7 Easy Chinese Restaurant Style Oriental Menus to Make Yourself

Cooking typical Chinese food at home may seem intimidating, can it be as delicious as a Chinese restaurant? Don’t worry, with the recipe below it will be quite easy to prepare restaurant quality Chinese food in your own kitchen.

Starting from appetizers such as dimsum and hakau, to various main dishes such as kungpao chicken, oriental fried rice, and many more. Come on, try the recipe and serve delicious homemade Oriental dishes to your family.

1. Kung Pao Chicken

Ingredients 1:

Chicken meat, diced – 300 grams

Soy sauce – 1 tbsp

Pepper – 1/3 tsp

Ingredients 2:

Garlic – 4 pieces

Onion – 1/2 piece

Dried red chilies – 8 pieces

Ginger, crushed – 1 segment

Spring onions, coarsely sliced ​​– 1 stem

Cashews, fried – 50 grams

Broth – 120 ml

Cornstarch, dissolved in 5 tablespoons water – 1 teaspoon

Oil for frying – 3 tbsp

Sauce Ingredients:

Sesame oil – 1 tbsp

Soy sauce – 1 tbsp

Sweet soy sauce – 2 tbsp

Fish sauce – 1 tbsp

Oyster sauce – 1 tbsp

Tomato sauce – 1 tsp

Cooking wine (optional) – 1 tsp

Sugar – 1/2 tsp

Salt – 1/3 tsp

Ground pepper – 1/4 tsp

How to make :

1. Ingredient 1: Mix all ingredients together and let sit for approximately 15 minutes. Then fry until golden brown and drain.
2. Sauce ingredients: In a container, mix all the ingredients until smooth. Set aside.
3. Heat the oil. Saute garlic, onion and ginger until fragrant. Add dried chilies then stir well.
4. Add the sauce ingredients, stir again. Add water then cook until it boils.
5. Add the fried chicken, mix well.
6. Pour in the cornstarch solution, stir well.
7. Turn off the heat, then add the spring onions and cashews. Stir again until evenly mixed. Lift.
8. Ready to be served.

2. Fried Crispy Enoki

Ingredients:

Enoki mushrooms – 100 grams

DRY DIP:

Tapioca flour – 4 tbsp

Wheat flour – 10 tbsp

WET DIP:

Tapioca flour – 2 tbsp

Wheat flour – 4 tbsp

Coriander powder – 1/2 tsp

Cumin – 1/2 tsp

Salt – 1.5 tsp

Chicken stock powder – 1/2 tsp

Baking soda – 1/3 sdt

Garlic, crushed – 3 cloves

Water – 175 ml

How to make :

1. Clean the enoki mushrooms. Then, cut the root ends and separate them from each other.
2. Wet dipping mixture: in a bowl, add garlic, salt, chicken stock, baking soda, coriander and cumin. Add water and stir until it becomes the right dough (not runny and not thick). Then add the mushrooms one by one into the wet saucepan.
3. Dry dipping mixture: in a bowl, add the wheat flour and tapioca flour. Then add the mushrooms that have been dipped in the wet mixture into the dry mixture, shaking them before frying.
4. Fry the mushrooms until golden yellow, set aside.

Tips

1. When frying mushrooms, don’t put too many into the frying pan so that the mushrooms bloom more when fried and are more crispy.

3. Oriental Fried Rice

Ingredients:

White rice – 400 grams

Peeled prawns – 100 grams

Fish meatballs – 4 pieces

Garlic – 3 cloves

Onion – 50 grams

Carrots – 50 grams

Chicken eggs – 3 pieces

Onions – enough

Seasoning ingredient :

Sesame oil – 1 tbsp

Oyster sauce – 1 tbsp

Worcestershire sauce – 1 tbsp

Soy sauce – 1 tbsp

Pepper powder – 1 tsp

Chicken stock powder – 1/2 tsp

Salt – 1/2 tsp

How to make :

1. Fish balls and shrimp cut into pieces first.
2. Finely chopped garlic, coarsely chopped onion and carrots cut into small pieces.
3. Pour all the spice ingredients into a container and mix well. Set aside.
4. Heat cooking oil in a frying pan, then saute the garlic and onion until fragrant.
5. Add shrimp, fish balls and carrots. Saute again until the shrimp change color then set aside to the side of the pan.
6. Pour the eggs into the center of the pan and scramble briefly. Mix the stir-fried shrimp and meatballs that were set aside, along with the scrambled eggs. Pour in the seasoning ingredients. Stir until evenly mixed, then add the white rice.
7. Stir the rice until evenly mixed with the other ingredients. Lastly add the sliced ​​spring onions.
8. Taste and adjust the taste. If the taste is right, the fried rice is ready to be served.

4. Bakso Lo Hoa

Ingredients:

Chicken meat, chopped – 250 grams

Shrimp meat, chopped – 150 grams

Vermicelli, soak in hot water – 100 grams

Carrots, finely shaved – 1 piece

Garlic, finely chopped – 3 cloves

Ear mushrooms, coarsely chopped – 4 pieces

Finely sliced ​​spring onions – 1 stalk

Sago flour – 3 tbsp

Egg white – 1 item

Oyster sauce – 1 tsp

Salt – 1 tsp

Sugar – 1 tsp

Pepper – 1/4 tsp

Gravy Ingredients:

Chicken bones – 500 grams

Air – 1 liter

Garlic, minced – 3 cloves

Jahe – 3 cm

Salt – 1 tsp

Sugar – 1/2 tsp

Pepper – 1/2 tsp

Complementary:

Fried shallots – to taste

Sliced ​​spring onions – to taste

How to make :

1. In a saucepan, boil plenty of water to boil the meatballs.
2. In a bowl, mix all the meatball ingredients until smooth. Roll it out by hand or use 2 spoons. Immediately put the meatball balls in the boiling water. Do this until all the dough is used up. Cook the meatballs until they float. Lift and drain. Set aside.
3. In a separate saucepan, bring a liter of water to a boil with the chicken bones.
4. Saute garlic and ginger until fragrant. Remove and stir fry into the boiled chicken bones.
5. Season the boiled bones with salt, sugar and pepper. Stir well.
6. Put the lo hoa meatballs into it. Stir well. Correct the taste. Turn off the heat. Transfer the meatballs and sauce to a serving bowl.
7. Ready to be served with a sprinkling of fried shallots and sliced ​​spring onions.

5. Steamed Chicken Dumplings

Ingredients:

Chicken meat – 350 grams

Tapioca flour – 1 tbsp

Onions, finely sliced ​​- 2 stalks

Round dumpling skins – 25 pieces

Spice :

Garlic, crushed – 2 cloves

Soy sauce – 1 tbsp

Oyster sauce – 1 tbsp

Sesame oil – 1 tsp

Salt – 1 tsp

Sugar – 1/2 tsp

Ground pepper – 1/4 tsp

Sauce:

Soy sauce – 5 tbsp

Granulated sugar – 2 tbsp

Cooking vinegar – 1 tbsp

Cayenne pepper, small slices – 5 pieces

How to make :

1. Mix all the sauce ingredients: soy sauce, granulated sugar, cooking vinegar, and cayenne pepper. Stir well until the sugar dissolves. Set aside.
2. Puree the chicken meat with a food processor, add tapioca flour, sliced ​​spring onions and spices (garlic, soy sauce, oyster sauce, sesame oil, salt, sugar and ground pepper). Blend until evenly mixed.
3. Take one sheet of dumpling skin, fill it with 1 teaspoon of filling. Brush the edges of the skin with water then fold it in half to form a 1/2 circle. Form pleats on the edges of the dumpling skin and press slightly. Repeat until all the batter is used.
4. Steam the dumplings over medium heat until cooked, 20 minutes.
5. Ready to be served warm with sauce.

6. Fight

Leather Material:

Tangmien flour – 100 grams

Sago flour – 50 grams

Salt – 1 tsp

Water, cook until boiling – 200 ml

Vegetable oil – 1 tbsp

Filling Ingredients:

Shrimp, chopped – 250 grams

Jicama, shaved – 100 grams

Carrot, shaved – 1 piece

Garlic, crushed – 2 cloves

Onion, chopped – 1/2 piece

Spring onions, thinly sliced ​​– 1 stem

Sago flour – 100 grams

Oyster sauce – 1 tbsp

Soy sauce – 1/2 tsp

Salt – 1/2 tsp

Sugar – 1 tsp

Lada – 1/4 sdt

Chicken oil – 1 tbsp

Complementary:

Chili sauce – to taste

Soy sauce (salt soy sauce) – to taste

How to make :

1. In a bowl, mix tangmien flour, sago and salt. Stir well.
2. Pour in the boiling water little by little while stirring quickly until it clumps. Cover the container with plastic wrap and let sit for 10 minutes.
3. Knead the dough while adding oil until smooth.
4. Roll the dough with a rolling pin or rolling pin until thin.
5. Mold the dough into a round shape using the mouth of a glass.
6. Making the Filling: In a bowl, mix all the filling ingredients. Stir well. Ready to use.

Solution :

1. Heat a steamer or steamer pan. Cover with banana leaves.
2. Take one skin mixture. Add 1 teaspoon of filling.
3. Cup the skin while massaging/folding the top side until it sticks together. Repeat until all the batter is used.
4. Arrange the hakau in a pan and steam for 15 minutes. Turn off the heat. Let the hakau sit for 5 minutes in the pan. Lift.
5. Ready to be served.

Tips

Chili sauce can also be made yourself from large red chilies that are crushed and mixed with vinegar, salt, sugar and a little water.

7. Shrimp Chicken Siomay

Ingredients:

Chicken thighs (meat and skin) – 250 grams

Peeled prawns – 50 grams

The white part of the spring onion – 2 stems

Tapioca flour – 5 tbsp

Egg white – 1 item

Oyster sauce – 1 tbsp

Fish sauce – 1 tsp

Sesame oil – 1 tbsp

Soy sauce – 1 tbsp

Sugar – 2 tsp

Salt – 1 tsp

Garlic – 3 cloves

Ground pepper – 1/2 tsp

Ice cubes – 3 small boxes

Dumpling skin – 15 pieces

Grated carrots for topping – 50 grams

Sambal :

Garlic, minced – 1 clove

Cooking oil – 1 tbsp

Water – 100 ml

Chili sauce – 6 tbsp

Salt – 1/2 tsp

Granulated sugar – 1 tsp

Vinegar – 1/2 tsp

How to make :

1. Finely chop the spring onion, set aside.
2. Prepare a food processor, add half the chicken, tapioca flour, garlic, ice cubes, salt, sugar, pepper, egg white, sesame oil, fish sauce, soy sauce and oyster sauce. Process until smooth.
3. Add the remaining chicken, peeled shrimp and green onions, process briefly, the texture is still a bit rough. Then transfer it to a bowl.
4. Take the dumpling skin, fill it with 1 tablespoon of dough. Pinch and trim the edges until the edges are tightly closed (like the folds of dim sum skin in general).
5. Top with grated carrots. Do this until the ingredients run out.
6. Heat the steamer, arrange the dimsum into it. Steam for 10 minutes, sprinkle with water so that the dim sum skin becomes moist and soft, continue steaming for 10 minutes.
7. Make the Sauce: Heat oil, saute garlic until fragrant; add water, chili sauce, vinegar, salt and sugar; stir well, cook until boiling and thick.
8. Serve the dumplings with the sauce.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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