Ying Yang Fried Rice
The unique Ying Yang design is for presentation. Just before serving, combine both sides to mix shrimp and chicken in a pool of sweet tangy tomato sauce with creamy eggy goodness. Heaven on earth!
Cantonese Style Steamed Fish
Make and share this Cantonese Style Steamed Fish recipe from Food.com.
Soft Tofu With Chilli & Spring Onion
I always know what to order when this dish is on the menu. I found a top recipe in a book named “The food of China” by Murdoch Books. I love it because it is healthy, low in carbs, sipmle to create and it is authentic. This recipe sets off the soft, cool smoothness of the tofu by adding a hot, highly spiced dressing. Great for lunch by itself or dinner served with rice and steamed greens. Wine Match: A German riesling ( Dr Loosen Dry Riesling is great) or a Spanish Tempranillo or Rioja.
Chinese-Style Ribs With Guava Barbecue Sauce
This is one of Steve Raichlen’s recipes from: Steve Raichlen’s Favorite Grills, Memorial Day Cookout, Game Day which appeared in F&W Magazine in June, 2006 edition.The guava barbecue sauce can be made ahead & can stay in the refrigerator for up to 5 days. The sauce can be used for ribs or chicken; it tastes great!
Bird Flu Curry Powder
This is an adaption of a Malay Chinese spice recipe which is “guaranteed” to keep the Bird Flu away from those who use it. I doubt it works but it is sure mighty tasty. Good for poultry and fish dishes.
