Chinese Influence On South-East Asian Cuisine

South East Asia measures nearly two million square miles across, holds a population of over 600 million people and includes 10 different countries. Yet if you look at the noodle soups of Vietnam or the fried rice found in Singapore, there's one thing that these cuisines all share - influences from Chinese culture, something that chefs at School of Wok make it their job to know a lot about.

This influence of Chinese culture in no way means that each country and region does not possess it's own unique traditions and flavors with their own cuisine, but it's undeniable that you can see elements of Chinese flavors and techniques wherever you look.

Woks, which originated from the Canton region of China, are the most common and versatile of the cooking utensils used across SE Asia, in which foods can be stir-fried, steamed, deep-fried, braised or even smoked. In fact, the Chinese are said that have brought their stir-frying methods to the rest of the continent as merchants traveled across the region for thousands of years.

As for the food of SE Asia, rice and noodles, now fundamental ingredients across the region, were originally Chinese foods that later found their way into kitchens further south. These ingredients are now considered to be staples across the whole region, and take their place among national dishes of many SE Asian countries - such as Vietnam (Pho), Thailand (Pad Thai) and Malaysia (Nasi Lemak).

Furthermore, the cuisines of the South East would be completely different without soy sauce, which was invented in China sometime between the third and fifth centuries. The influence of Chinese culture on the rest of SE Asia can be plainly seen through the use of this indispensable condiment with the majority of meals using it in one way or another.

More recently as example of Chinese influence, dim sum, unarguably a Chinese invention, has spread across the continent with steamed buns and boiled dumplings being served across the region, updated with each country's individual twist.

Living in a multicultural city like London more and more the food industry has an obligation to represent cultures from a variety of different influences. School of Wok, a recreational cookery school in Covent Garden, has made it's mission to represent a variety of Asian cuisines and heritage. As well as a number of Chinese cookery courses and Dim Sum courses, School of Wok teaches a host of different cuisines from across South East Asia, highlighting each countries key ingredients and unique flavors. Whether it's Thai cooking classes, tips about Thai food or think Malaysian cooking lessons, School of Wok specializes in a variety of Asian cuisines, cooking techniques and cultures.

Schoolofwok, a leading cookery school in London, offers a variety of Chinese Cookery Courses. We also provide chef Courses and Cookery Classes London. If you want to join cooking classes you can directly visit our site: http://www.schoolofwok.co.uk/

reade more... Résuméabuiyad

Chinese Influence On South-East Asian Cuisine

South East Asia measures nearly two million square miles across, holds a population of over 600 million people and includes 10 different countries. Yet if you look at the noodle soups of Vietnam or the fried rice found in Singapore, there's one thing that these cuisines all share - influences from Chinese culture, something that chefs at School of Wok make it their job to know a lot about.

This influence of Chinese culture in no way means that each country and region does not possess it's own unique traditions and flavors with their own cuisine, but it's undeniable that you can see elements of Chinese flavors and techniques wherever you look.

Woks, which originated from the Canton region of China, are the most common and versatile of the cooking utensils used across SE Asia, in which foods can be stir-fried, steamed, deep-fried, braised or even smoked. In fact, the Chinese are said that have brought their stir-frying methods to the rest of the continent as merchants traveled across the region for thousands of years.

As for the food of SE Asia, rice and noodles, now fundamental ingredients across the region, were originally Chinese foods that later found their way into kitchens further south. These ingredients are now considered to be staples across the whole region, and take their place among national dishes of many SE Asian countries - such as Vietnam (Pho), Thailand (Pad Thai) and Malaysia (Nasi Lemak).

Furthermore, the cuisines of the South East would be completely different without soy sauce, which was invented in China sometime between the third and fifth centuries. The influence of Chinese culture on the rest of SE Asia can be plainly seen through the use of this indispensable condiment with the majority of meals using it in one way or another.

More recently as example of Chinese influence, dim sum, unarguably a Chinese invention, has spread across the continent with steamed buns and boiled dumplings being served across the region, updated with each country's individual twist.

Living in a multicultural city like London more and more the food industry has an obligation to represent cultures from a variety of different influences. School of Wok, a recreational cookery school in Covent Garden, has made it's mission to represent a variety of Asian cuisines and heritage. As well as a number of Chinese cookery courses and Dim Sum courses, School of Wok teaches a host of different cuisines from across South East Asia, highlighting each countries key ingredients and unique flavors. Whether it's Thai cooking classes, tips about Thai food or think Malaysian cooking lessons, School of Wok specializes in a variety of Asian cuisines, cooking techniques and cultures.

Schoolofwok, a leading cookery school in London, offers a variety of Chinese Cookery Courses. We also provide chef Courses and Cookery Classes London. If you want to join cooking classes you can directly visit our site: http://www.schoolofwok.co.uk/

reade more... Résuméabuiyad

Chinese Influence On South-East Asian Cuisine

South East Asia measures nearly two million square miles across, holds a population of over 600 million people and includes 10 different countries. Yet if you look at the noodle soups of Vietnam or the fried rice found in Singapore, there's one thing that these cuisines all share - influences from Chinese culture, something that chefs at School of Wok make it their job to know a lot about.

This influence of Chinese culture in no way means that each country and region does not possess it's own unique traditions and flavors with their own cuisine, but it's undeniable that you can see elements of Chinese flavors and techniques wherever you look.

Woks, which originated from the Canton region of China, are the most common and versatile of the cooking utensils used across SE Asia, in which foods can be stir-fried, steamed, deep-fried, braised or even smoked. In fact, the Chinese are said that have brought their stir-frying methods to the rest of the continent as merchants traveled across the region for thousands of years.

As for the food of SE Asia, rice and noodles, now fundamental ingredients across the region, were originally Chinese foods that later found their way into kitchens further south. These ingredients are now considered to be staples across the whole region, and take their place among national dishes of many SE Asian countries - such as Vietnam (Pho), Thailand (Pad Thai) and Malaysia (Nasi Lemak).

Furthermore, the cuisines of the South East would be completely different without soy sauce, which was invented in China sometime between the third and fifth centuries. The influence of Chinese culture on the rest of SE Asia can be plainly seen through the use of this indispensable condiment with the majority of meals using it in one way or another.

More recently as example of Chinese influence, dim sum, unarguably a Chinese invention, has spread across the continent with steamed buns and boiled dumplings being served across the region, updated with each country's individual twist.

Living in a multicultural city like London more and more the food industry has an obligation to represent cultures from a variety of different influences. School of Wok, a recreational cookery school in Covent Garden, has made it's mission to represent a variety of Asian cuisines and heritage. As well as a number of Chinese cookery courses and Dim Sum courses, School of Wok teaches a host of different cuisines from across South East Asia, highlighting each countries key ingredients and unique flavors. Whether it's Thai cooking classes, tips about Thai food or think Malaysian cooking lessons, School of Wok specializes in a variety of Asian cuisines, cooking techniques and cultures.

Schoolofwok, a leading cookery school in London, offers a variety of Chinese Cookery Courses. We also provide chef Courses and Cookery Classes London. If you want to join cooking classes you can directly visit our site: http://www.schoolofwok.co.uk/

reade more... Résuméabuiyad

Chinese Influence On South-East Asian Cuisine

South East Asia measures nearly two million square miles across, holds a population of over 600 million people and includes 10 different countries. Yet if you look at the noodle soups of Vietnam or the fried rice found in Singapore, there's one thing that these cuisines all share - influences from Chinese culture, something that chefs at School of Wok make it their job to know a lot about.

This influence of Chinese culture in no way means that each country and region does not possess it's own unique traditions and flavors with their own cuisine, but it's undeniable that you can see elements of Chinese flavors and techniques wherever you look.

Woks, which originated from the Canton region of China, are the most common and versatile of the cooking utensils used across SE Asia, in which foods can be stir-fried, steamed, deep-fried, braised or even smoked. In fact, the Chinese are said that have brought their stir-frying methods to the rest of the continent as merchants traveled across the region for thousands of years.

As for the food of SE Asia, rice and noodles, now fundamental ingredients across the region, were originally Chinese foods that later found their way into kitchens further south. These ingredients are now considered to be staples across the whole region, and take their place among national dishes of many SE Asian countries - such as Vietnam (Pho), Thailand (Pad Thai) and Malaysia (Nasi Lemak).

Furthermore, the cuisines of the South East would be completely different without soy sauce, which was invented in China sometime between the third and fifth centuries. The influence of Chinese culture on the rest of SE Asia can be plainly seen through the use of this indispensable condiment with the majority of meals using it in one way or another.

More recently as example of Chinese influence, dim sum, unarguably a Chinese invention, has spread across the continent with steamed buns and boiled dumplings being served across the region, updated with each country's individual twist.

Living in a multicultural city like London more and more the food industry has an obligation to represent cultures from a variety of different influences. School of Wok, a recreational cookery school in Covent Garden, has made it's mission to represent a variety of Asian cuisines and heritage. As well as a number of Chinese cookery courses and Dim Sum courses, School of Wok teaches a host of different cuisines from across South East Asia, highlighting each countries key ingredients and unique flavors. Whether it's Thai cooking classes, tips about Thai food or think Malaysian cooking lessons, School of Wok specializes in a variety of Asian cuisines, cooking techniques and cultures.

Schoolofwok, a leading cookery school in London, offers a variety of Chinese Cookery Courses. We also provide chef Courses and Cookery Classes London. If you want to join cooking classes you can directly visit our site: http://www.schoolofwok.co.uk/

reade more... Résuméabuiyad

General Tso's Chicken

This was a quick, easy and delicious meal!!  It is supposed to be a lower calorie version.  I left out the pepper flakes so that my kids would eat it.  They loved it!!  You can add more vegetables or leave them out.  The only thing I will do different next time is I need to double the recipe, they ate it all and I think leftovers would be tasty.  I served it with steamed broccoli on the side.

General Tso's Chicken
1 1/2 cup chicken broth
3 1/2 Tablespoons cornstarch (3 Tablespoons 1 1/2 teaspoons)
3 Tablespoons sugar
3 Tablespoons soy sauce
1 1/2 Tablespoons white wine vinegar
1/2 teaspoon ground ginger
1 Tablespoon oil
1/2 cup minced onions
1 teaspoon minced garlic
*1/2 teaspoon red pepper flakes 
*1/2 cup unsalted cashew pieces
1 pound boneless skinless chicken breasts, cut into about 2 inch pieces.
*3 medium mushrooms, sliced
*2 stalks of celery, sliced
Cooked rice (I cooked 3 cups.)
*optional ingredients
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; Set aside.
Heat oil in a skillet over medium high heat.  Add onions, garlic and pepper (if desired) and cook for 2 minutes. Add chicken and cook for about 5 minutes or until browned.  If desired stir in the mushrooms and celery. 

Add sauce and simmer until the sauce thickens and chicken is cooked through. About 5 minutes.  If desired stir in cashew pieces. 

Serve chicken and sauce over rice. 

YUM!!

reade more... Résuméabuiyad

Fried Rice

I LOVE fried rice.  I love how versatile it is.  You can add what you want to it, season it how you want and we never have any leftovers at my house. My favorite meat to add is bacon or chopped ham. This time I tried out shrimp, because that is what I had and it need to be used.  My brother is the pro at Fried Rice. His favorite is hamburger.  He can just put things in and it turns out delicious every time.  He likes to serve it with some steamed cabbage.  This is my version taken from watching him make it!
 Fried Rice
4 cups uncooked rice
3 Tablespoons olive oil
1 1/2 teaspoons minced garlic
3/4 cup chopped onions
1/2 cup chopped carrots
1/2 cup celery
4-6 fresh mushrooms, sliced (or 1 small can)
4 Tablespoons Teriyaki Sauce
3 Tablespoons soy sauce
1 pound ready to cook shrimp (or cooked bacon, hamburger, ham or other meats.)
1/2 cup frozen peas
salt and pepper to taste
optional: 3 Tablespoons butter
Cook rice according to directions.
Pour oil into a large skillet.  Add onions and garlic and saute for a couple minutes. Add carrots, celery and mushrooms and saute over medium heat for 3-5 minutes. 

Stir in the shrimp and saute for a couple minutes.

Add rice, peas, soy sauce and teriyaki.  Stir until heated through. * If desired add 2-3 Tablespoons butter and stir it in. 

Season to your tastes. 

I put the soy sauce and teriyaki sauce on the table and allowed everyone to season it to their tastes. I thought it was perfect just the way it was!

*I worked at a Chinese Restaurant and whenever us employees would eat the fried rice we would add just a bit of butter to it.  It adds a great flavor.  So it kind of become a acquired taste.

reade more... Résuméabuiyad

Honey Chicken

I love Chinese food, but hate the cost and sodium content you get at most restaurants, This made for  a quick and delicious meal.  I served it over rice with steamed broccoli on the side. When I ate it for lunch the next day I stirred the broccoli in and it added great flavor.  The kids loved it!

Honey Chicken

4-5 boneless skinless chicken breasts

2 Tablespoons canola or vegetable oil

1/4 cup soy sauce

1/4 cup honey (I added just a bit more.)

1/2 cup diced onions

1/4 teaspoon ginger

1/2 cup water

2 Tablespoons corn starch

Dice chicken breast into about one inch pieces. Heat oil in a saute pan over medium heat.  Add chicken and cook for about 5 minutes, or until they are browned.  Add onions and cook just a couple minutes more.   In a bowl mix together the water and cornstarch then add soy sauce, honey and ginger.  Carefully pour the mixture in with the chicken.

 

Stir. Bring the liquid to a boil, put the lid on and simmer for 10 minutes. 

The sauce will not seem very thick, but will thicken more after it is taken off the stove. If by chance your sauce is a little too thick, add just a bit of water to get the desired consistency. Serve over rice.

Linked to:
Foodie Friday

Friday Favorites

reade more... Résuméabuiyad