The Secret of A Great Cuisine Unveiled

July 3rd, 2010

2 American servings
4 Chinese servings
1 whole chicken breast, skinned, boned and coarsen
ground
2 scallions, minced
1 tablespoon soy sauce 1 tablespoon sherry
1 1/2 tablespoons cornstarch teaspoon salt
1/s teaspoon sugar
1 egg, separated
Oil for deep frying

Method
Combine all the ingredients except the egg white and oil. Ma. until thoroughly blended. Beat the egg white until stiff and fold into the chicken mixture. Chill 1 hour. Heat oil for deep frying until almost smoking. Form chicken mixture into small ovals and deep fry 4 or 5 at a time until golden brown. Remove with a slotted spoon and dram on paper towels. Serve with sweet sour sauce .

Refer here ** Sweet Sour Sauce ** and ** Slimming Diets **

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Tags: authentic chinese cooking, authentic chinese cooking food recipes, beef, best of chinese cooking, chicken, chicken balls, chicken balls recipes, chicken chinese recipes, chicken recipes, china food, chinese chicken menus, chinese cook recipe, chinese cookbook, chinese cooking at home, chinese cooking books, chinese cooking for beginners, chinese cooking ingredients, chinese cooking made easy, chinese cooking made easy recipes, chinese cooking method, chinese cooking methods, chinese cooking recepies, chinese cooking recipe, chinese cooking recipes, chinese cooking recipies, chinese cooking secrets, chinese cooking styles, chinese cooking terms, Chinese Cooking Tips, chinese cooking wine, chinese cuisine recipe, chinese dinner recipes, chinese dishes recipes, chinese duck menus, chinese easy recipes, chinese food and cooking, chinese food menu, chinese food receipes, chinese food restaurant, chinese home cook recipe, chinese home cooking, chinese home cooking recipes, chinese housewife, chinese invent menus, chinese meat poultry courses, chinese meat poultry recipes, chinese meat poutry dishes, chinese menu, chinese menus, chinese methods of cooking, chinese mutton recipe, chinese new year cooking, chinese people cooking, chinese pork menus, chinese recipes, chinese recipes easy, chinese recipes with chicken, chinese restaurant, chinese table, chinese tranditional food, chinese tranditionals, chinese tranditions, chinese vegetarian cooking recipes, chinese vegetarian recipe, chiness cooking, chinnese cooking, classics chinese cooking, cooking chinese food, cooking food recipe, cooking food recipes, cooking recipes, deep fried chicken balls, delicious dishes, duck, easy chinese cooking recipes, easy chinese recipes, easy recipes, easy to cook chinese food, everyday chinese cooking, fast chinese cooking, food recipes, free chinese cooking recipes, fried chicken balls, fried chicken recipes, frying meat, healthy chinese cooking, homestyle chinese cooking, how to cook chinese dishes, how to cook chinese food, how to cook chinese food at home, how to cook chinese foods, key of chinese cooking, kid, learn how to cook chinese food, learn to cook chinese, meat and poultry recipes, meat and vegetables, meat poultry and seafood, meat poultry recipes, meatfish and poultry, meats, meats and poultry, modern chinese cooking, mutton, pig moultry, pork, poultry beef, quick and easy chinese cooking, recipes for chinese food, regional chinese cooking, scottish beef, secrets of chinese cooking, simple chinese cooking, simple chinese cooking recipe, tips of chinese cooking, tranditional chinese recipes, types of chinese cooking, vegetables | Posted in meat and poultry |

Red Simmered Beef

July 2nd, 2010

6 American servings/12 Chinese servings

Ingredients

2 1/2 pounds eye round or pot roast of beef
3 tablespoon oil
1 clove garlic, crushed
2 thin slices fresh ginger root, finely chopped
6 tablespoons soy sauce
4 tablespoons sherry
water to just cover the beef
2 cloves star anise
1 small piece cinnamon stick
1/4 teaspoon freshly ground
black pepper
1/2 teaspoon salt
2 teaspoon sugar

Method
Tie the meat at 2 inch intervals so that it will hold its shape while cooking. Heat the oil in a flame proof casserole. Brown the beef on all sides over high heat. Add all the remaining ingredients. Bring the liquid to a boiled over high heat. Reduce the heat, cover the casserole and simmer for 1 1/2 hours. Turn the beef every 30 minutes. Slice the beef and serve hot cold with some of the sauce. The sauce can be refrigerated and kept for use in other dishes.
If the sauce is heated to boiling point every 10 days, it will keep for several weeks. The beef can also be cut into 2 inch cubes before being added to the casserole. Reduce the cooking time to 50 minutes.

More ** Chinese Recipes ** and ** Healthy Recipes **

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Posted in meat and poultry |

Red Simmered Beef

June 30th, 2010

6 American Servings/ 12 Chinese Servings

2 1/2 pounds eye round or pot roast of beef
3 tablespoons oil
1 clove garlic, crushed
2 thin slices fresh ginger root, finely chopped
6 tablespoons soy sauce
4 tablespoons sherry
water to just cover the beef
2 cloves star anise
1 small piece cinamon stick
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 teaspoon salt
2 teaspoon sugar

Method:
Tie the meat at 2 inch intervals so that it will hold its shape while cooking. Heat the oil in a flame proof casserole. Brown the beef on all sides over high heat. Add all the remaining ingredients. Bring the liquid to a boil over high heat. Reduce the heat, cover the casserole and simmer for 1 1/2 hours. Turn the beef every 30 minutes. Slice the beef and serve hot or cold with some of the sauce. The sauce can be refrigerated and kept for use in other dishes If the sauce is heated to boiling point every 10 days, it will keep for several weeks. The beef can also be cut into 2 inch cubes before being added to the casserole. Reduce the cooking time to 50 minutes.

More ** Chinese Recipes ** and ** Healthy Recipes **

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Oven Temperatures

June 6th, 2010

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Tags: approximate guide, every cooker, Oven Temperatures, particular cooker, the gas setting | Posted in Oven Temperatures |

Bird’s Nests

June 5th, 2010

These are very expensive. Whole nests are obtainable in 80z, packets. Broken nests, which many people use, cost a third of the price of the whole ones. Obtainable from emporia and stores stocking Chinese foods and cookery requirements.

** Bird’s Nests Recipes ** and ** Healthy Diets **

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Tags: bird's nests, bird's nests recipes, chinese cookery, chinese foods, chinese glossary, cookery requirement, Glossary | Posted in All about Cookery, Glossary |

Chinese Menus

June 4th, 2010

The Menus we have suggested here are those we would choose in our favourite Chinese Restaurant, Fu Tong. The dishes “go together” as it were. But anyone can make just as suitable selections.

As in any other menu planning, one would avoid having two similar important dishes at the one meal. Further, one would be unlikely to serve two pork dishes at the one meal though, strangely enough, two chicken dishes can appear.

With a few exceptions, such as fried sea bass and Cantonese duck, most of the dishes in this website: www.agape-cookingthechineseway.com

** Healthy Recipes **

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Tags: cantonese duck, chicken dishes, chinese cooking, chinese dishes, chinese menus, chinese restaurant, dishes, fried sea bass, fu tong, pork dishes | Posted in Chinese Cooking Tips |

Chicken Stock

April 1st, 2010

White stock made with boiling fowl and knuckle of veal for maximum flavour. Cheaper versions use carcass, skin and giblets plus poultry scarps; or giblets only. Always include celery, a few root vegetables and herbs.

Uses: Good poultry flavor, pale color. An excellent general purpose stock for all types of soups, sauces for vegetables and white meat dishes, moistening white meat casseroles and pies and boiling rice for savory dishes or for risottos.

** Chicken Soups Recipes ** and ** Healthy Soups Recipes **

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How to know Kitchen

March 25th, 2010

Refer here is packed with pratical information and money saving tips to make life in the kitchen easier. For example : what you rally need (and what you can do without) in the way of equipment; how to make the most of a liquidizer and a pressure cooker; organizing your store cupboard and producing an emergency meal from it; how to avoid wastage by proper menu planning; how to save fuel by batch cooking; and “one pot” meals to minimise the washing -up.

** Low Cholesterol Diets **

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Tags: how to know kitchen, how to save fuel by batch cooking, menu planning, one pot meals | Posted in Chinese Cooking Tips |

Beans Runner

March 11th, 2010

These beans are very productive and provide a useful crop for the freezer. It is important they should not be shredded finely for freezing, or the cooked result will be pulpy and tasteless. Only tender young beans without strings should be frozen. Best varieties for freezing : Carter’s Streamline; Carter;s White Monarch

Growing Runner beans will grow in most soils, but need liberal watering as dry soil will cause them to drop their flowers and the pods will not set. The beans should be

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Posted in A Vegetarian Variety, A-Z of Home Freezing |

Roasting Pork Get Crakling

March 5th, 2010

Roast Pork with crisp brown crackling is a rich and succulent dish. It can also be roasted without the rind, in the French manner. Either way it is delicious properly cooked and with the right accompaniments. This course show how to roast and carve pork and what to serve with it.

Pork is a relatively inexpensive meat, and can be roasted both on and off the bone. The meat is fat so one of its great virtues is that most of the main cuts can be roasted. Unlike lamb and beef, it is also practical to raost smaller weights of meat, because the outer layer of fat keeps it moist and shrinkage is kept to a minimum.

Pale meat, such as pork or veal, must be well cooked, never rare. Rare pork does

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Tags: beef, beef recipes, calories in pork, chinese food, chinese menu, cook pork chop, lamb, lamb chop, lamb recipes, meat, meat poultry, nutritious, pork, pork chop, pork recipes, roast pork | Posted in meat and poultry, pot roast recipes |