Posts Tagged ‘cooking tips’

Cooking Tips for Chillies and Lemon Grass

Monday, January 18th, 2010

Chillies

1. When buying dried chillies, select the crinkled variety.
2. When a recipe calls for dried chillies to be ground, always soak the chillies in water until they are soft before grinding.  If hot water is used, the soaking  time will be shorter.
3. For a milder flavor in a curry, remove seeds of or dried chillies.
4. Add or reduce the number of chillies or the amount chili powder given in a recipe, according to taste.
5. If a recipe calls for dried chillies to be roasted, do this in a dry pan over low heat stirring now and then to prevent burning.

Lemon Grass

Only about 6-7 cm (2 1/2-3 in) of the root end should be used.

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What’s the Cooking Tips for Chicken and Fresh Turmeric

Monday, January 18th, 2010

Chicken:

1. If frozen chicken is used, the amount of liquid given in a recipe should be reduced a little.
2. If chicken is fat, reduce the amount of cooking oil or ghee.
3. To cook an authentic Indian chicken curry, the skin of the chicken should be removed and discarded before cooking. Chicken curry will then be less oily and will keep longer.

Turmeric
The older root, which is dark in colour is preferable.

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Posted in Chinese Cooking Tips, Some Useful Facts and Figures |

Cooking Tips- Coconut, Lengkuas, Lential and Tamarind

Sunday, January 17th, 2010

COCONUT:
1. When selecting coconuts, choose older ones with with yield more milk.
2. When extracting coconut milk, add one cup of water to grated coconut at a time and squeeze to extract milk before adding the next cup, even if recipes calls for 4 cups of water.

LENGKUAS (botanical: galangal):
If lengkuas needs to be ground, buy a tender piece that is pinkish in color.

LENTIL (dhal):
Always select the larger variety; soak for about 2 hours in cold water before using, then wash and remove loose skin.

TAMARIND:
1. Select the darker variety.
2. To make tamarind juice, combine specified amount of water and tamarind pulp, mix with fingers and strain.

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Posted in Chinese Cooking Tips, Some Useful Facts and Figures |

General Cooking Tips

Sunday, January 17th, 2010

1. If while cooking curry is drying up fast and you wish to add more water, make sure warm water is used.
2. Indians use yogurt to tenderize meat; add about 1 tbsp to 450 g of meat and marinate for about 20-30 minutes before cooking.
3. One of the secrets of a good curry lies in the quality and amount of spices used. It is preferable, therefore, that you prepare your own ground spices or buy them from a reliable source. Very often, commercial curry powders are adulterated with rice or maize flour and do not contain the pure ingredients.
4. Care of the griddle (tawa) used for cooking chapati and Roti Jala:-
i) Wash new griddle with warm water.
ii) Season the new griddle by using about a handful of grated coconut. Fry this on griddle over low heat, making use of every part of the griddle. Keep stirring coconut for about 40 minutes then discard coconut. Next, heat a tablespoon of cooking oil on griddle, break an egg and spread it all over. Discard egg when it is cooked and wipe surface of griddle. It is now ready for use. After this, the griddle should never be washed. After use, merely wipe over with a dry towel or a paper cloth. If at any time food sticks to it during use, repeat egg treatment.

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Glossary- Tamarind, Tung Choy, Soya Sauce and Turmeric

Saturday, January 16th, 2010

TAMARIND (asam) Dried pulp used for sourness. Soak 1 tablespoon dried tamariee pulp in about 1/4 cup warm water for 5 minutes. Squeeze to extract juice and sty ‘Instant tamarind’ from India available in small plastic pots is a quick substitute; 1 teaspoon is equivalent to 1 tablespoon dried pulp. Lemon juice or half-ripe ton may also be used as substitutes.
TUNG CHOY Preserved crunchy salted vegetables, often used for garnishing.
SOYA SAUCE Two varieties, each different in consistency and flavor, are available; light soya sauce and thick bta* soya sauce. Be sure to use the correct variety.
TURMERIC (kunyit) Fresh or dried turmeric root is often used in curries or pickles. Powdered turmeric can be used instead, as directed in individual recipes appearing in this book.

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Posted in All about Cookery, Glossary, List of Common Ingredients and Substitutes, Seasoning for Chinese Cooking |

Glossary-Pandan,Shrimps and Salted Soya Beans

Friday, January 15th, 2010

PANDAN- The dark green leaf of the fragrant screwpine, a variety of pandanus, used in cakes and desserts. Dried rampe from Sri Lanka, sold in some curry shops, is merely dried pandan. No other substitute.

PRAWNS (Shrimps)  -Unless otherwise specified, apse raw or ‘green’ prawns.
SALTED SOYA BEANS -(taucheo) Light brown beans sold in semi-paste form and used as seasoning. Sometimes sold in jars labeled ‘bean sauce’.

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Posted in All about Cookery, Chinese Cooking Tips, Glossary, List of Common Ingredients and Substitutes, Seasoning for Chinese Cooking |

Glossary- Coconut

Thursday, November 26th, 2009

The coconut milk that adds creamy richmess to so many curries, desserts and cakes is obtained by squeezing the grated flesh of fresh coconut with water. To obtain the “first squeeze” roughly 1/2 cup water is added to 1 whole coconut, and the flesh squeezed, handful by handful, to obtain thick milk. Another 2 or 3 cups of water are added to the already squeezed flesh and the process repeated to obain the ” second squeeze” or thin coconut milk.

**Healthy Recipes** and **Chinese Cooking**

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Posted in All about Cookery, Chinese Cooking Tips, Glossary |

How to Self Made Sauces

Wednesday, August 5th, 2009

Washabi Sauce

Mixed from washabi, white vinegar, salt, sugar and water. It is simple and convenient to prepare and smells refreshing. Adjust the amount of washabi according to personal acceptance of spiciness. (more…)

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