Ira

Can anyone share their tried-and-true recipes that worked for them?? I am especially into stirfries and vegetables cooked Chinese style. Or if you can, direct me to websites that have authentic chinese recipes listed. Help me out here people!

Ira

38 views and still no replies??Come on, I know that atleast some of you know SOMETHING about chinese cuisine. People, help me out here!!!

Lusi

Ok so here are few recipes I got from internet.... i hope they will be helpfull.


CHICKEN SHASHLICK!
By Saroosh Lodhi,

INGREDIENTS
ONE WHOLE CHICKEN,
THREE BIG TOMATOES,
TWO BIG ONIONS,
HALF CUP OIL,
1 TBS SALT,
1 TBS RED CHILLIES
HERI MIRCH,HERA DHANYA FOR GARNISH

METHOD

CUT ONIONS AND TOMATOES IN CUBES.THEN BOIL CHICKEN SEPERATELY. THEN MAKE THE CHICKEN INTO SMALL PEICES.HEAT THE OIL.THEN PUT THE ONIONS AND THE TOMATOES IN THE PAN WITH THE OIL.MIX THEM TOGETHER
FOR 3 MINUTES.THEN PUT THE PEICES OF THE BOILED CHICKEN,SALT,AND RED CHILLIES IN THE PAN.MIX THEM TOGETHER FOR 3 MINUTES.THEN GARNISH THEM WITH HERI MIRCHEN AND HERA DHANYA.THEN KEEP IT ON LOW HEAT ON THE STOVE FOR 2 MINUTES.NOW ITS READY!NOW SERVE WITH WHITE BOILED RICE AND SALAD.



Curried Chicken Stir-Fry
Yield: 4 Servings

Ingredients

1 tb oil
3/4 lb boneless; skinless chicken,
-cut int
1 md onion; sliced, separate into
- rin
1 md green bell pepper; sliced
1 c chicken broth
1 tb cornstarch
1 ts curry powder
1 tomato; cut into 1/2 wedges
1/2 c raisins
3 c hot cooked rice

Instructions

Heat oil in large skillet over medium-high heat until hot. Add chicken,
onion and bell pepper. Cook and stir 4-6 minutes or until chicken is no
longer pink and vegetables are crisp-tender. In small bowl, combine broth,
cornstarch and curry powder. Stir into mixture in skillet. Cook over medium
heat until thickened, stirring constantly. Add tomato and raisins. Cook
until thoroughly heated. Serve chicken mixture over rice.


Curried Chicken With Cashewnuts
Yield: 1 Serving

Ingredients

3 lb chicken; breasts and legs
-- only
4 tb clarified butter or oil
2 lg onions; chopped
3 cloves garlic; minced
1 tb grated ginger
3 tb curry powder
2 tb paprika
4 tomatoes; peeled,seeded and
-- chopped
1 tb chopped mint leaves
1 tb garam masala
1 c yogurt
1/2 c chopped cashew nuts
salt to taste

Instructions

Cook onion in butter until translucent.Add garlic and ginger stir until
onions start to brown.Stir in curry and paprika cook 1 min.Stir in
tomatoes, salt and mint.Cook until tomatoes turn into a paste,stirring
often.Add chicken pieces and cover with the sauce.Turn down heat,cover pan
and simmer 50 mins.Stir a few times while cooking. Add garam masala and
cook another 5 mins. Stir in yogurt and just bring to a boil. Serve at once
sprinkled with the nuts. Serve with white rice and chutney.

GummyBear

Hi Ira,

Sorry I dont have any great Chinese recipes, but I make alot of Thai food (my husband grew up in Thailand)....which turns out really yummy...so if you want those recipes I can post those!!!! Let me know...

Ira

Thanks so much Lusi!!!! The shashlik one sounds really good as well as others.

Gummy Bear, yes yeh bhi koi pooochnay ki baat hai?? PLease do share Thai recipes with us and also state waht kinda of food do they usually eat etc. I thknk they also make curries and I have had them at a few occassions and I must say they were yummy.

LiL Mermaid

GummyBear, do share you Thai recipes, please!!

Meri pehli farmaish - Pad Kee Mao Noodles

Ira, I have made Thai curry at home using the Red Curry/Green Curry pastes from Thai stores.

As for Chinese food, I once started out making Chicken Manchurian, but the pakoras turned out so yummy I ended up eating all of them. Never made the curry. Let me see if I can find the recipe for you.

LiL Mermaid

Chicken manchurian recipe ingredients:-
Chicken (boneless, small pieces) - 1/2 kg
Egg - 1
All purpose flour - 150 gms
Onion (chopped) - 2
Green Chilli (chopped) - 4

Spices
Garlic paste/cut into small pieces - 1 tsp
Ginger paste/cut into small pieces - 1 tsp
Red Chilli powder - 2 tsp
Turmeric Powder - 1/2 tsp
Black pepper - 1 tsp
Soy Sauce - 2-3 tbsp
Tomato ketchup - 1 tsp
Oil to fry
Salt to taste

Chicken manchurian recipe preparation method:-
Mix the all purpose flour, egg, ginger-garlic paste, salt, chilli powder and tumeric powder to make a paste. Marinate the chicken with it for an hour. Deep fry the chicken pieces and keep aside.

Heat oil in a frying pan and fry onions till it becomes light brown colour. Add enough salt, green chillies, black pepper, ginger and garlic and fry. Add Soy sauce and tomato ketchup. Add the fried chicken pieces to the boiling mixture. Cook till the chicken becomes soft and absorbs ketchup and sauce (you can make chicken manchurian dry or wet as per your wish). Garnish chicken manchurian with coriander leaves (A pinch of agin-o-motto can add the taste to it).

Ira

Please also share some recipes for vegetables cooked oriental style if you guys can.
Lil mermaid, i have never made manchurian, i will tkae your word for it that its food and try it InshaAllah.

LiL Mermaid

^ Ira that's Indochinese cuisine. It's yummy, I assure you, and growing increasingly popular here in NYC.

I haven't gone beyond the pakoras, so try it and let me know how it turned out

Miss Alisha

The only chinese dish I can make is chicken/vegetable noodles...but it tastes great!!!

GummyBear

Ok so here are a few of my favs.. I was going to post Red Curry....but its alot easier to buy Red Curry Paste and follow the instructions on the label..I like the A Taste of Thai brand......making the Red Curry Paste is a long process...

So here are my recipes for Sizzled Chili Shrimp, Hot Sesame Noodles, and Ginger Chicken Satays..

Sizzled Chili Shrimps...

5 tbsp Soya Sauce ( if you ahve dark soya sauce just add 3 and then 2 tbsp water

5 tbsp or 1/2 cup of Chicken stock.

3 dried red chilis, chopped up...if you dont have this..just add red chili sauce...about 2 tsp..

2 garlic cloves, crushed
2 tsp grated ginger root
5 tbsp water..
1 1/4 lb shrimps
1 large bunch scallions
2/3 cup salted cashew nuts...
3 tbsp vegtable oil
2 tsp cornstarch

The recipe doesnt add veggies but I always add sliced mushrooms and sliced green pepper...takes better that way in my opinion..

So,
1) Mix the soya sauce, chicken stock, chilis, garlic, ginger, and water in a large bowl.

2) Add the shrimps, scallions, cashews and if u add veggies to the recipe add them here, add all this to the large bowl. Mix well, cover tightly and marinate for at least two hrs. ( I have made this recipe with 30 mins of marination with good results as well)

3) Heat the oil in a pan. Drain the shrimps, scallions, cashews, and veggies with a slotted spoon and add to pan. Reserve the marinade. Stir fry over high heat for 2-3 mins..

4) Mix the reserved marinage with the cornstarch, add to the pan and stir fry for about 1 min....until the marinade forms a slightly thickened shiny glaze over the shrimp mixture..

5) Serve the shrimp immediately with rice. I would recommend adding the marinade to the wok right before you are about to serve this dish.. So I stir fry everything...get the corn starch in the marinade..then right before I serve it..I heat up the shrimp..add the marinade and serve it....

Hope you like it....

Sesame Hot Noodles - Veggie Dish for you Ira..

1 lb Chinese egg Noodles ( I use Rice noodles as well so whatever you like)

3 tbsp sunflower or veggie oil
2 tbsp Sesame Oil
1 garlic clove, crushed
1 tbsp smooth peanut butter
1 small green chili, sliced fine
3 tbsp toasted sesame seeds
4 tbsp light soya sauce....start with 2 and see how it tastes...
1-2 tbsp lime/lemon juice
salt and pepper
4 tbsp chopped fresh cilantro..
Veggies to your choice...about 1 1/2 cup

1) Boil noodles according to instructions on packet..

2) Meanwhile, make the dressing..by mixing the oils with the garlic and peanut butter until smooth.. you have to workt he peanut butter loose..

3) Add the chili, sesame seeds, soya sauce, lime juice, salt and pepper to taste...

4) Slice veggies thinly ( I tend to use, red peppers, mushroom, scallions, carrots...anything I have on hand really). Stiry fry veggies in 1 tbsp oil on high heat until softenned slightly..

5) Add the dressing to the veggies, cook for 1 min on med heat and then add the noodles and cilantro. Toss everything really well before serving..


Ginger Basted Chicken Satays

Wooden satay sticks, soaked in warm water
1 lb boneless chicken breasts ( I use two large chicken breasts cut into long strips)


Marinade:
1 garlic clove, crushed
4 green onions, chopped finely
2 tbsp sesame oil
1 tbsp fish sauce or light soya sauce
finely grated rind of 1 lime or 1/2 lemon
1 tsp sesame seeds
2 tsp finely grated fresh ginger root
2 tsp chopped fresh cilantro
salt and pepper

1) Combine all marinade ingredients in large bowl..

2) Add chicken strips to the marinage, mix well, cover and chill for two hrs AT LEAST!!( this time the two hrs is really important)

3) Thread the chicken on to the wooden satay sticks. Place on a foil covered flat cookie sheet... or whatever pan u want to u use. After they are int he pan...baste them with the remaining marinade...reserving some for the opposite side.

4) Pre heat the Broiler and broil skewers for 8-10 mins. Turning frequently and basting with the marinade... Ok My skewers always take longer then 8-10 mins...i guess its the desi in me really wanting to cook the meat..so just keep turning until they are golden brown all around...

Well hope those recipes work out for you guys...If you guys want more..I can post those as well.. It is really worth goign out abd buying some Sesame oil and Fish sauce...Fish sauce is reallllllllllly strong smell and might turn you off...but it adds a great flavour to the dish....if its too pungent for you just use soya sauce with some salt.... Also, when using fish sauce...go easy ont he salt because fish sauce is really salty...

Enjoy everyone!!!

S.

queer

shashlik isnt chinese!

queer

and that recipe for chicken shashlik is just a stupid chicken curry recipe. not shashlik.

Qrius

Ira, i don't have authentic chinese recipes but i have desi chinese recipes..Actually i have a big photocopied binder of any aunty who took desi chinese classes in pakistan and this whole binder is handwritten in urdu. It does have good recipes though.

Here's one i do make:

Vegetable chowmein:

1/2 packet chowmein (egg noodles)..the ones that boil in 3 minutes
1/3 cup oil
1/2 cup shredded carrots
2 cup shredded cabbage
1 tsp salt or as per taste
3/4 tsp white chillies (they are like salt..but if its not available then its ok too)
1/2 tsp sugar
6 to 8 green chillies (cut into 4 pieces)
2 tbsp soya sauce
1/4 tsp black pepper

Boil the noodles for about 4 minutes..rinse them under cold water..then add about 1 tsp of oil to them..and shake them in an air tight container.

Now heat the 1/3 cup oil..add carrot and cabbage to it..fry them for about 2 minutes..then add salt, white chillies, sugar, black pepper and green chillies to it..fry for about 2 minutes or more..then add soya sauce to it..fry for about 2 minutes..turn the stove to medium and let it cook for few minutes..once the vegetables are done..add the chowmein..stir fry a bit and your chowmein is ready.

Note: some people like adding a bit of soya sauce when they add oil to chowmein during the shaking process in an air tight container. Also, if you want you can add a beaten egg while you use mix vegetables.

Chicken Chowmein:

1 pound boneless chicken cut into small square pieces

Fry the chicken for 5 minutes and follow the same recipe as above..you add chicken with vegetables right after stir frying the carrot and cabbage.

:-)

Ira

queer, if shaslik isnt chinese, please do share waht some of the authentic chinese dishes are. Enayat hogi!

Qruis: thanks so much for your chowmein recipe. That sounds easy and delicious. I think i saw a similiar recipe elsewhere and will definetly try this since i bought some egg noodles today.

I went to an Oriental grocery store today for the first time in my life. Half the items there had ingredients listed in their language but I asked a young lady who was speaking english, on what kind of sauce to use for a stirfry. She directed me to oyster sauce. According to her, oyester sauce adn soy sauce added toa ny thing will produce immense flavor. So i gotta try that. She also helped me choose a curry powder. I love curried Tofu with vegetables. The sauce is yellowish in color and absolutely delicious. Lets see if mine turns out anything close to what I have had at resturants.
Any other suggestions, guys?

Qrius

Ira, i have been to oriental stores before with my mom..but i don't like them due the smell that comes out of those places..and some products just makes me feel sick..like dried duck eggs and what not. I would never try oyster sauce (just my personal preference).

and yes i know the curry tofu..its actually thai..on the weekend i will post some recipes inshAllah :-)

Qrius

A bit late..but here's a recipe for you Ira.

Sweet and Sour Chicken

1 breast piece (boiled and shreaded)
1 egg
1 tbsp maida
1 tbsp corn flour
1/4 tsp salt

Mix all the ingredients together and fry the mixture as pakoras.

Gravy:

1 big carrot or 2 small carrots (cut into circles)
1 big onion (cut into 8 square pieces)
1 tsp salt
1/2 tsp white chillies
2 tsp sugar
1 tsp soy sauce
1 1/2 cup chicken stock
1/4 cup white vinegar
1/4 cup tomato ketchup
1 tbsp corn flour
1/4 cup oil

Fry carrot and onion in oil for 2 minutes. Add salt, white chillies and sugar and fry for 1 minute. Now add soy sauce. After 1 minute add chicken stock, white vinegar and ketchup. Cook for 10 minutes. When you are about to serve add the corn flour paste and later the chicken pakoras. Its ready to be served.

avid

now all i need is someone to make all these dishes for me