Quick and Easy Chinese Vegetarian Cooking
Real & Healthy Chinese Cooking
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By Liz Canham, on January 6th, 2010 
Welcome to my pages on Asian Food and Cookery. My name is Liz Canham and I love cooking, particularly Indian food. I find nothing more satisfying than grinding fresh spices, frying onions and garlic, grating fragrant ginger and ending up with a wonderful curry or stir fry. If I don’t have time for creating something complex, I just open my cupboard and select a few spices to sprinkle on a boring chicken breast or a plain pork chop, transforming it into something exotic. Ground cumin, coriander and a pinch of chilli powder can make all the difference between a dull meal and an exciting one.As you browse the site, you will find pages filled with articles containing information on ingredients, cooking equipment, serving dishes, preparation and anything else relating to Asian food, taking us all on a journey through the region and its cuisines.
Asian food is diverse and varied, with rich and exciting flavours quite strange to the Western palate. It reflects many cultures, religions and historical origins as well as availability of ingredients.
There are at least eight major national cuisines and dozens of regional variations so we’re going to travel widely through China, India, Indonesia, Japan, Korea, Malaysia, The Phillipines and Thailand.
Please come back often and visit the Asian Food and Cookery Articles as well as our pages which offer Asian Food Cookery Books and cookware for your Asian food.
By Liz Canham, on November 15th, 2012 This most traditional of Philippine recipes is usually made with pork but you can use chicken if you prefer. Don’t confuse this recipe with the Mexican version.
Pork (or Chicken) Adobo Serves 6
Ingredients
750g pork shoulder, cut into cubes 80ml vinegar 2 tbsp soy sauce 1 tsp salt 3 cloves garlic, crushed or finely grated 1 bay leaf ¼ tsp pepper 1 tbsp sugar 120ml water 2 tbsp oil for frying
Method
Mix the pork, vinegar, soy sauce, salt, garlic, bay leaf, pepper, sugar and water in a ceramic or plastic bowl and leave to stand for at least half an hour.
Transfer the mixture to a saucepan, bring to a simmer and cook, covered, for one hour or until the meat is tender then drain over a bowl and reserve the sauce.
Heat the oil in a frying pan, brown the cooked meat and transfer it to a serving dish. Pour away any oil
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By Liz Canham, on November 4th, 2012 Introduction
When I first ate Chinese food in the UK in the 1970s, it was really quite unappealing. Everything came in a gloopy sauce and seemed to taste the same, due to the overuse of monosodium glutamate, supposedly a flavour enhancer but in reality, nothing of the kind. Then in the 1980s a new breed of Chinese restaurant arrived (at least it took that long to reach the provinces) which provided lighter, tastier Chinese cooking demonstrating regional differences. There was one drawback, however, which was that this new type of restaurant was much more expensive than the original cheap ‘n tasteless ones. Consequently, I thought how nice it would be to cook Chinese food at home but I had no idea where to start until BBC TV came to my rescue in the shape of Ken Hom, the USA-born chef of Cantonese parents.
Continue reading A Beginner’s Guide to Chinese Cookery
By Liz Canham, on October 1st, 2012 Diwali, the Hindu Festival of Lights is nearly here and Hindus everywhere like to gather with family and friends and eat plentifully. Here are some easy Diwali dishes for you to try.
Coconut and Vegetable Dal
This Diwali recipe can be made as a main course or as a side dish to a chicken or meat curry for non-vegetarians.
Ingredients
1 tbsp sunflower oil 1 onion, chopped 4 tbsp hot curry paste 225g sweet potatoes, cut in 2cm cubes 400ml vegetable stock 200g broccoli and/or cauliflower, divided into florets 1 can green lentils 1 red pepper, sliced 50g block creamed coconut , crumbled 125g fresh spinach leaves 200g natural yogurt
Method
Heat oil in a large heavy-bottomed pan and fry the onions until golden then add the curry paste (you can use more or less of this if you don’t want the dal too hot) and fry for one more minute. Add the sweet potato, broccoli
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By Liz Canham, on July 25th, 2012 Fantastic Korean Recipes
If you want to cook some fantastic Korean recipes then The Korean Table: From Barbecue to Bibimbap by Debra Samuels is the book for you. Even if you are a complete novice, this book is so easy to follow that you’ll soon be cooking Korean food like a native. Actually, the recipes have been slightly Westernised to include more readily available ingredients but one reviewer had lived in Korea for three years and found that the food resulting from the recipes were just like she’d found there.
Another reviewer said that the book helped her to find her way round her local Korean market in Los Angeles. If you aren’t lucky enough to live somewhere with a large Korean community and therefore don’t have the produce readily available, at the back of the book you’ll find some websites where you can order ingredients online, so there’s no excuse for not giving these fantastic
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By Liz Canham, on July 12th, 2012 Indian Food as Part of a Weight Loss Regime
Most people think that you can’t possibly eat Indian food, if you’re on a slimming diet. That’s a fair statement if you always eat Indian food in restaurants, because many traditional Indian recipes involve either deep frying or the use of ghee (clarified butter). However, if you cook Indian food at home, it can easily form part of a weight loss regime, just the same as any other food. You just need to follow a few simple general rules.
- Avoid altogether recipes which involve deep frying. – If you need to seal meat before braising it for a curry, use a good non-stick pan and a spray bottle with sunflower or vegetable oil in it. Lightly spray the surface of your pan with oil and that should be enough to prevent the meat from sticking while you brown it. – If a recipe includes cream or
Continue reading Indian Food and a Weight Loss Regime
By admin, on April 16th, 2012 Buying A Korean BBQ Grill – What You Need To Know
Author: Lewis Theakson
There are plenty of reasons to want a Korean BBQ grill sitting in the middle of your table. Enjoy the great sensory pleasure that comes from the spicy flavors, the combination of the smells, the texture of the food, and the great fun it is to create your own Korean food sensation. For a long time, it was quite dangerous to have this type of set up in your home.
Usability
The first thing you want to look at is in the actual usability of the BBQ grill. It isn’t going to do much good if the grill is going to be unsafe or frustrating to use. Having a grill in the middle of your table does require a few factors to think about.
Oil Drainage – Korean food is known for its spiciness, but also for the fact that it is
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By Liz Canham, on April 12th, 2012 Buddha’s Stir-Fried Vegetables Recipe
This recipe for stir-fried vegetables comes from Ching-He Huang’s wonderful book, Chinese Food Made Easy so I’m sure you’ll enjoy it along with any of her other recipes that you try. If you can’t get some of the mushrooms, substitute any wild mushrooms or other vegetables.
Serves 2
Ingredients
1 tbsp groundnut oil 2 dried Chinese mushrooms, pre-soaked in cold water for 20 minutes, drained and sliced 1 small carrot, sliced 1 handful of mangetout 1 small handful of deep-fried dofu (bean curd) 1 small handful of dried wood ear mushrooms, pre-soaked in hot water for 20 minutes and drained 1 small handful of baby corn, sliced 1 small handful of bean sprouts 100ml hot vegetable stock 2 tbsp light soy sauce 2 tbsp vegetarian oyster sauce 1 tsp toasted sesame oil 1 large spring onion, sliced 1 tsp cornflour blended with 1 tbsp cold water 1 small handful of raw
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By Liz Canham, on March 30th, 2012 Grassfed Organic Ghee 7.8 Oz
Grassfed & USDA Certified Organic – Made in USA Gourmet quality – using cow’s butter in springtime thru the fall Traditionally made, on Full or Waxing Moon Made From Non-homogenized Milk A fifth-generation, family-owned ghee business…since 1889
Golden colored Ghee is prepared by melting and simmering butter until all the water evaporates and the milk solids settle at the bottom. The remaining butter oil is very stable, giving it a high smoke point which makes it an excellent choice to use for frying and sautéing and it can be stored without refrigeration for up to a year. Grassfed Organic Ghee is rich in nutrients, including healthy fat soluble vitamins which aid in the absorption of nutrients in the foods. Ghee contains naturally occurring CLA, Vitamins A, D, E & K. Per Ayurveda, cow ghee is one of the most sacred foods.
During the clarification process, milk solids are removed, leaving
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By Liz Canham, on February 6th, 2012 Authentic Thai Curry Paste Recipes
You probably know that there are red, green and yellow Thai curry pastes, so here are recipes for all of them.
Authentic Thai Green Curry Paste Recipe
2 tsp coriander seeds 1 tsp cumin seeds 1 tsp black peppercorns 8 fresh green chillies, seeded and chopped 3 shallots, peeled and chopped 4 cloves garlic, peeled and crushed 3 coriander roots, chopped 2.5cm piece galanga, peeled and chopped 2 stalks lemon grass, chopped 2 kaffir lime leaves, chopped 2 tsp shrimp paste 2 tbsp chopped fresh coriander leaves
Toast the coriander and cumin seeds in a dry frying pan then crush with the peppercorns. You can use a pestle and mortar but using an Electric Coffee and Spice Grinder is much easier.
Add all the other ingredients to the mortar and crush or use a mini chopper
Authentic Thai Red Curry Paste
1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp
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By Liz Canham, on May 13th, 2011 Ice Teler – Indonesian Beverage
Ice teler is a favorite beverage in Indonesia almost sold in every stall on sidewalk, simple and quick to make and here is the recipe.
Ingredients
1 Avocado, spooned out its meat. 1 young coconut, spooned out its meat 5 jackfruit fruit, sliced in small pieces 10 grams candied kolang kaling (or attap fruit), sliced long 600 ml of milk 125 g sugar 2 pieces of pandan leaves 6 tbsp cocopandan syrup 5 tbsp condensed milk Shaved ice as necessary Instruction Boil coconut milk, sugar and pandan leaves. stir and lift Prepare a bowl, enter the avocado young coconut, jackfruit, coconut milk and Kolang kaling Add shaved Ice cocopandan syrup and sweetened condensed milk . Served cold.
Source: http://www.indonesianfoodonline.com
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