Posts Tagged ‘soy sauce’

Vegan Pho

Easy vegan pho recipe made with dried mushrooms for all the lip-smacking umami of the original, neatly balanced by the sweet smokiness of char-grilled aromatics, while warm spices like cinnamon, star anise, and cloves hit all the right notes.

I usually tell folks that I’ll turn out to be vegan on the working day that there are equivalent or better tasting plant-primarily based substitutes for all my preferred foods. With this mushroom pho, I can cross an additional a single of those food items off my record. I’d be lying to you if I told you it preferences exactly the identical as a bowl of beef pho, but it hits all the proper notes, and it’s brimming with meaty umami you would not typically anticipate from a plant-based mostly soup.

The consequence is a bowl of mushroom pho which is just as (if not more) gratifying than the authentic. When you issue in the time it takes to make a proper bowl of Pho Bo, I just simply cannot see myself likely back unless somebody else is generating it.

Vegan Pho Foundation

The trick to obtaining a beefy taste in the broth is to use a combination of dried mushrooms for the foundation of the broth. I employed a combination of dried shiitakes and dried maitakes because they both have a flavor that reminds me of a well-browned piece of roast beef.

In today’s planet exactly where fresh components are available almost everywhere, you may be tempted to use new mushrooms, but really don’t do it! Drying mushrooms not only concentrates their flavors but it also drastically will increase their content of umami producing amino acids this kind of as glutamate and guanosine monophosphate. In the situation of shiitake mushrooms, dried shiitakes contain over 15 moments the amount of glutamate as their new counterparts! If you utilized refreshing mushrooms, you’d have to use a great deal far more, and the resulting soup even now would not taste as excellent as one particular produced with dried mushrooms.

The other reward of employing dried mushrooms is that they give their flavor up a lot more rapidly than refreshing kinds, so this broth only takes about thirty minutes to make. You could almost certainly get this completed even a lot quicker if you presoak the mushrooms and spices right away, but element of the magic of Pho is the heady aroma the broth releases as it simmers away. Which is why I like to permit it go a bit more time, allowing all the flavors in the pot to get to know each other.

This vegan plant-based pho is so simple and yet the umami-packed mushroom broth is loaded with all the trademark flavors of traditional pho.

Vegan Pho Aromatics

I have witnessed a great deal of “quick pho” recipes that toss the aromatics into the pot raw, but if you have ever manufactured a bowl of truly great selfmade pho you’ll know how crucial this phase is to produce an genuine pho. It is not just about the hints of smoke and caramel the charring adds to the soup. The Maillard response arrives into play listed here, and the grilling produces dozens of new taste compounds that incorporate depth and complexity to the finished soup. This is doubly essential in a plant-based pho, exactly where we require to eke out as significantly flavor as we can from each and every component.

Vegan Pho Seasoning

At first I toyed with the concept of including soy sauce as a substitute for the fish sauce, but there’s a few of motives why I decided against it. The initial is that among the mushrooms and the charred aromatics the broth already has a gorgeous mahogany shade. Adding soy sauce would flip the broth an inky shade of brown which is a little bit too dim for this dish. The next explanation is that soy sauce will make this soup flavor like soy sauce. That is fantastic if you are striving to make a bowl of udon, but that’s not what pho is about.

I finished up making use of simple desk salt. It could not have the amino acid material of soy sauce, but you get loads of individuals from the mushrooms and aromatics whilst preserving the flavor the broth. One other option is to use white soy sauce. This is a minimally aged soy sauce that has a gentle amber coloration and neutral flavor. It can be a bit difficult to find until you have a Japanese grocery keep close by, which is why I created this recipe employing salt.

Ultimately, to stability out the sharpness of the salt and to attract out the caramel notes in the charred aromatics, I like to incorporate a bit of coconut sugar. This is totally optional, but I discover that it develops a more well balanced total-bodied broth.

A simple dried shiitake-based pho broth that will fill your home with all the wonderful aromas of a traditional pho.

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Be the first to comment - What do you think?  Posted by admin - April 15, 2018 at 7:57 am

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Top Ten Chinese Recipes

Chinese food is a delicious way to expand your personal recipe book, particularly if you love to use simple, fresh ingredients with short cooking time. These top ten dishes are famous all over the world, and are must-haves in your collection of Chinese recipes.

Fried Rice – A popular item in Chinese restaurants, fried rice is the ultimate Chinese food, and can be one of the most flexible in your cookbook because you can use leftover rice and ingredients to make it. Of course, you can use fresh ingredients but it's recommended to use rice that has been kept in the fridge overnight for best results. Ingredients usually involved in making fried rice are eggs, spring onions, dried meat of either beef, chicken or pork, ham, prawns and vegetables such as bean sprouts, peas, celery, corn and carrots. There are many types of fried rice but the more famous ones are the Yong Chow and Fukien fried rice.

Kung Pao Chicken – Kung Pao chicken or Kung Po chicken is a Chinese dish from Szechuan cuisine and is considered to be a delicacy. The recipe for this savory dish commonly calls for diced chicken that is pre-marinated and quickly stir-fried with unsalted roasted peanuts, red bell peppers, sherry or rice wine, hoisin sauce, sesame oil, oyster sauce, and chili peppers. Alternately, you can use shrimp, scallops, beef or pork in place of the chicken.

Moo Shu Pork – This is a dish of northern Chinese origin and a favorite of many. Ingredients in a Mushu pork recipe commonly involve green cage, carrots, wood ear mushrooms, bean sprouts, scallions, scrambled eggs and day lily buds. Bell peppers, snow pea pods, celery, onions, Shiitake mushrooms and bok choy are sometimes used. The vegetables are cut into long and thin strips before cooking, with the exception for bean sprouts and day lily buds. Fried Mushu pork is then wrapped in moo shu pancakes that is brushed with hoisin sauce and ateen by hand. Moo shu pancakes are thin wrappers made of flour that is easily available in supermarkets and steamed right before eating.

General Tso's Chicken – General Tso's chicken is a Hunan cuisine that tastes spicy and sweet and very popular in Chinese restaurants in Canada and America where it's often marked as a "chef's specialty." General Tso's Chicken recipe commonly calls for battered chicken deep-fried and marinated with ginger, garlic, rice vinegar, soy sauce, sesame oil, Shaoxing wine or sherry, sugar, scallions, and hot chili peppers.

Spring Rolls – Spring rolls make fabulous snacks and appetizers. They are similar to egg rolls, but are slightly different to its cousin. Springs rolls are have less filling than egg rolls, is smaller in size and its skin is thinner. To make a spring roll, minced meat and thinly cut strips of vegetables are rolled and sealed in a square or circular rice paper. It is then deep fried till crispy and golden brown. Serve this crow pleaser piping hot.

Chinese Dumplings – Chinese dumplings are a fabulous addition to your home cooked foods, and can be made simply and quickly using just a couple of ingredients. The key to making an excellent dumpling is to ensure that all of your ingredients are finely minced, so that each of the dumplings are steamed in the same amount of time.

Beef and Broccoli – The key to cooking up a delicious Beef and Broccoli dish at home is to make an excellent sauce made up of oyster sauce, light soy sauce, thick soy sauce and cornstarch solution. Marinade the beef before stir frying with sugar, rice vinegar, cornstarch solution, soy sauce and sugar.

Sweet and Sour Pork – This savory-sweet highly popular Chinese dish is of Cantonese origin. It is a good dish to prepare when you are planning on having guests, who will be wildly impressed with your cooking skill. As with other Chinese food recipes, the key to making a great Sweet and Sour Pork dish is in the sauce made of sugar, ketchup, white vinegar, and soy sauce. Its ingredients include pork, pineapple, bell pepper and onion cut into bite size pieces.

Chow Mein – In American Chinese cuisine, Chow Mein is a stir-fried dish consisting of noodles, meat such usually chicken, shrimp, beef and pork, cabbage and other vegetables.

Chop Suey – Chop suey or "za sui" or "shap sui" literally means 'mixed pieces' is an American-Chinese dish usually made up of leftover meats and vegetables stir fried quickly in a sauce thickened with starch. It is a great dish when you need to use up the last of yesterday's chicken or pork roast and can incorporated meats of any kind such as fish, chicken, shrimp, pork or beef and various vegetables from celery to bean sprouts and cabbage. Chop Suey is often eat with rice.



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Be the first to comment - What do you think?  Posted by admin - April 2, 2018 at 6:33 am

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Asian Food Myths

Never Mix Hot And Cold

Not too long ago, I met a researcher from the neighboring pharmaceutical company at my office in an encounter that impressed the rest of this post. The man was horrific to see me concoct a mixture of tap water with that from the boiler. He even felt the need to instruct me on the health dangers of mixing hot and cold water together. So much for 4 years of med school. But when asking around my colleagues, I found out that they too had been taught this wisdom by their parents.

The belief stems from the basic Taoist philosophy of Yin and Yang, the backbone of Chinese medical science. Yet there is nothing in Chinese teachings that would suggest that mixing hot and cold together would give you anything more sinister than warm water (liquid water falls under the category of Yin, regardless of temperature). Quite the opposite in fact, as most practicing sensei would recommend the consumption of warm water. The confusion comes about when normal family members start likening themselves experts in traditional Chinese medicine.

Cold Water During Meals Causes Cancer

Another myth suggests that drinking cold water after a meal would actually solidify the oils and clog your arteries, which may inhibit blood flow or in some cases dry up to become cancer. It was derived from 19th century Westerners observing that the Chinese and Japanese, who drank warm tea with their meals, experienced fewer accounts of heart disease.

There is of course, no basis for the belief and it should be common sense considering that food goes to your stomach first and not directly into your blood stream. Modern re-emergence of the lie can be attributed to marketers of herbal tea products. Shamefully, I was one of them.

Statistically, the Chinese suffer from as much cancer and heart attacks as anyone else (if not more) and we know now that the improved health of the Japanese was due to the Omega 3 acids from their diet of fish. Our Asian ancientors still had good reason as to why they drank tea with meals though, it's a comforting low calorie beverage does not interfere with the taste of the meal.

Avoid Soy Sauce While Chicken pox

It's a prevalent belief, that consuming dark soy sauce while suffering from chicken pox will result in dark spots or scars. Many even extend this to belief to recovery after cosmetic surgery (or in some cases, any surgery) and incorporate more forbidden food in the list like light soy sauce, seafood or even chicken. Suspiciously the foods on the list are some of the most common foods in any Chinese diet.

The idea is that the dark pigmentation will somehow see into one of skin while healing, or in the case of seafood and chicken, toxins in the food will deter healing and cause scarring.

What most fail to realize, is that scars are an unavoidable part of the healing process, regardless of what you do (or do not) eat. Most would rather blame food they've eaten, rather than accept their evolutionary limitations.

If you happen to be Chinese, count yourself fortunate as you are one of the few races eligible to have scars removed completely by new treatments.

The truth, is that eating soy sauce, seafood or chicken will cause complications only if you have some sort of allergy towards any of the mentioned items to begin with. Sadly, medical practices like the Changi General Hospital have to go so far as to put up notices telling people not to avoid particular foods, as doing so might reduce important protein in your diet, truly hindering recovery.

Too Much Sugar Causes Diabetes

This one's not just a local thing, it is mistaken everywhere. However, diabetes is a particularly serious problem in Singapore where 10% of the population are diabetics (Singaporeans love being first at stuff).

Most people know that diabetes has something to do with sugar, insulin or something. And since food products advertise stuff like "low sugar" and "no sugar", everyone seems to agree that it is a bad thing. Sugar does not cause diabetes although, ignorance does.

The disease is really caused by having a lousy diet. Local hawker food, with its high sodium content and lack of fiber, ensures that Singaporeans get their daily diabetes cocktail. The obese and those with a family history of the disease are particularly at risk.

Also, all those sugar free foods are actually contributing to the problem, as artificial sweeteners have been proven to cause both weight gain and cancer. They were really meant more for people already with diabetes to control their glucose levels.

Microwaving Food Is Unhealthy

Again, many of these myths extend far beyond Asia, but Singaporeans are particularly sensitive, especially considering that nearly half of the population never completed high-school.

When mentioning microwave ovens, "radiation" comes to mind. I personally know families that refuse to own a microwave out of this fear, though these people are guilty of most of the stupidity on this list.

Obviously, microwaves have nothing to do with the radiation that we fear. And food cooked in a microwave oven is completely safe for consumption. Technically, cooking with a microwave is not very much different from cooking by any other method, except that it is more energy efficient.

In fact, microwaving certain foods can be even better than cooking by primitive methods. Since microwaves do not break down nutrients as much as cooking on a stove does, microwaved food are often more nutritious. Just not as tasty.

Canned Food Is Less Nutritious

You can not blame anyone for thinking that any food left on the shelf for months is at least less nutritious, if not outright harmful to consume. But canned food really is not as bad as some seem to believe. Some are even fresher than the "fresh" counterparts found in local supermarkets (if they have not been hanging around for too long that is).

Produce that find its way into canned food make their way into the cans soon after ripening. Some of the flavor would be lost in the cannning process, but most of the nutrients at time of harvest would be preserved.

On the other hand, "fresh" fruits and vegetables are pluck before they are ripe and made to end the long journey overseas. The additional time spent at supermarkets and in your fridge, means even more nutrients are going to be lost.

This does not mean that canned food is necessarily better. Fruits and vegetables are mostly fine, but preserved meats often have an extra amount of salt or worse MSG!

MSG Is Bad For You

With "No MSG" plastered across the food items in the supermarket these days Monosodium Glutamate (MSG) must be some sort of global threat.

Locally, MSG better known simply as Ajinomoto, the name of the company that makes it (because anything that sounds Japanese is more likely to kill you). While Japan was responsible for marketing it, most seem to forget that it was the Chinese who first discovered glutamates some 2,500 years ago.

Glutamates are a natural occurring salt, found in almost all protein rich food such as meat, wheat and the most classical source, soybeans. MSG probably would not be as scared a thing if it was just called soy salt instead.

Over the years, the United States government has pumped funds into MSG research, citing claims of people suffering from strange symptoms after eating Chinese food. Yet each test only served to prove that monosodium glutamate is completely safe. In fact, the only time people suffered from any ill effects was when the MSG was replaced with a placebo.

Cup Noodles Contain Wax

Another staple Japanese food item out to poison its people? It may come as a surprise to most that just like conventional noodles, instant noodles were actually a Chinese invention.

Thanks to a fake internet chain letter, many people think that the Styrofoam cups used to contain cup noodles contains a layer of wax to protect the foam. It's not just limited to the uneducated people too, as I know of a few friends who believe this to be true.

Obviously, it makes no sense for noodle companies to coat Styrofoam with wax. Styrofoam melts at beyond boiling point, while wax has an extremely low melting point for a solid, a property which gives it its use in making candles. But how do you explain the shiny surface of the cups then?

Well, it actually takes more effort for Styrofoam to be not shiny, considering that it is a plastic and all.

Another prevalent belief is that all instant noodles of both the cup and packet variety, are covered with wax to preserve the noodle or prevent sticking. How else do you explain the starchy residue when boiling noodles?

Well the Chinese really do wax some food to preserve them but noodles is not one of them. Instant noodles actually work in an identical way to the traditional longevity noodles. The noodles are deep fried in oil and dried to become their packaged form. The so called "wax" residue is nothing but the oil used to fry the noodles.



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Be the first to comment - What do you think?  Posted by admin - January 15, 2018 at 12:57 am

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Shirataki Yakisoba

Shirataki Yakisoba

Awesome Japanese yakisoba that's loaded with veggies, made with low-carb, gluten-free shirataki noodles.

We experienced the very first snow of the year today. It is cold and dreary, but obtaining this vibrant tangle of savory-sweet yakisoba reminds me of a summertime pageant in Japan complete with fireworks, foodstuff stalls and folks dressed in colorful yukatas.

But following gorging myself over the holidays, it’s time to minimize back again the calories and I have appear up with a scrumptious, enjoyable edition of the Japanese basic that has only 173 energy for every serving, and nearly no carbs. The trick is to substitute the ramen noodles that are generally utilized to make yakisoba for one more Japanese noodle referred to as shirataki.

Shirataki noodles are produced from the corm of the konjac plant, which contains almost no nutrition, over and above some fiber. So why would you want to take in one thing with no a lot dietary worth? Simply because the noodles are a sensible facsimile of wheat-based mostly noodles, and they’re really filling regardless of made up of almost no calories. Each and every serving of noodles only has 10 calories (yep, you read that appropriate)! There are a number of makes out these days, but I used these noodles, which consists of a bit of soy milk to give them the correct colour.

Introducing a ton of vegetables not only makes this colorful and healthy, but it also adds some marvelous textures and tastes to the dish, generating every chunk a little distinct from the one before it. Because the noodles are so minimal in calories, I splurged a bit and threw in some bacon. This provides the yakisoba an excellent smoky taste and heaps of umami. For the sauce, I skipped the common chunou sauce in favor of a semi-home made model utilizing Worcestershire sauce, ketchup and soy sauce with a little bit of honey for sweetness.

Although my purpose was to reduce the quantity of empty calories in this dish, using shirataki noodles also helps make this reduced-carb, and gluten-totally free (be sure to substitute tamari for the soy sauce). As a bonus, these noodles won’t go soggy or clump with each other after sitting down, and they won’t get challenging when refrigerated, which helps make this the excellent addition to a bento box lunch.

Shirataki Yakisoba
We experienced the initial snow of the time these days. It is cold and dreary, but having this vibrant tangle of savory-sweet yakisoba reminds me of a summertime pageant in Japan complete with fireworks, foodstuff stalls and people dressed in colourful yukatas. But after gorging myself over the vacations, it is time to cut back the calories and … Proceed reading through “Shirataki Yakisoba”Marc Matsumoto

Summary

  • ProgramEntree
  • CuisineJapanese
  • Produce4 servings
  • Cooking Timeseven minutes
  • Preperation Timefive minutes
  • Complete Timetwelve minutes

Components

for yakisoba sauce

3 tablespoons

Worcestershire sauce

two teaspoons

ketchup

two teaspoons

soy sauce (use tamari for gluten-cost-free)

2 teaspoons

honey

for yakisoba

one hundred grams

bacon (~three slices, minimize into slender strips)

60 grams

onion (~one/2 modest onion, sliced)

forty grams

carrot (~1/2 carrot, julienned)

forty grams

purple bell pepper (~1/4 pepper, julienned)

sixty grams

shimeji mushrooms (~1/2 bunch, trimmed)

forty grams

celery (~1 rib, sliced)

452 grams

shirataki noodles (rinsed and drained well)

40 grams

snap peas

Actions

  1. Make the yakisoba sauce by whisking together the Worcestershire sauce, ketchup, soy sauce and honey in a tiny bowl.

  2. Bacon frying for shirataki yakisoba.

    To make the yakisoba, include the bacon to a frying pan more than medium-large warmth and fry until some unwanted fat starts off to render out.

  3. Sauteed vegetables for shirataki yakisoba.

    Include the onions, carrots, bell peppers, shimeji, and celery and stir-fry until finally the veggies are partially cooked.

  4. Stir-frying shirataki yakisboa in a frying pan.

    Change up the warmth and incorporate the shirataki noodles and yakisoba sauce. Stir-fry until finally there is no liquid still left.

  5. Snap peas added to shirataki yakisoba.

    Incorporate the snap peas and stir-fry briefly right up until the snap peas are brilliant eco-friendly.

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Be the first to comment - What do you think?  Posted by admin - December 31, 2017 at 8:06 am

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Top 10 Most Popular Asian Foods

Top 10 Most Popular Asian Foods

1. Satay – This is the undisputed King of Asian Foods. The spelling may vary from country to country, may it be sate, satay, satey, or sati. It is basically meat on a stick roasted over charcoal or open fire. This is available everywhere from Singapore to the Philippines, Vietnam to Papua! It’s mainly chicken or beef sticks in the Muslim countries like Malaysia and Indonesia. Thailand is very famous for its organ sate, may it be liver, heart or stomach of pigs or chicken. Satay usually comes with many different dips and peanut sauce is the most popular.

2. Sushi – This is very popular world-wide and of course in Asia. This has been considered as a high-class delicacy and mainly eaten in posh restaurants although ready-made sushi are available in regional supermarkets like Carrefour in Singapore, Indonesia or Tesco in Thailand. Sushi is much more than just raw fish and making Sushi rolls, it has been considered a science by many although it will actually just take the right kind of rice, seaweed wrappers and soy sauce.

3. Chicken Curry – This is the universal dish that can be found in most Asian menus. Curry powder in all kinds of variations, tastes and colors are readily available all over Asia and heavily used in creating all the heavenly curry dishes. The look and taste of curry will depend on the country you are in. Chicken curries of Thailand are made of heavy masala curries which are used by Indians as well. Indonesians love their “Kari Ayam” thinner, with more watery sauces while Malaysians don’t seem to be too decisive about their curry thickness, depending if they live closer to Thailand or more to the south of the Malaysian peninsula. Curry dishes are not only restricted to chicken but those seem to be the most popular.

4. Tom Yum – This watery something in a bowl that was originated in Thailand is now very popular all over Asia especially in Thailand, Indonesia, Malaysia and Singapore. This can be an appetizer, thin soup or main dish, eaten with or without rice. This has a more spicy-sour tasted with heavy use of smashed lemon grass, tamarind and lime. Different sea foods like prawns, squid or fish pieces can be added. Chicken and vegetables like oyster mushrooms or coriander leaves are already used in mixing.

5. Fried Rice (Nasi Goreng) – This is mainly cooked plain white with coconut sauce or saffron added and eaten fresh or right away with whatever meat or veggies come along. It is a cheap and tasty dish in all Asian countries that comes with veggies and meat. It’s a cheap and tasty dish in all Asian countries and comes with veggies, meat or different sambals. Add eggs, satay, rice or prawn crackers (krupuk) and you can have a full meal on its own which fills you up nicely and brings you through the day. Some would say that Nasi Goreng is the Paella of Asia but the Spanish would surely protest about that. Nowadays, Nasi Goreng in the western world has been connected with any Asian style of fried rice.

6. Dim Sum – This is derived from a Cantonese phrase which means ‘a little broken’ and describes little treasures of food, hidden away in small steamer baskets, various types of filled, steamed buns or plenty of little dishes served on small plates. Dim Sum are mainly served with tea and can have a hearty, sweet or plain taste. The servings are of small portions but with plenty of varieties.

7. Spring Rolls- Spring Rolls are popular in most Asian countries, with China, Vietnam Philippines, Taiwan, with Indonesia topping on the list. These are mainly fried rolled pastries that are filled with all kinds of raw or cooked meats or vegetables. There are versions which are not fried as well, mainly eaten in Taiwan. The most popular ingredients are minced pork, carrot, bean sprouts, fresh garlic chives, vermicelli noodles, shitake mushrooms. Soy sauce, peanut powder or fish sauce are sometimes added to better tickle your taste buds.

8. Hainanese Chicken Rice – This is a simple, plain and straight-forward dish, mainly eaten in Malaysia, Thailand, Singapore and China. It’s boiled, plain-white chicken served with white rice and condiments like cucumber, eggs or lettuce. Hainanese Chicken Rice is one of the lesser spicy Asian dishes, but nevertheless its creation is a science on its own. It can come with a clear chicken soup or broth as accompanying soup and is one of the signature dishes claimed by more than one country.

9. Laksa – This is a spicy noodle soup, which is claimed to be invented by Singaporeans, although it’s more likely to be derived from Chinese/Malay culture. The origin of the name Laksa is unknown, but it’s now widely popular not only in Malaysia and Singapore, but as far as Australia and beyond. If you tried Laksa, you would know why, as it as mainly an explosion for your taste senses, mixing sweet (coconut) tastes with sour (lemon grass or citrus) influences with more standard fare (thick noodles, egg, tofu). Sometimes Laksa is done more watery like a soup, while some prefer it as thick as possible, with as few liquids as possible.

10. Fish Balls – These are pulverized or pressed fish meat, eaten on a stick or as soup, mainly available at Asian hawker stalls or street vendors everywhere in the region. They are served cooked, fried or steamed and are considered as small, cheap snacks for in between or in some countries even as a ‘poor-man’s-dish’. They are eaten mainly on their own, marinated, dipped in a sauce or when coming in a bowl – mixed with ‘kway teow’ noodles, tofu or even rice. Fragrance and taste is added in the form of vinegar, garlic, sweet soy sauce or spring onions.



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Be the first to comment - What do you think?  Posted by admin - December 29, 2017 at 8:56 pm

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Ultimate Guide to Healthy Chinese Food

Ultimate Guide to Healthy Chinese Food

CHINESE food is one of the most popular cuisines throughout the world. It is quick and delicious and offers a nice alternative to fast food.

Traditional Chinese food is relatively low in fat, with an emphasis on rice, noodles and vegetables. However, some Chinese food can be very high in calories and fat if one does not order smartly.

Here are some tips on how to order healthfully from Chinese food restaurants. Here is the ultimate guide to healthy Chinese food.

To start, why not try some soup? Most soups on a Chinese menu are very low in fat, a great way to start a meal. A good choice is chicken or vegetable with rice soup, or even egg drop.

Chinese food appetizers can be high in fat, such as fried wontons and egg rolls. Instead, try steamed dumplings. The vegetable dumplings are simply delicious. When ordering main entrees, look for items that are steamed, braised, roasted, simmered, or stir fried (ask for foods to be stir fried with little or no oil). Try vegetable-based dishes to further lower fat and calories. Many Chinese food restaurants now offer steamed traditional items such as chicken and broccoli, with varying sauces on the side. Try these dishes with some steamed rice for a healthful meal. you can even go one step further in the direction of healthy and ask for brown rice.

When ordering noodles and rice, order them plain, not fried. Also, be aware that meats in sweet and sour dishes are often breaded and fried. Instead, ask for roasted and grilled meats to cut down on the fat and calories.

Most Chinese cuisines is very high in sodium, from the use of MSG and soy sauce. So you can request that your meals be prepared without MSG or even request for low-sodium soy sauce. Dishes prepared with hot mustard, sweet and sour sauce, plum or duck sauce, tend to be low in sodium.

For dessert, go a head and enjoy that fortune cookie, with a nice cup of grain tea. The fortune cookie has only 15 calories and is a wonderful way to end a delicious meal.

  • Look for dishes that feature vegetables instead of meat or noodles.
  • Ask for extra broccoli, snow peas or other veggies.
  • Steer clear of deep-fried meat, seafood or tofu. Order it stir-fried or braised.
  • Hold the sauce and eat with a fork or chopsticks to leave more sauce behind.
  • Avoid salt, which means steering clear of the duck sauce, hot mustard, hoisin sauce and soy sauce.
  • Share your meal or take half home for later.
  • Ask for brown rice instead of white rice.



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Be the first to comment - What do you think?  Posted by admin - December 27, 2017 at 2:43 pm

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