Christian InTech Articles - Cooking TIps

Informative Articles

Eating History - The Potato This root vegetable is probably one of the most widely used vegetables in our modern world. It has come a long way from its air thin origins in the South American mountain ranges. Long before the potato reached the shores of the Emerald Isle, it... Garam Masala - The Spices of India India is known for its excellent cuisine, it's unique regions of cooking, and a pleasant dining experience. India is distinguished in the world's cuisine for it vegetarian dishes. One thing all of the regional cuisines of India have in common is... Regional Cuisines Of China It's easily one of the world's favorite foods. No matter where you are, someone you know is bound to suggest, "Hey, let's do Chinese." For decades, Chinese food meant one thing - Cantonese cuisine. It was the style of Chinese cooking with which most... Soup - A Meal In A bowl Soup is often called a meal in a bowl; Various forms of cooking remove the essential nutrients from the vegetables, but soups retain most of the essential vitamins and minerals and makes a nourishing and a healthy meal. Soups can be easily made... Tortilla Soup Tortilla Soup 1 Tbs Olive Oil 1 Red Onion, chopped 1 Green Pepper, seeded and diced 3 Cloves garlic, minced 1 Jalapeno Pepper, seeded and finely chopped. Use the same substitution as above for the jalapeno if you are not...         Sweet & Sour Fish 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. Ingredients: a). For preparation of fish: 1 carp 2 tablespoons soy sauce 1 tablespoon cooking wine green onion ginger cornstarch oil for frying b). For preparation of sauce: 3 dried muchrooms (soaked) 4" green onion 2 slices of ginger 1 small bamboo shoot carrot c). For preparation of sauce: 1 tablespoon soy sauce 6 tablespoons sugar 1 teaspoon salt 3/4 cup soup stock 4 tablespoons chinese (black) vinegar dash of monosodium glutamate 2 tablespoons ketchup d). Other ingredients: 1 clove garlic 4 tablespoons vegetable oil 1 1/2 tablespoons cornstarch 1 tablespoon green peas Method: 1. Clean fish, remove entrails and scale. Score deeply on both sides. 2. Place cut green onion and ginger inside fish. Pour soy sauce and cooking wine over fish. Set aside. 3. Dry fish, roll in cornstarch. Shake off excess cornstarch. 4. Fry fish in 375F oil until crisp 5. Shred all ingredients in b). Heat oil and put in garlic (from part d) and fry. Add ingredients from c). Add green peas. 6. Thicken sauce with cornstarch mixed water. Pour sauce over fish. Cooking time: 30 minutes Nutritional Information: Yield: 4 servings Each serving provides: Calories: 467 Protein: 34.8 g Note: You can freely publish the above recipe as long as the author biography and active hyper links are intact. About the Author Jacklyn Chen - Designer, editor, and owner of News Blogs, eMobile News, and Satellite Info. She is a full time mom with 2 little kids busy cooking everyday in addition to maintaining her sites.