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Chinese Recipes: Menu


Breakfast Noodles

Ingredients for a single serving:
  • 1/4 pound won ton skins (about 20-25 sheets)

  • 2 teaspoonfuls of oyster sauce
  • 1 teaspoonful light soy sauce
  • 2 teaspoonfuls sesame oil
  • 1 teaspoonful toasted sesame seeds
  • 1/4 to 1/2 teaspoonful of hot sauce

Methodology: Cut won ton skins into thin strips.
Bring a small pot of water to a boil, drop won ton strips into the boiling water and boil for 1 minute.
Rinse quickly with hot water and drain.
Transfer to a bowl and mix with the rest of the ingredients.

Sate Chicken

Cut up chicken first

  • 1 large onion (dice it)
  • Capsicum sliced
  • 4 tablespoons of sate sauce
  • 2 tablespoons of chicken stock
  • 1 teaspoon of cornflour
  • 2 teaspoons of wine (optional)
  • 2 teaspoons of water (optional)
  • Rice (optional)
  • Spare bowl
Hot frying pan or wok.
Small amount of oil in pan/wok.
Brown the onion
Brown the capsicum
Put these into a spare bowl.

Cook chicken in wok - remove excess oil.
Throw onion and capsicum back in.
Pour sate mixture in.
Mix until thickens.

Rice - put on preheated rice if you wish - if you find it too thick, use water to thin.

Omelette - Enough for 3 people

*All ingredients pre-cooked except the eggs and bean sprouts*


Essentials - Mix in bowl:
  • 12 eggs
  • 300 grams of ham
  • 1 teaspoon of salt
  • shallots - cut long
  • 1/4 teaspoon of yellow colour

  • 300 grams of B-B-Q pork (sliced)
  • 300 grams of cooked prawns
  • Chicken - sliced long
  • Bean sprouts
  • Small garlic clove
  • Small onion - thin sliced
Mix the following in a separate bowl:
  • 400 mls chicken stock
  • 1/2 teaspoon of salt

  • 1/2 tablespoon of low salt soy sauce

  • 2 teaspoons of sesame oil


*Cooking is Quick*

Heat small amount sesame oil in wok / frying pan - so wets whole of the cooking area.
Brown off onion and garlic (if using)
Put egg mixture in - do not turn till brown - do not burn
If too hard to turn - fold in half
Keep on heat, so centre cooks
Put in microwave to keep hot - microwave on low.

Whilst wok / frying pan hot - put sauce on to heat and boil.
Remove - thicken with cornflour / cold water
Put back on till right thickness required - should be "runny" - not like gravy though - not thick or it will go lumpy.
Pour over omelette, top with shallots or parsley.

An alternative sauce: use oyster sauce - weaken with water, thicken with cornflour / cold water.

Fillet Steak Chinese Style


  • 11/2 kilograms of meat - cut into strips.

    Soak in marinade for a minimum of 20 minutes
  • 2 onions - thin sliced
  • 150 mls of tomato sauce
  • 3 cloves of garlic
  • 2 tablespoons of hot sauce
  • 1 tablespoon of plum sauce (optional)
Cook onion slices in wok / frying pan - take out
Deep fry the steak
Put sauce in the wok / frying pan - thicken with cornflour and cold water
Throw onion and steak back in.
SERVE! (On rice if you want)

King Prawn Cutlet

  • King prawns
  • 2 eggs
  • salt
  • pepper
  • cornflour
  • breadcrumbs
Cut prawn from tail to top - remove vein -
About 1/2 way through prawn flatten slightly.

Put in cornflour, then breadcrumbs

Deep fry hot for about 5 minutes or when it stops sizzling

Green Peppercorn Prawns

  • Prawns
  • 30 green peppercorns (approximately)
  • 2 tablespoons of margarine/butter
  • 1 tablespoon of plain flour
  • Parsley
  • Bed of rice
  • Thickened light cream.
  1. De vein the prawns
  2. Melt butter/margarine and flour - low heat.
  3. Cook prawns - high heat - this boils the prawns while thickening flour.
  4. Add parsley
  5. Add cream - cook about 11/2 minutes - stir as thickens.

  6. Serve on a bed of rice
You can add green peppercorns to add "bite" to the flavour.
You can use black peppercorns to absorb flavour.


To use in dishes and/or fried rice.

Buy a leg or shoulder of pork - 2 kilograms.
Cut off fat - you will have about 4 pieces.
Put aside.


  • 2 teaspoons of sodium bicarbonate
  • 1/4 teaspoon of yellow colour

  • 1/2 teaspoon of red colour

  • 1 tablespoon of salt
  • 2 tablespoons of vinegar
  • 2 teaspoons of five spice
  • 250 ml of sugar
  • 2 tablespoons of sesame oil


Roll meat in the above mixture making sure completely all the meat is included.
Put in a small container to soak for 20 minutes.
Turn over, soak for a further 20 minutes.
Either cook in oven at 250 degrees Farenheit for 1 hour
Or microwave for 18 minutes (covered).

Turn meat about 1/2 way through cooking.

Try to use bowl/small cooker which can be sealed with lid, or aluminium foil (if in oven)
Take out and allow to cool in fridge
When ready, slice - you can use for sandwiches too - any Chinese pork dish - fried rice
It is beautiful.

"Crispy" Skin Chicken / Duck

  • 1 large chicken
  • 1 cup of mixed spices. About mixed spices: These are bought from a Chinese shop - they look like pieces of wood, and some are in star shapes. They are dry. You will need about 1/2 cup, in a bit of cloth, tied like a clootie dumpling - be careful - do not eat them - they are only for flavouring.

  • 1 tablespoon of salt
  • 150 mls of soy sauce
  • 1/2 cup of sugar

Place chicken /duck in a saucepan to fit the size of bird - not too big - throw in all ingredients - cover with water - bring to boil - cut back heat to simmer - about 1 hour.

Take out - hang up for at least 3 hours - it will drain and dry (as long as you like)

Cut in half - deep fry for 8-10 minutes.
Take out and cut up in pieces.

Steamed Meat Dumplings (Siu Mai)

  • 1 pound pork sausage meat
  • 1 pound minced pork
  • 2 teaspoonfuls salt
  • 15 water chestnuts, finely chopped
  • 5 dried mushrooms
  • 1 chunk of ginger, the size of a penny, crushed
  • 1/2 cup of cornstarch

  • 1/2 cup of water from boiled mushrooms

  • 1 tablespoonful of light soy sauce
  • 3 pieces salted turnips; each about 1 inch square), chopped fine
  • 4 tablespoons sugar
  • 1 teaspoonful teriyaki sauce
  • 1 teaspoonful of sherry
  • 3/4 teaspoonful sesame oil

  • 1/2 cup of Chinese parsley, finely chopped

  • 1 packet of won ton skins
Methodology: Place mushrooms, crushed ginger and 1 cup of water in sauce pan.
Bring to a boil and simmer for 15 minutes.
Drain and reserve 1/2 cup of liquid.

Stem mushrooms and mince caps.
Mix all ingredients except for won ton skins.
Wrapping: Trim off 4 corners of won ton skins to form circles.
Drop 1 teaspoonful of mixture onto middle of the skins, gather up sides letting the skin pleat naturally.
Flatten top and give the middle a light squeeze while tapping the bottom on a flat surface so it will stand upright.
Steaming: Arrange dumplings in an 8-inch round cake pan.
Set pan on the steam rack in the wok. (You can use a steamer if you don't have a wok.)
Fill bottom of wok with water.
Steam for 15 minutes.
Serve hot with sesame oil and soy sauce dip (1 part sesame oil to 2 parts light soy sauce).

Sweet and Sour Pork

  • 1 kilogram of pork, cubed
  • 1/4 pineapple, or pieces

Batter for Pork

  • 400 mls of water
  • 1/2 teaspoon of salt

  • 1 teaspoon of bicarbonate of soda
  • 2 tablespoons of peanut oil
  • 1 tablespoon of vinegar (white)
  • 2 teaspoons of pepper
  • 2/5 cup of cornflour

  • 3/5 cup of self raising flour

Deep fry the pork in batter.

Sweet and Sour Sauce

  • 1 tablespoon of hot sauce
  • 300 ml of vinegar (white)
  • 300 ml of sugar
  • 200 ml of water (hot)
  • 3 tablespoons of tomato sauce
  • Small amount of ginger (take out later)
  • 1/4 teaspoon of food colour

  • 1/8 teaspoon of red colour

Thicken after removing ginger.

Braised Beef in Black Bean Sauce

Thin slice 11/2 kilogram of topside steak.

Soak In:

  • 1 tablespoon of salt
  • 1 tablespoon of sugar
  • 1/2 teaspoon of pepper

  • 2 tablespoons of sodium bicarbonate
  • 1 tablespoon of sesame oil
  • 2 tablespoons of soy sauce
  • 2 tablespoons of cornflour
  • 400 mls of water

Black Bean Sauce

  • 200 g of black beans
  • 50 g of ginger
  • 50 g of garlic
  • 250 g of capsicum
  • 250 g of onion
Methodology: Cook capsicum and onion - then remove these.
Add the oil, black bean sauce, then the meat
Add in the capsicum and onion again

Barbeque (B.B.Q.) Pork in Plum Sauce

2 Kilogram of pork (leg or shoulder)

Soak in:

  • 2 teaspoons of sodium bicarbonate
  • 1/4 teaspoon of yellow food colour

  • 1/2 teaspoon of red food colour

  • 1 tablespoon of salt
  • 2 tablespoons of vinegar
  • 2 teaspoons of five spices
  • 250 ml of sugar
  • 2 tablespoons of sesame oil
Leave at least 20 to 30 minutes.
Cook at 250 degrees covered for 1 to 11/2 hours. [Microwave 18 minutes]

Cold slice meat into 2 inch cubes.


  • 1 onion
  • 1 capsicum
Then add pork, and take out.
Plum sauce 6 tablespoons or (50mls)
Then all in sauce.

Curried Prawns

1 kilogram of cooked prawns.

Cook in Oil first:

  • 3 tablespoons of curry powder
  • 300 grams of celery
  • 300 grams of cabbage
  • 50 grams of carrot
  • 300 grams of onion
  • 1 tablespoon of salt

Add 600 mls of chicken stock. Thicken. Put in 300 grams of bean shoots.

Ham Roll

Cut up:
  • 1 kilogram of ham
  • 1 kilogram of bamboo shoots
  • 400 grams of mushrooms
Mix together:
  • 300 ml of chicken stock
  • 1 tablespoon of salt
  • 1 tablespoon of salt
  • 1/2 teaspoon of pepper

  • 2 tablespoons of sesame oil

Cook - let go cold - make in wrapper self-raising flour with fingers thick.

Chicken Chow Mein

  • 11/2 kilogram cooked chicken

  • 250 grams of celery
  • 250 grams of cabbage
  • 250 grams bean shoots
  • 250 grams of onion
  • 100 grams of carrot
  • 900 mls of chicken stock
  • 1 tablespoon of salt
  • 1 teaspoon of soy sauce
Cook together - put chicken stock in last - thicken with cornflour

Honey Prawns

1 kilogram of king prawns de veined.

Batter deep fry same as S/S Pork, not too hot - normal heat.


  • 150 mls of honey
  • 300 mls of chicken stock
  • 2 drops of chilli sauce
Thicken with cornflour.
Keep prawns hot and add sauce.
Sesame seeds - brown off in dry pan.
Pour sauce on prawns then seeds.

Short Soup

You will need:
Wonton wrappers
  • 500 grams pork meat (shoulder
  • 200 grams of prawn meat
  • 2 tablespoons of salt
  • 1/2 teaspoon of pepper

  • 1 tablespoon of cornflour
  • 2 tablespoons of sesame oil
  • 1 teaspoon of sugar
  • Shallots
  • Chicken stock
Finely chop meat /prawns together and then put in wrappers.
Boil in plain water for 4-6 minutes.
Keep the chicken stock separate with 1 tablespoon of salt (for 8 persons)
Serve with a few drops of sesame oil and shallots on top.

Steak Dianne

Ingredients for Two:
  • Steak (flattened to about 1/2 - 1 cm thick)

  • 4 tablespoons of garlic or 1 clove
  • Flour
  • 1 small onion
  • Butter
  • 1 diced tomato
  • Worcester sauce (P.M.U.)
  • Cream thickened
  • Eschallots for colour
  1. Cover steak with flour and put into pan with butter already melted (enough steak to moisten steak).
    Cook one side - not too hot.
  2. Lift steak, put dab of butter in pan, turn steak over.
    Whilst cooking, throw in small diced onion and 1 clove of garlic (or 1/4 teaspoon of moist garlic). Don't touch steak until cooked. When cooked, put the tomato (diced) or 1 tablespoon of tomato sauce, 1/2 tablespoon of Worcester sauce and 250 mls thickened cream in.
  3. Now turn cooked steak with tongs and mix ingredients together.
    Simmer till thicken - throw in diced eschallots just before serving - preheat plates - serve.
N.B.:- "Taste the sauce" - if "bites" back of the throat = perfect.
(A) If tastes "too garlicky" - add more cream - probably about 2 teaspoons.
(B) If "no bite" - add 1 more teaspoon of Worcester sauce until you get the "bite" desired.

Page Last Updated - 18/11/2010

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