Showing posts with label Chinese. Show all posts
Showing posts with label Chinese. Show all posts

January 03, 2018


Squid - 500 gms
Oil - 2 tbsp
Garlic clove - 1
Ginger - 1/2 tsp (finely chopped)
Bean sprouts - 500 gms (rinsed and drained)
Celery sticks- 3 (sliced)
Corn flour - 2 tsp
Sherry - 1 tbsp
Sugar - 1/4 tsp
Salt and pepper to taste
Oyster sauce - 1 tbsp
Stock - 1/4 cup
Shallot flowers for garnish


  • Wash the squid and remove thin membrane. Slash the inside lengthwise and crosswise forming a diagonal pattern.
  • Cut diagonally into thin strips 5 cm long.
  • Heat oil, stir fry garlic and ginger - add squid and fry till the pieces curl.
  • Add celery and bean sprouts, cook one minute.
  • Mix together cornflour, sugar, salt, pepper and sherry, stir in oyster sauce and stock.
  • Add to squid, stir constantly, bring to boil and simmer 3 minutes.
  • Serve garnished with shallot flowers.

January 02, 2018


Pork fillet - 1.5 kg
Soy sauce - 4 tbsp
Dry sherry - 1/3 cup
Hoi sin (Jeung)  - 6 tbsp
Garlic cloves - 2
Honey - 2 tbsp (mix with little water)
Five spice powder - 2 tsp
Thick slice ginger
Brown or Chinese sugar - 2 tbsp
Sesame paste - 2 tsp
Oil - 1/2 cup
Red food colouring - 1/4 tsp


  • Combine all ingredients except honey in a bow, add pork fillets, marinate 30 minutes or overnight.
  • Chinese roast at 250 C for 15 minutes, baste with marinade.
  • Reduce heat to 175 C and roast a further 15 minutes.
  • Brush with honey water mixture, cooking a further 5 minutes, slice thinly.
  • Serve hot or cold or with any combination dish.
  • Chinese roasting - add water to baking dish and place pork on a rack.

December 05, 2017


Carrots - 200 gms (diced)
cabbage - 200 gms (diced)
Cucumber - 200 gms (diced)
Pineapple - 150 gms (diced)
Vinegar - 300 ml
Salt - 2 tbsp
Sugar - 120 gms
Red chillies - 40 gms (sliced)


  • Mix the vegetables with pineapple and salt. Keep aside for 3 hours.
  • Wash the vegetables thoroughly to clean out the salt.
  • Mix the vinegar with salt to taste and sugar.
  • Add the vegetables in the vinegar solution and allow them to soak overnight.
  • Garnish with red chillies and serve,

November 05, 2017


Okra - 200 gms
Cottage cheese - 100 gms
Salt -  1 tsp
Red chilli paste - 1 tsp
Ajinomoto - 1/2 tsp
Ginger garlic paste - 2 tbsp
Tomato sauce- 2 tbsp
Onion - 1 (cubed)
Oil - 1/4 cup
Vinegar - 2 tbsp
Cornflour - 2 tsp


  • Slit the okra lengthwise from the centre.
  • Mash the cottage cheese, add a little salt and 1/2 tsp of red chilli paste. Mix well.
  • Stuff the okra with the above mixture.
  • Heat half of the oil; cook the stuffed okra in hot oil for 12-15 minutes. Remove from fire.
  • Now heat the remaining oil in another pan. Add ginger garlic paste and the remaining red chilli paste. Stir well.
  • Add tomato sauce and the cubed onion.
  • Dissolve cornflour in 1/4 cup of water and add to the pan. Add salt and ajinomoto.
  • Cook the gravy on a medium flame for 5-7 minutes. Add little water if necessary.
  • When the gravy is ready; add stuffed okra.
  • cook for a while, add vinegar and serve immediately.

November 04, 2017


Cellophane noodles - 175 gms
Vegetable oil - 3 tbsp
Garlic cloves - 3 (finely chopped)
cooked prawns - 115 gms (peeled)
Lap Cheong (Chinese sausage) - 2 (rinsed, drained and finely diced)
Eggs - 2
Celery sticks - 2 (including leaves, diced)
Beansprouts - 115 gms
Spinach - 115 gms (cut into large pieces)
Spring onions-2 (chopped)
Fish sauce - 1-2 tbsp
Sesame oil - 1 tsp
Sesame seeds - 1 tbsp (toasted)

  • soak the cellophane noodles in hot water for about 10 minutes or until soft.
  • Drain and cut the noodles into 4" lengths.
  • Heat the oil in a wok, add the garlic and fry until golden brown.
  • Add the prawns and lap cheong; stir fry for 203 minutes.
  • Stir in the noodles and fry for 2 minutes more.
  • Make a well in the centre of the prawn mixture, break in the eggs and slowly stir them until they are creamy and just set.
  • Stir in the celery, beansprouts, spinach and spring onions.
  • Season with fish sauce and stir in the sesame oil.
  • Continue to stir fry until all the ingredients are cooked, mixing well.
  • transfer to a serving dish.
  • Sprinkle with sesame seeds to garnish.

October 17, 2017


Bean sprouts - 600 gms (cleaned)
Ginger - 20 gms (julienned)
Carrots - 60 gms (julienned)
Spring onions - 50 gms (chopped)
Salt to taste
Oil - 2 tbsp


  • Heat the oil in a wok and saute the ginger.
  • Add the bean sprouts, carrots and spring onions. Stir fry for a few minutes.
  • Stir in the salt and mix well.
  • Remove from heat; transfer into a serving bowl and serve immediately.


Eggs  -8 (beaten)
Ham slices - 2 (chopped)
Chicken  - 175 gms (cooked)
Prawns - 8 (peeled, chopped, cooked)
Chives - 15 gms (freshly chopped)
Soy sauce - 2 tsp
Salt and freshly ground black pepper to taste
Oil - 2 tbsp


  • In a big bowl, mix together the eggs, ham, chicken and prawns.
  • Add the chives, soy sauce and salt and pepper to taste.
  • In a frying pan, heat the oil and pour the egg mixture.
  • gently stir the omelette with a fork while it is cooking.
  • Fold the omelette and serve hot.

October 08, 2017


Ripe mango - 1 (peeled, stoned and sliced)
Apple - 1 (cored and sliced)
Bananas - 2 (chopped)
Star fruit - 1 (sliced)
Lychees in syrup - 1 can (400 gms)
Lime - 1 (thinly pared rind and juice)
water - 1 1/4 cups
Castor sugar - 115 gms
Sesame seeds - 1 tsp (toasted)


  • Place the sugar in a saucepan with the water and the lime rind.
  • Heat gently until the sugar dissolves, then increase the heat and boil gently for about 7-8 minutes.
  • Remove from the heat and set aside to cool.all the prepared fruit in a bowl and pour over the lime and lychee syrup.
  • Chill for about one hour.
  • Just before serving, sprinkling with toasted sesame seeds.
  • Drain the lychees and reserve the juice.
  • Pour the juice into the cooled lime syrup with the lime juice.
  • Place 

September 13, 2017


Large carrot- 1 (peeled)
courgettes- 2
Butter - 50 gms
Olive oil - 1 tbsp
Fresh shiitake mushrooms - 6 (finely sliced)
Frozen peas - 50 gms (thawed)
Broad egg ribbon noodles - 350 gms
Fresh mixed herbs - 2 tsp
(marjoram, chives and basil)
Salt and ground pepper
Parmesan cheese - 25 gms (optional)


  • Using a vegetable peeler,carefully slice thin strips from the carrot and from the courgettes.
  • Heat the butter with the olive oil in a large frying pan.Stir in the carrots and mushrooms,fry for 2 minutes.
  • Add the courgettes and peas and stir fry until the courgettes are cooked but still crisp. Season with salt and pepper.
  • Meanwhile,cook the noodles in a large saucepan of boiling water until just tender.
  • Drain the noodles well and tip them into a bowl.
  • Add the vegetables and toss gently to mix.
  • Sprinkle over the fresh herbs and season to taste.
  • If using Parmesan cheese,grate or shave it over the top.
  • toss lightly and serve.

September 11, 2017


Sweetened red bean paste - 8 tbsp
Thin pan cakes - 8
Vegetable oil - 2-3 tbsp
Granulated or castor sugar to serrve

  • Spread 1 tbsp of the red bean paste over about three quarters of each pancake, then roll the pancake over three or flour times.
  • Heat the oil in a preheated wok or frying pan and fry the pancake rolls until golden brown, turning once.
  • Cut each pancake roll into three or four pieces and sprinkle with sugar to serve.
  • Instead of red bean paste you can substitute with mashed dates or sweetened chestnut puree.

September 01, 2017



Chicken - 1/2 kg
Water  - 5 cups
Sesame oil - 1 tbsp
Shredded cucumber, to garnish

For the sauce:
Light soy sauce - 2 tbsp
Sugar - 1 tsp
Spring onions - 1 tbsp (finely chopped)
Red chilli oil - 1 tsp
Ground Szechuan peppercorns - 1/2 tsp
White sesame seeds - 1tsp
Sesame paste - 2 tbsp or 
Peanut butter creamed with a little sesame oil


  • Clean the chicken well. Bring the water to a rolling boil in a wok, add the chicken.
  • Reduce the heat, cover and cook for 40-45 minutes.
  • Remove the chicken and immerse in cold water to cool.
  • After at least one hour, remove the chicken and drain; dry well with kitchen paper and brush on a coating of sesame oil.
  • carve the meat off the legs, wings and breast and pull the meat off the rest of the bones.
  • On flat surface, pound the meat with a rolling pin, then tear the meat into shreds with your fingers.
  • Place the meat in a dish with the shredded cucumber around the edge.
  • In a bowl, mix together all the sauce ingredients, keeping a few spring onions to garnish.
  • Pour the sauce over the chicken and serve.

August 20, 2017


Paneer - 100 gms
Lobiya - 50 gms
Boiled noodles - 1 cup
Cucumber - 1
Pineapple slices - 2
Large onion - 1
Tomatoes - 2
Pinch of ajino mota (optional)
soy sauce - 1 tbsp
Vinegar - 1 tsp
Ginger garlic paste - 1 tbsp
Olive oil - 2 tbsp
cornflakes - 2-3 tbsp


  • Soak the lobiya overnight, Drain and keep aside.
  • Peel and cut the cucumber into cubes.
  • peel and cut the onion into large pieces.
  • Cut the tomatoes into quarters. Cut the pineapple slices into big pieces.
  • Cut the paneer into cubes.
  • Heat the oil and add all the ingredients and lower the flame. Toss very gently and allow to cook over a low flame for only 2-3 minutes.
  • Serve garnished with corn flakes

August 18, 2017


Flour – 3 cups
Water – 1 ½ cups
Salt – 1 tsp
Cornflour – 2 tbsp

  • Sift flour and salt in a bowl. Add water slowly and knead until smooth.
  • Cover dough with damp cloth for 20 minutes. Knead again.
  • Sprinkle corn flour on a board and roll the dough until very thin.
  • Fold this into 4 or 5 layers and cut across the layers as thin as possible.
  • Dry the thin strips in the sun. When dried put in a jar. Use when needed.


  Homemade egg noodles: egg noodles can be made in the same way but instead of water, use 4 eggs well beaten.

Rice flour noodles:
Follow the same recipe as eggless noodles but use half quantity with equal amount of rice flour ex: one cup plain flour with one cup rice flour.

Wheat flour noodles: Use wheat flour instead of plain flour and follow the recipe as eggless noodles.

August 17, 2017


Skinless chicken thighs -4
Skinless breasts – 2
(cut into large chunks)
Garlic cloves – 3 (chopped)
Ginger – thumb sized (chopped)
Spring onions – 4 (roughly chopped)
Coriander leaves  -  small bunch
Fish sauce – 2-3 tbsp
Sunflower oil – 3 tbsp
Egg noodles- 300 gms
Stir fry vegetables – 250 gms
Soy sauce – ½ tbsp.
Sweet chilli sauce, to serve

  • Put the garlic, ginger and spring onions in food processor and pulse until finely chopped. Add the chicken, coriander, fish sauce and seasoning, and pulse again until well combined. Use wet hands to shape the mixture into 12 patties.
  • Bring a large saucepan of water to the boil and cook the noodles following pack instructions.
  • Meanwhile, heat 2 tbsp of the oil in a large pan and fry the patties for 4 minutes on each side until cooked through. Remove from the pan, cover and keep warm. Drain the noodles.
  • Heat the remaining oil in the pan and add the vegetables. Cook over a high heat for 2-3 minutes, then add the noodles and soy sauce, stir frying for a few minutes to heat everything through.
  • Serve noodles and chicken patties with chilli sauce.

August 16, 2017


Flour – 1 kg
Salt – 1 tsp
Baking soda – 2 tsp
Beaten egg – 1 or 2 tbsp milk
Warm water  - 2/3 cup
Extra flour for sprinkling

  • Sieve flour, salt and baking soda.
  • Mix together egg or milk and water, add to the flour and knead well to make a soft dough.
  • Wrap the dough with cloth and allow it to rest for 30 minutes, knead again to make a soft dough.
  • Sprinkle some flour on a dough board and roll out dough until very thin, if the dough tends to be soft and sticks to fingers, sprinkle some flour. Roll until 1/10” thick.
  • Fold and cut from edge, separate into individual strips.
  • Put noodles in hot water. Boil until desired consistency.

Note: 1. for cold noodle dishes, soak in cold water before using. Drain before use.

  2. For use in soups, add noodles directly to soup which has been poured out before hand into individual bowls.

August 10, 2017


Small cabbage - 1
Small cucumber -1 (peeled and cut lengthwise, scoop out the seeds)
Carrots - 2
Celery sticks 3 (cut into sticks)
White radish - 1
Large chilli (yellow or red) - 1
Ginger - 100 gms (shredded)
Green chillies - 5 (slit)
Wine vinegar - 5 tbsp
Salt - 3 tbsp
Sugar - 3 tbsp
Distilled water - 3 cups
Rice or plain cooking wine - 2 1/2 tbsp


  • Separate the cabbage leaves and cut them into quarters.
  • Prepare carrot, celery and radish, cut all vegetables into match- stick strips.
  • Place all the vegetables in a jar.
  • Add salt, sugar, wine vinegar, distilled water and rice or wine.
  • The liquid should cover all the vegetables. Seal the jar tightly. Keep aside for 2 days.
  • After 2 days, these vegetables will be ready to eat.


Chinese cabbage or cabbage - 500 gms
Chinese dried mushrooms - 5 (soaked in hot water for 30 minutes)
Bamboo shoots - 1/2 cup (sliced into matchstick thin strips)
Capsicums - 2 (shredded)
Green chillies - 2 (chopped)
Sugar - 1 tbsp
vinegar - 3 tbsp
Soya sauce - 1 tbsp
Tomato puree - 2 tbsp
Water - 1/4 cup
Salt - 1 tsp
Sesame oil -4 tbsp
Oil - 1/2 cup


  • Take the center part of the cabbage out. Cut into 2" long pieces. put the cabbage in boiling water for 5 minutes. Drain well and place the cabbage in a serving bowl. Sprinkle salt.
  • Heat the oil in a large frying pan. Add bamboo shoots, mushrooms, capsicum and chilli. Saute for 2 minutes.
  • Add sugar, vinegar, salt, soya sauce, tomato puree and sesame oil.
  • Stir well for one minute and add water and simmer for 3-4 minutes.
  • Mix well and pour over the hot cabbage and serve.


Sweetened condensed milk - 1 can
Agar agar powder  - 4 tsp or
China grass -1 cup
Almond essence - 2 tsp
Almonds - 10 (blanched and ground to a paste)
Water - 4 cups


  • Place water in a saucepan, bring to the boil, add agar agar. Stir until dissolved. Powdered agar agar takes only a few minutes, but strands take longer.
  • Add condensed milk, almond paste and essence. Stir well.
  • Pour into a large shallow glass dish, chill it.
  • Cut into cubes or diamond shaped pieces before serving.

July 31, 2017


Plain flour - 2 1/2 cups
Baking powder -  3 level tsp
Salt - 1 tsp
Castor sugar - 3 tbsp
White vinegar - 1/2 tsp
Vegetable oil - 2 tsp

  • Sift flour, baking powder and salt in a bowl. Stir in sugar and oil, rub well with finger tips.
  • Add few spoons water and 1/2 tsp vinegar, mix together and knead to a soft dough.
  • Shape into a round ball, cover with a damp cloth. Keep aside for 30 minutes.
  • Knead again, divide the dough into 10 portions and mould each portion into a smooth ball.
  • roll out each ball, on a very lightly floured board, into a circle about 10 cm  in a diameter.
  • Place a tsp of filling in centre of each circle and bring edges together, folding and pleating to make a neat joint. Make a bun and twist top of the bun and seal it.
  • Place the buns on a butter paper and lightly brush with sesame oil.
  • Now place them in a steamer. Steam for 20 minutes. Serve warm.
  • if you make the buns and refrigerate overnight then reheat by steaming for 2-3 minutes, before serving.


 Bun dough (dai-bao) - 1
Red beans - 4 tbsp
Sugar - 2 tbsp
vanilla essence - 1/2 tsp
Oil - 2 tbsp for brushing
Water - 1 cup


  • Soak red beans overnight.
  • Place red beans and water in a pan, cook over high heat until soft. Drain and mash well.
  • make a smooth paste, add essence and sugar, mix well.
  • Divide dough into 10 equal parts and roll each into a circle, about 8 cm in diameter.
  • Put a teaspoon of a bean paste in the centre of each circle,mould and make round buns with palm of your hand, brush them with oil.
  • Brush oil in a steamer. Place the buns and steam over boiling water for 20 minutes., pub-6783067284749878, DIRECT, f08c47fec0942fa0