RECIPE Ingredients: 600 Grams Lapu-Lapu – Whole 30 Grams Green Onions – Shredded 2 Pcs. Chinese Black Mushrooms – Soaked or boiled in water until softened then sliced thinly 2 Tbsp. Sesame oil A 1 Tbsp. Chinese Cooking Wine 1 Tsp. Salt 2 Pcs. [...]
Archive for the ‘ASIAN CUISINE’ Category
Steamed Fish with Pork Slices and Black Mushroom in Light Soy Sauce
Posted: August 24, 2011 by Melchor Corpuz in ASIAN CUISINETags: steamed fish
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Dried Anchovy Fried Rice
Posted: August 24, 2011 by Melchor Corpuz in ASIAN CUISINETags: Chinese cuisine, chow fan, dried anchovy, fan, fried rice
RECIPE Ingredients: 600 Grams Cooked Rice 120 Grams Dried Anchovy 100 Grams Chicken Breast – Cubed 60 Grams Green Peas – Boiled or 60 Grams Lettuce Leaves – Sliced 6 Pcs. Dried Black Mushrooms – Soaked in water and chopped 6 Tbsp. Onion Leeks – minced [...]
How to cook Sweet and Sour Pork
Posted: July 5, 2011 by Melchor Corpuz in ASIAN CUISINE, RECIPESTags: sweet and sour pork
Sweet and Sour Pork have always been in the list of my desired Chinese dishes. It is from the Cantonese cuisine and now days can be found all over the world. The perfect balance of the sweet vs. sour taste of the sauce gives this recipe its soul. Here’s the recipe! Ingredients: [...]
Ma-Po Eggplant
Posted: July 4, 2011 by Melchor Corpuz in APPETIZER, ASIAN CUISINE, RECIPESTags: ma-po, szechwan cuisine
Here’s a dish presented by my students in Asian Cuisine. Ma-Po Eggplant is a variation of Ma-Po Tofu, a dish that belongs to the famous Szechwan cuisines. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce and often cooked with minced meat, usually pork or beef. [...]