|
|
|
Christmas Recipes: Main Dishes. No.9 of 12 - Duck with Cardamom Sauce
Christmas recipe serves: 6
calories per serving: 400
preparation time: 15 minutes
cooking time: 2hours 30 minutes
suitable for freezing after step 3.
Christmas recipe ingredients:
* duck legs, 6, about 2 kg (4.5 lb)
* onions, 350 g...
Give a Fondue Party
A Fondue Party is ideal for an informal evening with friends.
This popular dish comes from Switzerland where villagers in the mountains had to rely on local produce, like cheese, wine and home baked bread during the long winter month. The name...
Instant Fondue - Just Heat And Serve
Are you a terrible cook? Would you rather grate your fingernails across a chalk board instead of grating cheese? Does your idea of cooking consist of opening up a package and heating it? Well then instant fondue is the product for you....
Regional Cuisine - New England Clam Chowder
Sea air, crisp apples, the brisk, spice of fallen leaves - there are few things that say autumn in New England like the scents that seem to buffet the senses from everywhere. Among those marvelous treats for the senses are popular dishes from...
The World's Best Pickles
I knew they were the world’s best pickles the moment I tasted one. That first taste took place around 1950, and I’ve tasted a lot of pickles since, am a pickle hound in fact, but I’ve never come across anything else as good.
They came to us...
|
|
| |
|
|
|
|
|
|
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.
|
|
|
|
|
|