Recipes | The Secret of A Great Cuisine Unveiled

Posts Tagged ‘recipes’

Red Simmered Beef

Wednesday, June 30th, 2010

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 **

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Chicken Stock

Thursday, April 1st, 2010

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 **

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Posted in Chinese Cooking Tips |

Cream of Tomato Soup (Country Style)

Saturday, December 26th, 2009

Ingredients
1 kg ripe tomatoes
2 chicken stock cubes
salt to taste
4 cups water
2 tbsp flour
2 tbsp butter
1/2 cup evaporated milk (more…)

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Casserole Shoulder Pork

Thursday, December 24th, 2009

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 (more…)

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Baked Egg Custard

Wednesday, December 23rd, 2009

Ingredients

5 eggs
1/2 cup caster sugar
1/8 tsp salt
2 3/4 cups diluted evaporated milk
1 tsp vanilla essence
4-5 pieces of Christmas cake to cover the base of oven proof baking dish
2 dsp butter
1 1/2 tsp grated nutmeg (more…)

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Chinese Style Pork Spare Ribs

Wednesday, November 18th, 2009

Ingredients:

1.1 kg (600g) pork spare ribs

1 cup sweet red fermented bean paste

2 tbsp five spice powder

pinch of salt and pepper

100 g fine sugar (more…)

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Tags: chinese cookery, chinese cooking, chinese cooking menu, chinese cuisine, chinese dishes, chinese food, chinese meals, chinese recipes, chinese style pork recipes, chinese style pork spare ribs, delicious recipe, family meals, meat, meat and poultry recipes, recipes
Posted in All Recipes, meat and poultry, Spicy Pork Dishes |

Glossary-Chillies and Onions

Wednesday, November 4th, 2009

Chillies -very much part of our Chinese Cuisine. If dried chillies are specified in a recipe, they should be soaked in warm water to soften prior to grinding. An excellent substitute prior to grinding. An excellent substitute for freshly ground chilies is marketed by Conimex under the name Sambal Oelek. Use 1 teaspoon for 2 or 3 fresh red chillies.

Onions- Tiny fragrant red onions, or shallots are used in many recipes. Large red Spanish onion, or brown onions, can be substituted (1 large onion = 8-10 small red onion). Spring onions required in some recipes are the same as green onions, that is, the long stalks which are one like miniature leeks, with a white base and green tops.

**Please refer here recipes**and **healthy recipes**

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Tags: All about Cookery, All Recipes, chillie recipes, chillies, Chinese Cooking Tips, chinese cuisine, Glossary, onions, recipes, some useful facts and figures
Posted in All about Cookery, All Recipes, Chinese Cooking Tips, Glossary, Some Useful Facts and Figures |

MUTTON SOUP WITH LENTILS RECIPE

Monday, September 14th, 2009

Ingredients
250 g mutton or beef bones
1 cm piece fresh ginger crushed
2 cloves garlic crushed
2 heaped tbsp lentils (dhal) soak

20 pieces black pepper corns – pound fine
OR 1/2 tsp black pepper powder (more…)

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Tags: black pepper corns, family meals, favourites recipes, fresh ginger, meals, mutton, mutton soup, mutton soup lentils recipe, recipes, spicy meals, tomatoes
Posted in All Recipes, Chinese Soup |

SPARE RIBS RECIPE

Tuesday, September 1st, 2009

Ingredients
approx. 1 kg spare ribs
1 tsp salt
3 tbsp honey
2 tsp ground ginger
2 tbsp lemon juice
1 spice measure black pepper
2 tbsp soy sauce
Method
Place the meat on a grid in a roasting tin. Mix the other ingredients and brush the meat with a good half of the
mixture. Roast thin ribs at 200 degrees C for 30-45 minutes and thick ribs at 175 degrees C forabout 1 1/2 hours.
Brush with the remaining mixture during cooking a few times. Serve with bread and salad or grilled tomatoes.

More **Meat and Poultry**

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Tags: chinese cook, chinese food, meat poultry, recipes, spare ribs, spicy cookbook, spicy cooking, Spicy Pork Dishes
Posted in All Recipes, Spicy Pork Dishes |

Vegetarian Noodles Recipe

Thursday, August 20th, 2009

Ingredients

300 g steamed eggless noodles in packets (approx, 1 1/2 packets)

Vegetables

300 g beansprouts with tails removed
1 cup shredded french beans
1 cup shredded carrots
1 cup snow peas
6 cloves garlic, finely chopped
3 tbsp preserved salted soy beans (tau cheo) washed and then finely pouded finely punded
4-6 fresh red chilis, seeded and pounded
6 tbsp vegetable oil
salt
pepper
4 stalks srping onion
3 stalks local celery (cut into 2 1/2 cm )
1 inch lengths coriander leaves
a few sprigs for garnish

Method

In a large saucepan heat 2 tbsp of the vegetable oil. Fry till golden brown 1/3 of the amount of chopped garlic. Add all the vegetables except the bean sprouts, add salt and pepper,cover pan and cook on medium heat for 10 minutes. Remove cover and set vegetables aside. (more…)

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Tags: beansprouts, carrots, chinese recipes, french beans, noodles, recipes, saucepan, snow peas, vegetarian noodles, vegetarian variety
Posted in A Vegetarian Variety, All Recipes, Menu for Traditional Cooks |