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Chinese Food Archive
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Sesame & Spring Onion Chicken
Posted on July 17, 2010 | No CommentsTweetI hate to sound like a bad TV chef, but tonight I just wanted something quick and easy. The thought of standing over a slow cooking pot didn’t appeal – chances are I would have eaten most of it before it cooked properly, so instead I opted for something relatively speedy. Chinese food is always good if you’re in a hurry to eat or sit down and this dish, as quick as it is to prepare doesn’t sacrifice anything on the taste front. I really love the smoky, nutty flavour of sesame and it’s very pronounced in this dish. Beautiful! I used some chicken winglets (the little bits from the base of the wing that look like mini-drumsticks – I get them from a very loud Chinese man at Sydney’s Paddy’s Market – he is incapable of giving me the specific amount I ask for and is always about 200g over. I not so secretly know he does it on purpose, but his cheerful barking voice and beaming smile win me over every time. The trouble is I always eat the extra 200g myself…
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Hainanese Chicken & Rice
Posted on July 1, 2010 | 3 CommentsTweetI love this dish! It’s so damn tasty and so damn simple. This Malaysian treat looks a lot more difficult than it really is. If I’m feeling virtuous it’s the choice I make at one of my favourite Malaysian restaurants which is awkwardly positioned right next door to the gym. If I don’t fall prey to either a Laksa or a fabulous Roti Canai then this is the dish I always choose. I made it at home for the second time tonight and I must say, my version was pretty much the same as I get at the restaurant. Spot on! The condiments are essential with this – I used shop bought sambal together with a spring onion and ginger relish, which is easy to make and almost stole the show.
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Chinese Rice Cakes with Spring Onion and Corn
Posted on April 11, 2010 | No CommentsTweetNow these little blighters were an absolute revelation. I hadn’t held out much hope for them as I had thought I’d messed up the preparation. I subsequently discovered that I had made them perfectly! The crunchy outer shell, and the salty, fragrant filling are just perfect. The directions seem complex, but in actual fact they’re pretty easy. You’ll be able to get hold of all the flours very easily in any Asian supermarket – or like me in a regular supermarket in the Asian or health food section.
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Spicy Pork Stir Fry
Posted on February 20, 2010 | No CommentsTweetHere’s a delicious stir fry for pork or beef. It’s full of flavour and actually packs a little punch of spice too. The 14 chillies sound excessive I know, but actually it’s not as overpowering as you’d imagine. You’re not really meant to eat them anyway, their job is to impart the heat at a controlled level and then be picked out at the diner’s discretion. The overall flavour of this dish is great – a really simple, and incredibly flavourful combination – a must try!
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Chinese Broccoli in Sweet Sauce
Posted on February 6, 2010 | No CommentsTweetI love the crunchiness of Chinese broccoli. This is a simple dish which has a lovely, slightly sweet sauce. It’s a perfect accompaniment to hotpot or pretty much any other chinese dish. INGREDIENTS: 1 bunch Chinese broccoli
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Shangri-la Beef with Snow Peas
Posted on February 4, 2010 | No CommentsTweetCooking for me normally involves quite a lot of time in the kitchen. I am fairly new to Chinese food and a whole new world of quick food has opened up for me. I love spending time prepearing and waiting for my food, so I’m not entirely used to having my food ready to eat so speedily. I am having to adjust the time I start cooking, otherwise I’ll be back in the kitchen picking and nibbling within the hour! This stir fry is simple, but moreover it’s utterly delicious. The soft, tender beef is just perfect with the crunchy texture of the peas – and the simple sauce is lovely.
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Chinese Red Pork
Posted on February 2, 2010 | No CommentsTweetI love that the Chinese love pork. It’s one of my favourite meats – so tasty and versatile. Cooked slowly, the pork in this dish is just meltingly delicious. It’s almost too hard to describe just how sublime this sauce is. I was very very impressed just how wonderful it was. Sweet, salty and fragrant – an absolute delight! It’s the meal of the month!
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Chinese Cucumber & Sesame Salad
Posted on January 27, 2010 | No CommentsTweetCucumbers aren’t the most versatile of vegetables, but the Chinese have created some of the tastiest, and simplest ways to bring out the best of this often underused of foods. Sesame works brilliantly with cucumber – the nutty, smoky flavours enhance the crisp, refreshing tastes of cucumber. The dressing adds the right level of salt and sweet and really brings to life this dish to something you’ll be sure to remember.
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Chinese Green Beans
Posted on January 23, 2010 | No CommentsTweetWhenever I go for Chinese food I order the green beans. I love the wrinkled texture and the intense, flavour filled tastes. The version I order is normally flecked with pork mince but this version doesn’t feature that. The taste doesn’t suffer in the slightlest. It’s an amazing little accompaniment that quite often takes over the main course for deliciousness. One of my all time favourites!
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Stir Fry Beef with Spring Onions
Posted on September 19, 2009 | No CommentsTweetThis Chinese stir fry is just the simplest and quickest thing to make. It’s a real winner! I’m used to waiting for dinner as I usually make something that requires at least 1 hour in a pot. Tonight I had my dinner in my mouth within 20 minutes. Brilliant! It’s a flavoursome delicious mix of textures and taste in this stir fry. So delicious and easy it’s to become a new entry within our family staples.
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Egg Fried Rice
Posted on September 17, 2009 | 1 CommentTweetSometimes it’s the simple things in life that make you happy. I’ve always been a fan of plain old Chinese egg fired rice. It’s amazing how simple it can be to cook, yet even more amazing how simple it is to get completely wrong. Here’s a a fail safe version, guaranteed to warm your very soul each and every time.
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Chinese 5-spice Duck with Szechuan Brussel Sprouts
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Indonesian Special Beef Ribs
Posted on March 11, 2009 | No CommentsTweet Beef short ribs are a cheap cup of meat and are perfect for slow braising. This recipe leaves the meat mouthwateringly tender and full of Chinese flavours. With it’s roll call of ingredients, this Indonesian recipe could well be mistaken for Chinese. Flavours like 5 spice, soy and honey. I imagine it originated in China, but whatever its story, it’s a dish that needs little interference on your behalf in becoming utterly delicious.
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Pork & Prawn Dumplings
Posted on June 25, 2008 | No CommentsTweet I absolutely love Chinese pork dumplings. Can’t get enough of them! We eat out very regularly at our favourite dumpling house in Ashfield, Sydney and to be honest, I’ve never seen the need to compete with them. Why bother when they’re so good and so cheap!? Well, I happened upon some wanton wrappers at the supermarket today and bought them on a whim. I decided to give them a go. I have eaten them so often I took an educated guess as to their ingredients and let me tell you, the results were a surprise! Fantastic! They’re so delicious and addictive – not to mention hotter than the face of the sun. We both burned our mouths in our eagerness to stuff our faces. Give them a go!
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Crispy Chinese Roast Pork
Posted on June 23, 2008 | No CommentsTweet Pork is an underrated meat. It’s so delicious when roasted. I wanted to create something a little different tonight. I don’t often tackle Chinese dishes but I love this dish when I eat out at chinese restaurants so decided to throw caution to the wind. The pork is so juicy and tender with the unmistakably delicious flavour that comes from five spice. This recipe is pretty simple and the results are very impressive. I only wish I hadn’t eaten half a kilo of meat.
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Xinjiang Lamb Skewers
Posted on May 6, 2008 | 3 CommentsTweet I regularly visit a small, nameless Chinese restaurant in Sydney which cooks food from the Xinjiang region of China. As you would expect by it’s geographical location, north western Chinese food has hints of both Indian and Middle Eastern cuisine. The use of cumin I find particularly interesting, a spice not often associated with Chinese food. These skewers of lamb, commonly served as street food are very delicious. They are marinated in a spice mix, then cooked on the barbeque. The results are deliciously spicy and tender. The restaurant I visit always uses a large piece of lamb fat on either end of the skewer to ensure that the meat stays juicy. I’m not sure if you’re supposed to eat them, but invariably there’s never anything left.
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BBQ Chinese Pork Ribs
Posted on February 4, 2008 | No CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! A delicious and simple marinade for pork ribs. I made this in the morning and when the time came in the evening these ribs were full of flavour and ready to hit the barbecue.
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Twice cooked salt & pepper pork
Posted on January 5, 2008 | 2 CommentsTweet • Share on Facebook • Add to Del.icio.us • Digg It! Street food in Thailand is some of the best in the world. This is a classic Thai/Chinese dish that is available from Hawkers accross Asia and jolly tasty they are too. They’re great for parties and something for your dinner party guests to nibble on before the main event.
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Chinese Stewed Beef
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Chinese Ginger Chicken
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Mongolian Lamb with Spring Onion
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Chinese Pork Ribs
Posted on July 19, 2007 | No CommentsTweet I found some pork ribs in the freezer. I don’t know how long they’d been there. This could have ended in tears. Regardless I made a lovely Chinese style throwtogether meal. I’m still alive so obviously the pork was OK and the little symbol inside my freezer informing me how long I can safely store meat in it was a complete waste of time.
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Pork & Noodle Balls with Chilli Sauce
Posted on June 12, 2007 | No CommentsTweet I couldn’t stop eating these. I made them for a party yet ate most of them before the guests could get a look in. Their visual appearance is only 20% of their appeal, especially if you’re greedy, like me. INGREDIENTS:
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Chinese Marinated Ribs
Posted on June 4, 2007 | No CommentsTweet Easy as pie. Well it was for me as I didn’t actually make them. Brendan whipped these up in a very rare move of cooking dinner for me. They were special. We both ended up with indigestion though… Could have been my starter though (see Chinese Pork Rolls for details).
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Chinese Pork & Prawn Rolls with Chilli Dip
Posted on June 3, 2007 | 1 CommentTweet I’ve always thought Chinese food looked a little complicated and if I’m honest a bit weird – but these little pork wonders are very easy and unbelievably delicious. Have a shot! You’ll need to find some tofu sheets to wrap these in, but it’s well worth hunting them out. You’ll get them in most Chinese supermarkets. If you can’t find any, idiot, then you can also use thin sheets of filo pastry for a kind of not similar outcome.
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