Mandarin Pancakes Recipe 12 Apr 2015 2:45 PM (10 years ago)
These thin pancakes are also called duck pancakes and are used for wrapping Peking duck and several other northern dishes, such as crispy skin duck, mu shu pork and mongolian lamb. Ingredients: (Makes 24-30) 450 g (1 lb) plain (all-purpose) flour 310 ml (10 fl oz/1¼ cups) boiling water 1 teaspoon oil Roasted sesame oil […]
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Japanese Sauces 24 Feb 2015 11:25 PM (10 years ago)
Japanese sauces are typically light, and are applied with a light hand too. Sauces never overwhelm the natural flavors and textures of the foods themselves, but serve as an accent to them. Ponzu (Makes about 250 ml/9 fl oz/1 cup) 1 tablespoon lemon juice 1 tablespoon lime juice 1 tablespoon rice vinegar 60 ml […]
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Tempura Batter Recipe 24 Feb 2015 10:55 PM (10 years ago)
Ingredients: (Makes 1 batch) 310 ml (10¾ fl oz/1¼ cups) iced water 45 g/1½ oz/¼ cup) potato starch, sifted 140 g/5 oz/1 heaped cup plain all-purpose flour, sifted ¼ teaspoon baking powder Method: To make one batch of the tempura batter, pour the iced water into a bowl. Add the sifted potato starch, flour, baking powder […]
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Garlic and Chili Sauce Recipe 23 Feb 2015 1:09 PM (10 years ago)
Ingredients: (makes 125 ml/4 fl oz/½ cup) 4 garlic cloves, finely chopped 3 bird’s eye chillies, mixed red and green, stems removed, lightly crushed 2 tablespoons lime juice 1 tablespoon fish sauce 1 teaspoon sugar Method: Combine all the ingredients in a small bowl. The sauce can be stored in a jar in the refrigerator […]
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Roast Chili Sauce Recipe 23 Feb 2015 1:04 PM (10 years ago)
Ingredients: (Makes 185 g/6 oz/¾ cup) 90 ml/3 fl oz oil 2 Asian shallots, finely chopped 2 garlic cloves, finely chopped 40 g/1½ oz dried chilli flakes ¼ teaspoon palm sugar (jaggery) Method: Heat the oil in a small saucepan and fry the shallots and garlic until brown. Add the chilli flakes and palm sugar […]
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Chili Jam Recipe 23 Feb 2015 12:54 PM (10 years ago)
Ingredients: (Makes 250 g/8 oz/1 cup) Oil, for frying 20 Asian shallots, sliced 10 garlic cloves, sliced 3 tablespoons dried shrimp 7 dried long red chillies, chopped 3 tablespoons tamarind purée or 3 tablespoons lime juice 6 tablespoons palm sugar (jaggery) 1 teaspoon shrimp paste Method: Heat up the oil in a saucepan or wok […]
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Sweet, Sour and Spicy Fish Sauce Recipe 5 Nov 2014 10:07 AM (10 years ago)
The ubiquitous table condiment of Vietnam, this sauce is present at virtually every meal. It features lime juice, fish sauce and sugar, spiced with garlic and chilies. The level of spiciness depends on how these two latter ingredients are prepared. Ingredients: (Makes about 500 ml/18 fl oz) 175 g/6 fl oz fish sauce 100 ml/3½ […]
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Indian Spice Pastes 15 Jul 2014 12:01 PM (10 years ago)
Although spices play an integral role in every Indian meal, housewives in India insist on buying whole spices in small quantities because they easily lose their distinctive aromas, especially when exposed to air and kept in hot, humid conditions. Spices may be used raw, but are frequently toasted or fried before further use. When toasting […]
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Molds and Presses 25 Jun 2014 11:43 AM (10 years ago)
India is a nation of munchers where crunchy snacks are distinguished by their varied shapes and textures. Many tools for snack making have remained unchanged for thousands of years, and people are often surprised that the complex spirals of spicy bites such as murukku have actually been created by a simple-looking press. t Selviya Press […]
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Basics of Vinaigrettes 7 May 2014 3:05 AM (10 years ago)
The most common dressing for salad is vinaigrette. A vinaigrette is acid and oil, combined; every other addition is up for grabs. The acid may be freshly squeezed citrus juice, usually lemon or lime, or vinegar — the best you can find. The acidic ingredient is the most basic flavor of a vinaigrette, so it […]
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The Basics of Vinegars 3 May 2014 4:13 AM (10 years ago)
Like oil, there are several types of vinegars. There is chemically produced, distilled vinegar, the familiar, extremely inexpensive “white” vinegar. If you want nothing more than a clean, sour flavor, you could do worse than this. But acidity is only part of the reason to use vinegar (or lemon juice): good flavor is the other. […]
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The Basics of Cooking Oils 3 May 2014 3:38 AM (10 years ago)
Edible oils are made from nuts (such as walnut), seeds (such as sesame and cotton), vegetables (such as corn), legumes (such as soy), and fruits (such as olive). But in actual fact, they all fall into just three categories: neutral, all-purpose, and highly flavorful. Neutral Oils: For Cooking Only Neutral oils add little or no […]
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Chapatti Recipe 2 May 2014 9:16 PM (10 years ago)
Griddle-Roasted Flat Bread Recipe (Chapatti Recipe) In Indian homes, chapattis are made fresh every day, using a special flour known as atta. Asian stores sell atta, but you can also substitute a fne, wholemeal bread flour combined with plain flour, at a ratio of two-thirds whilemeal to one-third plain flour. Ingredients: (Makes 16) 400 g/14 […]
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Mint and Cilantro Rice Recipe 2 May 2014 8:40 PM (10 years ago)
Recipe for mint and cilantro (coriander) rice The slender grains of fragrant basmati rice complement the delicately flavored pine kernels, both prized ingredients from northern India in this sumptuous pilau. Saffron adds an exotic touch, with its age-old reputation for beinsg rare and costly. Ingredients: (Serves 4) Good pinch of saffron threads, pounded 2 tablespoons […]
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Lemon-Laced Basmati Rice Recipe 29 Apr 2014 12:20 AM (10 years ago)
In this a much-loved dish from southern India, the snow-white grains of basmati rice are tinged with turmeric and adorned with black mustard seeds. The main flavor here is that of curry leaves, which is the hallmark of southern Indian cuisine. It is important to allow the cooked rice to stand to enable the grains […]
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Chili-Cilantro Naan Recipe 23 Apr 2014 9:12 PM (11 years ago)
Chili-Cilantro (coriander) Naan Recipe Naan came to India with the ancient Persians, and it means ‘bread’ in their language. Naan is traditionally made in the tandoor (Indian clay oven), but this can be emulated by using a very hot grill. Ingredients: (Makes 8) 450 g/1 lb plain flour 2 teaspoons sugar 1 teaspoon salt 1 […]
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Stir-Fried Bok Choy with Oyster Sauce Recipe 7 Apr 2014 10:37 AM (11 years ago)
This classic vegetable dish of bok choy with ginger and oyster sauce is a good opportunity to practice your stir-frying technique. For best results, prepare all the ingredients before starting to cook, get the oil really hot, and keep the food constantly moving in the wok. Ingredients and Method: Trim off the hard stalk ends […]
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Wok Cooking Techniques 7 Apr 2014 9:54 AM (11 years ago)
The wok’s versatility obviates the need for a battery of utensils for different methods of cookery, but it is helpful to have two woks, of 25 cm (10 inches) and 35 cm (14 inches) diameter. The larger one is better for holding bamboo steamers and for smoking, while the smaller wok can be used for […]
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Cucumber in Spiced Yogurt Recipe 6 Apr 2014 11:44 AM (11 years ago)
Raita is a generic name for any salad with a spiced yogurt dressing. In the north of India, the yogurt is flavored with roasted crushed cumin seeds and chili, while southern India excels in making a yogurt dressing with a hot oil seasoning. To add an extra dimension to the taste and texture of the […]
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Mint and Spinach Chutney Recipe 6 Apr 2014 11:21 AM (11 years ago)
Chutneys and raitas are an integral part of an Indian meal. Snacks and starters such as samosas, onion bhajiyas and tikkas are always accompanied by an array of mouth-watering chutneys. This chutney tastes wonderful yet it is so simple to make. If you like the refreshing mint and cilantro (coriander) dip served in Indian restaurants, […]
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Congee and Soup Recipe 4 Apr 2014 11:00 AM (11 years ago)
About Soup and congee Most Chinese people have a penchant for soups, derived from the yin-yang philosophy that they are sustaining because their ratio of substance to liquid is purported to right any bodily imbalance. The variety of soups is wide. Some are practically stews, with lots of meat, seafood or noodles, and meant as […]
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Different types of cooking pots 3 Apr 2014 11:53 PM (11 years ago)
The various types of cooking pots used in Chinese kitchen While the wok reigns supreme in every Chinese kitchen, stir-frying is by no means the only cooking method; one-pot dishes are common among rural Chinese families in colder regions. Various types of cooking pot play important roles in preparing stocks, stews and braised dishes. A […]
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Steaming Food with Steamer 30 Mar 2014 9:04 AM (11 years ago)
Steaming with different types of steamer The culinary technique of steaming food is steeped in yin-yang philosophy. In China, the belief is that fried foods must be counteracted by those that contain less or no oil, and are therefore healthier. Steaming food with steamer uses minimal amounts of flavorings, allowing the natural flavors of the […]
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Woks and Their Accessories 28 Mar 2014 8:55 AM (11 years ago)
About the usage of woks and their accessories The wok has a mystical history dating back some 3000 years, yet in all that time has never changed its ingenious shape. Riding on the popularity of stir-frying as a healthy cooking method, it is now endorsed by chefs of many nationalities, and can be a best […]
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About Cleaver and Chopping Board 28 Mar 2014 12:27 AM (11 years ago)
Using cleaver and chopping board China’s characteristic knife, the cleaver, may well seem like a lethal guillotine to the uninitiated, but it is surprisingly easy to use. Its versatility as chopper, slicer, crusher, tenderizer and scooper effectively eliminates the need for a battery of knives in the kitchen. With care, a cleaver lasts more than […]
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