Chinese Food Culture

A few nice food images I found:

Warm confit ocean trout – Bistro Vue


Image by avlxyz
Truite confit et legumes a la grecque
Warm confit ocean trout, autumn vegetable a la grecque, horseradish mayonnaise

Amazingly tender, with a texture unlike raw nor cooked fish.
Shannon Bennet’s Confit of Ocean Trout with Ginger Jus recipe included below.
—
Another excellent lunch at Bistro Vue. Last year Bistro Vue Express Lunch was good, so we decided we’d go back for more. There was a 2 course set menu with no options, but it did include tea and coffee this year.

Bistro Vue
430 Little Collins St Melbourne 3000
(03) 9691 3838
vuedemonde.com.au/bistro-vue.aspx
- Bistro Vue – Dani Valent, Reviewer – January 22, 2007
- Bistro Vue – John Lethlean, Reviewer – February 12, 2007 – 14/20

Photos:
- Menu
- Empty Petrus bottle
- Butter, salt and pepper
- Warm bread
- Alpha, David, Lilian, Julia, Kenny
- Warm confit ocean trout
- Three cheese crusted pork shoulder
- Cassoulet
- Side salad
- Chestnut creme brulee
- Business Card and mailing list
- Hot milk before chocolate
- Hot chocolate
- Caf�© allongé Caffe Lungo or Long Black
- Decor
- Canel�©s
- Sign

The Age Good Food Guide Restaurant Express Menu – AUD30 for 2 courses, or AUD42 for 3:
Entree
Truite confit et legumes a la grecque
Warm confit ocean trout, autumn vegetable a la grecque, horseradish mayonnaise

Plat principal
Epaule de pork gratinee aux trois fromages
Three cheese crusted pork shoulder, Lyonnaise potatoes

Dessert
Creme brulee au marron
Chestnut creme brulee, lemon foam

Cafe, the, et canale

Wines
2007 Punt Road Pinot Gris Yarra Valley, Victoria
2006 Punt Road Pinot Noir Yarra Valley, Victoria

Side Dishes
Sugar snap peans
Salade
Cassoulet
Pommes Frites

From Melbourne Food and Wine Festival 2008 – 22 February to 8 March:
The Age Good Food Guide Restaurant Express Formerly known as Restaurant Week, more than 100 of Victorian’s best restaurants showcase their skills with a special offer:- A 2 course lunch- A glass of Victorian wine- per personWHEN: Friday 22 February – Saturday 8 March 12.00PM or 1.30PMWHERE: Various locations around Victoria, download the full listing below.BOOKINGS: Call participating restaurants directly, bookings recommended.HOW MUCH: .00DETAILS:  Download a full list of participating restaurants and their contact details (465KB)MENU: Please note all restaurants will offer a set menu during this event but vegetarian options are always available.WIN: Not only is this an amazing opportunity to sample the talents of our best chefs you also go in the draw to win a lunch for two a week for a full year with every lunch purchased.  Good luck!  See our competitions section for details and terms and conditions: Competitions

Shannon Bennett’s Confit of Ocean Trout with Ginger Jus recipe:
Ingredients

Serves 6

Please don’t be disturbed


Image by passiveaggressivenotes
www.passiveaggressivenotes.com/2007/06/28/dont-be-disturbed/

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Lunch – 02 Feb. 2010


Image by essgee51
Details in note field. The snozzage looks blander than it actually tastes, thankfully!

Some cool dishes images:

Satellite Dishes at Turner Broadcasting, Atlanta


Image by avramc
Ted Turner has too many dishes

My cookbook manuscript is due within the next number of days and I am incredibly happy—and relieved�€”that I am nearly carried out, well, at least the toughest component: cooking, shooting, writing, recipe testing, and editing. To prep me for the writing element of my cookbook, I have read and researched a lot of Chinese cookbooks inside past number of months. One of my recent favorites is “Stir-Frying towards the Sky’s Edge” by Grace Young.

I’ve been a fan of Grace Young since I very first understand her award-winning cookbook â��The Breath of a Wok” and then discovered “The Wisdom of the Chinese Kitchen.” Her deep know-how and intense passion for Chinese woks (and stir-frying) are eminently admirable. To me, her investments—both in time and dedication—in these fundamentals of Chinese cooking is way beyond being a cookbook author in fact, she has turn out to be a scholar in my eyes, the ones that I hold high respect and regard for. Even though I grew up eating Chinese food and watching my late mother cooking with a wok, my understanding about these subjects was mostly taken for granted. I’ve never questioned the why’s and how’s, until I study Grace’s books. Needless to say, I have personally learned so much about Chinese stir-frying as well as the wok from reading her books…

August 27th, 2010 | Chinese, Chinese Recipes, Cookbook Review | 1 Comment

My cookbook manuscript is due in the next few days and I am very happy—and relieved—that I am almost done, well, at least the toughest part: cooking, shooting, writing, Recipe testing, and editing. To prep me for the writing part of my cookbook, I have read and researched many Chinese cookbooks in the past few months. One of my recent favorites is “Stir-Frying to the Sky’s Edge” by Grace Young.

I have been a fan of Grace Young since I first read her award-winning cookbook “The Breath of a Wok” and then discovered “The Wisdom of the Chinese Kitchen.” Her deep knowledge and intense passion for Chinese woks (and stir-frying) are eminently admirable. To me, her investments—both in time and dedication—in these fundamentals of Chinese cooking is way beyond being a cookbook author; in fact, she has become a scholar in my eyes, the ones that I hold high respect and regard for. Even though I grew up eating Chinese food and watching my late mother cooking with a wok, my knowledge about these subjects was mostly taken for granted. I’ve never questioned the why’s and how’s, until I read Grace’s books. Needless to say, I have personally learned so much about Chinese stir-frying and the wok from reading her books…

“Stir-Frying to the Sky’s Edge” is a collection of authentic Chinese stir-fry recipes, shared by Grace and many Chinese home cooks and chefs from around the world. Coming from Malaysia, I am especially delighted to find a Malaysian-style stir-fried shrimp recipe in the cookbook. The chapters on woks, seasoning methods, and stir-frying are resourceful and insightful, especially for those who have just started to learn about Chinese cooking. What’s so special about the book is that it’s the first cookbook to explain in detail all the tips one needs to know to stir-fry with success, including the best oil for stir-frying, cooking in a newly seasoned wok, and more. The book is also chock-full of beautiful and colorful photographs of the recipes, prepared and styled by Grace. I have to confess that I have a serious case of prop envy when I look through her book. I only wish that Grace would live in Southern California so I could borrow her props.

Here is one of my favorite stir-fried recipes in the book: stir-fried squid with black bean sauce. I am on a special diet that doesn’t allow me to consume squid now, but as soon as I can, I am definitely going to try this recipe.

To learn more about Grace Young and her work, please check out her site: graceyoung.com. If you wish to buy “Stir-Frying to the Sky’s Edge,” please click here. To connect with Grace on Twitter, follow her at @stirfrygrace.

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August 4th, 2010 | Announcements | 40 Comments

(This is not the real cover of the cookbook. It’s just one of the pictures I’d shot for the book.)

I am almost done with the cookbook writing and am ready for recipe testing. My cookbook will be released in Fall 썛, by Tuttle/Periplus Publishing. It will be available worldwide. The title of the cookbook is not final yet, but it’s likely to be “EASY CHINESE: Chinese Classics, All-time Favorites to Dim Sum & Dumplings” or something along the line. Regardless of its final title, it’s a Chinese recipes cookbook with 80+ easy, healthy, and delicious Chinese recipes. It has tons of new recipes, color photography, step-by-step picture guide, and more!

For the Recipe testers, here is what I am looking for…

Chinese food fans and enthusiasts from all over the world, especially those based in the United States, Canada, Europe, and Asia Pacific. However, if you are based elsewhere, you are most welcome to volunteer.

If you are interested, here is what you need to do:

Leave a comment on this post with the following information:

1. Your current location:
2. Your Chinese cooking level: Professional / Intermediate / Beginner
3. Make sure you have the correct email address in the E-mail field in the comment form so I can contact you.

What will you get in returns?

1. Your name in the Acknowledgments chapter
2. I’ll be giving away two (2) copies of my cookbook to the participants, so you will be entered into a raffle  to win the cookbook, when it’s available.
3. You’ll get to see the picture of the dish you will be testing (including the step-by-step picture guide, if applicable). No one has seen my cookbook pictures yet, and you will be the first one to see it!

What do you need to do?

1. Test two (2) recipes assigned to you
2. Fill out the recipe testing evaluation form (which I will provide) by August 22, 2010. The evaluation form is painless; it’s a 1-page form where you can rate the recipe and write your feedback and suggestions!

Unfortunately, not everyone volunteered will be selected to participate in the recipe testing. That being said, I might have to do a drawing to pick the recipe testers if the responses are overwhelming. If you are selected, I will be in touch with you via email.

Thank you so very much for your kind support and I look forward to working with you! 

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I have usually loved sticky rice wrapped in lotus leaf (荷叶饭), commonly readily available at Cantonese dim sum restaurants. I love the earthy aroma lotus leaves impart for the dish, and most of all, I really like it that the leaves retain the moisture and natural flavors with the ingredients. The leafy nuance and fragrance complement and not compete with all the preparation. Lotus leaf is definitely fantastic and I wonder why it is not as widely employed in home-cooking as it must be. So, I decided to buy a pack of lotus leaf and try it out in my everyday Chinese cooking.

I utilized the lotus leaf to make steamed chickenâ€�a common Chinese dish. Right after the first bite from the deeply flavorful and nicely-scented chicken, I’ve only regretted it has taken me this lengthy to attempt employing lotus leaf in my kitchen, when it was fairly effortless and so convenient. With all the experiment last night, I resolve to use it more and a few ideas have popped-up in my mind: sticky rice, salt-baked chicken, steamed spare ribs, and maybe even beggar’s chicken. I am so thrilled while using numerous possibilities…

Below is my steamed chicken recipe. You are able to make the steamed chicken often with out wrapping it with lotus leaves, but trust me, as soon as you do it this way, you may possibly by no means go back to the plain version.

There’s something about Chinese food that just attracts people like magnets. Chinese cooking works like magic to turn a commonly bland vegetable or meat into a colourful, flavoursome dish. The sesame chicken is really a Chinese dish that’s well-known throughout the globe. It’s one with the most sought right after dishes from Chinese restaurant menus. Not just is sesame chicken tasty to eat; it is also effortless to get ready at property. When you are planning a party or family celebration at property, you could prepare this dish as main course. It doesn’t take much time to cook and will undoubtedly find loads of takers.

The sesame chicken is stated to have originated from the Hunan region of southern China. Sesame seeds have been a staple in Chinese food because time immemorial. The Chinese have a strong belief in the nutritional value of these seeds; they’re mentioned to be an excellent source of calcium, proteins and crucial minerals. Obviously, there’s also the taste! Sesame seeds enhance the flavour of any dish.

This might not be the perfect dish for weight watchers due to the fact it involves deep drying the chicken; however it certain can be a great fare to possess whenever you experience like indulging. The combination of crispy fried chicken with tangy sweet sauce and toasted sesame seeds can be a deal with for the taste buds. So whenever you sense like giving yourself a deal with, just try out this easy recipe with elements you’ll commonly have at home. Finish off the cooking part in much less than 30 minutes and relish the taste of restaurant-like fare at house.

You will will need -

* Chicken breasts (whole, deboned) – 3

* Sesame seeds – 2 tbsp

* Enough peanut oil for deep frying

Dice the chicken to generate one inch pieces. Toast the sesame seeds and continue to keep aside.

For making the marinade -

* Soy sauce – a couple of tbsp

* Cooking wine – one tbsp

* Sesame oil

* Flour – 2 tbsp

* Corn flour – two tbsp

* Water – two tbsp

* Baking powder – ¼ tsp

* Baking soda – ¼ tsp

* Cooking oil – 1 tsp

Mix all these ingredients and soak the chicken pieces in this marinade for aboutಔ minutes. While this can be marinating, you’ll be able to get ready the sauce.

You are going to need to have -

* Chicken broth – 1 cup

* Water – ½ cup

* Vinegar – 1/8 cup

* Cornflour – ¼ cup

* Sugar – one cup

* Soy sauce (dark) – 2 tablespoons

* Sesame oil – 2 tablespoons

* Chili paste – 1 teaspoon

* Crushed garlic – 1 clove

Combine all these in a pot and continue to keep stirring till the mixture start off boiling. Close and simmer to use soon after you finish deep frying the chicken.

Heat the peanut oil and deep fry chicken pieces, 1 batch at a time. Drain with paper tissues. When that is accomplished, heat the sauce again till it starts boiling.

Take a serving bowl and location the fried chicken. Cover with hot sauce and garnish with toasted sesame seeds. Traditionally, sesame chicken is served along with boiled jasmine rice and steamed broccoli.

Out of all Asian cuisines, I need to confess that I am most ignorant when it comes to Filipino cuisine. First of all, I’ve yet traveled to the Philippines to sample its local cuisine; secondly, it’s not simple to find Filipino food, as outlined by Marvin of Burnt Lumpia and this article in Los Angeles Times. Divina Pe of Sense & Serendipity is here today to share with us a Filipino kare kare or ox tail and peanut stew recipe. Divina is a professional cook, holistic nutritionist and aspiring cookbook author from the Philippines and you can expect many delicious recipes and mouthwatering food photography at Sense & Serendipity. Please welcome Sense & Serendipity to Rasa Malaysia and learn all about kare kare, a delicious Filipino stew.

I grew up with my late-father’s Chinese cooking and actually regretted not spending more time in the kitchen with him. He never encouraged me to cook but his love for food was contagious enough for me to do the same thing. When Rasa Malaysia invited me to do a Filipino dish on her blog, I am really honored and yet surprised at the same time. I do eat Filipino food but rarely cook them at home except for the classic adobo. I was filled with tension not knowing what to make. Of course, the restlessness shows when one of the authorities in Asian cuisine invited you for a guest Recipe. And one of the recipes that came to my attention is Kare Kare.

There are a several stories about the origin of Kare Kare. First, it says the dish came from Pampanga, which is considered as the culinary center of the Philippines. Others believe that it is a noble dish served to Moro elite who once settled in Manila before the arrival of the Spaniards. Another origin states that this traditional dish is credited to the Indian curry introduced by Indians whole lived in the area of Cainta, Rizal and it is also somewhat similar to the Indonesian dish called Gado-Gado. And the name Kare Kare is derived from the Japanese word Kare which might have been contributed by the Japanese while doing business in the Philippines during the pre-colonial times…

I’ve learned the way to make Kare Kare when the amusing and talented Chef Stephane Meyer asked me to cook Filipino food for staff meal. He was aware that I only have two months left in Vancouver before going back towards Philippines. So, I asked again if he genuinely wants Filipino food hoping that he would ask for anything else. And of course he is though giving me that odd appear. Soon after my morning shift, I went straight for the library to search for Filipino cookbooks and specifically appear for Kare Kare. I know tips on how to cook adobo but I still chose Kare Kare, not knowing that could possibly get offended by the foul-smelling fermented shrimp paste. I even emailed my brother and sister to send me the recipe so I could compare the ingredients plus the procedure. I also visited the Filipino store to purchase some ethnic ingredients whilst giving the other market list towards the chef requesting for beef short ribs, some vegetables and a green papaya. The chef and 2 other colleagues (not certain about the 2 owners) loved it. I served the Kare Kare with some green papaya salad and steamed rice. After that he requested for an additional dish.

Kare Kare is often a dish that seem complicated to do. But should you compare this with other stews, it’s not too challenging at all. I always cook the meat one day ahead, store in the fridge and remove the hardened fat on the surface the following day. You’ll find three components of this dish. Initial could be the meat, which is usually ox tail but it can also be done with other cuts of beef for example beef shanks or short ribs, or a combination of both. Occasionally tripe is also added. Second could be the sauce that is created of sliced onions, finely ground peanuts, toasted ground rice and also the annatto seeds (mainly for color). The last component could be the vegetables which consist of banana flower bud or heart, eggplant, string beans, okra or bok choy. This can be a dish that you could either hate or love simply because of its naturally bland flavor along with the sort of peanuts or even peanut butter that you use would make a large difference. And Kare Kare need to be served with bagoong, a pungent and salty condiment of fermented shrimps. Without it, you may as well cook anything else.

Even though beef will be the most common ingredient, Kare Kare can also be produced with seafood (prawns, squid, and mussels) or all vegetables.

I’ve often loved sticky rice wrapped in lotus leaf (荷叶饭), commonly obtainable at Cantonese dim sum restaurants. I love the earthy aroma lotus leaves impart to the dish, and most of all, I love it that the leaves retain the moisture and natural flavors on the ingredients. The leafy nuance and fragrance complement and not compete with the preparation. Lotus leaf is actually wonderful and I wonder why it��s not as widely used in home-cooking as it should be. So, I decided to buy a pack of lotus leaf and try it out in my everyday Chinese cooking.

I used the lotus leaf to make steamed chicken—a common Chinese dish. After the very first bite in the deeply flavorful and nicely-scented chicken, I have only regretted it has taken me this long to attempt using lotus leaf in my kitchen, when it was fairly easy and so convenient. With the experiment last night, I resolve to use it additional and a few ideas have popped-up in my mind: sticky rice, salt-baked chicken, steamed spare ribs, and maybe even beggarâ��s chicken. I am so thrilled using the many possibilities…

Below is my steamed chicken recipe. You can make the steamed chicken regularly without wrapping it with lotus leaves, but trust me, once you do it this way, you will probably never go back to the plain version.