TIPS ON CANTONESE COOKING

Cantonese cooking ........Well I always had an Indian touch , but if you are a big fan of authentic Cantonese affair, guess this is what you should practice .......Courtesy: TOI

The precautions 
Critical ingredients that are a huge support to bring out the flavours are Chinese herbs and Chinese seasonings. It is important to maintain the crispiness of vegetables and the flavour of the meat since a lot of the cooking is done on high flame in a wok, so that each element retains its original qualities of flavour, colour, structure and texture. Do not over marinade or over mix your ingredients.

Get the basics right 
Ingredient: Wise staples would of course be fresh seafood, fresh meat and vegetables. You can also use angelica root, licorice root and jade root as a few of the condiments. It is important to have some of the sauces that you plan to use in the cooking prepared before hand. For example, the oyster sauce. Cutlery wise, chopsticks for the food and a bowl for serving the rice or noodles is essential.

How to plan in advance 
A good meal would consist of an appetiser, a soup, a main course with meat or seafood and most definitely some vegetables. It is important that the meal is well balanced and healthy, tantalising the taste buds with different textures and flavours. Our generation is moving toward healthier eating and we are breaking the myths that Chinese food is saucy and oily and filled with MSG.

For starters, the kitchen must have a good quality soya sauce and oyster sauce and an oyster sauce for the vegetarians (which is predominantly mushroom based).Check on egg tofu and bean fried noodles to be available in the kitchen.

What to have in the fridge 
The most important ingredient is stock. Vegetarian stock for vegetarian meals, chicken and seafood stocks for the rest of the meals. Fresh vegetables such as snow peas, asparagus, bok choy and lotus root should most definitely be a part of the pantry. The meat and seafood should be based on the seasonal and local availability. A good quality soya sauce is a must.


Avoiding the cliches 
The overuse of heavy sauces and chillies is definitely something one should stay away from. An emphasis on preserving the natural flavour of the food is the hallmark of Cantonese cuisine. A Cantonese chef would consider it a culinary sin to produce a dish that was overcooked or too heavily seasoned.

TOI