Good Food – Chinese Fish Recipe

If you (are a fan of. The delicate, tender and soft flesh and the way the fish cheeks turn out having a lightly chewy consistency when the fish is prepared in this way is totally delicious. The best kind of fish to use to make a wonderfully mouth-watering steamed fish is basically any good-size white- fish like red snapper, bass, trout, rockfish (grouper) and yellowtail snapper.

It may appear easy, but it is actually difficult to cook a high quality restaurant style steamed fish dish without acquiring the right techniques or skills. However thankfully with this guide and recipe and some little advice revealed by an experienced Chinese chef, you can now recreate a terrific restaurant-quality steamed fish with little effort in your own kitchen.

Step One: Purchase fresh fish, if at all possible one that comes directly out of a live-tank to get the best result.

Step Two: Put some pieces of shredded ginger and spring onion with the fish while steaming to remove the fishy smell. Get your kitchen cooking timer and set it for 8 minutes if you are steaming one small fish and Ten minutes if you are steaming a big fish. You may require to use a little of your judgment here– maybe even a little trial and error to get it perfect.

Third Step: After steaming, discard the ginger/scallions and cloudy “water” left. Generally lots of people prefer to keep the “water” together with the fish, but this is not advisable because it would leave a fishy smell on the fish.

Fourth Step: Dissolve some rock sugar in the soy sauce. Rock sugar adds depth and dimension to the taste of the soya sauce, making it so tasty that you can literally eat it alone with plain white rice.

Step Five: Garnish the fish with some ginger shreds. Heat up some oil, pour the oil over the fish to give your fish that nice sheen. Now, top it off with the delicious soy sauce mixture and spring onions and/or cilantro leaves.

Blueberry Cheesecake

What You’ll Need

  • Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 teaspoons granulated sugar
  • Filling
  • 1 pound
  • cream
  • cheese,
  • softened
  • 2 cups creamed cottage cheese
  • 1 1/2 cups granulated sugar
  • 4 large eggs, slightly beaten
  • 6 tablespoons cornstarch
  • 6 tablespoons all-purpose flour
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup melted butter
  • 2 cups
  • sour cream
  • Glaze
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 cups fresh or frozen blueberries, divided

How to Make It

Heat the oven to 325° F (165° C/Gas Mark 3).

Combine the graham cracker crumbs, 1/4 cup of melted butter, and 2 teaspoons of sugar; press into the bottom of a 10-inch springform pan.

Combine cream cheese and cottage cheese in a large mixing bowl; beat until smooth. Gradually add 1 1/2 cups of granulated sugar, beating well. Add eggs and beat until well blended. Add 6 tablespoons of  cornstarch, flour, lemon juice, and vanilla; stir well.

Add 1/2 cup of melted butter and the sour cream, beating until smooth.

Pour filling into 10-inch springform pan with graham cracker crust (below). (Place a shallow baking pan on the bottom rack of the oven with about an inch of hot water.) Bake cheesecake in the center of oven at 325° F (165° C/Gas Mark 3) for about 70 minutes, or until firm around edges. Turn off oven and let cheesecake cool in the oven for 2 hours.

Remove from oven and cool completely.

Remove from pan; refrigerate. When completely chilled, top with blueberry glaze (below).

In a 1-quart saucepan combine 1 cup of sugar and 2 tablespoons of cornstarch. Stir in water. Crush 1/2 cup blueberries; add to sugar and water mixture. Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely.

Arrange remaining blueberries over the top of the cooled cheesecake. Pour cooled blueberry glaze over the whole berries. Store tightly covered in refrigerator.

Vegetable Curry with Fruity Raita Recipes

Potato Fritters recipes

Ingredients

Oil 2 Cup (32 tbs) (As needed for deep frying)
Potatoes 2 Small , cut into thin slices
For the batter
Chickpea flour 1/2 Cup (8 tbs) (Besan)
Water 1/4 Cup (4 tbs) (As needed to make a batter)
The spices for the batter
Salt To Taste (1 Tsp)
Garam masala 1/2 Teaspoon
Red chili powder 1/2 Teaspoon (Optional)
Carom seeds 1/4 Teaspoon (Ajwain seeds)
Dry mango powder 1 Pinch (Amchur)
Black pepper powder 1/4 Teaspoon (Kali Mirch)

Directions

GETTING READY

1. In a mixing bowl, add chick pea flour. To this add all the spices and mix to combine well.

2. Gradually add water and mix to form a lump-free batter. Set aside.

MAKING

3. In a pan, heat oil for frying.

4. Coat the potato slices with the batter, and fry them in the hot oil in small batches.

5. When the potato fritters turn golden brown in color, remove them on a paper towel to drain the excess oil.

SERVING

6. Serve hot with tomato ketchup or with any chutney of your choice like mint chutney or tamarind chutney.

 

Best Japanese

 Kuri Kinton Recipe

What You’ll Need

  • 1 pound satsumaimo sweet potatoes, peeled and cut into 1/2 inch thick slices
  • 1 jar of kuri-no-kanroni (simmered sweet chestnuts in syrup), 8-12 pieces of chestnuts in syrup
  • 1 1/2 cup sugar
  • 1 tablespoon mirin
  • optional: 2 dried kuchinashi-no-mi (Cape jasmine seeds), cracked in half, and wrapped in a gauze cloth​

How to Make It

  1. Soak satsumaimo slices in water for about 15 minutes and drain.
  2. Put satsumaimo in a deep pot and pour enough water to cover them.
  3. If available, wrap crushed kuchinashi-no-mi in a sheet of gauze and put it in the pot.
  4. Bring it to a boil on high heat.
  5. Turn down the heat to medium and simmer until satsumaimo is softened.
  6. Drain and remove kuchinashi-no-mi.
  7. Put a strainer over a medium pan and mash boiled satsumaimo through the strainer with a spatula.
  1. Add sugar in mashed satsumaimo and stir well on low heat.
  2. Add about 1/4 cup of syrup and stir well.
  3. Further, add mirin and simmer until smooth.
  4. Add kuri chestnuts and cook until heated through.

Lunch Box Recipes You Can Try

Badam & Anjeer Salad

Ingredients
Spinach baby leaves – 3 cups
Almonds (blanched& peeled) – 1/2 cup
Anjeer (dry) – 8 nos
Tomato diced – 1 cup
Watermelon diced – 1 cup
Onions thinly sliced – 1/2 cup

For dressing
Olive oil – 4tbl spn
Tamarind paste – 2 tblspn
Salt – 1/2 tsp
Black salt – 1/2 tsp
Ginger powder – 1/2 tsp
Jeera bhunna – 2 tsp
Red chilly pwd – 1/2 tsp

Preparation
Soak anjeer overnight in water. Drain the water and cut into quarters. Mix anjeer with the rest of the veggies, fruits and sliced almonds.
For the dressing mix all the ingredients and whisk it. Pour over the salad and toss it. Serve immediately

Badam ki Nan Khatai

Ingredients
Butter (unsalted) – 250gms
Powdered sugar – 250 gms
Maida – 250gms
Baking powder – 1/2 tsp
Almonds (finely chopped) – 100gms
Cardamom pwd – 1/2 tsp

Preparation
Soften the butter and mix with the sugar. Mix vigorously and then gently fold in the maida, baking powder and cardamom powder.
Now fold in the chopped almonds. Work it to a dough. Now grease a baking tray and sprinkle some maida. On this tray make equal sized round balls of the dough.
Bake the nan khatai at a temp of 140c for 20-25mins. Take out of the oven. Allow to cool and store in an air tight jar.

Roasted Almond dip with Baked Namakpara

Ingredients

Ingredients for Almond Dip:
Almonds roasted & crushed – 1/2 cup
Tomato chopped – 1 cup
Garlic cloves – 2 no
Sprig Basil – 1 no
Lemon – 1/2 no
Salt – 1/2 tsp
Pepper – 1/2 tsp

Ingredients for Namak Para:
Refined flour – 250 g
Sugar – 10 g
Salt – 1 tsp
Olive oil – 20 ml
Water – 150 ml

Preparation

Method for the dip:
For the dip, place the tomatoes in a bowl
Crush and then chop the garlic, add to the tomatoes
Finely chop the basil sprig and add to tomatoes with rest of the ingredients
Refrigerate for a while

Method for the Namak Para:
Prepare dough with the above ingredients
Give it a rest for 10 minutes
Now roll out very thin sheet and bake it in a pre- heated oven at 200c for 10-12 minutes
Remove and break into pieces. Serve with the almond dip

Almond, Oranges and Roast Pumpkin salad

Ingredients
Pumpkin – 50 g
Fresh Orange – 50 g
Mixed Lettuce – 200 g
Almond Flakes – 50 g
Olive oil – 25 g
Honey – 10 g
Mustard – 10 g

Pineapple Cheesecake

What You’ll Need

  • 1/2 cup graham cracker crumbs
  • 2 teaspoons granulated sugar
  • 2 tablespoons melted butter
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners’ sugar, sifted
  • 1 can (20 ounces) crushed pineapple, well drained
  • 16 ounces whipped topping

How to Make It

In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter. Reserve 2 tablespoons of the crumbs in a small bowl and set aside. Press the remaining crumbs into the bottom of an 8 to 9-inch springform pan. Put the crust in the refrigerator to chill while you make the filling.

In a large bowl with an electric mixer, beat the cream cheese with the confectioners’ sugar until fluffy; add the crushed pineapple and blend well.

Fold the whipped topping into the pineapple mixture.

Spread the filling over the chilled crust and sprinkle with the reserved graham cracker crumbs; cover with plastic wrap and chill thoroughly before serving.

Makes 8 to 12 servings.

Tips and Variations

  • If you prefer a baked graham cracker crust, bake the crust in a preheated 350 F (180 C/Gas 4) oven for about 8 to 10 minutes. Chill before filling.
  • Add a 1 to 2 tablespoons of finely chopped pecans to the graham cracker bottom crust mixture.
  • Double the crust ingredients for a thicker bottom crust.

 

Lahmacun Turkish Pizza recipes

Ingredients

Quinoa Pilaf Recipe

Ingredients:

2 cups white quinoa
1 small fennel
1 large capsicum
2 small eggplants
2 medium zucchini
1 brown onion
10 small mushrooms
1/2 lemon, juiced
3 cloves garlic
grape seed oil, as desired
salt, black pepper and cayenne pepper

Preparation:

1. Cook 2 cups of white quinoa in salted water as per instructions on the package. (Suggested 3 cups of salted water.)

2. In this step you need to cook each vegetable batch with seasoning and enough timing to your taste as you would have cooked it on its own. Stir fry coarsely chopped veggies in separate batches, and cook them in the following order:

fennel (low, 7-10 minutes)
onion (high, 3-5 minutes)
zucchini (medium, 7-10 minutes)
capsicum (high, 5-7 minutes)
mushrooms (sprayed with oil, high, 3-5 minutes)
eggplant (use more oil, medium, 7-10 minutes)

Put aside each cooked batch.

3. Clean the wok and saute crushed garlic until fragrant, but do not fry it.

4. Add the lemon juice and cayenne pepper to the cooked garlic and mix well.

5. Immediately combine all ingredients in the wok including quinoa and cooked vegetables and heat through.

 

Corn Pakora Recipes

Ingredients
Frozen sweet corn 1 Cup (16 tbs)
Gram flour 1/2 Cup (8 tbs) (besan)
Ginger paste 1 Teaspoon
Cilantro leaves 15
Garam masala 1/2 Teaspoon
Salt To Taste
Chat masala 2 Teaspoon
Red chili powder 1/2 Teaspoon
Oil 2 Cup (32 tbs) (For deep frying)
MAKING:

In a bowl, combine corn, gram flour, salt, garam masala, chili powder, chat masala, ginger, cilantro and mix well.

Add water if needed and make batter as shown in the video.

Heat oil in a frying pan and fry pakoras on medium heat for 5-6 minutes or until golden brown.

Drain excess oil using paper towels.

SERVING:

Serve and enjoy!