The Secret of A Great Cuisine Unveiled » Seasoning for Chinese Cooking http://agape-cookingthechineseway.com/blog Greater knowledge for experienced cooks|The Complete answer for beginners|Simple way and Easy Cook Recipes Sat, 03 Jul 2010 14:30:44 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Glossary- Tamarind, Tung Choy, Soya Sauce and Turmeric http://agape-cookingthechineseway.com/blog/2010/01/glossary-tamarind-tung-choy-soya-sauce-and-turmeric/ http://agape-cookingthechineseway.com/blog/2010/01/glossary-tamarind-tung-choy-soya-sauce-and-turmeric/#comments Sat, 16 Jan 2010 15:00:53 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=804 Yet Another Related Posts Plugin.]]> TAMARIND (asam) Dried pulp used for sourness. Soak 1 tablespoon dried tamariee pulp in about 1/4 cup warm water for 5 minutes. Squeeze to extract juice and sty ‘Instant tamarind’ from India available in small plastic pots is a quick substitute; 1 teaspoon is equivalent to 1 tablespoon dried pulp. Lemon juice or half-ripe ton may also be used as substitutes.
TUNG CHOY Preserved crunchy salted vegetables, often used for garnishing.
SOYA SAUCE Two varieties, each different in consistency and flavor, are available; light soya sauce and thick bta* soya sauce. Be sure to use the correct variety.
TURMERIC (kunyit) Fresh or dried turmeric root is often used in curries or pickles. Powdered turmeric can be used instead, as directed in individual recipes appearing in this book.

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]]> http://agape-cookingthechineseway.com/blog/2010/01/glossary-tamarind-tung-choy-soya-sauce-and-turmeric/feed/ 0 Glossary-Pandan,Shrimps and Salted Soya Beans http://agape-cookingthechineseway.com/blog/2010/01/glossary-pandanshrimps-and-salted-soya-beans/ http://agape-cookingthechineseway.com/blog/2010/01/glossary-pandanshrimps-and-salted-soya-beans/#comments Sat, 16 Jan 2010 01:30:21 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=799 Yet Another Related Posts Plugin.]]> PANDAN- The dark green leaf of the fragrant screwpine, a variety of pandanus, used in cakes and desserts. Dried rampe from Sri Lanka, sold in some curry shops, is merely dried pandan. No other substitute.

PRAWNS (Shrimps)  -Unless otherwise specified, apse raw or ‘green’ prawns.
SALTED SOYA BEANS -(taucheo) Light brown beans sold in semi-paste form and used as seasoning. Sometimes sold in jars labeled ‘bean sauce’.

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]]> http://agape-cookingthechineseway.com/blog/2010/01/glossary-pandanshrimps-and-salted-soya-beans/feed/ 0 Chili Garlic Sauce http://agape-cookingthechineseway.com/blog/2009/12/chili-garlic-sauce/ http://agape-cookingthechineseway.com/blog/2009/12/chili-garlic-sauce/#comments Tue, 29 Dec 2009 02:30:22 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=737 Yet Another Related Posts Plugin.]]> Recommended for chicken

20 fresh red chilies
20 dried chilies -soak to soften
2 cloves garlic
60 g fine sugar
3 cups vinegar
salt to taste

Method
Finely grind the chilies and garlic. Put all ingredients in a pan and bring to the boil. Cool

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]]> http://agape-cookingthechineseway.com/blog/2009/12/chili-garlic-sauce/feed/ 0 List of Common Ingredients http://agape-cookingthechineseway.com/blog/2009/12/list-of-common-ingredients/ http://agape-cookingthechineseway.com/blog/2009/12/list-of-common-ingredients/#comments Fri, 11 Dec 2009 13:53:53 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=605 Yet Another Related Posts Plugin.]]> Curry Leaves

Widely used in southern Indian cooking. Unique flavour with no substitute, though dried leaves are available in many specialty shops.

Daun Kesom

Pungent leaf; closest substitute is fresh small.

Dried Shrimps

Unless otherwise specified, these should be washed, soaked in warm water for 10 minutes and any skin or hard portions discarded.

Dried Shrimps Paste

This pungent paste adds magic to any dis; it must first be grilled or gently fried in a dry pan for 2-3 minutes on either side unless it is pounded with other ingredients and that later fried. Never eaten uncooked.

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]]> http://agape-cookingthechineseway.com/blog/2009/12/list-of-common-ingredients/feed/ 0 Glossary-Desiccated Coconut http://agape-cookingthechineseway.com/blog/2009/11/glossary-desiccated-coconut/ http://agape-cookingthechineseway.com/blog/2009/11/glossary-desiccated-coconut/#comments Mon, 30 Nov 2009 13:11:08 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=601 Yet Another Related Posts Plugin.]]> Desiccated Coconut, mixed in an electric blender with hot water and strained through a sieve makes adequate coconut milk. Blend 2 cups of coconut with 2 cups hot water at high speed for 30 seconds, then squeeze and strain for thick coconut milk. Return coconut to blender with another 2 1/2 cups hot water and repeat the process to obtain thin coconut milk.

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]]> http://agape-cookingthechineseway.com/blog/2009/11/glossary-desiccated-coconut/feed/ 0 What About Seasoning http://agape-cookingthechineseway.com/blog/2009/11/what-about-seasoning/ http://agape-cookingthechineseway.com/blog/2009/11/what-about-seasoning/#comments Fri, 20 Nov 2009 13:55:46 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=565 Yet Another Related Posts Plugin.]]> Some herbs and spices lose their flavor during storage; it is advisable to season again during reheating. Alcohol should be added last thing before serving.

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]]> http://agape-cookingthechineseway.com/blog/2009/11/what-about-seasoning/feed/ 0 Chilli Shrimps Recipe http://agape-cookingthechineseway.com/blog/2009/11/chilli-shrimps-recipe/ http://agape-cookingthechineseway.com/blog/2009/11/chilli-shrimps-recipe/#comments Wed, 18 Nov 2009 12:50:10 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=556 Yet Another Related Posts Plugin.]]> Ingredients

1kg (2Ib) large shrimps

20 fresh red chilies, finely ground

1 tbsp fine sugar

salt to taste

2 tbsp white wine

3 tbsp oil

cilantro (coriander leaves) for garnishing

scallion (spring onions)

Methods:

  1. Wash shrimps and trim whiskers.
  2. Remove sand bag behind the head.
  3. Mix chilies, sugar, salt and white wine with shrimps and leave to marinate for 1 hour
  4. Heat oil in kwali. Fry shrimps quickly over high for 10-12 minutes, stirring frequently to prevent burning.
  5. Serve hot, garnished with sliced cucumber and tomato, chopped fresh coriander (cilantro) leaves and spring onions ( scallion).

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]]> http://agape-cookingthechineseway.com/blog/2009/11/chilli-shrimps-recipe/feed/ 0 FRIED CHICKEN SHANDONG STYLE RECIPE http://agape-cookingthechineseway.com/blog/2009/10/fried-chicken-shandong-style-recipe/ http://agape-cookingthechineseway.com/blog/2009/10/fried-chicken-shandong-style-recipe/#comments Wed, 14 Oct 2009 13:29:56 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=368 Yet Another Related Posts Plugin.]]> Ingredients
1 chicken (approx. 900 gm) 3 cloves
(A) Seasoning for chicken belly (the interior)
11/2 tsp mixed spices
2 tsp salt
2 tsp ginger wine
2 tsp dark soya sauce
(B) Seasoning for brushing chicken’s skin
2 tsp salt
1′/2 tsp sugar
2 tsp ginger wine
1 1/2 tbsp dark soy sauce
(C) Ingredients for sauce 1 tsp sugar
3 tbsp soy sauce
1 cup of original sauce (obtained from steaming chicken)

Method
Wash chicken and cut in half. Wipe with
chicken with (A) and the skin with (B). Leave aside for 1 hour.
Strain out sauce, deep fry until golden brown. Remove chicken and drain off oil from wok.
Place chicken on flat plate in steamer to steam until tender. Remove and cut into bite-size pieces.
Heat pan, put in 2 tbsp of oil to saute minced garlic. Add in ingredients for sauce (C) and when boiling, dish up and serve together with chicken.

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]]> http://agape-cookingthechineseway.com/blog/2009/10/fried-chicken-shandong-style-recipe/feed/ 0 CHINESE MIXED SOUP RECIPE http://agape-cookingthechineseway.com/blog/2009/10/chinese-mixed-soup-recipe/ http://agape-cookingthechineseway.com/blog/2009/10/chinese-mixed-soup-recipe/#comments Thu, 08 Oct 2009 10:19:14 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=373 Yet Another Related Posts Plugin.]]> Ingredients
112 gm Chinese peas

112 gm peanuts
75 gm mini dry oyster
300 gm lean pork

75 gm octopus 150 gm pig bone
1 piece of ginger

2 cloves of garlic

10 cups of water

Ingredients for seasoning
11/4 tsp salt
1/4 tsp sugar
Method
Wash peanuts, Chinese peas and octopus individually and then soak in water for 1/2 hour. Soak mini dry oyster for 1 hour to remove sand and dirt. Heat up pan, add oil, ginger, garlic. mini dry oyster and cook for a while.
Sprinkle in ginger wine, pour in water (2 cups) and add in peanuts, Chinese peas and cook on high heat till boiling.
When boiling, add in water (8 more cups), pig bone and lean pork, heat again until boiling. Turn to low heat and cook  for another 1 1/2 hour (till about 6 cups. of soup is retained).
Add seasoning, boil for an extra 5 minutes before serving. Add light soy sauce to suit taste.

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]]> http://agape-cookingthechineseway.com/blog/2009/10/chinese-mixed-soup-recipe/feed/ 0 SAMBAL CINCALOK RECIPE http://agape-cookingthechineseway.com/blog/2009/09/sambal-cincalok-recipe/ http://agape-cookingthechineseway.com/blog/2009/09/sambal-cincalok-recipe/#comments Mon, 28 Sep 2009 12:36:14 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=411 Yet Another Related Posts Plugin.]]> Ingredients
6 red chillies
6 shallots
6 limes (limau kesturi)
1 ripe tomato
4 tbsp cincalok
6 tbsp thick coconut cream (optional)

Method
Pound the chillies, shallots and tomato coarsely. Add lime juice, cincalok and coconut cream. Mix well.

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