A collection of Chinese recipes for holiday dinners and festive feasts. It includes appetizers, main courses, side dishes and sweet treats.
Ma Po Tofu is a popular Chinese dish from Sichuan province, China. It consists of spicy sauce, tofu and minced meat.
A copy-cat recipe of the classic Oriental Salad (小菜) dish served at world-renowned Taiwanese restaurant Din Tai Fung (鼎泰豐). Kombu, vermicelli noodles, bean curd, and bean sprouts tossed in a fragrant savory vinegar dressing.
Ma Po Tofu is a popular Chinese dish from Sichuan province, China. It consists of spicy sauce, tofu and minced meat.
Make these sweet kataifi nests for your next dinner party. They’re the perfect Greek dessert. Easy to assemble and they can be made ahead for stress-free entertaining.
Mapo Tofu (or Mapo Dofu) recipe. This Sichuan classic is a dish of melt in the mouth silken tofu, covered in a fiery red, earthy, slightly tongue numbing chilli sauce, made with Doubanjiang, the Sichuan chilli bean paste.
Greek Delights Loukoumi (Turkish Delights) in Various Flavor 350 gr – 12.35 oz Greek Delights Loukoumi (Turkish Delights) with Rose Flavour 350 gr – 12.35 oz Greek Delights Loukoumi (Turkish Delights) with Mastiha Flavour 350 gr – 12.35 oz Small, sweet, cute, soft cubes sprinkled with sugar and naturally enhanced with all kinds of aromas and ingredients of the Mediterranean lands. You will fall in love with them before you even taste them! Greeks usually serve one little marshmallow with Greek coffee or other traditional drinks. One is enough to sweeten the moment but also with nostalgia, since loukoumi are part of Greek tradition for almost two centuries. It seems easy but the production of loukoumi requires a great deal of knowledge and artistry Greek delights are a sweet temptation that came to Greece, during the beginning of 19th century. Since then, the traditional recipe has been enriched with various ingredients and has a great variety of flavors. Thanks to the passion and art of the Greeks, the delights have won a great place in the heart of the Greek consumer. It's a tasty and aromatic product,made with pure ingredients. A perfect complement to coffee or an ideal stand-alone dessert. Rose delights are delicately flavoured with rosewater, look gorgeous and taste wonderful. Each package box that you will receive has variety of mixed flavors for you to enjoy.
Crunchy and crispy olive oil cookies with a soft and chewy Turkish delight filling! Rose scented Turkish delights are highly recommended!
This Sichuan boiled tofu, or shuǐzhǔ dòufu gān (水煮豆腐干) is an adapted version of Sichuan boiled beef that's vegetarian, vegan, and very tasty!
Shaking beef is a great way to make a little beef go a long way in this delicious composed salad.
These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! —Barbara Lierman, Lyons, Nebraska
One of my favourite ways to enjoy dumplings is by either steaming or boiling these and finishing it off with what I like to call the best dumpling sauce - with the perfect balance of savoury, heat, bit of sweetness and acidity. Let’s not forget the aromatics that really take it up a notch!
We've arranged our Turkish delights for you, including pistachio, hazelnut, rose, pomegranate, and chocolate variations, all kneaded with love in our master chefs' hearts using traditional methods. Contains Gaziantep's Most Special Pistachios. We Offer Different Tastes To Our Customers With Various Ingredients In Our Thin Roving Turkish Delights With A Different Delight Appearance From The Known Delight. Our Turkish Delight with Pistachio, which has a different taste with the honey it contains, is obtained from the highest quality products for you. You can consume roving delights with their different looks and different tastes, or you can consider them as a gift. Our Turkish delights are produced by natural means and are prepared to be presented to you, our customers, in the freshest form without additives. NATURAL SPRING WATER is used in the production of our Turkish Delight, which is indispensable for Anatolian Culture. HONEY is used in the production of our Turkish delights. We do not use GLUCOSE SYRUP in our products. Keep it in a cool and dry environment. Do not leave it in the refrigerator. Our delights are sent to you in the freshest form. Production Place: Afyon /TURKEY ALL orders are shipped via DHL , UPS Express Shipping Worldwide and tracking number is supplied for each order. Estimated Delivery Time: US: 2-4 business days Middle East - China : 3-4 business days Avustralia : 3-4 business days European : 2-3 business days
Stir-fried rice cakes are known in Chinese as “chao niángāo” (炒年糕). Our version uses pork (but you can substitute chicken) and leafy greens.
How to make Turkish Delight Dessert
Whether you're craving a sweet finish to your meal or just looking to treat yourself, these 25 Middle Eastern desserts will satisfy your sweet tooth beautifully.
Takoyaki, or Grilled Octopus Balls, originated in Osaka and are one of Japan’s best-known street foods. Whether you make the traditional style with bits of octopus or choose creative alternatives, these ball-shaped dumplings are fun to make with your friends and family!
Personalized Luxury Turkish Delights, Same Day Shipping, Luxury Taste, Luxury Options, World Famous Delights, Turkish Delights, Gift Box Sukru Efendi since 1935 The most famous delight since 1935 by Sukru Efendi.Most liked delight’s of Sukru Efendi in Istanbul Mixed Turkish Delight, Turkish Delight, Delight (1,9 kg or 1 kg) Sukru Efedi Delight series, which combines jelly with fresh dried nuts and pistachio, is a feast for the eyes as well as to palates also perfect for gifting and introduce friends, family and neighbors to a new favorite with these rich, fresh Turkish Delights. The desserts and sweet snacks come in a gorgeous gift box container, ready to be given away. Safe & Delicious Taste only the best of Turkey's treats. Every Turkish snack box passes through strict food and safety standards. They're manufactured in accordance with the Turkish Food Codex. History of Turkish Delight The Turkish delight which was an important part of the palace cuisine in the Ottoman period, has hundreds of years of history. Delight was first referred to as comforting the throat, but over time it became comfortable delight. Sukru Efendi delights are decadently soft and rich in Turkish Pistachios, Walnuts and Hazelnuts. Staying true to original recipes passed down through generations since 1935. This is the authentic Turkish delight experience. Superior Turkish delights with a unique combination of smooth delights and crispy nuts will lighten your day and your mood. Sukru Efendi adopts basic production approach to offer products made daily with highest quality. Turkish Delights are here to serve your taste buds in a heavenly way. This package involves a century old recipes and freshness. Benefits of Turkish Delight: It helps to reduce tonsillitis. Carbohydrates are beneficial for ailments. It is a great healer for boils and wounds. Please contact us if you have any other questions, any worries or any problems with you order.
Inspired by a street stall we ate at in Xi'an, this Chinese stuffed pancake recipe is a layered, rolled, crispy pancake with spiced pork and cabbage in the middle.
If you are thinking that much of what we eat at home is Asian food, or at the very least Asian-influenced food, then you would be absolutely right. My pantry is packed with everything from soy sau…
The Tastiest Turkish Delight Recipe - Soft, slightly squishy, perfectly sweet Turkish Delight is a classic candy that is incredibly easy to make at home. Customize this recipe with your favorite flavors for the best homemade Lokum AKA Turkish Delight!
A collection of Chinese New Year recipes for the upcoming Year of the Rabbit. Each recipe includes easy-to-follow instructions and make-ahead tips.
In this American Chinese classic, lightly battered chicken is tossed in a sweet, slightly spicy sauce. Though not traditional, apricot jam adds a welcome note of acidity and pop of color.
Everyone’s tried General Tso’s Chicken—deep-fried chicken pieces in a sweet, subtly spicy sauce with crunchy broccoli. We’ve perfected our recipe after many years in Chinese restaurant kitchens.
An informative guide to homemade scallion pancakes, a layered Chinese flatbread loved for its super crispy, flaky texture and oniony, aromatic taste.
Well, you won't see deep fried food recipe from my blog often. Not because I don't like it. It's because I seldom make deep fried food at home. I try my best not to do it. Unless it is requested by Max, then I will consider to do it. This is one of my favorite. I can eat alot at one go. This is not a special recipe or something, I just did it with my guts feeling, just estimation. But to me... I'm beyond word to describe this dish. I had been delaying this post, as I can honestly say that it was easier to make the skin rolls than writing this post. Sometimes, it is really difficult to explain and describe how good the dish is when a simple dish like this could gives you really good flavor. Sometimes, the more I write, it sounded like everything was more complicated than it truly was. I did this dish last month, and I supposed to tell myself to post this recipe next month (kept dragging, I know, my bad). But upon Linda, Henny, Kat, Audrey and Mei Fong's request, I post this recipe earlier than scheduled. . Ingredient (Makes about 28 to 30pcs) For Filling 220g Minced Pork 200g Fish Paste 200g Shrimps, chopped. 7 pcs Water Chestnut, chopped. 2 sprigs Spring Onions, diced ½ tsp Salt dashes of pepper 2 tsp Sesame Oil 1 tbsp Corn Flour For Skin 50 - 60 grams Beancurd Skin, cut into about 12 x 11cm size. Should have about 28 to 32 sheets. Corn Starch Water (1 tbsp Corn Flour + half cup of Water) For Sweet Chilli Dipping Sauce - I used some Thai Chilli Sauce, Lime juice, a dash of fish sauce, a tsp of chopped garlic and some chopped coriander. Give it a mix and it's done. Just adjust to suit your preferred taste. Method Cut beancurd skin into 12 x 11cm size. Set aside. If you are free, you can use a damp clean cloth to give it a wipe, to wipe away the excess saltiness on the skin. But if you don't have the time, leave it. Prepare all the necessary ingredient for filling - Peel, chop prawn meat and water chestnut. In a mixing bowl, mix all filling ingredient together, mix well until everything is well combined. Mix corn starch water. This is to be used to seal the edged of the roll later. Place a tablespoon of filling in the center of the beancurd skin, apply some corn flour water, fold beancurd skin over the filling, roll over to meet the other side. Using fingers to lightly press on the roll, flatten it. Repeat step 5 until filling are all used up. Under low fire, deep fry the rolls to golden brown. At this point of time, heat control is very important. Drain and serve with sweet chilli dipping sauce. Note : 1. You have to ensure the beancurd skin do not get burnt before the filling is cooked. This is the reason why, it is important to flatten the filling, so as to make the filling spread into even thickness. So that the filling will get cooked evenly at the same time. 2. Beancurd skin itself is really salty. The fish paste too, there's mild saltiness. So, ½ tsp Salt is just nice. When you bite on it, the overall saltiness would be fine. 3. I don't have the best sweet chilli dipping sauce recipe here. I just did it randomly. You can just do it your own way. As long as it is sweet, tangy and with mild spiciness, I think it's fine. Step 3 - Mix all filling ingredient together. Beancurd skins cut into 12 x 11cm size, wrapped into roll, and then flatten the filling into equal thickness. With this recipe, I make about 28. And it is now ready to deep fry them. Take a look at the filling. Lots of shrimps in there. Crispy outside, juicy inside. Yumm~!!!! I brought this pot of yumms to a gathering. They love em' :) Do give it a try! I'm sure you will love it :)
