Oriental Food Recipes       Back to Home

Today's date is 22 January 2021 @ 04:46:35

Submit Recipes   ::   Sri Lankan    Indian    Oriental    Western

View Recipes     ::   Sri Lankan    
Indian    Oriental    Western

:: Oriental Food

Need Help?

Search Recipes::

There are 403 recipes!

Title of the Ads. Description of the Ads.

Thai Stir-Fried Beef with Mint

Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 07:08:28

This is a rich, hearty dish with plenty of typical Thai flavors.
Any kind of beef may be used, but flank steak works particularly
well because it is easy to cut it across the grain, which helps
keep the meat from falling apart during stir-frying and produces
a tender result. Be sure to serve plenty of rice, because it
helps moderate the hot chilies without detracting from the
flavor. You may reduce the number of chilies by up to one half,
but traditionally this dish should have a rich, hot chili flavor.

Serves 4 to 6

1 pound flank steak

14 (2 ounces) finely chopped Serrano chilies
1/4 cup (2 ounces) finely chopped garlic
1/2 cup (2 ounces) finely chopped yellow onion

1/4 cup + 2 Tablespoons vegetable oil

3 tablespoons fish sauce
1 tablespoon granulated sugar
1/2 cup water (more if needed in Step 5)
1/2 cup loosely packed mint or basil leaves

Green lettuce leaves

1. Slice the beef across the grain into strips 1/4 inch thick
and 2 to 3 inches long. Set aside.

2. Pound or grind the chilies, garlic, and onion to a coarse
paste in a mortar or blender. If you use a blender you may need
to add the oil to aid in grinding.

3. Heat a wok, add the oil, and swirl it over the surface of the
pan. (Do not add more oil if you have ground the chilies, onion,
and garlic in oil.) Add the paste from Step 2 and stir-fry until
it is light golden.

4. Add the beef and stir-fry until it is a uniform tan color,
but do not overcook it.

5. Add the fish sauce, sugar, water, and mint (or basil) leaves.
More water may be added if the sauce is too dry. There should be
about 1/2 to 3/4 cup sauce, depending on how much water you

Ahead of time note: The dish may be prepared a day in advance to
this point. To do so, proceed through Step 5, omitting the mint
or basil leaves. When you are ready to serve, heat the mixture
and add the leaves. If the meat has absorbed the liquid, add
just enough warm water to bring it back to the original

6. Arrange a single layer of lettuce leaves in a serving bowl
and put the beef mixture over them. Serve the beef immediately
or keep it warm while preparing other dishes.

7. Serve with rice.


SAMBAL BALADO -- Crispy Crunchy Beef

Admin :: Edit

Country of the Food: Indonesian | Email to Author               Posted on 21 April 2003 @ 07:41:15


2 lbs beef round steak or boneless chuck
2 cups water
7 tbs peanut or corn oil
1 cup thinly sliced onions
10 cloves garlic, peeled and sliced thin
3 tbs red hot 'Sambal Oelek' chili paste (available at Oriental markets)
or use hot chili sauce
Salt to taste
1 cup cubed ripe tomatoes


1. Place beef in water in a 4-quart pot. Bring to a boil, then reduce
heat to low and simmer for 20 minutes. Discard water and cool beef
until it can be handled. Slice beef as thin as possible, then cut
into 2-inch squares. Let drain in a colander for about 10 minutes
before drying with paper towels.

2. Heat 4 tbs. oil in a 12-inch skillet set over medium-high heat.
Add beef slices and fry for 5 minutes, or until beef is brown and
dry. Remove and set aside.

3. Heat remaining 3 tbs. oil in same skillet. Fry onions and garlic
for 3 minutes. Add chili paste, salt and tomatoes. Cook for 5 mins.
more. Add beef anf stir-fry for 5 mins to coat slices and
distribute flavors.

4. Serve immediately with rice (to reduce spiciness) and a cucumber/
vinegar salad.

Serve 4 as a main dish or 8 as a side dish.


Es Cendol (Cold Dessert)

Admin :: Edit

Country of the Food: Indonesian | Email to Author               Posted on 21 April 2003 @ 07:42:07

Es Cendol
It is a popular Indonesian Cold Dessert that people who have
visited Indonesia usually miss a lot. :)

Ingredients: (6 servings)
One pack (12 oz.) of frozen "BANH LOT" (available at oriental store)
One can of coconut milk, preferrably one made for dessert
1/4 lb. of Coconut sugar or "Gula Jawa" (brownish colored)
Ice cubes
Cold Water

1. Thaw the 'Banh Lot' in cold water, rinse once or twice afterwards

2. Boil the coconut milk with coconut sugar until they are completely
mixed together

3. In an individual serving glass (or dessert bowl), put in:
- 3 to 4 tbs. of Banh Lot
- 4-5 tbs of the mixing of coconut milk and coconut sugar
- add cold water (1 tbs) and ice cubes (can be crushed, if wanted)

4. Serve immediately, more of the ingredients can be added to taste.


Banh Lot is a Vitnamese food (but I found it taste similar to
the 'cendol' of Indonesian. It is a frozen product, hence found in
the freezer section. In the US, it is made by "Sincere Orient Foods Co."
in El Monte, Calif.

The coconut milk & coconut sugar can also be found at Oriental markets


Chinese Barbecued Baby Back Ribs Recipe

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 08:10:30

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.


Chicken with Mangos

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 08:25:14

All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.

1 cup (250ml) all-purpose flour
1 3/4 cups (430ml) water
1/2 (2ml) teaspoon salt
1/4 (1ml)teaspoon baking powder
3 whole chicken breasts
1 piece fresh ginger root (2x1 inches or 5x2.5 cm)
8 green onions
1 can (15 ounces or 425g) mangoes
3 cups (750ml) vegetable oil
3 tablespoons (45ml) white vinegar
3 tablespoons (45ml) dry sherry
4 teaspoons (20ml) soy sauce
2 teaspoons (10ml) sugar
2 teaspoons (10ml) corn-starch
2 teaspoons (10ml) instant chicken bouillon granules
1 teaspoon (5ml) sesame oil
Combine flour, 1 cup (250ml) of the water, the salt and baking powder in a medium size bowl. Beat with whisk until blended. Let stand 15 minutes.

Cut skinless and boneless chicken into 1/4 inch (1 cm) wide strips. Mix them into flour mixture.

Cut ginger into wafer-thin slices. Cut onions into 1/2 inch (1.5cm) pieces. Drain mangoes and cut into 1/2 inch wide (1.5cm) strips.

Heat vegetable oil in wok over high heat until it reaches 375F (190C). Add chicken, one strip at a time. Cook until golden, in about 3 to 5 minutes.

Leave about 1 tablespoon (15ml) oil in the wok. Reduce heat to medium. Add ginger to oil in wok. Stir-fry until ginger is light brown.

Combine remaining 3/4 cup (180ml) water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add to ginger all at once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer 3 minutes.

Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes. Serve immediately.


Sesame Chicken Salad

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 08:25:50

All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
1 tablespoon (15ml) sesame seeds
3 whole chicken breasts
6 cups (1.5l) water
2 tablespoons (30ml) soy sauce
1/2 teaspoon (2ml) salt
1/2 teaspoon (2ml) fivespice powder
3 stalks celery
1 tablespoon (15ml) sesame oil
1 tablespoon (15ml) vegetable oil
1/4 teaspoon (1ml) ground ginger
1/8 teaspoon (0.5ml) pepper
Sprinkle sesame seeds into small, shallow baking pan or cookie sheet with sides. Bake in preheated oven at 350F (180C) for 5 to 8 minutes, or until golden.

Combine chicken, water, 1 tablespoon (15ml) soy sauce, salt and five spice powder in 3 or 4-quart (3 or 4 liter) saucepan. Cover and cook over high heat until water boils. Reduce heat and simmer 15 to 20 minutes. Remove from heat. Let chicken stand in water for 1 hour

Remove chicken from water (reserve water) and drain. Remove and discard chicken bones. Cut meat into 1/2 inch (1.5cm) wide slices.

Cut celery into diagonal slices. Heat reserved water over high heat until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes. Drain celery well.

Combine remaining 1 tablespoon (15ml) soy sauce with oils, ginger and pepper in large bowl. Add chicken and celery. Toss until completely combined. Transfer mixture to serving dish. Sprinkle with sesame seeds.


Chinese Garlic Chicken

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 08:26:31

4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
4 monkey tails (optional)
Hot cooked rice
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame


Green Beans in Black Bean Sauce

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 09:20:54

1 lb fresh green beans
2 Tbsp black bean paste
2 Tbsp low sodium soy sauce
1/4 cup cold water
1 Tbsp corn starch

Wash green beans and trim into bite sized pieces. Steam or microwave with a little water until just tender-crisp. Drain and rinse with cold water to stop cooking.
Mix together the black bean paste, soy sauce, water and corn starch until very smooth.

Heat a wok or large saucepan to medium high. Add some water and the cooked beans. When beans are heated (about 2 minutes) add the sauce. Stir constantly to coat the beans (sauce will get very thick). Serve immediately over hot cooked rice.



Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 09:22:02

1 large eggplant
4 tbl soy sauce
1 tbl cornstarch
3 tbl sugar
1/4 cup distilled white vinegar
1/4 cup water
1 tsp crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallions, chopped, separate white and green parts

1. Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
2. In a small bowl, combine soy sauce, sugar, vinegar and water.

3. Heat 1 tbl dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.

4. Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes.

5. Combine 2 tbl water with cornstarch.

6. Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick. Serve hot over plain rice.


Bok Choy with Ginger Vinaigrette

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 09:23:07

1 pound bok choy
1 tablespoon white wine vinegar
2 teaspoons dijon mustard
2 teaspoons reduced sodium soy sauce
1 teaspoon sugar
1 small glove garlic, finely chopped
1 tablespoon fresh ginger, finely chopped or grated

Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.
Combine vinegar, mustard, soy, etc. and mix well

After bok choy is steamed you have two options:

Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.


Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.

Makes 4 - 1 cup servings


Chocolate Ginger Lychees

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 09:24:08

All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
1 can (20 ounces or 565 g) whole pealed lychees
2 ounces (60 g) of preserved candied ginger or candied cherries
6 ounces (170 g) of semi sweet baking chocolate (6 squares)
1 tablespoon (15 mL) vegetable shortening

1.Drain lychees. spread round side up between several layers of paper toweling. Let stand until dry, about 1 hour.

2.Cut ginger or cherries into slivers or tiny pieces. carefully stuff the ginger or cherries inside the cavities of the lychees

3.Combine chocolate and shortening in a small sauce-pan or in top of a double boiler over boiling water. cook over low heat, stirring constantly. When chocolate melts, remove from the heat and cool slightly.

4.Dip each Stuffed lychee in the melted chocolate, coating them completely. Carefully lift the lychees out of the chocolate and place round side up on wax paper. When finished dipping the lychees drizzle remaining chocolate over them and make nice patterns

5.Refrigerate until cold


Chinese Yams in Syrup

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 09:24:57

1 1/2 lb (750 g) Chinese yams
2 oz (50 g) cucumber, diced
1 1/3 cups (300 g) sugar
2 oz (50 g) haw jelly, diced
2 tsp (50 g) honey
1 tsp sesame oil
1 tsp preserved osmanthus flowers (optional)

1.Wash and peel the yams and cut into 1 inch (26 mm) sections. Set aside.
2.Heat the oil and 3 1/2 tsp (50 g) sugar in a wok over a low fire, stirring until melts into a yellow syrup. Stir in the yam sections. Add 3 cups (750 ml) of water, the remaining 1 cup (250 g) sugar, the honey and the osmanthus flowers. Simmer over low heat until the yam is very tender and the syrup thickens. Place in a dish, sprinkle with the haw jelly and cucumber dice, and serve.


Pages: << Previous [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25] [26] [27] [28] [29] [30] [31] [32] [33] [34] Next >>

Return home :: AllSrilankacom