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 Sat, 04 Feb 2012 22:53:06 GMT http://www.rssboard.org/rss-specification enquire@orientalcookbook.co.uk enquire@orientalcookbook.co.uk http://www.orientalcookbook.co.uk/chinese-213-beef-mince-congee.html You can make some plain congee a few days ahead, and store it in the fridge. Whenever you need it, just bring it to boil and pop in some marinated beef mince. A nice and hot breakfast served in just a few minutes. Sat, 04 Feb 2012 http://www.orientalcookbook.co.uk/chinese-213-beef-mince-congee.html http://www.orientalcookbook.co.uk/chinese-212-seared-salmon-with-singapore-noodles.html Seared salmon with Singapore noodles. Fri, 03 Feb 2012 http://www.orientalcookbook.co.uk/chinese-212-seared-salmon-with-singapore-noodles.html http://www.orientalcookbook.co.uk/thai-210-chicken-and-green-mango-thai-salad.html If green mango is impossible to find, supermarkets often have mangoes that are unintentionally rock hard and perfect for a salad like this. Papaya can also be used and even pomelos, which are those large green grapefruit-like fruits. Thu, 27 Oct 2011 http://www.orientalcookbook.co.uk/thai-210-chicken-and-green-mango-thai-salad.html http://www.orientalcookbook.co.uk/recipe-211-imperial-bbq-pork-banh-mi.html This imperial BBQ pork is inspired by bun cha, the charcoal-grilled pork served with rice vermicelli and fresh herbs on the streets of Hanoi's Old Quarter, but is given a twist with marinade flavours from the imperial city Hue's cuisine. Cooking over charcoal will add a subtle, smoky aroma to the meat. Thu, 27 Oct 2011 http://www.orientalcookbook.co.uk/recipe-211-imperial-bbq-pork-banh-mi.html http://www.orientalcookbook.co.uk/chinese-209-special-fried-rice.html Special Fried Rice is a great way to use up leftovers! Wed, 19 Oct 2011 http://www.orientalcookbook.co.uk/chinese-209-special-fried-rice.html http://www.orientalcookbook.co.uk/thai-208-mango-and-smoothie.html A refreshing fruit smoothie or, if you are feeling really indulgent - a base for a cocktail when added to crushed ice and a shot of vodka! Mon, 17 Oct 2011 http://www.orientalcookbook.co.uk/thai-208-mango-and-smoothie.html http://www.orientalcookbook.co.uk/recipe-202-vietnamese-salad-with-chicken.html This is a typical Vietnamese salad - full of fresh herbs like coriander and mint. Sat, 15 Oct 2011 http://www.orientalcookbook.co.uk/recipe-202-vietnamese-salad-with-chicken.html http://www.orientalcookbook.co.uk/recipe-203-doughnuts-on-sticks.html This is a typical Vietnamese sweet, and the stick are ideal for little ones so they don't burn their fingers. Sat, 15 Oct 2011 http://www.orientalcookbook.co.uk/recipe-203-doughnuts-on-sticks.html http://www.orientalcookbook.co.uk/recipe-204-chilled-cucumber-soup.html A delightful chilled soup, perfect for Summer eating. Sat, 15 Oct 2011 http://www.orientalcookbook.co.uk/recipe-204-chilled-cucumber-soup.html http://www.orientalcookbook.co.uk/recipe-205-quick-pho-soup.html A quick version of the traditional Vietnamese soup that takes up to half a day to prepare! Don't worry - this version is ready in a matter of minutes. Sat, 15 Oct 2011 http://www.orientalcookbook.co.uk/recipe-205-quick-pho-soup.html http://www.orientalcookbook.co.uk/recipe-206-sweetcorn-fritters-with-a-chilli-and-mango-salsa.html These fritters make a delicious light supper and if made half the are ideal as canapes. Sat, 15 Oct 2011 http://www.orientalcookbook.co.uk/recipe-206-sweetcorn-fritters-with-a-chilli-and-mango-salsa.html http://www.orientalcookbook.co.uk/japanese-207-pork-loin-chops.html Delicious Japanese pork chops - crunchy outside and juicy inside. Sat, 15 Oct 2011 http://www.orientalcookbook.co.uk/japanese-207-pork-loin-chops.html http://www.orientalcookbook.co.uk/chinese-200-chinese-curry-noodle-soup.html This soup is delicious as a light Main or even a starter to an Oriental meal. Fri, 14 Oct 2011 http://www.orientalcookbook.co.uk/chinese-200-chinese-curry-noodle-soup.html http://www.orientalcookbook.co.uk/recipe-201-vietnamese-summer-rolls.html These summer rolls (so called because they are not deep-fried) are so quick and easy to make, an ideal alternative to sandwiches for a packed lunch. Fri, 14 Oct 2011 http://www.orientalcookbook.co.uk/recipe-201-vietnamese-summer-rolls.html http://www.orientalcookbook.co.uk/chinese-199-stir-fried-chilli-pork.html Quick and easy, this stir-fried pork recipe is great if you need a tasty dinner on the table in a matter of minutes. Sun, 09 Oct 2011 http://www.orientalcookbook.co.uk/chinese-199-stir-fried-chilli-pork.html http://www.orientalcookbook.co.uk/chinese-198-smoked-duck-and-ginger-noodle-soup.html A good noodle soup or rice soup can enrich and bless your body even your mind. Mon, 26 Sep 2011 http://www.orientalcookbook.co.uk/chinese-198-smoked-duck-and-ginger-noodle-soup.html http://www.orientalcookbook.co.uk/thai-196-fried-pork-basil-and-egg.html This is a common dish for Thai office workers. The reason is simple. It is widely available from street food stalls and can be cooked very quickly in a short lunch break. It is also quite spicy so it's a great way to pep yourself up for the afternoon. Fried egg is sometimes looked down on in the west, but its a staple of Thai cooking. It originates from central Thailand, but can be bought everywhere. This is medium spicy. Sat, 24 Sep 2011 http://www.orientalcookbook.co.uk/thai-196-fried-pork-basil-and-egg.html http://www.orientalcookbook.co.uk/thai-197-spicy-chicken-coconut-soup.html This is a spicy chicken soup with coconut milk used to add depth to the soup. A citrus flavour comes from Kaffir lime leaves and lemon grass. The spicy taste comes from the chilli, so you can adjust the chilli level to suit your own taste. The quantities are correct for a medium hot soup. The dish uses galanga root, which looks similar to ginger root and is sometimes referred to as Thai ginger. Don't be fooled, it is not ginger and you should not substitute it with ginger. Sat, 24 Sep 2011 http://www.orientalcookbook.co.uk/thai-197-spicy-chicken-coconut-soup.html http://www.orientalcookbook.co.uk/thai-195-thai-red-squash-spinach-and-coconut-curry.html This is a typcially hot Thai curry, but if you don't like the heat, remoce the seeds and white ribs from inside the chillies before making the paste. Sun, 18 Sep 2011 http://www.orientalcookbook.co.uk/thai-195-thai-red-squash-spinach-and-coconut-curry.html http://www.orientalcookbook.co.uk/chinese-194-crispy-pork-with-chilli-lime-sauce.html This is a quick starter or a simple supper, a doddle to make but looks impressive, what could be better? Tue, 13 Sep 2011 http://www.orientalcookbook.co.uk/chinese-194-crispy-pork-with-chilli-lime-sauce.html http://www.orientalcookbook.co.uk/chinese-193-black-bean-and-chilli-soup.html A good-value, hearty supper in a bowl, lightened up with a dollop of yogurt and sprinkling of fresh herbs. Sun, 11 Sep 2011 http://www.orientalcookbook.co.uk/chinese-193-black-bean-and-chilli-soup.html http://www.orientalcookbook.co.uk/thai-192-noodle-soup-with-coconut-and-salmon.html Bring the fresh flavours of Thailand to your midweek meal with this easy soup. Thu, 08 Sep 2011 http://www.orientalcookbook.co.uk/thai-192-noodle-soup-with-coconut-and-salmon.html http://www.orientalcookbook.co.uk/chinese-189-sweet-potato-and-pea-curry.html A fab, cheap, veggie curry, great for a student gathering. And the left overs will taste great the next day. Tue, 06 Sep 2011 http://www.orientalcookbook.co.uk/chinese-189-sweet-potato-and-pea-curry.html http://www.orientalcookbook.co.uk/chinese-190-easy-lentil-curry.html Cooking with virtue; fast, cheap and healthy vegetarian lentil curry, that's also low in fat and freezable. Tue, 06 Sep 2011 http://www.orientalcookbook.co.uk/chinese-190-easy-lentil-curry.html http://www.orientalcookbook.co.uk/thai-191-easy-thai-prawn-curry.html Perfect Friday night food, a warming low fat prawn curry ready in just 20 minutes. Tue, 06 Sep 2011 http://www.orientalcookbook.co.uk/thai-191-easy-thai-prawn-curry.html http://www.orientalcookbook.co.uk/chinese-188-vegetable-curry.html This recipe is a guideline, always check your fridge for any surplus fresh or cooked vegetables you may have, and substitute them for the equivalent quantity in the recipe. Mon, 29 Aug 2011 http://www.orientalcookbook.co.uk/chinese-188-vegetable-curry.html http://www.orientalcookbook.co.uk/chinese-186-fresh-asian-noodle-salad.html This is one of those salads which tastes so amazing that you have to keep making it! It's spicy, zingy and really gets your tastebuds going. Thu, 25 Aug 2011 http://www.orientalcookbook.co.uk/chinese-186-fresh-asian-noodle-salad.html http://www.orientalcookbook.co.uk/thai-187-steamed-thai-style-sea-bass-and-rice.html This is one of those dishes that's really exciting to eat - the flavours are really fragrant and light. Steamed fish and rice is always a winner, especially with Thai flavours. If you've got a good fishmonger, using other fish like red mullet, prawns or squid to mix things up a bit is a great idea. It's easy to put together and loads of fun to serve the tray at the table. Thu, 25 Aug 2011 http://www.orientalcookbook.co.uk/thai-187-steamed-thai-style-sea-bass-and-rice.html http://www.orientalcookbook.co.uk/chinese-184-yin-ying-rice.html Yin-yang is the all prevading dual principle of Chinese philosophy, symbolising the sun and the moon, man and woman, good and evil, light and darkness. In this dish, the egg white and the red tomato are used decoratively to form the yin-ying symbol. Tue, 16 Aug 2011 http://www.orientalcookbook.co.uk/chinese-184-yin-ying-rice.html http://www.orientalcookbook.co.uk/chinese-185-yangchow-fried-rice.html Originating from Yangchow in Eastern China, this dish has become just as much of a favourite with the Cantonese. In fact, it is one of the most well known and popular rice dishes both inside and outside China. Prawns or small shrimps are always used; in the South, char siu or Cantonese roast pork is used instead of ham. Tue, 16 Aug 2011 http://www.orientalcookbook.co.uk/chinese-185-yangchow-fried-rice.html http://www.orientalcookbook.co.uk/japanese-183-omelette-tamago-yaki.html This is the basic method for cooking Japanese omelette. It is a regular breakfast item as well as being used for sushi. Wed, 29 Jun 2011 http://www.orientalcookbook.co.uk/japanese-183-omelette-tamago-yaki.html http://www.orientalcookbook.co.uk/japanese-182-seared-tuna-sashimi-salad.html It may take time to get used to the idea of eating completely raw fish, but lightly blanched or seared fillet with salad is a good starting point. You can use other fish such as salmon. Fri, 24 Jun 2011 http://www.orientalcookbook.co.uk/japanese-182-seared-tuna-sashimi-salad.html http://www.orientalcookbook.co.uk/japanese-181-vinegared-rice-sumeshi.html Sushi is a general term for all food with sumeshi or vinegared rice. Sushi should never be put in the fridge (it will go hard). The vinegar will help preserve it for a few days if kept, wrapped, in a cool place, such as a shady windowsill. To make sushi rice, boil 15 percent more water than rice. Don't take the lid off during cooking, or you will spoil the rice. Thu, 10 Feb 2011 http://www.orientalcookbook.co.uk/japanese-181-vinegared-rice-sumeshi.html http://www.orientalcookbook.co.uk/chinese-180-bean-curd-puffs.html Once deep-fried, the puffs, unlike fresh bean curd which will perish within 2-3 days even when refrigerated, can be kept for up to 2 weeks in the refrigerator. They are a useful ingredient to use with meat, fish and vegetables as they soak up sauces and add an interesting dimension to the dish. Sat, 11 Dec 2010 http://www.orientalcookbook.co.uk/chinese-180-bean-curd-puffs.html http://www.orientalcookbook.co.uk/chinese-179-tossed-noodles-with-ginger-and-spring-onion.html If you wish to have a quick and simple yet appetizing bowl of noodles, there is the answer for you. They make an ideal lunch dish. Mon, 08 Nov 2010 http://www.orientalcookbook.co.uk/chinese-179-tossed-noodles-with-ginger-and-spring-onion.html http://www.orientalcookbook.co.uk/chinese-177-beef-fried-rice.html Much of the attraction of this dish lies in the fact that the flavour of the beef and spices permeate the rice while it is being stir-fried. Sat, 23 Oct 2010 http://www.orientalcookbook.co.uk/chinese-177-beef-fried-rice.html http://www.orientalcookbook.co.uk/chinese-178-pi-pa-tofu.html So called because the mashed tofu is shaped into halved pear-shaped pieces, resembling the celebrated Chinese musical instrument, the Pi Pa. Sat, 23 Oct 2010 http://www.orientalcookbook.co.uk/chinese-178-pi-pa-tofu.html http://www.orientalcookbook.co.uk/chinese-176-soy-sauce-chicken.html This is a whole chicken dish, beloved of the Southern Chinese. If the chicken is hand-plucked in the old-fashioned way, it will be coloured an even russet brown by the soy sauce and sugar mixture. However, when a chicken is machine-plucked, as it usually is in the West, the colouring will not be as successful. Fortunately, the aromatic soy sauce taste is not affected in any way. Thu, 14 Oct 2010 http://www.orientalcookbook.co.uk/chinese-176-soy-sauce-chicken.html http://www.orientalcookbook.co.uk/chinese-175-stir-fried-prawns-tomato-sauce.html The Cantonese like to bite into prawns that are crisply firm, and to achieve this texture, Cantonese chefs leave out the ginger and wine when preparing them. Mon, 11 Oct 2010 http://www.orientalcookbook.co.uk/chinese-175-stir-fried-prawns-tomato-sauce.html http://www.orientalcookbook.co.uk/thai-174-thai-spring-rolls.html Thai Spring Rolls Fri, 25 Dec 2009 http://www.orientalcookbook.co.uk/thai-174-thai-spring-rolls.html http://www.orientalcookbook.co.uk/chinese-173-black-soya-bean-curd-dessert.html Black Soya Bean Curd Dessert Fri, 11 Dec 2009 http://www.orientalcookbook.co.uk/chinese-173-black-soya-bean-curd-dessert.html http://www.orientalcookbook.co.uk/chinese-172-ginger-flavoured-chocolate-sweet-dumplings.html Ginger Flavoured Chocolate Sweet Dumplings Mon, 30 Nov 2009 http://www.orientalcookbook.co.uk/chinese-172-ginger-flavoured-chocolate-sweet-dumplings.html http://www.orientalcookbook.co.uk/chinese-171-shanghai-sesame-sweet-dumplings.html Shanghai Sesame Sweet Dumplings Mon, 23 Nov 2009 http://www.orientalcookbook.co.uk/chinese-171-shanghai-sesame-sweet-dumplings.html http://www.orientalcookbook.co.uk/chinese-169-pudding-with-dried-fruit-and-rice.html Pudding with Dried Fruit and Rice Wed, 11 Nov 2009 http://www.orientalcookbook.co.uk/chinese-169-pudding-with-dried-fruit-and-rice.html http://www.orientalcookbook.co.uk/chinese-170-baked-sago-pudding-with-birds-nest.html Baked Sago Pudding with Bird's Nest Wed, 11 Nov 2009 http://www.orientalcookbook.co.uk/chinese-170-baked-sago-pudding-with-birds-nest.html http://www.orientalcookbook.co.uk/chinese-168-mango-pancake.html Mango Pancake Mon, 12 Oct 2009 http://www.orientalcookbook.co.uk/chinese-168-mango-pancake.html http://www.orientalcookbook.co.uk/chinese-167-mini-coconut-tarts.html Mini Coconut Tarts Sun, 11 Oct 2009 http://www.orientalcookbook.co.uk/chinese-167-mini-coconut-tarts.html http://www.orientalcookbook.co.uk/chinese-166-birds-nest-egg-tarts.html Bird's Nest Egg Tarts Mon, 28 Sep 2009 http://www.orientalcookbook.co.uk/chinese-166-birds-nest-egg-tarts.html http://www.orientalcookbook.co.uk/chinese-164-red-bean-paste-pancake.html Red Bean Paste Pancake Sun, 27 Sep 2009 http://www.orientalcookbook.co.uk/chinese-164-red-bean-paste-pancake.html http://www.orientalcookbook.co.uk/chinese-165-sesame-roll.html Sesame Roll Sun, 27 Sep 2009 http://www.orientalcookbook.co.uk/chinese-165-sesame-roll.html http://www.orientalcookbook.co.uk/chinese-163-ice-coated-moon-cakes.html Ice-coated Moon Cakes Mon, 14 Sep 2009 http://www.orientalcookbook.co.uk/chinese-163-ice-coated-moon-cakes.html http://www.orientalcookbook.co.uk/chinese-161-mini-clay-pot-pudding.html Mini Clay Pot Pudding Wed, 09 Sep 2009 http://www.orientalcookbook.co.uk/chinese-161-mini-clay-pot-pudding.html http://www.orientalcookbook.co.uk/chinese-162-red-bean-pudding-with-coconut-milk.html Red Bean Pudding with Coconut Milk Wed, 09 Sep 2009 http://www.orientalcookbook.co.uk/chinese-162-red-bean-pudding-with-coconut-milk.html http://www.orientalcookbook.co.uk/chinese-159-winter-melon-chicken-velvet-soup.html In Hong Kong and China, some restaurants specialise in a very sophisticated dish, Winter Melon Pond. A whole winter melon of perfect size is partially hollowed, filled with such delicacies as crabmeat, diced duck, pork, Chinese mushrooms and bamboo shoots and then steamed for hours to proudce the most delectable soup. But it is not a practical dish to make at home. This recipe, however, is, and the melon is succulent in the soup. Wed, 12 Aug 2009 http://www.orientalcookbook.co.uk/chinese-159-winter-melon-chicken-velvet-soup.html http://www.orientalcookbook.co.uk/chinese-160-prime-and-clear-stock.html There are many ways of making stock, but the Chinese believe that the most balanced result comes from a long simmering of chicken, pork and ham. Abalone was traditionally included but as this is now so expensive, most people are content to dispense with it. In the Chinese kitchen, a distinction is made between the first yield of this simmering, called the prime stock, and the second yield, called the clear or secondary stock. Wed, 12 Aug 2009 http://www.orientalcookbook.co.uk/chinese-160-prime-and-clear-stock.html http://www.orientalcookbook.co.uk/chinese-158-cantonese-fire-pot.html A Cantonese fire pot reflects what's easily available in the region, and it therefore consists of seafood as well as meat and vegetables. If you do not want to use the traditional charcoal-burning fire pot for cooking at the table, use a heatproof bowl and burner or an electric pot. Thu, 30 Jul 2009 http://www.orientalcookbook.co.uk/chinese-158-cantonese-fire-pot.html http://www.orientalcookbook.co.uk/chinese-157-sharks-fin-soup.html The Chinese are unanimous in their appreciation of Shark's fin soup, and this very nutritious soup is rightly considered to be one of the most exotic examples of Chinese cuisine. A fin of the best quality is, however, extremely expensive and takes four days to prepare. The fin used in this recipe is sold in packages consisting of the cartilage with some fin needles and is already processed and then dried again. On its own, shark's fin has little taste but when combined with other ingredients in a prime stock, makes the perfect soup. Mon, 20 Jul 2009 http://www.orientalcookbook.co.uk/chinese-157-sharks-fin-soup.html http://www.orientalcookbook.co.uk/chinese-155-birds-nest-soup.html 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. Sun, 05 Jul 2009 http://www.orientalcookbook.co.uk/chinese-155-birds-nest-soup.html http://www.orientalcookbook.co.uk/chinese-156-chicken-velvet.html 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. Sun, 05 Jul 2009 http://www.orientalcookbook.co.uk/chinese-156-chicken-velvet.html http://www.orientalcookbook.co.uk/chinese-154-cantonese-wonton-soup.html 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. Wed, 17 Jun 2009 http://www.orientalcookbook.co.uk/chinese-154-cantonese-wonton-soup.html http://www.orientalcookbook.co.uk/chinese-153-wonton-wrapper-crisps-soup.html The tender wonton wrappers, deep-fried to a crisp before being dunked in the soup, lend special character to this dish. The colour of the ingredients, suspended in the clear soup, is especially attractive. Thu, 28 May 2009 http://www.orientalcookbook.co.uk/chinese-153-wonton-wrapper-crisps-soup.html http://www.orientalcookbook.co.uk/chinese-152-dried-scallop-soup.html 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. Mon, 11 May 2009 http://www.orientalcookbook.co.uk/chinese-152-dried-scallop-soup.html http://www.orientalcookbook.co.uk/chinese-151-deep-fried-five-spice-rolls.html 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. Thu, 30 Apr 2009 http://www.orientalcookbook.co.uk/chinese-151-deep-fried-five-spice-rolls.html http://www.orientalcookbook.co.uk/chinese-150-scrambled-egg-with-chinese-chives.html Scrambled Egg with Chinese Chives Tue, 14 Apr 2009 http://www.orientalcookbook.co.uk/chinese-150-scrambled-egg-with-chinese-chives.html http://www.orientalcookbook.co.uk/chinese-149-deep-fried-wontons.html A popular cold starter or a snack that is part and parcel of Cantonese dimsum. Sat, 28 Feb 2009 http://www.orientalcookbook.co.uk/chinese-149-deep-fried-wontons.html http://www.orientalcookbook.co.uk/chinese-148-almond-bean-curd.html In cookery, the Chinese often enjoy making up a dish to resemble the looks, if not also the taste of a particular ingredient, giving the dish the same name. This very light and delightful summer dessert, which looks like bean curd is, in fact, not bean curd at all! Sun, 15 Feb 2009 http://www.orientalcookbook.co.uk/chinese-148-almond-bean-curd.html http://www.orientalcookbook.co.uk/chinese-147-steamed-scallops-in-the-shell.html A Cantonese dish at its simplest and best. The fresh scallops are steamed with just a touch of garlic, then served with a sauce to add zest to their natural sweetness. The details of preparation, seemingly elaborate, are nevertheless worth observing if you wish to make this simple yet sophisticated dish. Thu, 12 Feb 2009 http://www.orientalcookbook.co.uk/chinese-147-steamed-scallops-in-the-shell.html http://www.orientalcookbook.co.uk/chinese-146-pickled-vegetables-cantonese-style.html True to form, Cantonese pickled vegetables are sweet and sour rather than spicy, and their unique taste is achieved by a harmonious and subtle blending of salt, sugar and vinegar. Wed, 04 Feb 2009 http://www.orientalcookbook.co.uk/chinese-146-pickled-vegetables-cantonese-style.html http://www.orientalcookbook.co.uk/chinese-145-spiced-salt-spareribs.html If you have trouble finding spareribs, use boneless shoulder or pork chump chops to make this dish. You will find the result just as deliciously satisfying. Mon, 02 Feb 2009 http://www.orientalcookbook.co.uk/chinese-145-spiced-salt-spareribs.html http://www.orientalcookbook.co.uk/chinese-144-shredded-chicken-with-tientsin-fen-pi.html This pleasant Northern dish is served cold with a slightly tangy sauce, and because it can be prepared completely in advance it is very handy for entertaining. The fen-pi, literally meaning the skin of flour, must not be soggy if the dish is to be successful. Sun, 01 Feb 2009 http://www.orientalcookbook.co.uk/chinese-144-shredded-chicken-with-tientsin-fen-pi.html http://www.orientalcookbook.co.uk/chinese-143-edible-jellyfish-with-cucumber.html 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. Sat, 31 Jan 2009 http://www.orientalcookbook.co.uk/chinese-143-edible-jellyfish-with-cucumber.html http://www.orientalcookbook.co.uk/chinese-141-egg-drop-soup.html 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. Fri, 30 Jan 2009 http://www.orientalcookbook.co.uk/chinese-141-egg-drop-soup.html http://www.orientalcookbook.co.uk/chinese-142-bean-curd-soup.html A simple but refreshing soup which is also very healthy - a vegetarian's delight. Fri, 30 Jan 2009 http://www.orientalcookbook.co.uk/chinese-142-bean-curd-soup.html http://www.orientalcookbook.co.uk/chinese-140-crisp-stir-fried-shrimps.html 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. Thu, 29 Jan 2009 http://www.orientalcookbook.co.uk/chinese-140-crisp-stir-fried-shrimps.html http://www.orientalcookbook.co.uk/chinese-138-duck-with-chinese-mushrooms-and-ginger.html The substantial Chinese population in Indonesia is particularly fond of duck and the delicious ingredients in this recipe give it an oriental flavour. Thu, 25 Dec 2008 http://www.orientalcookbook.co.uk/chinese-138-duck-with-chinese-mushrooms-and-ginger.html http://www.orientalcookbook.co.uk/chinese-139-spicy-scrambled-eggs.html This is a lovely way to liven up scrambled eggs. Prepare all the ingredients in advance so that the vegetables retain all their crunch and colour. Thu, 25 Dec 2008 http://www.orientalcookbook.co.uk/chinese-139-spicy-scrambled-eggs.html http://www.orientalcookbook.co.uk/chinese-137-duck-ginger-chop-suey.html Chicken can also be used in this recipe, but duck gives a richer contrast of flavours. Tue, 23 Dec 2008 http://www.orientalcookbook.co.uk/chinese-137-duck-ginger-chop-suey.html http://www.orientalcookbook.co.uk/chinese-136-tossed-noodles-with-seafood.html Tossed Noodles with Seafood Thu, 20 Nov 2008 http://www.orientalcookbook.co.uk/chinese-136-tossed-noodles-with-seafood.html http://www.orientalcookbook.co.uk/chinese-135-vegetarian-fried-noodles.html When making this dish for non-vegetarians, or for vegetarians who eat fish, add a piece of blacan (compressed shrimp paste). A small chunk about the size of a stock cube, mashed with the chilli paste, will add a deliciously rich, aromatic flavour. Mon, 20 Oct 2008 http://www.orientalcookbook.co.uk/chinese-135-vegetarian-fried-noodles.html http://www.orientalcookbook.co.uk/thai-134-pad-thai-noodles-with-tofu.html Pad Thai is real street food and can be found in many places in Bangkok. Vendors compete and usually cook their unique recipe that has been refined for years. Mon, 13 Oct 2008 http://www.orientalcookbook.co.uk/thai-134-pad-thai-noodles-with-tofu.html http://www.orientalcookbook.co.uk/thai-132-thai-squid-red-curry.html Thai Squid Red Curry Mon, 06 Oct 2008 http://www.orientalcookbook.co.uk/thai-132-thai-squid-red-curry.html http://www.orientalcookbook.co.uk/chinese-133-spicy-sesame-beef-noodle.html Spicy Sesame Beef Noodle Mon, 06 Oct 2008 http://www.orientalcookbook.co.uk/chinese-133-spicy-sesame-beef-noodle.html http://www.orientalcookbook.co.uk/chinese-131-spiced-tofu-stir-fry.html You could add any quickly cooked vegetable to this stir-fry - try mangetouts, sugar snap peas, leeks or thin slices of carrot. Thu, 02 Oct 2008 http://www.orientalcookbook.co.uk/chinese-131-spiced-tofu-stir-fry.html http://www.orientalcookbook.co.uk/chinese-129-chicken-with-cashew-nuts.html Chicken with Cashew Nuts Wed, 17 Sep 2008 http://www.orientalcookbook.co.uk/chinese-129-chicken-with-cashew-nuts.html http://www.orientalcookbook.co.uk/chinese-130-beef-with-ginger-spring-onions.html One of the all-time favourite beef dish - spiced with ginger and flavoured with spring onions. Wed, 17 Sep 2008 http://www.orientalcookbook.co.uk/chinese-130-beef-with-ginger-spring-onions.html http://www.orientalcookbook.co.uk/chinese-128-stir-fried-chicken-with-pineapple.html Stir-fried Chicken with Pineapple Sun, 14 Sep 2008 http://www.orientalcookbook.co.uk/chinese-128-stir-fried-chicken-with-pineapple.html http://www.orientalcookbook.co.uk/thai-126-fish-stir-fry.html This is a substantial dish, best served with crusty bread, for mopping up all the spicy juices. Sun, 07 Sep 2008 http://www.orientalcookbook.co.uk/thai-126-fish-stir-fry.html http://www.orientalcookbook.co.uk/chinese-127-oriental-scallops-with-ginger-relish.html Buy scallops in their shells to be absolutely sure of their freshness; your fishmonger will open them for you if you find this difficult. Remember to ask for the shells, which make excellent and attractive serving dishes. Queen scallops are particularly prized for their delicate-tasting coral or roe. Sun, 07 Sep 2008 http://www.orientalcookbook.co.uk/chinese-127-oriental-scallops-with-ginger-relish.html http://www.orientalcookbook.co.uk/chinese-124-chicken-teriyaki.html Chicken Teriyaki Fri, 29 Aug 2008 http://www.orientalcookbook.co.uk/chinese-124-chicken-teriyaki.html http://www.orientalcookbook.co.uk/chinese-125-beef-with-broccoli.html The secret to this popular restaurant dish is to marinate the beef in a bit of oil Fri, 29 Aug 2008 http://www.orientalcookbook.co.uk/chinese-125-beef-with-broccoli.html http://www.orientalcookbook.co.uk/chinese-123-bbq-duck-breast-with-plum-sauce.html Mouth-watering marinated duck breasts cooked with plums and honey. Sun, 24 Aug 2008 http://www.orientalcookbook.co.uk/chinese-123-bbq-duck-breast-with-plum-sauce.html http://www.orientalcookbook.co.uk/chinese-121-chilli-beef-pepper-stir-fry.html This is a quick and easy stir-fry with the addition of garlic, ginger and chilli to for a true taste of the Orient Sat, 23 Aug 2008 http://www.orientalcookbook.co.uk/chinese-121-chilli-beef-pepper-stir-fry.html http://www.orientalcookbook.co.uk/chinese-122-mapo-tofu.html Mapo Tofu Sat, 23 Aug 2008 http://www.orientalcookbook.co.uk/chinese-122-mapo-tofu.html http://www.orientalcookbook.co.uk/chinese-119-vegetarian-crispy-beancurd-rolls.html This delightful Chinese vegetarian dish is a healthy alternative to spring rolls and makes a stunning starter Fri, 22 Aug 2008 http://www.orientalcookbook.co.uk/chinese-119-vegetarian-crispy-beancurd-rolls.html http://www.orientalcookbook.co.uk/chinese-120-seafood-omelette.html The traditional Chinese street snack, oyster omelette works well with prawns or other seafood too. Fri, 22 Aug 2008 http://www.orientalcookbook.co.uk/chinese-120-seafood-omelette.html 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-95-pumpkin-in-coconut-syrup.html 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-95-pumpkin-in-coconut-syrup.html http://www.orientalcookbook.co.uk/thai-96-radish-jewels.html 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-96-radish-jewels.html http://www.orientalcookbook.co.uk/thai-93-iced-melon-in-coconut-milk.html 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-93-iced-melon-in-coconut-milk.html http://www.orientalcookbook.co.uk/thai-94-potato-pudding.html 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-94-potato-pudding.html http://www.orientalcookbook.co.uk/thai-92-crunchy-coconut-balls.html 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-92-crunchy-coconut-balls.html http://www.orientalcookbook.co.uk/thai-91-black-soya-bean-in-sweet-coconut-sauce.html 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-91-black-soya-bean-in-sweet-coconut-sauce.html http://www.orientalcookbook.co.uk/thai-90-sticky-rice-balls-in-coconut-milk.html 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-90-sticky-rice-balls-in-coconut-milk.html 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-54-pork-mushroom-parcels.html 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-54-pork-mushroom-parcels.html http://www.orientalcookbook.co.uk/thai-55-rice-paper-pork-parcels.html 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-55-rice-paper-pork-parcels.html 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-34-szechuan-chicken.html 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-34-szechuan-chicken.html 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=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=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 http://www.orientalcookbook.co.uk/chinese-1-steamed-pork-buns.html 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-1-steamed-pork-buns.html http://www.orientalcookbook.co.uk/chinese-4-spring-rolls-sweet-chilli-sauce.html 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-4-spring-rolls-sweet-chilli-sauce.html