How to Make Chopsuey (Chinese Recipe) - Pinoy Food

How to Make Chopsuey (Chinese Recipe) - Pinoy Food

Preparation

Estimated cooking & preparation time: 45 minutes.

Chopsuey Ingredients:

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Pinoy Chopsuey 1/4 kilo pork, sliced into small pieces

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1/4 kilo shrimps, shelled, deveined and halved

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1/4 kilo chicken liver and gizzard, sliced to small pieces

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1/4 kilo cauliflower, broken to bite size

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1/4 kilo string beans

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1/4 kilo snow peas (sitsaro)

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1/4 kilo cabbage, cut into squares

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2 stalks of leeks, cut into 2″ long pieces

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3 stalks celery, cut into 2″ long pieces

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5 cloves garlic, diced

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2 onions, diced

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1 carrot, sliced thinly

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1 piece red bell pepper, cut in strips

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1 piece green bell pepper. cut in strips

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2 tablespoons of cornstarch, dissolved in 1/4 cup of water

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2 cups chicken stock (broth)

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3 tablespoons of sesame oil

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3 tablespoons of patis (fish sauce)

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4 tablespoons of corn oil or vegetable oil

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Salt to taste

Chopsuey Cooking Instructions:

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In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

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Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

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Salt and pepper to taste.

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Serve hot with rice.

How to Make Embutido (Chinese Recipe) – Filipino style meatloaf - Pinoy Food

How to Make Embutido (Chinese Recipe) – Filipino style meatloaf - Pinoy Food

Preparation

Embutido is a Filipino style meatloaf. It is one of the most favorite filipino dish. Embutido can be served as cold cuts; lightly pan a sliced pieces or fried the whole then sliced. It is also best that you dip a slice of embutido with your favorite food sauce.

Estimated cooking time: 50 minutes

Embutido Ingredients:

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Pinoy Embutido 1 lb. ground pork

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1/2 cup finely chopped carrots

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1 cup (6 slices) finely chopped (sweet or cooked) ham

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3 tbsp. minced green bell pepper

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3 tbsp. minced red bell pepper

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1/3 cup sweet pickle relish

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1/4 cup raisins

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3 whole eggs

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1/2 cup grated cheddar cheese

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dash of liquid seasoning

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salt & pepper, to taste

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1 tbsp. cornstarch

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slices (wedges) of hard-cooked eggs

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slices (wedges) of Vienna sausage

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aluminum foil, 10″ x 12″ sizes

Embutido Cooking Instructions:

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Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.

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In a bowl, combine all the ingredients and mix until well blended.

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Divide the mixture into 2 to 4 portions (depending on how many you want to make).

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Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages.

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Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.

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Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.

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Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water.

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Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.

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Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

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Refrigerate unused embutido.

How to Make Oriental Egg Fried Rice (Chinese Recipe) - Pinoy Food

How to Make Oriental Egg Fried Rice (Chinese Recipe) - Pinoy Food

Preparation

Estimated preparation and cooking time: 30 minutes

Serves: 4

Oriental Egg Fried Rice Ingredients:

* chinese-egg-fried-rice.jpg a mugful of long grain rice
* a cupful of frozen peas
* 2 tbsp sunflower oil
* 2 back bacon rashers, roughly chopped
* 1 small red pepper , chopped
* 2 garlic cloves , thinly sliced
* 2 large eggs
* 1 heaped tsp Chinese five-spice powder

Oriental Egg Fried Rice Cooking Instructions:

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Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt – the water will bubble furiously.

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Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.

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Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes.

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After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don't rinse).

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Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp.

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Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.

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Beat the eggs, pour into the pan and stir fry until the egg just sets.

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Toss in the Chinese 5-spice

How to Make Buchi or Butsi de Leche (Red bean sesame seed balls Chinese Recipe) - Pinoy Food

How to Make Buchi or Butsi de Leche (Red bean sesame seed balls Chinese Recipe) -  Pinoy Food

Preparation

Butsi or Buchi in Filipino (Red bean sesame seed balls), Jin deui for Chinese is a type of fried Chinese pastry made from glutinous rice flour and commonly found in the Far East. The rice dough of the pastry is coated with sesame on the outside and is crisp and quite chewy. Inside of the pastry is a large hollow, caused by the expansion of the dough，which is partially filled with a filling usually consisting of lotus paste . Alternatively black bean paste, called dousha may be used, and less commonly red bean paste.

Estimated cooking time: 1 hour and 30 minutes

Buchi de Leche Ingredients:

Custard Filling:
* 1/3 cup cornstarch
* 1 tbsp. all-purpose flour
* pinch salt
* 100 g. langka(fresh or preserved), cut into cubes
* 1 cup Evaporated Milk

* 3 pieces eggyolks, slightly beaten
* 1/4 cup butter
* 1/2 tsp. vanilla

Dough:

* 1/2 k. galapong
* 1/2 cup sesame seeds
* cooking oil, for deep-frying

Buchi de Leche Cooking Instructions:

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Combine first six ingredients in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter and vanilla. Cook for about 2 min. more. Cool then set aside in a chiller.

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Knead galapong forming a cylinder and cut into 20 equal portions.

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Flatten into patties and put about 1 tbsp. of chilled filling in the center.

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Gather edges to the center, sealing well.

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Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.

How to Make Peking Duck (Chinese Recipe) - Pinoy Food

How to Make Peking Duck (Chinese Recipe) - Pinoy Food

Preparation

Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing, China that has been prepared since the imperial era, and is now considered one of China's national foods. The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with pancakes, spring onions, and hoisin sauce or sweet noodle sauce. Our Peking Duck Recipe is a delicious combination of Peking duck, ginger, plum or Hoi Sin sauce with cucumber and onions, all wrapped up in warm pancakes. Ideal as starter! Try our Peking Duck recipe. 

Serves: 4 

Preparation Time: 12 hours 

Cooking Time: 3 hours 

Peking Duck Ingredients: 

* 12 (shop bought) Chinese pancakes 

* 2 ½ kg duck 

* 2 tbsp honey 

* 2 tbsp dry sherry 

* 1 tbsp white vinegar 

* 3 tbsp corn starch 

* 6 cups (1500ml) water 

* 10 scallions 

Utensils Needed: 

* 1 bowl 

* 1 spoon 

* 1 plate 

* 1 kitchen roll 

* 1 wok or frying pan 

* 1 pastry brush 

* some tongs 

* 1 teaspoon 

* some cling film 

Peking Duck Cooking Instructions: 

* Step 1: Pat Dry Cut the wings off at the first joint and wash the duck thoroughly. Pat the duck dry with paper towels, making sure there are no feathers or quills attached to the skin. 

* Step 2: Peking Sauce Add 6 cups (1 1/2 L) water to a large wok or pot over high heat. Bring the water to a boil. Once the water is boiling, add 2 tbsp honey to the water and stir until it dissolves. Then add 2 tbsp dry sherry and 1 tbsp white vinegar. Bring the mixture back up to a rolling boil. Create a slurry by adding 1/3 cup (75 ml) of water to 3 tablespoons corn starch. Stir until the cornstarch dissolves into a white, smooth liquid. Add the slurry to the boiling mixture in the pot, stir and bring it back to a boil. 

* Step 3: Dip The Duck Slide the duck slowly into the boiling water. Use a large spoon or ladle to spoon the sauce over the duck until it's fully coated. The longer the duck is in the mixture, the sweeter and tangier the duck's meat will become. 

* Step 4: Drip Dry Place the basted duck uncovered on a rack. Let it air dry for at least six hours. This will remove moisture and tighten the skin. This is a critical step for a perfect Peking duck. A fan is not necessary, but the duck should be place in an area that is cool and airy. 

* Step 5: Bake Pre heat the oven to 350 degrees (180 C/Gas Mark 4). Fill a tray with one to three inches of water and place it on the bottom of the oven. This will catch the duck drippings and keep the meat moist while it bakes. Place the duck, breast side up, on a greased rack in the center of the oven. Bake for 30 minutes. Then, carefully turn the duck breast side down and bake for and additional 45 minutes. Finally, turn the duck, breast up, one more time and roast for another 30 minutes…just long enough for the skin to turn dark brown. 

* Step 6: Serve Peking duck is traditionally served with scallion brushes, hoisin sauce and Chinese pancakes. Place some duck meat and crispy skin in a pancake, drizzle on some hoisin sauce, roll and enjoy!

How to Make a Grilled Salmon Chinese Style Recipe - Pinoy Food

How to Make a Grilled Salmon Chinese Style Recipe - Pinoy Food

Preparation

Grilled Salmon Chinese Style Recipe, While salmon is not a traditional Chinese fish, this recipe gives it an Oriental twist.

Estimated preparation and cooking time: 3 hours including marinating

Grilled Salmon Chinese Style Ingredients:

* chinese grilled salmon 3 tablespoons soy sauce
* 2 tablespoons dry sherry
* 2 cloves garlic, minced
* 1 pound salmon steaks or fillets
* 2 tablespoons finely chopped fresh cilantro

Grilled Salmon Chinese Style Cooking Instructions:

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Combine soy sauce, sherry and garlic in shallow dish.

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Add salmon; turn to coat.

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Cover and refrigerate at least 30 minutes or up to 2 hours.

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Drain salmon; reserve marinade.

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Arrange steaks (arrange fillets skin side down) on oiled rack of broiler pan or oiled grid over hot coals.

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Broil or grill 5 to 6 inches from heat 10 minutes.

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Baste with reserved marinade after 5 minutes of broiling; discard any remaining marinade.

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Sprinkle with cilantro.

How to Make a Chinese Sizzling Rice Soup (Chinese Recipe) - Pinoy Food

How to Make a Chinese Sizzling Rice Soup (Chinese Recipe) - Pinoy Food

Preparation

Chinese Sizzling Rice Soup Ingredients:

* chinese-sizzling-rice-soup 3 ounces baby shrimp
* 3 ounces skinless, boneless chicken pieces cut into chunks
* 1 egg
* 4 tablespoons cornstarch
* 4 cups vegetable oil for frying
* 3 cups chicken broth
* 1 ounce mushrooms, chopped
* 2 tablespoons chopped water chestnuts
* 1/8 cup diced bamboo shoots
* 1/3 cup fresh green beans, cut into 1 inch pieces
* 1/2 teaspoon salt
* 1 tablespoon sherry
* 2/3 cup uncooked white rice

Chinese Sizzling Rice Soup Cooking Instructions:

* Mix together the shrimp, chicken, egg, and cornstarch.
* Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
* Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
* Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly.
* Drain and add to soup. Serve and enjoy!

How to make Chinese Beef Broccoli - Pinoy Food Recipe

How to make Chinese Beef Broccoli - Pinoy Food Recipe

Preparation

Chinese Beef Broccoli Recipe, Learn how to make Chinese Beef Broccoli from PinoyRecipe.net. This dish is a heart-healthy and delicious stir fry beef and broccoli recipe, that is quick and easy to prepare and adds protein from the beef strips with authentic Chinese cuisine taste.

Chinese Beef Broccoli Recipe has it all, the cancer fighting broccoli, heart-healthy garlic, and lean meat are chopped up and "stir fried" in a nonstick skillet, then simmered in a delicious, fragrant brown sauce that delicately envelops the meat and vegetables. This dish uses little oil, but it doesn't lack in big taste. The secret to Chinese Beef Broccoli Recipe big taste is in the browning of the beef, and a secret ingredient – sesame oil, used often as a flavoring in Asian dishes. The healthy thing about Sesame oil, it is high in omega-6 fatty acid, polyunsaturated fats, is low in saturated fats, and contains vitamin E and antioxidants, sesamol and sesamin.

We highly recommend this heart-healthy and delicious Chinese Beef Broccoli Recipe.

Chinese Beef Broccoli Ingredients:

* 1/2 kilo flank or sirloin, sliced thinly across the grain
* 1/2 kilo broccoli florets
* 2 tablespoons Sesame cooking oil
* 2 medium sized onions, sliced
* 2 cloves garlic, very finely minced or smushed through garlic crusher
* 1 1/2 teaspoon cornstarch, dissolved in 1 tablespoon water

For the Beef Marinade:

* 1 tablespoon soy sauce
* 1 tablespoon Chinese rice wine (or dry sherry)
* 1 teaspoon cornstarch
* 1/2 teaspoon freshly ground black pepper

For the Sauce:

* 2 1/2 tablespoons oyster sauce
* 1 tablespoons Chinese rice wine (or dry sherry)
* 1 1/2 tablespoon soy sauce
* 1/2 cup chicken broth

Chinese Beef Broccoli Cooking Instructions:

Marinate the beef:

* Stir together the beef marinade ingredients in a medium bowl.
* Add the beef slices and stir until coated.
* Let stand for 10 minutes

Prepare the sauce:

* Stir together the sauce ingredients in a small bowl.

Blanch the broccoli:

* Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes.
* Drain thoroughly.

To Cook:

* Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact.
* Add the cooking oil and swirl to coat.
* Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute.
* Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil.
* Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

Tip: To slice beef very thin partially freeze it, or if frozen, slice before it is completely thawed.
beef broccoli recipe