Sichuan cuisines are well known for its hot and
spicy. The significant regions are Sichuan Chengdu and Chongqing. They strived
on all sort of tastes, such as, sour, sweet, hot and spicy, heavy, and also
emphasized on using species as well. There are 3 main kinds of chilies that
they hardly get rid of it, is red chilli, black pepper and red pepper. For
these cuisines, the popular cooking methods are grill, braise, dried-fry and
steam. Sichuan cuisines is good at the combination of taste, rich in sauce, base
on the salty, sweet, sour and hot and spicy, then added variety kind of
species, in order to bring out the delicious taste of the dishes. The famous
dishes are stir-fried bean curd in chilli sauce and braised eel.
SHANDONG CUISINE
1
Shandong cuisines
are famous because of the few characteristics, faint scent, fresh and tender.
It is extremely dainty with the modulation of its light soup and milk soup. For
the light soup, it is clear and umami, and for the milk soup it is milky and
mellow. Currently, both Jinan and Jiaodong are the main regions that are delegating
Shandong cuisine. Jinan cuisines are good at stir-frying, braise and deep-fry.
It’s popular dishes like, sweet and sour fish, braised intestines in brown
sauce, braised whelk in brown sauce etc. Jiaodong cuisine are good at any of
the seafood dishes, it taste fresh and heavy. Its popular dishes are braised
abalone with shell and stuffed fish with white sauce.
This is a traditional Bangladeshi food
cooked in almost every household, famous dish amongst all the age groups. It’s
a great choice for food if anyone wants to eat something spicy as well as soury.
Simple to cook and easy to eat. Its
gravy texture goes with almost every kind of dishes but it best compliments with
rice, lentil curry, bread, plain roti and paratha.
Chicken Curry
Ingredients
• 2
tbs sunflower oil
• 500g
skinless chicken thigh fillets, cut into 3cm pieces
• 1
onion, chopped
• 2
garlic cloves, chopped
• 2
long green chillies, seeds removed, finely chopped
• 2
tsp finely grated fresh ginger
• 2-3
tbs mild curry paste (such as tikka masala)
• 400g
can chopped tomatoes
• 400ml
coconut milk
• 2
tbs crunchy peanut butter
• 2
tbs chopped coriander
• Pappadums,
to serve
Pilaf
• 1
3/4 cups (350g) basmati rice
• 20g
unsalted butter
• 1
tbs sunflower oil
• 1
small onion, finely chopped
• 8
green cardamom pods, lightly bruised
• 1
cinnamon quill
• 1
tsp ground turmeric
• 12
fresh curry leaves (see note)
Method
Step
1
Preheat the oven to 190°C.
Step
2
Heat the sunflower oil in a flameproof
casserole dish over medium-high heat. Add the chicken, onion, garlic, chilli
and ginger and cook, stirring, for 5 minutes or until chicken starts to brown.
Add curry paste and cook, stirring, for a further 1 minute or until fragrant.
Season, then stir in tomato, coconut milk and peanut butter until combined.
Cover and bake for 45 minutes or until chicken is cooked through and the sauce
has thickened. Stir through chopped coriander.
Step
3
Meanwhile, for the pilaf, wash the rice
under cold running water to remove any starch. Drain and set aside. Heat the
butter and oil in a saucepan over medium-low heat. Add the onion and cook,
stirring, for 5 minutes or until softened but not coloured. Add washed rice,
spices and curry leaves, and stir for 1-2 minutes until fragrant. Add 2 cups
(500ml) cold water and 1 tsp salt, increase heat to medium-high and bring to a
simmer. Reduce heat to low. Cover and cook for 20 minutes. Remove from heat and
stand, without removing the lid, for 5 minutes until the liquid is absorbed and
rice is cooked.
Step
4
Fluff the rice with a fork and serve with
chicken curry and pappadums.
Lentil Soup
Ingredients
• 1
tbs olive oil
• 1
brown onion, finely chopped
• 1
carrot, peeled, finely chopped
• 1
celery stick, trimmed, finely chopped
• 2
x 400g cans brown lentils, rinsed, drained
• 400g
can diced tomatoes
• 500ml
(2 cups) vegetable stock (see note)
• 2
dried bay leaves
• 2
tsp dried oregano leaves
• 1/4
cup chopped fresh continental parsley
• Olive
oil (optional), to drizzle
• 25g
(1/3 cup) finely grated parmesan
Method
Step
1
Heat the oil in a large saucepan over
medium heat. Cook onion, carrot and celery, stirring occasionally, for 5
minutes or until soft. Stir in lentils, tomato, stock, bay leaves and oregano.
Reduce heat to low. Simmer for 10 minutes or until mixture reduces slightly.
Set aside for 5 minutes to cool. Remove and discard the bay leaves.
Step
2
Process half the soup in a food processor
until smooth. Return to the pan. Cook, stirring, over medium heat until heated
through. Stir in the parsley.
Step
3
Divide among serving bowls. Drizzle over
oil, if desired. Top with parmesan.
This curry and lentils soup was made by me,
following the ingredients and method used above.
Please see the video below for a video cooking instruction:
