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Chinese Eats at Home (Part 3)

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#31 Prawncrackers

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Posted 14 January 2008 - 02:26 PM

Tonight Chicken Rice again, except it wasn't chicken.... it was guinea fowl and it was a revelation! I've been dying to eat this dish again and was so disappointed the supermarket was still out of decent chickens today (even made the chilli sauce yesterday in preparation). I picked up this bird anyway and was going to roast it like i normally would but decided in the end to go ahead with the original plan. Glad i did as it was delicious. It's as close to the flavour of the chickens you get in Asia as i've ever had here in the UK, rich taste with silky texture. The fat was beautifully rich as indeed was the stock for the rice, all in all markedly tastier than last time so testifies the wife:

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#32 echocolate

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Posted 14 January 2008 - 03:51 PM

Prawncrackers,
Is the chicken rice the same as described in this thread, or something different? Looks wonderful!

#33 sheetz

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Posted 14 January 2008 - 03:59 PM

I have a question about chicken bao for all of you. I grew up eating these chicken bao where the filling was a type of patty made of chopped chicken and cabbage topped with chunks of hard boiled egg, char siu, and lop cheung. Is this a common way of making chicken bao, or is it just something peculiar to the bao made in Los Angeles' chinatown? Offhand I don't remember seeing in other places, but that might be because it's a more homey style of cooking and not what you'd typically find in restaurants.

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I agree with bethpageblack. What you described, a bao with chopped chicken, hard boiled egg, char siu and laap cheung sounds like Dai Bao (the "big" bao). As made in Hong Kong, China. I haven't seen them offered in the USA for the 20 some years that I have been here.

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Interesting, I never knew that! Don't they sell them in the mom and pop places dim sum shops in SF Chinatown? There are still a handful of places that sell them in LA Chinatown. I should try making them myself. They don't seem too hard.

#34 Prawncrackers

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Posted 14 January 2008 - 04:40 PM

Prawncrackers,
  Is the chicken rice the same as described in this thread, or something different? Looks wonderful!

Wow, well dug out that thread - that is a great recipe. Yes, mine is basically the same dish minus the broth and other bits like Pandanus, Saffron & Kombu (very good idea this one). You should try it.

#35 hzrt8w

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Posted 14 January 2008 - 05:48 PM


I agree with bethpageblack.  What you described, a bao with chopped chicken, hard boiled egg, char siu and laap cheung sounds like Dai Bao (the "big" bao).  As made in Hong Kong, China.  I haven't seen them offered in the USA for the 20 some years that I have been here. 

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Interesting, I never knew that! Don't they sell them in the mom and pop places dim sum shops in SF Chinatown? There are still a handful of places that sell them in LA Chinatown. I should try making them myself. They don't seem too hard.

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You are probably right that they still sell them in Chinatown. I have shyed away from eating dim sum in Chinatown (both in SF and LA) for many years.
W.K. Leung ("Ah Leung") aka "hzrt8w"

#36 sheetz

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Posted 18 January 2008 - 06:50 PM

Getting ready for Chinese New Year, so I decided to test some new recipes. As some of you may remember, last year I made a crispy boneless stuffed chicken, which was a huge hit but WAY too time consuming for me to want to do it again unless I'm having VIPs over for dinner. So this year I thought I'd try a beggar's chicken. The recipe I used is adapted from one shared by Jo-mel some years back and is made using a bread dough crust instead of the traditional style made of clay. The end result is that the crust is completely edible.

Here's the chicken just taken out of the oven
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Cutting open the crust and the inner lotus leaves reveals:
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Now for the chicken and the stuffing, made of pork, Tianjin preserved vegetable, and bamboo shoots.
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To serve, each person gets a few slices of chicken, some stuffing, and a bit of the crust.
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I think I didn't rinse the preserved vegetable well enough and so the stuffing was too salty. On the other hand the meat was perfectly seasoned and succulent. I used frozen bread dough for the crust-a bit bland, but tasted ok when eaten with some stuffing spooned on top. Overall, with a bit of minor tweaking, I think it's a winner.

Edited by sheetz, 18 January 2008 - 06:52 PM.


#37 Prawncrackers

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Posted 25 January 2008 - 06:05 PM

Tonight was leftover roast duck from last night (see the Dinner! thread) and steamed scallops. I'm thinking about cooking for Chinese New Year too and these two dishes will definitely be on the menu. I really like presenting the scallops this way but just got to figure put how to steam a load more at one time... :unsure:

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What's everyone else planning to cook for CNY?

#38 C. sapidus

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Posted 25 January 2008 - 06:40 PM

What's everyone else planning to cook for CNY?

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Beautiful, Prawncrackers! My CNY plans involve checking this thread frequently and gazing covetously all of the delectable food. :smile:

Last night we steamed skin-on striped bass fillets with fermented black beans, scallions, and ginger. The texture was beautifully light and delicate, and the fish looked pretty in its pool of dark-soy-tinted sauce. Probably the best texture I have achieved with striped bass, which can become mushy. Unfortunately, I was feeling way too lousy for pictures. Sorry.

#39 Dejah

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Posted 25 January 2008 - 07:36 PM

Tonight was leftover roast duck from last night (see the Dinner! thread) and steamed scallops.  I'm thinking about cooking for Chinese New Year too and these two dishes will definitely be on the menu.  I really like presenting the scallops this way but just got to figure put how to steam a load more at one time... :unsure: 

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That's one gorgeous looking duck! :wub:

Would you be able to steam the scallops together on a platter, then plate onto the shells, drizzle with sauce, and top with cilantro?
I haven't even begun to think about CNY! I'll just say definitely NO SIU MAI! :laugh:
For background on my siu mai comment, check out the "Mass Production Dim Sum " thread in this forum.
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#40 prasantrin

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Posted 27 January 2008 - 02:47 AM

Someone made char siu bao again! Twenty-seven pieces, and they're my best yet! I need to do a better job of skimming the fat out of the filling, and I have to get the bottoms of the bao thicker (the tops are kind of thick, but the bottoms are very thin). I have a lot of filling in each bao this time around, which is great (I like a high filling:bao ratio), but it falls apart more easily. But that's OK...I just ate the broken ones fresh from the steamer! :smile:

I thought I had eaten four, but after counting, I seem to have eaten five. Oops.

Now who do I see about changing my member name to "onetrickpony"?

Edited by prasantrin, 27 January 2008 - 03:48 AM.


#41 hzrt8w

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Posted 27 January 2008 - 06:21 PM

Cutting open the crust and the inner lotus leaves reveals:
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This is awesome, sheetz! I admire your skills and attempted this one. And did you have a guest of honor to break open the cacoon? :laugh:

What is the key? The bread dough is to make sure all the heat and moisture stay inside the lotus leave?

Edited by hzrt8w, 27 January 2008 - 06:22 PM.

W.K. Leung ("Ah Leung") aka "hzrt8w"

#42 sheetz

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Posted 27 January 2008 - 07:19 PM

This is awesome, sheetz!  I admire your skills and attempted this one.  And did you have a guest of honor to break open the cacoon?  :laugh:

What is the key?  The bread dough is to make sure all the heat and moisture stay inside the lotus leave?

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Haha, no guest of honor since this was just a practice run. The bread casing cooks the chicken in a higher pressure environment, making it moist and tender. I only cooked it for 2 1/2 hours, but some other recipes have you cook for 3-4 hours, resulting in meat that literally falls off the bone.

#43 hzrt8w

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Posted 08 February 2008 - 11:45 PM

Cold weather lately... best for making a clay pot of rice.

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With chicken, black mushroom slices, dried oyster slices and shredded dried scallops.

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Seasoned with white pepper, sesame oil, a bit of XiaoHsing wine and light soy sauce. Some chopped green onions on top.
W.K. Leung ("Ah Leung") aka "hzrt8w"

#44 lemoncoke

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Posted 11 February 2008 - 08:50 PM

Happy New Year! I wish good health and great prosperity to all readers.

Just wanted to share our cny eve dinner: eggrolls, geoduck over lettuce, lobster, scallop stir fried with veg, shark fins soup, steam fish and chicken, all mom-made. :biggrin:

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Edited by lemoncoke, 11 February 2008 - 08:51 PM.


#45 CFT

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Posted 20 February 2008 - 07:50 AM

Not my cooking, but someone posted a picture of king prawn chow mein on another forum I use. Have you ever seen such BIG prawns!!!

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Edited by CFT, 20 February 2008 - 08:43 AM.

Best Wishes,
Chee Fai.

#46 C. sapidus

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Posted 29 February 2008 - 08:48 PM

We have gone easy on heat during grandma's visit, but tonight I needed a chile fix so we made Fuchsia Dunlop’s Sichuan dry-fried chicken with celery and scallions. I used a bag of Sichuan peppercorns from our local Asian market, but they didn’t have much flavor. Sounds like a good excuse for a Penzeys run.

Gan ban ji
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#47 Tofu

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Posted 05 March 2008 - 12:35 AM

Hi I am going to contribut some dishes I prepared in the past few days:
seaweed egg roll
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Happy Balls (fish pork meat)
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Tofu skin roll
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pork and radish in red beancurd paste
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Edited by Tofu, 05 March 2008 - 12:37 AM.


#48 NancyH

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Posted 05 March 2008 - 01:46 PM

This is my first time posting pix on this thread - I am so intimidated by all of the beautiful food you folks display!

Friday was our first day back in Cleveland after a two week vacation. So naturally, it snowed most of the day. Though our fridge was pretty empty, neither of us really wanted to go out in the terrible weather. So, what to fix for dinner?

We had a small bag of marvelous Grape Tomatoes that we brought back from Florida sitting on the counter. A quick inventory of the produce drawer yielded half a head of celery cabbage that was still in good shape, a large bag of garden carrots, and a bag of mostly bad cilantro. Moving on to the freezer, I realized that we still had a supply of kreplach (Jewish Chicken and Liver Dumplings, made with Won Ton Skins) left over from Rosh Hashonah last September. I also pulled out a package of thin Chinese egg noodles that had been in the freezer too long, two bags of Turkey Stock we had made in December, and some frozen garden chilies. Add onion and garden garlic from the pantry - and we had a delightful, comforting meal, even though we really didn't have any food in the house.

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Since we ate this soup over two nights, we used up 4 of the five skeins of noodles. What did I do with the last "orphan" skein? I made breakfast!

Edited by NancyH, 05 March 2008 - 02:01 PM.

"Life is Too Short to Not Play With Your Food" (coined while playing with my food at Lolita).

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#49 Ce'nedra

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Posted 11 March 2008 - 07:40 AM

Tofu: Gosh your meals are so inventive! What was inside those delectable looking seaweed egg rolls? It looks so perfect as an entree for a dinner party!
And the tofu skin rolls -they remind me so much of this particular Teo Chiu dish I love (also involves tofu skin...and in rolls..). Recipe...pleeasssee?

NancyH: We just had wonton at home too! Although our soups are different -your version looks so vibrant with all those cute grape tomatoes and greens poking out here and there -and I really like how the red apples on your table mat seem to compliment the tomatoes :biggrin:

Wonton soup
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#50 NancyH

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Posted 11 March 2008 - 08:12 AM

[b]NancyH: We just had wonton at home too! Although our soups are different -your version looks so vibrant with all those cute grape tomatoes and greens poking out here and there -and I really like how the red apples on your table mat seem to compliment the tomatoes  :biggrin:

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Ce'nedra - I am jealous of that beautiful looking shrimp! Here in Cleveland, all shrimp is frozen and chemicalized; I just can't eat it. Your soup looks wonderful!
"Life is Too Short to Not Play With Your Food" (coined while playing with my food at Lolita).

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#51 austramerica

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Posted 14 March 2008 - 06:06 PM

Tonight I did the Lemon Chicken recipe of hzrt8w for dinner and this is how it turned out for me...very tender and moist at 4 minutes.
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My husband loved it very much! I will certainly do it again...Thanks for the recipe, hzrt8w...I have to add a tinnie little bit of apple cider vinegar (the only one I can reach at the time) to the sauce because it is a little bit too sweet to my taste.
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#52 Ce'nedra

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Posted 27 March 2008 - 12:09 AM

Noodle soup with char siu, pork on the bone and prawns (as you can see, noodle soup is a strong standby in our family)
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#53 crustybread

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Posted 27 March 2008 - 11:32 AM

Omigosh, Ce'nedra, that looks amazing. Makes me miss home so much (I'm originally from NYC, but I go to school in Rochester). There are a few Chinese restaurants in the Rochester area, but nothing really compares with food from NYC... unless I take the 3 hour trip to Toronto! :raz: I went to Toronto last semester with a bunch of friends, but I haven't had the opportunity to this time around because we're all so busy. Another thing I miss about home? Bubble tea!!! :wub:

Anyhoo, some pictures :)

This picture is from a while back, during this past Thanksgiving with the family. Homemade spring rolls, soup, turkey (chopped up), salad and chilled crab. Those were just starters, there was more food later on, but I didn't take pictures because I was too busy stuffing my face! :rolleyes:
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My own version of ma-po tofu. I made this at my boyfriend's apt (I love his kitchen. I hate cooking at my dorm because I have to carry everything back and forth since it's a communal kitchen). The dish consists of ground pork, some crushed garlic, shiitake mushrooms, soy sauce, and chili sauce.
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#54 DylanK

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Posted 30 March 2008 - 08:38 PM

Fried radish leaf cake:

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Eggs and green pepper:

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Liang ban doufu:

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#55 Ce'nedra

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Posted 31 March 2008 - 04:34 AM

Omigosh, Ce'nedra, that looks amazing. Makes me miss home so much (I'm originally from NYC, but I go to school in Rochester). There are a few Chinese restaurants in the Rochester area, but nothing really compares with food from NYC... unless I take the 3 hour trip to Toronto! :raz: I went to Toronto last semester with a bunch of friends, but I haven't had the opportunity to this time around because we're all so busy. Another thing I miss about home? Bubble tea!!! :wub:


Aww thank you! :wub:
It's good ol' simple rustic food which I think many people can appreciate hehe.

And did I hear NO bubble tea (I call it 'pearl tea') in Rochester?! That's nutters! Don't worry, I'm sure there's some foodie places around there that other places miss out on lol.

Which reminds me, I could go fetch soem pearl tea after prac work tomorrow -it's right next door (aren't I evil) :raz:

P.S. What was different about your mapo tofu? Looks yummy in tummy!

Edited by Ce'nedra, 31 March 2008 - 04:35 AM.

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#56 Ce'nedra

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Posted 31 March 2008 - 04:37 AM

DylanK: How do you make fried radish leaf cake? That looks really unusual yet so delicious! I've eaten fried radish cake but I've never seen this GREEN variety.

Also, what exactly is Liang ban doufu (other than being tofu) and how does it taste?

Edited by Ce'nedra, 31 March 2008 - 04:38 AM.

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#57 rarerollingobject

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Posted 31 March 2008 - 04:44 AM

crustybread, that feast is amazing!

DylanK, do tell me more about the liang ban tofu; what's that involve, exactly?

My humble contribution; hzrt8w's plum spareribs, only without the ribs - so steamed pork belly in plum sauce.

Apologies for the slightly unappetising appearance; go here for a much better looking version! :biggrin:

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#58 DylanK

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Posted 31 March 2008 - 10:37 AM

No radish in the cake! Just the leaves from the tops of little red radishes, chopped up and mixed with flour and egg and water and fried.

Liang ban (凉拌). 凉 means "cool" and 拌 means "mix." It's a way of serving food. You whatever up relatively uniformly and toss it with light soy sauce, sesame oil, and a bit of vinegar, and white pepper and green onion go on top. But you could change the mixture and the ratios and even drop chili oil and sesame seeds on it, whatever you like. Just a cold dish mixed with stuff. This liang ban tofu is just a block of nice fresh tofu stirred up with black pepper, a bit of soy sauce, sesame oil, and green onion. It has a texture like cottage cheese, almost. Perfect summer dish.

万能小菜——凉拌豆腐

That blog post has better pictures of it. And she makes it with a half a tablespoon of chili oil and some sugar.

#59 Ce'nedra

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Posted 01 April 2008 - 12:06 AM

Ahh thanks for the details DylanK. Sounds very refreshing indeed!

I posted this in the 'dinner' thread before (ages ago I think) but forgot to post it here.

Sweet Mayonnaise Prawns (with Asian salad, which is more Vietnamese than Chinese) -you get these at Chinese restaurants and we tried replicating it at home (I believe they used honey -I'll need to try this again). Obviously, it's a new-age Chinese recipe (just like soy sauce and butter, as discussed in the Japanese forum!)

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#60 yunnermeier

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Posted 05 April 2008 - 09:50 AM

Steamed cod served with baby kai lan and rice.

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