Friday, September 30, 2011

Chinese Food: Sunday Night Stew - Beef With Chestnut Stew

Chinese Food
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Sunday Night Stew - Beef With Chestnut Stew
Sep 30th 2011, 14:45

The chestnuts in this recipe are not actually chestnuts at all, but Chinese water chestnuts, which add a sweet flavor and crunchy texture to the stew. Beef With Chestnut Stew has been reader-rated at 5 out of 5 stars.

More Chinese Stew Recipes

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Chinese Culture: What's Hot Now: How Confucius' Birthday Is Celebrated

Chinese Culture: What's Hot Now
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How Confucius' Birthday Is Celebrated
Sep 30th 2011, 10:03

The Grand Ceremony Dedicated to Confucius (祭å­"大典) is held annually on Confucius’ Birthday (Sept. 28) to pay homage to Confucius, China’s ‘First Teacher.’

Who Was Confucius and Why Is Confucius Celebrated?

Confucius (551-479 BC) was a sage, scholar and philosopher. Confucius passed on his passion for education by emphasizing the importance of education. A slew of accolades, including a posthumous award of “Supreme Teacher” in 1AD, an imperial decree deeming him a "Grand Master" in 581AD, and the bestowing of the title “Prince of Culture” in 739AD led to Confucius’ continued popularity.

The Confucian ceremony has been traced to the Zhou Dynasty (1046BC-221BC). After Confucius’ death, ceremonies to honor him were held by Confucius' family members. Emperor Lu Aigong (é­¯å"€å…¬) converted Confucius’ home in Qufu (曲阜), in Shandong Province, to a temple so Confucius' descendants could honor him. It wasn't until after Han Emperor Gaozu Liu Bang (高祖) paid his respects to Confucius that all emperors began to worship Confucius. Confucian Ceremonies have been held regularly since the Han dynasty (206BC-220AD).

During the Three Kingdoms Period (三国时代) (220AD-280AD), Emperor Cao Cao (曹æ") established the biyong (辟雍), an institute for teaching the emperor how to conduct the Confucius ceremony.

What Happens During the Confucian Ceremony?

The modern Confucian ceremony is 60-minutes long and is celebrated at Qufu (Shandong), the birthplace of Confucius, the Confucius Temple in Taipei, Taiwan, and at temples throughout China. The Confucius ceremony is held at day break each Sept. 28 on Confucius’ birthday. The modern Confucian Ceremony consists of 37 parts which are each precisely choreographed.

The ceremony starts with three drum rolls and a procession of attendants, musicians, dancers and participants who include political leaders, school principals and students, musicians in Ming Dynasty style red robes and black hats and 64 dancers dressed in Soong and Ming Dynasty style yellow silk robes with dark blue waistbands and black hats. Each person must stop every five steps and pause before continuing to his designated spot where each person remains standing for the entire ceremony.

The next portion of the ceremony involves opening the gates of the temple, which are only opened during the Confucian ceremony. A sacrifice is buried and the spirit of Confucius is welcomed into the temple. After three bows, food and drink, which traditionally included a pig, a cow, and a goat, is offered as a sacrifice to Confucius. Nowadays, livestock have been replaced with fruit and other offerings at some ceremonies including the one at the Confucius Temple in Taiwan.

After the food offering, “The Song of Peace” is played with traditional Chinese instruments while the dancers, who are all students, perform the Ba Yi dance (八佾舞), an ancient dance that started in the Zhou Dynasty as a way to pay respect to people of different social positions. Yi means ‘row’ and the number of dancers depends on who is being honored: eight-rows for an emperor, six-rows for a duke or princess, four-rows for high ranking government officials, and two-rows for lower ranking officials. Eight rows of eight dancers are used for the Confucian Ceremony. Each dancer holds a short bamboo flute, which symbolizes balance, in the left hand and a long pheasant tail feather, which symbolizes integrity, in the right hand.

Incense is offered and after a few moments of chanting, there is another round of three bows. Next, each official group makes a presentation and, in Taiwan, the president offers incense before chanting a blessing and giving a short address. Some years the president of Taiwan is unable to attend so another high ranking political person delivers the speech on his behalf. When the president finishes chanting, there is another round of triple bows.

The sacrificial feast is removed to symbolize it has been eaten by the spirit of Confucius. His spirit is then escorted out of the temple. A final round of three bows precedes the burning of spirit money and prayers. The participants move from their appointed places to watch the pile of money and prayers burn. They return to their places before the gates of the temple are closed.

Once the gates are locked, the participants exit and the ceremony concludes with the participants and observers feasting on a ‘wisdom cake’. It is said eating the special rice cake will bring luck with one’s studies so hundreds of students line up each year hoping a bite of this cake will make them as smart as Confucius or at least garner better academic performance.

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Chinese Food: What's Hot Now: Chicken With Almonds

Chinese Food: What's Hot Now
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Chicken With Almonds
Sep 30th 2011, 10:03

Prep Time: 15�minutes

Cook Time: 7�minutes

Total Time: 22�minutes

Ingredients:

  • 1 pound boneless, skinless, chicken breasts
  • Marinade:
  • 2 tablespoons oyster sauce
  • 1 green onion, chopped
  • 2 teaspoons cornstarch
  • Sauce:
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon granulated sugar
  • 2 teaspoons soy sauce
  • Other:
  • 1 8-ounce can bamboo shoots
  • 1 cup frozen pea pods, or other green vegetable
  • 2 slices ginger
  • 4 tablespoons oil for stir-frying, or as needed
  • 1/4 cup slivered toasted almonds

Preparation:

Rinse the chicken breasts and pat dry. Cut the chicken breasts into thin strips (it's easiest to do this if the chicken is partially frozen). Combine the chicken with the oyster sauce, chopped green onion and cornstarch. Marinate the chicken for 20 minutes.

While the chicken is marinating, prepare the sauce and vegetables. To prepare the sauce, combine the chicken broth, rice wine or dry sherry, sugar and soy sauce (a measuring cup works well for this). Set aside.

Rinse the bamboo shoots under warm running water and drain.

Heat a large wok over medium-high or high heat. When the wok is heated, add 2 tablespoons oil. Add the chicken. Stir-fry until the chicken turns white and is about 80 percent cooked through. Remove from the wok.

Heat 2 tablespoons oil in the wok. Add the ginger slices and stir-fry until fragrant (about 15 seconds). Add the frozen pea pods. Stir-fry briefly, then add the bamboo shoots. Stir-fry for 1 minute.

Add the sauce in the middle of the wok. Heat to bubbling. Add the chicken back into the wok and mix everything together, making sure the chicken is cooked before removing from the wok. Sprinkle with the slivered almonds before serving. Serves 4.

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Chinese Food: What's Hot Now: Moo Goo Gai Pan Recipe and photograph

Chinese Food: What's Hot Now
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Moo Goo Gai Pan Recipe and photograph
Sep 30th 2011, 10:03

Moo Goo Gai Pan

- Chinese Cuisine Photo Gallery  -

<<img border="0" src="http://0.tqn.com/d/chinesefood/1/0/1/5/moogoogaipan.jpg" width="400" height="237">

(Moo Goo Gai Pan photograph © copyright 2005 by Rhonda Parkinson) 

Recipe: Moo Goo Gai Pan

Return to Main Photo Gallery Index 

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Chinese Food: What's Hot Now: Cabbage With Sausage

Chinese Food: What's Hot Now
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Cabbage With Sausage
Sep 30th 2011, 10:03

Cabbage and Chinese sausage pair together nicely in this simple home-cooked dish. Both Chinese pork sausages and hot bean sauce are available at Asian markets (find more information about hot bean sauce at the bottom of the recipe directions). If you don't want to add a cornstarch/water thickener at the end, reduce the amount of chicken broth to 2 tablespoons.

Cabbage with Chinese sausage serves 4 to 6 as a side dish.

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Ingredients:

  • 1 - 1 1/4 pounds Suey Choy (Napa Cabbage)
  • 2 Chinese pork sausages (Lop Cheong)
  • 2 green onions (spring onions, scallions)
  • 1/4 cup sodium reduced chicken broth
  • 1 teaspoon (or to taste) hot bean sauce (Toban Djan)* or chili paste
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • 2 tablespoons canola or peanut oil for stir-frying
  • 2 garlic cloves, minced (about 3 teaspoons)
  • 1/2 teaspoon salt
  • 1 tablespoon rice wine or dry sherry

Preparation:

1. Remove the core from the cabbage. Chop the leaves crosswise into even pieces about 1 1/2 inches wide. Thinly slice the sausage on the diagonal. Chop the green onion into 1-inch pieces.
2. In a small bowl, combine the chicken broth, hot bean sauce, and sugar. In a separate small bowl, stir together the cornstarch and water.
3. Preheat a wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add the garlic and salt. Stir for 10 - 15 seconds.
4. Add the lower white parts of the green onion, and the sausage. Stir-fry the sausage for 2 minutes.
5. Push the sausage to the sides of the pan. Add the chopped cabbage. Sprinkle the rice wine or sherry over. Stir-fry for about 1 1/2 minutes, until the green leaves darken slightly.
6. Restir the sauce and pour it over the cabbage. Reduce heat and let simmer for 1 1/2 minutes. Add the green onions. Check the seasoning, adding soy sauce, salt or pepper if desired.
7. Give the cornstarch and water mixture a quick re-stir. Turn the heat back up and add the mixture in the middle of the wok, stirring quickly to thicken. Stir to mix everything together and serve hot.

* Hot bean sauce (Toban Djan) is a fermented paste that combines hot chilies with broad beans, also called fava beans. Several brands can be found in Asian markets, including Lee Kum Kee's "Chili Bean Sauce."

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Thursday, September 29, 2011

Chinese Food: Garlic Chicken With Vegetables

Chinese Food
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Garlic Chicken With Vegetables
Sep 29th 2011, 14:15

Garlic Chicken With VegetablesNow that the cold weather has arrived, it's time to start turning to warming comfort foods. This easy stir-fry pairs marinated chicken with onion, spring onion, carrots, and of course, garlic! A pinch of chili paste adds a little heat to the sauce. Garlic Chicken With Vegetables

Garlic Chicken With Vegetables photo, Copyright � Rhonda Parkinson, licensed to About.com, Inc

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Chinese Food: What's Hot Now: Kung Pao Chicken

Chinese Food: What's Hot Now
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Kung Pao Chicken
Sep 29th 2011, 10:02

This spicy dish with peanuts (a symbol of longevity in Chinese culture) chili peppers and chicken comes from the province of Szechuan in western China. The exact origins of Kung Pao Chicken are lost to history. It's common knowledge that this dish is named after an official; however, from there it all gets rather murky. In some versions Kung Pao is a general who lived during the Ching dynasty. In others, he is a crown prince who discovered this dish while travelling and brought it back to the Imperial Court. Whatever the case, the stories demonstrate the Chinese belief that naming a dish after an important figure gives it more prestige, so much so that during the Cultural Revolution, Chinese revolutionaries renamed the dish "Gong Bao Ji Ding" or "fast-fried chicken cubes."

In culinary terms, Kung Pao refers to a dish that has been prepared in a certain style. You'll find recipes for Kung Pao Shrimp, Beef, and even vegetables. However, the traditional dish is made with chicken.

Kung Pao Chicken
Kung Pao Chicken Stir-fry - stir-frying lowers the fat and calories
Kung Pao Shrimp - this recipe uses heart healthy cashews instead of peanuts.

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Chinese Food: What's Hot Now: Chinese Regional Cooking

Chinese Food: What's Hot Now
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Chinese Regional Cooking
Sep 29th 2011, 10:02

"Governing a great nation is like cooking a small fish - too much handling will spoil it." (Lao-tzu, Chinese philosopher)

It is often said that a skilled chef can make an authentic Chinese meal using only Western ingredients. Just ask the Chinese who emigrated to the United States in the 1800's. Faced with the challenge of producing westernized versions of their native cuisine - both to satisfy western palates and cope with a shortage of Asian foodstuffs - they created such classics as chop suey.

Chinese Cuisine - More Than Cantonese


While delicious, this introduction to Chinese food gave rise to popular misconceptions. Since many Chinese emigrants came from Canton, it was commonly assumed that Cantonese cooking represented the sum total of Chinese cuisine. More recently, spicy Szechuan food has caught on in the west. However, China actually has at least four distinct styles of regional cuisine (many experts would break this down further into eight or nine), based loosely on geographical area.

The enduring popularity of southern or Cantonese cuisine comes from the subtle use of sauces and the diversity of ingredients and cooking methods. Cantonese chefs specialize in stir-frying, steaming, and roasting a wide variety of meats, poultry, and seafood. Roasted and barbecued meats are hot sellers at restaurants and meat shops, since most Chinese kitchens do not have ovens.

We also have the Cantonese to thank for dim sum, literally meaning "touch your heart" - the custom of feasting on a varied assortment of pastries and dumplings that originated in China's teahouses.

  In China's northern regions, where the climate of hot, dry summers and freezing cold winters would be all too familiar to many North Americans, people opt for more solid, nourishing fare. Instead of rice, wheat is the staple grain in the north, and noodles made from wheat flour constitute the fan portion of many meals. Steamed dumplings and pancakes are also popular. Mutton is frequently consumed, and is the chief ingredient in Mongolian Hot Pot. Another favorite is Mu Shu Pork. This dish, with its strong flavors of leeks, onions, and garlic, wrapped in steamed pancakes, is characteristic of northern-style cooking.

Next to Cantonese cooking, the cuisine most familiar to us originated in China's largest province, Szechuan. Over time, chefs in the landlocked, mountain-ringed province developed a cuisine distinct from other Chinese cooking styles, but heavily influenced by the foreigners journeying along China's famous "Silk Route." Buddhist missionaries introduced them to the incendiary spicing that characterizes Indian cuisine, and which chefs replicated by making liberal use of Szechuan pepper. (Szechuan peppercorn is one of the ingredients in five spice powder). In the 16th century, Spanish traders introduced chilies to the region. Like their northern neighbors, Szechuan cooks prefer pungently flavored vegetables such as garlic and onions.

The cuisine in Eastern China provides a compelling case for breaking the four regional styles down further. Both rice and wheat are grown here - rice in the subtropical climate to the south, wheat in the colder northern area that includes Shanghai. Cooks in the northern regions rely on noodles and bread made from wheat flour to provide sustenance in the cold winter months. Congee - a rice gruel similar to porridge and eaten for breakfast throughout China - originated in the south-eastern province of Fukien.

Nonetheless, there are a few features that characterize all eastern cooking, such as the liberal use of sugar to sweeten dishes. Eastern China is also famous for "red-cooking" - a process whereby meat is slowly simmered in dark soy sauce, imparting a reddish tinge to the final product.

Below is a sample of Chinese food recipes from each of the four regions.

Regional Chinese Recipes...

Cantonese


Szechuan

Northern China (Peking)

Eastern China

If you want to learn more about China's regional cuisines, you may want to read the following articles:
Szechuan Cuisine - Some Like it Hot
Cantonese Cuisine
Hot in Hunan
Beijing Cuisine

Go to my Previous Features
Do you have any questions or comments about this article? Please send me an email at chinesefood.guide@about.com.

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Wednesday, September 28, 2011

Chinese Food: Stir-fried Chicken With Bell Peppers

Chinese Food
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Stir-fried Chicken With Bell Peppers
Sep 28th 2011, 16:40

Stir-fried Chicken With Bell PeppersThis easy stir-fry is a great way to take advantage of the fall produce that's available in abundance at local groceries and farmer's markets. Marinated chicken pieces are stir-fried with onion and red and green bell peppers, then finished in a simple yet flavorful sauce. Dark soy sauce adds extra flavor to the marinade. Serve the Stir-fried Chicken with cooked rice.

Stir-fried Chicken photo, Copyright � Rhonda Parkinson, licensed to About.com, Inc

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Chinese Culture: What's Hot Now: Chinese Paper Invention

Chinese Culture: What's Hot Now
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Chinese Paper Invention
Sep 28th 2011, 10:03

 Related Resources
• Chopsticks
• Shennong
• Chinese Invention

• Dictionary
• Chinese Characters
• Chinese Names

• Dragon & Phoenix
• Chinese Story
• Articles by Topic
 

Paper was invented by Cai Lun in 105 AD, which was one of the four great inventions by the Chinese. Cai Lun not only greatly improved the papermaking technique, but also made it possible to use a variety of materials, such as tree bark, hemp, rags, etc. The earliest paper discovered in Fufeng County, Shaanxi, was made from hemp during the Western Han (206 BC - 24 AD).

Bamboo paper was produced in the Tang Dynasty (608 - 907). Xuan paper made in Jing County, Anhui, is probably the best-known paper, which is mainly used in Chinese painting and calligraphy. Xuan paper is soft, smooth, white, absorbent and very durable.

Papermaking was introduced to Korea and Vietnam during the 3rd century and to the West around the 8th century. The first paper mill in Europe was built in 1009.

Next page > Chopsticks > Page 1, 2, 3, 4

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Chinese Culture: What's Hot Now: Chinese Papercut

Chinese Culture: What's Hot Now
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Chinese Papercut
Sep 28th 2011, 10:03

Chinese Papercut

Paper cutting is a traditional art in China which has been making its way along the route of the long history of paper. The kind of art went after the invention of paper in Han Dynasty, once became one of the main form of arts, and was popular to the people of the time; even in royal families ladies were also judged by the ability at papercut.

Most of the papercut artists are women. The themes of their works usually include everything in people's daily life from dumb things to the surroundings. Familiarity makes them understand the real spirit of the art.

The main tool for papercut is scissors. Once they are owned by a master of papercut, they will become so supernatural that the papercuts beyond imagination flow out of his/her hands in the chattering of a common pair of scissors. Another tool for paper cutting is engraving knives which are necessary to enhance a sharpened effect or to make a delicate job.

No doubt that arts come from life and serve life. Papercuts are very popular in the countryside. The bright colors of red, green or light blue papercuts provide a strong foil to set off a merry atmosphere. So they are often found in wedding ceremonies or festivals in China. And people like to decorate their windows and doors using colorful papercuts.

Here are a few papercuts.

Related Link:

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Chinese Food: What's Hot Now: XO Sauce Recipe - Chinese sauce recipes

Chinese Food: What's Hot Now
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XO Sauce Recipe - Chinese sauce recipes
Sep 28th 2011, 10:03

A - Z Recipe List  | Cooking Tips  | Rate this Recipe

XO Sauce - This recipe has been removed, but a good recipe for XO sauce can be found on the Chinese Cuisine forum here

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Chinese Food: What's Hot Now: Chinese Pizza

Chinese Food: What's Hot Now
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Chinese Pizza
Sep 28th 2011, 10:03

This Chinese pizza recipe includes vegetarian and meat toppings, both using firm tofu.

Ingredients:

  • Pizza Dough:
  • 160 ml Superior Soy Drink, Unsweetened
  • 250g bread flour
  • 20g oil
  • 10g yeast
  • 10g sugar
  • pinch of salt
  • .
  • Vegetarian Pizza (Toppings):
  • 1/2 pkg Superior Organic Extra Firm Tofu
  • 5 pieces dried Chinese mushroom
  • 50 g snow peas
  • 50 g baby corn
  • 30 g red pepper
  • 30 g green pepper
  • 30 g water chestnut
  • 60 ml hoisin sauce
  • .
  • BBQ Meat Pizza (Toppings):
  • 1/2 pkg Superior Organic Extra Firm Tofu
  • 100 g roast duck
  • 100 g BBQ pork
  • 50 g red onion
  • 30 g yellow pepper
  • 20 g green onion
  • 60 ml hoisin sauce

Preparation:

Sift flour into a bowl. Mix yeast and sugar in a small bowl and add 50ml of soy drink until the yeast ferments. Make a well in the centre of the flour. Add the yeast mixture and the remainder of the soy drink and oil. Knead firmly until smooth and free from stickiness. Cover dough with a cloth and leave in a warm place until it rises and doubles in size. Shape into a ball, and proof again. Once the dough is ready, shape and roll it to form a large pizza crust.

Spread hoisin sauce on homemade pizza dough. To save time, use a store bought crust. Depending on the type of pizza you want to make, place vegetarian or meat pizza toppings on the dough. Sprinkle on top with crumbled extra firm tofu. Bake in the oven at 350¢ªF for 20-25 minutes. Ready to serve.

Recipe courtesy of Superior Tofu and Mickey Tse. Reprinted with permission.

.

More Tofu Recipes
Main Chinese Food Recipe File

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Chinese Food: What's Hot Now: Azuki Beans image - Chinese festive foods

Chinese Food: What's Hot Now
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Azuki Beans image - Chinese festive foods
Sep 28th 2011, 10:03

Azuki Beans  

- Chinese Cuisine Photo Gallery  -

(Azuki Bean photograph courtesy of Earthy Delights)

Recipes: 
Red Bean Soup
Mooncakes

Return to Main Photo Gallery Index

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Chinese Food: What's Hot Now: Asian Cocktails

Chinese Food: What's Hot Now
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Asian Cocktails
Sep 28th 2011, 10:03

11. Chi-Chi Frozen Cocktail

A pineapple and coconut delight for hot days, the Chi-Chi is a wonderful tropical frozen cocktail that is something a little different than the average Margarita.

12. Crouching Tiger (Shooter)

Another drink made with litchi liqueur.

13. Mango Julius (Non-alcoholic)

Finally, for guests who don't drink alcohol, here is a mango flavored variation of the classic Orange Julius.

14. SOHO Lagoon Punch

Our Guide to Cocktails says that, when mixed, this punch looks like a tranquil blue lagoon and has the potential to be a stunning presentation with the right punch bowl and decorations.

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Tuesday, September 20, 2011

Chinese Food: Sesame Seed Recipes

Chinese Food
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Sesame Seed Recipes
Sep 20th 2011, 16:43

Sesame BallsLoaded with protein and minerals, sesame seeds add a distinctive, nutty flavor to recipes. Here are a number of recipes using sesame seeds, from Sesame Seed Balls (pictured in the photo) to Black Sesame Soup, along with basic instructions on how to toast sesame seeds. Sesame Seed Recipes

Sesame Seed Ball photo � copyright by Rhonda Parkinson, licensed to About.com, Inc.

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Chinese Food: What's Hot Now: Five Spice Powder

Chinese Food: What's Hot Now
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Five Spice Powder
Sep 20th 2011, 10:02

Answer: The origins of five-spice powder are lost to history. It's thought that ancient Chinese were attempting to produce a "wonder powder" that encompasses all five tastes: sweet, sour, bitter, salty and a fifth taste that is alternately known as hot, pungent or spicy. But which of the spices that make up five-spice powder matches which taste?

A typical recipe for five-spice powder calls for szechuan peppercorns, ground cloves, fennel, cinnamon, star anise and cinnamon. Let's see what taste (or tastes) each of the spices contributes:

Cinnamon:
Cinnamon is sweet, but unlike sugar it has a spicy undertone. Some five-spice recipes call for Chinese cinnamon or cassia, a close cousin of true cinnamon, but with a more pungent flavor.

Szechuan peppercorns:
Not a pepper at all, but a reddish brown berry that comes from the prickly ash bush, Szechuan peppercorn has a truly unique taste. The first sensation from this aromatic spice is a peppery (spicy) taste that quickly numbs the tongue. Soon, you'll pick up hints of anise and ginger, gradually becoming lemony (sour), salty and hot.

Ground Cloves:
Ground cloves have a pungent, sweet flavor.

Star Anise:
Star anise has a taste similar to licorice, with a more bitter undertone.

Fennel:
Fennel is similar to anise but sweeter and less pungent, without so much of a licorice taste.

When to Use Five-Spice Powder?

Five-spice powder adds a spicy kick to dry rubs or marinades for meat, fish or poultry. It goes particularly well with pork - a traditional dish called "Five Flower Pork" consists of pork belly that is marinated in five-spice powder and other seasonings and steamed. Western versions of the dish substitute pork tenderloin or pork chops and call for stir-frying instead of steaming. Occasionally you will also see five-spice powder added to a sauce. And five-spice powder goes very nicely with tofu - it's one of the secret ingredients in pressed seasoned bean curd.

Five-Spice Powder Recipes

How to Make Five-Spice Powder
Spicy Spareribs
Chinese-style Roast Turkey
Easy Braised Spareribs
Five-Spice Peanuts
Glazed Carrots
Hawaiian Luau Barbecued Beef Ribs
Honey Chicken in the Microwave
Honey Chicken â€" Oven Roasted
Oriental Rotisserie-Style Turkey Breast
Paper-wrapped Chicken Appetizer
Spiced Beef Recipe â€" (uses three of the ingredients in five-spice powder)
Szechuan Guacamole
Chocolate Fusion Fondue
Chinese Fruit Salad
Vietnamese Five-Spice Cornish Game Hens - From the About Guide to Barbecues and Grilling

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Chinese Food: What's Hot Now: Spinach With Brown Bean Sauce

Chinese Food: What's Hot Now
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Spinach With Brown Bean Sauce
Sep 20th 2011, 10:02

This dish features the salty flavor of brown bean sauce, found in jars and cans in Chinese/Asian markets. However, the recipe is very adaptable: brown miso or even black bean sauce can replace the brown bean sauce.

Prep Time: 5�minutes

Cook Time: 5�minutes

Total Time: 10�minutes

Yield: Serves 2 as a side dish

Ingredients:

  • 10 ounces fresh spinach, rinsed and drained
  • 2 tablespoons peanut or vegetable oil, for stir-frying
  • 2 teaspoons finely chopped ginger
  • 1/4 teaspoon chili paste, or to taste
  • 1 level tablespoon Chinese brown bean sauce
  • 1 teaspoon Chinese rice wine or dry sherry
  • 1/4 teaspoon sugar
  • 1/4 - 1/2 teaspoon Asian sesame oil, according to taste

Preparation:

Note: Spinach cooks quickly so it's very important to make sure you have all your seasoning ingredients measured out and nearby the stove.

1. Add 2 tablespoons oil to a preheated wok, swirling the oil so that it comes up the wok sides. When the oil is hot enough, add the fresh ginger and chili paste, and stir briefly until the ginger is fragrant.

2. Add the spinach into the wok. Stir-fry for 1 - 2 minutes, until the leaves are nearly wilted, stirring in the brown bean sauce and rice wine or sherry as you do so. Stir in the sugar and the Asian sesame oil. Adjust the seasonings if desired, adding black pepper or a pinch of salt. Use tongs to transfer the spinach from the wok, leaving behind the excess liquid. Serve immediately.

Stir-fry Spinach With Garlic
Marinated Tofu With Spinach
More Chinese Vegetable Recipes
Main Chinese Food Recipe File

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Monday, September 19, 2011

Chinese Food: What's Hot Now: Chinese Stuffed Peppers

Chinese Food: What's Hot Now
These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com
Chinese Stuffed Peppers
Sep 19th 2011, 10:03

As a child, one of my favorite recipes was baked green peppers stuffed with ground beef, rice and tomato sauce. This quick and easy variation replaces the ground beef and tomato sauce with ground pork and Chinese seasonings.
The recipe calls for cutting the bell peppers in half, but if you like you can also leave them whole and fill with about 3/4 cup of the pork mixture (blanch as called for in the recipe). Stuffed Pepper With Pork serves 3 - 6.
Look for a recipe for Chinese green peppers stuffed with shrimp below.

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Ingredients:

  • 1 pound ground pork
  • Pork Marinade:
  • 1 tablespoon soy sauce
  • 2 teaspoons Chinese rice wine or dry sherry
  • black pepper to taste
  • 1 teaspoon cornstarch
  • Other:
  • 3 medium bell peppers, any color
  • 1/4 cup chicken broth or water
  • 1 tablespoon Chinese brown bean sauce, or Japanese miso
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 2 shallots, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 2 green onions, finely chopped
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon Asian sesame oil

Preparation:

1. In a medium bowl, combine the ground pork with the soy sauce, rice wine or dry sherry, black pepper and cornstarch, using your fingers to mix it in and adding the cornstarch last. Marinate the ground pork for 15 minutes.
2. While the pork is marinating, prepare the other ingredients: blanch the peppers in boiling water for 5 minutes, or until they are tender but firm. Remove with a slotted spoon and drain in a colander. Combine the chicken broth, brown bean sauce, rice vinegar and sugar in a small bowl. Set aside. Chop the shallots, garlic and green onion.
3. Heat a frying pan over medium heat and add 2 teaspoons oil. Add the shallots and garlic. Turn the heat up to medium-high and cook, stirring for about 2 minutes until the shallot begins to soften.
4. Turn the heat down to medium and add the ground pork. Cook the pork, stirring and breaking it into pieces, until it loses its pinkness (about 3 minutes).
5. Re-stir the brown bean sauce mixture and add it into the frying pan. Continue cooking for another 3 minutes, until the liquid is nearly evaporated. Remove from the heat and stir in the sesame oil.
6. Spoon a portion of the mixture (about 6 tablespoons) onto each of the bell pepper halves and serve.

Chinese Stuffed Peppers With Shrimp - green bell peppers are stuffed with a marinated shrimp and water chestnut mixture and steamed.

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