The Secret of A Great Cuisine Unveiled » chinese recipes

Deep Fried Chicken Balls

Agape Goon — Sat, 03 Jul 2010 14:30:44 +0000

2 American servings
4 Chinese servings
1 whole chicken breast, skinned, boned and coarsen
ground
2 scallions, minced
1 tablespoon soy sauce 1 tablespoon sherry
1 1/2 tablespoons cornstarch teaspoon salt
1/s teaspoon sugar
1 egg, separated
Oil for deep frying

Method
Combine all the ingredients except the egg white and oil. Ma. until thoroughly blended. Beat the egg white until stiff and fold into the chicken mixture. Chill 1 hour. Heat oil for deep frying until almost smoking. Form chicken mixture into small ovals and deep fry 4 or 5 at a time until golden brown. Remove with a slotted spoon and dram on paper towels. Serve with sweet sour sauce .

Refer here ** Sweet Sour Sauce ** and ** Slimming Diets **

Red Simmered Beef 6 American Servings/ 12 Chinese Servings 2 1/2 pounds eye...
Chicken Stock White stock made with boiling fowl and knuckle of veal...
Deep Fried Paper Wrapped Shrimp Deep Fried Paper Wrapped Shrimp 4 American servings 4 Chinese...

Related posts brought to you by Yet Another Related Posts Plugin.

Red Simmered Beef

Agape Goon — Thu, 01 Jul 2010 01:00:34 +0000

6 American Servings/ 12 Chinese Servings

2 1/2 pounds eye round or pot roast of beef
3 tablespoons oil
1 clove garlic, crushed
2 thin slices fresh ginger root, finely chopped
6 tablespoons soy sauce
4 tablespoons sherry
water to just cover the beef
2 cloves star anise
1 small piece cinamon stick
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 teaspoon salt
2 teaspoon sugar

Method:
Tie the meat at 2 inch intervals so that it will hold its shape while cooking. Heat the oil in a flame proof casserole. Brown the beef on all sides over high heat. Add all the remaining ingredients. Bring the liquid to a boil over high heat. Reduce the heat, cover the casserole and simmer for 1 1/2 hours. Turn the beef every 30 minutes. Slice the beef and serve hot or cold with some of the sauce. The sauce can be refrigerated and kept for use in other dishes If the sauce is heated to boiling point every 10 days, it will keep for several weeks. The beef can also be cut into 2 inch cubes before being added to the casserole. Reduce the cooking time to 50 minutes.

More ** Chinese Recipes ** and ** Healthy Recipes **

Deep Fried Chicken Balls 2 American servings 4 Chinese servings 1 whole chicken breast,...
Chicken Stock White stock made with boiling fowl and knuckle of veal...
Red Simmered Beef 6 American servings/12 Chinese servings Ingredients 2 1/2 pounds eye...

Related posts brought to you by Yet Another Related Posts Plugin.

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 **

Deep Fried Chicken Balls 2 American servings 4 Chinese servings 1 whole chicken breast,...
Red Simmered Beef 6 American Servings/ 12 Chinese Servings 2 1/2 pounds eye...
Cooked Meat Dishes Time can be saved by preparing meat dishes to be...

Related posts brought to you by Yet Another Related Posts Plugin.

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**

Lemon Butter Cake Ingredients 250 g self raising flour, sifted 250 g butter...
Pears in Red Wine Ingredients 1 1/2 cups red wine claret or burgundy 3...
Apple Juice and Apple Sauce Apple Juice – may be frozen, but should not be...

Related posts brought to you by Yet Another Related Posts Plugin.

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**

Great Original Cuisine There are few people today, for instance, who have not...
Cantonese Cooking Cantonese cooking, especially has stayed close to the Taoist principle...
Bread Custard Pudding Ingredients 5-6 slices of stale bread (wholewheat bread) 1 cup...

Related posts brought to you by Yet Another Related Posts Plugin.

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**

Deep Fried Paper Wrapped Shrimp Deep Fried Paper Wrapped Shrimp 4 American servings 4 Chinese...
Chinese New Year Menu Stir fried pork and eggplant (4 American servings/ 8...
Deep Fried Wontons Deep Fried Wontons (6 to 8 American servings/ 6 to...

Related posts brought to you by Yet Another Related Posts Plugin.

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**

Deep Fried Wontons Deep Fried Wontons (6 to 8 American servings/ 6 to...
Chinese New Years Dinner Deep Fried Pork Balls (4 to 6 American servings/ 4...
SPICY FRIED CHICKEN Ingredients 1 chicken (around 2 kgs) —cut into serving pieces...

Related posts brought to you by Yet Another Related Posts Plugin.

Glossary-Desiccated Coconut

Agape Goon — Mon, 30 Nov 2009 13:11:08 +0000

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**

Glossary-Cream Coconut Cream Coconut, a solid preparation sold in round plastic tubs....
Glossary- Coconut The coconut milk that adds creamy richmess to so many...
Glossary -SPICES Spices Most Chinese, Indonesian and Indian recipes call for spices....

Related posts brought to you by Yet Another Related Posts Plugin.

Glossary-Cream Coconut

Agape Goon — Mon, 30 Nov 2009 11:39:10 +0000

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**

Glossary-Desiccated Coconut Desiccated Coconut, mixed in an electric blender with hot water...
Glossary- Coconut The coconut milk that adds creamy richmess to so many...
Glossary -SPICES Spices Most Chinese, Indonesian and Indian recipes call for spices....

Related posts brought to you by Yet Another Related Posts Plugin.

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**

Sweet & Sour Shrimps Recipe Ingredients 600 g (1 kt) shrimps 1/2 tsp sesame oil...
Shrimps Fondue 2 1/2 kg fresh shrimps Marinade 1/2 cup white wine...
STUFFED BITTER GOURD CURRY Ingredients 900 g minced beef (preferably top-side) Salt, pepper and...

Related posts brought to you by Yet Another Related Posts Plugin.