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  <title>Latest Chinese Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
  <link>http://freerecipes.eu/category/chinese-recipes/49/1/index.html</link>
  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
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  <managingEditor>ivanov@freerecipes.eu (Ivan Ivanov)</managingEditor>
    <webMaster>ivanov@freerecipes.eu (Ivan Ivanov)</webMaster>
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  <item>
   <title><![CDATA[Recipe: Bean Curd With Oyster Sauce]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/bean-curd-with-oyster-sauce/574/index.html</link>
   <pubDate>Wed, 10 Feb 2010 16:11:11 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/bean-curd-with-oyster-sauce/574/index.html</guid>
   <description><![CDATA[ Slice Bean curd into 1/4" cubes; sliver green onions. In Hot wok, heat oil just to point of smoking. Add Bean curd, green onions and Garlic. Stir gently to avoid breaking up curd; turn pieces to coat with oil. Be sure oil is not too Hot or curd will tend to stick to pan. When aroma of Garlic is apparent, add stock and bring to boil. Lower heat, cover, and simmer for about 30 seconds (don't let curd fall apart). 

Remove over; stir in oyster Sauce and Sugar. Increase heat, and when liquid boils again, add enough cornstarch paste to make a creamy (but not too thick) Sauce. Swirl in peanut oil to make a glaze. 

Serve over Rice or in a shallow serving bowl.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Chinese Fortune Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/chinese-fortune-cookies/420/index.html</link>
   <pubDate>Sun, 25 Oct 2009 16:17:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/chinese-fortune-cookies/420/index.html</guid>
   <description><![CDATA[ Pre-heat oven to 375 degrees. Put egg whites in a bowl,next add the sugar and salt and stir until the sugar has dissolved and the mixture is thick and shiny. Gradually beat butter into egg white mixture. Next stir in the flour and add almond extract. Using a measuring spoon, drop by teaspoonfuls, well apart, onto a greased or non-stick baking sheet. Bake only 1 sheet at a time for 7-8 minutes, or until the edges are lightly browned. 

Working quickly, place a message in the center of each cookie, and fold in half while still warm. Place the still-warm folded cookies in cool muffin tins to shape. Cool completely before storing. Makes about 60 cookies.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Chinese Barbecued Spareribs]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/chinese-barbecued-spareribs/419/index.html</link>
   <pubDate>Sun, 25 Oct 2009 16:13:45 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/chinese-barbecued-spareribs/419/index.html</guid>
   <description><![CDATA[ Chop ribs into 2" sections. Mix remaining ingredients and marinate ribs in mixture for 4-6 hours, turning several times. If you marinate
overnight, keep refrigerated, and allow to warm up before baking. Preheat oven to 350 degrees. Drain ribs, saving marinade. Place ribs
on rack in roasting pan. 

Bake at 325 degrees for 45 minutes, basting every 15 minutes. Turn up heat to 375 and finish undisturbed for 15 minutes, until slightly crusty. 

Serves 4.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Chicken Chow Mein Casserole]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/chicken-chow-mein-casserole/418/index.html</link>
   <pubDate>Sun, 25 Oct 2009 16:11:36 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/chicken-chow-mein-casserole/418/index.html</guid>
   <description><![CDATA[ In large skillet, sauté garlic, mushrooms and red pepper in 1-2 tbsp butter until soft. Add remaining ingredients except chow
mein noodles. Heat mixture throughly. Place into a 11x7 or 9x13 pan. Now, top with the chow mein noodles. 

Bake at 350 degrees for about 30 minutes or until bubbling.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Braised Chinese Cabbage]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/braised-chinese-cabbage/339/index.html</link>
   <pubDate>Wed, 21 Oct 2009 13:24:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/braised-chinese-cabbage/339/index.html</guid>
   <description><![CDATA[ First wash and soak Chinese mushrooms and dried shrimp in warm water for 1 hour until soft. Next, mince the shrimp. Remove hard stem from mushrooms. Wash and thinly slice mustard green. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2" sections. In a bowl, combine stock, salt, sherry, Sugar and soy Sauce; reserve. 

Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil Hot. Braising: Heat peanut oil in wok until Hot but not smoking. Stir-fry mushrooms, shrimp &amp; mustard green for 15 seconds. Add cabbage; stir-fry for 1 minute. Add stock mixture; bring to boil. Reduce heat, cover wok, and simmer for 10 minutes, reducing liquid by half; add more stock if needed. Turn up heat; add enough cornstarch paste to make light Sauce. Swirl in Hot chicken oil. 

Serve. 
(Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.)
]]></description>
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  <item>
   <title><![CDATA[Recipe: Beef Chow Mein]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/beef-chow-mein/338/index.html</link>
   <pubDate>Wed, 21 Oct 2009 13:18:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/beef-chow-mein/338/index.html</guid>
   <description><![CDATA[ Cut beef about 1” long ½” wide and as thin as possible. Mix the salt, sugar and soy sauce together and mix well, then add the beef and
marinate for at least one hour. 

Wash and slice the mushrooms, including stems. Slice the bamboo into thin strips; slice the scallions into 1” pieces; soak, rinse and drain the bean sprouts. 

In a separate bowl, mix the cornstarch and beef stock together. Drain the beef reserving the marinade. Heat the sesame oil and stir-fry the beef for 4 to 5 minutes. Add the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; add the vegetables and simmer for 5 minutes longer. Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly. 

Deep fry as needed draining on absorbent paper. Place cooked noodles on a plate or serving platter, top with beef mixture.
]]></description>
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  <item>
   <title><![CDATA[Recipe: China Sam's Chicken Wings]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/china-sam-s-chicken-wings/316/index.html</link>
   <pubDate>Sat, 17 Oct 2009 11:04:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/china-sam-s-chicken-wings/316/index.html</guid>
   <description><![CDATA[ Separate drumette from rest of wing. Place on broiler pan skin side down. Season with Oriental Seasoning and Hot &amp; Spicy Stir Fry Seasoning (from Calaphon). Place on middle rack of preheated oven to broil. As wings start to cook, begin making dipping sauce. Place Teriyaki, Oriental BBQ, Soy and brown sugar together, whisk. When wings start to color good, 10 minutes or so, remove from oven and turn over, season slightly, return to oven. When wings are Golden brown on this side, remove. Dip and shake of excess sauce. After all have been dipped return to broiler pan and return to oven. Let broil until a bit crusted, not more than a few minutes. 

Great as an appetizer or side dish with fried rice. Try with a glass of plum wine. ]]></description>
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  <item>
   <title><![CDATA[Recipe: Chicken And Lotus Seed Soup]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/chicken-and-lotus-seed-soup/229/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:45:12 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/chicken-and-lotus-seed-soup/229/index.html</guid>
   <description><![CDATA[ Blanch lotus seeds, remove reddish brown tip. Wash and soak mushrooms in warm water until soft, about 30 minutes; remove
stems; slice in thin matchsticks. Before slicing celery, scrap off stringy back of stalk; slice julienne lengthwise in 1" sections. Slice chicken
breast and Smithfield Ham (or other pungent pressed ham) in 1" strips.

Soup: Heat stock in 3-quart pan or sandy pot. Add ginger, sherry, Sugar and salt. Bring to gentle boil, then add lotus seeds, chicken and
mushrooms. Simmer Soup for 30 minutes. Add celery and ham. Simmer for another 15 minutes. Mix lotus root powder with a little Hot stock, then stir into Soup. Transfer to heated serving bowl, or serve in sandy pot.

Garnish with Chinese parsley. 

NOTE: Lotus seeds require about 30 minutes in simmering water to soften. Check them before adding ham
and celery; simmer longer if necessary.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Bok Choy With White Pork]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/bok-choy-with-white-pork/170/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:34:33 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/bok-choy-with-white-pork/170/index.html</guid>
   <description><![CDATA[ Slice Pork against the Grain into thin strips about 2" by 1/2". Separate outer fleshy stalks from center flower stalk of bok choy. Use center
stalk in another stir-fry dish or in Soup. Wash outer stalks, and diagonally slice into 3" pieces.
The meatier ends of the stalks should be sliced a little thinner. Swirl oil around in very Hot wok. When oil begins to smoke, add Pork and stirfry until Meat is seared (about 1 minute).

Add bok choy, Garlic and ginger. Stir-fry until green leaves are bright and shriveled, stirring and tossing constantly so stalks won't burn. Add salt, stock, Sugar and dry sherry. When liquid begins to boil, cover wok and steam for 30 seconds or less
on high heat, until stalks are tender but still crisp. Push ingredients up side of wok; dribble cornstarch paste into liquid and stir to make a
light Sauce. Recombine and add MSG if desired.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Assorted Vegetables In A Clear Sauce]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/assorted-vegetables-in-a-clear-sauce/169/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:32:10 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/assorted-vegetables-in-a-clear-sauce/169/index.html</guid>
   <description><![CDATA[ Peel turnips &amp; carrots. Use melon scoop to cut turnips into large balls. Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced
notches into rim of each slice (don't cut into center core). Carrots should look like little flowers. Parboil turnip &amp; carrots in stock until
barely tender. Remove from stock &amp; plunge pieces into cold water; drain.

Cut onions, asparagus &amp; baby corn into 1 1/2" pieces. Mince together fresh ginger root &amp; Tientsin preserved Vegetable. In a small pan or
beaker on med heat, render pieces of chicken fat. Stir-frying: Add peanut oil to Hot wok. When it begins to smoke, briskly fry crab Meat
or shrimp for 1 minute. Add asparagus, baby corn, mushrooms &amp; water chestnuts, stir-frying until they are Hot. Add ginger mixture,
then onions. Stir-fry another 30 seconds. Add 1/2 stock, salt &amp; Sugar; bring to boil. Add turnips &amp; carrots.

Cover &amp; reduce heat; simmer for 5 minutes. Uncover, push ingredients out of liquid, &amp; dribble in cornstarch paste to thicken slightly. Stir
liquid to prevent lumping while it thickens to a thick Soup. Recombine, then mix in chicken oil. Place on serving platter.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Authentic Chinese Fried Rice]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/authentic-chinese-fried-rice/114/index.html</link>
   <pubDate>Mon, 14 Sep 2009 15:52:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/authentic-chinese-fried-rice/114/index.html</guid>
   <description><![CDATA[ Heat wok or a dry skillet, when pan starts smoking, spread peanut oil
into pan. Add rice, pork and peas and stir-fry for about 2 minutes.

Pour in soy sauce, stir-fry for another minute. Pour the lightly beaten
eggs over the mixture, continue to cook until eggs are done, about 1-2
minutes. 

Serves 4.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Barbecued Lamb On Skewers]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/barbecued-lamb-on-skewers/68/index.html</link>
   <pubDate>Sat, 12 Sep 2009 10:23:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/barbecued-lamb-on-skewers/68/index.html</guid>
   <description><![CDATA[ Combine all ingredients and marinate Lamb cubes for 2 hours in
covered bowl. Drain Lamb, reserving marinade for basting during
barbecuing. Skewer Lamb; you should have enough for two skewers
per serving.

Barbecue until browned, but still juicy. Overcooking will dull flavors. 

Serve with nang (Moslem Bread) or shao bing (baked sesame rolls).
]]></description>
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  <item>
   <title><![CDATA[Recipe: Basic Won Ton]]></title>
   <link>http://freerecipes.eu/free-recipe/chinese-recipes/basic-won-ton/67/index.html</link>
   <pubDate>Sat, 12 Sep 2009 10:19:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chinese-recipes/basic-won-ton/67/index.html</guid>
   <description><![CDATA[ Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off,
and discard stems; then, chop into very small pieces. Shell, devein
and wash prawns. Chop into very small pieces Peel and crush water
chestnuts with the flat side of the cleaver. If you don't have a cleaver,
chop the water chestnuts into very fine pieces. Combine mushrooms,
prawns, water chestnuts, Pork and green onion. Add all other
ingredients and mix well.

1 tsp of filling is used for each won ton. With one corner of the wonton
skin toward you, place 1 tsp of filling about an inch from the corner.
Fold one corner to cover the filling. Fold once more...about 3/4 inch.
Turn the won ton so that the triangle is toward you. Dampen the left
corner with a little water. Swing the right corner away from you and
place it on top of the dampened left corner. As you make this fold,
simultaneously pull the filling toward you with your middle finger, you
should finish with a little "hat-like" effect.
]]></description>
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