Chinese Cuisine | The Secret of A Great Cuisine Unveiled

Posts Tagged ‘chinese cuisine’

Vegetarian Foodstuffs to Described

Friday, February 5th, 2010

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. (more…)

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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 |

Bread Custard Pudding

Saturday, January 9th, 2010

Ingredients

5-6 slices of stale bread (wholewheat bread)
1 cup raisins or 1/2 cup raisins mixed with 1/2 cup sultans or 1 cup mixed fruit
1 tsp grated orange rind
1 tsp powdered cinnamon
1 tsp vanilla essence
1/2 cup sugar
1/4 tsp salt
3 eggs
3 cups diluted evaporated milk
2 tbsp butter
red currant jelly or jam for glazing

Method
Cut off crusts from bread slices, cut each slice into squares and butter them generously on one side. Grease with butter an ovenproof dish 1 quart or 36 oz pyrex dish or a dish 17 cm across (6 1/2 inches) and 7.5cm (2 3/4 inches) deep.
Mix orange rind and cinnamon with the dried fruit. Scatter some dried fruit on bottom of dish and place over them some pieces of bread, buttered side up. Spread over bread slices more mixed fruit, then a layer of bread pieces, and continue to do this till dish is three quarters full.
Beat up the eggs, add sugar, salt, milk and vanilla essence and strain through fine sieve over the bread and fruit in dish. Allow to stand for 1/2 hour for bread to absorb the custard mixture. Bake in moderate oven for about an hour or till set.
Brush top with jelly or jam that has been heated and, if top of pudding is not sufficiently brown, put dish under grill till golden.

More ** Slimming Diets** and ** Original Great Cuisine**

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How to make French Loaf

Friday, January 8th, 2010

French Loaf

Ingredients

1 French stick or French loaf
butter or margarine
aluminumfoil

Method
If french stick is used, halve it so that you can cut each half diagonally into slices to, but not through, the bottom crust. Spread butter on the slices, sandwich style, wrap each half in aluminum foil and bake in moderate oven for 3/4 hour, just before serving.
To serve, place foil wrapped bread on plate, open up the foil and let each person help himself to the hot slices of bread.

More ** The Completed Low Cholesterol Diets** and ** Great Cuisine**

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What’r something to Stew about

Friday, January 8th, 2010

Chicken and Vegetable Stew

Ingredients
12-14 meaty pieces of chicken
3 large carrots
2 parsnips
1 medium sized swede ( a kind of turnip)
8 small white onion or 3 large ones
1/2 cup finely diced large onion
3 stalks flour seasoned with salt and pepper
6 tbsps butter or margarine
salt
2 cups water or more
4 cm (1 1/2 inch) piece of cinnamon stick

Method
Skin carrots, parsnips, swede and onions. Leave onions whole,if small; if large, cut each into quarters. Halve the carrots, parsnips and swede lengthwise, and then cut each piece in 5 cm(2 inch) lengths.
Dredge chicken pieces in seasoned flour. Heat 2 tbsp butter in large saucepan which is not too deep, and fry as many pieces of floured chicken as pan can accommodate. Cover pan for 10 minutes or so, to brown the other side. Remove browned chicken to platter and brown the rest of the chicken, adding a little more butter.
Heat remaining butter in pan, fry the diced onion till soft, then add carrots, parsnips, swede and chicken pieces. Mix well together and then add 2 cups of water, celery and cinnamon stick. Add more more water, if necessary, and thicken with plain flour made into a thin paste with cold water, if a thicker gravy is desired. Test for taste before serving.

More ** Low Cholesterol Diets** and ** Stew Diets**

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Something To Stew About

Thursday, January 7th, 2010

It’s no wonder that stew is a perennial favorite; easy to prepare, one pot cooking which can be store and re-heated when wanted it’s a boon for busy cooks.Chicken and Vegetable Stew is an economical yet tasty addition for your recipe.

Please visit here : www.all-freehealthyrecipes.com

www.agape-cookingthechineseway.com

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Tags: all free healthy recipes, chicken stew, chinese cooking, chinese cuisine, freehealthyrecipes, great cuisine, healthy recipes, slimming diets, slimming recipes, stew cooking, stew recipes, vegetable stew
Posted in All Recipes, Chinese Cooking Tips, Great Original Cuisines |

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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Deep Fried Wontons

Sunday, December 27th, 2009

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 (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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