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Chinese Chicken Salad by Nancy MiyasakiThis is a tasty Chinese chicken salad that I've adapted and added to over time. The original recipe did not call for cabbage, but I like the crunch it gives. Enjoy! |
4 votes
12746 views
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Vegan Chinese Carrot Salad by Robert-Gilles MartineauChinese Cuisine, especially salads can be easily adapted for vegan and vegetarian priorities as shown in this simple and adaptable recipe! |
1 vote
4558 views
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Stir-Fry Chinese Leeks with Chinese Sausages by kitchen flavoursChinese Leeks are smaller and thinner than the regular leeks. It is more pungent in flavour compared to the regular leeks. When I buy these leeks, I would prefer this over the regular ones, it has a more intense flavour and smell. Choose the small and young tender ones as the big ones can be rather tough. The Chinese would usually… |
1 vote
3688 views
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Chicken Breast And Cashew Nuts With HoiSin Sauce by Yoko KitahiraHoiSin sauce goes well with almost any ingredients used in Chinese cooking. Above all, it brings utmost flavour when used with cashew nuts and coriander combination. Coriander is considered it should not be overused or it spoils whole dish. However, as far as this recipe is concerned, the rule may not apply. You are allowed to… |
1 vote
4230 views
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Dongzhi Tangyuan (Glutinous Rice Sweet Dumplings) by Navaneetham KrishnanPeanut stuffed dumplings in a palm sugar-pandan/screwpine flavoured syrup. |
1 vote
3819 views
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Easy Chinese Green Beans with Pork by John SpottiswoodThis is a very easy and healthy Wok meal that I often throw together with fresh green beans and extra pork roast or pork chops. It tastes great with very little or no pork too, if you prefer vegetarian dishes. This is best done in a wok over very high heat, but you can stir fry it in a large saute pan if you do not have a wok. This… |
1 vote
5242 views
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Siew Yoke (Chinese Roast Pork) With Chili Ginger Dip by Navaneetham Krishnancrispy crackling sensation with a good burst of flavor. |
1 vote
3640 views
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Chinese Moon Cake by Weining WangIn Asian countries, most people believe that Spring Festival is the well-deserved king of festivals. Others, though, would give the title to Mid-Autumn Day, a festival that invariably makes Asians abroad miss their motherland. Mid-Autumn Day, which has been with Asians for centuries, became symbolic of people returning to their… |
1 vote
2954 views
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Peking Duck by All That CookingPaint these Mandarin pancakes with hoisin sauce, top with succulent meat, crispy duck skin and tuck into your home-made Chinese feast. |
1 vote
2525 views
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Curried Chow Mein Noodle, Pea, Shrimp & Cashew Salad by Bob VincentThis is a quick and easy dish to make. It is adapted from a recipe that appeared in Bon Appetit Magazine's "Too Busy To Cook" section in 1981. They published two hardbound books with recipes from "Too Busy To Cook." One in 1981 and the second volume in 1988. I added water chesnuts; increased the amount cashews and mayonnaise,… |
1 vote
5290 views
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Chinese Hoisin Sauce by Robyn SavoieThis recipe is easy to make and tastes great. Amounts can be adjusted to suit individual tastes to make it more or less sweet and spicy. Black bean paste can be used in placed of the peanut butter. Goes well with chicken, pork, beef, wild game and dim sum. |
1 vote
7310 views
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Chinese Spring Rolls by Nupur UKrasoiCrispy Spring rolls, with Chinese stuffing. This very light yet filling snack makes a perfect partner with a cup of tea on those Monsoon days. |
1 vote
3394 views
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Salt & Pepper Pork Chops by Rene AstudilloWhenever I have a craving for pork chops, I usually go for the salt & pepper pork chops served at many Chinese restaurants. When dining out, I kind of like the boneless pork chops because they're less messy to eat and I don't need to use my fingers. This is not to say that I wouldn't go for the salt & pepper spare ribs, with bones… |
1 vote
5882 views
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Oyster Beef and Mushroom Stir Fry by Hungry JennyA classic Chinese takeaway favourite that you can whip up yourself in no time! |
2 votes
2246 views
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Mongolian Beef by Chez la mereAdapted from The Essence of Shangri-La |
2 votes
5999 views
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