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

Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs

Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
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

Chinese Recipe : Steamed Beef Balls



  • 4 fl oz. water
  • 1 ½ tbsp cornflour
  • 1 ½ tbsp water chestnut flour
  • 16 oz topside beef, minced finely
  • 1 tsp alkaline water


  • ½ tsp salt
  • 1 ½ tsp msg
  • 3 tbsp sugar
  • 1 tsp sesame oil
  • Dash of pepper
  • 4 oz pork fat, cut into very small squares
  • 4 sprigs Chinese parsley, chopped finely
  • ½ tsp dried orange peel, chopped finely


  1. Blend A in a bowl.
  2. Place minced beef and alkaline water in a mixing bowl and mix thoroughly by hand. Slap beef on to sides of bowl. Knead till it is sticky, about 10 minutes. Leave to stand for 2 hours.
  3. Transfer beef paste to a large mixing bowl. Add A (from Step 1) and B. Use palms of hands to rub and knead till beef is pasty and sticky, about 10 minutes.
  4. Add C and dash of pepper. Mix well. Grease palms of hands. Roll mixture into balls (each the size of a small egg). Place beef balls on a greased plate.
  5. Steam for 10 minutes over rapidly boiling water. Serve hot.

Chinese Dimsum Recipes

Mango Pudding recipe , Shrimp Dumplings recipe , Beef Siu Mai, Barbecued Meat Bun, Har Gow (Shrimp Dumpling), Fried Sesame Balls, Spring Rolls recipe , Baked Barbecued Pork Buns, Seafood Dumpling, Prawn Fritters, Crabmeat Dumpling recipe, Deep Fried Taro Pie



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 © 2022 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.