Sweet and Sour Pork

Chinese cuisine Cantonese

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Chinese cuisine Cantonese

Cantonese cuisine traditional Chinese comes from Guangdong province and is one of the Eight Culinary Traditions of Chinese cuisine. Video info on the most important and popular

Chinese Jiangsu Cuisine Shanghai food time

Its prominence outside China is due to the large number of emigrants from Guangdong  Chefs trained in Cantonese cuisine are highly sought after throughout World. When Westerners speak of Chinese food, they usually refer to Cantonese cuisine

Braised Pork Belly Cantonese Style (Traditional Chinese Cooking)

 

Braised Pork Belly Cantonese Style. Delicious with traditional ingredients. The sauce is sweet and salty, so be sure to serve with rice. Enjoy! The recipe is below:

Braised Pork Belly Cantonese Style

1 lb. pork belly
1 tablespoon red bean curd
1 tablespoon chu hou paste (fermented soybean paste)
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1/2 teaspoon salt
1 tablespoon honey
1 tablespoon cooking oil
1 cup chopped stalks of green onions

Boil 1 lb. whole piece of pork belly for 1/2 hour to 3 hours. Remove pork belly and cut into small pieces- I/4 inch to 1 inch wide each piece.

Heat a frying pan to medium heat and add cooking oil, chopped giner and garlic. Place pork belly pieces in pan and grill for 5 or more minutes. Turn pork belly over and grill for another 5 minutes. In a bowl, mix the red bean curd, fermented soybean paste and honey and coat each piece of pork belly on the top side. Stir fry for 5 minutes. Finish by adding green onions and stir fry for a minute or two. Serve on a plate. Enjoy!

Note: You can substitute hoisin sauce or Chinese oyster flavour sauce in place of the red bean curd.

Cantonese Style Pan Fried Noodles | Chinese Recipes | Sanjeev Kapoor Khazana.

 

Watch this video to learn how to make Cantonese Style Pan fried Noodles a dish you will greatly love.

CANTONESE STYLE PAN FRIED NOODLES

Ingredients

2 cups egg noodles, boiled
1 tablespoon sesame oil
1 inch ginger, cut into juliennes
6-7 garlic cloves, sliced
4-5 spring onion bulbs, sliced
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
½ tablespoon Chinese wine
Crushed black peppercorns to taste
¼ teaspoon sugar
2-3 stalks spring onion greens, cut into juliennes + for garnishing
¾ cup bean sprouts

Method

1. Heat ½ tablespoon sesame oil in a non-stick pan. Take portions of the noodles and place on the pan, fry till the underside turns golden and crisp. Flip and fry till the other side also turns golden and crisp. These are noodle nests.
2. Heat remaining sesame oil in a non-stick wok. Add ginger and garlic and sauté well.
3. Add spring onion bulbs and toss on high heat. Add light soy sauce and dark soy sauce and mix well.
4. Add wine, crushed peppercorns and sugar, mix well and sauté for 2-3 minutes. Add spring onion greens and mix well. Add bean sprouts and mix well.
5. Place the noodle nests on a serving platter. Top with portions of cooked mixture and garnish with spring onion greens and red pepper juliennes.
6. Serve hot.

Preparation Time: 10-15 minutes
Cooking Time: 25-30 minutes

Har Lok/Cantonese-Style Fried Prawns

 

These Har Lok or Cantonese-Style Fried Prawns were once a popular entree served as part of a banquet meal in most Chinese restaurants across Malaysia. The prawns are deep-fried and then coat with a spicy, sweet and salty sauce. You can now enjoy this dish at most Chinese or seafood restaurant, or simply make it at home with this easy recipe.

Har Lok/Cantonese-Style Fried Prawns

Ingredients

12 (800 grams) Medium-Sized River Prawns, shell on
Peanut Oil, for-deep-frying

3 Cloves Garlic, peeled & chopped
2 to 3 Shallots, peeled & chopped
½ inch Ginger, peeled & chopped
2 Red/Green Chilies, seeded & chopped
2 tsp Salted Beans, chopped
2 to 3 Scallions, chopped (garnish)

Prepared Sauce
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Shaoxing Wine
2 tsp Sugar
1 Tbsp Ketchup
1 tsp Corn Starch
2 1/2 Tbsp Water

Rather useful little trick with prawns.

https://www.facebook.com/SaaRaaFanpage/videos/1861893267403099/

Steamed Fish Cantonese Style: Traditional Chinese Cooking

This is a simple, delicious way to cook fish. In this dish, we used red snapper. You can use other kinds of fish, such as salmon or halibut. This is a common way to cook fish in Guangdong province in China, in areas such as Toisan or Hoiping. Recipe
1 portion or 1 whole fish
1/2 teaspoon salt
1/2 teaspoon sesame oil
2 tablespoons slivered ginger
2 tablespoons cooking oil
1 teaspoon light soy sauce
3 tablespoons chopped or slivered green onions

Put fish in a dish. Add all ingredients, except green onions. Put dish in pan of boiling water, cover and steam for 20 to 30 minutes. Add green onions in last 5 minutes. Check fish to make sure it’s not overcooked. Enjoy!

How to make: Sweet & Sour Pork : Authentic Cantonese Style

Easy to follow video in few steps. share by retired Chief Cook Fai . few basic ingredients makes deliciously good meal for everyone.( add 4 pineapple slice to my recipe, thanks)

Culinary Vacations in Asia & Oceania
Food Lovers
Food Lovers

It’s no news to anybody that Asian cuisine has been making its way to different parts of the world for years now. Learn more about the unique recipes by trying out an Asian cooking vacation. Enjoy the cuisine of Oceania as well as that of the Pacific Islands. We guarantee that the vibrant taste of tropical dishes will awaken and refresh your palate. Check out our selection and reserve a spot at your favorite culinary vacations today!

Vermicelli Rice Noodles Cantonese Style With Exotic Mushrooms

This is a delicious recipe for stirfry thin vermicelli rice noodles. This is made with clouds ear mushrooms. Simple and easy to make this popular Cantonese dish. This type of mushroom can be purchased in Chinese supermarkets.

CHING HE HUANG Cantonese style duck with pak choy and steamed jasmine rice

CHING HE HUANG Cantonese-style duck with pak choy and steamed jasmine rice . CHING HE HUANG Garlic chilli beef and mushroom pak choy Healthy, tasty and so fast, this recipe is one for your other half to make when you want to put your . CHING HE HUANG Cantonese home-style Sweet and sour duck The Cantonese are known for their love of sweet and sour combinations, and this recipe comes . CHING HE HUANG Traditional Taiwanese Chicken rice (‘bi-ge’) & Ginger, chilli and soy-steamed cod

Dim Sum Basics Paperback

Learn to prepare authentic dim sum snacks with ease from dim sum master Ng Lip Kah. In Dim Sum Basics: Irresistible bite-sized snacks made easy, Chef Ng demonstrates how to make all-time favourites like siew mai, paper-wrapped chicken, glutinous rice in lotus leaf and egg tarts; as well as creative additions such as salted egg yolk custard buns and snow skin dumplings. Written in an easy-to-follow manner and presented with step-by-step photographs, these recipes will help perfect your skills in making dim sum, be it moulding dumplings into various shapes or preparing crisp and flaky pastries. With Chef Ng’s guide, you can enjoy delicious, freshly made dim sum at home.

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Cantonese cuisine traditional Chinese comes from Guangdong province and is one of the Eight Culinary Traditions of Chinese cuisine. Its prominence outside China is due to the large number of emigrants from Guangdong. Chefs trained in Cantonese cuisine are highly sought after throughout World. When Westerners speak of Chinese food, they usually refer to Cantonese cuisine.

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