Chinese Cooking Class Cookbook (Home Library) by Whitecap Books

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  • Stuffed mushrooms

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Chinese
    • Ingredients: mushrooms; vegetable oil; pork mince; shallots; red peppers; celery; water chestnuts; fresh ginger; dry sherry; soy sauce; egg whites; hoisin sauce; cornflour
    show

  • Spring rolls

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Chinese
    • Ingredients: minced pork; green prawns; red peppers; shallots; mushrooms; fresh ginger; canned water chestnuts; Chinese cabbage; dry sherry; soy sauce; spring roll wrappers; vegetable oil
    show

  • Ham balls

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Chinese
    • Ingredients: chicken breasts; ham; canned bamboo shoots; canned water chestnuts; dried mushrooms; dry sherry; soy sauce; sesame oil; vegetable oil; cornflour; egg whites
    show

  • Gow gees

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Chinese
    • Ingredients: canned bamboo shoots; dried mushrooms; dry sherry; soy sauce; sesame oil; vegetable oil; wonton wrappers; minced pork; green prawns; shallots; fresh ginger; white vinegar; tomato paste; tomato sauce
    show

  • Chicken and banana squares

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Chinese
    • Ingredients: sandwich bread; chicken breasts; bananas; breadcrumbs; vegetable oil
    show

  • Ham and chicken rolls

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Chinese
    • Ingredients: chicken breasts; ham; Chinese five-spice powder; spring roll wrappers; vegetable oil
    show

  • Dim sims

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Chinese
    • Ingredients: minced pork; prawns; Chinese cabbage; shallots; soy sauce; sesame oil; wonton wrappers; vegetable oil
    show

  • Hors d'oeuvre rolls

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Chinese
    • Ingredients: puff pastry; minced pork; mushrooms; shallots; cooked prawns; fine egg noodles; dry sherry; vegetable oil
    show

  • Pork and lettuce rolls

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Canapés / hors d'oeuvre; Chinese
    • Ingredients: minced pork; canned crabmeat; dried mushrooms; shallots; canned water chestnuts; canned bamboo shoots; sesame oil; soy sauce; oyster sauce; dry sherry; lettuce
    show

  • Mongolian hot pot

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Soups; Mongolian
    • Ingredients: fillet steaks; pork fillets; chicken livers; chicken breasts; sea bream fillets; green prawns; oysters; Chinese cabbage; spinach; bean curd; shallots; straw mushrooms; canned bamboo shoots; cucumbers; vermicelli (sweet) noodles; chicken backs; chicken stock cubes; fresh ginger; onions; celery; sesame oil
    show

  • Crab combination soup

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Soups; Chinese
    • Ingredients: chicken stock; dried mushrooms; shallots; canned bamboo shoots; fresh ginger; canned crabmeat; scallops; chicken stock cubes; soy sauce; dry sherry; egg whites
    show

  • Long soup

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Soups; Chinese
    • Ingredients: lean pork; shallots; Chinese cabbage; chicken stock; fresh ginger; chicken stock cubes; soy sauce; fine egg noodles
    show

  • Chicken and corn soup

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Soups; Chinese
    • Ingredients: chicken; fresh ginger; onions; black peppercorns; parsley; canned creamed corn; chicken stock cubes; sesame oil; egg whites; ham; shallots
    show

  • Short soup

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Soups; Chinese
    • Ingredients: chicken stock; shallots; sesame oil; chicken stock cubes; wonton wrappers; pork mince; Chinese cabbage; soy sauce; fresh ginger
    show

  • Abalone soup

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Soups; Chinese
    • Ingredients: snapper heads; chicken backs; celery; onions; fresh ginger; canned abalone; ham; red peppers; mushrooms; sesame oil; soy sauce; fine rice vermicelli noodles
    show

  • Szechuan soup

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Soups; Chinese
    • Ingredients: lean pork; ham; dried mushrooms; red peppers; Chinese pickles; canned water chestnuts; shallots; prawns; soy sauce; chilli sauce; vinegar; sesame oil; bean curd
    show

  • Barbecue prawns

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Main course; Cooking for 1 or 2; Chinese
    • Ingredients: green prawns; egg whites; curry powder; onions; satay sauce; cream; red peppers; oil
    show

  • Seafood combination

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: scallops; squid; green prawns; fish fillets; canned bamboo shoots; canned water chestnuts; shallots; celery; chicken stock cubes; dry sherry; sesame oil; soy sauce
    show

  • Scallop and vegetable combination

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: scallops; dried mushrooms; onions; celery; beans of your choice; shallots; fresh ginger; dry sherry; chicken stock cubes; soy sauce; canned baby corn
    show

  • Crispy fish in chilli sauce

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Sauces for fish; Fried doughs; Main course; Chinese
    • Ingredients: fish fillets; plain flour; cornflour; egg whites; vegetable oil; fresh ginger; tomato sauce; chilli sauce; soy sauce; dry sherry
    show

  • Crisp skin fish

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Fried doughs; Sauces for fish; Main course; Chinese
    • Ingredients: whole fish; vegetable oil; shallots; lemons; plain flour; egg whites; chicken stock cubes; fresh ginger
    show

  • Prawns on toast

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Sandwiches & burgers; Snacks; Small plates - tapas, meze; Canapés / hors d'oeuvre; Chinese
    • Ingredients: green prawns; bread; ham; shallots; oil
    show

  • Sate prawns

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Stir-fries; Dressings & marinades; Main course; Chinese
    • Ingredients: green prawns; onions; Chinese five-spice powder; chilli powder; satay sauce; curry powder; soy sauce; dry sherry
    show

  • Crab claws

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Sauces for desserts; Fried doughs; Appetizers / starters; Chinese
    • Ingredients: crab claws; green prawns; shallots; celery; fresh ginger; oil; cornflour; Chinese pickles; Chinese chile sauce; tomato sauce; soy sauce
    show

  • Abalone in oyster sauce

    from Chinese Cooking Class Cookbook Chinese Cooking Class Cookbook by Editors of Consumer Guide

    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: canned abalone; dried mushrooms; red peppers; shallots; cucumbers; oyster sauce; white vinegar; chicken stock cubes; dry sherry; soy sauce; sesame oil; fresh ginger
    show

Notes about this book

  • debkellie on March 17, 2014

    Has exactly the same content (and same order) as the original edition, which has been reprinted many times. American version of the original book is indexed. See: http://www.eatyourbooks.com/library/26091/chinese-cooking-class-cookbook

  • samallen1975 on October 11, 2013

    This is exactly the same as Australian Womens Weekly book

Notes about Recipes in this book

  • Fried rice

    • KIGirl on June 30, 2017

      I added: small shrimp Diced carrot Been sprouts and Peas And omitted the pork (as I didn't have any)

  • Honey chilli chicken

    • JLDuck on July 04, 2015

      Go crazy with the ginger and chilli ( I used sambal olek). Also consider light frying without the flour. Add peas and Chinese wine. Not the same recipe but delicious.

    • JLDuck on January 31, 2019

      Be generous with ginger, honey and chilli. Did not dredge in flour.

  • Ginger-garlic chicken

    • JLDuck on September 04, 2018

      Needs a bit more bite for my taste. Add more chilli - fresh if possible. Still pretty nice.

  • Honey walnuts

    • Tiffinbitesized on February 18, 2016

      You need to watch these as they cook very quickly and can easily burn due to the high sugar content. You will also likely need to change the oil halfway through as the excess soy and sugar tends to sink to the bottom of the oil and become sticky. Utterly delicious though and worth the effort.

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  • ISBN 10 1863960066
  • ISBN 13 9781863960069
  • Published Feb 01 1994
  • Format Paperback
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher Murdoch Books
  • Imprint Murdoch Books (AU)

Publishers Text

From chicken and banana appetizers to lychee Manderin ice, this illustrated cookbook can help cooks prepare complete Chinese meals. Illustrated.

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