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Saturday, 29 March 2014
Chinese Desserts
Chinese Desserts -
Chinese desserts (Chinese: 甜點; pinyin: tiándiǎn or Chinese: 中式甜點; pinyin: zhōngshì tiándiǎn) are sweet foods and dishes that are served with tea, along with meals[1] or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms.Here are some of the Dessert recipes........
Chocolate Spring Rolls
Sesame Seed Balls
Egg Custard Tarts
Mango Pudding
Quick and Hot Dumpling Sauce
For best results, cover and refrigerate for 1 hour to allow the flavors to blend.
Ingredients:
4 tablespoons light soy sauce
4 tablespoons mushroom soy sauce
2 tablespoons red wine vinegar
2 to 3 teaspoons granulated sugar, as desired
2 teaspoons chili oil
1/2 teaspoon sesame oil
Salt, to taste
3 teaspoons minced ginger
2 large clove garlic, minced
Preparation:
Whisk together all the ingredients.
Ingredients:
4 tablespoons light soy sauce
4 tablespoons mushroom soy sauce
2 tablespoons red wine vinegar
2 to 3 teaspoons granulated sugar, as desired
2 teaspoons chili oil
1/2 teaspoon sesame oil
Salt, to taste
3 teaspoons minced ginger
2 large clove garlic, minced
Preparation:
Whisk together all the ingredients.
Soup
Soup -
Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.
Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews.
In these section, you will get a variety of Soup recipes. Enjoy.....!!!....
Chicken Manchow Soup
Stir-Fried Pork Soup
Mandarin Hot and Sour Pork Soup
Cantonese Soup
Traditional Chinese Sweet Potato & Ginger Dessert Soup
Beef Noodle Soup
Szechuan Shrimp and Noodle Soup
Oriental Chicken Soup
Thai Clear Soup With Sweet and Sour Chile
Crab and Corn Soup (Hai Yun Suk Mai Gang)
Chicken and Sweetcorn Soup
Egg Drop Soup
Hot And Sour Vegetable Soup
Vegetable Clear Soup
Wonton Soup
Sweet Corn Soup
Vegetable Manchow Soup
Appetizers / Dim Sum
Appetizers / Dim Sum -
A traditional dim sum brunch includes various types of steamed buns such as cha siu baau, dumplings and rice noodle rolls (cheong fun), which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge and other soups. Dessert dim sum is also available and many places offer the customary egg tart.Dim sum can be cooked by steaming and frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.
Under this section you will find some of the tastiest Chinese Appetizers and Dim Sums. Enjoy...!!!....
Jiaozi - Chinese Dumplings
Chicken Cilantro Chinese Dumplings
Har Gow Shrimp Dumplings
Chiu Chow Fun Guo (Teochew Dumplings)
Steamed Bun
Char Siu Bao - Chinese Steamed Pork Buns
Barbecued Pork with Hoisin Sauce(Char Siu)
Vegetarian Steamed Dumplings
Char Siu - Honey Roasted Pork (Chinese Barbecued Pork)
Cantonese Spring Rolls With Pork and Shrimp
Barbecued Spareribs
Chicken Wonton
Clam Sycee
Cocktail Buns (Coconut Buns)
Coconut Balls
Gow Gees
Dry Garlic Spareribs
Chinese Egg Rolls
Egg Roll Wrappers
Hua Juan - Chinese Flower Roll
Fried Wonton
Gyoza - Japanese Potstickers
Honey Garlic Barbecue Spareribs
Lettuce Wraps
Peking Pork Chops
Peking Duck
Paper Wrapped Chicken
Hoisin Pork
Quick Hunan Grilled Chicken
Chicken Lollipops
Gobi Manchurian
Hot and Sour Fish
Stir Fried Chilli Chicken
Prawns Wrapped in Noodles
Chicken Manchurian
Paneer in Lemon & Honey Sauce
Chilli Fish
Grilled Spareribs Cantonese
Szechuan Sauce
Chinese Bhel
Chilli Chicken Dry
Chilli Paneer Dry
Babycorn Manchurian
Paneer Lollipop
Honey Chilli Potatoes
Honey Glazed Chicken
Saucy Paneer
Vegetable Manchurian
Stuffed Mushroom
Deviled Eggs
Wonton Wrappers
Vegetarian Wontons
Turnip Cake
Sweet and Sour Fish Sauce
Sweet and Sour Sauce
Spring Roll Wrappers
Spring Roll
Spareribs With Black Bean Sauce
Siu Mai with Pork and Shrimp
Shrimp Toast
Shrimp Balls
Spicy Salt and Pepper Spareribs
Prawn and Cilantro Potstickers
Vegetarian Potstickers
Chinese Pork Potstickers
Pork and Shrimp Wonton
Crab Rangoon
Pearl Balls
Paper Wrapped Chicken
Red Bean Paste Pancakes
Mini Spring Roll
Mandarin Pancakes
Lo Mai Gai - Lotus Leaf Wraps
Quick and Hot Dumpling Sauce
Thursday, 27 March 2014
It's Rum Time
Cocktails with Rum -
This section will present you some of the famous cocktails that are prepared using Rum as one of it's mix. Try out some of them as per your taste bud desires and amaze yourself along with your friends and family.........CHEERS.......!!!!......Pirate's Last Call
Caramel Liqueur
Sweet Seduction
Blue Motorcycle
Long Island Iced Tea
Absolute Stress
Pangalactic Gargleblaster
Texas Tea
Grateful Dead Cocktail
Caribbean Rum Punch
The Real Mojito
Pina Colada
Midnight Special
Classic Spanish Sangria
Hot Buttered Rum Batter
Tanning Bed Drink
Hurricane
Frozen Mojito
Hummingbird
Strawberry Slush Delight
Cranberry Rum Punch
Cherry Bomb
Coquito
Multi Grain Beer
This all-grain recipe is designed for the intermediate homebrewer, and it's a good idea to have at least three or four extract homebrew batches complete before giving this one a try. We will be using a modified version of the brew-in-a-bag technique, which will include a full mash and mash-out. If you haven't done an all-grain homebrew before, be sure to read through this post on mashing before you begin.
For this brew, you'll use same equipment setup used for extract batches, but you will also need a kettle that is at least 7.5 gallons as well as an extra-large mesh grain bag. A second stockpot large enough to heat (not boil) 3 gallons of water is also recommended. An accurate brewing thermometer is very important when making an all-grain recipe; it's a good idea to check that yours is in good working condition.
This sessionable homebrew will finish between 3-3.5% ABV, so fermentation will be fast and no yeast starter or secondary conditioning is needed.
ACTIVE TIME: 5 to 7 hours
TOTAL TIME: 2 to 3 weeks
SPECIAL EQUIPMENT: 7.5 gallon kettle (or bigger), large mesh grain bag, and the basic homebrewing equipment setup
Ingredients:
4.75 pounds Marris Otter malt, crushed
0.6 pounds Crystal 40L malt, crushed
0.3 pounds Crystal 120L malt, crushed
0.15 pounds chocolate malt, crushed
0.5 ounces Northern Brewer hops - 60 minutes
6.5 gallons tap water
1 package liquid English Ale Yeast (Whitelabs WLP002 or Wyeast 1968)
Procedures:
1) Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 164°F. Remove from heat.
2) Mash-in by slowly adding all 5.8 pounds of grain into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 154°F.
3) Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 185°F.
4) After 60 minutes, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.
5) Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for about 5 minutes as the wort drains. Top the wort off with water to 6 gallons.
6) Bring wort to a vigorous boil. When the boil begins, add 0.5 ounce Northern Brewer hops in a mesh bag.
7) After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
8) Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).
9) Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.032.
10) Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68°F.
11) Bottle after 1 to 2 weeks when fermentation is complete, using enough priming sugar for a medium level of carbonation.
Source: http://drinks.seriouseats.com/
For this brew, you'll use same equipment setup used for extract batches, but you will also need a kettle that is at least 7.5 gallons as well as an extra-large mesh grain bag. A second stockpot large enough to heat (not boil) 3 gallons of water is also recommended. An accurate brewing thermometer is very important when making an all-grain recipe; it's a good idea to check that yours is in good working condition.
This sessionable homebrew will finish between 3-3.5% ABV, so fermentation will be fast and no yeast starter or secondary conditioning is needed.
ACTIVE TIME: 5 to 7 hours
TOTAL TIME: 2 to 3 weeks
SPECIAL EQUIPMENT: 7.5 gallon kettle (or bigger), large mesh grain bag, and the basic homebrewing equipment setup
Ingredients:
4.75 pounds Marris Otter malt, crushed
0.6 pounds Crystal 40L malt, crushed
0.3 pounds Crystal 120L malt, crushed
0.15 pounds chocolate malt, crushed
0.5 ounces Northern Brewer hops - 60 minutes
6.5 gallons tap water
1 package liquid English Ale Yeast (Whitelabs WLP002 or Wyeast 1968)
Procedures:
1) Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 164°F. Remove from heat.
2) Mash-in by slowly adding all 5.8 pounds of grain into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 154°F.
3) Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 3 more gallons of water to 185°F.
4) After 60 minutes, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.
5) Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for about 5 minutes as the wort drains. Top the wort off with water to 6 gallons.
6) Bring wort to a vigorous boil. When the boil begins, add 0.5 ounce Northern Brewer hops in a mesh bag.
7) After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
8) Cool wort by placing pot in ice bath or by using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).
9) Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.032.
10) Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68°F.
11) Bottle after 1 to 2 weeks when fermentation is complete, using enough priming sugar for a medium level of carbonation.
Source: http://drinks.seriouseats.com/
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