My Cookery Page

Many people are mystified by traditional Indian cooking and cuisines and a little somewhat confused with the varieties of curries and spices used .  Some may even think the traditional Indian cooking is mostly about vegetarian dishes and curries.
India has one of the finest and richest culinary histories.  Contrary to popular belief, Indian cuisines are […]

Lobster is an an all-time favourite seafood with most people, and many dishes using lobsters require that the flesh be removed from the shell.  Here are some handy tips when you prepare a lobster dish at home.
 
A preliminary way to prepare a lobster, which should be alive, is to grasp it firmly by the back, […]

Unlike many recipes, those for cakes must be followed accurately.  To achieve a balanced cake, it would be wise to bear in mind some basic principles:
* All measurements must be adhered to with scales or measuring cups, spoons and jug.  Dont be tempted to add a little extra of any ingredients.
* Ensure that you have […]

Rice may be cooked by 3 methods, each of which requires a different proportion of water. These methods are boiling, which requires 12 times as much water as rice;  the Japanese method, which requires 5 times as much; and steaming, which requires 2-1/2 times as much. Whichever of these methods is used, however, it should […]

1)  Eggs should be at room temperature so, if you keep them in the fridge,move the number you want to room temperature at least 30 minutes before making a recipe.
2) Butter gives the best flavour to cookies and should be used whenever possible.  However it can be used interchangeably with hard block margarine.  Both need […]

This originates from China and is an important ingredient in Chinese cuisine. Bean curd, pressed bean curd cakes, deepfried bean curd, frozen bean curd, bean curd skin, bean curd puffs and bean curd sticks are some of the nutritious products from the humble soybeans.
Cooking Tip:
1) Soak in salted water - traditional bean curd is tender […]

Certain cuts of meats are preferred to others in the making of soups, because of the difference in their texture. The tender cuts, which are the expensive ones, should not be used for soups, as they do not produce enough flavor. The tough cuts, which come from the muscles that the animal uses constantly and […]