Posts Tagged ‘Dish’

Chinese Food Culture: What Is in a Chinese Meal?

When I go to Chinese restaurants with my Western friends, they would ask me what to order according to Chinese custom.

If you ask any Chinese what kind of dishes make up a meal (for example), most Chinese people would simply say 'four dishes and one soup'.

I am not sure when such a concept of a meal became so popular in China, but that is what is considered as a standard meal. Of course there are many variations from family to family, and depending on the situation (for example, how many people at the table, what you can afford, and so on).

These 'four dishes' typically include a meat dish, a fish dish, and a vegetable dish. The fourth dish can be of your choice. Although this is not a rule by any means, if we have guests at home or go to restaurants, this is normally what we would order. The stable food is usually boiled rice.

And as for how many dishes we would actually prepare, we normally say three dishes for two people, six dishes for five people, and so on: always one or two more than heads. This may strike you as too many, but given that we do not have starters nor cake as desserts in China, it is not unreasonable.

Oh, and it is not a bad thing if there are left overs. Although your host would be happy seeing you finish and enjoy all the dishes, they would also get worried and think the food was not enough. If you ever get invited to have dinner with a Chinese family, never finish all the food on the table, otherwise your host will panic, go to the kitchen and start cooking again.

And I like the idea of ​​sharing, because like this, everyone can taste different food on the table. Of course, if you do not like the idea of ​​everyone using their own chopsticks to pick up the food from the same plate, you can always use a different spoon for each plate.

Coming back to the details of each meal, for example, during weekdays, I would prepare three dishes for each dinner for two of us. These include a slightly 'heavy' dish, a meat or seafood dish (or soybean dish for a 'vegetarian' night), one vegetable dish, and one salad (especially for spring and summer).

The cooking can be very simple and quick. But in China it is essential for each meal to include different food varieties and different kinds of taste.



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Be the first to comment - What do you think?  Posted by admin - June 9, 2018 at 5:11 am

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Best Japanese Food in Singapore of Asia



Free video about Japanese cuisine. This free video was created for you by and can be used for free under the creative commons license with the attribution of epSos.de as the original author of this Japanese cuisine video.

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The Japanese cuisine as a national cuisine has evolved through the centuries, because of many political and social changes, starting with ancient times, in which most of the cooking was influenced by Chinese culture.

There are many opinions about what is essential in Japanese cooking. Many think of sushi meals or elegant stylized formal kaiseki originated as part of the tea ceremony Japanese. Many Japanese, however, think of the everyday food of the Japanese people – especially the one that existed before the end of the Meiji Era (1868 – 1912) or before the Second World War. Few modern urban Japanese know their traditional cuisine.

Traditional Japanese cuisine is dominated by white rice. Any other dish served during a meal is considered a side dish. These are used to enhance the flavor of the rice. A traditional Japanese breakfast consists of a soup miso (shiro miso), rice, and a vegetable pickle. The most common food, however, is called ichijū-sansai (“one soup, three side dishes”) with a different technique for each preparation.

In Japanese tradition some dishes are closely linked to certain holidays or events. Usually not considered possible to cook authentic Japanese food without shō-yu ( soy sauce ), miso and dashi.

It is said that teppanyaki is an American invention, and the California roll, and while the former has been well received in Japan, the other not, and even worse, is considered by the Japanese sushi. In any case, thanks to some recent in American culture as fashions Iron Chef and restaurants benihana, Japanese cuisine is fused with American life slowly. Japanese food, branded as exotic in the west to 70, is now quite common in the continental United States, and has even been fully integrated into the kitchen of Hawaii.

Like most countries, Japan incorporates the favorite dishes from around the world (mainly Asia, Europe, and also, but not both, of the American continent). The Chinese cuisines, French, Italian and Spanish are of particular interest to the Japanese. Many imported dishes are adapted to Japanese tastes by reducing the amount of spices or changing part of the recipe (the kimchi Korean fermented origin, became less fermented shrimp in vinegar). Other changes include replacing the main ingredient or add any ingredients that might be considered taboo in their country of origin (as sheets of boiled egg, corn sweet shrimp, nori, or even mayonnaise sauce instead of tomato on the pizza ).

A number of foreign dishes have been adapted to the extent that they are considered almost Japanese, being an integral part of any family meal in Japan. Yet even these are considered Yoshoku as if they were imported. Perhaps the best example of this is the curry rice imported into the nineteenth century through the UK.

One of the oldest dishes is imported tempura, although it is assumed that its foreign roots are unknown to most people, including many Japanese. As such, it is considered washoku. The tempura came to Japan thanks to Mariners Portuguese in the sixteenth century as a technique for cooking fish.

Japanese cuisine continues to expand and adapt, has created hundreds of different recipes significantly from that which was the original, but keeping certain “air” with their origins. For example, the ” Curry “from India, imported from the United Kingdom, has merged with variety of foods to create new recipes. Curry made ​​with “dashi” pour over fish “udon” creating “Kare Udon”. Used to fill buns then fry in oil creates “Kare Pan” (literally “curry bread”). According to some consumer groups curry in Japan, the correct way to eat curry rice is putting soy sauce on the curry and eaten with pickled vegetables called fukujinzuke. Other recipes are so exotic that are considered culinary localism. In Nagoya, a plate of spaghetti Macha dessert is served in restaurants with fresh sweet cream, jelly beans, ice cream, and fruit. This last recipe is definitely a standard fusion cuisine in Japan.

Because Japan is a archipelago is play fish and seafood play an important role in the diet. During the occupation by the Americans after the Second World War was bread introduced as a new Western foods. The Japanese cuisine has some resemblance to the cuisine of other countries in East Asia, the most significant difference is probably the a lot more economical use of oil and spices. Rather, the natural taste of fresh produce should be kept to clearly receive. The foods used in Japanese cuisine and the manner of their preparation will be happy to provide additional reasons for the remarkably high life expectancy viewed the Japanese population.

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1 comment - What do you think?  Posted by admin - June 6, 2018 at 5:24 pm

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Gordon Eats Thai Spicy Sausage – Gordon Ramsay



From season 2 of Gordon’s Great Escape. For the second series, Gordon goes back on the road doing what he loves most: searching out the best food in the world and testing himself in extreme and demanding situations. This time he’s not just taking on one country, his appetite for adventure will take him through four of South East Asia’s most exciting culinary destinations: Thailand, Cambodia, Malaysia and Vietnam.

In this clip Gordon learns how to make a Thaispicy sausage

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30 comments - What do you think?  Posted by admin - January 18, 2018 at 12:13 pm

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Asian Avenue Meals: Stir Fried Veggie Dish with Total Grain Rice at Wok to Walk, Baker Avenue, London

Asian Avenue Meals: Stir Fried Veggie Dish with Total Grain Rice at Wok to Walk, Baker Avenue, London



✓ This is a actual treat for us……..simply because we just lately got to check out the recently opened Baker Avenue branch of these “Wok Stir Fry Masters”

If you are fairly having difficulties to get your proposed “5 a day” allowance then a check out to this asian avenue meals encouraged store should really enable you very easily realize your consumption focus on………..if not exceed it !!!

There is certainly no secret to the recipe & planning simply because they make all the things in entire check out of you, although you hold out.

They’re going to prepare dinner a up a delectable customized created wok stir fry for you with the pursuing ingredient selections:

It works like this:
First of all pick out you your base from the pursuing:
1. Egg noodles (with fresh vegetables & egg).
2. Total-wheat noodles (with fresh vegetables & egg)
3. Rice noodles (with fresh vegetables & egg).
4. Udon noodles (with fresh vegetables & egg).
5. White rice (with fresh vegetables & egg).
6. Total grain rice (with fresh vegetables & egg).
7. The Vegetable dish (with broccoli, mushroom, carrot, chinese cabbage, soy bean-sprouts, onion, chive and cabbage with no egg).

Next you can pick out more merchandise from the pursuing:
1. Hen breast
2. Beef filet
3. Bacon
4. Shrimps
5. Pork
6. Duck
7. Smoked Turkey
8. Squid
9. Tofu
10. Pak Choi
11. Shitake Mushrooms
12. Champignon mushrooms
13. Combined Peppers
14. Cashews
15. Broccoli
16. Spinach
17. Mango
18. Cherry tomatoes
19. Infant corn
20. Bamboo shoots
21. Pineapple

Thirdly you can pick out from the pursuing sauces:
1. Tokyo: Teriyaki, sweet soy sauce
2. Bangkok: Yellow curry and coconut
3. Hong Kong: Sweet and bitter sauce
4. Beijing: Oyster Sauce
5. Saigon: Garlic and black pepper
6. Shanghai: Black bean and soybean
7. Bali: Peanut sauce
8. Warm Asia: Warm sauce

& finally a preference of the pursuing toppings:
1. Peanuts
2. Fried garlic
3. Fried onion
4. Mix sesame seeds
5. Coriander

If you might be organizing to check out them they are located at: 129 Baker Avenue, London W1U 6SD or if you have any questions you can simply call them on 020 7486 9660

Here is the one-way links to their many social media internet pages:

YouTube channel:

Twitter:
&
Facebook:

Lots of, numerous thanks to Cristina, Ricardo group who warmly welcomed us and graciously allowed us a privileged glimpse into their kitchen area to do the videoing.

(Video clip recorded on Tuesday 2nd February 2016)

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29 comments - What do you think?  Posted by admin - August 8, 2017 at 3:20 am

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Todays Diabetic Recipe: Deep Dish Apple Pie

Todays Diabetic Recipe: Deep Dish Apple Pie

Pull up a chair and get prepared for Todays Diabetic Recipe.Currently we are that includes an all time most loved Deep Dish Apple Pie.

Did you know that the apple tree originated in Western Asia?

There are now over 750 kinds of apples.

As significantly as apples for taking in some persons prefer sweet these kinds of as the Crimson Mouth watering and others prefer tart these kinds of as the Granny Smith.

Poll:

Which apple do you prefer? (Choose for a probability to gain $one hundred.000 immediately) Crimson Mouth watering or Granny Smith

Now for todays diabetic recipe.

DEEP DISH APPLE PIE

Sugar substitute to equal one/3 c. sugar

one tbsp. cornstarch

one/2 tsp. grated lemon rind

2 one/2 tsp. lemon juice

one/four tsp. nutmeg

one/2 tsp. cinnamon

four sm. apples, sliced

one c. all intent flour, sifted

one tsp. salt

one/four c. reduced calorie margarine

3 tbsp. chilly drinking water

Incorporate sugar substitute, cornstarch, lemon rind, lemon juice, nutmeg, cinnamon, and apple slices. Put in 9 inch deep dish pie plate on baking dish established aside. Incorporate flour and salt slice in margarine until finally combination resembles cornmeal. Blend in drinking water with fork until finally all dry elements are moistened. Condition dough into a ball. Roll out dough on floured surface area, and area on top rated of apple filling. Bake at 425 levels for 35 minutes or until finally brown. Slash in eight equal slices and provide. Yields eight servings. Amount of money one/eight of pie.

Trade: one one/2 bread, one/2 fats.

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And now in this article are a pair added diabetic recipes for you currently.

MACARONI AND CHEESE

one one/2 c. skim milk

one one/2 tbsp. all intent flour

one one/2 tbsp. lower calorie margarine

one/2 tsp. salt

3/four c. grated small-fats American cheese

2 c. macaroni, cooked and drained

one/four c. bread crumbs

Incorporate milk, flour, margarine, and salt to make a white sauce. Return sauce to small warmth. Insert grated cheese, stirring continuously. Cook until finally cheese has melted and sauce boils. Remove from warmth. Alternate layers of macaroni and cheese sauce in non-adhere baking dish cover with bread crumbs. Bake at 375 levels until finally combination bubble and crumbs brown. 6 servings. Amount of money one/2 cup.

Trade: one bread, one medium-fats meat.

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OATMEAL COOKIES

one one/2 c. all intent flour

one one/2 c. reg. oatmeal, raw

Sugar substitute to equal one/2 c. sugar

one/2 tsp. baking soda

one/four tsp. salt

3/four c. reduced calories margarine, softened

3 tbsp. chilly drinking water

Incorporate all elements except margarine and drinking water. Slash margarine into dry combination with pastry blender or knife blend until finally combination resembles coarse meal. Sprinkle chilly drinking water over surface area stir with fork until finally moistened. Roll dough to one/four inch thickness on waxed paper. Slash into 24 round or squares. Put cookies on non-adhere cookie sheet. Bake at 350 levels for 15 minutes. Yields 24 cookies. Amount of money one cookie.

Trade: one bread.



Resource by Jim Turner

Be the first to comment - What do you think?  Posted by admin - June 12, 2017 at 1:02 pm

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