The Secret of A Great Cuisine Unveiled » chinese vegetarian cookery

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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Vegetarian Food- Animal Fats

Agape Goon — Mon, 01 Feb 2010 15:30:01 +0000

This term may refer to any dietary fats obtained from an animal source. Some vegetarian (though no vegan) foods, such as milk and cheese, contain animal fats. However where the term is used in food labeling it will normally refer to fats such as suet and lard. Since these are obtained from animals after slaughter they are not considered suitable for a vegetarian diet. Animal fats contain mainly saturated fats (see polyunsaturated fats)

** Vegetarian Foods** and ** Healthy Diets**

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Vegetarian Foodstuffs of Indian

Agape Goon — Mon, 01 Feb 2010 02:00:30 +0000

Amchoor – (also called mango powder) - An Indian spice made by drying and grinding peeled slices of tart, unripe mango into a fine powder. It has a sour taste.

Uses: amchoor can be used to give a sour flavor to savory pastries, stir fried vegetables and drinks.

** Vegetarian Cookery** and ** Low Cholesterol Diets**

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FRIED LADIES FINGERS

Agape Goon — Thu, 15 Oct 2009 15:09:53 +0000

Ingredients

300 g (1/2 kt) young ladies’ fingers

15 small onions, finely sliced

2 fresh red chillies, finely sliced

6 tbsp thick coconut milk from 1/4
coconut, grated
Salt to taste
2 tsp vegetable oil
Method

Wash ladies’ fingers, drain them and their slice each across coarsely.

Heat oil in saucepan with cover. Frye onions and sliced chillies till soft the ladies’ fingers, salt and the coconut milk and stir together gently. Cover pars and cook on medium heat for 10 minutes. Remove cover, stir gently and take off heat. Serve hot.

**Chinese Cooking**

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FRIED MIXED VEGETABLES RECIPE

Agape Goon — Mon, 12 Oct 2009 15:38:35 +0000

Ingredients
75 gm straw mushrooms (diced)
75 gm button mushrooms (cut into half)
‘/2 carrot (diced)
150 gm bamboo shoot (diced) 75 gm green peas
6 mushrooms (presoaked and diced) 40 gm cashew nuts (crispy fried) 1 red chillies (diced)
Seasoning
‘/2 tsp vetsin
/2Â tsp sugar
‘/4 tsp salt
1 tbsp oyster sauce
1 tbsp soy sauce (dark)
Few drops of sesame oil
1 tsp soy sauce (light)
cornflour solution (mix 1/2 tsp with 1 tsp water)
Method
Toss mushrooms, carrot, button mushrooms, and mushrooms in boiling water and strain. Leave aside.
Heat up oil, dredge in wine and add in 1 cup of water with’/4 tsp vetsin,
1 tsp salt and sugar each, 1 tbsp dark soya sauce, 1 tbsp oyster sauce. Put in the tossed ingredients to cook for
a while and dish up. Heat up oil, dredge in wine and put in 2 oz of water. Put in seasoning and all the
ingredients. Allow to cook for 5 mins., stir in cornflour solution, add in cashew nuts and serve.

**Chinese Vegetarian Cookery**

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STUFFED TOMATOES WITH SHRIMPS RECIPE

Agape Goon — Thu, 03 Sep 2009 04:37:27 +0000

Ingredients

12 hardboiled quails eggs

12 medium sized ripe tomatoes-chilled

600 g shelled shrimps

salt,pepper and mustard

1/2 metric cup tartar sauce

4 tbsp fresh cream

2 tbsp white wine

Dash of lemon wine

Pinch of oregano

Chopped parsley

2 tbsp olive oil

Method

Cut tomatoes in half-remove the pulp and keep aside. Steam shrimps. Mix the tomato pulp with shrimps and all the above ingredients. Chill thoroughly. Spoon mixture into tomato hollows. Serve as a starter.

**SeaFood Recipe**

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FRIED MUTTON WITH GREEN PEAS RECIPE

Agape Goon — Tue, 01 Sep 2009 10:40:29 +0000

Ingredients
450 g (1 Ib) mutton â€” cut into small pieces

1 tin green peas

1 small tin tomato puree

2 big onions â€” cut in rings

4 red chilliesÂ (for garnishing)

4 green chillies (for garnishing)
Grind to a fine paste
6 dried chillies
1/2 tsp cumin seed (jintan manis)
1/2 tsp fennel (jintan puteh)
21/2 cm ginger
1 onion
1 garlic
1/2 tsp turmeric powder
Salt to taste
Method
Heat oil in pan and fry ground paste. Add tomato puree and stir well till fragrant. Add in mutton, salt, and a
little water till mutton is cooked. Add onions, red and green chillies, stir then add green peas. Remove from heat.

more **Chinese Vegetarian Cookery**

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