Recipe: Steamed Kurau or Trout or Seabass

Steamed Kurau or Trout or Seabass
Recipe from The Asian Chinese Cookbook

Ingredients:
500g to 750 fish kurau or trout or seabass

1 tbsp sliced mushroom
1 medium-sized tomato
1 tsp sliced ginger
Red chili sliced
Green onion
Coriander

Seasonings:
2 tbsp Chinese rice wine
1 tbsp black soya sauce
1 tbsp light soya sauce
1 tsp sesame oil
1/2 tsp cornstarch
Salt and pepper

Methods:

1. Wash clean the fish and take out the organs and score diagonally on both sides.
2. Sprinkle salt, pepper, light sauce and cornstarch over the fish.
3. Slid ginger into the fish cuts and place sliced mushroom, tomato, ginger, red chili on top and add 2-3 tbsp water and steam for 10 min.
4. Garnish with green onion and coriander leaves.
5. Serve hot with fragrant whie rice.

Serves 4
Preparation time: 10 min
Cooking time: 10 min

Enjoy your food !

Copyright 2002 SpecialAsianFood.com All Rights Reserved

Sophia Lim
Author-Founder
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The Asian Chinese Cookbook

The Asian Chinese Cookbook, 50 recipes with 50 color photos, 106 pages and 6" x 8" will guide you step-by-step to prepare Chinese dishes that are tasty and nutritious.  These Asian dishes on fish, prawn, squid, crab, lobster, oyster, abalone, vegetable, bean curd, chicken, pork and beef will even appeal to any connoisseur of authentic Chinese food.

This book will be a guide, teacher and companion to help you in your kitchen and give you new ideas to prepare and cook delightful meals for your friends and family.

Copyright 2002 SpecialAsianFood.com All Rights Reserved

Sophia Lim
http://specialasianfood.com/
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
http://linkedin.com/in/sophialim

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Methods of Cooking

Below are some cooking techniques you can apply to your cooking.

* Steaming
* Stir frying
* Deep frying
*Shallow frying
* Braising
* Stewing
* Boiling
* Grilling
* Roasting
* Baking

By using different methods of cooking you can create different menu for the dishes so that you can have many ways to enhance your food and make it more delicious and palatable the way you want.

Happy healthy cooking!

Sophia Lim
Author-Founder
http://specialasianfood.com/
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
http://linkedin.com/in/sophialim

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Chinese Cooking Tips

Today I would like to give you some Chinese cooking tips as below before I continue telling you more about my recipes:

* Food will sustain life and cooking should be a cultivated as an art.

* Chinese cooking has the element of Ying and Yang to balance our life if you have the right ingredients to boost your immunity.

* We must eat healthy food more vegetables, tofu, mushrooms, broccoli, spinach, brown rice, fruits and we should make eating a divine pleasure.

* Chinese food must be cooked quickly and at high heat and timing is also a characteristic of Chinese cooking.

* Crabs will get bad smell first before it die and the legs will drop off if you leave it alive for more than two days.

* Do not marinate fish for too long otherwise the fish meat will become soft and tasteless.

* Do not preserve the chicken with salt for too long otherwise it will loose its original taste and become salty.

* Brush honey after the chicken is roasted otherwise honey will become bitter and the chicken will be burnt if you spread on the chicken when it is still roasting.

Happy cooking and enjoy your food!!

Sophia Lim
Author-Founder
http://specialasianfood.com/
http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default
http://linkedin.com/in.sophialim

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Hainanese Chicken Rice

The Discussion Group is created to share expertise, knowledge and information related to food recipes and cooking.  Your  efforts and contributions is highly appreciated.  My recipe for today is:

Hainanese Chicken Rice from The Oriental Cookbook
The best comment will win a free pdf cookbook
Please leave your name and email.

Hainanese Chicken Rice

Ingredients:
300 grms Thai fragrant rice
1 kilo chicken
1 tblesp chopped garlic
1 tblesp chopped ginger
2 sprigs green parsley or
2 sprigs coriander

Seasonings:
2 tblesp brandy or Chinese Rice Wine
1 tblesp sesame oil
2 tblesp thick soy sauce
2 tblesp light soy sauce
1/2 tsp sugar
2 lime juice
Salt and pepper

Method:
1. Chop off the head, neck, feet, nails and bishop nose of the chicken and wash it clean inside and outside.  Take out all the organs, intestines and blood.
2. Rub with salt and wash away and season with salt, light soy sauce and pepper.
3. Put half pot of water to boil.  When the water boils put the whole chicken into the boiling water and add 1/2 tsp salt and few drops of sesame oil.  Cover and boil for 25 min.
4. Take the whole chicken out of the pot and place on a plate.
5. Pour part of the chicken soup onto the washed rice in the rice cooker and add some water until it is one inch above the rice. Add 1/2 tsp salt and stir the rice and cover the lid and cook until soft and fluffy for an hour.  The other part of the soup can be used as chicken soup.
6. Meanwhile cut the whole chicken into half and and 1 inch piece and sprinkle 1 tsp sesame oil over the chicken.
7. Place green lettuce on the plate and put the chicken meat and sprinkle with parsley leaves on top
8. Serve the chicken either hot or cold
9. To make the sauce: mince the garlic ginger green onion coriander and add the thick soya sauce sugar sliced chili and 2 lime juice
10. Serve the chicken meat, the chicken soup and minced black sweet chili sauce with white fragrant rice

Serves 4
Preparation time: 10 mins
Cooking time: 25 min chicken
Cooking time: 60 min rice

Copyright 2002 SpecialAsianFood.com All Right Reserved
Sophia Lim
Author-Founder
http://specialasianfood.com/
http://specialasianfood-orientalcookbook.blogspot/feeds/posts/default
http://linkedin.com/in/sophialim

Submit your email to my blog http://specialasianfood-orientalcookbook.blogspot.com/feeds/posts/default

and join as a Free Member of the Group. You can also join the below network.

Recipe for Chili Crabs

Here I am presenting a recipe and the best comment will win a free pdf cookbook. Please leave your name, address and email so that I can send you the link to download the cookbook.

Click Sample of a Dish at my website and you will get the recipe
Chili Crabs
Ingredients:

Chili Crab

500g crabs
4 tbsp tomato sauce
1/2 rice bowl of water
100g grounded peanuts
3 tbsp cooking oil
Salt pepper

Rempah: 2 tbsp chopped tomato
2 tbsp ground garlic
1 tbsp ground ginger
1 tbsp ground dried chili
1 tsp ground fresh chili
1 tbsp ground buah keras
2 tbsp ground small onions

Method: 1. You can either freeze to kill the crabs or use a sharp end of the knife and poke in between the eyes. Separate the shell from the body, chop off the 2 pinzers and take out the gills, organs and feet. Wash and scrub the crab clean. Chop the body into 4 pieces and use back of the knife crush the 2 pincers.

2. Heat the frying pan and pour in the cooking oil and fry the rempah together until there is a rich aroma for 6 mins. Add the gruond peanut, tomato sauce, 1/2 bowl of water and salt and fry for another 3 min.

3. Add the crabs and stir in-between timing of 10 min.

4. Serve with fragrant white rice.

Serves 4
Preparation time: 45 min
Cooking time: 20 min

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Featured FREE Recipe Chilli Crabs By Sophia Lim This chilli crab recipe is good for any family gathering. View Recipe Special Asian Food Recipes Find more great recipes Be our SGP Recipe Book Reseller Currently on promotion for...

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