TANTUNI (TURKEY DISH)

Cook Time
Prep time: 10 min Cook time: 45 min Ready in: 55 min Yields: Serves 10

Ingredients

2 onions finally diced
1 bunch parsley finally chopped
2 tomatoes very finally diced
1 pinch each cumin powder,sumac powder,chili flakes and salt
125 ml water salted
oil as required
1 kg boneless lamb finally diced and boiled slightly
hot pepper flakes
10 large pita breads

Preparation

• Mix together onions,parsley,tomatoes,cumin,sumac,chili flakes and salt.

• Use your hands and mix thoroughly to ensure sumac is not concentrated in one plate.set a side.

• Have a glass of lightly salted water nearby when you start cooking.
• In a wide ,deep frying pan ,add enough oil to cover the base in a thin layer.
• Heat oil add meat and saute over medium heat .
• After a few minutes ,add hot pepper flakes.
• To ensure meat does not get too dry.keep sprinkling water from glass close by.
• But be very careful in case the oil splutters.
• The moment you have used up all the water,cover the meat with the bread.
• When the bread has warmed through ,remove from heat.
• Serve lamb with warm bread and onion mix.

YANG CHOW FRIED RICE

Preparation time: 10 minutes

Cooking time: 6-8 minutes

Ingredients

45 ml cooking oil

1 egg beaten

100gm cooked meat, chopped (pork, lamb, beef)

100 gm cooked prawns or shrimps, chopped

50 gm shelled green peas

2 sprig onions, chopped

450 gm dry cooked rice

Salt to taste

5 ml mono-sodium glutamate (optional)

Method

·         Heat 15 ml oil in a wok .fry beaten egg until set and break into small lumps.

·         Remove the egg, add the remaining oil and fry the meat, shrimps, peas and onions for 1-2 minutes.

·         Add the cooked rice and sprinkle with salt and mono-sodium glutamate.

·         Fry for 3 minutes .mix in the cooked egg and serve immediately.

Ghee The Cleared Butter

History And Present

The roots of the cleared butter go far back with the east as presumable origin.due to the rather high temperatures and humidity in this part of the world and indeed the absence of cooling facilities as that time ,the people searched for solution to keep fresh butter longer than 1-2 weeks this was and is still the maximum self life of butter at room temperature.after that ,it starts to become rancid,with mould as result.
The invention of cleared butter was actually accidental people found out,that result of butter in the pan after frying (thus any water left)could stay for months without getting mould.so the birthday of the cleared butter was a fact and the method very simple.boiling the fresh butter at low temperature (so that is it does not become brown) until all the water is evaporated.
The protein from the butter which are in fact the foam during the boiling are removed.together with the casein and the salt formed as lees at the bottom of the pan.the typical,a bit rancid taste of the cleared butter.is a result of the long boiling time and also the fact,that the preparation of it,was mainly from the moment where fresh butter started to smell and not longer possible to be kept as such.
Cleared butter is very convenient in storage ,but also very stable when heated at high temperature since all proteins,salt and casein are already removed from it.this makes it very suitable for baking cooking or frying ,widely use in the majority of western cuisines and a must in traditional European cuisines like the french one.
Cleared butter is also a very important ethnical product,applied in various,traditional,world everyday cuisines but also in lot of ceremonial meals(Indian rice preparations,Arabic sweets,Chinese moon cakes) and for big family celebrations,in some cultures also used as a medicine (India)or during dead ceremonies (suriname).
Cleared butter also known as Ghee in India,ghiin far east or smen (semneh,sman,or sminn)in north Africa and middle east.
There are two types of Ghee granular and smooth.depending on the ethnical preferences in the different geographic regions.the one is considered as premium versus the other.
The top quality among all ghee's is the buffalo Ghee,which is very typical for north of Africa,middle east and India.
This Ghee is although extremely expensive and not affordable for the average consumer.Beside the most popular cow Ghee,which is still,considerably,expensive.there are a lot of cheap vegetable Ghee alternatives on the market,mainly produced in middle east and far east.
The quality of those is rather very poor.the production of it is very often completely uncontrolled and the majority of those products can be considered as a serious health hazards due to doubtful ingredients origin,poor refinery,low or absent production hygiene,sky high percentage of TFA(trans fatty acids)and in admissible oxidation level.those facts are unfortunately completely unknown by the final consumers.

CHINESE COOKING INTRODUCTION

As in any other style of cooking, Chinese food is a symbol of life and good health, forming a central part of family and social activity for many people. Through cooking, ones demonstrate personal inventiveness and creativity, as well as one’s cultural background, so cooking can always be seen as a pleasurable activity.

In Chinese cooking the preparation is of great importance .many dishes require very fine chopping and shredding of the various ingredients and they are combined in a orderly manner. Those ingredients which are not easily available in the western world can be substituted by others in the recipes. It is not necessary to use only Chinese utensils as these dishes can easily be prepared using basic kitchen equipment.    

The main cooking technique used to produce good Chinese food is stir –frying. A wok is ideal. But a deep non-stick pan will serve the purpose just as well. Stir frying requires good temperature control and this is easily learnet through practice. The wok or pan should be heated. Then the temperature reduced before adding oil. If the utensil is too hot the oil will burn, giving a charred, oily taste to the food, which may burn, too! The heat should be progressively raised for the addition of other ingredients. The whole process takes between five and seven minutes. Remember never over cook, as this will not only destroy the crispness of the food, but also its flavor and goodness.

 Chinese food incorporates six basic flavors, just like Indian food, they are sweet, sour, salty, spicy, pungent and hot. Their employment and respective proportions must be well balanced. Flavoring is always supplemented by ready –prepared sauces, the most essential of which is soya sauce .others commonly used are oyster and plum sauces.

 Finally garnishing should not be neglected, as presentation is every bit is important as preparation. After all, what appeal to the eye also appeals to the mind and thence to heart and stomach. a slice of cleverly carved carrot ,a thin sliver of tomato and carefully arranged parsley or coriendar,can add that all important dash of colour.

Cooking is always a pleasure, especially Chinese cooking. It is a challenge and a way to explore one’s creative talents. In any case, who does not want their efforts to be rewarded by the pleasure of an exquisite meal?

Finally, let me wish you many hours of sheer enjoyment in the exciting world of Chinese cuisine and, above all, the enjoyment of these gratifying meals.