Chinese northern Cuisines

Shangdong cuisine is most famous cuisine of the Chinese north cuisine. About the Shangdong cuisine is also one of the oldest Chinese cuisines, dating back two thousand years ago in China. Shandong cuisine is characterized by focusing on taste reconcile, and cooking the heat. And its ingredients varied, with seafood, a vegetable, a meat and so on. As Chinese cuisine, one of the representatives of the North he influenced many Chinese northern cuisine, such as Beijing cuisines, Tianjin cuisine, northeast of China and so on. Shangdong cuisine Shandong dishes are representative of Kung Pao Chicken, Scallions sea cucumbers, sweet and sour carp and so on. Every shangdong dish need to master of heat carefully by chef. For example: sweet and sour carp

Carp clean up after, drain the water, the fish on both sides of a 2.5 cm each beveled knife (first vertical cut 1 cm deep, and then sliced 2 cm deep).

The soy sauce, sugar, vinegar, wine, tomato sauce, water transferred into the sweet and sour sauce aside.

With pepper, soy sauce and a pinch of salt, a little salt.

Starch, flour into a paste, evenly wipe the marinated fish

Heat oil till Seven mature , lift tail, head first into the oil slightly fried

Then ladle pouring oil on the fish, the fish paste solidification slowly into the pan. Until the fish until golden brown, remove oil into the dish aside

Stay a little oil in wok, add chopped green onion, ginger, garlic until fragrant, then pour a good tune juice

Add a little wet starch is thick pot pour in the fish can be.

taiwan-fenglisu

So Feng Li Su,（In Australia we call it Pineapple Cakes） This is one of the famous Taiwanese dessert. Shortbread cake with a pineapple jam filling. So here's how I came upon Pineapple Cakes. That is some difficulty to make it, but if u are able to make it and share to your families, that will be very manful for everyone ^^ ( I try to make it clear and easy understand for everyone to read ).

Pineapple Cakes

Makes 24 pineapple cakes.

Ingredients

2½ cups cake flour
⅛ teaspoon. baking powder
⅛ teaspoon baking soda
6 tablespoons nonfat milk powder, passed through a fine mesh sieve
12 tablespoons unsalted butter, at room temperature, cut into ½-inch pieces
¼ cup shortening
½ cup confectioners’ sugar
2 egg yolks
1 recipe Pineapple Paste (recipe follows)

Directions
1. Adjust oven racks to the upper-middle and lower-middle positions and preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Whisk the cake flour, baking powder, baking soda and milk powder together in a medium bowl; set aside.
2. Place the butter, shortening and confectioners‘ sugar in the bowl of a stand mixer. Beat on low speed until just combined, about 30 seconds.
Increase speed to medium and beat until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg yolks and beat on medium-low speed until just combined, about 1 minute. (that is quit simple as when you make the cookies)
3. Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed. Add the remaining flour and beat until all of the flour has been absorbed, 30 seconds. Increase the speed to medium and beat 1 minute. Divide the dough into 2 even pieces and roll each piece into a 10-inch log. Wrap each log tightly with plastic wrap and refrigerate until firm, 1 hour.
4. Cut each log into 12 even pieces and roll each piece into a ball. Use a tablespoon measure to divide the pineapple paste into 24 evenly sized 1-tablespoon balls.

5. Place a dough ball in the palm of your hand and flatten into a disk. Place a pineapple paste ball in the center of the disk, bring the edges up together and pinch shut. Roll between the palms of your hands until the seams are no longer visible. Press into 1¾-inch-wide square pineapple cake molds or gently shape into squares by hand.

6. Place the pineapple cakes 1 inch apart on the prepared baking sheets and bake until golden brown, about 25 minutes, turning the cakes over once and rotating the baking sheets from top to bottom halfway through baking. Place the baking sheets on wire racks to cool 10 minutes before transferring the cakes to the racks to cool completely.

Pineapple Paste (that is traditional and original way, however, u also could make different with your personal favors)

Makes 1½ cups pineapple paste

This pineapple paste is more intensely pineapple-y than the filling in commercial pineapple cakes. If a milder flavor is desired, reduce the amount of pineapple and increase the amount of diced winter melon by the same amount. Winter melon and maltose syrup can be found in most large Asian markets.

Ingredients

12 oz. (weight) peeled, cored, diced pineapple (from 1 pineapple)

1 pound, 4 ounces of peeled, seeded, diced winter melon (from about 2½ pounds winter melon wedges)

¾ cup granulated sugar

½ cup maltose syrup

The Mid-Autumn Festival and its food

The Mid-Autumn Festival is the second grandest and important festival following the Spring Festival in China. The Mid-Autumn Festival is falling on the 15^th day of the 8^th month according to Chinese lunar calendar. The name of the Mid-Autumn Festival is from the fact, because it always in the middle of the season for autumn. In other aspect, the moon is always at its roundest of the year in the time of the Mid-Autumn Festival, so the day is also named as the Moon Festival.

In the Mid-Autumn Festival, Chinese people with their family members appreciate the bright full moon and eat moon cakes at the night. As with every other Chinese holiday, the Mid-Autumn Festival also has its own special food. The moon cake is this special food of the Mid-Autumn Festival, which is a kind of cookie with various fillings. The most specific different of moon cake with other cakes, which is in the surface of moon cakes are printed different artistic patterns depicting the story of Chang E flying to the moon.

                    

The Spring festival and its food

The Spring festival, also called Lunar New Year or Chinese New Year, which is the most important Chinese traditional festival, it has more than 4,000 years of history. The Spring festival is the grandest festival for Chinese people. Spring festival is similar with Christmas Day to the westerners, it is also the time for whole families to get together. The spring festival is January 31 in the year of 2014. 

In China, each festival has its own characteristic food, even the Spring festival is not exception. The reunion dinner and dumplings are indispensable food to celebrate the coming of spring in the Chinese New Year. In Chinese New Year, cold and hot dishes are all served, Chinese people will make dumpling and watch the Spring festival gala together. Fish is always an important dish in the Spring festival, because people hope having a wealthy year.  

Malaysian Food

Malaysia is a multi-ethnic country. Malaysian food is influenced by Chinese and India and the other place. Malaysian food is very important in natural spices,such as coconut and lemon grass. These natural spices highlighted the feature of Malaysian food. Let's introduce some Malaysian food.
1) Satay
Satay is the most popular food in Malaysia. It is make for beef or mutton or chicken, and strung them together and barbecue it. Of course, good satay must be coupled with good "satay sauce".

 

2)Roti Canai

Roti Canai is served 24 hours in Malaysia. It is make for flour and egg and some chopped onion.

These is part of Malaysian food. There are many type of food in Malaysia, such as Curry Laksa, Rendang and Rojak......In Sydney, there have a Malaysian restaurant in China Town, whici is MAMAK. If you want to try the Malaysian food, it is the best way.



Variety of Chinese food

China is a large country and owns the long history about food. As China is a large land area, so in the different part of China has different food culture, the formation of the different Chinese food culture with the local custom has direct relationship. For example the Sichuan food is the very famous food in the world, Sichuan food’s feature is spicy, and the because of that the feature of spicy lead to everyone’s favorite. Sichuan region of China causes cold and moist climate, people need to extract heat from the food, so the Sichuan people will like when cooking put a lot of pepper. The Represented in spicy Sichuan cuisine has Mapo tofu, fish-flavored pork, twice-cooked pork, boiled fish, Fuqifeipian and so on.

 However the other places of the China have the totally different taste from about the Sichuan cuisine. Such as Cantonese cuisine features is light, Cantonese cuisine flavor is not strong. Because of Guangdong locals on the south of China and its weather very hot, so the Guangdong people like light flavor.

3 mins to know Japanese food :)

http://www.youtube.com/watch?v=1p_Y7jEOOeY