The Secret of A Great Cuisine Unveiled » meat and poultry

Deep Fried Chicken Balls

Agape Goon — Sat, 03 Jul 2010 14:30:44 +0000

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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Red Simmered Beef

Agape Goon — Fri, 02 Jul 2010 14:00:47 +0000

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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Red Simmered Beef

Agape Goon — Thu, 01 Jul 2010 01:00:34 +0000

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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Roasting Pork Get Crakling

Agape Goon — Fri, 05 Mar 2010 19:00:32 +0000

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 not look attractive or taste very good abd it can also be dangerous to your health.

Pork is very nutritious, but invalids, young children and elderly people sometimes fine it is a little difficult to digest. Because it is rich in flavour it goes well with sharp refreshing accompaniments such as apples or cranberries.

**Easy For Health Recipes** and **Chinese Menu**

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Choosing Pork

Agape Goon — Mon, 01 Mar 2010 18:30:05 +0000

Unlike beef, mutton and to some extent, lamb, which need to be hung to tenderize the meat, pork is eaten fresh. It does not keep well, so you must be very careful where you store it and for how long. Thanks to modern cold storage, pork is no longer seasonal can be bought safely at any time of the year. But in hot weather it should be bought only from a refrigerated display.

** Easy Cooking Recipes** and ** Healthy Food**

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Chinese New Year Menu

Agape Goon — Fri, 12 Feb 2010 15:00:40 +0000

Stir fried pork and eggplant (4 American servings/ 8 Chinese servings)
1 large eggplant
3 tablespoons salt
1 tablespoon sherry
1/2 teaspoon salt
2 teaspoons cornstarch
1/2 pound lean pork, cut diagonally across the grain into 1/8 inch slices
3 tablespoons oil
1/4 cup chicken broth
2 tablespoons soy sauce
1/4 teaspoon sugar
2 cloves garlic, crushed
1 thin slice fresh ginger root, minced
4 scallions, cut diagonally into 1 inch pieces
3 firm ripe tomatoes, peeled, seeded and cut into 1/2 inch slices

Method
Remove the leaves from the eggplant and cut a 1/2 inch slice off both ends. Quarter the eggplant lengthwise, then cut into 1/2 inch slices. Sprinkle both sides of the pieces with salt and let stand 20 minutes to release the bitter juices. Rinse under cold running water and dry on paper towels. Combine the sherry, 1/2 teaspoon salt and cornstarch. Toss the pork strips in this mixture to coat them evenly. Heat half of the oil in a wok over high heat. Add the eggplant and stir fry 2 minutes. Add the broth, soy sauce and sugar. Reduce the heat a little, cover and cook 10 minutes. Remove eggplant and liquid from the pan. Wipe the wok dry with paper towels. Add remaining oil to the wok and heat until very hot. Add garlic and ginger root and stir fry 1 minute. Discard garlic. Add pork and stir fry 1 minute. Add scallions and stir fry 2 minutes. Add tomatoes and stir fry 1/2 minute. Finally, return eggplant with its cooking liquid to the wok and stir about 1 minute. Transfer to a serving dish and serve immediately.

More ** Chinese New Years Menus** and ** Low Carb Diets**

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Leg of Lamp “Hot Pot”

Agape Goon — Wed, 13 Jan 2010 02:00:28 +0000

Ingredients
2 kgs chilled leg lamb
1 tbsp paprika
Dash of oregano
6 tbsps tomato paste
salt and pepper to taste
4 tbsps flour
3 heaped tbsps. margarine
6 tbsps white wine
1 clove crushed garlic
Method
Marinate lamb well with all the above except margarine. Leave in
refrigerator for 3 hours. Heat over to 175 C. Wrap leg of lamb in foil. Roast in oven for 11/2 hours. Gently remove lamb from foil, put onto a rack (save
the juices in foil). Return lamb to oven own all over. Baste with margarine.
A to stand for 10 minutes before carving. Pour juices over lamb. Serve
with baked potatoes and buttered boiled vegetables of your choice, and
a good mint sauce.

More ** Great Cuisine** and ** Healthy Diets**

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What’r something to Stew about

Agape Goon — Fri, 08 Jan 2010 14:00:04 +0000

Chicken and Vegetable Stew

Ingredients
12-14 meaty pieces of chicken
3 large carrots
2 parsnips
1 medium sized swede ( a kind of turnip)
8 small white onion or 3 large ones
1/2 cup finely diced large onion
3 stalks flour seasoned with salt and pepper
6 tbsps butter or margarine
salt
2 cups water or more
4 cm (1 1/2 inch) piece of cinnamon stick

Method
Skin carrots, parsnips, swede and onions. Leave onions whole,if small; if large, cut each into quarters. Halve the carrots, parsnips and swede lengthwise, and then cut each piece in 5 cm(2 inch) lengths.
Dredge chicken pieces in seasoned flour. Heat 2 tbsp butter in large saucepan which is not too deep, and fry as many pieces of floured chicken as pan can accommodate. Cover pan for 10 minutes or so, to brown the other side. Remove browned chicken to platter and brown the rest of the chicken, adding a little more butter.
Heat remaining butter in pan, fry the diced onion till soft, then add carrots, parsnips, swede and chicken pieces. Mix well together and then add 2 cups of water, celery and cinnamon stick. Add more more water, if necessary, and thicken with plain flour made into a thin paste with cold water, if a thicker gravy is desired. Test for taste before serving.

More ** Low Cholesterol Diets** and ** Stew Diets**

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Lamb Fondue

Agape Goon — Sat, 26 Dec 2009 02:00:41 +0000

2 1/2 kg leg of lamb

Marinade

1/2 cup white wine
1 tsp salt
dash of pepper
1/2 tsp mustard
1 tsp powdered rosemary
4 tbsp paprika
4 tbsp plain flour, sifted
4 tbsp cooking oil

Method
Remove fat from meat and discard. Cut meat into pieces 1 cm thick and 3 cm square. Mix all marinade ingredients well, rub into lamb and allow to stand for 2 hours before freezing.

More ** Slimming Recipes ** and ** Great Cuisine **

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Beef Fondue

Agape Goon — Fri, 25 Dec 2009 01:00:33 +0000

2 1/2 kg tenderloin of beef

Marinade

1/2 cup red wine
1 tsp prepared mustard
2 tsp freshly ground chili powder
20 black peppercorns, ground
4 tbsp cooking oil
1 tsp salt

Method

Cut beef into pieces 1 cm thick and 3 cm square. Mix all marinade ingredients thorougly then rub into the beef and allow to stand for 2 hours before freezing.

More ** Slimming Diets** and ** Great Cuisine**

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