Top 10 Most Delicious and Irresistible Dishes Made with Oranges

Ingredients:

• 500 grams of thinly sliced beef
• 1 orange
• 1-2 carrots
• 1-2 tablespoons of soy sauce, depending on your taste
• 1 teaspoon of cornstarch (or potato starch)
• 1 small piece of ginger
• 1 onion
• 2 teaspoons of sesame oil

Instructions:

• Step 1: Peel the orange (discard the white pith) and slice it into thin strips, using about 2 tablespoons of the peel. Squeeze the juice from the orange. Marinate the beef with the peel and juice for 30 minutes.
• Step 2: While the beef is marinating, slice the carrots, onion, and ginger into thin strips.
• Step 3: Drain the marinated beef, reserving the juice for later use. Add the ginger, sesame oil, and soy sauce to the beef, and let it marinate for an additional 10 minutes.
• Step 4: Heat 1 teaspoon of cooking oil in a pan, then sauté the onion until fragrant. Add the carrots and stir-fry on high heat until they are just tender. Add the beef and stir-fry until it's partially cooked.
• Step 5: Finally, dissolve the cornstarch in the reserved orange juice, and pour this mixture into the pan. Bring it to a boil and cook until the beef is tender. Remove from heat. Serve the beef hot with steamed rice for a delightful meal.

Stir-fried beef is a common and easy dish to make, but stir-fried beef with orange sauce is a unique and exciting variation. Whether served with rice or noodles, this dish is a flavorful treat. The beef is tender, with a sweet orange aroma, complemented by the fresh citrusy flavor. The carrots are cooked just right, remaining crisp yet tender, making this dish even more appetizing!

Ingredients: (For 4 servings)

• 10 oranges
• 85g orange gelatin
• 4g gelatin
• 120ml coconut milk
• 350ml filtered water
• 350ml whipping cream

Instructions:

• Prepare the oranges: Wash the oranges thoroughly, cut them in half, and squeeze out the juice. You can use a juicer for easier extraction. Turn the empty orange skins inside out and carefully remove the pulp using a knife. Afterward, turn the peel back to its original shape (be gentle to avoid tearing or puncturing the peel).
• Make the jelly mixture: In a pot, stir 230ml of water with the orange gelatin. Let it sit for 1-2 minutes for the gelatin to bloom. Then, place the pot over low heat for about 5 minutes, stirring continuously until the gelatin dissolves completely. Remove from heat and let it cool slightly before adding 230ml of whipping cream. Stir until the mixture is well combined.
• Make the orange jelly: Pour the jelly mixture into half of the prepared orange skins, and refrigerate for 2-3 hours until set. In a clean pot, combine the remaining jelly mixture with coconut milk and gelatin. Let it sit for 1-2 minutes for the gelatin to bloom. Heat the mixture over low heat for 5 minutes, stirring gently until the gelatin dissolves. Once cooled, add the remaining whipping cream and mix thoroughly. After the first layer of jelly has set in the fridge, pour the coconut cream jelly on top and return to the fridge for an additional hour before serving.
• Final result: The two-layer orange jelly resembles the appearance of an actual orange, with the refreshing sweet orange jelly combined with the rich, creamy coconut milk layer. This delightful dessert will surely impress your loved ones with your culinary skills. You can also explore alternative ways to make orange jelly as shown in the video below.

Ingredients:

• 2 oranges
• 3 eggs
• 300ml fresh milk (unsweetened)
• 50g sugar

Instructions:

• Cut the oranges horizontally into three equal parts. After removing one-third, squeeze out all the juice and strain it to remove any pulp. Use a spoon to clean out the remaining fibrous pulp inside the peel to form a neat mold for your flan.
• For this orange flan recipe, heat sugar in a pan and wait until it turns golden brown before pouring it into the base of the orange peel as caramel.
• Crack the eggs into a bowl, discarding the whites and keeping only the yolks. The presence of egg whites can cause an unpleasant odor in the flan.
• Add the milk, sugar, and orange juice to the yolks, then use a hand mixer to blend the ingredients until smooth.
• Carefully pour the mixture into the prepared orange peel with the caramel at the bottom. Then, steam it for around 15 minutes. To check if it’s done, insert a toothpick into the flan—if it comes out clean, the flan is set. Avoid baking this flan in the oven as the orange peel may shrink and affect the appearance.
• Once the flan is done, remove it from the steamer and allow it to cool. Then, refrigerate it for a few hours. The flan should be consumed within 2-3 days as it doesn’t contain preservatives.

Ingredients: (Serves 4)

• 600g fresh oranges
• 30g cornstarch
• 30g tapioca starch
• 40g sugar (or 60g if you prefer a sweeter taste)
• 20g unsalted butter
• 5g dried shredded coconut
  

Required Tools:

• Gas stove, pot, bowls, chopsticks, citrus juicer, etc.

Method:

• Extracting Orange Juice: Cut the oranges in half and squeeze out 300ml of fresh juice.
• Mixing Starches: Place sugar, tapioca starch, and cornstarch into a pot and mix thoroughly. Gradually add the orange juice, stirring constantly until the mixture thickens. Remember to keep the heat low.
• Adding Butter: Add 10-20g of butter to the pot and stir until it has completely melted.
• Spreading the Mixture: Pour the mixture into a rectangular mold lined with parchment paper to prevent sticking. Spread the mixture evenly and let it cool for 5 minutes.
• Rolling the Cake: Once the mixture has cooled, sprinkle dried coconut on top, then cut it into thin pieces (5x7 cm). Roll each piece up carefully.
• Final Touch: After rolling, sprinkle additional coconut on top for a decorative finish.

Ingredients:

• 4 pieces of salmon fillet
• 1 orange
• 1 lemon
• 10g cilantro
• 1 tablespoon of white wine
• 1/2 teaspoon of pepper
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 1/2 teaspoon of salt

Method:

• Season the salmon fillets with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Then heat 2 tablespoons of olive oil in a pan, frying the fillets until both sides are golden brown over medium heat.
• Once flipped, add 2 tablespoons of butter, 1 tablespoon of white wine, some flower buds (optional), and a few slices of lemon and orange into the pan. Pour in 1 tablespoon of orange and lemon juice, and simmer for 1-2 minutes until the sauce starts bubbling lightly. Reduce the heat to the lowest setting.
• Wash and finely chop the cilantro. Sprinkle the cilantro over the fish in the pan, then turn off the heat.
• Plate the fish and garnish with a few more cilantro sprigs, and the dish is ready to serve! Enjoy your fillet fish with orange sauce with your family!

Ingredients:

• 200g fresh shrimp
• 200g yellow orange
• 50g kiwi
• 50g apple
• 50g tomato
• 50g sprouts
• 1 tablespoon Maggi soy sauce
• 50ml orange juice
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 10g minced garlic

Instructions:

• Clean 200g shrimp, peel them, remove the black vein, and discard the head and tail. Marinate shrimp with 10g minced garlic and 1 tablespoon Maggi soy sauce for 15 minutes. Pan-sear the shrimp in oil until golden on both sides.
• Wash the apple, kiwi, and tomato. Peel and slice them into bite-sized pieces.
• Wash two yellow oranges, cut off the ends, and squeeze out the juice. Use a knife to carefully hollow out the orange peel, keeping it intact to serve the salad. Cut the orange pulp into small, bite-sized segments.
• Prepare the salad dressing by mixing 50ml orange juice, 2 tablespoons honey, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. This completes the dressing.
• Combine the orange, kiwi, apple, tomato, and sprouts in a bowl. Add the seared shrimp, drizzle the dressing over the top, and mix gently. Place the salad into the hollowed orange peel to serve.

Ingredients:

• 400g pork ribs
• 1 orange
• Minced garlic, green onions
• Seasonings: oyster sauce, soy sauce, dark brown sugar, white sugar, sesame oil, seasoning powder, MSG, pepper, garlic powder, onion powder, cooking wine, ginger powder

Preparation:

Prep the Ingredients:

• Rinse the ribs thoroughly. Squeeze the juice from the orange and remove the seeds.
• Place a pot of water on the stove, add ginger powder and cooking wine, and wait for the water to boil. Then add the pork ribs and blanch them briefly.

Marinate and Fry the Ribs:

• In a bowl, combine 400g pork ribs with 1 teaspoon of seasoning powder, 1 teaspoon of MSG, 1/2 teaspoon of pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1 teaspoon of sesame oil. Mix well and let the ribs marinate for about 15 minutes.
• Heat oil in a pan and fry the ribs until golden brown on both sides.

Make the Orange Glaze:

• Heat oil in another pan, then sauté minced garlic until fragrant. Add in the orange juice, 1 tablespoon of oyster sauce, 2 tablespoons of dark brown sugar, 2 tablespoons of soy sauce, and 1 tablespoon of white sugar. Let the mixture boil and thicken.
• Add the fried ribs into the pan, toss to coat in the sauce. Simmer on medium heat until the sauce reduces and thickens. Garnish with chopped green onions and turn off the heat.

Ingredients:

• Shrimp: 400g
• Fresh oranges: 2
• Garlic: 30g
• Chili peppers: 3
• Starch: 10g
• Green onions, cilantro: 50g
• Seasonings: Seasoning powder, fish sauce, pepper, MSG, chili powder, cooking oil.

Preparation:

• Green onions and cilantro: Clean and rinse, cut the cilantro into 3cm pieces, mince the green onion roots, and finely chop the green onion leaves.
• Garlic: Clean and mince it.
• Shrimp: Rinse, peel, remove the heads, leaving the tails for presentation, and devein. Marinate the shrimp with 1 teaspoon of minced garlic, the minced green onion roots, 1 teaspoon of seasoning powder, ½ teaspoon of fish sauce, 1 teaspoon of MSG, 1 teaspoon of pepper, and 1 teaspoon of cooking oil for 20 minutes.
• Fresh oranges: Wash and soak in saltwater for 10 minutes.
  • One orange: Cut in half, keeping the peel, slice it thinly, and arrange around the edge of the plate for decoration.
  • One orange: Peel and finely chop, then extract the juice, removing the seeds.
• Chili peppers: Clean, remove the stems, and slice thinly. Starch: Dissolve in a small amount of cold water.

Cooking:

• Fry 1 teaspoon of cooking oil with the remaining minced garlic and a pinch of chili powder to create an appealing color for the dish.
• Add the shrimp and quickly stir-fry on medium heat. Once the shrimp turn firm, reduce the heat and add 5 tablespoons of orange juice, the dissolved starch mixture, and season with ½ teaspoon of seasoning powder, ½ teaspoon of MSG, and ½ teaspoon of fish sauce. Adjust the seasoning according to your taste.
• Stir continuously to allow the shrimp to absorb the flavors until the sauce thickens and coats the shrimp. Add the finely chopped green onions and sliced chili, stirring for a few more times before turning off the heat.
• Serve the shrimp on a plate decorated with thin orange slices, garnish with cilantro, and sprinkle some pepper on top. Now your family can enjoy this delicious and unique dish.
• Serving and Enjoying: The orange glazed shrimp is beautifully presented, with fresh shrimp absorbing the flavors. The thin layer of orange sauce enveloping the shrimp adds a lovely visual touch. The dish combines the fresh taste of shrimp with the light sweet-sour flavor of the orange sauce. This dish can be served as a main course with rice, and it’s best enjoyed hot to savor the full, distinct flavor.

Ingredients:

• 2 duck legs, cleaned and prepared
• 2 ripe oranges, juiced (1 for marinating the duck, 1 for the sauce)
• Shallots and garlic, finely chopped
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• ½ teaspoon MSG
• 1 tablespoon maltose
• ½ teaspoon salt

Instructions:

• Step 1: Marinate the Duck: Mix all the prepared ingredients together and stir well. Marinate the duck meat in the refrigerator for 30 minutes to allow the flavors to absorb.
• Step 2: Roast the Duck: Preheat the oven for 15 minutes at 200°C. Roast the duck for 15 minutes, then lower the temperature to 180°C and continue roasting until the duck is fully cooked.
• Step 3: Prepare the Orange Sauce: In a pan, melt unsalted butter, then add the fresh orange juice. Dissolve 1 teaspoon of cornstarch in 3 tablespoons of water and pour into the pan with the orange juice. Add a small spoon of sugar and salt to taste. Stir on low heat until the sauce thickens, then remove from the heat. Place the roasted duck legs on a plate and drizzle the orange sauce over them. Garnish with orange slices for an appealing presentation.

Ingredients:

• 450g chicken breast
• 2 eggs
• 2 tablespoons cornstarch
• 5g salt
• 3g pepper
• 2 tablespoons cooking oil
• 2 stalks green onion

For the sauce:

• 1 large orange, 3 tablespoons soy sauce, 1.5 tablespoons brown sugar
• 1/2 tablespoon rice vinegar, 1 teaspoon finely chopped fresh ginger
• 1 garlic clove, minced, 1/4 teaspoon chili powder, 1/2 tablespoon cornstarch

Essential tools for making chicken in orange sauce: Whisk, mixing bowl, citrus zester, non-stick frying pan...

Method:

• Step 1: Wash the orange, zest the peel, and extract the juice. Combine all the sauce ingredients along with 1 teaspoon of zest and 30ml of juice in a pot. Whisk thoroughly to dissolve the cornstarch. Heat the mixture on low heat, stirring constantly, until the sauce thickens and starts to bubble, then remove from the heat.
• Step 2: Slice the chicken breast into bite-sized pieces. In a mixing bowl, whisk the eggs, cornstarch, salt, and pepper until the egg mixture is frothy.
• Step 3: Add the chicken to the egg mixture, tossing until each piece is evenly coated. Heat 2 tablespoons of cooking oil in a pan and fry the chicken until golden and crispy.
• Step 4: Turn off the heat and drain any excess oil from the pan. Pour the prepared orange sauce over the chicken, tossing gently to coat the chicken evenly in the sauce. This orange chicken is the perfect way to refresh your family meals. The final dish will have a golden, smooth sauce that is both visually appealing and delicious. The crispy chicken pairs perfectly with the sweet and tangy orange sauce, making the dish flavorful without being overwhelming.
• Step 5: Once the dish is ready, serve the chicken on a plate and garnish with chopped green onions and orange slices for added appeal. To enjoy this dish, serve the chicken in orange sauce hot with white rice. Each piece of crispy chicken soaked in fragrant orange sauce will make anyone who tastes it nod in approval!