Our BLOG'S LAYOUT

The final layout of our group assignment2--blog creation. 

Love life, love cooking

As we know, dumplings and congee are the traditional Chinese food, and almost every Chinese people like them. So, today I make some dumplings and congee as dinner, it taste so good!!!
1.Mushroom and chicken dumplings

2.Red dates congee

Is that delicious? Of course!!

Comparation of Asian Food

Korean Food:

The main feature of Korean food is that it's contained much protein and vegetables, many Korean people like spicy soup with rice,the rice is their staple food. Most of the Korean food are lite, not greasy. When we come into Korean restaurant, we can see that there are a lot soup and bake food on the list of the menu, almost fare of stir-fried dishes. And also, beef, chicken, noodle are their favorite.

Japanese Food:

When we talk about Japanese food, most of us will think of sushi and sashimi. In Japan, the sushi with sashimi is the most popular food. And Japanese people also like lite food, at the same time, they put the food in a lot of exquisite kitchen wares, it looks like a artwork.

Thailand Food:

As we know, Thailand is a religion country, so people live in Thailand they don't eat a large piece of meet, they will mince the meet into small pieces. In Thailand, the most famous is hot chili, they put it in the soup and dishes, it makes the taste of Thailand food very strong.

you gotta love it and feel it!!!!

Hi there!!!!!! we have just experienced many kind of Asian Food. Today, Our group to introduce a very tasty one that is our congee which is very healthy and could be an amazing menu when u feel don't want to eat. This congee will help you to awake your taste. Here is our very detail the recipe. You could not be an Asian but you could make an amazing Asian food.

Scallop Congee is one of my most oft cooked congee for weekend lunch. Okay, make it Scallop Porridge for those who are more familiar with the word porridge. Actually, it’s the same. And whichever name you call it, it will still taste as good though I suspect the word “congee” sounds much more sophisticated and refined to be used.

For this congee, I use dried scallops which I purchase from the wet market. You can get them from supermarkets and some chinese herbal shops or even, dried sea produce. I use those which are relatively small in size – perhaps about the size of half a pop corn as they are cheap and easy to cook.

In the picture above, the scallop congee appears white in colour. I have a habit of eating my scallop congee with an egg. What I would do is to break an egg into the bowl and pour boiling congee over it before giving it a good stir. The egg gives the congee a much smoother texture and definitely tastes better. Game for a bowl? 

This is my recipe for Scallop Congee

Ingredients

• 3/4 bowl of rice
• about 15 to 20 pieces of dried scallops (rinsed and soaked in water for 30 minutes. Do not discard water)
• 100 grammes of minced pork
• Chopped spring onions
• Sesame oil

Seasoning

• Salt and white pepper powder to taste
• 1 tablespoon light soya sauce

Method

Rinse the rice before placing it into a pot. Add 10 bowls of water plus the water previously used to soak the dried scallops and bring to boil.

Once it starts to boil, add scallops and reduce heat to low. Partially cover with lid and ensure the bubbles do not boil over the pot. Stir once a while.

Simmer until rice is completely cooked (starts to break up) which will take approximately 30 minutes. Add a little boiling water every now and then to keep it runny. Turn off heat and cover lid. Allow to cool for 1 hour.

Before serving, bring congee to boil. Add more boiling water to keep it runny as the congee would have absorb much of the water during the cooling process. Once it boils, add minced pork and stir well. Add seasoning.

Dish up and drizzle a little sesame oil over the congee.

Serve hot and garnish with chopped spring onions and yau char kuey (if available).

You can see it it very easy to get an delicious bowl of congee from our recipe above!!!

Let's try to make it sometimes our ISYS100 members;)) you gotta love it!! Really. Cheers guys!

Everyday Food~~Spring Rolls

             Spring Rolls

Ingredients:

·         1/4 pound barbequed pork,

·         3 dried black mushrooms

·         1/2 cup mung bean sprouts

·         1/2 medium carrot

·         2 tablespoons chopped red bell pepper

·         2 teaspoons dark soy sauce

·         2 teaspoons oyster sauce

·         2 tablespoons chicken broth

·         1/2 teaspoon granulated sugar

·         a few drops sesame oil, to taste

·         2 tablespoons oil for stir-frying, or as needed

·         12 spring roll wrappers

·         1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water

·         3 cups oil for deep-frying, or as needed

Preparation:

Cut the barbequed pork into very thin strips. Soften the dried black mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and finely chop.

Rinse and drain the mung bean sprouts. Peel the carrot. Shred until you have 1/4 cup.

In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, granulated sugar and sesame oil. Set aside.

Heat a wok over medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the barbequed pork. Stir-fry for 1 minute, then add the vegetables. Stir-fry for another minute, then push up to the side of the wok. Add the sauce in the middle. Heat briefly, then mix in with the pork and vegetables. Remove the wok from the heat and allow the filling to cool.

Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.

Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.

Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

Everyday food~ Bagger's Chicken

Bagger‘s chicken

Ingredients:

·         1 2 1/2 - 3 pound fryer chicken

·         2 teaspoons salt

·         1 teaspoon ginger juice

·         4 tablespoons oil

·         1 scallion (green onion, spring onion), chopped fine

·         4 ounces pork, shredded

·         1 tablespoon sherry

·         1 tablespoon light soy sauce

·         1 teaspoon sugar

·         2 ounces preserved Yunnan cabbage, julienne

·         1 large piece of aluminum foil

Preparation:

1. Rub cleaned chicken with salt. Rub ginger juice inside chicken. Set aside.

2. Heat 2 tablespoons oil in wok. Stir-fry scallion. Add pork. Stir on high heat. Add sherry, soy sauce, and sugar. Remove to bowl.

3. Heat 2 tablespoons more oil in wok. Stir-fry cabbage. Pour in meat mixture. Stir-fry 1 minute.(Add more sugar if desired).

4. Stuff meat mixture into chicken. Wrap in foil and place in pan.

5. Preheat oven to 350 degrees. Bake chicken 1 hour. Then turn heat to 400 degrees and bake 15 more minutes.

6. Remove foil. Remove stuffing from chicken to platter. Cut chicken into bite-sized pieces. Arrange on top of stuffing. Serve hot.
Reprinted with permission from Madame Wong's Long-life Chinese Cookbook

Cookies in Jinan Province

Here are recipes for Chinese cookies, cake and other Chinese-inspired treats that will add something extra to your holiday celebrations. If you’re not a whiz with a wok, don’t worry – unlike desserts such as Sesame Balls, these recipes are easy to make and don’t require knowledge of deep-frying or other traditional Chinese cooking techniques. The only requirement is a love of baking!

sweet potato

Deep-Frying Traditional Chinese Cookies

Native snacks in Jinan Province

Spicy Food In Asian

How to Make SPICY FOOD? 

 Ingredients 2 cups fresh orange juice 1 cup canned pineapple juice 2 tablespoons orange zest 2 tablespoons minced garlic 2 tablespoons minced fresh ginger 2 tablespoons minced green onions 1 tablespoon sesame oil 1/2 cup soy sauce 1/2 cup mirin 1 cup sugar 1 1/2 teaspoons crushed red pepper flakes 3 quarts peanut oil, for frying 10 pounds chicken wings, separated at the joints, wing tips reserved for another use 2 cups cornstarch Crushed red pepper flakes Salt 1/4 cup chopped fresh cilantro leaves 1/4 cup toasted sesame seeds

  Directions

Combine the orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce, mirin, sugar, and crushed red pepper in a large skillet set over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a thick syrup, 18 to 20 minutes. Meanwhile, place the peanut oil in a 6-quart pot and heat to 375 degrees F. Place the chicken wings in a large bowl. In a small bowl, season the cornstarch with the red pepper flakes. Place the seasoned cornstarch in a 1-gallon heavy-duty plastic food storage bag and add the chicken pieces in batches. Shake the bag to coat the chicken, then remove and place 8 to 10 pieces in the hot oil. Fry the chicken, stirring occasionally, until the chicken is golden brown and cooked through, 8 to 10 minutes. Remove and place in a clean large bowl; season lightly with salt to taste. Continue until all the chicken has been fried. Preheat the oven to 275 degrees F. Spoon the sauce over the chicken and toss to evenly coat. Sprinkle the chicken with the cilantro and sesame seeds and place in a large ovenproof dish. Keep warm in the oven until the guests arrive.

Taste of Vietnam: Northern, Middle and Southern Food Gallery

Firstly, we sampled Pho Cuon  - tender pho flavoured beef strips with lettuce, onion and coriander rolled in freshly steamed rice paper rolls. Meltingly soft and flavourful, they are truly a must for any Pho (yes, ‘fur’) fan. They were Asian‘s favourites, too.

We then moved on to the other signature dish, Banh Xeo  – paper thin egg pancake stuffed with prawns, pork, bean sprouts and vegetables. Served with fresh herbs and lettuce leaves as well as its own special sauce, the idea is to wrap your own using lettuce leaves as the skin. A great dish for those who’d like an extra serving of greens in their diet without compromising on other flavours and yummy godness inside.

Since this was a pre-opening tasting, we couldn’t go past the three more substantial tasting plates.  First up on our journey through Vietnam, the Taste of Saigon which is also the restuarant’s signature dish and includes a sample of Goi Cuon – prawn and pork rice paper rolls with a Southern peanut sauce and Chao Tom – juicy grilled prawn paste wrapped around sugar cane skewers served with vermicelli, herbs, lettuce and roll your own rice paper wraps.
Next up the Taste of Hue, home of Last Emperor where there were many food created specially for our King before. The platter comes with the usual trimmings of vermicelli noodles, lettuce, pickled vegetables and fresh herbs to accompany a serving of Nem Nuong – grilled pork meatballs, which are moist and have a wonderful barbecue flavour. A generous serving of Banh Cuon Tom – finely shredded prawn wrapped in freshly steamed rice paper completes the dish.
My personal favourite though, is the Taste of Hanoi.  This is also our capital city, my hometown- Northern of Vietnam. Home to the historic and alluring capital, Northern Vietnam cuisine retains many French influences from a by-gone era. The platter consists of Banh Cuon – mushroom and minced pork steamed rice paper roll with freid shallots. It’s melt in your mouth perfection of flavours and textures and by far my favourite dish of the day. I’m a big mushroom fan but my fellow diners tend to agree that the rolls are something else! The other part of the Hanoi experience is Cha Nuong Ha Noi – grilled marinated pork skewers served with the wrap your own trimmings. They taste fresh and are a good serving of all meat for those who prefer their protein in the form of meat.

My close second favourite of the day was Goi Ngo Sen – lotus stem and mix vegetable salad with grilled pork and prawn. Crunchy and fresh with a wonderful blend of lime juice, fish sauce and peanuts in the dressing. It’s a side salad, but it’s big on flavour and generous in serving – I would happily order this as my “main” and be completely satisfied. Oh and it comes with a handful of prawn chips on the side, that’s always a bonus.

To round up the experience we also tried one of the few fried dishes on the menu, the Cha Gio – lightly fried spring rolls of crab, prawn, pork, egg mushrooms and vegetables, and Cuon Roi  – a vegetarian tofu and vegetable steamed rice paper roll. While the spring rolls were nice, I am probably the last person who should be commenting on them because I’m not a big fan of fried foods, but those who tried them enjoyed them very much. The vegetarian tofu roll, on the other hand, has easily made it into my top 3 favourite dishes. Lightly smoky and really fresh, wrapped in soft rice paper pastry.

The food was super fresh with generous amounts of herbs, lettuce and pickles to balance the flavours of meat, extremely flavourful and each dish had its own characteristic flavour, which was nice to see. The menu is easy to navigate and you can order by numbers, as well as practice your Vietnamese as all dishes are spelled out phonetically as well. And yes, Pho = fur.
The absence of preservatives and a healthy serving of fun with every meal will definitely have me going back for more. A great concept and fine execution. And a place where grown ups can play with their food.

Spicy Food in Asian

Hot Pot in Si Chuan Province


Hot Pot is but another Sichuanese institution – like teahouses and foggy skies – without which the locals would slowly wither and die. In fact, the overcast Sichuan sky and the damp conditions of the Sichuan basin make hot pot, chili peppers andhua jiao peppers a necessity.

Add caption

Basically, hot pot is a combination of water, oil, and fiery hot peppers into which you dip bits of meat, vegetables, and tofu, fondue-style. The meat’s sliced very thin so it cooks up in a flash. My father-in-law chose ten types of protein-laden goodies ranging from the pedestrian (chicken, pork, lamb) to the somewhat bizarre (at least by wimpy American eating standards): pig livers, duck tongues, and tripe.

Hot Pot in Chongqing

Chongqing is the birth place of the hot pot in China. Once upon a time, it was a seasonal food designed to protect against the low temperatures and frigid windsof the winter. People would sit around a table, eat hot pot, and revel in the instant warmth that would flood their bodies. Hot pot has become more and more popular today, and it is widely enjoyed by people and regardless of seasons and regions.

Hot Pot in Cheng Du

         The dirty truth about Chengdu Hot Pot is not just that restaurants might recycle their oil or even use oil intended for the sewers, but the unspeakable fact that so-called Chengdu or Sichuan hot pot originated in Chongqing. Chengdu Hot Pot is actually chuanchuan, which is a pot of hot spicy oil filled with skewers of vegetables and meat. The pot of oil is used by all customers, the only thing that is ordered fresh are the skewers, which might help to explain why the taint of recycled “Cancer Oil” did not really put a dent in the city’s hot pot business. Lines still stretch out every day at famous local hot pot restaurants because, for a lot of local people, recycled oil means flavorful oil.

How to make a professional hotpot?

Everyday Food~~Chinese Garlic Chicken

Chinese Garlic Chicken

Chicken breasts are seasoned with garlic and chile paste in this easy stir-fry.

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Ingredients:

·         1 pound boneless, skinless chicken breasts

·         Marinade: 

·         1 tablespoon light soy sauce

·         1 tablespoon dry sherry

·         Other:

·         4 garlic cloves, finely minced

·         2 green onions, finely chopped on the diagonal 

·         a few drops sesame oil

·         2 tablespoons light soy sauce

·         1 tablespoon dry sherry

·         1/4 teaspoon chili paste

·         Oil for stir-frying

Preparation:

Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 - 25 minutes.
While the chicken is marinating, prepare the garlic and green onions. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.
  Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.

Cook's Notes: I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. I like to serve this dish with stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.

Everyday Food~~Fired Rice

Fired Rice---Basic Recipe

Ingredients:

·         1 - 2 green onions, as desired

·         2 large eggs

·         1 teaspoon salt

·         Pepper to taste

·         4 tablespoons oil for stir-frying, or as needed

·         4 cups cold cooked rice

·         1 - 2 tablespoons light soy sauce or oyster sauce, as desired

                                         Preparation:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce oroyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Everyday Food~ Almond Cookies

Traditional Almond Cookies

Chinese almond cookies are a popular treat at Chinese bakeries.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

·         2 cups flour

·         1/2 teaspoon baking powder

Add caption

·         1/2 teaspoon baking soda

·         1/8 teaspoon salt

·         1/2 cup butter

·         1/2 cup shortening

·         3/4 cup white sugar (can add up to 2 more tablespoons, if desired)

·         1 egg

·         2 1/2 teaspoons almond extract

·         1/4 pound whole, blanched almonds (one for each cookie)

·         1 egg, lightly beaten

Preparation:

1.Preheat oven to 325 degrees Fahrenheit (162.5 degrees Celsius).
2.In a large bowl, sift the flour, baking powder, baking soda, and salt. In a medium bowl, use an electric mixer to beat the butter or margarine, shortening, and sugar. Add the egg and almond extract and beat until well blended. Add to the flour mixture and mix well. Note: The dough will be crumbly at this point, but don't worry - that is what it's supposed to be like.
3. Use your fingers to form the mixture into a dough, and then form the dough into 2 rolls or logs that are 10 to 12 inches long. Wrap and refrigerate for 2 hours (this will make it easier to shape the dough into circles).
4. Take a log and lightly score the dough at 3/4 inch intervals so that you have 15 pieces and cut the dough. Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1 1/2 inches apart. Place an almond in the center of each cookie and press down lightly. Repeat with the remaining dough.
5. Brush each cookie lightly with beaten egg before baking. Bake for 15 minutes to 18 minutes, until golden brown. Cool and store in a sealed container.