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Chinese Egg Rolls

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 10:07:48

1/2 c Carrots, chopped
10 Napa cabbage leaves, chopped -and ends removed
2 Stalks bok choi, chopped
4 c Fresh bean sprouts
1/2 md Onion, chopped
4 Cloves garlic, minced
1/2 c Bamboo shoots, chopped
1 c Water chestnuts, chopped
1 lb Ground pork, cooked
1 lb Small shrimp, cooked
1/2 lb Ground beef, cooked
1/4 c Cooking wine
1/4 c Soy sauce
3 tb Sesame oil
1 pk Egg roll skins or wrappers

Oil for frying 1 Egg, beaten Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy.

Heat vegetable oil in fryer to 325F degrees. To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll. Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice. Makes 18 egg rolls.


Chinese Noodle Salad W/ Roasted Eggplant

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 10:08:23

The Noodles & The Marinade

7 TB low sodium soy sauce
3 TB balsamic vinegar
3 TB sugar -- or more to taste
2 1/2 ts red pepper oil
8 ea scallions -- mostly white : part, : thinly sliced
3 TB cilantro -- chopped
14 oz Chinese noodles

The Eggplant & The Vegetable : Garnish

1 lb Japenese eggplant
1 TB ginger root -- 1 1/2 oz. : peeled & : minced
1 clove garlic -- finely : chopped

: Reserved Marinade, from :

above 4 oz snow peas -- strings removed : cut : in narrow strips
1/2 lb mung bean sprouts
3 TB sesame seeds
1 ea carrot -- medium size, cut : in : jullienne
Cilantro leaves -- for : garnish

Begin by making the marinade. Combine all the ingredients (except the noodles) in a bowl, stir them together until the sugar is dissolved.

Next, bring a large pot of water to a boil for the noodles. While it is heating, gentl y pull apart the strands of no odles with your fingers, loosening and fluffing them as you do so. Add the noodles to the boiling water without any salt, and give them a quick stir w ith a fork or a pair of chopsticks. Cook briefly until they are done but no t overly soft, a few minutes a t most. Immediately pour them into a colander and rinse them in cold water to stop the cooking. Shake the colander vigorously to get rid of as much wa ter as possible, and put the noodles into a bowl.

Stir the marinade again; then pour half of it over the noodles and toss the m with your hands to distribute the marinade. Set the remaining marinade as ide. If the noodles aren't to be used for a while, cover them with plastic and refrigerate them. The flavors, as well as the heat in the red pepper oil, will develop as the noodles sit.

Preheat the oven to 400FB0F. Pierce the eggplants in several places and bak e them until they are soft and their skins have shriveled, about 20 minutes , depending on their size. Turn them over after 10 minutes so they will bake evenly. When the eggplants are done, remove them to a cutting board and slice them in half lengthwise. When they are cool enough to handle, peel the skin away from the flesh. Don't worry about any small pieces of skin that are difficult to remove - the fl ecks of dark purple - brown ar e pretty. Shred the eggplants, gently tearing them into 1/4 - inch strips.

Add the ginger and garlic to the reserved marinade, then the eggplant strips. Turn the pieces over several times to make sure all the surfaces are wel l coated, and set them aside. Bring a quart of water to a boil with a teaspoon of salt. Blanch the snow p eas until they are bright green; then remove them with a strainer and rinse them in cool water. Cut them into long, narrow strips and set them aside.

Next, put the sprouts in the w ater and cook them for about 30 seconds. Pour them into a colander, rinse them with cold water, and lay them on a clean kitchen towel to dry. Roast the sesame seeds in a pan until they are lightly colored and smell to asty. If the noodles have been refrigerated, allow them to come to room temperatu re; then toss them with the eggplant strips and half the sesame seeds. Mound them on a platter, distribute the carrots, snow peas, and mung bean sprou ts over the noodles, and garnish with the remaining sesame seeds and the leafy branches of cilantro.

Present the salad like this, layered and laced with the colorful garnishes, either on a single large platter or on individual plates. Once served, guests can toss the noodles and veget ables together to thoroughly mingle the different colors, textures, and tas tes.


Chinese Potstickers

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 10:08:55

10 oz Package Frozen Chopped -Spinach; thawed
1 lb Ground Pork
1/2 c Green Onions; minced
3 tb Cilantro; minced
2 tb Soy Sauce
2 tb Dry Sherry
1 tb Fresh Ginger; peeled and -grated
2 ts Sesame Oil
4 lg Cloves Garlic; minced
1 pk Potsticker Wrappers
1 Egg White; lightly beaten
1/2 c Vegetable Oil
2 c Chicken Broth
Hot Pepper Oil


1/2 c Soy Sauce
2 tb Chinese Black Vinegar
1 tb Garlic; minced
1 ts Ginger; minced
1 ts Sesame Oil

Squeeze all the moisture from the spinach, then combine it with the pork, onions, cilantro, soy sauce, sherry, ginger, sesame oil and garlic; mix well.

Lay a potsticker wrapper on a potsticker press. Spoon 2 ts filling into the center of the wrapper. Brush the edges of the wrapper with egg white. Press the two halves of the press together firmly. Gently remove the folded and crimped dumpling; lay the dumplings on a flat surface, crimped edges up, to form a flat bottom. Repeat with remainder of filling and wrappers.

Heat 2 tb oil in a 12" heavy skillet over medium-high heat. Add as many potstickers as you can get in the pan without crowding, and cook until golden brown on the bottom. Add 1/2 cup of the broth and cover the pan immediately (as soon as the broth comes in contact with the oil a major amount of splattering and sizzling occurs, so be careful.) Reduce the heat to medium-low, and cook the dumplings until most of the liquid has been absorbed and the potstickers are nicely plumped and a deep golden brown on the bottom. Remove from heat and keep warm in a 200F. oven while you cook the remaining potstickers in the same manner. In a small container, combine the dipping sauce ingredients. Serve the sauces in separate dishes with the potstickers.


Chinese Spareribs

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 10:09:21

1/2 c Butter or Margarine
1 Med. Clove Garlic, finely chopped
1 Env. Onion Soup Mix
16 oz (1 Can) Tomato Puree
1/2 c Brown Sugar
1/4 c Imported Soy Sauce
1/4 c White Vinegar
1/4 c Chili Sauce 5 lb Spareribs (baby back are suggested)

Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes.

In large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main dish servings.


Easy Chinese Egg Drop Soup

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 10:09:55

2 c Chicken Broth
1 Egg (Room Temperature)

Heat the broth in a saucepan until it boils vigorously. Reduce the heat to a slow simmer (bubbles form and collapse BELOW the surface of the liquid). Break the egg into a cup and beat very lightly (just enough to combine yolk and white). Hold the cup in one hand, about 5 inches above the soup, while gently swirling the fork in WIDE circles in the soup with the other. Slowly pour a thin stream of egg into the soup, catching the egg with the fork (in the soup) and drawing it into wide circles in the soup. Interrupt the pouring several times so as to form several long, filmy threads. Season to taste. Add a generous squeeze of lemon. Serve immediately.


Chinese Hot & Sour Soup

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 10:10:16

3 tb Vegetable oil
2 lg Sweet red peppers, cored, -seeded and cut into -3/4"x1/4" strips -(about 3/4 cup)
1 sm Bunch green onions, cut -diagonally into 3/4" pieces -(about 1 1/2 -cups)
2 c Chicken broth, canned OR -homemade
2 c Vegetable stock OR water
2 tb Soy sauce
2 ts Red wine vinegar
1/2 ts Crushed red pepper flakes
1/4 ts Salt
1/8 ts Pepper
2 tb Cornstarch
3 tb Water
1 ts Oriental sesame oil
1/2 lb Snow peas, fresh or frozen
1 lb Firm tofu, drained and cut -into 1/2" cubes
1 cn (8 oz.) sliced water -chestnuts, drained

Heat oil in large saucepan over medium-high heat. Add peppers and onion; stir fry about 5 minutes. Add chicken broth, vegetable stock and soy sauce. Bring to boiling. Lower heat; simmer for about 5 minutes.

Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water and sesame oil in a small bowl until smooth. Add to soup with fresh snow peas; cook for about 5 minutes or until thickened and bubbly. Add tofu, frozen snow peas if using, and water chestnuts. Gently heat through. 8 servings.


Chinese Vegetable Miso Soup

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 10:10:45

1 tb Sesame oil
2 ea Celery stalks, sliced
1 md Carrot, sliced
2 ea Garlic cloves, minced
1 c Vermicelli
1 md Turnip, diced
2 bn Scallions, chopped
1 1/2 c Mushrooms, chopped
3/4 c Snow peas
1 c Mung bean sprouts
2 tb Dry sherry
1 tb Rice vinegar or white vinegar
2 ea Tofu cakes, diced
4 tb Miso

Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes.

Cook the noodles separately til lal dente. Drain & set aside. Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat. Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately.


Dim Sum

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 10:11:10

1 3/4 lb. Ground meat (beef , pork or -mix of two)


2 Eggs
3 tb Soy sauce (light -preferred)
3 tb Sherry
1 ts Grated fresh ginger
1/2 ts White pepper
2 tb Sesame oil
3 Chopped little green -onions
2 tb Corn starch
4 tb Chopped water chestnut
3 Clove garlic, minced


1 1/2 ts Red chili sauce with -garlic
2 ts Spicy brown bean sauce
3 ts Hosin sauce
1 ts Grated orange peel

1 pk Wonton skins

In a large bowl, mix meat well with remaining BASIC ingredients. mix until smooth. Separate mix into four equal parts. For each part, add one of the EXTRA condiments -- mix well. To stuff the dumplings, put about one overflowing teaspoon or pecan sized ball into a wonton skin. Fold into shape. Possible shapes are purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the wonton skin that are sticking out may get tough, so keep this to a minimum. Use a different shape for each condiment so that you will know what is what.

To cook, place on top of lettuce leaf on steam rack ( the leaf helps prevent sticking). Be very careful not to let them touch each other or else they will stick. Steam for 20 minutes. Eat hot. Can be frozen and reheated in microwave.


Chicken Dim Sum

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 20 April 2003 @ 10:11:35

24 Chicken wings, separated, -tips discarded
2 c Soy sauce
2 ts Prepared mustard (Asian)
2 ts Freshly grated ginger
1/2 c Sugar
2 ts Finely chopped garlic

1. Combine soy,mustard, ginger, sugar and garlic, stir well,then pour over chicken wings, 2. Cover and refrigerate over night 3. At serving time heat oven to 350 degrees and bake for 1 hour or grill on a charcoal fire.


Chinese Spring Rolls

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 10:12:05

1/2 lb Lean pork, chopped
1 1/2 c Bean sprouts, chopped
1 1/2 c Cabbage, chopped
1/2 c Bamboo shoots, thinly sliced
1/2 c Grated carrot
3 Mushrooms, chopped
3 Green onions, thin slice
1 Garlic clove, minced
2 Slices ginger, minced
1 ts Soy sauce
1 ts Sugar
1 tb Sesame oil
Dash pepper
8 Egg roll wrappers

Mix all ingredients together. Fill eggroll wrappers. Fold in sides, roll, seal with water or egg white. Deep fry in HOT oil until brown. Remove and drain. This will make 6 to 12 depending on how much filling you use.


Sambal Ulek

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Country of the Food: Indonesia | Email to Author               Posted on 20 April 2003 @ 14:44:41

This is a fiery hot thick relish made of hot small red chillies, and used as an accompaniment, or in recipes requiring the use of small red chillies.

250 gms. small red chillies
1 cup water
1-1/2 tsp. salt
2 tsp. sugar
1 tbsp. brown vinegar
1 tbsp. groundnut oil


Heat and cool oil. Keep aside.
Chop chillies, add water, bring to boil.
Cover and simmer for 10-12 minutes.
Cool and transfer to a small blender.
Add salt, vinegar, oil, sugar, and run till a not too fine paste is formed.
Empty into a glass jar with plastic lid.
Use as required.
Making time: 30 minutes
Makes: 2 cups approx.
Shelflife: 3 weeks refrigerated

Note: One may discard the seeds, if a milder version is desired.


Peanut Sauce

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Country of the Food: Indonesia | Email to Author               Posted on 20 April 2003 @ 14:45:19

This indonesian allpurpose sauce is used as an accompaniment to many vegetable dishes, as a sauce for satays, or even as a dip for vegetables, in which case its consistency is thinner and it is called gado-gado.

2 cups roasted skinned, unsalted peanuts
1 cup water
1 onions chopped
1 small bulb garlic, peeled and flakes skinned
1" piece fresh ginger, peeled and finely chopped
1 tsp. sambal ulek (refer recipe given)
1 small raw mango, peeled, chopped and blended to a paste
2 lemons juice extracted
1 tbsp. soya sauce (light)


Crush peanuts coarsely.
Blend all ingredients to a smooth paste in an electric blender.
Pour mixture in a non-stick or heavy pan, bringing to a boil.
Reduce heat, cover and simmer, stirring occasionally.
Remove when sauce is thick enough to coat the back of a spoon.
Use as required.
Making time: 15 minutes
Makes: 2 cups approx.
Shelflife: 2 weeks refrigerated


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