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Chinese Foods Recipes

Panfried Noodles
Ingredients:

1 pound fresh or dried egg noodles 1 tablespoon sesame oil 3 tablespoons peanut or vegetable oil, or as needed

Procedures:

In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil. In a heavy frying pan or a wok, heat 3 tablespoons oil over medium-high to high heat.Add the noodles. Quickly spread them out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (5 - 8 minutes). Flip over and brown the other side. Remove to a plate. Keep warm while preparing other ingredients for the meal

Note:


Roast Turkey
Ingredients:

1 16 pound (about 7.5 kg) turkey Marinade: 4 tablespoons hoisin sauce 2 tablespoons soy sauce 2 tablespoons oyster sauce 4 tablespoons honey 2 teaspoons salt 6 - 8 garlic cloves, crushed

Procedures:

Mix the marinade ingredients and rub over the turkey. Do not stuff. Place in the oven with a tray filled with water underneath. Cook at 375 degrees F. for approximately 3 hours or according to directions.

Note:


Red Bean Soup
Ingredients:

1 cup azuki (adzuki) beans 5 cups water 1 strip dried tangerine peel or fresh orange peel 1/4 cup canned lotus seeds 1/3 - 1/2 cup brown sugar, as desired

Procedures:

Soak the azuki beans in water for several hours to soften them (it's easiest to soak them overnight). Drain. In a medium saucepan, bring the 5 cups of water with the tangerine peel to a boil. Turn the heat down, add the adzuki beans and lotus seeds and simmer, partially covered, for 1 to 1 1/2 hours, until the beans soften.Once the beans are just beginning to break apart, add the brown sugar and stir until dissolved. Taste and add more sugar if desired. Serve hot or cold.

Note:



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