The Secret of A Great Cuisine Unveiled » chinese cuisine

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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Pears in Red Wine

Agape Goon — Sun, 17 Jan 2010 02:00:39 +0000

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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Bread Custard Pudding

Agape Goon — Sat, 09 Jan 2010 14:00:53 +0000

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

Agape Goon — Sat, 09 Jan 2010 01:30:36 +0000

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

Agape Goon — Fri, 08 Jan 2010 14:00:04 +0000

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

Agape Goon — Fri, 08 Jan 2010 02:00:20 +0000

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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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.

**More The Secret of A Great Cuisine Unveiled**

** All-FreeHealthyRecipes**

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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**

**All-FreeHealthyRecipes**

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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**

** Healthy Diets**

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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**

** Low Calorie Diets**

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