Chinese Cooking

[Halex]

This is one cuisine I am lacking in.

Anyone recommend any cookbooks to buy or recipes.  Nothing like a good chinese.

Thank you

H

[obbie]

I have a couple of old WW Chinese cookbooks.

[courton]

Have a look at bill granger's Chinese cookbook...simple and delish

[judydawn]

I have the red covered one Robyn, love that book.  Probably things in there that can be converted - it is more the Westernised version of Chinese cooking but I prefer that anyway.  I've only done 3 things from the TMX Asian book Hally, do you have that? I can bring it over for you to browse if you want.

[djinni373]

Another way to get into Chinese cooking is to chat to mums with Asian backgrounds and also frequent the local farmers markets and chat to stall holders. They know heaps about ingredients and techniques, and often they know all about growing the fresh ingredients. It was the lovely Asian/Aussie ladies at kids' tennis and swimming who introduced me to asian greens, lemon grass, curry leaves, white chicken and achar (love achar ). I once went to the farmers market with a Chinese mum and it was like going to a different market Although I was a regular, there were so many products/ingredients there I had not seen or tried

[Halex]

Yes JD i have a taste of Asia. I used to ave a singaporean friend who loved to cook, but they moved to brisbane. She was more interested in learning from me than teaching me

H

[mab19]

I have the WW Chinese Cooking Class book with the red cover.  Had it for years.  There are some nice simple recipes in it.

[achookwoman]

I have the WW Chinese Cooking Class book with the red cover.  Had it for years.  There are some nice simple recipes in it.

Same here.  I have been cooking Chinese food for years,  but not in the TMX. I have converted 3 recipes,  Sweet and sour pork , Chow Mein, and Chinese Lasagna. ( Sorry Uni ) I have a Chinese DIL but she likes to cook Aussie food.  Just loves it when I cook a roast.  Her Dad is a Chinese Chef. I think the best advice is to make sure you have the correct ingredients.  Yes H.,  more stuff in the cupboard.  I always have several tins of waterchestnuts and dried chinese mushrooms , ready to throw into a stir fry.  I only add Sesame oil at the end of cooking. I keep a made up sauce for Red Silk Chicken in the Freezer.  I have posted a recipe for this somewhere ,here. I have several Oriental cooking books including Neil Perry's beautiful Balance and Harmony,  but never use them.  If you were to buy one,  i would agree with others to start with the WW.
I don't think that the TMX is the machine for Stir Fry Chinese food.  The Varoma is useful for steaming with cane baskets and the bowl is good for sauces. When I do a Chinese meal I always cook some shrimp crackers.
 Not really much help.

[obbie]

Judy mine is the red book too.

[fundj&e]

what has the world come to, Chinese Lasagna 

[achookwoman]

Uni,  I knew that would catch your attention.    I even made the rice 'lasagna sheets'  

Thanks Judy for putting in the links,  also for all your work for cleaning up the spams.

[fundj&e]

so will that be g/free lasagna?

[achookwoman]

Yes Uni.  Haden't thought of it like that.   

Had some beautiful Lasagna in Italy ,  some years ago.  Have never forgotten it.  We got lost in the countryside and stopped at a little cafe for lunch.   Everything on the menu was in Italian but I recognised ' lasagna and Porcini'.    When it arrived it was a long sheet of pasta folded over and over and between the folds was a beautiful creamy sauce with porcini mushrooms.  Simple but beautiful.

[fundj&e]

thats what lasagna should be, simple.

[mcmich]

Just looked up the Chinese lasagna recipe. It should be on the invention test on Masterchef.
Will be giving this ago - so different, yet so familiar.