Can anybody suggest where I can find low calorie Chinese food menus. I do not want to have to buy to many ingredients, as they will just end up in the cupboard for years until they are out of date.
Now that I think about it does anybody know to make curries not to hot must be low fat. I do have lot of curry spices in my cupboard hardly touched and believe it or not most of them are not yet out of date, well maybe a few.
You won't have to buy any special ingredients for Chinese food in general; a good soy sauce, rice wine, and some light sesame oil would cover most eventualities. I don't recommend the Hong Kong brands found in supermarkets. Green onions (spring onions), garlic and ginger are used a lot.
Try eating Chinese-style meals, rather than attempting to replicate takeaway food. A typical Chinese meal for a family consists of a selection of vegetables (3-4), some fish or meat, and often some egg- or dofu-based dish. Rice is eaten in a palm-sized bowl, not in a big Western-style heap.
The flavour profile relies heavily on fat - pig fat, usually. Most Chinese people aren't overweight. Ponder on that for a while 
Vegetables are usually cooked very simply with some ginger and garlic.
thewoksoflife.com/2016/01/p...
thewoksoflife.com/2015/12/s...
thespruceeats.com/chinese-s...
caroleasylife.blogspot.com/... (use Google Translate)
and one of my favourites:
tasteasianfood.com/braised-...
that was really helpful l went out and bought some stuff, forgot rice wine. would not mind to much but, I had
a list with me and rice wine was on it. oh well just have to go shopping again, I don't mind I love shopping maybe a little to much. But thank you I will give it a go,
You might want to try these. Lots of fun if the kids want to help. Google Translate does a reasonable job:
sweetmilk0429.pixnet.net/bl...
Just in case it's not clear: an important point is to salt the cabbage, let it stand for a bit, and then squeeze the water out.
"scented oil" = sesame oil (香油 - literally translates as fragrant oil).
You eat them with a dipping sauce：
Indian curries are pretty complicated (and typically served with lots of rice or bread, so not ideal healthy-eating material!). What spices have you got exactly?
What products do I not have is more like it. I have about 26 jars but I do not have gee, is that the right word, clarified butter, which I would prefer not to use anyway. Have you a simple suggestion for a curry? Thank you for replying.
Follow this recipe for curry sauce base:
curry-recipes.co.uk/curry/i...
I suggest a slight modification for Stage 1. Instead of blending up raw onions + garlic (it stinks when you cook it), chop them roughly, fry them in oil until they just start to colour, then add the water and cook until soft. Blend, then follow the rest of the recipe.
Curries, like Chinese food, rely heavily on oil to carry the flavours. It really doesn't work properly without oil. If you really can't bring yourself to use the proper amount of oil or ghee, at least add a little. I find coconut oil is awesome in curries.
As benwl mentioned, there are two main stages at which spices are added: tempering, which is where spices are dry-fried (normally whole and then ground to a powder), and a much later addition for more delicate flavours. For example garam masala is normally just before serving, although sometimes a portion of it may also fried at the start of the curry (typically with red-meat recipes). Cumin, mustard seeds, chilis, ginger, cloves, cinnamon and curry leaves are usually tempered first ... in oil. It's basically a solvent-extraction process.
Here's an example curry. Tweak this slightly, bearing in mind that you've already put ginger and garlic into your onion sauce. I've not tried this particular recipe, but the spice mix is very similar to what I'd normally do with beef:
howtocookgreatcurry.com/bee...
panch puren (panch phoran) you should be able to mix up yourself - no need to buy another little jar!
The whole point of making curry sauce separately is that you can freeze it in portions and then use it to make very rapid curries.
I make a lot of low fat Indian style curries. Most of the fat in the standard style of cooking them comes from the oil used to fry the ingredients and as a carrier for the spices after tempering. I dry fry without oil, adding a small amount of water or vinegar as needed to stop sticking.
The 'hot' in curries typically comes from chilies either powdered or fresh so by limiting these the heat can be reduced. Paprika can be a milder alternative (although it isn't used much in traditional Indian cooking) If you buy pre mixed curry powder it often has chilli already in it, so can either find one without or do what I do which is to make my own spice mix for complete control.
When I make a curry I fry plenty of onion & garlic in a tiny amount of water add all the spices (turmeric, black pepper, cumin, coriander, Etc) put about a dessert spoon or half a dessert spoon of each depending on how many you are cooking for...not just a small pinch and put in a load of vegetables and add passatta and a cup of hot water simmer it on the hob or put it all in the oven. You can add chick peas if you like and have it with or without rice. This is low fat and tasty. 🙂
You can also do stir fried vegetables in a little water and add soy sauce, sesame oil and fresh ginger. Maybe a tiny pinch of Chinese 5 spice and a little passatta and you have a low fat stir fry. Serve with noodles or rice. 🙂
Hope that helps Ali 🙂🌱
Wow never though of adding passata, I did add 5 spice once or twice but I think I was to heavy handed and all we could taste was dry powdered 5 spice that stuck to the roof of your mouth and teeth, tasted was in the mouth for hours.
I will give it a go. thank you for your suggestions.
Oh dear. Yes don’t add too much 5 spice you just need a hint of it. You’re welcome 🙂
Sharon, when talking low calorie what you don't want to compromise nutrition. The best way to do that is with plants which are by definition low calorie. You can create an incredibly filling meal with relatively few calories by focusing on plants and legumes.
Refined oils, so that's all oils in bottles, are the most calorie dense foodstuff on the planet, so avoiding these entirely or keeping them to a minimum is a great way to keep calories down. Instead of oils, just use water. If you want a creamier texture add something like almond milk or coconut milk.
When I do a curry then that means lots of cumin and coriander (a tablespoon each perhaps), as as stated above turmeric and black pepper. Chilli is only necessary if you want it spicy. Before adding chilli experiment with a little finely chopped fresh ginger since that will both spice it up and also add healing properties. If you have dried ginger in the cupboard use that but use it in very small amounts since dried ginger can be very powerful. Garlic is a must since it adds some depth to a dish. A few bay leaves can also round off a dish with extra character: though I prefer to take them out before the end of cooking since I don't want anyone getting a bay leaf trapped in their throat whilst eating!
If you have spices in your cupboards that have been there for a long time I would still use them provided they haven't got damp. If they have become damp at some point put them into the bin now.
your reply was so helpful, instructive and easy to follow, a little nervous still to make a curry or Chinese as I do not want to waste food again. I would make most of it plant based as I am trying to go back to being vegan, my daughter is dangerously over weight and I need to do her meals low fat but she loves meat, I do use quorn products and the like as my attempts using tofu were poorly received. I think it was my cooking/seasoning that I have a slight problem with. But I am not giving up. thank you.
Many thanks Sharon. When I do a large pot (I am lucky to have a large Le Creuset pan, which I use all the time), I put water in first to cover the bottom of the pan, and set a low heat. This way the pan won't go dry.
I then keep adding water whenever it is needed to help keep ingredients covered AND stop the ingredients from sticking... If you are in a rush/impatient then turn the heat up for a while, but make sure you have more water available.
Next, if I am using lentils /quinoa as a base these go in to get them cooking. They absorb a fair amount of water of course. After that in go chopped onions, garlic and bay leaves. Stirring as we go... I love a mix of mostly lentils with some quinoa, perhaps a ratio of 9 to 1.
It is at this point I start adding herbs & spices.
After that in go chopped root vegetables. The final stage is chopped cruciferous veg. This time of year is brussel sprouts time and, for me, these are so delicious that I can put a large bag in, simply quartered. Put a lid on and ensure it is cooked through.
The whole process takes about 30 minutes of effort and will keep my better half and myself going for a couple of meals.
If I do a separate pan of rice then it can spin out for four large meals for two people. I do my wholegrain basmati rice in a smaller Le crueset pan with a tight fitting lid. Put in a pile of rice, just cover with water, put on the stove with the lid on with a low heat. When it has got up to temperature leave cooking for about 5-10 mins. Then switch the heat off and let the rice absorb the rest of the water. Perfect fluffy rice.
If I am doing this as a curry then I might make some chapati. These are ridiculously easy to make since you are just making a dough of water and wholegrain flour, letting it settle in the fridge to get the gluten doing its stuff. Then rolling into rounds and cooking on the hob for a short time each until they lightly brown. (For my money, chapati are one of the miracles of life! so simple, so clean, so tasty)
HI Sharon201
I can see you've had some great suggestions there - and I am looking forward to seeing what you cook - I hope you'll share your meal ideas with us. I hope that you enjoy your meals.
Wishing you a great weekend.
Zest
I would share with you a photo as I see some lovely dishes being shown on site, lets just say, I find it difficult enough just opening this site and finding the reply section. limited know how that is me.
Just take your time getting to know your way around, and maybe ask for help to post a photo from a pal who has some techno know-how - but don't give up - I feel sure you'll manage to post one - but don't put any pressure on yourself, and just enjoy the forum.
I hope you enjoy making some delicious Chinese meals and other dishes of your choice.
Zest
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