“Kam Heong” is a signature Malaysian stir-fry style that is renowned for the fragrance imparted during the cooking process, hence the Cantonese term “Kam Heong (金香)”, which means “Golden Fragrance”. This one-of-a-kind style of stir-frying incorporates ingredients from Malay, Chinese, and Indian cooking to produce one of the most mouth-watering palate I have ever exposed my taste buds to.
The main ingredients that give the €œKam Heong” dish its unique taste are fiery bird™s eye chilies, aromatic curry leaves, crispy bits of dried shrimp, savory curry powder and soy bean paste. Stir-frying these ingredients together yields a sauce that goes well with chicken, crab, squid, shrimp, pork and especially clams. Kam Heong Clams (金香拉拉) or Kam Heong Lala (known in Malaysia) is one of the most popular hawker creations “Dai Pai Dong” (å¤排档) (Cantonese for “open-air food stall”). I have cooked plenty of styles in clam dishes, eg. Thai-style Hoy Lai Ped, Taiwanese-style Clams, Japanese-style Asari No Sakamushi, and Kam Heong Clams is by far my favorite Recipe for clams.
Sometimes the most romantic setting for Valentine’s Day can be as simple as an exotic and seductive seafood dish and a bottle of wine. I am sure Kam Heong Clams is one of the dish to impress your loved one and hopefully you can make this in time for the special day, if not, any other day.
(Click Page 2 for the Kam Heong Clams Recipe (Golden Fragrant Clams)
“Kam Heong” is a signature Malaysian stir-fry style that is renowned for the fragrance imparted during the cooking process, hence the Cantonese term “Kam Heong (金香)”, which means “Golden Fragrance”. This one-of-a-kind style of stir-frying incorporates ingredients from Malay, Chinese, and Indian cooking to produce one of the most mouth-watering palate I have ever exposed my taste buds to.
The main ingredients that give the “Kam Heong” dish its unique taste are fiery bird’s eye chilies, aromatic curry leaves, crispy bits of dried shrimp, savory curry powder and soy bean paste. Stir-frying these ingredients together yields a sauce that goes well with chicken, crab, squid, shrimp, pork and especially clams. Kam Heong Clams (金香拉) or Kam Heong Lala (known in Malaysia) is one of the most popular hawker creations “Dai Pai Dong” (大排档) (Cantonese for “open-air food stall”). I have cooked plenty of styles in clam dishes, eg. Thai-style Hoy Lai Ped, Taiwanese-style Clams, Japanese-style Asari No Sakamushi, and Kam Heong Clams is by far my favorite Recipe for clams.
Sometimes the most romantic setting for Valentine’s Day can be as simple as an exotic and seductive seafood dish and a bottle of wine. I am sure Kam Heong Clams is one of the dish to impress your loved one and hopefully you can make this in time for the special day, if not, any other day.
(Click Page 2 for the Kam Heong Clams Recipe (Golden Fragrant Clams)
I am trying to find the absolute very best chinese food similar to the east coast style of chinese food that I grew up on. My favorite issues are Chicken w/ Garlic Sauce with Hot ‘n Sour Soup along with a Pork Egg Roll. I would like to locate a place that I could get these and take pleasure in them. I admit I haven’t had a single positive chinese food expertise because moving here two years ago. I’ve all but written off Chinese Food. assist me…
Been to Yang Chow’s within the Valley and compared to Downtown wa greatly disappointed. My call is Bamboo on Ventura just east of Hazeltine. My factors are in order of preference: Food, smbience and service (tied). Unlike most Valley Chinese restaurants every dish has it’s personal specific flavor rather than the universal sauce foisted off within the Valley as Chinese. I don’t deny that the very best is downtown or Monterey Park and environs. We’re talking the Valley here.
If Studio City is within commuting distance, Kung Pao Bistro(on Ventura, 2 blocks east of Laurel Canyon) is really a winner, with a few of the most flavorful sauces, excellent soups, and really significant plates of superb shrimp, scallops, or whatever the protein option could be with suitable sauces, at really inexpensive prices. The restaurant was just recently remodeled, and also the exterior is being carried out as I write. There is no oil slick left on the bottom of the plate upon completion, thus a guarantee that somebody within the kitchen knows the best way to deal with sauces. The owner has been cooking Chinese food for 30 years, and started in NYC, and has a very loyal Sunday Jewish clientele.
Putting aside the contradiction between the term New York style Chinese food and also the description “best,” at one time there had been a couple of Chinese restaurants on Ventura Blvd. to the east of Topanga Canyon that expressly claimed to serve New York style Chinese food. I seem to recall one named Shanghai Garden or some thing like that, and have no concept regardless of whether it’s still around. maybe you’ll be able to check that stretch of roadway.
Foodcore – I wish I could assist you to. I’m just not that familiar with New York CHinese food. I believe the Chungking on Pico (not within the valley but it sounds like you’re desperate) NOT THE CHUNG KING ON GARFIELD IN M PARK could be close to what you would like.
CHUNG KING RESTAURANT
11538 W PICO BLVD
90064
LOS ANGELES
(not the Chongqing Sichuan place)
There’s a place that looks like the type of place you’re describing,
MANDARIN TIGER
18900 VENTURA BLVD
913Ș
TARZANA
that serves hot and sour soup and pork eggrolls. It might be that Chicken with garlic sauce has an additional name, I don’t know of any chinese dish with that type of name ( suan ni ji ding?) but it could be a widespread translation within the new York region.
It seems a pity that you simply haven’t been in a position to take pleasure in a few of the places where the food may possibly be a lot more similar to what you’ll locate in China or Hong Kong like Mandarin Deli or A&W in Northridge. I’ll put the addresses here in case you’d like to try them.
MANDARIN DELI
9305 RESEDA BLVD
91324
NORTHRIDGE
A & W SEAFOOD RESTAURANT
9306 RESEDA BLVD
91324
NORTHRIDGE
BTW when i’m in New York, I usually make itout to Flushing. Last time I went to a delightful Fujian restaurant where i had a excellent omelette with oysters, razor clams in red rice wine and Chicken with red ricewine lees sacue. But that’s not the type of place you’re describing I’d wager.
Ah finally I feel a lot more qualified than Jerome in discussing a type of “Asian” cuisine
because I am from New Jersey, I understand how somebody weaned on NYC Chinese could believe the very best within the SGV is not really good… simply because it is such a different type of cooking that when you’re expecting a heavy, gloppy, sweet sauce and are served some thing with a much lighter touch, it can feel like something’s “missing”. I can tell you from first hand expertise that it takes a while to recalibrate your expectations of Chinese food.
Now having said this, if the inauthentic NYC style Chinese food is what you’re trying to find (like those eggrolls with the delicious dark brown, chewy skins), go to Genghis Cohen on Fairfax. For some reason they cut the eggrolls in half (and charge about $5.00 for 2… egad, they should be 99 cents for gigantic ones) but the food is about as close to home as I’ve found out here.
Then when you’re carried out, go to Tung Lae Shun for some Islamic Chinese food, order the lamb with leeks and also the sesame scallion bread and change your expectations of what Chinese food is supposed to be!
I love soups of all sorts, especially Chinese soups. To the Chinese, soups are highly nourishing as each ingredient in the soup delivers a certain health (and beauty) benefit and promotes overall strengths to the body. Drinking soup is a huge part of the Chinese food culture, soup is often considered as “tonic” (補品).
There are endless variations of soups in Chinese cuisine as so many ingredients could be used—Chinese herbal (medicinal), meat-based (chicken, pork, beef, duck, bones, etc.), vegetables (fresh and dried), dried seafood (dried scallops, abalone, oysters, etc.), fresh seafood, the exotics (bird’s nest, shark’s fin, etc.), and the combination of all the ingredients above. The possibilities are endless, and most importantly, delicious, wholesome, healthy, and certainly much more than the regular egg drop soup and hot and sour soupâ€
One of the easiest soups that I always make at home is ginger and clam soup, or 丝蛤蜊汤. This soup is especially popular for the Taiwanese, and served at Taiwanese restaurants. It takes only a few ingredients and practically 15 minutes to prepare, but the end result is absolutely pleasing. According to my Chinese soups cookbook, ginger and clam soup is great for the liver and stimulates a healthy appetite.
1 1/2 cups water
1 1/2-inch piece fresh ginger, peeled and cut into thin matchstick strips
1 lb Manila clams, rinsed and scrubbed
1 tablespoon Chinese rice wine (not Shaoxing wine)
Salt to taste
Dash of white pepper
Method:
Bring the water to boil and add the ginger and clams. Cover the pot and let cook for about 3-5 minutes, or until all clams are open. Add the Chinese rice wine, salt to taste, and pepper. Dish out and serve immediately.
Cook’s Note:
For this recipe, please use the regular Chinese rice wine which is transparent in color, and not the amber-colored Shaoxing rice wine.
(This chili crab recipe is from my archive but I have just made it these days and updated with new photos, shot with Canon T1i. The new Canon 5D Mark II is reserved for my cookbook.)
My mother was a fantastic cook. Coming from a little fishing village in the state of Kedah, she produced killer dishes with seafood, specially chili crab. With this post, I give my utmost tribute and applause to my late mother for her cooking skills and this quite special family Recipe.
Growing up, I would usually look forward to visiting my mother’s hometown; as a matter of fact, I would ask my parents to take me there. My intentions were not completely pure, I should confess; other than being able to play on the beach and dig siput (a type of clams), my bigger motivation was that she would bring back the freshest, meatiest, and juiciest catch of green mud crabs from my uncle who was a fisherman. I was constantly brimming with excitement at the thought of devouring this dishâ€(get chili crab recipe after the jump)
Eating home-cooked chili crab was a celebration in my family”the preparation (imagine “capturing” those feisty crabs that “escaped” the nets and roamed freely within the kitchen!), the cooking, and of course, the eating. It was sheer fun; lots of fun.
While this dish is traditionally prepared with green mud crab in Malaysia, I applied a 2-lb Dungeness crab. In case you can’t locate green mud crab or Dungeness crab in your area, you’ll be able to often use one more crab—stone crab or blue crab. If you are in New York City, call yourself lucky as it is possible to just hop straight to Fatty Crab from the meat packing district and order this dish. Chef Zak Pelaccio’s serves a Malaysian-style chili crab at his restaurant.
Feast your eyes now with my pictures, but I hope you get a chance to try this chili crab recipe. Please take note that this chili crab recipe is not Singaporean-style chili crab which is produced with a tomato-based sauce; this is adapted from my family’s chili crab recipe.
One early morning in January when I was home in Penang, my brother, sister, nephew, our maid and I set off to a clam-digging expedition in a little island off the coast of Penang. In less than two hours, we dug two buckets full of big, fat, and succulent fresh clams, after we got both our hands and feet wet, not to mention some mud on my sister’s hair. It was a single of the most exciting, fun-filled, and fruitful excursions nonetheless. We had so much fun!
As soon as we went residence, my brother cooked up a huge batch of hoy lai ped, or fried clams with roasted chili paste, a Thai recipe that he had learned from his Thai friend. Our family and all the kids gathered together and savored the bounty with excellent victory–nothing tastes quite as excellent as food caught with our own hands…(get Hoy Lai Ped Recipe right after the jump)
Hoy lai ped literally means spicy clams in Thai. It’s a well-known clam recipe in Thailand. Thailand is blessed with abundant seafood and clams are hugely well-liked. Hoy lai ped is quite effortless to prepare and you require only a few key ingredients: Thai roasted chili paste or “nam prik pao,” fresh basil leaves, and bird’s eye chilies. It has become one of my favorite clam recipes simply because of its vibrant flavors: fiery hot and exuberantly briny with a robust minty note from the basil leaves.
Now back within the US, I usually make hoy lai ped. While there is no clam digging, I can often get fresh Manila clams from Asian supermarkets. My brother’s friend also bought me a big tin of nam prik pao (Thai roasted chili paste) which is now an essential ingredient in my cooking repertoire.
Here is my recipe for hoy lai ped or spicy clams in Thai roasted chili paste. Try it out, its seriously delicious!
CLAMS RECIPE: HOY LAI PED (SPICY CLAMS IN THAI ROASTED CHILI PASTE)
INGREDIENTS:
1 1/2 pound clams
2 tablespoons nam prik phao
2 oz Thai basil (remove stems, just use the leaves)
6 bird’s eye chilies (lightly pounded)
2 cloves garlic (finely chopped)
1 teaspoon sugar or to taste
1ǘ teaspoon fish sauce (optional or to taste)
3 tablespoons oil
METHOD:
Clean and rinse the clams well, scrubbing the surface. Set aside.
Heat wok over high heat and add oil. Stir-fry the garlic until aromatic, then add nam prik phao and bird’s eye chilies. Continue stirring for 1 minute and add clams into the wok. Stir-fry until the clams open, then add Thai basil leaves, fish sauce and sugar to taste. Do a few quick stirs, dish out and serve immediately with steamed white rice.
My good friends Farina and Michael came over to visit last week and we made some Malaysian-style BBQ seafood, inspired by this popular hawker fare in Kuala Lumpur (KL), Malaysia. They are called Portuguese-style baked seafood. There is really nothing Portuguese about it but Malaysia do have some Portuguese descendants because Malacca was a Portuguese colony in the 16th century. So perhaps this is how they bake their seafood—with fiery sambal, okras, and wrapped with aluminum foil.
Farina and I enjoyed our BBQ so much. As Malaysians, we concluded that this is probably the best way to serve seafood BBQ-style. Our favorite is the BBQ clams with sambal and okras. It was simply lip smackingly delicious…
To prepare these mouthwatering Malaysian-style BBQ, all you need are your favorite seafood and shellfish: shimp, squid, fish (we like stingray or white pomfret), clams, and some okras. Mix the seafood of your choice (you can also do a seafood combination) with sambal, okra, and wrap the aluminum foil tightly (preferably two layers to avoid leakage), and off onto the grill. That’s it.
Try this new Recipe this summer. You will not be disappointed!
Farina’s Malay-style Sambal Recipe
Source: Salt n Turmeric
A:
1 small bottle of store-bought sambal oelek, 8oz
2 medium-sized onion, quartered
5-in ginger
1-2 stalks lemongrass, white part only, grated
1 tablespoon toasted belacan powder
B:
1/4 cup vegetable oil
1 small can tomato paste
1/2 cup water
3 tablespoons tamarind juice (extract from tamarind pulp and water)
1 1/2 tablespoons salt
1 cup sugar
1. Grind all the ingredients in A.
2. Heat up the oil in the wok on medium high heat. Put the above the ground ingredients A in. Keep stirring for about 10 minutes.
3. Add water, tomato paste, tamarind juice, salt, and sugar. Continue stirring for another 10 minutes. Add more salt or sugar to taste. Dish out and set aside.
Cook’s Note:
Bottled sambal oelek is very spicy, but the above sambal recipe will “dilute” the spiciness. The recipe yields about two bottles or more sambal. You don’t have to use up all the sambal for the BBQ seafood, just use enough for each seafood parcel.
You can also try out my grilled fish sambal recipe here, which is more Nyonya-style.
Chinese Recipes – A to B Almond
Boneless Chicken (Wor Su Gai)
Almond Cookies Almond Float Alva’s “Jook” – Chinese-Style Turkey
Soup (Reader Favorite) Ants Climbing a Tree Asian Style Brandy Snap – Orange Almond
Biscuit Asian Pasta Salad Asian-Style Roast Pork Tenderloin Asian Vinaigrette Asparagus Chicken Stir-fry Aunt Florence’s Mochi Chicken Barbecued Spareribs Baked Chicken Chow Mein
Baked
Crab Rangoon Baked Hoisin Chicken Wings Baked Pork Chops Bang
Bang (Bon Bon) Chicken Barbecued Pork Barbecued Pork – Savory Basic Beef
Stir-fry
Basic Chinese Yeast Dough Basic Cooked rice Basic
Dough (sweet dough for cocktail buns)Basic
Fried Rice Bean Curd with Black Mushrooms (stir-fried) Bean curd Rolls with Seaweed(vegetarian) Bean Curd with Chinese Broccoli Stir-fry (Reader
Favorite) Beef
and Peppers in Black Bean Sauce Beef and Snow Peas in Oyster Sauce Beef Chow
Fun with Baby Corn Beef Lo Mein Beef
Marinade Beef Satay Beef Stew (Chinese/Hawaiian) Beef Teriyaki Beef with Broccoli
More Recipes Below Beef with Broccoli and Vegetables Beef with Chestnut Stew Beef with Mango
Beef with Red Onions Beef
With Rice Noodles and Fermented Black Beans
Beef
with Sesame Seeds Beef with Spicy Black Bean Sauce Beef with String Beans Beef with Three Vegetables Beef with Tomatoes – a Cantonese
home-cooked dish, with oyster sauce Beef with Tomatoes (Cantonese)
another Recipe using mung bean sprouts with oyster sauce and brown sugar in the
marinade. Beggar’s Chicken
Bernie’s Oriental Ribs Bird’s Nest with Rock Sugar Dessert Soup Blueberry Tofu Smoothie Bok Choy Chicken Soup Bok Choy Chicken Stir-fry in Garlic Bourbon
Chicken Bow Thai Pasta with Shrimp Bow Ties Braised Assorted Fungus (vegetarian) Braised
Beef (an example of
“red-cooking”) Braised
Beef With Vegetables (a more Western-style version) Broccoli
Chicken (with velveted chicken) Broccoli in Oyster Sauce
Brown Sauce Bubble Tea
Bubble
Tea Latte Recipe for One Bubble
Tea Smoothie Buns (Basic Recipe) Butter Prawns
Chinese Recipes – C to E Cabbage with Chinese Sausage Candied Sweet Potatoes Candied Banana Fritters
(Toffee Bananas) Candied
Walnuts Cantonese
Beef and Peppers in Black Bean Sauce Cantonese Roast Duck Cantonese Spring Rolls Cashew Chicken Char Kway Teow Char Siu (barbequed pork) Chengdu Chicken Chicken and Spinach Soup Chicken Chow Mein Chicken
Egg RollChicken
Glazed in Bean Sauce Chicken in Oyster Sauce Chicken
in Rice Casserole (Wat Gai Fan)
Chicken
Lo Mein Chicken Salad with Rice Sticks
Chicken Stock Chicken VelvetChicken Wings, marinated and bakedChicken with Almonds Chicken with Green and Red Peppers Chicken
With Peaches Chicken
With Snow Peas (Mangetout) Chicken with Walnuts Chicken Wontons
Chili Oil
(Hot Chili Oil) Chile Sauce Chilled
Melon Bowl Chilled
Melon Fruit Salad Chinese
Beef Hot Pot – Fondue Chinoise
Chinese
Broccoli (Gai Lan) With Oyster Sauce Chinese
Chicken Salad – with mandarin oranges and chow mein noodles Wok
Cooked Chinese Broccoli With Oyster Sauce Chinese
Cold Chicken (Red Cooked Chicken)Chinese
Coq au Vin Chinese
Crockpot Chicken Chinese
Fruit Salad Chinese
Green Beans (Szechuan Green Beans) Chinese
No Meat Balls (vegetarian) Chinese
Pan-fried Dumplings (potstickers) Chinese
Pizza (vegetarian) Chinese
Potato Salad – from the United States Potato Board Chinese
Steak with Peppers
Chinese Sponge Cake with Coconut Icing Chinese-Style Roast Turkey
Chocolate
Dipped Fortune Cookies Chop
Suey With Pork, Shrimp and Quail EggsClams
in Black Bean Sauce Clam Sycee
Cocktail
Buns (also called Coconut Buns)
Coconut Balls Cold
Cooked Chicken (also called Soy Sauce or Red-Cooked Chicken) Cold Lemon Chicken Cold Szechuan Noodles Crab Rangoon
Crabmeat Ragoon – (reader favorite) Crab Puffs – a Crab Rangoon recipe by Shirley
Fong-Torres Cream Corn Soup
with Crabmeat Crispy
Chicken Legs Curried
Turkey Dinner (Leftover Turkey Recipe) Curry Chicken Curry Chicken in Clay Pot Curried
Chicken – with potatoes, seasoned with yellow curry paste Deep-fried Crullers
Deep-fried Squid With Salt and Pepper Mix Deep fried tofu Dinner Buns with Coconut Milk Dofu fa (Soybean Jelly) Drunken Chicken Dry Garlic Spareribs Dumpling
Dipping Sauce Durian Ice Cream Easy
Asian-Inspired Skillet Dinner (reader favorite) Easy Baked Orange Pork Chops
Easy
Chinese Cucumber Salad Easy
Chinese Green Beans Easy
Peanut Sauce
Egg Custard Tarts Egg Drop (Egg Flower) Soup
– standard recipe, Low Carb Egg
Drop Soup – Low Fat Egg Foo Yung (Egg Foo Young), Stir-fried Egg Fu Yung, Restaurant Style (Deep-fried) Egg Foo Yung – Spicy with Shrimp Eggplant Shu Mai Egg Rolls Egg Roll Wrappers Eight Precious Pudding
5 Minute
Baked Wonton Wrappers 5
Minute Chocolate Dipped Fortune Cookies 5
Minute Cream Corn Soup Five
Spice Peanuts
Flowering
Chives Stir-fry Fortune
Cookies (Basic Recipe)
Flower Rolls (Hua Chuan, Hua Juan) Four Happiness Pork
Fried
Fish Fillets and Vegetables Fried Mock Oyster (Vegetarian) Fried Pork with Spring Onions – (reader favorite) Fried Rice – Mama Choo Cha’s Egg Fried Rice Fried Rice with Chinese Sausage Fried Rice With Ham Fried Rice -
Quick and Easy Pineapple Fried Rice Fried
Rice – with Canned Tuna (reader favorite) Fried Rice with Shrimp and Ham Fried Won Tons Fried Wonton Garlic Chicken Garlic Sauce Garlic Scallops Stir Fry
General Tso’s Chicken Ginger Beef Ginger Beef Ginger Beef with Red Ginger (Szechuan dish) Ginger
Garlic Peppered Beef Ginger Ice Cream Ginger Scallion Sauce Glazed
Carrots Governors Chicken Gow Gees
Green Dumplings Green Tea Cakes Grilled Ginger Chicken Gyoza (Japanese Potstickers) Hainanese Chicken Rice Ham Stuffed
Turnovers Handpulled Noodles Har Gau Har Gau with Oyster Sauce Hawaiian Luau Barbecued Beef Ribs Hoisin Dip Honey Beef Honey Garlic Barbecue Pork/Spareribs Honey Ham With Asian Pears Honey Walnut Prawns Hot and Sour Shrimp Lo Mein Hot and Sour Soup
Hot Bananas with Cinnamon Coconut Topping
Hot Mustard
Dip Hot Pepper and Black Bean Sauce Hunan Lamb Hunan Smoked Duck Chinese Recipes – I to N
Italian
Style Tofu (fusion) Jiaozi Chinese Dumplings (boiled dumplings) Jook
King Bao Gi Ding Princess Chicken Kung Pao Chicken Kung Pao Chicken (stir-fry) Kung Pao Shrimp Kung Pao Turkey with Roasted Almonds Lamb with Scallions (Mongolian) Leftover
Chicken Stir-fry with Red and Green Peppers Lemon Chicken (Stir-fried) Lemon Chicken (Steamed) Lettuce Wraps Lion’s Head Meatballs Lobster Cantonese Lobster Sauce Longevity Noodles Lotus Wraps Lychee
Granita Maddy’s
Fried Rice with Chicken and Prawns Mah Gu Gai Pin Mandarin Crepes (Chinese Pancakes) Mango Muffins Mango Ice Cream Mango Pudding Mapo Dofu Matchstick Chicken (Hot Chicken Salad) Mini Spring Rolls Mock Crab Claws (vegetarian) Mock Fish Eggplants Mongolian Beef with Vegetables Mongolian Chicken Mongolian Hot Pot Mongolian
Hot Pot with Tofu Mongolian Style Roast Lamb Moo Goo Gai Pan Mooncakes Mu Shu Pork Nian Gao – Chinese New Year Cake Noodles with Meat Sauce Mixture
Plum Sauce with Allspice Popped Rice with Shrimp Pork
and Plum Stir-fry (Pork tenderloin, stir-fried, with plum sauce)Pork and Shrimp Won Ton Pork Chops with Sweet Red Bean Paste Pork or Beef Chop Suey
Pork Dumplings with Shrimp (Potstickers) Pork Fried Rice Pork Lo Mein With Ramen Noodles
Pork
Marinade Pork, shredded, with Peking Sauce or Hot Bean Paste
(Quick and Easy) Pork Shu Mai Pork-stuffed Mo Qua (fuzzy melon) Pork with Lychees Potsticker Dip Potstickers (with Shrimp and Pork) Potstickers (with Prawns and Chicken or Pork) Prawn
Crackers
Preserved
KumquatsPrincess Chicken Quick
and Easy Chinese Mushroom Soup Quick and Easy Turkey Stir-fry Quick
and Hot Dumpling SauceChinese Recipes – R to S Raspberry Almond Float(a variation on Almond Float
with fresh raspberries)
Red Bean Paste Red Bean Soup Red-cooked Beef Red,
White, and Blue Tofu Roast Turkey Sago Cakes Salmon
RangoonSalt
and Pepper Shrimp Salt and Pepper Spareribs
Salty Soybean Milk Soup Sate Beef
Sauteed Prawns with Hot Sauce Szechuan Prawns with Hot Sauce Prawns With Hot Bean Sauce Scrambled
Eggs With Chives
Scrambled
Eggs With Chives and Sour CreamSesame Chicken Sesame Seed Balls Sesame Seed Fried Custard Shanghai Pan-Fried Noodles Shanghai Stir-fried Noodles Shanghai Vegetable Rice Shrimp Lo Mein With Three Vegetables Shrimp and Scallop Shiu Mai in Spicy Mango Sauce Shrimp Balls
Appetizer Shrimp Toast Shrimp with Green Tea Leaves
Shrimp with Lobster Sauce Shrimp with Lobster Sauce (white sauce
version) (reader favorite) Shu Mai (Siu Mai) Dumplings – (reader favorite) Sichuan Chile Sauce Sichuan
Shrimp with Chili Sauce -
(reader favorite)Singapore Noodles With Shrimp Singapore Noodles With Barbequed Pork Siu Mai – Basic Recipe with Dip
Sizzling Rice Soup Soy and Ginger Sauce
Soy Sauce Chicken Soy
Sauce Chicken with Shiitake Mushrooms Spareribs with Black Bean Sauce Spiced Beef Spicy Chicken Wing Spicy Cucumber Spicy Eggplant Spicy
Potato Salad – With a rice vinegar and olive oil dressing Spicy Spareribs Spicy Tofu Stir-fry Spring Beef
on Egg NoodlesSpring
Onion Hotcake (Scallion Pancakes) Spring Rolls Spring
Roll Wrappers
Steamed Chinese Fruitcake (Sticky Cake) Steamed Custard (with pork) Steamed Eggplant
Steamed Sponge Cake
Stir-fried Baby Bok Choy Stir-fried Bean Curd with Mushrooms Stir-fried Bean Sprouts Stir-fried
Beef With Onions Stir- Fried Beef with Oyster Sauce, Quick,Stir-fried Bitter Melon Stir-fried Broccoli, Hong Kong Style Stir-fried
Chicken in Rice WineStir-fried Chicken Chengdu StyleStir-fried Chicken with Mango Stir-fried Clams in Black Bean Sauce Stir-fried Fish Fillets Stir-fried Mock Eel (vegetarian)Stir-fried Pork in Garlic Sauce Stir-fried Pork, Shredded, With Hot Bean Paste Stir-fried
Salt and Pepper Shrimp Stir-fried Shredded Potatoes Stir-Fried Spicy Sweet Potatoes Stir-fried Spinach Strawberry
Chicken Stir-fry Stuffed
Fuzzy Melon (Mo Qua) Stuffed Green Peppers With Shrimp Sui Mai Dumplings (reader
favorite)Sui Mai with Seafood (reader favorite) Sun Ya Fried Rice Sweet Almond Sauce
Sweet and Sour Chicken Sweet and Sour Chicken with Lemon (reader
favorite) Sweet and Sour Fish Sweet and Sour Fish Sauce Sweet
and Sour Pineapple Chicken
Sweet and Sour Pork Sweet and Sour Pork, Cantonese Style Sweet and Sour Sauce
(with brown sugar) Sweet and Sour Sauce (with black rice vinegar) Sweet and Sour Sauce (with Worcestershire sauce) Sweet and
Sour Spareribs Sweet
and Sour Shrimp Sweet and Sour Vegetables
Sweet
Chilli Sauce
Sweet Soybean Milk (Dou Jiang) Sweet Red Bean Paste Pancakes Szechuan
Crispy Beef (Dry-fried Beef) Szechuan Chicken Szechuan
Green Beans (Chinese Green Beans) – made with longbeans Szechuan Guacamole Szechuan Noodles Szechuan Noodles (reader favorite) Szechuan Peppercorn Oil (with Szechuan
peppercorns) Szechuan Hot Pepper Oil (with chili peppers) Szechuan
Peppercorn Salt Szechuan Salt and Pepper Mix (slightly milder
version) Szechuan Pickle Szechuan Style Squid
Chinese Recipes – T to Z Tea Eggs
Tofu and Cashew Chow Mein Tofu Mayonnaise Tomato Egg Drop (Egg Flower) Soup Turkey
Mandarin Salad (Leftover Turkey Recipe) Twice Cooked Pork Ultimate Chicken Stir-fry
(reader favorite) Vegetable Chow Mein
Vegetable Fried Rice
Vegetable Rice Vegetable
Spring Rolls Vegetarian Cabbage Rolls Vegetarian Eight Treasures Vegetarian Country Stew Vegetarian Ham Vegetarian Potstickers Vegetarian Restaurant-style Salad Rolls Vegetarian Sweet and Sour Spareribs Vegetarian Wontons Velveted Scallops With Snow Peas Walnut Cookies Water Chestnut Appetizer West Lake Beef Soup
White Cut Chicken (reader favorite)Winter Melon Soup Wonton Soup Wonton Wrappers
Wor
Tip Cantonese PotstickerXijiang Lamb and Chile Grill (Kao Yang Ruo Chan) XO Sauce Yangchow Fried Rice Yuanxiao
Other:
Fusion Chocolate Fondue – with Chinese spices Romantic
Chocolate Fondue for Two (with Asian fruit dippers)
Chinese
Cuisine Home Page Back to Main
Chinese Recipes Index Chinese
Recipes – Stir-fry Chinese Recipes – Deep-fry
Lu Cuisine, also known as Shandong Cuisine, is originated from the native cooking styles of East China€™s Shandong Province. Its history can date back to Qin Dynasty (221 BC to 207 BC). It has become one of China’s eight cuisines since Song Dynasty (960 AD to 1Ꭺ AD). It truly is the most prevalent distinct regional cuisine in China, well-liked through out Beijing, Tianjin and Northeast China.
Lu Cuisine is more inclined to keep the freshness of ingredients than other cuisines and fond of salt flavor, featured with tender, savory and crisp. It is particular about making soup.
Seafood is probably the most notable ingredient of Lu Cuisine as Shandong is really a costal province, which includes scallops, prawns, clams, sea cucumbers, and squid, which are all local ingredients of exemplary high quality. Besides seafood, corn, peanuts, grains such as small grains, millet, wheat, oat and barley, and staple vegetables of Shandong province such as potatoes, tomatoes, cabbages, mushrooms, onions, garlic and eggplants.
You will find more than thirty cooking techniques applied in Lu Cuisine, among which Bao method (quick-fry) and Pa process are frequently and well used in Lu Cuisine. In Bao (quick-fry), foods are deep-fried in incredibly hot oil over high heat and then the oil is poured out and seasonings are added to the food, which is left within the wok. Pa method, derived from Shandong Province, is first to cut the well-cooked ingredient into a particular shape, then stick some powder and fry it into golden, finally add some kind of sauce to sauté it while stirring continuously.
Lu Cusine Menu
Stir-Fried Eggs with Crab Roe  炒芙蓉Ÿ¹é
Stewed Shrimps with Mushrooms and white Fungus  迎宾花篮
Stewed Dried Shrimps with Bamboo Shoots 海ç±³珍珠笋
Braised Intestines in Brown Sauce   九转大肠
Braised Prawns    焖大虾
