Chinese recipe

STIR-FRIED CHINESE BROCCOLI

STIR-FRIED CHINESE BROCCOLI

I learned a more traditional version of this dish in Chiangmai in the north using pla khem (a slab of moist salted fish sold in ...

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FRESH NOODLES WITH GREENS AND SOY SAUCE

FRESH NOODLES WITH GREENS AND SOY SAUCE

This is one of those dishes indicative of Southeast Asia. Introduced everywhere by overseas Chinese, it seems very much at home in the northern town ...

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CHICKEN RICE

CHICKEN RICE

A favorite lunch, Chicken Rice is another dish of Chinese origin found all over Southeast Asia. Com-pare it will Malaysian Hainanese Chicken Rice. 1 lb ...

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STEAMED EGGS

STEAMED EGGS

This simple, homestyle dish goes well with country stews that do not contain coconut milk, such as Jungle Curry. 3 eggs 1 green onion, sliced ...

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STUFFED CUCUMBER

STUFFED CUCUMBER

4 oz (125 g) crabmeat or a few small shrimp, peeled, deveined and cooked 7 oz (200 g) ground pork 2 cloves garlic, chopped Pinch ...

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STEAMED MUSSELS WITH LEMONGRASS AND GINGER

STEAMED MUSSELS WITH LEMONGRASS AND GINGER

4lb (2 kg) mussels 2 cloves garlic, chopped 5 shallots. Finely sliced or 1 medium-sized onion, chopped 2-in (5-cm) piece fresh ginger root, peeled and ...

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STEAMED SCALLOPS WITH LEMONGRASS AND BASIL

STEAMED SCALLOPS WITH LEMONGRASS AND BASIL

10 oz (300 g) scallops (about 30) with 8-10 scallop shells, or small, flat saucer-scallops complete with shells 3 stalks lemongrass, bruised and cut into ...

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