Cooking Tips

From Around
The World
A Culinary Travel Adventure

!
Linda Naughton
 Copyrights and Document Distribution
This document is protected by United States Copyright Laws and
International treaties. This document may not be reproduced, distributed, transmitted in
any form or by any means without the written consent of the author.

Copyright © by Linda Naughton

all rights reserved

Contact Linda@CookingTipsTV.com

Published 2009 by
International E-Book Factory
Tiburon, CA 94920
USA

Cooking Tips From Around the World! Page2

 About this E-book

Welcome to Cooking Tips #om Around the World, a Culinary Travel Adventure

Join me in experiencing international cuisine, culture, the products and the people who are
passionate about their indigenous recipes, history and food.

This e-book is filled with great recipes, links to cooking videos with tips and photos taken
while I was on an international adventure.

When you see the video symbol , and you’re online, be sure to click on the link and view
the video showing regional tips and recipes. This is an easy way to watch how a dish is
prepared; you can then print the recipe from the e-book.

Thank you for purchasing this e-book. I hope you learn and enjoy the wonderful food that
makes each place special and delicious!

Easy Navigation Through the e-book with Bookmarks

You if use Adobe Acrobat Reader, on the left side of the screen there is a Bookmark’s Panel. You’ll
notice each country is bookmarked and if you expand the bookmark by hitting the plus sign next to
the bookmark on a PC or the triangle on MAC, chefs’ names will appear. When you expand the
chef ’s name, the recipes will be listed.

Cooking Tips From Around the World! Page3


Linda Naughton with Julia Child
and Assistant Lenada Merrick
Cooking Tips From Around the World!
Introduction
My grandmother came to the USA from Ireland,
alone, when she was 16 to find a better life.
I grew up admiring her and realized I have the
same sense of adventure.
I’m also a Foodie. I’m the person who talks about
food anytime, any day.
So when I made some money in the computer
industry, I decided to take a hiatus. I lived in
Cabo San Lucas for a while and worked with
crews from television stations where they were
filming various sports and lifestyle programs. I
learned how to do on-location shoots and found
it fascinating. At the same time, I was watching
cooking shows and noticed that very few had
actual international chefs teaching their cuisine.
It was American chefs saying that they just
returned from a trip to Italy or Asia or wherever
and found an interesting recipe.
I was just getting divorced, didn’t have kids and
was ready to travel. I love to cook and wanted to
do something with a cooking adventure.
And then it hit me! What if a woman traveled
solo around the world and videoed cooking
schools and chefs teaching their indigenous
cuisine! It became my dream and mission.
I flew to Atlanta and stayed with friends and
started researching English speaking
International Cooking Schools.
I noticed that Julia Child was appearing at Macy’s
and signing books and I thought: why not ask her
what she thinks. After all, I’m spending a life
savings to travel solo around the world filming
cooking schools and chefs; I wanted some
feedback.
Her cooking demo was preparing: Chicken
Breast en Piperade, Braised in Peppers, Onions,
Page5

Linda in Thailand, and with Lorenza de
Medici in Siena, Italy at the Badia a Coltibuono
Cooking School
Cooking Tips From Around the World!
Tomatoes and Herbs. The sizzle and aroma was
amazing and her sense of humor enchanted the
audience.
I was on a mission and nervously waited till she
sat at the signing platform and started signing
books. It seemed like forever but finally it was my
turn in line. When an assistant, Lenada Merrick,
asked what I want signed in the book, I
requested: To Fellow Leo. When Julia heard this
she smirked and I realized it was my time to ask
her about my project.
As we know, Julia was 6ʹ′2 and bigger than life.
When I started telling her about my idea, she
listened. When I finished, she stood up and
threw her arms up and said: “This is the best idea
I’ve heard in a long time!” Standing on that 2 ft
high platform with her arms extended, I had a
religious experience. She liked my idea!
I contacted cooking schools, made a plan, sold
everything, bought a Cannon still and a Sony
video camera and an around the world airline
ticket.
I started in New Zealand. Why? Well, this is an
adventure, and I wanted to do something
different. After all, some of the world’s best
ingredients come from remote places like New
Zealand and there were cooking schools!
Julia went on and created her Master Chefs series
and I eventually fulfilled my dream and traveled
the world solo filming talented teachers and
chefs. I still feel lucky to have had her
affirmation.
This e-book is going to take you on this journey!
I hope you enjoy and learn about the unique
people, products and cuisine from around the
world.
Page5
 Singapore
Because of its strategic position as a port in Southeast Asia,
Singapore is a spice trading capital and foodie heaven. With the
influence of Chinese, Indian and Malay ingredients, Singapore is a
melting pot of cultures and cuisines. It’s also a very safe place for
women traveling alone. Strict government rules prevent most crimes
– don’t even think about chewing gum - and the city is very clean.

I started my Singapore adventure at The Imperial Herbal Restaurant where Chinese

medicinal herbs are used to create healthy menu items. You’ll learn the Yin-Yang of
balancing ingredients and what to eat when your body is feeling chipper or sick.
Scorpions and ants, anyone? How about washing it down with some Deer Penis Wine with
Ginseng? There are fun videos to watch where I put the camera on auto-focus and Mrs.

Cooking Tips From Around the World! Page52

Wang explains the science of keeping the body healthy
through the heat and coolness of ingredients and the
method of cooking.
Next stop was with renowned Singapore restaurant and
cooking school owner, Mrs. Devagi Shanmugam. Devagi
prepared traditional Indian recipes. In the extreme heat
and humidity – my cameras once again fogged up, but
eventually we captured great tips and recipes from her
vast knowledge of this culture.

Women in Traditional and Modern Outfits

Violet Oon, Singapore’s Food Ambassador prepared a Malay spice mixture, where in times
past, girls were judged to be good wife candidates by their spice pounding techniques. She
uses this mixture with Prawns and offers tips on preparing and knowing when spices are
cooked. She also prepared traditional Cantonese Chicken in a Clay Pot that’s healthy and
easy since it’s one pot cooking.

The extreme difference between the modern architecture and the

old town streets situated in close proximity housing curry shops
where barrels of spices are ready for you to choose a blend of your
own spice mixture plus the prominence of cultures using spices and
herbs to create their unique cuisines, makes Singapore a hub for
foodies to explore and enjoy.

Ants and Scorpion meal

Curry Shop

Cooking Tips From Around the World! Page53

 The Imperial Herbal Restaurant in Singapore

The Imperial Herbal Restaurant, in Singapore, combines ancient Chinese herbs with usual
ingredients and creates a tasty healthy menu.
The Chinese believe that health comes from a balance of life forces within the body and in
harmony with the environment.
This is achieved by eating foods of various flavors, energies and organic actions. The five
energies of food are described as: cold, hot, warm, cool and neutral.These do not pertain to
the temperature, but to the capacity of each food in generating sensations in the body .hot
or cold, yang or yin.
Hot foods are usually red meats and fried ingredients. Spicy foods also tend to be yang.
Eggplant is yin and a cool food but when fried it becomes balanced and yang.
balancing-yin-yang-foods-for-better-health.

Here are some examples of Hot foods: Beef, hot peppers, chocolate, ginseng, mango, onion,
pepper, butter, curry, mustard, pork, sesame seeds and oil and cinnamon.
Warm foods: celery, chicken soup, ginger, cheese, coffee, ham, potato, pomegranate,
walnuts, rice, garlic, chicken liver, pumpkin, green onions, honey and wine.
Neutral foods are: Dried bean curd, chicken, papaya, peas, tea, rice, asparagus, carrots,
raisins, red beans, pears, soy sauce and wheat flour.
Cooling foods: almonds, banana, beer, grapes, mushrooms, pineapple, tomato, apples,
broccoli, corn, oranges, spinach, melon, fish, oysters, squid and yams.
Cold foods: radish, mussels, peppermint leaves, soy milk, bitter medicinal teas, bean sprouts,
clams, crab, mung beans, cucumber, salt and green tea.

Here are videos with interesting ingredients! Deer Penis Wine – the natural Aphrodisiac!
Scorpions and Ants!

deer-penis-wine-the-natural-aphrodisiac. 

scorpions-and-ants-yum!.

Cooking Tips From Around the World! Page54

Stir-Fried Diced Chicken with Bean Paste and
Ginkgo Nuts
Imperial Herbal Restaurant, Mrs. Wang-Lee Tee Eng,
Singapore
Ingredients:
• 250g (1cup) chicken
• 25g (1 oz) ginkgo nuts
Marinade:
• 1 tsp Chinese rice wine
• 1/2 egg white
• 1/3 tsp salt 
• 1 tsp cornstarch
Stir Fry:& & & & & &
• 3 tsp sweet bean paste
• 1 tsp sugar
• 1/2 tsp soy sauce
• 1/2 tsp sesame oil      
• 2 tsp water
• 1 slice old ginger, chopped With Chef Wang-Lee Tee eating Scorpions
• 1 oz spring onion, chopped
Method:
Dice chicken into 1” cube and marinade for 1/2 hour.
Boil ginkgo nuts in water for 10 minutes. Shell ginkgo nuts and remove membrane by
rubbing off the brown skin. Push a fine toothpick through one end of the nut to remove the
bitter central core.
Put enough oil to cover pan until just warm (not hot). Put marinated chicken in the oil for 3
minutes to seal juices (80% cooked). Remove the chicken from oil and drain.
Heat 2 teaspoon oil, fry the chopped ginger and spring onion till fragrant. Add Stir—fry
ingredients over low heat for 10 seconds, until sauce thickens.Add Chicken and ginkgo nuts,
stir fry over high heat. Mix well. Dish out and serve immediately.

 TIP: Ginkgo nuts are believed to be good for asthma, cough, gynecological problems, bladder ailments
and urinary disorders.

Cooking Tips From Around the World! Page55

 Caramelized Sweet Potatoes with Sugar
Strings
Imperial Herbal Restaurant, Mrs. Wang-Lee Tee Eng,
Singapore

Ingredients:
• 2 T sugar
• 1/2 T vegetable oil
• some plain water
• Sweet Potatoes 225gm (8 oz)

Method:
Skin Sweet Potato and cut into pieces. Heat oil in wok.
When sizzling hot, put in sweet potatoes to deep fry until golden brown. Drain and set
aside.
 
Heat 1/2 tablespoon of oil. Add some water and 2 tablespoons sugar. Bring to a boil over
high heat.
Let it boil till it turns to thick golden brown syrup.
Add fried sweet potatoes and quickly toss the sweet potatoes in the wok several times until
the sweet potatoes are well-coated with the syrup.
Serve immediately together with a bowl of ice water. To eat, take a piece of sweet potato
with a pair of chopsticks and dip it in the ice water. This will crystallize the sugar so that it
is crisp outside and soft inside.

TIP: The longer you can pu& the strand of sugar, the better your cooking ski&s!

Cooking Tips From Around the World! Page56

 Eggplant with Pine Nuts
Imperial Herbal Restaurant, Mrs. Wang-Lee Tee Eng,
Singapore
Ingredients:
• 325 g (12 oz) eggplant
• 37.5 g (1 ½ oz) pine nuts
• Cooking oil to cover pan
• 3 T corn starch
• 1 T plain flour
• 1 slice old ginger, chopped
• 1 oz spring onions, chopped
• 1 tsp garlic
Sauce:
• 1/2 tsp chili sauce
• 1/2 tsp light soya sauce
• 1/2 tsp dark soya sauce
• 2 tsp sugar
• 1/3 cup chicken stock
• 1 tsp sesame oil
Method:
Fry pine nuts until cooked.
Remove skin of egg plant and cut into angular shapes.
Heat oil. Put eggplant in water and drain it.
Roll the eggplant with the cornstarch mixed with plain flour.
Put the eggplant into oil over low heat, fry until golden brown.
Drain and place on plate.
Heat 1/2 T oil, fry the chopped onion, ginger, garlic and chilli sauce until fragrant. Then add
light and dark soya sauce, sugar and chicken stock. Mix well with cornstarch, Add sesame oil
and fried pine nuts to the sauce. Put the sauce in a separate bowl, or pour over the eggplant.
Serve immediately.
TIP: E,plant contains vitamin P which can prevent hardening of blood vessels and is useful in the
treatment of arteriosclerosis, a report #om China indicates. Pine nuts retard aging,

balancing-yin-yang-foods-for-better-health.

Cooking Tips From Around the World! Page57

 Sarki - Cold Cucumber soup
Devagi Shanmugam, Thompson Cooking Studio
Singapore

Ingredients:
• 200 g - 1 1/4 c mung dhal (beans),
washed and drained
• 10 cups water
• 1 tsps ground turmeric
• 2 tsps cumin, roasted
• 3 green chilies
• 1 level tsp ground black pepper
• 50 ml lemon juice + 1 cup water
• 3 pieces spring onions, sliced very fine,
drop into cold water
• 2 cucumbers {must not be matured) diced
• 3 tomatoes, blanched and chopped
• 100 ml - 3/4 c yoghurt
Chef Devagi Shanmugam
• salt

Method:
Put dhal, water and turmeric into a pot and cook till dhal is soft.
Cool well.
Put the cooked dhal, roasted cumin, green chilies and the black pepper into a blender and
blend till smooth.
Add salt and lemon juice
Mix well and refrigerate.
When serving, place a little bit of the spring onion, tomatoes and the cucumber in a bowl.
Pour in the blended dhal and serve a dollop of yoghurt.
This recipe is from Gujarat. India
cucumber-soup-from-singapore.

Cooking Tips From Around the World! Page58

 Phalon Ka Raita
Devagi Shanmugam, Thompson Cooking Studio
Singapore

Ingredients:
• 500 ml (2 cups) plain yoghurt
• 1½ T salt
• 2 tsp cumin seeds, roasted and pounded coarsely                       
 
• a dash of pepper
• 2 T sugar
• juice of 1 lemon
• Mix Together
• 2 bananas, peeled and diced
• 1 Granny smith apple, cored and diced
• 100 gm (1/2 c) seedless grapes, halved
• 1 small cucumber, skinned and diced
• 1 orange, peeled and chopped
• 100 gm (1/2c) pineapple, diced

Method:
Put the fruits into a salad bawl.
Pour the prepared yoghurt mixture over it.
Serve chilled.

phalon-ka-raita-from-singapore

Cooking Tips From Around the World! Page59

 Kashmiri Pilau
Devagi Shanmugam, Thompson Cooking Studio
Singapore

Ingredients:
• 1kg (2 lbs) Basmati Pilau, washed and drained
• 1 thumbsize ginger, chopped
• 5 onions chopped
• 4 garlic cloves, chopped    
• 1 tomato, chopped
• 100 gm (4 oz) cashew nuts, fried in ghee
• 20 almonds, blanched and sliced and fried in yhee
• 7 cups water
• 1 1/2 c mixed fruit cocktail, chopped mangoes
• 50 gm (2oz) raisins
• 3 bay leaves
• 5 cardamoms                                            
• ½ tsp black peppercorns, slightly crushed                           
• 2 sticks cinnamon
• 1 tsp Cumin
• ½ tsp black cumin
• 2 tsps salt
• 4 T ghee

Method:
Heat ghee. Fry ingredients till fragrant.
Add in chopped onion — ginger paste and fry till fragrant.
Put in rice and fry till each grain of rice is well coated with ghee.
Put everything except the fruit cocktail and the raisins into the rice cooker and switch On
cooker.
When rice is cooked, stir in fruit cocktail and raisins. Serve.

Cooking Tips From Around the World! Page60

 Cantonese Chicken in a Clay Pot
Violet Oon, Singapore
For the Spice mixture to deep fry:
• 2 c oil in wok, heated till shimmering and when a chop stick is inserted, it sizzles
• 10 shallots, peeled, cook until golden color
• 10 garlic cloves, peeled
• 5-6 ginger slices
Start with the shallots since they will take the longest time. Add each ingredient for 1-2
minutes, remove and drain. Pour out oil.
Chicken in Pot:
• 1 T cooked oil (oil used to cook the spice mixture)
• Add deep fried spice mixture
• 1 lb chicken cleaned and cut up
• ½ c stock
• 1 ½ tsp light soy sauce
• 1 ½ tsp dark soy sauce
• 1 ½ tsp Chinese rice wine
• 1 ½ tsp oyster sauce
• 3 pinches of pepper
• Bunch of Chinese greens or spinach
Chef Violet Oon

Heat clay pot till hot, add oil. Brown chicken using chop sticks to turn. Add rest of
ingredients. Bring to boil and simmer for 20-30 min. Chicken should be tender. Add Chinese
greens to steam on top of chicken, cover and steam for 2-3 minutes. Turn off heat since clay
pot is hot and will continue to cook.
Serve with steamed rice.

TIPS: Use a heat resistant casserole if clay pot is unavailable

Use chopsticks for ease
Cantonese food is pure and cooked ala minute

cantonese-chicken-in-a-clay-pot.

Cooking Tips From Around the World! Page61

 Malay Prawns with Pounded Chili Paste
Violet Oon, Singapore

For the Spice mixture:

• 5 candle nuts (similar to macadamia)
• 10 dried chilies – soak for 30 minutes for until soft
• 2 fresh chilies – sliced
• 1 tsp belachan (shrimp cheese)
• 3 ½ oz shallots, diced
• 1 c oil

Prawns:
• 1 lb prawns with shells on or peeled with tail left intact
• 1 T tamarind pulp soaked in ½ c water

Method:

Pound all the spice ingredients with a mortar and pestle starting with the nuts and add
ingredients with the spiciest last until it makes a paste. Stir fry the paste for 3-4 minutes on
high heat, add prawns and turn heat down. Add tamarind pulp mixed with the water.
Add:
2 T sugar
¾ tsp salt
Stirring until cooked. Squeeze lime juice over dish at end and off heat.

TIPS:When pounding spices, add oily nuts first to bind the mixture together.
When using a mortar and pestle, the pounding should be in rhythms of 1-2-3-4
Chili paste is cooked when you cough or sneeze.
Lime juice should not be cooked but added to dish off heat to enhance flavors.

malay-prawns-with-pounded-chilis
get-your-pounding-right-with-malay-spice-mixture-great-tips!

Cooking Tips From Around the World! Page62