Seasoning For Chinese Cooking | The Secret of A Great Cuisine Unveiled

Posts Tagged ‘Seasoning for Chinese Cooking’

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.

More ** Asian Recipes** and ** Slimming Diets**

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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’.

More ** Asian Recipes** and ** Slimming Diets**

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Tags: All about Cookery, Chinese Cooking Tips, cooking tips, Glossary, list of common ingredients, pandan, salted soya beans, Seasoning for Chinese Cooking, shrimps
Posted in All about Cookery, Chinese Cooking Tips, Glossary, List of Common Ingredients and Substitutes, Seasoning for Chinese Cooking |

Local Special “Gadoh-Gadoh”

Friday, January 1st, 2010

Ingredients
Vegetables to be boiled
600g kangkong washed thoroughly and cut into short lengths, using the stalks as well as the leaves
300g long beans, cut into 3 cm lengths
300g cabbage coarsely shredded
4 medium sized potatoes, washed, boiled in their skins and sliced (more…)

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Chili Garlic Sauce

Monday, December 28th, 2009

Recommended for chicken

20 fresh red chilies
20 dried chilies -soak to soften
2 cloves garlic
60 g fine sugar
3 cups vinegar
salt to taste

Method
Finely grind the chilies and garlic. Put all ingredients in a pan and bring to the boil. Cool

More ** Slimming Sauce** and ** Great Cuisine**

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Tags: All about Cookery, All Recipes, Entertaining Recipes, great original cuisine, New Year's Treats, Sauce Recipes, seasoning, seasoning chinese cooking, Seasoning for Chinese Cooking, spicy recipes
Posted in All Recipes, All about Cookery, Entertaining Recipes, Great Original Cuisines, New Year's Treats, Sauce Recipes, Seasoning for Chinese Cooking, spicy recipes |

List of Common Ingredients

Friday, December 11th, 2009

Curry Leaves

Widely used in southern Indian cooking. Unique flavour with no substitute, though dried leaves are available in many specialty shops.

Daun Kesom

Pungent leaf; closest substitute is fresh small.

Dried Shrimps

Unless otherwise specified, these should be washed, soaked in warm water for 10 minutes and any skin or hard portions discarded.

Dried Shrimps Paste

This pungent paste adds magic to any dis; it must first be grilled or gently fried in a dry pan for 2-3 minutes on either side unless it is pounded with other ingredients and that later fried. Never eaten uncooked.

**More Chinese cooking Recipes and ** Slimming Diets**

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Tags: Chinese Cooking Tips, curry leaves, dried leaves, dried shrimps, dried shrimps paste, Glossary, list of common ingredients, List of Common Ingredients and Substitutes, other ingredients, pungent leaf, pungent paste, Seasoning for Chinese Cooking, sothen indian cooking
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Glossary-Desiccated Coconut

Monday, November 30th, 2009

Desiccated Coconut, mixed in an electric blender with hot water and strained through a sieve makes adequate coconut milk. Blend 2 cups of coconut with 2 cups hot water at high speed for 30 seconds, then squeeze and strain for thick coconut milk. Return coconut to blender with another 2 1/2 cups hot water and repeat the process to obtain thin coconut milk.

**Chinese Recipes** and **Healthy Diets**

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Tags: adequate coconut milk, Chinese Cooking Tips, chinese recipes, coconut, coconut milk, Desiccated Coconut, electric blender, Glossary, Healthy Diets, hot water, Seasoning for Chinese Cooking, some useful facts and figures, some useful facts and figures tips, thick coconut milk
Posted in Chinese Cooking Tips, Glossary, Seasoning for Chinese Cooking, Some Useful Facts and Figures |

What About Seasoning

Friday, November 20th, 2009

Some herbs and spices lose their flavor during storage; it is advisable to season again during reheating. Alcohol should be added last thing before serving.

**Chinese Cuisine** and Slimming Diet **

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Tags: Freezing- An Alternative for Women on The Run, herbs, how to store freezer food, Seasoning for Chinese Cooking, some useful facts and figures, some useful facts and figurs tips, spices, what about seasoning, what can freeze
Posted in Chinese Cooking Tips, Freezing- An Alternative for Women on The Run, Seasoning for Chinese Cooking, Some Useful Facts and Figures |

Introduction of Ingredients

Tuesday, August 4th, 2009

Razor Clams.

with thin, long shells,razor clams taste fresh and sweet. Mostly thery are stir fried with fermented black beans that taste flavourful; or cooked with noodles after shelled. Always choose fresh clams.

Snowy Veal

It is the meat of young calf that has snow pattern. Since the distribution of fat is average, the veal tastes tender and chewy after cooked. Frying isÂ a good cooking way for veal. It can be bought from frozen food shop. (more…)

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Tags: black skinned pork, body squids, chinese recipes, grass carp belly, ingredients, japanese bbq sauce, mature black vinegar, meat, razor clams, seafood, seasoning, Seasoning for Chinese Cooking, snowy veal
Posted in Chinese Cooking Tips, Seasoning for Chinese Cooking |