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Traditional Chinese Recipes

Traditional Chinese recipes tend to use lots of fresh vegetables and touches of salty sauces. Cooking Chinese food can be a ton of fun to learn, especially if you like to show off in the kitchen and toss around chopped bits of food in a wok. Traditional Vegetable Stir Fry Recipe Ingredients You Will Need: 2 tablespoons soy sauce 2 tablespoons oyster sauce 2 tablespoons rice vinegar 3 tablespoons vegetable stock 2 tablespoons glutinous rice flour 2 tablespoons sesame oil 1 teaspoon grated ginger 1 teaspoon minced garlic ½ cup sliced Chinese mushrooms 1 6-ounce can water chestnuts, drained 1 6-ounce can sliced bamboo shoots, drained ½ cup chopped bok choy 1 cup bean sprouts Stir together soy sauce, oyster sauce, rice vinegar, vegetable stock and flour in a small bowl. Mix well and set aside. Pour oil into a wok and place over medium-high heat. Add the ginger and garlic, then let the oil heat, stirring occasionally. When the oil is boiling hot, carefully add the mushrooms and watch for splattering. Stir fry for 1 minute, or until the mushrooms start to become tender. Carefully add the water chestnuts, bamboo shoots, bok choy and sprouts to the wok. Stir fry until veggies start to become tender, about 2 minutes. Carefully pour sauce into veggies, and mix well. Stir fry for about 1 minute, or until the sauce thickens. Remove wok from heat, and serve stir fry over rice or noodles. Minced Pork and Water Chestnuts Lettuce Wrap Recipe Ingredients You Will Need: 1 cup pork, cooked and minced 1 6-ounce can water chestnuts, drained and minced 1 tablespoon soy sauce 1 tablespoon oyster sauce 2 tablespoons sesame seed oil, divided 1 tablespoon orange juice 16 leaves of lettuce Place pork and water chestnuts in a medium mixing bowl. In a small bowl, whisk together the soy sauce, oyster sauce, 1 tablespoon sesame seed oil and orange juice. Pour the sauce into the pork, and mix well. Add remaining 1 tablespoon of sesame seed oil to a wok over medium-high heat. Let oil heat up, and then add pork mixture to wok. Stir fry for two minutes, or until pork turns crispy. Remove wok from heat. Drop a heaping spoonful of pork stir fry onto a lettuce leaf. Roll leaf and tuck ends. Repeat process until all the pork is wrapped. Arrange wraps on plate, and serve. Order Chinese food ONline:www.chinese menu.com  (Aug 30, 2012 | post #1)

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Chinese Water Chestnuts Recipes

Water chestnuts are a mainstay in Chinese recipes. This crisp vegetable adds crunch and texture to other dishes and easily absorbs surrounding flavors. Start off with a few of the easy, traditional recipes, and then experiment with adding water chestnuts to other recipes. Where To Find Water Chestnuts Chinese water chestnuts are available in many grocery stores. You can use canned water chestnuts in your food creations; just make sure to rinse and dry them off before using them. If you're looking for the fresh kind, check out Chinese markets or ethnic specialty food shops. The fresh ones will stay for about a week if you refrigerate them, but try purchasing them a day or two before you're planning to cook with them to ensure their freshness. Bacon-Wrapped Water Chestnuts For your next cocktail party, try this simple appetizer. Just take about 10 fresh Chinese water chestnuts. If you'd like, you can soak them in soy sauce for two hours in the refrigerator. Then take a piece of raw bacon about ¼ inch wide, and wrap it around each water chestnut. Stick them in the oven at 350 degrees Fahrenheit on a baking sheet, and let them cook for about 30 minutes. Be sure to turn them over about halfway through. When the bacon looks crispy, it's time to take them out of the oven. Stick toothpicks in them so guests can pick them up and nosh on them easily. Water Chestnuts Stir Fry Water chestnuts are the perfect addition to a tasty stir fry meal. If you're whipping up some chicken with soy sauce and teriyaki seasonings, add in the water chestnuts alongside some other veggies, like snow peas. Serve the stir fry with a side of white rice for a delicious, fresh meal. String Beans and Water Chestnuts Water chestnuts work well in healthy Chinese recipes. They're also perfect to toss into a side bowl of string beans. Take a pound of freshly washed green beans, and remove the ends. Then mix them in with 2 cloves of minced garlic, a can of chopped water chestnuts, 2 teaspoons soy sauce, salt and pepper to taste and a ½ cup of white wine. Bring the wine and garlic to a boil, and add in the string beans. Lower the heat, and add in the soy sauce and salt and pepper. Let simmer for about 8 minutes covered.  (Aug 23, 2012 | post #1)

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Do you like Three Cups Chicken?

Order chinese food online:www.chinese menu.com Three-Cup Chicken or Sanbeiji is another popular Chinese cuisine dish made out of chicken cooked in soy sauce, rice wine and sesame oil. A dish that originated in Jiangxi province of China now a specialty of Taiwan. The origins state that this dish was invented for Wen Tianxiang (the Song Dynasty national hero) by a prison warden using only chicken, soy sauce, sesame oil and rice wine. It was served to him before his execution as an act of sympathy by the prison warden. The original recipe uses a cup soy sauce, a cup of rice wine, and a cup sesame oil for every chicken used. Basil, garlic and ginger are added to spice things up. It is then cooked initially in an earthenware pot on high heat, then lowered to simmer until sauce nearly dries out. I think this dish might be where the Philippine adobo came from given the similarity in cooking techniques and the Chinese influence in the Philippines. The first time I tried it I feel like I am eating an adobo with a different twist so this one definitely will be nan easy favourite for those adobo lovers. Ingredients 1 kg chicken thighs, cut into bite size pieces 1/3 cup sesame oil 1/3 cup soy sauce 1/3 cup rice wine 1 whole garlic, minced 1/2 thumb sized ginger, thinly sliced 2 pcs red peppers, thinly sliced 3 tbsp brown sugar handful of Thai basil Method 1. In a wok add sesame oil then sauté garlic, ginger and pepper 2. Add chicken and brown on all sides in high heat. 3. Add soy sauce, rice wine and sugar then bring to a boil. 4. Turn heat to low and simmer for 30 minutes, add water if the sauce dries out. 5. Turn heat to high then add Thai basil, cook for 3 more minutes until sauce nearly dries out.  (Aug 21, 2012 | post #1)

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A Handy Dim Sum Glossary

By: Aaron Baer Harsha Steamed dumplings and rice wrapped in lotus leaves may not be considered breakfast fare in America, but in China they are traditional. Both of these dishes are often served as Dim Sum, a variety of Chinese breakfast that is comprised of many small dishes and served with hot tea. To a Dim Sum first-timer, the menu probably reads more like the Dead Sea Scrolls than a compilation of tasty and satisfying dishes. With names like "har gau" and "siu mai," plus descriptions that do little to demystify the dish, Dim Sum can be intimidating. This is exactly why many Westerners avoid it and, unknowingly, deprive themselves of some extraordinary food. However, this list of some common Dim Sum dishes can give you the confidence to go out and experience it yourself, or if you are already a Dim Sum fan, help you make some tough decisions. Har Gau: A dumpling made by wrapping various fillings in rice paper and steaming the dumpling in bamboo steamers. Fillings could include ground shrimp, pork, tofu, vegetables or any combination thereof. Traditionally served with a sweet soy dipping sauce. Bau: A bun that is traditionally filled with barbecue pork or other kinds of meat and seafood. They can either be steamed or baked with a sweet glaze. Lo Bak Go (Turnip Cake): A flat cake made from ground turnips, carrots or pumpkin. Often prepared with pork or other flavorings. Wu Gok (Taro Root Dumplings): A fried dumpling made from grated taro roots. Usually contains some kind of meat or seafood as a flavoring. Fung Zao (Chicken Feet): Not for the faint of heart. Chicken feet are braised or steamed until tender and usually tossed with a soy or fermented black-bean-based sauce. Lou Mai Gai (Rice Wrapped in Lotus Leaf): Sticky rice is mixed with vegetables, Chinese sausages, and other meats and wrapped up in a lotus leaf parcel. It is steamed so that the leaf subtly flavors and perfumes the rice. Xiaolongbao (Soup Dumplings): These unique dumplings are actually full of hot liquid soup. They can have any number of flavorings and can be a little dangerous to eat, so be careful. Yau Yu Sou: Small squid that have been fried and usually tossed in a curry- or soy-based sauce. Siu Mai: Dumplings made of ground pork, shrimp, vegetables or a combination wrapped in a wheat flour wrapper and steamed. Dan Tat (Egg Tart): A dessert made by putting a sweet custard in a flaky pastry. Order Chinese food online:www.chinese menu.com  (Aug 15, 2012 | post #1)

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Do You Like Kung Pao Chicken? [recipe&food]

Order it online http://www.chinese menu.com/us/montgo mery-al-36116/chin -chin/menu-5195891 53.html  (Aug 14, 2012 | post #2)

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Do You Like Kung Pao Chicken? [recipe&food]

Kung pao chicken is one of several Chinese recipes whose origins are shrouded in mystery. Despite the countless twists this recipe has taken in the culinary world, kung pao chicken continues to be a popular dish. The primary ingredient in kung pao chicken, is, of course, chicken. When the chicken is marinated correctly, it reaches a stage where it is exquisitely tender. The chicken is then stir-fried in oyster sauce or hoisin sauce with a few vegetables and a little rice wine and roasted peanuts. With a little luck, it reaches that delicate balance between good and wonderful. Kung Pao Chicken Recipe Ingredients You Will Need: 1 pound chicken breast 2 tablespoons sesame seed oil 2 cloves garlic, chopped 2 tablespoons peppercorns 3 tablespoons rice wine 2 tablespoons vegetable oil 6 to 8 green onions, chopped ½ cup celery, chopped ½ onion, chopped ½ cup water chestnuts ½ cup carrots, chopped ½ cup red bell pepper, chopped ½ teaspoon crushed red pepper flakes ½ teaspoon powdered ginger 3 tablespoons hoisin sauce ½ cup roasted peanuts Wash and remove the skin and bones from the chicken. Cut into bite-size pieces. Make a mild marinade with the sesame seed oil, garlic, peppercorns and rice wine. Marinade for two to four hours in the refrigerator. In a skillet, heat the vegetable oil, and add the green onions, celery, onion, water chestnuts, carrots and bell pepper. Remove the vegetables, and pour the chicken into the wok. Sprinkle the red pepper flakes and powdered ginger over the chicken as it cooks. Stir fry the chicken until done. Add the hoisin sauce, and return the vegetables to the wok and heat through. Just before serving, add the roasted peanuts, and heat for about two minutes longer. Serve hot over a bed of white rice. Because everyone's taste buds differ, you may want to omit the peanuts, or you may want to add more peanuts. If you like a thicker sauce, mix one tablespoon of cornstarch in two tablespoons of water. Pour the cornstarch water into a cup and add an additional two tablespoons of hoisin sauce to the mix. Stir until well blended. Pour over the vegetables and chicken. Thoroughly heat before serving.  (Aug 14, 2012 | post #1)

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Add peach for a fresh, main-dish salad

During stone fruit season, I can't get enough of, each in their time, beautifully ripe local apricots, peaches, nectarines and then plums. It's as though a deep place inside is saying gorge while you can before they're gone, and with them, summer itself. Among them, peaches are my favorite, so much so that I've taken to playing with their sweet-tart flavor in entrees, such as pork chops with a peach and white-wine pan sauce, and in many salads. In the latest of these, farro, a nutty Italian grain, acted as a base to the peaches, backed up by smoky bacon, fresh peppers, creamy, tangy feta, charred onions and peppery arugula. The re-created recipe here subs precooked brown rice (available frozen or shelf-stable in some stores) for the farro. But you could use any grain, from white rice to quinoa to farro itself, if available. (A pearled version showing up lately in specialty shops cooks up more quickly.) read more:http://www.ch inesemenu.com/crn/ detail/1003883.htm  (Aug 7, 2012 | post #1)

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Sweet Black Sesame Soup (Sesame Tong Shui)

This sweet soup is made with black sesame seeds, rumored to help prevent grey hair. Feel free to use Chinese rock sugar (available at Asian markets) instead of granulated sugar if desired. For an added touch, the soup can be garnished with crushed nuts, shredded coconut or softened, chopped Chinese dates. Ingredients: 1 cup rice (long grain or short grain) 1 cup black sesame seeds 7 cups water 3/4 cup granulated sugar, or to taste Boiling water as needed, depending on how thick or thin you want the soup Preparation: 1. Soak the rice in cold water for at least 1 hour. 2. Toast the black sesame seeds in a frying pan on medium low heat for 1 - 2 minutes, until they are fragrant and the pan begins to smoke. Remove and cool. 3. Drain the rice and add to a blender with 3 cups water. Blend until smooth. Remove and clean out the blender. 4. Grind the sesame seeds in the blender until they are fully ground and the sesame smell is very fragrant. Add 1/2 cup water and grind briefly until the mixture forms a grayish paste. 5. Add the blended rice/water mixture to the sesame paste and blend. 6. In a large saucepan, bring the mixture to a boil with 3 1/2 cups water and the sugar. As soon as it starts to boil, turn the heat down to low and cook until the mixture thickens, stirring constantly (5 – 8 minutes). Note: Be sure to stir constantly or there will be splattering and the pot may burn. Add boiling water to the soup as desired, depending on how thick or thin you want the soup. Serve warm. http://www.faceboo k.com/notes/chines emenu/sweet-black- sesame-soup-sesame -tong-shui/2703370 83067700  (Aug 2, 2012 | post #1)

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Find your favorite restaurant on ChineseMenu.com

One day, we are surprised to find ourselves wrapped in an explosion of information overflowing from various social websites, and if you don’t have your Facebook page or Twitter, you are out. In a constantly changing world, name card or phonebook is out of fashion, smart phones and iPad are in. When there is a need to dine outside or take out, the first thing you do is to search the website, and place your orders online. Then ChineseMenu.com is a good option. With more than 46,675 restaurants and 100,000 menus in its database, this site has a lot to offer. Featuring a user-friendly web service, Chinese Menu helps the customers find different restaurants according to address. The free-to-use website shows menus of different Chinese restaurants, and let you order Chinese food online by categories of cuisine, place and price. Still don’t know which one to pick? The diner reviews combined with professional Advisory Panel Evaluation on this site will help clarify your choices. Sometimes, you are irritated to find your failure in placing orders due to the outdated menu, and you can have no worries placing orders from ChineseMenu.com. All menus are online and are constantly updated with the latest offers. In addition, the website is directly connected to thousands of computerized reservation systems at ChineseMenu restaurants, making reservations around the clock possible. With just a few clicks at your computer or on mobile phone, you can find your favorite food and place your order.  (Jul 30, 2012 | post #1)

US News

What to pour and plate at the London Olympics

London is limbering up for the Summer Olympics, which take place in the capital from July 27 to Aug. 12. It’s estimated that some 14 million meals and snacks will be served in Olympic Park throughout the Games. Jan Matthews, head of catering at the London Organising Committee of the Olympic and Paralympic Games, or LOCOG, describes it as “the biggest peacetime catering operation in the world.” What kind of expectations can athletes and visitors have where food is concerned? Sheila Dillon, BBC Radio 4′s Food Programme presenter, describes London 2012 as “the first Olympic Games — ever — with a food policy.” Eyebrows were therefore raised when it was announced that the chief sponsors to the Games included McDonald’s, Coca-Cola, Procter & Gamble and Cadbury. Initial skepticism about such enterprises providing healthy, nourishing food and snacks has been muted to some extent. At the very least, all have signed up to the explicit aims of the food policy: to serve decent, tasty, sustainable fare, and to source it from every corner of the United Kingdom. Such is the food picture in Olympic Park. But the catering operation doesn’t stop there. All over London, top chefs from around the world will be providing sustenance for VIPs in a host of different venues. London catering company Mosimann’s landed the contract to cook at four distinct venues around the city, including the House of Switzerland and the House of the United States of America. read more:http://www.ch inesemenu.com/crn/ detail/1003667.htm  (Jul 27, 2012 | post #1)

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You Say Cilantro, I Say...Coriander?

If you've ever attended a dinner party featuring ethnic cuisine, you've undoubtedly sampled coriander. For a small green plant, coriander - or Coriandum Sativum to call it by its scientific term - has made quite a name for itself. A member of the parsley family, both the plant and its fruit are featured extensively in Asian, Latin, and Indian cuisines. You'll find it enhancing the flavor of Chinese soups, Indian masalas, and Mexican salsas. But is coriander a spice or a herb? Technically, the word coriander can be used to describe the entire plant: leaves, stems, seeds, and all. However, when speaking of coriander, most people are referring to the spice produced from the seeds of the plant. The leaves of the plant are commonly called cilantro, which comes from the Spanish word for coriander. Actually, the change in names is quite appropriate, since the plant's leaves and the ripened seeds taste completely different. A little too different for many more delicate palates, unfortunately. Epicures attempting to capture cilantro's unique aroma have used words ranging from pungent to soapy. As for myself, I find it pleasantly musky, but I can see why some people argue that, like caviar, it's an acquired taste. It's a different story for the seeds. Coriander is an extremely popular spice with a pleasing lemony flavor. Its aroma can often be detected in Asian curries; it is also used in European cooking. A Bit of History Little is known about the origins of the coriander plant, although it is generally thought to be native to the Mediterranean and parts of southwestern Europe. Experts believe its use dates back to at least 5,000 BC. References to coriander can be found in Sanskrit writings, and the seeds were placed in Egyptian tombs. In Plants of Love, Christian Reach states that ancient Egyptians and Greeks believed coriander had aphrodisiacal properties. Dioscorides, a Greek physician and author of several renowned books on the medicinal qualities of herbs, believed ingesting coriander spice could heighten a man's sexual potency. On a different note, coriander even rates a mention in the Old Testament. In Exodus, chapter 16, verse 31, it says that: "And the house of Israel called the name there of Manna: and it was like coriander seed, white; and the taste of it was like wafers made with honey." Cilantro has been used in Chinese cooking for hundreds of years. Like other ancient cultures, the Chinese valued cilantro for its medicinal and reputed aphrodisiacal qualities, as well as its distinctive flavor. In "Asian Ingredients", Ken Hom notes that cilantro is one of the few food herbs used in Chinese cooking. More recently, coriander plants were flourishing in Massachussetts by the early 1600's, one of the first herbs grown by the American colonists. And seventeenth century Frenchmen used distilled coriander to make a type of liquor. Today, cilantro is cultivated in tropical and subtropical countries throughout the world.  (Jul 23, 2012 | post #1)

US News

Boston-area chefs capitalize on plentiful summer harvest

Chefs are reaping the fruits — and vegetables — of what’s shaping up as an extremely bountiful summer harvest in New England. The abundance is great news for Boston diners. “We’re seeing the perfect storm for one of the best harvests in years,” said Louis DiBiccari, the talent behind interactive “Chef Louie Night” pop-up dinners (www.cheflouienigh t.com) and Storyville in Back Bay. “We had a mild winter, spring started early, we got good rain, now we’re getting great sun.” DiBiccari prefers the produce of Siena Farms in Sudbury, which serves many of Boston’s most prominent restaurants. The farm is owned by Chris Kurth and his wife, Ana Sortun of Oleana in Cambridge. READ MORE:http://www.ch inesemenu.com/crn/ detail/1003337.htm  (Jul 13, 2012 | post #1)

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Do You Like Chinese Food?

Blue Fuji is a wonderful restaurant. The restaurant offers an array of options with various dishes available, ranging from Chinese food to Japanese. The food we have tasted were very delicious and beautiful. The servers were friendly and polite. All in all, Blue Fuji is the perfect place to have the delicious and healthy food, and enjoy the friendly service, and a clean and comfortable environment. Recently, they get 50% off for the referring two dishes, Snow Mountain Maki& New Wave Maki, Which are always my favorite dishes. The expiration date of this discount is July 31st,2012.I can't wait to get back to the restaurant and try the great food. Also, I really recommend this restaurant to the foodies, you couldn't miss it. Do you like chinese food?if you like it,pls follow my facebook... http://www.faceboo k.com/BlueFujiRest aurant  (Jul 11, 2012 | post #1)

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Free Restaurant Coupons--Blue fuji Restaurant

Blue Fuji is a wonderful restaurant. The restaurant offers an array of options with various dishes available, ranging from Chinese food to Japanese. The food we have tasted were very delicious and beautiful. The servers were friendly and polite. All in all, Blue Fuji is the perfect place to have the delicious and healthy food, and enjoy the friendly service, and a clean and comfortable environment. Recently, they get 50% off for the referring two dishes, Snow Mountain Maki& New Wave Maki, Which are always my favorite dishes. The expiration date of this discount is July 31st,2012.I can't wait to get back to the restaurant and try the great food. Also, I really recommend this restaurant to the foodies, you couldn't miss it. Download it:http://sphotos. xx.fbcdn.net/hphot os-ash4/c0.94.608. 290.6571767497/p84 3x403/295410_26278 7377159058_3255895 92_n.jpg  (Jul 4, 2012 | post #1)

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