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Mini Clay Pot Pudding Mini Clay Pot Pudding 9 Sep 2009
Red Bean Pudding with Coconut Milk Red Bean Pudding with Coconut Milk 9 Sep 2009
Ice-coated Moon Cakes Ice-coated Moon Cakes 14 Sep 2009
Red Bean Paste Pancake Red Bean Paste Pancake 27 Sep 2009
Sesame Roll Sesame Roll 27 Sep 2009
Bird's Nest Egg Tarts Bird's Nest Egg Tarts 28 Sep 2009
Mini Coconut Tarts Mini Coconut Tarts 11 Oct 2009
Mango Pancake Mango Pancake 12 Oct 2009
Pudding with Dried Fruit and Rice Pudding with Dried Fruit and Rice 11 Nov 2009
Baked Sago Pudding with Bird's Nest Baked Sago Pudding with Bird's Nest 11 Nov 2009
Shanghai Sesame Sweet Dumplings Shanghai Sesame Sweet Dumplings 23 Nov 2009
Ginger Flavoured Chocolate Sweet Dumplings Ginger Flavoured Chocolate Sweet Dumplings 30 Nov 2009
Black Soya Bean Curd Dessert Black Soya Bean Curd Dessert 11 Dec 2009
Thai Spring Rolls Thai Spring Rolls 25 Dec 2009
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. Stir-Fried Prawns in Tomato Sauce 11 Oct 2010
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. Soy Sauce Chicken 14 Oct 2010
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. Beef Fried Rice 23 Oct 2010
So called because the mashed tofu is shaped into halved pear-shaped pieces, resembling the celebrated Chinese musical instrument, the Pi Pa. Pi Pa Tofu 23 Oct 2010
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. Tossed Noodles with Ginger and Spring Onion 8 Nov 2010
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. Bean Curd Puffs 11 Dec 2010
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213 Recipes Found 

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