Learn the Basic Terms of a Chinese Food Menu

Learn the Basic Terms of a Chinese Food Menu
By Eshwarya Patel

Chinese cuisine is well known all over the world for its rich history and the various complicated techniques and traditions involved in its preparation. Owing to its rich quality and competitive pricing, there is a growing demand for Chinese foods around the globe.

But, what most Europeans and Americans find mysterious are the several exotic terms that are used in a Chinese food menu. Although most Chinese restaurants serve their menus with English translation and a vivid description of some authentic dishes, it is always better to know some basic terms of a Chinese food menu. These terms will not help you make a better choice at a Chinese restaurant, but also understand the Chinese food recipes when you decide to cook something Chinese.

Following is a list of some basic terms of a Chinese food menu and their meanings:

1) Choy: This term is used to describe vegetables that serve as an appetizer as well as a garnish, and are an important part of Chinese cuisine.

2) Crab Rangoon: Crab Rangoon, a popular American Chinese appetizer, actually refers to deep-fried wontons filled with scallions, cheese, cram, and crab.

3) Dun: This term is very commonly used in Chinese food menus and refers to eggs mixed with rice, beans, chicken, and vegetables.

4) Fon: When you come across the 'Fon', do not get confused. It is nothing but rice, boiled or fried, mixed with carrots, peas, and pork.

5) Gai: The term 'Gai' is used for chicken in Chinese cuisine. For instance, 'Moo Shu Gai' is nothing but chicken served with plum sauce and vegetables.

6) Ma Po Tou Fu: Sounds strange? When you find any such term in a Chinese menu, know that this term simply refers to 'spicy pork in bean curd'.

7) Mien: Although sounds obscure, it simply stands for Chinese noodles.

8) Tiem and Suen: If you wish to order something sour, look for the word 'Tiem' in the food menu. Similarly, things listed under the section titled 'Suen' are nothing but Chinese desserts.

There are many other exotic terms you will come across in a Chinese food menu, but the above-listed ones are the most fundamental ones.

Use the unique Chinese Food Locator to find some of the best Chinese Restaurants in your city.

Also, find more informative articles and tips on Cooking Chinese Food to experience the flavor of the rich Chinese Cuisine.

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Enjoy Local Fare at Chinese Food Restaurants

Enjoy Local Fare at Chinese Food Restaurants
By Ethan Ong

Singapore is made up of 70% Chinese people and just by looking around, you can see their influences everywhere. Not only in Chinese restaurants, pagoda structures, the Chingay festival, Chinese New Year celebrated with such colour and excitement and structures with Chinese influences, Singapore is coloured bright red by its dominant population. One of the great things about this is that we get to experience every aspect of Chinese cuisine and cooking there is. The thing about the Chinese culture in Singapore is that it is extremely eclectic; there is no one single tribe that plays a major role in deciding the culture that pervades our local streets.

From Hakka, Cantonese, Hokkien, TeoChew and even Chinese influenced cultures like Peranakan are all in Singapore. And these are just to name a few, there are so many more available and with the opening up of our local economy to foreigners, we are getting the benefit of more varied Chinese cultures from the mainland, Hong Kong and other parts of Asia. These different tribes and different beliefs mean only one thing, that we have a excellent choice when it comes to food. From the hawker centres all the way to fine dining, there is no aspect of Chinese cooking that we can miss out. Local influenced food that has tweaked recipes from Chine to strictly to the letter Chinese restaurants - there is something for everyone.

It is the charm of the culture that you can sit down with a pair of wooden chopsticks amidst the noise of a local hawker centre and cab be served some of the best Cantonese and Chinese cuisines in an air of luxury - using those very same chopsticks. Let us talk about the local Chinese food you can find in the low to midrange price eating houses. You have your collection of carrot cakes, char kway teo, chicken rice (which is hainanese), bah kut the and hokkien mee to name a few. As you can see, just by a small list of some of the local delights enjoyed by our Singaporeans on a daily basis, the roots of the dishes are far and wide. If you really want to absorb every aspect of Chinese culture and cuisine, I would highly recommend that you visit Chinatown. Located at the corner of the central business district, it is literally the nexus of everything Chinese and everything local.

You will miss out on nothing if you decide to go and visit these places. From every corner of the Chinese world, there is not a cuisine, a hawker fair or even a road side stall quick bite that you will miss. The prices range from extremely cheap to mid and high range for those more classy Chinese restaurants. Of course there are others spread all over the country and it is really up to you to take the time and adventure to discover these gems of places and taste some of the best food at these Chinese food restaurants.

Singapore is a beautiful country located in South East Asia. Besides being well known for its Singapore Tourist Attractions. You must also try out Singapore local food whenever you visit Singapore.

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Four of the Best Cuisines in the World

Four of the Best Cuisines in the World
By John Newcomb

The world has an infinite variety of cuisines to offer. Some may go down with your palate, some might not. It is virtually impossible to sample the food that every region or culture might have to offer. After all, they say that food habits change every 100 miles. But there are a few cuisines you must sample before you die, and the ones in this list would rank among the very best:

1. Italian
Who hasn't tasted Italian cuisine? The world's favorite food, the Pizza, is an Italian staple. Another famous Italian export to the world is Pasta. A hearty, healthy cuisine with plenty of meats, fresh vegetables, Italian cuisine is among the most popular in the world. Indeed, our food palate would be poorer without it.

2. French
The French have a reputation for being connoisseurs of good food. France is traditionally considered the food capital of the world, with the highest number of Michelin ranked restaurants dotting its cities. This cuisine is routinely classified as "high cooking" and features plenty of cheeses, exotic ingredients (such as foie gras and frog legs), and inventive methods of cooking. Accompany French food with a good wine, and you have the prefect pairing for a great evening.

3. Indian
Indian food has exploded in popularity in the past few decades. This ancient cuisine, practised for over 3000 years, has taken in elements from different cultures and modified itself over the years. The North Indian cuisine is especially famous, and features heavy, spicy curries, delicately cooked vegetables, and spicy meats. A very hearty cuisine indeed.

4. Chinese
Chinese cuisine has to be among the world's most popular cuisine. Every city has several Chinese restaurants. It is an easily modified cuisine that can be easily adapted to suit local taste palates. In fact, you will be hard pressed to find authentic Chinese food outside China, so popular and so heavily modified is this cuisine. Chinese food is characterized by sweet, sour and pungent flavors, and feature plenty of chicken, rice, and fresh vegetables that are sparsely cooked.

John is an article writer who has been writing online for several years. He just wrote an article on grooms cakes. You can click here to check it out.

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Real and Healthy Chinese Cooking

Real and Healthy Chinese Cooking
By Reuben Wallis

We have had our share of the Chinese cuisine, from the irresistible dim sums to the tantalizing Szechwan fried rice. But certain Chinese dishes are comparatively healthier than the rest, from the ingredients used to the yin and yang aspect. We have to pay special attention to what we put in our mouths if we are to continue to remain healthy. Sure, that may have seem like an unreachable goal especially if one considers the huge amount of dishes, ingredients that go on to make up the Chinese cuisine. But with some of the e-books currently online , we no longer have to sweat it out wondering if the balance of yin and yang is perfect or not. Books on the Real and Healthy Chinese Cooking act as the perfect guide when it comes to healthy Chinese recipes, covering the whole range of Chinese cuisine, from Cantonese to Hunan and everything else in between.

These days we are right to be concerned with our health given the fact that high carbs can have a debilitating effect on our body. It is one thing to seek out energy but it is not mandatory that we have to ruin our health in the process of doing so. Books on the Real and Healthy Chinese Cooking consist of pages filled with healthy recipes, providing us with the much-needed information on what to eat and more importantly, how to prepare it. Such cookbooks provide us with a unique take on Chinese cuisine and do feature quite a lot of low carb recipes. These recipes makes this book one of the best with regard to Chinese food as there are only a few that currently feature low carb Chinese food recipes.

The Real and Healthy Chinese Cooking recipes are generally very easy to prepare and do not require hours of detailed work over the stove. Now that's something we can be happy about for sweating it over the hot stove for hours on end is not exactly our dream come true. In addition to the low carb recipes, we should also be getting a few low fat recipes, low calorie recipes as well as some fruit and vegetable recipes. These cookbooks come with a comprehensive take on Chinese food as never before and provides us with a vault of information on eating Chinese food the healthy way.

Quite often, the many Chinese cookbooks currently available in the market fail to provide anything beyond meager details, with the end result, we are often left to plod on our own. But that is not the case with books on the Real and Healthy Chinese Cooking, for the recipes featured here are quite detailed. In addition, these books enable us to understand the yin/yang aspect of our body and correlates the food according to it. From providing us with healthy recipes to making it possible for us to cook Chinese cuisine in short time, is it any wonder why such books are best sellers now?

Reuben Wallis has managed to provide us with yet another interesting review, this time around on the e-book, Real and Healthy Chinese Cooking. The review is fair and unbiased and can be read here at the 'Real and Healthy Chinese Cooking' reviews.

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Nutritious Chinese Food Options

Nutritious Chinese Food Options
By Usman Mughal

America may also be known as a quick cuisine nation, which is no exaggeration in any way! Amazingly, one of the many four Americans consume take out every day and the majority of the junk food dishes that people usually eat are Chinese! The meal that people usually find on the Chinese dining places looks appealing also it tastes scrumptious also. It's generally considered that the Chinese cuisine recipes are junk and have to be avoided if you are aiming for losing weight. For me, it isn't really fair in terms of the Chinese special treats are worried. Find out about much healthier recipes.

When taking into consideration the Chinese cuisine, we usually imagine just about the fried dishes, heavy meat chunks as well as sauce coated noodles! Is it right?? Well the traditional Chinese recipe can provide a tremendous blow to the imagination. In fact, you can find many nutritious Chinese food recipe alternatives, which people are plainly ignoring. Goods fact, you can order numerous healthier food recipes. Read on the ancient Chinese food reipe too.

Nutritious Chinese Recipe Options

The traditional Chinese cuisine, which i was speaking about, is really one of several best foods you could have. Chinese food recipe will work for you; find out what things to order! Chinese food utilizes a great deal of vegetables and a variety of rice; therefore, you should always attempt to capitalize about this point. Next, the Chinese cuisine will come in bigger serving sizes; therefore, you should order smaller meals and request additional vegetables!

Lean Meat

No matter how outlandish it could appear, we should stay away from meats and replace these with all-vegetable recipes for nutritious Chinese cuisine options. Many of us feel that the Chinese recipe is centered on nutritious liver organ, however they easily your investment red meats of beef, lamb, pork as well as chicken, that are very elevated in cholesterol levels and fats. In the event you are unable to live without Beijing roast duck, then choose small serving sizes and also limit it to two oz. to three oz.!

Steamed Rice

Chinese recipe utilizes rice in their various forms in fact it is not difficult to acquire the more nutritious one. If possible, select brown rice or even steamed rice. The brown rice consists of a lot more than 3.5 g nutritious nutritional fibers, even though the steamed rice consists of 1g from it. The fried rice conversely is made up of 14 g of fatty acids within an 8 oz. meal! This implies, you will probably have to halt eating fried rice, completely! What you should do is, opt for the brown rice and also in the event that the restaurant does not have it, you'll be able to decide on the steamed rice!

Stir Frying Noodles

Stir frying is just about the healthier Chinese recipe, which utilizes less oil. Essentially, the noodles consist of highly processed carbohydrates, which you just should always be careful of. The stir fried recipes, which stress steamed noodles (as opposed to fried noodles) and lots of vegetables, is often a better option, which covers these extra carbs. If you're curious about if the brown noodles are constructed of brown rice, then allow me to clear that people noodles are loathed with all the strong oils, which bring cooking!

For more awesome healthy recipes, go to Chinese Food [http://www.foodchinese.org].

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History of Chinese Food

History of Chinese Food
By Ejaz Mian

1) The History of Chinese Cuisine

Though it possesses an engaging history that spans over 5000 years, Chinese culinary history only began to be documented during the 5th Century B.C. and evolved across several dynastic periods including the Han, Tang, Song, Yuan, Ming and Qing dynasties. Imperial oversight played an important role in the development of culinary trends. A cook's work was set to strict culinary rules determined by the emperor and senior officials. China's varied regional, climatic and cultural influences saw the development of vegetarian and non-vegetarian dishes with exclusions that followed the availability or religious significance of certain ingredients. Over the last 2000 years, Chinese cooking saw the development of strong culinary differences across the banks of the Yangtze River. European travellers brought with them dairy products, a class of products rarely found in historical culinary records. The blurring of cultural and geographic lines led to the development of regional cuisines and the 'Four Schools' and 'Eight Schools' of this cuisine as well as several dietary trends. Today, we know these as 'cleansing' or 'balanced' diets. Ancient Chinese cookbooks list nearly 200 distinct vegetables and over 100 types of meat that featured on imperial and common menus throughout the country. Through all these cultural, religious and imperial upheavals, the core philosophy of this cuisine has been moderation, balance and harmony.

2) Chinese Food in the Western World

Chinese food has always enjoyed immense popularity in the West. Today, there are nearly 50,000 Chinese restaurants in the United States, a tribute to the popularity of a culinary style that feeds over a billion people every day. Some of the most popular Chinese dishes that find their place on tables around the world include:

Chow Mein: This delicious marriage of hand-drawn noodles, meat and select vegetables such as Bok Choy and bamboo shoot. Chow Mein, served crispy or soft is popular comfort food in the West and may be served with a hot sauce or with a choice of milder, aromatic sauces.

Duck: Roast duck is easily the most popular gourmet delicacy served up in Chinese restaurants. The modern Peking duck is a challenging interpretation of an imperial recipe that serves up a beautifully glazed roast duck with aromatic herb sauces and tender meat. Some gastronomes have gone as far as to name it 'China's National Dish'

Xiaolongbao: These soup dumplings form excellent finger food and accompany other dishes. These steamed buns are served with soups and several gravies including a garlic vinegar sauce or a Schezwan dip. A culinary cousin, the sweet Lai Wong Bao is the perfect end to a Chinese meal.

Kung Pao Chicken: One of the most popular savory dishes from southwest China, Kung Pao chicken is one of the best examples of a recipe that has survived since the imperial aristocracy of the Qing dynasty. This delicately flavored chicken is typically cooked in peanut oil.

3) Inside the Pantry

The diversity of China's varied cuisine places hundreds of ingredients at a cook's disposal. Some of the most ingredients unique to Chinese modern cuisine include Shaoxing rice wine, Nanjing Chinkiang vinegar, sesame and groundnut (peanut) oils, Hoisin sauce, spring onions, ginger, garlic, soy sauce, red chili, mushroom and shiitakes or dried mushroom. These ingredients are combined to create the legendary flavors of Chinese cuisine and combined with a palate of over a dozen spices. Five spice powder---a combination of Cinnamon, Cloves, Fennel seeds, Schezwan peppers and star anise -- rounds off the list of essential ingredients of the Chinese kitchen.

4) The Secret of Longevity

The Chinese people attribute their long lifespan and excellent quality of life to the philosophy and style of culinary arts. Centuries of refining the harmony of food groups offer several significant dietary benefits. One of the key benefits of Chinese dishes come from the use of steamed ingredients and well-balanced food groups. Most vegetables and some meats are steamed and have a much lower lipid composition. Very few Chinese dishes are deep-fried and are far healthier than most other South Asian cuisines. The use of rice and wheat in noodles is a perfect combination of carbohydrate energy and the wheat aids to slow down digestion for sustained energy release. The use of soy as a primary vegetable protein is considered one of the healthiest culinary features of this cuisine.

Over time, the term 'Chinese food' has, quite inaccurately, expanded to include South-East Asian cuisines such as Thai, Malay and Singaporean cuisines. Every country has its own interpretations (and often, distortions) of Chinese dishes. American-Chinese and Indo-Chinese cuisines have emerged from the shadows of being dubious imitations to culinary art forms that pay respect to both cuisines. As the world appreciates the curative benefits and flavor of healthy Chinese food more chefs are beginning to study and experience the magic of this beautiful, balanced style of food.

Learn more about Chinese Food at: http://www.chinesedessertrecipes.org

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Principles of a Chinese Gourmet

Principles of a Chinese Gourmet
By Priscilla Yao

An introduction to the fine art and science of creating perfection out of simple ingredients.

Among devotees of gastronomy who have had the privilege, of sampling the great national cuisines of the world, the Chinese cuisine is rated No. 1 quite as often as the French. It has a purity and refinement that transcend mere cleverness, a beautiful simplicity that marks the truly gourmet. Like the French, it is based upon sensitivity to the inherent nature of the foodstuff being prepared. Chinese awareness and respect for intrinsic taste and texture have produced a highly sophisticated body of practices and seasoning.

There are cookery books that provide recipes for Chinese food. But recipes are dry reading at best. As cookery is an art, one can hardly learn much from recipes without an explanation of the principles that underlie the cuisine that created them. The principles of Chinese cooking have been developed partly from long experience and partly by accident through many centuries. They are applicable not only to Chinese food but to good cooking in general, a science as well as an art.

First, the Chinese believe in nature. According to their interpretation, everything that grows on earth and is edible can be delicious when properly prepared, and so is intended by nature to be eaten by man. The Chinese explored the kingdom of vegetables and herbs and living creatures and so discovered a number of foods, undreamed of by the Westerner, that are both appetizing and beneficial to health. They are used when freshly gathered from field or forest or sea, and again after they have been preserved by pickling or drying in the sun. Thanks to these means of preservation, their supply is assured for all seasons.

As an example, the Chinese discovered the virtues of the soybean, and methods of growing bean sprouts indoors and making bean curds throughout the year.These ingredients are truly a blessing to the Chinese and a just reward for a long, patient search. They are appetizing, nutritious, and because economical to produce, accessible to all. When properly prepared, they appeal equally to the palate of prince or peasant. Such widespread appeal is typical of Chinese cooking.

Most Chinese dishes include some vegetables. The net effect is to enhance the taste of the main ingredient (meat or seafood) and at the same time give simple vegetables the benefit of pleasing flavor from the meat. The combination makes a delicious dish, easy to digest and healthful. Of course, Western cuisines use vegetables, too, but they are generally cooked and eaten separately from the meat. The Chinese cuisine includes some roasted (shao k'ao), grilled (chien),or fried (cha) dishes, not combined with vegetables, but they are the exception.

Consequently, Chinese dishes require less meat. A small piece, say half a pound, enough for only one person if cooked the Western way, may serve five persons if cooked in the Chinese way. An excellent example is the well known dish chop suey, which, although invented by Chinese in America rather than in China itself, utilizes the principles of ch'ao, a staple method of the Chinese cuisine.

Ch'ao, pronounced and often spelled "chow," means low-oil, quick-stir frying. Both meat and vegetables are cut into small pieces and cooked over high heat in a . wok, a large concave skillet. Lacking a wok, the American cook can achieve the same effect in a cast-iron frying pan. A small amount of oil is used, but practically no water. The method is almost unknown to the West, which is surprising because it is so simple and quick and adds flavor to everything cooked. It is suitable for cooking either meat with vegetables or vegetables alone, in almost endless variety.

Priscilla is a cooking lover has been teaching in food industry almost 15 years. She has involed teaching in Chinese Cooking, Japanese food, Thailand food, Estern Cuisine, Indian Food, Hawaiian Style, Philippines Style, Oriental Food, Asian Cuisine, Western Style, Meals in Minutes and etc. She would like to share with people a broad knowledge of and keen pleasure in the good healthy life style of good eating through her many years of experience.

The passion in her ministry is to teach the modern housewife, new beginner, who takes full privillege of short cut to cook in success which are so popular today. All the basic methods of cookery are cleary and simple explained to people understand.

Please visit our website: [http://www.agape-cookingthechineseway.com]

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Make Chinese Food - Easy Delicious Chinese Cooking at Home

Make Chinese Food - Easy Delicious Chinese Cooking at Home
By Christopher Kratsas

Chinese food is one of the most delicious types of cuisine available to enjoy today. The wonderful thing about this food is that it tastes so good and is very easy to make. Chinese cuisine is a great addition to include to any family's homemade meals. Chinese cooking is actually super easy to learn with the right recipes and knowledge. Many of us love to visit our favorite Chinese restaurants or Chinese buffets and enjoy this mouth-watering cuisine. Just think of the great Chinese dishes many of us are so used to enjoying. 

I know as a kid we always went to our favorite Chinese restaurant and ordered our favorite selection of items, which often included, wonton soup, egg rolls, shrimp fried rice, steamed white rice, plus two or three other main dishes. Just think of the scrumptious Chinese recipes you've enjoyed in your favorite restaurants in the past. From stir-fried beef with broccoli to sweet and sour pork, from General Tso's Chicken to Moo Goo Gai Pan, the list goes on and on of the great dishes available in Chinese cuisine. There is such a wide variety of options in Chinese cooking - that's what makes it so enjoyable!

Other great aspects about cooking Chinese are the healthy benefits this food offers. Very often vegetables are balanced with entrees and fried dishes come with steamed dishes or soups. The majority of people believe that a Chinese cuisine is healthy and well balanced.  

There are also so many interesting methods of cooking great this type of cuisine. The various cooking techniques include boiling, poaching, steaming, deep-frying, roasting, stir-frying, sautéing, braising, flavor-potting and smoking.

The different types of Chinese food that we love to enjoy include the following: crab, cabbage, carrots, duck, tofu, cucumber, bean sprouts, bamboo, eggs, chicken, beef, glutinous rice, mushrooms, ginger, watercress and sesame oil.

There are also several different styles within this cuisine. They include Mandarin cuisine, Cantonese cuisine, Szechwan cuisine and Hunan cuisine. Each of these cuisines has its own unique style and come from the four major regions of China. For instance, Cantonese is more mild and the most popular type of Chinese cuisine in the United States, while Szechwan is much spicier in taste. Mandarin food consists of many breads and noodles and Hunan food has more oil in it and is often richer in taste than Szechwan food, but may also be spicy or sweet and sour in flavor.

As you can see Chinese food is a delicious and healthy cuisine to enjoy throughout the year!   You'll also find that with the right Chinese recipes and instructions that Chinese cooking is very easy to learn.

You can Cook Delicious Chinese Food at Home starting tonight! Click the following link to find out how: http://www.FoodRecipeResources.com

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Healthy And Natural Chicken Food Products

Healthy And Natural Chicken Food Products
By Jeya Lakshmi

Chicken is an easy and elegant meal, special enough for a Sunday dinner or holiday meal. Add hot baked rolls, salad, and your favorite steamed vegetables for a perfect family meal. Actual cooking of the chicken is done when the consumer reheats the product. On the other hand, fried chicken is completely precooked during the frying process. Frozen fried chicken is reheated mainly to raise the serving temperature.

This delicious rack of chicken recipe is made with an herb and pecan crust mixture. The racks are roasted then rubbed with a little Dijon mustard and the herb-pecan mixture, then they're roasted for about 10 minutes longer. Chicken is an elegant dish for a holiday dinner or special weekend meal, and it's quite easy to prepare. You can easily double this recipe for a larger family.This chicken has a different taste even a regular consumer can recognize immediately.

Chicken serve this tasty and easy baked chicken with potatoes and a tossed salad. Use a quartered chicken, leg quarters, or split breasts to make this tasty recipe. Here's a delicious version of a regional favorite, shrimp and grits. This recipe includes tomatoes, green onions, and mushrooms, along with jumbo shrimp. Serve the shrimp and tomato mixture over savory creamy grits, cheese grits, or serve over rice.

The chicken [http://www.indomunch.com/Chicken.html] has a different taste even a regular consumer can recognize immediately. Chicken is a healthy, easy, and quick recipe to make chicken rice soup, without preservatives or MSG. It is also a good home remedy for coping with the common cold. The ginger slices will help settle upset stomach. Indomunch chicken dish consisting of a bowl of rice topped with various combinations of meat, seafood, eggs and vegetables. The well-known dish made famous to foreigners by the indomunch restaurant at the Newyork city. Most versions originate from the southindian style of steamed chicken served with chicken stock flavoured rice. Please purchase online [http://www.indomunch.com] in Newyork city.

Representing the Indian Chinese food [http://www.indomunch.com]

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Mahogany Chicken Wings

Mahogany Chicken Wings
By Alan Beggerow

This recipe results in chicken wings that are a brown color when cooked (hence the name). The sauce the wings are marinated in, along with the natural gelatin in the wings makes for delicious flavor and texture. Hoisin sauce and plum sauce can be found in many large supermarkets along with rice wine vinegar. Cider vinegar or white vinegar can be substituted for rice wine vinegar. For easy clean up, make sure and line the baking pan used to cook them with aluminum foil. The sauce will be very sticky and very hard to clean after it bakes on.

• 5 lbs. chicken wings
• 1-cup soy sauce
• 1-cup hoisin sauce
• 1 cup plum sauce
• 3/4-cup honey
• 3/4-cup rice wine vinegar
• 3/4 cup dry sherry
• 1/2 cup orange juice
• 8 green onions, finely chopped
• 4 cloves garlic, minced

Remove wing tips and separate wings at the joint. Combine all the rest of the ingredients in a saucepan and slowly bring to a boil. After mixture starts to boil, reduce heat and simmer on low for 5-10 minutes. Allow mixture to cool completely. Put mixture into a large covered dish or large zip lock plastic bag, and add wing pieces. Put into refrigerator and allow to marinate at least overnight, or as long as two days, making sure mixture coats all the wings.

When ready to cook, preheat oven to 375 degrees. Line a shallow baking pan with aluminum foil and spread out wings in a single layer. When oven reaches temperature, place wings in oven and cook for 1 to 11/2 hours, turning wings every 15 minutes and basting with leftover marinate.

Visit The Left Handed Chef blog at http://lefthandedchef.blogspot.com/ for lots of recipes and information about cooking!

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Krewetki z przyprawami i kokosem Shrimps with spices and coconut

Krewetki z przyprawami i kokosem

czas przygotowania 10 minut
czas smażenia 10 minut
porcja dla 4 osób

Składniki:
1,5 kg krewetek
500 g kalafiora
1 cebula
2 ząbki czosnku
2 czerwone papryki
1 łyżka kurkumy
1 łyżka gorczycy
140 ml mleka kokosowego
2 łyżki marynowanego mango
1 łyżka oliwy z oliwek

Sposób przygotowania:
Krewetki sparz wrzątkiem i obierz ze skorupek.
Do miseczki wlej mleko kokosowe wsyp wszystkie przyprawy, wyciśnij czosnek.
Pokrój cebulę i paprykę w cienkie plastry, a kalafiora podziel na koszyczki i dorzuć do miski.
Wszystko dokładnie wymieszaj.


Rozgrzej oliwę na patelni wrzuć zawartość miski, smaż na małym ogniu aż warzywa zmiękną.


Można podawać z ryżem


Smacznego


Shrimps with spices and coconut

preparation time 10 minutes
cooking time 10 minutes
4 servings

Ingredients:
1.5 kg of shrimp
500 g cauliflower
1 onion
2 cloves garlic
2 red peppers
1 tablespoon turmeric
1 tablespoon mustard
140 ml coconut milk
2 tablespoons pickled mango
1 tablespoon olive oil

Preparation:
Shrimp scalding with boiling water and peel the shells.
Pour into a bowl pour the coconut milk all the spices, squeeze the garlic.
Slice the onion and peppers into thin slices and divide the cauliflower baskets and throw in a bowl.
All mix thoroughly.

Heat the oil in a frying pan toss the contents of the bowl, cook over low heat until thevegetables soften.

Can be served with rice

Bon appetite

Omlet z krewetkami Omelette with shrimps

Omlet z krewetkami

czas przygotowania 20 minut
czas smażenia 30 minut 
porcja dla 4-6 osób

Składniki:
2 suszone grzyby mun
500g krewetek
12 jajek
łyżeczka przyprawy pięć smaków
łyżka oleju sezamowego
1 puszka kiełków fasoli mung
2 cebule
2 łyżki oleju arachidowego
garść świeżej kolendry

Sos:
łyżka mąki kukurydzianej
łyżka sosu sojowego jasnego
2 łyżki sosu ostrygowego
125 ml wody

Sposób przygotowania:


Wszystkie składniki do sosu wrzucić do miseczki i dokładnie wymieszać następnie na małym ogniu doprowadź do wrzenia ciągle mieszając.


Krewetki sparzyć i obrać z pancerzyków.


Grzyby zalać wrzątkiem i odstawić na 20 minut.
Do miski wsyp mąkę, przyprawę pięciu smaków i olej sezamowy, dokładnie wymieszaj.
Dodaj kolejno posiekane grzyby, kiełki i posiekaną cebulę.


Roztrzep dokładnie jajka połącz z resztą składników.


Rozgrzej olej na patelni i wlej pomału ciasto na patelnie tworząc cienkie placki, smaż obustronnie.


Kładź placki na kupę tworząc piramidkę udekoruj kolendrą polej olejem sezamowym i gotowe.


Smacznego


Omelette with shrimps 
preparation time 20 minutes cooking time 30 minutes serving for 4-6 people
Ingredients: 2 dried mushrooms mun 500g prawns 12 eggs tsp five flavors tablespoon sesame oil 1 can of mung bean sprouts 2 onions 2 tablespoons peanut oil handful fresh coriander
Sauce: tablespoon cornstarch tablespoon light soy sauce 2 tablespoons oyster sauce 125 ml water
Preparation:
All the ingredients for the sauce, toss it into a bowl and mix thoroughly then on low heat bring to a boil while stirring.
Blanch and peel shrimp with exoskeletons.
Mushrooms, pour boiling water and let stand for 20 minutes. Pour into a bowl the flour, five spice powder and sesame oil tastes exactly mix. Add the chopped mushrooms, bean sprouts and chopped onion.
Beat the eggs thoroughly combine with the rest of the ingredients.
Heat the oil in a pan and slowly pour the batter in the pan to form thin pancakes, fry both sides.
Lay tortillas on creating a pyramid pile pour decorate with coriander oil sesame and ready.
Bon appetite

Wok Cooking 101

Wok Cooking 101
By Alan Beggerow

There is no end to the versatility and flavor that can be achieved by cooking in a wok. It's not only used for stir-frying, but for deep frying, steaming, making soup, or for even making popcorn. Less oil is needed to cook food in a wok when stir-frying, thus helping to reduce fat and calories. Vegetables cook up beautifully, warmed all the way through but still with a fresh 'crunch'. And meat is used more as a flavoring than a main ingredient. Diced into small cubes, four ounces of meat can flavor a wok-full of vegetables, thus reducing meat consumption. And of course you need not add meat at all if you don't want to. There are a few basic things about the wok that are different than traditional western cooking utensils:

• Remember this rule of thumb - Hot wok plus cold oil equals foods don't stick. That means get your wok really hot BEFORE you put in the oil. Let the oil get hot for a minute or two, THEN put in the food.
• Stir-frying in a wok takes less time than in regular pans. That's the whole point. Cook the food as fast as possible. This will ensure that meat has a crusty exterior but is still moist and tender on the inside and vegetables will be warmed all the way through but still have some 'bite'.
• Use peanut oil (unless you're allergic to peanuts!) The wok can get very hot, even on a home stovetop. Regular cooking oils have a low smoking temperature while peanut oil's smoking temperature is over 500 degrees.
• I've actually used a wok the way it's done in most oriental restaurant kitchens, over an intense gas burner. An entire stir-fry dish can be cooked in 3 minutes! That's how hot the fire is. Most kitchens don't have a heat source like that, but you can come close if you've got a gas stove. Lots of luck for an electric stovetop, or worse yet an electric wok. You can still cook on them, but it's not quite the same.
• NEVER cook with a wok that does not have a lid. A lid is essential for cooking, plus is a safety feature, as cooking temperatures can get really hot even on a home range, and cooking oils can on occasion burst into flame. Slapping on the lid takes care of that problem in a hurry, especially if you're using the wok for deep-frying.
• For wok cooking on a regular stovetop, cook the food in stages. Cook the meat first, then remove, let wok heat up again, then put in vegetables. Cook vegetables for a few minutes, add meat and put on the lid for the last minute. This will steam the food and help ensure doneness.
• When the dish is cooked, serve immediately or make a sauce by dissolving one tablespoon of cornstarch in 1/2-cup water (meat or vegetable broth or stock is even better) and adding to the food. Let this cook until the sauce is thickened, then serve.
• You'll spend more time in preparation than actual cooking. Cut vegetables into bite-sized pieces at an angle to increase the surface area of the vegetable to the wok.

Visit The Left Handed Chef blog at http://lefthandedchef.blogspot.com/ for lots of recipes and information about cooking!

Article Source: http://EzineArticles.com/?expert=Alan_Beggerow
http://EzineArticles.com/?Wok-Cooking-101&id=1088517

Kraby w sosie z soi Crabs in soy sauce

Kraby w sosie z soi

czas przygotowania 30 minut
czas smażenia 20 minut
porcja dla 4 osób


Składniki:
2 kraby
2 łyżki solonej soi czyli chińskiej czarnej fasoli
1 łyżka oleju arachidowego
1 ząbek czosnku
1 łyżka startego imbiru
1 łyżka sosu sojowego jasnego
1 łyżka cukru
1 łyżka chińskiego wina ryżowego
200 ml bulionu drobiowego
2 cebulki


Sposób przygotowania:
Usuń pancerze z kraba, szczypce pokrój na pół.
Soje wypłucz pod zimną wodą, odcedź oraz lekko rozgnieć w misce.
Rozgrzej w woku olej, wrzuć wyciśnięty czosnek i imbir, ciągle mieszając, aż przyprawy zaczną wydzielać aromat. Dodaj soję, cukier,wino i bulion oraz sos sojowy.
Włóż na patelnie kraby, smaż pod przykryciem około 15 minut.
Połóż gotowe kawałki kraba na talerz, polej sosem z patelni i udekoruj cebulką


Smacznego


Crabs in soy sauce

preparation time 30 minutes
cooking time 20 minutes
4 servings

Ingredients:
2 crabs
2 tablespoons Chinese salted soy beans or black beans
1 tablespoon peanut oil
1 clove garlic
1 tablespoon grated ginger
1 tablespoon light soy sauce
1 tablespoon sugar
1 tablespoon Chinese rice wine
200 ml chicken stock
2 onions

Preparation:
Remove the shells from the crab claws cut in half.
Soya beans, rinse under cold water, Drain and lightly mash in a bowl.
Heat the oil in a wok, toss in crushed garlic and ginger, stirring constantly, until spicesbegin to release their aromas. Add soy, sugar, wine and broth and soy sauce.
Put the crabs in the pan, cook covered about 15 minutes.
Place the finished pieces of crab on a plate, pour sauce from pan and garnish withonion

Bon appetite