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	Recipe	Ratings	Last Modified
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!	Almond Bean Curd		15 Feb 2009
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.	Almond Cookies		24 Nov 2007
Aubergines are given a royal treatment in this recipe, where they are stir-fried with seasonings more commonly associated with fish cooking.	Aubergine in Spicy Sauce		17 Dec 2007
Authentic Beijing Roast Duck Pancakes	Authentic Beijing Roast Duck Pancakes		15 Aug 2008
Baked Sago Pudding with Bird's Nest	Baked Sago Pudding with Bird's Nest		11 Nov 2009
Mouth-watering marinated duck breasts cooked with plums and honey.	BBQ Duck Breast with Plum Sauce		24 Aug 2008
A simple but refreshing soup which is also very healthy - a vegetarian's delight.	Bean Curd Soup		30 Jan 2009
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.	Beef Chow Fun		23 Jan 2008
Beef Curry (mild)	Beef Curry (mild)		4 Jan 2008
A convenient and tasty beef dish that can serve, two, four or more.	Beef Stir-Fry with Broccoli & Oyster Sauce		28 Jul 2008
The secret to this popular restaurant dish is to marinate the beef in a bit of oil	Beef with Broccoli		29 Aug 2008
One of the all-time favourite beef dish - spiced with ginger and flavoured with spring onions.	Beef with Ginger and Spring Onions		17 Sep 2008
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.	Beef with Green Pepper and Black Bean Sauce		1 May 2008
Bird's Nest Egg Tarts	Bird's Nest Egg Tarts		28 Sep 2009
Like Shark's fin soup, Bird's nest soup reaches the heights of Chinese cuisine, though Westerners are often put off by the name and the fact that it is produced by swallow's saliva. On its own, bird's nest is bland, and its function is to provide texture, rather than taste to the soup. A very rich, prime stock is therefore essential as a base, as is the Chicken velvet. And yet, without the bird's nest, no amount of stock or chicken velvet could produce the unique quality of this soup.	Bird's Nest Soup		5 Jul 2009
Black Soya Bean Curd Dessert	Black Soya Bean Curd Dessert		11 Dec 2009
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.	Black Soya Bean in Sweet Coconut Sauce (Tua Dam)		1 Jul 2008
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.	Cantonese Fire Pot		30 Jul 2009
Wontons, or small dumplings, served in broth are a national Chinese snack. The main ingredient for wonton filling is pork, but in Kwangtung, shrimps and prawns are also used, because they are so easily available. This addition gives the wontons a much more interesting taste and texture.	Cantonese Wonton Soup		17 Jun 2009
Caramel Rice Balls in Ginger Sauce (Bor Loy Nam King Takai)	Caramel Rice Balls in Ginger Sauce (Bor Loy Nam King Takai)		3 Aug 2008

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