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Yangchow Fried Rice

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:35:59

Serves 4 to 6

Ingredients:
4 cups cold cooked rice
2 eggs
1 teaspoon sherry
4 tablespoons canola, corn, or peanut oil
1/2 cup cooked diced chicken
1 cup cooked small shrimp (6 ounces)
1/2 cup diced baked ham
1 cup diced carrots, parboiled, or thawed frozen carrots
1 cup fresh peas, parboiled, or thawed frozen peas
1/2 cup thinly sliced scallions
1 teaspoon salt, or to taste
Dash ground pepper, to taste

4 tablespoons canola, corn, or peanut oil for stir-frying
Directions:
Place the rice in a bowl and use your hands to break up and separate the grains. Set aside. Lightly beat the eggs and sherry together with a fork or chopsticks. Set aside.
Heat the oil in a wok or stir-fry pan over medium-high heat. When the oil is hot, add the eggs and scramble until they puff lightly but are still loose. Immediately stir in the rice and stir for about 2 minutes so that the rice heats up and the eggs are completely mixed in.
Raise the heat to high and add the remaining ingredients and stir vigorously until they are well mixed into the rice and heated through. Correct seasoning as desired. Serve hot.

 

Shanghai Stir-fried Noodles

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:36:57

Ingredients:
Marinade:
1 tablespoon dark soy sauce
Pepper to taste
1 pinch of salt
1 pinch of sugar

2 lb (1 kg) fresh Shanghai noodles
8 ounces (250 g) raw shrimp
8 ounces (250 g) chicken breast
8 ounces (250 g) silver sprouts*
2 cups Sui Choy (Napa Cabbage), cut into thin slices
2 stalks green onions, cut along the diagonal into 1-inch pieces
2 slices ginger, chopped
3 - 4 cloves garlic, chopped
1 tablespoon hot bean paste

Seasonings
Salt as desired
Soy sauce as desired

1 teaspoon peanut or sesame oil to toss noodles
Oil for stir-frying

Directions:
Cut the chicken breast into bite-sized pieces (about 1-inch) and marinate for 15 minutes.
While the chicken is marinating, prepare the shrimp and noodles. Bring a large pot of water to boil and boil the noodles for 5 minutes. Drain, run under cold water, and drain again. Toss with 1 teaspoon of sesame or peanut oil. Shell and devein the shrimp.
Heat wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic. Add the chicken and stir-fry on high heat until about 50 percent cooked. Add the shrimp and cook until the shrimp loses its pink color. Make sure the chicken is cooked through, and remove from heat and set aside.
Clean out the wok and add oil. Add the cabbage and stir-fry briefly (about 1 1/2 - 2 minutes), adding salt and soy season to season if desired. Remove and set aside.
Clean out wok and add 2 - 3 tablespoons oil. When oil is ready, add the noodles and stir-fry, tossing to make sure they are coated in the oil. Add the hot bean paste, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken, shrimp and cabbage. Add the green onions and silver sprouts and stir to heat through. Serve hot.

*Silver sprouts are merely bean sprouts that have been "topped and tailed" - they have had both ends cut off. The purpose in trimming the sprouts is simply to make a more attractive dish. You can skip this step if desired.

 

Szechuan Noodles

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:37:43

Serves 3 to 4

Ingredients:
1 pound fresh noodles (Shanghai thin noodles are good)
1/2 pound chicken breast, cut into strips
4 ounces shrimp, shelled and cleaned
1/2 bok choy, cut into bite-size pieces
1/2 cup carrot, cut on the diagonal
1/2 cup broccoli or cauliflower, trimmed, cut on the diagonal into 1-inch pieces
1 onion, shredded
1 clove garlic, minced
1 tablespoon light soy sauce
2 tablespoons hot bean sauce
1/2 teaspoon salt
5 tablespoons cooking oil for stir-frying

Marinade:
1 teaspoon wine
1 teaspoon light soy sauce
1 teaspoon cornstarch

Sauce:
1/2 cup stock
1 teaspoon light soy sauce
1 tablespoon chili oil
1 teaspoon sugar
1 teaspoon sesame oil
2 teaspoons cornstarch

Directions:
Mix together marinade ingredients. Marinate chicken for at least twenty minutes.
While marinating chicken, mix together sauce ingredients. Set aside.
Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes. Loosen up noodles with chopsticks as they are boiling. Drain.
Heat wok. When heated, add 1 tablespoon of oil. Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter.
Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli and stir-fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter.
Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables. Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve

 

Vegetarian Summer Rolls

Admin :: Edit

Country of the Food: Vietnam | Email to Author               Posted on 21 April 2003 @ 14:38:24

Serves 4
Ingredients:
4 dried shiitake mushrooms
1 teaspoon soy sauce
1 1/2 teaspoons sugar
2 ounces rice vermicelli
1/2 cup coarsely shredded carrot
8 round rice paper wrappers (6 - 8" in diameter)
1/2 cup shredded romaine lettuce (remove coarse ribs first)
1/2 cup fresh mung bean sprouts
fresh mint leaves
fresh cilantro leaves
Hoisin Dipping Sauce

Directions:
Soak shiitake mushrooms in warm water 30 minutes, until reconstituted. Drain, discard hard stems, and slice, reserving 1/2 cup of the soaking liquid.
Cook shiitake in reserved liquid until mushrooms are tender and liquid evaporates. Season with soy sauce and 1/2 teaspoon sugar. Let cool.
Meanwhile, soak the rice vermicelli in warm water to cover 15 - 20 minutes. Drain. Cook in a large pan of boiling water, stirring to separate the strands, until al dente, about 2 minutes. Drain and rinse with cold water. Cut into 2" - 3" lengths.
Toss carrot with 1 teaspoon sugar and let stand 15 minutes.
Fill a shallow dish with warm water. Working with 1 rice paper wrapper at a time, dip in the warm water for a few seconds to soften, then place the rice paper flat on a work surface.
Place about 2 tablespoons of rice vermicelli; 1 tablespoon each of carrots, lettuce, and bean sprouts; and a few mint leaves and cilantro leaves across the bottom third of the rice paper.
Roll rice paper up halfway to enclose the filling. Fold in both sides. Place a few more cilantro leaves on top of the enclosed part, then arrange some of the shiitake mushrooms over the cilantro. Finish rolling the rice paper, pressing lightly to seal. Place shiitake-side up on a plate and cover with a damp paper towel.
Repeat with remaining rice paper wrappers and filling. If not serving immediately, cover with plastic wrap and keep at room temperature up to 3 hours.
Serve 2 rolls per portion, accompanied by an individual bowl of Hoisin dipping sauce. For a nice presentation, you can slice each roll diagonally in half.

 

Orange Chicken with Red Chiles

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:39:12

This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf.


Ingredients

Marinade:

1/2 tablespoon cornstarch
1 tablespoon dry vermouth or white wine
1/2 pound boneless chicken breast, cut into 1/2 inch pieces
Sauce:

1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
1 green onion, minced
1/2 teaspoon ground Sichuan peppercorns
1 tablespoon dry vermouth or white wine
2 tablespoons soy sauce
1 tablespoon hot bean sauce
2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded
2 teaspoons sugar or honey
1/2 teaspoon sesame oil
The Stir-Fry:

2 tablespoons peanut oil
6 small dried hot red chiles, such as Japones or de Arbol
Directions: Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.
Combine all the sauce ingredients in a bowl, stir well, and set aside.
Heat the wok over high heat. Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving.

 

Cashew Chicken

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:39:57

Serves 3 to 4

Ingredients:
8 ounces (225 g) boneless chicken breasts, skinned and cut into 1/2 inch cubes

Marinade
1 egg white
1 teaspoon salt
1 teaspoon cornstarch


5 fluid ounces (150 ml) cooking oil (vegetable or peanut)
2 ounces (50 grams) cashew nuts
2 teaspoons dry sherry or rice wine
1 tablespoon light soy sauce
1 tablespoon spring onions, finely chopped as garnish (if desired)

Directions:
Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last. Allow the chicken to marinate in the refrigerator for 15 - 20 minutes. While the chicken is marinating, mix together the dry sherry and light soy sauce and set aside.
Heat the wok and add oil. When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white. Remove the chicken from the wok and set aside.
Clean the wok with a paper towel and add one tablespoon of oil. When the oil is ready, add the cashews and stir-fry them for about 1 minute. Add the chicken, and the sherry/soy sauce mixture. Stir-fry the dish for about another 2 minutes. If you don't like raw spring onions, you can add them to the dish at this time. Otherwise, remove the dish from wok, garnish with spring onions, and serve.

 

Pineapple Chicken with Sweet and Sour Sauce

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:40:38

Serves 3 - 4

Ingredients
1 frying chicken (or 6 thighs)
1 can pineapple slices (reserve the juice)

*For variety, try using 1/2 green pepper and 1/2 red pepper instead.

Marinade for Chicken
1 tablespoon Oyster Sauce
1 tablespoon Soy Sauce
1 teaspoon salt
Pepper to taste

Batter
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1/4 cup vegetable oil
1 1/2 cups water (approximately)
1/2 teaspoon diced green onion

Sweet and Sour Sauce:
Add juice from the canned pineapple to 3 tablespoons vinegar (regular or rice vinegar) and water to make 1 cup
1 green pepper
1 carrot
2 - 3 tablespoons brown sugar
2 tablespoons cornstarch mixed with water


2 - 4 cups oil for deep-frying

Directions
De-bone the chicken, and cut into small bite-sized pieces. Add the marinade ingredients to the chicken, mixing with chopsticks. Add the cornstarch and marinate the chicken for about 15 minutes.
While the chicken is marinating, prepare the vegetables and mix together the ingredients. Cut the carrot into thin slices. Core and seed the green pepper, and cut into chunks or as desired. Set aside.
For the batter: mix the baking powder and baking soda together well, and add to the other dry ingredients. Mix well. Add the oil gradually. Add 1 cup water, then more if needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated.
Deep-fry Chicken: Heat oil on high heat in wok. Test the oil with chopsticks - when bubbles form around the chopsticks the oil is ready. (It should be about 375 degrees). Deep-fry the chicken. While the process is very quick, the chicken should not turn brown immediately - if it does the oil is too hot. Place the deep-fried chicken pieces on a tray lined with paper towels (do not cover).
For the sauce: Melt brown sugar in a heavy saucepan on high heat, stirring rapidly, until it is brown but not burnt. Add the juice mixture, and salt to taste. Bring to boil until brown sugar is melted (it will harden temporarily after the juice mixture is added). Add the carrot, green pepper, and pineapple. Bring to boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the chicken.

 

Sizzling Rice Soup

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:41:50

Serves 6

4 large dried black mushrooms, stems removed
1 medium (about 6 ounces) boneless, skinless chicken breast
1 slice ginger
1/4 cup barbequed pork (or cooked ham)
4 ounces shrimp
1/4 cup canned bamboo shoots
1/4 cup canned water chestnuts
5 cups chicken stock or broth
1 cup reserved mushroom soaking liquid
1 TB dark soy sauce
1 1/2 tsp Chinese rice wine or dry sherry
Salt and pepper to taste
A few drops sesame oil

Crispy Rice (See Below)

Oil for deep-frying

Directions:
Soak mushrooms in hot water for about 20 minutes. Strain the liquid and reserve 1 cup for the soup. Cut mushrooms into quarters. Cut the water chestnuts and bamboo shoots into thin slices.
Bring a pot of water to boil. Add the chicken and slice ginger and briefly blanch the chicken, just until it changes color. Drain and cut the chicken into thin slices.
Bring the chicken stock or broth and the reserved mushroom liquid to a boil. Add the chicken and pork, shrimp and the vegetables. Let simmer for a few minutes, then add the soy sauce, sherry, and the salt and pepper. Drizzle with the sesame oil. Bring back to a boil and then let simmer for a few more minutes. Place the soup in a large serving bowl and keep warm.
Heat wok and add oil for deep-frying. When oil is ready, prepare the Crispy Rice. Deep-fry until it puffs and turns brown, then drain on paper towels.
Add the rice to the soup at the table, so that guests can hear the rice make popping sounds when added to the broth.

To Make Crispy Rice
Preparation Time: 1 1/2 hours
Yield: 8 - 10 squares

Rinse 1 cup of long or medium grain rice.
In a pot, add 1 1/2 cups water (1 1/4 cups for medium grain rice) to the rice and bring to a boil.
Cover and simmer on low heat for 30 minutes. Remove from burner and allow to cool.
While rice is cooling, preheat oven to 300 degrees Fahrenheit.
Place the rice on a baking sheet, making sure that it is about, but no more than, 1/4-inch thick.
Bake the rice for 50 - 55 minutes, until it is dry.
Cool and cut into 2-inch squares.
Store in a canister until needed. Do not freeze.

 

Mu Shu Pork

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:43:49

Serves 4 - 6

1/2 pound lean pork, julienne
4 dried black mushrooms
4 tablespoons dried cloud ears (wood ears)
20 dried lily buds
1 cup shredded bamboo shoots
2 green (spring) onions, cut along the diagonal into 1-inch pieces
3 slices ginger
2 eggs, lightly beaten

Marinade
2 teaspoons dark soy sauce
1 teaspoon Shao-Hsing wine or dry sherry
1 teaspoon sugar
2 teaspoons cornstarch

Sauce
1/3 cup water
1 tablespoon soy sauce
1 teaspoon Shao-Hsing wine or dry sherry
1/2 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon cornstarch

Approximately 6 tablespoons oil for stir-frying

Directions:
Place the wood ears, lily buds, and dried mushrooms in separate bowls and soak for approximately 30 minutes. Remove the stems from the black mushrooms and the hard tips from the lily buds, and shred.
Cut the pork into thin slices. Add the marinade ingredients with chopsticks and mix, adding cornstarch last. Marinade the pork for approximately 15 - 20 minutes.
While the pork is marinating, mix the sauce ingredients and set aside. Lightly beat the eggs with chopsticks and mix with the salt.
When the pork is nearly finished marinating, heat the wok and add 2 tablespoons oil, swirling along the sides. When oil is ready, add beaten eggs and scramble. Remove the eggs from the wok, and add another 2 tablespoons of oil.
Stir-fry the wood ears, lily buds, and mushrooms, stirring as you do so. Remove from wok and set aside.
Add more oil to the wok and stir-fry the ginger and the pork strips until the pork changes color. Add the green onions,* the wood ears mixture, and the egg.
Make a well in the middle of the wok and add the sauce. Stir until thickened and mix.
Remove from wok and flavor with a touch of sesame oil.

 

Barbecued Pork with hoisin sauce

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 14:45:11

Serves 4 - 6

Ingredients:
1-1/2 pound pork shoulder or butt
2 tablespoons rice wine
2 slices ginger root, about 1/4 inch thick
1 clove garlic, minced
1/2 teaspoon five-spice powder
5 teaspoons soy sauce
1 tablespoon sugar
2 tablespoons hoisin sauce
2 tablespoons ketchup
2 teaspoons bean sauce
2-3 drops red food coloring
1 tablespoon honey

Directions:
Cut pork into pieces about 2 x 5-inch. Place pieces in baking dish. Combine remaining ingredients except for honey in bowl and mix together well. Pour marinade on top of pork. Let marinate overnight. Then drain pork, reserving marinade. Add honey to marinade and stir well.
Preheat oven to 350 degrees F. Fill a shallow roasting pan with water and place on oven bottom. Place pork on a roasting rack above water pan and roast for 30 minutes. Baste pork with honey marinade then return to oven and roast for 15 more minutes. Pork should be golden brown. Remove from oven and let cool.
When cool enough to handle, cut pork pieces into 1/4-inch slices. Serve meat at room temperature, or use for Steamed Buns.

 

Beef and Peppers in Black Bean Sauce

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 14:45:51

Ingredients:

4 ounces Sirloin beef sliced thin or thick steaks
3 green peppers (or red and green peppers as desired)
1/2 small onion
2 sticks of celery
1/2 teaspoon of salt
1/2 teaspoon soy sauce
1/2 teaspoon MSG (if desired)
1 teaspoon black beans
2 cloves garlic
3 slices ginger
1/2 cup stock or hot water
2 tablespoons oil for cooking

Marinade:
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 tablespoon soy sauce
2 tablespoons oil

Directions:
Place the beef in a bowl, and stir in the marinade ingredients. Marinate beef for approximately thirty minutes.
While beef is marinating, prepare the vegetables. Cut peppers, onion, and celery into 1/2 inch pieces. Mix the garlic cloves and ginger with the black beans and chop finely.
Heat wok and add 2 tablespoons oil. When oil is ready, add 1/2 of the black bean, garlic, and ginger mixture. Mix and add the beef. Stir-fry until the beef is approximately 60 - 65 percent cooked. Remove the beef and set aside.
Add the rest of the bean mixture, onions and celery. Stir-fry for 3 - 4 minutes and add the peppers. Stir-fry for a couple of minutes longer and add 1/2 cup of stock or hot water. Bring to a boil, cover and simmer for a couple of minutes. Add MSG if desired.
Mix, taste, and adjust the seasoning if necessary. Add the beef. Mix and serve immediately.

 

Beef with Broccoli

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 14:46:34

Serves 3 to 4

Ingredients:
3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch
2 Tbsp water

1 1/2 Tbsp (20 mL) oil

1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)

Directions
Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.
Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.
Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.
Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.

Variations
*Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).

 

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