Some Useful Facts And Figures Tips | The Secret of A Great Cuisine Unveiled

Posts Tagged ‘some useful facts and figures 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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Tags: chillies, cooking tips, cooking tips for chillies, cooking tips for lemon grass, dried chillies, dry pan, grinding, lemon grass, soaking, some useful facts and figures tips
Posted in Chinese Cooking Tips |

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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Tags: cooking tips, cooking tips for chillies, cooking tips for coconut, dry pan, extracting coconut milk, fingers, grinding, lengkuas, lential, soaking, some useful facts and figures tips, tamarind
Posted in Chinese Cooking Tips, Some Useful Facts and Figures |

Grilled Buttered Bananas in Crepes

Thursday, January 14th, 2010

Ingredients
Crepe Batter
1 metric cup plain sifted flour Salt and nutmeg
3/4 metric cup evaporated milk
1/2 metric cup water
3 eggs
Dash of rum and maraschino brandy (more…)

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Paprika Tomato Soup

Thursday, January 14th, 2010

Ingredients
600 g. tomatoes and put in blender
Pinch of oregano and salt
2 chicken stock cubes
3 bay leaves
Chopped,parsley
6 tbsps. evaporated milk
4 tbsps. butter
Dash of paprika
6 metric cups water
3 chopped onions (more…)

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Risotto Italienne

Wednesday, January 13th, 2010

Ingredients
600 g. Super long grain rice
Water
4 cloves crushed garlic
1/2 metric cup butter
Salt
1 metric cup shelled medium prawns 4 tbsps evaporated milk (more…)

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Tags: All about Cookery, All Recipes, chinese cooking, continental choices, continental recipes, evaporated milk, great cuisine, great original cuisine, long grain rice, medium shrimps, other ingredients, risotto italienne, seafood recipes, some useful facts and figures tips
Posted in All Recipes, Great Original Cuisines, SeaFood Recipe |

Shrimp and Mushroom Cocktail

Wednesday, January 13th, 2010

Ingredients

2 metric cups canned button mushrooms
2 metric cups shelled medium shrimps
1 metric cup tarter sauce
pepper and salt to taste
3 tbsps olive oil
1 tbsp lemon juice
2 cloves crushed garlic
1 red pimento

Method
Cut pimento into pieces. Soak in salt water. Steam prawns till cooked. Chill
thoroughly the shrimps and mushrooms. Mix all ingredients well and chill before serving.

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Tags: All about Cookery, All Recipes, button mushrooms, chinese cooking, continental choices, continental recipes, great cuisine, great original cuisine, other ingredients, red pimento, seafood recipes, shelled medium shrimps, shrimps and mushrooms, some useful facts and figures tips, tarter sauce
Posted in All Recipes, Great Original Cuisines, SeaFood Recipe |

Leg of Lamp “Hot Pot”

Tuesday, January 12th, 2010

Ingredients
2 kgs chilled leg lamb
1 tbsp paprika
Dash of oregano
6 tbsps tomato paste
salt and pepper to taste
4 tbsps flour
3 heaped tbsps. margarine
6 tbsps white wine
1 clove crushed garlic
Method
Marinate lamb well with all the above except margarine. Leave in
refrigerator for 3 hours. Heat over to 175 C. Wrap leg of lamb in foil. Roast in oven (more…)

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Great Original Cuisine

Tuesday, December 22nd, 2009

There are few people today, for instance, who have not tasted or at least heard of Sweet and Sour Pork, Fried Rice, Barbecued Spareribs, Crispy Spring Rolls, Wontons. There are quite a few, too, who know how to make these delicacies at home for a lot of Chinese cooking is, once one knows how it should look and taste, not at all difficult. Once one has mastered the basic discipline of preparing the food (more…)

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List of Common Ingredients and Substitutes

Tuesday, December 1st, 2009

Candle nuts

Cream-colored waxy nuts ground to thicken and flavour curries. Subsitute macadamia nuts.

Citrus Leaves

From a fragrant lime tree. Young leaves from any citrus tree may be substituted.

Coriander Leaves (Cilantro)

Sometimes known as Chinese parsley. Can easily be grown in a pot from sees bought as coriander spice.

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

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Tags: candlenuts, Chinese Cooking Tips, chinese parsley, cilantro, citrus leaves, colour harmony of ingredients, coriander leaves, ingredients, ingredients for seasonings, List of Common Ingredients and Substitutes, macadamia nuts, pot, some useful facts and figures tips, young leaves
Posted in Chinese Cooking Tips, List of Common Ingredients and Substitutes, Some Useful Facts and Figures |

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 |