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Chinese & South East

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The Best Vegan Mapo Tofu Recipe. BBC Food - Recipes - General Tso’s chicken with garlic chive and mushroom noo... Easy Delicious Recipes: Rasa Malaysia. Authentic Thai Red Curry Paste Recipe (พริกแกงเผ็ด) BBC Food - Recipes - Thai jungle curry. BBC Food - Recipes - Crispy chilli beef with noodles and steamed broccoli. Food - Recipes : Crabcakes with a rice noodle salad. BBC Food Recipes Thai style green mussel curry. Shanghai-Style Braised Pork Belly (Hong Shao Rou) - The Woks of Life.

As we creep towards middle age, Bill and I try to be healthier and avoid eating too much meat.

Shanghai-Style Braised Pork Belly (Hong Shao Rou) - The Woks of Life

We’re no health nuts by any stretch of the imagination…we’d eat anything and everything if we didn’t have to worry about the threat of muffin tops. There are countless times when the two of us walk into a bakery or gourmet shop for the sole purpose of just going in to look. So for most of our home-cooked meals these days, we try to stay pretty healthy–lots of veggies. But today, thanks to viewers like you, we’re having pork for dinner (and a vegetable, of course). We’re just giving the hungry public what they want, after all. Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉), or “red cooked pork,” is a very famous dish in China. Other pork belly favorite recipes include Mei Cai Kou Rou, a famous steamed pork belly, Braised pork belly with arrowroot, a Cantonese New Year’s favorite, Singapore Food Reviews: Star Yong Kwang BBQ Seafood @ Alexandra Village Food Centre. Star Yong Kwang BBQ Seafood is one of the top 20 winners of this year Singapore Favourite Food 2013.

Singapore Food Reviews: Star Yong Kwang BBQ Seafood @ Alexandra Village Food Centre

The zi char place took up 2 stalls at Alexandra Village Food Centre. The stall is owned by Mr Eng Boon Har but you will not be surprised to see his 18 years old son behind the wok cooking your delicious food. His son has been cooking since 13 years old under the watchful eyes of his father has learnt the trade well. He is probably one of the youngest hawker in Singapore. Looks like there is hope for the next generation in Singapore's hawker heritage. Prawn Paste Chicken 3.5/5 The Prawn Paste Chicken was deep fried to a nice crisp golden brown colour. Salted Egg Pork Ribs 4.2/5. Sambal Stingray (I) (Recipe for 3-4 persons)Sambal (makes about 1 cup) 150 g shallots 75 g garlic 15 g ginger 40 g lemongrass, tender, non-bitter part only 50 g red chillies 15 g dried chillies trim stems, cut 2 cm long, soak in warm water till soft, about 30 minutes; squeeze dry and discard water 15 g belacan (fermented shrimp paste) roast at 150°C or dry-fry over medium-low heat till dry and crumbly.

Sambal Stingray (I)

Food - Recipes : Green curry paste. Char Siu (BBQ Pork Belly) - Easy Recipes at RasaMalaysia.com. Food - Recipes : Macanese grilled prawns. Food - Recipes : Galinha à Portuguesa. Pan-Fried Pork Buns-Sheng Jian Bao Recipe. Pan-fried Pork Buns is known as Sheng Jian Bao in Chinese, meaning pan-fried directly without steaming.

Pan-Fried Pork Buns-Sheng Jian Bao Recipe

This is a very popular Chinese street snack across the whole county. However Shanghai style might be the most famous version. If you love Chinese dumplings, check Xiao Long Bao too. I have posted lots of Chinese bun recipes from basic mantou to homemade red bean buns, from BBQ pork buns to steamed soup dumplings (Xiao Long Bao). I am just addictive to the dough and the yummy final buns. The first step is to make the basic dough for Chinese buns; The time needed for the fermentation process depending on the temperature and the amount of yeast. To Make the Filling: Finely chop the green onions and ginger.

To make the wrapper: transfer the dough to a floured board, and then knead the dough for around 5 minutes to pinch all the air out. Assemble the buns one by one. Brush some oil on your pan firstly and transfer the assembled buns to the pan. Food - Recipes : Mouthwatering chicken. Crockpot Crispy Caramelized Pork Ramen Noodle Soup. This is some real deal Ramen right here.

Crockpot Crispy Caramelized Pork Ramen Noodle Soup

Growing up I pretty much lived on Ramen Noodle Soup. Especially during the cold fall and winter months. If you live in northeast Ohio, especially along the lake, like I used to, you know that those months can be brutal. Comforting soup is the best cure-all. The rain, the freezing rain, the snow, the ice, the bitter cold – with no sunshine for days. Ok, that was my ideal day. It’s probably clear I was a total freak. I have not actually had Ramen Noodle Soup, with the seasoning pack and all, in years because my mom and I sadly found out (at way too young of an age) that Ramen was basically a bunch of processed junk that we did not want to be putting into our bodies. Last year I made this Thai peanut chicken ramen that I still love and make all the time with angel hair pasta, but this fall it was time for a new Ramen. The caramelized pork does the trick. Bonus, the pork gets cooked all day in the crockpot too.

Ingredients Instructions Love this bowl. Tom Yum Kung Soup (roughly) Try for Thai Green curry: pea aubergines. Thai beef curry (musaman curry) Green Papaya Salad (side dish) Thai yellow prawn curry. Chinese Five-Spice Powder Recipe - Chinese.Food.com. Chicken & corn soup. Szechuan beef. Chinese Chicken & Sweet Corn Soup. Chinese Chicken & Sweet Corn Soup Sweet corn, a vegetable that I love to eat.

Chinese Chicken & Sweet Corn Soup

Be it boiled, steamed, grilled, or cooked in a soup, I love them all. When I see sweet corn, it reminds me of having it steamed, in the afternoon, as a snack. I love the natural sweetness of it and the crunch that you get when you set your teeth on it. Sweet corn, as much as I found out it to be a variety of maize with a high sugar content. The first thing that I learnt since living in the UK is that sweet corn is such a favourite that it has always been on the menu of most of the Chinese restaurants or takeaways. Chinese sweet corn soup, as sweet as it may sound, is a combination of saltiness and sweetness. It may be a soup that is born to cater to the Western taste, but it does have a unique flavour that makes you like it as soon as you have it.