Foods at Home

Chinese Foods

There is an old Chinese  proverb that say “To the ruler people are heaven ; to the people food is heaven“ food is precious to the Chinese and treated with great care and respect. For them diet and cooking are very impotent.

Chinese food should always be sweet, sour, bitter, salty and hot taste.

Traditional meal consist of two parts called ‘Fan-cai’

Fan means simply stable grain such as rice, noodles or dumplings

cai means which is anything else such as fish, meat, poultry and veritable dishes.

Italian Foods

Italy is a country positively vibrating with enthusiasm for life and for food ! It is rich in culture and natural resources. From glistening olives to fragrant, robust wins, sun- ripened tomatoes to creamy white cheese, the Italian cook has a wide variety of ingredient to choose from and uses every one with skill and dexterity.

Italian meals will always be three-course affair. meal will begin either with a pastaciutta or a soup , then there will be a main course, followed by fruit. As with everything else, customs differ from north to south. Northerners are tend to cook a big lunch. then have a more frugal everything meal, while be more substantial than the midday meal colazione means breakfast, but as breakfast usually consists of just a cup of coffee or very little more, in more refined circles colazione indicates lunch, while pranzo is an evening meal. Ordinary folk will call pranzo the middyy meal and cena the evening one pranzo is also a celebration feast.

Thai foods

Thai cuisine is the national cuisine of Thailand. Thai meals typically consist of either a single dish or it will be rice(khao in Thai) with many complementary dishes. Although rice is a mainstay at the Thai table, rice flour,egg or mung bean noodles are almost as widespread. Thai cooks have taken this Chinese import-the noodles- and created numerous delectable dishes, from stir-fries and salads to soups and delicate snacks.

 

Cod Creole

500g fresh or frozen cod whole or in steaks

140ml fish stock

1teasoon lemon juice or vinegar

seasoning

bouquet garni

50g butter

4 medium peeled tomatoes

4 medium onions

chopped parsley or green pepper

Preparation

Pre-heat oven to 180C (350F, GM4)

The fish is pressure poached in this recipe. Remove trivet. Pour stock, lemon juice or vinegar into pressure cooker. Add seasoning bouquet garni and fish covered with buttered paper. Pressure cook for 5 minutes. Allow pressure to reduce at room temperature. Lift out fish and allow to drain.

Fry the thinly sliced onions and tomatoes separately in melted butter.

Flake the fish and season lightly with pepper. Spread the tomatoes over the bottom of an ovenproof dish. Spread the fish on to and then cover completely with onions. Decorate with strips of green pepper or chopped parsley. Bake for 10 minutes.

 

 

Potato Salad and Hot potato Salad

 

Potato Salad

6 medium potatoes

6 eggs

2 medium onions

280 ml (1/2 pt) salad dressing

salt

pepper

paprika

diced cucumber or radish slices

lettuce leaves

Preparation

Choose Potatoes of equal size. Wash well but do not peel. Place them on trivet, add water,close lid, bring to pressure and cook for 8 minutes. Reduce pressure quickly under cold running water.

At the same time hard-boil the eggs. Put eggs in cold water before shelling them. Drain and peel potatoes. slice the potatoes eggs and onions thinly, keeping them in separate piles.

Select a salad bowl that is fairly deep and arrange the ingredients in alternating layers as follows, potatoes, salad dressing, onion, egg, seasoning, until all the potatoes are used.

Reserve some egg slices for the top garnish. Diced cucumber and radish slices may be incorporated in the layers of ingredients.

Refrigerate until chilled thoroughly. Immediately before serving mix all together carefully with two spoons gently lifting and stirring without breaking the slices. Decorate the edge of the bowl with lettuce leaves and the top with slices of egg.

Sprinkle paprika over the dish.

Hot potato Salad

6 medium potatoes

4 eggs

4 slices of bacon

1 large sweet onion

175g (6 oz) celery

50ml vinegar

2 tablespoons of sugar

salt and pepper

paprika

Preparation

Prepare and cook potatoes whole in pressure cooker. Hard-boil eggs at same time. Drain peel and dice potatoes into 13 mm (1/2 in) pieces. Shell and slice eggs. Keep warm (while preparing remaining ingredients) preferably oven proof dish on low heat. Reserve one egg for garnish.

Cut bacon into small pieces and fry in a pan until crisp. Cut celery finely and mince onion.

Remove bacon from heat and allow to cool slightly then add the sugar and vinegar. Return to heat and stir in the celery, onion and seasoning.

When all ingredients are hot remove pan from heat and pour the contents over the dish of potatoes and eggs. Garnish with the egg slices. Serve at once or keep hot until ready to serve.