The Secret of A Great Cuisine Unveiled » asian cuisine

ASPARAGUS WITH HOLLANDAISE SAUCE

Agape Goon — Sat, 23 Jan 2010 02:00:26 +0000

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.

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About “Flavors” and Textures”

Agape Goon — Tue, 29 Dec 2009 02:30:11 +0000

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 masterpieces well within the reach of even a poor man were born.

Flavor, texture, quality.. the Chinese savors each mouthful and is a great connosisseour of his own food. Indeed it is the only way to approach this cuisine oneself; to become swiftly aware of how a dish should look and taste at its best. It is a vitally alive art: adapting, changing sometimes even from its classic origin, to give way to some marvelous new version. Very few taboos operate here, but there are, of course, some basic guidelines; knowledge of the intrinsic qualities of the ingredients being used and of what would best combine with what is still essential.

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Cantonese Cooking

Agape Goon — Tue, 22 Dec 2009 02:30:21 +0000

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 knowledge of ” cooking time” and the correct methods of application of heat. A lot of this becomes instinctive after a little practise and one discovers how very little cooking the time Chinese food can take. Often a mere dunking in boiling broth or swirling stir frying in a very little oil will suffice to achieve the required doneness. In today’s health conscious age, this cuisine is among the most enlightened in the world in that easily destroyed precious vitamins are retained intact in the cooked dish.

It is generally held that there are five major schools of Chinese cooking; Guangzhou (Canton); Shandong ; Fujian; Sichuan, Hainan.

** Cantonese Recipes**

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What is all about the Guangzhou

Agape Goon — Mon, 21 Dec 2009 02:00:21 +0000

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 be eaten with impunity, from pig’s testicles, to snails, frog’s legs, fish and chicken heads, duck’s tongues and webbed feet, snakes and sea urchins, is cooked and eaten. And it is here that the now universally popular Dim Sum originated.

Literally traslated, Dim Sum means “something to dot the heart with ” Traditionally a tea house repast, many Chinese restaurants today will keep the Dim Sum trays tiers of steaming bamboo baskets piled high over boiling water or bouillon, with those items needing the least cooking at the very top coming from morning until evening. Mouth sized morsels of delicious, steamed spareribs in sauce, called Thai Kuat; red cooked sweet savoury pork in cloud light white buns called Char Siew Pau; and a magically succesful combination of diced pork and crisp, sliced water chestnuts wrapped in the merest skin of egg dough topped with crab’s eggs, called Siew Mai, are among the classic array of low calorie, steamed, high protein snacks suitabl for eating from morning until cocktail time.

** Char Siew Pau Recipe**

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