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Sweet-n-Sour Stir-Fry

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 06:18:47

Yield: 2 servings

1/4 c Chopped scallions
2 Cloves garlic, mincedd
Canola oil (sesame
-oil would work well,
1 c Snow pea pods, de-stringed
1 sm Yellow zucchini squash,
1 1/2 c Broccoli (florets and
-stems, cut into small
12 oz Straw mushrooms
1/2 c Bean sprouts
1/2 c Water chestnuts
1/2 c Bamboo shoots
1/4 c Chopped red bell pepper
1 sm Can pineapple chunks
-(unsweetened, be sure
-to save the juice)
1 sm Can mandarin orange slices
1 Ripe mango, peeled, seeded,
-and sliced

1 1/2 c Tamari
Pineapple juice (leftover
-from the can)
3 tb Cornstarch (or enough
-to make desired thickness)
2 tb Water
2 ts Grated fresh ginger

First to go in the wok was the oil, scallions, and garlic. Use
enough oil so that it'll coat all the veggies but not make them slimy
(I'd say about 1/2 - 2/3 c.). Heat these ingredients until the
garlic starts to turn brown.

Then add the pea pods, squash, and broccoli. Cook about 3-5 min.
Then add the bean sprouts, water chestnuts, bamboo, and peppers.
Cook for a few more minutes, until veggies are slightly tender but
still sort of crisp.

Then add the pineapple, oranges, and mango. Cook about a minute,
then add the sauce. When the sauce starts bubbling, the stir-fry is

Serve over rice.


Pork and Chinese Preserved Vegetable on Vermicelli

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 06:19:40

350gm lean pork.
half a 440ml can of shredded chinese perserve radish.
2 books of "vermicelli" (they are translucent when raw, very fine, and
_white_ when cooked)
2 tbsp light soy sauce.
fresh ground black pepper to taste. (we like LOTS)
2-3 tbsp of cooking oil.
a little sesame oil.

1. Shred pork into 5x5mm matchsticks.
2. Heat oil in wok, and stir-fry pork until no pink shows.
3. Add soy sauce and black pepper.
4. Cook for another 5 mins, then keep warm. (the dish, not you!)
5. Bring a pot of water to boil, then add noodles.
6. Put on kettle, about 3-4 cups.
7. When noodles are tender, drain and place in bowl.
8. Place pork and sesame oil on bed of noodles.
9. Pour boiling water from kettle over the pork to make a soup.
10. Serve, then eat with chopsticks and chinese soup spoon.

All the recipe books would say this "serves four", but we're always so
hungry that the two of us can eat all this and still want more, ie
_serves two hungry people_.

This recipe is great for taking to work or school. Stop before step 9,
and when lunch comes you can add hot water from the office urn, etc.
Then you have a nice hot lunch


Steamed Dumplings

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 06:21:16

1 3/4 cups hot water
3 T. sugar
2 T. vegetable shortening or oil
6 cups all-purpose (plain) flour
2 T. baking powder
1/2 tsp. salt

Add sugar and shortening to hot water, stir til sugar is dissolved, and allow
to cool until barely warm.

Sift remaining dry ingredients into a large mixing bowl, and gradually stir in
sugar mixture. Mix well and gradually draw dough together with your hands. It
should be soft, but not sticky.

On a floured board, knead dough about 5-8 minutes, or til smooth and elastic.
Return to bowl, cover with damp cloth and let rise at least 1 hour.

_Roast Pork Filling_

makes 24 buns

1 T. sugar
1 1/2 T. soy sauce
1 T. oyster sauce
1/2 cup chicken stock
1 tsp. sesame oil
1/4 tsp. ground black pepper
1 drop red food colouring (optional)
1 T. vegetable oil
3/4 lb. diced roast pork (recipe: 3 lbs. pork sirloin cut into 2 inch strips,
marinated in: 2 T. sherry, 2 T. sugar, 1/4 cup soy sauce, 3 T.
hoisin sauce, 1/4 tsp. red food colouring; marinate 4-5 hrs in
fridge; bake 1 hour at 325, brushing with honey three times; let cool
20 min. then dice for dumpling recipe)
1/2 inch piece fresh ginger, minced
1 large or 2 small spring onions, chopped
1 T. cornstarch
2 T. water
1 recipe Silver Loaves

Mix together sugar, soy sauce, oyster sauce, chicken stock, sesame oil,
black pepper and red food colouring. Set aside.

Stir-fry the pork, ginger, and spring onions in the vegetable oil for 2 min.
Pour in the seasoning mixture and stir for another minute. Stir the cornstarch
into the water and pour into wok. Continue to cook, stirring, until the sauce
is like thick custard. Remove from heat.

Knead the Silver Loaves dough for 3 minutes. Cover and let sit 10 minutes.
Divide into 24 pieces and cover again with the cloth.

Pat each piece of dough into a 4 inch in diameter circle. Place a teaspoon
of pork filling in centre and pleat edges of circle all the way around.
Bring edges up over filling, finally pinching the pleats together firmly at
the centre top. Set aside for 10 minutes.

Place each bun on a piece of wax (greaseproof) paper, and steam with 1/2 inch
of space between them, for 12 minutes. Do not open the steamer while cooking
or else the characteristic splitting of the top of the bun will not take place.

_Shrimp and Vegetable Filling_

1 T. vegetable oil
2 cloves garlic, minced
1 spring onion, finely chopped
3/4 lb. chinese cabbage, chopped, blanched in boiling water for 1 min,
drained and squeezed dry in paper towels
1/4 cup cooked baby shrimp, minced
1 tsp. sugar
1 tsp. soy sauce
1/2 tsp. ground black pepper
1 tsp. sesame oil
1 tsp. cornstarch
1 T. water

Heat the oil in a wok, fry garlic and spring onion til garlic is a light
golden colour. Stir in cabbage and shrimp, and cook one more minute. Add
sugar, soy sauce, pepper and sesame oil, stir; then add cornstarch mixed
with water. Stir again. The mixture should thicken immediately. Fill buns as
with above recipe.

_Sweet Red Bean Paste Filling_

(sweet red bean paste can be bought in the store, and used straight from the
can for filling, but this is how to make it from scratch)

1 1/2 cups red beans, washed well
4 cups water
1/2 cup vegetable shortening
1 cup sugar

Place the beans and water in a saucepan, cover, bring to boil over medium
high heat. Reduce heat to medium-low and cook for 1 1/2 hours, or til beans
are very soft.

Strain the water from the beans, and blend them into a puree in a blender
or food processor.

Press the puree through a sieve, discarding the skins, which will be left
in the sieve.

Place the puree in several layers of cheesecloth, and gently squeeze to
remove excess moisture.

Place the thickened puree back into the saucepan, together with the sugar and
vegetable shortening, and heat over low heat, stirring until it becomes a
thick paste. Stir and scrape vigourously so that it does not stick to
the bottom.

Remove from heat and let cool before filling buns.



Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 06:22:05

1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechuan spicy stir-fry sauce
2 tsp. cornstarch
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn

Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell
pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry
onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for
2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu;
cook until bubbly. Add all vegetables; heat through. Serve over hot rice.



Admin :: Edit

Country of the Food: | Email to Author               Posted on 21 April 2003 @ 06:22:32

Sauce: 1/2 c. hot water
1/2 c. almond butter (original recipe was for peanut butter -
I use almond cause I'm allergic to peanut)
1/4 c. cider vinegar
2 T. tamari sauce
2 T. blackstrap molasses
1/4 c. cayenne (this is a HUGE amount - I use 1-2 tsp.)
Saute: 1 lb. broccoli
2 tsp. ginger
4 cloves garlic
1 lb. tofu, cubed
2 c. onion, thinly sliced
1 c. chopped cashews
2-3 T. tamari sauce
2 minced scallions

Sauce: In small saucepan, whisk together almond butter and hot water
until you have a uniform mixture. Whisk in remaining sauce ingredients
and set aside. Saute: Stir-fry half the ginger and half the garlic in
1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce.
Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions
and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews
and tamari; stir-fry until broccoli is bright green. Toss saute with
sauce, mixing in the minced scallions as you toss. Serve over rice.



Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 06:23:04

1 lb. tofu
1/4 c. lemon juice
1/4 c. tamari sauce
6 T. water
1/4 c. tomato paste
2 T. honey
1 tsp. ginger
4 cloves of garlic
8 scallions, minced
1 green & 1 red bell pepper, sliced in strips
1 lb. mushrooms
1 c. toasted cashews

Cut tofu into small cubes; set aside. Combine lemon juice, tamari,
water, tomato paste, honey, ginger, and garlic; mix until well blended.
Add tofu to this marinade, stir gently, and let marinate for several
hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms
in 2 tsp. of oil. After several minutes, add tofu with all the
marinade. Lower heat, continue to stir-fry until everything is hot
and bubbly. Remove from heat and stir in cashews. Serve over rice.



Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 06:23:39

2 cakes of tofu, frozen overnight and thawed
1/2 c. water or vegetable stock
1 tsp. cornstarch
1/2 c. cornmeal or cornstarch
Marinade: 1/3 c. soy sauce
1/4 c. rice vinegar
1 T. finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne
Sauce: 3 T. soy sauce
1/4 c. dry sherry
2 tsp. rice vinegar
2 tsp. honey or brown sugar
Vegetables: 3 T. oil
3 cloves garlic, minced or pressed
1 c. thinly sliced onion
6 c. mix of coarsely chopped pak choi, chard, kale,
nappa cabbage or 9 c. chopped spinach

Gently squeeze as much liquid out of thawed tofu as possible.
Cut tofu crosswise into 1/2-inch thick slices, then diagonally,
to make 4 triangles.* Combine marinade ingredients and mix well.
Arrange tofu triangles in one layer in a dish and cover with
marinade. Allow to sit for at least 10 minutes to absorb the
flavors. Prepare sauce mix by combining all ingredients in a
small bowl. In a separate bowl mix the water or stock and the
1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or
cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil,
for 3-4 minutes on each side. Drain and keep warm in 200F oven.
Add leftover marinade to sauce mix. Heat 3 T. oil in a wok.
Stir-fry garlic and onion until onion is tender. Add greens and
continue stir-frying until just wilted but not mushy. Add sauce
mix and cornstarch mix and stir-fry just until sauce is thickened.
Add reserved fried tofu. Serve with rice.

* I cut the tofu into many more smaller triangles.


Wonton noodles

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 06:24:34

Shrimp Won-Ton

1/3 lb raw, shelled shrimp
1/4 t rice wine
1/4 t salt
1/2 t cornstarch
1/4 t MSG (optional)

1/4 cup bamboo shoot, diced
1 t chopped ginger root

30 won ton skins

Rince and de-vein shrimp, drain and cut each into 3 pieces; mix with
rice win, salt, cornstarch and MSG. Add bamboo shoot and chopped ginger
root. mixing thoroughly. Taking one won-ton skin, put a teaspoon of filling in
the center. Trace water with fingertips along edge and fold over to form
triangle with filling in the center. Bring the two outside corners together
and using another drop of water, pinch the 2 edges together to seal.

Boil 6 cups of water; add won ton and green vegetable; cover. When won tons
rise to the surface of the water remove, won-ton with green vegetables
drain and portion into serving bowls with soup and seasoning.

Soup for Wonton

6 C stock
1 t rice wine
1 1/2 t salt
1 T shredded gingger root

Heat all above ingredients to boiling.

Seasoning in each bowl

1/4 t black pepper
1/2 t sesame oil
1/2 T soy sauce
1 T chopped green onion

Put these into each individual serving bowl.



Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 06:28:15

6 water chestnuts
2 scallions
1 tblsp sherry
3 cups chicken stock (1 cup = 250 ml)
6 oz diced cooked chicken
salt and pepper

Slice the water chestnuts and slice the spring onions (scallions) finely.
Put these in a sauce pan with the chicken stock and the chicken. Bring
to the boil and simmer, covered, for 15 minutes.

Add the sherry and season to taste.



Admin :: Edit

Country of the Food: China / Hong Kong | Email to Author               Posted on 21 April 2003 @ 06:29:50

1 lb fresh peeled prawns
2 tblsp tomato ketchup
1 tblsp sambal oelek (meshed hot chilies)
pinch of MSG (monosodium glutamate)
1 tblsp sugar
1 1/2 rice wine
1 tblsp cornstarch stirred in 2 tblsp water
1 clove garlic
1 1/2 tblsp fresh ginger
3 oz scallions

1 egg white
3 tblsp cornstarch
1/2 tsp salt
3 tblsp water
5 tblsp oil

Marinate prawns for 20 minutes in egg white, cornstarch, salt, water
and oil.

Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and
cornstarch. Peel garlic and ingwer and chop finely. Also chop
scallions finely.

Heat 3/4 litres oil in a pan or wok and fry half of the prawns. Take
them out of the pan after 45 seconds and drain them. In another pan or
wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds.
Add prawns and fry while stirring constantly.

Add prepared sauce and fry for 1 minute. Add chopped scallions and 2
tablespoons oil.



Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 06:30:55

4 dried mushrooms
4 oz shelled walnuts
1/3 cup oil
3 lb chicken
1 tsp cornstarch
1 tblsp sherry
2 tblsp soy sauce
1 tsp salt
1 tsp brown sugar

Soak the mushrooms in hot water for 10 minutes. Chop the walnuts and fry
in 2 tablespoons of the oil for 2 minutes. Drain on absorbent kitchen
paper to remove all traces of oil.

Cut the chicken meat into small pieces, fry in remaining oil for 3
minutes over fierce heat, stirring all the time. Mix the cornstarch to
a smooth paste with the sherry, soy sauce, salt and sugar. Add to the
chicken and mix well.

Drain the mushrooms and chop roughly, add to the pan and cook for 2
minutes. Add the walnuts



Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 06:31:26

2 lb lean pork
1/4 cup soy sauce
1 tblsp sherry
1 tsp brown sugar
1 tsp ground ginger
1 litre water
4 oz bamboo shoots

Cut the pork into small cubes. Mix the soy sauce, sherry, sugar and
ginger together, add to the pork, toss well and leave for 10 minutes.

Put pork and flavourings in a large pan, add the water and bring gently
to the boil, cover and simmer for 1 hour.

Drain bamboo shoots and shred finely, add to the pan and simmer for 10
minutes. If wished, liquid may be thickened with 1 tablespoon cornstarch.
mixed with a little cold water.


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