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
Its prominence outside China is due to the large number of emigrants from Guangdong.Â 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
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
Â½ tablespoon Chinese wine
Crushed black peppercorns to taste
Â¼ teaspoon sugar
2-3 stalks spring onion greens, cut into juliennes + for garnishing
Â¾ cup bean sprouts
1. Heat Â½ 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 sautÃ© 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 sautÃ© 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
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
Â½ inch Ginger, peeled & chopped
2 Red/Green Chilies, seeded & chopped
2 tsp Salted Beans, chopped
2 to 3 Scallions, chopped (garnish)
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.
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)
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
Â CHING HE HUANG Cantonese-style duck with pak choy and steamed jasmine rice
Prep time: 5 minutes
Cook in: 25 minutes (plus 20 minutes marinating and resting)
This recipe is really versatile — you can use the cooked duck to make duck spring rolls, or turn it into a delicious supper served with the pak choy and rice.
2 x 150g/5oz duck breasts, skin on
steamed pak choy leaves and steamed jasmine rice to serve
For the marinade:
2 tablespoons oyster sauce
1 tablespoon Chinese five-spice powder
1 tablespoon groundnut oil
2 tablespoons light soy sauce
2 tablespoons Shaohsing rice wine or dry sherry
â¢ Put all the ingredients for the marinade into a bowl and mix well. Add the duck and turn to coat, then leave to marinate for 20 minutes.
â¢ Preheat the oven to 180ÂºC/350ÂºF/gas mark 4. Place the duck on a roasting tray. Reserve the marinade. Roast the duck in the oven for 20 minutes. Remove and leave to rest for 12 minutes.
â¢ Pour the reserved marinade into a small wok or pan and bring to the boil.
â¢ To serve, slice the duck breast and place on a bed of steamed pak choy. Drizzle the hot sauce over the dish and serve with jasmine rice.
Dim Sum Cookbook – Authentic Dim Sum Recipes: A Style of Cantonese Cuisine
Even if you are unaware of Dim Sum, you are highly recommended to try at least once some delicious Dim sum recipes.
This Dim sum cookbook entails a special and quick dim sum recipes that you would love to have again and again. These are so simple, quick and interesting. Above all, these are everyoneâs Cantonese favorite.
Dim sum is a style of Cantonese cuisine made as little bite zed portions of variety of food, which was used to be traditionally served in small steamer baskets or plates. The Dim sum recipes in this dumpling cookbook are also popular for the unique ways these are served in various restaurants. These recipes are highly customizable; you can change ingredients and have some new innovations.
If you have not explored this amazing Cantonese cuisine styled food, this dumpling cookbook is a must to have!
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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