Soursop is a green fruit which contains significant amount of Vitamin C, Vitamin B1 and Vitamin B2. Back in India there was a tree in our backyard. We used to make juice those days. When I saw this fruit in the Supermarket, it reminded me of those days and I bought a fruit immediately. It is simple yet a lovely and pulpy juice.
Friday, April 26, 2013
Red bean paste is widely used in Chinese confectionary, Japanese confectionary and Korean confectionary. Once you prepare this paste you can store it in the refrigerator for about 6 months or more. I prepared this paste for last Chinese New Year and used as a filling for Red Bean Dumplings, Red Bean Pan Cake and Steamed Red bean buns. Here goes the recipe…
Thursday, April 18, 2013
This is a tasty and a very healthy drink. I got to know about this juice through Facebook, stating that it is a miracle drink which prevents cancer cells to develop and it has more health benefits.
This Miracle Drink will be effective for the following ailments:
1. Prevent cancer cells to develop. It will restrain cancer cells to grow.
2. Prevent liver, kidney, pancreas disease and it can cure ulcer as well.
3. Strengthen the lung; prevent heart attack and high blood pressure.
4. Strengthen the immune system
5. Good for the eyesight, eliminate red and tired eyes or dry eyes
6. Help to eliminate pain from physical training, muscle ache
7. Detoxify, assist bowel movement, and eliminate constipation. Therefore it will make skin healthy & Look more radiant.
8. Improve bad breath due to indigestion, throat infection,
Sunday, March 31, 2013
Green bean soup is one of a Chinese dessert which I tasted recently, I could guess the ingredients but still wanted to go for an authentic recipe and I got the recipe here which is easy to prepare at home.
Pancakes(baobing) in Chinese cooking can be broadly divided into two categories – the thin and the thick. Traditionally it is the thin that will be used as accompaniments for many Chinese cai dishes, while there are several variations, both sweet and savoury, for the thick pancake.
Sweet bean paste is widely used as a filling for steamed buns(baozi), cakes and other desserts. Red bean paste pancakes is a popular dessert served in most non Cantonese restaurants. It is very easy to prepare and cook at home.
Tuesday, March 19, 2013
Steamed buns (Mantou) are Chinese equivalent of western bread. They used to be the staple fan of North China, where rice was regarded as luxury food for the better-off. Mantou are steamed rather than baked and always eaten piping hot. These are still widely eaten in China although no longer as a main meal (except for breakfast) but as a snack or part of a meal.
Besides plain mantou, which usually accompany savoury cai dishes, there are two basic types of steamed buns, sweet or savoury .These are known as baozi (filled mantou).
Thursday, March 14, 2013
Bak Choy is a common Chinese cabbage called xiao bai cai (little white cabbage) in order to distinguish it from da bai cai (big white cabbage), known as Chinese leaf. Bak Choy is simply the Cantonese pronunciation of bai cai. Bak choy is one of Chinese cuisine’s most venerable vegetables, a tasty green that resembles Swiss chard.