Recent Recipes

Traditional Chinese Food - Chow Mein

Comments (0) | Tuesday, October 29, 2013

Noodles are very popular in China. Chow mein is one of famous Chinese food in the world. It is easy to cook and you can cook it in many methods. In this article, I would like to offer you two of them.

The first method is shown as below:
Chinese noodles, egg, shredded meat, baby bok choy, green onion sections, chives, MSG, dark soy sauce
Cooking procedure:
1: Put the noodles into the pot with boiling water and boil it for several minutes. Then remove and rinse under cold water; Tips: add a little salt and salad oil when boiling so that the noodles cannot stick with each other easily.
2: Heat the pot, pour some oil and spread it in the bottom of Pot. Add egg, then remove it from the pot when it is done.
3: Add green onion sections, baby bok choy, chives, shredded meat and stir fry them together. Then put into the boiled noodles and stir fry them together for a short time.
4: Then use the chopsticks (if possible) to separate the noodles. Add the cooked egg, onion, and stir fry them for a several minutes. It is done.
Next, I like to introduce you another method:

Chinese noodles, onion, mushroom, hammer, bacon, cabbage, dry chilies, chilies sauce, soy sauce, egg, caraway
Cooking procedure:
1. Cut all the ingredients into small pieces, and finger-joint size is preferred.
2. Boil the noodles, then remove and rinse under cold water.
3. Pour some salad oil into the pot; add the onion pieces into it until they become golden. Add the mushrooms.
4. When the mushrooms begin to shrink, add hammer and bacon pieces. Stir fry them for a while, then add the cabbage.
5. When the water comes out of cabbage, stir them for several times. If you think that the oil is not sufficient; you can add some oil again to prevent everything from sticking on the pot.
6. Add the noodles and dry chilies or chili sauce into them.
7. Add salt, soy sauce, at the same time please always stir the noodles.
8. Pour the egg liquid into the pot and it will stick with noodles, and then stir them frequently. This dish is done. Pouring some diced chives onto them is preferred.
There are still many other methods to cook chow mein. Please note that you should always prevent the noodles from sticking with the pot.

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Peking Duck Pancakes With Plum Sauce

Comments (0) | Monday, October 28, 2013

Preparation time: 15 minutes
Total cooking time: 15 minutes
Serves: 2-3

- 1/2 Chinese barbecued duck (about 500g/1lb), boned
- 1 tablespoon oil
- 12 spring onions, cut into lengths
- 1 large carrot, cut into batons
- 1 tablespoon cornflour
- 1 tablespoon honey
- 1 tablespoon sherry
- 1 tablespoon vinegar
- 1/4 cup (60ml/2 fl oz.) plum sauce
- 1 tablespoon soy sauce
- 12 Chinese barbecued duck pancakes, to serve
1. Remove and discard any fat and some of the skin from the duck. Cut the duck into small pieces (bite-sized). Then heat the wok until becomes very hot and add the duck pieces and cook over very high heat for about 3 - 4 minutes or so, or until the skin starts to become a bit crispy. Then remove all the duck from the wok.
2. After that, reheat the wok and add all the oil and swirl it around to coat the side. Stir-fry the spring onion and the carrot over high heat for about 3 - 4 minutes or so, or until the carrot has become slightly softened. Then combine the cornflour with the honey, the sherry, the vinegar, the plum sauce and the soy sauce. Increase the heat to high and return the duck to the wok and toss it well. When the wok became very hot you can add the sauce mixture and toss it constantly for about 2-3 minutes to coat the duck and with the vegetables. The sauce will begin to slowly caramelize and reduce to form a glaze.
3. Then remove the wok from the heat and serve the stir-fried duck mixture with the pancakes, which have been steamed for about 3 or 4 minutes.
Nutrition Value:
- Protein 1g;
- Fat 25g;
- Carbohydrate 25g;
- Dietary Fibre 1g;
- Cholesterol 0mg;
- Energy 1815kJ (430cal)

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Authentic Chinese Food - Mandarin Cuisine

Comments (0) | Friday, October 18, 2013

If you're interested in authentic Chinese food rather than the monosodium glutomate filled junk that some western restaurants have the nerve to try and pass off, then why not give Mandarin cuisine a try?
Peking Duck
Mu Shu Pork
Mandarin cuisine is wonderful to look at as well as being a delight to the taste buds because in Mandarin cooking, presentation is as important as flavour. This is a stylish cuisine as witness the typical dishes of Peking Duck and Mu Shu Pork.
Mandarin cuisine originated in the Chinese royal courts way back during the Qing Dynasty, which could be any time from 1644 to 1912. Delighting the Emperor and the other royals took a great deal of effort, leading to the best chefs creating the most elegant and tasty dishes. Failure to do so could result in a fate far worse than mere unemployment! The legacy of these chefs is reflected in modern Mandarin cookery.
Being the cultural centre of China, Mandarin cookery combines influences from all the other Chinese provinces in its own individual style. Colourful vegetables are married with mild spices and contrasting flavours and textures such as sweet and sour or crisp and smooth are combined to produce a marvellous mixture of colours and scents.
Spring Onion
Even snack food is presented in a fancy way. For example spring onions (salad onions) may be coated with dark soy paste and arranged on a platter with sliced boiled egg yoke to look like a flower or elaborately carved carrots and beetroot might be used for colour and texture.
The appearance of breakfast too must delight all the senses and this might be a healthy stir fried tomato dish served with scrambled eggs.
The staple of Mandarin cuisine is wheat rather than rice so pancakes or wraps often feature, containing spiced beef or pork. The pancakes, although simply a mixture of water and flour will be flavoured, maybe with chilli or sesame oil.

Chinese Soup
One of the best known and simplest to make Mandarin dishes is hot and sour soup. That staple of the Chinese takeaway combines bamboo shoots and a variety of mushrooms for texture with chillies for heat and vinegar for sourness. Another favourite is the Mandarin equivalent of a fondue, which is a pan of simmering beef or chicken stock which you can use to cook shredded chicken or beef, prawns, leafy green vegetables, mushrooms and egg noodles, while you sit at the table.
So, for a truly royal and authentic Chinese food experience, treat yourself to a Mandarin feast, whether home cooked or at a restaurant.

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How to Make Tempura

Comments (0) | Friday, October 11, 2013

Tempura is a deep fried seafood or vegetable and this snack is very popular in Japan. It was introduced to Japan by the Portuguese in the middle of the sixteenth century. It is easy to make tempura yourself at home and popular tempura fillings include shrimp, shiitake mushrooms, bell pepper, sweet potato, onion, broccoli, banana eggplant, carrot, and squid.
Tips for the Best Tempura

It is very important to use ice water when making a tempura batter, because this stops the batter from absorbing excessive oil. Make the batter for your tempura just before using it. Tempura batter is not something that can be made ahead. Do not over-mix the batter or over-coat your ingredients.
If you are going to make seafood tempura and vegetable tempura, do the vegetables first at 340 degrees F and the seafood afterwards at 350 degrees F. Drop some batter in the oil to test the temperature. If it comes up immediately, without sinking to the bottom first, the oil is about 360 degrees F. If it sinks halfway and then pops up, the oil is around 340 degrees F, which is a good temperature to use.
Do not use very soft vegetables or other soft ingredients for making tempura because they will fall apart after cooking, when you serve them. If you are using shrimp, make a few cuts on the belly. This stops the shrimp from curling up while it cooks.
Serving Ideas

Tempura can be used to make other dishes or it can be eaten alone with a dipping sauce. You can make a tasty dipping sauce by combining three parts of dashi with one party of shoyu and one part of mirin. Soy sauce mixed with wasabi is also a good dipping sauce or you might prefer a satay sauce or sweet and sour sauce.
Alternatively, tempura can be served over steamed rice, over noodles or as a topping for udon soup. If you are catering for a buffet, tempura makes a great dish and you can serve it with a dipping sauce, with a variety of dipping sauces or just with some salt ground over it. Tempura works well as finger food, or you can serve it with chopsticks.
An Easy Recipe for Tempura
You will need:
  • Seafood or vegetables
  • 1 cup ice cold water
  • 1/8 teaspoon baking soda
  • 3/4 cup flour
  • 1 egg
  • Oil, for frying
How to make it:
Stir the egg and ice water together in a bowl and the flour and baking soda in another bowl. Pour the flour mixture into the egg mixture and combine them. Do not worry about lumps in the batter.
Refrigerate the batter while you prepare the seafood or vegetables. Chop your vegetables into bite-sized pieces, peel, and de-vein the shrimp. Heat the oil in a skillet or pot.
When you drop a bit of batter into the oil, it should rise immediately to the top. Dip the vegetables and seafood into the batter and fry them in the oil, turning them over when the underside is golden brown. Drain the tempura on a paper towel.

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Essential Japanese Food Ingredients and Seasonings

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Japanese food is healthy, tasty and simple to prepare. It is low-fat, low cholesterol, less dependent on meat and emphasis more on vegetables and fish. Japanese food are famous in reducing heart-rated disease as it is mainly prepared by simmering food under low moderate heat. Undoubtedly, Japan is also well known of her people having the longest life expectancy in the world.
Lets broaden our knowledge in the main ingredients and seasonings used in Japanese food.
The common ingredients found in Japanese food:
Dried Shitaake
a. Dried Shiitake
Shiitake are Japan most popular mushrooms. The dried variety has a strongest taste and aroma and found commonly in many dishes.

b. Japanese Green Horseradish
It is also known as Wasabi. Wasabi is a perennial aquatic plant. It comes in paste or powder form and it is used as condiment and seasonings.

c. Kelp Seaweed
It is also known as Konbu. Konbu is an essential ingredients for making dashi (Japanese stock). Note that not to soak Konbu before used unless stated.

d. Noodles
The common types of noodle used in Japanese food are Udon (made from white flour), Somen (made from wheat, very fine) and Soba (made from buckwheat flour).

Katsuo Bushi
e. Bonito Fish Flakes
It is also known as Katsuo Bushi. It is an essential ingredients of dashi.

The essential seasonings used in Japanese food

Soy Sauce
a. Soy Sauce
The most famous and widely used seasoning in Japanese cooking. It is made of fermented soya beans, wheat, salt and water.

b. Miso
It is an important seasoning in Japanese food. It is made from fermented soy bean and it is an older brother of soy sauce.

Rice Vinegar
c. Rice Vinegar
It is used to neutralize fish odors, reduce saltiness and tenderize meat.
d. Sake
Japan's most traditional alcohol beverage. It is used to preserve, marinate and neutralize the odor of fish and meat.

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Types of Japanese Food - What Are They?

Comments (0) | Thursday, October 10, 2013

So, your family is tired with the same oily American food that you serve them. They are actually clamoring for something new and perhaps something better. Ran out of ideas? Why don't you try preparing Japanese food for a change?

Here are some types of Japanese food that you may want to try.
1. Sushi 

Perhaps one of the most famous Japanese food world wide. Sushi in the early days is simply preserved fish in vinegar. Now, it has evolved to several varieties like:

                           Norimaki - contains rice and dried seafood wrapped in Nori or dried seaweeds.

                               Nigiri - sushi rice balls adorned with raw seafood or shellfish on top.

Temaki - these are sushi cones with rice, dried or fresh seafood and vegetables or even fruits inside.

2. Sashimi

Thinly cut seafood and shellfish of your choice, served with a spicy soya dipping sauce and are eaten raw. Types of Sashimi include:

o Maguro Sashimi - uses raw lean tuna 

o Toro Sashimi - fresh fatty tuna

o Ebi Sashimi - fresh tiger prawns

o Saba Sashimi - raw mackerel

o Ika Sashimi - cleaned squid

o Tako Sashimi - octopus

3. Ramen

The original Japanese noodle soup which are usually topped with either seafood, beef, chicken, spring onions and seaweed.

4. Udon

Another variety of the traditional noodle soup this time with thicker noodles.

5. Tempura 

A kid friendly dish of prawns wrapped in light batter and fried quickly. Some varieties of tempura are also served with coated and fried vegetables and a spicy dipping sauce.

6. Yakitori

Grilled skewered chicken coated in sweet soya based sauce.

So as you can see, Japanese cuisine is defined by ingredients like seafoods, rice and seaweeds. Because all the ingredients are locally procured, the locals enjoy their freshness by sometimes eating them raw. If you however are a bit adamant on eating raw meat, you can always start with the cooked varieties first.


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Easy French Recipes - How to Make Roast Chicken Provencal

Comments (0) | Tuesday, October 8, 2013

Some French recipes are complicated but quite a lot of them are actually quite simple, including the following roast chicken Provencal recipe. Chicken is combined with tomatoes, basil, onion, garlic, wine, stock, and olives in this recipe and that is all you need to make a very flavorful dish. You can serve it with mashed or boiled potatoes, rice, or French fries.

This recipe serves four people and it is ideal if you are having a dinner party and you want to serve something classy but not too fiddly. So, what does Provencal mean exactly? Provence is a region in the south of France and a recipe, which is tagged with the word "Provencal" or "Provencale" means that it is prepared in the style of that region.

Herbes de Provence
You might have heard of Herbes de Provence, which is a combination of fennel, savory, thyme flowers, basil and more. Thyme is usually the strongest flavor but it depends on the manufacturer. Lavender is added to the American mixes but not the traditional French ones. This herb mix has been around since the 1970s and you can use it to flavor grilled meat, fish, or vegetables.

The cuisine from this region of France has always used a lot of herbs but the people living in the area have always added the herbs separately, rather than using Herbes de Provence from a mix.

The Recipe - Step by Step
What you will need:
  • 3 lbs chicken
  • 2 plum tomatoes
  • 1/2 cup fresh basil leaves
  • 1 onion
  • 1 clove garlic
  • 3/4 cup veal stock
  • 1/2 cup dry white wine
  • 1/4 cup Kalamata olives
  • Salt and black pepper
How to make it:Preheat the oven to 450 degrees F. Season the chicken with some salt and pepper and put it in a ten inch ovenproof skillet. Roast it in the center of the oven for twenty minutes.
While the bird roasts, chop the garlic and onion. Pit the olives and slice them finely. Chop enough basil to get two tablespoons and cut the remaining basil into thin strips. De-seed the tomatoes and cut them into quarter inch pieces.

Turn the oven temperature down to 350 degrees F and cook the chicken for a further forty minutes or until a thermometer inserted into the center of a thigh reads 170 degrees F and the chicken juices run clear. Put the chicken on a cutting board and make a loose aluminum foil tent over it to keep it warm.

Pour all the fat except two teaspoons of it out of the skillet and saute the onion for half a minute, stirring it all the time. Add the garlic and saute for another half a minute. Add the white wine to de-glaze the pan, scraping the burnt bits off the bottom.

Simmer the mixture until it reduces by half, and then add the stock. Bring it to a simmer and add the olives and tomatoes. Simmer the sauce for three minutes or until it thickens. Stir in the basil strips and take the mixture off the heat. Cut the chicken into four pieces and pour the sauce over it. Sprinkle the chopped basil over the top and serve.


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Bon Appetite - The French Food Not To Be Missed

Comments (0) | Sunday, October 6, 2013

There may be no better way to really get to know a country than by first, meeting the people and second, by investigating the cuisine. What a delight to enjoy French food and while Paris is probably the first place you think of in this country to dine, you can enjoy French food all over this beautiful country. International travel is a real enriching experience but it's important to remember that you need a passport to travel to a foreign country. An online passport agency can help you meet your passport needs quickly and securely.

Even if you have waited until the very last minute, 24 hour passport renewal can be accomplished easier than you would think by an online company. You can access these sites from the privacy of your own home and the process can be totally stress free.

When you visit France, you may be surprised when you sit down to breakfast. The traditional French breakfast does not consist of bacon and eggs but instead, sweet rolls and coffee. The French enjoy a wide variety of pastries including those that are very sugary, lightly sweet and even savory. French coffee also smells and tastes incredible.

One well known French delicacy is the croissant. You have certainly enjoyed one of these here in the states but you don't want to miss having one in the country that created them. The French take a lot of pride in making this buttery delight so be sure to enjoy some where they were first created.

When you think of French food, there are certainly some unusual dishes to consider. Snails, known as Escargots, are cooked in a delightful butter sauce and served with special forks as they are usually served in their shells.

Steak Tartare
Steak tartare is another uniquely French food. This dish is finely chopped beef, seasoned and marinated and served very rare. It is also cooked in alcohol and when enjoyed with a glass of red wine, is a memorable experience.

Croque Monsieur
Croque Madame
A famous signature French dish is Croque Monsieur or Croque Madame. This is a sandwich much like a grilled cheese but with a twist. Ham is placed in the middle of the cheese providing a surprise for those expecting the normal grilled cheese. The Madame version added an egg cooked sunny side up and seated on top of the bread.

Steak Frites with French Fries
For those who are meat lovers, be sure to enjoy the famous French dish, steak frites which is really steak and French fries.

Onion Soup
We are all familiar with French onion soup and for the seafood lovers, the French will serve up a great moules and huitres which is actually mussels and oysters.

Confit de Canard
Confit de Canard is made with duck which they say tastes a lot like chicken. If you have a lighter appetite, try a crepe, falafel or gallette.

After the dinner, desert is certainly not to be missed and be sure to consider the famous French cookie, the macaron. This is a light delicacy made of two small cookies with icing placed in the middle of them. The also come in many different colors and are not to be missed. Other popular selections are the traditional ice cream, chocolate and a variety of Danish.


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