CHINESE
Learning intention- We are learning to make a traditional Chinese dish
- We are learning about Chinese ingredients Success criteria- I can make a traditional Chinese dish
- I can name some specific Chinese ingredients FRIED RICEIngredients
1/2 cup or long grain rice, rinsed 180 ml water Vegetable oil, for cooking 1/2 tbs finely grated fresh ginger 1 garlic clove, crushed 1 egg, lightly beaten 1/2 lup cheong (Chinese-style sausage), diced 1/2 carrot, thinly sliced 1/4 cup frozen peas 1/4 cup frozen corn 1 red chilli, thinly sliced ½ tsp dark mushroom soy 2 thinly sliced spring onions ½ cup bean sprouts, trimmed Coriander leaves 2 tbsp fried shallots Method Combine rice, water, pinch salt and 1 tsp oil in a saucepan. Bring to the boil over high heat. Reduce heat to low, cover and cook for 6 minutes. Remove from the heat, set aside without removing the lid for 10 minutes to complete the cooking. Spread the rice onto a plate, cover and refrigerate. Heat frying pan until hot. Add oil, half the ginger, half the garlic and egg and stir until cooked. Transfer to a plate. Wipe the wok clean then add a little more oil with remaining ginger and garlic. Add lup cheong and cook until oil has rendered from sausage. Add broccoli, peas and rice, cook over medium heat until warmed through. Add chilli and return the egg breaking it up with the spoon. Add soy, spring onions and bean sprouts and remove from the heat. Stir through coriander leaves and deep fried shallots |
IMPORTANT CHINESE INGREDIENTSGarlic
Garlic has been used in China for over 5,000 years. Not only in the kitchen but also in Chinese Traditional Medicine as it is considered to have medicinal properties. You will find that Garlic is used throughout Chinese cooking, one of the most common uses is with stir-fries. Ginger Ginger is along with garlic the most common Chinese Food ingredient used for flavoring. Ginger is popular with Cantonese dishes as well as the more spicy Szechuan recipes. Besides fresh ginger, you can also find it ground and pickled. Green Onions Green Onions or Spring Onions are used liberally either cooked to add flavor or raw as garnishings. A staple in most stir-fry dishes. Chilies Fresh Chilies can be added chopped, sliced, crushed or whole for that extra zing! There are many kinds of chilies, some are hotter than others. Also can be found dried and they are just as hot. Soy Sauce There is a light soy sauce and a dark soy sauce, make sure you use the kind your recipe calls for. We normally use the dark sauce for cooking and season meats. The light soy sauce can be served on the table for dipping spring rolls or dim sum for example. Oyster Sauce Oysters and soy sauce are the main ingredients. The brown sauce, although made from oysters, it doesn't have a strong fishy taste, its taste is rather mild and is used for cooking meats and vegetables and very popular in Cantonese dishes. There is also a "vegetarian" version made with mushrooms. Sesame Oil Sesame Oil is a dark, aromatic and very flavorful ingredient. There are several kinds, the one used for Chinese cooking is usually heavier and darker and it is not used for frying but rather as a marinade, sprinkled at the end just for flavor, or added to dipping sauces. Five Spice Powder Five Spice Powder is made of ground peppercorns, star anise, cloves, fennel and cinnamon and sometimes coriander seeds. It is a mix of flavors, from sweet to hot, fragrant, salty and pungent and used to condiment meats, fish, poultry and vegetables. Bok Choy Also known as Chinese Mustard has meaty white stems with dark green leaves. There is also Baby Bok Choy, with both stems and leaves a lighter green color. Used in soups, stir-fried with noodles and steamed. Chinese Cabbage A leafy vegetable also known as snow cabagge, is very common and can be found at the supermarket. Great stir-fried with your choice of sauce and condiment, in salads or pickled. Gai Lan or Chinese Broccoli A green leafy vegetable from the kale and broccoli family, the taste is similar to broccoli, perhaps a bit sweeter. Very popular dish served stir-fried with garlic or steamed with oyster sauce. Soy Bean Sprouts A common vegetable in Chinese cooking, soy bean sprouts are rich in vitamins A, B and C. They can be eaten raw in salads, also popular in stir-fried dishes. Chinese Sausages Chinese Sausages are made of pork and have a smoky, sweet taste. There are variations with chicken liver also available. Great to add to fried noodles or rice. You find them also rolled and steamed in Dim Sums.. DIM SUM or dim sim??In pairs, research "DIM SUM"
Find different varieties of dim sum listing their name with a brief explanation of the dish. What are some common ingredients found? What are they usually served with? Find 5 restaurants in Werribee or Melbourne that serve dim sum and list one type of dim sum from each. |