Black Forest Pudding Cake

• 1 1/4 cups sugar
• 1 cup flour
• 3 tablespoons unsweetened cocoa
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup butter, melted
• 1 1/2 teaspoons vanilla
• 1/2 cup brown sugar, packed
• 1/4 cup unsweetened cocoa
• 1 1/4 cups hot water
• 1/4 cup Kirsch or 2 tablespoons water plus 1/2 teaspoon almond or
rum extract
• 1 can cherry pie filling

Preheat oven to 350°. In a medium-size bowl, combine 3/4 cup of the sugar, flour, three tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Spread into an 8-inch square pan. In a small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Combine hot water and Kirsch; pour over batter. Do not stir. Bake for 40 minutes, or until center is almost set. Let stand 15 minutes. Transfer to dessert dishes and spoon pudding from bottom of pan over cake. Serve with cherry pie filling as sauce.

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Chicken Wings In Five Spice

Yield: 24

Ingredients:

12 chicken wings -- whole
1 cup water-chestnut flour
4 cups peanut oil for deep-frying

MARINADE
1/2 teaspoon freshly grated ginger
1/8 cup light soy sauce
1/8 cup dry sherry or Chinese rice -- wine
1/2 teaspoon five-spice powder

Directions:

Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2 meatier parts for this recipe. Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour. Deep-fry at 360F until golden brown, about 5 minutes.
More delicious appetizer and snack recipes can be found in ChineseFoodDIY's Chinese cookbook "Real & Healthy Chinese Cooking".

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Healthy Chinese Recipes

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Vegetarian Wontons

Chef's Tips:Do not make too far ahead of time.  The wonton skins will soften if allowed to sit for a long time. If possible, make and serve them immediately).

Makes 30 - 35 wontons

Ingredients:

1 package wonton skins (about 30 - 35)
Hoisin sauce, for dipping

Filling:
1 tablespoon peanut oil
1/4 cup carrots, finely shredded
1/2 cup cabbage, finely shredded
1/4 cup bean sprouts
2 tablespoons finely chopped garlic
1 tablespoon dark soy sauce
3 tablespoons mashed bean curd
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper

2 - 3 tablespoons oil for stir-frying
2 cups peanut oil for deep-frying

Directions: 

1.       For the filling, heat a wok or large frying pan and add the oil. When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir-fry for 1 minute. Set aside to cool thoroughly.

2.       Combine the cooled vegetables with the rest of the filling ingredients and mix well. Using a teaspoon, put a small amount of filling in the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in.

3.       Heat the oil in a deep fat fryer or large wok until hot. Deep-fry the filled wontons in several batches. Drain on paper towel. Serve at once with hoisin sauce.

For more vegetarian recipes get it here   

Beef Stew

Chinese cooks at Hawaiian ranches made stew on an open fire, tossing the less-than-tender beef into a pot of water to simmer all day long, then adding vegetables shortly before the cowboys came in.


                                                                  

Serves 6 - 8

Ingredients:

2 pounds stewing beef (we also recommend chuck roast or short ribs)
2 tablespoons vegetable oil
3 large onions
2 (8 ounce) cans tomato sauce (or 1 (6 ounce) can tomato paste)
6 medium potatoes, cut to the size of small stones
2 large carrots, cut to the size of bottle corks
5 cloves garlic
1 tablespoon plus 1 teaspoon salt

Thickener:
4 tablespoons flour
pinch of sugar
1 tablespoon soy sauce
1 cup water                                  

Directions:

Finely mince the garlic and half of one of the onions.  Heat the cooking oil in a large pot.  Add the garlic and onions and brown.  Add the beef and salt and sautee until beef is thoroughly browned.  Add tomato sauce and enough water to cover the beef.  Bring to a boil, then turn the heat down and simmer covered, until meat is tender - a half an hour longer (longer for short ribs).

Meanwhile, cut the remaining onions into wedges (six to an onion).  Add the potatoes to the pot and again bring to a boil.  Replace the lid and simmer another half hour.  Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes.

Mix the thickener ingredients in a small bowl.  Make sure to get all the lumps out.  Bring the stew back up to a boil.  Add thickener, stirring constantly until well combined.  Simmer another 10 minutes.  Serve on plates over steaming hot white rice.

More delicious Chinese recipes are available in this cookbook, that you can find this in here

Fish with Hot Sauce

   

Ingredients:1 whole fish, (yellow croaker, carp, mullet or bass) about 2 1/2 lb (1,000g), cleaned and scaled
1 tsp. green pepper, shredded
1 tsp. salt, or to taste
3 1/2 oz (100g) onions, shredded
1 cup(500ml) oil for deep-frying
4 tsp. soy sauce
1 tsp. scallions, shredded
1/4 tsp. fresh ginger, chopped
1 tsp. rice wine
2 hot red chili (chilli) peppers, seeded and shredded
2 tsp. sugar
1 tsp. cornstarch (corn flour) dissolved in 1 tsp. water
1/4 tsp. MSG (optional)                                            

Directions:

1. Wash the dry the fish. Make 3 to 5 diagonal slashes on each side and rub the skin and slashes with the salt.

2. Heat the oil in a wok over high heat to very hot about 350oF(175oC) or until a piece of scallion green or ginger sizzles and moves around quickly when tossed in the oil add the scallions and onions and ginger and fish and deep-fry until both sides are brown. Remove , drain and place on serving dish.

3. Pour all but 2 to 3 tbsp of the oil out of the wok, leaving only enough to cover the bottom . Heat until the oil surface ripples. Add the hot red chili, green pepper, and onion shreds, and stir-fry until fragrant. Stir in the soy sauce, rice wine, sugar, MSG (optional), and ginger. Add 1 cup water and bring to a boil. Stir the cornstarch-water mixture and add to the wok. Cook, stirring until the sauce thickens. Remove , pour over the fish, and serve

More delicious Chinese seafood recipes are available here