chinese

Beef With Homemade Black Bean Sauce SERVES 2 250 gr of Ribeye Steak, excess fat removed, sliced against the grain, ½ cm thick (I used Top Side cut in very thin slices. If your Wok is small fry in two or even three batches in order to be sure that your Wok is very Hot) We marinade the Beef...

Zhajiangmian is a traditional dish originating from Northern China and popularly eaten cold during the hot summer months. You can find this dish in many restaurants specializing in Northern Chinese or Beijing cuisine and a similar dish in Korean restaurants under the name jjajangmyeon. The...

I've decided that it's time to get a new Chinese Chef's Knife. Nothing wrong with the old one. Jut love the blade & handle on this one!!:wink:

I incorporate the visual into my cooking whenever I can, from plating to participation, and this is a dish which your guests (and you) will actually get a kick out of when you make it. The dish is called 'Ants Climbing a Tree' because that is exactly what it looks like. You make the noodles...

Personally, I really don't need any excuse to make Asian or Asian-inspired dishes, but we are coming up to The Year of the Rat, starting on January 25th. Of course, it isn't just China - but much of the southeast Asian nations (Singapore, Malaysian, Indonesia), Indochina and even Japan and...

When I was in my 20s, I worked at a place where we had auditors come in once a month. One of the lady auditors always and I mean ALWAYS wanted to order Chinese because, according to her, the restaurant that we got takeout from had the best Hot and Sour soup she'd ever had. I would never try it...

This recipe is a very straightforward, quick to make and to my mind, its foolproof. This is good, basic & tasty Chinese cooking. Plus, you don't need too many ingredients. However, you do need fermented black beans (not a bottle of ready-made black bean sauce). The beans are available quite...

This was blisteringly, slap you up side of your head, sinus clearing when I first made it. After a couple of hours, it calmed down to where it was still spicy, but you could also taste the mustard instead of getting just heat. It's a very small batch as I wanted to try the twist, which is the...

I am a chinese girl. I like the spicy flavour. However I have been sick for one year so that I must get rid of the pepper. I miss the taste every day. The photoes were taken by myself before when I made it for receiving my friends. I saw those and determined to post to the website. If someone...

A Chinese friend taught me some cooking techniques. One was to steam fish then pour over very hot oil flavoured with garlic, ginger, spring onions, etc. So today I use the technique on herring. 2 herring (gutted and slits put each side) 1/2 line cut into 4 wedges 1/2 lime juiced 2...

I couldn't resist the title of this recipe. So called because when deep-fried the balls split slightly to reveal a 'smile' shape. I'm not sure all mine look like they are laughing, though... Other than swapping the egg for aquafaba to make it vegan and adding some vanilla, I pretty much followed...

I'm a big fan of Chinese cuisine. But I'm very picky about which Chinese place that I dine at. The trick is, for me, I try to find a good one & stick with it. That way, you know that you are getting good food & your money's worth!! But what I'd like to know is why did Chinese restaurants stop...

This is based on this recipe: http://smokywok.com/hong-kong-cheong-fun-recipe-steamed/ Dough 250g rice flour 76g tapioca flour 38g corn flour/ corn starch 50g oil 900 ml water Filling 1/2 cup dried shrimp, soaked and rinsed 6 stalks green onions/ scallions, sliced 1 table spoon toasted sesame...

AKA. My friend's dad's chilli oil There are many recipes for Chinese chilli oil with different spices and with shrimp, sesame, peanuts, etc. but this is my attempt to recreate my friend's dad's recipe. When I go to London I usually pick up a jar. We are trying to get him to make it to sell (he...

This year the Chinese New Year is Friday 16th February. Will anyone celebrate? What animal are you? I was born in the year of the dog and this year is the year of the dog so I would definitely like to celebrate.

Have you ever made a Chinese Dumplings? If not, then now is your chance to try! If you have cooked them successfully before, you can share your wisdom and cook along too. The idea of the Cookalong is that members cook a classic recipe within a certain timescale and share their experience. Its a...

Well, a sort-of Kung Pao Fish! I started with this recipe: Kung Pao Fish With Dried Chilies and Sichuan Peppercorns but I did not have all the ingredients and as it is a bank holiday I could not just pop out. I am sure it would be a lot better with proper ingredients (scallions, the bean sauce...

Here’s what you’ll need: For the sauce mixture: 1 tablespoon spicy bean paste (douban la jiang) 1 teaspoon sesame oil 1 tablespoon soy sauce 2 teaspoons sugar 1 tablespoon shaoxing wine 1 teaspoon fish sauce For the rest of the dish: 2-3 medium Chinese eggplants (about 6 cups) 2 scallions, cut...

The duck stew originated in China but was eclipsed by the peking duck in popularity. Ingedients: one whole duck, ginger, garlic, onions, tomato sauce, soy sauce, sugar, black pepper, green peas, garbanzo beans. Procedure: Sautee the crushed garlic then when brown, add the crushed ginger and...

Would anyone give me some advice on how to deal with Lumpia wrappers. They come in frozen stacks and you have to thaw them and ever so gently pull them apart. When I do this half of them rip apart, so what am I doing wrong here?