American Ginseng – American Ginseng grows in Wisconsin, Minnesota, Georgia Oklahoma, British Columbia, and Ontario.
While Ginseng has been traditionally considered a 'cure all', many modern researchers question the actual efficacy of the root. The studies done on the subject have either not been extensive enough or have produced controversial results. Even so, a great many people swear by Ginseng Tea and consume it on a regular basis. According to these Ginseng supporters, it is beneficial in the following different ways -
Ginseng helps build up an appetite.
Ginseng helps with digestion.
Ginseng aids respiration.
Ginseng is rejuvenating and works against fatigue.
Ginseng helps reduce physical and mental stress.
Ginseng aids the immune system.
Ginseng works as an aphrodisiac.
Ginseng helps counter arthritis.
Ginseng helps counter asthma.
Ginseng helps counter diabetes.
Ginseng reduces the risk of cancer.
Ginseng lessens the effects of Crohn's Disease.
Ginseng is effective against Temporomandibular Joint (TMJ) Syndrome.
Ginseng helps lower (LDL) bad cholesterol levels.
Ginseng is effective against headaches.
Ginseng provides a cure for stomach ulcers.
Ginseng provides a cure for diarrhea.
Ginseng is good for blood circulation.
Wednesday, March 4, 2009
Health Benefits of Ginseng:
Asian Tea Introduce
EasternTea.com is pleased to introduce to you a range of popular Asian tea. These articles are well researched and organised to provide you a deeper understanding to teas found in Asia. We hope you will like it.
In addition, we would like to invite writers to contribute their articles to us, which we will give due credit to. This is one our ways of providing interactive exchanges with our viewers.
Oolong
Oolong is semi-fermented. It is grown specially in the southern regions of China like Taiwan, Guangdong and Fujian. One of the most famous tea regions in Fujina is Anxi. This is where one of the founders of our website originted from. His father was a tea farmer from Anxi. There are 11 main types of Oolong.
1. Tie Kuan Yin
2. Taiwan Oolong
3. Oolong with orange pekoe
4. Anxi Oolong
5. Japanese processed Oolong
6. Teochew Oolong
7. Yunnan Oolong
8. Sweetened processed oolong tea only availabe in Singapore and Malaysia
9. Infused Fragrant Oolong tea
10. Kinmen or Jin Men Oolong
11. Virgin Fujian Oolong tea leaves
Japanese too love Oolong tea. They buy them in prepared containers and these are processed tea. Oolong is also a favourite drink amongst Southeast Asians. Very often, the tea is consumed together with Cantonese style dim sum or Hokkien/TeoChew style Bak kut teh (a dish of pork stewed with spices like pepper, cloves, nutmeg etc.).
Some westerners feel that Oolong is bitter. However, others feel that it leaves a sweet aftertaste after drinking it.
Japanese people like to drink Oolong cha tea. It is especially so during the summer as they believed that this oolong tea actually soothes the body during the heaty months of the summer. Most of the oolong tea found in Japan are imported from China. Oolong tea is fermented and most of it comes from Fujian Province. They are also sometimes panfried.
Black Tea:
Black Tea is another type of tea that is grown in China, and South Asia. The tea is called black tea because of its dark colour. It is a popular tea in the west.
In Chinese, however, it is called red tea when translated literally. To the Chinese, the colour resembles red more than black.
Black tea is fermented and there are about twenty main types of black tea in China.
In Africa, black tea is sometimes drunk with mint leaves. In the west and in Singapore, they are drunk with milk and sugar. Chinese innovation have resulted in a new type of delicacy - Black tea eggs. Lovers of this dish say that black tea eggs taste better than tea eggs cooked with Chinese tea leaves. You be the judge.
Scented tea:
Scented tea is processed tea by infusing tea leaves with the scents of flower petals within a closed compound.
Basically the formula is x tea + y flowers = yx tea.
Thus in Chinese language terminology:
Oolong tea + Jasmine flower= Jasmine Oolong tea
Thus, the classification of scented tea is according to the categories of tea and flowers that it originated from.
Scented tea is excellent for people who are not used to the strong taste of tea and is excellent accompaniment for meals. They are also drunk often with light meals like dim sum. It is also a habit for many Chinese to add a sugar cube or two to enhance the taste.
White Tea:
White tea is slightly fermented. Its taste tends to be described as light with a sweet aftertaste. However, different people have different interpretation of its taste.
White tea is only grown in China and no where else. It is produced in the province of Fujian. Fujian is the main tea growing region in China as its climate is suitable for cultivating such tea. The history of tea cultivation in Fujian is long and one of the founders of this website is a direct descendent of Fujian tea growing civilization. The other well-known tea produced in this region is Oolong tea.
White tea is complicated in its origins as it is classified according to the degree of maturation of leaves. There are four main types of white tea leaves. They include white peony, Kung mee.
The tea leaves of white tea is unique in its shape. When you open the container you will see many white tea leaves in the shape of eye brows. That is why they are often described as eye brow tea leaves by the Chinese. This applies to most but not all white tea leaves.
Compressed tea:
Compressed tea is found mainly in the south. It is the oldest form of tea made in China. It is still used by some tribes in the southern part of China as a form of medication or Shamen magic.
It is made by high pressure compression into shapes resembling bricks. Thus, they can also be known as brick tea. In fact, this is the direct translation of its original Chinese terminology.
Compressed tea is classified according to the type of tea that it originated from. For example, if Pu Er tea is compressed then it is called compressed Pu Er tea. Alternatively, it can be known by its generic name Compressed black tea as Pu Er is a form of black tea. Sometimes, Pu Er can be spelled as Puer.
Some classifiy tea leaves according to the nature of compression.
Ginseng tea:
The Chinese have been ginseng tea for their health for thousands of years and they were followed suit by Koreans. Thus, you can often find Korean, Chinese ginsengs in any of the Chinese medicine shops. However, of recent years (i.e. in this century), it was discovered that the weather and soil conditions of US and Canada were suitable for growing ginseng. As a result, there has been great exports of such ginseng to China or overseas Chinese communities as well as Korea.
Ginseng has multiple benefits according to Chinese medicine. It could bring heatiness down for example. Heatiness is caused by hot weather, stress or spicy food. Its symptons could be sore throat, rashes etc. There are many other purposes of drinking ginseng tea.
The principle ingredients of American ginseng tea are panax quinquefolium, herba lysimachiae, radix glycyrrhizae. Usually half of the contents would be the first item and the latter two items would usually be mixed in almost equal proportions. American ginseng is gown in North America, mostly found in the temperate belts of North America in states such as Wisconsin. American ginseng is also sometimes referred to as quinquefolium.
Experts in Chinese medicine recommend that it should be drunk daily or whenever one is feeling unwell. However, it should only be a secondary boost to health and not used as a primary form of cure for any illnesses, particularly serious ones. It should be used for maintaining health and not curing diseases or illnesses.
Sometimes, other ingredients such as chrysanthemum or rock sugar is added to the drink to sweeten the drink or to lower the bitterness of the tea.
Lasi tea:
Lasi is a form of south Asian tea which consist mainly of fermented milk. Most of the time, goat's milk is used as cows are considered sacred animals in South Asian countries, particularly amongst the Hindu states.
It consists of fermenting the milk in a big pot and leaving for days , using traditional techniques. (warning, do NOT try this at home as there are several traditional techqniues involved). The resulting mixture is sour in taste and reportedly good for health and has been drunk by South Asians for a very long time.
Such drinks are available in places as isolated as Nepal where the mountainous regions enable mountain goats to be bred and they provide the ingredients for Lasi.
Kuma Saza tea:
EasternTea.com consistently updates you with news about new exotic teas that we find. This week we would like to introduce the bamboo leaf tea from Hokkaido, Wakkanai.
It is made from a bamboo species that grows in Hokkaido or the north part of the Japan. It is called the Kuma Saza tea. It is green in colour and is known to be alkaline and rich in amino acids and vitamins.
It is a good tea for those who are having digestion problems or for those who drink a lot of alcohol and want to cleanse their livers. It is light in taste and many have said that it taste a little like green tea but lighter in taste.
Lei Cha tea:
There is a tea that is special to the Hakkas in China (Or Ke Jia in Hanyu Pinyin). It is called Lei Cha. It is basically tea that is mixed with beans (called mame in Japanese), kidney beans as well as various other herbs to form an interesting infusion tea. They usually served it in a cup with a chopstick and you can use the chopstick to stir the ingredients in the cup for maximum taste.
Hakkas are northern Chinese who have migrated southwards to the hilly lands in the south due to constant warfare in the north. They have settled down in the hills and through sheer hard work cultivated padi fields, tea as well as other agricultural products.
Green tea:
Green tea in Asia is almost as popular as coffee is in the West. Japanese, Chinese and Taiwanese green teas are filled with polyphenols which phytochemicals that are almost as 100 times as powerful as the antioxidant found in Vitamin C. Tea's polyphenols is primarily known as catechins that prevents the uncontrollable growth of new blood vessels. This, many believe,help to stop cancer by preventing newly-emerging tumors from growing by robbing them of their sustenance for growth. Catechins can also stop DNA deformations caused by carcinogens or cancer-causing substance from coming up in the first place.
Chinese scientists believe that green tea daily dosages help to bring about lower probablities of cancer in the oesophagus, stomach and liver. Japanese scientists show that drinking up to ten cups or more in one day on a daily basis may also cut down the risks of heart and coronary diseases. Some have even suggested that merely gargling the green in the mouth may stop bacteria from gathering in the teeth cavities. Experiments with lab animals yielded the result of lower incidences of skin cancer when green tea was applied to their epidermal layer. The results are still inconclusive for black tea but some suspect that they can be the same in terms of results.
The great G2 recipe swap
Continuing our week-long recipe series by passionate foodies, Egyptian author Ahdaf Soueif cooks her favourite fall-back recipe, koshari. Her nanny may have disapproved of street food, but it's easy to cook, inexpensive, healthy and filling
Recipe: How to make koshariIn pictures: See Ahdaf Soueif cook the dish
My aunt Toufi is always with me when I cook or clean or launder or sew. Eight years after her death, she still makes me dice onions by hand, not in a blender; never - if I can help it - use frozen vegetables; hang out socks to dry in pairs facing in the same direction; and make sure that bed linen is folded without a single crease.
I don't think of myself as having home-making habits. Or rather, whenever I do something domestic I transform into my aunt, my mother or my nanny. My habits, whether in cooking or housekeeping, directly reference these three women.
My nanny who brought me up is now in her mid-80s. She can hardly see and can hardly stand but she's still the world's best cook and she won't retire because she says if she sits down she will die and she wants to die standing. So she stands at the cooker and the rice she magics in 20 minutes is so good that we fork it into our mouths straight from the saucepan. All I see her put in the saucepan is rice and water and butter and salt. Every time I ask how she does it, she says cooking is all "nafas" - which is both "breath" and "spirit".
My mother, on the other hand, was content to tell nanny what to cook and stay at her desk, working furiously, always behind deadline. Sometimes she would come into the kitchen to make one of her few specialities: bechamel sauce was one, and so was mayonnaise. She died in October 2008. The month before was the last Eid we had together and we were cooking for 30. From her desk, where she was finishing her Arabic adaptation of the Cambridge History of English Literature, she gave me a newspaper clipping with the recipe for chicken circassian - chicken in a very rich nut sauce on a bed of rice. I shall always thank God that I cooked it without protest; it was the last thing she asked me to do.
When my kids were growing up in London I fed them the standard international fare that I used to find waiting for me on the kitchen table when I came back from school in Cairo: grills, pastas, salads, sauteed vegetables, chips, cheeses, fruit. At Christmas time I'd go all out with what my (late) husband once called my "parody" of an English Christmas menu. I'd pull out all the stops: Turkey and goose, three types of stuffing, sprouts and chestnuts, flambe Christmas pudding and brandy butter - like in a Dickens novel. And when we were in Egypt I left it to my mother, nanny, aunts and the country itself to feed us Egyptian food.
I still live in both Cairo and London. In Cairo, about every fifth shop is a food shop. People will stop and eat standing, or will take away. And the shops are specialised: beans and falafel, milk puddings, ice-creams, Arab and European pastries, fish and prawns, sandwiches, liver and brains - and koshari. Needless to say, my mother, my aunt and my nanny did not approve of street food. So when one day my son asked for koshari, nanny surprised us all by cooking it. And now I've adopted it as my favourite fall-back recipe.
You will always find the ingredients in a well-stocked larder, it's not expensive, it can be expanded to feed as many sudden guests as needed and it's healthy and filling. It's also versatile because each person can combine the ingredients in the quantities that suit them and either spoon on the hot, garlicky sauce or ignore it; and it's vegetarian without making a point of it - so you're not offending or excluding anybody.
How to drink tea
A potted history
The British have a great heritage in tea, and we love to think we know all about it, but today our knowledge of it is very limited. Ninety per cent of what we drink is now sold in teabags, and its average infusion time is estimated to be less than 50 seconds - a very different situation to 50 years ago, when it was sold in packets and required a five-minute infusion.
Visitors from abroad have always associated Britons with tea. But they are often disappointed to find bags, plastic tubs of milk, sugar in sachets, plastic stirrers and a hot-water urn. If they are in a hotel, their tea may come in a teapot, but what's all that string hanging down the side? And there, floating on the water that passes for tea, are three or four bags. Sometimes its red colour suggests a strong brew, but frequently its taste is harsh, with an almost metallic taste - no suggestion of real flavour. Or it comes out so weak that one is obliged to lift the bag out of the pot and press it with a spoon to extract a drink that resembles tea.
For 200 years all our tea came from China and was of the rolled-leaf variety, which required a five-minute infusion. It was left in the pot for the addition of more water for a second cup. In the 1850s, tea planting began in north-east India, followed by Ceylon, and the tea was so good that it virtually built all the British companies, such as Liptons, Mazawattee, Brooke Bond and Lions. However, while the British provided the investment and the planters, the tea was still rolled on the estates, and we stuck with the five-minute infusion time - it was the heart and soul of English afternoon tea.
During the second world war, the tea auctions were suspended and tea was rationed until 1952. In that year, however, the first English coffee bar with a horizontal espresso machine was opened and helped start the revival in coffee consumption.
At the time, most European countries drank coffee, and the proportion of coffee sales to tea in the UK was only 1%. The coffee producers decided that the best way to present coffee to the British was as a soluble powder, described as instant.
The tea trade responded by putting the leaf through a CTC machine (crush, tear and curl) as opposed to the traditional revolving rollers. The effect was to produce a tea the shape and size of granulated sugar, described as a quick-infusion tea, or fast-brew.
As the size of the leaf was smaller than the traditional leaf, 4oz seemed only to half-fill the 125g packets; it followed that the leaf was so small it might as well be packed in paper bags. So today, 90% of the UK is using teabags. That's not my cup of tea - any more than instant coffee is coffee to a German or Scandinavian.
The guide to the right presumes you use orthodox leaf tea, which you should keep in a caddy. You should use a teapot with a grate at the bottom of the spout and whole milk. This way of making a pot of tea reminds us of time itself. Who wants a quick brew? Not me. There are no better things in life than tea and time.
Brewing tips
· Use freshly drawn water, freshly boiled. It must not be reboiled.
· Use the correct-sized teapot. To heat, pour some of the water, just before boiling, into the pot. Swirl and empty away.
· Use orthodox, good-quality leaf tea. Grades such as Broken Orange Pekoe (BOP) or BOP Fannings are popular. Indian Assam second-flush is thick, soft-liquoring and malty, and Cleon Dimbula is a good standard for a flavoury tea. Use one spoonful per person and one for the pot.
· Fill the pot and stir gently for a few moments. Infuse for five minutes. Use a timer to get this right.
· Put room-temperature whole milk into the cup first. Use about one and a half tablespoonfuls. Do not use skimmed milk.
· To ensure that the leaves do not get into the cup, pour tea through a mesh strainer. Fill the cup to 1cm from the rim.
· After the first pouring, add extra hot water to the teapot, so as to continue drawing further flavour and strength from the leaves.
· Always discard cold tea at the bottom of the cup before a second pouring.
· Even if the tea has been brewing for 10 minutes, orthodox leaf tea will not become too strong or bitter.
· Use a tea cosy.
Taste test
Sainsbury's Red Label
£1.15/250g
Manufacturer's suggested brewing time: 2-4 mins.
Good colour with milk; thick and smooth. A quality modern tea
Tesco Finest Leaf
£1.29/250g
A good, bright colour with milk, but the liquor does not live up to this vibrancy
Marks & Spencer Gold Loose Leaf
£1.49/250g
Manufacturer's suggested brewing time: 4-6 mins.
Very good colour with milk, but the almond flavour is an unusual character for tea
Safeway Red Label
£1.09/250g
Manufacturer's suggested brewing time: 3-5 mins.
Colour with milk rather dull. A rather plain flavour to the liquor
· Edward Bramah is the founder of the Bramah Museum of Tea and Coffee, 40 Southwark Street, London SE1 (020-7403 5650).
Kroket Nasi Keju
Bahan utama dari menu ini adalah nasi dan keju sehingga rasanya bukan saja gurih tetapi dijamin tidak pecah saat digoreng. Tambahan sayuran, susu dan telur membuat camilan ini mengenyangkan dan padat gizi
Bahan :
1 sdm margarin
2 sdm bawang putih, cincang halus
2 sdm tepung terigu
5 sendok makan Nestlé®Dancow Fullcream, larutkan dengan 150 ml air
300 g nasi putih
1 butir telur ayam
1 sdt garam
1/2 sdt merica bubuk
1 sdm gula pasir
5 buah buncis, iris halus
100 g wortel, serut
50 g keju cheddar, parut
20 butir telur puyuh, rebus, kupas
Lapisan :
100 g tepung roti
1 butir telur ayam
Minyak untuk menggoreng
Pelengkap :
saus cabai botolan
Cara Membuat :
Panaskan margarin, tumis bawang putih hingga harum.
Masukkan tepung terigu, aduk rata, tambahkan susu cair.
Aduk rata hingga menjadi bubur.
Masukkan buncis dan wortel, aduk hingga layu.
Tambahkan nasi, garam ,merica, gula, dan keju, aduk rata.
Tambahkan telur, aduk rata, angkat.
Bagi adonan menjadi 20 bagian, bentuk bola dan isi dengan telur puyuh.
Celupkan bola-bola ke dalam telur, dan lumuri dengan tepung panir.
Simpan dalam lemari pendingin selama 1 jam.
Panaskan minyak dan goreng hingga kecoklatan.
Angkat, sajikan dengan saus sambal botolan.
Sumber : detik.com
Kroket Nasi Keju (manado)
Bahan utama dari menu ini adalah nasi dan keju sehingga rasanya bukan saja gurih tetapi dijamin tidak pecah saat digoreng. Tambahan sayuran, susu dan telur membuat camilan ini mengenyangkan dan padat gizi
Bahan:
1 sdm margarin
2 sdm bawang putih, cincang halus
2 sdm tepung terigu
5 sendok makan Nestlé®Dancow Fullcream, larutkan dengan 150 ml air
300 g nasi putih
1 butir telur ayam
1 sdt garam
1/2 sdt merica bubuk
1 sdm gula pasir
5 buah buncis, iris halus
100 g wortel, serut
50 g keju cheddar, parut
20 butir telur puyuh, rebus, kupas
Lapisan :
100 g tepung roti
1 butir telur ayam
Minyak untuk menggoreng
Pelengkap :
saus cabai botolan
Cara Membuat :
Panaskan margarin, tumis bawang putih hingga harum.
Masukkan tepung terigu, aduk rata, tambahkan susu cair.
Aduk rata hingga menjadi bubur.
Masukkan buncis dan wortel, aduk hingga layu.
Tambahkan nasi, garam ,merica, gula, dan keju, aduk rata.
Tambahkan telur, aduk rata, angkat.
Bagi adonan menjadi 20 bagian, bentuk bola dan isi dengan telur puyuh.
Celupkan bola-bola ke dalam telur, dan lumuri dengan tepung panir.
Simpan dalam lemari pendingin selama 1 jam.
Panaskan minyak dan goreng hingga kecoklatan.
Angkat, sajikan dengan saus sambal botolan.
Sumber : detik.com
Double-cooked Fish Fillets (chinese food)
Ingredients:
3 pcs Fish fillets
Salad oil
Marinade:
2 tsp Jiafan rice wine
Salt to taste
Seasoning:
1 tsp Hot bean paste
tbsp Black beans
1 tsp Sweet bean paste
3 tbsp Water
1/3 tsp Chicken powder
1/3 tsp Sugar
pc Egg
tbsp Cornstarch
Some leeks and red chilli
Method:
Clean the fish fillets and cut into chunks. Marinate with salt and rice wine.
Mix the egg and cornstarch. At the same time heat up a wok with enough oil to 175C/350F. Thinly coat the fish with the egg mixture and deep-fry them until the colour has changed.
Leave a little oil in the wok, and stir-fry the black beans and hot bean sauce until fragrant. Add in sweet bean paste, water, sugar, and chicken powder. Return the fish fillets to the wok. Stir briefly and add in leeks and red chilli. Lightly stir to mix and dish off.Ingredients:
3 pcs Fish fillets
Salad oil
Marinade:
2 tsp Jiafan rice wine
Salt to taste
Seasoning:
1 tsp Hot bean paste
tbsp Black beans
1 tsp Sweet bean paste
3 tbsp Water
1/3 tsp Chicken powder
1/3 tsp Sugar
pc Egg
tbsp Cornstarch
Some leeks and red chilli
Method:
Clean the fish fillets and cut into chunks. Marinate with salt and rice wine.
Mix the egg and cornstarch. At the same time heat up a wok with enough oil to 175C/350F. Thinly coat the fish with the egg mixture and deep-fry them until the colour has changed.
Leave a little oil in the wok, and stir-fry the black beans and hot bean sauce until fragrant. Add in sweet bean paste, water, sugar, and chicken powder. Return the fish fillets to the wok. Stir briefly and add in leeks and red chilli. Lightly stir to mix and dish off.
Fast-fried Sliced Chicken With Sweet Corns(chinese food)
Ingredients:
180 g Chicken breast
90 g Canned corns, drained
1 pc Egg yolk
2 tbsp Cornstarch
1/3 tsp Salt
50 g Diced cucumber
Some dried chillis
tsp Szechuan pepper oil
1/3 tsp Chicken powder
tsp Jiafan rice wine
Some salad oil
Marinade:
1/3 tsp Salt
1 pc Egg white
tbsp Cornstarch
1/3 tsp Salad oil
Method:
Thinly slice the chicken breast, then mix in the marinade and let stand for about 30 minutes. Prepare the egg yolk batter in a small bowl.
Heat up a skillet with enough oil and add in the sliced chicken. Stir until the pink colour has disappeared. Remove chicken from pan. Mix the corns and cucumber with the egg yolk batter. Deep-fry them until they are lightly golden and drain.
Heat up another skillet with a little oil. Add in dried chillis and stir until fragrant. Return the fried corns, cucumbers and chicken to the skillet. Sprinkle with rice wine and season with chicken powder. Stir and dish off.
Chicken Sweetcorn Soup
Ingredients:
100 g Chicken breast
3 cup Water
1 tsp Chicken bouillon
1 tsp Ginger root, minced
120 g Sweetcorns, canned
1/2 tsp Salt
1/4 tsp White pepper powder
1 tbsp Cornstarch
2 tbsp Water
1 Egg
Marinade:
1/4 tsp Salt
Pinch of white pepper powder
1/2 tbsp Cornstarch
1/2 tbsp Water
1 tsp Oil, cooked
Method:
Rinse the chicken breast well with cold water and pat it dry with paper towel. Finely chop chicken breast and place them in a bowl. Add in the marinade and mix well. Roughly chop the sweetcorns and lightly beat the egg.
Place 3 cups of water and chicken bouillon in a deep pot. Bring it to a boil. Add in minced ginger root and chopped sweetcorns. Cook over medium heat for 3 minutes. Add in the marinated chicken and stir until cooked, about 2 minutes. Season the soup with salt and pepper. Blend the cornstarch and water until smooth. Slowly pour into the soup, stirring constantly until thickened Add in the beaten egg and stir until egg swirl through the soup. Remove from heat.
Drunkenness shrimp (chinese food)
Hesitate to introduce this for a long time, I know many people like this. But, to me, I feel this dish is very cruel. After all, they are living the life. Sometimes I always sigh,The people who is very cruel, We control the lives of many.Anyway this still exists, you choose to accept it or to give up. As the name suggests this dish is the shrimp drunk.
Ingredients:
Shrimp
Green onion
Garlic
Ginger
Cilantro
A cup of Chinses Spirits(Chinese Liquor)
1 tsp of Salt
2 tbsp of Vinegar
1 tsp of Sesame oil
1 tsp of Pepper
1 tsp of Sugar
1 tbsp of Light soy sauce
Methods:
1.Clean shrimp and remove the foot and beard of shrimp.
2.Chop ginger,green onion, garlic and cilantro.
3.Put all shrimp in the container with lid and pour Chinses Spirits in it then hold about 10 minutes.(This time the shrimp will certainly jump in container, you will shake the container a few times.)
4.Put other ingredients in a bowl and mix until good combined.(This
is sauce)
5.Put the drunkenness shrimp in a glass container and pour in the sauce,dish off.
Attention:
Shrimp must be alive.
I accidentally deleted the message of a friend, he asked about the type of flour.I answer this question now.Chinese wheat flour in many types of flour do not indicate. So if I do not particularly that we are generally used in all purpose flour.
Tom yum
ingredients:
250 gr shrimps
1000 ml chicken stock/broth
250 gr straw mushrooms
2 jeruk purut/kaffir lime leaves
1 tbsp fish sauce( nam pla)
2 limes or 1 tbsp tamarin
2 shallots
2 red rawit( bird eye chilies)
1 sprig coriander
1 lemongrass
garnish:
coriander/cilanntro leaves
directions:
peel and devein the shrimps, heat in a wok 375 ml of the chicken stock and add the shells of the shrimps. let in simmer for 20 minutes and then strain the stock. Chon the lemon grass, the shallots, garlic, rawit and coriander leaves. slice the kaffir lime leaves very fine, heat in a wok the stock and the remaining both.add the lemon grass and mushrooms, then add the shrimps and cook it for 3 minutes. add lime juice, the fish sauce and stir that. sprinkle the rawit, the shallot,daun jeruk and coriander on the top and garnish with plucked coriander leaves
Tuesday, March 3, 2009
Apple Crisp Recipes
Apple crisp belongs to a long line of simple baked desserts that combine fresh fruit with a topping of pastry. Cobblers, Crumbles, Grunts, Brown Bettys, Pandowdies, and Crisps may be called old-fashioned and homey but having a dessert of warm baked fruit topped with a tasty crust is hard to resist. Unlike a cobbler that uses a biscuit dough topping, 'crisps' use a streusel-like mixture of flour, sugar, and butter, oftentimes with oats and/or nuts.The name 'Crisp' or 'Crumble' comes from the fact that when you pull this dessert from the oven you will notice how wonderfully crisp and crumbly the topping has become. Apple Crisps are especially popular during the fall and winter months which just happens to coincide with the apple's harvest time. If you can, use locally grown apples as their flavor and texture are superior to those found in grocery stores. Combining two or more varieties makes for a flavorful crisp as does adding some fresh raspberries or even blackberries, that favorite British combination. But don't worry if you can't get local apples, varieties like Granny Smith, Golden Delicious, Braeburns, and McIntosh, to name a few, are also excellent. Apple crisps are delicious warm from the oven with a dollop of softly whipped cream or vanilla ice cream.This apple crisp's topping contains old fashioned rolled oats. Oats are a cereal grain that is rich and flavorful and comes in many forms. Very popular in Northern Europe, Scotland and Ireland. Oats to be consumed by humans are cleaned, toasted, hulled to become what we call oat groats. The oat groats are then steamed and flattened to become rolled oats or old-fashioned oats. Old-fashioned rolled oats are not to be confused with quick-cooking rolled oats. These are oats have been cut into pieces before being steamed and rolled into thinner flakes. They cook quickly, about 5 minutes, but their flavor and texture are a little different than old-fashioned rolled oats. I do not recommend using the quick-cooking rolled oats in this recipe.
Apple Crisp: Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. (Can also make 8 individual ramekins.) Set aside.
For Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.
For Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish Spread the topping evenly over the apples.
Bake for approximately 30-40 minutes (20 - 25 minutes for individual ramekins) or until bubbly, and the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.
Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.
Makes 4 servings.
Topping:
1/2 cup (65 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg
1/8 teaspoon salt
6 tablespoons (84 grams) unsalted butter, cut into pieces
1/3 cup (30 grams) old-fashioned rolled oats
1/3 cup (40 grams) chopped walnuts or pecans
Filling:
2 1/2 pounds (1.2 kg) or 6 cups Granny Smith Apples or other firm, tart-tasting apple (peeled, cored, and cut into 1 inch (2.54 cm) chunks)
1 cup fresh blackberries or raspberries (optional)
Juice of 1/2 lemon
1 teaspoon lemon zest
3 tablespoons (40 grams) white granulated sugar
Lemon Bars NASABE RECIPES
Lemon Bars are one of those confections that everyone loves. It is the combination of a buttery shortbread crust with a tangy lemony filling that makes them so irresistible. They are perfect for any occasion; as enjoyable with your afternoon coffee as they are for dessert topped with a rosette of softly whipped cream and berries. When making these bars we are going to pre bake the shortbread crust which ensures that it stays crisp and crumbly. Then it is topped with a lemon filling that separates as it bakes; giving us a thin cake-like crust on top with a soft and tangy citrus-flavored sauce underneath. But what makes Lemon Bars (or Squares or Slices) most recognizable, is their liberal coating of confectioners (powdered or icing) sugar. These are a highly addictive bar whether you serve them warm from the oven, at room temperature, or chilled. When choosing lemons make sure to look for ones that are fragrant with brightly colored oily yellow skins. They should be firm, plump, and heavy for their size. Avoid lemons that have blemishes, soft spots, green spots, or are hard and wrinkled. Lemons consist of a yellow outer rind (skin) that contains the fruit's oils and perfumes. This outer rind, of varying thickness and graininess, can have either a bumpy or smooth glossy texture that contains most of the lemon's wonderful tangy flavor. Before removing the outer rind (zest) make sure you wash the lemon thoroughly (soap and water is best). The rind (zest) can be removed using a knife, vegetable peeler, grater or zester depending on its use. Inside the outer rind is a white membrane (pith) that is very bitter and should not be used as it is inedible. Small vessels called 'pulp vesicles' make up the inside of the lemon and contain the pleasantly acidic lemon juice and seeds. Squeezing the lemon by hand or with a lemon squeezer or reamer releases this clear tart juice. Always use fresh lemons to make lemon bars as the bottled lemon juice is a poor substitute and won't give you that wonderful sharp and refreshing citrus taste.
gingered monkfish in soy sauce
Ingredients:
4 Monkfish Fillets
120ml/4fl.oz. Light Soy Sauce
1 Garlic Clove, crushed
1 tbsp freshly grated Ginger
White Pepper
Preparation:
1. In a shallow dish, mix together the soy sauce, garlic, ginger and pepper. Add the fish fillets and marinate for three hours in the refrigerator, turning once.
2. After the marinating time, preheat the grill to hot and line the grill pan with aluminium foil.
3. Transfer fish to the grill pan and grill about 4 inches away from the heat source, for 5 minutes each side until fish is tender and cooked all the way through, basting with the marinade throughout the cooking period. Serve immediately.
Monday, March 2, 2009
BISKUT KERACIS
Sunday, March 1, 2009
POTETBOLLER (NORWEGIAN POTATO BALLS)
Categories: Vegetables, Ethnic, Norwegian
Yield: 4 servings
Ingredients:
1 c Boiling water
1 c Dry instant mashed potatoes
8 Canned anchovy fillets, finely minced
1 tb Flour
1 tb Chopped parsley
1/2 ts Salt
1/2 ts Dry mustard
1/4 ts Pepper
1/8 ts Mace
1 Egg yolk
1 c Bread crumbs Oil for deep frying Add boiling water to instant mashed potatoes. Add finely minced anchovy fillets, flour, parsley, salt, mustard, pepper and mace; mix well. Form into walnut-sized balls, coat with beaten egg yolk, then bread crumbs, and deep fry in hot oil (375F) a few at a time until golden brown.
SPINATSUPPE (SPINACH SOUP) Nowegian-recipe
Ingredient -Preparation Method :
2 lb Spinach -- fresh -ÿÿ
2 pk Frozen chopped spinach
2 qt Chicken stock -- fresh or canned
3 tb Butter
2 tb Flour
1 t Salt
1/4 ts White pepper
1/8 ts Nutmeg
2 Eggs -- hard-cooked & sliced
Directions:
Wash the fresh spinach thoroughly under cold running water to remove any sand. Drain by shaking it vigorously by hand or in a lettuce basket, then chop coarsely. If frozen spinach is used, thoroughly defrost and drain it. Bring 2 quarts of chicken stock to a boil in a 3-4 quart saucepan and add the fresh or frozen chopped spinach. Simmer uncovered about 6 to 8 minutes, then pour the entire contents of the pan into a sieve set over a large bowl. Press down hard on the spinach with the back of a wooden spoon to extract all it's juices. Set the liquid aside in the bowl and chop the cooked spinach very fine. Melt 3 tablespoons of butter in the saucepan. When the foam subsides, remove the pan from the heat and stir in the flour. With a wire whisk, beat the hot stock into this white roux a little at a time. Return the saucepan to the heat and, stirring it constantly, bring it to the boil. Then add the spinach. Season soup with salt, pepper and nutmeg. Half cover the pan and simmer soup over low heat about 5 minutes longer. Stir occasionally. Garnish each serving of soup with a few slices of hard-cooked egg. On festive occasions, such as Easter, spinatsuppe is often served with a stuffed egg half floating in each soup bowl. To make these, remove the yolks from 2 or 3 hard-cooked eggs (depending on how many people you plan to serve) and mash them to a paste with about 1 to 2 teaspoons of softened butter. Roll the mixture into little balls and nestle 2 or 3 into each halved egg white.
Spicy fruit salad
