Post Reply Chinese Food
Chef de Cuisine
10410 cr points
Send Message: Send PM GB Post
38 / F / Somewhere in the US
Offline
Posted 10/9/08
Chinese food is often a very versatile and easily prepared food. The food can range from the simple to the complex, and can easily be fused to any taste. I have found in my travels that when in doubt you can almost always eat at a Chinese restaurant and be rarely disappointing. Since the food is fused into many cultures around the world post your recipes and enjoy.....
Posted 10/20/08
Can someone please try this out for me and tell how it was?

This Chinese pizza recipe includes vegetarian and meat toppings, both using firm tofu.
Ingredients:

* Pizza Dough:
* 160 ml Superior Soy Drink, Unsweetened
* 250g bread flour
* 20g oil
* 10g yeast
* 10g sugar
* pinch of salt
* .
* Vegetarian Pizza (Toppings):
* 1/2 pkg Superior Organic Extra Firm Tofu
* 5 pieces dried Chinese mushroom
* 50 g snow peas
* 50 g baby corn
* 30 g red pepper
* 30 g green pepper
* 30 g water chestnut
* 60 ml hoisin sauce
* .
* BBQ Meat Pizza (Toppings):
* 1/2 pkg Superior Organic Extra Firm Tofu
* 100 g roast duck
* 100 g BBQ pork
* 50 g red onion
* 30 g yellow pepper
* 20 g green onion
* 60 ml hoisin sauce

Preparation:
Sift flour into a bowl. Mix yeast and sugar in a small bowl and add 50ml of soy drink until the yeast ferments. Make a well in the centre of the flour. Add the yeast mixture and the remainder of the soy drink and oil. Knead firmly until smooth and free from stickiness. Cover dough with a cloth and leave in a warm place until it rises and doubles in size. Shape into a ball, and proof again. Once the dough is ready, shape and roll it to form a large pizza crust.

Spread hoisin sauce on homemade pizza dough. To save time, use a store bought crust. Depending on the type of pizza you want to make, place vegetarian or meat pizza toppings on the dough. Sprinkle on top with crumbled extra firm tofu. Bake in the oven at 350¢ªF for 20-25 minutes. Ready to serve.

This is a picture of Spicy Chinese Pizza.
14132 cr points
Send Message: Send PM GB Post
76
Offline
Posted 10/20/08
oh! w0w! tat looks really good, i wannu try it! =D
Chef de Cuisine
10410 cr points
Send Message: Send PM GB Post
38 / F / Somewhere in the US
Offline
Posted 10/20/08
Fragrant-Eggplant

Ingredients

* 1 large eggplant
* 4 tbl soy sauce
* 1 tbl cornstarch
* 3 tbl sugar
* 1/4 cup distilled white vinegar
* 1/4 cup water
* 1 tsp crushed dried red pepper
* 6 slices ginger, about the size and thickness of a quarter
* 4 scallions, chopped, separate white and green parts

Directions
1. Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
2. In a small bowl, combine soy sauce, sugar, vinegar and water.
3. Heat 1 tbl dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.
4. Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes.
5. Combine 2 tbl water with cornstarch.
6. Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick. Serve hot over plain rice.

Serves 4

Bok Choy with Ginger Vinaigrette


Ingredients

* 1 pound bok choy
* 1 tablespoon white wine vinegar
* 2 teaspoons dijon mustard
* 2 teaspoons reduced sodium soy sauce
* 1 teaspoon sugar
* 1 small glove garlic, finely chopped
* 1 tablespoon fresh ginger, finely chopped or grated

Directions
Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced. Combine vinegar, mustard, soy, etc. and mix well
After bok choy is steamed you have two options:

Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.
or
Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.

Makes 4 - 1 cup servings
1194 cr points
Send Message: Send PM GB Post
29 / F / New York
Offline
Posted 11/13/08 , edited 11/13/08
The chinese pizza looks really good. I also want to try it
Commis
12232 cr points
Send Message: Send PM GB Post
26 / M / Don't worry about it
Offline
Posted 12/3/08
Prawns with Garlic and Chili

Ingredients:

500g fresh green prawns, shelled and de veined
5 red chili peppers
60ml vegetable oil
8 cloves garlic, smashed with side of cleaver and skinned
6 slices ginger, finely cut into shreds
3 tb sp chili sauce
6 spring onions, cut into 2.5 cm sections

Marinade

2 tb sp wine
1 tsp sesame oil
1tsp sugar
1/2 tsp cornstarch mixed with 1 tb sp water


Sauce

1 tb sp wine
1 tsp soy sauce
1 tb sp tomato sauce, optional
1 tsp salt


Method

Mix the marinade in a bowl, then add the prawns and toss with a spoon to blend. Leave aside to marinate for 20 minutes

Combine all sauce ingredients and set aside.

Cut chilies lengthways and scrape away the seeds and fibers.

Heat the oil in a wok and when hot add the chilies and let them scorch.

Add the garlic, ginger and prawns together and stir-fry for 1-2 minutes, until prawns turn pink and flesh becomes firm.

Add the chili sauce and stir to blend, then add the spring onions and the sauce mixture and continue to cook for another 1-2 minutes. Transfer to a platter and serve.


Chef de Cuisine
10410 cr points
Send Message: Send PM GB Post
38 / F / Somewhere in the US
Offline
Posted 12/6/08



I'm gonna have to try this soon.
Commis
12232 cr points
Send Message: Send PM GB Post
26 / M / Don't worry about it
Offline
Posted 12/28/08

silverfizz wrote:




I'm gonna have to try this soon.


Awesome it taste really good
You must be logged in to post.