Tasty yummy Chinese cuisine Cantonese
Chinese Cantonese cuisine traditional Chinese from Guangdong province one of the Eight Culinary Traditions of Chinese cuisine. Video info on the most important
Its prominence outside China is due to the large number of emigrants from Guangdong Chefs trained in Cantonese cuisine are highly sought after throughout World.
When Westerners speak of Chinese food, they usually refer to Cantonese cuisine
Chinese Cantonese
Braised Pork Belly Cantonese Style (Traditional Chinese Cooking)
Braised Pork Belly Cantonese Style. Delicious with traditional ingredients. The sauce is sweet and salty, so be sure to serve with rice. Enjoy! The recipe is below:
Chinese Cantonese cuisine
Braised Pork Belly Cantonese Style
1 lb. pork belly
1 tablespoon red bean curd
now 1 tablespoon chu hou paste (fermented soybean paste)
1 tablespoon chopped ginger
1 tablespoon chopped garlic
now 1/2 teaspoon salt
1 tablespoon honey
1 tablespoon cooking oil
and 1 cup chopped stalks of green onions
Now Boil
Boil 1 lb. whole piece of pork belly for 1/2 hour to 3 hours. Remove pork belly and cut into small pieces- I/4 inch to 1 inch wide each piece.
Heat a frying pan to medium heat and add cooking oil, chopped giner and garlic.
Place pork belly pieces in pan and grill for 5 or more minutes.
Turn pork belly over and grill for another 5 minutes.
In a bowl, mix the red bean curd, fermented soybean paste and honey and coat each piece of pork belly on the top side.
Stir fry for 5 minutes. Finish by adding green onions and stir fry for a minute or two. Serve on a plate.
Enjoy!
Note: You can substitute hoisin sauce or Chinese Cantonese oyster flavour sauce in place of the red bean curd.
Cantonese Style Pan Fried Noodles | Chinese Cantonese Recipes | Sanjeev Kapoor Khazana.
Watch this video to learn how to make Cantonese Style Pan fried Noodles a dish you will greatly love.
Chinese Cantonese STYLE PAN FRIED NOODLES
Ingredients
2 cups egg noodles, boiled
1 tablespoon sesame oil
1 inch ginger, cut into juliennes
6-7 garlic cloves, sliced
4-5 spring onion bulbs, sliced
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
½ tablespoon Chinese wine
Crushed black peppercorns to taste
¼ teaspoon sugar
2-3 stalks spring onion greens, cut into juliennes + for garnishing
¾ cup bean sprouts
Chinese Cantonese cuisine
Method
1. Heat ½ tablespoon sesame oil in a non-stick pan. Take portions of the noodles and place on the pan, fry till the underside turns golden and crisp. Flip and fry till the other side also turns golden and crisp. These are noodle nests.
2. Heat remaining sesame oil in a non-stick wok. Add ginger and garlic and sauté well.
3. Add spring onion bulbs and toss on high heat. Add light soy sauce and dark soy sauce and mix well.
4. Add wine, crushed peppercorns and sugar, mix well and sauté for 2-3 minutes. Add spring onion greens and mix well. Add bean sprouts and mix well.
5. Place the noodle nests on a serving platter. Top with portions of cooked mixture and garnish with spring onion greens and red pepper juliennes.
6. Serve hot.
Preparation Time: 10-15 minutes
Cooking Time: 25-30 minutes
Har Lok/Cantonese-Style Fried Prawns Chinese Cantonese
These Har Lok or Cantonese-Style Fried Prawns were once a popular entree served as part of a banquet meal in most Chinese restaurants across Malaysia.
The prawns are deep-fried and then coat with a spicy, sweet and salty sauce.
You can now enjoy this dish at most Chinese Cantonese or seafood restaurant, or simply make it at home with this easy recipe.
Har Lok/Cantonese-Style Fried Prawns
Ingredients
12 (800 grams) Medium-Sized River Prawns, shell on
Peanut Oil, for-deep-frying
3 Cloves Garlic, peeled & chopped
2 to 3 Shallots, peeled & chopped
½ inch Ginger, peeled & chopped
2 Red/Green Chilies, seeded & chopped
2 tsp Salted Beans, chopped
now 2 to 3 Scallions, chopped (garnish)
Prepared Sauce
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
now 1 Tbsp Shaoxing Wine
2 tsp Sugar
1 Tbsp Ketchup
1 tsp Corn Starch
2 1/2 Tbsp Water
Rather useful little trick with prawns.
How To Peel And Devein Prawns By Gordon Ramsay
Do VIEW Gorden Ramseys video above MOST USEFUL.
Steamed Fish Cantonese Style: Traditional Chinese Cantonese Cooking
This is a simple, delicious way to cook fish. In this dish, we used red snapper.
You can use other kinds of fish, such as salmon or halibut.
This is a common way to cook fish in Guangdong province in China, in areas such as Toisan or Hoiping.
Chinese Cantonese Recipe
1 portion or 1 whole fish
1/2 teaspoon salt
1/2 teaspoon sesame oil
2 tablespoons slivered ginger
2 tablespoons cooking oil
1 teaspoon light soy sauce
3 tablespoons chopped or slivered green onions
Put fish in a dish.
Add all ingredients, except green onions.
Put dish in pan of boiling water, cover and steam for 20 to 30 minutes.
Add green onions in last 5 minutes. Check fish to make sure it’s not overcooked. Enjoy!
How to make: Sweet & Sour Pork : Authentic Cantonese Style
Easy to follow Chinese Cantonese video in few steps. share by retired Chief Cook Fai . few basic ingredients makes deliciously good meal for everyone.( add 4 pineapple slice to my recipe, thanks)
Chinese Foodies Trade Traveling
Trade travel Recipes cooking between China UK and Europe. There are so many possabilites including the new Train connection.
The UK is the eighth country to be added to the China-Europe train service, and … Asia with Africa and Europe along old Silk Road trading routes
Culinary Vacations in Asia & Oceania
It’s no news to anybody that Asian cuisine has been making its way to different parts of the world for years now.
Learn more about the unique recipes by trying out an Asian cooking vacation. Enjoy the cuisine of Oceania as well as that of the Pacific Islands.
We guarantee that the vibrant taste of tropical dishes will awaken and refresh your palate.
Check out our selection and reserve a spot at your favorite culinary vacations today!
Vermicelli Rice Noodles Cantonese Style With Exotic Mushrooms
This is a delicious Chinese Cantonese recipe for stirfry thin vermicelli rice noodles.
This is made with clouds ear mushrooms.
Simple and easy to make this popular Cantonese dish.
This type of mushroom can be purchased in Chinese supermarkets.
CHING HE HUANG Cantonese style duck with pak choy and steamed jasmine rice
CHING HE HUANG Cantonese-style duck with pak choy and steamed jasmine rice .
CHING HE HUANG Garlic chilli beef and mushroom pak choy Healthy, tasty and so fast, this recipe is one for your other half to make when you want to put your. CHING HE HUANG Cantonese home-style Sweet and sour duck
The Cantonese are known for their love of sweet and sour combinations, and this recipe comes .
CHING HE HUANG Traditional Taiwanese Chicken rice (‘bi-ge’) & Ginger, chilli and soy-steamed cod
Cantonese cuisine traditional Chinese comes from Guangdong province and is one of the Eight Culinary Traditions of Chinese Cantonese cuisine.
Its prominence outside China is due to the large number of emigrants from Guangdong.
Chefs trained in Cantonese cuisine are highly sought after throughout World. When Westerners speak of Chinese food, they usually refer to Cantonese cuisine
Interesting Chinese Sichuan wild Orchids
Wild Orchids Chinese Sichuan wild Orchids interesting videos worth watching. stand back and be amazed at the incredible range of orchids that are sown in these botanical videos
Indian Cooking Courses Online Culinary Course in Indian Cuisine
Parthvi of Beyond Highways has designed a complete module for online classes and will be sharing the same here.
You could join a free induction session and choose for a minimum of two classes for enrolling in the program.
Indian Cooking Courses
The first session of 30 minutes is free for everyone where you could hold a discussion about the program and how each participant has to be prepared for every session.
The cuisine is mainly Indian and desi Chinese (meaning the Indian form of Chinese)
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Chinese Cantonese cuisine
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