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Sweet and Sour Fish Sauce

Admin :: Edit

Country of the Food: Vietnam | Email to Author               Posted on 21 April 2003 @ 15:18:27

Serves 4

2 garlic cloves, finely minced
3 tablespoons sugar
2 tablespoons lime or lemon juice
1/2 cup warm water
6 tablespoons fish sauce
1/2 teaspoon ground red chili pepper (optional)


In a small bowl, mix garlic, sugar, citrus juice, water and fish sauce until the sugar is completely dissolved. Stir in ground red chile pepper, if you like a little "hot."


Pineapple with Fried Rice Stuffing

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Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 15:19:24

Serves 4 to 6 as a side dish, or 2 as a one-dish meal


Pineapple Fried Rice:
3 cups cold jasmine rice (khao hom mali) or any long-grain white rice
1 large pineapple (about 3 1/2 to 4 pounds)
1 1/2 tablespoons vegetable oil
10 cloves garlic, pounded to a mash or crushed and chopped
1/2 pound medium shrimp, cleaned and peeled
1 1/2 teaspoons curry powder
1 red bell pepper, diced
3 scallions, including the green tops, sliced
2 1/2 tablespoons sugar
1 1/2 tablespoons Thai fish sauce (nam pla)

1 1/2 tablespoons shrimp powder with chili (kung phrik pon)
1/3 cup roasted unsalted peanuts, crushed in a mortar or finely chopped
3/4 cup loosely packed chopped cilantro, including the stems
6 small Thai chilies (phrik khee nu) or 2 serrano chilies, minced

Put the rice in a large mixing bowl and knead it gently through your fingers to separate the grains. Set aside.
Stand the pineapple up, and, keeping the leaves intact, cut a vertical slice off one side. This slice will become the "lid" for the finished dish of stuffed pineapple.
Lay the pineapple down, cut side up. Carefully hollow it out to remove the fruit, but leave the shell intact for stuffing. Set the shell and lid aside. Core the fruit and chop it into 1/2-inch cubes. You should have about 2 cups.
Place all of the stir-fry ingredients within easy reach of the cooking area.
Set a wok over medium-high heat. When it is quite hot, add the oil. Rotate the wok a bit so the oil coats the sides. When the oil is hot, add the garlic and stir-fry briefly, just until golden and aromatic. Add the shrimp and stir-fry just until they begin to turn pink, about 15 seconds. Add the pineapple and stir-fry for 2 minutes. Add the rice and stir-fry, pressing the rice down into the bottom of the wok. Turn the rice mixture over, press it down into the wok again, and stir-fry for 1 minute. Add the curry powder and stir-fry for 30 seconds. Add the sugar and stir-fry for 30 seconds. Add the fish sauce and stir-fry for 30 seconds. Turn off the heat.

Put the pineapple shell on a serving platter and lightly pack the fried rice into the hollow. Mound it at the top to create a rounded form. (If the fried rice doesn't all fit in the pineapple shell, keep the remainder warm in the covered wok).

Dust half the pineapple with some of the shrimp powder and sprinkle the other half with some of the crushed peanuts. Put the remaining shrimp powder and peanuts and the chopped cilantro and minced chilies, into small individual serving bowls.

Place the reserved pineapple lid alongside the pineapple.

Set out the platter of stuffed pineapple and all the condiments, and serve.


Shredded Chicken with Vegetables (American Chicken

Admin :: Edit

Country of the Food: China / Mongolia | Email to Author               Posted on 21 April 2003 @ 15:20:41

Serves 4

4 - 6 ounces (115 - 175 grams) chicken meat, thinly shredded
1 teaspoon salt
1/4 egg white
1 tablespoon thick cornflour/cornstarch paste - (1 part cornflour with 1.2 parts cold water)
about 1/2 pint (300 ml) seasoned oil (see below)
1/2 teaspoon finely chopped garlic (optional)
1 tablespoon thinly shredded fresh ginger root
3 - 4 spring onions, thinly shredded
4 - 6 ounces (115 - 175 grams) bean sprouts
1 small green pepper, cored and seeded, thinly shredded
1/2 teaspoon caster (superfine) sugar
1 tablespoon light soy sauce
1/2 tablespoon Chinese rice wine
2 tablespoons stock
pinch of MSG (optional)
a few drops sesame oil

Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornflour/cornstarch paste. Blanch them in warm oil, stir to separate, then remove and drain them.
Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1 minute, add the remaining salt and sugar, blend well, then add the chicken with the soy sauce and wine, stir-fry for another minute, and add the stock and MSG, if using; finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.

*How to season vegetable oil
Pour about 1 pint (600 ml) vegetable oil into a pre-heated wok or saucepan over a high heat, add 2 - 3 small pieces of ginger root. In a few minutes, the ginger pieces should rise to the surface. Now watch the color of the ginger; when it turns from pale yellow to dark brown, turn off the heat and let the oil cool down a little before removing the ginger pieces. Then store the seasoned oil in a container.


Baked Chicken Chow Mein

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 15:21:51

(Like the crisp chow mein served in Chinese restaurants, but without the fat)

Serves 4

1 lb (500 g) boneless chicken breast, cut in thin strips
1 tablespoon (15 mL) soy sauce
1/4 (1 mL) salt
1 tablespoon (15 mL) dry sherry
1/4 teaspoon (1 mL) white pepper
1 tablespoon (15 mL) cornstarch

1 lb (500 g) Chinese-style steamed noodles or cooked thin egg noodles
1 1/2 cups (375 mL) Chicken stock
1 tablespoon (15 mL) minced ginger
1/2 cup (125 mL) thinly sliced onions
3 large dried Chinese mushrooms, soaked and thinly sliced
2 cups (500 mL) Chinese flowering chives or green onions, cut in quarters
2 teaspoons (10 mL) sesame oil
3 cups (750 mL) bean sprouts, tightly packed
black pepper to taste

Combine chicken and marinade ingredients, mix well and set aside.
Blanch noodles in large amount of boiling water for 1 minute or as per package instructions. Drain well and cool slightly. Fluff up noodles to allow drying. When dried, spread noodles loosely on large cookie sheet lined with aluminum foil.
Heat oven broiler to medium-high. Broil noodles for about 5 minutes on each side, checking frequently, until crisped but not burned. Keep warm.
Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, and mushrooms and cook for 1 minute. Add chicken and cook for 2 minutes. Stock should thicken slightly. Add flowering chives or green onions and sesame oil; stir to mix for 1 minute. (If using green onions, cook for 30 seconds).
Remove from heat. Stir in bean sprouts. Season with pepper. Pour chicken mixture over noodles and serve.

Each serving includes:
Calories 358, 43 g Carbohydrates, 33 g Protein, 6 g Fat, 1 g Saturated Fat, 100 mg Cholesterol, 5 g Fibre, 466 mg Sodium, 555 mg Potassium. An excellent source of vitamin D, thiamine, riboflavin, niacin, vitamin B-6, folacin, and iron. A good source of fibre, vitamin C, vitamin B-12 and zinc.


Chinese Steamed Fish

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 15:23:53

Serves 4

2 lb fish fillets (your favorite)
5 green onions, julienned
2 inch piece of ginger root, julienned
12 sprigs of fresh cilantro
1/2 teaspoon soy sauce
2 teaspoons sesame oil
6 tablespoons rice wine vinegar

Place half the ginger and scallions on a deep plate that will fit inside the steamer. Cover with the fish fillets and strew the remaining ginger and scallions on top.
Sprinkle with soy sauce, sesame oil, and vinegar. Allow to marinate at room temperature, covered, for 20 - 30 minutes.
Pour an inch or two of water into the bottom of the steamer and bring to a boil. When it boils, put in the plate of fish. Cover and steam over high heat until done, about 20 minutes.
Serve with the juices that have accumulated in the plate.

Serve immediately.


Moo Shu Chicken

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 15:24:36

Serves 4

1 lbs. chicken breast - cut into 1/8 - 1/4 inch thick strips
1 tablespoon peanut oil for stir-frying (optional if using non-stick fry pan instead of Wok)
1 package coleslaw mix - with green and purple cabbage and carrots if you can find it
2/3 cup green onions
1 teaspoon freshly grated ginger (use more if you'd like)
1 tablespoon cornstarch dissolved in 1/4 cup water
8 flour tortillas (8 inch diameter), warmed
1/3 cup hoisin sauce

2 tablespoons soy sauce - reduced sodium is fine
2 tablespoons water
1 tablespoon sesame oil - Olive oil works fine too
3 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 teaspoons sugar

Slice chicken into thin strips. In a medium bowl combine marinade ingredients and add chicken, tossing to coat. Cover and marinate in refrigerator 10 - 15 minutes.
Remove chicken from marinade, discard marinade. Heat wok and add peanut oil, or just heat large non-stick frying pan. Add chicken and stir-fry until it turns white...about 3 - 5 minutes.
Add coleslaw mix, green onions, ginger, and cornstarch mixture. Cook and stir until sauce is thickened and bubbly.
To assemble...spread one side of each tortilla with 2 teaspoons of Hoisin sauce, spoon about 1/2 cup chicken mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges.


Mongolian Lamb Hot Pot

Admin :: Edit

Country of the Food: Mongolia | Email to Author               Posted on 21 April 2003 @ 15:28:25

Serves 10

12 cups lamb or chicken stock
1/2 pound bean thread noodles
1 pound bok choy, chopped or 1/2 pound spinach and 1/2 pound Chinese cabbage
10 green onions, chopped finely on the diagonal
5 pounds lean lamb, sliced paper thin (this is easier to do if the lamb is partially frozen)
1 teaspoon ginger, minced
1 teaspoon garlic, minced
10 eggs (optional)

mushroom soy sauce
sesame oil
sesame paste or peanut butter
Chinese mustard
2 cloves garlic ground and mixed with 1 teaspoon sugar
fermented bean curd
chili oil

Slice the lamb meat, and prepare the other vegetables. Soak the bean thread noodles in hot water to soften. Lay out the dips and serving dishes.
Set up the hot pot according to instructions. Add the lamb stock, ginger and garlic to the cooker and bring to a boil. Add about 1/4 of the vegetables. Once the stock has returned to a boil, the meal can begin. The guests use chopsticks to cook the mutton slices in the boiling water until the color changes ( a few seconds), then dip the meat into the dip of their choice. The noodles are added to the broth about halfway through the meal; the remaining vegetables are added as required. It is tradition to poach eggs in the broth at the end of the meal. Finally, dish out the remaining broth for the guests to enjoy.


Cold Noodles with Sesame Sauce

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 15:29:21


Cold Noodles with Sesame Sauce

Serves 4

2 tablespoons sesame seeds
1 teaspoon Sichuan flower pepper (Sichuan peppercorn)
1/4 cup peanut butter
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon sherry
2 teaspoons rice vinegar
2 teaspoons sugar
2 teaspoons honey
1 clove garlic, minced
1 teaspoon minced ginger
1/2 teaspoon or more chili oil, to taste
about 2 tablespoons brewed black tea
about 12 ounces fresh Chinese egg noodles
1 cup shredded cooked chicken (optional)
1 cucumber, seeded and cut julienne
1 scallion, minced

Place sesame seeds in a dry skillet and toast over low heat, shaking the skillet, until beginning to brown. Remove. Grind to a powder in a spice grinder or with a mortar and pestle. Separately, toast Sichuan peppercorns in a dry skillet until fragrant. Remove and grind.
Combine peanut butter with next 9 ingredients, sesame seeds, and Sichuan peppercorns, diluting with enough tea to make a smooth sauce.
Cook noodles in boiling water 2-3 minutes, until al dente. Drain, rinse under cold water to chill, and drain again.
Arrange noodles on a platter. Arrange chicken and cucumber on top. Top with sauce. Sprinkle with scallions. Toss at the table.


Kung Pao Shrimp

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 15:30:20

Serves 4

1 teaspoon chopped garlic
1/2 teaspoon chopped ginger
1 1/2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon sugar
salt and pepper
1 pound shelled, deveined shrimp
1/4 cup oil
1 small onion, diced
1 large or 2 small zucchini, cut in 1/2" cubes
1 small red pepper, cut in 1/2" cubes
2 ounces cashews or peanuts

1 cup chicken stock
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons chili sauce
2 teaspoons Chinese bean paste (optional)
2 teaspoons sesame oil


Combine garlic, ginger, 1 1/2 tablespoons cornstarch, baking soda, sugar, and salt and pepper. Add shrimp, mix, and let stand 20 minutes.
Heat oil in a wok. Add the shrimp and stir-fry over high heat about 20 seconds, or just until shrimp change color. Remove. Add onion to the same oil and stir-fry 1 minute. Add zucchini and red pepper and stir-fry about 30 seconds.
Mix sauce ingredients together and add to the wok. Cook, stirring, until the sauce is slightly thickened. Add the shrimp and nuts and heat through completely.


Stir-fried Shrimp with Lobster Sauce

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 15:31:11

Serves 4 to 6

lobster sauce
1/2 pound shrimp
1 tablespoon cornstarch
2 teaspoons sherry
2 tablespoons oil
1/2 teaspoon salt

Make the lobster sauce first, and keep it warm.
Remove the shells from the shrimp. Devein by cutting a slice down the back of the shrimp and removing the vein. Rinse the shrimp in cold water, drain and place in a bowl.
Mix the cornstarch and sherry, and coat the shrimp with the mixture.
Heat 2 tablespoons of oil in wok, swirling it to coat the sides. When oil is hot (a piece of shrimp will sizzle when dipped in it), add the salt and then the shrimp. Stir-fry until the shrimp changes color and turns pink.
Add the shrimp to the lobster sauce and cook over low heat for 1 to 2 minutes. Serve immediately.


Sauteed Shrimp with Hot Sauce

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 15:32:03


Sauteed Shrimp with Hot Sauce

1 lb peeled raw shrimp

2 tablespoons chopped green onion
1 tablespoon ginger, minced

1 egg white
1 teaspoon wine
1 teaspoon salt
1 1/2 tablespoons cornstarch

4 cups oil
2 tablespoons tomato catsup
1 tablespoon hot pepper paste
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons soup stock

1 teaspoon cornstarch
2 teaspoons water

1 teaspoon sesame oil

2 to 4 cups oil for deep-frying

Clean and devein the shrimp. Dry.
Mix the marinade ingredients in a bowl. Marinade the shrimp for at least thirty minutes.
Prepare the green onion and ginger while the shrimp is marinating.
Heat wok and add 4 cups oil. Deep-fry shrimp at medium heat. When the shrimp has turned white and is nearly cooked, remove and set aside.
Drain the oil from the wok. Wipe clean with a paper towel. Add 2 tablespoons oil. When oil is ready, add green onion and ginger. Then add tomato catsup and hot pepper paste, stirring gently. Add the soup stock, salt, and sugar. Boil for a few seconds, and add the cornstarch mixture, stir thoroughly, and sprinkle in sesame oil.
Pour on a plate and serve hot.


Lobster Cantonese

Admin :: Edit

Country of the Food: Hong Kong | Email to Author               Posted on 21 April 2003 @ 15:32:59

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


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.


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