Asian Cuisine | The Secret of A Great Cuisine Unveiled

Posts Tagged ‘asian cuisine’

ASPARAGUS WITH HOLLANDAISE SAUCE

Friday, January 22nd, 2010

Ingredients

1 small can green asparagus
Sauce
2 egg yolks
salt
lemon juice
1 small can shrimp tails
2 tbsp water
100 g softened butter
chopped dill

Method
Measure yolks and water into water into a small saucepan or steel bowl. Put the bowl over hot water in a double boiler. Heat slowly, beating well all the time until thick. Add softened butter in small lumps, beating well all the time. Flavour with salt and a few drops of lemon juice. Add shrimps and chopped dill. Pour the sauce over the warmed asparagus garnish with lemon wedges.

More ** Asian Cuisine** and ** Low Calorie Diets**

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About “Flavors” and Textures”

Monday, December 28th, 2009

Many “flavors” and textures were created by inventing many different techniques of cooking; the cuisine boast some 80 odd different ways in all. A few shreds of meat, some diced fresh or dried shrimps or prawns, a handful of cheap chopped vegetables, a touch of garlic, soy or black bean sauce and several mirror (more…)

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Cantonese Cooking

Monday, December 21st, 2009

Cantonese cooking, especially has stayed close to the Taoist principle that food should be eaten as near to its natural state as possible, with as little cooking and seasoning as possible. Chemical tenderizers such as vetsin (monosudium glutamate) are avoided, and cutting and scoring the meats, vegetables and fish in such a way as to achieve the required tenderness preferred. This relies of course, not only on a (more…)

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What is all about the Guangzhou

Sunday, December 20th, 2009

Guangzhou is in southern China, on the coast. A mild climate and access to the sea gave the province a vast variety of foodstuffs and ingredients and it is credited with the invention of the greatest number of dishes some say around 400,00 with 250 different ways of cooking pork alone!

Cantonese is however, a non holds barred school; practically everything which may (more…)

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