Ben Hong
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Posts posted by Ben Hong
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Not quite a recipe, but here's how I have done it.
"Fish lip soup" doesn't really mean using fish's "lip". As you can imagine there is very little to go on with a fish's lip. It typically means using a big fish's head to make the soup. Typically fresh water fish.
Hmmmm.....
I have had a version of "fish lip soup" entirely different than what you posted. The fish parts used was mainly the lips of the grouper or as they say in Asia "garoupa". If you have seen a 25 pound garoupa, you will understand what I mean when I say they have "banana lips".
Grouper or garoupa is a saltwater fish.
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Even tho we all know the origins of 'ket tsap', there must be SOME use of American ketchup in Chinese dishes.
I always use a bit of ordinary ketchup in my beef and tomatoes. Melds everything together nicely. In our restaurants we used to serve a dish called keh tsap har, or spicy ketchup shrimp.
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Nothing beats shrimp omelet with scallions, topped off with a drizzle of oyster sauce on top of reheated leftover rice for a quick lunch. Yeah, yeah, you can call it foo yong with the addition of a few veggie scraps...but why ruin a perfectly good omelet?!
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There can be no denigration of "chop suey" by Chinese people of a certain age. That was the "currency" that brought so many Chinese immigrants to these shores, re-united untold numbers of families and put countless bright Chinese kids through university. It is sad that the biggest naysayers and deniers about chop suey are of the ensuing generations who have, somehow, forgotten how they came to enjoy the good life that has been bestowed on them by some parents who slaved over a hot wok cooking chop suey 18 hours a day.
I am speaking of the older types of immigrants, say pre-1970, and mostly Toysaanese, not the latter day "johnny-come-latelys" who come from who knows where?
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Saving 1/2 for my +1, though. Gotta be fair.
Hmmm...GastroGirl, there is a new +1 ???
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Hmmm this is quite a contrast to what I had for a late supper after raking and seeding a brand new 2500 square foot lawn which took most of the day.
I opened a can of sockeye salmon and lightly chowed half of an iceberg lettuce with black beans, then put the whole mess over rice. Jeez things taste good when you're faint with hunger!!
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Chinese business visitors who are not adventurous? And, you live in Montreal??
Can you say: CHINATOWN?????
Italian "could" be a good choice. If these guys are from China, they may try French cuisine for the adventure and appearance and "host appeasing", BUT not generally because they love it or even want it. Butter? euchhhh.
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I still have 3/4 bag of the critters I bought a year ago in the freezer. Short of laying them all out on the driveway and running the SUV over them a hundred times, there ain't no way to tenderize them suckers. I just mouth them a few times and be content with the "texture" and mouth feel.
Batali suggested soaking these "rubbers" with wine cork for several of hours. The wine cork will tenderized them.
Yeah? And what would be the appropriate incantation to accompany the procedure?
"Double double, toil and trouble,
Fire burn and cauldron bubble......"
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I still have 3/4 bag of the critters I bought a year ago in the freezer. Short of laying them all out on the driveway and running the SUV over them a hundred times, there ain't no way to tenderize them suckers. I just mouth them a few times and be content with the "texture" and mouth feel.
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I have a whole library of cookbooks and I could recommend any one of a hundred which would probably be OK. But I would instead recommend my own favourite :" How to Cook and Eat in Chinese" by Buwei Yang Chao. It is a charmingly instructive primer and as such you won't find many so-called banquet style dishes in it, just good wholesome home cooking using some basic cooking methods and styles. It's a great book for tyros and veterans alike.
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Do you have any idea what the baking soda and blanching do? I've never seen it before.
Gives great mouth feel. Gives the shrimp that "explosive" crunch when you bite into it. Cooked normally shrimp has a tendency to be slightly chewy.
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Tilapia has become a favourite of ours in the past 5 years. Very versatile and tasty.
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I would say that eating a can once or twice a year would not hurt. But someone like my student son 10-12 years ago used to buy the stuff by the case.
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Also, sorry to stray off topic here but a popular veggie dish in restos here (I'm in Guangzhou currently) is gai choy with canned dace.
WARNING, all canned dace (oval cans) have been pulled off the grocery shelves in Canada for over a year. I had a terrible time looking for my yearly supply in Toronto last week and after 10 +/- stores, I finally had someone explain the situation to me.
Apparently some aquaculture operations in China were very lax with their operations and used chemicals, biologics and drugs very liberally. Tested cans of the stuff were veritably dangerous to your health.
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Value for the dollar? But of course!! I think that IT'S ABOUT THE TASTE, STUPID!!!! Then, our Jewish brethren may be just as addicted to msg as we are.
Seriously, I believe that in the early days of Jewish and Chinese immigration to the continent, circa late 1800s, the Jewish people found in the Chinese a group with experiences not unlike theirs, suffering the same discrimination, persecution, and marginalization from white society. The two groups share the same pragmatism born of millennia of civilization and maybe, just maybe, they found a bit of resonance in each other.
I'm not being the least bit anti-Semitic here, but as for Chinese eating matzoh? I'll take wontons any day. Sorry.
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Basmati and Jasmine, sitting in a tree
K-I-S-S-I-N-G
First comes loves
Then comes marriage
Then comes ... Jasmati rice, of course.
I wonder if anyone has tried it?
WOW!! after an hour reading some of the links that your link provided, I despair for the impoverished Thai Jasmine rice farmers. They are seriously and imminently threatened by Big-Ag of the US.
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since I grew up on korean rice, that's the only rice I use for all cuisines - except when I am eating out in public. Korean rice is great, cause its similar to japanese (I use japanese rice sometimes) and it works really really well when I am making risotto.
Isn't that a bit like serving Carnaroli or Vialone nano with korean food? it doesn't behave in remotely the same way.
what is carnarolia or vialone nano? Is that a type or arborio rice? Of course my risotto isn't authentic, but hey I have huge 10 lb bags of rice and when I have it I'm going to use it for risotto. They both give off a lot of starch and I've seen other people use japanese or korean rice when it comes to making risotto so I thought I'd give it a try
Carnaroli and Vialone Nano are Italian rices, as is Arborio. I don't think one should be cavalier with other cuisines, myself,otherwise the world becomes homogeneous,which is dull. Of course small substitutions are fine, but a Risotto is a dish of Italian rice in which the other ingredients are secondary. It's like trying to make roast pork out of rabbit-it may be nice, but it's not the same thing.
Agreed 100%. Almost as bad as serving brown rice with a Chinese meal.
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Which of the dozens of Chinese recipes would you like? The deep fried, the roasted, the minced in lettuce cups, the loo'ed in master sauce.... ??
I have made squab about 6 times in my life(due to unavailability) and my favourite is one of the several marinaded and deep fried versions. Basic marinade is soy sauce, a little sugar, wine, I also like some 5-spice OR star anise in the marinade. Deep fry, cut up and serve with pepper salt.
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Kent, I see you are using back ribs, not side ribs. With back ribs you do not have to use any tenderizing agent like bicarb. because they are inherently very tender. Back ribs are great for tenderness and meatiness. Side ribs are what most restaurants use and personally I prefer them because even though back ribs are tender, they are much too meaty and lean. Besides, they don't have that greasy chewiness that I can get from side ribs.
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I LOVE tong ho.
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From you link, I see that the variety that I posted is indeed the "King Oyster Mushroom". Chinese restaurants are not the most accurate of translators.
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Call me a heretic,
OK, you are a heretic and you will be sentenced to 20 lashes with the wet noodle by the Grand Inquisitor.
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I have scads of "escaped" perilla around my place
so I have to eat the buggers. Perilla goes best with clams, snails (periwinkles) or most dishes involving black beans and garlic.
What makes egg drop soup so popular?
in China: Cooking & Baking
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When my family ran restaurants we never thickened the "egg drop soup" with cornstarch or anything else. It was good old back burner stock, seasoned and "thickened " with beaten egg whites. Ours was different in that we called it "mushroom egg drop soup" because we added some sliced mushrooms and a few bits of scallion.
In Chinese, we called the soup dan fah tong, or egg flower soup.
I have not encountered the soup by either appellation in my travels outside of North America. But, that's not to say that it does not exist in some other guise.