Find easy Chinese recipes to make at home, from Chinese chicken and fried rice to dim sum and noodle soups.
Soy sauce and ginger bring a taste of the Orient to a simple fish dish, accompanied by sesame-flavoured Chinese cabbage. Try serving with fragrant Thai rice.
A long-time favourite at Chinese restaurants, cold sesame noodles make a great main or side dish. We've replaced hard-to-find sesame paste with peanut butter and sesame oil.
Toss tofu pieces in a Chinese-style baste, then roast until deliciously browned and flavoursome. Serve with an assortment of stir-fry vegetables and rice or noodles. Delicious!
This delicious vegetarian stir-fry is packed with lightly cooked vegetables, low-fat tofu and healthy noodles – perfect for a healthy lunch or supper.
This Chinese restaurant favourite is easy to prepare at home. Feel free to add other meats or vegetables to your liking.
Serve with chinese greens
serve with steamed fish
This recipe is handed down from my mum's mum. This is NOT a dessert (not sweet), but more like a 'quick bread' for the Chinese. This 'cake' is usually made and eaten during the Chinese New Year or its slices are usually found all year round as dim sum in Chinese restaurants. This cake can be kept for 1 week in the fridge (but usually it's finished within a day!!)
Chinese-style green beans with lots of flavour! This recipe is made for a large party; but it can be scaled down for a family dinner. Serve cold or warm.
This is a very common cold dish eaten all over China and it's very easy to prepare. Depends on your personal taste, you can choose to add more or omit the dried red chillies.
This is a simple and popular Chinese New Year dish in Cantonese cuisine. The pronunciation of lettuce in Chinese sounds similar to the pronunciation of "good fortune". Chinese people love to have it on their New Year dinner table.
This is one of our family’s Chinese New Year favourites. The tradition of serving whole fish on this holiday is a wish for "nian nian you yu" – “having more than enough for the coming year.” The recipe calls for "yu xiang wei" (“fish fragrant flavour”), a blend of garlic, ginger, spring onion, and chilli commonly used in Sichuan cuisine.
A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself.
Quick salmon for the barbecue.
This is my favourite creation that combines Asian flavours with this wonderful veggie.
A variation of the Oriental Vegetable Soup and inspired by my mum and grandma. It is very quick to make and is very tasty.
This traditional Chinese cake is so moist and indulgent. You can substitute aduki beans with mung beans, lotus seeds, chestnuts, mixed nuts, dried fruits, etc. Once cool, these are ready to be served or wrapped as gift. They will be even more moist if you leave them at room temperature for 2 days. For a more authentic shape, press the cakes into a mooncake mould, small cake tins, biscuit cutters, even muffin tins after they have been rolled in flour.
Easy to make and delicious with steamed rice! A dish I grew up with; something my mum always makes :)
This is a different interpretation of the traditional steamed Chinese sponge cake. It's light, fluffy and totally moreish. You can also make this recipe in smaller tins for individual servings.
This is an old Chinese favourite for dessert. Unsweetened soya milk can be substituted for milk.