Click for Home Page Click for Contact Us Page Click for FAQ's Page Click for About Us Page Click for Sitemap Navigation
Main Menu
Image: Hamburger - Click for recipe

Image: Chinese Soy Sauce - Click for condiments

Image: Beefburger

Home Made Bread

Home Made Scotch Eggs

Image: Home Made Butter

Image: Home Made Chicken Liver Pate

Image: Butcher David Whittalls British Banger Sausages - Click for Recipe

Image: Hank's Home Made Sausages

Image: Home Made Pork Pies

Image: Chinese Curry Sauce

Image: Spare Ribs

Image: Home Made Cheddar Cheese

Image: Home Made Basket Cheese

Image: How to find Sandwich Bread in China - Click for Details

Image: Shepherds Pie

Image: Corned Beef

Image: Ingredients for making Mayonnaise

Image: Traditional Cornish Pasty

Image: Home Made Salad Cream

Image: Splodge

Prawn and Courgette Curry

Image: Gao Zhi are a favourite Dim Sum dish - Click for Details

Image: Gravy - Click for Recipe

USA Cuts of Beef

Image: British Cuts of Beef

Image: Typical Roast Beef Dinner - Click to enlarge Photo

Image: Yorkshire Puddings come in two types - Click to enlarge Photo

Image: Yorkie meal with pork filling - Click to enlarge Photo
How Do I Make ... ?
The simple answer is you mix equal quantities of flour and water plus add a little salt and pepper to taste.

However, you need to alter this basic mixture depending upon what you are cooking (Sweet or savory?) and how you like it (Thin and crispy or thick and puffy?)

Recipe Source:

Image: Jonno and Wife on the streets of Foshan, China Jonno, China Expats, Foshan, China  
Jonno is a keen chef for friends and family. He has cooked and interpolated many dishes over the years, and invented ones of his own:
He uses batter for making fish and chips and also corned beef fritters in China. The dessert version at the bottom of the page he uses for Lychee, Mango and Papaya.
1. Let's get started:- Savory Batter
This batter is ideal for fish and chips, or corned beef fritters.

• 4oz self raising flour (MacDougall's is best)
• Same amount by volume of water
• Pinch of salt and pepper to taste (Optional)

Sieve the flour a couple of times before you begin. Put all the dry ingredients in a bowl and mix thoroughly. Stir in the water until smooth and the consistency of single cream. This is a thin, light batter.
Image: Battered Fish pieces

Add 1 teaspoon of baking powder if using plain flour (Self-raising flour already has Baking powder added).
There are two types of baking powder
• Slow acting : this needs to be rested for at least 20 minutes before use.
• Instant : This type activates immediately upon contact with heat and is recommended.

Dip fish or other into the batter and then slowly put into hot oil (170 degrees). Some people dust the fish with flour to aid batter sticking. I do this for corned beef fritters, but not fish. Cook for up to 3 minutes per side, turning once. Reduce slightly for smaller fish portions.

Do not over-work the batter.

Expert Variations:
There must be a million different ways to make batter, and you need to experiment to find the one(s) that suit you best. First we will describe what other ingredients do:

Flour - We are looking for a flour that has a high level of protein and starch. The starch makes the batter crisp, whilst the protein makes it stick. As a rough Western guide self-raising flour is probably better.

The only problem with self-raising flour is that you do not know if the manufacturer has added the 'instant' or 'slow acting' type of Baking Powder? Hopefully it says on the outside of the pack.

Eggs - many people add eggs, but we do not recommend this as this is for specialist tempura batter recipes only. If used, then only add the egg whites and remove the yolk from 1 large or 2 eggs. The egg whites work as in a meringue, making the batter lighter and puffier. However, you will also need this mixture to be quite thick, which in turn makes the batter coating thicker. If not cooked exactly right it either becomes stodgy (Undercooked) or like a savory honeycomb (Overcooked). Best avoided for fish and chips, where cooking the egg-batter correctly means the fish is over-cooked and dry. Ourselves and Hub-UK are seriously against adding eggs to British batter mix.

Water - Tap water usually produces a hard batter. Lighten this by using soda water (Sparkling water). In China use bottled water only.

Beer - A light pilsner beer such as Stella Artois acts in exactly the same way as soda water, plus adds a little taste that is delicate.

Bi-Carbonate of Soda - Add a teaspoon of this if using tap water - to recreate soda water ... how do you think they make soda water? Do not add if using soda water or beer. Baking Soda (The same thing) reduces acidity and adds crispness.

Lemon Juice - Adding a squeeze of lemon juice to a fish batter really works well and enhances the flavour harmoniously. Be careful of acidity here, as this may mean you need to add a small pinch of Baking Soda to soda water or beer mixtures.

Milk - Many recipes use milk instead of water. We do not recommend adding milk, as this makes for a stodgier mix. It also increases acidity (Lactic acid); which in turn alters the balance of all the other ingredients.

Oil - Again, many recipes add oil and we really do not see the point of this. Most oil is added with mixtures containing the whole egg (Including the yolk) and milk. This produces an extremely thick batter you need to apply with a trowel. Canola and its pedigree parent Olive Oil both have low burning temperatures, so when fried in a hot oil like corn oil, they will burn - don't go there!

Tips and Tricks

1. Our standard batter can be used immediately, but other ingredients require resting for between 15 and 30 minutes. Therefore we would recommend you make the batter, put the cooking oil to heat, and prepare the fish in that order.
2. Use a high temperature oil such as sunflower oil. Do not use olive oil as this has a low temperature. Do not use cheap Chinese peanut oil as it is industrial grade which smells and tastes awful. Its refined version is called Ground Nut oil, and is fine unless you have peanut allergies?
3. In China we recommend you have a special gas ring set to its highest temperature, as usually Chinese hobs are turned down too low by default. Do it yourself by locating the metal ring flow adjuster on the metal pipe inside the unit, usually set just before it reaches the hob, and open its ratchet valve to full. You can usually do this with your fingers.
4. When making fish and chips using only one fryer, blanch the chips - meaning to part cook them, and set aside ready for a final few minutes frying after you have cooked the fish and are presenting it for table.
5. Temperature. The oil is hot enough when a small piece of batter sizzles when dropped in, and quickly rises to the surface. Use the same method for chips (French Fries). If you have a cooks thermometer, then remember it must not touch the sides or base, as otherwise you will get a higher reading.
6. Woks are good for both fish and chips. You can increase the temperature of hobs set too low by putting the lid on - but remember to check/stir regularly.
7. Virtually all white fish are ok, with cod and haddock being favourites. In China you need to interpolate, so buy sea fish (No small bones) and especially cuts from the larger filleted fish at wet markets - one of which has deep blue skin and tastes quite like cod. Another excellent choice is Yellow Flower Fish (Wong Fa Yue in Cantonese, Huang Far Yue in Mandarin), which is a sea fish with gray and silvery sides, and a bright yellow colour to its underside. This tastes very similar to sardines - but can grow to very large size. Recommended for those who prefer Mackerel or oily fish.
8. Remove fish when golden brown, and place on kitchen paper to dry. This is when you would cover the wok, wham up the gas to full, and finish cooking the chips.

Yeast Batter Alternative:

Image: David Jenkins - webmaster and founder of Hub-UK David Jenkins, Hub UK, Ipswich, England & Wales  
Websites: Hub-UK
David is an excellent chef who has worked in Raymond Blanc's kitchens as well as his own. His enthusiasm for food is complemented by his excellent and self-made website dedicated to good food, recipes and chef's tips, and all things related to the culinary arts. David also offers cooking holidays all over the world, which he complements by offering wine holidays also..  

Neither we nor David recommend this recipe for battered fish with chips - as it takes a long time and is temperamental to heat and prevailing kitchen conditions. Neither do we think it suits fish and chips. David's fish batter recipe is basically the same as our own above - given the variables listed.

Yeast is available at good supermarkets in China, but difficult to find. These also tend to be the biggest supermarkets in the city. Yeast is usually hidden between the herbs and spices section and the weird Chinese condiments shelves. If you have a choice, then choose a bread yeast.

a. Sieve the flour at least twice to evenly distribute gluten content and place in a cool oven to warm
b. Dissolve the yeast in a little warm water with a pinch of sugar (Needed for the yeast to work)
c. Make a well in the flour and pour in the yeast
d. Sit in a warm place (not over 37ºC) until the yeast starts to bubble
e. Combine the flour and yeast with enough water (approx. 200 ml) to form a smooth batter
f. To allow the yeast to fully activate, allow the batter to rest for at least 30 minutes

It is recommended that the batter is tested before using, as the warmth of the kitchen, the water, the flour will all effect how quickly or slowly the yeast ferments

Add seasoning at this stage, if added earlier the salt may destroy the yeast.

This recipe courtesy of Hub-UK and reproduced under Collective Commons 3 licence Thanks David!

Other savory batter recipes

1. Corned beef fritters are excellent, and made from the tinned UK style Bully Beef cut into thick slices. Flour the meat and dip in the batter, cooking as above.

2. Onion Rings are easy to make, simply by slicing a peeled whole onion with the grain and breaking so a couple of rings remain together. Dry, flour, and dip in the batter mix. Fry till golden brown.

3. Battered Mushrooms follow the same pattern = prepare, dip in batter, fry. Chip shops usually prepare these on a skewer, which is done after cooking.

4. Battered Cauliflower Florets - an unusual combination we came across during our research. Apparently they are delicious. Prepare and cook as above. Add a little finely shredded Cheddar to the dry ingredients for something quite special!

2. Let's get started:- Batter for Sweet Courses
4 ounces of flour
1 ounce of butter
1/2 ounce of sugar
1 gill of water

Mix the flour with 6 fluid ounces of cold water (1 gill in English) to a smooth paste. Dissolve the butter in a saucepan; then stir in the flour and the water. Add the sugar last. It is then ready for use.

This batter recipe is ideal for dessert dishes like banana or pineapple fritters. Simply peel and dry the fruit, dip in the batter mix, and fry in fresh oil at 170 degrees for a few minutes until golden brown.
Image: Banana Fritters

Other Batter Recipes

Indian batter is normally made from Chickpea (Besan) flour, which is very high in protein and starch. This is what is used to make such classics as Onion Bhaji and Pakora. Indian batter usually includes spices (Typically: Cumin and Turmeric + others) and egg whites, which are added immediately before use. We will deal with Indian cuisine at a later date, and link here as appropriate.
This information is as supplied by ourselves, and ably supported by our friends and various internet portals. In particular we wish to thank David Jenkins and our friends at Hub UK for their invaluable support and advice
Search this Website
Search Query
Boy Cooking
Image: Boys can be inventive in kitchens! A cordless drill set to hammer action is preferred
Recommended websites
All About Cuisines
Image link: All About Cuisines
"carry on the tradition …by sharing your culinary experiences in China, Paul"

Please visit the site which is packed with food information from around the world, perhaps recommend your favourite grocery shop or restaurant (in China?).
China Expats.

Chinese Recipes
Image: Sik Juk, Congee, or Rice Porridge - Click for Recipe

Image: Crabmeat and Sweetcorn soup - Click for Recipe

Image: Chinese chicken wings and drumsticks - Click for Recipe

Image: Chinese Yellow Oyster Mushrooms - Click for Recipe

Image: Chinese Hot Pot - Click for Details

Image: Mango Soup - Click for Recipe

Image: Bream - Click to Enlarge

Image: Potatoe and Brocolli Curry - Click for Recipe

Image: Chinese Style Ribs or Pi Gwat - Click for Recipe

Image: Ba Choi Soup - Click for Recipe
Image: Wax Gourd - Click for Details

Image: Lao Lin - Click for Details

Image: Ba Choi - Click for Details

Image: Cheung Choi - Click for Details

Image: Choi Sum - Click for Details

Image: Long Gnun - Click for Details

Image: WongPei - Click for Details

Image: WuTao - Click for Details

Image: Chinese Garlic - Click for Details

Image: Chillis - Click for Details

Image: Potatoes - Click for Details
Page Navigation: Top of Page
Link to: - Excellent Hosting and Support Services
Please be kind and use the link above when ordering - It costs you the same, and helps me fund this free website, thank you!
Image for Decoration only
    Copyright Webmaster @ ChinaExpats Links