Can anybody give me some tips on Oriental cooking?

Question

I've come to notice that a lot of Oriental/Asian cooking is really healthy (i think it is.. they use a lot of vegetables). Can anybody tell me any kind of sauces or spices that makes Oriental cooking what it is? I know they use bok choy a lot, and soy sauce, and noodles and rice.. but is there anything else that makes Oriental/Asian cooking what it is? Are there any sites with free recipes?

What's a "wok"??????

Answer 1

A wok is a rounded bottom frying pan that the Chinese use in cooking almost everything. For seasoning, you should get oyster sauce, light and dark soya sauce, sesame oil, fish oil and they use a lot of garlic and spices.

Try the sites given and I hope you get to experience the taste of the Orient!

Answer 2

Just google Asian recipes...buy yourself a Wok then get creative. If you don't have an Asian store..there should be an Asian aisle in your grocery store. Experiment with sauces etc. A lot of them will come with recipe ideas as well. One basic tip is not to overcook your vegetables. Enjoy!

Answer 3

A Wok is a pan with a rounded bottom instead of a flat bottom like a skillet has.

Stir fry is whatever kind of veggies you want to use, adding them at different times depending on how long it takes them to cook (like onions, garlic first - then add things like carrots, celery, bok choy, then add things like cabbage - napa is good - and last add things like pea pods, bean sprouts). I stir-fry my meat first and set it aside to add when I put in the last veggies - just to heat it back up.

For the sauce, I use soy sauce, black pepper, oyster sauce, 1/2 tsp chicken base (kind of like chicken bouillon cube but moist), ground ginger (you can use fresh), and some water. I add it first to the veggies once the onions and garlic are tender-crisp and the carrots and celery go it. Add a little at a time as you go. It keeps the veggies from sticking. And, if you have a lot of broth in your pan, just take some cornstarch and cold water, mix them up, and slowly add it to the broth - it will thicken it and coat the veggies with that look you see in Chinese Restaurants. For meat you can use chicken, pork, beef, shrimp, whatever you want. There are lots and lots of sites out there. Go to Google.com and type in Chinese recipes and you'll see the world open up.

Answer 4

I learned to cook oriental food from 3 cookbooks: The Thousand Recipe Chinese Cookbook, Joyce Chen's cookbook, and Chines Regional Cooking by Kenneth Lo. These are all excelent. Any other cookbook by Kenneth Lo would also be great. I would highly recommend learning the basics from cookbooks like these. Check out your public library or used books on Amazon.

Answer 5

A little Cian pepper, (really most peppers like that) Curry, Paprica etc.
Wok is a large bowl they cook food in. I think they cook with them at the Central Market

Answer 6

Get a wok, buy some nice short-grain sticky rice, fresh veggies, fish, peanut oil, soy sauce, etc.

Answer 7

My Thai buddy made me a tapioca pudding with coconut milk. right here's a recipe i found that looks like what she made (yet she did no longer have the greater youthful coconut). Served with mango, that's scrumptious. My buddy from Taiwan makes something very comparable, yet she additionally provides cubes of taro. in case you like a eastern dessert, you will desire to head on your community Asian nutrition shop and notice in the event that they have pink bean mochi. 2cupswater a million/2cuptapioca- small pearl a million/3cupsugar 1pinchsalt a million/3cupcoconut milk a million/3cupyoung coconutOptional Boil tapioca in water. Use low warmth and stir consistently to steer away from the backside from sticking. The tapioca would be carried out while that's form of all sparkling (not greater white balls). Slice the greater youthful coconut into skinny strips. upload sugar to the boiling tapioca - use greater or much less sugar finding on your candy tooth. upload the coconut strips, stir and produce it returned as much as a boil then turn the warmth off. In a small cup, dissolve salt in coconut milk and heat it up in a microwave for some 2d. do no longer enable the coconut milk boil. Scoop up the tapioca pudding right into a small bowl. upload some tablespoon on good and serve warm.

Answer 8

...a good "Wok"...a good heat source...like a gas flame... good soy, ginger and (garlic if you like) and good Peanut Oil.
Meats...thinly sliced... fresh vegetables and steamed rice...

Answer 9

My mom's secret is to use garlic or some form of it in every dish.