jo-mel
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Posts posted by jo-mel
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We began our meal with Pork Dumplings in Spicy Sauce, and the Cold Pickled Cabbage. While both were totally different in taste and texture, each was quite good, a bit spicy and a bit sweet .
For entrees we chose the Crispy Whole Fish , which was, in this case, Sea Bass, and the Heavenly Chicken, which was chicken in a light ginger sauce with dried peppers.
Ended the meal with Honey fried bananas, which I haven't had since I dined at my old favorite Bamboo Garden in Eatontown, many years ago.
I wouldn't say this place is over the hill; the food and the service were excellent for what they serve.
Nice menu. I'd forgotten that they have a dessert list.
The food there is always well done and presented.
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We began our meal with Pork Dumplings in Spicy Sauce, and the Cold Pickled Cabbage. While both were totally different in taste and texture, each was quite good, a bit spicy and a bit sweet .
For entrees we chose the Crispy Whole Fish , which was, in this case, Sea Bass, and the Heavenly Chicken, which was chicken in a light ginger sauce with dried peppers.
Ended the meal with Honey fried bananas, which I haven't had since I dined at my old favorite Bamboo Garden in Eatontown, many years ago.
I wouldn't say this place is over the hill; the food and the service were excellent for what they serve.
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I had lunch there a couple of months ago ---- but I CAN'T remember what I had!! I usually keep a copy of the take-out menu, but I can't find that either! So much for lasting impressions. Basil and lemongrass dishes and some fusion stuff. I much prefer solid regional food.
But I do remember that the food was good and attractively presented on pretty dishes.
I also remarked to my friend that altho it was good, it was not exciting. Would I go back again. I guess so, but it would not be my first choice.
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I really like Chengdu46 (or is it 44? I get confused, but it's the one with Chengdu), though I haven't been there this winter.
I thought that the mapo doufu and the guo ba were great (I forget how they translate guo ba, but it's the one with the mixed things over sizzling rice). I also had a great whole fish with sauce, but it may have been a special item. The mapo doufu is the key thing for me-one of my top ten foods in life. It was lovely. Very much like the type I once had in Chengdu, from whence it originates, in Sichuan Province.
What is mapo doufu?
It is a very famous Sichuanese dish of tofu (bean curd) and pork, and goes back to the 1860s. It is ground pork sauteed with scallions, ginger, hot bean paste, wine, sesame oil and ben curd cubes are added to it. Sometimes crushed red pepper is also added. The Ma Po is translated literally as 'pockmarked old woman' and the original founder of the dish, a restaurant owner named Ma (or Chen), is supposed to have a mother or MIL who had a pock marked face. The bean curd is suposed to represent skin, and the pork bits -- the pock marks.
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I've been invited out to dine at Chegdu46...yes Chegdu46 not China46.
I don't feel it would be appropriate, at this time, to try to change the venue. So, help me here.. Are there any dishes you would recommend?
It's been way over a year that I've been there, so I don't know if the menu is the same. But I had:
Shredded Pork and Pickled Cabbage Soup and it was good, but it is hard to do a bad job on that.
Their Dry/Fried Green Beans. Very good, but not large portions.
Also Lee-Chi Fish. This is a take-off on Squirrel Fish. The bass fillets are deeply scored, dredged in a starch, and crispy deep/fried. Served with a lichi sauce. It was very good, but again --- just enough for two.
Their Lamb Sichuan Style was also good.
They don't have a huge menu, and as I said -- the portions are not large. But the food is well prepared if not daring.
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HeeHee! This brought back my attempts at making the duck --- both with a tire pump and another with the gin bath. I pulled all the loose skin together that I could and skewered it, then held the skewers with string. Best to get a duck with the head still on. Easier for cavity closing.
Handsome, charming, show-off waiter slicing the duck or not, I've always found Peking Duck overblown. (hey! a pun! And I really didn't meant to do it!) I much prefer Shanghai Duck which is braised, then roasted and served with stemed bread and the wonderful sauce.
But I understand wanting to try to make Peking Duck. Sometimes you just gotta try it ----- after that you will let someone else do it.
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She's not there? I could swear that there was a line at that spot the last ime I was in NY's CT ----a couple of months ago.
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According to E.N.Anderson, Chinese settlements in Malaysia - about 500 years ago may have been a source of the beginnings of Chinese/Malaysian fusion cooking. I guess the origins of Nonya cooking. (As patchouli referred to)
The very first thing that came to my mind was Singapore Noodles with the addition of both curry and soy sauce. A great taste combo, but most recipes don't seem to have soy.
I used to buy a great curry paste that was red/yellow in color and quite spicy. But the store went out of business and I was never able to find it again --- or a good substitute. And I CAN'T remember the brand!!! I've tried others and they are just OK.
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Mine is several years old, too, but I've only used it for chicken. I have a couple of freezers, and it is way in the back of the big one, where I forget it, ------but this thread and cold weather will get me going for a nice winter meal.
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I found to my surprise that "light soy sauce" had more salt than regular!. Soy sauce is a bit like wine in that it is is brewed. I have Japanese students and Kikkomen seems to be the benchmark. There are still many other good varieties.
Cheers and Happy New Year
Baconburner
Only the lead dog view changes.
Don't forget that there is 'light' and 'lite'. The 'lite' usually is labeled meaning less sodium than regular soy. This 'lite' is a different kettle of fish from the regular 'light'.
The 'light' soy tastes saltier than the 'dark', as the dark often has molasses that balances out the salty taste. Checking labels often shows that the 'light' has more sodium than 'dark', but not always so. Sometimes the 'dark' has more sodium! One time I spent quite a while checking all the labels of the different soys, checking their salt content and there was no standard.
My favorite soy at the moment is "SAN -J" and their reduced sodium tamari.
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The box I have is "Rocket Brand" -- made in Hong Kong.
Number one son, when he was in his dating yers, was trying to impress a date with his home-made Chinese dinner. He had his woks out and was cooking away. One wok had the oil ready to puff up some mung bean noodles. He asked his date to put the noodles in the oil, but to be careful with them and not let them puff up. Well, of course as soon as they hit the oil --- up they puffed, and the poor girl jumped back and said "I can't stop them!!!!!"
Rotten kid, that son!!
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hzrt --
Ah yes! I was thinking like I speak ---- not as I was taught!
And shouldn't it be "zhu ni xin nian kuai le!" -- 祝
Also, I DO know it is woDE, not wodo.
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Looking at all those menus, I want to invite myself!
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The few times that I've had 'sticky fried rice' -- either in China or in the home of a Taiwanese teacher --- the grains still stuck tgether. Not like the mass within wrapped leaves, but nevertheless it was in clumps. Delicious clumps!!
When I've made it as a side dish, it was the same -- not fluffy, but in clumps.
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DH and I went last night and was delighted to see it crowded at C46. The staff was working like crazy, but was as attentive as usual, and Cecil was as nice as can be.
We had Shanghai noodles (I could live on that dish), Twice cooked pork with pork belly and nice big slices of fresh green chili, and their House Special Saute -- diced pork/tofu/garlic sprouts in a sesame bun. (one of my fav dishes)
I had to laugh! When we were seated, Cecil came over and said a few words in Chinese, then instructed a waiter to bring chopsticks -----as he swept the table clear of all knives and forks. Welllllllll -- DH is a fork user, and he didn't dare ask for one back!!! LOL! He did quite nicely using his chopsticks!
Any thoughts on a get-together at C46 for Chinese New Year? I believe it is early in Feb. The 9th?
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新年快樂 我的朋友們!
Happy New Year, my friends!
Xin nian kuai le, wo do peng you men!
Do I have it grammatically correct?
DH and I went to our fav Chinese place for dinner last night, and had Shanghai noodles, Twice-cooked pork made with pork belly and chili, and another pork dish of stir/fried small diced pork, diced tofu, and diced garlic sprouts stuffed into a toasted sesame bun. Wonderful! I had remainders for breakfast. Yum!
Obviously I had no hangover or queazy stomach!! Clean living!! LOL!
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新年快樂 我的朋友們!
Happy New Year, my friends!
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Sticky rice is not supposed to appear in individual grains after cooking. It IS supposed to be sticky, soft and tend to stick together. There is a real valid reason why it is called STICKY RICE
I'm with Ben.
Sticky rice (Sweet rice / Glutinous rice) has a low amylose content and is sticky / waxy after cooking. Even mixed with whatever, the waxy quality is there.
When I make it, I soak it for several hours, rinse till clear and even then it comes out sticky -- not fluffy. It is simply the nature of the beast ---er -- grain.
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Cornstarch is another binding agent.
This is probably a no-no, but one time I forgot to soak my dried mushrooms, and needed them ASAP ----so, I nuked them in water to cover and in les than five minutes they were ready. I didn't detect ny loss of flavor, but then I don't have the most acute palate.
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I do as Yuki does -- pan-fry / water halfway up / steam / pan-fry. The dumplings are so closely stacked, that even if some should open a bit, nothing comes out as the water is so shallow.
There was one recipe that was called Shanghai Pot Stickers that changed the process. The dumplings were closely stacked in an oiled, stick-free pan and the water was put in first - half way up -- and the dumplings were allowed to cook. The water burned off and Then the bottom were browned. I forget where I read that recipe.
I usually use Shanghai Gyoza round wrappers. They are thicker and don't seem to dry out as quickly as the thinner ones.
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Cavity-inducing fillings of black sesame paste or peanut-walnut paste
LOL! I hear you! That stuff does indeed stick to your teeth! I like them, but many Chinese that I've talked to about them --- don't.
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You must have had fun putting that together!! I like it!
Talking about houses that are lit up?? There is one house on a road parallel to the Garden State Parkway (NJ) that probably can be seen from the moon. The lights made the traffic slow down so that it became a problem. The Parkway authority contacted the family to ask them to tone it down. They wouldn't! They said that they wanted to bring joy to people! It is so overdone that all we do is laugh at it!
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Ms. Jo-Mel,
Jiu-Cai Hua is the chive flower, and Garlic Shoot should be Suan Miao.
We use garlic shoot in the Double Cooked Pork, but shredded pork goes well with just Chives. I think Chive's flavor is strong enough.
Have you tried to dry sautee the shredded pork and fresh green Chives, maybe add some of dry bean curd? it taste great!
Hao Jiu bu jian!
When I was in Beijing in 1984, I had the stalk with the bulb,and loved them. I asked what it was and was told 'Suan miao'. So when I was next in NYC's Chinatown I asked for them. No grocer knew what I was talking about. Then I saw them!! I said "Suan Miao"!!!!!. They said: "No -- Jiu Cai Hua"!!
I know the firm stalk with the top bulb, and the flat chive - both green and yellow. So what is the correct name for each?
The dishes I've used the flat green or the flat yellow (blanched) have been either with shredded chicken or shredded pork. I love the subtle flavor of dishes with chives.
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Often sugar is found in very small amounts in traditional Chinese dishes. I repeat 'small amounts' --- to balance off the salty flavors. No problem. 1/2 tsp. of sugar in a dish serving 4 is not a big deal.
But what gets me, in a negative way, is the cloyingly sweet flavor in the Sweet/Sours -- General whoevers / Sesame or Orange this or that. This ceding to Western tastes gives Chinese food a bad name.
I make a meatball dish, with a sweet'sour glaze, that never ceases to get raves. The balance between sugar and vinegar is well-balanced, with the tartness of the vinegar standing out. It is similar to the original SS dishes of China where sugar and vinegar were just about half and half.
China 46
in New Jersey: Dining
Posted
I wonder if the "Monday-- Chef's day off" rule is in effect at C46? That may have been the reason the food was on the bland side.
Also, the waiter may have relayed the 'no spicy' to the waiter.
Did the Pork Shoulder dish come with those fantabulous sesame buns? I like the Ruby Pork, but I've always LOVED the House Special Saute -- small diced pork/tofu/garlic sprouts stuffed in those buns!