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Cold Asparagus Salad

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:57:52

Serves 4 to 6


4 cups water
1 pound asparagus, cut diagonally
2 tablespoons light soy sauce
2 tablespoons sesame seed oil
1/4 teaspoon sugar
1 clove garlic, chopped fine


Bring 4 cups water to boil in saucepan. Drop in aspargus. Boil 1 minute. Drain. Rinse with cold water.
Mix next four ingredients in bowl. Pour over asparagus.

*Note: May be kept in covered jar in refrigerator about a week.


Crispy Shrimp Balls

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:58:28

Makes 30 to 32 balls

2/3 pound medium shrimp, peeled, scored down the back, deveined, rinsed, and patted dry
1/2 cup water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained, and patted dry

Shrimp Ball Seasonings:
1 1/2 tablespoons minced fresh ginger
1 1/2 tablespoons minced scallions
1 1/2 tablespoons Chinese rice wine or sake
1 teaspoon toasted sesame oil
3/4 teaspoon salt

1 large egg, lightly beaten
2 tablespoons cornstarch
1/4 pound thin rice stick noodles (vermicelli)
Safflower or corn oil for deep-frying

Plum or duck sauce and hot mustard for dipping


In a food processor fitted with a steel blade, process the shrimp to a paste. Transfer to a large bowl: add the water chestnuts, seasonings, egg white, and cornstarch. Stir vigorously until a stiff paste forms. Chill thoroughly.

With a towel draped over the hand that holds a sharp knife, cut the noodles into 1/2-inch lengths. The towel prevents the noodles from flying around. Spread evenly on a cookie sheet.

Shape scant teaspoonfuls of the shrimp mixture into balls, then roll in the noodle pieces, pressing lightly to coat. Set on a cookie sheet.

Heat a wok or a deep skillet or saucepan over high. Add the oil and heat to 375 degrees F. Deep-fry the shrimp balls in batches, turning them constantly, until golden brown, 3 to 4 minutes. Remove with a handled strainer or a slotted spoon, drain briefly in a colander, then transfer to paper towels. Between batches, skim the oil with a fine strainer, and reheat until hot. Serve the shrimp balls warm with sauce and mustard. To reheat, warm on a cookie sheet in a 375 degree F. oven, about 10 minutes.


Red Cooked Chicken

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:59:15

Red cooking - a process whereby meat is slowly simmered in dark soy sauce, imparting a reddish tinge to the final product - is a popular cooking technique in eastern China.

Serves 6


1 large roasting chicken, about 1.5kg/3 lb
375 ml/12 fl oz/1 1/2 cups dark soy sauce
375 ml/12 fl oz/1 1/2 cups water
125 ml/4 fl oz/1/2 cup Chinese wine or sherry
8 large slices fresh ginger
2 whole star anise (or about 12 sections)
1 large clove garlic
2 tablespoons crushed rock sugar
2 teaspoons oriental sesame oil


Rinse chicken with cold water inside and out, remove any flaps of fat from the cavity and discard. Choose a saucepan just large enough to hold the chicken so it will be almost submerged in the cooking liquid.
Put chicken into saucepan breast downwards and add all the ingredients except the sesame oil. Bring slowly to the boil. Turn heat very low, cover and simmer gently for 15 minutes.
Use tongs to turn the chicken over without piercing its skin.
Replace lid and simmer for 15 minutes more, basting with liquid every 5 minutes.
Turn off heat and leave chicken submerged in liquid in the covered saucepan for 45 minutes. Lift chicken out, letting any liquid in the cavity drain back into the saucepan.
Brush the chicken all over with sesame oil. Carve or chop and assemble on serving plate. Serve with some of the cooking liquid as a dipping sauce. Save remaining liquid, refrigerate and use for red-cooking other food. The flavor will become deeper and more intense with each time it is cooked. Add a little more of this master sauce to flavor other dishes.


Salt and Pepper Spareribs (Jiaoyan Pai Gu)

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:59:53

1 pound boneless meaty spareribs or pork shoulder

2 teaspoons light soy sauce
2 teaspoons rice wine or dry sherry
1 teaspoon salt
1 teaspoon sesame oil
2 teaspoons cornstarch

350 ml/12 fl ounces peanut oil
2 tablespoons finely chopped garlic
1 teaspoon salt
2 teaspoons roasted ground Szechuan peppercorns
1 teaspoon five-spice powder
1/2 teaspoon chili powder

3 - 4 cups oil for deep-frying
2 tablespoons oil for stir-frying

Directions: Cube the pork and place in a bowl. Add the marinade ingredients one at a time, mixing in with chopsticks and adding the cornstarch last. Marinate the pork for about 15 minutes.
Heat wok and add oil. When oil is ready, carefully slide the pork cubes into the wok. Deep-fry until they are golden (this should take approximately 10 minutes). Use a slotted spoon to remove the pork. Drain on paper towels.
Clean out the wok, saving the oil for future use if desired. Heat again and add 2 tablespoons of the used oil. Add the garlic and stir-fry until aromatic. Add the salt, peppercorns, five-spice powder, and chili powder. Add the deep-fried pork cubes and stir-fry for another 2 - 3 minutes. Serve hot.


Chengdu Chicken

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 15:01:24

Serves 2 by itself, or 3 - 4 as part of a multicourse meal

1/2 lb chicken breasts, boned

1 tablespoon light soy sauce
1 teasoon cooking wine (or sherry)
2 tablespoons water
2 teaspoons tapioca starch (or cornstarch)

4 tablespoons oil

1/2 bunch spinach
1 tablespoon chopped green onion
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 tablespoon hot bean sauce

1 teaspoon cooking wine (or sherry)
1 teaspoon light soy sauce
2 teaspoons sugar
1/2 teaspoon sesame oil
1 teaspoon vinegar (red wine or rice vinegar)

1 1/2 tablespoons water
1 teaspoon cornstarch

1/2 teaspoon freshly-ground Szechwan pepper

Remove fat from chicken. Cut first into strips, then cubes.
Mix together marinade ingredients. Marinate chicken for twenty minutes.
While chicken is marinading, prepare vegetables. Peel skin off ginger, cut into thin slices, and mince. Peel and cut garlic into strips (whack it first with the cleaver to make it easier to peel). Chop green onion two to three times into fine pieces.
Heat wok. When wok is hot, add oil. Add spinach, and sprinkle a bit of salt on top. As soon as spinach wilts, remove and set aside.
Mix together sauce ingredients. Set aside. Mix cornstarch and water. Set aside.
Heat wok again and add three tablespoons oil. Put in chicken cubes and stir-fry, stirring continually to keep the chicken from sticking.
When the chicken is approximately 80 percent cooked, move it to the side of the wok. Add the ginger, garlic, and green onion in the middle of the wok.
Mix in the hot bean sauce. Stir the sauce mixture and mix in. Stir the cornstarch and water mixture and mix in.
Serve over spinach and sprinkle with ground szechuan pepper.


Pan Fried Chicken Sandwiches

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 15:02:10

Serves 4 - 6 with other dishes

6 ounces chicken breast meat, cut into thin slices 1 1/2 by 1 inch (should give 12 - 15 slices)
1 cup bamboo shoots, rinsed in warm water and chopped
6 ounces pork fat

2 green onions, finely chopped
1 slice ginger root
1 1/2 teaspoons salt
1 1/2 tablespoons soy sauce
2 ounces ham, chopped fine
1 egg
1 tablespoon cornstarch
1 cup oil for frying
dash of pepper if desired

First, prepare the pork fat. Bring a pot of water to a boil. Boil the pork fat for about 20 minutes. Combine the green onion, ginger, salt, and soy sauce in a bowl. Add the chicken slices and marinate for approximately 15 minutes.
While the pork is boiling and the chicken marinating, prepare the bamboo shoots and ham if not already done. Beat the egg and mix it with cornstarch to make a batter. Set aside.
Cut the pork fat into pieces about the same size as the chicken slices. Wipe each piece with a hot dampened cloth.
To make the sandwiches, use the pork fat as a base, with the bamboo shoots in the middle, and the sliced chicken on top. Use a bit of egg/cornstarch mixture between each layer so they will stick together. Lightly cover the tops of the sandwiches with the remaining batter and then top with the chopped ham.
Heat the wok and add oil. When oil is ready, carefully add the sandwiches and fry for about 3 - 4 minutes. Turn them over and fry for another minute, and then turn them over once more until the pork fat has browned. Drain on a tempura rack attached to the wok if you have one, and then on paper towels. Serve.


Sauteed Chicken Chengdu Style

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 15:03:04

1/2 chicken (about 1 1/2 pounds)
2 tablespoons shredded green onion
1/2 tablespoon shredded ginger
2 tablespoons shredded celery
1 tablespoon shredded red hot pepper
1 tablespoon Szechwan peppercorn*
2 teaspoons salt
1 teaspoon sugar
1/2 tablespoon Chinkiang or Chinese black rice vinegar*
1 tablespoon cooking wine
2 tablespoons hot bean sauce or paste*
1 cup hot water

2 teaspoons cornstarch
2 teaspoons cold water

1/2 cup oil

Remove the fat from the chicken. Chop into 1-inch pieces. Prepare the vegetables according to the instructions.
Heat the wok and add oil. When the oil is ready, add the chicken. Stir-fry until it is approximately half-cooked, and add the peppercorn, stirring thoroughly. Add the red pepper and the bean sauce or paste, stirring for 2 more minutes.
Add the wine, ginger, garlic, sugar, vinegar, salt, and 1 cup hot water. Cover and simmer for approximately 5 minutes.
Mix the cornstarch and water into a paste, and stir it into the wok until thickened. Add the shredded celery and green onion. Mix together well and serve.


Sauteed Prawns with Tomato Sauce

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 15:03:48


1 pound prawns

1 tablespoon garlic, chopped
1 tablespoon green onion, chopped
1 tablespoon ginger, chopped

(If desired, other vegetables you could add include red pepper, onions, and carrots).

3 tablespoons oil

1 tablespoon hot bean sauce
1 tablespoon cooking wine (sherry)
4 tablespoons catsup

1/2 teaspoon salt
1 teaspoon sugar

3 tablespoons water
1 teaspoon cornstarch

Wash and devein prawns. Prepare water/cornstarch mixture.
Heat wok. When hot, add three tablespoons oil.
If adding onions, red peppers, and carrrots, add them now, stirring while you add them. Stir-fry vegetables for about one minute, then push them up to the side of the wok and add the prawns. Mix well.
When prawns have turned pink (very quick), add ginger and garlic, and then the hot bean paste, cooking wine and catsup, stirring all the while.
Add the salt and sugar. Give the water/cornstarch mixture a quick restir, and pour it in. Stir. If you like, you can a bit of chicken broth at this point to season.


Sichuan Chile Sauce

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 15:04:36


2 tablespoons vegetable oil
4 cloves garlic, peeled and finely chopped
1-inch piece fresh ginger, peeled and finely chopped
1 small onion, peeled and finely chopped
6 fresh red chiles, such as jalapeños, seeds and stems removed, finely chopped
1/4 cup Chinese red rice vinegar
1 tablespoon sugar
2 tablespoons tomato ketchup
2 tablespoons Chinese yellow rice wine
2 teaspoons salt
Water as needed

Heat the oil in a wok or frying pan, add the garlic and ginger and stir-fry for 30 seconds. Add the onion and stir-fry for another minute.
Add the chiles and the vinegar and simmer for 10 minutes, adding water if it gets too dry.
Add the remaining ingredients except the water and simmer for 5 more minutes.
Remove from the heat and allow to cool. Transfer the mixture to a food processor or blender and process to a fine puree, adding water as necessary to achieve the desired consistency.
Place the sauce in bottles and refrigerate.

Yield: About 1 1/4 cups


Tea Smoked Duck

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 15:05:18

Serves 4 to 6

1 - 5 pound duck
2 tablespoons salt
1 tablespoon Szechuan peppercorns
Aluminum foil
1/2 cup black tea leaves
1/2 cup rice (uncooked)
1/2 cup brown sugar
1 tablespoon light soy sauce
1 tablespoon cornstarch
Peppercorn salt
4 cups oil for deep-frying


Clean and wash duck. Dry thoroughly with a paper towel. Rub inside and outside with salt. Sprinkle with peppercorns.

Wrap duck in aluminum foil and place a heavy weight on top. Refrigerate overnight.

Remove foil and place duck on steamer tray. Cover and steam over boiling water 1 1/2 hours. .

Line large wok and wok lid with aluminum foil. Place tea leaves, rice, and brown sugar on foil.

Put a rack above the mixture or place 4 chopsticks crosswise approximately 1 inch above it..

Place duck on rack, breast side up. Cover wok and seal tightly to prevent smoke from escaping.

Turn on high heat. Roast tea mixture until it smokes.

Smoke duck 10 minutes on high heat. Reduce heat to moderate. Smoke another 10 minutes. Turn off heat. Leave duck in wok 20 minutes more.

Remove duck. Cool thoroughly. Rub with soy sauce. Sprinkle evenly with cornstarch.

Heat oil in wok and deep-fry duck 10 minutes (5 minutes each side). Remove. Drain on paper towel.

Chop into bite-sized pieces. Serve hot with peppercorn salt and buns.

May be prepared in advance or frozen after step 10. Thaw and refry before serving.


Spicy Cucumbers

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 15:06:01

Serves 4 to 6

1 pound small cucumbers for pickling
1 tablespoon salt
1/2 teaspoon sugar
10 slices ginger, finely shredded
1 red pepper, finely shredded
1/2 cup sesame oil
4 whole dried red chili peppers
1 teaspoon peppercorns
3 tablespoons red wine vinegar
2 tablespoons sugar
1 1/2 teaspoons light soy sauce

Cut cucumbers into quarters lengthwise. Sprinkle with salt and sugar. Stir lightly. Set aside 20 minutes.
Rinse cucumbers in cold water. Drain. Squeeze out liquid.
Arrange cucumbers in a shallow Pyrex dish. Spread ginger and red pepper on top.
Heat sesame oil in wok. Stir-fry red chili peppers until dark. Add peppercorns. Pour this mixture over cucumbers.
Mix vinegar, sugar, and soy sauce in a small bowl. Pour this sauce over cucumbers. Marinate overnight. Serve cold.

(May be prepared in advance. Do not freeze.)


Spicy Eggplant

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 15:06:39

Serves 4 to 6

1 pound eggplant (Chinese preferred)
4 tablespoons oil
2 cloves garlic, minced
1 1/2 tablespoons ginger, minced
2 scallions, chopped fine
4 ounces ground pork
2 tablespoons dark soy sauce
1 teaspoon red wine vinegar
1/2 teaspoon sugar
2 teaspoons chili paste with garlic
1 teaspoon sesame oil
1/4 cup chicken stock

Slice eggplant diagonally into 1-inch slices.
Heat 2 tablespoons of oil in wok until very hot. Stir-fry eggplant about 5 minutes or until soft. Set aside.
Heat 2 tablespoons oil in wok. Stir-fry garlic, ginger, and half the scallions on low heat until aroma comes, about 30 seconds. Add pork.
Turn to high heat. Stir-fry until meat changes color. Add soy sauce, vinegar, sugar, and chili paste with garlic. Stir-fry 30 seconds.
Pour eggplant into meat mixture. Add remaining scallions and stock. Cook and stir about 3 minutes. Stir in sesame oil.

(May be prepared in advance. May be frozen. Reheat before serving.)


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