http://answers.yahoo.com/question/index;…Why is this person asking for recipes to cook cats or dogs (from Chinese)?
I live in Asia - and people here don't just eat cats and dogs like the western world wuld like to believe - it's very rare, in fact.
They're probably bored kids with no parental supervision.
idk but thats nasty.Why is this person asking for recipes to cook cats or dogs (from Chinese)?
He thinks he is being funny. But it makes him sound like an idiot
Well, some people in Eastern Asian countries do have it as a meal, it seems normal for them, so I guess it's up to them to eat it or not.Why is this person asking for recipes to cook cats or dogs (from Chinese)?
He's just trying to get people riled up. Ignore him, maybe he'll go away.
If I had answered his question I would have reported him because of the qusetion that he asked. Things like that don't need to be on Yahoo answers.
I am Chinese and I think its awful to eat dogs and cats but I did her dog organs can help with some really bad diseases.
Sunday, February 26, 2012
I love Chinese food i need some healthy cheap recipes please?
the only 2 i know is
vegetable chow mein
and fried rice not so healthyI love Chinese food i need some healthy cheap recipes please?
http://www.eatingwell.com/recipes/collec鈥?/a>I love Chinese food i need some healthy cheap recipes please?
Well fried rice isn't necessarily unhealthy. It depends on what you put in it. If you make it yourself (like I do) then it's pretty healthy. Try using brown rice. I put scrambled eggs, diced onion, green onion, smoked salmon (or whatever meat I have on hand- sometimes no meat), peas, etc. Basically whatever you want.
vegetable chow mein
and fried rice not so healthyI love Chinese food i need some healthy cheap recipes please?
http://www.eatingwell.com/recipes/collec鈥?/a>I love Chinese food i need some healthy cheap recipes please?
Well fried rice isn't necessarily unhealthy. It depends on what you put in it. If you make it yourself (like I do) then it's pretty healthy. Try using brown rice. I put scrambled eggs, diced onion, green onion, smoked salmon (or whatever meat I have on hand- sometimes no meat), peas, etc. Basically whatever you want.
Whats the recipe for the chinese style crispy starters?
I am just in love with those crispy veggies and crispy baby corns that we get in the restaurant as chinese starters, and have tried many times to prepare it the same way, but the coating never becomes crispy the way we get in the restaurant. Could anyone provide me with a good recipe for the batter for these crispy starters and how i should fry them???Whats the recipe for the chinese style crispy starters?
I'm guessing you're talking about tempura. Try using panko, which are Japanese break crumbs. You'll see the difference right away - they are really crispy to begin with and have a different texture than normal bread crumbs.
Progresso actually makes Panko breadcrumbs, so hopefully you can get them at a normal market (or an Asian grocery store). There's some recipes online to make them yourself, too.
Here's some more info -
http://www.chow.com/stories/11223
http://www.ehow.com/how_2292755_make-pan鈥?/a>Whats the recipe for the chinese style crispy starters?
Just dusted in cornstarch and then stir fried in peanut oil in a REALLY HOT wok!!!mcdonalds careers
I'm guessing you're talking about tempura. Try using panko, which are Japanese break crumbs. You'll see the difference right away - they are really crispy to begin with and have a different texture than normal bread crumbs.
Progresso actually makes Panko breadcrumbs, so hopefully you can get them at a normal market (or an Asian grocery store). There's some recipes online to make them yourself, too.
Here's some more info -
http://www.chow.com/stories/11223
http://www.ehow.com/how_2292755_make-pan鈥?/a>Whats the recipe for the chinese style crispy starters?
Just dusted in cornstarch and then stir fried in peanut oil in a REALLY HOT wok!!!
Looking for Chinese bun recipe?
These buns are usually filled with barbecue pork and sold in Chinese bakeries. The bread is very soft and quite moist. Does anyone have the recipe?Looking for Chinese bun recipe?
Makes 16 buns
Chinese Bun Dough
1 1/4oz package active dry yeast (2 1/4 teaspoons)
1 teaspoon granulated sugar
1 cup lukewarm water (105-115F)
3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)
In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir
until yeast dissolves. Let stand 10 minutes or until foamy.
In large bowl or in food processor, combine flour and yeast mixture and mix
well, or process 1 minute. If mixing by hand, sprinkle work surface with the
reserved 1 tablespoon flour; turn dough out onto work surface and knead
until dough is smooth and elastic, about 10 minutes.
Spray large bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or a damp towel, and let rise until dough triples
in volume, about 3 hours. Punch down and wrap in plastic until ready to use.
Will keep 3 days in the refrigerator and up to 2 months in the freezer.Looking for Chinese bun recipe?
you take a Chinese and slap them on a bunLooking for Chinese bun recipe?
HELLO....these buns are called Cha Siu Bao. I tried to find a recipe but I had a hard time. I know thats what they are called because I come from a Chinese family. We spent alot of time in Chicagos chinatown. And I dont think my grandfather knows the recipe. I will keep trying to look for ya. If i find it I will give it to ya!! Good luck!!
Ok I found it....go to exclusiverecipes.com and click on the Baked Barbequed Pork Buns recipe. Its alot of work to make them. Tell me when they are done...Im coming over...friend : )
Makes 16 buns
Chinese Bun Dough
1 1/4oz package active dry yeast (2 1/4 teaspoons)
1 teaspoon granulated sugar
1 cup lukewarm water (105-115F)
3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)
In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir
until yeast dissolves. Let stand 10 minutes or until foamy.
In large bowl or in food processor, combine flour and yeast mixture and mix
well, or process 1 minute. If mixing by hand, sprinkle work surface with the
reserved 1 tablespoon flour; turn dough out onto work surface and knead
until dough is smooth and elastic, about 10 minutes.
Spray large bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or a damp towel, and let rise until dough triples
in volume, about 3 hours. Punch down and wrap in plastic until ready to use.
Will keep 3 days in the refrigerator and up to 2 months in the freezer.Looking for Chinese bun recipe?
you take a Chinese and slap them on a bunLooking for Chinese bun recipe?
HELLO....these buns are called Cha Siu Bao. I tried to find a recipe but I had a hard time. I know thats what they are called because I come from a Chinese family. We spent alot of time in Chicagos chinatown. And I dont think my grandfather knows the recipe. I will keep trying to look for ya. If i find it I will give it to ya!! Good luck!!
Ok I found it....go to exclusiverecipes.com and click on the Baked Barbequed Pork Buns recipe. Its alot of work to make them. Tell me when they are done...Im coming over...friend : )
Where to find recipes for herbal tea to treat ulcerative colitis?
Hi,
I'm looking for Chinese medicinal tea recipes to treat ulcerative colitis. I need some combination of herbs/plants/leaves that will quell the dampness in my spleen (a Chinese medicine term). Any help will be greatly appreciated.Where to find recipes for herbal tea to treat ulcerative colitis?
Hello, my Friend
The best tea to treat ulcerated colitis is ginseng tea. it's very good my aunt took it for a few months and get well. you can find in different presentations: tea bags, pills or natural.
they all have the same results.Where to find recipes for herbal tea to treat ulcerative colitis?
Chinese Herbal Medicine can be very complex. And while you may have "dampness of the Spleen" now, that could shift, and taking the same herbs would then be ineffective (By the way, U.C. is usually Damp-Heat in the Large Intestine).
Your best option is not to self-prescribe, but see someone with training in Chinese Herbal Medicine.
Good Luck.Where to find recipes for herbal tea to treat ulcerative colitis?
http://www.herbalhealer.com/essiac.html
Essiac is generally used to treat cancer, but its good for other ailments as well. I had a ton of digestive and stomach problems and this stuff pretty much took care of it.
Ingredients are burdock root, slippery elm, turkey rhubarb, and sheep sorrel.
It tastes and smells pretty good too. :)
I'm looking for Chinese medicinal tea recipes to treat ulcerative colitis. I need some combination of herbs/plants/leaves that will quell the dampness in my spleen (a Chinese medicine term). Any help will be greatly appreciated.Where to find recipes for herbal tea to treat ulcerative colitis?
Hello, my Friend
The best tea to treat ulcerated colitis is ginseng tea. it's very good my aunt took it for a few months and get well. you can find in different presentations: tea bags, pills or natural.
they all have the same results.Where to find recipes for herbal tea to treat ulcerative colitis?
Chinese Herbal Medicine can be very complex. And while you may have "dampness of the Spleen" now, that could shift, and taking the same herbs would then be ineffective (By the way, U.C. is usually Damp-Heat in the Large Intestine).
Your best option is not to self-prescribe, but see someone with training in Chinese Herbal Medicine.
Good Luck.Where to find recipes for herbal tea to treat ulcerative colitis?
http://www.herbalhealer.com/essiac.html
Essiac is generally used to treat cancer, but its good for other ailments as well. I had a ton of digestive and stomach problems and this stuff pretty much took care of it.
Ingredients are burdock root, slippery elm, turkey rhubarb, and sheep sorrel.
It tastes and smells pretty good too. :)
Recipes of Chinese coconut milk drink?
Hello everyone. Basically years ago my Dad brought a can of sweet coconut drink from China. I would love to find its recipe or the name of the product, if it can't be made at home.
It was milky and creamy, so I guess it wasn't made from coconut water. Wikipedia article has this recipe: "Coconut milk made from water, then mixed with fresh or evaporated milk in a 1:1 ratio and a spoon of Condensed Milk or sugar for each cup", but I want to check if someone can perhaps suggest better recipes they had tried themselves. Thank you!Recipes of Chinese coconut milk drink?
Growing up my Mom would make this tropical drink when coconuts were on sale...
She used real coconut milk, shred the coconut meat add a can of Evaporated milk and honey
blend it in a blender over ice...
Sometimes she add pineapple tidbits to it also...
It was milky and creamy, so I guess it wasn't made from coconut water. Wikipedia article has this recipe: "Coconut milk made from water, then mixed with fresh or evaporated milk in a 1:1 ratio and a spoon of Condensed Milk or sugar for each cup", but I want to check if someone can perhaps suggest better recipes they had tried themselves. Thank you!Recipes of Chinese coconut milk drink?
Growing up my Mom would make this tropical drink when coconuts were on sale...
She used real coconut milk, shred the coconut meat add a can of Evaporated milk and honey
blend it in a blender over ice...
Sometimes she add pineapple tidbits to it also...
Pork belly stew- Chinese recipe?
My partner is coming home late tonight and has been working very late the last few months and has lost a lot of weight. He is Chinese, and loves pork belly roasted, but I would love to try some kind of Chinese style stew recipe. I thought it would be a nice dinner for him, especially as it could help him regain weight. (Our diets are pretty healthy normally, but his stress and lack of routine has caused his weightloss!) Any ideas guys? Much appreciated! Mel from London xPork belly stew- Chinese recipe?
Here's a recipe he might like for Pork Belly Stew:
http://www.clovegarden.com/recipes/ssm_p鈥?/a>Pork belly stew- Chinese recipe?
Streaky pork with mandarin sauce recipe
500 g (1 lb) lean belly of pork rashers, rind, bones and excess fat removed, and cut in half across
1 tablespoon vegetable oil
1 large onion, sliced
300 g (11 oz) can mandarin orange segments, drained with juice reserved
about 150 ml (1/4 pint) chicken stock
1/4 teaspoon ground ginger
1 tablespoon lemon juice or vinegar
1 green pepper, deseeded and chopped
salt and freshly ground black pepper
1 tablespoon cornflour
2 tablespoons water
1. Heat the oil in a large frying-pan. Add the pork and fry over moderate heat for 5 minutes turning, until brown on both sides.
2. Add the onion to the pan and fry for a further 5 minutes until the onion is soft. Pour off excess fat from the pan.
3. Make up the reserved fruit juice to 300 ml (1/2 pint) with the chicken stock and pour into the pan. Add the ginger, lemon juice and green pepper and season to taste with salt and pepper. Bring to the boil, then lower the heat, cover, and simmer for 30-40 minutes until the pork is cooked (the juices run clear when the meat is pierced with a skewer).
4. Remove from the heat. Blend the cornflour with the water, then stir in a little of the liquid from the pan. Pour back into the pan and bring to the boil, stirring constantly, then simmer for 3 minutes until the liquid is thick and has a smooth consistency. Add the mandarin orange segments and stir carefully to coat in sauce.
5. Turn into a warmed serving dish and serve at once.
Here's a recipe he might like for Pork Belly Stew:
http://www.clovegarden.com/recipes/ssm_p鈥?/a>Pork belly stew- Chinese recipe?
Streaky pork with mandarin sauce recipe
500 g (1 lb) lean belly of pork rashers, rind, bones and excess fat removed, and cut in half across
1 tablespoon vegetable oil
1 large onion, sliced
300 g (11 oz) can mandarin orange segments, drained with juice reserved
about 150 ml (1/4 pint) chicken stock
1/4 teaspoon ground ginger
1 tablespoon lemon juice or vinegar
1 green pepper, deseeded and chopped
salt and freshly ground black pepper
1 tablespoon cornflour
2 tablespoons water
1. Heat the oil in a large frying-pan. Add the pork and fry over moderate heat for 5 minutes turning, until brown on both sides.
2. Add the onion to the pan and fry for a further 5 minutes until the onion is soft. Pour off excess fat from the pan.
3. Make up the reserved fruit juice to 300 ml (1/2 pint) with the chicken stock and pour into the pan. Add the ginger, lemon juice and green pepper and season to taste with salt and pepper. Bring to the boil, then lower the heat, cover, and simmer for 30-40 minutes until the pork is cooked (the juices run clear when the meat is pierced with a skewer).
4. Remove from the heat. Blend the cornflour with the water, then stir in a little of the liquid from the pan. Pour back into the pan and bring to the boil, stirring constantly, then simmer for 3 minutes until the liquid is thick and has a smooth consistency. Add the mandarin orange segments and stir carefully to coat in sauce.
5. Turn into a warmed serving dish and serve at once.
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