chrysanthemum Archives - Guai Shu Shu

Common Chinese Dishes For New House Chefs 19

Common Chinese Dishes For New House Chefs

March 5, 2014 Kenneth Goh

7 Comments

INTRODUCTION

This is a compilation of common Chinese household vegetable dishes targeted as new house chefs. Including in one post is the technique of vegetable blanching and the common sides ingredients to go with the vegetable dishes. The list

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Snake Tongue Tea? Gosh.. I Am Going Away……白花蛇舌草罗汉果茶 24

Snake Tongue Tea? Gosh.. I Am Going Away……白花蛇舌草罗汉果茶

August 15, 2013 Kenneth Goh

1 Comment

Traditional Chinese Medicine (TCM) believes that the body is in its best condition when the Yin and Yang is balanced. I am no expert in this field but being a Chinese, I was “brainwashed” about the need to cleanse /balance

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FOOD PREPARATION SERIES INDEX 8

FOOD PREPARATION SERIES INDEX

August 12, 2013 Kenneth Goh

The following are temporary indices for all recipes issued by Guaishushu in both http://kwgls.wordpress.com and Guaishushu’s Facebook Page. The index shall be for temporary references only.

Desserts:
Aloe Vera	Some Aloe Vera Sweet Fruit Dessert

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Blanching Vegetables in Chinese Cooking - 利用汆烫准备可口的中式的”菜”肴 8

Blanching Vegetables in Chinese Cooking – 利用汆烫准备可口的中式的”菜”肴

June 16, 2013 Kenneth Goh

5 Comments

INTRODUCTION

Traditional Chinese cooking don’t usually use the blanching method for cooking its vegetables. Usually, they stir fried with oil in a hot wok or frying pan.

My mum will usually take out a frying pan, put in some oil,

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National Flower Series–East Asia 1–Japan–Chrysanthemum 3

National Flower Series–East Asia 1–Japan–Chrysanthemum

May 2, 2013 kengls

National Flower Series – East Asia 1 – Japan (De-facto or non-official)

Japan do not have officially declared national flowers like other countries. However, two flowers that have significant influences in Japanese cultures and histories : Chrysanthemum (菊花) and Cherry

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