Archive | November, 2011

To Make Fried Shrimp

29 Nov

Fried shrimp is very simple to make , all you need is shrimp, oil, bread crumbs, and flour. The frying process will literally only take you a couple of minutes depending on how many you’re making, but easy regardless. Here is the quick and easy way to make fried shrimp. In separate bowls, pour out some flour in one, bread crumbs in another, and crack a couple of eggs and mix it in another. Now, take a prying pan with cooking oil and preheat it. While the pan is heating, take your shrimp and cover them in egg, flour, and bread crumbs. Once they’re covered, drop them into the frying pans one by one. Variety of different how to lessons can be searched in more than 14 different categories. We welcome our users to register and join the TV Lesson community so they can help us develop and fine tune the TV Lesson experience to the community’s needs. Join us and share your own wisdom and know-how by uploading your videos.

Cooked with cashew nuts, it will protect your cardiovascular System. There are various shrimps including lobster, Prawn, freshwater shrimp, white shrimp etc. Among them, freshwater shrimp is the freshest and best one. Cashew nuts are the nuts of cashew which belongs to anacardiaceous plants. It has the same shape and function as shrimps. Both of those two ingredients benefit kidney and liver greatly. Peanut oil, sunflower oil, canola oil, and safflower oil are good examples of oils for deep-frying because they have high smoke points. This means they will not break down at high temperatures. The smoke point of an oil is the temperature at which the oil starts to decompose and give off smoky fumes.

This cooking method can be traced back to exotic European and Asian roots, when the fat was rendered from meat and used to cook foods faster than with roasting or stewing. There is a lot of cholesterol in animal fats, if the products you are frying contain vegetable oils, the amount of time the oil is heated for, how many times it is used, and the storage conditions of the oil. For me, pasta dishes make a great complete meal, specially if prepared with some meat, chicken or seafood. Actually the great advantage of a pasta dish is: it can be quickly and easily prepared and you have a complete meal. Not to forget the uncountable variations of pasta recipes that there are available.

Tasty Beijing Roast Duck

26 Nov

When I talk about this particular Chinese food, I want to tell you something about its cooking method. In terms of its cooking method, there are two types. For one method, the duck is cooked in a hung oven. The most famous restaurant which represents it is Quanjude. For the other one, the duck is cooked in a closed oven, which is represented by the restaurant of Bianyifang. You can find these two restaurants in Beijing easily.The first one is popular with those madams and misses who once lived in the old buildings of Beijing. They ate neither shallot nor garlic. They ate it by dipping the crisp and tender duck skin into sugar.

The second one is to eat it with some sweet bean sauce and spring onions. First, you take some sauce with chopsticks and spread them on a piece of pancake. Then put a slice of duck and some spring onions on the pancake. Finally wrap up the cake and eat it.The third one is to eat it with some mashed garlic and sweet bean sauce. Mashed garlic can remove oily feeling effectively. You can dip a slice of duck in mashed garlic and sweet bean sauce to eat. The taste is very particular, which is favored by many customers. Usually, the roast duck is cut into one hundred and twenty slices before being served to customers. First, a special sauce is brushed onto some small thin pancakes. Then thin slices of green onion, garlic sauce and duck slices are placed on the pancake. Finally it is wrapped and eaten. If one feels this method is not to their liking, they can simply dip the duck slices into white sugar and then eat it.

Discard wing tips and neck. Transfer apricots to bowl. Pour pan juices into medium saucepan and spoon off fat. Add the thyme sprig and boil until juices are reduced to 1 1/4 cups and thickened slightly, stirring occasionally, about 7-8 minutes. Return apricots to juices to rewarm and season with salt and pepper.Duck cooked this was said to be crisp and golden brown with tender and tasty meat. After the Qing came to power they changed the method of duck cooking to suspending the ducks over a flame in an open oven. These two traditional methods of cooking duck are the foundations of the two modern methods of cooking Beijing Duck.All because Henry Kissinger and Richard Nixon kept returning to China for more duck. Just imagine how different history would be if the Havana Cigar had the same effect on US politicians!

StirFried Boneless Chicken

22 Nov

Stir-fried boneless chicken with capsicums in teriyaki sauce may be a long name to pronounce but definitely short and easy to cook. Ingredients are simple and cooking time is minimal. I do think that this dish would be better if a couple of slices of onion are included but you won’t be disappointed even if you don’t have it. The capsicums themselves will give a slight robust taste to this dish, not to mention, a crunch to the otherwise tender pieces of chicken.

For the chicken, I chose the whole leg of chicken, completely deboned with skin removed. Breast meat may not be suitable as it is less tender. The skin is removed so that the dish will turn out less oily. Moreover, it would not be suitable to stir fry the chicken with meat intact. If you prefer to have the chicken skin on, roasting would be a better option. I never knew chicken teriyaki was so simple, and this recipe could even withstand the toughest restaurant reviews – it’s that delicious


2 whole leg of chicken (deboned, skin removed and cut into bite sizes)

1 capsicum (julienned)

3 cloves garlic (chopped)

1 ½ tablespoons cooking oil (peanut, mixed or palm oil)

100 ml hot water


2 teaspoons light soya sauce

A couple of dashes of white pepper powder

1 teaspoon of corn flour


1 tablespoon of thick teriyaki sauce

2 teaspoons light soya sauce

A couple of dashes of black pepper powder to taste

Salt to taste


Season chicken with marinade for about ½ hour before cooking.

Heat wok on high heat till smoky. Add oil, garlic and chicken. Stir briskly. Add capsicums when chicken meat is seared.

Add seasoning and water and bring to boil.

Cook chicken thoroughly and dish up when gravy is reduced.

Serve hot with steamed white rice.

Mental exercises, lifestyle, diet and supplements can increase your IQ

16 Nov

IQ stands for Intelligence Quotient. Contrary to common misconception, IQ does not measure a person’s actual intelligence, but rather is measurement of one’s problem solving abilities. It has long been thought that a person’s IQ remains fairly stable from very early in life. However, new studies have found just the opposite, indicating that IQ can be increased by as much as 20% or more with proper diet, lifestyle, mental exercises and more.

In a new study published this month in the journal Nature, researchers found that during adolescence, a fifth of children can gain or lose as many as 20 points in IQ. The study, “Verbal and non-verbal intelligence changes in the teenage brain”, also found that IQ improvement corresponded to actual structural changes in the brain. Children who had an increase in IQ during adolescence also had an increase in the density and volume of gray matter in the brain.

Study co-author Sue Ramsden indicated that “late developer(s) can catch up”. She likened the brain changes to changes in a child’s physical fitness over the teenage years and compared increasing IQ to a couch-potato kid joining a sports team and becoming athletic several years later.

Other studies have indicated that IQ can also be improved in adults. In 2008, a study was published which was pretty much a game changer for research on IQ. The study, titled “Building Fluid Intelligence with Training on Working Memory”, demonstrated that it might actually be possible to increase IQ to a significant degree through training.

Learning and exercising the brain are major ways to increase IQ. This can be as simple as solving puzzles, reading stimulating books, learning a new language or learning how to perform a new task. Some other good brain boosting suggestions are:

*Lead an active lifestyle and exercise regularly
*Have an active social life
*Get involved in new activities and hobbies
*Write – including writing with your opposite hand
*Avoid and manage stress
*Minimize television watching
*Play challenging video games
*Don’t smoke
*Drink in moderation
*Avoid refined sugar and SADS processed food items
*Avoid water with fluoride
*Avoid vaccinations and mainstream medications

Nutrition can be vital in increasing IQ and maintaining healthy brain function. Just like other organs, the brain needs proper nutrition to develop and function properly. Brain performance may be greatly improved through eating the right kinds of foods as well as supplementing to help address any deficiencies, which may be affecting thinking ability and behavior.

Foods for Fall

12 Nov

Fall – or more specifically, the autumnal equinox – marks a unique point in the year when daylight and nighttime become equal again in length after the long, light-filled evenings and early mornings of summer. After the autumnal equinox, day becomes shorter than night, and in anticipation of this change, the plant world starts to move inward during the fall. Grasses turn from green to brown, with their energy moving downward and inward toward their roots. Fruits, leaves, and seeds start to fall from trees and bushes as these plants start to close up and prepare for the drop in temperature. The expansive green leaves of lettuce give way to the final maturing of the root vegetables and their much more densely-packed sugars and starches.

Autumn is also a season marked by increased cooling and drying. The extremely watery fruits of summer give way to the drier carrots, and potatoes, and seeds of all kinds. And the cooler temperatures give an edge to foods that stand little risk of freezing in comparison to the water-rich fruits and vegetables.

All of these natural changes in the world around us give us clues about the best foods to eat during the fall. We too will need more concentrated energy in the cooler autumn weather, and the denser foods of the autumn harvest – the root vegetables (including garlic, onion, carrot, potato, sweet potato, yam, and burdock), as well as the dense above-ground squashes and gourds (including winter squash, acorn squash, and pumpkin); and the dry, energy-rich nuts and seeds (including walnuts and sunflower seeds) are all part of the fall’s best food choices.

A final natural trend in the fall would be increased cooking and baking in the kitchen. In contrast to the light and cooling foods of summer that help to counterbalance the season of highest heat, autumn begins to initiate that transition into cold weather that makes us eager for a bowl of hot soup or steeped tea. Autumn is therefore a time for celebrating warm moist odors pouring forth from the kitchen, providing a perfect balance for the cooler and drier fall nights and drier fall harvest. This increased time in the fall kitchen is also a good perfect time for getting well-organized in preparation for the winter meal plan. Canning, drying, freezing, and pickling of foods harvested during late summer and early fall are perfect activities for a time of year when nature itself is getting ready for the upcoming months. In contrast to summer, when there can be an almost chaotic abundance of foods popping up everywhere you look, fall marks the season when you have to start thinking in a more organized way about your kitchen and your upcoming winter meal plan. Of course, most of us have year-round access to the foods of spring and summer during the winter and fall. However, this doesn’t mean that we should ignore the natural passage of the seasons and adapt our meal plan accordingly. It can also be fun to transition our meal plan to traditional autumn foods, and it can make us feel much more at home with the seasonal transformation going on around us.

Cramming for Turkey Time

10 Nov

So, you left it to the last minute as usual, huh? No worries. I have pretty much been reading nothing but Thanksgiving recipes for the past three weeks and in the spirit of giving, would like to share my favorite findings with you! So here you go. Your Turkey Day Crib Sheet (just like those you used to slip inside your TI-89 for those chemistry quizzes).


Adapted from Heidi Swanson’s 101 Cookbooks recipe, these Double Baked Coconut Sweet Potatoes are a wonderful twist on a classic. I’m a sucker for anything with coconut milk in it, so I knew I would love this. In this recipe, it adds a lovely, mellow, sweet creaminess. My adaptations to Heidi’s recipe: I doubled the amount of coconut milk (I use Chaokoh brand, which is unsweetened) … I told you, I love the stuff … cut down the amount of grated ginger to 1 teaspoon, used honey instead of maple syrup, and didn’t have macadamia nuts on hand, so I substituted with pecans. It came out so good, I’m glad I bought a whole case of sweet potatoes from Costco

One of my favorite food blogs, The Bitten Word, has been tracking the coming of our national eat fest with a number of posts that have been getting me pumped for this holiday since the beginning of the month. If you want to get inspired, check out their collection of recipes pulled from every food magazine there is (Turkey Time: What the Food Magazines are Recommending, Starters and Sides for This Thanksgiving, Thanksgiving Desserts, Our Thanksgiving Menu). Kudos to Clay and Zach, creators of The Bitten Word, for doing all the legwork!

Best Kept Brunch Secret in Soho

8 Nov

Looking for a quaint, country-fresh brunch spot without worrying about the deadly NY weekend brunch wait? Look no further. The Tasting Room offers a wholesome brunch menu, and will feed it to you before your stomach starts to eat itself from morning-after hangover hunger. The gentle prices will also take the sting off last night’s bar tab.

Simple and fresh, with a touch of decadence are the key themes at The Tasting Room. The organic free range omelet was fluffy and satisfying; buttermilk biscuits were full of hot, flaky, buttery goodness, and were accompanied by delightful little pots of elderberry jam and dark chocolate ganache; homemade chorizo sausage were killer, so much so that I was inspired to attempt to recreate them at home. A close replica was accomplished and was a great make-ahead dish for a large group.

  Inspired re-make recipe: Chorizo Sausage Patties


1 medium onion, finely chopped

1 lb. chorizo (I actually used Trader Joe’s chicken chorizo which worked really well)

1 lb. sweet Italian sausage (removed from casings)

1/2 c. breadcrumbs

2 cloves garlic

2 Tbsp. milk

2 tsp. salt

1 Tbsp. brown sugar

1/4 tsp. freshly grated nutmeg

1/4 tsp. cinnamon

1/4 tsp curry powder (or garam masala if you have it)

1/8 tsp. ground cloves

1 tsp. finely chopped fresh thyme

1 tsp. finely chopped fresh sage

2 large egg yolks


Lightly caramelize onion over moderately low heat, 8 to 10 minutes. Cool 10 minutes.

While onions are cooling, stir together breadcrumbs and milk in a large bowl and let stand until crumbs absorb milk. Add onions and remaining ingredients to crumb mixture and stir with a fork until blended well.

Preheat oven to 250 degrees F.

Form sausage mixture into 3-inch patties (about 1/2 inch thick) with dampened hands and arrange on a wax-paper lined tray.

Heat a little vegetable oil in 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook patties in 3 batches, turning once, until browned and just cooked through, 4 to 6 minutes per batch.

Drain patties briefly on paper towels as cooked, then transfer to shallow baking pan and keep warm, covered with foil, in oven while cooking remaining batches.

Makes about 18 (3-inch) patties.

Note: Sausage patties can be formed (but not cooked) 1 day ahead and chilled, covered with plastic wrap.