Enter Page


National Anthem

Dutch Poetry

My visit to Holland

Delftse Pauw Factory

Birdpark Avifauna
(Alphen a/d Rijn)

Gert Jan Veenstra
(Dutch painter)


Sinterklaas recipes

My International Cookbook

My Trinidad and Tobago Cookbook

My fabric and web designing page

Birthstones, Gemstones and Anniversary Gifts

Home Pages of my Cyber Pals





Chinese Cooking

I selected some great Chinese recipes for you from my Chinese cooking class

Shrimp fried rice

Shrimp in batter

Chicken in oyster sauce

Beef with pat choy

Chinese corn soup

Stuffed Chinese mushrooms

Shrimp Fried Rice


1 1/2 lbs boiled rice ( boiled without salt )
1 lb medium shrimps ( cleaned)
garlic cloves
fresh ginger root
bacon ( or Lap Cheong sausages or ham )
oyster sauce
1 large carrot
superior soy ( light soy )
2 eggs
2 medium onions


1) cut bacon ( or sausage, ham ) into small strips

2) cut carrot into very small cubes

3) cut onions very small

4) in a wok stir-fry bacon in a little oil until cooked, then add carrot cubes and onions, stir-fry for a few minutes, take out and set aside

5) wash the cleaned shrimps with salt

6) crush 2 or 3 slices of fresh ginger root and 1 clove of garlic and place on top of the shrimps, add some salt and pepper to taste and a dash of light soy sauce

7) stir-fry shrimps in wok in a little oil for a few mins. Take out and set aside

8) beat eggs with salt and pepper and fry in a flat pan in a little oil like an omelette. Take out and cut up in small cubes - set aside

9) cut up 4 or 5 chives - set aside

10) in the wok, heat a little oil and fry 1/3 of the rice - add salt, light soy and oyster sauce ( very little )

11) now add 1/3 shrimps ; 1/3 egg ; 1/3 chive ; 1/3 onion/carrot mixture - continue frying

12) repeat until everything is finished. Reserve a little egg and chive for garnishing

Go back up

Shrimp in Batter


1 1/2 lbs shrimps
salt, pepper
2 cloves of garlic,
1 piece of fresh ginger root
superior soy sauce ( light soy sauce )
2 cups of oil for deep-frying
Plum sauce or Sweet and Sour sauce


1/2 cup flour
1/2 cup cornstarch
2 teasps. baking powder
1/2 cup water 


1 ) Mix shrimps with garlic, ginger root, salt, pepper and superior soy

2 ) Mix ingredients for batter until smooth

3 ) Drop all the shrimps into the batter

4 ) Heat 2 cups of oil and drop in one shrimp at a time with a spoon ( fry about 6 together )

5 ) Take shrimps out when light brown and drain on paper towel

6 ) Serve with Plum sauce or Sweet and Sour sauce

Go back up

Chicken in Oyster Sauce


1 chicken, cut up in large chunks, without skin
oyster sauce
salt, pepper
ginger root
garlic cloves
superior soy ( light soy)
dark soy sauce
oil for frying



1) season chicken chunks with pepper, salt, crushed cloves or garlic ( about 3 ), crushed piece of ginger root

2) heat 2 tablesps. of oil in wok and add chicken, stir-fry 1 min.

3) add a little dark soy sauce and a little superior soy sauce and about 2 tablesps. of oyster sauce and brown the chicken

4) add cut up onion

5) add water, cover and simmer about 25 mins or until tender

6) take out chicken and place on a serving platter

7) thicken the juices with cornstarch and pour over chicken

8) cut up chive and garnish chicken

Serve with plain boiled rice , white sticky rice or Jasmin rice

Go back up

Beef with Pat Choy ( Bok Choy)


1 lb beef tenderloin, cut in strips or thin slices across
1 bunch of pat choy ( or broccoli instead )
garlic cloves, ginger root
salt, pepper
1 teasp. sugar
superior soy
dark soy sauce
oyster sauce
beef stock
oil for frying



1) slice up the bunch of pat choy, separate stalks to cook them first ( or clean broccoli and break into rosettes )

2) heat 1 tablesp. of oil in wok, add crushed garlic and ginger root,

3) add stalks of pat choy ( or broccoli ), a little salt, superior soy and stir fry for a minute

4) add leaves of pat choy, a little salt, superior soy and 1 teasp. sugar and stir-fry one minute more ( take out everything as soon as the leaves of the pat choy turn colour )

5) heat another tablesp. of oil in wok and add beef, salt, pepper, garlic, ginger, superior soy, oyster sauce, a little dark soy, 2 teasp. cornstarch- stir-fry a few minutes ( not too long ), add pat choy, a little stock, just mix through and serve at once
( don't overcook the patchoy )

( taste to see if it needs more salt )

Go back up

Chinese Corn Soup


Chicken or pork stock
carrot ( cut into small cubes)
chive ( cut into small rings )
12 water chestnuts ( sliced )
2 cans creamstyle corn
2 eggs ( beaten without salt, have it ready )
5 - 6 teasp. cornstarch, mixed with water
salt, pepper
ve ching ( optional )
Chinese vermicelli
12 straw mushrooms ( sliced )
a few drops of sesame oil



While the stock is making, prepare all the other ingredients

1) Boil meat in water to make stock ( with salt, pepper, piece of ginger root and onion ) ; strain stock, reserve meat , cut up small and put back in soup

2) To boiling stock, add 1 diced carrot, 2 cans of creamstyle corn, diced mushrooms, 1/3 pack Chimese vermicelli, 12 sliced water chestnuts and keep stirring

3) put in cornstarch mixture - stir

4) bring to a boil, take off fire and add beaten eggs while stirring soup with a fork

5) Before serving, sprinkle top of soup with chive

( add salt if necessary )

Go back up

Stuffed Chinese Mushrooms


Large dried Chinese mushrooms ( soaked in water to re-hydrate
pork, shrimps ( amount depends on how many mushrooms you want to make, you can use 1/2 lb pork and 1/2 lb cleaned shrimps ; leftover mixture freezes well . This mixture can be used as a wonton filling as well )
superior soy ( light soy)
oyster sauce
water chestnuts ( optional )
mushrooms ( optional )
1 egg, beaten
pepper, salt 


1) Cut pork, shrimps, onion, chive, water chestnuts, mushrooms very small or pass through a meat grinder

2) add sherry, pepper, salt, oyster sauce and superior soy to taste

3) squeeze water from Chinese mushrooms, sprinkle a little cornstarch in each one to keep filling down and, with a fork, fill each Chinese mushroom with the mixture ( into a rounded heap )

4) grease a ovenproof bowl that fits in a steamer with oil , put some stock in the steamer pan ( not water ) and steam mushrooms for 20-30 mins.

5) pour a little stock, mixed with sherry, over the mushrooms just before serving

Go back up

hit counter