Chinese Recipes | The Secret of A Great Cuisine Unveiled

Posts Tagged ‘chinese recipes’

Chinese Style Pork Spare Ribs

Wednesday, November 18th, 2009

Ingredients:

1.1 kg (600g) pork spare ribs

1 cup sweet red fermented bean paste

2 tbsp five spice powder

pinch of salt and pepper

100 g fine sugar (more…)

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Tags: chinese cookery, chinese cooking, chinese cooking menu, chinese cuisine, chinese dishes, chinese food, chinese meals, chinese recipes, chinese style pork recipes, chinese style pork spare ribs, delicious recipe, family meals, meat, meat and poultry recipes, recipes
Posted in All Recipes, meat and poultry, Spicy Pork Dishes |

Rich Spinach Soup Recipe

Thursday, November 12th, 2009

Ingredients

600 g Chinese spinach

60 g pig’s liver, sliced

100g pork, sliced

1 tbsp ginger wine (more…)

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Tags: carrots, chinese cuisine, chinese recipes, chinese soup recipes, chinese soups, chinese spinach, cornstarch, ginger wine, lard, light soy sauce, pork, rich spinach soup, rich spinach soup recipes, sesame oil, soup recipes, soups
Posted in All Recipes, Chinese Soup |

Most Chinese, Indonesian and Indian recipes call for spices. For maximum flavor, whole spice seeds should be fleshly ground each time spices are required. If you do not have a granite mortar and pestle you will find and electric coffee grinder or small powerful blender an ideal substitute. “Wet” spices such as ginger, garlic and onions are often ground prior to cooking.

Once again, a blender with a small jar will do the trick, provided you add little liquid to keep the blades turning, if the recipe calls for the ground ingredients to be fried in oil, use a little of this during grinding; if they are to be simmered in liquid such as coconut milk, add a tablespoon or two of this instead.

Please refer some **recipes here** and **healthy recipes**

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Tags: All about Cookery, chinese cookery, chinese cooking, Chinese Cooking Tips, chinese recipes, Glossary, some useful facts and figures, spices, spices glossary
Posted in All about Cookery, Chinese Cooking Tips, Glossary, Some Useful Facts and Figures |

HAINANESE CHICKEN RICE

Wednesday, October 28th, 2009

Ingredients
1 metric cup thick coconut milk
2 chicken stock cubes
600 g super long grain rice
2 Chinese rice bowls boiled
chicken stock concentrate
Salt to taste
1 pod crushed garlic
2 cm piece bruised ginger
1/2 metric cup pork lard
3 tbsp sesame oil Water to boil rice
4 pandanus leaves
Method

Wash rice and drain in colander. Heat the lard and sesame oil. Fry the garlic, ginger and pandanus till fragrant. Stir in the rice. When rice grains are well coated in the fat return rice to rice cooker. Pour in stock and enough water to cook rice.
Add stock cubes and salt to taste. Allow rice to boil gently. When rice is dry add the coconut milk. Serve rice hot garnishing with golden fried sliced shallots and chopped spring onion.

More ** Rice,Noodles and Patties Recipes**

See here **Healthy Recipes**

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Tags: chicken rice, chicken rice recipes, chinese cookery, chinese cooking, chinese cuisine, chinese food, chinese recipes, Hainanese Chicken Rice, Hainanese Chicken Rice Recipe, meat and poultry recipes, meat poultry, meat poultry recipe, rice noodles, rice noodles recipes, rice recipes
Posted in All Recipes, meat and poultry, Noodles and Patties Recipes, Rice |

FRIED LADIES FINGERS

Thursday, October 15th, 2009

Ingredients

300 g (1/2 kt) young ladies’ fingers

15 small onions, finely sliced

2 fresh red chillies, finely sliced (more…)

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Tags: chinese cookery, chinese cooking, chinese food, chinese recipes, chinese vegetarian cookery, coconut milk, ladies fingers, ladies fingers recipe, red chilies, small onions
Posted in A Vegetarian Variety, All Recipes |

STUFFED MUSHROOMS RECIPE

Wednesday, September 30th, 2009

Ingredients
20 medium sized dry mushrooms
3-4 pcs water chestnuts chop finely Salt and pepper
1 tsp cornstarch
1/2 tsp sugar (more…)

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Tags: chinese food, chinese meals, chinese recipes, meat poultry recipe, minced pork, mushrooms, saucepan, stuffed mushrooms
Posted in A Vegetarian Variety, All Recipes, Menu for Traditional Cooks |

TAUHU GORENG RECIPE

Wednesday, September 2nd, 2009

Ingredients

5 pkts tempe (mouldy bean cakes in banana leaves) available from markets.

Salt to taste
6 pieces square soya bean cakes
1 cucumber
300 g bean sprouts â€”scald quickly

Oil for deep frying
For the sauce

1 metric coarsely ground roasted peanuts
10 ground dried chillies (more…)

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Tags: bean curd recipe, chinese recipes, party meals, spicy fare, spicy recipe, vegetarian recipe, vegetarian variety
Posted in A Vegetarian Variety, All Recipes, Chinese Eggs and Bean Curd Recipe, spicy recipes |

Law Bak (Ngor Hiang) Recipe

Tuesday, September 1st, 2009

Ingredients
1.2 kg (2 kt) Thigh pork (with fat but no skin)
2 eggs
3 tbsp sugar
1 heaped tsp Five-Spice powder Soya sauce – to taste
Tapioca flour
2 big square pcs bean curd sheets

Method
Cut pork into 2-3 cm long strips of 1 cm (or less) thickness. Put pork strips into a mixing bowl. Break eggs into
the bowl and mix well with the pork. Add sugar, soya sauce (to taste) and tapioca flour till mixture is the
consistency of thin cream (it should not be watery).

(more…)

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Tags: chinese cooking, chinese meals, chinese recipes, delicious food, delicious recipe, family meals, favourites recipes, meat poultry, traditinal recipes, traditional cooks
Posted in All Recipes, Menu for Traditional Cooks, Spicy Pork Dishes |

Vegetarian Noodles Recipe

Thursday, August 20th, 2009

Ingredients

300 g steamed eggless noodles in packets (approx, 1 1/2 packets)

Vegetables

300 g beansprouts with tails removed
1 cup shredded french beans
1 cup shredded carrots
1 cup snow peas
6 cloves garlic, finely chopped
3 tbsp preserved salted soy beans (tau cheo) washed and then finely pouded finely punded
4-6 fresh red chilis, seeded and pounded
6 tbsp vegetable oil
salt
pepper
4 stalks srping onion
3 stalks local celery (cut into 2 1/2 cm )
1 inch lengths coriander leaves
a few sprigs for garnish

Method

In a large saucepan heat 2 tbsp of the vegetable oil. Fry till golden brown 1/3 of the amount of chopped garlic. Add all the vegetables except the bean sprouts, add salt and pepper,cover pan and cook on medium heat for 10 minutes. Remove cover and set vegetables aside. (more…)

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Tags: beansprouts, carrots, chinese recipes, french beans, noodles, recipes, saucepan, snow peas, vegetarian noodles, vegetarian variety
Posted in A Vegetarian Variety, All Recipes, Menu for Traditional Cooks |

Mixed Vegetable Dish

Thursday, August 13th, 2009

Ingredients

2 large carrots (skinned halved and cut coarsely and diagonally into slices)
2 cups cauliflower pieces
2 cups french beans (cut into 3cm lengths)
1 cup snow peas
1 cup young sweet corn spears (tinned)
6 or 8 wedges of red and green peppers with seeds and pulp removed
15 dried black mushrooms,washed and soaked in hot water
4 clovers garlic, finely chopped
4 thin slices of ginger
3 tbsp vegetables oil
salt
pepper
1 dsp corn flour
1 dsp light soy sauce
1 dsp cold water mixed together

Method

First prepare the mushrooms and remove stalks. Heat 1 dsp, vegetable oil in saucepan, add mushrooms, fry a little and then add 1/2 cup water and a little salt. Cover pan and cook on medium heat for about half an hour to soften the mushrooms. Set aside.

(more…)

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Tags: chinese cooking, chinese recipes, ingredients, mixed vegetable dish, recipes, vegetarian cookery, vegetarian variety
Posted in A Vegetarian Variety, All Recipes, Menu for Traditional Cooks |