SEAFOOD: Widely heralded since days long past as an epicurious delicacy in the foods of various cultures, it is a symbol of prosperity in Chinese cuisine, much loved by those who enjoy the crisp, clean and fragrant aroma that is reminiscent of the fresh, open sea. Much like its people, Chinese cuisine is multi-faceted, often employing a myriad of cooking styles and tastes that range from deep-frying, stir-frying, boiling, roasting, poaching and steaming. The gastronomic wonders of Chinese cuisine bear fruit from where their roots originate, their points of creation. Most well-known Chinese dishes hail from some province or another in the mainland—and even then, much of it has been adapted to Western cultures, where the cuisine is well-loved even amongst those who are more accustomed to steak and potatoes. The very essence of Chinese cuisine, however, is simple, despite the complex range of tastes and flavours so eminent in the food culture: treating your food with respect and care whilst maintaining its colour, nutrients, and natural freshness.
Dim sum is a wonderful thing – little crystal-skinned dumplings filled with flavourful meats and seafoods, steamed or fried, sweet or savoury; all are delicious. The art of dim sum is not an easy cuisine to master; indeed, for the average home cook, making one’s own dim sum seems almost too fastidious a task. Yet there is something about these recipes, lovingly crafted by one’s own hands, that speak of the true spirit of the Lunar New Year – sharing good things with family and loved ones. These dumplings showcase an array of traditional Cantonese methods for cooking – pan frying, deep frying, and steaming. From the crisp pastry of deep fried sui gao to the plump and springy crystal skinned dumplings, to the crisp blossoming of flaky pastry, these are a wonderful set of flavours and textures, each a delight to look at, and even moreso a delight to eat.
This soup makes a perfect starter for Christmas dinner, it is the explosion of flavour in this recipe that is so exciting – the use of carrots and chestnuts provides the sweetness and a thick, creamy consistency, while roasted chili and caraway provide an extra dimension for the taste buds.
This richly-flavoured recipe, yields spectacular results, and is yet easy to prepare for even the beginner home cook. Red snapper fillets prove to be just the right meat for the recipe, bringing with it the delicious sweetness of fresh seafood. The sweet-sour juice of lime adds just the right touch of zest, providing additional flavour to tickle all tastebuds.
This is a classic recipe that is made in the kitchen of many fine-dining restaurants. It bears much complexity in terms of flavors, all of which are heavenly in meat-based dished. The word demi-glace is used to refer to a rich, concentrated brown sauce; its French equivalent, glace is used in reference to icing or glaze. Due to the considerable effort involved in the making of traditional demi-glace, one is often required to prepare the stock and demi-glace a day or two ahead of time.
This recipe is divided into several steps: making the sugar dough as the pastry crust, then the lemon curd, and lastly the meringue.
Meet the miodowik. Vastly popular in Russia and Poland, the cake is traditionally a delight of honey and nuts, stacked in layers and finished with a nutty crunch up-top. Because its main ingredients is honey, less additional sweeteners are required.
This recipe pays homage the simplicity of our nation’s staple meal: rice. Long-grain basmati is infused with orange juice and zest, providing a citrus tang that helps with the heavy perception rice is generally associated with. Delicious on its own, or with curry of your choice.
A salad that’s loaded with fiber and protein, with flavourful sesame ginger dressing. Sprouting the beans not only aid digestibility, sprouting increases the mineral and vitamin contents.