The Secret of A Great Cuisine Unveiled

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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Oven Temperatures

Agape Goon — Mon, 07 Jun 2010 00:30:32 +0000

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Bird’s Nests

Agape Goon — Sun, 06 Jun 2010 00:30:31 +0000

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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Chinese Menus

Agape Goon — Sat, 05 Jun 2010 00:30:46 +0000

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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Chicken Stock

Agape Goon — Thu, 01 Apr 2010 15:30:39 +0000

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

Agape Goon — Thu, 25 Mar 2010 15:45:29 +0000

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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Beans Runner

Agape Goon — Thu, 11 Mar 2010 19:00:04 +0000

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 staked, and it is advisable to put in stakes before sowing as the roots of the beans are very brittle. Liberal watering is essential during growth, and mulching with well rotted manure is helpful. Tops should be taken off plants when they have climbed the stakes to make the plants more productive; also large pods should be removed every day or the plants will cease bearing.

Freezing Cut beans in pieces, not shreds. Blanch for 2 minutes, cool and pack in polythene bags. To cook, put in boiling water for 7 minutes. Storage time : 1 year.

** Beans 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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