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THE KEY TO CHINESE COOKING. THE KEY TO


The Key To Chinese Cooking. Cooking Made Simple Loughborough. Cra Z Cooking.



The Key To Chinese Cooking





the key to chinese cooking






    chinese cooking
  • Chinese cuisine is any of several styles of food originating in the regions of China, some of which have become highly popular in other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa.





    key
  • A low-lying island or reef, esp. in the Caribbean

  • cardinal: serving as an essential component; "a cardinal rule"; "the central cause of the problem"; "an example that was fundamental to the argument"; "computers are fundamental to modern industrial structure"

  • identify: identify as in botany or biology, for example

  • metal device shaped in such a way that when it is inserted into the appropriate lock the lock's mechanism can be rotated











Spicy Pork Ribs with Onions and Shallots




Spicy Pork Ribs with Onions and Shallots





I usually avoid food that is too spicy. But when comes to Pork, esp Pork Ribs, I like them spicy. The combination of sweet / salty and hot spicy favours is what makes pork ribs taste "heavenly".

In a bag, marinate ribs with oxyster sauce, salt, seasame oil. Drizzle honey (slight) and a generous dose of chilli infused oil. Add a teaspoon of cumin powder. Leave overnight in fridge to marinate.

In a cooking pan (with lid), heat up some peanut oil under medium heat. Slice up some shallots stems, red onions in generous amount. Slice up some ginger. Pour all into heating pan, stir to ensure surface is evenly covered. Drizzle some chinese cooking wine for favour. When mixture start to bubble away, cut a few slices of dry chilli and ensure the chilli seeds goes in too. Shake in some white pepper, Remove pork ribs from marinating bag and add to pan. Cover lid and allow it to cook for 5 mins.

Open lid and stir contents in the pan. If the contents get too dry, add some chinese cooking wine into it. Close lid and repeat this for about 10 mins, occassionally stiring the contents. When meat start to turn brown, now is time to add the key ingredient. Add some black bean paste into cooking contents and stir well to mix. Cook for another 5 to 10 mins until meat is completely cooked. Remove and serve.


Notes :
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1) Buy or ask your butcher to cut only pork ribs with a thick layer of meat. This tends to taste better. Buy about the same thickness so that they all cook evenly about the same time.

2) I use a non-stick pan in this so that contents mix better and won't stick. Also makes cleaning easier

3) The "Black Bean Paste" is the key ingredient here that imparts the dish with the rich salty sweet flavour. It's actually a premix chinese stir-fry seasoning ingredient that should be commonly available in supermarket that carry asian food ingredients. Mine is from a brand called "Lee Kum Kee". If not available, you can mix ground garlic, sugar, finely chopped black beans, salt, rice wine and black soya sauce and pound them into a thick paste, which will give about the same effect. But that's a lot of work :)).












?????, Fish Meat Ball Chinese Ravioli(WonTon) Pot (234)




?????,  Fish Meat Ball Chinese Ravioli(WonTon) Pot (234)






It was the first several days when I found this soup pot. At those days, I made a lot of soups just because of this pot. This time, it includes: Wonton, egg, fish meat ball, mushroom, sesame and chives. Key of this soup is how to keep fish ball tender and juicy. I used small silver fishes, chop them into small pieces, toss them with flour and egg so that it can be quite sticky, when the soup is boiled, use big spoon to make fish ball, and carefully put them into soup, when they float up, the soup is done.

Someone asked me today which kind of cook I am, following a book, or just following instinct. I think this question for a while and decide that I 'm a cook following instinct. I seldom work really hard to study culinary book although I have tons of them. It should be my lucky that Michael is not a picky guy, he like most of my dishes.









the key to chinese cooking







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07
2011
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