Chinese Food Recipes and Cooking
Asian food need never be a once-a-week-restaurant treat again!
Free mouth watering Asian recipes, easy to follow & cook, Asian cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Noodles Delight
Fluffy Rice

Savory Chicken
Succulent Pork
Beef & Lamb
Fresh Fish
Delicious Eggs
Nutritious Tofu
Seafood Platter
Crunchy Vegetables
Assorted Dim Sum
Soothing Chinese Tea
Sauces & Seasoning
Desserts & Appetizers

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Cooking Methods

Chinese Restaurants
Learn to Speak Chinese
Asian Cooking Recipes
Chinese Cookbooks
Chinese Kitchen
Chinese Cooking Videos
Malaysian Recipes
Indonesian Recipes
Thai Recipes
Indian Recipes
Japanese Recipes
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Thai Recipe : Crispy Parcels

This dish is called Keio Grob in Thai


  • 3 tbsp cooking oil


  • 1 clove garlic, chopped
  • 1 onion, chopped
  • 1 tbsp chopped fresh coriander root
  • 2 oz minced pork
  • 2 oz. finely chopped shrimps, cooked or raw
  • ½ tsp salt
  • 1 tsp pepper
  • 1 tbsp sugar
  • 2 carrots, grated
  • 2 tbsp finely chopped scallions
  • 50 won ton wrappers, fresh or thawed
  • 13 fl oz. vegetable oil for deep frying

To serve:
Sweet Chili Dipping Sauce
Sweet and Sour Cucumber relish


  1. To prepare filling: Heat a little oil in a wok over medium heat. Stir-fry garlic until golden. Add onion and coriander root. Stir-fry several minutes, then add pork, shrimps, salt, pepper and sugar. Stir-fry until pork is cooked. Add carrots and scallions. Stir several times, remove from heat and transfer to a bowl to cool.
  2. Use double sheets of won ton wrappers at a time, if they appear to be too flimsy. Place them in front of you on top of a damp tea towel, as they dry out easily. Arrange a won ton wrapper with a corner towards you. Place one teaspoonful of filling in the centre. Moisten the edges of the won ton wrapper with water. Fold the bottom corner away from you and over to the opposite corner, forming a triangular parcel. Use the towel to help you. Press the edges together to seal. Twist each wing of the triangle towards the middle. Repeat until all the filling is used.
  3. Deep-fry several at a time, turning if necessary until golden, about 2 minutes each. Serve with Sweet Chili Dipping Sauce and Sweet and Sour Cucumber Relish.

Submitted by KY Chang

Asian Recipes
Indian Recipes
Japanese Recipes
Thai Recipes
Indonesian Recipes
Vietnamese Recipes
Malaysian Recipes
Singaporean Recipes
Cambodian Recipes
Burmese Recipes
Brunei Recipes
Laos Recipes
Phillipines Recipes
Sri Lankan Recipes



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2018 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/27/11.