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One of the best thing came out of Chinese cuisine is noodles. It is undeniable that this staple food, like rice, has changed the way Chinese eat.

Chinese noodles can be enjoyed in a variety of ways – pan-fried,stir fried, boiled, blanched, or cooked in soups or gravy. You will never get bored with noodles. Noodle dishes can be very easily cooked at home and yet the end result will always be satisfying even if you’re not a excellent cook which is the reason why lots of Chinese people use noodles in their everyday cooking.

Among the myriad of ways how Chinese noodles can be prepared, Chow Mein or fried noodles is the most popular. It’s a classic noodle dish popularized by Chinese restaurants and take-away counters in the West. Chow Mein is basically noodles stir-fried with shredded vegetables and meat.

If you enjoy Chow Mein, but don’t always want to go out to restaurants for this delicious dish to satisfy your craving, you must learn how to prepare it at home. It really isn’t hard at all but they are some guidelines and tips that may be helpful to produce an awesome plate of chow mein, restaurant quality!

The first step obviously is to go to your local market and purchase the required ingredients. On top of the list is the noodles. There are many types of Chinese noodles available, but don’t get discouraged. Chow Mein, which is also the name used for fresh noodles are basically made of egg and wheat flour, which is also called Chinese egg noodles. To prepare Chow Mein noodles, you can use any of the two types available. One is pan-fried or crispy Chow Mein, also known as Hong Kong style chow mein. The other is steamed Chow Mein noodles, which is rounder, longer and has a softer texture. I prefer to use the steamed version for my chow mein.

In Asia, bean sprouts is often used in their Chow Mein, but in the U.S. carrots, onions, celery and cabbage are more common. The choice is entirely yours. Alternatively, you can use choy sum, bok choy, mushrooms or peas if you want.

You can add any meat you like depending on what your desire. You can use any of the different types of meats such as pork, chicken, beef, prawns, squid, or even two or more of them to make your Chow Mein even more gratifying.

Method for cooking Chow Mein:

Soak the steamed Chow Mein noodles in cold water for about five minutes, then rinse them until the water is clear and the noodles are soft. But keep in mind not to soak the noodles for too long or it will turn out limpy and soggy.

Combine the seasoning made up of soy sauce, dark soy sauce, oyster sauce, sugar and salt, and a few tablespoon of water in a dish. Set aside.

Heat some cooking oil in your wok. Sauté chopped garlic till they become aromatic and lightly brown. Add the meat and fry until it is semi done. Put in your vegetables and give them a few quick stirs. Lastly, add your noodles and the seasoning. Stir fry till the noodles is well blended. When the noodles is completely cooked, dish out and garnish with some chopped scallions. Serve hot and enjoy!

For a large selection of Chinese recipes and Chinese noodle recipes, visit ChineseFood-Recipes.com.

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Many people have heard of the words Chinese Dim Sum, but do you know what it is? Dim sum is a Chinese word derived from Cantonese language which literally means “dot the heart”. It is a meal usually eaten during breakfast, brunch or tea consists of a combination of an assortment of Chinese snacks and appetizers in small servings served in plates or steamer basket. Dim sum can be steamed, deep-fried or baked.

The classic dim sum meal usually include a number of buns such as the cha siu bao (BBQ Pork Buns) or lotus bean paste buns, dumplings and rice noodle rolls or cheong fun. Inside these dumplings and noodle rolls are an assortment of chicken, pork, prawn and beef. Two very popular dim sum dumplings are har gaw and siu mai. There are also dishes made to meet a person’s vegetarian diet needs. Besides these, you will also find various other dishes such as lotus-leaf wrapped sticky rice, congee porridge, chicken feet or pork ribs in black bean sauce, steamed vegetables, roasted meat, chow mein, egg tarts and soups.

Dim sum dining is also called “yam cha” in Cantonese which literally means “drinking tea”. This is simply because that tea generally accompanies dim sum dishes. Chrysanthemum, green tea and wu lung also known as oolong, are widely popular teas which you enjoy in any dim sum restaurant. Another tea that you may find that is generally recognized to help digestion is pu-er, which is a kind of strong tea.

In Chinese custom, the tea is poured to others first, before pouring in your own cup. The recipient can thank the person who pours the tea by tapping his/her index finger several times near the cup if you are a single or using both the index and middle fingers if you’re married. This traditional tapping custom is to represent thank and bowing to them. This is done to save time in loud or lively eateries as one might be talking or eating when the server is serving their tea. Another gesture used in a dim sum restaurant, which is used to get the waiter’s attention, is to leave the lid off of the pot.

It is a custom to order dim sum family style as they are served in a small portion of two to four pieces in one dish. The ordering of family style dim sum allows all members who are eating the chance to get a variety of different food to taste. You may get two to three baskets for each kind of dish if one plate is not enough to go around.

In a dim sum eatery, you can either order from a menu or in some restaurants, dim sum is served by somebody going around the restaurant using a wheel cart. The price of dim sum dishes may vary. There are those that calculate the total by the number and size or even at times by the color of the dishes that are left on the eaters table. There are also those that record the dishes served on a bill at the table. This is a neater method and prevents patrons from stealing or hiding the plates in an attempt to cheat. In some restaurants, to record the amount of sales made by a particular server, each of the servers uses a unique stamp on the bill.

The varieties of dim sum are endless. Some of my favorites are deep fried taro cake, mango pudding, steamed scallop dumpling, fried beancurd rolls with shrimps and stuffed eggplant. Make sure you try them!

For a large selection of Chinese recipes and Chinese dim sum recipes, visit ChineseFood-Recipes.com.

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I love my mum’s cooking and always look forward to meal time; to my delight, yesterday’s lunch was Chinese fried rice. Over the years, my mum has mastered the art of cooking the most delicious fried rice in the world. With the memory of that super yummy plate of fried rice I had yesterday still fresh in my mind and tongue has prompted me to write this article today to share with you her secrets and technique in cooking an absolutely heavenly plate of fried rice.
Chinese fried rice or “chow fun” is a simple and yet awesome one-dish meal that you can prepare for your family using leftover bits in your fridge, very similar the Western version of casserole. You may use various kinds of ingredients for your fried rice recipe, namely chicken, beef, pork, scallops, broccoli, squid, red bell pepper,broccoli, pak choi, frozen peas, frozen carrots, long beans, eggs, red onion, cabbage, baby corn, and the list goes on and on. However, the three most vital ingredients you must have to prepare a good plate of fried rice are rice of course, Chinese sausage and fish sauce.
The Rice
A day old rice is more ideal to use because the moisture is very low therefore is much easier to stir in the wok and would produce light and flaky fried rice with each individual grain wrapped with flavor. Freshly cooked rice is not advisable for the use of this purpose simply because the moisture is still there and would yield the fried rice sticky, soggy and clumpy, which are all a big no-no of a well cooked fried rice. Whenever you can, use higher quality rice such as Jasmine rice for best result. If there’s no leftover rice, you can make your less moistened rice simply by using a smaller amount of water than you usually would to cook the rice. After the rice is cooked, spread it on a baking sheet to let cool and to enable the moisture-carrying steam to escape so that the rice dries faster. If you are short of time, leave it in the fridge or near open window to speed up the cooling cum drying process.
The Fish Sauce
Fish sauce must be used on top of to salt. I am aware that it’s unorthodox however in Southeastern parts of Asia, they frequently use fish sauce to cook most of their dishes. About half a teaspoon of this sauce along with your usual seasonings (salt, pepper, sugar, soy sauce etc) will work magic to your fried rice that no other combination of seasonings could replace. The best part is you won’t be able to detect the fishy smell of it at all in your dish. Try to get the higher quality fish sauce, one that has light tea color instead of the darker soy sauce like color.
Chinese Sausage
Chinese sausage is a preserved sausage made of pork or chicken with bits of fats in it and can last for quite some time if kept well. Always store some in your pantry as it is versatile and can be used in many Chinese recipes. To use in a Chinese fried rice recipe, cut it diagonally into thin slices and cook it on low fire for a couple of in a sauté pan. You want the rich fat in it to melt and ooze out, providing you that extra oomph when added (both the sausage and melted fat) to fry your rice. Just by writing this makes my mouth waters.
Other Aspects to Take Note Of
Heat
Very strong fire is crucial for frying rice Chinese style. The frying pan must be so hot that the heat cooks every grain of the rice to its core. This helps blends the flavors and the rice together and further assist in the whole process of evaporation of any excess moisture from the sauces and rice. Your fried rice is done when the rice are practically prancing in the frying pan. Using high-pressure fire in restaurants, this can be achieved in only 15 seconds!
Storage and Re-heating
Store leftover fried rice in a tight bag and store it in the refrigerator. You can use this simple way to easily re-heat your fried rice. Dampen the fried rice by wetting your hand and flicking your fingers on it. Make sure you don’t use too much water. Then heat it in the microwave set on high temperature. In the microwave oven, the excess water evaporates and the steam will re-cook the rice.

Are you a fan of Chinese dishes? For a large selection of Chinese rice recipes and Chinese fried rice recipes, visit ChineseFood-Recipes.com.

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A lot of fans of Chinese cooking simply enjoy a dish of fresh fish, steamed and garnished with soy sauce, shredded ginger, scallions and cilantro leaves. To them, having a bowl of hot white rice served with steamed fish drizzled in soy sauce is totally satisfying and heavenly.

If you are new to Chinese food, you must try fish steamed Chinese-style. The soft, delicate and tender flesh and the way the fish cheeks end up having a lightly soft texture and consistency once the fish is cooked in this method is totally delicious. Yellowtail snapper, rockfish (garoupa) and trout are some examples of white fish that are usually used to make steamed fish.

It may look easy, but it is actually hard to make a good quality restaurant style steamed fish dish without knowing the correct skills or techniques. However luckily with this guide and recipe and some little tips provided by an experienced Chinese chef, you can now produce a terrific restaurant-quality steamed fish without much effort in your own kitchen.

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

Second Step: Put some pieces of shredded ginger and spring onion with the fish while steaming to remove the fishy smell. Get a kitchen timer and set it for 8 minutes if you are steaming one small fish and 10 minutes if you are steaming a large fish. You may require to use a little of your judgment here– maybe even a little trial and error to get it perfect.

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

Step Four: Dissolve some rock sugar in the soy sauce. Rock sugar enhances the flavor of the soy sauce, making it so good that you can literally eat it alone with plain white rice.

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

Are you a fan of Chinese dishes? Take a look at our large collection of Chinese recipes and Chinese fish recipes for many yummy Chinese food dishes.

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China is a very big country consists of endless grasslands, steppes, deserts, and icy mountains with diverse climate. This is but a primary reason why there are so many types of customs and vast variety cooking styles across all places of China.

There are many fascinating dishes from various regions of China that a lot of people love eating and appreciate. Chinese food is known for their high quality aroma, fascinating and dynamic flavors. There are many different types of Chinese food, and some of the more sought-after types are the shark fin’s soups, bird’s nest soups, Kung Pao chicken, mapo tofu, squirrel-shaped mandarin fish, orange chicken, sweet and sour pork, Yong Chow fried rice, beef and broccoli, and the list continues. If you have tried them, these dishes must have tantalized your every senses, making it ever so clear that Chinese food is simply yummy.

China is one of the colossal civilizations that history gave us that has a rich traditions that many other in the world can’t come near to match. treasures) of the world due to its unique way of life, giving people so many choices in diversity and charm.

In the olden days, since the 20 B.C., Chinese food has began to develop into a craft and art that it is today. During the Chou Dynasty, Chinese food decorating and food preparation became a form of high skill status and later it was influenced by Confucianism and Taoism. Confucius helped people understand the etiquette and taught people how to see the joy that food can bring to everyone. Taoism showed people how food can aid them to stay healthy and live a longer life. Thus, even today, Chinese food is not unhealthy since it is cooked with low-fat and low calorie ingredients. In addition, Chinese explored the use of curative herbs and spices in their food preparation to help alleviate physical and mental ailments.

A customary Chinese meal consists of carbohydrates (rice, noodles, dough or pastries) and several vegetable and meat dishes with a soup. If you love eating Chinese meals you will be happy for the excellent food values and valuable heritage which was developed in China since years back.

For a large selection of Chinese recipes and tips and guide for Chinese cooking, visit ChineseFood-Recipes.com.

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Chinese stir fry is a kind of cooking method which uses very high heat temperature in order to cook the ingredients. Stir frying is a speedy paced cooking while not overcooking the dish, which can lead to lost of vitamins and minerals. With high heat over a wok, stir-frying gives the recipe a great “wok hei” smell as well as retain the pure flavor of the ingredients.

Chinese food is really popular in my family especially stir fried cuisines. Beef-broccoli is the most loved, a favorite American Chinese dish. The broccoli’s crispiness paired with tasty sliced beef tenderloins flavored with garlic-ginger sauce has satisfied the palate of many.

Chinese beef-broccoli stir fry can be easily prepared at home. Cooking the beef-broccoli is not that difficult. However, you need to keep in mind that stir fried dishes are cooked quickly and so requires a high heat stove in order to copy the kind of taste you get in restaurants that you’ve grown to love. It’s economical to cook a homemade beef-broccoli stir fried and you don’t need to bother about preservatives or msg added in like what you would get in Chinese restaurants. You can surely please your family and your guests by serving them this wonderful and healthy dish.

What we will need:

1 pound fine slices of beef sirloin
1 pound broccoli florets,
3 tablespoons of cooking oil for stir frying the beef
3 tbsps cooking oil to stir fry beef as well as broccoli
1 piece onion, diced
One tablespoon garlic, chopped
1 tablespoon of finely chopped ginger

For the Marinade:
1 tbs vegetable oil
1 tsp salt
one tbs rice wine
One tbs cornstarch
ground white pepper (about a dash of it)
1 tablespoon soya sauce (dark)
1/2 tsp garlic powdered

To prepare the Sauce you will need:
Two tbs oyster sauce
Two tablespoon dark soy sauce

To make the consistency thicker:
1/4 cup of chicken stock
1 tsp cornstarch

Preparation procedure:

Get a mixing bowl and marinade the beef with vegetable oil, salt, garlic powder, ground white pepper, cornstarch, soya sauce and rice wine. Refrigerate for about 30 minutes

In a small bowl, mix the ingredients for the sauce and then put aside. Get a separate bowl to mix the cornstarch and chicken stock.

Boil water in a cooking pot. Add one teaspoon of salt and toss in the broccoli florets. Let it to be cooked for just two minutes. Turn off the heat and drain to avoid overcooking. Set aside.

Pour the 3 tablespoon of cooking oil in a wok and heat until it’s hot. Put in the marinated meat and stir fry for a quick 3 minutes till its brown. Dish out and set aside.

Put in three tbsps of oil in hot wok. Toss in the chopped garlic, ginger and the onion. Stir for a minute and put in the beef, broccoli and also the sauce mixture. Keep stirring for some more time till you really smell the aroma. Put the cornstarch mixture to thicken the sauce. Once you have mixed the sauce well, turn off the flame and serve hot with freshly cooked rice.

For a large selection of Chinese recipes and Chinese beef recipes, visit ChineseFood-Recipes.com.

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When you talk about China, you often think about Chinese food and this is because of its strong bonding with food which is famous worldwide. Lesser known in the West are the Chinese desserts which is normally a variety of sweets and snacks, either fruit, soup, pastry or rice based, to complement a tea break. You can eat this either as snacks or after a meal. Chinese desserts include simple ones like lcyhees fruits, coconut balls and candied walnuts, to those often made during festivals such as Fa Gao or Nian Gao, to unique ones like bird’s nest soup, red bean soup or black glutinous rice soup, enjoyed hot or chilled or hot with, probably, some ‘bings’.

Let us take a look at the various categories of Chinese desserts.

Gao is a tasty snacks made from rice. They are different from province to province and depending upon the method of preparation, the end result may be chewy or fluffy, jelly-like or firm in all kinds of textures and shapes. Some of the Gao types include Fa-Gao (Huat Kueh), Tang Yuan, Nian Gao and Bai Tang Gao.

Bing are wheat flour based baked confections. They are like either the flaky kind of puff pastry (known as ‘su’ in Chinese) or the short-pastry crust found in Western pastries. Lard is usually used to make bing for a more tasty flavor. Mooncake Red bean paste pancake and Wife cake are the most popular bings. Sun cake and Marry Girl Cake are also equally popular.

In Chinese cuisine, Tong Sui, commonly named as ‘Tim tong’ is a sweet Chinese soup in either watery or thick consistency. There are extensive range of this form of Chinese desserts and one can often find a shop in Hong Kong especially, selling solely sweet soups. Most of the soups can be easily prepared which entails boiling (slow, fast or double boil) the ingredients together and are served hot or chilled. Some of the soups are made with restorative and beautifying properties. Candied winter melon, honey or rock sugar are often used as the sweetener. Douhua (beancurd pudding in sweet soup), sweet red bean soup, bird’s nest soup, gingko with white fungus soup, mung bean soup, sweet potato soup, peanut soup, almond soup and gingko barley soup are some of the popular Chinese sweet soup desserts.

For a large selection of Chinese recipes and Chinese desserts recipes, visit ChineseFood-Recipes.com.

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The wok is a vital equipment in Chinese cuisine – cooking with the wok is a very fast but hot process. The wok is heated up to a really higher temperature,and after that foods are swiftly tossed in it for a limited timeframe. It is the perfect tool for cooking items such as vegetables, chunks of meat or noodles.

Whenever choosing a wok, the type of cooktop you have is critical – in case you posses an electric stove, decide on a wok with a flat base. You will need a round bottom wok if you cook a traditional gas stove. The material of the wok, however, should be spun steel. This kind of steel holds heat extremely efficiently and is the best weight: not too weighty to help you however carry it, but not too light-weight that oil can not heat rapidly. Once you have purchased a wok, you should was it properly as it is coated with a layer of oil to prevent it from rusting and dust settlement.

After you have cleaned the wok properly, you need to season it. It’s done this way in order that flavour is always infused into your food cooked in it. Heat the wok until water turns to steam immediately. While still heating, swap the wok with a paper towel doused in peanut oil; the middle of the wok will begin to blacken as well as smoke. Once the whole wok is covered with oil, take it off the stove and let it set for 10 to 15 minutes. The oils should then be wiped off and this process should be repeated thrice. Once you have done all 4 cycles, be sure all of the oil is cleaned off therefore your wok won’t get grubby.

To keep your wok clean, you must clean it appropriately whenever you are done cooking with it; if you don’t, bits of food will remain stuck at the bottom, and this will decrease the effectiveness of the vessel. Don’t use quite hard or rough sponges on a seasoned wok; rather, wipe the wok and store it on high temperature, cleaning it with paper towels doused in oil. Let it cool for about 10 minutes, and then wipe off all the oil with another paper towel. To dry out the wok, set it over high temperature again. A wok might be tricky to keep up, but it is definitely worth the effort! You should also always remember to store your wok in a dry place free of moisture, and where it won’t get scratches.

For a large selection of Chinese recipes and Chinese chicken recipes, visit ChineseFood-Recipes.com.

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So you want to get the right frozen pizza on the rack? Yes, there is someone like me, who loves to eat pizza. I started purchasing frozen pizza about Five years back when they were just starting to get them correct . I remember when delivery was the only way to go. After that Digiorno pizza announced those advertisements “it’s not delivery, it’s Digiorno” I realized I would give frozen pizza another chance and I did. Wow!, it was like a dream come true, and after trying Digirno Pizza, I even tasted a few more items and this is the feedback for all what I ate.

My Most desired Pizza
My most desired pizza is certainly the Digiorno rising crust, the purpose I like it is simply because the sauce is awesome and delicious. When you make pizza one of the most important things is getting the sauce right. This one has a good spice to it, and really makes the pizza. The pepperoni’s are even wonderful simply because they are externally, by doing this they get a bit crispy which I like. The crust was tasting like a soft, warm and tasty Italian bun and it was just yummy. I prepare it a bit less unlike it claims on the box, however if you like your crust awesome as well as crispy, then only leave the pizza in a bit more time.

Second Favorite Pizza
Tombstone deep dish pizza is another pizza that I would like to talk about. The best part of these tasty delicacies is that I just remember my good old childhood days. I used to buy the deep dish pizza down the line at all times and even I recall it was usually simply stuffed with taste. With delicious toppings, the tombstone pizza is hard to resist.

Digiorno Pizza Coupons
If you want to save money on your next pizza purchase a great way to save is with Digiorno pizza coupons . You can some times find these in the frozen food aisle, however there is even a web site that posts coupons for Digiorno. All you need to do is just goggle your way for Digiorno pizza coupons if you want to save money.

Searching for the best deal on Digiorno Pizza, log on to Digiorno Pizza coupons and if you ever need help cooking the pizza then just visit their article about Digiorno Pizza instructions

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Sukkot is celebrated by Jewish people. This holiday commemorates the time expend in desert by Jewish people when they got freedom from Egypt and also Pharaoh. There are certain aspects of Sukkot which make it unique. One of them is set of esrog & lulav. The esrog; also called as etrog is an uncommon fruit which is grown in certain areas across the world. Though it looks and feels much like a lemon but it has more bumps and comes in different kinds of shapes.

One has to keep in mind a number of things for picking up the right fruit. The experts look at it with magnifying glass in order to ensure that each and every imperfection is noticed. Lulav is utilized in conjunction with esrog. It grows on the palm trees. A lot of care goes in to make certain that the spine remains intact. Both etrog and lulav are utilized during the prayer time with arovos and hadassim. Numerous lulavim are growth in the country of Egypt.

Esrog is ready for harvesting when it measures around six inches in terms of length. Though for commercial purpose this fruit is not harvested prior to month of January; when it is of an optimal size but for ritual purpose it is picked small so it reaches the market well on time. It is usually picked when it is still green, taking benefit of ethylene gas in order to ripen esrog in controlled way. This gas is also released out from apples, that is why many people place esrogs in the similar box as apples. Esrogs may vary in shapes; because many citron varieties utilized for that intent, each bear esrogs with a different form. Even a single tree might bear esrog in numerous sizes and shapes. The fruit which is slanted is though allowed but is not the best. It’s very important to bear down the branch with care so that the fruit grows straight in a descending position.

Esrogs are a very vital part of Sukkot. If you are looking out for good quality esrog set at low price then I would advise you to check out www.myesrog.com. This company has a kosher certification of CRC. You can be confident that you will get an arba minim set which meets up highest values of kashrus. From Israeli esrogim to Yanover; you will get it all here.

For more information please click here Lulav and esrog sets

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