Chinese has been using hydrated gluten or seitan (麵筋 'mien jin' in Mandarin) as a meat substitute ingredient for hundreds of years. Gluten is very versatile can be used in hundreds of ways and recipes. Not only as vegetarian it can also cook with meat or seafood. Fried gluten balls can be stuffed with minced fish or prawn or veggie filling. I love gluten especially fried then braised.Gluten
reade more...
Showing posts with label misc. Show all posts
Showing posts with label misc. Show all posts
Childhood Nostalgia
Do you ever take a foodie trip down memory lane thinking about those childhood food you loved so much at one time, now seldom or no longer have them anymore. I have quite a few, some I still secretly enjoy now and again, some sound weird and some make me shudder thinking about them. Many of these are probably more familiar with people from the Far East.
Milo malted chocolate was and is still a
reade more...
Milo malted chocolate was and is still a
Dry roasted cashew nuts
Ever wonder how to dry roast cashews with a wok and tastes exactly like what you get in a tin or packet ready roasted from the store? The secret ingredient is salt. Yes salt and lots of it too. I learnt this from my mum many years ago and now passing this recipe to anyone who is interested. This method of dry roasting is far better than any oven roasting or deep frying. Before mum knew how to
reade more...
The Chinese 100
I found this list from Lizzie which looked interesting and created by appetideforchina. Thanks guys!. I had a bit a fun going through the list and found I had most of the listed foods (except a few I don’t think should be listed as Chinese). I got several recipes already posted on the blog. Think my score is 90. Almond milk - authentic Chinese almond milk, just bought a can last
reade more...