italian's pizza vs indonesian's martabak

any the same concept beetween italian and indonesian cuisines. they are pizza dough and martabak. both of them are made by easy methods.

Ingredients

1 cup of warm water (105F)

31/2 cups of all porpuse flour

2 tablespoon of olive oil

2 teaspoon of honey

1 tea spoon of salt

1 teaspoon of yeast

method

Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes.

Gradually add flour and olive oil and start mixing.

When the mixture gets too heavy to mix, start kneading the dough with your hands.

Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your doug feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.

Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the doug rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator.

Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven

Put on your pizza sauce of choice.

Put on your favorite pizza topping

Bake the pizza in you oven at 400 - 450° F for about 20 to 25 minutes until the crust is light brown.

Ingredients

1 lb groad beef

4 cloves garlic, chopped fine

¼ c thin sliced onion

2ts salt

1ts pepper

½ c carrot slivers

4 eggs

6 scallions sliced thin

Egg roll skins

Methode

Martabak is convenient (this is not the malaysian or singarupran one), fry beef, garlic, onion, salt, peppear, carrots a few minutes until cooked dry. Ccool beat 1 egg, add 5 heaping table spoon and 1 table spoons and telespoon scallions. Put 2 table spoons of this mixture in a skin. Fold like an envelope and fry in a little oil in a kwali/wok/cast iron pan. Drain keep going until the stuffing is used up. These freez well. Great with kechap (sweet soy sauce)

healthy food recipes

A central concern of the society in which we live is health. People are getting more and more conscious about living a healthy life. Eating healty food is of course a great way to improve your health and stay healthy. A common misconception among people is that healthy food refers to bland and boring food that is widely available as a natural food co-op. However, healthy food is actually what you eat every day, only it is prepared in a slightly different way.

Healthy food as well as healthy eating habbits is pleasant for the palate. Closer the food is to its natural state; the healthier it is for you. You can improve your eating habbits by cutting down on packaged food. This kind of food, although convenient, is filled with preservatives and artificial ingredients. Healthy food can be convenient too, once you get into the habit of preparing them.

It is very easy and inexpensive to prepare and eat healthy food. Here is an example: grill some lean hamburger patties until they are well cooked. Once this is done, place the patties on whole grain all natural hamburger buns. The burgers can be served with a tossed salad as well as a side of steamed green beans. Follow it up by serving fresh fruit for dessert. This entire meal can be prepared within half an hour and includes a variety of healthy food.

Grilling lean meat, fish, or chicken does not take a long time. While the meat cooks, you can easily toss up a salad of greens and vegetables. You can also round out the meal by using frozen or fresh vegetables. You can bring in variety into your meals by using healthy foods that you have never tasted before. Be sure to check the produce section of the local grocer, which will be stocked with a whole range of exotic fruits and vegetables. Some produce sections also offer recipes on how to cook the vegetables with which you are not familiar. This is a great way to introduce your children to healthy foods. You can also experiment with fresh herbs that can add new flavors to your meal.

Preparing healthy food on a regular basis will help you to make fast health nutrition meals. If you get the time, try using healthy food in exotic recipes. Healthy food can be prepared before hand and frozen for later use. When you prepare your own frozen food, you can be absolutely sure that there are no artificial additives or preservatives.

Encourage your children to get involved in the preparation of healthy foods. This will create a time that you can share with them. Eating healthy food does not cost you much of your time or money and most certainly, it is a better option for you.

Ingredients
1 pound raw shrimp
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon thyme
3 teaspoon garlic, minced
2 teaspoons cilantro, minced
1 teaspoon oregano
4 tablespoons low fat/non fat Parmesan cheese

Method
Put all of the ingredients together in a large bowl and refrigerate for at least three hours. Add 2 tablespoons of olive oil to sauté pan and add shrimp to pan. Saute shrimp over medium hear for 5-10 minutes. Heat sauce in separate pan; add sauce to shrimp.

Healthy Shrimp Pasta

Ingredients
12 oz. pkg. whole wheat pasta
1 c. fresh grated Parmesan cheese
4 cloves pressed garlic
3/4 c. olive oil
1-2 c. shrimp (1/2 lb.)
2 tsp. dried parsley or 1/2 c. fresh parsley

Methods
Heat olive oil and garlic in pan over low heat. Remove from heat and add parsley. Boil pasta; drain. Toss pasta with oil, garlic, parsley sauce and then add shrimp. Finally add Parmesan cheese and toss. Serve immediately.

healthy food in japanese is also popular

Boiled Japanese Radish "Furofuki Daikon" with miso sauce

1/2 Japanese white radish peeled and cut into 2-3cm rounds

1/2 carrot peeled and cut into 2-3cmrounds

"konnyaku" devil's tongue jelly sliced into triangles and four taros pee

4 taros peeled and cut if too big.

konbu kelp

salt

Preboil the raddish using the water from rinsing
rice(if necessary, add water)

Put konbu kelp,carrots,taros and konnyaku into a diffeerent

pot and cover with water.

When the raddish has slightly tender, rince with cold water

and to 2.

boil until the raddish is tender.

Serve the raddish,carrots, taro and konnyaku on a dish and

add hot miso sauce.

indian food recipe

The cuisine of India is characterized by its use of locally available resources, including spices and vegetables grown across India and in some parts of India for the widespread practice of vegetarianism across its society. Each family of Indian cuisine is characterised by a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent India's religious beliefs and culture have played an influential role in the evolution of its cuisine. However, India's cuisine also evolved with the subcontinent's cross-cultural interactions with the neighboring Middle East and Central Asia as well as the Mediterranean, making it a unique blend of various cuisines from across Asia The spice trade between India and Europe is often cited as the main catalyst for the Age of Discovery The colonial period introduced European cooking styles to India adding to the flexibility and diversity of Indian cuisine. Indian cuisine has had a remarkable influence on cuisines across the world, especially those from Southeast Asia In particular, curry, which originated in India, is used to flavor food across Asia.


Kaddu ka Halwa ingredients: Kaddu (Pumpkin) - 1 small Milk - 2 cups Sugar - 1 cup Ricotta Cheese (Khoya) - 3 tsp Almonds - 10 nos (sliced) Cashew nuts - 10 nos (sliced) Cardamoms - 5 Ghee - 1/2 cup Milk cream - 2 tsp Method: Grate the Pumpkin and put them in milk in an open pan with a wide base and heat with at low flame. Stir the mixture continually. When the Pumpkin become soft remove the pan from flame and drain any excess milk which is remaining. To this mixture, add ricotta cheese and sugar. Mix well and keep aside. Heat the ghee in a frying pan, add the Pumpkin paste. Heat this mixture on high flame until the Pumpkin loses whitishness and attains a golden-brown color. Add amonds, cashew nuts and mix well. Your kaddu ka halwa is ready. garnish with a few dry fruits.This indian recipe can be served either hot or cold. Preparation time: 1 hrs.


Ingredients for Aam Panna: Raw Mango - 4 Roasted Cumin powder - 1 tsp Mint Leaves Sugar - 2 tbsp Salt/rock salt to taste Water - 4 cup method: Boil mangoes in a pressure cooker for 5-10 minutes. Cool and strain to get the liquid. Add Sugar,salt(preferably rock salt) and roasted cumin powder in the liquid. A few mint leaves are mixed to it to give the refeshing flavor. Served with crushed ice to enhance its cooling effect, it is a very tasty and refreshing drink. Aam Panna is one of the most popular drink in India and is very effective to beat the North Indian heat.

Paneer Chatpat recipe ingredients:

Paneer - 150 gms
Curds - 200 gms
Onion - 1
Tomato - 1
Ginger and garlic paste - 1 tsp
Turmeric powder - 1/2tsp
Garam masala powder-3tsp
Chilli powder -4tsp
Oil - 1 tbsp
Salt to taste

method:

Cut the paneer into small cubes and take a bowl and add the curds, turmeric powder, chilli powder, garam masala powder and salt into it and shake it well and keep the paneer marinated in it for an hour. Grind onion, tomatoes and ginger/garlic in to a fine paste and keep aside.Take out the paneer from the curd mixture and deep fry them. Now take a pan and add some oil and after it becomes hot add the paste into it and fry it nicely until golden brown. Then add the curd mixture and salt into it and fry it for some time until both the mixture gets blended well. Add the fried paneer and bring to a boil and serve this hot Indian recipe of Paneer Chatpat with roti or paratha.

Egg pakora recipe ingredients:
Eggs (boiled) - 4-5
Red Chilli Powder - 1 tsp
Dry Mango Powder (amchur) - 1 1/4 tsps
Oil to deep fry
For Batter
Bengal Gram Flour (besan) - 1 cup
Red Chilli Powder - 1 tsp
Black Pepper Powder - 1 pinch
Salt as per taste


method:
Peel and cut boiled egg into two halves. Then, sprinkle red chilli powder and mango powder on each piece. Mix the gram flour with red chilli powder, salt, pepper powder and sufficient water to make a slightly thick batter. Dip each of egg pieces into the batter and deep fry in hot oil till it turns golden brown. Serve this hot indian recipe of egg pakora with indian chutney probably as starters.

Ingredients:
Moong dal (whole) - 100 gms
Channa dal - 50 gms
Chopped tomato - 2
Chopped onion - 2
Cumin seeds - 1 tsp
Chopped garlic - 1 tbsp
Chopped ginger - 1 tbsp
Red chili powder - 1 tbsp
Garam masala powder - 1/2 tsp
Butter - 1 tbsp
Oil - 1 tbsp
Salt as per taste

Method:
Wash and boil moong dal and channa dal with salt, chopped ginger and garlic in a pressure cooker till soft.
Heat oil in a pan and add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.
Add ginger, garlic, finely chopped tomatoes and then add red chilli powder.Then add cooked dal to the mixture.
Then add gram masala and salt to taste. Cook for 2-3 minutes. Add butter and cook for a minute. Garnish with fresh coriander leaves and serve hot with Roti, Naan and Rice.

Recipe Occasion:
It is Indian recipe, can be used day-to-day basis.. friends, family members.

Nutritious value:-
It is totally vegetarian recipe good for health.

Preparation time:-
20-25 min

Strawberry Cheesecake

Here it comes again - another sweet and delicious DB treat. The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge. Abbey is Jenny’s friend. She tweaked and played with a basic cheesecake recipe and perfected it. Well, what can I say? Abbey, you did an excellent job. This was.

My cake baked beautifully and didn’t have any cracks on top. I really loved the texture and the taste of this cheesecake - it was baked well but was still somewhat soft and creamy inside and was really really delicious. I served this cheesecake at hubby’s B-day and received a shower of compliments for it. I would like to share these compliments with Abbey, the creator of this recipe and Jenny who shared it with us, the Daring Bakers. Thank you, ladies, for the fantastic challenge!

Dear readers, here’s your chance to take a gastronomic tour to the land of delectable cheesecakes baked by my fellow daring bakers.

STRAWBERRY CHEESECAKE
Recipe based on Abbey’s Infamous Cheesecake

For the Crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

For the Cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz), at room temperature
1 cup / 210 g sugar
3 large eggs, at room temperature
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract
1 tbsp Amaretto liqueur

For the Topping:
2 cups (16 oz / 450 g) sour cream
¼ cup (2 oz/60g) granulated sugar
½ teaspoon vanilla extract
thinly sliced fresh strawberries

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly.

Method:

1. Preheat oven to 350F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your spring form pan. Press the crust just into the bottom (you can also press it up the sides of the pan too). Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Cover bottom of your spring form pan securely with foil before adding water.

5. Bake for about 50 minutes, until it is almost done - this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for 30 minutes.

6. Meanwhile, in a mixing bowl, combine the sour cream, sugar and vanilla and stir well. Remove the cheesecake from the oven after 30 minutes of cooling, then using a spatula, gently and evenly spread the sour cream mixture over the entire surface of the cake. Put the cake back in the oven to continue to cool for another 30 minutes. During this time the sour cream will slightly set. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. When completely chilled, remove the sides of the spring form pan and leave the bottom part under the cake. Top the cake with fresh strawberry slices and serve.

Apple Pie Recipes

old fashioned apple pie

Ingredients

Makes one 9-inch double crust pie

5 tablespoons all-purpose flour, plus more for work surface

1 large egg yolk

1 tablespoon heavy cream

1 tablespoon cornstarch

4 pounds assorted cooking apples, peeled, cored, and cut into 1/4-to 1/2-inch-thick slices

3 tablespoons fresh lemon juice, washed

3/4 cup granulated sugar

1/4 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 cup cold (1/2 stick) unsalted butter, ,cut into 1/2-inch pieces

Sanding sugar, for sprinkling

Method

1. Turn out 1 piece of dough onto a lightly floured work surface. Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate. Trim edges flush with rim. Freeze until firm, about 30 minutes.

2. Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.

3. Preheat oven to 400 degrees. Whisk egg yolk and cream in a small bowl; set egg wash aside. Put apples, lemon juice, granulated sugar,cornstarch, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.

Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes. Reduce oven temperature to 350 degrees. Bake until crust is golden brown and juices are bubbling, about 35 minutes. Cover with foil if browning too quickly. Let cool completely on a rack.

caramel pecan apple pie

Pie & Filling
1 unbaked pastry shell (9 inches)
7 C sliced peeled tart apples
1 t lemon juice
1 t vanilla
3/4 C chopped pecans
1/3 C packed brown sugar
3 T sugar
4-1/2 t ground cinnamon
1 T cornstarch
1/4 C caramel ice cream topping, room temp
3 T butter, melted

In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.

Streusel Topping
3/4 C all-purpose flour
2/3 C chopped pecans
1/4 C sugar
6 T cold butter
1/4 C caramel ice cream topping, room temp

In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake at 350 for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel

apple pie

That gets prepped into the pie dish and baked for 6-8 minutes.

While that is baking, I chop enough pecans to make a cup (looks like a scant cup here) and start peeling the apples (Granny Smith). After the pie crust has cooled, I pour caramel ice cream topping into crust – the recipe calls for ¾ cup, but that seems like way too much, so I probably used ½ cup and then sprinkle with the chopped pecans.

By this time Bike Boy has returned from a 35 mile ride and is cold and hungry. I microwave a pack of cinnamon oatmeal, adding some of the sauteed apples and it's a hit.

The apples are done and I add them to the pie crust. It doesn't seem as if there will be enough room for all of the apples, that I am sauteeing in butter, brown sugar and cinnamon until soft. The next step is the cream cheese topping. I mix up 8 ounces of softened cream cheese with lemon juice, vanilla, sugar and an egg until soft.

I add the apples to the pie crust and then cover it with the cream cheese topping –I didin't think it would fit on top of the apples, but it settles down into the pan without too much fuss. This goes into the oven at 350° for about 30 minutes or until a knife inserted in the middle comes out clean. I set the timer for 20 minutes as I have a convection oven and tends to cook things much quicker. The pie is done and golden in about 22 minutes. At this point, I let it cool completely and cover it and refrigerate overnight for Thanksgiving dessert. For the topping, I whip heavy cream with a little bit of sugar and some vanilla until soft peaks form. I completely cover the top of the cooled pie and then add the rest of the chopped pecans and drizzle with the caramel syrup. Bike Boy and the boys have been circling for a while, unusual behavior for them as they don't usually eat dessert. I make them wait so I can take one last photo.
Delicious - Everyone loved it, and I've several requests to remake for Christmas. What the original recipe did not call for was chilling it overnight, but I think this is very important as the flavors really developed in the apples and biting into that cold layer really balanced out the richness of the cream cheese and whipped cream toppings.

chinese food recipes and method

egg bubble soup

Ingredients:

4 (250 g) eggs, beaten
1/8 tsp pepper
3 1/2 oz (100 g) lard or vegetable oil
1 tsp scallions, chopped
1 1/2 tsp salt, or to taste
1 tsp MSG

Method:

Heat the oil in a work over low heat to about 350oF (175oC),
or until a piece of scallion green sizzles and moves around
when dropped in the oil.

Add the eggs and fry until the egg solution bubbles but has
not yet begun to brown. Add 4 cups (1 liter) of water. Stir
in the salt, MSG, and pepper. Simmer until fragrant. Pour
the soup into a tureen, sprinkle with scallions, and serve.

mini spring roll

(Made with mini spring roll wrappers)
Yield: 20 Spring Rolls

Ingredients:

2 tablespoons vegetable oil
2 cloves garlic, finely chopped
2 teaspoons peeled and grated fresh ginger
3 1/2 oz (100 g) ground (minced) pork
3 1/2 oz (100 g) ground (minced) chicken
2 oz (60 g) ground (minced) shrimp
2 stalks celery, finely chopped
1 small carrot, finely chopped
6 canned water chestnuts, drained and finely chopped
4 scallions (shallots), finely chopped
1 cup (3 oz/90 g) shredded Chinese cabbage
2 teaspoons cornstarch (cornflour)
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 tablespoons chicken stock
1 teaspoon Asian sesame oil
20 frozen mini spring roll wrappers, about 4 1/2 inches
(11.5 cm) square, thawed
2 teaspoons cornstarch (cornflour) mixed with 2 tablespoons
water

4 cups (32 fl oz/1 L) vegetable oil for deep-frying

Method:

Mix together the cornstarch, oyster sauce, soy sauce, and
chicken stock. Set aside.

Heat wok and add 1 tablespoon oil, swirling down the sides
of the wok. When oil is ready, add garlic and ginger,
stir-frying until fragrant (approximately 1 minute). Add
the ground pork, chicken, and shrimp. Stir-fry until they
change color (approximately 3 minutes). Remove the
ingredients from the wok and set aside.

Add 1 tablespoon of oil to the wok. When hot, add, in the
following order, the celery, carrot, water chestnuts,
scallions, and cabbage. On high heat, stir-fry the
vegetables until they have softened (approximately
2 minutes). Add the cornstarch/oyster sauce mixture. Bring
the ingredients to boiling, and then reduce the heat to
medium and continue cooking to allow the sauce to thicken
(between 1 and 2 minutes). Remove the wok from the heat.
When the ingredients have cooled add the pork mixture,
stirring it in to mix well. Add the sesame oil.

Wrappers: Mix together the cornstarch and water. Carefully
wet the edges of the spring roll wrapper with the
cornstarch/water mixture. Mound 1 tablespoon of filling in
the center. Roll the wrapper up diagonally, folding in the
sides. Repeat until all the spring rolls are made.

Heat the 4 cups of oil in a wok, using a deep-frying
thermometer to determine when the temperature reaches 375
degrees F (190 degrees Celsius). (If you don't have a
deep-fry thermometer, just stick a bread cube in the oil -
when it sizzles and turns a golden color, the oil is hot
enough). Cook each spring roll until it turns golden brown,
in batches of 4 at a time. Remove and drain on paper towels.
Serve hot.

spicy chiken wings

Spicy Chicken Wing

Ingredients:

1 kg chicken wings (mid-joint)
5 TB salt
Freshly Ground Black Pepper

Method:

Clean wings and marinate with 3 TB salt, the longer the
better (the wings can be prepared in advance and frozen).
Line the wings on a baking tray, and sprinkle with remaining
2 TB salt and freshly ground black pepper. Bake at 230
Celsius (roughly 450 Fahrenheit) for 20 minutes or until
golden, turning once. Serve with dipping sauce.

Dipping Sauce: Mix ketchup with a bit of honey and tabasco
sauce.

beef and tofu

Ingredients:

1 c Beef broth
1 tb Cornstarch
2 tb Water
1 t Brown sugar
2 tb Oil
1/2 lb Lean ground beef
1 cl Garlic minced
2 c Shredded Chinese cabbage
1/2 lb Tofu, cut into 1/2" cubes
3 c Hot cooked rice
2 Green onions with tops,
Sliced

Method:

1. Bring broth to a boiling medium sauce pan.Combine
cornstarch and water in a small bowl, set aside.
2. Heat oil in wok over high heat.Add beef.Stir fry until
no longer pink, breaking larger pieces with a wooden spoon.
3. Add garlic and Chinese cabbage, cook about 1 minute.
4. Reduce heat and add broth mixture, stir until thickened.
5. Add tofu, gently stir until heated, about 1 minute.
6. Spoon tofu mixture over rice and garnish with green onions.

almond chiken

Ingredients:

2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil

Method:

1. Pat chicken dry with paper towels. Cut into strips 1/2"
wide by 3" long.
2. Stir soy sauce, rice wine, chicken stock, sugar,
cornstarch, ginger, and garlic together.
3. Place chicken in marinade, turning to coat. Marinate at
least one hour, turning chicken after half an hour.
4. Remove chicken from marinade and drain on paper towels.
Beat egg slightly with 1/2 teaspoon water.
5. One by one, dip chicken pieces in egg and roll in almonds
to coat.
6. Let almond coated pieces set 15 minutes. Heat oil to 350.
Fry chicken pieces in batches one layer deep until crisp,
golden brown. Be sure to let oil come back up to 350
between batches.
7. Drain on paper towels and serve at once.



Chinese food is not only full of delicious flavours ¨C it
can be a healthy option too. If you're eating in a
Chinese restaurant, buying from a takeaway, or cooking at
home, remember to go for lower-fat options.

You could choose dishes such as steamed fish, chicken chop
suey and Szechwan prawns. Lower-fat options include anything
boiled or steamed, such as steamed fish and plain rather
than fried rice. And for a healthy choice, it's best to
avoid anything in batter because these foods are high in fat.

Steaming rather than deep-fat frying really cuts down on fat.
Traditionally, Chinese food was cooked in small bamboo
steamers, but it's easy to steam food if you're cooking at
home. If you haven't got a steamer, try putting the food in
a sieve over a pan of boiling water. The great thing about
steaming is that you don't need to add any fat, and steamed
vegetables keep their natural flavour and nutrients.

Stir-frying, another traditional Chinese cooking method,
can also be a healthy way to cook. Ideally you should use a
wok, but any large pan will do. You only need to use a very
small amount of oil and the food cooks quickly. This means
the food is low in added fat and it retains more nutrients
because the cooking time is shorter. So, if you're cooking
up your own stir-fry, you'll end up with a meal that's tasty,
nutritious, ready quickly, and you'll only have one pan to
wash!

Stir-fries typically contain a good selection of vegetables
and a moderate amount of lean meat or other protein, and
they're usually served with a large portion of rice or
noodles ¨C which is a great combination for a healthy diet.