Chinese recipes

Traditional south indian idlis with a twist of chinese taste.This is a fusion of north and south Indian recipe. Serve as a snack or starter. Tastes delicious with schezuan sauce!

There are two versions of Vegetable Manchurian, wet and dry. Made with generous amount of garlic and ginger and flavored with soy sauce and vinegar, the wet Vegetable Manchurian (with gravy) complements steamed white rice and is best when drizzled on a serving of steaming hot rice, fried rice or noodles. The dry Vegetable Manchurian is best served as an appetizer and is a favorite in our home.

A simple but delicious curry dish that gets its unique and amazing flavor from the variety of herbs and spices its made with.

An East Indian twist on Chinese fried rice, perfect for using up any leftover meat or just go with the veggies.

This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.