Asian Recipes

Asian Recipes Blog

The Unrivaled Practical Guide for Asian Cooking

Making tasty and low-fat sandwich fillings

You can cut kilojoules and reduce the fat content of sandwiches by using a low-fat spread and, if you include well-flavored ingredients, still make a filling that is satisfying and appealing. You may also find that wholewheat bread sandwiches have not only more flavor but more staying power.

For example, you can use a low-fat spread on brown bread, top it with cottage cheese, scatter chopped sliced canned pineapple over the cheese and then sprinkle it with chopped chives or scallions. Add a final generous seasoning of sea salt and black pepper. Another successful combination is flaked cooked or canned salmon and chopped watercress, bound with 2 tablespoons reduced fat mayonnaise, garnished with a sliced tomato and sprinkled with lemon juice to finish. You can also use canned tuna or crabmeat with a handful of freshly chopped herbs and use finely shredded lettuce instead of watercress. Chopped red pepper or canned corn kernels add a crunchy texture.

Instead of sliced bread use muffins, lightly toasted focaccia, a walnut or tomato bread or halved French sticks. To give reduced-fat mayonnaise more zest, stir in a teaspoon or two of good strong mustard. And the addition of fresh herbs, such as basil, coriander or flat-leafed parsley, will help to make sandwiches much more attractive and tempting.

Pungently flavored foods in unusual combinations can be so interesting and delicious that no one will ever miss the fat.

09:10:21 on 04/21/08 by Webmaster - Quick Cooking Tips -

Will reduced-fat Cheddar cheese behave and taste differently when we cook with it?

Modern manufacturing techniques for reduced-fat cheeses are increasingly sophisticated, nevertheless in some situations the performance of these cheeses in cooking is not the same as their full-fat equivalents. A reduced-fat, Cheddar-style hard cheese will melt under the grill, but it will not brown properly. If you want a crusty topping for a baked dish, add breadcrumbs to these reduced-fat hard cheeses.

But in most dishes in which reduced-fat hard cheese is used (such as pastry), you can expect it to perform in much the same way as its full-fat equivalent. When making cheese sauces with reduced-fat cheese, make sure you remove the pan from the heat first, and stir the cheese through at the last minute so it doesn't over-heat. And when using a reduced-fat cheese for sauces, you may also find it necessary to add a little mustard or some herbs to boost the flavor, as it is usually less rich.

09:01:04 on 04/20/08 by Webmaster - Quick Cooking Tips -

Washing leeks

Sometimes we wash leeks under the tap but there always seems to be some grit remaining. So how should we wash them to get rid of it all?

Supermarket leeks usually come trimmed but homegrown ones can be difficult to clean properly. Remove most of the green tops and make slits in the outer layers to enable us to flush out any grit under the cold tap. If more cleaning seems necessary after we have sliced the leeks, rinse them thoroughly under a running tap or stand them in a bowl of cold water for 15-20 minutes.

** Asian Recipes **

14:03:53 on 04/14/08 by Webmaster - Quick Cooking Tips -

Kidneys, From Grill to Pie

Are all types of kidney equally suitable for grilling and frying, or for using in steak and kidney pie?

Lamb's and pig's kidneys are both tender and after preparation, can be grilled, fried, casseroled or used in pies. Lamb's kidney has the more subtle flavor; pig's kidney is somewhat stronger. Large, multilobed veal kidneys are lightly colored and delicately flavored but expensive. They are best quickly grilled or fried in order to optimize their tenderness.

Ox kidneys from mature animals are strongly flavored and best cooked slowly with other ingredients in casseroles and pies. Many people consider them the first choice for a steak and kidney pie. The flavor of kidneys combines well with herbs, mushrooms, mustard, olives, peppers, tomatoes and strongly flavored wines.

** Asian Recipes **

06:22:39 on 04/10/08 by Webmaster - Quick Cooking Tips -

Healthier Jelly

Packet jelly always seems to taste artificial. Is there any easy way I could use fresh fruit to make a healthier, more natural jelly? The answer is yes because fresh oranges, lemons and all berries can be easily converted into jelly and the result has a flavor much nicer than any you make from a packet. Children who resist eating fresh fruit often love jelly and making your own helps to ensure that some vitamins are retained. Fresh fruit jellies should be eaten on the day they are made.

Jellies made with boysenberry, raspberry, strawberry or black-berry will still contain a few seeds even after the puree has been sieved. If this coarser texture is not to your liking, you can remove all the seeds by straining the puree through a muslin cloth. Try making fruit jellies with as little sugar as you can so they are really healthy, and the taste of the fruit comes through.

** Dessert Recipes **

11:20:00 on 04/09/08 by Webmaster - Quick Cooking Tips -

Japanese Cooking

Japanese food looks exquisite but appears to be difficult to prepare. Is there anything quick and easy that could be made at home?

Yes, there is. Sushi is made from rice flavored with mirin, or sweetened rice wine, and formed into finger-sized mounds topped with raw seafood or pickled vegetables. It is an art form in Japan, but the basic technique is simple. Sushi rice can also be rolled around a filling and wrapped in sheets of seaweed called nori, then cut into bite-sized pieces - but the moulded sushi are easier to make. The seafood toppings are raw and must be absolutely fresh. For the most authentic taste and texture, use Japanese sticky rice.

** Japanese Recipes **

14:35:36 on 04/08/08 by Webmaster - Quick Cooking Tips -

Mysterious Lassi

Lassi, a traditional Indian drink, used to be made from buttermilk poured into earthenware crocks, with salt added to combat dehydration in the hot climate. It is now made from thin yogurt, with salt or sugar. To make your own, dilute natural yogurt with water or milk, add salt or sugar to taste, then blend vigorously with crushed ice.

** Asian Recipes **

14:08:34 on 04/06/08 by Webmaster - Quick Cooking Tips -

Is there a low-fat way of cooking poppadoms so that they are crisp?

The microwave is a blessing for the greaseless cooking of cracker-like poppadoms. Place them one at a time on the turntable of the microwave and cook for 40-60 seconds on High until puffed and crisp. They will not be as fluffy as those that are traditionally fried in oil, but they are considerably healthier.

** Asian Recipes **

09:35:51 on 04/05/08 by Webmaster - Quick Cooking Tips -