Spicy Oriental Chicken Japanese cooking recipe
| Japanese
Ingredients 1 lb chicken breast 2 green peppers 1 medium onion 2 tablespoons flour 2 tablespoons sugar 2 tablespoons soy sauce 1 teaspoon hot Chinese chili paste 2 tablespoons chicken stock or water 1 tablespoon olive oil 1 dash salt and pepper Directions 1Cut chicken into a 1-2 inch size
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Manhattan (Dry)
| Drink Master
Cooking receipe to make Manhattan (Dry) under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Dry Vermouth 1 1/2 oz Blended Whiskey Stir with ice and strain into cocktail glass. Serve with an olive.[tubepress mode='tag', tagValue='Manh
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Dry Masala Crabs
| Cyber Kuali
Cooking receipe to make Dry Masala Crabs under category Cyber Kuali. You may find some video clips related to this receipe below.Dry Masala CrabsBy Amy BehIngredients:
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Sesame Ice Cream Japanese cooking recipe
| Japanese
Ingredients 3 tablespoons black sesame seeds 284 ml double cream 700 ml whole milk 200 g caster sugar 4 egg yolks Directions 1Toast the seeds in a dry pan until they start to pop. 2Gring coarsely in a pestle and mortar. 3Put seeds in a pan with the milk, cream and half the sugar. Bring to the
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Cooking receipe to make sichuan peppercorns info under category General Recipes. You may find some video clips related to this receipe below.
sichuan peppercorns info
Sichuan peppercorns are known throughout China as flower peppers because they look like flower buds opening. They are reddish brown in colour with a strong pungent odour which distinguishes them from the hotter black peppercorns. They are actually not from peppers at all but are the dried berries of a shrub which is a member of the citrus family. I find their smell reminds me of lavenderwhiletheirtaste is sharp and mildly spicy. They canbe ground in a conventional peppermill and are very oftenroasted before they are ground tobring outtheirfull flavour. Theyaresold wrapped in cellophane or plastic bags in Chinese grocers and are inexpensive. They will keep indefinitely if stored in a well sealed container.
to roast Sichuan peppercorns
Heat a wok or heavy fryingpan to a medium heat. Add the peppercorns (you can cook up to about 150g) at a time) and stir fry them for about 5 minutes until they brown slightly and start to smoke. Remove the pan from the heat and let them cool. Grind the peppercorns in a peppermill clean coffee grinder or with a mortar and pestle. Seal the mixture tightly in a screwtop jar until you need. Alternatively keep the whole roasted peppercorns in a well sealed container and grind them when required.
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