Chinese Hot Pot

Hot pot is the most famous and favourite dish in China, especially in winter. Created by poor boatmen around Yangtze River in Chongqing area and then spread all over the country.

One of the reason it become popular is that hot pot is very easy to prepared and can make people get warm easily in winter. People gather around a small electricity pot or gas pot and choose whatever they want to eat and put them in the pot.  Then they can just wait to eat. 

It's very easy to prepared.

First, go to the market to buy ingredients for the hot pot( Chinese Market always have all ingredients that hot pot need). 

You need:   green onion, ginger and garlic for the pot soup, or you can just buy the hot pot seasoning in the supermarket.

Then you need meats or vegetables that you want to eat. For example: lamp, beef, cabbage, Tofu and so on. 

I recommend to buy this kind of meat. Because its very thin so it is well get more flavour. 

In addition, if you need more flavour you can buy hoisin sauce or ma zhi(a traditional hot pot sauce in China ). 

All these ingredients you can buy them in Chinese market.

After all these work is done you can use your induction cooker to taste this delicious food with your family.

 ( If you want to go to restaurant to taste hot pot you can find in every China town. In Sydney, you can also find it in Eastwood, just opposite the train station)

which food we can eat in this month

Shitake Mushrooms

       healing from the earth

  The earthy shitake or Chinese black mushrooms boost immunity through special polusacharide molecules and can help prevent cancer. They are also full of minerals, especially iron, and they appear to decrease binding of immune cells to your arterial wall, preventing atherosclerosis. Aside from exposure to the sun and eating herring, mushrooms are one of the few ways you can get vitamin D.

Daikon

      the other white meat

  It contains sigestive enzymes that help you break down food, and they contain myrosinase that boosts detoxification of environmental chemicals. Daikon is high in vitamin C and folate. Like its relatives broccoli, cabbage and kale, daikon is a cruciferous vegetable that offers cancer protecting potential. It can be grated and eaten raw in salads, or in stir-frys or soups.

(http://www.hjenglish.com/new/p193915/page4/#slidetool)

Meat on gravel

Meat on Gravel

This meal of favourite meals in Saudi Arabia, especially people who are camping out in the desert.

This is a kind very special of gravel that withstands high temperatures and keeps it for a long time.

Very simple ingredients:

First: fresh meat.
Second: coal or firewood.
Third: gravel.

How to prepare:

Burn coal or wood, and then put gravel on coal, and after that put oil or grease.

Liver, kidneys and heart distributed on the gravel, as in the picture and the volatility from time to time, until they mature, then salt added.

And then put the meat on the gravel and the volatility of every five minutes for 40 minutes, before the meat is cooked salt is added, then after, the rice dish is prepared and salad according to desire.

Ibrahim

New York cheesecake, cake paradise!

Americans adore cheesecakes, especially the version they lay claim to, the New York cheesecake. Creamy, smooth and dense, this style of cheesecake often has a rich sour cream topping.

Ingredients

• 250 g (9 oz) plain sweet biscuits, broken into pieces
• 100 g (3½ oz) butter, melted
• Freshly grated nutmeg, to dust
• Passion fruit pulp, to serve

Method

1. Preheat the oven to 190°C (375°F/Gas 5). Lightly grease a round 23 cm (9 inch) spring-form cake tin.

2. Place the biscuits in a food processor bowl and process to fine crumbs. Add the butter and process until combined. Use a flat-based glass to press the crumb mixture evenly over the base and side of the greased tin, coming 5 cm (2 inches) up the side (pic 1). Refrigerate while making the filling.

3. To make the filling, use an electric mixer to beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition (pic 2). Beat in the lemon juice. Pour the cream cheese mixture over the biscuit base and use a spatula to spread evenly. Bake for 30 minutes or until just set. Remove from the oven and set aside to cool to room temperature.

4. Increase the oven to 220°C (425°F/Gas 7). To make the topping, use an electric mixer to beat the sour cream, sugar and vanilla until smooth (pic 3). Pour over the cooled cheesecake and use a small spatula to spread evenly. Bake for 3 minutes or until glazed and shiny. Transfer to a wire rack and cool completely in the tin. Cover and refrigerate overnight.

5. Dust the top of the cheesecake lightly with nutmeg and spoon over some passion fruit pulp. Serve immediately.

Source from: http://www.goodfood.com.au/good-food/cook/recipe/new-york-cheesecake-20130725-2qlh0.html

Popular dishes in Saudi Arabia ( Kabsa )

Kabsa

The kabsa of the most famous dishes Saudi Arabia, as well as the preparation is very easy and a lot of people do not dispense eat Kabsa and considers the main food daily. There is some difference simple on how to prepare kabsa from one area to another area where they are added, almonds, raisins and pine when presented to the dining table.

Kabsa preparation method as follows: (meat or chicken) with a timing difference in cooking.

Ingredients Kabsa with chicken

 1 chicken - cut into 8 pieces
4 cups of rice - soaked in water
2 of bay leaves
1 onion - cut it into small pieces
2 of chopped garlic
4 pieces of cardamon
2 of cinnamon stick
2 of dried lemon
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
1/2 teaspoon of ground black paper
1 teaspoon of salt
1 can of tomato

Recipe

Fry the onion, garlic, a little oil, then add chicken and all the spices and flips a bit, then add the water and leave to cook well. After that chicken is extracted from the mixture and then add the rice and leave it to simmer until the rice is cooked well. Put the chicken in the oven for reddening.

To decorate the dish, add roasted almonds and pine nuts and raisins.

Ibrahim



Chinese cuisine

 

A dumpling filling consisting of minced chicken and spring onion.

 

 

The jiaozi (饺子/餃子) is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker. Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes and region. Jiaozi are usually boiled or steamed and continues to be a traditional dish eaten on Chinese New Year's Eve, the evening before Chinese New Year, and special family reunions. Extended family members may gather together to make dumplings, and it is also eaten for farewell to family members or friends. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chilli oil or paste, and occasionally with some soy sauce added in.
If dumplings are laid flatly on a pan, first steamed with a lid on and with a thin layer of water, then fried in oil after the water has been evaporated, they are called guotie (锅贴, sometimes called "potstickers"), as the Maillard reaction occurring on the bottom of the dumplings makes the skin crispy and brown. The same dumplings are called jiaozi if they are just steamed.
The wonton (馄饨/餛飩) is another kind of dumpling. It is typically boiled in a light broth or soup and made with a meatier filling. The skin wrapping for wontons is different—thinner and less elastic—than that used for jiaozi^{[citation needed]}. Wontons are more popular in Southern China (Shanghai, Guangdong, Hong Kong etc.) whereas in Northern China, jiaozi are more popular. Jiaozi, wonton and potstickers are all wrapped differently.
Another type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice dumplings 粽子 zongzi are triangle or cone shaped, can be filled with red bean paste, Chinese dates or cured meat depending on region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival.
Chinese cuisine includes sweet dumplings. Tangyuan are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, red bean paste. Tangyuan may also be served without a filling. Tangyuan are eaten on the 15th day of Chinese New Year, or the Lantern Festival. There are also other kinds of dumplings such as har kao, siew mai, small cage-steamed bun (xiaolongbao), pork bun and crystal dumpling.
See also: dim sum 点心 for descriptions of several other kinds of dumplings such as gau and taro root dumplings

Which Food We Should Eat in this Month

The new month is now in full-swing, and those hopeful resolutions we made last month are but a fading memory for many of us. They shouldn't be, of course, particularly if those plans for 2012 centered around eating better in an effort to maximize energy and wellness.

Fortunately, hot on the heels of June is July, a month full of healthy super foods -- rich in both nutrients and taste -- that make excellent additions to any healthy eating plan.

Here, I compiled a list of seven super foods you've just got to try this month. Think I forgot any? Let us know.

 Cauliflower

Why we love it:

According to Crandall, cauliflower is low in calories, fat and sodium, while still being a good source of vitamin C and folate.

How to enjoy:

If you're feeling a little bit bored with potatoes, Crandall recommended trying cauliflower as an alternative to mashed spuds. She also suggested tossing some into a salad or roasting to help bring out the vegetable's naturally nutty flavor.





                                                                Katherina

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