Chinese Recipes Recipes from China Chinese Cuisine

Recipes

Sweet and Sour Pork

Posted on September 25th, 2008 by Head Chef
Filed in: China, Main Course, Meat Dishes

Pork cubes with a crispy, golden brown coating in a sweet and sour sauce. Enjoy as is as an appetiser or with egg noodles for a main course.

Chocolate Brownies

Posted on September 25th, 2008 by Head Chef
Filed in: Cakes, Desserts, North America

Indulge your inner chocoholic with these scrumptious chocolate brownies made with dark chocolate and walnuts. Delicious when eaten on its own or smothered with a chocolate fudge topping.

Snipdoodle

Posted on September 23rd, 2008 by Head Chef
Filed in: Breakfast, Cakes, North America

Snipdoodle is a simple delicious cake,sprinkled with cinnamon sugar served warm or at room temperature for breakfast or tea.

Popovers

Posted on September 23rd, 2008 by Head Chef
Filed in: Breakfast, Cakes, North America

A popover is a light, hollow roll made from an egg batter similar to that used in making Yorkshire pudding. The name “popover” comes from the fact that the batter swells or “pops” over the top of the muffin tin …

Griddle Cakes

Posted on September 23rd, 2008 by Head Chef
Filed in: Breakfast, Cakes, Desserts, North America

Griddle cakes are easy to make,and perfect for breakfast when topped with maple syrup or topped with fresh fruit and cream for dessert.

Macaroni, Ham and Cheese Casserole

Posted on September 23rd, 2008 by Head Chef
Filed in: Main Course, North America, Pasta

This recipe is a variation of the well loved “mac&cheese” with a chopped ham and a crispy, cheesy topping that the kids are sure to love.

Cream and Nut Sauce

Posted on September 23rd, 2008 by Head Chef
Filed in: Accompaniments, India, Spreads and Dips

A deliciously creamy sauce with pistachio nuts and almonds. This cream and nut sauce is traditionally served as an accompaniment to “lamb grilled on skewers” but may be served with any grilled, sliced meats.

Lamb Grilled on Skewers

Posted on September 23rd, 2008 by Head Chef
Filed in: India, Main Course, Meat Dishes

These spicy lamb skewers can be grilled in the oven, on the grill or even on the braai (barbeque). In India this dish is often served with a cream and nut sauce.

Salat (vegetable salad)

Posted on September 16th, 2008 by Head Chef
Filed in: Accompaniments, India, Salads, Vegetable Dishes

Salat is a traditional accompaniment to tandoori meats such as tandoori murg, husaini kabab or moghlai kabab. After the meat is cooked, it is placed on top of the salat and is usually sprinkled with a little garam masala before …

Lamb Roghan Josh

Posted on September 16th, 2008 by Head Chef
Filed in: India, Main Course, Meat Dishes

Roghan Josh is a curried lamb dish, flavoured with traditional spices and slow cooked to draw out the maximum flavour of the dish. This recipe is best served with fragrant rice and serves 4.

Chicken Curry

Posted on September 16th, 2008 by Head Chef
Filed in: India, Main Course, Meat Dishes

Traditional indian curry,deliciously spicey with a tinge of lemon. Best served with fragrant rice and a sambal (salad) of your choice.Serves 4-6.

Pollo a la Chilindrón

Posted on September 11th, 2008 by Head Chef
Filed in: Main Course, Spain, Vegetable Dishes

This Spanish dish is translated as Sautéed Chicken with Peppers, Tomatoes and Olives and serves 4

Spaghetti con le Vongole (spaghetti with clam sauce)

Posted on September 11th, 2008 by Head Chef
Filed in: Italy, Main Course, Pasta

This pasta dish is deliciously simple to prepare and may be varied by substituting mussels with oysters or scallops. Serves 4-6

Salsa di Pomodori (tomato sauce)

Posted on September 11th, 2008 by Head Chef
Filed in: Accompaniments, Italy, Spreads and Dips

Tomato sauce made in the traditional Italian way! This sauce can be used as a base sauce on pizza and is the perfect accompaniment to pasta dishes.

Frikkadels

Posted on September 11th, 2008 by Head Chef
Filed in: Main Course, Meat Dishes, South Africa

Braised meat patties flavoured with nutmeg and coriander. Frikkadels may be made from lamb, beef or pork or any combination of these to suit your taste.

Bobotie (Baked Ground Lamb Curry Casserole)

Posted on September 11th, 2008 by Head Chef
Filed in: Main Course, Meat Dishes, South Africa

Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping. The recipe probably originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian Bobotok. It is also …

Tomato Bredie (Lamb and Tomato Stew)

Posted on September 11th, 2008 by Head Chef
Filed in: Main Course, Meat Dishes, South Africa

This traditional South Africa Lamb and Tomato Stew, known as “Tomatie Bredie” serves 6 people. Delicious served piping hot with rice. (Bredie means vegetable stew).