Résultats pour “Chinese”
68 résultats trouvés sur Food Glory
Recettes
58
Hotteok
Hotteok is Korean griddle pancakes with a crisp, chewy yeast dough and a molten brown-sugar, cinnamon and nut filling. This version uses measured ing…
Pad See Ew
Pad See Ew is wide rice noodles stir-fried with dark soy, egg and Chinese broccoli.
Rad Na
Rad Na is wide noodles topped with a glossy savoury gravy, greens and meat or seafood.
Khao Man Gai
Khao Man Gai is poached chicken with fragrant rice, clear broth and a punchy fermented-soy dipping sauce.
Moo Palo
Moo Palo is pork and eggs braised in a gently sweet five-spice soy broth.
Goong Ob Woon Sen
Goong Ob Woon Sen is prawns and glass noodles baked or steamed together with ginger, pepper and soy.
Stew Chicken Trini
Stew Chicken Trini is chicken browned in caramelised sugar and braised with green seasoning and savoury gravy.
Lomo Saltado
A distinctive Peruvian main course: beef stir-fried at high heat with onion, tomato, soy sauce and vinegar, served with rice and chips.
Char Kway Teow
Char Kway Teow is a Malaysian main defined by flat rice noodles wok-fried over fierce heat with prawns, egg, bean sprouts and savoury sauces.
Laksa Lemak
Laksa Lemak is a Malaysian main defined by rice noodles in a rich coconut-chilli broth with seafood, tofu puffs and fresh garnishes.
Gyoza
Gyoza is a distinctive Japanese starter rooted in Japanese adaptation of Chinese jiaozi, celebrated for thin wrappers, pork, cabbage, garlic and a cr…
Karaage
Karaage is a distinctive Japanese main rooted in Japanese adaptation of Chinese frying methods, celebrated for soy-ginger marinated chicken and starc…
Lumpia Semarang
Lumpia Semarang is a distinctive Indonesian starter rooted in Semarang's Chinese-Indonesian food culture, celebrated for thin wrappers, bamboo shoots…
Siomay Bandung
Siomay Bandung is a distinctive Indonesian starter rooted in Bandung and Chinese-Indonesian street food, celebrated for steamed fish dumplings, tofu,…
Lumpiang Shanghai
Lumpiang Shanghai are small Filipino spring rolls packed with seasoned pork and fried until exceptionally crisp.
Pancit Canton
Pancit Canton is Filipino stir-fried wheat noodles with meat, seafood and crisp vegetables.
Xiao Long Bao
Thin pleated dumplings enclosing seasoned pork and hot savoury broth.
Suan La Tang
Hot-and-sour soup balanced with vinegar, white pepper, tofu and mushrooms.
Liangban Huanggua
Smashed cucumber dressed with garlic, vinegar, sesame and chilli.
Cong You Bing
Layered scallion pancakes fried until flaky, chewy and crisp.
Sichuan Kou Shui Ji
Cold poached chicken drenched in chilli oil, sesame and numbing Sichuan pepper.
Jiaozi
Northern Chinese dumplings filled, folded and boiled, steamed or pan-fried.
Youtiao with Soy Milk
Crisp fried dough sticks served with fresh soy milk for breakfast.
Liangpi
Cool chewy wheat or rice noodles with cucumber, chilli oil and tangy dressing.
Peking Duck
Lacquered roast duck with brittle skin, pancakes, scallions and sweet bean sauce.
Mapo Doufu
Silken tofu and minced meat in a fiery, numbing fermented-bean sauce.
Hong Shao Rou
Pork belly slowly red-braised with soy, sugar, wine and aromatics.
Kung Pao Chicken
Diced chicken stir-fried with dried chillies, peanuts and a glossy sweet-sour sauce.
Dongpo Rou
Large cubes of pork belly braised gently with soy, sugar and Shaoxing wine.
Yuxiang Qiezi
Tender aubergine in a garlic, chilli, vinegar and fermented-bean sauce.
Shuizhu Yu
Fish slices poached in spicy broth beneath a fragrant layer of chilli and peppercorn.
West Lake Vinegar Fish
Poached fish finished with a glossy sweet-and-sour black-vinegar sauce.
Lions Head Meatballs
Large tender pork meatballs braised with greens in Jiangnan style.
Claypot Rice with Lap Cheong
Rice cooked in a clay pot with cured sausage and a crisp savoury crust.
Char Siu
Cantonese barbecued pork glazed until sweet, savoury and lacquered.
Cantonese Steamed Fish
Whole or filleted fish steamed gently with ginger, scallion and seasoned soy.
Hainanese Chicken Rice
Poached chicken, fragrant rice, clear broth and bright chilli-ginger sauces.
Lanzhou Beef Noodle Soup
Clear beef broth with hand-pulled noodles, radish, chilli oil and coriander.
Biang Biang Noodles
Extra-wide hand-pulled noodles dressed with chilli, garlic and aromatic hot oil.
Zhajiangmian
Wheat noodles topped with savoury fermented-bean meat sauce and crisp vegetables.
Dan Dan Noodles
Sichuan noodles with sesame, preserved vegetables, chilli oil and minced pork.
Twice-Cooked Pork
Pork belly simmered, sliced and stir-fried with leeks and fermented bean paste.
Chairman Mao Red-Braised Pork
Hunan-style pork belly braised with caramel, chilli, soy and spices.
Beggar’s Chicken
Whole chicken wrapped and sealed before slow cooking to trap aromatic juices.
Buddha’s Delight
A Buddhist-inspired braise of tofu products, mushrooms and vegetables.
Dry-Fried Green Beans
Wrinkled green beans stir-fried with aromatics, preserved vegetables and minced meat.
Ants Climbing a Tree
Glass noodles coated with spicy minced-pork sauce so the meat clings like tiny specks.
Eight Treasure Duck
Duck filled with a rich mixture of rice, nuts, mushrooms and preserved ingredients.
Tangyuan
Glutinous-rice balls, often filled with sesame, served in a light sweet broth.
Mooncakes
Festival pastries with dense fillings enclosed by patterned baked crusts.
Nian Gao
Sticky glutinous-rice cake associated with Lunar New Year and upward progress.
Mango Pomelo Sago
Chilled Hong Kong dessert with mango, pomelo, sago and coconut milk.
Douhua with Ginger Syrup
Silken tofu pudding served with warm aromatic ginger syrup.
Eight Treasure Rice Pudding
Glutinous rice arranged with fruit and nuts around a sweet bean filling.
Red Bean Soup
A gently sweet adzuki-bean dessert soup served warm or chilled.
Wife Cake
Flaky Cantonese pastry with a soft winter-melon filling.
Salt and Pepper Squid
Crisp squid seasoned with salt, pepper and chilli, served with lemon and a fresh dipping sauce.
Chiko Roll Inspired Vegetable Rolls
Crisp fried rolls filled with cabbage, barley, carrot and savoury seasoning.