Category Archives: Chinese foods

Chinese Chiken Rice Soup

Chop a quarter pound white meat of chicken with a little celery and onion. Boil until half done.

Add a half a cup of steamed rice to the chopped chicken meat, then two teaspoons of soya bean sauce.

Salt and pepper to taste. Add Stock as you desire.

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Posted by on December 27, 2011 in Chicken, Chinese foods, Quick Recipes, Soups


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Chinese Stock

Stock is the basis of many of the soups and Chop Suey gravies. It is best to parboil the vegetables before adding to the stock.


Clean a fowl. Chop up the bones; the neck bones are best. Place all in a large pan with cold water, then boil it slowly for two or three hours. When nearly cooked add 1 plant of celery (about 4 oz), 2 onion chopped, Season with pepper, Chinese soya bean sauce and salt.


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Posted by on December 26, 2011 in Chicken, Chinese foods, Soups, Stocks


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Fried Mullet and Tomatoes

1 medium size mullet

1/2 lb. tomatoes

1 large onion

2 tablespoons subar

tomato sauce


soya bean sauce

salt and pepper


Clean and wash fish. Season with salt and pepper; then fry in oil till cooked. Slice the tomatoes and onions, cook in another pan with the sugar and soya bean sauce for five minutes; then pour over the fish. Serve with tomato sauce.

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Posted by on December 25, 2011 in Chinese foods, Fish, Quick Recipes, Seafood


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Lettuce and Fish Soup (saang choy gnee tong)

1 head lettuce

1/4 lb. fillet of fish

2 thin slices of ginger

2 teaspoons of soya bean sauce

1 teaspoon cornflour

1/2 teaspoon sugar

1 teaspoon oil

salt and paper


Cut and wash fillet of fish. Pour a little oil into pan, fry ginger, then toss fish in pan and fry for 10 minutes. pour in boiling water, bring to the boil, toss in lettuce leaves cut into pieces and simmer for ten minutes. Season to taste, add sauce etc and chicken gravy with cornflour.

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Posted by on December 24, 2011 in Chicken, Chinese foods, Fish, Seafood, Soups


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Most use Ingredients for Chinese Foods

most use ingredients

Agar agar

Agar is an extract of seaweed and is used in Asian and vegetarian cooking as a substitute for gelatine.mostly its comes in either small transparent strips of various colors or powder form .when dissolved in water over a low heat, agar agar blends with water and on cooling sets to a jelly.

Bamboo shoot

These are available in cans and should be rinsed and drained before use.

Bean curd sheets

This is the skin that forms during the making of tofu.

bean sauces and pastes

there are huge range of bean sauces and pastes are available. most are made pureed soy beans.

bean sprouts 

Small white shoots of the mung bean plant.

chilli pastes

Made from hot peppers salt and garlic.

Chinese barbecued pork or chinese roasted pork

pork fillet is marinated in soy sauce mixture then roasted at a high temperature.

Chinese leaves

called “Petsai”when eaten raw they have a flavor that is a cross between lettuce and cabbage, and their crisp crunchy texture makes them ideal for stir-fries.

Chinese sausage

highly flavored  sausage made with chopped lean and fatty pork and spices.

Cloud ears

These black fungi, also known as wood ears.they have to be soaked in hot water until soft before using. dried Chinese mushrooms also can be used instead.


an attractive herb which use many Asians. also known as Chinese parsley .

Dried Chinese mushrooms

few will add a unique flavor, to any dish. to use it , place mushrooms in a bowl, cover with boiling water and let it  to soak for 20 minutes until it soft. squeeze and use as required.

Five spices powder

A mixture of five aromatic spices cinnamon, clove, fennel, star anise and Szechwan pepper.

Pandan essence 

made from leaves of  pandanus or screw pine, this is use for flavoring and coloring. its pale-green in colour and  has a warm nutlike flavor.

Rice wine

Chinese wine is made from glutinous rice. sometimes its called yellow wine because   of its color.


also known as bean curd, tofu has played an impotent role in oriental cooking for over thousand years.its made from yellow soy beans which are soaked, ground and mixed with water then briefly cooked before being solidified.

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Posted by on May 30, 2011 in Chinese foods


sesame cabbage

1 tablespoon sesame oil

1 onion, chopped

60g bean sprouts

1/2 pak Choi(Chinese cabbage), chopped

2 fresh red chillies, chopped

60 ml water

freshly ground black pepper

heat oil in a wok , add onion and stir-fry for 4-5 minutes.

add bean sprouts, cabbage, chillies and water and stir-fry for 4-5 minutes longer or until cabbage is tender. season to taste with black pepper and serve immediately.

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Posted by on May 23, 2011 in Chinese foods, Vegetarian


seafood combination

serves 4

60ml vegetable oil

350g uncooked large prawns, peeled and deveined

250g firm white fish fillets, cut into cubes

125gg prepared scallops

1 red pepper, cut into strips

250g manggetout

200 g canned sliced bamboo shoots, drained

2 cloves garlic, crushed

2 teaspoons cornflour

125ml chicken stock

1 teaspoon sesame oil

2 teaspoons soy sauce

heat 2 tablespoons vegetable oil in a pan, add prawns,squid, fish and scallops and stir-fry for 2-3 minutes. remove seafood from pan and set aside.

add remaining vegetable oil to pan, heat and add red pepper, mangetout, bamboo shoots, garlic and ginger, stir- fry for 4-5 minutes or until red pepper and mangetout are tender.

combine cornflour, chicken stock, sesame oil and soy sauce and stir into pan. cook stirring constantly, until sauce boils and thicken. return seafood to pan and cook for 2-3 minutes serve immediately.

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Posted by on May 23, 2011 in Chinese foods, Seafood