There are few people today, for instance, who have not tasted or at least heard of Sweet and Sour Pork, Fried Rice, Barbecued Spareribs, Crispy Spring Rolls, Wontons. There are quite a few, too, who know how to make these delicacies at home for a lot of Chinese cooking is, once one knows how it should look and taste, not at all difficult. Once one has mastered the basic discipline of preparing the food (more…)
Archive for the ‘All about Cookery’ Category
Glossary-Cream Coconut
Monday, November 30th, 2009Cream Coconut, a solid preparation sold in round plastic tubs. To obtain thick or “first squeeze” coconut milk, mix 100g (just over 3oz) creamed coconut with 1 cup boiling water. Stir until dissolved strain while still hot. For thin or “second squeeze” milk, use 30g (1oz) creamed coconut to each cup of water.
** Chinese Recipes** and **Healthy Diets**
Comments Off
Glossary- Coconut
Thursday, November 26th, 2009The coconut milk that adds creamy richmess to so many curries, desserts and cakes is obtained by squeezing the grated flesh of fresh coconut with water. To obtain the “first squeeze” roughly 1/2 cup water is added to 1 whole coconut, and the flesh squeezed, handful by handful, to obtain thick milk. Another 2 or 3 cups of water are added to the already squeezed flesh and the process repeated to obain the ” second squeeze” or thin coconut milk.
**Healthy Recipes** and **Chinese Cooking**
Comments Off
Tags: All about Cookery, cakes, Chinese Cooking Tips, coconut, coconut milk, cooking tips, curries, desserts, fresh coconut, Glossary
Posted in All about Cookery, Chinese Cooking Tips, Glossary |
Posted in All about Cookery, Chinese Cooking Tips, Glossary |
Glossary -SPICES
Friday, November 6th, 2009Spices
Most Chinese, Indonesian and Indian recipes call for spices. For maximum flavor, whole spice seeds should be fleshly ground each time spices are required. If you do not have a granite mortar and pestle you will find and electric coffee grinder or small powerful blender an ideal substitute. “Wet” spices such as ginger, garlic and onions are often ground prior to cooking.
Once again, a blender with a small jar will do the trick, provided you add little liquid to keep the blades turning, if the recipe calls for the ground ingredients to be fried in oil, use a little of this during grinding; if they are to be simmered in liquid such as coconut milk, add a tablespoon or two of this instead.
Please refer some **recipes here** and **healthy recipes**
Comments Off
Glossary-Chillies and Onions
Wednesday, November 4th, 2009Chillies -very much part of our Chinese Cuisine. If dried chillies are specified in a recipe, they should be soaked in warm water to soften prior to grinding. An excellent substitute prior to grinding. An excellent substitute for freshly ground chilies is marketed by Conimex under the name Sambal Oelek. Use 1 teaspoon for 2 or 3 fresh red chillies.
Onions- Tiny fragrant red onions, or shallots are used in many recipes. Large red Spanish onion, or brown onions, can be substituted (1 large onion = 8-10 small red onion). Spring onions required in some recipes are the same as green onions, that is, the long stalks which are one like miniature leeks, with a white base and green tops.
**Please refer here recipes**and **healthy recipes**
Comments Off