Our love of Chinese food knows no bounds. And when it comes to cooking Chinese cuisine, who better to turn to than the people who cook it for a living? From fresh starters like Louis Tikaram’s grilled scallops with soy and ginger and Tony Tan’s Chiu chow raw fish salad, heftier mains like Victor Liong’s masterstock-braised meats and tofu, comforting classic like Kylie Kwong’s comforting Cantonese-style prawn wonton soup to sweet custard-filled doughnuts by Melbourne’s Flower Drum, these are all the restaurant-quality Chinese recipes you’ll ever need.
Flower Drum’s pan-fried pei pa tofu with Chinese sausage and prawns (heung jin pei pa doufu)
Tony Tan’s Sichuan sliced pork with garlic and chilli sauce
Louis Tikaram’s grilled Hervey Bay scallops with soy and ginger
Lau’s Family Kitchen’s scallops stuffed with prawn mousse
Tony Tan’s crab soup with pickled vegetable and tomato
Victor Liong’s cold silken tofu with peanuts, salted daikon, coriander and black vinegar
Dainty Sichuan’s wawa cabbage (chow wawa cai)
Victor Liong’s Xinjiang-style lamb skewers
Flower Drum’s char siu pork with egg noodles (keong chung cha siu lo mein)
Dainty Sichuan’s bang bang chicken (bang bang ji)
Dan Hong’s crisp eggplant with fish-fragrant sauce
.jpg?fit=650%2C542&ssl=1)
Victor Liong’s grilled eggplant with sesame, cumin and chilli
Tony Tan’s eggplant and broad beans with soy-sesame dressing
Good Luck Pinbone’s Sichuan chilli eggplant with wood-ear fungus
Lau’s Family Kitchen’s vegetarian sang choi bau
Lau’s Family Kitchen’s calamari with shrimp sauce
Victor Liong’s Sichuan sour and spicy poached fish with pickled mustard greens
Victor Liong’s masterstock-braised meats and tofu
Lau’s Family Kitchen’s prawns and char siu with vermicelli in a claypot
Tony Tan’s stir-fried asparagus with shiitake mushrooms and chilli
Tony Tan’s braised beef brisket with chilli-oil sauce
Kylie Kwong’s beef with black bean and chilli sauce
Flower Drum’s stir-fried water spinach with preserved bean curd (fu yu ong choy)
Tony Tan’s braised pork belly with soy sauce
Louis Tikaram’s stir-fried snake beans with pork
Kylie Kwong’s sweet and sour pork with Davidson’s plum
Kylie Kwong’s deep-fried chicken with finger-lime sauce
Victor Liong’s white-cut chicken, aromatic chilli oil and peanuts
Tony Tan’s Cantonese fried rice with chicken, salted fish and bean sprouts
Lee Ho Fook’s Fujian-style scallop and spanner crab fried rice
Louis Tikaram’s fried rice of shiitake, salted radish and peas
Flower Drum’s twice-cooked king prawns with soy sauce (si yow wong ha)
Kylie Kwong’s stir-fried Australian native greens with garlic
Flower Drum’s braised squab with oyster sauce and shiitake mushrooms (tung ku wat yu kap)
Sunda’s lamb mapo tofu with green beans
Ricky & Pinky’s steamed snapper with coriander and ginger
Lau’s Family Kitchen’s salt and pepper whiting
Kylie Kwong’s steamed fish fillets with ginger, soy sauce and spring onions
Kylie Kwong’s Cantonese-style prawn wonton soup
Kylie Kwong’s deep-fried duck with Davidson’s plum sauce
Flower Drum’s sautéed mud crab with ginger and spring onion (keong chung hai)
Louis Tikaram’s mango pudding with lime tapioca and coconut ice-cream
Flower Drum’s sesame doughnuts with custard (jin deui)
Kylie Kwong’s prawn dumplings with organic tamari and chilli dressing
