Re: Chinese menu -- help
asian desserts can be yummy. u could also try fried bananas, green tea ice cream or sweet sticky rice served on palm leaves.
chilli chicken and chicken manchurain appeal to desi tastebuds.
Re: Chinese menu -- help
can someone plz plz post the recipes for chilli chick en and chicken manchurian? i just made chicken ginger and its not turned out good at all...i dont know what went wrong!
Re: Chinese menu -- help
LB: Fried Icecream IS very yummy.....
reminds me of the first time i had it with my husband, i just sat there thinking how they made it:D the thought that how could the icecream still be cold and in it's shape ( a ball) and the outside be hot...
silly me thought they had fried the whole thing together, only later to find myself feeling very stupid.
me and my akaal.
Re: Chinese menu -- help
Thanks for all your ideas girls. You rock! Unfortunately, I didn't have enough time to try anything new. Should've posted the thread earlier. The bad thing about chinese is that you have to make everything last minute...and it's sooooooo tiring. Next time I make chinese, I'm gonna try spring rolls or dumplings. And maybe I'll dare to try some new dessert like fried bananas or green tea ice-cream. ;-) I'm so horrible when it comes to trying new things.
LB, I've only *heard *of fried ice cream....haven't seen it nor tried it. Hot fudge sundae is as 'hot' as my ice cream has been. :D I'll post my recipes soon.
Nia and everyone else, come over for dinner. :D
Re: Chinese menu – help
Are u in NYC 
Re: Chinese menu -- help
CB im waiting.
Can you also tell what brand name things you use as ingredients so i can shop at woolies or coles.
I tried soup once and hated it.
My girls love chinese but I duno how to make it :(
Also if you put egg in your recipes then is there a substitute for it??
Re: Chinese menu – help
CareBear: I would like to know the recipes too…
so please share.
LB: seems like we’re both in the same boat, except I LOVE chinese food and haven’t tried cooking it, how strange is that:bummer: i hate cooking for myself, which reminds me I should go do that before i start having hunger prangs:D AGAIN.
Re: Chinese menu – help
Chicken Chow Mein
Ingredients:
1 pound mung bean sprouts
2 boneless, skinless chicken breasts
1 pack egg noodles (angel hair)
2 medium ribs celery
1/2 pound fresh mushrooms
1 red bell pepper
1/2 red onion
1 green onion (scallion, spring onion)
Oil for frying and stir-frying, as needed
Marinade:
1 teaspoon soy sauce
Salt and pepper, to taste
1 teaspoon white vinegar
Sauce:
1/4 cup water or chicken broth
1 tablespoon soy sauce
Salt and pepper, to taste
1 tablespoon cornstarch dissolved in 4 tablespoons water
Preparation:
An hour or two before cooking, rinse the bean sprouts so that they have time to drain thoroughly.
Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last. And marinate it for about 20 minutes.
To prepare the sauce, whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.
Lightly cook the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.
Wash all the vegetables as needed. Cut the celery into 1/2-inch pieces on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper into chunks. Peel and chop the onion. Dice the green onion.
Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.
Heat 2 tablespoons of oil. Add the onion and the meat. Stir-fry until the redness is gone and the meat is nearly cooked. Remove the cooked meat and onion from the pan.
Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt (and paprika if desired) while stir-frying. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.
Give the sauce a quick re-stir. Add all the ingredients back into the wok, making a “well” in the middle of the wok for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions.
I usually mix the noodles with the vegetables in the wok, but if you want, you can leave them separately and just pour the cooked vegetables and sauce mixture over your noodles.
Re: Chinese menu -- help
That looks delicious!!
More recipes please! How do you make the chicken corn soup?
Re: Chinese menu -- help
Wow thanks for the recipe Carebear! Please post some more :)
Re: Chinese menu -- help
yummmy.i will try ur recipe.please psot ur recipe for hot fudge sandae.
Re: Chinese menu -- help
I've never really measured how much broth/water to use in chicken corn soup, but since I've mostly made it for a 'dawat', I make a full pot. The amount of chicken can also vary, as some people don't like a lot of chicken in their soup, while some do. Just use as much broth/water and chicken as you want.
Chicken Corn Soup
Ingredients:
Chicken
Frozen corn
Corn starch (or corn flour for thickening gravy.)
Water
Salt and pepper, to taste
Soy Sauce, to taste
Vinegar, to taste
Egg whites
Preparations:
Depending on how much chicken you have, fill the pot with water. Add salt and pepper. And let the chicken cook.
Once it's thoroughly cooked, drain chicken, and save the broth. Let chicken cool.
Shred chicken into bitesized bits once it's cool.
Bring broth to a boil (add water if necessary.) Add corns and let them cook for a few minutes. Using a hand blender, blend the corns in the pot.
Add shredded chicken. Add a bit soy sauce and vinegar if preferred.
Stir in egg whites.
In 1/4 cup of water, mix in 4 tablespoons of corn starch, and stir into the pot. Let it boil. Add more corn starch according to the desired consistency.
Re: Chinese menu -- help
carebear dont u add egg in cornsoup?i make cornsoup same as u make but i add egg in it too.
Re: Chinese menu -- help
Woops! I forgot the egg whites. :o Let me add it in.
Re: Chinese menu -- help
carebear thanks! just wanted to know if you do anything different. i make the soup the same way except i use a tin of creamed corn. that way i skip the blending part. I haven't used cornstarch as it's quite thick already with the creamed corn, but next time i'll try your recipe exactly. sometimes i use qeema so i don't have to chop up the chicken after it's cooked. shortcuts galore :)
Re: Chinese menu -- help
could you post the one for the beef stirfry as well??
Re: Chinese menu -- help
Beef Stir-Fry
Ingredients:
1 pound lean beef, thinly sliced
1 c. green bell peppers
1 red onion
1/2 pound mushrooms
1 c. broccoli
2 medium ribs celery
1 c. baby carrots
1 c. baby corns
1 pack bean sprouts
2 spring onions
1 c. cabbage, shredded
1/2 c. snow peas
1 bottle sweet & sour stir-fry sauce (I use Kan Tong Pineapple Sweet & Sour sauce)
1 small can pineapple (if using sauce without pineapple)
salt, paprika, vinegar, soy sauce, to taste
Oil for stir frying, as needed
Preparations:
An hour or two before cooking, rinse bean sprouts so they can drain thoroughly.
Optionally, boil beef strips lightly (3 or 4 min) in salted water and drain.
Prepare all vegetables before cooking. Slice broccoli and green bell peppers. Cut celery into 1/2-inch pieces on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Peel and chop red onion. Dice the green onion. Cut baby carrots in halves.
Heat 2 tablespoons of oil in a wok. Stir fry beef until tender, and remove from the wok.
Heat 2 tablespoons of oil, and stir fry baby carrots. Season with salt, paprika, vinegar, and soy sauce. Add brocolli, and repeat. Cook the rest of the vegetables, seasoning each with a bit of salt, paprika, vinegar, and soy sauce while stir-frying. Mix in spring onions at the end.
Add stir-fry sauce as desired, cover and simmer for a few minutes.
Adjust seasoning to taste.
Re: Chinese menu -- help
thanks a bunch.
Re: Chinese menu -- help
thanks carebear but i am waiting for the recipe of Hot fudge sandae?