A partially eaten Danish Hot Dog with the bright lights of Copenhagen in the background.
Taken in the city centre of Copenhagen at the town hall square. I bought the "Rød Pølse", a red sausage made of pork, dried onion bits, bacon, shredded onion, tomato sauce, a flavoured sauce, mayonaise, pickled cucumbers, from the Danish "Pølse" wagon, a mobile sausage stand.
Recommendation: Buy – It’s one of the best hot dogs I’ve tasted, ever.
Image by elana’s pantry
This beet hummus recipe comes from Elise over at simplyrecipes.com. She is one of my favorite bloggers and I was lucky enough to hear her speak at the last Blogher Food conference. I myself, would not have ever thought of combining beets into a hummus type dip, so, leave it to Elise. She is the inspiration for me on many fronts.
Boulder Tamales
Image by Alexander Sollie
I recently had the opportunity to do some food photography for the excellent Boulder Tamale company. Here is one of the final shots I got.
Wine marinated lamb popsicle in fenugreek cream curry
Image by Vincent Ma
When we went to Vancouver we visited Vij’s. We were absolutely floored by their food. Subsequently we bought his cookbook and proceeded to try to make one of our favourite dish from that visit, the Lamb Popsicle.
Dried fenugreek leaves (that’s what we used in this dish) is called kasoori (or kasuri) methi. We found a big bag of it in an Indian groceries store. The smell and flavour of the fenugreek is very hard to describe and very exotic. It’s no wonder that this herb hasn’t made it into many mainstream western dishes.
The recipe called for a "sweet white wine" to be used when marinating the rack of lamb. Since this is a spicy (literally, and also piquant) dish, we thought we’d be cute and used a Gewürztraminer. I picked one of my favourite: Pelee Island Winery. Remember, kids: Always buy a wine that’s good enough to drink for cooking. Especially when faced with a recipe that calls for something like 3 tablespoons of wine (Doh!)
If you make the dish please make sure you have lots of rice or bread around — you won’t want to waste a drop of the sauce, it’s that good.
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Image by Smithsonian Institution Description: A participant carves a watermelon in the Food Culture USA program at the 2005 Smithsonian Folklife Festival.
Image by Stitch
My “spartan” snack the other day. It’s one of my few photos about food, yay! I don’t eat much as you can see. btw, pansit or chinese noodles is the Asian spaghetti but i’ll settle for the real spaghetti anytime :p
May 3rd, 2011 | Announcements,Cookbook | 10 Comments
I am extremely thrilled to announce that my first cookbook “EasyChinese Recipes†is about to hit the bookshelves of Asia Pacific starting June and will release in North America (US and Canada) on Sept 10, 2011! The cookbook will be available worldwide and on major online book stores.
Its been a long journey from the moment I signed the book deal, two years ago precisely. It was a lot of hard work and dedication as I cooked, styled, photographed, and wrote the entire cookbook while I was pregnant. The good news is that the moment that we all have been waiting for is almost here!
The book is a compilation of 80+ popular Chineserecipes, including family favorites from dim sum & dumplings to rice & noodles. Every Recipe is graced with a color photo and many of them have step-by-step picture guide. Most importantly, all recipes are super easy, authentic, and deliver amazingly delicious results. EasyChinese Recipes is a cookbook that you want to have in your kitchen—it’s filled with everyday recipes that you can refer to on a daily basis.
Here are some early praises for the cookbook:
What a gorgeous, heartfelt, fun, and inspiring book! From pot stickers, roast pork, steamed fish, original chow mein, and much more, Bee Yinn Low demystifies one of the world’s greatest cuisines through this amazing trove of utterly authentic yet accessible recipes. If you love Chinese Food, you must”and I mean must—own this book.” — Harris Salat, food writer and coauthor of The Japanese Grill
“EasyChineseRecipes is a clear guide to help you cook Chinese for your family and friends. Bee Yinn Low is a multi-talented writer and cook, and her easy to follow recipes along with her own beautiful photography makes this a book you will reach for over and over again.” Robert Danhi, author & photographer of Southeast Asian Flavors
“This book gushes with Bee Yinn Lowâs enthusiasm for pursuing and preparing tasty Chinese food.” — Andrea Nguyen, author of Into the Vietnamese Kitchen and Asian Dumplings
“I’m extremely thrilled that youâ€re holding this cookbook, because that means you€™ll be discovering the secrets to authentic Chinese home cooking.” — Jaden Hair, TV chef, food blogger, and author of The Steamy Kitchen Cookbook
Below is the release schedule of “Easy Chinese Recipes” so please mark it on your calendar or you can simply pre-order the book now. I will continue to update this page to keep you posted on the FINAL release date in each country and the book shops that carry the book. If your country is not on the list, please leave meand I will get the answer for you.
Cookbook Release Schedule
Malaysia and Singapore
Philippines, Thailand, Indo-China, China, Hong Kong, Taiwan, Korea and Brunei
India, Sri Lanka and New Zealand
United States and Canada
October/November 20ǫ
Australia
If you are a fan of Rasa Malaysia or a recipe tester, please spread the news to your friends and family as I strongly believe in good word-of-mouth. If you use social media, feel free to share it on your Facebook and Twitter. Last but not least, do remember to pick up a copy of the cookbook when it’s out.
Thank you so very much for your continued support!
Image by avlxyz
Alpha’s Just Fine Burger – Just Fine Food AUD13.50
It was just fine and beefy, although a bit dry.
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We had lunch at Just Fine Food, just to try the vanilla slice, which was pretty good, but the vanilla flavour wasn’t as strong as I’d liked and the custard seemed to be too starchy, and less eggy and creamy. Still pretty good though. While we were there, about an hour, we saw 2 and a half trays sold. Each tray had 48 slices! Amazing.
Image by PetitPlat Food Art – Stephanie Kilgast
Après une semaine à Berlin chez papa-maman me revoilà!
Et voici un cabinet haut en couleurs et en sucre, remplis de divers sucreries, sucettes, bonbons, muffins, donuts et autres friandises.
Le meuble a été acheté sur ebay, puis paint en blanc par moi, vernis et rempli.
Miniature au 1:12 ème pour maison de poupée de collection.
After one week at daddy and mommy in Berlin, I’m back! And here a colorful and cute candy cabinet, filled with various sweets, candies, lollipops, cupcakes, donuts and other treats. The furniture has been bought on ebay, painted and filled by myself.
In this focus on food and food culture of the times to make moneyfrom people 39 s mouths is a lot of opportunities but do not have to spend exorbitant rents opening a restaurant facade there is a brilliant idea to make money is that you can for those who wish to have suffered at home delicious or entertaining clients friends and relatives of the guests cooking food services quot Food broker quot company the name suggests is to provide a cooking intermediary services will be pregnant with The skilled cooking skills together to provide temporary services for the guests So that they can be calm at home hospitality tasted food Course not you cook you may contact some good skill people not necessarily professional chefs such as the retirement of cooking enthusiasts cooks housewives hanging around the house or to make Western style dishes who recruited them up according to their expertise into the computer such as Chinese food class Western snacks it can refine them such as Chinese food category can be divided into Hunan Hangbang Cai Sichuan etc Once guests make tastes you can quickly send the part time basis according to their expertise in master site services Part time professional instructors regardless of age sex only to have two common characteristics namely love cooking there is a strong desire to show their skills Second a technology in itself is not difficult but to characteristics of high demand can burn a few dishes or produce fancy Western cuisine Chinese food is best or their family have strong local characteristics and Western classes to be refined and delicious western food for guests some type of eating habits and rituals Good publicity can not be separated successfully with local newspapers and television stations to engage in the food section is combined with the family cooking related activities such as quot The skilled civil cooking contest quot quot good competitive private kitchens quot so winners can be employed as consultants or high kitchen which is good for improving the company profile and will come here especially to attract a lot of food lovers In addition to residential or residential property in a number of distribution of some sensational advertising the service mode fees etc indicate to customers at a glance Company can be charged at the implementation of part time or full inclusive fee is charged hourly fees according to time as the other party to provide raw materials cooking teacher is only responsible for firing then three hours in the cooking to be received by the processing fee 100 yuan The three part time skilled craftsmen completely burn out the table to entertain 78 guests dish vegetables raw material price plus processing fee to the dinner of the club is still very cost effective taste better than the hotel is poor but prices much cheaper prices in the hotel drinks at least it will be found in many provinces and the banquet do not have a family friendly and casual Zan warm atmosphere subject and object yourself some flowers can view fish meal or karaoke and other entertainment activities All inclusive fee could include valet procurement of materials such as the guests are given a standard dish channel number with taste and halo factors by the company upon request by the master of time came up with a dish for delicious dishes to the table Company can clean vegetables with some companies aquatic meat company to establish long term contact with the most favorable price to purchase the freshest quality raw materials This all inclusive fee is very convenient to the patrons food to buy fire stop service host and guests thoroughly enjoyed themselves just to chat no need to treat the complicated lot of trouble For instance patrons would like to invite five friends to eat at home the standard is 300 yuan or so to six dirty four elements four cold soup a staple food then the master about the deductible of about 100 man service fees and the remainder to buy with all the standard 200 dollars to buy food fully prepared to table their best dishes Western cuisine cooking services can attract customers to the company a bright spot Elegant simplicity is more and more Western with its more popular cold salad tomato sauce noodle cream of mushroom soup roast beef curry rice summer Tsai Custard Cookies Western style meal for you Tim has served more guests Different customs coupled with an appetizer of red wine afternoon tea coffee square table cloth bottled water fresh flowers blues music you and your friends will easily spend a romantic afternoon And Western cuisine is not as mysterious as you think more and more young food lovers from TV fashion publications in learned Western style cooking meals doing part time cooking can not only earn extra money but also by cooking services Love can be given to a number of Western friends Way the company itself profits earned through the intermediary fees 30 commission if a single business day if sent 12 instructors for the 12 family service lunch and dinner all six each families each teacher 39 s average income is 100 yuan the company had 30 per intermediary fee 12 or 360 dollars so there are over million of revenue per month excluding rent artificial water expenses profit margins much HC Food Industry Network Tip business risk the project should be carefully compared to the visit
About the Author
I am an expert from chinatdmoverip.com, while we provides the quality product, such as China Tdm Over Ethernet , China TDM over IP, ,and more.
The language is a big problem when you order Chinese food in a Chinese restaurant, the below Chinese food list is a good tip speek Chinese when you order Chinese food.
English Chinese Pinyin
beer 啤酒 pi2 jiu3
champagne 香槟酒 xiang1 bin1 jiu3
cocktail 鸡°¾é ji1 wei3 jiu3
coffee 咖啡 ka1 fei1
cognace ²é‚ gan1 yi4
gin 杜松子酒 du4 song1 zi 3 jiu3 green tea 绿茶 lv4 cha2
juice 汁 guo3 zhi1
lemonade 柠檬汁 ning2 meng2 zhi 1
liquor 烈酒 lie4 jiu3
milk 牛奶 niu2 nai3
orange juice 橙汁 cheng2 zhi1
red wine 红葡萄酒 hong2 pu2 tao jiu3
soda 苏‰“æ su1 da2 shui3
soft drink 软饮料 ruan3 yin3liao4
tea 茶 cha2
vodka 伏特加 fu2 te4 jia1
water °´ shui3
whiskey 威士忌 wei1 shi1 ji4
white wine ™½è萄酒 bai2 pu2 tao jiu3
wine 葡萄酒 pu2 tao jiҕ
I love soups of all sorts, especially Chinese soups. To the Chinese, soups are highly nourishing as each ingredient in the soup delivers a certain health (and beauty) benefit and promotes overall strengths to the body. Drinking soup is a huge part of the Chinese food culture, soup is often considered as “tonic” (補品).
There are endless variations of soups in Chinese cuisine as so many ingredients could be used—Chinese herbal (medicinal), meat-based (chicken, pork, beef, duck, bones, etc.), vegetables (fresh and dried), dried seafood (dried scallops, abalone, oysters, etc.), fresh seafood, the exotics (bird’s nest, shark’s fin, etc.), and the combination of all the ingredients above. The possibilities are endless, and most importantly, delicious, wholesome, healthy, and certainly much more than the regular egg drop soup and hot and sour soupâ€
One of the easiest soups that I always make at home is ginger and clam soup, or 丝蛤蜊汤. This soup is especially popular for the Taiwanese, and served at Taiwanese restaurants. It takes only a few ingredients and practically 15 minutes to prepare, but the end result is absolutely pleasing. According to my Chinese soups cookbook, ginger and clam soup is great for the liver and stimulates a healthy appetite.
1 1/2 cups water
1 1/2-inch piece fresh ginger, peeled and cut into thin matchstick strips
1 lb Manila clams, rinsed and scrubbed
1 tablespoon Chinese rice wine (not Shaoxing wine)
Salt to taste
Dash of white pepper
Method:
Bring the water to boil and add the ginger and clams. Cover the pot and let cook for about 3-5 minutes, or until all clams are open. Add the Chinese rice wine, salt to taste, and pepper. Dish out and serve immediately.
Cook’s Note:
For this recipe, please use the regular Chinese rice wine which is transparent in color, and not the amber-colored Shaoxing rice wine.
When I 1st started blogging on Chinese Food Cultureń years ago, there werent that numerous food bloggers back then, and Hui Leng Tay (AKA Tigerfish) of Teczcape: An Escape to Food is one particular of my quite very first blogging good friends. We have turn out to be very good good friends over the many years, even though we have only met as soon as.
I am very happy to announce that her very first cookbook—The Everything Rice Cooker Cookbook—is finally launched. Published by Adams Media, the book is component from the famous “The Everything” series. As the name suggests, the book is all about cooking using a rice cooker, which has a whopping 300 recipes using the magical electronic rice cooker. And the sweetest point is that they are not all rice recipes mainly because a rice cooker is so versatile which you can use it to make so many distinct issues: soups, desserts, steaming, vegetables, pasta, seafood, and more…
Should you be still debating if you should buy a rice cooker, I say go ahead. It’s probably one in the best investments you’ll ever created inside kitchen. What’s far more, now you have a best cookbook to begin expanding your cooking repertoire.
Vietnamese BBQ Shrimp Vermicelli or Bun Tom Heo Nuong is one of my favorite Vietnamese bun dishes. Should you have tried Vietnamese food, I am certain you are familiar with bun, or dry rice vermicelli in nuoc cham (fish sauce) and topped with either grilled pork (thit), BBQ shrimp, sugarcane shrimp (chao tom), cha gio, tau hu ky, or a combination of them. I love Vietnamese bun due to the fact it’s not only tasty, but really healthy as it’s not greasy and comes with all sorts of vegetables and herbs. Every single bite is refreshing and appetizing; a noodle dish that is both filling and satisfying…
Summer is in high gear now so I made some BBQ shrimp and turn them into this BBQ shrimp vermicelli. It is definitely quite quick to make. All you’ve to do is gather your fresh vegetables: cabbage, carrots, bean sprouts, cilantro, and mint leaves. (It is possible to also add herbs including perilla and Asian basil leaves, should you like.) For the rice vermicelli, you can get them dry at Asian markets. Please take note you’ll require rice sticks, which are slightly “fatter” than rice vermicelli. The packaging has Vietnamese and it will say “Bun” and also the English label is “Rice Sticks.” For the fish sauce or nuoc cham, I have a good recipe that goes well with the vermicelli, as nicely as other Vietnamese recipes on this website.
If you love Asian noodles, this is a excellent dish to try. As I mentioned above, you can have a few toppings when you want—shrimp, pork, cha gio, tau hu ky, etc. Regardless of your option, it is absolutely pleasing to the palate.
Chinese individuals began to domesticate wild duck two thousand years ago, but European people did not do that. Instead, they domesticated the goose quite early.
As China had specialized in generating duck for thousands of years, this fowl became a special product with the country and was preferred by Chinese men and women to the goose, which was typically not in favor. Furthermore, the duck used for generating roast duck was of an exceptional species bred painstakingly by Chinese above a long period of time. The scientific name in the species is Beijing duck. It was imported because of the United States inside the year 1874 under the name of Peking duck, and thereafter it came for being spread all around the planet. Nevertheless, the duck of this species becoming bred in China now is still reputed to be the very best.
The method used at very first in China for roasting a duck was virtually the same as that utilised in the Western planet for roasting a goose. It was named “roasting duck from the hermetic oven”. As a matter of fact, its principal features were essentially those that characterized the Western mode of preparation of roast goose.
An oven was built by laying stones or bricks. A fire was made to burn inside the oven, in order that a big amount of heat was absorbed with the walls of the oven, along with the duck placed inside oven later was roasted because of the heat dissipated by the walls until it was well cooked.
Near the end with the Qing Dynasty, the technique for roasting duck underwent a change. The hermetic oven was replaced through the pendent oven. In other words, roasting in a hermetic oven came to become combined with roasting more than burning fire. The system on the duck was smeared with honey and then hung for roasting, making sure that not only the roasted duck would have the aroma imparted to it with the burning log, but the high temperature characteristic with the hermetic oven could also be attained.
During that period, Chinese folks created a far-reaching innovation in the duck-roasting process. They did away with disembowelment from the duck. Only a little hole was bored inside the body for removal in the viscera. Air was forced under higher pressure into the space between the skin plus the flesh in order that the two became separated from each other. Then the duck body was smeared with maltose syrup and left to dry in a cool place. The whole duck would grow to be nearly crimson in color, as if it had been painted with red lacquer. Consequently, roast Beijing duck came being called jokingly by some foreigners the “lacquered duck”.
With regard to details, it should be noted that prior to the duck is put within the oven its chest should be to be filled with boiling water plus the hole closed by getting tied up using a piece of string. The boiling water is to be discharged only after the roasting process has come to an end. This seemingly trivial modification has numerous benefits. Initial, the duck won’t lose drinking water when becoming roasted. Second, the water will keep the chest from the duck swollen in order that the skin will not shrink and is not going to come to be softened because of the roasting, with the result that the duck skin will probably be thin and crisp and come to be the most delicious part with the roast duck. Having been roasted in this way, the duck will probably be golden and lustrous, its surface are going to be crisp and fragrant, and its meat will probably be really tender having a peculiar flavor.
