Tullhia Gousgit with Green Onion

1Mutten 400 Gram                                                                                                                                          2 Green onion  5 peace                                                                                                                                                 3 egg    1                                                                                                                                                                                                                                                               4 sugar 1 Tea spoon                                                                                                                                                             5 challi saece 1 Big Tea Spoon                                                                                                                                                   6 souia sauce 1 Big Tea Spoon                                                                                                                                                  7 cooking oil 2 Bid Tea Spoon                                                                                                                                                   8 chicken ygny 2 Cup                                                                                                                                                    9 sault as u like                                                                                                                                                            10 cornflour 1 Big Tea spoon                                                                                                                                                                                                                                       Making                                                                                                                                                     First off all we cut meet equail size then we wash meet and mix green onion egg and counflower some cooking oil mix too. Now we boil these all .When meet boil then we some water mix and couver it when meet   jilling then we mix chilli sauce souia sauce and suger after some time we mix chicken ygny after some time its ready

Tullhia Gousgit with Green Onion

Tullhia gousgt

1Mutten 400 Gram                                                                                                                                          2 Green onion  5 peace                                                                                                                                                 3 egg    1                                                                                                                                                                                                                                                               4 sugar 1 Tea spoon                                                                                                                                                             5 challi saece 1 Big Tea Spoon                                                                                                                                                   6 souia sauce 1 Big Tea Spoon                                                                                                                                                  7 cooking oil 2 Bid Tea Spoon                                                                                                                                                   8 chicken ygny 2 Cup                                                                                                                                                    9 sault as u like                                                                                                                                                            10 cornflour 1 Big Tea spoon                                                                                                                                                                                                                                       Making                                                                                                                                                     First off all we cut meet equail size then we wash meet and mix green onion egg and counflower some cooking oil mix too. Now we boil these all .When meet boil then we some water mix and couver it when meet   jilling then we mix chilli sauce souia sauce and suger after some time we mix chicken ygny after some time its ready

Tullhia gousgt

Potato and Capsicum Frittata

• Potato 2 (halve boiled)
• Garlic 2 cloves (chopped)
• Capsicum 1
• Onion 1 (chopped)
• Tomato 1 (sliced)
• Black pepper ½ tsp
• Salt ½ tsp
• Parmesan cheese 2 tbsp
• Rosemary ½ tsp
• Oil 2 tbsp
• Eggs 4
• Green chilies ½ tsp (chopped)
• Coriander 2 tbsp (green)
• Red chili ½ tsp (powder)
• Heat oil in a pan and fry cloves of garlic.
• Add onion and capsicum, cook for 1 minute.
• Add slices of tomato along with half boiled potato.
• In a bowl beat eggs along with salt and black pepper powder.
• Pour this mixture into the pan.
• Add parmesan cheese, rosemary, and green coriander.
• Now cover and cook for 10 minutes on low flame.
• Take it out of pan and spread red chili powder and serve.

Potato and Capsicum Frittata

Chef Kausar Ahmed Recipes

A talented Cooking Expert, who has been behind several succcessful programs, now brings her own show on TV1 Magic Kitchen, watch her programs here on KhanaPakana.com. Her recipes not only contain traditional and continental recipes but a mixture of fusion recipes that will delight all tastebuds. Her love for children offers a variety of recipes for kids, and usefl articles on various topics

Chef Kausar Ahmed Recipes

Indian Food Recipes - The Best Rice Pilau Recipe

Nothing makes a good Indian dinner into an outstanding Indian dinner to be remembered like a great pilau rice.
Done correctly, pilau rice can be eaten with your favourite curry or simply on its own. In fact I used to make this rice pilau recipe quite often in my university years when I needed to eat but still needed to ensure I had enough beer money.
Nowadays, it is the rice my three kids ask for most and I usually make it for them. It's easy and tastes fantastic.
To do it correctly, however, it is a bit time consuming. That said, if time is not on your side simply rinse your rice and forget the rather laborious rice preparation.
INGREDIENTS for Rice Pilau
(serves 4)
250g (9 0z) Good quality Basmati Rice
1 pinch of saffron
3 Tablespoons milk
2 Tablespoons ghee or clarified butter
3 Tablespoons vegetable oil
1/2 finely chopped Spanish onion
3 black cardamom pods or 6 green cardamom pods
1 2" cinnamon stick
1 teaspoon cloves
1 teaspoon black peppercorns
2 bay leaves.
Pour the rice into a bowl and cover with water. With your hand, move the rice around in the water. The starch will come of the rice and the water will become milky. Pour out the water and fill the bowl with fresh water.
This time, allow to sit for about a half hour.
Again, move the water around with your hand until the water becomes white and milky. Pour away the white water and fill up the bowl again.
Now repeat the process as many times as required until the water is clear.
Pour about 3 tablespoons of milk into a cup and place in the microwave for about 25 seconds until the milk is hand hot.
Put the saffron threads in the milk and set aside to infuse.
In a large pot with a tight fitting lid, pour the 3 tablespoons of oil and one tablespoon of the ghee. Over medium heat, fry half of the finely chopped onions until crispy. Remove the onion to a paper towel to dry.
Now throw in the spices and the rest of the onion. Fry - adding a little more oil if needed - for about five minutes or until the onion is translucent and lightly browned.
Add the rice and about 1 litre (1 pint) of water and cover with the lid. Bring to a boil for about ten seconds and then turn off the heat. DO NOT take the lid off of the pot. Allow the rice to sit in the covered pot for 40 minutes undisturbed.
Just one last step to the perfect rice pilau!
Just before serving, take the lid off, add the rest of the ghee and crispy onions and stir with a fork to get rid of any clumps.
I hope you enjoy this rice pilau recipes as much as my family friends and I have. It would be great to hear from you so please leave a comment if you like.
Enjoy your rice pilau!

Indian Food Recipes - The Best Rice Pilau Recipe

Indian Curry Recipes - Delectably Spicy

Are you searching for a spicy dish that is out of the ordinary, unlike the typical Oriental food that you've tasted? Look no further, as I have a special Indian curry recipe that will satisfy your palate. Curry is made popular by its rich sauce packed with spices. If you want it extra spicy, then I'm sure that you have a tough stomach and a sturdy heart! If you have never tried any form of curry dish before, then you have to begin with the madras recipe that I have in store for you, as it's the mildest of the countless curry mixes I've had. However, if you are itching for a wonderful, piping hot curry experience, then by all means, add more spices into your curry mix!

For the Indian curry recipe -- Madras curry sauce, you'll need:
1. 2 onions, chopped
2. 8 tablespoons butter
3. 3 garlic cloves, minced
4. 2 chili peppers
5. 2 carrots, chopped
6. 1 ¾ cups of chicken broth
7. 2 chopped apples
8. 2 tablepoons madras powder
9. ¾ cup of coconut milk
Let's cook!
First, remove all the seeds from the chili pepper. Soak the peppers in lukewarm water for about 30 minutes. Chop them. Wash the apples and take off its cores, but be sure to leave the peel on. Chop the apples. Melt the butter in a pan and sauté the carrots and onions. Add the garlic as soon as the onions start to turn brown. Add the chopped apples into the pan, then cover the pan, reduce it to a low heat, then simmer for at least 45 minutes. Add the madras powder, ½ tsp of fresh grated ginger root, then add some salt to taste. Put in the coconut milk. You can add more if you want the sauce to thicken more. Bring everything to a boil, and then remove the mixture from the heat. You can serve your sauce with any kind of meat you prefer, although I must say that chicken best complements this dish.
As you become more skilled in cooking Indian curry recipes, you'll learn how to combine spices in a way that will suit your taste. Let your creative juices flow, and with some experimentation, you can whiz up a scrumptious curry dish in no time.

Puneet is the co-author of the cookery book called - The Ultimate Indian Curry Manual. This book is one of its kind, and offers a step-by-step manual for making perfect Indian Curries, revealing a lot of secrets, only known to the Indian Chefs.

Indian Curry Recipes - Delectably Spicy

Green Vegetable Pulao - Spicy Indian Rice Recipe

Indian cuisine is as old as its civilization and is as vast as its culture. It is known through out the world for its rich aroma of spices. Each different part of India has its own style of cooking and recipes. This article is an effort to introduce all these recipes to the world.
What you will need:
2 cups white basmati rice
1 1/2 cups of vegetables ( carrot, beans, peas and cauliflower )
a small bunch of coriander leaves
a few mint leaves (optional)
6 to 7 cashews
4 to 6 green chillies
Whole garam masala (1" cinnamon stick, bay leaves, cloves, cardamom , mace blades)
1" ginger
2 pods of garlic
2 medium sized onions sliced
1/2 cup of shredded fresh/frozen coconut
1/4 cup ghee or oil
salt to taste
Note: You can also add potatoes, egg plants or any other vegetables that you like.
How to prepare:
Wash the basmati rice, drain the water and keep it aside.
Grind coconut, green chillies , ginger, garlic , cloves, cinnamon, mint and coriander leaves into a smooth paste.
Heat the ghee/oil in a pan and all the whole garam masala and the cashews.
Now add the onions and fry them until they are golden brown. Now add the ground paste and fry until the raw smell goes away.
Add the rice and fry for 2 minutes. Now add the vegetables and salt and after 2 minutes add 4 cups of water. Cover and cook until done. Make sure the vegetables and the rice are cooked just right and they do not get mushy. Serve hot with raitha or kurma.

Green Vegetable Pulao - Spicy Indian Rice Recipe

Chicken Recipes in Indian Cuisine

Chicken forms a vital part of the Indian non vegetarian cuisine. Chicken has proteins, carbohydrates and calcium, making it great nourishment for your body. Right from the north of India to the south, there are various ways of cooking chicken. You can try delicious chicken kebabs, curries, biryanis, even cutlets and other chicken recipes.

In north India, especially in Punjab and the city of Nawabs, Lucknow, chicken is a chief component. The Murg Tandoori (Indian Barbequed Chicken) is a mouth watering preparation made in just about 15 minutes of time. The chicken is marinated in yogurt and seasoned with Tandoori Masala.
Another famous chicken recipe is the chicken Makhani or the butter chicken. This recipe is famous all over the world. The recipe has a thick flavor of spices, butter and chicken making it extremely sumptuous.
The Chicken Biryani Awadhi is a delicacy from Luck now. This recipe dates back to the Mogul era. Rice and meat are cooked separately and then layered, earning it the name "pakka" Biryani.
Down south also, there are some famous chicken recipes that one cannot afford to ignore. The Hyderabadi Biryani is savored in all parts of India and forms an integral part of the Indian cuisine. It is colorful and made of rich spices. The Telengana cuisine and the Mughlai cuisine blended in the Nizam's kitchens to form the Hyderabadi Biryani.
Other chicken recipe from the south includes the Chicken Chettinad which is a popular delicacy in Tamil Nadu and Kerala. And since the south is known for its spicy flavor, Chicken Chettinad is considered as a fiery recipe best served with Paratha.
Besides the curries and the biryanis, you can also try chicken kebabs. It serves as an appetizer. You can make it with vegetables.They're colorful and vibrant, and can be a great way to get kids and fussy eaters eating vegetables and chicken.
From a pool of amazing and exotic Indian chicken recipes, you can choose your pick. To cook any of these recipes, all you need to do is go on the net and get their recipe. There is enough to try for every week!

Kiron Abraham is a lover of all things FOOD and is especially fond of writing for Slurrpy.com, which is overlfowing with traditional recipes especially Indian food recipes.

Chicken Recipes in Indian Cuisine

Ramadan Recipes in Muslim Countries

In Islamic calendar, the month of Ramadan is considered holy and Muslims from all over the world fast during this month. They celebrate Eid-ul-fitr after the end of the Ramadan, and on the first day of next month 'Shawwal'.
The holy month of Ramadan also has great impact on Muslim culture. In many countries, people make special arrangements to pray together and listening holy Quran being recited during these prayers. Special food is prepared to end the fast each day.
Even though Muslims fast during this month, but it also brought a wonderful diversity in the food they serve during Iftar (the meal they eat to break their fast just before evening prayer time). In Pakistan this time of day has very important cultural significance. People return home from work early to join their families on Iftar dinner. Special Ramadan Recipes are prepared and served. These Ramadan recipes vary from one country to another. Since Muslims are spread all over the world so their local customs and local cuisines also affect their recipes and the menu of Iftar Dinner. Some ingredients such as Dates are common almost everywhere. In many countries Muslims break their fast by eating a Date to follow the way of Prophet Muhammad.
In Indian Ramadan recipes are quite similar to Pakistani Ramadan recipes. Samosa and Pakory are common in both countries. Another common recipe is Fruit Chaat recipe, in which fruit salad is served with spices and sugar. Ramadan recipes vary from one country to another, even in a single country like Pakistan, people of different ethnic origins prepare their Ramadan recipes differently following their usual local cuisine and using more local ingredients.
The menu of an Iftar dinner could be both casual and formal. Rich and affluent people throw special Iftar parties where people get together on the Iftar Dinner. At that time many types of Ramadan Recipes are served. The centuries of this tradition has brought great variety and flavors to Recipes. Fruits are the most common ingredient of an Iftar dinner in most Muslim countries. But there are also recipes containing beef, meat, chicken, fried and cooked, bar be cue, desserts, and some refreshing drinks.
In Pakistan people usually drink a rose flavored drink called Roh Afza. In rural parts some families serve Lassi or Yogurt Milkshake instead of rose flavored drink. If Ramadan arrives in summer then lemonades are served at Iftar dinners. Since Muslim calendar is a lunar calendar so there is no fix season for Ramadan. Therefore seasonal fruits and ingredients bring more variety to Ramadan recipes.
Iftar dinner is not just the time of the day when Muslims end their fast and then pray. It is also the time for families to sit together and wait for the call of evening prayers Azaan. In some countries like India, Pakistan and Egypt, local mosques use special sirens to announce that it is time for Iftar and then recite Azaan on loudspeakers. In some countries where mosques are not located that closely people wait to hear the announcement on TV or Radio or break their fast by looking at the time of sun down.

Ramadan Recipes in Muslim Countries

Indian Recipes For Breakfast

Breakfast is said to be the most important meal of the day. And in countries like India, breakfast is another opportunity to showcase their colorful and flavorful cuisine. In India, there are various breakfast meals that are favored by people and are at the same time healthy and delectable. In some regions of India, these dishes are served in other meals besides breakfast. If you want deviations from your usual morning munchies, try out some of the Indian breakfast foods listed below.
Chapati - It is unleavened flat bread made of durum wheat. The dough is flattened into a large circle, and dry cooked on a tava or hot pan. Chapati is often served with soups, lentils, chutney, and curries.
Idli - This Indian breakfast is prepared from rice and black lentils baked together to form a savory cake. The white puffed cakes are served with chutney and other spices.
Sambhar - As a breakfast dish, sambhar is a soup or stew that is rich in vegetables and spices. The base of the broth is pigeon peas, or toovar dal, and other ingredients added are potatoes, pumpkin, tomatoes, okra, carrots, as well as spices like fenugreek, coriander, turmeric, mustard seeds, and more.
Stuffed Parathas - This Indian breakfast is not only nutritious but delicious, according to many sources. Commonly, the stuffing is made up of potatoes, carrots, moong, paneer and at some times cheese and radish.
Upma - Upma is an Indian breakfast that could be prepared differently depending on the person making it. It could be made from semolina or rava. Peas, onions, cabbage, carrots, eggplant, potatoes, cumin, and other Indian spices are added. The mixture is cooked in a pan and mixed together as a fried batter.
Tosai or Dosa - This is India's version of a breakfast crepe, but it may also be served during other meals of the day. The batter is made of rice and lentils ground together and mixed with water. Once the crepe is cooked over a hot pan, it may be served with pickles, curry, chicken, chutney, and other spices or vegetables.
Puttu - Another staple and popular Indian breakfast delicacy, it is made up of rice paste. The rice is kneaded and moistened with just the right amount of water to achieve the ideal consistency. The dough is molded into rolls and steamed in a special contained known as the Puttu Kutti. Puttu may be served with curry, lentils, chickpeas, and also chutney.
Indian breakfasts are not hard to make. They are simple, yet healthy and delicious. Indian breakfasts are considered specialties in most parts of the world, particularly because of their versatility. So don't skip on your breakfasts, and try something new for a change. Not only will you be getting the needed energy to sustain your day, but you will also enjoy savory meals that are distinctly Indian

Indian Recipes For Breakfast

Aloo Paratha Recipe

The Indian cuisine is by far one of the most varied cuisines of all. As it is, there are so many variations in this cuisine, that you would hardly find any similarity in the cuisines of the north Indian recipes, with the south Indian recipes. So, the Indian cuisine is actually a door to thousands of wonderful recipes which are there at your disposal for tickling your taste buds.

A striking feature of this cuisine is that it holds quite a few recipes that can act as both breakfast/snacks, as well as main course meal. One of such recipes is Aloo paratha. This recipe has been a part of the Indian kitchens for a fairly long period of time and has been playing the role of Sunday morning special breakfast with great ease. Aloo Paratha is a very popular breakfast recipe and is particularly popular in North India. The paratha is best served along with pickles and curd.
Ingredients:
o 1 cup Water
o 2 cup Wheat Flour
o 2-3 boiled and mashed Potatoes
o 1/4 tsp Red Chilly Powder
o 1 tsp Chaat Masala
o Salt to taste
o Oil/ghee
Direction:
1. Take the flour in a bowl and add some water to it. Knead it properly to make soft dough. Make sure that it does not stick to your hand.
2. Now, leave this dough for around half an hour.
3. After this, take the boiled potatoes and add salt, chili powder along with chaat masala. Now mix these ingredients thoroughly, to form the stuffing.
4. Now take the dough and roll out small balls out of it. Thereafter, take the balls, flatten them a bit, apply a bit of oil to its center and then put some stuffing mixture in it.
5. Thereafter, draw the edges towards its center to cover this mixture. Make sure that the edges do not remain open and the stuffing is properly covered. Now, press the resulting dough balls gently and dust it with wheat flour. Flatten to the size of Roti.
6. After this is done, place the paratha over a preheated griddle. After some time reverse the side of paratha. Continue till golden brown patches appear on it.
7. Sprinkle a little bit of oil and then flip over again. Make sure that you sprinkle oil on either sides of the paratha. Cook till it is properly done.
8. Your Aloo Paratha is ready to serve.
Serve Aloo Paratha along with Chutney, Tomato Ketchup or curds.

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Aloo Paratha Recipe

Talimpu

Bottle gourd / lauki is chopped up and boiled in sufficient water or steamed till soft and whole. A freshly ground masala is prepared with whole spices and bottle gourd is cooked in it along with onion and tomato. Serve spicy bottle gourd masala with roti or with plain steamed rice and dollop of ghee.

Makes: around 4 Servings of Spicy Bottle Gourd Masala.

Ingredients:

Bottle Gourd 2 Cups (Chopped)
Onion 1
Tomato 1
Tamarind 2 – 3 inch Piece
Green Chiles 2
Red Chili Powder 1/2 tsp
Turmeric Powder a Pinch
Coriander Seeds 1 tsp
Cloves 2
Cinnamon 1 inch Stick
Star Anise Small Piece
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak tamarind in quarter cup of warm water and extract all the juice discarding the veins.
Peel, remove ends and chop the bottle gourd into small pieces.
Boil the bottle gourd in around a cup of water with few pinches of soft till its just soft and whole.
Once cooked, lightly mash the cooked bottle gourd.

Grind coriander seeds, cloves, cinnamon and star anise into fine powder using a spice blender.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Wash, remove stems and slice the green chiles.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering chopped onion and fry till its translucent.
Then stir in ground masala powder and green chiles.
Cook briefly, stir in boiled bottle gourd, tamarind extract, tomato, red chili powder, turmeric powder and salt.
Add around quarter cup of water if the water left over from boiled bottle gourd is not enough.
Cook the bottle gourd and tomato for around 5 minutes till it absorbs all the flavors.
Serve spicy bottle gourd masala with roti or chapati or with steamed rice and dollop of ghee.
Notes: Make sure bottle gourd is cooked properly.

Suggestions: If the bottle gourd is very young and tender, skip the boiling step and cook the bottle gourd along with onion and tomato directly.
Variations: Check out other bottle gourd recipes here.
Other Names: Spicy Bottle Gourd Masala, Bottle Gourd Masala, Sorakaya Masala, Anapakaya Masala

Talimpu

Atkins Diet Recipes: Low Carb Swedish Meatballs

Atkins Diet Recipes: Low Carb Swedish Meatballs

Dasi Fruiy Chat

In pakistan in home founction ladies making fruit chat                                                                                         1 BANANA         3                                                                                                                                          2 APPLE              1                                                                                                                                          3 GRAPS             100                                                                                                                                              4 SUGAR            3 Table Spoon                                                                                                                     5 SALT                                                                                                                                                            6 BLACK PAPER  As u like                                                                                                                            if u like other fruits then u cut all fruits in a bowl little pieces  after cutting the Red Orange

Dasi Fruiy Chat

Scrambled Eggs Flavors Cooking

Scrambled Eggs Flavors Cooking

Chinese Recipe : Sweet and Sour Chicken

Chinese Recipe : Sweet and Sour Chicken Ingredients: 4 tbsps Peanut oil, divided 1 lb. chicken breast, sliced thinly 1 c. sliced celery 1 c. Chinese cabbage, chopped 1 med. onion, diced 1-2 carrots, shredded 1 red, yellow or green pepper, diced 1/2 tsp. grated fresh ginger or 1/4 tsp. dried ginger 1 clove garlic, minced Sauce: 1/3 c. rice wine vinegar 1/2 c. brown sugar Salt, pepper to taste 1/4 tsp. dried ginger 1/2 c. ketchup Pinch of garlic powder 1 c. chicken stock 2 tbsp. cornstarch                               Directions: Have all ingredients chopped and ready to go. In a deep skillet or wok, heat 2 tbsps. oil over high heat. Add all vegetables. Stir-fry quickly until onion is cooked and translucent. Remove to bowl. Add 2 tbsps. oil to wok; heat. Add chicken and stir fry until no longer pink on outside (5-7 minutes). Mix in separate bowl sauce ingredients, making sure to mix cornstarch thoroughly. To chicken in wok, add vegetables and sauce mix. Cook over low heat until cornstarch is cooked, about 7 minutes, or until sauce is slightly thickened. Serve over hot cooked white rice.

Chinese Recipe : Sweet and Sour Chicken

Chinese Recipe : Kung Pao Chicken

Ingredients:

• 3/4 lb. chicken, boned and skinned
• 2 tbsps. oyster sauce
• 2 1/2 tbsps. cooking oil
• 8 small dried red chilies
• 4 tsps. minced garlic
• 2 stalks celery, diced
• 1/2 red bell pepper, cut into 1−inch squares
• 1 can (8 oz.) bamboo shoots, sliced and drained
• 2 tsp. cornstarch dissolved in 1 tablespoon water
• 1 tsp. cornstarch
• 1/3 cup roasted peanuts

Sauce:

• 3 tbsps. Chinese rice wine or dry sherry
• 1/4 cup Chinese black vinegar or balsamic vinegar
• 1/4 cup chicken broth
• 1 tbsp. soy sauce
• 2 tbsps. hoisin sauce
• 2 tsp. sesame oil
• 2 tsps. chili garlic sauce
• 2 tsps. sugar

Directions:

1. Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.
4. Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok.
5. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.
6. Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

Chinese Recipe : Kung Pao Chicken

Chinese Spring Rolls

Serves 4
Ingredients:

• 8 spring roll skins
• 2 oz. thinly sliced pork, cut into thin strips

Mixture A:

• 1 tsp Chinese rice wine or sherry
• 1 tsp coy sauce and cornstarch
• A few grain of pepper

• 2 dried large Chinese mushrooms, soaked in water and drained. Cut into strips.
• 2 ½ oz. boiled bamboo shoots, cut into strips
• 2 cabbage leaves, cut into strips
• ½ tsp salt
• Flour-and-water paste
• Oil for deep frying plus 3 tbsp more oil                                                                                                         Directions:   
  
  1. Combine the pork and Mixture A. Let sit for 15 minutes.
  2. Heat 3 tbsp of the oil in a wok, and stir-fry the pork briefly. Remove.
  3. Heat the remaining 1 tbsp oil and add the salt. Stir fry the vegetables, then mix in the pork. Turn off the heat and let the filling cool thoroughly.
  4. Place some of the filling a little above the center of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom. Brush the bottom edge with the flour-and-water paste to seal it thoroughly.
  5. Heat the deep-frying oil over moderate heat. Deep-fry the spring rolls until golden. Turn them frequently.
  6. Serve immediately with table seasonings.

Chinese Spring Rolls

Chinese Spring Rolls

Serves 4
Ingredients:

• 8 spring roll skins
• 2 oz. thinly sliced pork, cut into thin strips

Mixture A:

• 1 tsp Chinese rice wine or sherry
• 1 tsp coy sauce and cornstarch
• A few grain of pepper

• 2 dried large Chinese mushrooms, soaked in water and drained. Cut into strips.
• 2 ½ oz. boiled bamboo shoots, cut into strips
• 2 cabbage leaves, cut into strips
• ½ tsp salt
• Flour-and-water paste
• Oil for deep frying plus 3 tbsp more oil

Chinese Spring Rolls

Easy "Chinese" Crockpot Chicken

Soy sauce adds extra flavor to this simple crockpot recipe submitted by a reader. Feel free to enhance the basic recipe with your own favorite combination of spices and seasonings.
Guide Note: Although not authentic Chinese, I have included this recipe because it is submitted by a reader, and this is a good basic recipe. Please review it in that spirit; obviously if you are seeking something more authentic you'll want to skip this one.

Ingredients:

• 1 cup soy sauce
• 1 cup brown sugar
• 1 cup tomato/vegetable juice (such as V8) or tomato sauce diluted with water
• Salt, pepper, or other spices, to taste
• 3 pounds chicken thighs, drumsticks, wings or a mixed combination

Preparation:

1. Combine the soy sauce, brown sugar and juice and any spices you are using in the bottom of the crockpot.
2. Add the chicken.
3. Cook on low heat for 6-8 hours (overcooking is difficult for this recipe!). The chicken can also be cooked on high heat for first 1 1/2 hours and then turned to low (use your best judgement). The Chicken is done if the meat falls off the bone when removed.
4. Serve the chicken over rice along with steamed vegetables for a full meal.

This recipe was submitted by a reader, Arin Marcus. Reprinted with permission.

Chinese Chicken Recipes

Easy "Chinese" Crockpot Chicken

Chinese Chicken Salad

Rice vinegar, Asian sesame oil and soy sauce spike up the dressing in this Chinese chicken salad recipe that includes mandarin oranges and chow mein noodles. This Chinese chicken salad . Leftovers taste great served in a wrap for lunch the next day. Serves 4 to 6.

More Chinese Chicken Salad Recipes

Ingredients:

• 1 lb chicken meat breasts, boneless, skinless
• 1 teaspoon light soy sauce, or as needed
• Dressing:
• 4 tablespoons rice vinegar
• 1 tablespoon orange juice
• 2 tablespoons light soy sauce
• 1 teaspoon sugar
• 2 tablespoons Asian sesame seed oil
• Other:
• 1 head lettuce
• 1 – 2 red peppers as desired
• 1 10-fluid ounce can mandarin oranges, drained
• 1 8-ounce can sliced water chestnuts (or fresh water chestnuts, peeled and sliced)
• 3/4 cup chow mein noodles

Preparation:

Preheat the oven to 350 degrees Fahrenheit. Rinse the chicken breasts and pat dry. Lightly rub the 1 teaspoon of soy sauce over the breasts (use more soy sauce if needed). Place the breasts on a roasting and cook for 45 minutes, turning over halfway through cooking. Remove the chicken and cool.
While the chicken is cooking, prepare the dressing and vegetables. In a small bowl, combine the rice vinegar, orange juice, light soy sauce, sugar and sesame seed oil. Refrigerate until needed.
Wash the lettuce, remove the core and shred the leaves. Remove the seeds from the red pepper and cut into thin strips.
Remove the cooked chicken and cool. Shred the chicken meat with your hands.
Pour the dressing into the bottom of a large salad bowl.
Add the lettuce and chicken, tossing with the dressing. Add the red peppers, water chestnuts and mandarin orange slices. Garnish with the chow mein noodles.
Sprinkle the sliced almonds or toasted sesame seeds on top if using.

Chinese Chicken Salad

Chinese Black Sea Bass

In this recipe marinated Black Sea Bass is served with a flavorful sauce with lemon juice, ginger, garlic and toasted sesame seeds. This is a good recipe for cooks who are new to Chinese cooking or just want a recipe for baked fish (instead of steaming or pan-frying, two more traditional Chinese cooking methods).
This healthy, nutritious main dish serves 2.

Prep Time: 1 hour, 10 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Ingredients:

• 2 whole black sea bass (about 1 pound each), cleaned
• Marinade:
• 1 tablespoon soy sauce
• 2 teaspoons minced fresh ginger
• 1/2 teaspoon sesame oil
• Sauce:
• 2 tablespoons unsalted butter
• 1 tablespoon sesame seeds
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced garlic
• 1 tablespoon soy sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 1/2 cup water
• 1/4 cup chopped scallions (green onions)

Preparation:

1. On each side of the fish, make three diagonal cuts 2 1/2 inches long and 1/2 inch deep.
2. Stir the marinade ingredients in a small bowl, and spoon it over the fish, making sure it seeps into the cuts. Let the fish stand in the marinade, uncovered, at room temperature, for 1 hour.
3. Preheat the oven to 400 degrees Fahrenheit.
4. Make the sauce: Melt the butter in a small skillet, and saute the sesame seeds until golden, 1 minute. Stir in the ginger and garlic; cook 1 minute. In a small bowl, combine the soy sauce, lemon juice, cornstarch and water; stir until smooth. Stir this into the butter mixture, and heat to a simmer, stirring. Cook until slightly thickened, 1 minute. Set aside and keep warm.
5. Arrange the fish in a baking pan, and bake until it flakes easily, about 15 minutes.
6. Stir any accumulated pan juices and the chopped scallions into the sauce. Spoon the sauce over the fish or serve alongside.

Chinese Black Sea Bass

Hawaiian Beef Stew - Hawaiian Chinese Recipes

Serves 6 to 8   

Ingredients:

• 2 pounds stewing beef (the authors recommend chuck roast or short ribs)
• 2 tablespoons vegetable oil
• 3 large onions
• 2 (8 ounce) cans tomato sauce (or 1 (6 ounce) can tomato paste)
• 6 medium potatoes, cut to the size of small stones
• 2 large carrots, cut to the size of bottle corks
• 5 cloves garlic
• 1 tablespoon plus 1 teaspoon salt
• Thickener:
• 4 tablespoons flour
• pinch of sugar
• 1 tablespoon soy sauce (light soy sauce)
• 1 cup water

Preparation:

Finely mince the garlic and half of one of the onions.  Heat the cooking oil in a large pot.  Add the garlic and onions and brown.  Add the beef and salt and saut until beef is thoroughly browned.  Add tomato sauce and enough water to cover the beef.  Bring to a boil, then turn the heat down and simmer covered, until meat is tender - a half an hour longer (longer for short ribs).

Meanwhile, cut the remaining onions into wedges (six to an onion).  Add the potatoes to the pot and again bring to a boil.  Replace the lid and simmer another half hour.  Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes.

Mix the thickener ingredients (flour, sugar, soy sauce and water) in a small bowl.  Make sure to get all the lumps out. Bring the stew back up to a boil.  Add thickener, stirring constantly until well combined.  Simmer another 10 minutes.  Serve on plates over steaming hot white rice.

Hawaiian Beef Stew - Hawaiian Chinese Recipes