Many non-Chinese think that dim sum is just a steamed dumpling with maybe a dipping sauce to accompany it. However, although that is one type of dim sum, the term “dim sum” does not refer to a single recipe but to a style of serving a vast selection of different snack type items. Usually, these will be provided on a trolley which trundles between tables for diners to make their choices.

Dim sum originated in the Canton province of China and was always served with tea. The custom soon spread to other provinces and indeed, around the globe. Whether at home or in a restaurant, dim sum can be enjoyed and because of the many choices, there is always something for everyone.

Dumplings are indeed popular and are generally made with flour and steamed, resulting is a soft, slightly sticky ball. Nonetheless, it is the filling which differentiates and here there are a huge variety of options.

One type of dumpling is Gau or Gau Ji which consists of a quite fragile rice flour paste stuffed with various vegetables, such as picked cabbage or tofu. These dim sum are quite hard to make because of the delicacy of the past but are full of flavour.

Prawns and shrimps of various types are often used to stuff dim sum dumplings. These may be ground up and used alone or combined with spices, nuts or flavoured oils. Crab roe with Chinese mushrooms is a common filling for dumplings fried squid or other seafood may also be found on the dim sum trolley.

Another variety of dumpling is Chiu-Chao and these are usually filled with prawns or pork combined with mushrooms or peanuts, garlic, spring onions and other flavourings.

Bau is a dumpling glazed with sugar, which turns it from white to brown and which is referred to as a bun. These are stuffed with roast pork and spring onions and are a real delicacy.

Dim sum is ideal for vegetarians as the trolley will often offer rolls stuffed with shredded vegetables such as carrots, cabbage or mushrooms.

So, we’ve touched on a few of the many varieties of dumplings, buns and rolls but dim sum doesn’t stop there.

Other possibilities include a rice porridge called Congee and of course, desserts. Thousand layer cake (Chien Chang Go), made from a sweetened dough with egg is one such and a steamed sponge cake sweetened with molasses is another. For a lighter finish to a meal, tofu drizzled with ginger syrup is a favourite.

We’ve hardly begun to explore the possibilities of dim sum which, although usually steamed or deep fried, can consist of almost anything snack-like in a small portion. This can include sesame toasts, meatballs, spareribs or even steamed chickens feet. There really is something for everyone so do give it a try.

By: Liz Canham

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Today, more and more people are enjoying the benefits of eating Japanese food. It is not only tasty, but it is also very healthy. This is why many people would love to try doing it on their own. This will serve as a guide on how to cook Japanese food; the basic ingredients, and the things that you will need to prepare Japanese food will be covered here.

The first thing you need to know if you want to learn how to cook Japanese food is that Japanese cooking equipment and ingredients are now very easy to buy, so you do not need to worry about finding them. Most grocery and department stores carry these, and most of these equipment can be substituted with the ones you already have in your kitchen.

A wok is a basic necessity, if you want to prepare Japanese dishes in an easy way. They are great for frying and steaming, but it is mostly a favourite for stir-fry, as its high wall allows you to mix and stir ingredients easily, without worrying that they will spill or flip outside. A rice cooker will be your best friend, since most Japanese dishes are accompanied with rice. It makes cooking rice fast and easy; all you need to do is follow a simple instruction on how many cups of rice and water to add.

Ingredients always include Japanese cooking wine or mirin; soy sauce-used as seasoning and even as sauce; wasabi for sushi rolls and sashimi; chilli sauce, and others. These are the staples, so it is a wise idea to stock up on these ingredients before you make your first attempt at Japanese cooking.

To learn how to cook Japanese food, all you need are these simple equipment and ingredients, an open mind, and a hungry stomach! It is no wonder why many people love Japanese food; with its rich taste and health benefits, Japanese cooking is being found on everyone’s dining table.

By: You Lin

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Let’s first get one thing straight right off the bat. Anybody who thinks that when they walk into a Chinese restaurant and order their meal that they get anything resembling what Chinese people really eat, has been eating in Chinese restaurants either way too often or not often enough. Having said that, we’re going to concentrate on what we refer to as “Chinese American” restaurants, because in reality, that’s what they are.

The stereotypes of who eats Chinese food are beyond silly. Other people besides Jews eat Chinese food, or what we call Chinese food. The reason these stereotypes exist is because many years ago when the modern day Chinese American restaurant started to become popular, the majority just happened to open up in Jewish neighborhoods. So naturally more Jewish people at there than anyone else. Today, you will find all kinds of people eating at Chinese restaurants.

So, what kind of food DO you find at a Chinese American restaurant? Most Chinese American dishes fall into what they call categories of food. Their are your chow mien dishes which feature the classic chicken chow mien. But you can get a lot more than just chicken chow mien. You can also get shrimp chow mien, beef chow mien, roast pork chow mien and just about any other kind of beef, pork, chicken or fish that you can think of. Just a quick tip. If you’re going to get the chicken chow mien, get the white meat chicken chow mien. It costs about a buck more but they give you more chicken and the pieces are bigger.

Aside from your chow mien dishes you have your lo mien dishes. The only difference between these two are the kinds of noodles they use. Other than that, they are pretty much the same, at least at most restaurants in the states. The whole key to a Chinese dish is the vegetables that they put in it. Most of a Chinese dish is pretty much vegetables. There is relatively a lot less meat than there is vegetable. That’s why the dishes are relatively inexpensive and also why you’re hungry two hours later.

Then there are some specialty dishes. You can usually tell what these are because they have names like Moo Goo Gai Pan. You have absolutely NO idea what’s in this stuff by reading the name of it. Fortunately, there is usually a description of the menu item underneath the title so you can get some idea of what you’re eating.

Aside from the main dishes you get your standard side dishes like roast pork, egg roll, stuffed mushrooms, etc. Most people usually fill up on the fried Chinese noodles that they give you before you even get your dinner. This way it doesn’t seem so much like you hardly ate anything. And of course the meal is topped off with a fortune cookie and some tea. This is standard fair for a Chinese restaurant.

Some of these restaurants are good, some are okay and some are not so great. It’s hard to find a Chinese restaurant that’s really terrible. After all, how much can you ruin a vegetable?

By: Michael Russell

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Did you know that 20% of the world population speaks Chinese?

It is a proven fact and also no one can disregard the increasing number of Chinese speakers around the world. This gives you a very big reason to look forward to use the language to the advantage of your business. Chinese website translation is therefore a very important aspect for people who are trying to break into the international scene through the online medium.

Unfortunately a lot of people limit the Chinese website translation to the main pages of the site only however that is a big mistake. You have to look at the keywords used in the various titles and headers as well as the image and alt tags. Only when you completely overhaul your website in Chinese you’ll be able to ensure that you can get the required results from the online audience. At times people forget to get their error pages and redirect pages translated, this can work against your image because a customer who understands only Chinese will not be able t continue on your site. Therefore a complete English-to-Chinese website translation is absolutely must.

It is not only the existing Chinese audience that comes to your website benefit of this feature but this can be a great way to get a lot more Chinese viewers. With your website available in Chinese with the right keywords and language your website can also be ranked on Baidu, which is the most used search engine in the Chinese language. In China, Baidu is even more popular than the worldwide leader Google. This is a fair indication of the kind of benefits you can get from Chinese website translation.

All above mentioned points are clear indicators how Chinese website translation can help your business get international exposure online. Keeping this fact in mind, it is crucial that you can have an experienced provider serve you the right English-to-Chinese website translation. There will a lot of online visitors who might not be aware of your product or service or the brand that you own. It’s your online presence that makes an impact and in order to make a big impression it is crucial that your website has the right words to impress the visitors.

There are no shortcuts to success therefore do not think that a free translation service works well because most of the free providers are able to only translate word to word. At times the grammar is messed up and the sentences do not convey the message as you want. Be sure that whatever you serve to your audience is top notch, it is only then you’ll be able to get the best responses and drive business.

By: Mathew Mason

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Have you ever wondered how professional chefs use herbs to flavor their famous restaurant recipes? The secret is in the quantities and combinations. I am going to unlock some of the mysteries behind the flavoring techniques of famous restaurant chefs. I will discuss some well known herbs and tell you how to use them successfully. I will also inform you of some herb combinations to avoid.

BASIL: Basil is an Italian, slightly sweet herb. Use it freely in traditional Italian dishes, pesto sauces, squash casserole, vegetable soup and Italian tortellini soup. Basil turns brown quickly, so do not tear the leaves until ready to use. Dried basil can be stirred in sauces and soups (at the beginning of cooking). Fresh basil should be tossed in only at the end of cooking, as the herb is delicate. The amount to use depends on personal taste (generous amounts can certainly be used in your favorite foods).

ROSEMARY: Rosemary is a pine like, pungent herb. Remove the leaves from their stems by pulling them out against the grain of the stem. Crush the leaves and use them sparingly on pork roasts, lentil soup, bean soup, flounder, sole and strong cheeses. Rosemary should be added to basil and lentil soups at the start of cooking. A little rosemary usually goes a long way, as it is strong in flavor.

CINNAMON: Cinnamon is a spicy sweet herb and is available in powder or stick form. Stir the stick form in a hot mug of apple cider or dessert coffee. Sprinkle the powder on sangria soaked in citrus wedges. Add 1/8 to 1/4 teaspoon to a large batch of chili or tomato sauce during the beginning of cooking (it will add a mildly spicy flavor). Add 1/2 teaspoon to chocolate chip cookie batter (5 dozen yield).

DILL: Dill is an aromatic, sweet, tangy herb. The leaves are light and feathery. Chop the leaves finely and sprinkle on fish before cooking. Dill and lemon juice work well together in seafood dishes. Mix with sour cream or yogurt and use on baked potatoes. Add to potato or pasta salad along with mayonnaise, dijon mustard and lemon juice.

GINGER: Ginger is a sweet and pungent spice. Peel it with a vegetable peeler and grate, chop or slice thinly. Once peeled, it can also be pushed through a garlic press for mincing. Add to stir fry dishes and teriyaki marinades; remember to use sparingly (to taste), as it can easily overtake a dish.

HERBAL MIXES TO AVOID: Basil and Tarragon never work well together. Use one or the other combined with Italian parsley. Use basil with oregano (2 Italian herbs). Do not team allspice with cloves or nutmeg with mace, because they taste too similar. A useful rule of thumb to remember when using dry herbs instead of fresh: use 1 teaspoon of dry for every 3 teaspoons of fresh herbs.

Fresh herbs also make great garnishes on finished appetizers, entrees and salads. Sprinkle fresh dill over summer potato salad. Place whole basil leaves over angel hair pasta with pesto sauce. Sprinkle cinnamon over french toast. Along with these ideas and some personal experimentation, anyone can learn to use and combine herbs like professional chefs do in their famous restaurant recipes.

By: Pam Myers

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Chinese food and German Riesling wine is a wonderful pairing.

Selecting the right wine for Chinese food and even Thai cuisine requires identifying the dominant taste (sweet, sour, salty, bitter) sensation of a dish. The dominant taste sensations are sour (rice vinegar), sweet (sugar, coconut milk) and salt (soy).

When it comes to German Riesling wines and Chinese food, sensory scientists have shown that the different taste qualities – sweet, sour, salty, bitter – inhibit or suppress one another. In the domain of wine and food, we say they balance or compliment one another.

For example, sour (acidity) and sweet also suppress one another; adding sugar to lemon juice reduces the tartness; the level of acidity or sourness has not changed but the presence of sugar changes how we perceive it. It is the Riesling grape’s ability to develop high sugar levels while maintaining acidity that produces white wines that age very well and compliment Chinese food as well. Riesling wine is produced from dry to very sweet. Riesling wine is produced from dry to very sweet; the sweetness level of a Kabinett or Spatlese counterbalances the Chinese food’s salt and sour.

German Riesling wine is not only good at quelling the heat of chilies but it is a perfect wine for Thai and Chinese cuisine.

The conventional wisdom of pairing Gewurztraminer wine and Chinese food with highly spiced Szechuan dishes works except that Gewurztraminer’s higher alcohol levels (13-14%) kick up the burn a bit.

Gewurztraminer literally means “spice grapes”. The California variant has a “spicy-peach” flavor along with a hint of ginger. Other possible choices in the pairing of Chinese food and wine are a French Pouily Fuisse or a Sauvignon Blanc.

Cantonese, China’s “haute cuisine”, dishes are much more subtly seasoned. For this Chinese food and wine pairing try a sweet fruity German Riesling Kabinett or Spatlese, and you will enjoy wonderful results. Meanwhile, a red Bordeaux wine pairing with Chinese food is particularly appropriate for Shanghai cuisine which tends to be quite rich so the tannin in the wine plays well against the fat content of the meat.

A Merlot from Pomerol or St. Emilion and Chinese food pairing compliments well with Peking cuisine, which often features heavier meats as duck and beef. So does a red Burgundy such as Pinot Noir.

Dishes with fruit such as bananas, mangoes and peaches, pair well with Pinot Noir, Riesling and Merlot. Sherry or tawny Port goes well with dishes that include generous amounts of almonds or peanuts.

Duck and smoked ham go well with Pinot Noir and Chardonnay. Riesling, Gewurztraminer, Petite Sirah or Zinfandel wines compliment foods customarily forward with fruit and spice, liberally laced with Szechuan peppercorns, chili peppers, wasabi, mustard or curry.

Chinese cuisine often consists of varied dishes, some notably sweet, some spicy, others fruity or smoky or delicate. There will likely be chicken, lobster, pork and duck.

When it comes to Chinese food and wine selection, no one wine will accommodate a vast range of flavors and textures.

There are a few wines that will work well paired with Chinese food. They are a medium-dry to lightly sweet Riesling, a Chardonnay, not too oaky, not too dry, and a mild, full-bodied Merlot with just the right amount of acidity. Riesling, Chardonnay and Merlot wines always go well with a variety of foods and are very safe to be among your choices when pairing a wine with Chinese food to enhance the experience.

The real key to the pleasure of wine and food is simply relaxing and enjoying conviviality with friends. Now that you know the best wine pairings, Chinese food anyone?

By: Stuart Jay

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Chinese food is one of the most delicious types of cuisine available to enjoy today.

]]> http://www.hattorisushi.com/?feed=rss2&p=15 0 http://www.hattorisushi.com/?p=71 http://www.hattorisushi.com/?p=71#comments Sat, 16 Jan 2010 05:05:10 +0000 admin http://www.hattorisushi.com/?p=71

Louisiana is famous for fantastic food and nothing is more popular than the gumbo recipes created by the state’s talented chefs. The wonderful dishes prepared by real Cajuns from the Bayou country are world renown for delicious flavors and millions of diners seek out their food and recipes every year. But the most talked about and sought after dish and surely the most revered is the world famous Louisiana gumbo.

It is quite natural for accomplished chefs to experiment and create new and exciting versions of Louisiana’s most famous food. Although most recipes are simple and rustic, new techniques can be employed to greatly improve the intensity of flavors and bring color and beauty to a Cajun soup that has long been known for it’s mouth watering taste.

Many brilliant chefs have tweaked and modified old traditional recipes to enhance the taste and to add interesting and creative flavors. Their intent is not to significantly change the structure or core elements of the dish but only to improve upon what is already a nearly perfect food. Many have succeeded in this endeavor.

Then there are other chefs who refuse to change the old traditional recipes in any way and choose to prepare only those that are in keeping with the simple and rustic nature gumbo. Of course this is perfectly appropriate.

But the thing that is so great about a chef’s approach is that those who are really good at their work will always try to push the limits on cooking techniques or try different ingredients that can add excitement and depth to a dish with a history as old as the Louisiana Purchase. The result is intensely delicious flavors that are deep, rich and almost intoxicating.

For example pushing the limit on getting the roux really dark without burning is a technique some use to extract the most intensity from the ingredients. A light colored and dainty roux is easy to make but makes a gumbo that falls far short of it’s potential. When making a chicken gumbo, frying the chicken before adding it to the pot adds another level of flavor. Thoughtful and daring chefs will take this extra step to bring chicken gumbo to the pinnacle of flavor.

Most authentic seafood and poultry gumbo varieties will have a smoked meat added. Your talented chefs will use real Cajun andouille and not a run of the mill smoked sausage. Andouille is a Louisiana style sausage that uses lean chunks of pork, has lots of great seasonings and is smoked long and slow using a real smokehouse.

Others will experiment with adding different ingredients that create interesting textures and flavors without significantly changing the essence or attributes that define gumbo. An excellent technique employed by experienced chefs is the use of a flavorful stock made in advance and this becomes the primary liquid base for the gumbo. This approach contributes significantly to the flavor and character of the dish and is an excellent method used to make a really outstanding example of Louisiana’s most famous food. This is a simple technique that anyone can practice at home to make gumbo recipes that will rival a Chef’s best dish.

Here is a recipe for homemade chicken stock that will make your Cajun soup better than ever. This recipe is not only for gumbo and can be used in any recipe requiring stock. This is nothing like canned stock and is so much better it will make the commercial versions seem archaic. It will freeze well and stay fresh for many months.

Homemade Chicken Stock Recipe

Ingredients

*In a large pot add 3-4 quarts of water.

*2 pounds Chicken parts like legs, thighs, wings etc. Or one whole chicken. Raw not cooked.

*Two onions quartered.

*4 stalks of celery quartered

*3 carrots quartered

*4 cloves garlic

*1 teaspoons Tony Chachere’s Original Creole Seasoning (or 3/4 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoons cayenne)

*3 bay leaves

*2 sprigs fresh thyme or 1 teaspoon dried thyme

*4 whole peppercorns

*2 cups white cooking wine (optional)

*1 cup smoked sausage

Directions

Bring this to a boil then turn heat to low, cover and allow to cook for about 2-3 hours. Longer is better because it takes some time to extract the full flavors from the bones. This is another secret to fabulous gumbos. Extracting that wonderful flavor from the bones adds more richness and great depth while boosting the character of your gumbo.

Of all the secrets and techniques learned over the years this is one of the most important. Take the time to make this wonderful broth. You can make it ahead of time and refrigerate. Store it in your freezer and it will keep for months. At any given time you can have several containers of frozen stock just waiting for your next culinary creation.

One more tip. To really intensify and electrify the flavor of your Cajun soup add some smoked meat to your list of ingredients. Don’t have smoked meat? Then go any barbecue restaurant and buy a smoked chicken without the sauce.

By: Gene Gautro

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Want a fun activity to enjoy with your kids? How about an activity that will teach them some valuable cooking skills? Try baking. Kids love to eat desserts and baking is similar to making crafts, except in the end you get to eat the finished product. There are many sweets to choose from such as easy to make cookies, cupcakes, but today we will try something that will really get our kids’ creative juices flowing: candy sushi.

It really does look like actual sushi and that’s the best part to the kids: playing make believe. Just like playing “house” they can pretend to make actual sushi rolls. They’ll want to take the candy sushi to their teachers. They’ll brag to grandma and grandpa. They’ll call their aunts and uncles and broadcast to the world about their “master piece”. This will start a string of other desserts they’ll want to make with mom or dad, giving you more fun times to spend with your kids. And let’s face it.

Isn’t it getting harder to find new activities to do at home with the kids?

As our kids get older they easily get drawn to play with all the high-tech games and devices that are available now. Cooking with kids provides more face-to-face,human interactive activities.

So what exactly is candy sushi?

It’s a combination of rice crispy treats that represent the real rice, gummy worms (you could also add red string licorice) to represent the fish, and all wrapped in a fruit roll up (or fruit leather) which represents the seaweed. It is the candy equivalent of makizushi rolls.

How do you make it?

The technique of making candy sushi is not complex. There are only a few ingredients and no baking involved. Just a little prep work, mixing melted butter and marshmallows with crisped rice cereal, adding some gummy worms, making some rolls and wrapping them in fruit roll up. Sushi candy rolls are colorful, fun to make for your kids and the taste is addictive. Remember to take lots of pictures to send to friends and family.

Don’t let them sit too long in the fridge or the gummy candy will begin to harden and crack. Give them away as gifts or eat them yourself. Find a decorative Japanese dish on which to serve them. And for added taste set aside some chocolate dipping sauce to represent soy sauce. You and the kids can pretend you’re out eating the real thing in a sushi bar.

By: Rick Quatraro

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The use of Chinese chop marks are a historical part of Chinese culture and still very much a part of everyday Chinese life. Here is a brief look at the origins of Chinese seal marks and how to get your own personal Chinese seal.

Chop marks are an ancient form of signature seal and historians have dated some of the earliest chop marks as being around three thousand years old. It is thought that the method of stamping your personal signature came about because of the the high illiteracy rate among the Chinese population of this time. The signature seal, or Chinese chop as it is better known, was the the perfect solution for anyone wishing to put their mark on documents or letters, as all the person needed was a seal engraved with their personal signature.

Originally reserved for Chinese nobility, Chinese chop marks were gradually introduced into general society. Over time the Chinese seal has become an integral part of Chinese business, and as a result a personal chop mark is required for all legal and business matters. A person withdrawing money from a bank would be required to sign and chop the necessary paperwork before the transaction is concluded.

Chops take many forms, businesses, government authorities and institutions all have their own seal. The family signature is another form of chop mark, and most have been passed down from generation to generation. This makes it possible for family businesses to be passed on and anyone in possession of the family seal to sign legal documentation.

By: Richard Genber

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