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

Malaysian Recipe : Pandan Chiffon Cake


  • 1 lb grated coconut, white
  • 9 egg whites
  • 1 rounded tsp cream of tartar
  • 2 tbsp screw pine juice, from 12 screw pine leaves
  • 1 tsp green food coloring


  • 8 egg yolks
  • 9 oz castor sugar
  • 6 fl oz. corn oil
  • 1 tsp vanilla essence

Sifted twice:

  • 5 oz ‘Softasilk’ or ‘Silksifted’ flour
  • 2 heaped tsp baking powder
  • ½ tsp fine salt


  1. Pre-heat oven to 170°C
  2. Squeeze coconut for 6 fl oz. First-round milk. Cook over low heat till it boils and thickens like cream, stirring all the time. Cool.
  3. Beat egg white till frothy, sieve the cream of tartar on to egg white and continue beating till very stiff but not dry. Set aside.
  4. Combine A in a bowl and beat lightly.
  5. Put flour in a mixing bowl. Make a well in centre, and pour in A. Bring in flour from sides and beat with batter beater till smooth.
  6. Add the screw pine juice, green food coloring and coconut cream. Stir till blended.
  7. Fold in one-third of the egg white to the egg mixture and blend well. Then add the rest of the egg white and fold in lightly with rubber spatula till well blended.
Pour into an ungreased 10 inch x 4 inch chiffon cake tin and bake for 45 to 50 minutes or till cake springs back when pressed with finger. Remove from oven, invert cake tin and leave for 30 minutes before transferring to a wire rack to cool.

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.