Can anybody give me some tips on Oriental cooking?!
Can anybody give me some tips on Oriental cooking?
I've come to notice that a lot of Oriental/Asian cooking is really healthy (i think it is.. they use a lot of vegetables). Can anybody tell me any kind of sauces or spices that makes Oriental cooking what it is? I know they use bok choy a lot, and soy sauce, and noodles and rice.. but is there anything else that makes Oriental/Asian cooking what it is? Are there any sites with free recipes? Additional Details
1 day ago
What's a "wok"??????
Answers: 1 day ago
What's a "wok"?????? A wok is a rounded bottom frying pan that the Chinese use in cooking almost everything. For seasoning, you should get oyster sauce, light and dark soya sauce, sesame oil, fish oil and they use a lot of garlic and spices.
Try the sites given and I hope you get to experience the taste of the Orient! Source(s):
www.ex-designz.net
www.our-daily-bread.com/recipe... My mom's secret is to use garlic or some form of it in every dish. ...a good "Wok"...a good heat source...like a gas flame... good soy, ginger and (garlic if you like) and good Peanut Oil.
Meats...thinly sliced... fresh vegetables and steamed rice... Just google Asian recipes...buy yourself a Wok then get creative. If you don't have an Asian store..there should be an Asian aisle in your grocery store. Experiment with sauces etc. A lot of them will come with recipe ideas as well. One basic tip is not to overcook your vegetables. Enjoy! Get a wok, buy some nice short-grain sticky rice, fresh veggies, fish, peanut oil, soy sauce, etc. A Wok is a pan with a rounded bottom instead of a flat bottom like a skillet has.
Stir fry is whatever kind of veggies you want to use, adding them at different times depending on how long it takes them to cook (like onions, garlic first - then add things like carrots, celery, bok choy, then add things like cabbage - napa is good - and last add things like pea pods, bean sprouts). I stir-fry my meat first and set it aside to add when I put in the last veggies - just to heat it back up.
For the sauce, I use soy sauce, black pepper, oyster sauce, 1/2 tsp chicken base (kind of like chicken bouillon cube but moist), ground ginger (you can use fresh), and some water. I add it first to the veggies once the onions and garlic are tender-crisp and the carrots and celery go it. Add a little at a time as you go. It keeps the veggies from sticking. And, if you have a lot of broth in your pan, just take some cornstarch and cold water, mix them up, and slowly add it to the broth - it will thicken it and coat the veggies with that look you see in Chinese Restaurants. For meat you can use chicken, pork, beef, shrimp, whatever you want. There are lots and lots of sites out there. Go to Google.com and type in Chinese recipes and you'll see the world open up. I learned to cook oriental food from 3 cookbooks: The Thousand Recipe Chinese Cookbook, Joyce Chen's cookbook, and Chines Regional Cooking by Kenneth Lo. These are all excelent. Any other cookbook by Kenneth Lo would also be great. I would highly recommend learning the basics from cookbooks like these. Check out your public library or used books on Amazon. A little Cian pepper, (really most peppers like that) Curry, Paprica etc.
Wok is a large bowl they cook food in. I think they cook with them at the Central Market