chinesefoodcooking.blogspot.com

Chinese food cooking

183; 600g radish, peeled, shredded. 183; 250g rice flour. 183; 40g wheat starch. 183; 800ml water. 183; 2 stalks Chinese sausages, chopped. 183; 30g dried shrimps, chopped. 183; 20g preserved turnips dices. 183; 10 salted egg yolks. 183; 1/2 tsp pepper, 1 1/2 tsp salt. 183; 1/4 tsp five spices powder. 183; 200g minced pork, A pinch of pepper. 183; 1 tsp light soy sauce, Salt to taste. 183; 1/2 tsp sugar. 183; 1 bowl shredded fried egg. 183; 1/2 bowl chopped spring onion. 183; 1/2 bowls chopped red chili.

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183; 600g radish, peeled, shredded. 183; 250g rice flour. 183; 40g wheat starch. 183; 800ml water. 183; 2 stalks Chinese sausages, chopped. 183; 30g dried shrimps, chopped. 183; 20g preserved turnips dices. 183; 10 salted egg yolks. 183; 1/2 tsp pepper, 1 1/2 tsp salt. 183; 1/4 tsp five spices powder. 183; 200g minced pork, A pinch of pepper. 183; 1 tsp light soy sauce, Salt to taste. 183; 1/2 tsp sugar. 183; 1 bowl shredded fried egg. 183; 1/2 bowl chopped spring onion. 183; 1/2 bowls chopped red chili.

<META> KEYWORDS

1 chinese food cooking

2 aromatic raddish cake

3 ingredients

4 seasoning

5 serve a

6 serve b

7 method to cook

8 posted by

9 kru air

10 no comments

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Chinese food cooking | chinesefoodcooking.blogspot.com Reviews

https://chinesefoodcooking.blogspot.com

183; 600g radish, peeled, shredded. 183; 250g rice flour. 183; 40g wheat starch. 183; 800ml water. 183; 2 stalks Chinese sausages, chopped. 183; 30g dried shrimps, chopped. 183; 20g preserved turnips dices. 183; 10 salted egg yolks. 183; 1/2 tsp pepper, 1 1/2 tsp salt. 183; 1/4 tsp five spices powder. 183; 200g minced pork, A pinch of pepper. 183; 1 tsp light soy sauce, Salt to taste. 183; 1/2 tsp sugar. 183; 1 bowl shredded fried egg. 183; 1/2 bowl chopped spring onion. 183; 1/2 bowls chopped red chili.

INTERNAL PAGES

chinesefoodcooking.blogspot.com

1

Chinese food cooking: Seafood Combination

http://chinesefoodcooking.blogspot.com/2007/11/serves-4-250g-8oz-scallops-250g-8oz.html

250g (8oz) green king prawns. 2 large fish fillets. 283g can bamboo shoots. 265g can water chestnuts. 1 teaspoon corn flour. 1 chicken stock cube. 2 teaspoons dry sherry. 1 teaspoons sesame oil. 2 teaspoons soy sauce. 1 Clean scallops (see Scallop and Vegetable. Now clean and prepare squid (see Squid with Broccoli. Shell and de-vein prawns, skin fish, cut into large pieces. 2 Slice celery diagonally; slice shallots diagonally; drain water chestnuts, cut in half; drain bamboo shoots, slice thinly. Even if...

2

Chinese food cooking: 01/11/07

http://chinesefoodcooking.blogspot.com/2007_11_01_archive.html

183; 600g radish, peeled, shredded. 183; 250g rice flour. 183; 40g wheat starch. 183; 800ml water. 183; 2 stalks Chinese sausages, chopped. 183; 30g dried shrimps, chopped. 183; 20g preserved turnips dices. 183; 10 salted egg yolks. 183; 1/2 tsp pepper, 1 1/2 tsp salt. 183; 1/4 tsp five spices powder. 183; 200g minced pork, A pinch of pepper. 183; 1 tsp light soy sauce, Salt to taste. 183; 1/2 tsp sugar. 183; 1 bowl shredded fried egg. 183; 1/2 bowl chopped spring onion. 183; 1/2 bowls chopped red chili.

3

Chinese food cooking: Spicy Fish Head and Bean Thread Soup

http://chinesefoodcooking.blogspot.com/2007/11/spicy-fish-head-and-bean-thread-soup.html

Spicy Fish Head and Bean Thread Soup. 250 grams (5/9 lb) freshwater fish head. 100 grams (2/9 lb) soaked bean thread. 10 grams (1/3 oz) coriander. 5 small red hot chilies. 10 grams (1 1/2 tsp) soy sauce. 6 grams (1 tsp) salt. 2 grams (1/2 tsp) MSG. 10 grams (2 tsp) sugar. 50 grams (4 tbsp) oil. 5 grams (1/6 oz) sectioned scallions. 5 grams (1/6 oz) finely chopped ginger. 1 gram (1/2 tsp) pepper powder. The soup is beautifully red. More information www.china.org.cn/english/food/76103.htm.

4

Chinese food cooking: Stir-fried Shredded Pork with Chili

http://chinesefoodcooking.blogspot.com/2007/11/stir-fried-shredded-pork-with-chili.html

Stir-fried Shredded Pork with Chili. 350 grams (0.77lb) pork tenderloin. 50 grams (0.11 lb) scallions cut into shreds. 25 grams (5/6 oz) ginger cut into shreds. 10 grams (1/3 tsp) salt. 5 grams (1 tsp) soy sauce. 15 grams (1 tbsp) vinegar. 2 grams (1/2 tsp) MSG. 2 grams (2/5 tsp) pepper powder. 5 grams (1 tsp) mashed garlic. 5 grams (1 tsp) spicy bean paste. 10 grams (2 tsp) mixture of cornstarch and water. 100 grams (7 tbsp) cooking oil. 5 grams (1 tsp) dry cornstarch. Shiny with a brown color. Even if ...

5

Chinese food cooking: Laver and Dried Shrimp Soup

http://chinesefoodcooking.blogspot.com/2007/11/laver-and-dried-shrimp-soup.html

Laver and Dried Shrimp Soup. 25 grams (1 oz) laver (dried red seaweed). 25 grams (1 oz) soaked dry shrimps (fresh shrimps acceptable). 2 grams (1/3 tsp) salt. 1 grams (1/4 tsp) MSG. 10 grams (2 tsp) cooking wine. 1 gram (1/2 tsp) pepper powder. 5 grams (1 tsp) sesame oil. Tear the laver into small pieces and place in a soup bowl. Put 750 grams (1.5 cups) of water into a pot and heat. When it boils, add salt, MSG, shrimps and cooking wine. When it boil again, pour it out into the soup bowl.

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kru-air-thaifoodcooking.blogspot.com

thaifood food cooking thai: Thursday, 11 October 2007

http://kru-air-thaifoodcooking.blogspot.com/2007_10_11_archive.html

Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. I've never actually seen the red, oily pad thai in Thailand that is common in many western Thai restaurants. The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients. Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like. Phrik Lueng is ...

kru-air-thaifoodcooking.blogspot.com

thaifood food cooking thai: Monday, 3 September 2007

http://kru-air-thaifoodcooking.blogspot.com/2007_09_03_archive.html

Rice recipeThai Pineapple Fried Rice. Rice recipeThai Pineapple Fried Rice (ข้าวผัดสัปปะรด Kao Pad Sub-Pa-Ros ). This Thai recipe serves: 2. 2 cups cooked jasmine rice. 1 fresh pineapple (cut in half,remove fruit). 1/2 cup(s) pineapple pieces. 1 cup small shrimp peeled and deveined. 1 teaspoon(s) finely chopped garlic. 1/3 cup diced carrot. 1/3 cup diced onion. 1/3 cup sweet peas. 1 teaspoon sea salt. 1 teaspoon white pepper. 2 tablespoons light soy sauce. Subscribe to: Posts (Atom). There are also sever...

kru-air-thaifoodcooking.blogspot.com

thaifood food cooking thai: Monday, 17 September 2007

http://kru-air-thaifoodcooking.blogspot.com/2007_09_17_archive.html

Choo-Chee Goong (Red Curry Shrimp with Kaffir Lime Leaves and Basil). Choo-Chee Goong (Red Curry Shrimp with Kaffir Lime Leaves and Basil). Recipe from: Dancing Shrimp: Favorite Thai Recipes for Seafood by Kasma Loha-unchitServings: 4 to 5. 1 pound medium shrimp. 3 orange or red serrano, jalapeño, or fresno peppers. 1 cup rich unsweetened coconut cream (preferably Mae Ploy or Chao Koh brand-spoon the thickest cream off the top of an unshaken can of coconut milk). 2 teaspoons palm sugar, or to taste.

kru-air-thaifoodcooking.blogspot.com

thaifood food cooking thai: Wednesday, 19 September 2007

http://kru-air-thaifoodcooking.blogspot.com/2007_09_19_archive.html

A One Dish Deal or Lunch. Pad see ew is a standard lunch fare among Thais and is very popular here in the US. My sister's favorite too. It is not difficult to make and tastes great. As kids, we loved pad see ew. It is a comfort food; nice and warm. Normally people make it spicier at the table (not in the wok) by adding red pepper sauce. 1/2 cup pork, thinly sliced. 2 tablespoons light soy sauce. Fresh flat rice noodles. For a vegetarian version, skip the pork. Add firm tofu if you like. I often e...If Ch...

kru-air-thaifoodcooking.blogspot.com

thaifood food cooking thai: Thai Crab Curry (Boo Paht Pong Karee)

http://kru-air-thaifoodcooking.blogspot.com/2007/11/thai-crab-curry-boo-paht-pong-karee.html

Thai Crab Curry (Boo Paht Pong Karee). Recipe for stir-fried crab in curry sauce is unique in Thai cuisine, as it is prepared with dry curry powder and fresh milk. Usually Thai curries are cooked with a curry paste of fresh spices and coconut milk. Almost every recipe for this classic dish adds oyster sauce, nam prik pao, white pepper. Egg, fresh chilies, Chinese celery and spring onions. 1 large (Dungeness) crab (or 1 1/2 lbs. smaller crabs). 3 spring onions (scallions). 1/4 tsp. ground white pepper.

kru-air-thaifoodcooking.blogspot.com

thaifood food cooking thai: Gaeng Keow Wan (GREEN CHICKEN CURRY)

http://kru-air-thaifoodcooking.blogspot.com/2007/11/gaeng-keow-wan-green-chicken-curry.html

Gaeng Keow Wan (GREEN CHICKEN CURRY). Ingredients to serve 4 people. Chicken 500gm deboned and chopped into bite sized pieces, coconut milk 750ml, large makur. 50gm, 1 stalk bai horapa. 2 large red chilies, 2 large green chilies, prik kee noo. 100gm, garlic 50gm, kaffir lime. Zest 2gm, 10 white peppercorns, 5 shallots, coriander seeds 2gm, 3 coriander roots, kapi. 3gm, chicken stock 750ml, bai makrud. 5, 2 lemongrass stems, 2 pinches salt, sugar 15gm, nam pla. Remove from the heat and stir in the bai mak...

kru-air-thaifoodcooking.blogspot.com

thaifood food cooking thai: Egg Noodle in Chicken Curry ( Kaow Soi Kai)

http://kru-air-thaifoodcooking.blogspot.com/2007/11/egg-noodle-in-chicken-curry-kaow-soi.html

Egg Noodle in Chicken Curry ( Kaow Soi Kai). In Chicken Curry ( Kaow Soi Kai). This is the special dish for Chiangmai and should not be missed if you make it to Chiang Mai. It is served in road side stands to 5 star hotels very cook makes it a little different but always a treat. 50 g Egg Noodle. 200 g Coconut Milk. 50 g Chicken Meat. 30 g Chili Paste. 20 g, Ginger. 10 g Curry Powder. 1 Boiled Egg Noodle in about 5 minute wash in cold water. 3 Put Chicken, sugar, fish sauce and taste it. There are also s...

kru-air-thaifoodcooking.blogspot.com

thaifood food cooking thai: Pad Pet Gai Prik Thai On (THAI GREEN PEPPER CHICKEN)

http://kru-air-thaifoodcooking.blogspot.com/2007/11/pad-pet-gai-prik-thai-on-thai-green.html

Pad Pet Gai Prik Thai On (THAI GREEN PEPPER CHICKEN). Ingredients to serve 4 people. 350gms chicken, 100gms krachai. 189; an onion, 100gms prik kee noo. 100gms fresh green peppercorns. 10 black peppercorns, 6 cloves garlic, 2 spring onions, 1 large green chili, 1 large red chili, 2ml oyster sauce, 2gm sugar, 1 pinch salt, 5ml Thai whiskey, 2gms nam prik pau. 50ml peanut oil, 5ml nam pla. 15ml Carnation evaporated milk, a couple of sprigs of bai horapa. Finally garnish with fresh bai horapa and serve.

kru-air-thaifoodcooking.blogspot.com

thaifood food cooking thai: Monday, 5 November 2007

http://kru-air-thaifoodcooking.blogspot.com/2007_11_05_archive.html

Egg Noodle in Chicken Curry ( Kaow Soi Kai). In Chicken Curry ( Kaow Soi Kai). This is the special dish for Chiangmai and should not be missed if you make it to Chiang Mai. It is served in road side stands to 5 star hotels very cook makes it a little different but always a treat. 50 g Egg Noodle. 200 g Coconut Milk. 50 g Chicken Meat. 30 g Chili Paste. 20 g, Ginger. 10 g Curry Powder. 1 Boiled Egg Noodle in about 5 minute wash in cold water. 3 Put Chicken, sugar, fish sauce and taste it. 1 l (1 3/4 pts).

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chinesefoodcooking.blogspot.com

Chinese food cooking

183; 600g radish, peeled, shredded. 183; 250g rice flour. 183; 40g wheat starch. 183; 800ml water. 183; 2 stalks Chinese sausages, chopped. 183; 30g dried shrimps, chopped. 183; 20g preserved turnips dices. 183; 10 salted egg yolks. 183; 1/2 tsp pepper, 1 1/2 tsp salt. 183; 1/4 tsp five spices powder. 183; 200g minced pork, A pinch of pepper. 183; 1 tsp light soy sauce, Salt to taste. 183; 1/2 tsp sugar. 183; 1 bowl shredded fried egg. 183; 1/2 bowl chopped spring onion. 183; 1/2 bowls chopped red chili.

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