Cantonese Kitchen – Chinese cooking – Chow Fahn (fried rice)

http://www.youtube.com/v/U4768C21hPs?version=3&f=videos&app=youtube_gdata

My grandmother, a master at Chinese cooking, making fried rice with pork sausage, eggs and green onion.

See the original post:
Cantonese Kitchen – Chinese cooking – Chow Fahn (fried rice)

Share

Wild rice casserole

Ingredients

1/2 cup wild rice
1/2 cup long grain rice
1 cup onion, chopped
1 cup celery, chopped
3 tbsp butter
1/4 cup soy sauce
4 oz can mushrooms, sliced

2/3 cup water chestnuts, sliced
1/2 cup almonds, slivered

How to prepare

Bring 2 1/4 cups water to a boil – add wild rice and simmer for 20 minutes, add white rice and simmer for 20 minutes more (if using brown rice simmer for 40 minutes together)
saut

Share

Steamed Pork Spareribs: Authentic Chinese Recipe

http://www.youtube.com/v/Pmvkn9NPFZo?version=3&f=videos&app=youtube_gdata

This is my mom’s recipe for Chinese Steamed Pork Spareribs. It is cooked in the traditional way, with garlic, ginger and black beans. This dish is common in China’s Guangdong Province, including areas such as Hoiping and Toisan

Read more:
Steamed Pork Spareribs: Authentic Chinese Recipe

Share

Brown rice and onion pilaf

Ingredients

1 tbsp unsalted butter
2 tbsp olive oil – or vegetable oil
2 med onions – cut into 1/2″ cubes
1 tsp herbs de province – or italian seasoning
2 cup brown rice (about 1 pound)
2 tsp salt
1/2 tsp freshly ground black pepper

How to prepare

*Note: if you do not have herbs de province, substitute equal amounts of at least three of the following: dried marjoram, thyme, summer savory, sage, fennel, basil, rosemary, and/or lavender.
1. Heat the butter and oil in a large sturdy saucepan. When hot, add the onion and saut

Share

Rice pudding

Ingredients

2 1/2 cups cooked rice (do not use instant!)
2 cups whole milk (or 1 cup condensed and 1 cup water)
2 medium or large eggs
vanilla to taste
grated lemon peel

Juice of 1/2 lemon
raisins to taste
1 stick of butter (melted)
cinnamon to taste

How to prepare

Butter a round casserole dish, large enough to hold all ingredients. Mix together all ingredients and bake in a 375

Share

Vegetable Pakora by Manjula, Indian Vegetarian Cooking

http://www.youtube.com/v/tM7qFj9tQkU?f=videos&app=youtube_gdata

www.ManjulasKitchen.com INGREDIENTS 11/2cup basen (gram flour) 1/2 cup rice flour 1 tablespoon coarsely ground coriander powder 1 teaspoon cumin seed 2 tablespoon chopped green chilly 2 tablespoon chopped cilantro 1 teaspoon salt 1 cup of water 2 spoon less Oil to fry 1 small potato slice thin, 8 thin slice cauliflower, ½ small zucchini slice thin akoras Please send comments to manjulaskitchen@yahoo.com thank you

The rest is here:
Vegetable Pakora by Manjula, Indian Vegetarian Cooking

Share

Malabar rice

Ingredients

2 cup long grain rice
4 cup water
2 tbsp vegetable oil
1 large onion, chopped
8 green cardamoms
5″ cinnamon stick
8 cloves

1 tsp cumin seeds
12 black peppercorns
2 tsp salt

How to prepare

Wash rice and leave to soak for 30 minutes in the water. Heat oil in a heavy pan and fry the onion until golden. Bruise the cardamoms lightly and break the cinnamon into three pieces. Add them to the onion with the cloves, cumin and peppercorns. Fry gently for about 30 seconds until the spices are slightly puffed and browned. Drain rice, reserve the water and put the rice into the pan. Fry for about 3 minutes until the rice becomes translucent, then add the water and salt. Stir frequently and bring to boil. Reduce heat to very low. Cover pan and simmer for 20 minutes or until all the water is absorbed. The surface of the rice will be covered with tiny holes. Turn off heat, replace the lid and leave rice to steam for another 10 minutes. Turn rice out on to a warmed platter with a wooden fork, fluffing it as you do so.

Share