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Chinese Chicken Wings

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Country of the Food: China / Hong Kong | Email to Author               Posted on 19 April 2003 @ 16:46:24

Preparation Time: 15 minutes
Number of Servings: 15 to 20


2 to 3 packages chicken wings
1 cup soy sauce
1 cup brown sugar
1 teaspoon dried mustard
1/2 cup water

Directions: Mix all ingredients in a oven proof casserole dish. Cut chicken wings in half and cut off wing part discard. Soak overnight in fridge. Bake in 400 degree oven for 1 hour with lid



Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 19 April 2003 @ 17:16:18


2 chicken thighs
1 cup dried Japanese mushrooms
1 teaspoon oil
2-1/2 Tablespoons soy sauce
1/4 teaspoon each garlic powder and black pepper
1 can {10-1/2 ounces} sliced bamboo shoots, drained
1 can {8 ounce} baby corn, drained, halved, optional
4 cups water
1 teaspoon sugar
1/2 cup cornstarch mixed with 1/3 cup water
1/2 cup green onions, cut into 1- inch lengths
Hot steamed rice
1/2 cup cilantro sprigs

Directions: Tips: Saut'eed fresh mushrooms can be substited for dried. For 2 servings: Half the ingredients. 1. Skin and bone the chicken. Slice into thin stirps. Soak dried mushrooms in hot water for 20 minutes. Drain, cut in half. 2. in a large pan, stir -fry the chicken in heated oil for 2~3 minutes. Add 1 Tablespoon of the soy sauc, garlic powder and black pepper. Stir-fry until chicken is cooked. 3. Add the mushrooms, bamboo shoots and corn. Stir-fry 5 minutes longer. 4. Add the remaining soy sauce, water and sugar. Heat to a boil. Add cornstarch mixed with the water, stirring constantly. Bring to a boil. Add the green onions. 5. Serve immediately over hot steamed rice. Garnish with the cilantro sprigs. For 8 servings: Double the ingredients


Chinese Chicken

Admin :: Edit

Country of the Food: Hong Kong / China | Email to Author               Posted on 19 April 2003 @ 17:20:22

Number of Servings: 2


2 bonesless chicken breasts, cut into 2 inch cubes
2 Tbsp. cornstarch
2 tsp. salad oil
2 garlic cloves, minced
1/8 cup soy sauce
2 Tbsp. vinegar
1 tsp. sugar
1 bunch scallions, sliced
1 tsp. lemon juice

Directions: Toss chicken with cornstarch. Brown chicken cubes and garlic in oil. Add soy sauce, vinegar, sugar and scallions. Cover and cook 3-4 minutes until thick. Uncover and add lemon juice. Serve with rice.


Chow Mein

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Country of the Food: Chinese | Email to Author               Posted on 19 April 2003 @ 18:40:11


1/2 cup onions
1 cup cut up celery
1 can bean sprouts and water chestnuts
or 1 can mixed chow mein vegetables
1 tsp. cornstarch
1 tsp. sugar
1/3 cup water
little soy sauce
dried noodles or rice

Directions: Have your meat cut up in bite size pieces, sauté the meat for 5 minutes, add onion an celery steam for 10 minutes, add the sprouts or mixed vegetables, stir in the cornstarch sugar water and soy sauce. Serve with dried noodles or rice. Garnish with slivered almonds browned in butter


Chinese Oven Fried Pork Chops

Admin :: Edit

Country of the Food: Chinese | Email to Author               Posted on 19 April 2003 @ 18:41:15

Preparation Time: 15 mins.
Number of Servings: 4


1 egg
3 Tbsp. Soy Sauce
1 Tbsp dry sherry or water
1/8 tsp ground ginger
1/2 tsp garlic powder
4 slices of bread made into crumbs
4 lean pork chops

Directions: Beat egg, soy sauce, sherry, ginger and garlic powder together in a pie plate. Sprinkle bread crumbs on wax paper. Dip chops into egg mixture, then press into bread crumbs, coating evenly on both sides. Arrange chops in a single layer on a jelly roll type pan that has been sprayed with Pam. Bake at 350 for 30 mins, turn and bake 20 minutes longer or until chops are tender. I serve with fried rice and a mandarin orange salad.


Sweet and Sour Pork

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 18:42:58


2 pounds lean boneless pork
1 egg, slightly beaten
1 tsp. salt
1/4 cup cornstarch
1/4 cup flour
1/4 cup chicken stock
1 tsp. chopped garlic
1 large green pepper, cut in 1/2 inch squares
1 large carrot, matchstick
1 tsp. oil (for stir frying)

Directions: Cut pork into bite-size pieces and set aside. Mix together 1/4 cup sugar and 1/4 cup vinegar; set aside. Mix together egg, salt, cornstarch, flour and chicken stock and coat pork pieces. Fry in deep oil at 375 degrees for approximately 5 minutes or until done. Keep warm. Stir fry chopped vegetables in 1 tsp. oil until crispy done. Pour sweet and sour sauce mixture into veggies and bring to boil. Stir in 1 tablespoon cornstarch mixed with 2 tablespoons water and cook until clear and bubbly. Stir in fried pork and serve over steamed rice.


Oriental Coleslaw

Admin :: Edit

Country of the Food: | Email to Author               Posted on 19 April 2003 @ 19:10:13


1 cup oil
1/3 cup vinegar
1/2 cup sugar
2 pkgs Oriental flavor Ramen noodles
16 oz. pkg cole slaw mix
1 bunch chopped green onions
1 cup sunflower seeds
1 cup toasted slivered almonds

Directions: Mix oil, sugar, vinegar, and seasoning packets from noodles. Make ahead of time to blend flavors. In another bowl, combine coleslaw, onion, almonds, and sunflower seeds. Top with dressing and mix well. Just before serving, break up noodles and add to above. Mix well.


Thai Prawn Soup with Lemongrass "Tom Yum Goong"

Admin :: Edit

Country of the Food: | Email to Author               Posted on 19 April 2003 @ 19:38:43

Preparation Time: 20 minutes
Number of Servings: 5
Calories Per Servings: 75


20 prawns, medium size
4-5 cups water
3 shallots (or small red or purple onions), finely chopped
2 stalks lemon grass, lightly pounded, cut into 1 inch long segments
2 table spoons fish sauce
2 slices fresh or dried galangal root
20 small mushroom, halved or whole
2-3 teaspoons zest of lime
3 tablespoons lime juice
2-3 habanera or Birdseye chili peppers
5 coriander leaves and spring onions

Directions: Wash the prawns and shell them without removing the tails. Pour the water into a pan. Add the shallots, lemon grass, fish sauce and galanga root. Boil for 3 minutes. Add the prawns and mushrooms, and cook until the prawns turn pink. Add the lime zest, lime juice and chili peppers. Cover and remove from the heat. Sprinkled with coriander leaves and chopped spring onion and serve hot. Note that a rather simple and effective way to make this dish is with a ready-made tom yum paste. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 birdseye chili peppers and onions, and serve garnished with cilantro. Enjoy!


Oriental Pork Satay with Peanut Sauce

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 07:39:28

Yeild: 4 Servings
lbs Pork, boneless Leg or Loin
12 wooden satay sticks, 17.5 cm
1/2 cup Vegetable oil
2 tbsp brown sugar
2 tbsp Light Soy sauce
2 tbsp lemon Juice
1 tsp Ground Cumin
2 Garlic Gloves, chopped
2 tbsp Vegetable oil
1 cup Onion, finely chopped
1 tsp ginger, finely chopped
1 1/2 tsp Curry Powder
1/2 tsp crusched Chilie's
2 cups Pork or Chicken stock
2 tbsp Light Soy Sauce
3 tbsp lemon juice
1/4 cup Cream of coconut
1 1/2 cups peanut butter, crunchly style

1 soak satay sticks in water for 30 minutes.
2 Slice pork into 8 x 12 cm (2 x 1/4 inch) strips.
3 Thread onto sticks using approximately 60 g (2 oz) per stick.
4 Place completed sticks in a shallow container.
5 Mix all ingredients together; pour over the Pork satays, cover and refrigerate for at least 2 hours.
6 Heat oil over medium heat in a 2 liter (2 qt) pot.
7 Add onion and ginger, cook for 5 minutes or until onion is transparent.
8 Add remaining ingredients except the peanut butter.
9 Simmer; stir in peanut butter. Reduce heat to low and cook for an additional 10 minutes, stirring constantly.
10 . Remove satay from marinade, grill for approximately 4 minutes per side over medium-high heat.
11 . Remove satay to a platter, garnish with thinly sliced cucumber and sprinkle shredded carrots over top.
12 . Serve with warm dipping sauce


Chinese Barbecued Baby Back Ribs

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 10:07:00

2 tb Sugar
1 tb Dry sherry
3 tb Hoisin sauce
1/2 ts Finely chop garlic
1 ds Salt optional
1/2 c Ketchup
3 lb Pork back finger ribs cut 1 -inch wide by 3 inch long

Place ribs in nonreactive, plastic, bowl with a lid. In a separate bowl, combine marinade ingredients; sugar, sherry, hoisin sauce, garlic, salt (if desired) and ketchup. Mix well and spoon over ribs. Place cover on bowl and shake to coat ribs thoroughly with marinade. Place in refrigerator and marinate for 4 hours or longer.

Shake once or twice while marinating to coat again. To avoid mess, cover cookie sheet with aluminum foil. Take ribs from refrigerator and shake to coat again. Place ribs on their sides on cookie sheet. Don't crowd, or they won't be crispy. Bake at 350 degrees for 30 minutes. Turn over with tongs and bake additional 20- 30 minutes. Check carefully last 10 minutes of baking to prevent burning.


Chinese Dumplings

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 10:07:26

2 c Napa cabbage; sliced packed
1/2 lb Ground pork
2 Tb Soy sauce
1 Tb Dry sherry
2 ts Cornstarch
1 1/2 ts Gingerroot; peeled, minced
1 ea Green onion; minced
36 ea Wonton-skin wrappers; - (3 1/2 by 3 1/4") - (3/4 12-ounce package)*
1 lg Egg white; beaten

Soy Dipping Sauce (below)
Green onions for garnish

PREPARE FILLING: IN 2-QUART POT: heat, in 1 inch boiling water, heat cabbage to boiling. Cook cabbage 1 minute; drain. Immediately run cold water over cabbage to cool. With hands, squeeze as much water out of cabbage as possible. Finely chop cabbage. Squeeze liquid from chopped cabbage; place in medium bowl.

Stir in pork, soy sauce, sherry, cornstarch, ginger, and green onion. Arrange half of wonton-skin wrappers on large sheet of waxed paper. With pastry brush, brush each wrappers lightly with egg white. Spoon 1 rounded teaspoon filling onto center of each wonton wrappers. Bring opposite corners of wonton wrappers up over filling; pinch and pleat edges together to seal in filling. Repeat with remaining wonton wrappers, egg white, and filling

. In deep 12-inch skillet over high heat, heat 1/2 inch water to boiling. Place all dumplings, pleated edges up, in one layer in skillet. Stir gently and spoon or heat-proof spatula to prevent dumplings from sticking to bottom of skillet. Heat dumplings to boiling. Reduce heat to low; cover and simmer 5 minutes or until dumplings are cooked through. With slotted spoon, remove dumplings to platter; garnish with green onions. Serve with dipping sauce.

Soy Dipping Sauce: In small serving bowl, mix 1/4 cup soy sauce, 1/4 cup seasoned rice vinegar or white wine vinegar, 2 tbsp. angel-hair thin strips peeled gingerroot. Makes about 1/2 cup sauce.


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