Main Plates

The Main Plate recipes listed here include Western-style entrées, standalone meals, and substantial dishes of the sort served at the banquet table

Grilled Tilapia with Garlic and Scallion

Grilled Tilapia with Garlic and Scallion

Grilled Tilapia with Garlic and Scallion

This recipe uses the same aromatics commonly used in the Chinese method for preparing steamed fish, as illustrated in my Chinese-style Steamed Fish -薑蔥烝羅非魚. Here, though, the Garlic, Scallion and Ginger are stuffed into the belly of the fish, which is then rubbed with salt and grilled to add a nice charred crispiness to the skin.

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Dry Fried Beef with Pickled Bamboo

Dry Fried Beef with Pickled Bamboo - 香筍干烧牛肉

Dry Fried Beef with Pickled Bamboo – 香筍干烧牛肉

This dish uses the same technique for double-frying Beef to a delightfully dry, chewiness that I introduced in my similar Dry-fried Sour and Spicy Beef. Here, though, the Beef is complimented by the funky, umami flavors of Bamboo Pickled with Chili, as well as thin slivers of Red Bell Pepper and Scallion.

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Chicken with Daikon Greens (萝卜缨炒鸡片)

Chicken with Daikon Greens (萝卜缨炒鸡片)

Chicken with Daikon Greens, or 萝卜缨炒鸡片

This dish was inspired by a recipe I discovered in a very old Chinese cookery book. That recipe paired Chicken slices (dark meat, as I recall), with Watercress, in a light sauce made with Chicken stock. Watercress, at the time, was impossible to find, and so I recreated the recipe using Daikon greens (萝卜缨) instead of the Watercress, Chicken breast instead of dark meat, and Rice Wine instead of Chicken stock. As it happens, the dish you see above actually tweaks my first re-creation a little further.

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Tiger Prawn Curry

Tiger Prawn Curry

Tiger Prawn Curry Recipe

This delicious Tiger Prawn Curry uses a Madras Curry Masala in a tomato-based sauce and augments the natural flavor of meaty Jumbo-sized Shrimp with pungently aromatic and umami-rich Fermented Shrimp Paste. 

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