45 items | 26 visits
A collection of my favorite Chinese foods
Updated on Sep 03, 11
Created on Feb 07, 10
Category: Cultures & Community
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Gregory Louie's List: Chinese Recipes
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Sep 03, 11
"Green Bean and Chinese Sausage Stir-fry"
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Sep 03, 11
"I made this Pak Thong Koh (Steamed Rice Cake) a few days ago. I always like the yeasty smell and the unique springy texture of this kueh (cake). I google for the recipe and many of the recipes out there need 6-8 hours of fermentation but not this recipe. From start to finish it took me about 3 hours. The process took a bit longer because the weather here is still very cold so the batter need a bit more time to ferment. In warm weather all it need is about 2 hours."
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Sep 03, 11
"Pak Tong Koh(Chinese Steamed Rice Cake)"
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Sep 03, 11
"White Sugar Sponge is actually "Pak Tong Koh", you have to read it in Cantonese. Wanted to attempt this little snack but the recipes that I read were really complicated and you have to do the fermentation for 6 - 8 hours. Phew! A long waiting time!
However, I saw this recipe from Christine in Cookery Family and hence I decided to try it today. In her recipe she cooked the rice flour, sugar and water together thus the fermentation process is greatly reduced. It took me nearly 2 hours to complete the whole process and send it for steaming.
Thank you Christine for such a swift and wonderful recipe!" -
Jun 30, 11
"Mooncake recipe - A recipe for mooncakes, the Chinese snack traditionally served during the Moon or Mid-Autumn Festival."
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Jun 30, 11
"This traditional Chinese cake is so moist and indulgent. You can substitute adzuki beans with mung beans, lotus seeds, chestnuts, mixed nuts, dried fruits, etc. Once cool, these are ready to be served or wrapped as gift. They will be even more moist if you leave them at room temperature for 2 days. For a more authentic shape, press the cakes into a mooncake mold, small cake tins, cookie cutters, even muffins tins after they have been rolled in flour.""
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Apr 08, 11
"Shanghai Nian Gao - Hokkien Style
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Apr 08, 11
"Chao Nian Gao – Shanghai Rice Cakes"
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Feb 27, 11
"Spicy Black Bean Spare Ribs"
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Dec 30, 10
"Marinade (for about 3-4lbs of meat - use on bulgogi, kalbi or flank steak) easily doubled"
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Dec 30, 10
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Cold Tofu with Cilantro, Scallions, and Soy Sesame Sauce" -
Dec 30, 10
"Tofu Marinated in Sesame Oil And Rice Vinegar with Scallions"
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Dec 30, 10
"Cold Scallion-Sesame Soba Salad with Tofu "
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Sep 12, 10
"Green-Onion Oil-Tossed Noodles (Shanghai Cong Yu Ban Mian)"
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Sep 11, 10
"Xiao Long Bao – Shanghai Steamed Soup Dumplings"
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Sep 11, 10
"Chinese Cinnamon Beef Noodle Soup"
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