Recipezaar: Cuisine,Chinese,Finger Food recipes

Fortune Cookies

Mon, 05 Aug 2002 19:35:18 -0400

These are really fun to make for a party or informal get together. I made them for New Years' Eve this past year and wrote my own fortunes. The guests were totally impressed with them! They are a little tricky to work with--you have to be fast and shape them while they are still warm so they don't set. Recipe courtesy of Gale Gand's show "Sweet Dreams." -- posted by spatchcock

Vegetarian Summer Roll

Tue, 13 Aug 2002 18:03:02 -0400

By Ming Tsai. -- posted by spatchcock

Shrimp Toast

Fri, 23 Aug 2002 18:07:24 -0400

The classic Chinese dim sum. Serve with hot mustard and sweet and sour sauces. This is a great party appetizer. -- posted by Sue L

Beef Teriyaki

Fri, 23 Aug 2002 18:09:15 -0400

This is one of the recipes I waited so long for. This a great recipe. It was in the paper today. It comes from The House of Chans. -- posted by sheila

Baked Spring Rolls

Mon, 02 Sep 2002 19:20:48 -0400

I love Spring Rolls but I hate deep frying! These are just as tasty as fried and definitely much lower in fat, although I don't think they would qualify as a really low fat recipe. Spring roll wrappers can be found in the freezer or refrigerator at any good Chinese or Vietnamese grocery store. -- posted by Jenny Sanders

Avocado Mango Salsa

Tue, 03 Sep 2002 18:01:11 -0400

Great served with chicken or seafood as a side dish. -- posted by Bergy

Crispy Won Tons

Mon, 16 Sep 2002 17:55:02 -0400

These are like small egg rolls, with a tasty turkey filling. Serve with your favourite sauce for dipping. Yum! -- posted by *Pixie*

Chinese Sesame Chicken

Tue, 24 Sep 2002 22:55:23 -0400

Prep time includes marinating time -- posted by RecipeNut

Chinese Chicken Wraps

Fri, 25 Oct 2002 22:18:38 -0400

Another type of Asian appy roll. Get your hot mustard and sweet & sour ready, :) -- posted by Sue L

Homemade Egg Rolls

Fri, 25 Oct 2002 22:23:33 -0400

Rollie (one of the little Filipino boys I worked with) used to bring these to our pot lucks. I always think of him when I make them. This is a great potluck item--great for super bowl or good for making and freezing for a quick snack to pop in microwave and go. Takes a while to make,but worth the effort. -- posted by Darlene Summers

Just Like the Restaurant.... Crab Rangoon

Fri, 25 Oct 2002 22:23:49 -0400

These taste just like your favorite Chinese Restaurants..... -- posted by Capncrunch

Beer Cheese Soup

Tue, 29 Oct 2002 22:32:24 -0500

Delicious with your favorite home-baked bread. -- posted by Mike from Memphis

Drunken Grilled Wings

Mon, 18 Nov 2002 20:10:09 -0500

These wings are so easy to make, and finger licking good. Every time I bring these to the office as a snack they go in minutes. I usually marinate a whole heap of these wings, and divide them up into bags in the freezer. And each time I am pushed for time, I just pull out a bag (a portion enough for my family) and pop them into the grill. The longer the wings stay marinated, the tastier they are. Whatever you do, do NOT leave the honey out. Makes a BIG difference. Pretty healthy dish. -- posted by KitchenManiac

Oriental Cashew Crunch

Thu, 19 Dec 2002 20:11:10 -0500

-- posted by Baker*Chick

Chinesey Chicken Wings

Fri, 03 Jan 2003 20:10:20 -0500

This economical main dish can be baked a little quicker if you prefer. Try 375 degrees for 1 hour if you are in a hurry. This recipe comes from the Garlic Lovers Cookbook. Gilroy,CA the garlic capital of the world. -- posted by Barb Gertz

Vietnamese-style Rice Paper Rolls

Wed, 08 Jan 2003 20:15:46 -0500

Great little appetizer or finger food. Really tasty. Main reason I'm posting this delicious recipe is to thank Char for being such a sunshine. -- posted by KitchenManiac

Leftover Roast Beef Spicy Salad

Wed, 08 Jan 2003 20:16:12 -0500

Had way too much of roast beef one time, and whipped this salad up to make up for the amount of meat I had consumed, and the lack of vegetables in a diet. It worked so well, I have started making extra roast beef, just so that I could have heaps of leftovers for this wonderful salad. -- posted by KitchenManiac

Turnip Cake

Wed, 08 Jan 2003 20:39:12 -0500

This is one of my favorite dimsum. I found this recipe in another website, and I just had to share it! -- posted by Shasha

Barbecued Roast Pork Tenderloin(Char Shui)

Sat, 01 Mar 2003 20:03:08 -0500

This is posted for a request, but it's a recipe i've made often. The glaze really makes the finished dish. Prep time doesn't include marinating and resting the meat. This is good served hot or cold, and leftovers are great in sandwiches. -- posted by JustJanS

Versatile Egg Rolls

Tue, 18 Mar 2003 20:01:49 -0500

Easy to make egg roll that is mouth watering AND healthy. It is really versatile cos you can pretty much put whatever you want in it. -- posted by KitchenManiac

Sweet Chilli Prawn Cakes

Tue, 18 Mar 2003 20:02:20 -0500

These prawn cakes are a great appetizer or small finger food to serve with drinks. They can be made in huge batches, all shaped and kept in the freezer. And when you need them (which will be often), just take them out and shallow fry. It is ready to be served. Great for unexpected guest. -- posted by KitchenManiac

Fried Chicken Dumplings

Wed, 19 Mar 2003 20:02:05 -0500

Nice snack for guest as finger food, goes great in front of the television too. If you are a health freak, instead of frying the dumplings, simmer them with some chicken soup. Great recipe to do with children, they have heaps of fun making the dumplings. -- posted by KitchenManiac

Fried Pork Dumplings

Wed, 19 Mar 2003 20:02:26 -0500

These are so simple to make...and the best thing is children can actually help make them. Great finger food. -- posted by KitchenManiac

Five Spice Chicken Wings

Wed, 02 Apr 2003 20:05:48 -0500

Another wings recipe, the five-spice powder adds a nice tang, but be careful when using it, it can be overpowering. If you prefer you can grill or barbecue them but be careful they don't burn. Marinating time not included. -- posted by Pets'R'us

Rice Paper Wrapped Fish

Fri, 04 Apr 2003 20:17:22 -0500

A dish that takes no time to whip up, but good for a normal meal or finger food for a party you are organizing. Double the recipe...it's worth it! From Donna Hay's Dining cookbook -- posted by KitchenManiac

Shrimp (Prawn) San Choy Bau

Fri, 18 Apr 2003 20:02:02 -0400

Russell cooked this for my birthday dinner last night-along with Tom Yum Soup. We managed to eat a whole recipe between the two of us. What a feast! I'm sure it would feed 4-6 with another dish, or as an appetiser in a Chinese meal. -- posted by JustJanS

Dipping Sauce For Spring Rolls

Fri, 09 May 2003 20:03:28 -0400

A fast, easy, tasty dipping sauce from Rachael Ray's 30 Minute Meals. Add a pinch of crushed red pepper if you want a little heat. -- posted by PugsAndKisses

Bon Bon Spareribs #1

Thu, 29 May 2003 20:02:32 -0400

This recipe was given to me by hockey Mom Linda a few years back. Her collection of easy comfort foods are always a success with my family. -- posted by karen in tbay

Bon Bon Ribs #2

Thu, 29 May 2003 20:02:41 -0400

Posting recipe as per request. This recipe given to me from Simone my best friends MOM. She doesn't think this is the right recipe but works for us. See also Bon Bons Ribs #1 -- posted by karen in tbay

Mel's Salt & Pepper Squid

Fri, 18 Jul 2003 20:02:26 -0400

I introduced my friends and family to salt and pepper squid at our local Chinese restaurant. Now it doesn't matter which Chinese restaurant we go to - this is the only dish that we order 2 serves of. This tasty version I adapted from Neil Perry's recipe (appears on the Australian Lifestyle channel website). I found the tempura batter a great substitute for the rice flour. -- posted by Mel Zlotkowski

Egg Rolls

Sun, 20 Jul 2003 20:04:15 -0400

These are the best egg rolls ever. I don't like the egg rolls that you can get at a chinese restaurants...this is the only kind I will eat. My mom would make these once in a while, they were always a BIG treat...she got the recipe from a friend a LONG time ago when my dad was in the military. If you have some extra time to spend try these...you won't be dissapointed at all!! -- posted by Katrina

Pan-Fried Tofu with Spicy Peanut Sauce

Wed, 20 Aug 2003 20:02:52 -0400

A tasty snack or appetizer. Tofu cubes are very crispy outside, yet warm and soft inside. Sort of like Asian "french fries". And i simple love the sauce, even used it as salad dressing sometimes! -- posted by WaterMelon

Szechuan Fried Rice

Wed, 27 Aug 2003 20:03:50 -0400

This is one rice which rice loving people DO NOT want to miss:-) -- posted by Charishma Ramchandani

Chinese Egg Rolls

Wed, 10 Sep 2003 20:03:29 -0400

My version of Chinese Egg Rolls. Family and neighbors love these. -- posted by OldChef

Wonderful Sesame Chicken

Thu, 11 Sep 2003 20:01:20 -0400

So easy and yummy even the kids like it. You could even cut the chicken smaller strips and use as an appetizer. -- posted by webtaylor

Crab Curry

Sun, 14 Sep 2003 20:01:30 -0400

This Cantonese curry is very mild, colorful, fun and finger-lickin' good. Oh, and messy. Great opportunity to use those antique finger bowls (damp cloths in a basket will also do). If you want spicey-hot, tweek accordingly. For more guests simply multiply the recipe by the number of crab you plan to serve. It's limited only by the capacity of your wok. I like to serve it in a large bowl in the center of the table with a loaf of wonderful bread to sop up the sauce. -- posted by sugarpea

Komodo Dragon Chicken Wings Marinade

Fri, 31 Oct 2003 20:00:19 -0500

Accompany with fried rice, egg rolls, stir-fried veggies -- posted by Iowahorse

Rice Flour Chicken (Crisp and Crunchy Batter)

Sat, 01 Nov 2003 20:01:17 -0500

I got this recipe while watching my Malaysian roommate cook years ago. Personally I like it best with smaller bits of chicken, great for taking to pot-luck dinners or picnics :) I didn't count the marinading time in the preparation time. Makes far more/less pieces depending on size of pieces used. NOTE: I forgot to make it clear in my instruction that this works best with either small chunks of chicken fillet or chicken wings, and suits pieces that will cook quickly above those that require a longer cooking time, I hope that this clarification helps :) -- posted by kiwidutch

Chinese Sesame Cookies

Mon, 03 Nov 2003 20:01:57 -0500

These are very interesting cookies. This recipe was given to me from a friend, and ..unfortunately I dont know how many it makes because Ive never made them personally. I know it makes quite a few cookies, but Im really not sure and I havent been able to find out. Please ignore yield. If I figure out how many it makes i will let you know. If you figure it out, please...let me know so I can make the changes.. or you can even make the changes. Ive tried them before, however.. and they are delicious ;-) Prep time doesnt include the 6-8 hours chilling time. -- posted by love4culinary

Forbidden Rice

Wed, 05 Nov 2003 20:01:29 -0500

Recipe posted by request from www.happycookers.com -- posted by Charishma Ramchandani

Chinese Fragrant Spareribs

Sat, 06 Dec 2003 20:01:15 -0500

Makes a great appetizer that's easy to bake. You can make these ahead of time and just warm them up before serving. Easily doubles or triples, if needed. -- posted by Sue L

Chinese Tea Smoked Ribs 1977

Sat, 17 Jan 2004 20:00:03 -0500

hot and spicy smoked chinese ribs. Check battery in smoke alarm first... -- posted by andypandy

Scallion Cake

Fri, 30 Jan 2004 19:59:59 -0500

I love these cakes. I serve them with wonton soup or use them as an appetizer or a snack with tea. These can be frozen after frying and reheated in a moderate oven for 10 minutes before serving. Another great recipe from my tattered copy of "Madame Wong's Long-Life Chinese Cookbook". -- posted by Hey Jude

P. F. Chang's China Bistro Shrimp Dumplings

Tue, 10 Feb 2004 20:00:10 -0500

. -- posted by Gingerbear

Steamed Dumplings

Thu, 19 Feb 2004 19:59:35 -0500

-- posted by Moirianne

Martin Yan's Lettuce Cups

Sun, 21 Mar 2004 19:59:57 -0500

I had always wanted to duplicate this refreshing and savory dish sometimes found in Chinese restaurants. Martin Yan (of Yan Can Cook) didn't let me down! It also happens to be low-carb. I skipped all the veggies except the carrots and was more generous with the sesame oil, sherry and ginger than the amounts listed, so adjust to your taste. -- posted by Picholine

Spicy Orange Beef Kabobs

Sun, 06 Jun 2004 19:59:10 -0400

These are simple and great!! -- posted by MizEmerilLagasse

Shrimp Balls

Thu, 23 Sep 2004 19:59:53 -0400

This is another recipe from Madame S.T. Ting Wong, my favorite Chinese cookbook author. I'm slowly plowing my way through her recipes and we did this one last week and thoroughly enjoyed it, as did our guests! She recommends serving it with peppercorn salt so I'm adding that recipe as well. This is really nice to serve with cocktails, as we did. -- posted by Hey Jude

Har Gow (Shrimp Dumplings)

Sun, 23 Jan 2005 20:00:09 -0500

Although these are some work, you'll be very proud of the results. These are those lovely, translucent dumplings you get at dim sum places. The tapioca flour and wheat starch can usually be found at good oriental food stores. These are best made in a bamboo steamer. I've included a recipe for a dip but you can use your own favorite dumpling sauce if you wish. This is a Madame S.T. Ting Wong recipe. Prep time includes fridge time for the shrimp mixture. -- posted by Hey Jude

Fried Spring Onion Pancake

Wed, 02 Feb 2005 20:00:04 -0500

I like this recipe because it uses only a few simple ingredients. This is a common Chinese Appetizer -- cooked and sold in the Chinese-equivalent of a New York hotdog stand. They go for around $0.10 each in China and are typically purchased as a light breakfast or a quick snack between meals. -- posted by inane5

Char Siew Puffs (Char Siew Sow) - Dim Sum

Fri, 25 Feb 2005 15:01:56 -0500

I have not tried this recipe yet, but hopefully will make this soon as I love Char Siew Sow! Recipe found on internet - Jo's Bakery. Prep time includes 30mins chilling time for the dough. NOTE - this recipe is not really authentic as the fat used in traditional Chinese pastry is usually lard instead of butter. -- posted by WaterMelon

Fried Quail With Spicy Salt

Mon, 16 May 2005 13:15:53 -0400

From the cookbook A little taste of China -- posted by JustJanS

Chinese Tea Eggs

Thu, 23 Jun 2005 17:33:30 -0400

This is one of my favourite streetside snacks in Taiwan. It is extremely easy to make and tastes great on its own as a snack or in a lunch box. Could also be sliced and presented with cold meats as a starter. I usually make it without measuring anything, so these measures are estimates. -- posted by LUVmyBELLY

Wonton Pork Wrappers

Thu, 30 Jun 2005 22:06:25 -0400

This is a recipe that I got from the Food Network. Made it for a cocktail party and they "disappeared"! -- posted by Tastings by CeCe

Peking Lamb

Tue, 09 Aug 2005 12:49:39 -0400

An oriental lamb recipe (rather than duck) to serve wrapped in store-bought peking pancakes (you can get these from your Asian supermarket) or you could use tortilla. -- posted by Wendys Kitchen

Ham and Chicken Rolls

Mon, 12 Sep 2005 18:18:45 -0400

A great appetizer that is sure to please and simple to make...serve with dipping sauces to suit. -- posted by Fairy Nuff

Shrimp Balls With Japanese Breadcrumbs

Wed, 28 Sep 2005 17:08:06 -0400

My family loves to eat in different chinese restaurants. my passion is cooking and collecting cookbooks. so everytime i come across a yummy dish, i try to experiment on it at home and eventually will come up with a delicious version of mine. -- posted by Chef #246894

Imperial Egg Rolls

Mon, 26 Dec 2005 18:50:24 -0500

This recipe was taken from a Williams-sonoma catalog. Stuffed with shrimp and pork, they are basically the only egg rolls I will eat. They are great dipped in plum sauce, or with just plain soy sauce -- posted by SuperSpike

Sesame Chicken With Dipping Sauce

Mon, 09 Jan 2006 19:45:23 -0500

From Family Circle. -- posted by BurtonFanatic

Vegetarian Spring Rolls

Thu, 26 Jan 2006 21:18:15 -0500

Celebrate the Year of the Dog with these Vegetarian Spring Rolls, or enjoy them at any time. From the latest issue of the Australian 'New Idea'. -- posted by bluemoon downunder

Prawn and Crab Tarts

Thu, 26 Jan 2006 21:21:52 -0500

Enjoy these appetisers as part of your welcoming in of the Chinese New Year of the Dog, or enjoy them any time! From current issue of the Australian 'New Idea'. I have not made these, but suggest if you are making them that you read Hey Jude's review re-oven temperatures. The oven temperatures below were as they appeared in the magazine, but may well be too hot for many ovens. -- posted by bluemoon downunder

Banana Bowties

Tue, 07 Feb 2006 20:16:42 -0500

A quickly fried wonton-based dessert. Saved for me to make later, but if you try it, please let me know how you like it. I estimate about 4 bowties per person, but hey, you can eat the whole batch while hiding in the linen closet... I won't tell! -- posted by Sandi (From CA)

Chinese Five-Spice Spareribs

Sat, 11 Feb 2006 20:02:16 -0500

These ribs are fantastic and finger licking good. They turn out moist with a rich, dark glaze. This is a Wolfgang Puck recipe that I found in the Chicago Tribune last month. The five-spice powder, hoisin sauce, plum sauce and pickled ginger can be found in the Asian area of most well-stock supermarkets. -- posted by Hey Jude

Chocolate Dipped Fortune Cookies

Tue, 28 Mar 2006 15:41:16 -0500

Dress up purchased fortune cookies for a little treat with your next Asian-themed meal. I haven't tried it, but white chocolate would be an alternative, if you desire. Cook time is approximate time for chocolate to cool. -- posted by ms_bold

Pork Gyoza

Mon, 17 Apr 2006 16:53:23 -0400

Authentic Japanese recipe for these delicious dumplings! Your going to love this one. Don't forget the sauce! -- posted by oh noel!

Beef Egg Rolls

Wed, 17 May 2006 17:24:09 -0400

I wanted to make egg rolls for a gathering and I've never made egg rolls before...so I just added a little bit of this and little bit of that...and they came out pretty good! -- posted by browniepie

Shrimp and Water Chestnut Toasts

Tue, 23 May 2006 15:34:36 -0400

From Food & Wine, March 2006. I avoid anything fried, but this is done so briefly that there isn't much greasiness. I am hoping that maybe with some experimentation I can avoid that step altogether - maybe put the toasts under the broiler for a minute? -- posted by Vino Girl

Chicken Wings With Onion

Mon, 19 Jun 2006 18:30:25 -0400

This is a fun wing recipe that's easy to make. This is best served with rice as there's a lot of sauce. I suggest using a large non-stick pan or wok (I have a non-stick wok that's perfect for this). This is another recipe from my old copy of More Long-Life Chinese Cooking from Madame Wong. -- posted by Hey Jude

Steamed Chicken (Zheng Ji) With Ginger-Scallion Dipping Sauce

Tue, 08 Aug 2006 21:53:14 -0400

Chicken rubbed with salt and then steamed, served with a ginger-scallion dipping sauce to bring out its full flavor. Serve with steamed rice. Serves 4 as a main course or 8 as part of a multi-dish Chinese style dinner. -- posted by littleturtle

Char Siu Bao / Char Sieu Bow - Dim Sum (Bread Stuffed With Pork)

Fri, 11 Aug 2006 22:26:13 -0400

Barbecued pork inside a dome-shaped bun of soft bread dough. Traditionally served with tea as a light lunch. This isn't as sweet as authentic recipes, but it is much easier than the steamed sweet bread. -- posted by littleturtle

Sesame Balls (Zeen Doy)

Mon, 19 Feb 2007 00:06:39 -0500

Another traditional chinese recipe :P This sweet treat can be highly addictive. -- posted by swirlycinnacakes

Chicken Spring Rolls

Mon, 21 May 2007 20:51:33 -0400

From Tyler Florence posted for Zaar World Tour III -- posted by cookiedog

South China Morning Post 1963 - Authentic Chicken Satay Skewers

Mon, 21 May 2007 20:53:34 -0400

I discovered this yellowing paper cutting in my Mum's recipe scrapbook recently - this recipe is the one we always used to use when I was younger. The recipe was posted in the South China Morning Post in 1963 - by a chef from The Repulse Bay Hotel - that lovely old Colonial hotel is sadly no longer there......they used to have this great satay on the menu, as well as the MOST amazing Club Sandwiches! Absolutely authentic and I have decided to share it with you all!! If some of the language is a bit archaic - it is because I have decided to post it, as it was written in the paper at the time! -- posted by French Tart

Hoisin-Glazed Pork Kabobs

Tue, 22 May 2007 17:12:59 -0400

Serve with Recipe #54866 -- posted by ~Rita~

Banana Caramel Chocolate Won Tons

Wed, 23 May 2007 20:47:00 -0400

This is an awesomely easy gourmet flavor dessert. -- posted by chef FIFI

Shrimp Balls

Sun, 10 Jun 2007 21:32:22 -0400

This recipe adds a chilli kick to juicy shrimp and makes an ideal snack to hand around with drinks. -- posted by English_Rose

Pulled Pork Egg Rolls

Wed, 04 Jul 2007 23:50:39 -0400

Anybody who loves shredded BBQ pork sandwiches will love these. They're a great twist on traditional egg rolls. You could probably use the slow cooker to cook the pork mixture, since the cooking time required for it is so long (3 hours and 20 minutes). From Food Network. -- posted by Kawaiineko32

Sesame Prawn / Shrimp Toast

Mon, 16 Jul 2007 16:01:15 -0400

Especially handy at drinks parties, these crunchy-topped toasts are great served with a sweet chilli sauce. -- posted by English_Rose

Chilli, Salt and Pepper Squid

Sun, 23 Sep 2007 22:54:59 -0400

This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot. -- posted by English_Rose

Chicken & Coriander Wontons

Fri, 30 Nov 2007 17:58:04 -0500

This was sent to me in an email. -- posted by Jewelies

Hoisin-Peanut Dipping Sauce

Tue, 18 Dec 2007 02:10:36 -0500

This looks super good - from Williams-Sonoma, this sauce can be used to dip spring rolls, dumplings and other Asian appetizers. -- posted by ~Jen~

Rou Jia Mo (Spicy Pork Sandwiches)

Mon, 21 Jul 2008 19:51:43 -0400

This sandwich is a speciality of Shaan-xi Province in China. I have modified this to use pork rather than the lamb which would be traditional. The filling would also make a great filling for Steamed Buns unstead of the Chinese Barbequed Pork tradtionally used. -- posted by Celticevergreen

Five-Spice Glazed Nuts

Thu, 30 Oct 2008 00:15:19 -0400

Give this Asian mix a try! Yes! 1 teaspoon of the 5 Spice goes a long way! As long as it is fresh!!!!!! You'll find this enticingly sweet and spicy just like your spouse. -- posted by ~Rita~

Chocolate-Gingersnap Bourbon Balls

Tue, 30 Dec 2008 02:11:22 -0500

Best when aged for 2-3 days when the flavors have had a chance to develop. Will keep several weeks stored in an airtight container in the refrigerator. Great for the holidays. -- posted by littleturtle

Chinese Almond Cookies

Sun, 11 Jan 2009 12:23:51 -0500

This recipe is from a Chinese bakery in Hawaii. Typically served during Chinese New year and now available year round. -- posted by Celticevergreen

Spicy Szechuan Chicken Lettuce Wraps

Sun, 11 Jan 2009 22:09:46 -0500

Awesome as an appetizer OR a meal. I saw this on the Food Network one Sunday morning and I just had to jot down the recipe to try it out; it looked absolutely divine! Since I haven't made it myself yet, I am unsure as to how many servings it is. From what it looked like on TV, I am estimating it will make about 18 lettuce wraps. -- posted by cali_love

Braised Red-Cooked Wings, Shanghai-Style

Thu, 22 Jan 2009 14:03:27 -0500

Adapted from The Great Wings Book by Hugh Carpenter & Teri Sandison. Taken from the blog at Serious Eats. -- posted by DrGaellon

Nei Mongol Egg Rolls

Thu, 22 Jan 2009 15:27:53 -0500

This recipe comes from the mind of Wolfgang Puck. Time listed does not include 2 hours marinating time. -- posted by Celticevergreen

Noble House Stir-Fried Shrimp

Mon, 26 Jan 2009 00:37:27 -0500

A platter of succulent stir-fried orange-pink shrimp symbolizes gold coins (wealth) and good fortune for the coming year. -- posted by Celticevergreen

Golden Five Spice Chicken

Fri, 06 Feb 2009 13:56:40 -0500

Five spice gives this chicken a wonderfully warm aromatic flavor that adults and children will love. Time does not include marinating. -- posted by English_Rose

Noble House Chinese Spareribs

Mon, 16 Mar 2009 16:01:46 -0400

This is a recipe from a local Chinese restaurant where I live. Truly delish!! -- posted by Celticevergreen

Chinese Pork Belly Sandwiches

Tue, 21 Apr 2009 10:27:18 -0400

From a recipe by Michele Humes at Serious Eats. This recipe uses recipe #367037, recipe #367040 and recipe #367039. _Mantou_, or Chinese steamed buns, can be found in the freezer section of most Asian grocery stores. You can also add kimchi to the sandwich as an optional condiment (RZ doesn't recognize it as an ingredient). -- posted by DrGaellon

Hong Kong Style Egg Roll (Swiss Roll)

Tue, 26 May 2009 01:55:17 -0400

Similar to a Little Debbies Swiss Roll except no chocolate. This untried recipe comes from Hong Kong and has a filling of whipped creme. You could also line your favourite fruit in the middle of the roll. -- posted by Celticevergreen

Oyster Dipping Sauce

Fri, 31 Jul 2009 12:11:24 -0400

For a versatile dipping sauce that's a good match with beef, chicken or shrimp, try this easy one-step sauce. -- posted by English_Rose

Shrine Wings & Sake Sangria

Tue, 01 Sep 2009 12:06:51 -0400

During a stay at the MGM Grand at Foxwood in Connecticut, Jenny McCarthy thought their Shrine Wings were so good, she snagged the recipe! Say goodbye to summer by treating yourself to the actress's favorite finger food and to drink, Sake Sangria! About $8.00 per person!!!! -- posted by Manami

Won Ton Wrapped Chicken With Apricot Dipping Sauce

Thu, 10 Sep 2009 14:58:17 -0400

This is a great appetizer or main dish from "Kosher By Design" by Susie Fishbein. The sweetness makes it perfect for Rosh Hashanah. To make a pareve recipe, replace the chicken with 2 cans of salmon (skins and bones removed). Although this is a very easy recipe, the chicken must marinate for at least 8 hours so start this one the day before. For a healthier option,you can bake these in the oven. Serves 8 as a main course. -- posted by blucoat

Stacey's Egg Rolls

Fri, 23 Oct 2009 01:06:15 -0400

Stacey is a lady at our church who always brings these eggrolls to our montly potluck. I think just about everyone has requested the recipe. I was surprised how easy it was -- posted by GingerlyJ

Honey Soy Chicken Wings W/ Bok Choy

Mon, 23 Nov 2009 16:17:08 -0500

Crispy, oven baked chicken wings with a delicious asian inspired marinade. Serves 3. -- posted by katzluva

Chinese Marinade

Wed, 27 Jan 2010 11:14:43 -0500

If you like Asian flavors, this is a great marinade for chicken or pork. This marinade recipe makes enough for 2lb of meat. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- posted by English_Rose

Skewered Beef With Cabbage and Water Chestnuts

Sat, 06 Feb 2010 13:26:32 -0500

For something special, try these steak skewers seasoned with Chinese spices. -- posted by English_Rose