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China is a gourmet's delight, with distinctive cuisine's in each region. Most visitors will experience the northern cuisine of Beijing, part of a wheat belt where noodles and dumplings are more common than rice.

Shandong cuisine is famous for soups and a variety of seafood dishes. Sichuan dishes are  hot and spicy. Huaiyang cuisine is characterized by freshness and quick cooking methods that retain the succulent and original taste of ingredients.


Cantonese Roast Duck
Crispy Shrimp With Garlic
Cucumber And Tomato Salad
Deep Fried Spare Ribs
Lo-Han-Kwo,  Carrot Cooked with Shin Pork
Lotus Root and Beef Shin Soup
Pak-Kei, Tong-Sum and Teal Soup
Roasted Pork Noodles
Spring Rolls
Szechuan beef noodles
Sea Cucumber, Mushroom and Chicken Soup
Stuffed Tofu ( Cantonese Style )
Turnip Cooked With Mutton
Watercress, Preserved Date And Duck Gizzard Soup

Many more recipes

Cantonese Roast Duck

Total Time Needed: 10 hr.



1 duck, 4-5 lbs. (1800-2250g)
2 tablespoons wine, 1 tablespoon salt
1 green onion, pat flat
2 slices ginger root, pat flat
1/4 teaspoon five-spice powder or pepper
4 toothpicks
4 tablespoons honey

1.Rub the seasoning in cavity and on skin of duck; marinate at least 30 minutes. Spread onions, ginger root and five-spice powder in cavity of duck and seal opening with toothpicks.

2.Use ample hot water to rinse and soak duck about 5 minutes; wipe dry. Rub honey over skin of duck then hang in a ventilated place to dry for 3 to 6 hours. Crispiness and color is determined by dryness. The drier the skin, the crispier and better color it will be after baking.

3.Put duck on rack, back side up, then place on middle shelf of oven. Roast at 350? F - 400?F for 1 hour or until cooked and golden, turn over during roasting.

4.Cut roasted duck in pieces; serve with dipping sauce. Make sour plum sauce.


Crispy Shrimp With Garlic

The shrimp in this dish is finger licking good. Leaving the shells on make the insides juicy and tender and the outside crispy. The best way to eat crispy shrimp is with chopsticks or fingers. Serves 4 - 5.


1 lb raw, medium-sized shrimp
1/4 tsp ginger juice
1 tbs cornstarch
1 tbs dry sherry
3 cups salad oil
1 tsp salt
2 tbs chopped garlic
1/2tbs chopped dried red pepper
1 tbs minced green onion

1.Rinse shrimp and drain well. Do not remove shell. With scissors, cut off legs and open their backs. With knife, devein shrimp by making a cut down the back about 1/4" deep. Lift out black vein with tip of knife.

2.Make ginger juice by pressing pieces of fresh ginger through a garlic press. Mix shrimp with ginger juice, cornstarch, and sherry in a bowl. Marinate for 20 minutes at room temperature.

3.Heat oil to 375 degrees F over high heat in a large wok. Fry shrimp for 1-1 1/2 minutes until shrimp turns pink and crispy. Remove shrimp with a strainer and drain on paper towels. Drain oil from wok.

4.Reheat same wok without oil over medium heat. Add salt, stir in garlic and dried red pepper, and cook until fragrant. Return shrimp to wok; toss to mix well. Garnish with green onion and serve hot.


Cucumber and Tomato Salad


1 cucumber
1 large tomato
1/2 tsp non-iodized salt


1 tbs sugar
1 tbs cider vinegar
1 tsp sesame oil

1.Peel cucumber and cut lengthwise into 4 strips. Remove seeds. Cut into 3/4" cubes.

2.Pour boiling water over tomato. Let sit for a minute in hot water. Rinse well in cold water; peel. Cut into sections. Remove seeds by scraping away with a knife tip. Cut into 3/4" cubes.

3.Mix cucumber and tomato; add salt. Toss lightly. Cover and store in refrigerator until ready to serve.

4.When ready to eat, drain off excess liquid. Mix dressing ingredients in a small bowl. Pour dressing over salad, toss, and serve cold.


Deep Fried Spare Ribs


2 pieces spare ribs
1 spring onion
2 slices ginger
1 packet breadcrumbs


2 tsp soy sauce
1 tsp sugar
1 tsp wine
a dash of pepper
a little MSG
1 egg


1.Cut spring onion into few strips.

2.Lightly beat the spare ribs, marinate in marinade with spring onion and ginger for 15 minutes. Discard spring onion and ginger.

3.Spare ribs coat with breadcrumbs evenly. Deep-fried in hot oil until golden. Dish up and serve.



Lo-Han-Kuo,Carrot Cooked with Shin Pork


1/4 Lo-han-kwo
green radish and carrot, total 1 lb
1 lb shin pork
2 slices ginger


1.Peel green radish and carrot. Thickly shred.

2.Slash and wash shin pork, parboil for 5 minutes, remove and wash.

3.Put 9 cups of water into the pot, then add Lo-han-kwo, green radish, carrot, shin pork and ginger, bring to boil. Cook over mild heat for 3 hours. Season with salt, serve hot.


Lotus Root and Beef Shin Soup


1-1/3 lb lotus root
1-1/3 lb beef shin
6 red dates
5 oz carrot
2 slices ginger
1/4 dried tangerine peel


1.Peel and wash lotus root.

2.Parboil beef shin for 5 minutes. Remove and wash.

3.Remove pits from red dates. Peel carrot. Soak and clean dried tangerine peel.

4.Put 9 cups of water into the pot, then add lotus root, beef shin, red dates, carrot, ginger and dried tangerine peel, bring to boil. Cook over mild heat for 3 hours. Season with salt. Dish up lotus root, beef shin and carrot, shred. Pour hot oil and light soy sauce on top. Serve with soup.



Pak-Kei, Tong-Sum and Teal Soup


1 oz astragalus hengl (pak-kei)
1 oz condonopsitis (fong-tong-sum)
1 oz wai-shen
1 teal
5 oz. shin pork
2 slices ginger


1.Rinse pak-kei, fong-tong-sum and wai-shen.
2.Cut open and rinse real. Parboil for 5 minutes. Remove and rinse.
3.Rinse and parboil pork for a while. Remove and rinse.
4.Put 9 cups of water to the pot, then add pak-kei, fong-tong-sum, wai-shen, teal, pork
and ginger, bring to boil. Cook over mild heat for 3 hours. Season with salt and


Roasted Pork Noodles

Total Time Needed: 35 min.


2 to 3 tablespoons oil
1 tablespoon ginger, grated
2 green onions, cut into 1-inch lengths
1/2 cup shredded ham (thick shreds if using boiled ham,
thinner shreds if using Smithfield)
2 or 3 stalks pak choy or choy sum, cut into 2-inch slices
1/2 pound fresh or dried Chinese-style egg noodles,
boiled, drained, cooled, and lightly oiled
1/4 cup basic or rich Chicken stock
1 tablespoon dark soy sauce

1.Heat wok over medium-high heat, and add 1 tablespoon of the oil. Add ginger and green onion; cook until fragrant. Add ham and pak choy; stir-fry 1 minute, then transfer to a warm plate.

2.Wipe wok clean with a paper towel, and add another 1 or 2 tablespoons of oil. Reduce heat to medium. Swirl wok to cover sides with oil, then add noodles. Cook without stirring 1 minute, then begin stirring and tossing noodles to brown them in places. Add a little more oil if necessary to keep noodles from sticking.

3.When noodles are heated through and lightly browned in places, add stock and soy sauce; stir to loosen noodles from pan. Return ham and pak choy mixture to pan; toss with noodles. Increase heat to high, and continue cooking and stirring until liquid is nearly gone. Transfer to serving plate. Arrange with some ham and vegetable on top.



Stuffed Tofu, Cantonese Style

This dish resembles little pocket sandwiches and is flavored with a wonderful sauce. Serves 4.


1 box (19 oz.) of firm tofu
1/4 cup of salad oil
1 cup chicken stock
2tbs oyster sauce
1/2 tbs cornstarch mixed
with 1 tbs of water
1 tbs of shredded green onion
parsley for garnish

Tofu Filling:

1 tbs dried shrimp or ham
3 oz. of fish fillet, chopped
3 oz. of ground pork or beef
1/2 tbs green onion, chopped
1/2 tbs dry sherry
1/2 tbs soy sauce
1 tsp cornstarch
1/4 tsp salt

1.Lay 4 pieces of tofu on paper towels. Place a heavy cutting board on the tofu pieces. Press out as much liquid as possible by placing a pot of water on top of the board. Press the tofu for 1/2 to 1 hour. Cut each piece diagonally to make 8 triangles.

2.Meanwhile, soak the dried shrimp in cold water for 15 minutes. Drain and save the shrimp liquid. Chop shrimp finely. Mix shrimp with the next 7 tofu filling ingredients and 1tbs of the shrimp liquid. With a small knife, cut a slit in the side of each tofu triangle. Stuff each slit with the tofu filling mixture.

3.Heat oil in a non-slick pan over medium heat. Pan-fry tofu with stuffing side down for about 2 minutes or until golden brown. Pour off extra oil then add the chicken stock. Cover and simmer for 5 minutes, turning the tofu over for even cooking. Remove tofu to a large serving plate, cover and keep warm.

4.Stir oyster sauce and cornstarch mixture into liquid in a pan, cook until thickened. Sprinkle with shredded green onion and pour the sauce over the tofu. Garnish with parsley. Serve hot.


Spring Rolls


1/2 cup shredded pork loin
1 teaspoon each: cornstarch, cooking wine
1/4 teaspoon salt
2 cups each: bean sprout;
Chinese chives, cut to 1-inch sections
1/2 cup shredded carrot
1 tablespoon sugar
1/2 tablespoon sesame oil
3/4 teaspoon salt
1/4 teaspoon pepper

2.Dab some flour paste along one corner of the top half of the skin. Place a portion of filling in the center of the skin. Fold the lower third of the skin over the filling to one-third from the top corner. Fold in the two ends. Continue to wrap the skin to form a baton-like. roll. Rolls should be about 4-in long. Follow the same procedure for the other skins.

3.Heat the oil and deep fry the egg rolls over medium heat for 4 minutes or until they are golden brown; remove and drain.
Serve with soy sauce, ketchup or vinegar.


 Szechuan Beef Noodles

Breton Humors


2 catty beef brisket
1-1/2 catty handmade noodles
2 spring onion
2 slices ginger
4 cloves garlic
2 tbsp. star anise
1 tbsp Szechwan pepper
some Chinese cabbage


1 tbsp rice wine
4 tbsp soy sauce
4 tbsp hot bean sauce
1/2 tsp salt
a little MSG
20 cups water


1.Scald brisket in boiling water. Remove, wash and drain.

2.Fry garlic, spring onion, ginger, hot bean sauce, Szechwan pepper in 3 tbsp oil until fragrant. Add 20 cups water and other seasonings. Stir well, then add star anise and brisket. Simmer for 1 hour.

3.Remove brisket and slice. Remove all spicy in the stock. Put slice brisket back to stock again.

4.Scald Chinese cabbage in hot water. Remove and drain.

5.Cook noodles in boiling water till done, remove and put into bowls. Add beef stock,arrange slices of beef and Chinese cabbage on top. Sprinkle with spring onion and serve.


Sea Cucumber, Mushroom and Chicken Soup


1-1/3 oz mushroom
3 oz dried sea cucumber
1 old chicken
4 slices ginger
2 sprigs spring onion


1 tsp wine
2 tsp light soy sauce
1/4 tsp sugar
1/2 tsp cornflour


1.Soak, trim and wash mushroom. Squeeze out excess water. Mix with marinade and set aside.

2.Soak dried sea cucumber until soft in pot (water level should cover the content) changing water several times. Bring to the boil. Cook over mild heat for about 1/2 hour. Remove from heat. Cover until water turns cool. Remove sea cucumber and wash.

3.Put 3 cups of water into the pot, add ginger, spring onion and sea cucumber. Cook for 10 minutes, remove sea cucumber, wash and shred.

4.Cut open and wash chicken. Parboil for 5 minutes. Remove and wash.

5.Put 9 cups of water into the pot, then add ginger, sea cucumber and chicken, bring to boil. Cook over mild heat for 2-1/2 hours. Add mushroom and simmer for 30
minutes. Season with salt and serve.


Turnip Cooked with Mutton


1-1/3 lb mutton
10 oz turnip
8 water chestnuts
4 red dates
1/4 dried tangerine peel
2 slices ginger


1.Wash and chop up mutton. Parboil for 10 minutes. Remove and rinse.

2.Peel and thickly shred turnip.

3.Peel and wash water chestnuts.

4.Wash and remove pits from red dates.

5.Soak and clean dried tangerine peel.

6.Put 9 cups of water into the pot, then add mutton, water chestnuts, red dates, dried tangerine peel and ginger, bring to boil. Cook over mild heat for 2 hours. Add turnip and cook for 1 hour. Season with salt and serve.


Watercress, Preserved Date and Duck Gizzard Soup


1-1/3 lb watercress
2 preserved dates
2 conpoys
3 dried duck gizzards
3 fresh duck gizzards
2 tbsp sweet almonds
2 tsp bitter almonds
1/4 dried tangerine peel
2 slices ginger


1.Wash watercress.

2.Wash preserved dates, conpoys, sweet and bitter almonds.

3.Wash dried and fresh duck gizzards. Parboil for 5 minutes. Remove and rinse.

4.Soak and clean dried tangerine peel.

5.Put 9 cups of water into the pot, then add watercress, preserved dates, conpoys, dried and fresh duck gizzards, sweet and bitter almonds, dried tangerine peel and ginger, bring to boil. Cook over mild heat for 3 hours. Season with salt. Remove dried and fresh duck gizzards, slice. Pour hot oil and light soy sauce on top. Serve with soup.


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