Quick and Easy Chinese Vegetarian Cooking
Real & Healthy Chinese Cooking
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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.
April 23rd, 2012
Wonderful Vietnam: The Ultimate Collection of the World’s Finest Vietnamese Food Recipes
In ”Wonderful Vietnam: The Ultimate Collection of the World’s Finest Vietnamese Food Recipes” you will not find thousands of different recipes you’ll end up never using anyway, this is a LASER-focused edition with only the very best Hand-Picked True and Tested Vietnamese Recipes that you will use and love for years to come.
You will be able to make your own delicious and healthy Vietnamese Food without any harmful preservatives or chemicals. Plus it will taste much better than anything you could ever buy in a store or at a restaurant!
This perfectly and beautifully formatted book includes a Table of Contents and is made from scratch – no other recipe book has been harmed in the making of this one…
In it you’ll find traditional and unique variations of mouthwatering scrumptious Vietnamese recipes like for example:
* Banh-Mi Style Vietnamese Baguette
*
Continue reading Wonderful Vietnam: The Ultimate Collection of the World’s Finest Vietnamese Food Recipes
April 16th, 2012
Thai Food
Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine.
Since that fateful trip some 20 years ago, Thailand has become David’s second home. Working alongside cooks who perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation.
The result is THAI FOOD, the most comprehensive account of this ancient and exotic cuisine ever published in English. David writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages.
Although all the classic, well-loved recipes are here, this magnum opus features hundreds of lesser-known but equally authentic and delicious Thai dishes
Continue reading Thai Food
April 16th, 2012
Dummies Guide To Chinese Food Therapy
Author: Paul Hata
What is Chinese Food Therapy – Chinese food therapy dates back as early as 2000 BC.Chinese food therapy is a practice of healing using natural foods instead of medications. Chinese food therapy is a modality of traditional Chinese medicine, also known as Chinese Nutrition Therapy. The Yellow Emperor’s Classic of Internal Medicine, which is also known as the Niejing, was written around 300 BC is important in forming the basis of Chinese food therapy.
Philosophy of Chinese Food Therapy – The philosophy behind Chinese food therapy is that everything must be balanced. This begins by discovering the polar opposites of foods that are available and combining them for a middle ground. Yin and yang are the philosophy that is used for foods, giving the best combination of elements for health. Yang is known to increase body heat, which will raise the metabolism to process nutrients. Yin
Continue reading Dummies Guide To Chinese Food Therapy
April 16th, 2012
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 low in fat. This is because all the grease and oils
Continue reading Buying A Korean Bbq Grill – What You Need To Know
April 16th, 2012
By: Sharen Scott
Butter Chicken (also known as Murgh Makahani) is one of the most sought after dish in Indian Culinary History. Originated in the land of India by Shri Kundan Lal Gujral; also the profound founder of Moti Mahal Restaurants, butter chicken has mesmerized people across the globe with its deliciously mouth watering taste, the most appetizing aroma, and a sight which readily makes a person crave for its first bite.
The history of preparing chicken in India goes back to the Mughal Empires when Mughal Kings and Rulers reigned the land of India. Since then the Indian cooking style has been greatly influenced by the Mughlai cuisines which today constitutes the best selective delectable non-veg dishes of the world.
Today, Indian recipes are known all across the world for its impeccable concoction of spices in cuisines. Butter chicken is yet another marvelous invention in Indian Cooking towards achieving a greater echelon of world class
Continue reading Butter Chicken: The Immortal Echelon Of Indian Culinary History
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
Continue reading Buddha’s Stir-Fried Vegetables Recipe
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. 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 the
Continue reading Grassfed Organic Ghee 7.8 Oz
March 12th, 2012
Malaysian Food
“A lovely book” – Rick Stein, British celebrity chef, restaurateur & TV presenter
“Excellent cookery book for beginners and experts alike” – Time Out
“A hit with Britons keen to whip up Malaysia’s exotic dishes” – The Star (Malaysia)
Malaysian food is the unsung hero of Far Eastern cuisine, rich in flavour and diversity as developed over centuries of cultural heritage. Now in the 21st Century, it is high time someone sung its praises around the world. Here, critically acclaimed UK-based Chef Norman Musa reveals his secrets and passion for his native cuisine.
Inspired by his Mum, multi-talented Norman provides insights into authentic Malay home cooking, drawing on his own village (kampung) upbringing, his childhood favourites and own restaurant creations.
Food is what brings Malaysians together. Full of recipes and the stories behind them, this book is a vibrant, highly personal journey through the culinary delights of Malay cooking.
About the Author: Norman
Continue reading Malaysian Food
February 6th, 2012
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 black peppercorns 4 cloves garlic,
Continue reading Authentic Thai Curry Paste Recipes
December 1st, 2011
If you’re looking to put together that perfect Chinese banquet, there are some base ingredients you should always have in your larder to work with. With this basis, you can’t go wrong and your Chinese meals will always appear authentic, fragrant and delicious.
Below are some of the key ingredients used in the majority of Chinese cuisine and with the help of a few simple recipes or even making it up as you go along, you should soon have a great meal that you and your family or friends can enjoy. Most of these ingredients can be bought in your local supermarket and you might even find some great food deals on many as Chinese cuisine has become more popular.
You’ll be Soy
The first ingredient you should always have in your larder if you want to produce authentic Chinese cuisine is soy sauce. Whether you choose light or dark soy sauce is a
Continue reading Essential Ingredients for Authentic Chinese Cooking
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