The Secret of A Great Cuisine Unveiled » chinese cookery

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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Deep Fried Wontons

Agape Goon — Sun, 27 Dec 2009 14:30:29 +0000

Deep Fried Wontons (6 to 8 American servings/ 6 to 8 Chinese servings)

20 to 24 wonton wrappers
1 double recipe wonton filling
as for soup wontons
1 recipe sweet sour sauce
1 egg lightly beaten
oil for deep frying

Methods:
Prepare wonton wrappers, filling and sweet sour sauce as described in the indicated recipes. Shape the wontons as described in the recipe for wonton soup or follow these instructions. Divide the filling in 20 to 24 equal portions. Place 1 wrapper in front of you with a corner pointing of the filling just a little off center towards you on the wrapper. Brush the edges of the wrapper very lightly with beaten egg. Fold over so the corner that pointed toward you just “misses” the opposite corner by 1/4 to 1/2 inch. Press down on the wrapper around the filling to expel the air and seal the wonton. Brush a little of the beaten egg on the top of the right hand corner toward each other carefully and press them together. Heat the oil for deep frying until quite hot. Add the wontons a few at a time. Reduce the heat a little and deep fry until golden brown.Turn them over once during the frying. Remove with a skimmer or slotted spoon, drain on paper towels and serve hot with the sweet sour sauce on the side. Wontons may first be boiled, drained,dried thoroughly and then deep fried.

**The secret of a Great Cuisine unveiled**

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Deep Fried Paper Wrapped Shrimp

Agape Goon — Mon, 14 Dec 2009 13:42:10 +0000

Deep Fried Paper Wrapped Shrimp

4 American servings
4 Chinese servings

4 large shrimp
1/4 teaspoon salt
1/4 teaspoon white pepper
1 clove garlic, crushed
2 teaspoons sherry
4 pieces of waxed paper, 8 inches square
1 tablespoon oil
4 thin strips of red sweet
pepper
1 scallion white part only, quartered lengthwise
4 thin slices fresh ginger root
oil for deep frying
shredded lettuce
4 tomato wedges

Methods
Shell the shrimp and take out the black vein. Mix the shrimp with salt, pepper,garlic and sherry and leave for at least 15 minutes. Toss occasionally. Drain. Rub one side of the pieces of waxed paper with the oil. Place 1 shrimp on top of each piece of paper diagonally just off center. Line with 1 pepper strip, 1 piece of scallion and 1 slice ginger. Fold the paper as illustrated in the picture. Heat oil for deep frying until hot, but not smoking (about 350 to 360) and deep fry the shrimp for about 5 minutes. Remove with a slotted spoon and drain. Place the packages, unopened, on shredded lettuce and garnish each with a tomato wedge. Excellent to start off a meal, especially when served with salt and pepper mix and plum sauce.

**More Cooking the Chinese Way Recipes**

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Chinese Style Pork Spare Ribs

Agape Goon — Wed, 18 Nov 2009 04:04:18 +0000

Ingredients:

1.1 kg (600g) pork spare ribs

1 cup sweet red fermented bean paste

2 tbsp five spice powder

pinch of salt and pepper

100 g fine sugar

1tbsp red food coloring

1 cake fermented bean paste, mashed

5 tbsp white wine

3 cloves garlic, crushed

oil for basting

Methods

Mix all ingredients (except pork ribs) thoroughly.
Rub pork ribs with the mixture and leave to marinate in the refrigerator for several hours, or overnight if possible.
Grill ribs over moderately hot charcoal or under a grill, boasting with oil from time to time and turning ribs frequently to cook evenly.
Serve with chili sauce

More* *Meat and Poultry and Healthy Recipes**

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Glossary -SPICES

Agape Goon — Fri, 06 Nov 2009 16:09:18 +0000

Spices

Most Chinese, Indonesian and Indian recipes call for spices. For maximum flavor, whole spice seeds should be fleshly ground each time spices are required. If you do not have a granite mortar and pestle you will find and electric coffee grinder or small powerful blender an ideal substitute. “Wet” spices such as ginger, garlic and onions are often ground prior to cooking.

Once again, a blender with a small jar will do the trick, provided you add little liquid to keep the blades turning, if the recipe calls for the ground ingredients to be fried in oil, use a little of this during grinding; if they are to be simmered in liquid such as coconut milk, add a tablespoon or two of this instead.

Please refer some **recipes here** and **healthy recipes**

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CHILLI CRABS

Agape Goon — Tue, 03 Nov 2009 12:32:06 +0000

Ingredients
2 tbsp fermented salted black beans (hak tow see)
2 cloves garlic
30 chili padi
2 cm piece root ginger 1 tbsp brown sugar 21/2 kg big meaty crabs 1 metric cup pork lard
3 tbsp sesame oil
Salt to taste
4 tbsp vinegar
Method

Cut crabs in halves or even quay’ Wash them clean. You may save shell backs if liked. Chop the black be chillies, garlic and ginger coarsely.
Heat lard and sesame oil in a frying par the chopped ingredients till fragrant the crabs, salt and sugar turning occasionally. Cook for 15-20 minutes covered. Add vinegar. Serve hot garnishing with chopped spring onions Chinese parsley.

More **SeaFood Recipes**and **Healthy Recipes**

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SHOULDER PORK, PRESERVED VEGETABLE AND BEAN CURD SOUP

Agape Goon — Wed, 28 Oct 2009 12:25:28 +0000

Ingredients
4 cakes white soft bean curd

300 g cut up preserved vegetable (kiam chye)
8 metric cups water

2 halved tomatoes
2 cloves crushed garlic 4 tbp oil
Salt and pepper to taste
Method

Heat oil in sauce-pan. Fry the garlic then add the pork pieces and vegetable stirring well.
Add water, tomato and salt. Boil the pork till tender. Drop in the bean cakes. Remove from heat at simmering point. Garnish with chopped spring onion and pepper. Serve hot.

More **Chinese Soup Recipes**

see here **All Healthy Recipes**

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HAINANESE CHICKEN RICE

Agape Goon — Wed, 28 Oct 2009 04:14:34 +0000

Ingredients
1 metric cup thick coconut milk
2 chicken stock cubes
600 g super long grain rice
2 Chinese rice bowls boiled
chicken stock concentrate
Salt to taste
1 pod crushed garlic
2 cm piece bruised ginger
1/2 metric cup pork lard
3 tbsp sesame oil Water to boil rice
4 pandanus leaves
Method

Wash rice and drain in colander. Heat the lard and sesame oil. Fry the garlic, ginger and pandanus till fragrant. Stir in the rice. When rice grains are well coated in the fat return rice to rice cooker. Pour in stock and enough water to cook rice.
Add stock cubes and salt to taste. Allow rice to boil gently. When rice is dry add the coconut milk. Serve rice hot garnishing with golden fried sliced shallots and chopped spring onion.

More ** Rice,Noodles and Patties Recipes**

See here **Healthy Recipes**

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POT-ROAST BEEF WITH BUTTER BEANS AND TOMATOES

Agape Goon — Tue, 27 Oct 2009 15:01:24 +0000

Ingredients Serves 6

1.5 kg flat rib beer
2 teaspoons marjoram
250 ml tomato stock
2 tablespoons lemon juice
1 teaspoon sugar
2 onions, sliced
2 carrots, sliced
1 teaspoon coarse cooking salt
2 teaspoons dried mustard
2 tablespoons cooking oil
4 tomatoes, sliced
500 g dried butter beans, soaked overnight
2 leeks, chopped 2 cloves garlic
Method

Rub beef with mustard and marjoram. Heat oil in flameproof casserole. When hot brown meat on all sides. Add tomato stock, tomatoes and lemon juice. Spoon beans, mixed with remaining ingredients around meat. Cover and pot-roast at 175 degrees C for 1 3/4 hours until tender.
Add little more water if necessary. Remove meat and slice onto heated serving dish. Skim fat from gravy, strain, reheat, pour into heated gravy boat. Serve with meat.

More **Meat Poultry Recipes**

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POT ROAST STUFFED SHOULDER OF LAMB WITH HAM

Agape Goon — Mon, 26 Oct 2009 11:25:56 +0000

Ingredients ( Serves 6)
1 raised shoulder lamb, boned
2 teaspoons coarse cooking salt 2 tablespoons lemon juice
2 cloves garlic, crushed
2 tablespoons sour cream
1-2 tablespoons cooking oil freshly ground black pepper
1 tablespoons dry mustard 125 ml dry, white wine
Stuffing
4 rashers smoked ham
250 g black mushrooms, chopped
1 teaspoon grated lemon rind
2 tablespoons chopped parsley
1 leek, sliced
200 g rice, cooked
1 teaspoon rosemary
Method

Stuffing: — Chop and fry ham until nearly crisp. Add leek and saute gently. Stir in remaining ingredients, take off heat and leave to cool. Sprinkle lamb inside with half salt and pepper. Fill with stuffing, roll and tie with string. Heat oil in flameproof casserole. Brown lamb all over.
Add remaining seasoning with lemon juice and hot wine. Reduce temperature, cover and simmer for 2 hours or until tender. Remove meat to serving dish, keep warm. Add sour cream to gravy in casserole. Heat thoroughly with- out boiling. Serve with lamb.

More ** Meat Poultry Recipes**

**healthy recipes**

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