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There are two different types of guoba in Chinese cooking. The first kind of guoba means scorched rice. Traditionally Chinese people boil rice in a giant metal wok over a flame and the result of this kind of cooking method causes the bottom of the wok to form a layer of crusty or scorched rice.

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Ingredients Sizzling steak. Method Sizzling steak. Flatten each piece of beef with meat mallet, put into a bowl.

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Search in:. My FatSecret. Food database and calorie counter Source: Member.

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Take a hot and spicy twist on the classic surf 'n' turf with this Chinese-inspired interpretation. The oysters only need to be warmed through so that they can soak up a soupcon of the flavour and not become tough bullets. Beware Chinese chilli sauce - it's fire-hot and for those who don't care for its tongue blistering heat, replace it with sweet chilli sauce or mix of half and half.

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I reviewed this restaurant several years back and recently had the opportunity to stop by again. Nothing has changed. The food is still the best chinese I have had - hands down.

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By Annie Bell. Step 1 Heat a large nonstick frying pan over a medium heat and fry the salmon, with a little oil if wished, top side down, for about 5 minutes or until the outside is golden and crispy and the flesh is cooked through by about one-third. Carefully flip the fillets over and cook for about 3 minutes on the other side or until the fish has just lost its translucency in the centre.

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Thank you Carapelli Olive Oil for sponsoring this post. For more information and a store locator, please visit CarapelliUSA. Chinese Five-Spice Sizzling Steak Stir-fry Rice Bowl is made with thinly sliced steak infused with aromatic Chinese five-spice powder and stir-fried with a savory sauce.

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When I think of fried rice, images of browned rice with a smattering of peas and scrambled egg flash in my head. But this vegetable fried rice is produce heavy, for a healthier dish that has the appealing look of confetti rice. Feel free to mix up the vegetables with whatever you have on hand.

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Sizzling fried Japanese tofu is one of the many typical dishes found in Chinese restaurants in Singapore and Malaysia. These silky egg tofu with small chunks of minced meat are simmered in a thick savoury sauce and served on a sizzling hot plate. Preparation 15 mins Cooking 20 mins.


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