Tuesday, February 16, 2010

Famous Filipino Food Cookbook

I'm introducing some of  the Famous Filipino Food using this cookbook!

Filipino Food or "Pagkaing Pinoy", The Most Popular Recipes of the Philippines is written by Christie Lee. Some famous and favorite food is divided into the following:
1. Soups, Salads and Appetizers
2. Meat (Beef, Chicken, and Pork)
3. Fish and Seafood
4. Vegetables
5. Rice and Noodles
6. Desserts and Merienda (Snacks)
7. Drinks
I will write all the contents, just for reference:

Soups, Salads, and Appetizers
  1. Almondigas
  2. Batchoy 
  3. Chicken Mami
  4. Hototay
  5. Macaroni Soup
  6. Misua and Patola Soup - Chicken and Spongegourd Soup
  7. Pancit Molo
  8. Picadillo
  9. Atchara (Pickled Papaya)
  10. Cheese Sticks
  11. Ensaladang Puso ng Saging
  12. Ensaladang Talong
  13. Ensaladag Ubod
  14. Green Mango Salad
  15. Kangkong Salad
  16. Pritong Dilis
  17. Rellenong Itlog
  18. Ukoy
- Bottlegourd (Upo) and Shrimp Soup
- Bottlegourd (Upo) and Beef Noodles

 Meat (Beef, Chicken, and Pork)
  1. Adobo
  2. Beefsteak - Filipino Beef Steak (Bistek)
  3. Beef Tapa
  4. Bopis
  5. Breaded Meat Nuggets
  6. Chicken Barbecue
  7. Chicken Galantina
  8. Chicken Lollipops
  9. Chicken Sinampalukan
  10. Chili con Carne
  11. Cocido
  12. Crispy Pata
  13. Dinuguan
  14. Embutido
  15. Fried Beef Liver
  16. Hamonado
  17. Humba
  18. Kaldereta - Caldereta (Filipino Style Beef Stew)
  19. Kare-kare
  20. Lechon Kawali
  21. Lumpiang Shanghai
  22. Pork Bulanglang
  23. Sinigang na Baboy
  24. Tinola - Chicken and Papaya Soup
  25. Tocino
Fish and Seafood
  1. Adobong Pusit
  2. Baked Oyster
  3. Calamares
  4. Camaron Rebosado
  5. Dinengdeng
  6. Escabeche
  7. Fish Balls
  8. Fish Steak
  9. Gambas
  10. Ginataang Alimasag
  11. Giantaan Kuhol
  12. Halabos na Hipon
  13. Inihaw na Bangus
  14. Kilawin
  15. Nilasing na Hipon
  16. Paksiw na Isda
  17. Pinangat na Tuna
  18. Rellenong Alimango
  19. Sarciado
  20. Sinigaang na Hipon - *Salmon Sour Soup (Sinigang na Salmon)
  21. Tortang Tahong
- *Marinated Milk Fish (1) - *Marinated Milk Fish (2)

  1. Ampalaya Guisado -
  2. Bicol Express
  3. Ginataang Kalabasa - Squash and Stringbeans in Coconut Milk
  4. Laing
  5. Lumpiang Ubod - Fresh Bamboo Shoots Spring Rolls
  6. Monggo Guisado
  7. Pinakbet - Mix Vegetables without Shrimp Paste
  8. Puso ng Saging
Rice and Noodles
  1. Arroz a la Cubana
  2. Arroz Caldo
  3. Arroz Valenciana
  4. Corned Beef Rice
  5. Java Rice
  6. Paella
  7. Pancit Canton
  8. Pancit Malabon
  9. Rice and Peas
  10. Sotanghon Guisado
Desserts and Merienda (Snacks)
  1. Barquillos
  2. Buco Pie
  3. Bunuelos (Egg Doughnuts)
  4. Camote Chips - Sweet Purple Potato Chips
  5. Carioca (Sweet Rice Balls)
  6. Cassava Suman
  7. Churros con Chocolate
  8. Coffee Jelly
  9. Egg Pie
  10. Empanada
  11. Ensaymada
  12. Espasol
  13. Ginumis
  14. Halo-halo
  15. Inipit
  16. Leche Flan
  17. Lengua de Gato
  18. Maruyang Kamote
  19. Palitaw
  20. Peanut Brittle
  21. Pichi-pichi
  22. Puto Lanson
  23. Sorbete de Pina
  24. Turon
  25. Ube Marbles
  1.  Buko-Gulaman Combo
  2. Frappe
  3. Fruit Punch
  4. Green Mango Shake
  5. Guyabano Citrus Mix
  6. Homemade Lemon Iced Tea
  7. Hot Choco with Mallows
  8. Sago at Gulaman
  9. Salabat

Monday, February 15, 2010

21 Pounds in 21 Days

I love reading book regarding food and health. Sorry, it doesn't mean I follow everything written.

South Beach Diet

A diet book for losing tummy first as mentioned! It's a six weeks diet (divided into 3 phases) that tells the weight watchers to lose weight without starvation. The book includes 6 weeks meal plan and many recipes. Some of the ingredients are difficult to find here in Taipei, for instance ricotta cheese. In Costco, I used to buy part-skim mozarella cheese sticks, and now I couldn't find one! It's in Taiwanese Culture that they don't like much cheese. I guess that's the reason Coscto isn't selling anymore.
I'll blog some of the recipes adapted from this book:

Phase 1
  1. Vegetable Quiche Cups to Go
  2. Grilled Salmon with Rosemary
  3. Vanilla Ricotta Creme
  4. Turkey Roll-Ups
  5. South Beach Chopped Salad with Tuna
  6. Roasted Eggplants and Peppers
  7. Mocha Ricotta Creme
  8. Easy Asparagus and Mushroom Omelet
  9. Surprise South Beach Mashed "Potatoes"
  10. Almond Ricotta Creme
  11. Eggs Florentine
  12. Chef's Salad
  13. Orange Roughy in Scallion and ginger Sauce
  14. Western Egg White Omelet
  15. Gazpacho
  16. Balsamic Chicken
  17. Stewed Tomatoes and Onions
  18. Chicken Caesar Salad
  19. Oven-Roasted Vegetables
  20. Lemon Zest Ricotta Cheese
  21. Smoke Salmon Fritatta
  22. Crab Cobb Salad
  23. Marinated London Broil
  24. Spinach-Stuffed Mushrooms
  25. Lime Zest Ricotta Cheese
  26. Light Spinach Frittata with Tomato Salsa
  27. Hummus with Raw Vegetables
  28. Savary ChickenSaute

Julie and Julia

As I've mentioned, I watched the film several times - it's two different stories in a film, Julia Child (author of Mastering Arts of French Cooking) and Julie Powell (blogging the book of Julia Child). Yes, the movie is full of eating that made me hungry after watching it!

The book is quiet different from the film, written by Julie Powell... I'm still reading it!

My Life in France

The life of Julia Child and her husband living in France, how she started cooking, teaching, and writing cookbook - Mastering the Art of French Cooking.

Although the book is full of French words - mostly, I need translator to understand, yet I like it very much. Actually, I watched the movie "Julie and Julia" several times.

Comfort Food

I bought this book in Amsterdam Airport while waiting for the connecting flight to Budapest. Although it's fiction, I find it interesting since it's also about food - a celebrity chef helping others and her friends sorting out their problems, Gus (herself) can't even find time organize her wn birthday party...

I've read this 2 years ago, I forgot all about it - I'll find time to read it again soon!

Under the Tuscan Sun

Finally I've finished reading this book "Under the Tuscan Sun (At Home in Italy)", I'm only reading it when I'm taking train (about 20 minutes from my place to Taipei). The story is about the author herself bought an old villa in Tuscany and renovated it in time. She mentioned all her experiences, both happiness and hardship. She also included some recipes, things she bought,places she had been , people she met ... some Italian words... I heard also there's a movie about this, but the story is different from the book! If you love county place, this book is a must to read! I like it!

Eat, Pray, Love

A divorce woman (author herself) Liz, who went to Italy to enjoy food, went to India to seek for her devotion, and went to Bali (Indonesia) to find love of her life. A very interesting book specially if you guys love to travel. I enjoyed the part when she was in Italy (why, because of food!)

Saturday, February 13, 2010

Fish 100 and More

Fish 100 is a Chinese cookbook by Angela Cheng. It contains 100 recipes for cooking fish in different ways like steaming, stir-frying, stewing, quick boiling, frying, deep-frying, baking, chilling, and making soups. The recipes are more of Cantonese Taste. She uses different combinations of seasonings interchanging to come up with different dish.
I'm going to list all of them here, just for reference:

Before Steaming
Before Stir Frying
Before Stewing
Before Quick Boiling
Before Frying
Before Deep Frying
Before Baking
Before Chilling
Before Making Soups

  1. Steamed Fish Head with Dried Radish

  2. Steamed Fish with Black Bean Sauce

  3. Steamed Fish with Tree Seeds

  4. Steamed Fish Slices with Garlic Sauce

  5. Steamed Egg with Cod

  6. Steamed Fish Fillet with Bean Sauce

  7. Steamed Fish, Cantonese Style

  8. Steamed Fish Cubes with XO Sauce

  9. Stemaed Fish with Black Mushroom Sauce

  10. Steamed Fish Rolls with Asparagus

  11. Steamed Tri-color Fish

  12. Steamed Fish with Spicy Meat Sauce

  13. Lemon Fish, Thai Style

  14. Stir-fried Fish with Preserved Mustard Greens

  15. Fish Slices with Oyster Sauce

  16. Stir-fried Fish Slices with Yu-Hsiang Sauce

  17. Stir-fried Fish, Cantonese Style

  18. Stir-fried Fish with Eggs

  19. Fish Slices with Wine Sauce

  20. Stir-fried Fish Fillet with Fermented Beans

  21. Fish Slices with Tomato

  22. Stir-fried Eel with Bean Sprouts and Leek

  23. Spicy Diced Fish

  24. Stewed Fish with Garlic

  25. Stewed Fish with Green Onion

  26. Stewed Fish with Spices

  27. Stewed Fish with Mustard Green

  28. Stewed Fish with Fermented Cabbage

  29. Fish with Vegetable Sauce

  30. Carp with Hot Bean Sauce

  31. Stewed Fish Tail, Shanghai Style

  32. Stewed Fish with Soysauce

  33. Stewed Eel with Gingko Nuts

  34. Fish with Curry Sauce

  35. Stewed Fish Jaws with Black Bean Sauce

  36. Stewed Fish Head with meat Sauce

  37. Stewed Salmon Head with Garlic

  38. Fish with Sweet and Sour Sauce

  39. Fish Strips with Spicy Sauce

  40. Sweet and Sour Fish with Bean Threads

  41. Fish Strips with Sha-Cha Sauce

  42. Diced Fish with Snow Peas

  43. Fried Pomfret

  44. Fried Flounder with Garlic Sauce

  45. Fired Fish Fillet with XO Sauce

  46. Fried Crispy Fish

  47. Brown Peppercorn Salt Flavored  Fish

  48. Crispy Fish Pie

  49. Fried Fish Rolls with Creamy Wine Sauce

  50. Egg Rolls with Small fish

  51. Fried Pomfret Fillet with Clam Sauce

  52. Deep-fried Fish with Fruit Sauce

  53. Deep-fried Crispy Fish Strips

  54. Two Flavored Fish Rolls

  55. Fish Fillet with Orange Sauce

  56. Fish with Sweet and Sour Sauce

  57. Pomfret with Butter and Garlic

  58. Fish with Treasures

  59. Sweet and Sour Boneless Fish

  60. Curry Cod with Popped Rice

  61. Deep-fried Fish with Mayonnaise

  62. Deep-fried Salmon Balls

  63. Deep-fried Fish Strips

  64. Fish with Two Mushrooms

  65. Baked Fish with Cheese

  66. Fish Fillet with Bacon and Garlic

  67. Baked Cod with White Wine Sauce

  68. Baked Miso Fish

  69. Baked Pomfret with Teriyaki Sauce

  70. Baked Smelt, Japanese Style

  71. Baked Salmon with Garlic

  72. Baked Tuna with Mushroom

  73. Baked Fish Fillet with Mustard Sauce

  74. Smoked Salmon Rolls

  75. Smoked Salmon Salad

  76. Salmon Salad, Cantonese Style

  77. Tuna and Fruit Salad, Japanese Style

  78. Stewed Carps with Green Onion

  79. Fish Salad, Korean Style

  80. Deep-fried Spicy Fish

  81. Smoked Promfet

  82. Curry fish with Vegetables

  83. Cold Fish, Italian Style

  84. Cold Fish with Tomatoes

  85. Crispy Fish with Peanuts

  86. Sweet and Crispy Fish

  87. Fish Soup with Radish and Clams

  88. Fish Soup with Vinegar and Pepper

  89. Miso Soup

  90. Sour Soup, Vietnam Style

  91. Fish Head in Casserole

  92. Home Style Fish Ball Soup

  93. Sliced Fish Soup, Hunan Style

  94. Fish Potage with Green Vegetable

  95. Noodle with Read Sea Bream

  96. Sour and Spicy Fish Potage

  97. Fish Soup, Cantonese Style

  98. Fish Pot, Korean Style
More Fish....
  1. Fish Stock
  2. Steamed Salmon in Cabbage
  3. Steamed Fish Fillet
  4. Fried Dried Fish and Tofu
  5. Fried Milkfish in Light Soysauce
  6. Salmon and Cabbage Fried Rice

Friday, February 12, 2010

Sweet Indulge

A collection of desserts containing fruits, nuts, and cereals.

Clinical Diet???

This paper was given to me 5 years ago from one of my classmates in Chinese Class. I haven't tried it!
I don't know if it's effective!

Wednesday, February 10, 2010

Measuring Guide

I thought of adding this metric converter and substituitions to my page for reference: It's very helpful!

American standard cup Metric converter equivalent-approx.

1 tsp. = 1/6 fl. oz. = 0.5 cl. = 5 ml.

1 Tbsp = 1/2 fl. oz. = 1.5 cl. = 15 ml.
1 cup   = 8 fl. oz.    = 2.4 dl. = 240 ml
1 pint   = 16 fl oz.   = 4.7 dl. = 470ml.
1 qt.    = 32 fl. oz.  = 9.5 dl.  = 950ml.

British standard cup

1 tsp    = 1/5 fl.oz.  = 0.6 cl. = 6 ml.
1 Tbsp = 0.55 fl.oz = 1.7 cl. = 17 ml.
1 cup   = 10 fl.oz.   = 2.8 dl. = 280 ml.
1 pint   = 20 fl.oz.   = 5.7 dl. = 570 ml.
1 quart = 40 fl.oz.  = 1.1 l     = 1,100 ml.

1 liter = 1.06 U.S. quarts

1 U.S. quart = 0.95 l.
1 l   = 10 dl. = 100 cl. = 1000 ml.
1 dl = 10 cl. = 100 ml.

Weight (approx.)

1 kg = 1,000 g = 2 pounds
1/2 kg = 500 g = 1 pound
1/4 kg = 250 g = 1/2 pound
1/8 kg = 125 g = 1/4 pound
1/2 oz. = 15 g
1 oz = 30 g
3.5 oz = 100 g
4 oz (1/4 lb) = 125g
7 oz = 200 g
8 oz = 250 g
16 oz = 500 g
32 oz = 1,000 g = 1kg


1/4 tsp. = 1.25 ml
1/2 tsp. = 2.5 ml
1 tsp. = 5 ml
4 tsp. = 20 ml
2 fl. oz. 1/4 cup = 60 ml
4 fl oz. 1/2 cup = 125 ml
5 fl. oz. 2/3 cup = 170 ml
6 fl oz. 3/4 cup = 190 ml
8 fl. oz. 1 cup = 250 ml
16 fl. oz. 2 cups = 500 ml
32 fl. oz. 4 cups = 1 liter
1 liter = 10 dl
1/2 liter = 5 dl
1/4 liter = 2 1/2 dl
1/10 liter = 1 dl
3/4 liter = 71/2 dl

More Equivalents

1 deciliter = 6 (scant) tablespoons
2.5 deciliters = 1 cup
5 deciliter = 2 cups = 1 pint
1 liter = 1.05 quarts
1 gram = .03 ounce
28.3 grams = 1 ounce
450 grams = 16 ounces = 1 pounds
1000 grams (kilograms) = 2.2 pounds
1 cup = 16 tablespoons
1 tablespoon = 3 teaspoons
6 tablespoons = 1 dl
2 cups = 1 pint
4 cups = 1 quart
16 cups = 1 gallons
16 ounces = 1 pound

5-6 whole EGGS = 1 cup

3 egg whites = 1 dl
6 egg yolks = 1 dl
8-10 egg whites = 1 cup
1 egg white = 2 tablespoons
12-14 egg yolks = 1 cup
1/4 pound BUTTER or MARGARINE = 1/2 cup
1 pound cottage CHEESE = 2 cups
1 pound regular grind COFFEE = 5 cups
1 medium LEMON = 3 to 4 tablespoons juice
1 juice ORANGE = 1/3 to 1/2 cup
1 pound brown SUGAR = 2 1/4 packed
1 pound confectioners sugar, sifted = 3 1/2 cups
1 pound sugar = 2 1/4 cups
1 pound all purpose FLOUR = 4 cups sifted
1 pound cake flour = 4 3/4 cups sifted
1 pound raw MACARONI = 4 cups
1 cup uncooked macaroni = 2 1/4 cups cooked
1 pound uncooked noodles = 6 cups
1 cup uncooked noodles = 1 cup cooked
1 pound uncooked spaghetti = 4 3/4 cups
1 cup uncooked spaghetti = 2 cups cooked
1 cup uncooked OATMEAL = 1 3/4 to 2 cups cooked
1 cup uncooked R ICE = 2 1/4 cups cooked
1 cup uncooked rice = 4 cups cooked
1 cup precooked rice = 2 cups cooked
8 MARSHMALLOWS = 1 cup chopped
1 marshmallow = 10 miniature
1 pound seeded RAISINS = 3 1/4 cups
1 pound pitted DATES = 2 1/2 cups
1 pound un-pitted dates = 1 3/4 chopped
1 pound NUTS = 3 1/2 - 4 cups chopped
1 pound nuts in shell = 2 cups shelled
1 pound raw MEAT = 2 cups cooked, diced or ground
1 stick of BUTTER = 1/2 Cup or 2 dl or 2 oz or 60 g.

1 Tbsp cornstarch (for thickening) = ca. 2 Tbsp flour.

1 c. sifted all-purpose flour = 1 c. plus 2 Tbsp. sifted cake flour
1 c. sifted cake flour = 1 c. minus 2 Tbsp. sifted all-purpose flour
1 tbsp. baking powder = 1/4 tsp. baking soda plus 1/2 tsp. cr. of tarter
1 c. bottled milk = 1/2 c. evaporated milk plus 1/2 c. water
1 c. sour milk =
1 c. sweet milk into which 1 tbsp. of vinegar or lemon juice has been stirred; or 1 c. buttermilk
1 c. sweet milk = 1 c. sour milk or buttermilk plus 1/2 tbsp. baking soda
1 c. sour, heavy cream = 1/3 c. butter and 2/3 c. milk in sour milk recipe
1 c. molasses = 1 c. honey
1 l oz. square unsweetened chocolate = 2 tbsp. cocoa plus 1/2 tbsp. shortening

Tuesday, February 9, 2010

All About Rice and Noodles

All About Rice and Noodles Cookbook is divided into two seciton:

*All About Rice : knowing your rice, tips for cookig rice; and All About Noodles: cooking noodles. It also suggesting a good stock for making delicous soup noodles.

*All About Noodles: spaghetti, fettucini, wonton noodles, spinach noodles, hor fun (flat rice) noodles, silver needle noodles, plain noodles, yellow noodles, vermicelli, mung bean vermicelli
  1. Hainanese Chicken Rice
  2. Claypot Chicken Rice
  3. Sambal Chilli
  4. Seafood with Crispy Rice Crust
  5. Fried Brown Rice with Prawn and Pineapple
  6. Nasi Briyani
  7. Thai Style Pineapple Rice
  8. Japanese Rice Omelet
  9. Glutinous Rice Dumplings
  10. Musroom Glutinous Rice
  11. Cantonese Style Claypot Rice
  12. Yam Rice Wrapped in Lotus Leaf
  13. Beef Porridge with Egg
  14. Deep Fried Rice and Cheese Balls
  15. Rice Burger with Ginger Beef
  16. Sang Mee with Seafood
  17. Prawn Noodle Soup
  18. Fried Mee Sua with Shredded and Vegetables
  19. Spicy Fried Thick Vermicelli
  20. Fried Vermicelli
  21. Stir-fried Beef Hor Fun
  22. Noodles with Braised Mushrooms
  23. Clams with Noodles in White Sauce
  24. Spaghetti Pancake
Cold Noodles with Beef
25. Vietnamese Rice Noodles with Beef  -  Cold Noodles with Beef
Scallops and Coloful Pepper Noodles
More About Fried Rice...

All About Rice

Sunday, February 7, 2010

All About Soup

This book is all about different types of soups, useful tips in making soups, use of stoks for better taste, common mistakes in making soups, and chinese herbs in soup. It contains 25 recipes using different kinds of meat.

  1. Pork Ribs and Lotus Roots Soup with Dried Persimmon

  2. Pig Trotters and Peanuts Soup with Dried Tangerine

  3. Dried Bok Choy Soup with Dates

  4. Tofu and Fish Soup

  5. Bak Kut Teh (Pork Ribs Herbal Soup)

  6. Pig Stomach with White Peppercorns

  7. Duck Soup with Corns, Carrots, and Water Chestnuts

  8. Chicken Soup with Milk

  9. Four Herbs and Pork Shank Soup

  10. Ginseng Soup with Chinese Yam

  11. Soft Bones Soup with Dang Shen and Chestnuts

  12. Burdock and Chicken Feet Soup

  13. Pork Ribs Soup and Winter Melon and Barley

  14. Bitter Gourd and Pork Ribs Soup with Soy Beans

  15. Chicken Feet and Peanuts Soup with Black Eye Beans

  16. Watercress and Preserved Duck Gizzard Soup

  17. Hawthorn Fruit and Carrot Mutton Soup

  18. Loofah Pork and Meatballs Soup

  19. Salmon Vegetable Soup

  20. Wintermelon Soup with Dried Scallops and Lotus Seeds

  21. Aloe Vera and lean Pork Soup

  22. Radish Miso Soup

  23. Coriander and Century Egg Soup wit Fish Slices

  24. Minced Meat and Water Chestnuts Soup

  25. Chicken Soup with White Fungus

Saturday, February 6, 2010

All About Eggs

"No other ingredient is as versatile as the humble egg. It can be steamed, scrambles, boiled, pan-fried, baked, or even deep-fried. It's cheap, easy to prepare, and packed full of wholesome goodness."
  • Eggyolk - contains most of the nutrients in an egg. It contains 17.5% protein, 32.5% fat, 48% water, 2% minerals and many types of elemens.
  • Inner Thick Egg White - Freshly laid eggs have a larger portion that protects the eggyolk.
  • Outer Thin Egg White - Eggs laid by older chicken, and eggs stored for a long time have a larger portion of thin egg whites.
  • Chalazae - a cordlike joining the yolk and whites
-Steamed Eggs -Fried Eggs -Making Crepes -Scrambled Eggs

There are 25 recipes in this book, one at a time I'll to cook them and blog it here!
  1. Boiled eggs
  2. Steamed Eggs with Clams
  3. Steamed Pork Patties with Salted Egg
  4. Chicken and Egg Screwers
  5. Cuttlefish and Prawns with Golden Crumbs
  6. Twice-cooked Eggs
  7. Chinese Spinach with Salted Egg and Century Egg
  8. Deep Fried Stuffed Eggs
  9. Potato Egg Salad
  10. Spicy Century Eggs and Sweet and Sour Eggs
  11. Stir-fried Eggs and Mung Bean Vermicelli
  12. Egg Parcels
  13. Stir-fried Salted Eggs with Bitter Gourd
  14. Tri-color Steamed Egg
  15. Chawanmushi
  16. White Baits Tamagoyaki
  17. Braised Egg Dumplings with Mung Bean Vermicelli
  18. Braised Cabbage with Deep-fried Crispy Eggs
  19. Scrambled Eggs with Shrimps
  20. Tomato Fried Eggs
  21. Tea Flavored Eggs
  22. Pork and Century Egg Congee
  23. Egg Whites with Apricot Kernel Juice
  24. Egg Tarts
  25. Caramel Egg Pudding

Friday, February 5, 2010

All About Meat

All About Meat  is another informative book for a beginner cook. When I was in high school in Home Economics subject, they thought us the right cut of meat for the right dish. All of those I've forgotten. Hoping that I could blog and share you everything in this book. FYI, I don't eat pork and most of the time I will replace it with other meat. But from time to time I'll cook pork when my hubby's in town or visitors coming to my place.  This book contains 25 pork, beef and lamb recipes + cooking tips and techniques on how to prepare, cook, and food look good. *All About Pork - * All About Beef - *All About Mutton. 

  1. Dong Po Stewed Pork

  2. Grilled Ribs

  3. Braised Pork with Preserved Mustard Cabbage

  4. Sweet and Sour Pork

  5. Braised Pork with Chinese Yam

  6. Deep-fried Pork Chop

  7. Crispy Pork Chop

  8. Trotter Braised in Coke

  9. Savoury Spring Rolls

  10. Stir-fried Pork Belly and Leeks

  11. Braised Mince Pork with Mushrooms

  12. Stir-fried Pork with Fermented Black Beans and Pepper

  13. Stir-fried Pork with Onion

  14. Braise Meat Balls

  15. Sliced Pork with Garlic Sauce

  16. Stir-fried Beef with Kailan

  17. Thai Style Beef in Cocnut Milk

  18. Quick-fried Beef with Spring Onion

  19. Bacon Hamburger Patty

  20. Japanese Sukiyaki on Rice

  21. Sirloin Steak with Mushroom Sauce

  22. Braised Short Ribs with Tomatoes

  23. Stewed Beef with Red Wine

  24. Pan-fried Lamb Chop

  25. Mutton Hot Pot 
More About Meat...

Thursday, February 4, 2010

All About Steaming

Steaming is one way of cooking that produce the least grease in food. Health concious people are more aware of this method. In this book, I read a lot of steaming tips like preparation, hints and techniques,

There are different kinds of steamers: electric cooker, bamboo steam baskets, steamers, woks, soup pots, microwave ovens, and even baking ovens.

I will be using the bamboo steam baskets. It has been tested for centuries since it aborbs more moisture that prevent condensed steam from dripping into the food.

Tips for Successful Steaming:
The old way to test whether the food is already cook is by inserting a chopstick into the flesh part of the meat. If there's no flesh stuck ont he chopstick, it means that the fish is cooked. But the fish will not presentable because it has so many holes (like my very first steam fish dish). According to this book, just take note of the steaming time. Do not open the lid until the right time, keep opening the steamer lid will prolong the cooking.

The 25recipes included in this book (just for reference):
1. Meat with Tofu and Preserved Vegetables Patties
2. Steamed Codfish with Crispy Fried Soybean Crumbs
3. Steamed Chicken with Herbs
4. Brinjal (Eggplant) with Vinegar and Soy Sauce Dressing
5. Steamed Short Ribs with Fermented Black Beans
6. Steamed Eggs with Spicy Bean Paste Sauce
7. Steamed Live Prawns
8. Steamed Cod Fillet
9. Steamed Chicken Thigh with Spring Onion
10. Steamed Mushroom
11. Cantonese Stye Steamed Fish
12. Asparagus Fish Roll
13. Steamed Fish Slices with Garlic
14. Steamed Pork
15. Steamed Eggs with Fish
16. Beef Brisket with Oyster Sauce
17. Cuttlefish and Cabbage Rolls
18. Steamed Chicken and Bittergourd with Fermented Black Beans
19. Steamed Chinese Yam with Shrimps
20. Mandarin Peel Beef Balls
21. Steamed King Oyster Mushrooms
22. Steamed Radish 
23. Steamed Chicken with Mushroom
24. Steamed Yam Cake with Minced Meat
25. Savoury Steamed Cake

Wednesday, February 3, 2010

All About Chicken

All About Chicken is giving an idea how to lean new and traditional methods of cooking; from preparation, steaming, boiling, deep-frying, and roasting. Some topics are: All About Whole Chicken; Recipe for Boiled Chicken; All About Chicken Breast Meat; Marinating Tips; and Cooking Tips + 25 recipes. Here are the lists of recipes, just for reference.

Korean Style Ginseng Chicken Soup

Pan-fried Chicken Thigh

Rice Cooker Baked Salted Chicken

Sesame Oil Chicken with Wine and Soysauce

Special Flavoured Chicken

Diced Chicken with Cashew Nuts

Drunken Chicken

Crispy Chicken with Spices

Fried Chicken with Fermented Red Bean Curd

Deep Fried Chicken with Vegetable Rice

Claypot Chicken and Mushrooms

Peking Chicken

Chicken with Spicy Sauce

Hot and Sour Chicken with Black Fungus

Kung Pao Chicken

Roast Chicken with Italian Herbs

Chicken Glutinous Rice

Chicken Parmigiana

Diced Chicken in Lettuce Cups

Braised Chicken with Lemon

Lemon Chicken -

Roast Chicken

Stir-fried Chicken with Fermented Bean Paste

Chicken Feet with Black Bean Sauce

Chicken Meatballs Soup

More About Chicken....

Chicken with Colorful Peppers

Tuesday, February 2, 2010

All About Tofu

According to this book, Tofu is divided in to 3 main categories:
Traditional Pressed Tofu - made with gypsum (calcium sulfate) or salt brine (concentrated seawater). It can classified into silken tofu and firm tofu.
Boxed Tofu - the soybean using tofu juice for this kind of tofu has lower content of calcium.
Japanese tofu - classified as momen tofu (firmer and rich in fragrance) and kinugoshi tofu (silken tofu is smooth that almost melts in your mouth)

Upon reading this book, I guess the  things you want to know are: How to make soybean milk? How to make soybean curd? How to make tofu? I'll try to blog the 25 dish listed below, but not exactly the same ingredients:
1. Cold Tofu with Dried Shrimps and Century Eggs
2. Deep Fried Tofu Balls
3. Slated Fish Head and Tofu Soup (1)
4. Crispy Tofu Rolls
5. Home Style Tofu
6. Basil Tofu
7. Tofu Treasure Boxes
8. Tofu Wonton with Spice Dressing
9. Vegetarian Tofu
10. Egg Tofu with Fermented Black Beans and Chili
11. Crispy Home-made Tofu
12. Ma Po Tofu - Spicy Egg Tofu with Brocolli
13. Steamed Tofu Balls with Black Moss
14. Stir-Fried Tofu with Chili and Anchovy - Spicy Tofu and Dried Fish
15. Crispy Fried Tofu
16. Fish Head and Tofu Soup (2)
17. Kimchi Tofu Hot Pot
18. Pipa Tofu with Dried Scallops
19. Yong Tau Tofu
20. Braised Tofu Parcels
21. Baked Tofu with Bacon and Cheese
22. Savoury Bean Curd
23. Tofu and Cherry Tomtoes Bruschetta
24. Tofu Salad
25. Baked Tofu Lasagna

Here are some Tofu Dishes I've cooked: (not included in the list above)
26. Simply Fried Tofu
27. Dried Tofu with Celery
28. Bitter Gourd and Tofu
29. Tofu and Eggplant in Oyster Sauce
30. Tofu and Beansprout Spring Roll
31. Tofu and Vegetable Soup

Berry Tofu Smoothie

Monday, February 1, 2010

All About Home Cooking

All About Home Cooking is a basic book specially for beginner in the kitchen like me. It teaches the essential of cooking, some fundamental techniques, cooking tips, and includes 25 easy recipes using everyday ingredients. Some topics are: About Stir-frying; About Pan-frying; About Steaming; About Boiling; and About Stewing.
  1. Stir-fried Kangkong with Thai Shrimp Paste
  2. Spicy Sichuan Eggplant
  3. Dry-Fried String Beans
  4. Minced Meat Potato
  5. Stir-fried Prawns and Brocolli
  6. Stir-fried Spicy Chicken
  7. Braised Mushroom and Chicken
  8. Braised Pork
  9. Stir-fried Beef with Green Peppers
  10. Braised Beef with Carrot and Radish
  11. Quick Fried Beef with Spring Onion
  12. Steamed Cod Fish
  13. Lemon Fish
  14. Pan-fried Pomfret
  15. Braised Fish
  16. Scrambled Eggs with Prawns
  17. Steamed Prawn and Chicken Rolls
  18. Bak Kut Teh (Pork Ribs Herb Soup)
  19. Pork Ribs and Soybean Sprouts Soup
  20. Cuttlefish with Special Sauce
  21. Sausage Fried Rice
  22. Century Egg and Pork Porridge
  23. Vegetarian Fried Noodles
  24. Vermicelli with Pork, Shrimps and Mushrooms
  25. Seafood and Tomato Pasta

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