Let me know if there are any recipes you are looking for, or if there is anything that you would like to see on the site.

Lila Voo
Chinese Food Editor

I would love to get a good recie for Mongolian Beef!

That is my family's favorite, but all the ones I have tried from the internet don't taste anything like what we get from our favorite restaurant. <img src="/images/graemlins/frown.gif" alt="" />

Got a good one?

I don't have one off hand, but I'll find one for you and post it soon!

Lila Voo
Chinese Food Editor

Michelle,

Here is my Mongolian Beef recipe! Tell me what you think!

http://www.bellaonline.com/articles/art14269.asp

Lila Voo
Chinese Food Editor

Great! I'll be trying this very soon, maybe even tomorrow (need something to distract from all the turkey - LOL!)

I'll let you know, thanks!

There are lots of recipes that I would love to be able to cook but one that tops my list is a recipe for egg rolls that has small shrimp in it and the rest of the ingredients are chopped very small - also possible that there is pork as well in this egg roll. The egg roll I am thinking of is from a restaurant in Manchester, New Hampshire called the "Aloha" Anyone know of it?

Thank you
Tammy

Hi Tammy-

I don't know of the egg roll at the "Aloha" restaurant, but I did find a recipe that might be similar to what you are looking for. Let me know what you think.

http://www.culinarycafe.com/Ethnic_Dishes/Egg_Rolls.html

Also, you may want to try calling the restaurant and asking for the recipe. Many restaurants say that they do not give out their recipes, but I've actually encountered several that do. It never hurts to ask <img src="/images/graemlins/smile.gif" alt="" />.

Lila Voo
Chinese Food Editor

I would like a recipe for steamed (or baked; they are both great!) pork buns. I think they use Hoisin Sauce in them?

I would also like a recipe for Hoisin sauce. The bottled stuff seems too salty.
And is it possible that you may have a recipe for a pre-made Stirfry seasoning mix that uses arrowroot instead of cornstarch as a thickener? I make a dry mix that mixes with water (I add a little Kikkoman) and sits for 5 minutes (to activate?) before being mixed with the sauteed veggies to make a thickened sauce. Its good, but I don't know how much arrowroot to put in it and the cornstarch isn't tasteless, if you know what I mean.
Thanks!

Here is a great easy to follow recipe for what are called char siu bao (pork buns)BellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!

Would like good recipe for both prawn and chicken stirfries.together with what to accompany them with.
Thanks

Here is a wonderful recipe for a shrimp and chicken stir fry:
BellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!

I would be eternally grateful for a recipe for Shanxi shaved noodles and an appropriate soup to put them in.

Thank you so much, I can not get enough of these.

I am obsessed with Hot And Sour Soup, and I have tried a few online recipes, and to be honest, they always fall very flat. Do you or anyone, have a recipe that they actually have tried to see if it is authentic?

I'm a huge fan of hot and sour soup as well. When I was younger I would make my own version which simply used chicken broth, white vinegar, sugar, goya hot sauce, soy, cornstarch, cloud mushrooms, and egg whites. This however is not what most people would call "an authentic Saun la tang."

An authentic recipe actually uses chicken or pig's blood which is curdled to give it a thick consistency. I have found an authentic recipe hereBellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!

Hi when I have been in Asia, (Malaysia and Thailand), I have had solid rice which has been served with satay sticks. It is then cut and served in blocks with cucumber and onion and the satay sauce. How do you make this, I can find no reference to it anywhere on the internet. I have searched for rice blocks, chunks, cut rice, solid rice rice with satay. I want to serve it, but I need to know how to make it. Please help.

Hi when I have been in Asia, (Malaysia and Thailand), I have had solid rice which has been served with satay sticks. It is then cut and served in blocks with cucumber and onion and the satay sauce. How do you make this, I can find no reference to it anywhere on the internet. I have searched for rice blocks, chunks, cut rice, solid rice rice with satay. I want to serve it, but I need to know how to make it. Please help.

It sounds like you are refering to "sizzling rice cakes" which are usually served in "sizzling rice soup."

The easiest way to make these wonderful cakes is to first cook a pot of rice and then let it cool, then follow the instructions below.

"Place the rice on a baking sheet, making sure that it is about, but no more than, 1/4-inch thick.

Bake the rice for 50 - 55 minutes, until it is dry.
Cool and cut into 2-inch squares.
Store in a canister until needed. Do not freeze.

The rice is now ready to be deep-fried. The trick to using deep-fried crispy rice is to make sure that both it and the sauce or soup it is being added to are very hot. That way you will hear the crackling sounds. Unfortunately, this makes for a lot of last minute work - you can't deep-fry the rice crusts and then set them aside to add during the final stage of cooking. Instead, the rice should be deep-fried just before the dish is served, with the soup or sauce being kept warm during this time. Deep-fry a few at a time, turning constantly, until they turn brown and puff up (this will take only seconds). Drain on paper towels. Bring to the table, quickly pour the hot liquid over, and listen to the rice snapping and popping."

This recipe I pulled from "yahoo answers" and is the same way that I make these wonderful rice cakes.

Let me know if this is what you are looking for.

~Lila Voo

What do you serve with the rice? Can you give some recipes? Thanks!

Hi Taisha-
The sizzling rice is usually deep fried and served in a soup as in the following recipeBellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!

Thanks

There is a restaurant in our area that used to serve fabulous egg rolls. It wasn't the filling that was so good--I have a good egg roll filling--it was the coating on the outside of the egg rolls. It was batterlike and crunchy. I have tried several different things, but nothing I have tried is like those egg rolls. The restaurant changed chefs who changed the egg rolls; they are nothing special anymore, so I want to make my own.

I'd appreciate any help you can give.

Tammy,

These egg rolls have both pork and shrimp in them. They are the egg rolls I make for my catering clients and also at home. I don't always chop the ingredients small, but you could do this. I hope the results are what you're looking for.

BellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!

Hi Karen-

I have actually heard that the Canadian Chinese egg rolls are sometimes battered after they are fried. Although I've never had one personally, they sound delicious! I'll search around and see if I can find a recipe.

Thanks for your post

Thank you for the egg roll recipes I will definitely try both of them.

I am also looking on how to make a sauce that is found mainly on the East Coast in Chinese/Polynesian Restaurants. It is called "duck sauce" and I have found out that it is made primarily out of applesauce and soy sauce and some say 1 other ingredient that no one can remember. I have contacted various restaurants that use this type of "duck sauce" but no one will tell me what is in it - its a "secret". Any ideas?

Thank you

I'm looking for a recipe that I believe is called Chow Mei Fen (or Fun). They serve this at the Chinese Restarant we go to and it's not soup. It's just the Mai Fun noodles (long rice), some onion, egg, maybe a little bit of cabbage, soy sauce. It's my absolute favorite and I would love to have the recipe and make it myself.

Hi Teresa-
Here is a quick and easy version of Mai Fun that I love.BellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!