Chinese Recipes | The Secret of A Great Cuisine Unveiled

Posts Tagged ‘chinese recipes’

ASPARAGUS WITH HOLLANDAISE SAUCE

Friday, January 22nd, 2010

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”

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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Steamed Buns

Thursday, December 17th, 2009

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 (more…)

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Deep Fried Paper Wrapped Shrimp

Monday, December 14th, 2009

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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Glossary-Desiccated Coconut

Monday, November 30th, 2009

Desiccated Coconut, mixed in an electric blender with hot water and strained through a sieve makes adequate coconut milk. Blend 2 cups of coconut with 2 cups hot water at high speed for 30 seconds, then squeeze and strain for thick coconut milk. Return coconut to blender with another 2 1/2 cups hot water and repeat the process to obtain thin coconut milk.

**Chinese Recipes** and **Healthy Diets**

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Tags: adequate coconut milk, Chinese Cooking Tips, chinese recipes, coconut, coconut milk, Desiccated Coconut, electric blender, Glossary, Healthy Diets, hot water, Seasoning for Chinese Cooking, some useful facts and figures, some useful facts and figures tips, thick coconut milk
Posted in Chinese Cooking Tips, Glossary, Seasoning for Chinese Cooking, Some Useful Facts and Figures |

Glossary-Cream Coconut

Monday, November 30th, 2009

Cream Coconut, a solid preparation sold in round plastic tubs. To obtain thick or “first squeeze” coconut milk, mix 100g (just over 3oz) creamed coconut with 1 cup boiling water. Stir until dissolved strain while still hot. For thin or “second squeeze” milk, use 30g (1oz) creamed coconut to each cup of water.

** Chinese Recipes** and **Healthy Diets**

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Tags: All about Cookery, boiling water, chinese recipes, coconut milk, cream coconut, creamed coconut, Glossary, plastic tubs, some useful facts and figures, some useful facts and figures tips
Posted in All about Cookery, Glossary, Some Useful Facts and Figures |

Chilli Shrimps Recipe

Wednesday, November 18th, 2009

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 (more…)

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Chinese Style Pork Spare Ribs

Wednesday, November 18th, 2009

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 (more…)

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Tags: chinese cookery, chinese cooking, chinese cooking menu, chinese cuisine, chinese dishes, chinese food, chinese meals, chinese recipes, chinese style pork recipes, chinese style pork spare ribs, delicious recipe, family meals, meat, meat and poultry recipes, recipes
Posted in All Recipes, Spicy Pork Dishes, meat and poultry |

Rich Spinach Soup Recipe

Thursday, November 12th, 2009

Ingredients

600 g Chinese spinach

60 g pig’s liver, sliced

100g pork, sliced

1 tbsp ginger wine (more…)

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Tags: carrots, chinese cuisine, chinese recipes, chinese soup recipes, chinese soups, chinese spinach, cornstarch, ginger wine, lard, light soy sauce, pork, rich spinach soup, rich spinach soup recipes, sesame oil, soup recipes, soups
Posted in All Recipes, Chinese Soup |

Glossary -SPICES

Friday, November 6th, 2009

Spices

Most Chinese, Indonesian and Indian recipes call for spices. For maximum flavor, whole spice seeds should be fleshly ground each time spices are required. If you do not have a granite mortar and pestle you will find and electric coffee grinder or small powerful blender an ideal substitute. “Wet” spices such as ginger, garlic and onions are often ground prior to cooking.

Once again, a blender with a small jar will do the trick, provided you add little liquid to keep the blades turning, if the recipe calls for the ground ingredients to be fried in oil, use a little of this during grinding; if they are to be simmered in liquid such as coconut milk, add a tablespoon or two of this instead.

Please refer some **recipes here** and **healthy recipes**

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Tags: All about Cookery, chinese cookery, chinese cooking, Chinese Cooking Tips, chinese recipes, Glossary, some useful facts and figures, spices, spices glossary
Posted in All about Cookery, Chinese Cooking Tips, Glossary, Some Useful Facts and Figures |