The Secret of A Great Cuisine Unveiled » chinese cooking menu

Vegetarian Foodstuffs to Described

Agape Goon — Fri, 05 Feb 2010 15:00:36 +0000

Alpine Strawberry- The sweet, red fruit of the alpine strawberry plant. Compared to more common varieties, alpine strawberries are very small and have a pointed shape. Although sweet and aromatic, they are not very juicy and they are not usually grown commercially.

Preparation: alpine strawberries are relatively unusual and so are best enjoyed whole and fresh.

Uses: small ones may be used as decoration or served in individual pastry tartlets.

Amaranth- The large, nutritious seed of a decorative, ornamental plant of the pigweed family. Amaranth is available as a seed, flour (see amaranth flour) or as puffed seeds from specialist outlet. It is gluten free and high in protein.

Preparation: the seeds may be cooked in boiling water as you would a grain.

Uses: puffed amaranth may be used as a breakfast cereal.

Amaranth Flour-A gluten free flour derived from ground amarant seeds. It is richer in protein, iron and calcium than wheat flour, and is available from some health food shops or from specialist mail order outlets.

Uses: it can be used on its own, or mixed with other flours to make breads, baked goods and pastry.

** Vegetarian Cookery** and ** Low Cholesterol Recipes**

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Chilli Shrimps Recipe

Agape Goon — Wed, 18 Nov 2009 12:50:10 +0000

Ingredients

1kg (2Ib) large shrimps

20 fresh red chilies, finely ground

1 tbsp fine sugar

salt to taste

2 tbsp white wine

3 tbsp oil

cilantro (coriander leaves) for garnishing

scallion (spring onions)

Methods:

Wash shrimps and trim whiskers.
Remove sand bag behind the head.
Mix chilies, sugar, salt and white wine with shrimps and leave to marinate for 1 hour
Heat oil in kwali. Fry shrimps quickly over high for 10-12 minutes, stirring frequently to prevent burning.
Serve hot, garnished with sliced cucumber and tomato, chopped fresh coriander (cilantro) leaves and spring onions ( scallion).

More **Sea Food** and Healthy Diet**

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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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STEAMED CHICKEN

Agape Goon — Thu, 29 Oct 2009 12:47:20 +0000

Ingredients
1 big chicken — about 2 kg in weight

1/4 cup ginger juice concentrate
Salt to taste
6 tbsp sesame oil (warmed)
1 medium sized cucumber
2 ripe tomatoes
4 tbsp oyster sauce
2-3 stalks Chinese broccoli (kailan) 4 tbsp light soy sauce
Method

Wash chicken. Rub ginger juice and salt well into chicken. Steam chicken for 40 minutes. Remove from heat and rub sesame oil all over chicken. Allow chicken to hang for 1 hour.
Cut chicken in serving pieces and arrange on platter. Drop broccoli plants in hot water then immerse in cold water and arrange around chicken pieces. Garnish with cucumber and tomato slices. Spread oyster and soy sauce over chicken as well as more sesame oil.

To make sauce for the chicken

6 fresh chillies

2 cm piece root ginger

1 cm piece yellow root ginger

salt to taste

3 cloves garlic

4 tbsp light soy sauce

3 tbsp sesame oil

Juice of 3 limes

Method
Pound the chillies, ginger and ga finely. Combine with all the other ingredient. Serve with the chicken.

More **Chicken 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**

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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.

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ROMANIAN POT ROAST WITH DUMPLINGS

Agape Goon — Fri, 23 Oct 2009 11:45:27 +0000

Ingredients Serves 8
2 kg stitch bone of beef
2 large onions, sliced 1 teaspoon marjoram
3 parsnips, sliced
6 bay leaves
375 ml onion stock
4 tablespoons cooking oil 4 carrots, sliced
‘/4 teaspoon thyme
1 piece celery, sliced
salt and freshly ground black pepper
Gravy
1 teaspoon cornflour
1250 ml cream
sugar, lemon juice, salt
Dumplings
5 slices bread, diced
250 g flour salt to taste cooking oil
2 eggs
soda water
Method

Pour oil into heavy, flameproof casserole. Heat and cook onions until translucent. Push to one side, add meat and brown all over. Add remaining dry ingredients then pour round onion stock if necessary. When meat is tender, remove from gravy, keep warm. Gravy.
Puree vegetables and gravy and return to casserole on top of stove. Bring to boil, thicken with cornflour mixed with water. Season with remaining ingredients the gravy should be sweet-sour. Add cream and sliced meat. Reheat gently. Dumplings: Fry bread in little shallow oil until crisp. Mix flour, egg and salt with enough soda water, added a little at a time, to give medium-thick consistency which can be rolled into dumplings. When dough is smooth, mix in fried bread thoroughly with wooden spoon and form into 2-3 large dumplings. Drop into saucepan of boiling salted water and boil for 20-25 minutes. Drain. Slice with very sharp knife and serve with meat and gravy.

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POT ROAST BREAST OF VEAL

Agape Goon — Wed, 21 Oct 2009 11:40:18 +0000

Ingredients Serves 6-8
2.5 kg breast of veal, boned to give a pocket
Stuffing
125 g rice, cooked pinch turmeric

1 teaspoon oregano

125 g ham, diced

1 egg

freshly ground black pepper

2 tsp salt

2 tbsp chopped parsley

2 tsp salt

Topping

6 tbs oil

2 carrots, sliced

375 ml chicken stock

1/2 tsp tarragon

4 leeks sliced

4 potatoes, sliced

125 ml cream

Method

Ask your butcher to prepare veal for stuffing. Turn rice into a bowl. Add salt, turmeric, tomatoes, oregano, ham, parsley, egg and half salt and pepper. Mix well. Spoon into ‘pocket’ of meat and sew up of close with small skewers. Heat oil in deep saucepan.
Add meat and brown on all sides. Lift out meat and add leeks, carrots and potatoes. Replace veal on top of vegetables. Add stock with remaining salt and pepper. Cover tightly, simmer over medium heat for about 2 flours. Lift out meat and remove string or skewers. Slice onto warmed serving dish. Stir cream and tarragon into sauce and serve poured over meat.

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PAN GRILLED GIANT CLAMS

Agape Goon — Tue, 20 Oct 2009 14:59:25 +0000

Ingredients
2 kgs fresh giant clams (wash and drain) 8 tbsps fish sauce gravy (from supermarkets)
10 chili padi, chopped
4 cloves garlic, crushed
Juice of 2 limes
1 tbsp sugar
Method
Place clams in a heavy saucepan and grill clams for 8-10 minutes. (You may also grill the clams over moderate coals). To make sauce: Combine the rest of ingredients and mix well. Serve grilled clams with sauce.

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SPICY FRIED CHICKEN

Agape Goon — Fri, 16 Oct 2009 12:45:58 +0000

Ingredients
1 chicken (around 2 kgs) —cut into serving pieces
Oil for deep frying
Spices to grind finely
2 tsps cummin seeds
1 tsp sweet cummin seeds

1 cm piece saffron
1 tbsp black peppercorns
1 cm piece ginger
Salt to taste.
Other spices
1 tbsp mustard powder
Method

Place chicken pieces in a basin and rub the spices well into chicken.
Leave chicken to marinade for two hours. Heat oil in a frying pan and when oil is hot, fry chicken till golden brown. Drain well on kitchen paper. Serve hot with tomato and cucumber slices.

**Spicy Meat and Poultry Recipes*

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