http://www.orientalcookbook.co.uk/ We have an extensive range of trusted recipes, complete with ratings, reviews and cooking tips. This is the ultimate cookbook for those who wish to savour the extraordinary & exquisite taste of authentic Oriental cuisines at home. Whats more, all our cooking guides and online recipes are completely free! We have everything from simple soups to exotic main courses, from snacks to desserts for the most lavish dinner parties. Dip into this cookbook and you'll find everything you need. en-gb Sun, 17 Aug 2008 23:32:28 BST http://www.rssboard.org/rss-specification enquire@orientalcookbook.co.uk enquire@orientalcookbook.co.uk http://www.orientalcookbook.co.uk/chinese-118-spicy-prawns-in-hoisin-sauce.html Spicy Prawns in Hoisin Sauce Sat, 16 Aug 2008 http://www.orientalcookbook.co.uk/chinese-118-spicy-prawns-in-hoisin-sauce.html http://www.orientalcookbook.co.uk/chinese-117-roast-duck-pancakes.html Authentic Beijing Roast Duck Pancakes Fri, 15 Aug 2008 http://www.orientalcookbook.co.uk/chinese-117-roast-duck-pancakes.html http://www.orientalcookbook.co.uk/chinese-116-chicken-with-beansprouts.html Chicken with Beansprouts Thu, 07 Aug 2008 http://www.orientalcookbook.co.uk/chinese-116-chicken-with-beansprouts.html http://www.orientalcookbook.co.uk/chinese-115-fried-rice.html Fried rice is very popular in many parts of the world and can be found at nearly any Chinese restaurant. When making fried rice do not use freshly cooked rice. Instead use left over cooked rice that is at least a day old. Wed, 06 Aug 2008 http://www.orientalcookbook.co.uk/chinese-115-fried-rice.html http://www.orientalcookbook.co.uk/thai-114-caramel-rice-balls-in-ginger-sauce.html Caramel Rice Balls in Ginger Sauce (Bor Loy Nam King Takai) Sun, 03 Aug 2008 http://www.orientalcookbook.co.uk/thai-114-caramel-rice-balls-in-ginger-sauce.html http://www.orientalcookbook.co.uk/thai-113-sweet-pancakes.html These pancakes are a Thai favorite. Thu, 31 Jul 2008 http://www.orientalcookbook.co.uk/thai-113-sweet-pancakes.html http://www.orientalcookbook.co.uk/chinese-112-beef-stir-fry-broccoli-and-oyster-sauce.html A convenient and tasty beef dish that can serve, two, four or more. Mon, 28 Jul 2008 http://www.orientalcookbook.co.uk/chinese-112-beef-stir-fry-broccoli-and-oyster-sauce.html http://www.orientalcookbook.co.uk/thai-110-vegetable-curry.html Thai Vegetable Curry Tue, 22 Jul 2008 http://www.orientalcookbook.co.uk/thai-110-vegetable-curry.html http://www.orientalcookbook.co.uk/chinese-111-oriental-stir-fry.html Oriental Stir-Fry Tue, 22 Jul 2008 http://www.orientalcookbook.co.uk/chinese-111-oriental-stir-fry.html http://www.orientalcookbook.co.uk/chinese-109-chicken-fried-rice-with-ham-and-shrimp.html Chicken Fried Rice with Ham and Shrimp. Sat, 19 Jul 2008 http://www.orientalcookbook.co.uk/chinese-109-chicken-fried-rice-with-ham-and-shrimp.html http://www.orientalcookbook.co.uk/chinese-108-chicken-noodle-broth.html A simple alternative to that greasy chow mein you local take-away serves up - and just as nice. Thu, 17 Jul 2008 http://www.orientalcookbook.co.uk/chinese-108-chicken-noodle-broth.html http://www.orientalcookbook.co.uk/chinese-106-crispy-shredded-beef.html A favourite from Chinese restaurants and takeaways Tue, 15 Jul 2008 http://www.orientalcookbook.co.uk/chinese-106-crispy-shredded-beef.html http://www.orientalcookbook.co.uk/chinese-107-szechuan-hot-fried-shredded-beef.html Szechuan Hot-Fried Crispy Shredded Beef with Carrots Tue, 15 Jul 2008 http://www.orientalcookbook.co.uk/chinese-107-szechuan-hot-fried-shredded-beef.html http://www.orientalcookbook.co.uk/chinese-105-chicken-cashew-nuts-yellow-bean-sauce.html This dish represents a perfect balance of texture, shape, colour and flavour - hallmarks of Chinese cuisine. Serve it with rice, and it makes a great meal for two. Mon, 14 Jul 2008 http://www.orientalcookbook.co.uk/chinese-105-chicken-cashew-nuts-yellow-bean-sauce.html http://www.orientalcookbook.co.uk/thai-104-yellow-soya-pudding.html This is yellow soya in a sticky sauce. Normally served with coconut milk, but for extra richess, you can add a spoonful of cocunut cream instead. Sun, 13 Jul 2008 http://www.orientalcookbook.co.uk/thai-104-yellow-soya-pudding.html http://www.orientalcookbook.co.uk/thai.php?recipe=102 It's very typical in Thailand to eat desserts made with sweet vegetables. They are not as sweet as western desserts, but they have plenty of flavour. This one has sweet corn in a sauce made from tapioca pearls. Thu, 10 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=102 http://www.orientalcookbook.co.uk/thai.php?recipe=103 These are the classic sesame seed sweets - toffee with toasted sesame seeds similar to peanut brittle. The best way to make these is with a sugar thermometer to get the correct temperature (150°C). An alternative method is to have a bowl of cold water and as you heat the sugar, drop a little into the water and look for the brittle toffee stage. Thu, 10 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=103 http://www.orientalcookbook.co.uk/chinese.php?recipe=100 Green bean also known as green mung bean is known to have cooling effect on the body - perfect for neutralizing the heaty effect of deep fried food. Tue, 08 Jul 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=100 http://www.orientalcookbook.co.uk/chinese.php?recipe=101 Ice Lemon Tea Tue, 08 Jul 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=101 http://www.orientalcookbook.co.uk/thai.php?recipe=99 Kidney bean balls served in a sweet ginger sauce. Mon, 07 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=99 http://www.orientalcookbook.co.uk/thai.php?recipe=97 Chicken satay is the Thai version of fast food, found in every street market and Thai restaurant. It can be served as a starter, buffet, snack or as a wonderful main course with the addition of salad leaves. Sun, 06 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=97 http://www.orientalcookbook.co.uk/thai.php?recipe=98 This has all the exotic fragrances and flavours of the East, yet it's very simple to make. Sun, 06 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=98 http://www.orientalcookbook.co.uk/thai.php?recipe=95 Another way to use up left over pumpkin. The pumpkin is cut into pieces and cooked in coconut sauce and topped off with sugar syrup. Fri, 04 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=95 http://www.orientalcookbook.co.uk/thai.php?recipe=96 These little jewels are made from salad radishes. They are crunchy in the centre like pomegranate seeds. You can also use apple if you prefer, but for true authenticity, use water chestnuts. Fri, 04 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=96 http://www.orientalcookbook.co.uk/thai.php?recipe=93 Sometimes the simplest dishes are the best. This dessert requires fresh ripe melons. Gala melon or cantaloupe are ideal for this. The coconut adds a rich taste to the melon and the two flavours work extremely well together. Thu, 03 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=93 http://www.orientalcookbook.co.uk/thai.php?recipe=94 Enzymes in your mouth break the potato starch into sugars, so it's not unusual to have this for a dessert. Thu, 03 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=94 http://www.orientalcookbook.co.uk/thai.php?recipe=92 A bite sized crunchy snack made from coconut milk and cassava starch. If you want to store these, they should be kept in an airtight container. Wed, 02 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=92 http://www.orientalcookbook.co.uk/thai.php?recipe=91 A typical bean and sweet coconut dessert from Thailand. This is an ideal vegetarian dish, even suitable for vegans, as the beans are full of protein. Tue, 01 Jul 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=91 http://www.orientalcookbook.co.uk/thai.php?recipe=90 This Thai dessert is easy but messy to make. The dominant flavour is the sweetened coconut milk. The balls can be prepared beforehand and stored in cold water. However, the coconut sauce should be made just before serving. Sat, 28 Jun 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=90 http://www.orientalcookbook.co.uk/chinese.php?recipe=89 Stir-fries are great fun to make. Just get all the ingredients together and lay them out, then all you need is a really hot wok. Get stuck in! Tue, 24 Jun 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=89 http://www.orientalcookbook.co.uk/chinese.php?recipe=88 It seems as though you can find orange chicken almost anywhere you want to eat these days. It is most commonly found at fast food restaurants, but don't worry, this is so much better than anything you will find there. If you're looking for a simple Chinese dish for dinner this evening, be sure to give this recipe for orange chicken a try. Wed, 18 Jun 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=88 http://www.orientalcookbook.co.uk/chinese.php?recipe=87 Why order take out when you can make your own Chinese lemon chicken at home? Tue, 17 Jun 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=87 http://www.orientalcookbook.co.uk/thai.php?recipe=86 This is one of the easiest suppers to make, but somehow, however much I know this, it always surprises me. Not in the cooking, so much as in the eating: I can't believe, each time anew, how deep and textured and full-throttle, in a sweet, comforting way, this tastes, when all I've done is a bit of shopping and some light stirring. If you have some fresh prawns, so much the better, but I stipulate frozen ones below since I regularly keep them in the freezer. Sat, 14 Jun 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=86 http://www.orientalcookbook.co.uk/chinese.php?recipe=85 Fried Crab with Chilli and Black Bean Sauce Tue, 10 Jun 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=85 http://www.orientalcookbook.co.uk/chinese.php?recipe=84 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. Mon, 09 Jun 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=84 http://www.orientalcookbook.co.uk/chinese.php?recipe=83 For a quick fish supper, try this super healthy dish Wed, 04 Jun 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=83 http://www.orientalcookbook.co.uk/chinese.php?recipe=82 The perfect Friday night dish - and easily adapted for vegetarians too. Fri, 30 May 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=82 http://www.orientalcookbook.co.uk/thai.php?recipe=81 This is very simple to make and the chicken will contain more flavour if allowed to marinade with the sauce overnight. Try serving this with spicy fried rice. Tue, 20 May 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=81 http://www.orientalcookbook.co.uk/chinese.php?recipe=80 Chicken Egg Foo Yung Sat, 17 May 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=80 http://www.orientalcookbook.co.uk/chinese.php?recipe=77 Chicken Chow Mein Fri, 09 May 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=77 http://www.orientalcookbook.co.uk/chinese.php?recipe=78 Deep Fry Prawn Ball Fri, 09 May 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=78 http://www.orientalcookbook.co.uk/chinese.php?recipe=79 Kung Po Chicken, one of the most well known Szechuan cuisines, can be traced back to the Qin and Han Dynasties. Although its recognition as a distinct regional system took place only in the Song Dynasty, Szechuan cuisine is famous for its distinct and various flavours. With an exceptional hot chilli flavour, Kung Po Chicken is one of the best Szechuan dishes one can get. Fri, 09 May 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=79 http://www.orientalcookbook.co.uk/chinese.php?recipe=76 Black bean sauce is a very popular condiment in Chinese cuisine. In case you have never come across with it, it is actually made from fermented black soybeans. It is strong, exotic with salty taste. It adds texture and richness to the dishes. Combined with tender beef fillets and green paper, it is a delicious, full flavoured dish for all beef lovers. Thu, 01 May 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=76 http://www.orientalcookbook.co.uk/chinese.php?recipe=75 A very quick and easy recipe for Chinese style Chilli Chicken. This is really delicious! Wed, 30 Apr 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=75 http://www.orientalcookbook.co.uk/thai.php?recipe=74 Fiery Shrimp Curry Sun, 27 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=74 http://www.orientalcookbook.co.uk/thai.php?recipe=73 Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations. Sun, 20 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=73 http://www.orientalcookbook.co.uk/thai.php?recipe=72 Coconut Rice Noodles Sat, 19 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=72 http://www.orientalcookbook.co.uk/thai.php?recipe=71 Thai Spicy Noodle Mon, 14 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=71 http://www.orientalcookbook.co.uk/thai.php?recipe=63 A very simple starter to illustrate how plum sauce is used. This dish is simply made up of cubes of deep fried tofu, with plum sauce as a dipping sauce and coriander garnish. Fri, 11 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=63 http://www.orientalcookbook.co.uk/thai.php?recipe=64 The shape of the crab sticks make them ideal for this steamed starter. Fri, 11 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=64 http://www.orientalcookbook.co.uk/thai.php?recipe=65 This is a very small plate of pork balls and noodles served as a starter or with an alcoholic drink as a snack. The pork is seasonsed with red teriyaki powder seasoning which gives it its distinct taste. Fri, 11 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=65 http://www.orientalcookbook.co.uk/thai.php?recipe=66 Inside each parcel is a shelled shrimp, surrounded by pork mince and seasonings. The tail of the shrimp gives a nice handle to pick it up with. Fri, 11 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=66 http://www.orientalcookbook.co.uk/thai.php?recipe=67 These red pork pyramid shaped parcels are yet another steamed snack served as a starter. The red layer is made from seasoned pork. The inner layer is filled with noodle. Fri, 11 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=67 http://www.orientalcookbook.co.uk/thai.php?recipe=68 A snack straight out of a Bangkok bakery. They are mini bite sized pies (pasties) filled with Thai green curry pork. Fri, 11 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=68 http://www.orientalcookbook.co.uk/thai.php?recipe=69 An Italian favourite given the heat treatment thanks to fresh green chillies. Kafir lime leaves and lemongrass add a fragrant Thai edge. Fri, 11 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=69 http://www.orientalcookbook.co.uk/thai.php?recipe=70 Tender meaty chunks of monkfish poached in creamy curry stock. This is delicious and idiot-proof - all you need are a few fresh ingredients, half an hour and a couple of hungry mouths to feed. Fri, 11 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=70 http://www.orientalcookbook.co.uk/thai.php?recipe=62 Choose a good medley of flavour mushrooms for this dish, like shitake and seps, to give the taste more depth. Chopped Thai basil and coriander also adds to the flavour. Wed, 09 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=62 http://www.orientalcookbook.co.uk/thai.php?recipe=61 The three main flavours come from the seafood. Mon, 07 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=61 http://www.orientalcookbook.co.uk/thai.php?recipe=60 Here is a typical recipe of seasoned chicken wrapped in bi tua leaves. The leaves give the chicken a subtle tangy taste, but the dominant flavours come from the dipping sauce. Sun, 06 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=60 http://www.orientalcookbook.co.uk/thai.php?recipe=59 These little mushroom houses consist of 3 layers, made up of tofu, a ball of pork mince and a mushroom on top. Sat, 05 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=59 http://www.orientalcookbook.co.uk/thai.php?recipe=56 This recipe is much better than the frozen Chinese parcels you can buy at the supermarket, the fresh spring onion and coriander really makes a difference. Fri, 04 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=56 http://www.orientalcookbook.co.uk/thai.php?recipe=57 A wonderful dish of stuffed onions. All the flavour of the red onions is kept in the dish and the onion served to keep the stuffing moist. Serve either as a starter or as a side dish with soup. Fri, 04 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=57 http://www.orientalcookbook.co.uk/thai.php?recipe=58 These steamed dumplings are made with pork seasoned with Thai teriyaki powder, widely available from Asian supermarkets. Fri, 04 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=58 http://www.orientalcookbook.co.uk/thai.php?recipe=54 A Thai variant of a Chinese dish. These are pork mushrooms and carrot parcels, served as a starter or snack. Each parcel is approximately 3cm across. Wed, 02 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=54 http://www.orientalcookbook.co.uk/thai.php?recipe=55 This is a steamed snack with vegetables and pork wrapped in rice paper. It can be served hot as a starter or cold as a snack. Wed, 02 Apr 2008 http://www.orientalcookbook.co.uk/thai.php?recipe=55 http://www.orientalcookbook.co.uk/chinese.php?recipe=52 Tofu just needs a little loving attention to give it life. This simple treatment gives it masses of flavour, a light, crisp texture on the outside, and a creamy interior. Mon, 24 Mar 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=52 http://www.orientalcookbook.co.uk/chinese.php?recipe=53 Stir-Fry Salt and Pepper Prawns Mon, 24 Mar 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=53 http://www.orientalcookbook.co.uk/chinese.php?recipe=50 Chestnuts with Chinese Cabbages Soup Sat, 22 Mar 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=50 http://www.orientalcookbook.co.uk/chinese.php?recipe=51 Chestnut and Chicken Soup Sat, 22 Mar 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=51 http://www.orientalcookbook.co.uk/chinese.php?recipe=44 Green Chives Buns Sat, 08 Mar 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=44 http://www.orientalcookbook.co.uk/chinese.php?recipe=45 Walnut Cookies Sat, 08 Mar 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=45 http://www.orientalcookbook.co.uk/chinese.php?recipe=46 Spring Onion Cakes Sat, 08 Mar 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=46 http://www.orientalcookbook.co.uk/chinese.php?recipe=47 Crispy Egg Bows Sat, 08 Mar 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=47 http://www.orientalcookbook.co.uk/chinese.php?recipe=48 Crispy Dumplings Sat, 08 Mar 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=48 http://www.orientalcookbook.co.uk/chinese.php?recipe=49 Clay-Pot Puddings Sat, 08 Mar 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=49 http://www.orientalcookbook.co.uk/chinese.php?recipe=43 Marinating the salmon allows all the flavours to develop, and the lime juice tenderizes the fish beautifully, so it needs very little stir-frying - be careful not to overcook it. Sun, 02 Mar 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=43 http://www.orientalcookbook.co.uk/chinese.php?recipe=40 Stir-fried Chicken with Chilli Garlic Sauce Fri, 22 Feb 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=40 http://www.orientalcookbook.co.uk/chinese.php?recipe=41 Stir-fried Crabs with Chilli Bean Sauce Fri, 22 Feb 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=41 http://www.orientalcookbook.co.uk/chinese.php?recipe=42 Saute Calamari with Black Bean Garlic Sauce Fri, 22 Feb 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=42 http://www.orientalcookbook.co.uk/chinese.php?recipe=39 Noodles in Beijing Style Thu, 21 Feb 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=39 http://www.orientalcookbook.co.uk/chinese.php?recipe=38 What makes this dish are the chewy fresh broad rice noodles (hai fun) that soak up the flavour of the sauces. This quick and easy version of Beef Chow Fun uses black bean sauce and baby corn. Wed, 23 Jan 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=38 http://www.orientalcookbook.co.uk/chinese.php?recipe=37 A classic Chinese dish. Serve over a bed of rice Sun, 20 Jan 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=37 http://www.orientalcookbook.co.uk/chinese.php?recipe=35 Beef Curry (mild) Fri, 04 Jan 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=35 http://www.orientalcookbook.co.uk/chinese.php?recipe=36 Make your very own chicken curry at home Fri, 04 Jan 2008 http://www.orientalcookbook.co.uk/chinese.php?recipe=36 http://www.orientalcookbook.co.uk/chinese.php?recipe=33 Aubergines are given a royal treatment in this recipe, where they are stir-fried with seasonings more commonly associated with fish cooking. Mon, 17 Dec 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=33 http://www.orientalcookbook.co.uk/chinese.php?recipe=34 A wok is the ideal cooking pot for this stir-fried chicken dish. The flavours emerge wonderfully and the chicken is fresh and crisp. Mon, 17 Dec 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=34 http://www.orientalcookbook.co.uk/chinese.php?recipe=32 Sweet & Sour Pork Thu, 06 Dec 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=32 http://www.orientalcookbook.co.uk/chinese.php?recipe=29 Winter Melon Crisp Sat, 01 Dec 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=29 http://www.orientalcookbook.co.uk/chinese.php?recipe=30 Turnip Cake Sat, 01 Dec 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=30 http://www.orientalcookbook.co.uk/chinese.php?recipe=31 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. Sat, 01 Dec 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=31 http://www.orientalcookbook.co.uk/chinese.php?recipe=28 Chinese Sausage Roll Fri, 30 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=28 http://www.orientalcookbook.co.uk/chinese.php?recipe=27 Crab claws are used to delicious effect in this quick stir-fried starter based on an Indonesian dish called kepiting pedas Wed, 28 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=27 http://www.orientalcookbook.co.uk/chinese.php?recipe=24 It's been said that the lard is what produces the traditional taste. However, if desired, butter or margarine may be substituted for very satisfactory results. Sat, 24 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=24 http://www.orientalcookbook.co.uk/chinese.php?recipe=25 Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake. Sat, 24 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=25 http://www.orientalcookbook.co.uk/chinese.php?recipe=26 This recipe is pretty simple, and yields tender, juicy, tangy ribs. Sat, 24 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=26 http://www.orientalcookbook.co.uk/chinese.php?recipe=21 Marinated in a sherry honey glaze, then roasted to perfection. This dish will have you 'pigging' out to your heart's content! Tue, 20 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=21 http://www.orientalcookbook.co.uk/chinese.php?recipe=22 This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too! Tue, 20 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=22 http://www.orientalcookbook.co.uk/chinese.php?recipe=23 This simple dessert captures the glorious flavour of mango like no other. Its texture is silky rich, and its flavour, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat. Tue, 20 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=23 http://www.orientalcookbook.co.uk/chinese.php?recipe=18 This is a quick, easy, healthy meal. Add a salad and light dessert and you are sure to get rave reviews. Thu, 15 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=18 http://www.orientalcookbook.co.uk/chinese.php?recipe=19 This a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar. Thu, 15 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=19 http://www.orientalcookbook.co.uk/chinese.php?recipe=20 Pan fried chicken cubes served with a sweet and sour sauce. Thu, 15 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=20 http://www.orientalcookbook.co.uk/chinese.php?recipe=1 Steamed Pork Buns or Char Siu Bao are Cantonese roast pork buns. The buns are filled with barbecue-flavoured char siu pork and onions. They are served as a type of dim sum during 'yum cha' and are sometimes sold in Chinese bakeries. Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=1 http://www.orientalcookbook.co.uk/chinese.php?recipe=2 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. Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=2 http://www.orientalcookbook.co.uk/chinese.php?recipe=3 This is an easy to make appetiser and finger food. Great for parties! Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=3 http://www.orientalcookbook.co.uk/chinese.php?recipe=4 Miniature spring rolls make a delicious starter or unusual finger-food for serving at a party. Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=4 http://www.orientalcookbook.co.uk/chinese.php?recipe=5 These spicy prawns are stir-fried in moments to make a wonderful starter. Don't forget that you will need to provide your guests with finger bowls. Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=5 http://www.orientalcookbook.co.uk/chinese.php?recipe=6 Vanilla Sponge Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=6 http://www.orientalcookbook.co.uk/chinese.php?recipe=7 Shiu My Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=7 http://www.orientalcookbook.co.uk/chinese.php?recipe=8 Sesame Prawn Toast Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=8 http://www.orientalcookbook.co.uk/chinese.php?recipe=9 Steamed Meat Bun Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=9 http://www.orientalcookbook.co.uk/chinese.php?recipe=10 Steamed Rice Dumpling with Assorted Meat Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=10 http://www.orientalcookbook.co.uk/chinese.php?recipe=11 Quick seared scallops with crisp vegetables in a lightly spiced sauce make a delightful starter. Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=11 http://www.orientalcookbook.co.uk/chinese.php?recipe=12 Be prepared to get very sticky when you eat these stir-fried wings, as the best way to enjoy them is by eating them with your fingers. Provide individual finger bowls for your guests. Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=12 http://www.orientalcookbook.co.uk/chinese.php?recipe=13 This recipe is one of the specialities of the Cantonese school of cuisine. Southern China is famous for its seafood, often flavoured with ginger. Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=13 http://www.orientalcookbook.co.uk/chinese.php?recipe=14 Steamed whole fish is very popular in China, and the wok is used as a steamer. In this recipe, the fish is flavoured with garlic, ginger and spring onions cooked in sizzling hot oil. Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=14 http://www.orientalcookbook.co.uk/chinese.php?recipe=15 Coconut Snow Ball Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=15 http://www.orientalcookbook.co.uk/chinese.php?recipe=16 Steamed Minced Beef Ball Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=16 http://www.orientalcookbook.co.uk/chinese.php?recipe=17 Deep Fried Sesame Ball Sun, 11 Nov 2007 http://www.orientalcookbook.co.uk/chinese.php?recipe=17