|
|
 |
Sichuan BBQ Restaurant - A Taste of Sichuan Cumin
|
Grilled skewers have long been one of Hong Kong's most popular food. Many people like to hang out in a skewers restaurant to get together with friends. Sichuan-style skewer shops, among others, have also gained a following in recent years. Mr. Tim CHAN, manager of Sichuan BBQ Restaurant, says that his partner is a Sichuan native and is very familiar with Sichuan cuisine. Under his guidance, the restaurant commonly prepares its food with cumin powder, the mainstay of traditional Sichuan-style seasoning, along with peppercorn, star anise and a combination of thirteen powdered spices, bringing a unique flavour to its dishes.
|
Ways to Make Healthy Grill
Tim says, "Skewer grilling is perhaps the best method of cooking because it allows the food to keep its original flavour. Many food ingredients are suitable for the grill. Just grill them until done, add a little cumin powder and mild soya sauce and then they taste great without being greasy. Moreover, the grill melts away excess fat from the meat."
"Patience and concentration," Tim says, "are the keys to the art of grill." A cook needs to adjust the temperature and cooking time accurately. Pork and chicken should be grilled on low flame for a longer time until well done, while vegetables should be grilled more quickly. Fruits need to be turned frequently to avoid overcooking. Tim also says, "When cooking vegetables on the grill, you need to brush a little cooking oil on them. This helps to preserve their water content." The restaurant has an electric cooker to grill vegetables and fruits on desired levels of heat.
|
 You Can Choose Healthy Grilled FoodGrill "Many of our customers love grilled vegetables," Tim says. The restaurant, therefore, offers a variety of vegetables - Chinese chives, Chinese cabbage, chillies, tomatoes and a wide range of fruits; grilled corn and grilled pineapple are a must for customers.
Having been in the food industry for over 10 years, Tim has observed a rising trend towards healthy eating. He and his team strive to offer dishes of trimmed meats as well as dishes with less salt, less sugar and less flavour enhancers, all in the hope of providing healthier food to customers.
|
Extract from CookSmart, Issue 16 |
|
|
