The Secret of A Great Cuisine Unveiled » garlic

A-Z Home of Freezing- Avocado Pears

Agape Goon — Sat, 30 Jan 2010 15:30:22 +0000

This fruit loses its subtle flavor in freezing, and the flesh discolors very quickly when cut. Avocado halves can be prepared if the stone is removed, each cut side rubbed with lemon juice and frozen in cartons, for use in salads. Mashed avocado pears can be frozen in small containers, allowing 1 tablespoon lemon juice for each avocado, and this seems to be the best method of preserving the fruit. This pulp can be thawed and mixed with onion, garlic or herbs to use as savoury dip or spread. Whichever method of freezing is chosen, 2 1/2 hours at room temperature should be allowed for thawing and the fruit stored no longer than 3 months.

** Asian Recipes** and ** Low Cholesterol Recipes**

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Adapting Recipes

Agape Goon — Sat, 23 Jan 2010 15:00:19 +0000

Standard recipes may be successfully used for cooked dishes to be stored in the freezer, if the following points are noted:

a) Certain flavorings such as herbs,spices,garlic and onions can change under freezing conditions; they can also crossflavour other foods if packaging is inadequate. Their use in frozen cooked dishes should be sparing, and the dishes containing them should not be stored for more than four weeks. It is often more practical to add these flavorings during the reheating process before serving.

b) Salt and fat react under freezing conditions to cause rancidity, and salt is best added to meat and fish when cooking.

c) Too much sugar prevents successful freezing, and such items as fruit puree and ice cream should not be oversweetened.

d) Flour in sauces, soups and stews may cause curding on reheating and these are best thickened by reduction, or by using tomato or vegetable puree or conflour.

e) Starchy foods such as rice, barley, pasta and potatoes do not freeze well in soups and stews and should be added during reheating.

f) A few items should not be frozen on thier own, or incorporated into recipes. These include hard-boiled egg whites, custards, soft, meringue topping, mayonnaise and salad dressing, milk, puddings.

** Asian Recipes** and ** Low Cholesterol Diets**

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Tomato and Tabasco Sauce

Agape Goon — Thu, 31 Dec 2009 00:30:06 +0000

Recommended for beef
250 g skinned ripe tomatoes
50 g butter
1 clove garlic, finely minced
10 shallots, very finely chopped
2 tsp Tabasco sauce
3 cups hot water
2 tbsp plain flour, sifted
2 tbsp dark soy sauce
salt and mustard to taste
6 tbsp red wine
1 beef stock cube

Method
Chop tomatoes roughly. Heat butter and gently fry shallots until fragrant. Add all other ingredients except wine. Bring to the boil, stirring well. Allow to cool before stirring in wine.

More ** Healthy Recipes ** and **More The Secret of A Great Cuisine Unveiled

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Shrimps Fondue

Agape Goon — Mon, 28 Dec 2009 14:00:50 +0000

2 1/2 kg fresh shrimps

Marinade

1/2 cup white wine
1 tsp salt
dash of pepper
10 fresh red chilies, finely ground
2 cloves garlic, finely minced
6 tsp oyster sauce
juice of 1 lime
5 tbsp fine sugar
4 tbsp sesame oil
4 tbsp cornstarch

Method
Remove shells from shrimps but leave tails intact. Wash in a light brine solution and drain well. Mix all marinade ingredients . Add shrimps and allow to stand for 1/4 hour before freezing.

More ** Slimming Recipes** and **Great Cuisine**

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Casserole Shoulder Pork

Agape Goon — Thu, 24 Dec 2009 14:30:17 +0000

Ingredients

1 1/2 kg shoulder pork
20 fresh mushrooms
10 pitted prunes
4 slices pineapple
2 slices lemon
4 slices orange
4 large onions
4 slices apple
4 potatoes
3 bay leaves
salt
pepper
2 chicken stock cubes dissolved in 2 cups hot water
6 red chilies, chopped
2 tbs butter
3 cloves garlic, crushed
1/2 glass white wine

Method
Season pork with salt and paper. Heat butter in saucepan and fry garlic and chilies till fragrant. Add shoulder pork, browning over moderate heat. Transfer pork to a casserole dish, add all other ingredients except wine, cover and cook in preheated moderate oven for 45 minutes.

Add wine, cover and cook a further 5 minutes. Lift pork out of casserole. Leave other ingredients to cook for 10 minutes. Carve pork into slices. Return slices to casserole and return to oven to heat before serving.

** all-freehealthyrecipes ** and **Chinese cooking**

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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.

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CHILLI CRABS

Agape Goon — Tue, 03 Nov 2009 12:32:06 +0000

Ingredients
2 tbsp fermented salted black beans (hak tow see)
2 cloves garlic
30 chili padi
2 cm piece root ginger 1 tbsp brown sugar 21/2 kg big meaty crabs 1 metric cup pork lard
3 tbsp sesame oil
Salt to taste
4 tbsp vinegar
Method

Cut crabs in halves or even quay’ Wash them clean. You may save shell backs if liked. Chop the black be chillies, garlic and ginger coarsely.
Heat lard and sesame oil in a frying par the chopped ingredients till fragrant the crabs, salt and sugar turning occasionally. Cook for 15-20 minutes covered. Add vinegar. Serve hot garnishing with chopped spring onions Chinese parsley.

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