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 Fri, 11 Dec 2009 21:05:37 GMT http://www.rssboard.org/rss-specification enquire@orientalcookbook.co.uk enquire@orientalcookbook.co.uk http://www.orientalcookbook.co.uk/chinese-173-black-soya-bean-curd-dessert.hml Black Soya Bean Curd Dessert Fri, 11 Dec 2009 http://www.orientalcookbook.co.uk/chinese-173-black-soya-bean-curd-dessert.hml 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