9.Peking Duck

Peking duck is a famous duck dish from beijing that has been prepared since the imperial era. The meat is prized for its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtred after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with scallion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces can be used.
Two notable restaurants in Beijing which serve this dish arequanjude and bianyifang, both centuries-old establishments which have become household names. The two both have their own style: Quanjude is known for using the hung oven roasting m

how to cook


Ingredients
1 large pot 3/4 full with water, boiling
1 whole duck, head on
1/4 cup sugar
1/4 cup salt
1 teaspoon five-spice powder
1 cup molasses
2 cups oil, hot
Directions
Soak the whole duck in the large pot of boiling water. Remove it as soon as the skin changes color.

Sprinkle the inside of the duck with sugar, salt, and five-spice powder. Rub the skin of the duck with molasses. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover. This will dry the skin of the duck so that it will be crispy.

Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown.

Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve.

Read more at: http://www.foodnetwork.com/recipes/peking-duck-recipe0.html?oc=linkback

8.Ramen

The origin of ramen is unclear. Some sources say it is of Chinese origin. Other sources say it was invented in Japan in the early 20th century.The name ramen is the Japanese pronunciation of the Chinese^.
By 1900, restaurants serving Chinese cuisine from canton and shanghai offered a simple ramen dish of noodles (cut rather than hand pulled), a few toppings, and a broth flavored with salt and pork bones. Many Chinese living in Japan also pulled portable food stalls, selling ramen and gyoza dumplings to workers. By the mid 1900s, these stalls used a type of a musical horn called a charumera, from the Portuguese charamela) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early showa period, ramen had become a popular dish when eating out.











Ingredients

Salted pork
1 lb pork
1 tsp salt
Soup
6 cups water (1.5L)
50g ginger root, sliced
3 cloves garlic, skinned
1 bunch green onions
4 Tbsp soy sauce
2 Tbsp sake
1 tsp salt
1 tsp sesame oil
Noodles
9 oz fresh angel hair pasta (225g)
8 cups water (2L)
2 Tbsp baking soda
Topping
boiled egg halves
bean sprouts, blanched briefly
green onions, cut finely
Instructions

Rub salt on pork and let it sit overnight in the fridge.
In a pot, put water, ginger root, garlic, green onions and salted pork, and boil at high heat. Skim fat and other floating scums. Then cover, reduce to low heat, and simmer for 1 1/2 to 2 hours. Let the broth and pork cool completely in pot. Strain and save pork. Slice pork and set aside for a topping.
Prepare the rest of the toppings now as well (boiled eggs, blanched bean sprouts, cut green onions), before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won't have time to prepare the toppings at the end.
Boil the broth and add soy sauce, sake, salt and sesame oil. Let it simmer at very low heat until noodles are ready.
In boiling water in a pot, add baking soda (be careful, it may boil over), then add the fresh angel hair pasta. Cook the pasta for 30 seconds, and strain. Immediately divide noodles into bowls and add soup onto noodles. Top with boiled eggs, bean sprouts, green onions and sliced pork.

7.Dimsum

Dim sum is usually linked with the older tradition from yum cha (tea tasing), which has its roots in travelers on the ancient silk road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would go to teahouses for a relaxing afternoon of tea At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks
The unique culinary art dim sum originated with the cantonese in southern China, who over the centuries transformed yum cha from a relaxing respite to a loud and happy dining experience. In hongkong, and in most cities and towns in guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises. For many in southern China, yum cha is treated as a weekend family day. More traditional dim sum restaurants typically serve dim sum until mid-afternoon. However, in modern society it has become common place for restaurants to serve dim sum at dinner time, various dim sum items are even sold as take-out for students and office workers on the go.
While dim sum (literally meaning: touch the heart) was originally not a main meal, only a snack, and therefore only meant to touch the heart, it is now a staple of Cantonese dining culture, especially in Hong Kong.



how to cook

Ingredients
150g/5½oz raw tiger prawns, peeled, deveined and chopped
100g/3½oz fresh white crabmeat
15g/½oz fresh root ginger, finely grated
2 garlic cloves, finely grated
5g dried orange peel, soaked in boiling water for 20 minutes
3 fresh water chestnuts, peeled (alternatively use canned chestnuts if fresh unavailable)
3 tsp cornflour
salt and black pepper
1 small carrot, diced
2 spring onions, finely sliced
18 wonton wrappers
vegetable oil, for greasing
soy sauce, for dipping
Preparation method
Add the chopped prawns and crabmeat to a bowl with the ginger and garlic.
Drain and squeeze the orange peel and finely chop. Add it to the bowl with the water chestnuts.
Add two teaspoons of the cornflour to the same amount of water in a bowl and stir.
Mix the cornflour mixture in with the seafood along with a good pinch of salt and pepper. Stir in the carrot and spring onion.
If you have time, cover and leave to stand in the fridge for 45 minutes for the flavours to infuse and the cornflour to help set the mixture.
Make your sealer for the dim sum by mixing the remaining teaspoon of cornflour with two tablespoons of water.
Take each wonton wrapper, brush with the sealer 1cm/½in all around the edge. Place a good teaspoonful of filling in the centre of each wrapper. Gradually and carefully fold the sides up around the ball. Cup the dim sum in between your thumb and forefinger. Using a damp teaspoon press the mixture to form a smooth top. Place on a well-oiled stainless steel or bamboo steamer, greased or lined with a banana leaf or baking paper.
Put the steamer over a hot pan of boiling water and steam for 15 minutes.

Serve at once with soy sauce for dipping.

6.Som Tam

Green Papaya Salad (Som Tam) is the #1 most popular salad in Thailand, and is especially loved by Thai women - perhaps because it's low in calories and fat, but very high in taste and eating satisfaction, helping you stay slim. This salad recipe is crunchy-delicious, whether served as a side dish/appetizer, or as the main course. Cooked shrimp or crab meat can be added (or cashews if vegetarian), or try eating it as they do in Thailand: with a bowl of sticky rice.
                                          




Ingredients:

SERVES 4+ (Makes one very large bowl of Som Tam)
1/2 green papaya (see buying instructions below)
1- 2 cups bean sprouts
1/2 English cucumber, sliced into matchstick-like pieces
2 tomatoes, cut into thin wedges or strips
3 green onions, cut into matchstick-like pieces
1/2 cup fresh coriander
1/3 cup fresh basil
1/4 cup dry roasted peanuts, ground or chopped
Optional: 3/4 to 1 cup cooked shrimp or crab meat (if vegetarian: add 1/2 to 1 cup fried tofu)
DRESSING:
3-4 cloves garlic, minced
juice of 1 lime
3 Tbsp. fish sauce (OR 4 Tbsp. soy sauce if vegetarian)
2 Tbsp. brown sugar
1-2 Tbsp. liquid honey (to taste)
1 tsp. shrimp paste (OR 1 tsp. ground bean sauce if vegetarian)
1-2 Thai red chilies (or substitute 1/2 tsp. or more dried crushed chili)
Preparation:

For step-by-step recipe instructions, see: How to Make Green Papaya Salad.
Shopping Tip: For this salad, you can try looking for a very green papaya at your grocery store (either 2 Hawaiian papayas or 1 Caribbean type). However, I recommend buying one at an Asian store, simply because it's hard to tell whether a papaya is actually green or in one of the stages of ripening. Asian stores and markets sell green papayas labelled as such. Sometimes they are even sliced open so you can see it is green inside (the seeds will be white).

Stir all "dressing" ingredients together. This dressing should be tangy - a combination of sweet, sour, spicy and salty, but more sweet than sour (this will help balance out the sharpness of the papaya).
Slice the papaya in half lengthwise and crack it open. Scrape out the seeds and discard. Then turn over each half and peel off the green skin.
Use a large-size grater to grate the papaya, or shred it as they do in Thailand: simply make many long cuts into the flesh, then thinly slice off the top layer into a bowl (to see what this looks like, go to: How to Shred Green Papaya.
At this point, Thai cooks preform an optional step, bashing the shredded papaya with a pestle to bring out the juice. Another way is to place the shredded papaya in a food processor and pulse briefly.

Combine the green papaya with all the other salad ingredients in a large bowl, reserving the peanuts and half the fresh basil for toppings. Pour over the dressing and toss well.
Taste-test the salad. If you'd prefer it saltier, add more fish sauce or soy sauce. If you'd prefer it sweeter, drizzle over a little more honey. Toss again.

Portion out into bowls and top with the ground peanuts plus reserved basil.

5.Pad Thai

Pad Thai or phat Thai is a stir-fried noodle dish commonly served as a street food and at casual local eateries in thailand. It is made with soaked dried rice noodles, which are stir-fried with EGGS and chopped firm Tofu, and flavored with tamarind pulp,fish sauce , dried shrim, garlic or shaloots, red chilli paper and alm sugar, and served with lime wedges and often chopped roast peanuts It may also contain other vegetables like bean sprout, garlic chieves,coriander leaves, pickled radhises or turnips , and raw banana flowers. It may also contain fresh shrimp, crab, chicken or another protein. Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp.

• 8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores
• 1 to 1 1/2 cups chopped chicken breast or thigh
• Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
• 4 cloves garlic, minced
• optional: 1-2 fresh red chilies, minced
• 3 cups fresh bean sprouts
• 3 green onions, sliced
• 1/2 cup fresh coriander/cilantro
• 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
• 1/4 cup chicken stock
• vegetable oil for stir-frying, and wedges of lime
• PAD THAI SAUCE:
• 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
• 2 Tbsp. fish sauce, + more to taste
• 1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste
• 3 Tbsp. brown sugar
• 1/8 tsp. ground white pepper

Preparation:

For a step-by-step version of this recipe (with pictures), see: Perfect Chicken Pad Thai, step-by-step!

1. Bring a large pot of pot to a boil and dunk in your rice noodles. Turn down the heat to low and keep an eye on them: you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but still firm and a little "crunchy". Drain and rinse with cold water to prevent sticking. Set aside.
2. Make pad Thai sauce by combining the sauce ingredients together in a cup. Stir well to dissolve tamarind and brown sugar, and set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!
3. Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well and set aside.
4. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely (5-7 minutes, until cooked is cooked).
5. Add the noodles, and pour the Pad Thai sauce over. Using two utensils, use a gentle "lift and turn" method to fry noodles (like tossing a salad). Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
6. Add the bean sprouts and and continue frying 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful! Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add 1 more Tbsp. fish sauce). Toss well to incorporate.
7. Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges to squeeze over each portion, and if desired,

4.Tom Yum Gong

The 4 top delicous food in the world



  
Tom yum or tom yam  is a Lao and Thai clear, spicy and sour soup. Tom yum is widely served in neighbouring countries such as  singapore and has been popularised around the world.
Literally, the words "tom yum" are derived from two thai words: "tom" and "yam". "Tom" refers to boiling process, while "yam" refers to a kind of Lao and Thai spicy and sour salad. Thus, "tom yum" is a Lao and Thai hot and sour soup. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves galangal, Lime juice,fish sauce, and crushed chili pepers.
In neighbouring countries like Malaysia and Singapore, the name tom yum is used widely for various spicy soups which can differ greatly from true Lao and Thai tom yum soup. As a result, people are often confused by the disparities.
Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged and sold around the world. Tom yum flavoured with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, or shrimp.
The 1997 financial crisis in asia , which started in Thailand, is sometimes referred to as the "Tom Yam Kung Crisis"

• 6 cups good-quality chicken stock
• 2-3 kaffir lime leaves (can be purchased at most Asian food stores), OR 1/2 tsp. lime zest
• 2 stalks minced lemongrass, OR 3 Tbsp. frozen/bottled prepared lemongrass (or substitute 3 slices lemon)
• 3-4 cloves garlic, minced
• 1 tsp. grated galangal OR ginger
• 1 fresh red chili, minced, OR 1-2 tsp. Thai chili sauce, OR 1/2 to 3/4 tsp. dried crushed chili OR cayenne pepper
• generous handful of fresh shiitake mushrooms, sliced
• juice of 1 lime
• 2 Tbsp. fish sauce (if you dislike the smell of fish sauce, see below for substitution*)
• 1 Tbsp. soy sauce
• 12 medium to large shrimp, shells removed
• handful of fresh basil
• optional: other vegetables of your choice: 1 handful of broccoli, cherry tomatoes, or baby bok choy
• optional: 1/2 cup coconut milk OR Carnation evaporated milk (the latter is often used in Thailand for traditional tom yum kung)
• 1 tsp. sugar
• 1/4 cup fresh coriander/cilantro

Preparation:

1. Place stock in a large pot over high heat. Add the minced lemongrass (and leftover lemongrass stalks, if using fresh lemongrass), plus lime leaves. Bring to a boil.
2. When soup reaches a bubbling boil, reduce heat to medium, or until you get a nice simmer. Add the garlic, galangal/ginger, chili, mushrooms, lime juice, fish sauce and soy sauce. Stir well and simmer 3 minutes.
3. Add the shrimp plus other vegetables, if using. Simmer until shrimp are pink and plump (about 3 minutes).
4. Reduce heat to medium-low and add the coconut milk or Carnation milk (if using). Now taste-test the soup, looking for a balance of salty, sour, and spicy. If not salty or flavorful enough, add 1 Tbsp. more fish sauce OR soy sauce. If too sour, add more sugar. If too spicy (Tom Yum is meant to be spicy!), add a little coconut or Carnation milk. If too salty, add another squeeze of lime juice.
5. For those who like addtional spice/flavor, add a dollop of Thai Nam Prik Pao chili sauce, either store-bought or the homemade. It can also be served on the side in small dishes, so each person can add as much as they prefer.
6. Ladle soup into bowls and top with a generous sprinkling of fresh coriander. ENJOY!

3 Sushi

The original type of sushi, known today as narezushi, fermented sushi), was first developed in Southeast Asia and spread to south China before introduced to japan sometime around the 8th century.Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish. Narezushi was made of this gutted fish stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling.³ The fermented rice was discarded and fish was the only part consumed. This early type of sushi became an important source of protein for the Japanese.

The Japanese preferred to eat fish with rice, known as namanare or namanari). During the muromachi  period namanare was the most popular type of sushi. Namanare was partly raw fish wrapped in rice, consumed fresh, before it changed flavor. This new way of consuming fish was no longer a form of preservation but rather a new dish in Japanese cuisine.
During theedo period a third type of sushi was introduced, haya-zushi , fast sushi). Haya-zushi was assembled so that both rice and fish could be consumed at the same time, and the dish became unique to japanese culture. It was the first time that rice was not being used for fermentation. Rice was now mixed with vinegar, with fish, vegetables and dried food stuff added. This type of sushi is still very popular today. Each region utilizes local flavors to produce a variety of sushi that has been passed down for many generations.