chinese cooking

Glutinous rice cooked in a deliciously savoury sauce with tofu and mushrooms. This is similar to kiam peng, which I grew up eating. &#039;Kiam Peng&#039; is a Hokkien term that literally translates to ‘salty rice’ (kiam = salty, peng = rice) and despite it being called salty rice, I’d consider the flavour profile of this dish as savoury with a hint of sweetness and umami instead of just salty!Steaming the rice yields whole and really chewy grains since the grains don&#039;t cook and soak in its starch. I love the chewy bite of glutinous rice that’s so good with the savoury sauce, tofu, mushrooms, and some mustard greens. I finished it off with some roasted peanuts and chopped scallions for a super satisfying and flavour-packed rice meal.

Chinese Savoury Sticky Rice

dry glutinous rice (or short grain, see notes (205 g))

tbsp dark soy sauce

soy sauce

tbsp cane sugar

tsp sesame oil

white pepper

vegetable broth (or water)

tbsp sesame oil

tsp minced garlic

tsp minced ginger

mushrooms

g extra firm tofu (pressed and diced (see notes))

head bok choy (mustard greens,

tbsp Shaoxing wine (or dry sherry, optional)

tsp dark soy sauce

tsp cane sugar

vegetable broth (or water, adjust accordingly)

chives

peanuts

scallions

Soak the rice for at least 2 hours. I soaked mine overnight to speed up the steaming process. So the steaming time can be anywhere between 30 to 40 minutes depending on how long you soak your rice. After soaking, rinse through running water and then drain the liquid.If using shot grain rice, see notes below.

Place the rice in a steamer OR bamboo steamer lined with some parchment paper (to prevent from sticking). Spread the rice and then cover.

Steam for 30 to 40 minutes or until chewy and almost cooked through.

If using a bamboo steamer, simply heat some water on your pan or wok. Make sure not to add too much water that it can reach the base of your bamboo steamer and soak the paper/rice! Leave the water to boil. Once the water boils, place the bamboo steamer on the pot.

The cooked rice will turn translucent. You can simply try it to see if its chewy.

Rice

Mix all the ingredients together. Adjust according to your desired taste. Set aside. Note that you can always add more soy sauce later on as needed.

Sauce

Prepare the tofu, mushrooms, and greens of choice (I used mustard greens) along with the chives, garlic, and ginger.

Heat a large pan or wok over high heat.

Add in the sesame oil.

Once hot, sauté the garlic and ginger until aromatic, around 2 minutes.

Add in the tofu and then pan-fry until lightly browned on all sides. Add in the wine and soy sauces. Sauté for 2 to 3 minutes.

Sprinkle the sugar and then mix well to coat the tofu. Lower the heat to medium and leave the sugar to dissolve.

Add in the sliced mushrooms and then mix well with the tofu.

Cook the mushrooms for 2 to 3 minutes. Remove the tofu and mushrooms from the pan and then set aside.

Sauté the vegetables, if using, in the same pan with some oil until cooked through.

Set aside the vegetables as well.

Fillings

In the same pan or wok, add in the steamed glutinous rice.

Over medium low heat, add in the tofu and mushrooms.

Pour in the sauce.

Leave the rice to simmer over medium low heat and then mix it well to coat the rice with the sauce. Add 1/4 to 1/2 cup water, as needed, to completely cook down the rice. You may need more or less depending on how chewy your rice is.

Mix in the chopped chives.

Cover the pan and leave the rice cook for 2 to 3 more minutes over low heat until the rice has absorbed the excess liquid and is completely cooked through.

Afterwards, you can place the rice back into your bamboo steamer (if you used one) and serve. I placed mine back so I can easily cover it to prevent it from cooling too fast. You can also just place yours in a container with a lid to prevent from cooling too fast.

OR you can also scoop the rice and place it in a bowl.

Turn the bowl over on a plate to create a dome shape.

Top your rice with chopped scallions and roasted peanuts. Enjoy!

To Cook

This Chinese-style Thermomix Chicken and Corn Soup is comforting and delicious and quick and easy to make.

Thermomix Chicken Corn Soup

spring onions (green onions/scallions)

garlic

ginger

chicken breast (approx. 220 grams)

plain flour

creamed corn

chicken stock / broth

Chinese cooking wine

egg, whisked

spring onions

Top, tail and roughly chop spring onions and...

Top, tail and roughly chop spring onions and add to the Thermomix bowl together with the peeled garlic and ginger. Chop for 5 seconds / speed 5.

Scrape down the bowl. Add oil and saute...

Scrape down the bowl. Add oil and saute for 3 minutes / 100 degrees / speed 1.

Meanwhile, cut the chicken into small strips (approximately...

Meanwhile, cut the chicken into small strips (approximately the size of your little finger).

Add the chicken and flour to the bowl....

Add the chicken and flour to the bowl. Cook for 1 minute / 90 degrees / speed 2.

Add the creamed corn, stock, soy sauce and...

Add the creamed corn, stock, soy sauce and Chinese cooking wine to the bowl. Cook for 15 minutes / 100 degrees / speed 1.

Set the Thermomix timer to 1 minute /...

Set the Thermomix timer to 1 minute / speed 1. Pour the whisked egg through the hole in the lid and allow to mix.

Divide into bowls and sprinkle with chopped spring...

Divide into bowls and sprinkle with chopped spring onion to serve.

Let these spare ribs by Merivale's gun chefs Patrick Friesen, Erik Koh and Christoper Hogarth take you on a trip to flavour town. These are best served with piping-hot rice and your choice of Asian greens.

Char siu spare ribs

(150 grams) caster sugar

(55 grams) sea salt flakes

five-spice powder

garlic powder

(about 6) pork spareribs

(115 grams) honey, melted

White sesame seeds,

(250 grams) fermented bean curd (from Asian grocers)

(185 milliliters) hoisin sauce

(125 milliliters) ground bean sauce (from Asian grocers)

rose wine (mei kuei lu chiew – from Asian grocers)

sesame oil

This peppery chicken wing dish by chefs Patrick Friesen, Eric Koh and Christoper Hogarth is bursting with flavour. Best served as part of a Chinese banquet or as a spicy starter.



Chongqing chicken wings

chicken

Sunflower oil, to deep-fry

peanut oil

garlic clove, finely grated

ginger,

chicken stock powder

spring onions, thinly sliced

Chinese rice wine (shaohsing)

tbs white sesame seeds, toasted

Store-bought chilli garlic sauce,

tbs caster sugar

garlic cloves, finely grated

tsp white pepper

Traditional oriental flavours collide in this delicious recipe by Valli Little. Mixed mushroom noodles with tea-marbled eggs? Need we say more?

Mixed mushroom noodles with tea-marbled eggs

tsp Chinese five-spice powder

(125 milliliters) dark soy sauce

brown sugar

star anise

black tea bags (we used English breakfast)

eggs

yang chun dried wheat noodles (from Asian grocers)

bok choy, quartered lengthways

(80 milliliters) peanut oil

mixed Asian mushrooms,

garlic cloves, crushed

Black sesame seeds and micro radish, to serve

garlic clove, crushed

tbs each rice vinegar and peanut oil

tsp each sesame oil, chilli oil and finely grated ginger

tsp caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981840878001&=domain=del

5348771529001-5981840878001

Bring the flavours of southwest China into your home with this killer recipe by Valli Little.

Egg noodles with Sichuan pepper chicken and cucumber

chicken breasts

(165 milliliters) light soy sauce

Sichuan peppercorns

egg noodles

Lebanese cucumbers, thinly sliced

tbs rice vinegar

(60 milliliters) Chinese sesame paste (from Asian grocers)

Chinese black vinegar (chinkiang)

Coriander leaves, white sesame seeds

green chillies, chopped

chives, choppe

flat-leaf parsley, leaves

(180 milliliters) peanut oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

I think we can all agree that Chili Oil makes everything better. This is an easy chili oil made with a mix of chiles—gochugaru (Korean chili pepper), chili flakes, and ground sichuan peppercorns for that numbing spice. The gochugaru gives this chili oil that bright red huge and also adds a hint of sweetness while the chili flakes adds a nice texture, and the sichuan peppercorns add that distinct numbing spice you only get from these peppercorns.

Easy Chili Oil

2-3 tbsp gochugaru (Korean Chili Powder, see notes)

tbsp chili flakes (or crushed red pepper)

tsp Chinese five spice powder

tsp sugar

tsp fine salt

tbsp sesame seeds

neutral oil ((avocado, vegetable, canola, etc))

Add all the dry ingredients (except the oil) in a large heatproof bowl. Mix well.

Meanwhile, heat the neutral oil in a saucepan over medium heat until small bubbles start to appear and the oil is hot, around 250F/120C. You can test the heat by dipping a wooden chopstick and it should form bubbles or you can also drop a few chili flakes to see If it immediately sizzles. If it does, it’s good to go. Turn off the heat of the pan and then immediately pour in the oil in the chili mix.

Enjoy the sizzle and then mix everything well. Taste the sediments and feel free to season with more salt and sugar to taste, if needed. If you want more spice, you can add more chili powder/gochugaru.

To store: Leave the mixture to completely cool before transferring to a jar with a lid. Seal tight and store in room temperature in a cool, dry place. Use a clean spoon every time you scoop some of the chili oil to prevent any contamination. I usually keep mine for 3 to 6 months depending on how fast I consume my chili oil.

Use for: Your favourite noodles, dipping sauce, stir-fries, and more! You can use the oil for stir-frying or even scoop up some of the sediment and use as a base for your stir-fries or other dishes.

Chinese Spring Rolls - Great authentic taste and easy to follow instructions. Suggestions for chicken, vegetarian or pork fillings. You choose!

Chinese Spring Rolls

Spring roll pastry

mushrooms, chopped small

Spring Onion / Scallion

cilantro

Prawns,

oz g pork or chicken fillet

Vegetable oil

Teaspoon cornflour / cornstarch

Teaspoon sugar

Teaspoon Chinese rice Wine

Teaspoon Sesame Oil

Teaspoon Chicken stock powder

Soy Sauce

Oyster Sauce

water

Prepare the Vegetables

First we will prepare all the vegetable items...

First we will prepare all the vegetable items and place on a plate.

Chop mushrooms (1/2 cm sized pieces)

Chop cilantro/ coriander, and Spring Onion / scallion...

Chop cilantro/ coriander, and Spring Onion / scallion shred (see picture) Cut it across into 1 inch lengths and then shred.

Finely chop ginger and garlic.

Place beansprouts on plate (no need to chop)

Prepare the meat

Now to prepare the meat. You need to...

Now to prepare the meat. You need to cut it very fine like matchsticks. Watch the photos to get the idea.

Cut meat finely. Start by cutting your fillet...

Cut meat finely. Start by cutting your fillet in half horizontally then vertically slice down to make matchstick sizes (step 1 &amp; 2 photos)

Place in a bowl and add the wine,cornstarch,chicken...

Place in a bowl and add the wine,cornstarch,chicken stock,water,sesame oil.

Stir very well to get everything combined.

Slice prawns horizontally in half then cut into...

Slice prawns horizontally in half then cut into 1cm pieces. Place in a separate bowl

Cook the meat &amp; mushrooms

Add 1 teaspoon Vegetable oil to a pan....

Add 1 teaspoon Vegetable oil to a pan. Add mushrooms, ginger &amp; garlic. fry until all soft.

Add the pork. Stir fry until cooked. Transfer...

Add the pork. Stir fry until cooked. Transfer to your mixing bowl and allow to cool.

Once the meat has cooled, add all the...

Once the meat has cooled, add all the other ingredients together with the oyster sauce and combine very well.

Top 14 chinese cooking recipes from across the web

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Top 14 chinese cooking recipes from across the web

The most viewed chinese cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Savoury Sticky Rice

Thermomix Chicken Corn Soup

Char siu spare ribs

Chongqing chicken wings

Mixed mushroom noodles with tea-mar...

Egg noodles with Sichuan pepper chi...

Easy Chili Oil

Chinese Spring Rolls

Kung Pao Tofu (宫爆豆腐)

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The most viewed chinese cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine