From the bookshelf: Chinese food made easy

I actually enjoyed this cookbook. Not only are the recipes easy for one to comprehend, the chef explains the whys of doing certain things. Perhaps, it’s easier for me since I grew up having had Chinese food and mom constantly telling me the whats and hows. Thus, her explanation enlightened me.

For Chinese cooking, it could seem rather daunting at first when one looks at the list of ingredients involved. But once we have got everything in place, the cooking is super easy and fuss-free, and sometimes even fast.

I have tried some of the recipes and am intending to improvise more to suit my tastebud. I appreciate the information presented at the end of the book and I thought the part on the order of ingredients and timing for stir-frying informative.

Add the Chinese essentials such as garlic, ginger and chillies first. Secondly, add the meat or seafood, and then lastly, the vegetables, with a few sprinkles of water to help create steam. This order of cooking helps to retain the bite of the vegetables. An important note to remember is to dry the ingredients before you add them to the wok or the oil will spit, and if there is too much moisture, the ingredients stew rather than ‘fry’. When you make a saucy stir-fry and use meat marinated in sauces, just hold back the marinade until the very end of the stir-frying process to make sure it doesn’t all evaporate, and again you don’t want to stew the food’.

Simple info and this is just a small nugget found in the cookbook. Like this!

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