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jo-mel

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  1. dcarch -- #12 -- You can also use the dull side of the blade to pound and flatten thick pieces of meat. A cleaver is indeed a useful, multi-purpose utencil!
  2. Dejah ----I remember reading a story of a wealthy family in China, who hired a person to just remove the 'head' on beansprouts. That's all the person did. After one day -- she quit! About emulating any dish from any restaurant ----- I would say that rarely will they be the same. The chef in any particular restaurant will use his/her own taste for the dish .My thought would be to find the one you like, buy it and take it home and then eye examine it. Make a basic noodle sauce and then adjust with soy or oyster sauce till you find what you like .I like using oyster sauce, and rather than soy, if I don't want too a dark colored sauce, I use a salty-ish strong chicken broth. (even made from bouillon)
  3. If you use enough oil while velveting the meat, it won't burn. You are not cooking the meat thru to the inside -- just taking away the pink. (Hi hzrt! Hao jiu bu 'jian'!)
  4. jo-mel

    A Bite of China

    Just started watching this series, and I don't think I will EVER eat lotus root again withouth thinking of those hard working brothers! The subtitles help, but the little Chinese I can understand is fun also. AND -- the beautiful music is a plus! Thanks for this!
  5. jo-mel

    Chiuchow Cuisine

    CHIU CHOW CHICKEN WITH CRISPY SPINACH INGREDIENTS: 1 pound boneless skinless chicken thighs Marinade: 1 tsp, dark soy 1 tsp. light soy sauce 1 tsp.sugar 1 tsp. sesame oil 1 tsp. sherry 1 egg white, beaten 2 Tbsp. cornstarch Sauce: 1 Tbsp. oyster sauce ½ tsp. sugar 2 Tbsp. chicken broth 1 tsp. cornstarch 3 cups oil ½ pound fresh spinach 2 scallions sliced diagonally 1 tsp. coarsely ground pepper 1 Tbsp. sherry or Shao-Hsing wine 1 scallion finely sliced for garnish PREPARTIONS: Cut the chicken into 1 inch pieces. / Combine the ingredients for the marinade. / Add the chicken and mix well. / Allow to sit 20 to 30 minutes / Combine the ingredients for the sauce and set aside. / Trim and wash the spinach AND DRY WELL!!! / Measure the pepper in a cup and set aside. / Measure the sherry in a cup and set aside. / Slice the scallion and set aside. COOKING: Heat a wok and add the oil. (Have a cover handy for the splatter) When oil has reached 375’, add a handful of spinach, bar against the splatter, and deep/fry for about 30 seconds or until the leaves change color. Remove to paper towels. Continue with the rest of the spinach. Heat the oil to 350’. Stir the chicken, add to the oil and gently stir around to separate pieces. When golden, about 2 to 3 minutes, remove and drain from the oil. Drain oil, or use new wok. Add 2 Tbsp oil and heat. Add diagonal scallions and stir/fry a few moments. Add the pepper. Stir. Return the chicken and heat. Add the sherry, stir in to coat the chicken. Stir the sauce mix and add to the chicken. Stir till all is hot. SERVING: Place spinach around a platter, and place the chicken in the center. Sprinkle with the scallions and serve. Alternate Method: Rather than velvet the Chicken, you can stir/fry it. MARINADE: 2 Tbsp. dark soy 1 tsp. sherry 1 tsp. sugar salt to taste 2 tsp. cornstarch Stir/fry in 2 Tbsp. oil, adding a sprinkle of water if needed to keep chicken from drying out. Remove chicken from wok and continue with the recipe.
  6. jo-mel

    Chiuchow Cuisine

    There was a ChiuChow resterant in NYC's Chinatown (long since closed) that had a great chicken dish that had a strange flaky flavorful crispy vegetable -- that turned out to be deep fried spinach. I've never had it this way in any dish and was delighted when I found a recipe for it. Interested in it?
  7. The one thing about the years of practice is that not only do you get the hang of the actual pulling, but you can ''feel'' the dough. Your hands can sense when the dough is right for pulling and then how much flour is needed when you are pulling. One time in China, I watched a chef make them and just as the whole process was coming to an end, one of the noodles broke. He was so upset, that he put it all down and started over again -- successfuly. And happily!
  8. This is a little late for last Sunday's Chinese dinner, but when I saw the word "teen-agers" and make ahead food, I immediately thought of Zha Jiang Mian. The sauce can be made ahead, and so can the noodles. If the noodles are oiled, they will reheat in the microwave quickly and easily. Just a thought for future, similiar dishes.
  9. So many great books on that link from hzrt! I'd like to add Simoon's "Food in China" (A cultural and historical inquiry) which is in the same line as Anderson and Chang, in that they are not 'cookbooks' as much as sources of information. I have loads of cookbooks, too, as many here. I do like the Wei-Chuan series -- Chinese Cuisine 1 and 2. Also Chinese Snacks. Deh-Ta Hsiung's "The Chinese Kitchen" is a good 'ingredient' cookbook featuring recipes from specific ingredients. I like his "Regional Chinese Cooking", too. I go for authors, too. Ken Hom comes to mind. Dear to my heart is Calvin Lee's "Chinese Cooking", my 1st cookbook in 1958, and also Lin/Lin's "Chinese Gastronomy" Funny thing --- about the internet and so much access to Chinese recipes. I was working on a recipe once, and forgot something, so I went back to the internet looking for it. No where to be found! Not even in my recent history! I was absolutely puzzled, until I remembered that it was one of my own BOOKS I had been reading! I've loved collecting cookbook over the years, and have read every one. What to do with them all, tho, if we leave this place and move to a much smaller place!!??
  10. Somewhere, in one of my Chinese cookbooks, there was mention of "Wash the Pot Soup". It was a matter of not letting anything go to waste. The wok used for cooking, simply had some water added to it. The remainders of whatever was cooked in the wok was mixed into the water, heated --- and you have a VERY simple soup! I did it, with water, but it was better with chicken broth.
  11. jo-mel

    Wo Sun -- Stem Lettuce

    Xue li hong -- Red in Snow, is leafy. The Wo Sun has a leafy top, but the long bottom is a solid vegetable, and that is the part I will be using.
  12. I've used Wo Sun in a stir/fry, but I want to use this vegetable as a pickle. I've found a couple of recipes, but they seem pretty commonplace -- the usual sugar and vinegar. Anyone have a good one? I want to use it in a class where I introduce people to some of the vegetables they see in Chinese supermarkets, but don't know what they are, or how to use them.
  13. Dejah --- I've never seen fresh lily buds in the markets or in a Chinatown. Or did you use them from your garden?
  14. I use tiger lily buds in Mu Shu Pork.
  15. I love those little eathenware pots! I use them as pencil holders, for plants, and I have a stack of them that I just can't throw away!
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