The Secret of A Great Cuisine Unveiled » chinese food

Roasting Pork Get Crakling

Agape Goon — Fri, 05 Mar 2010 19:00:32 +0000

Roast Pork with crisp brown crackling is a rich and succulent dish. It can also be roasted without the rind, in the French manner. Either way it is delicious properly cooked and with the right accompaniments. This course show how to roast and carve pork and what to serve with it.

Pork is a relatively inexpensive meat, and can be roasted both on and off the bone. The meat is fat so one of its great virtues is that most of the main cuts can be roasted. Unlike lamb and beef, it is also practical to raost smaller weights of meat, because the outer layer of fat keeps it moist and shrinkage is kept to a minimum.

Pale meat, such as pork or veal, must be well cooked, never rare. Rare pork does not look attractive or taste very good abd it can also be dangerous to your health.

Pork is very nutritious, but invalids, young children and elderly people sometimes fine it is a little difficult to digest. Because it is rich in flavour it goes well with sharp refreshing accompaniments such as apples or cranberries.

**Easy For Health Recipes** and **Chinese Menu**

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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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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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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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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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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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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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