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Welcome to Asian Food and Cookery
Welcome to my pages on Asian Food and Cookery. My name is Liz Canham and I love cooking, particularly Indian food. I find nothing more satisfying than grinding fresh spices, frying onions and garlic, grating fragrant ginger and ending up with a wonderful curry or stir fry. If I don't have time for creating something complex, I just open my cupboard and select a few spices to sprinkle on a boring chicken breast or a plain pork chop, transforming it into something exotic. Ground cumin, coriander and a pinch of chilli powder can make all the difference between a dull meal and an exciting one.
As you browse the site, you will find pages filled with articles containing information on ingredients, cooking equipment, serving dishes, preparation and anything else relating to Asian food, taking us all on a journey through the region and its cuisines.
Asian food is diverse and varied, with rich and exciting flavours quite strange to the Western palate. It reflects many cultures, religions and historical origins as well as availability of ingredients.
There are at least eight major national cuisines and dozens of regional variations so we're going to travel widely through China, India, Indonesia, Japan, Korea, Malaysia, The Phillipines and Thailand.
Please come back often and visit the Asian Food and Cookery Articles
as well as our pages which offer Asian Food Cookery Books,
and Dishes for serving your Asian food.
I really hope that this site will be useful to you and may inspire you to take your first steps into cooking Asian Food.
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Chinese Food - Chinese Dumplings - How to Make Them
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The lowly dumpling. In Western-style cooking it is a simple staple, a source of carbohydrates and a great comfort food. However, made in the Chinese way, it is an artistic creation from the kitchen. Chinese Dumplings (Jiao Zi or Gow Gee, in the Mandarin dialect) are a mixture made of dough filled with meat, chicken and/or vegetables. It is frequently dished up as part of dim sum. The correct preparation calls for plenty of time, patience and effort but the end result, when done properly, are definitely worth it.
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Posted by lizc on Thursday, November 20 @ 04:54:20 MST (50 reads)
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Many non-Chinese think that dim sum is just a steamed dumpling with maybe a dipping sauce to accompany it. However, although that is one type of dim sum, the term "dim sum" does not refer to a single recipe but to a style of serving a vast selection of different snack type items. Usually, these will be provided on a trolley which trundles between tables for diners to make their choices.
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Posted by lizc on Sunday, August 10 @ 04:52:44 MDT (220 reads)
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Chinese Food - Nutritious or Not? by Liz Canham
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Some consider that Chinese food is has magical properties when it comes to health. They cite the lower instances of heart disease and some types of cancer among the Chinese. Others argue that the average Chinese meal is a nutritional catastrophe, mentioning high levels of salt, fat, additives and calories. Not surprisingly, both these extreme views neglect to mention a number of pertinent facts. As with any other cuisine, the nutritional benefits or otherwise are completely dependent on exactly what the meal contains.
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Posted by lizc on Monday, June 09 @ 06:37:46 MDT (194 reads)
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Chinese Food - Cantonese Cuisine by Liz Canham
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Cantonese cuisine is diverse and sophisticated. Characterised by light spices, fresh ingredients and slow, measured preparation it may not appear to be the most effective option for a restaurant. Nonetheless, Cantonese cuisine keeps its position as a favorite of millions. Originating from the Guangdong province of China, this mode of cooking results in a menu that has something for everybody, no matter what their taste.
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Posted by lizc on Monday, May 26 @ 09:55:37 MDT (204 reads)
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Chinese Food - Noodles - by Liz Canham
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Although rice is thought to be the staple carbohydrate of Chinese cuisine, noodles are often served as well, whether Cantonese or Mandarin, Hunan or Szechuan. In fact noodles have formed a part of Chinese cookery since at least two thousand years ago when the Han Dynasty ruled China.
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Posted by lizc on Wednesday, March 05 @ 07:53:30 MST (261 reads)
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The Scent Of Thai Food By C. Jierawat
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Thai food is globally popular due to its tasty combination of sweet, sour and saltiness, appetizingly enhanced by tanginess from an assortment of chilies used in typical dishes. This flavorful blend which has become characteristic of traditional Thai food remains distinctive in local fare until present days.
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Posted by lizc on Wednesday, March 05 @ 07:10:59 MST (255 reads)
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Vietnamese Food - An Introduction by Liz Canham
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Vietnamese food is not terribly familiar to many of us but certainly, in Western Europe, Vietnamese restaurants are springing up and there is wider interest in cooking Vietnamese food at home.
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Posted by lizc on Monday, February 25 @ 08:13:19 MST (343 reads)
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Restaurants: Akashi: Favorite Miami Sushi Restaurant By Samantha Ferguson
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Akashi Japanese in South Miami- This hidden gem may be located next to the bustling traffic of US-1 and have a rough exterior, but it is surely worth a trip. Close to the University of Miami and right across from the parking garage of Sunset Place, this Miami restaurant attracts university students, dinner and movie goers, and families. I like to consider Akashi Japanese to be the best Sushi Restaurant in Miami not on South Beach.
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Recipes: Sweet & Sour Fish by Jacklyn Chen
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Sweet and sour
fish is one of the most popular traditional Chinese dish, normally cooked with
carp. The method to cook an authentic Chinese sweet and sour fish (Tang
Tsu Yu) is to use what we call 'Liu', meaning 'quick-fry'. The fish should
be tender inside and crispy outside. Its original flavour gets reserved
while the unpleasant raw fish smell would be completely removed. Many Chinese
families cook this dish on a regular basis. It is considered an universal dish
that has been enjoyed by people from everywhere in China for many
years.
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Posted by lizc on Monday, December 17 @ 00:00:00 MST (338 reads)
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Recipes: Making Chinese Tea by: Wong Yee Lee
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Chinese tea - water
quality
The quality of tea
is controlled by the quality of the water. It was said in ancient China that
water is the mother of tea.
There are three
categories of water: best is water from a hill, average is water from the
river, bottom is water from a well. The best water from a hill is on a hilltop;
the best water from a river is in the middle of a river; the best water from a
well is from a well which is frequently used.
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Posted by lizc on Monday, December 10 @ 00:00:00 MST (321 reads)
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