Low Fat?
Chinese Chicken Corn Soup Recipe- slow cook
PREP TIME: 2MINS
COOK TIME: 90MINS
READY IN: 100MINS
YIELD 4 SERVINGS
Ingredients:
2 small fresh corn on cob,
1/2 small chicken with bone(about 100g)
1 teaspoon soy sauce
1 block of ginger
1 piece of scallion(or 1/2 onion)
1 teaspoon salt
1 teaspoon rice wine
Procedure:
1. Clean chicken,cut into small blcoks. Wash in boiling water,take out quickly.
2. Add chicken blocks in a saucepan, add 4 cup of water,ginger,scallion, bring to a boil over medium heat. Turn to low heat, add rice wine,soy sace,simmer for 60mins over low heat with cover.
3. Add corn, continue to cook 20mins over medium heat. Add salt, cook additional 10mins with cover. Turn off heat, let it stay 5mins. ServeChinese Soup Recipes Healthy and Low Fat?
Above recipe is the best for that and if you want to try something like French then try at
Does anyone no good chinese recipes ?
Pineapple Chicken With Sweet and Sour Sauce
4 cups oil for deep-frying, or as needed
6 chicken thighs, skin on
Marinade:
2 tablespoons oyster sauce
Salt and pepper, to taste
1 tablespoon cornstarch
Vegetables:
1/2 red bell pepper
1/2 green bell pepper
1 large carrot
1/2 cup pineapple chunks (reserve 3/4 cup juice from can)
Batter:
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup all-purpose flour
1/2 cup cornstarch
2 tablespoons vegetable oil
1 1/4 to 1 1/2 cups flat soda water, or as needed
1 teaspoon finely diced green onion
Sweet and Sour Sauce Ingredients:
3/4 cup pineapple juice (reserved juice from canned pineapple)
4 tablespoons vinegar (white or rice vinegar)
3 1/2 tablespoons brown sugar
1 tablespoon cornstarch mixed with 4 tablespoons water
PREPARATION:
Pre-heat the oil for deep-frying to between 360 - 375 degrees Fahrenheit.
Cut the meat from the chicken thighs into bite-sized pieces. Add the marinade ingredients to the chicken, mixing in the cornstarch lastDoes anyone no good chinese recipes ?
If you mix slice scallions, grated fresh ginger, and chopped garlic and use this as your base you can cook just about anything and it will give you asian taste. For the sauce add soy sauce, sherry or rice vinegar and sugar, and a little water or chicken broth and theres your sauce. To thicken use a slurry of cornstarch dissolved in cold water. Cooking is nothing more than learning the basics.
no but if you go on foodnetwork.com your are sure to find an awesome recipe to satisfy your appitieDoes anyone no good chinese recipes ?
Not actually a recipe, but a method. When Steve was alive, we did a Chinese stir fry every Sunday night. Slice up a lot of boneless chicken breast meat that has been pre-cooked only part-way, maybe half an hour in a slow oven. (Or you can use beef or pork that has been somewhat pre-cooked, too.) Make the pieces pretty small, like in a Chinese restaurant.
Then chop and slice and otherwise make small pieces out of all your favorite veggies. We usually had some whole cloves of garlic cut into cubes about the size of a pearl, some carrots and a good bit of celery and bell pepper and maybe onion, and Steve always wanted hot peppers in it, too, and maybe you'll find water chestnuts at the farmers' market. Wash some snow peas and pull off the strings, but don't cut them up.
Now analyze which ones you want most cooked, which ones less, and have them all in small bowls (I used ones recycled from margarine), lined up beside the stove in the order in which you want to toss them in. I'd say do the garlic pretty early, because you want it really rather cooked, and the carrots and celery, and so on, with the snow peas toward the end, and do the meat last.
Now heat up your wok (or a big old iron frying pan, if you don't have a wok) really hot, and pour in some grape seed oil. You want to have a small pool of oil in the bottom of the wok, but if you're using a broader-based frying pan, put enough to be sure everything gets fried, not stuck to the bottom.
Now the chef does the stirring (tossing things around so they don't stay on the bottom, and don't stick to each other), and the chef's assistant tosses ingredients in, one at a time, until they all get tossed in, stirring all the time, ending with the meat. As soon as it is done cooking, get it off the heat and out of the pan quickly.
If you don't use too much oil so you don't have to drain it off, then put a generous amount of soy sauce right in the pan on top of everything just before you take it off the heat. Stir it up just a little, and it will be delicious served over steamed rice.
You DO know how to cook steamed rice, don't you?
Hi, I am a chef from Calcutta, India. We have a small Chinese community here and the following is a wonderful Chilli Chicken recipe made by them
For Marination.............
Dices of boneless chicken
Salt and pepper
Flour - 50%
Cornflour - 50%
Beaten egg
(Make a sticky marination using all the above and some beaten egg, let stand for sometime)
Other ingredients
Oil, chopped garlic, crushed red chillies, cornflour dissolved in water, chopped corriander leaves, a ji no moto
Take oil and deep fry the chicken till golden - remove
Fry chopped garlic
Add crushed chillies - ones used in pizza, (dont burn)
Add the fried chicken
Reduce heat
Add little water
Add little cornflour mixed in water to thicken liquid
Add very little a ji no moto
Finish by adding chopped corriander leavesDoes anyone no good chinese recipes ?
Chinese Wontons
These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worchestershire sauce.
1 lb ground pork
3 cloves chopped garlic
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
3 carrots, finely diced
3 stalks celery, finely diced
6 green onions, finely diced
1 package wonton wrappers
water
oil (for deep frying)
your favorite sweet and sour sauce
50 appetizers
1. Combine pork, garlic, ginger, soysauce, and vegetables in a bowl.
2. Separate wonton skins.
3. Place a heaping teaspoon of filling in the center of the wonton.
4. Brush water on 2 borders of the skin, covering 1/4" from the edge.
5. Fold skin over to form a triangle, sealing edges.
6. Pinch the two long outside points together.
7. Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
8. Drain and serve with sauce.
4 cups oil for deep-frying, or as needed
6 chicken thighs, skin on
Marinade:
2 tablespoons oyster sauce
Salt and pepper, to taste
1 tablespoon cornstarch
Vegetables:
1/2 red bell pepper
1/2 green bell pepper
1 large carrot
1/2 cup pineapple chunks (reserve 3/4 cup juice from can)
Batter:
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup all-purpose flour
1/2 cup cornstarch
2 tablespoons vegetable oil
1 1/4 to 1 1/2 cups flat soda water, or as needed
1 teaspoon finely diced green onion
Sweet and Sour Sauce Ingredients:
3/4 cup pineapple juice (reserved juice from canned pineapple)
4 tablespoons vinegar (white or rice vinegar)
3 1/2 tablespoons brown sugar
1 tablespoon cornstarch mixed with 4 tablespoons water
PREPARATION:
Pre-heat the oil for deep-frying to between 360 - 375 degrees Fahrenheit.
Cut the meat from the chicken thighs into bite-sized pieces. Add the marinade ingredients to the chicken, mixing in the cornstarch lastDoes anyone no good chinese recipes ?
If you mix slice scallions, grated fresh ginger, and chopped garlic and use this as your base you can cook just about anything and it will give you asian taste. For the sauce add soy sauce, sherry or rice vinegar and sugar, and a little water or chicken broth and theres your sauce. To thicken use a slurry of cornstarch dissolved in cold water. Cooking is nothing more than learning the basics.
no but if you go on foodnetwork.com your are sure to find an awesome recipe to satisfy your appitieDoes anyone no good chinese recipes ?
Not actually a recipe, but a method. When Steve was alive, we did a Chinese stir fry every Sunday night. Slice up a lot of boneless chicken breast meat that has been pre-cooked only part-way, maybe half an hour in a slow oven. (Or you can use beef or pork that has been somewhat pre-cooked, too.) Make the pieces pretty small, like in a Chinese restaurant.
Then chop and slice and otherwise make small pieces out of all your favorite veggies. We usually had some whole cloves of garlic cut into cubes about the size of a pearl, some carrots and a good bit of celery and bell pepper and maybe onion, and Steve always wanted hot peppers in it, too, and maybe you'll find water chestnuts at the farmers' market. Wash some snow peas and pull off the strings, but don't cut them up.
Now analyze which ones you want most cooked, which ones less, and have them all in small bowls (I used ones recycled from margarine), lined up beside the stove in the order in which you want to toss them in. I'd say do the garlic pretty early, because you want it really rather cooked, and the carrots and celery, and so on, with the snow peas toward the end, and do the meat last.
Now heat up your wok (or a big old iron frying pan, if you don't have a wok) really hot, and pour in some grape seed oil. You want to have a small pool of oil in the bottom of the wok, but if you're using a broader-based frying pan, put enough to be sure everything gets fried, not stuck to the bottom.
Now the chef does the stirring (tossing things around so they don't stay on the bottom, and don't stick to each other), and the chef's assistant tosses ingredients in, one at a time, until they all get tossed in, stirring all the time, ending with the meat. As soon as it is done cooking, get it off the heat and out of the pan quickly.
If you don't use too much oil so you don't have to drain it off, then put a generous amount of soy sauce right in the pan on top of everything just before you take it off the heat. Stir it up just a little, and it will be delicious served over steamed rice.
You DO know how to cook steamed rice, don't you?
Hi, I am a chef from Calcutta, India. We have a small Chinese community here and the following is a wonderful Chilli Chicken recipe made by them
For Marination.............
Dices of boneless chicken
Salt and pepper
Flour - 50%
Cornflour - 50%
Beaten egg
(Make a sticky marination using all the above and some beaten egg, let stand for sometime)
Other ingredients
Oil, chopped garlic, crushed red chillies, cornflour dissolved in water, chopped corriander leaves, a ji no moto
Take oil and deep fry the chicken till golden - remove
Fry chopped garlic
Add crushed chillies - ones used in pizza, (dont burn)
Add the fried chicken
Reduce heat
Add little water
Add little cornflour mixed in water to thicken liquid
Add very little a ji no moto
Finish by adding chopped corriander leavesDoes anyone no good chinese recipes ?
Chinese Wontons
These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worchestershire sauce.
1 lb ground pork
3 cloves chopped garlic
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
3 carrots, finely diced
3 stalks celery, finely diced
6 green onions, finely diced
1 package wonton wrappers
water
oil (for deep frying)
your favorite sweet and sour sauce
50 appetizers
1. Combine pork, garlic, ginger, soysauce, and vegetables in a bowl.
2. Separate wonton skins.
3. Place a heaping teaspoon of filling in the center of the wonton.
4. Brush water on 2 borders of the skin, covering 1/4" from the edge.
5. Fold skin over to form a triangle, sealing edges.
6. Pinch the two long outside points together.
7. Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
8. Drain and serve with sauce.
Does anyone have any good Indo-Chinese recipes??
I love Indo-Chinese fusion cooking and prepare a lot of such food at home.I do have one particular recipe which I prepared recently which is healthy and tasty too."Sprouts Fried Rice"
I have the recipe and the procedure posted at my blog.Here's the link
http://indiacuisine.blogspot.com/2006/01/sprouts-fried-rice-indo-chinese-fusion.htmlDoes anyone have any good Indo-Chinese recipes??
no sorry i don't have any indo-Chinese recipes
I have the recipe and the procedure posted at my blog.Here's the link
http://indiacuisine.blogspot.com/2006/01/sprouts-fried-rice-indo-chinese-fusion.htmlDoes anyone have any good Indo-Chinese recipes??
no sorry i don't have any indo-Chinese recipes
Any good chinese food recipes for my gf for V-Day?
My girlfriend LOVES chinese food and I was hopeing to make something with chinese food for her on v-day...anyone have any good recipes or tips for me?Any good chinese food recipes for my gf for V-Day?
I think a nice menu would be:
- pork dumplings
- shrimp eggrolls
- sweet %26amp; spicy chicken
- pan-fried noodles %26amp; veggies
- light orange sherbet for dessert
But it depends on what dishes your girlfriend likes, and what your cooking skills are. The dumplings and eggrolls take some time %26amp; effort to make. It might be easier to take your girlfriend out to her favorite Chinese restaurant... or you could order food and set it up at home on some fancy plates with candles and music. Whatever you do, she'll appreciate the thought you put into it!
I think a nice menu would be:
- pork dumplings
- shrimp eggrolls
- sweet %26amp; spicy chicken
- pan-fried noodles %26amp; veggies
- light orange sherbet for dessert
But it depends on what dishes your girlfriend likes, and what your cooking skills are. The dumplings and eggrolls take some time %26amp; effort to make. It might be easier to take your girlfriend out to her favorite Chinese restaurant... or you could order food and set it up at home on some fancy plates with candles and music. Whatever you do, she'll appreciate the thought you put into it!
What are some peanut-free chinese dessert recipes?
tomorrow im going to a christmas party and the theme is Chinese so i need helpWhat are some peanut-free chinese dessert recipes?
Longan Tofu!! 榫欑溂璞嗚厫
Not a tofu dessert, just named cos jelly is soft %26amp; silky like tofu :p a simple %26amp; nice dessert.
Ingredients:
1 liter fresh milk
200 gram white sugar
1 pack uncolor jelly
250 gram fresh longan (canned ones can do too)
Almond essence (if you like the smell)
Preparations:
1. Boiled fresh milk, white sugar and uncolor jelly
2. Stirred slowly until boiled, add almond essence
3. Add to the jelly tray and let it set, then chill.
4. put fresh / canned longan on the top jelly
5. and Wala!! served chilled.
Enjoy! ^_^What are some peanut-free chinese dessert recipes?
The Chinese restaurant in Disney World serves ice cream for dessert. You could do a ginger dessert. Here are a few ideas: http://chinesefood.about.com/library/wee鈥?/a>What are some peanut-free chinese dessert recipes?
Chinese people don't really eat dessert but I have had an Americanized green tea ice cream at chinese restaurants, or you could make bird's nests with chinese noodles.
Green Tea Ice Cream
Fresh Pineapple
Fried Bananas (batered and dusted w/ xxx sugar)
Longan Tofu!! 榫欑溂璞嗚厫
Not a tofu dessert, just named cos jelly is soft %26amp; silky like tofu :p a simple %26amp; nice dessert.
Ingredients:
1 liter fresh milk
200 gram white sugar
1 pack uncolor jelly
250 gram fresh longan (canned ones can do too)
Almond essence (if you like the smell)
Preparations:
1. Boiled fresh milk, white sugar and uncolor jelly
2. Stirred slowly until boiled, add almond essence
3. Add to the jelly tray and let it set, then chill.
4. put fresh / canned longan on the top jelly
5. and Wala!! served chilled.
Enjoy! ^_^What are some peanut-free chinese dessert recipes?
The Chinese restaurant in Disney World serves ice cream for dessert. You could do a ginger dessert. Here are a few ideas: http://chinesefood.about.com/library/wee鈥?/a>What are some peanut-free chinese dessert recipes?
Chinese people don't really eat dessert but I have had an Americanized green tea ice cream at chinese restaurants, or you could make bird's nests with chinese noodles.
Green Tea Ice Cream
Fresh Pineapple
Fried Bananas (batered and dusted w/ xxx sugar)
What are some good recipes for traditional Chinese dishes?
I want to cook Chinese food for my boyfriend and his family for dinner. I want to impress them. Any suggestions?What are some good recipes for traditional Chinese dishes?
Go here: http://www.chinesefooddiy.com/
I would like to make a suggestion: when cooking to impress, stay away from things that you've never attempted. It's better to impress them with something that you already know you can do really well.What are some good recipes for traditional Chinese dishes?
go to a restaurantWhat are some good recipes for traditional Chinese dishes?
Simply good old-fashioned stir-fry should do the trick! For a kick, make your own sweet and sour sauce!
Sweet and Sour Sauce (straight from Betty Crocker):
1/2 Cup packed brown sugar
1 tablespoon cornstarch (necessary for thickening)
1 can (8 oz.) crushed pineaplle in juice, drained- keep juice
1/3 cup white vinegar
1 tablespoon soy sauce
1/2 cup finely chopped green bell pepper
1. Mix brown sugar and corn starch.
2. Add enough water to pineapple juice to make 1/2 cup; stir into sugar mixture. Add vinegar and soy sauce.
3. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in pineapple and bell pepper.
4. Use sauce immediately, or cover and refridgerate up to 2 weeks or freez up to a year!
Stirfry:
1. Heat oil in a wok or frying pan.
2. Brown meat. (I usually use chicken, but steak or shrimp work well too-- Shrimp doesn't need to be browned)
3. Add veggies, put a lid on it and let cook.
I like onions, green/red bell peppers, water chesnuts,
green beans, carrots, broccoli, peapods, mini corn
4. When mostly cooked, add sauce as per taste!
While the stir-fry is cooking make rice. Instant white rice works well in the microwave. Just follow directions on package as far as servings go.
get take out and serve it from a gourmet chinese restraunt or
use this
http://www.chinesefood-recipes.com/kuryakyn
Go here: http://www.chinesefooddiy.com/
I would like to make a suggestion: when cooking to impress, stay away from things that you've never attempted. It's better to impress them with something that you already know you can do really well.What are some good recipes for traditional Chinese dishes?
go to a restaurantWhat are some good recipes for traditional Chinese dishes?
Simply good old-fashioned stir-fry should do the trick! For a kick, make your own sweet and sour sauce!
Sweet and Sour Sauce (straight from Betty Crocker):
1/2 Cup packed brown sugar
1 tablespoon cornstarch (necessary for thickening)
1 can (8 oz.) crushed pineaplle in juice, drained- keep juice
1/3 cup white vinegar
1 tablespoon soy sauce
1/2 cup finely chopped green bell pepper
1. Mix brown sugar and corn starch.
2. Add enough water to pineapple juice to make 1/2 cup; stir into sugar mixture. Add vinegar and soy sauce.
3. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in pineapple and bell pepper.
4. Use sauce immediately, or cover and refridgerate up to 2 weeks or freez up to a year!
Stirfry:
1. Heat oil in a wok or frying pan.
2. Brown meat. (I usually use chicken, but steak or shrimp work well too-- Shrimp doesn't need to be browned)
3. Add veggies, put a lid on it and let cook.
I like onions, green/red bell peppers, water chesnuts,
green beans, carrots, broccoli, peapods, mini corn
4. When mostly cooked, add sauce as per taste!
While the stir-fry is cooking make rice. Instant white rice works well in the microwave. Just follow directions on package as far as servings go.
get take out and serve it from a gourmet chinese restraunt or
use this
http://www.chinesefood-recipes.com/
Hey, what're some really easy Chinese food recipes?
I've never made ANY thing Chinese so some super easy and fast recipes would be WONDERFUL. I would really LOVE just some type of Chinese chicken recipes. Like Sesame, Orange, Hunan, et cetera.
Thank you all MILLIONS!Hey, what're some really easy Chinese food recipes?
Hunan Tung An Chicken
===================
Ingredients:
2 chicken breast
1 tbsp minced scallions, ginger,garlic and chilli pepper
(a) 1 tbsp cooking wine
2 tbsp soy sauce
1/2 tsp salt
2 tbsp white vinegar
1 cup of water
Methods:
1) Heat 3 tbsp oil in pan, stir-fry minced scallions, ginger, garlic and chilli pepper until fragrant.
2) Drizzle in wine along rim of pan,add chicken, stir constantly
,add (a) , bring to boil, reduce heat to low, simmer until liquid is thick.
3) Remove and serve.
spring rollsHey, what're some really easy Chinese food recipes?
i hv chinese fried rice recipe here if you like
http://www.mycookery.com/blog/97/fried-r鈥?/a>
you can also download a free chicken recipe cookbook with 300 recipes, am sure u can find a chinese chicken recipe
One very easy one which you don't get in any Chinese Restaurant is--Stir fry pieces of chicken in the wok with a bit of oil,add in shredded ginger and soy sauce to taste.It's a very typical Chinese home-style cooking.Hey, what're some really easy Chinese food recipes?
Stir Fry a million dishes in one
Meats, brown them, use pan dripping/fat as sauce for rest
Any veggies just add them at varied times to get your preferred textures.
garlic, red pepper, soy sauce, ginger , sugar or honey
fish sauces, oyster sauces, hot sauces, etc.. not necessary, but give you more variations in flavor
Corn starch optional, it just gives you gravy rather than clear sauce.
Mix and match the seasonings, vary the amounts then just call it anything. If it tastes garlicky, then it's garlic chicken, or ginger chicken or hunan chicken.
Key success to serving other people Stir-fry is to give it a name. People might quibble with your ratio of spices if it doesn't have a name, but call it Hot-n-Sweet Ginger Chicken and you're a chef.
Thank you all MILLIONS!Hey, what're some really easy Chinese food recipes?
Hunan Tung An Chicken
===================
Ingredients:
2 chicken breast
1 tbsp minced scallions, ginger,garlic and chilli pepper
(a) 1 tbsp cooking wine
2 tbsp soy sauce
1/2 tsp salt
2 tbsp white vinegar
1 cup of water
Methods:
1) Heat 3 tbsp oil in pan, stir-fry minced scallions, ginger, garlic and chilli pepper until fragrant.
2) Drizzle in wine along rim of pan,add chicken, stir constantly
,add (a) , bring to boil, reduce heat to low, simmer until liquid is thick.
3) Remove and serve.
spring rollsHey, what're some really easy Chinese food recipes?
i hv chinese fried rice recipe here if you like
http://www.mycookery.com/blog/97/fried-r鈥?/a>
you can also download a free chicken recipe cookbook with 300 recipes, am sure u can find a chinese chicken recipe
One very easy one which you don't get in any Chinese Restaurant is--Stir fry pieces of chicken in the wok with a bit of oil,add in shredded ginger and soy sauce to taste.It's a very typical Chinese home-style cooking.Hey, what're some really easy Chinese food recipes?
Stir Fry a million dishes in one
Meats, brown them, use pan dripping/fat as sauce for rest
Any veggies just add them at varied times to get your preferred textures.
garlic, red pepper, soy sauce, ginger , sugar or honey
fish sauces, oyster sauces, hot sauces, etc.. not necessary, but give you more variations in flavor
Corn starch optional, it just gives you gravy rather than clear sauce.
Mix and match the seasonings, vary the amounts then just call it anything. If it tastes garlicky, then it's garlic chicken, or ginger chicken or hunan chicken.
Key success to serving other people Stir-fry is to give it a name. People might quibble with your ratio of spices if it doesn't have a name, but call it Hot-n-Sweet Ginger Chicken and you're a chef.
Where can i find a website that has the recipes for Chinese sweet soup dessert? something easy.?
I'm chinese and i already have most of the stuff at home. I just need a website for directions and amount of ingredients that i'll need.Where can i find a website that has the recipes for Chinese sweet soup dessert? something easy.?
http://www.chinesefood-recipes.com
http://www.chinesefooddiy.com/recipes_de鈥?/a>
http://www.ifood.tv/network/easy_chinese鈥?/a>
just some of them.... google "easy chinese dessert recipes" %26amp; u will get more!
Have fun cooking! ^_^Where can i find a website that has the recipes for Chinese sweet soup dessert? something easy.?
Sweet Red Bean Soup
Ingredients:
1/2 cup azuki (adzuki) beans or just ordinary red bean
1 tablespoon glutinous rice
1 large piece dried tangerine peel (about 3 inches)
4 cups water
6 tablespoons brown sugar
1/4 cup peanuts, crushed
Preparation:
1. Soak the beans and rice overnight in an ample amount of water (I use 3 cups).
2. In a 3-quart saucepan, bring 4 cups water with the glutinous rice, azuki beans and dried tangerine peel to boil (Guide Note: glutinous rice, azuki (adzuki) beans, and dried citrus peel or dried tangerine peel can all be purchased in Chinese/Asian markets. If you use fresh citrus peel instead of the dried peel, the orange flavor will be stronger.) .
3. Turn the heat down to low, cover and simmer for about 1 1/4 hours, until the beans are visible with the water just covering them, and tender when pierced with a fork.
4. Add the sugar, stirring to dissolve. (I usually start with 1 /4 cup and add 1 or 2 more tablespoons as desired).
5. Remove the mixture from the heat and cool. Remove the tangerine peel. While the soup is cooling, crush the peanuts.
6. Pour the soup in the blender. Use the liquefy setting to liquefy for 1 - 2 minutes, until the azuki beans are thoroughly blended.
7. Chill until ready to serve. Just before serving, garnish with the crushed peanuts.
--------------------------------------鈥?br>
Sweet Black Sesame Soup
Ingredients:
1 cup rice (long grain or short grain)
1 cup black sesame seeds
7 cups water
3/4 cup granulated sugar, or to taste
Boiling water as needed, depending on how thick or thin you want the soup
Preparation:
1. Soak the rice in cold water for at least 1 hour.
2. Toast the black sesame seeds in a frying pan on medium low heat for 1 - 2 minutes, until they are fragrant and the pan begins to smoke. Remove and cool.
3. Drain the rice and add to a blender with 3 cups water. Blend until smooth. Remove and clean out the blender.
4. Grind the sesame seeds in the blender until they are fully ground and the sesame smell is very fragrant. Add 1/2 cup water and grind briefly until the mixture forms a grayish paste.
5. Add the blended rice/water mixture to the sesame paste and blend.
6. In a large saucepan, bring the mixture to a boil with 3 1/2 cups water and the sugar. As soon as it starts to boil, turn the heat down to low and cook until the mixture thickens, stirring constantly (5 鈥?8 minutes). Note: Be sure to stir constantly or there will be splattering and the pot may burn. Add boiling water to the soup as desired, depending on how thick or thin you want the soup. Serve warm.Where can i find a website that has the recipes for Chinese sweet soup dessert? something easy.?
Tong sui, also known as tian tang, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term tong sui is not used.
There is a wide variety of tong sui and in Hong Kong, there are often stalls which devote themselves just to selling different types of desserts. These dessert stalls have also gained prominence in overseas Chinese communities, and can be found in various parts of Canada, Australia and the United States.
In Vietnamese cuisine, a similar dessert soup is called ch猫.
http://en.wikipedia.org/wiki/Tong_sui
Try mung bean sweet soup, it's Indonesian not a chinese, but maybe you would like it. After all in Indonesia there are a lot of chinese desserts.
Mung bean sweet dessert is not only healthy and delicious but it has also a high nutrition value.
Try it, maybe you would like it, and here is the website where you can find all the delicious desserts.
http://www.chinesefood-recipes.com
http://www.chinesefooddiy.com/recipes_de鈥?/a>
http://www.ifood.tv/network/easy_chinese鈥?/a>
just some of them.... google "easy chinese dessert recipes" %26amp; u will get more!
Have fun cooking! ^_^Where can i find a website that has the recipes for Chinese sweet soup dessert? something easy.?
Sweet Red Bean Soup
Ingredients:
1/2 cup azuki (adzuki) beans or just ordinary red bean
1 tablespoon glutinous rice
1 large piece dried tangerine peel (about 3 inches)
4 cups water
6 tablespoons brown sugar
1/4 cup peanuts, crushed
Preparation:
1. Soak the beans and rice overnight in an ample amount of water (I use 3 cups).
2. In a 3-quart saucepan, bring 4 cups water with the glutinous rice, azuki beans and dried tangerine peel to boil (Guide Note: glutinous rice, azuki (adzuki) beans, and dried citrus peel or dried tangerine peel can all be purchased in Chinese/Asian markets. If you use fresh citrus peel instead of the dried peel, the orange flavor will be stronger.) .
3. Turn the heat down to low, cover and simmer for about 1 1/4 hours, until the beans are visible with the water just covering them, and tender when pierced with a fork.
4. Add the sugar, stirring to dissolve. (I usually start with 1 /4 cup and add 1 or 2 more tablespoons as desired).
5. Remove the mixture from the heat and cool. Remove the tangerine peel. While the soup is cooling, crush the peanuts.
6. Pour the soup in the blender. Use the liquefy setting to liquefy for 1 - 2 minutes, until the azuki beans are thoroughly blended.
7. Chill until ready to serve. Just before serving, garnish with the crushed peanuts.
--------------------------------------鈥?br>
Sweet Black Sesame Soup
Ingredients:
1 cup rice (long grain or short grain)
1 cup black sesame seeds
7 cups water
3/4 cup granulated sugar, or to taste
Boiling water as needed, depending on how thick or thin you want the soup
Preparation:
1. Soak the rice in cold water for at least 1 hour.
2. Toast the black sesame seeds in a frying pan on medium low heat for 1 - 2 minutes, until they are fragrant and the pan begins to smoke. Remove and cool.
3. Drain the rice and add to a blender with 3 cups water. Blend until smooth. Remove and clean out the blender.
4. Grind the sesame seeds in the blender until they are fully ground and the sesame smell is very fragrant. Add 1/2 cup water and grind briefly until the mixture forms a grayish paste.
5. Add the blended rice/water mixture to the sesame paste and blend.
6. In a large saucepan, bring the mixture to a boil with 3 1/2 cups water and the sugar. As soon as it starts to boil, turn the heat down to low and cook until the mixture thickens, stirring constantly (5 鈥?8 minutes). Note: Be sure to stir constantly or there will be splattering and the pot may burn. Add boiling water to the soup as desired, depending on how thick or thin you want the soup. Serve warm.Where can i find a website that has the recipes for Chinese sweet soup dessert? something easy.?
Tong sui, also known as tian tang, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term tong sui is not used.
There is a wide variety of tong sui and in Hong Kong, there are often stalls which devote themselves just to selling different types of desserts. These dessert stalls have also gained prominence in overseas Chinese communities, and can be found in various parts of Canada, Australia and the United States.
In Vietnamese cuisine, a similar dessert soup is called ch猫.
http://en.wikipedia.org/wiki/Tong_sui
Try mung bean sweet soup, it's Indonesian not a chinese, but maybe you would like it. After all in Indonesia there are a lot of chinese desserts.
Mung bean sweet dessert is not only healthy and delicious but it has also a high nutrition value.
Try it, maybe you would like it, and here is the website where you can find all the delicious desserts.
I need recipes for Chinese food that are actual recipes from people who work at Chinese restaurants?
I prefer chicken recipies. Like orange chicken. Sesame chicken.I need recipes for Chinese food that are actual recipes from people who work at Chinese restaurants?
Try this book:
"Eight Immortal Flavors" by Johnny Kahn.
It is the book I learned from and gives much history of SF's Chinatown. He has a restaurant there and all his recipes are in that book. It is more than a cookbook...it's a cultural experience.I need recipes for Chinese food that are actual recipes from people who work at Chinese restaurants?
Chinese Chicken Salad
This is a crisp lettuce salad with a zippy sweet and sour dressing. Always a hit at a gathering, but doesn't store well. Very quick to prepare at the last minute
INGREDIENTS
1 head lettuce
1 cup chopped cooked chicken breast
1 (8 ounce) can chopped water chestnuts
1 bunch green onions, chopped
1 cup sliced almonds
1 (5 ounce) can chow mein noodles
1/2 cup vegetable oil
4 tablespoons vinegar
4 tablespoons white sugar
1/2 teaspoon salt
1 pinch ground black pepper
1 tablespoon poppy seeds
DIRECTIONS
In a small bowl, whisk together the oil, vinegar, sugar, salt, pepper, and poppy seeds, and set aside. Wash lettuce and tear into bite-sized pieces. To a large bowl, first add the lettuce, then the onions, water chestnuts, and chicken. Just before serving, top with the almonds, noodles and dressing, and toss lightly.I need recipes for Chinese food that are actual recipes from people who work at Chinese restaurants?
Kung Pao Chicken
INGREDIENTS
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chili paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts
DIRECTIONS
1) To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2) To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3) Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Try this book:
"Eight Immortal Flavors" by Johnny Kahn.
It is the book I learned from and gives much history of SF's Chinatown. He has a restaurant there and all his recipes are in that book. It is more than a cookbook...it's a cultural experience.I need recipes for Chinese food that are actual recipes from people who work at Chinese restaurants?
Chinese Chicken Salad
This is a crisp lettuce salad with a zippy sweet and sour dressing. Always a hit at a gathering, but doesn't store well. Very quick to prepare at the last minute
INGREDIENTS
1 head lettuce
1 cup chopped cooked chicken breast
1 (8 ounce) can chopped water chestnuts
1 bunch green onions, chopped
1 cup sliced almonds
1 (5 ounce) can chow mein noodles
1/2 cup vegetable oil
4 tablespoons vinegar
4 tablespoons white sugar
1/2 teaspoon salt
1 pinch ground black pepper
1 tablespoon poppy seeds
DIRECTIONS
In a small bowl, whisk together the oil, vinegar, sugar, salt, pepper, and poppy seeds, and set aside. Wash lettuce and tear into bite-sized pieces. To a large bowl, first add the lettuce, then the onions, water chestnuts, and chicken. Just before serving, top with the almonds, noodles and dressing, and toss lightly.I need recipes for Chinese food that are actual recipes from people who work at Chinese restaurants?
Kung Pao Chicken
INGREDIENTS
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chili paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts
DIRECTIONS
1) To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2) To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3) Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Any good recipes for Chinese dishes? Especially General Tso's Chicken?
I really love Chinese food but hate spending all of my money on it! I would really like some good Chinese food recipes, I have some but would like some more to see if there are any more simple recipes. I also would like a lot of recipes for making General Tso's Chicken, it's my favorite and I want to find different recipes for how to make it to see which one I like the best.Any good recipes for Chinese dishes? Especially General Tso's Chicken?
These websites will give you lots of quick %26amp; easy Chinese recipes: including General Tso's
http://www.kikkoman-usa.com/general/easy鈥?/a>
http://chinesefood.about.com/od/chinesec鈥?/a>
http://www.foodnetwork.com/food/lf_qe_as鈥?/a>
http://www.healthycookingrecipes.com/chi鈥?/a>Any good recipes for Chinese dishes? Especially General Tso's Chicken?
I found this General Tso's recipe:
http://www.io.com/~sjohn/food3鈥?/a>
http://www.cooksrecipes.com/po鈥?/a>
General Tso's Chicken
Bites Of Asia
(Yield: 3 Servings)
Vote For This Recipe
Ingredients:
1 lb Chicken breasts (skinless, cut into 1" pieces )
2 tbsps Soy sauce
3 tbsps Vegetable oil
3 Dried hot chili peppers (cut in half)
2 Garlic cloves (minced)
1 Egg white
1 1" piece long gingerroot ( peeled %26amp; minced)
1 tbsp Rice wine
1 tbsp Sugar
1 tsp Sesame oil
1/4 tsp Salt
3 tsps Cornstarch
Preparation:
1. In a glass bowl, mix 1 tbsp soy sauce, 1 tsp cornstarch, and one beaten egg white. Add chicken pieces to bowl and mix well to coat chicken. Keep in refrigerator for 1/2 hour.
2. In a small bowl, combine remaining 1 tbsp soy sauce, vinegar, and 1 tsp cornstarch; mix well until smooth. Stir in sugar, sesame oil and salt. Set aside.
3. In a wok, heat oil until hot. Deep-fry chicken for about 1 minute, or until golden brown. Remove and drain oil on paper towel. Set aside.
4. Pour all but 2 tbsps. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute until thickened. Return chicken pieces to wok and mix well. Serve with rice
Meanie's General Tso's Chicken:
40 min 20 min prep
4 servings
1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup cornstarch, plus
2 teaspoons cornstarch
5 dried chili pods
1 1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
1. In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
2. If the mixture is too thick, add some vegetable oil to separate the pieces.
3. In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
4. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
5. Fry the chicken in small batches, just long enough to cook the chicken through.
6. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
7. Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
8. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
9. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
10. The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
11. Serve immediately.
12. Serves 4, along with steamed broccoli and rice.ameren missouri
These websites will give you lots of quick %26amp; easy Chinese recipes: including General Tso's
http://www.kikkoman-usa.com/general/easy鈥?/a>
http://chinesefood.about.com/od/chinesec鈥?/a>
http://www.foodnetwork.com/food/lf_qe_as鈥?/a>
http://www.healthycookingrecipes.com/chi鈥?/a>Any good recipes for Chinese dishes? Especially General Tso's Chicken?
I found this General Tso's recipe:
http://www.io.com/~sjohn/food3鈥?/a>
http://www.cooksrecipes.com/po鈥?/a>
Report Abuse
Any good recipes for Chinese dishes? Especially General Tso's Chicken?General Tso's Chicken
Bites Of Asia
(Yield: 3 Servings)
Vote For This Recipe
Ingredients:
1 lb Chicken breasts (skinless, cut into 1" pieces )
2 tbsps Soy sauce
3 tbsps Vegetable oil
3 Dried hot chili peppers (cut in half)
2 Garlic cloves (minced)
1 Egg white
1 1" piece long gingerroot ( peeled %26amp; minced)
1 tbsp Rice wine
1 tbsp Sugar
1 tsp Sesame oil
1/4 tsp Salt
3 tsps Cornstarch
Preparation:
1. In a glass bowl, mix 1 tbsp soy sauce, 1 tsp cornstarch, and one beaten egg white. Add chicken pieces to bowl and mix well to coat chicken. Keep in refrigerator for 1/2 hour.
2. In a small bowl, combine remaining 1 tbsp soy sauce, vinegar, and 1 tsp cornstarch; mix well until smooth. Stir in sugar, sesame oil and salt. Set aside.
3. In a wok, heat oil until hot. Deep-fry chicken for about 1 minute, or until golden brown. Remove and drain oil on paper towel. Set aside.
4. Pour all but 2 tbsps. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute until thickened. Return chicken pieces to wok and mix well. Serve with rice
Meanie's General Tso's Chicken:
40 min 20 min prep
4 servings
1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup cornstarch, plus
2 teaspoons cornstarch
5 dried chili pods
1 1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
1. In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
2. If the mixture is too thick, add some vegetable oil to separate the pieces.
3. In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
4. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
5. Fry the chicken in small batches, just long enough to cook the chicken through.
6. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
7. Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
8. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
9. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
10. The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
11. Serve immediately.
12. Serves 4, along with steamed broccoli and rice.
Where can I get Chinese food recipes online?
Food down under
http://fooddownunder.com/cgi-bin/search.鈥?/a>
Chinese cuisine
http://chinesefood.about.com/
Chinese Food Recipes
http://chinesefood.about.com/library/blr鈥?/a>
Chinese food diy
http://www.chinesefooddiy.com/
Asia recipe
http://asiarecipe.com/china.htmlWhere can I get Chinese food recipes online?
try www.bbc.co.uk/food
http://fooddownunder.com/cgi-bin/search.鈥?/a>
Chinese cuisine
http://chinesefood.about.com/
Chinese Food Recipes
http://chinesefood.about.com/library/blr鈥?/a>
Chinese food diy
http://www.chinesefooddiy.com/
Asia recipe
http://asiarecipe.com/china.htmlWhere can I get Chinese food recipes online?
try www.bbc.co.uk/food
What are some good mexican or chinese recipes?
i am a mexican who loves chinese food and likes mexican food and well im always wondering what are some things i can cook....What are some good mexican or chinese recipes?
flan (i gave you that recipe a long time ago)
ummm...i dont know any chinese recipes but you can always ask around or just look some up online...
for chinese go to
http://www.bigoven.com/private/chinese+r鈥?/a>
and for mexican go to
http://www.bigoven.com/private/mexican+r鈥?/a>What are some good mexican or chinese recipes?
How about sweet %26amp; sour chilli. You can get the best of both foods together then.
Sweet %26amp; sour sauce is easy to make. Tomato sauce and balsamic vinegar is all you need along with some chicken bits. Fry the chicken until almost cooked and then add the tomato sauce, balsamnic vinegar,along with some olive oil. Then add a small chilli and fry until it caramelizes slightly.
Wow!!
V's Mexican Quiche (maxican recipe)
SERVES 8 -10 (change servings and units)
Ingredients
1 lb bulk Italian sausage (or pork sausage)
20 ounces condensed cream of potato soup, undiluted (2 cans)
12 eggs
1 bunch cilantro
1 (3 ounce) can diced green chilies (diced)
1 small onion, diced
3/4 cup milk
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Directions
1)In a skillet, cook sausage over medium heat until no longer pink; drain.
2)Stir in soup.
3)In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture.
4)Add chopped cilantro, green chilis and onions, add soup, stir until well blended.
5)Transfer to a lightly greased (or cooking spray) 11-in x 7-in x 2 inches baking dish.
6)Sprinkle with cheese.
7)Bake uncovered at 375* for 40-45 minutes or until a knife inserted near the center come out clean.
Ginger Almond Wafers (chinese recipe)
SERVES 26 , 26 cookies (change servings and units)
Ingredients
1 1/2 cups powdered sugar
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled, diced
1 tablespoon fresh ginger, peeled minced
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup almonds, whole and toasted
3 tablespoons whipping cream
3 tablespoons crystallized ginger, chopped
powdered sugar
Directions
1)Preheat oven to 325 degrees F. Line 2 heavy large baking sheets with parchment paper. Combine first 7 ingredients in processor and blend using on/off turns until mixture resembles coarse meal. Add almonds, cream and crystallized ginger and process just until moist clumps form. Shape dough into 1 1/4 inch diameter balls. Place on prepared sheets. Moisten bottom of glass: dip into powdered sugar and press each dough ball to 1/4 inch thickness.
2)Bake cookies until brown on bottom and at edges, about 28 minutes. Transfer cookies to rack and cool.
3)Store in airtight container at room temperature.
What are some good mexican or chinese recipes?
MEXICAN BROCCOLI - RICE CASSEROLE
1 pkg. frozen broccoli
1 jar Mexican style Cheez Whiz
1 can cream of mushroom soup
1 can instant rice
Cut broccoli in pieces. Mix in Cheez Whiz, mushroom soup and 1 can instant rice. Bake.
flan (i gave you that recipe a long time ago)
ummm...i dont know any chinese recipes but you can always ask around or just look some up online...
for chinese go to
http://www.bigoven.com/private/chinese+r鈥?/a>
and for mexican go to
http://www.bigoven.com/private/mexican+r鈥?/a>What are some good mexican or chinese recipes?
How about sweet %26amp; sour chilli. You can get the best of both foods together then.
Sweet %26amp; sour sauce is easy to make. Tomato sauce and balsamic vinegar is all you need along with some chicken bits. Fry the chicken until almost cooked and then add the tomato sauce, balsamnic vinegar,along with some olive oil. Then add a small chilli and fry until it caramelizes slightly.
Wow!!
V's Mexican Quiche (maxican recipe)
SERVES 8 -10 (change servings and units)
Ingredients
1 lb bulk Italian sausage (or pork sausage)
20 ounces condensed cream of potato soup, undiluted (2 cans)
12 eggs
1 bunch cilantro
1 (3 ounce) can diced green chilies (diced)
1 small onion, diced
3/4 cup milk
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Directions
1)In a skillet, cook sausage over medium heat until no longer pink; drain.
2)Stir in soup.
3)In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture.
4)Add chopped cilantro, green chilis and onions, add soup, stir until well blended.
5)Transfer to a lightly greased (or cooking spray) 11-in x 7-in x 2 inches baking dish.
6)Sprinkle with cheese.
7)Bake uncovered at 375* for 40-45 minutes or until a knife inserted near the center come out clean.
Ginger Almond Wafers (chinese recipe)
SERVES 26 , 26 cookies (change servings and units)
Ingredients
1 1/2 cups powdered sugar
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled, diced
1 tablespoon fresh ginger, peeled minced
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup almonds, whole and toasted
3 tablespoons whipping cream
3 tablespoons crystallized ginger, chopped
powdered sugar
Directions
1)Preheat oven to 325 degrees F. Line 2 heavy large baking sheets with parchment paper. Combine first 7 ingredients in processor and blend using on/off turns until mixture resembles coarse meal. Add almonds, cream and crystallized ginger and process just until moist clumps form. Shape dough into 1 1/4 inch diameter balls. Place on prepared sheets. Moisten bottom of glass: dip into powdered sugar and press each dough ball to 1/4 inch thickness.
2)Bake cookies until brown on bottom and at edges, about 28 minutes. Transfer cookies to rack and cool.
3)Store in airtight container at room temperature.
What are some good mexican or chinese recipes?
MEXICAN BROCCOLI - RICE CASSEROLE
1 pkg. frozen broccoli
1 jar Mexican style Cheez Whiz
1 can cream of mushroom soup
1 can instant rice
Cut broccoli in pieces. Mix in Cheez Whiz, mushroom soup and 1 can instant rice. Bake.
In Chinese buns recipes, they call for ammonia. What does the ammonia do and why is it required?
I'm pretty sure you're referring to ammonium bicarbonate. It is a leavening agent that is stimulated by heat (it does not need an acid like sodium bicarbonate does) and it leaves no residue. Sodium bicarbonate or baking powder would leave behind a sodium salt with a bitter or salty taste.In Chinese buns recipes, they call for ammonia. What does the ammonia do and why is it required?
http://chinesefood.about.com/In Chinese buns recipes, they call for ammonia. What does the ammonia do and why is it required?
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.
http://chinesefood.about.com/In Chinese buns recipes, they call for ammonia. What does the ammonia do and why is it required?
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.
Do you know any Chinese recipes only including rice or noodles or biscuits they have to be healthy?
it can asain i dont mindDo you know any Chinese recipes only including rice or noodles or biscuits they have to be healthy?
In winter, we marinate chicken or spare ribs with soy sauce / garlic / sugar / rice wine for about 10 to 15 minutes while cooking the rice with a claypot, when the rice is around 80% cooked, pour the chicken or spare ribs on the rice and cover the pot, turn off heat and wait for another 10 - 15 minutes, sprinkle a few drops of sesame oil and chives / green onions on top, serve hot with sweetened soy sauce.
Maybe chinese noodles with chopsticks.Do you know any Chinese recipes only including rice or noodles or biscuits they have to be healthy?
Well all the good chinese recipes for rice or noodles aren't so healthy for you. If I wanted healthy I would make Japanese soba noodles. They're made of buckwheat instead of rice flour. This is so good on a warmer day:
Soba noodles-
1 bundle of soba noodles
chopped avocado (large square pieces)
some cherry tomatoes (chopped in half)
finely chopped scallions
sesame oil
3 TBS ponzu sauce (or use 2 TBS soysauce, 1 TSP lemon juice, 1TSP mirin)
minced cilantro
Cook the soba noodles according to the package. Then drain it in cold water, and refrigerate it.
Mix your sauce with sesame oil (as much as you prefer, just a little is good)
You can add some water to the sauce if its' too salty. Put in the fridge to make it cold. Freezer if you want it to chill faster.
Chop up all your ingredients,
Take the soba noodles out and dump the sauce on it and mix just a little.
Add all your ingredients except for the avocado, and mix a little
Then add the avocado. mix justttt a little so it doesn't break.
Enjoy!
If you want it more salty, just add more of the sauce to it. :)
If you want it super chilled, put everything back in the fridge for like 10mins.
OR
if you really want just noodles, soba noodles taste delicious on its own. You can cook accordingly and chill the soba noodles. Make the sauce as a dipping sauce with some minced scallion, japanese red pepper flakes or a little wasabi. You just pick up some noodles with your chopsticks, dip the noodles into the small deep bowl with the sauce, and enjoy!
they are all healthy..
Especially if your starving like in Africa..Do you know any Chinese recipes only including rice or noodles or biscuits they have to be healthy?
Rice is cheap, but meat is expensive. Now, nobody eats that much rice or noodle. They eat more meat. Make up for lost time.
In winter, we marinate chicken or spare ribs with soy sauce / garlic / sugar / rice wine for about 10 to 15 minutes while cooking the rice with a claypot, when the rice is around 80% cooked, pour the chicken or spare ribs on the rice and cover the pot, turn off heat and wait for another 10 - 15 minutes, sprinkle a few drops of sesame oil and chives / green onions on top, serve hot with sweetened soy sauce.
Maybe chinese noodles with chopsticks.Do you know any Chinese recipes only including rice or noodles or biscuits they have to be healthy?
Well all the good chinese recipes for rice or noodles aren't so healthy for you. If I wanted healthy I would make Japanese soba noodles. They're made of buckwheat instead of rice flour. This is so good on a warmer day:
Soba noodles-
1 bundle of soba noodles
chopped avocado (large square pieces)
some cherry tomatoes (chopped in half)
finely chopped scallions
sesame oil
3 TBS ponzu sauce (or use 2 TBS soysauce, 1 TSP lemon juice, 1TSP mirin)
minced cilantro
Cook the soba noodles according to the package. Then drain it in cold water, and refrigerate it.
Mix your sauce with sesame oil (as much as you prefer, just a little is good)
You can add some water to the sauce if its' too salty. Put in the fridge to make it cold. Freezer if you want it to chill faster.
Chop up all your ingredients,
Take the soba noodles out and dump the sauce on it and mix just a little.
Add all your ingredients except for the avocado, and mix a little
Then add the avocado. mix justttt a little so it doesn't break.
Enjoy!
If you want it more salty, just add more of the sauce to it. :)
If you want it super chilled, put everything back in the fridge for like 10mins.
OR
if you really want just noodles, soba noodles taste delicious on its own. You can cook accordingly and chill the soba noodles. Make the sauce as a dipping sauce with some minced scallion, japanese red pepper flakes or a little wasabi. You just pick up some noodles with your chopsticks, dip the noodles into the small deep bowl with the sauce, and enjoy!
they are all healthy..
Especially if your starving like in Africa..Do you know any Chinese recipes only including rice or noodles or biscuits they have to be healthy?
Rice is cheap, but meat is expensive. Now, nobody eats that much rice or noodle. They eat more meat. Make up for lost time.
Do anyone of you have any chinese appetizers & chinese snacks recipes?
Deep-fried Wantan
Ingredients
40鈥?5 pieces wantan wrappers
Enough oil for deep-frying
Filling (A):
100g shelled prawns, minced
200g chicken meat, minced
50g water chestnuts, chopped finely
1 tbsp finely chopped carrot
1 tbsp chopped spring onion
Seasoning:
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/4 tsp salt
1/4 tsp sugar
Pinch of pepper
1/2 tsp Maggi concentrated chicken stock
1/2 tsp sesame oil
1 tsp corn flour
Dipping sauce (combine):
3 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp plum sauce
1 tbsp sugar
1 tbsp lemon juice
1 tbsp toasted sesame seeds (optional)
Method
Place one teaspoon of the filling in the centre of each wantan wrapper. Fold into small pouches. Seal the edges of each pouch with a bit of water.
Heat enough oil in a wok until just hot. Put in wantan in batches and deep-fry until golden brown in colour. Remove and drain on paper towels. Serve the crispy wantan with the dipping sauce.
To prepare the sauce, combine all the ingredients for the sauce in a small bowl and mix well. This sauce is also ideal for any other deep-fried foods.
Loh Mai Kai
Ingredients
250g glutinous rice
2 cups water
100g chicken meat
50g lean pork meat
1 Chinese sausage (lap cheong), thinly sliced
10g black Chinese mushrooms, soaked and cut into thin slices
5 shallots, sliced
Seasoning (A):
1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1/2 tsp Shao Hsing Hua Tiau wine
1/2 tsp dark soy sauce
1 tsp oil
1 tsp cornflour
Seasoning (B):
1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
2 Tbsp oil
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder
Method
Wash glutinous rice, then soak it for two to three hours. Steam it for 30 minutes.
Cut chicken and pork meat into slices. Marinate with seasoning (A) for about one to two hours.
Heat oil in a wok and saute shallots till fragrant. Add mushroom slices and stir fry quickly then dish up. Add cooked glutinous rice and seasoning (B) and water. Stir fry well for five minutes.
Grease four medium-size rice bowls. Add some fried shallots and mushroom slices, a few slices of Chinese sausages and seasoned chicken and pork slices. Fill up with glutinous rice and press down with a ladle.
Steam for 30-40 minutes. Turn over the rice bowl onto a plate and serve Loh Mai Kai with chilli sauce.
Pot Stickers
Ingredients
20鈥?5 pieces dumpling skin (siew mai wrappers)
Filling:
200g chicken meat, minced
100g prawn meat, minced
2 tbsp finely chopped carrot
2 tbsp finely chopped water chestnuts
1 tbsp chopped spring onion
2 tbsp oyster sauce
1 tbsp light soy sauce
Pinch of sugar
Dash of pepper
1 tbsp corn flour
1 tsp sesame oil
1 tbsp corn flour, mixed with a little water to form a thick paste
Method
Combine all the ingredients for the filling in a mixing bowl and mix well. Chill in the refrigerator for an hour. Take a piece of siew mai skin and place 1陆 tablespoons of filling in the centre.
Fold into a half-moon shape. Seal the edges with a little corn flour mixture. Heat a little oil in a non-stick pan. Fry the pot stickers over a medium flame until crispy and a golden brown in colour.
Serve immediately with chilli sauce.Do anyone of you have any chinese appetizers %26amp; chinese snacks recipes?
yeah dude, crab rangoon and egg rools, that's all you need!!Do anyone of you have any chinese appetizers %26amp; chinese snacks recipes?
Just look up Dim Sum in google and it should give you lots of options for recipes. (Dim Sum translates to -a little dot of the heart)Do anyone of you have any chinese appetizers %26amp; chinese snacks recipes?
get some frozen eggroll dough or rice paper. Thaw it and stuff it with cut up carrots, cream chese, sprouts, shrimp or whatever you want to put in it. Roll it up and fry it in a couple inches of hot oil until golden brown. MMMMthe pillars of the earth
Ingredients
40鈥?5 pieces wantan wrappers
Enough oil for deep-frying
Filling (A):
100g shelled prawns, minced
200g chicken meat, minced
50g water chestnuts, chopped finely
1 tbsp finely chopped carrot
1 tbsp chopped spring onion
Seasoning:
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/4 tsp salt
1/4 tsp sugar
Pinch of pepper
1/2 tsp Maggi concentrated chicken stock
1/2 tsp sesame oil
1 tsp corn flour
Dipping sauce (combine):
3 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp plum sauce
1 tbsp sugar
1 tbsp lemon juice
1 tbsp toasted sesame seeds (optional)
Method
Place one teaspoon of the filling in the centre of each wantan wrapper. Fold into small pouches. Seal the edges of each pouch with a bit of water.
Heat enough oil in a wok until just hot. Put in wantan in batches and deep-fry until golden brown in colour. Remove and drain on paper towels. Serve the crispy wantan with the dipping sauce.
To prepare the sauce, combine all the ingredients for the sauce in a small bowl and mix well. This sauce is also ideal for any other deep-fried foods.
Loh Mai Kai
Ingredients
250g glutinous rice
2 cups water
100g chicken meat
50g lean pork meat
1 Chinese sausage (lap cheong), thinly sliced
10g black Chinese mushrooms, soaked and cut into thin slices
5 shallots, sliced
Seasoning (A):
1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1/2 tsp Shao Hsing Hua Tiau wine
1/2 tsp dark soy sauce
1 tsp oil
1 tsp cornflour
Seasoning (B):
1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
2 Tbsp oil
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder
Method
Wash glutinous rice, then soak it for two to three hours. Steam it for 30 minutes.
Cut chicken and pork meat into slices. Marinate with seasoning (A) for about one to two hours.
Heat oil in a wok and saute shallots till fragrant. Add mushroom slices and stir fry quickly then dish up. Add cooked glutinous rice and seasoning (B) and water. Stir fry well for five minutes.
Grease four medium-size rice bowls. Add some fried shallots and mushroom slices, a few slices of Chinese sausages and seasoned chicken and pork slices. Fill up with glutinous rice and press down with a ladle.
Steam for 30-40 minutes. Turn over the rice bowl onto a plate and serve Loh Mai Kai with chilli sauce.
Pot Stickers
Ingredients
20鈥?5 pieces dumpling skin (siew mai wrappers)
Filling:
200g chicken meat, minced
100g prawn meat, minced
2 tbsp finely chopped carrot
2 tbsp finely chopped water chestnuts
1 tbsp chopped spring onion
2 tbsp oyster sauce
1 tbsp light soy sauce
Pinch of sugar
Dash of pepper
1 tbsp corn flour
1 tsp sesame oil
1 tbsp corn flour, mixed with a little water to form a thick paste
Method
Combine all the ingredients for the filling in a mixing bowl and mix well. Chill in the refrigerator for an hour. Take a piece of siew mai skin and place 1陆 tablespoons of filling in the centre.
Fold into a half-moon shape. Seal the edges with a little corn flour mixture. Heat a little oil in a non-stick pan. Fry the pot stickers over a medium flame until crispy and a golden brown in colour.
Serve immediately with chilli sauce.Do anyone of you have any chinese appetizers %26amp; chinese snacks recipes?
yeah dude, crab rangoon and egg rools, that's all you need!!Do anyone of you have any chinese appetizers %26amp; chinese snacks recipes?
Just look up Dim Sum in google and it should give you lots of options for recipes. (Dim Sum translates to -a little dot of the heart)Do anyone of you have any chinese appetizers %26amp; chinese snacks recipes?
get some frozen eggroll dough or rice paper. Thaw it and stuff it with cut up carrots, cream chese, sprouts, shrimp or whatever you want to put in it. Roll it up and fry it in a couple inches of hot oil until golden brown. MMMM
Simple Chinese dinner recipes?
Our family has always eaten the same recipes for a long time and I'm tired of it. I want to know some healthy, simple Chinese dinner (%26amp; lunch) recipes.
(For lunch we just have instant noodles which is not healthy b/c it has MSG)Simple Chinese dinner recipes?
Well its a filipino dish but its sooooo good
Filipino Chicken Adobo Recipe
courtesy of Corinne Domingo
4-5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves
Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.
Or Chicken %26amp; Broccoli
3 boneless, skinless chicken breast (big bite size pieces)
1 batch of broccoli
3 tbs oyster sauce
1/2 cup soy sauce
1/2 water
flour
Chop your chicken and coat it with the flour...
Fry chicken in pan until browned
Now you can either steam your broccoli if you like it soft or if you like it a lil crunchy put it in with the chicken
Once chicken is cooked add oyster sauce, soy sauce %26amp; water..bring sauce to a boil to thicken the sauce
Serve over white rice
Or spice up your ramen
Used drained ramen add diced chicken breast and fresh broccoli, cooked carrots, water chesnuts, snap peas or any veggies
INGREDIENTS:
1 cup soy sauce
1 cup brown sugar
1 cup tomato/vegetable juice (such as V8) or tomato sauce diluted with water
Salt, pepper, or other spices, to taste
3 pounds chicken thighs, drumsticks, wings or a mixed combination
PREPARATION:
1. Combine the soy sauce, brown sugar and juice and any spices you are using in the bottom of the crockpot.
2. Add the chicken.
3. Cook on low heat for 6-8 hours (overcooking is difficult for this recipe!).
The chicken can also be cooked on high heat for first 1 1/2 hours and then turned to low (use your best judgement). The Chicken is done if the meat falls off the bone when removed.
4. Serve the chicken over rice along with steamed vegetables for a full mealSimple Chinese dinner recipes?
Tangelo Pork Stir-Fry
2 tangelos,
3 teaspoons toasted sesame oil,
1 pound pork tenderloin,
2 medium shallots,
2 cloves garlic,
2 tablespoons minced fresh ginger
1/4 teaspoon crushed red pepper
2 red bell peppers,
2 stalks celery,
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch
Cooking Instructions
1. Using a vegetable peeler, remove zest from tangelos in long strips. Cut the strips lengthwise into very thin pieces. Cut the tangelos in half and squeeze enough juice from them to get 1/2 cup.
2. Heat a large wok or skillet over medium-high heat. Swirl in 2 teaspoons oil, then add pork and cook, stirring, until just cooked, 2 to 3 minutes. Transfer to a plate.
3. Add the remaining 1 teaspoon oil to the pan along with shallots, garlic, ginger, crushed red pepper and the zest. Cook, stirring, for 1 minute. Add bell peppers and celery and cook, stirring constantly, until crisp-tender, about 2 minutes. Stir in the tangelo juice and soy sauce; bring to a simmer. Cook for 1 minute.
4. Whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices. Cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute.
ok.
http://www.kuali.com
http://www.rasamalaysia.com
http://www.foodnetwork.com
http://www.foodtv.ca
http://www.taste.com.au
http://www.myrecipes.com
http://www.bettycrocker.com
http://www.marthastewart.com
http://www.kraft.com.au
http://www.rachaelraymag.com/recipes
http://www.joyofbaking.com/
http://whatscookingamerica.net/
http://www2.oprah.com/foodhome/food/reci鈥?/a>
http://www.channel4.com/food/recipes/che鈥?/a>Simple Chinese dinner recipes?
Prep Time: 15 minutes
Cook Time: 3 hours, 45 minutes
Ingredients:
20 lb turkey with 95 percent of the meat stripped from it*
4 celery stalks, chopped, plus the celery tops
1 large chopped round onion or two medium onions
4 - 5 slices of fresh ginger (about 1/4-inch thick), peeled
2 cloves garlic, minced
2 large cans of Swansons clear chicken soup
1 bunch parsley, bottom stems cut off
Extra water or chicken soup to cover turkey meat and bones while simmering
2 cups medium grain raw Oriental rice, such as Hinode
1 tsp Chinese five-spice powder
1 tsp dried cilantro
1 TB sesame oil
3 medium carrots, chopped
1 head Chinese mustard cabbage, chopped into bite-sized pieces
Salt and pepper to taste
Garlic salt, optional
Preparation:
Put the carcass in the pot with the first 6 items and cover bones with the liquid. Heat on high until the soup comes to a full boil. Lower heat and medium simmer with the lid on, until most of the meat scraps fall off the carcass, about 3 hours. Then, using a slotted spoon or strainer, take all the bones and the rest of the solids out (not the turkey meat) and discard them.
After their removal, add the rice, Chinese five-spice powder, dried cilantro, sesame oil, and carrots. Let the soup cook, covered, for at least another 30 minutes or more, simmering on on low heat, until the rice is fully cooked and the soup starts to thicken (let it thicken). Add the bite-sized, sliced mustard cabbage and cook for 5 more minutes, then serve.
Serve in bowls and add thinly chopped green onion and minced Chinese parsley over the top as a garnish. Grated fresh ginger may be served on the side.
The author adds: This soup gets better every day. Just bring it to a full boil every day for a minute or two. The raw rice will soak up a lot of liquid so you might wish to add more chicken soup, or cut down 1/2 cup on the raw rice, but it is supposed to be a bit thick.
*If your turkey is too small, try getting together with a neighbour and combining carcasses. If necessary, break down the bones from the turkey a bit to fit into the pot
(For lunch we just have instant noodles which is not healthy b/c it has MSG)Simple Chinese dinner recipes?
Well its a filipino dish but its sooooo good
Filipino Chicken Adobo Recipe
courtesy of Corinne Domingo
4-5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves
Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.
Or Chicken %26amp; Broccoli
3 boneless, skinless chicken breast (big bite size pieces)
1 batch of broccoli
3 tbs oyster sauce
1/2 cup soy sauce
1/2 water
flour
Chop your chicken and coat it with the flour...
Fry chicken in pan until browned
Now you can either steam your broccoli if you like it soft or if you like it a lil crunchy put it in with the chicken
Once chicken is cooked add oyster sauce, soy sauce %26amp; water..bring sauce to a boil to thicken the sauce
Serve over white rice
Or spice up your ramen
Used drained ramen add diced chicken breast and fresh broccoli, cooked carrots, water chesnuts, snap peas or any veggies
INGREDIENTS:
1 cup soy sauce
1 cup brown sugar
1 cup tomato/vegetable juice (such as V8) or tomato sauce diluted with water
Salt, pepper, or other spices, to taste
3 pounds chicken thighs, drumsticks, wings or a mixed combination
PREPARATION:
1. Combine the soy sauce, brown sugar and juice and any spices you are using in the bottom of the crockpot.
2. Add the chicken.
3. Cook on low heat for 6-8 hours (overcooking is difficult for this recipe!).
The chicken can also be cooked on high heat for first 1 1/2 hours and then turned to low (use your best judgement). The Chicken is done if the meat falls off the bone when removed.
4. Serve the chicken over rice along with steamed vegetables for a full mealSimple Chinese dinner recipes?
Tangelo Pork Stir-Fry
2 tangelos,
3 teaspoons toasted sesame oil,
1 pound pork tenderloin,
2 medium shallots,
2 cloves garlic,
2 tablespoons minced fresh ginger
1/4 teaspoon crushed red pepper
2 red bell peppers,
2 stalks celery,
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch
Cooking Instructions
1. Using a vegetable peeler, remove zest from tangelos in long strips. Cut the strips lengthwise into very thin pieces. Cut the tangelos in half and squeeze enough juice from them to get 1/2 cup.
2. Heat a large wok or skillet over medium-high heat. Swirl in 2 teaspoons oil, then add pork and cook, stirring, until just cooked, 2 to 3 minutes. Transfer to a plate.
3. Add the remaining 1 teaspoon oil to the pan along with shallots, garlic, ginger, crushed red pepper and the zest. Cook, stirring, for 1 minute. Add bell peppers and celery and cook, stirring constantly, until crisp-tender, about 2 minutes. Stir in the tangelo juice and soy sauce; bring to a simmer. Cook for 1 minute.
4. Whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices. Cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute.
ok.
http://www.kuali.com
http://www.rasamalaysia.com
http://www.foodnetwork.com
http://www.foodtv.ca
http://www.taste.com.au
http://www.myrecipes.com
http://www.bettycrocker.com
http://www.marthastewart.com
http://www.kraft.com.au
http://www.rachaelraymag.com/recipes
http://www.joyofbaking.com/
http://whatscookingamerica.net/
http://www2.oprah.com/foodhome/food/reci鈥?/a>
http://www.channel4.com/food/recipes/che鈥?/a>Simple Chinese dinner recipes?
Prep Time: 15 minutes
Cook Time: 3 hours, 45 minutes
Ingredients:
20 lb turkey with 95 percent of the meat stripped from it*
4 celery stalks, chopped, plus the celery tops
1 large chopped round onion or two medium onions
4 - 5 slices of fresh ginger (about 1/4-inch thick), peeled
2 cloves garlic, minced
2 large cans of Swansons clear chicken soup
1 bunch parsley, bottom stems cut off
Extra water or chicken soup to cover turkey meat and bones while simmering
2 cups medium grain raw Oriental rice, such as Hinode
1 tsp Chinese five-spice powder
1 tsp dried cilantro
1 TB sesame oil
3 medium carrots, chopped
1 head Chinese mustard cabbage, chopped into bite-sized pieces
Salt and pepper to taste
Garlic salt, optional
Preparation:
Put the carcass in the pot with the first 6 items and cover bones with the liquid. Heat on high until the soup comes to a full boil. Lower heat and medium simmer with the lid on, until most of the meat scraps fall off the carcass, about 3 hours. Then, using a slotted spoon or strainer, take all the bones and the rest of the solids out (not the turkey meat) and discard them.
After their removal, add the rice, Chinese five-spice powder, dried cilantro, sesame oil, and carrots. Let the soup cook, covered, for at least another 30 minutes or more, simmering on on low heat, until the rice is fully cooked and the soup starts to thicken (let it thicken). Add the bite-sized, sliced mustard cabbage and cook for 5 more minutes, then serve.
Serve in bowls and add thinly chopped green onion and minced Chinese parsley over the top as a garnish. Grated fresh ginger may be served on the side.
The author adds: This soup gets better every day. Just bring it to a full boil every day for a minute or two. The raw rice will soak up a lot of liquid so you might wish to add more chicken soup, or cut down 1/2 cup on the raw rice, but it is supposed to be a bit thick.
*If your turkey is too small, try getting together with a neighbour and combining carcasses. If necessary, break down the bones from the turkey a bit to fit into the pot
Chinese Food: Why are all the recipes so dreadful?
I will try and use recipes to cook Chinese food. Invariably they will say that this recipe will produce food just like in any Chinese Restaurant. When you cook it, it doesn't even vaguely resemble Chinese Food. Is there some part of North America, where Chinese Restaurants remove all the Chinese ingredients and flavor where all these recipe makers come from?Chinese Food: Why are all the recipes so dreadful?
The flavors, which I pick up on most are:
Soy Sauce
Sugar
Garlic
Chili
Ginger
Black bean sauce
Cooking sherry (less frequent.)
Sesame oil
Fivespice
It's my understanding that most chefs have unique palates and will use whichever ingredients are available to them at any given time and place. So, maybe your flavorless recipes should say, "Season to taste."
Well it could probably mean a couple of things.
1) Perhaps it's your cooking that's to blame? Trust me though, it's not easy to cook chinese food effectively.
2) Chinese restraunts usually add quite a lot Monosodium Glutamate(MSG) or salt in their cooking. It's a taste enhancer, to make food taste better, although it's certainly not a healthy option.
3) Get a new recipe book, i guess?
All the best in your cooking then.Chinese Food: Why are all the recipes so dreadful?
You convinced me you just don't know how to cook.
you allow no information on how you use Yahoo
Chinese food is very difficult to do as a home cook. It depends so much on a well seasoned, professional quality wok over an extremely hot gas burner (hotter than most home stoves will go). It also takes lots of practice to develop good wok skills.
I've given up trying to cook Chinese at home, and I'm a pretty skilled cook. I have better luck with Thai curries. Super easy and tasty. They simmer in coconut milk so they translate well to the home kitchen. There are some good jarred Thai curry pastes that make it even easier.Chinese Food: Why are all the recipes so dreadful?
North American Chinese food is nothing like Chinese food in China.
Perhaps your books are telling you how to make real Chinese food!
One thing Chinese restaurants have is a wok over a high BTU burner. When that burner is going, the roar sounds like a little jet engine.
With the high heat, you're able to achieve wok hei (breath of the wok) which adds a lot of flavor you get from Chinese restaurant dishes.
You can try this at home using a cast iron pan that's been heated hot. The main issue about cooking at home is you can only make small batches.
I feel your pain and many of the other responders here. I am a pretty accomplished cook myself and I rarely do Chinese at home even though I really want to as the Chinese where I live is barely passable. I usually stick to simple sides and appetizers. I opt out for Japanese food (which I love) when cooking at home.
most chinese restaurants don't serve real chinese food. It is essentially adapted for the fast-food market. Real chinese food can be made in any kitchen, real chinese food varies between the regions.
There are some great Chinese restaurants floating around that serve more regional cuisines, not the fast-food type of Chinese food that generally associate with.
It may be translated by computer automatically.
try this:(my blog)
The flavors, which I pick up on most are:
Soy Sauce
Sugar
Garlic
Chili
Ginger
Black bean sauce
Cooking sherry (less frequent.)
Sesame oil
Fivespice
It's my understanding that most chefs have unique palates and will use whichever ingredients are available to them at any given time and place. So, maybe your flavorless recipes should say, "Season to taste."
Well it could probably mean a couple of things.
1) Perhaps it's your cooking that's to blame? Trust me though, it's not easy to cook chinese food effectively.
2) Chinese restraunts usually add quite a lot Monosodium Glutamate(MSG) or salt in their cooking. It's a taste enhancer, to make food taste better, although it's certainly not a healthy option.
3) Get a new recipe book, i guess?
All the best in your cooking then.Chinese Food: Why are all the recipes so dreadful?
You convinced me you just don't know how to cook.
you allow no information on how you use Yahoo
Chinese food is very difficult to do as a home cook. It depends so much on a well seasoned, professional quality wok over an extremely hot gas burner (hotter than most home stoves will go). It also takes lots of practice to develop good wok skills.
I've given up trying to cook Chinese at home, and I'm a pretty skilled cook. I have better luck with Thai curries. Super easy and tasty. They simmer in coconut milk so they translate well to the home kitchen. There are some good jarred Thai curry pastes that make it even easier.Chinese Food: Why are all the recipes so dreadful?
North American Chinese food is nothing like Chinese food in China.
Perhaps your books are telling you how to make real Chinese food!
One thing Chinese restaurants have is a wok over a high BTU burner. When that burner is going, the roar sounds like a little jet engine.
With the high heat, you're able to achieve wok hei (breath of the wok) which adds a lot of flavor you get from Chinese restaurant dishes.
You can try this at home using a cast iron pan that's been heated hot. The main issue about cooking at home is you can only make small batches.
I feel your pain and many of the other responders here. I am a pretty accomplished cook myself and I rarely do Chinese at home even though I really want to as the Chinese where I live is barely passable. I usually stick to simple sides and appetizers. I opt out for Japanese food (which I love) when cooking at home.
most chinese restaurants don't serve real chinese food. It is essentially adapted for the fast-food market. Real chinese food can be made in any kitchen, real chinese food varies between the regions.
There are some great Chinese restaurants floating around that serve more regional cuisines, not the fast-food type of Chinese food that generally associate with.
It may be translated by computer automatically.
try this:(my blog)
Where do I find English & Chinese recipes?
I need bi-lingual English to Chinese recipesWhere do I find English %26amp; Chinese recipes?
* 1 (8 ounce) can pineapple chunks, drained (juice reserved)
* 2 green bell pepper, cut into 1 inch pieces
* 1/4 cup cornstarch
* 1 3/4 cups water
* 3/4 cup white sugar
* 1/2 cup distilled white vinegar
* 2 drops orange food color
* 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
* 2 1/4 cups self-rising flour
* 2 tablespoons vegetable oil
* 2 tablespoons cornstarch
* 1/2 teaspoon salt
* 1/4 teaspoon ground white pepper
* 1 egg
* 2 cups water
* 1 quart vegetable oil for frying
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
What to Drink?
Wine Riesling
Click here to find out more!
DIRECTIONS
1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
SWEET %26amp; SOUR CHICKEN, PORK, PORK FEET., SHKIRMP, OR BEEFWhere do I find English %26amp; Chinese recipes?
Here are a few useful sites
Some of these are from HK, Malaysia, Taiwan, etc...
http//forums.egullet.org/index.php?sho…
a thread in a forum which lists bilingual (some chinese only) recipe sites
http//www.wingtat.ca/recipe_index.php
bilingual, with photos, easy to follow.
If you find the recipe in English, there is a link that says 'see in Chinese' and vice versa.
http//www.hkcg.com/tgweb/eng/cooking/r…
This is great, if you find the recipe you want in English, just click on Chines on the upper right menu bar, and you get the same page in Chinese...
http//www.marialee.com/
In English and Chinese, but not on the same page
http//www.marialee.com/chinese/MyRecip…Where do I find English %26amp; Chinese recipes?
* 1 (8 ounce) can pineapple chunks, drained (juice reserved)
* 2 green bell pepper, cut into 1 inch pieces
* 1/4 cup cornstarch
* 1 3/4 cups water
* 3/4 cup white sugar
* 1/2 cup distilled white vinegar
* 2 drops orange food color
* 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
* 2 1/4 cups self-rising flour
* 2 tablespoons vegetable oil
* 2 tablespoons cornstarch
* 1/2 teaspoon salt
* 1/4 teaspoon ground white pepper
* 1 egg
* 2 cups water
* 1 quart vegetable oil for frying
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
What to Drink?
Wine Riesling
Click here to find out more!
DIRECTIONS
1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
SWEET %26amp; SOUR CHICKEN, PORK, PORK FEET., SHKIRMP, OR BEEF
1
1（8 盎司）可以菠萝发嚓卡声，排水（汁保留）
* 被切割为 1 英寸的部分的 2 生的铃铛胡椒
* 1/4 杯的玉米淀粉
* 1 3/4 杯的水
* 3/4 杯的白糖
* 1/2 杯被蒸馏的白色醋
* 2 个落差橙色的食物颜色
* 8 个无皮肤，无骨的鸡胸对半分开 - 切割为 1 英寸的立方体
* 2 1/4 杯自我上升的面粉
* 2 tablespoons 植物油
* 2 tablespoons 玉米淀粉
* 1/2 茶匙盐
* 1/4 茶匙地白色胡椒
* 1 个蛋
* 2 杯的水
* 1 夸脱植物油用于油炸
* 增加菜谱盒子增加菜谱盒子
我的文件夹：
* 增加购物单增加购物单
* 自定义菜谱
* 加一个私人的注释加一个私人的注释
什么喝酒？
酒 Riesling
单击此处查出更多！
方向
1.在一 saucepan 中，结合 1 1/2 杯的水，糖，醋，保留的菠萝汁，橙色的食物色彩。热度对于烧开。关闭热度。结合 1/4 杯的玉米淀粉和 1/4 杯的水；缓慢地到 saucepan 中走动。继续走动直到混合变厚。
2.结合面粉， 2 tablespoons 油， 2 tablespoons 玉米淀粉，咸，白色胡椒，蛋。逐渐地加 1 1/2 杯的水制作一个厚的击球员。彻底地混合的轰动。接着说，小鸡拼凑，直到小鸡的轰动好地…
3.在 skillet 或者到 360 华氏度的锅的热度油（180 度 C)。鱼苗小鸡拼凑在热的油直到金色。移动小鸡，排水书面形式用毛巾擦。
4.当准备好服务，层青椒，菠萝发嚓卡声，烧小鸡拼凑在一只大浅盘上。浇注热甜和…
甜和脾气坏的小鸡，猪肉，猪肉脚 .， SHKIRMP，或者发牢骚
1
Hope thats wat ur lookin 4
* 1 (8 ounce) can pineapple chunks, drained (juice reserved)
* 2 green bell pepper, cut into 1 inch pieces
* 1/4 cup cornstarch
* 1 3/4 cups water
* 3/4 cup white sugar
* 1/2 cup distilled white vinegar
* 2 drops orange food color
* 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
* 2 1/4 cups self-rising flour
* 2 tablespoons vegetable oil
* 2 tablespoons cornstarch
* 1/2 teaspoon salt
* 1/4 teaspoon ground white pepper
* 1 egg
* 2 cups water
* 1 quart vegetable oil for frying
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
What to Drink?
Wine Riesling
Click here to find out more!
DIRECTIONS
1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
SWEET %26amp; SOUR CHICKEN, PORK, PORK FEET., SHKIRMP, OR BEEFWhere do I find English %26amp; Chinese recipes?
Here are a few useful sites
Some of these are from HK, Malaysia, Taiwan, etc...
http//forums.egullet.org/index.php?sho…
a thread in a forum which lists bilingual (some chinese only) recipe sites
http//www.wingtat.ca/recipe_index.php
bilingual, with photos, easy to follow.
If you find the recipe in English, there is a link that says 'see in Chinese' and vice versa.
http//www.hkcg.com/tgweb/eng/cooking/r…
This is great, if you find the recipe you want in English, just click on Chines on the upper right menu bar, and you get the same page in Chinese...
http//www.marialee.com/
In English and Chinese, but not on the same page
http//www.marialee.com/chinese/MyRecip…Where do I find English %26amp; Chinese recipes?
* 1 (8 ounce) can pineapple chunks, drained (juice reserved)
* 2 green bell pepper, cut into 1 inch pieces
* 1/4 cup cornstarch
* 1 3/4 cups water
* 3/4 cup white sugar
* 1/2 cup distilled white vinegar
* 2 drops orange food color
* 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
* 2 1/4 cups self-rising flour
* 2 tablespoons vegetable oil
* 2 tablespoons cornstarch
* 1/2 teaspoon salt
* 1/4 teaspoon ground white pepper
* 1 egg
* 2 cups water
* 1 quart vegetable oil for frying
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
What to Drink?
Wine Riesling
Click here to find out more!
DIRECTIONS
1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
SWEET %26amp; SOUR CHICKEN, PORK, PORK FEET., SHKIRMP, OR BEEF
1
1（8 盎司）可以菠萝发嚓卡声，排水（汁保留）
* 被切割为 1 英寸的部分的 2 生的铃铛胡椒
* 1/4 杯的玉米淀粉
* 1 3/4 杯的水
* 3/4 杯的白糖
* 1/2 杯被蒸馏的白色醋
* 2 个落差橙色的食物颜色
* 8 个无皮肤，无骨的鸡胸对半分开 - 切割为 1 英寸的立方体
* 2 1/4 杯自我上升的面粉
* 2 tablespoons 植物油
* 2 tablespoons 玉米淀粉
* 1/2 茶匙盐
* 1/4 茶匙地白色胡椒
* 1 个蛋
* 2 杯的水
* 1 夸脱植物油用于油炸
* 增加菜谱盒子增加菜谱盒子
我的文件夹：
* 增加购物单增加购物单
* 自定义菜谱
* 加一个私人的注释加一个私人的注释
什么喝酒？
酒 Riesling
单击此处查出更多！
方向
1.在一 saucepan 中，结合 1 1/2 杯的水，糖，醋，保留的菠萝汁，橙色的食物色彩。热度对于烧开。关闭热度。结合 1/4 杯的玉米淀粉和 1/4 杯的水；缓慢地到 saucepan 中走动。继续走动直到混合变厚。
2.结合面粉， 2 tablespoons 油， 2 tablespoons 玉米淀粉，咸，白色胡椒，蛋。逐渐地加 1 1/2 杯的水制作一个厚的击球员。彻底地混合的轰动。接着说，小鸡拼凑，直到小鸡的轰动好地…
3.在 skillet 或者到 360 华氏度的锅的热度油（180 度 C)。鱼苗小鸡拼凑在热的油直到金色。移动小鸡，排水书面形式用毛巾擦。
4.当准备好服务，层青椒，菠萝发嚓卡声，烧小鸡拼凑在一只大浅盘上。浇注热甜和…
甜和脾气坏的小鸡，猪肉，猪肉脚 .， SHKIRMP，或者发牢骚
1
Hope thats wat ur lookin 4
Subscribe to:
Posts (Atom)