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Recipe |
Ratings |
Last Modified |
 A simple but refreshing soup which is also very healthy - a vegetarian's delight. |
Bean Curd Soup |
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30 Jan 2009 |
| Like Shark's fin soup, Bird's nest soup reaches the heights of Chinese cuisine, though Westerners are often put off by the name and the fact that it is produced by swallow's saliva. On its own, bird's nest is bland, and its function is to provide texture, rather than taste to the soup. A very rich, prime stock is therefore essential as a base, as is the Chicken velvet. And yet, without the bird's nest, no amount of stock or chicken velvet could produce the unique quality of this soup. |
Bird's Nest Soup |
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5 Jul 2009 |
| Wontons, or small dumplings, served in broth are a national Chinese snack. The main ingredient for wonton filling is pork, but in Kwangtung, shrimps and prawns are also used, because they are so easily available. This addition gives the wontons a much more interesting taste and texture. |
Cantonese Wonton Soup |
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17 Jun 2009 |
| In Cantonese this savoury pastry, a bit like a little pie, is called Char Siu Sau. It's a parcel of crisp, flaky puff-pastry wrapped around succulent barbecued pork in a sweetly spicy sauce. |
Char Siu Puff |
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1 Dec 2007 |
| Chestnut and Chicken Soup |
Chestnut and Chicken Soup |
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22 Mar 2008 |
| Chestnuts with Chinese Cabbages Soup |
Chestnuts with Chinese Cabbages Soup |
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22 Mar 2008 |
| Chicken and sweet corn soup is often found on Chinese restaurant menus. It is a favourite with all, and an excellent way to use leftover roast chicken. |
Chicken and Sweet Corn Soup |
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11 Nov 2007 |
| A preparation of finely minced chicken breast which is made light and fluffy by the addition of egg white. It is used to add taste, texture and substance to soups, such as Winter melon soup and Bird's nest soup. |
Chicken Velvet |
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5 Jul 2009 |
| Chinese Sausage Roll |
Chinese Sausage Roll |
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30 Nov 2007 |
| The traditional Chinese street snack, oyster omelette works well with prawns or other seafood too. |
Chinese Seafood Omelette |
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22 Aug 2008 |
| This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too! |
Chinese Shrimp & Tofu Soup |
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20 Nov 2007 |
| Texture is the essence of this dish. The quickly cooked shrimps should be crisp yet tender, and the longer they are marinated in the refrigerator (up to 3 days), the better their texture becomes. The delicate colour of the shrimps needs no garnish. |
Crisp Stir-fried Shrimps |
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29 Jan 2009 |
| One of the best way to eat duck is as the Chinese do. With this crispy duck recipe, children seem to adore it, which makes it a really lovely family dinner. It's easy to add another duck if there are even more of you eating. |
Crispy Duck |
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9 Jun 2008 |
| Five-spice powder lends this dish its name as well as its characteristic aroma. In Fukien, where this dish originates from, duck's eggs, both the white and the yolk, are used because of their stronger taste. |
Deep-fried Five-spice Rolls |
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30 Apr 2009 |
| A popular cold starter or a snack that is part and parcel of Cantonese dimsum. |
Deep-fried Wontons |
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28 Feb 2009 |
| Dried scallops used to be relatively cheap in China and dried scallop soup was the poor man's Shark's fin soup. However, times have changed and this soup, with its contrast in texture between the tender scallops and the crisp bamboo shoots, is now one of the most sought-after first courses, second only to the Shark's fin and Bird's nest soups. |
Dried Scallop Soup |
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11 May 2009 |
| Do not be put off by the rubbery appearance of the jellyfish which is sold in sheets, folded and packed into plastic bags with large grains of salt in-between the folds. When properly prepared, edible jellyfish gives great pleasure to those who enjoy food as much for texture as for taste. This is certainly why the Chinese seek it. |
Edible Jellyfish with Cucumber |
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31 Jan 2009 |
| This is the most basic Chinese soup and can be made in an instant with some clear stock and an egg. The soup's success, however, depends on the technique of adding the egg to the soup. |
Egg Drop Soup |
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30 Jan 2009 |
| This is an easy to make appetiser and finger food. Great for parties! |
Fried Vegetarian Wonton |
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11 Nov 2007 |
| Green Chives Buns |
Green Chives Buns |
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8 Mar 2008 |
