Back from Europe and hiatus. Expect regular updates. 
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CHINESE HONEY WALNUT SHRIMP

1 lb of large or medium shrimp, peeled & deveined
1/2 cup walnuts
5 cups water
1 cup sugar (or less to taste, 3/4 is good)
2 cups oil
1/2 cup cornstarch
1/2 cup egg whites
2 tablespoons honey
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/2 tablespoon condensed milk
1 ( Read more... )

CHINESE SPICY KUNG PAO SAUCE

Ming says: "If you've ever been to a Szechuan Chinese restaurant here in the U.S., you've probably seen Kung Pao Chicken on the menu. It's one of the big Chinese classics from the spicy Szechuan province. My grandma used to make it for us and my version of Kung Pao Sauce is in honor of her."

Makes about 2 1/2 cups

3 ( Read more... )

Szechuan, Szechwan, or Sichuan cuisine is a style of Chinese cuisine, originating in Sichuan Province of landlocked Southwestern China. The food is famous internationally for being hot and spicy, but not all of it actually is. Sichuan means "Four Rivers", cooking styles within the region are separated by location: Chengdu, Chongqing, Greater River ( Read more... )

CHINESE HONEY-SOY WALNUTS

125g/4oz/1 cup walnut halves
3 tablespoons liquid honey
2 teaspoons light soy sauce
4 tablespoons caster sugar
Oil for frying

Peel walnut halves, if necessary, and place in a bowl. Combine honey and soy sauce, pour over the walnuts and leave for 1 hour, stirring now and then, turning the nuts over in the mixture. Drain and ( Read more... )

CHINESE SWEET RICE & PEANUT SNACK
Muah Chee

Muah Chee is a Chinese specialty eaten throughout Southeast Asia. It features boiled gooey rice dough that is cut into small pieces and coated with finely chopped peanuts and sugar. Also works with almonds, pistachios...

4 servings

FOR THE DOUGH:
250g/8oz glutinous rice flour
1 tablespoon vegetable oil
1 ( Read more... )

TANGERINE TEA
4 servings

2 teabags of black tea
2 cups water
1 1/2 cups fresh tangerine juice
1/8 cup sugar, or to taste
1/8 teaspoon ground cloves, or to taste
1/4 teaspoon ground cinnamon

Heat water to boiling point. Stir in tangerine juice, sugar, cinnamon and cloves. Heat to a boil again, then simmer and, stirring until sugar dissolves. Remove from ( Read more... )