Ingredients:
500g small fish fillets
2/3 cup plain flour
1/3 cup cornflour
2 egg whites
1 tbsp oil
1 cup water
oil for deep frying
Red Garlic Sauce:
1/4 cup sugar
1 tsp salt
1 tbsp white vinegar
1/2 tsp chilli powder
2 tbsps dry sherry
2 cloves garlic, crushed
1 tbsp cornflour
1 cup water
2 drops red food coloring
Directions:
1. Remove bones from fish; cut fish in half. Sift flour and cornflour into bowl, make well in centre, stir in egg whites and oil, then gradually stir in water to give a thin smooth paste.
2. Heat oil for deep frying in wok, dip fish in batter; drain well. Deep fry in hot oil until golden brown …read more

Here’s another familiar fair at the Chinese food stall — Beef in Black Bean Sauce. Thanks to my Essential Asian Cookbook, I have cooked and tested heaps of scrumptious dishes, I could probably start a fast food stall biz of my own now!
Ingredients:
2 tbsps canned black beans
1 medium onion
1 small red pepper
1 small green pepper
2 tsps cornflour
1/2 cup beef stock
2 tsps soy sauce
1 tsp sugar
2 tbsps oil
1 tsp finely crushed garlic
1/4 tsp ground black pepper
400g rump or fillet steak, finely sliced
Directions:
1. Rinse the black beans in several changes of water; drain and mash them. Cut the onion into wedges. Halve …read more

Image credit: Stephen Jack
Wiggly Wednesdays invite you to celebrate the Year of the Ox with Ants Climbing A Tree! Well, not literally. It is actually a noodle dish aptly named after the appearance of the minced meat pieces against the noodle strands. Read on as I share with you Stephen Jack’s delicious recipe:
Ingredients
200g (7 oz) mung bean noodles
200g (7 oz) lean minced pork
4 tablespoons soy sauce
1 tablespoon rice wine
2 tablespoons chilli sauce
1 teaspoon corn flour
1 tablespoon vegetable oil
3 stalks scallions, sliced into small pieces
1/2 cup chicken stock
Garnish: cilantro or scallions
Method
1. Add soy sauce, rice wine, chilli sauce, and corn flour …read more

For today’s Chicken Tuesdays, I’m featuring one of my favourite dishes. I frequently order this at the Chinese fastfood stall when my family and I are out malling. Good thing I got hold of this recipe. I can now cook it at the comfort of my own kitchen, and enjoy it as often as I like! =9
Ingredients:
500g chicken breast fillets
1 egg yolk, lightly beaten
1 tbsp water
2 tsps soy sauce
2 tsps dry sherry
3 tsps cornflour
1/2 cup cornflour, extra
2 1/2 tbsps plain flour
oil, for deep frying
Lemon Sauce:
1/3 cup fresh lemon juice
2 tbsps water
2 tbsps sugar
1 tbsp dry sherry
2 tsps cornflour
1 tbsp water, …read more

Thank goodness for my trusty cookbook, I am now enjoying this classic Chinese favorite at home. I hope you will too:
Ingredients:
1 kg pork spare ribs
1 tbsp honey
1 tbsp oil
1/4 tsp five spice powder
1 tbsp hoisin sauce
2 tbsps light soy sauce
1/4 cup dry sherry
2 cloves garlic, crushed
Procedure:
Place ribs in baking dish. Combine remaining ingredients, pour over pork, bake in moderately hot oven 20 minutes, reduce to moderate. Bake further 20 minutes or until tender, basting several times during cooking.
Happy cooking!

I made this back in the summer but never got around to posting it. Will edit with the recipe in the morning.

June 3:
Louisville, Kentucky: Asian Water Festival Family Day
June 1-4:
Herndon, VA: Herndon Festival
June 1-4:
Ithaca, NY: Ithaca Festival
June 4:
Temecula, CA: Fourth Annual Children’s Matsuri
June 5-16:
New York, NY: Taste of Korea: 3rd UN Korean Food Festival
June 8-11:
Daegu, Korea: Dafood 2006: Daegu International Food Industry Exhibition 2006
June 7-9:
Beijing: FHC Beijing
June 9-11:
Hawaii: Pan-Pacific Festival-Matsuri
Children’s Matsuri, including a Family “Iron Chef” Contest
June 10:
Bristol, UK: The Bristol Vegan Fayre 2006
June 21-24:
Taipei, Taiwan: Food Taipei 2006
June 17:
Savannah, GA: 11th Annual Savannah Asian Festival
June 21-25:
Seoul, Korea: Tea World Festival 2006
June 24-25:
Chinatown, Los Angeles: …read more

Shrimp mixture made with
shrimp
soy sauce (just a bit)
Chinese rice wine
minced scallions
minced ginger
cornstarch
pinch of sugar
salt
stuffed into tofu squares with a pocket cut into the center. The tofu squares are dredged in tapioca or corn starch and pan-fried, then served with a brown sweetish sauce.
Recipe soon…

Zha Jiang Mian is a specialty of northern China. It’s tasty, cheap, and easy to prepare. This dish is also popular in Korea, where it is known as Ja Jiang Mein or Ja Jang Myun. The best can be found in Incheon/Inchon where Chinese from Shandong migrated and where a yearly Ja Jang Myun festival takes place. The Southern Chinese version is lighter, and there are numerous versions, including ones made with dried shrimp, eggs, shredded bean curd and eggplant. It is best prepared with flat, thick eggless wheat noodles, best of which is handmade, …read more