Cooking Classics China

Tiong Yeo Kian

Description

Cooking Classics: China feature 42 traditional and modern Chinese dishes represent the best of the Dragon of the East's rich culinary history, with distinct cooking styles that are reflective of the unique cuisines of each region. Each dish will be joy to explore, with simple, concise explanations and background details provided in the recipes.

Sujets

• China

Informations

• Publié par: MarshallCavendishM
• Date de parution: 01 septembre 2008
• Nombre de lectures: 0
• EAN13: 9789814435222
• Langue: English
• Poids de l'ouvrage: 2 Mo

Extrait

cooking classics
china

cooking classics
china
A STEP-BY-STEP COOKBOOK
yeo kian tiong
The publisher wishes to thank Pyrex Metalware, Visions and Ekco 123 for the loan of kitchen utensils used in this book.
Editor : Sylvy Soh Designer : Bernard Go Kwang Meng Photographer : Jambu Studio
Copyright 2009 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International 1 New Industrial Road, Singapore 536196
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: [phone], Fax: [phone]. E-mail: [e-mail] Online bookstore: http://www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices: Marshall Cavendish Ltd. 5th Floor, 32-38 Saffron Hill, London EC1N 8FH, UK Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12 th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia
Marshall Cavendish is a trademark of Times Publishing Limited
National Library Board Singapore Cataloguing in Publication Data
Yeo, Kian Tiong, 1974 China : a step-by-step cookbook / Yeo Kian Tiong. Singapore : Marshall Cavendish Cuisine, 2008. p. cm. (Cooking classics) Includes index. eISBN : 978 981 4435 22 2
1. Cookery, Chinese. I. Title. II. Series: Cooking classics
TX724.5.C5 641.5951 -- dc22
OCN232962794
Printed in Singapore by KWF Printing Pte Ltd
contents
introduction 7 cooking techniques 11 soups and starters 15 vegetables and bean curd 33 rice and noodles 47 meat and poultry 61 fish and seafood 75 desserts 95 basic recipes 112 glossary 114 index 120

introduction
Chinese cuisine is a myriad of colours and flavours. Spiritual, philosophical and symbolic value is attached to each ingredient in every dish, whether it is a simple, steaming pot of rice porridge, or an elaborately prepared seafood dish. Sweet, salty, spicy or sour flavours are employed purposefully, in relation to and in accordance with the nature of the dish. The Chinese are proud of their cuisine as much as they are of their heritage and culture, and the painstaking effort in the preparation and presentation of their food reflects this pride.
Chinese cuisine is divided into ten schools of classification, namely Sichuan, Shandong, Jiangsu, Guangdong, Fujian, Anhui, Hunan, Zhejiang, Beijing and Shanghai. Each region has its own definitive dishes and styles of cooking, which is also dependent on the natural resources available.
For instance, Sichuan cooking is characteristically hot and spicy. Almost every dish pays homage to numbingly-hot dried chillies, fermented chilli paste and Sichuan peppercorns that are produced in the region. Guangdong, or Cantonese cuisine is perhaps the most well known school of Chinese cuisine. Due to its strategic location and plentiful resources, there is a wide variety of meat, fish and seafood dishes. Freshness and quality are the main principles in Cantonese cooking, and cooking techniques focus on coaxing out the unique flavours of each ingredient. The flavours of Fujian cuisine tend to be complex but not overpowering. Due to the region s
7
close proximity to the sea, fish and seafood dishes make up a main part of the cuisine. Soups and stews are also typical features in meals. As a cosmopolitan city, Beijing s cuisine reflects influences from all over the world, and is often lauded for innovation and creativity.
Thanks to diasporic movements and globalisation, Chinese cuisine outside China has obtained a cult status of its own. Styles of cooking and ingredients are adapted to suit the palate of Western and other Asian countries, resulting in a plethora of unique dishes that are not found in China itself. Even Chinese cuisine found in the USA has acquired an official status of its own, with the customary fortune cookies that are handed out to diners after each meal. In many Asian countries such as Singapore and India, there are also plenty of mouth-watering adaptations of Chinese dishes to be found. Dim sum, originally a Cantonese food tradition, is now enjoyed and celebrated in many Chinese restaurants all over the world.
Whether in China or in other countries, it is for certain that Chinese cuisine will continue to live up to its reputation as one of the world s finest cuisines. The recipes and notes in this cookbook aim to help the reader understand and appreciate Chinese cuisine, and most importantly, to create magic in the kitchen.
8

Chinese cooking techniques typically consist of double-boiling, steaming, smoking, stir- frying and cooking with alcohol.
cooking techniques
double-boiling
Double-boiling is a cooking technique that is commonly employed in Cantonese cooking. Food is placed in a container, such as a ceramic jar, which is then placed within a larger container and steamed. Dishes such as soups, bird s nest and stews are prepared this way, to ensure that there is no loss of moisture and liquid. The slow cooking process also allows the flavours of the ingredients to be retained. It is a good way to cook delicate ingredients that tend to fall apart or disintegrate easily when cooking.
steaming
Steaming involves food being cooked by the steam of boiling water. The heat of the steam cooks the food, without the need for additional oil. It is a healthy, nutritious way of cooking, as it allows food such as meat and fish to cook in its own natural juices. Caution must be practised in controlling the temperature of steam for cooking. Extremely high heat might cause foods, such as fish and seafood, to be overcooked, resulting in a loss of moisture. Low or uneven heat causes the food s texture to become mushy. Other than meat and fish, the Chinese also prepare certain breads and cakes by steaming.
11
smoking
Although the smoking technique of cooking is not unique to the Chinese, it is a useful and preferred method for preserving perishable foods. In the past, when there was no refrigeration, it was common for the Chinese to smoke their meat and fish. Prior to smoking, meat and fish are usually par-cooked. They are then placed on a wire rack, on top of the smoking ingredients which are scattered in a wok or on a piece of aluminium foil over a charcoal fire.
stir-frying
Stir-frying is a quick, easy way of cooking food. A spatula is used to push the food around in the pan or wok, usually in a continuous motion, until the food is cooked. Food such as meat and vegetables are cut into bite-size pieces to ensure quick and even cooking. Unless otherwise stated, a small amount of oil is poured into the wok and heated to the desired temperature. Dry ingredients or seasonings, such as garlic, ginger or spices are added and stir-fried until fragrant, followed by the main ingredients.
cooking with alcohol
Cooking with alcohol involves the use of cooking alcohol to marinate and cook meat or seafood. This technique involves steeping the main ingredient in alcohol overnight. It is then steamed or simmered, together with other flavouring ingredients. Famous Chinese drunken dishes include Herbal Drunken Chicken (see page 65) and Drunken Prawns.
12

soups and starters
chinese pickled vegetables 16
cold beef shin 19
smoked tea eggs 20
smoked duck breast 23
abalone ginseng chicken soup 24
lotus root and pork bone soup 27
seaweed and bean curd soup 28
duck and salted mustard vegetable soup 31
chinese pickled vegetables zhong shi pao cai
This piquant, tangy dish serves to whets the appetite. Start preparations a day ahead. Serves 4
Cucumbers 300 g (11 oz)
Cabbage 500 g (1 lb 1 oz)
Carrots 300 g (11 oz)
Radish 300 g (11 oz)
Red chillies 5, seeded and sliced
Ginger 20 g ( oz), peeled and finely sliced
Pickling solution
White rice vinegar 500 ml (16 fl oz / 2 cups)
Water 500 ml (16 fl oz / 2 cups)
Sugar 5 Tbsp
Salt 2 tsp
1 Slice cucumbers into half lengthways. Remove and discard seeds, then cut cucumber into thin strips. Cut cabbage into 4 large quarters, then cut further into 5-cm (2-in) chunks and separate leaves. Peel carrots and radish and slice into thin rounds.
2 Bring a pot of water to the boil. Blanch cucumbers, cabbage, carrots, radish, chillies and ginger for 15 seconds, then remove and plunge immediately into a bowl of iced water. Drain well. Place vegetables and remaining ingredients in a glass or non-metallic mixing bowl and set aside.
3 Combine pickling solution ingredients and mix well. Pour over vegetables, making sure they are completely immersed. Cover with plastic wrap and refrigerate for 1 day before serving.
4 This pickle can be stored in an airtight jar and in the refrigerator for up to 1 month.
16 soups and starters