5 ingredients commonly used in Chinese vegetarian recipes

February 26th, 2010 by paramoz

Are you into vegetarian recipes?

How about trying out vegetarian recipes in Chinese style?

Not sure what to use?

No worries! Here are five most commonly used ingredients you can use to create you own Chinese style vegetarian meal!

1. Mushroom

The mushroom you see here is actually the dried mushroom, which is also known as Black Mushroom, Chinese Black Mushroom or Dried Flower Mushroom.

It is an excellent ingredient to add taste and aroma to your dishes. It is also an excellent absorbent which takes in the taste and flavor of your cooking – thus giving you a pleasurable bite; exploding the splendor in your mouth as you chew!

Because of it’s ability to add taste and aroma to the dishes, it is commonly added into vegetarian dishes to add more flavor to the otherwise plain vegetables.

2. Chinese Wolfberry

These tiny red seeds has sweet and plain taste, and has found its way into many Chinese soup and dishes. In fact, it is considered to be one of the medicine used in Traditional Chinese medicine.

It is also used to improve lung functions, strengthen lower limbs, reduce headache and fainting, improve premature ejaculation etc. Current researches have proven that Chinese Wolfberry have anti-oxidant ability, increasing immunity, anti radiation, anti aging and other health effects.

It is commonly known to have helps improve eye-sight.

Because of its benefits, Chinese vegetarian practitioneer use it widely to enhance nutritional value of their meals.

3. Bean Curd (Tofu)

Bean Curd was created by the Chinese, accidentally, in the Eastern Han dynasty. Initially, only monks and priests ate them. However, slowly it was accepted by the masses, and now, it is an indispensible ingredient for most of the Chinese meals, be it vegetarian or not.

Bean Curd is soft, tender, nutritious and affordable. It can be easily digested.

It promotes production of bodily fluid to reduce dryness. It also reduces heat and removes toxins; reduces blood cholesterol and the risk of heart diseases; and reduces respiratory and digestive problems.

You can find Bean Curd in many forms – soft, firm, dried, Bean Curd puff, Bean Curd skin (which we will see next), Jelly form, fermented Bean Curd, smelly Tofu, and many more!

Because of its wide variety, you’ll find it almost in every meal, cooked in many different methods.

4. Bean Curd Skin or Sheet

Bean Curd Skin, either in long stick form, or in sheet form, is as popular as Bean Curd.

This is because it can either be soaked and fry together with the vegetables, or cooked in soup, or in sweet soup. And the sheet form can be used for wrapping in many recipes, e.g. Wanton, Chinese vegetarian sausage etc; or even used to create the popular Chinese vegetarian duck!

Another indispensible ingredient for Chinese vegetarian meals!

5. Bean Thread

Bean Thread or Mung Bean Vermicelli which is also known as Glass Noodles, Cellophane Noodles, or Fenzi in Chinese or Fun See in Cantonese.

It is commonly used in many Asian countries, and in particular – Chinese vegetarian dishes.

Althought it is a form of noodle, and may be eaten as noodle, when these slender and gelatinous noodles are soaked, they become soft and slippery, springy and translucent. They’re almost flavorless, but they are a good absorbant which absorb the taste of their accompanying sauce or broth.

Because of that property, it is added into dishes for more bite and flavor, and is commonly found in the famour vegetarian meal – Luohan Zai (The Dish of The Arahant)

So, here you are – the 5 most commonly used ingredients which you can also use to create your own

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8 ways to eat cherries irresistible

February 25th, 2010 by paramoz

Luscious red cherries are more than just another berry. Containing among the highest antioxidant levels compared to most other fruits, its no wonder tart cherries are considered today’s hottest antioxidant superfruit. They also contain 19 times as much beta carotene as strawberries and blueberries and are a good source of vitamins E and C, iron, folate, magnesium, potassium and fiber.

Delicious cherries are versatile and can form a part of any meal including breakfast, soups, salads& sandwiches, entrees, side dishes and desserts. Freeze a batch of cherries and tuck into this delicious super-fruit anytime you fancy.

Make yours a power breakfast: Drop your regular morning berries and swap them with a cup of dried tart cherries. Add them to oatmeal, pancakes, yogurt or whole-grain cereal to give your day a powerful boost.

Cherries on the run: Grab a mix of dried cherries and assorted dried fruit to get your necessary antioxidants on-the-run.

Sensational salads & Super Sandwiches: Dried cherries add irresistible tang and zest to fruit salads, tossed salads, chicken salads and just about any kind of sandwich.

Cherries n Grains: A handful of dried cherries can liven up your pasta, rice pilaf, couscous and risotto.

Fizz up the fruit: Beat the heat on a hot summer’s day with a refreshing glass of cherry spritzer, made by combining ice cold seltzer water with cherry juice concentrate.

Cherry parfait: A bowl of low-fat vanilla yogurt mixed with handful of frozen cherries and a spoonful of granola is the perfect emergency snack to keep hunger at bay.

Cherry smoothie: Blend cherry juice concentrate and frozen cherries with low-fat yogurt or skim milk for a sensational cherry smoothie that can be had any time of the day.

Baked cherries: Cherry cookies, cherry cheesecakes, cherry muffins and cherry cakes – the list is endless. Substitute strawberries and blackberries with sweet red cherries for a new twist on an old recipe.

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Easy Romanian Recipes for all tastes

February 25th, 2010 by paramoz


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Sometimes we would like to eat something delicious and products in the shops are not satisfactory at all, because they are not natural and we do not have time to cook something very sophisticated. In this case, easy Romanian recipes can offer you some suggestions.

Here is a recipe of simple doughnuts. The ingredients necessary are 500 grams of flour, 120 grams of butter, 40 grams yeast, and 1 spoon of sugar, 1 teaspoon of rum, lemon peel, a little salt, 250 ml of milk, and two yolks.

First, you have to mix the yeast and the sugar and rub them until they get a liquid appearance, then you have to add the butter, the yolks one by one, the rum, the lemon peel, the warm milk and then the flour. Then you must let the composition grow for about 20 minutes. After that you have to stretch 2 cm thick dough, you can use a glass to detach parts of it, then let them grow again for 20 minutes.

To continue with, another easy Romanian recipe is potatoes broth. You need 600 grams potatoes, 100 grams onion, 100 grams carrots, 50 grams parsley, 100 grams celery, 50 grams oil, 1 litre borsch, 1 bunch of green parsley, 1 bunch of lovage, a little salt.

You have to chop the onion and then the verdure and heat them together in oil. Pour some water, add a little salt, then the square shaped cut potatoes and let it boil. When the potatoes are boiled, add the borsch, which was boiled separately and check if you added enough salt. At the end, you can sprinkle more verdure.

Furthermore, if your favourite dishes are based on meat, you can cook meat balls, a specific, easy Romanian recipe. You need half a kilo mince, 50 grams bread, 50 grams onion, 3 or 4 garlic cloves, 1 egg, pepper, parsley or dill, oil, salt.

You can obtain the mince using a mincing machine, out of meat, bread, after you have slightly dipped it in cold water and then you squeezed it, and the onion, which has previously been heated for 1 minute in two spoons of oil.

Add to the mince 1 egg, a little pepper, a little salt, the garlic and the minced parsley or dill, and then mix them thoroughly. Pour on a plate 1-2 spoons of flour or crust make some small balls out of the mixture and roll them over the flour or crust. Heat the pan without oil for 3-4 minutes, at medium temperature, pour 5 cm oil and fry the meatballs immediately. Hold them 10 minutes on one side, then turn them over and replace them with new ones. Keep them warm over a pot of hot water, covered with lid.

You can serve hot with vegetables or salad of lettuce, beans, cabbage, spinach or nettles, and serve them cold if you can add green pepper, tomatoes, radishes and mustard. Easy recipes are useful and delicious Romanian and you can taste every time you want to save time.

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Best Potato Salad Recipe: Baked Potato Salad Recipe German

February 24th, 2010 by paramoz

This is a great hot potato salad recipe to serve at dinner time. It features, familiar German potato salad ingredients like: potatoes, bacon, celery, onion, cider vinegar and pickles. It’s a fairly easy to make baked potato salad recipe and delicious served warm.

6 medium potatoes, peeled and cubed

4 slices bacon, chopped

2/3 cup celery, chopped

2/3 cup onion, chopped

2 tablespoons flour

3/4 teaspoon salt

1/4 teaspoon ground black pepper

3/4 cup water

1/2 cup cider vinegar

1/2 cup sugar

1/3 cup dill pickle, chopped

1/4 cup sliced radish, thinly sliced (optional)

Directions

Preheat oven to 350 degrees.

In a covered saucepan, cook the potatoes in boiling water for 12 to 15 minutes until tender; drain.

In a large skillet, cook the bacon until nice and crisp; drain. Leave the bacon drippings in the skillet. Add the celery and onion to the skillet and cook for 1 minute; stirring constantly.

Stir in the flour, salt and pepper. Cook mixture for another minute while stirring constantly. Stir in 3/4 cup of water and the vinegar. Stir mixture until it thickens and is bubbly. Stir in the sugar.

Combine the potatoes and bacon in a 2-quart casserole dish. Stir in the celery mixture into the potatoes.

Cover and bake for 30 minutes. Stir in the pickle and radish. Serve warm.

=> Best Potato Salad Recipe: Easy Potato Salad Recipe

This simple potato salad recipe doesn’t require much work and is great when you are craving some potato salad, but don’t want to go through a lot of fuss. After you finish cooking the potatoes, just add the other few ingredients and you’re done!

6 to 7 potatoes, peeled and cut into cubes

2 1/2 teaspoon salt

2 teaspoon sugar

3 teaspoon celery seed

2 teaspoon vinegar

1 small onion, chopped

1 1/2 cup mayonnaise

Directions

Cook potatoes in boiling water; drain. Transfer potatoes to mixing bowl. Mix in the seasoning and the vinegar. Mix in the onions and the mayonnaise. Toss lightly and refrigerate.

=> Classic Potato Salad Recipe: American Potato Salad Recipe

Ah, here is the popular mustard potato salad recipe with eggs that is served at numerous picnics, potlucks, and dinners. It’s truly an American classic dish. To add a little twist, you can try using different flavors of mustard.

1 cup Miracle Whip Salad Dressing (or mayonnaise)

1 teaspoon mustard

1/2 teaspoon celery seed

1/2 teaspoon salt

1/8 teaspoon pepper

4 cups potatoes, cooked and cut into cubes

2 hard boiled eggs, chopped

1/2 cup onion, chopped

1/2 cup celery, sliced

1/2 cup sweet pickle relish

In a large bowl, combine the salad dressing, mustard, celery seed, salt and pepper; mix well

Add in the potatoes, eggs, onion, celery and pickle relish. Mix all ingredients together until completely combined. Chill in the refrigerator.

=> Best Potato Salad Recipe: Red Potato Salad Recipe with Sour Cream

Many people enjoy red potatoes. This recipe is colorful, nutritious and lighter than traditional potato salad. Also, it’s very quick to make.

6 large red potatoes

1/2 cup sour cream

1/2 cup plain yogurt (or light mayonnaise)

1/4 cup fresh chives, finely chopped

1 teaspoon salt

Ground black pepper

Directions

Scrub potatoes. Leaving the peel on, cut into quarters (if you are using larger potatoes). Boil the potatoes with the skins on until tender; drain and dry. Cut potatoes into 1/2-inch cubes.

In a salad bowl, combine the potatoes, sour cream, yogurt and chives. Toss all gently until potatoes are completely coated. Add salt and pepper to taste. Chill salad in the refrigerator.

=> Best Potato Salad Recipe: Sweet Potato Salad Recipe

Sweet potatoes and sour cream add a delightful uniqueness to this potato salad. It tastes great and makes a very attractive presentation.

3 pounds red potatoes

2 1/2 pounds sweet potatoes

1/4 cup white wine vinegar

1/4 cup olive oil

1 clove garlic, minced

1/4 cup dill pickle relish

1/2 cup red onion, chopped

1/3 cup mayonnaise

Pinch ground black pepper

1/3 cup sour cream

1/2 cup parsley, chopped

Directions

Cook potatoes in a large pot of salted boiling water until tender, but firm; drain. Let potatoes cool. Cut potatoes up into quarters or cubes.

In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and the onion. Add all to the potatoes.

In a separate bowl, use a wire whisk to the mixture of mayonnaise, chili, sour cream and parsley. Mix in the mayonnaise mixture to potatoes and combine completely. Salad chill in the refrigerator 8 hours or overnight.

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Great Summer Snacks for Kids

February 23rd, 2010 by paramoz


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The school year is over, the streets are alive with active children going to the pool, the park, riding their bikes and skateboards with friends. With this much fun going on it makes it hard to make sure they are getting enough good things to eat. So why not follow the spirit of summer and make fun good-for-you treats?

Frozen Bananas

1 Cup sweetened dry cereal

3 firm bananas

3/4 Cup semi sweet chocolate chips

Cover cookie sheet with aluminum foil or waxed paper. Place cereal in plastic bag. Tie bag and crush with rolling pin. Put crushed cereal on waxed paper and set aside. Peel bananas and cut in half width wise. Insert a popsicle stick into cut end. Set aside on cookie sheet.

Place water in the bottom of a double boiler. Place the pot over medium heat on stove. When water begins to simmer lower heat but keep water simmering. Place chocolate chips in top of double boiler. Melt chips, stirring occasionally. (chips can also be melted in a microwave, on high for 30 seconds, then another 15 seconds).

Once chips have melted, dip banana into chocolate using a wooden spoon to help cover banana completely.Roll the banana in the crushed cereal and put on cookie sheet. Repeat with remaining bananas.

Freeze for 3 hours or overnight.

Egg Bunnies

Hard Boiled Eggs

Celery

Raisins, carrots or other vegetables

Slice off the base of a peeled hard-cooked egg so that it will stand up.

Cut ear ’shapes’ from piece of celery and carefully insert into top sides of egg to make bunny ears.

Use bits of carrot, or raisins to form eyes. Make small slits into the egg to place eyes. Do the same for nose.

You can use slices of green onion for whiskers.

Strawberry Banana Smoothie

2 Bananas

2 c. Strawberries

1 c. Milk

1 c. Plain yogurt

Blend all ingredients and enjoy.

Ants on a Log

Peanut butter

Celery

Raisins

Dried cranberries

Spread peanut butter (or almond butter) onto celery sticks

and decorate with raisins or dried cranberries. It looks like “ants on a log”.

(If you use cranberries, you can call it “lady bugs on a log”)

Spring Flowers

sliced bananas

blueberries and raspberries

fresh mint leaves

Use a sliced banana for the center of the flower and surround with raspberries

or blueberries. Use the mint leaves for the stem.

Grilled-Cheese Butterfly

sliced cheese

2 slices bread

celery stalk cut in half

2 small carrot sticks

2 cherry tomatoes

Cut the sandwich into wing shapes by cutting in half. Place a celery stalk

between the halves. Use carrot sticks for the antennae with cherry tomatoes as the ends.

Edible Veggie Bowls

1 green, yellow, or red pepper, washed

1 bunch of celery, washed

1 carrot, washed and peeled

your favorite salad dressing

Cut the pepper in half (from side to side). Clean out the seeds and gunk from the inside.

Now you have two pieces. One will be your pepper-shaped bowl.

Cut the other half of the pepper into skinny slices.

Cut the carrot into skinny sticks about 4″ long.

Cut celery into skinny sticks so each one is about 4″ long.

Put a little salad dressing in the bottom of your pepper dish.

Put celery, bell pepper, sliced carrots and pepper in a bowl.

Let your child help leaving them little expensive ingredients, some measures, by allowing them to add them. Ask your child to read the recipe for you and pick up some recipes for snacks. Now if you only have to clean your room!

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China orange-flavored pork

February 22nd, 2010 by paramoz

This recipe has the natural sweetness and flavor of orange juice and orange zest.

1/2 pound boneless pork rib or pork chop

1 medium orange

1 clove garlic, minced

1 medium onion, chopped

1 stalk celery, sliced thinly at an angle

3 stalks of Bok Choy, cut into bite sized pieces at an angle

2 medium carrots, sliced thinly at an angle

2 tablespoons dry sherry

1-tablespoon soy sauce

1-tablespoon corn starch

Peanut oil

Cut the pork into bite sized cubes. Heat wok, and then add 1-2 tablespoons peanut oil. When oil is hot, add onion and pork. Stir-fry for a minute, and then add 1-tablespoon dry sherry. Stir-fry for another 1-2 minutes until done. Remove pork from wok.

Wash the orange, and zest with a citrus zester or small grater. Don’t go too deep into the peel. You want to get just the surface of the peel and not the white part. The peel is where the flavor is, the white part is bitter. Put orange zest in a 1-cup measuring cup and set aside. Cut the orange in half, and add the juice to the measuring cup with the orange zest. Add the remainder of the dry sherry and the soy sauce to the measuring cup. Add the cornstarch and enough water to make one cup of liquid. Stir to combine, and set aside.

Wipe out wok, reheat and add peanut oil when hot. When oil is hot, add all the vegetables and stir-fry for 2 minutes. Add the cooked pork and stir-fry for 1 minute. Stir up the orange juice mixture in measuring cup and add Wok. Cook until liquid reduces and sauce forms. Serve over rice or oriental noodles.

This dish can be prepared with the rest of the pre-cooked pork. Prepare orange sauce and stir fry vegetables and meat cooked vegetables and add the following just before the orange sauce mixture.

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Cold Pasta Salad Recipes – Tuna Pasta Salad

February 21st, 2010 by paramoz

This pasta salad receipt features everybody’s favorite: tuna with savory stuffed tortellini pasta.

2 (6 1/2 oz.) cans tuna

1 (8 oz.) pkg. Tortellini pasta, filled with Parmesan cheese

4 boiled eggs, chopped

1 small onion, chopped

1/2 cup sweet salad pickle cubes

1/2 cup celery, chopped

Mayonnaise

Directions

Cook pasta in 2 1/2-quart of boiling salted water for approximately 25 minutes; drain and let cool.

Add other ingredients to cooled pasta. Mix in the mayonnaise to taste.

=> Pasta Salad Recipes: Pasta Salad with Spam

Got some canned Spam sitting around in the cupboard? Use it to make this deliciously creamy pasta salad. A cheap and easy recipe for pasta salad.

1 (12 oz.) pkg. pasta curls

1 (12 oz.) can of Spam

1 medium zucchini

1 medium yellow or green pepper

10 cherry tomatoes, quartered

3 green onions

1/4 cup cucumber salad dressing

1/3 cup light vegetable oil

1/4 cup parmesan cheese

1/4 teaspoon pepper

Chopped olives

Paprika

Directions

Cut vegetables and Spam into julienne strips.

Prepare pasta; drain and put into a medium bowl. Combine the Spam, pasta, zucchini, bell pepper, tomatoes, olives and onions. In a small bowl, combine dressing, oil and pepper.

Add to salad mixture, then toss. Sprinkle with cheese and paprika. Cover and chill. Stir gently before serving.

=> Summer Pasta Salad: Seafood Pasta Salad

Here’s a great crab pasta salad that will be a hit at any gathering.

Salad

4 ounces pasta, uncooked

8 ounces crab surimi seafood chunks

1/2 cup celery, chopped

1/2 cup green onions, chopped

1/4 cup bell peppers, chopped

2 tablespoons parsley, finely chopped

Dressing

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup chili sauce

2 tablespoons Dijon mustard

Directions

Cook pasta according to package directions; drain.

In a large bowl, combine the remaining ingredients.

In another bowl, stir together the salad dressing ingredients.

Toss dressing into crab mixture. Refrigerate until ready to serve.

=> Pasta Salad Italian Dressing: Italian Pasta Salad with Pepperoni

You can’t beat this zesty Italian American pasta salad featuring your favorite noodles, mushrooms and pepperoni.

7 ounce box pasta noodles

1 small can sliced ripe olives

1/4 cup green pepper, diced

1/4 cup onion, diced

1 ounce pepperoni, chopped

1 small can sliced mushrooms

Italian salad dressing

Parmesan cheese

Salt and pepper

Directions

Cook noodles according to package instructions, drain.

Drain juice from olives and mushrooms, add the pasta. Add the peppers and onions, stir. Salad with Italian dressing coat bottom horn.

Add pepperoni and Parmesan cheese to taste. Add salt and pepper to taste.

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Beet, you can get kids to eat

February 21st, 2010 by paramoz


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One of the easiest to grow of all the vegetables, Silverbeet, also known as under the names Swiss Chard and for the coloured stemmed variety Rainbow Chard, gives a huge harvest in a short amount of time. Two plants would be enough to feed one person with silverbeet for every meal of the week

PROPAGATION

You can grow these plants directly in the ground from seed, or you will get 6 to 8 seedlings in a punnet for around $3.00 at your local nursery.

Seeds cab be sown in early spring and late summer, early autumn. Put two or three seeds in the one hole about 40cm apart and 1cm deep. Keep the seeds moist, but not wet. I prefer late autumn plantings, as I find they are less likely to bolt to seed than spring plantings.

CULTIVATION

Even though these plants will grow just about anywhere with very little input, to get the best quality out of your silverbeet, grow them in soil enriched with organic matter, such as compost or rotted manure. Keep the plants moist, but not wet. They will grow in part shade as well as full sun. It doesn’t hurt to liquid feed them over the foliage with a seaweed fertiliser once a month to keep the fresh leaves coming on. Also, harvest the leaves frequently, even if you aren’t going to eat them. This helps stop them running to seed. Pests to watch out for are slugs, snails and caterpillars.

So you haven’t been a fan of silverbeet in the past? Try these delicious recipies and you might just change your mind about this humble vegetable.

SUMPTUOUS SILVERBEET SALAD

Even my dad, who hates silverbeet, loves this salad. It has a real smokey flavour.

1 bunch silverbeet

3 cups bean sprouts

3 rashers cooked bacon

1/2 cup roasted cashews

DRESSING

1 tblspoon white vinegar

1/2 cup oil

1 tblspoon lemon juice

1 clove crushed garlic

1/2 teaspoon grated ginger

1 teaspoon soy sauce

1teaspoon sugar

Shred silverbeet and put in bowl with chopped bacon, bean sprouts and cashews. Mix dressing

ingredients together thoroughly and pour over salad and toss well.

SILVERBEET & RICOTTA CANTALONNI

1packet of instant cantalonni pasta

1 tub of ricotta cheese

1 bunch of silverbeet

2 cups of grated cheese

4 cups of neapolitan or bolognaise tomato sauce

salt and pepper to taste

Shred silverbeet very finely, mix with the tub of ricotta cheese. Add salt and pepper to taste (I always use freshly ground black pepper and sea salt).
Stuff shells ricotta mixture cantalonni. Cantalonni Lay stuffed in a shallow dish.

Cover with Neapolitan sauce and cheese. Bake in preheated moderate oven for 40 minutes.

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No simple oven chocolate macaroon recipe

February 20th, 2010 by paramoz

This recipe was a favorite of my sister and I. We loved it when my mom would make these. When we were old enough to cook, the house always smelled like chocolate macaroons. I think we made this recipe about a couple of times a week. They are very easy to make and super yummy to eat! Another thing I like about this recipe is that you don’t use a lot of dishes, so clean-up is a breeze as well. These cookies are great if you are in a pinch and need to make something delicious in a hurry. Another great thing is the ingredient list is very short and most things I’m sure you will be able to find in your very own kitchen.

I hope you enjoy making these macaroons as much as I know you will enjoy eating them.

What you need to make the macaroons:

2 cups granulated sugar

1/2 cup butter

1/2 cup milk

6 tbsp cocoa

1/2 cup fine shredded coconut

3 cups oatmeal

1-2 cookie sheets waxed paper

1. Combine the first four ingredients together in a large pot and bring to a boil for about 2-3 minutes, stirring constantly.

2. Take pot off of stove and add the coconut and oatmeal. Mix until everything is coated.

3. Place on a wax paper lined cookie sheet by heaping tablespoon-fulls. To have these cookies ready quickly, cool in refrigerator, or leave and let cool to room temp.

Enjoy!

Note: You may need to double batch these cookies as they will disappear fast!!!!

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Chinese Cooking Technique: Deep Fry

February 19th, 2010 by paramoz

There are usually 2 ways of deep frying in Chinese cooking:

Deep frying the ingredients directly
Deep frying the ingredients with batter

The latter is the most commonly used method. Here are some pointer in how to deep fry Chinese food most effectively.

The sizes of the ingredient pieces should be uniform.

The dimensions, including the thickness of the pieces that you are frying should be as close as you can get them. Otherwise, some pieces will be overcooked, some will be undercooked, and even the colors will be different piece by piece.

Marinade the ingredients in the batter/paste

This will enhance the taste and the aroma of your cooking.

Maintain adequate oil temperature

The oil temperature require for each dish will vary depending on the ingredient types, sizes, batters, wraps, etc. For those not easily cooked through, they will require cooking twice (see below). For those easily cooked through, it can be done simply in high heat.

When deep frying, maintaining constant oil temperature is a must. Most idealy, the ingredients need to be put in together. If you are cooking large servings, then divide them up, but still put each divided servings in together to get the same taste and color. Once done, pick them up with a strainer to preserve the appearance.

Deep fry Twice on ingredients that are not easily fried

Some dishes like the ones that require chicken or fish rolled into balls are not easily when cooked by frying. So, this will require frying twice. The first use of heat to medium time at 70, 80% cooked. Here, put on the high heat, then fry again to achieve the desired results.

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