I will be doing a dinner soon. It will most likely be 3 couples besides us. Planning on cooking Chinese food but I am a little confused as to what would be a nice yet not so complicated Chinese dessert that I can serve.
Menu
Chicken & corn soup
Chinese Chicken Toasts
Chicken Fried Rice
Chili Chicken (Indo-Pak style)
Chicken Chow Mein
Chinese Finger Fish (boneless Tilapia strips)
At the moment I am thinking of Eclair Cake, Paula Dean’s recipe. But then again this does not sound Chinese at all.
I’ve never made it, I’ve only ever eaten it at Hakka Chinese restaurant. It tastes like pineapple battered in funnel cake batter. The batter might have coconut milk in it as well and it’s served with a side of vanilla ice-cream. Like Saima said, you can do this with bananas, guavas, mangos or even super ripe papayas - some sort of a tropical fruit.
how do you make the chinese chicken toasts they sound yummy
in fact can you take pictures of all the dishes you make and tell us how to make them? I’m new to Chinese food so don’t have the foggiest, but they all sound so good!
On honeymoon in mauritius when it chinese night desserts wernt really chinese like khatti said dont think theyre big on sweet stuff, i tried these deep fried dough balls covered in seasame seeds they tasted like what we call Mandaazi a kinda like doughy biscuit!
Khatti initially I was thinking of doing a fruit salad with simple syrup but then I thought it doesn’t sound “meetha” enough & us being the Desis we are I had to incorporate some sweetness so thought about the Eclair cake but then it sounded to American to go with the full blown Chinese meal. I am actually loving all the suggestions & getting confused now though.
I have posted my Chinese Chicken Toast & Chicken and Corn soup recipe before on GS. Not sure about pictures. Will dig up up the old ones & share the rest of the recipes here soon.
Thank you Bella. Before making a thread here I googled Chinese desserts & not a lot came up so I figured I’ll ask GS.
Seems like pudding queer mentioned is the only meetha Chinese people really do have.
1/2 cup oil for frying
1lb chicken
6 tablespoons flour
2 teaspoons baking powder
6 teaspoons corn flour
salt to taste
Chinese salt to taste
1 teaspoon white pepper powder
1 teaspoon black pepper powder
4 eggs beaten
10 sandwich bread slices
Mix all the ingredients except bread & oil.
Cut bread slices into halves or triangles. Whatever way you prefer & then apply the chicken mixture on the bread pieces.
Stick the slices in the freezer for 5-10 minutes. This helps prevent the chicken mixture from falling off when frying.
Fry the toasts chicken side down on medium low heat till the chicken gets done & then increase the heat & flip the toasts & cook them from the other side.
Serve with chili sauce or hot sauce mixed with ketchup.
This is the exact “hisab” I use for Chicken & Corn Soup. In the picture posted above, the amount of chicken was a little too much & you can tell.
Chinese Chicken & Corn Soup
1 whole chicken (cut into pieces)
24 mugs water (note its those large coffee mugs)
3 teaspoons salt
1 teaspoon black pepper powder
3 teaspoons Chinese salt
1 14.75 oz can sweet corn cream style
1 14.75 oz can whole corn
1 cup corn flour mixed with cold water (tea cup in Desi language)
1 egg beaten
Make your stock with the first five ingredients. Note when the water comes to boil, lower the heat to low medium & cover the soup. This will ensure that your chicken will cook without the actual taste of stock evaporating (sounds silly but its true)
Once the chicken is done. Separate the bones from chicken. Shred the chicken but in larger pieces. In the mean time add both of the corn cans in the stock & let it cook.
Then add chicken, bring to boil. Add corn flour. Then add egg. Lower the heat and simmer for 5 minutes & soup will be done.
Google or youtube the right way of adding corn flour & egg to your soup. That can be pretty tricky. You can adjust the amount of corn flour if you think the soup is too thick for you.
Also I have noticed soup with boneless chicken stock doesn’t taste as good as soup with “haddi wali” chicken.
If you are not comfortable in using msg. Omit it. Taste will change big time though.
p.s I’ll really appreciate if this recipe doesn’t get reposted anywhere except Gupshup.
As for the ginger pudding BN, I dont think it will taste very ginger-ey. I haven’t tried this kind of pudding exactly but I’ve tried a few desserts, and a punch (drink) with ginger the flavor is only mild. But desis sometimes might not like it, if you’re having elders or kids. Young couples who’re not so conservative might like it. If you’re still doubtful, add a little ginger juice at a time and tasting until it feels right and then bake/ steam it.
Another personal suggestion: I have a feeling some tiny chopped crystallized ginger mixed in the pudding would be great too
Ing: for crust
digestive biscuits/marie biscuits (crushed) about 1,1/2 cups
175 grms butter filling
Orange squash 1 cup (I dont like to buy squash for just one recipe so here is what I do: boil 1 cup orange juice with 1/4 cup sugar till one cup remains)
Gelatin 3 tsp/ 1 sachet
Lemon juice 1 tsp
Heavy cream 250 ml (I use tetra pack cream combined with cool whip that works well too) topping
Orange jelly 1pkt
Method:
Soften butter and mix with crushed biscuits.
Put in a 9 inch springform pan, a regular pan works well too if you want to cut out squares but if you want to serve a whole cake then better to use springform) and press firmly in bottom and sides.
Beat cream till soft peaks form.
In separate bowl mix lemon juice, orange squash and gelatin and micro wave for 1- 2 mins (or just mix well and heat till gelatin is dissolved, dont let it boil)
Fold into the cream and pour over biscuit layer.
Refrigerate and let it set for 1 hr. (If you’re in a hurry put it in the freezer for 15-20 mins until it gets firm on the top)
Make jelly using 1 cup of water (half of the liquid asked on the box) {i used 1/2 cup water and 1/2 cup orange juice for a better orange flavor} and when it is sightly cooled pour over cream mixture. dont let it set and dont pour boiling over the cream either.
Chill well.
This is the recipe I use, its a very light dessert but to play it safe use 1 cup strawberry puree instead of orange squash and strawberry jelly on top, since orange jelly is too tangy for some. the original recipe i got used strawberry jelly with orange filling to balance out the tartness. I never found the filling too tart and i dint like the idea of combining these two flavors, so i always make it with orange jelly or a whole strawberry. Both always turn out really good Alhamdulillah and everybody old and young likes it.
As for the second one, there is really no hisab, it depends on your preferences. You can use a tinned fruit cocktail or fresh cut up fruit, if you want the same result as in the picture use multiple flavors of jelly and corresponding fruits, put in the fruit in the bowl and pour little amount of jelly only enough to cover the fruits. Chill and proceed with the next layer. You can make it as individual serving or together
The other option is, pour half the jelly mixture and put in mixed fruits let sit, then pour rest of the jelly and set again. You will get a layer of fruit suspended in between the jelly. You can add some whipped fresh cream to fancy it up
I hope it helps
Oh and I just remembered, you can also make deep fried ice-cream!
