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/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/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/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/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/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/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/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