Asian Recipes | The Secret of A Great Cuisine Unveiled

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Apple Juice and Apple Sauce

Monday, January 25th, 2010

Apple Juice – may be frozen, but should not be sweetened as fermentation sets in quickly. It is best made in the proportion of 1/2 pint water to 2 Ib apples or it can be made by simmering leftover peelings in water. The juice should be strained through a jelly bag or cloth, and cooled completely before freezing. It may be frozen in a rigid container, leaving 1/2 in headspace or in a loaf tin or ice cube trays, the frozen blocks then being wrapped in foil or polythene for easy storage.

Apple Sauce – Cook the apples to a pulp with a minimum of water. For the best flavour, this should be done in a casserole in the oven, using sluced but unpeeled apples. Sieve the sauce and sweeten to taste, adding a squeeze of lemon juice. Cool and pack into rigid containers, leaving 1/2 in headspace. Thaw for 3 hours at room temperature. Storage time : 1 year.

** Asian Recipes** and ** Slimming Sauce Recipes**

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Apple in Cooked Dishes

Monday, January 25th, 2010

A number of basic apple dishes may be succesfully frozen, and this is a convenient way to store surplus fruit. Baked apple dumplings, apple crumble, apple pie and applecake are particularly useful for this purpose.

** Asian Recipes** and ** Slimming Recipes**

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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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Pears in Red Wine

Saturday, January 16th, 2010

Ingredients

1 1/2 cups red wine claret or burgundy
3 slices of lemon
3 cloves
1/2 cup white sugar
5cm (2in) piece cinnamon bark
6 medium, firm pears

Method

Place wine, lemon, cloves, cinnamon and sugar in a saucepan. When boilling, add peeled pears and simmer for 10 minutes. Remove pears to a bowl and continue to boil the wine for 10 hot wine over pears and allow to stand until warm, turn fruit often. Serve with ice-cream.

More **Asian Recipes** and ** Healthy Recipes**

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Tags: asian diets, asian recipes, chinese cuisine, cinnamon, great cuisine, lemon, low calorie diets, low calorie recipes, low cholesterol diets, low cholesterol recipes, original great cuisine, pears, pears in red wine, red wine
Posted in A Vegetarian Variety, All Recipes, low calorie diets, low cholesterol diets |

Glossary- Tamarind, Tung Choy, Soya Sauce and Turmeric

Saturday, January 16th, 2010

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.

More ** Asian Recipes** and ** Slimming Diets**

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