jo-mel
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Posts posted by jo-mel
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hzrt -- Can I adopt YOU? Or just tell me where you live!
This is a great pictorial recipe. What a great idea to hang them from the towel holder! (I trust you have no cats) I used to hang ducks in the cellar, from the water pipes, and the cats went wild. Out of reach, but the aroma was there!
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"Chinese Gourmet" -- Do you have the author?
William Mark - excellent book, with quite a few of unusual recipes.
Thanks! I do have it. AAMOF, it was given to me by a dear e-Gullet friend. ( had it on another shelf with my oversized Chinese books) Great recipes, lots of information, nice photos of the food and charming everyday people.
The recipe wasn't what I was thinking of, tho. But, since it has chives in it, I MUST make them!
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yesterday we dicovered that chinese leeks make an excellent filling for meat boxes - we had a similar dish called chive box in some restuarant and then found a recipe in Chinese Gourmet book - the filling of beef/pork fat and a lot of minced leeks stuffed bw two round wonton skins like a big ravioli and pan-fried in potsticker manner; we served it with dipping sauce of young shredded ginger, black vinegar and thin soy sauce. Excellent taste and beatiful to look at: like a flower with a golden-brown center and off white petals.
I absolutely those chive boxes! (韭菜盒子- jiu cai hezi) Did it have bean thread and scrambled egg in it?
"Chinese Gourmet" -- Do you have the author?
I found this link by google:
http://www.flickr.com/photos/lynnintokyo/2.../in/set-494691/
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That's what I can't remember. I do have a note with my dough recipes that store bought frozen dough can be used, but it is a bit too elastic.
When that post was made, I remember having the picture, in my head, of those ready made mantou buns that are all ready for steaming. I assume they are raw dough?
I should take note when I read tips like that post!!!!! LOL!
(Was it Ben?)
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Recently, there was a thread where someone mentioned that a hostess asked her guests if they would like some dumplings. She went into the kitchen and later came out with freshly made dumplings. Later, she mentioned that she used a dough that she bought and simply filled them with her own mix. At least that is what I remember.
I'm giving some classes next month, and one of the dishes is a baked bun. I will be using a basic dough with yeast, but will also show them a non-yeast quick dough. AND------ how they can use store refrigerated biscuit dough in a pinch. I thought I would tell them about the bun dough that you can get in Chinese stores.
Anyone remember that discussion?
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The sable fish with knotted noodles ---- are those noodles like 'cat ear' noodles? (mao er duo - 描耳朵)
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Personally, I'd rather "swallow clouds".
As in deep-fried with SS sauce? ?heehee?
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Here is a very basic S/S sauce:
SAUCE:
4 Tbs. sugar
4 Tbs. vinegar
1/4 cup water
1 Tbs. dark soy sauce
1 tsp. sesame oil
2 tsp. cornstarch
Just mix and heat till bubbly. You can see by the proportions of sugar to vinegar that the sweet will not dominate --- the way it is supposed to be. Very unlike the Westernized S/S sauces.
Use light soy sauce if you wish.
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A friend and I had lunch at Joy Luck Pavilion yesterday, and ate off the Chinese menu:
Scallops with Black Pepper Sauce. Really good with just enough black pepper. It was served over broccoli, so the broccoli had lots of sauce, too.
Also -- A clay pot dish : Beef with Ginger & Scallions in XO sauce. I've never understood the craze for XO sauce, but in this dish it was good. The one thing I wonder, tho, is if this is a bone fide clay pot dish. The beef slices were nice and tender and not over cooked ---- not the type of texture you would expect in a clay pot dish, which is usually stewed. Maybe they stirfried the dish and put it in a clay pot for presentation purposes? But --- it was good enough to order again.
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Had a great dinner tonight. I had a real Chinese food newbie with me so I tried not to be to exotic. We started with the Spicy Capsicum Noodles wonderfully hot as always. Followed by because I liked the way it worked to calm the heat at the New Years dinner the Exotic Greens (with tofu and pork) Soup. This was followed by Ruby Pork with sesame buns, Beijing Duck and Eight Treasure Chicken (stuffed with sticky rice, lotus, anise, among other things) what can I say everything was great as always and now I have lunch for tmwr.
It was nice meeting Tommy and Mrs.Tommy who where also dining there.
So what did your real Chinese food newbie think??
You tried not to be too exotic, -----and you started off with Spicy Capsicum Noodles?????? LOL!
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I came back to China46 with two of my friends on Thursday, Feb 02. We
had Xiao Long Bao, Beijing Duck and the House Sauteed dry beancurd and chive with 4 sesame buns. All of them are great!!
That was my joy for Chinese new year, and how about yours.. Guys?
Gong Xi Fa Cai!!
Gong Xi Gong Xi, Qing!!
You had one of my favorite dishes -- the House Special Saute. But I always feel bad when I order it as someone has to do an awful lot of chopping! But what good flavors. I like those chives so much!
A group of us were there for CNY last Sunday. The menu and some pictures are in one of the NJ threads.
Sui Sui Ping An!
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I know what you mean, there was nothing like going down stairs to Wo Hop in Chinatown in NY, the surly waiters through a stack of plates and silverware on your table. If you wanted water you got it yourself. But the food was soooo good. But in New Jersey the down and dirties give me the creeps, have not had good luck with the quality of food. Any suggestions?
Interesting in what we willingly put up with in a Chinatown, -- any Chinatown --we won't tolerate anywhere else!
Right now my favorite places are China 46, Hunan Cottage, Joy Luck Pavilion and altho I haven't been there for awhile, I like Noodle Chu.
I used to go to China Gourmet in WO on Eagle Rock Ave. (great sizzling oysters in black pepper sauce.) I stopped when China 46 came into my life. Then I heard that China Gourmet had dropped quite a bit. But last week-end someone had gone there and said that the quality was back. I will have to recheck it.
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[there a fish with dragon in the name isn't there?
Fish with 'dragon' in its name?
I found 'Carangid' in my Chinese Seafood cookbook. The picture of them is like a silvery sunfish. Small and cute. The Chinese name in the book seems to be 龙鱼 - Long Yu, but I couldn't find that translation anywhere. According to Merriam: of or relating to a large family (Carangidae of the order Perciformes) of marine spiny-finned bony fishes including important food fishes.
Also -- I found 'Pipefish' - 海龙 in a classified dictionary. Merriam says:
any of various fishes (family Syngnathidae) that are related to the sea horses and have a tube-shaped snout and a long slender body covered with bony plates
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Rachel / Jason ------Your dish really really REALLY looks good! I can almost taste it just by looking at it. ------and the aroma!!
I use a flat pan to make a noodle pancake too. If the pan is big enough then I can form the pancake into a round or into an oblong shape ---- depending on what kind of serving platter it will go on.
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doc -- I would certainly let the manager know what happened. Even if there was wine on the table for everyone, you never ordered any. What would have happened if there was a little kiddie at that table? That waiter would have gone ballistic!
I was carded once when I was in my forties. It was in a liquor store and I was thrilled -------- until the clerk held my ID up to about an inch away from her coke-bottle glasses! If she could barely read my ID I guess she couldn't see my middle-aged face either!
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Jo-Mel: Thanks! Still looking for an e-fu recipe if you have it! I scanned the aisles of an Asian market and am slightly embarassed to say I couldn't figure out what the e fu package looks like. I've only had it cooked in restaurants before.
I love the different texture of these noodles! Next time you are in the Asian store, show the characters for 'yi mian' to someone in the store. That should help.
伊面
Let me see if I can format this so that it will be copyright OK-----
BRAISED YI FU NOODLES WITH CRABMEAT
You will need:
½ pound dried Yi Fu noodles ( 伊面 - yi mian)
½ cup dried black mushrooms
2 Tbsp. oil
4 scallions
1 Tbsp. finely shredded, peeled ginger
Pick through the crab meat.
Boil enough water to cover ½ pound dried Yi Fu noodlesnoodles -- Turn heat off. -- Add noodles for 2 minutes or until soft. -- Drain well, and dry with paper towels.
Soak mushrooms in hot water until soft.-- Rinse, squeeze out water, cut off woody stems and finely shred caps.
Peel and shred scallions into 2 inch diagonal lengths.
Peel and shred ginger. --
For the sauce - mix in a cup:
1 Tbsp. light soy sauce / 2 Tbsp. oyster sauce / 2 tsp. dark soy sauce / 1 tsp. sesame oil / 1 tsp. sugar / ½ cup chicken broth
.Cooking:
--Heat a wok or skillet until hot.
--Add 2 Tbsp. oil and swirl until hot.
--Add ginger and sauté till aromatic.
--Add the mushrooms, scallions, and sauce ingredients and bring to a boil.
--Add the softened noodles and cook in the sauce about 2 minutes or until the sauce is absorbed.
--Add the crabmeat and heat through.
--Serve.
Notes:
Yi-Fu -- E-Fu --Yi Mian are made of wheat. They have been cooked, deep/fried, and dried. The deep/frying and drying give body and a sturdy quality.
Called “Noodles of the Yi Mansion”, they were invented by the scholar/official Yi Peng-shou in the 18th century.
Leftover noodles reheat well when a little stock is added to them.
Pancit Canton noodles can be used and are found in Asian stores. Some packages have 伊面 on the package.
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[...]I scanned the aisles of an Asian market and am slightly embarassed to say I couldn't figure out what the e fu package looks like. I've only had it cooked in restaurants before.
It's pretty easy, really. Look for the dried noodle package where the noodles are pale yellow (some has darker yellow color). Lift it up and feel it. E Fu noodles are very light, weigh just about half of the other dried noodles.
Here are a couple of sites with pictures of e-fu mian:
http://www.foodsubs.com/NoodlesWheat.html
http://www.makantime.com/ingredientguide/indexy.htm
http://images.google.com/images?sourceid=n...les&sa=N&tab=wi
I have used the Pancit Canton Noodles. As hzrt said, they are very light in weight. On brand box I bought was about 12x12 and I could balance it on a couple of fingers.
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----------but for an eclectic Asian restaurant, they do a good job.
I agree. I've only eaten there once, but the food was well prepared, tasted just fine, and the presentation was beautiful. It was also 'with it'.
But for those reasons, I probably won't go back. I guess I'm just a traditionalist when it comes to Chinese food. "Down and Dirties" attract me!
I DO love their Xian statue outside! I want one!!
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Wonderbread --- Everything looks great! I could eat that whole plate of turnip cake myself. Are you still interested in an E-fu noodle recipe? With crab?
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I didn't cook myself -- but went out with New Jersey Gulleteers to a great place that leans toward Shanghainese food with a lot of Sichuan thrown in. This was our menu:
First Course:
Spicy Capsicum Cellophane Noodles
Cold Firm Bean Curd "Noodles" with Cilantro and Sesame Oil
Pork and String Bean Jiaozi Dumplings
Soup
Exotic Greens with Pork and Tofu Soup
Appetizer:
Salt and Pepper Shrimp and Squid (deep fried)
Main Course
Peking Duck
Crispy Tofu Skin Wrapped Flounder (deep fried)
Braised Whole Chicken Stuffed with Sticky Rice
Ruby Pork with Sesame Buns
Saute Fresh Shitake Mushroom with Fresh Bamboo Hearts
Stir-fried Shanghai Noodles
Dessert
Fruit Platter
Home made jello mold made by Rachel -- a special Gulleteer
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A few more thoughts --
Those capsicum noodles did what they are best at doing ------ getting your taste buds alive so that the following flavors could be savored. And ---- they sure did!
The bland soup was also a balancer. After !hot & spicy! noodles and chewy jiaozi, the soup was a mild slippery easy swallower.
As Rachel pointed out to me, --- probably one of the most expensive dishes on the table were the mushrooms and bamboo shoots. Those shoots were fresh. Such a difference from canned ones! Even the ones you used to see in the supermarkets, that were in bins in water, were canned. But now fresh ones are available all over and they are like a whole new taste! Wonderful!
You really had to see the unmolded Prosperity Gelatin react to the drum beat! There it was, sitting on the table in all its colorful glory, and as the drums beat out their deep throb, the jello reacted. But the funniest part was the shimmer quiver when the drums went into a stacatto --- (or whatever that drum roll is called). It was alive!! Did the cam-corder pick it up?
I didn't find the chicken dry, but then I concentrated on the stuffing and all the treasures in it.
BTW -- anyone know what the 'exotic' green in the soup was? My enlivened taste buds couldn't pick it out.
Nice that the Scholarship Program benefited by our gustatory pleasures!
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I'm with the 'eat the shell' crowd. They heighten the flavor of the shrimp -- at least to me. (I also eat crispy fish fins)
Wonderful banquet! Great table companions! Terrific atmosphere! No favorite dish, they were all good, but I could die for that sticky rice in the chicken.
One dish I love at China 46 is their Shanghai noodles and they were part of this menu. But they are served at the end as they are supposed to be. They represent longevity, and they show just how bountiful the meal was, because no one can finish them!! We were stuffed! There was just enough room for Rachel's beautiful molded jello and the delightful home-made mints that a kindly gulleteer offered.
Yes -- the waiters ran their legs off. I hope they can sit back and take a rest. As busy as they were, they always had a smile.
When I fed the lion -- he bit me! Did you all see that cute tail? It wagged away as happy as can be.
Great evening! Thanks for making all the arangements, Perlows!
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Cut bit by bit.
I'm a lefty, so I don't have to go thru all that awful switching! DH is a righty, but he eats with his left hand ------ so I don't have to watch that awful switching either.
But --- he cuts his mashed potatoes with his knife and fork and that drives me up the wall!
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hzrt ---- I made this tonight , along with bok choy and garlic, and it was great! Easy and sooooo tasty! Even DH liked it, and he is strictly an oysters on the half shell kind of guy.
Of course, we are going to be 'garlic breath' for a few days, but since it is a mutual thing, that's OK!
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I forgot to take my Kitchen God poster down and burn it! (I've been busy and distracted) Do you think it could do a two year stint without bringing the wrath of the Jade Emperor down on me?
岁岁平安
Lychee, yang energy and nosebleeds
in China: Cooking & Baking
Posted
ONE POUND!! How many individual lychees is that!!??
I wonder why cousin longan, has different properties.