The Secret of A Great Cuisine Unveiled » low calorie

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**

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Quick Vegetable Salad

Agape Goon — Sat, 02 Jan 2010 13:30:23 +0000

Ingredients

2 cucumbers, halved lengthwise and thickly sliced
1 small ripe pineapple, sliced and each slice coarsely shredded in short lengths
300g soy bean cake fried to a golden brown on both sides and sliced thinly (optional)

Ingredients for the sauce
1/2 cup bottled chili sauce
3/4 cup apricot jam
3/4 cold water
4 dsp white sugar, or more to taste
salt
3/4 cup sesame seeds, cleaned, washed, dried in the sun and then roasted in a dry pan till golden brown, and pounded a little
or 3/4 cup crunchy peanut butter

Method
To prepare the sauce
Mix all sauce ingredients together, then test for taste, adding more of whatever ingredients you think is lacking, till desired flavor is reached.

To Serve
Arrange vegetables and slices of soy bean cakes on platter and serve the sauce separately.

More ** Slimming Salads** and ** Great Cuisine**

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What is all about the Guangzhou

Agape Goon — Mon, 21 Dec 2009 02:00:21 +0000

Guangzhou is in southern China, on the coast. A mild climate and access to the sea gave the province a vast variety of foodstuffs and ingredients and it is credited with the invention of the greatest number of dishes some say around 400,00 with 250 different ways of cooking pork alone!

Cantonese is however, a non holds barred school; practically everything which may be eaten with impunity, from pig’s testicles, to snails, frog’s legs, fish and chicken heads, duck’s tongues and webbed feet, snakes and sea urchins, is cooked and eaten. And it is here that the now universally popular Dim Sum originated.

Literally traslated, Dim Sum means “something to dot the heart with ” Traditionally a tea house repast, many Chinese restaurants today will keep the Dim Sum trays tiers of steaming bamboo baskets piled high over boiling water or bouillon, with those items needing the least cooking at the very top coming from morning until evening. Mouth sized morsels of delicious, steamed spareribs in sauce, called Thai Kuat; red cooked sweet savoury pork in cloud light white buns called Char Siew Pau; and a magically succesful combination of diced pork and crisp, sliced water chestnuts wrapped in the merest skin of egg dough topped with crab’s eggs, called Siew Mai, are among the classic array of low calorie, steamed, high protein snacks suitabl for eating from morning until cocktail time.

** Char Siew Pau Recipe**

** Low Calorie Diets**

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