The Secret of A Great Cuisine Unveiled » chinese meals

Chicken Stock

Agape Goon — Thu, 01 Apr 2010 15:30:39 +0000

White stock made with boiling fowl and knuckle of veal for maximum flavour. Cheaper versions use carcass, skin and giblets plus poultry scarps; or giblets only. Always include celery, a few root vegetables and herbs.

Uses: Good poultry flavor, pale color. An excellent general purpose stock for all types of soups, sauces for vegetables and white meat dishes, moistening white meat casseroles and pies and boiling rice for savory dishes or for risottos.

** Chicken Soups Recipes ** and ** Healthy Soups Recipes **

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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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ASPARAGUS WITH HOLLANDAISE SAUCE

Agape Goon — Sat, 23 Jan 2010 02:00:26 +0000

Ingredients

1 small can green asparagus
Sauce
2 egg yolks
salt
lemon juice
1 small can shrimp tails
2 tbsp water
100 g softened butter
chopped dill

Method
Measure yolks and water into water into a small saucepan or steel bowl. Put the bowl over hot water in a double boiler. Heat slowly, beating well all the time until thick. Add softened butter in small lumps, beating well all the time. Flavour with salt and a few drops of lemon juice. Add shrimps and chopped dill. Pour the sauce over the warmed asparagus garnish with lemon wedges.

More ** Asian Cuisine** and ** Low Calorie Diets**

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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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Steamed Buns

Agape Goon — Fri, 18 Dec 2009 02:30:18 +0000

24 buns
1 package dry yeast
1 tablespoon sugar
1¼ cups lukewarm water
31/2 to 4 cups flour
2 tablespoons oil
4 scallions, minced
1 clove garlic, crushed
3 cups minced roast pork
2 teaspoons sugar
2 tablespoons soy sauce 1 tablespoon sherry
1½ tablespoons cornstarch
dissolved in
3 tablespoons chicken broth

Methods
Sprinkle yeast and sugar over 1/4 cup lukewarm water and stir to dissolve. Let stand 10 minutes. Add remaining 1 cup lukewarm water and mix well. Add the flour 1/2 cup at a time until approximately 3 cups have been added. Turn the dough out onto a floured board and knead the dough, incorporating as much of the additional flour as is necessary to keep it from sticking to the board and your hands. Continue to knead until the dough is smooth and satiny, about 7 minutes. Place the dough in an oiled bowl, cover with a towel and let rise until doubled in bulk (1 to 2 hours depending on the warmth of your kitchen). Meanwhile prepare the filling. Heat the oil in a wok. Stir fry the scallion and garlic for 1 minute. Add the pork and stir fry until heated through. Add the sugar, soy sauce and sherry and stir to blend. Add the dissolved cornstarch and stir until thickened. Set the mixture aside to cool. Punch the dough o and knead on the floured board 3 minutes. Shape into a log about 2 inches in diameter .Cut the dough into 24 equal poi Roll each piece into at about 3 to 3½ inches is diameter. Divide the filling into 24 portions and place 1 portion in the center of each rod dough. Pull the sides of tic dough up around the filling and
pinch the edges together 0 the palms of your hands. shape the buns into neat, round balls. Place on pieces of waxed paper, cover with a cloth and rise 20 minutes. Place the buns in a steamer on their pieces of waxed paper and steam 20 minutes or until gloss and smooth. These buns max is made ahead and reheated again steaming again for a few minutes.

**More Great Cuisine Chinese Cooking**

** All-FreeHealthyRecipes**

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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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STUFFED MUSHROOMS RECIPE

Agape Goon — Wed, 30 Sep 2009 10:12:49 +0000

Ingredients
20 medium sized dry mushrooms
3-4 pcs water chestnuts chop finely Salt and pepper
1 tsp cornstarch
1/2 tsp sugar
1 tsp light soya sauce
2-3 tbsp oyster sauce
some frozen green peas
Method
Soak the dry mushrooms in water. Heat 3 tbsp oil in a saucepan and stir fry the mushrooms for a while. Add just
enough water to cover the mushrooms and simmer for about an hour. Stir mushrooms once or twice. Mix pork, water
chestnuts, salt and pepper, sugar and cornstarch well, and stuff mixture in the mushrooms. Decorate with a few
pieces of peas on top. Steam the stuffed mushrooms for about 10 minutes. Pour oyster sauce over stuffed mushrooms
just before serving.

**Chinese Cooking Recipes**

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Sweet & Sour Shrimps Recipe

Agape Goon — Tue, 15 Sep 2009 15:19:14 +0000

Ingredients
600 g (1 kt) shrimps
1/2 tsp sesame oil
1 tbsp cornstarch
31/2 tsp salt
Dash of pepper
Method
Shell and clean the shrimps. Rub shrimps with 3 tsp salt and then rinse the salt away. Chop shrimps finely.
Season shrimps with 1/2 tsp salt, sesame oil and pepper. Stir in cornstarch and keep stirring for about a
minute until mixture is well mixed.
Roll the mixture into small balls deep fry them in hot oil until they a golden brown.
Serve hot with a sweet and sour sauce. (Serve the sauce separately).

To make sweet and sour sauce
Ingredients
1 cup white vinegar
‘/2 cup ketchup
1 tbsp Worcestershire sauce 1 cup sugar
1 tsp salt
Combine all ingredients in a saucepan and bring to a boil, stirring well.

**SeaFood Recipes**

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