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Beef with Tomatoes

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 14:47:31

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Beef with Tomatoes

Serves 3 - 4

Ingredients
1 pound (500 g) tender beef (sirloin or round is good)
6 medium tomatoes
2 stalks celery
2 green onions
2 thin pieces ginger
1 clove garlic, crushed

Seasonings for Beef
1 tablespoon dark soy sauce
1 - 2 tablespoons oyster sauce
1 teaspoon sugar
2 teaspoons oil
1 teaspoon salt
pepper to taste

Oil for cooking
1 tablespoon sugar (if desired)

Mixture
1 tablespoon cornstarch mixed with water

Directions
Cut the beef across the grain in thin slices that are approximately 1 1/2 inches long. Add to seasonings and mix with chopsticks. If you like, you can add a small piece of baking soda to tenderize the beef. Let the meat marinate for about 15 minutes.
While meat is marinating, heat a large pot of water to boiling and prepare the vegetables. Cut 2 slices of ginger into slivers. Crush and chop garlic into thin pieces. Cut the celery and green onion along the diagonal into thin slices.
Scald the tomatoes, plunging them briefly into the boiling water, remove the skin and cut each into six equal-sized pieces.*
Heat wok and add oil. When oil is ready, add meat, spreading out to brown. Stir fry until the redness is gone, turning the meat over once. Remove and set aside. Add more oil, and stir-fry the ginger, garlic, and celery, and add the tomatoes. Add 1 tablespoon of sugar and salt to taste. Cover and bring to a boil.
Thicken with cornstarch mixture, add meat and mix together quickly. Serve hot with rice and green onions as a garnish.

*If preferred, you can leave out this step, cooking the tomatoes with the skins on.

 

Cantonese Spring Rolls

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 14:48:37

Makes 30 Spring Rolls

1 pound sirloin or center cut pork fillets, trimmed of fat and gristle

For the marinade, mixed together:
1 tbsp soy sauce
2 tbsp rice wine or sake
1/2 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch

For the filling:
1/3 pound raw medium-size shrimp, peeled, deveined, rinsed, drained and patted dry
1 tbsp plus 1 teaspoon peeled and minced fresh ginger
1 tbsp rice wine or sake
1 teaspoon cornstarch
7 tbsp safflower or corn oil
1 tbsp minced garlic
10 dried Chinese black mushrooms, softened in hot water to cover, drained, stems removed and caps shredded
4 cups thin julienne strips cored Chinese Napa Cabbage
2 cups fresh Chinese garlic chives or leeks (white sections only), cut into 1-inch lengths
2 cups bean sprouts, rinsed and drained

For the sauce, mix together:
2 tbsp soy sauce
2 tbsp rice wine or sake
1 teaspoon Oriental sesame oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cornstarch

To Make and Fry the Spring Rolls:
30 spring roll skins
6 tbsp water
3 tbsp all-purpose flour
4 cups safflower or corn oil

To Serve:
Chinese plum or duck sauce
Chinese hot mustard

Directions:
Using a sharp knife, cut the pork across the grain into paper-thin slices, then cut slices into matchstick-size shreds. Place in a medium-size bowl, add the marinade, toss lightly to coat, and let marinate for 20 minutes at room temperature. Drain.
Slice the shrimp lengthwise in half. Cut into 1/4-inch dice. Place in a small bowl, add 1 teaspoon of the minced ginger, the rice wine and cornstarch, and toss lightly to coat.
Heat a wok or a large heavy skillet over high heat until very hot. Add 3 tablespoons of the oil and heat until hot, about 30 seconds. Add the drained pork and stir-fry, stirring constantly, until the meat loses its pink color and separates into shreds. Remove with a handled strainer or a slotted spoon and drain in a colander. Wipe out the pan. Reheat the pan, add 2 tablespoons of the oil, and heat until hot over high heat. Add the shrimp and stir-fry until opaque. Remove with a handled strainer or a slotted spoon and drain in a colander. Wipe out the pan.
Reheat the pan, add the remaining 2 tablespoons oil, and heat until hot over high heat. Add the remaining 1 tablespoon minced ginger, the garlic and mushrooms and stir-fry until fragrant, about 15 seconds. Add the cabbage and toss lightly over high heat until slightly limp, about 1 1/2 minutes. Add the garlic chives or leeks and the bean sprouts, toss lightly for 30 seconds, and add the sauce mixture. Cook, stirring continuously to prevent lumps, until thickened. Transfer to a serving platter to cool. Clean out the pan.
Separate the spring roll skins and cover them with a damp cotton dish towel to keep them from drying out. In a small bowl, mix the water and flour together until smooth. Arrange a skin facing you. Squeeze a heaping tablespoon of the filling to remove any excess liquid and place toward the lower third of the wrapper. Roll up to form a cylindrical shape, folding in the two sides as you roll. Spread some of the flour mixture on the top edge and press to seal the seam. Repeat with the remaining wrappers and filling.
Reheat the wok or skillet over high heat until very hot. Add the oil and heat to 375 degrees Fahrenheit. Add a batch of the spring rolls without crowding them and fry, turning constantly so they cook evenly, until golden brown and crisp. Remove with a handled strainer or a slotted spoon and drain on paper towels. (You may want to keep them warm in a preheated 250 degree Fahrenheit oven). Reheat the oil until hot again and continue frying the remaining rolls in batches, reheating the oil each time. Serve with the plum sauce and hot mustard. (You can freeze the rolls once they have cooled. To serve, defrost, arrange on a rack placed on a baking sheet, and reheat in a preheated 375 degree oven until crisp, about 15 minutes.)

 

Cantonese Steamed Chicken

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 14:49:25

Serves 4

Ingredients:

750 g/1 1/2 lb assorted chicken pieces on the bone or half a roasting chicken
1 tablespoon light soy sauce
1 tablespoon Chinese wine or sherry
1 teaspoon fresh ginger juice*
2 teaspoons cornflour (cornstarch)
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon oriental sesame oil

Place chicken on sturdy wooden chopping board and with a heavy cleaver chop into bite-sized pieces.
Wipe over pieces with damp paper towels to remove any chips of bone. Put chicken on a heatproof plate, add all the other ingredients and mix well.
Put the plate on a trivet or in a steamer over boiling water. Cover and steam on high heat for 15 minutes.
Serve hot with steamed rice. Vegetables may be steamed at the same as an accompaniment.

*To obtain ginger juice, press grated fresh ginger in a small strainer and discard solids left in strainer.

 

Chicken in Oyster Sauce

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 14:50:09

Serves 4 - 6

1 pound chicken meat

Marinade
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
1 tablespoon cornstarch

3 - 4 Chinese dried mushrooms, softened and sliced
1 can bamboo shoots or 1 can baby corn
2 green onions, sliced on the diagonal into thirds
1 slice ginger, minced
1 garlic clove, minced

Sauce:
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar
1 1/2 tablespoons cornstarch
1/3 cup water
1 teaspoon sesame oil

Oil for stir-frying

Directions:
Combine the marinade ingredients and add to the chicken, mixing in with chopsticks and adding the cornstarch last. Marinate the chicken for 10 - 15 minutes.
While the chicken is marinating, prepare the vegetables and mix together the sauce ingredients. Rinse the canned vegetables in boiling water and drain.
Heat wok and add oil. When oil is hot, add garlic, ginger, and green onion, and stir-fry on high heat. Add the chicken and stir-fry, stirring frequently until the chicken changes color. Remove from the wok.
Add oil and stir-fry the mushrooms and bamboo shoots or baby corn. Return the chicken to the wok. Make a well in the middle of the wok and add the sauce, giving it a quick re-stir before adding. Stir sauce to thicken and mix with meat and vegetables. Serve hot.

 

Chinese Chicken Salad Recipe

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 14:51:00

Serves 4 - 6

Ingredients
4 ounces rice sticks
4 chicken breasts
2 tablespoons light soy sauce
1 head lettuce, shredded
preserved red ginger, chopped

Sauce:

1/2 cup sesame oil
1/2 cup red wine vinegar
1/2 cup light soy sauce
2 scallions, chopped fine
1 teaspoon pepper oil (optional)

2 to 4 cups oil for deep frying

Directions:

Deep fry rice sticks quickly, a few at a time in very hot oil until they puff, about 1 second. Drain. Remove.
Rub chicken with soy sauce and sesame oil. Place in shallow pan. Roast 45 minutes in 350 degree oven.
When chicken is cool, discard skin and bones and break meat apart with hands into shreds. Do not cut.
Combine first 3 ingredients of sauce in serving bowl. Mix well. Add scallions and pepper oil (this will make sauce spicy).
Add lettuce and chicken. Toss well. Arrange rice sticks on top. Garnish with preserved red ginger. Serve cold.
* If you like, add toasted sesame seeds and thin almonds to taste

May be prepared in advance through step 4. Only cooked chicken may be frozen.

 

Chinese Chicken Wings with Oyster Sauce

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 14:51:40

Serves 6

Ingredients:
2 pounds chicken wings
1 - 2 tablespoons light soy sauce
1 - 2 tablespoons oyster sauce
1 garlic clove
dry sherry as needed
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F.
Marinate the chicken wings for 1 hour.
Place the marinated chicken in a baking dish and bake for approximately 1 hour, until they are done. Turn the wings over and least once and brush with marinade before baking and 2 or 3 times during the baking process. Serve hot or cold as an appetizer.

These chicken wings can also be deep-fried: toss the wings in a flour/cornstarch batter (use as much cornstarch/flour as needed, keeping a 1:1 ratio between the two) so they are well coated, and deep-fry until crispy and well cooked. Drain on paper towels.

 

Cantonese Cream Corn Soup

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 14:52:43

Made with homemade chicken broth, this is a "thin" soup, designed to take the place of a beverage at the dinner table. You can thicken it by mixing in two eggs or two egg whites before serving.

Ingredients
5 - 6 cups chicken stock
1 can creamed corn
4 ounces chicken meat (optional)*
1 chopped green onion**
Salt - to taste***

Directions:
Prepare chicken stock. If not using the stock immediately, let cool, and then store in a plastic container in the refrigerator or the freezer.
Bring stock to a boil. Add 4 tablespoons of water to the chicken meat (if it is being used) and mix well. Stir the creamed corn and chicken meat into the soup. You will know the chicken is cooked when the meat turns white. Add salt to taste and bring the soup to a boil again. Remove the soup from the heat, and add green onions. If desired, add 2 eggs or egg whites.

Variations
* You can substitute other meat, such as ham.
**If you are preparing the soup for someone who is ill, try adding a couple of slices of ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.
***For added flavor, drizzle with sesame oil just before serving.

 

Crispy Cantonese Noodles with Vegetables

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 14:53:28

Serves 4
Ingredients
225 grams/8 ounces dried or fresh thin Chinese egg noodles
2 tablespoons groundnut (peanut) oil
4 garlic cloves, lightly crushed
1 teaspoon salt
55 grams/2 ounces celery, coarsely chopped
115 grams/4 ounces red pepper, finely shredded
25 grams/1 ounce button mushrooms, finely shredded
115 grams/4 ounces mangetout (snow peas), trimmed
6 spring onions, finely shredded
300 ml/ 1/2 pint vegetable stock
2 teaspoons cornflour (cornstarch) mixed with 2 teaspoons water
3 tablespoons Chinese rice wine or dry sherry
2 teaspoons light soy sauce
2 tablespoons dark soy sauce
1 teaspoon chili bean sauce
shredded spring onions, to garnish

Directions:
If you are using dried noodles, cook according to packet instructions, or boil for 2 minutes until soft. If you are using fresh Chinese egg noodles, boil for 3 minutes, then drain thoroughly. Scatter on a baking tray.
Heat a large non-stick frying pan and add half the oil. When hot, add the noodles and press down to make the noodles conform to the shape of the pan. Turn the heat to very low, and cook for 10 - 15 minutes until brown. Flip the noodles over in one piece and continue cooking until the other side is brown. You may have to add a little oil or water from time to time to keep the noodles moist.
Meanwhile, heat a wok or large frying pan until hot. Add the remaining oil, the garlic and salt and stir-fry for a few seconds. Stir in the celery, red pepper, and mushrooms and stir-fry for 3 minutes. Add the mangetout and spring onions and stir-fry for 2 minutes.
Stir in the stock and bring to the boil. Add the cornflour and stir until the sauce is cooked through and thickened. Add the rice wine or sherry, soy sauces and chili bean sauce. Place the noodles on serving plates, then pour over the vegetables and sauce. Garnish with spring onions.

 

Honey Garlic Barbecue Pork/Spareribs

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 14:54:17

Ingredients
3 - 4 pounds Boston pork butt and/or spareribs

Marinade-Sauce
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons honey
1 teaspoon salt
3- 4 garlic cloves, crushed

1/4 cup (approximately) liquid honey

Cut the pork into strips that are 3/4 inches in length, trimming off part of the fat. Mix together well the marinade/sauce ingredients, and pour it over the pork. Marinate the pork at room temperature for 1 - 2 hours.
Line 1 or 2 cookie sheets (as needed) with aluminum foil, and place a cooking rack on each sheet. Place the pork on the rack and bake in a preheated oven at 350 degrees for 30 minutes.
Brush the pork strips with honey, and then turn them over and brush the other side with honey.* If there is any extra marinade brush it on as well. Bake for another 30 minutes.
If using spareribs, leave in large flat pieces, and marinate and cook the same way as the pork.

*If the pork isn't cooking quickly enough, you can broil them for about 5 minutes before turning them over.

Variations
For a more garlicky flavor, add extra garlic when brushing the pork with honey.
If you need a substitute for honey, try using brown sugar or corn syrup.

 

Quick-Fried Beef in Oyster Sauce

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 14:54:56

Serves 6 as part of a multicourse meal

1 pound beef steak, julienne

Marinade
1/2 teaspoon salt
1/2 tablespoon vegetable oil

2 slices ginger root, chopped
2 1/2 tablespoons oyster sauce
3/4 teaspoon sugar
pepper as desired

Sauce
1 tablespoon soy sauce
2 tablespoons water
2 tablespoons sherry
4 tablespoons beef stock
2 teaspoons cornstarch

Directions:

Cut the beef and rub the pieces with the salt and vegetable oil. Prepare the sauce ingredients and chop the ginger.

Heat the wok and add oil. When oil is ready, add the beef, pushing the pieces out so that they cook evenly. Turn once. Stir-fry until the meat changes color. Remove from wok and set aside.

Add oil and stir-fry the ginger. Add the oyster sauce and sugar. Make a well in the middle of the wok and add the sauce mixture, stirring to thicken. Add the meat, mix quickly, and serve on a heated dish.

 

Lobster Cantonese Style

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 14:55:53

Serves 4 to 6

2 lobster tails (about 1 pound each)
1 teaspoon salt
2 tablespoons flour
1 clove garlic, minced
1 tablespoon salted black beans, pounded and soaked in 1 tablespoon water
1 tablespoon ginger, chopped fine
1 scallion, chopped fine
1/4 pound ground pork
2 tablespoons sherry
1 tablespoon light soy sauce
1 cup chicken stock
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 scallions, cut into 1-inch pieces
1 egg, beaten

2 to 4 cups oil for deep-frying and stir-frying

Directions:

Cut each lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces 1 1/2 inches in length, leaving shells on.

Sprinkle 1/2 teaspoon of salt and the flour on lobster.

Mix garlic with black bean mixture in a bowl. Stir well.

Heat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red. Drain. Remove.

Reheat 1 tablespoon of oil in wok. Stir-fry black bean mixture 30 seconds. Remove.

Reheat 2 tablespoons of oil in wok. Stir-fry ginger and scallion until there is an aroma, about 30 seconds. Add pork. Stir-fry on high heat until color changes. Add 1 tablespoon of sherry, soy sauce, black bean mixture, and stock. Bring to boil.

Add lobster to meat mixture. Add 1 tablespoon sherry. Cover. Cook 3 minutes.

Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with 1/2 teaspoon salt. Add scallions. Slowly pour in beaten egg. Stir-fry about 10 seconds. Remove.

May be prepared in advance through step 6 and refrigerated, or frozen after step 8.

 

Stir-fried Broccoli, Hong Kong Style

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 14:56:39

Sautéed fresh broccoli with Oyster Sauce
Serves 3 -4 as part of a multicourse meal

Ingredients:
1 pound broccoli
1 garlic clove
2 thin slices ginger
2 teaspoons sugar
salt to taste
1/4 cup water


Sauce
1/4 cup water
2 tablespoons oyster sauce
1 tablespoon sherry
1 -2 teaspoons cornstarch

2 tablespoons oil for stir-frying

Directions
To prepare broccoli, break off the flowerets and then split them into either halves or quarters. Discard any leaves. Peel and slice the stems along the diagonal. Wash and thoroughly drain the sliced broccoli.
Mix sauce ingredients and set aside. Prepare garlic and ginger, crushing and peeling the garlic and finely mincing both.
Heat wok and add 2 tablespoons oil. When oil is ready, add the garlic and ginger, sautéing until brown. Add the broccoli, stir-frying until they turn a brilliant green, then add the sugar and salt. Mix together well, then add the water, cover and cook for about two minutes.
Give the sauce a quick re-stir and add to the wok, pushing the broccoli to the side to make a well in the middle of the wok for the sauce. Stir the sauce with chopsticks until thickened, mix together with the broccoli, and serve hot.

 

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