Butterfly Shrimp with Snow Peas (03 Mar 2007) Snow peas are a common ingredient in Chinese cooking. Its taste complements that of shrimp very well and here's a very tasty recipe combining both.
Braised Abalone with Sea Cucumber and Chinese Mushroom (27 Jan 2007) Known as " bêcher-de-mer " in French or the not so appetizing name " sea rat " or " sea slug ", the sea cucumber prized for its gelatinous texture has been a delicacy in Chinese cuisine since ancient times, often served in Chinese banquets, among other revered dishes such as the shark's fin soup. It's not a vegetable, but a marine animal that is soft and cylindrical, resembles a cucumber and hence the name.
Steamed Pomfret (14 Dec 2006) The pomfret is a salt-water fish with a very distinct look and even more distinct taste and aroma. The Chinese have several ways of serving this type of fish. This is the most basic.
Taiwanese Fried Shrimp Balls (14 Dec 2006) This delicious dish can never be missed when visiting a Taiwanese restaurant. Can be taken plain or with sweet and sour dip or salt sprinkled with five-spice powder.
Prawns On Toast (12 Nov 2006) This is a very tasty and appetizing dish. It's almost like a Chinese-style open-faced prawn sandwich. Children enjoy it a lot.
Hundred Corner Shrimp Balls (06 Nov 2006) These little dim sum treats are so delicious and very easy to prepare. They are great hot or at room temperature and can be served with a dipping sauce of hot chili sauce or salt seasoned with a little curry powder, five spice powder or crushed Szechuan peppercorns. They can be made ahead and reheated in the oven.
