jo-mel
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Posts posted by jo-mel
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Just got back from Chengdu1 and DID try the Sausage with Leeks. (on the wall menu)It was great! But the mistake was in also getting Spicy Lamb with Special Pepper Sauce. The flavors of the two dishes were too similar. We also had my fav -- Shredded Potatoes, and Steamed Rice Powder Spareribs. We had to wait for that last dish, so it was apparent that it was freshly steamed. Good dish. I've made it with beef but never with riblets. A Steamed Rice Powder Beef is on the New Year menu. This is a nice dish. Not spicy, but the glutinuous rice coating is flavored with 5-spice powder and the meat is very tender.
The trouble with going as just a couple is that I want to order so much. Of course I always have plenty for a couple of lunches, but "my eyes are always bigger than my belly". I said that to the waitress in Chinese and I thought she was going to fall over!
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Usually stuff on a list --- fresh noodles, or refills of sauces and so on.
BUT -- what I always look for are Japanese cucumbers. Can't find them in a regular supermarket and not always in small Asian markets. But in Chinatown -- or in a large Chinese supermarket, they are available. Love them! Raw or cooked!
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Curlz --
Rechecking your Jan 2 list of favorites, I was wondering about the Sausage with Leeks. I must have missed that when I've been there, and I don't see it on my take-out menu.
Is that regular Lop Cheong sausage? And are those leeks the ones like thin green crunchy sticks - (jiu cai hua)? (one of my favorite Chinese vegetables)
I haven't been up there for about 1 1/2 months, but now that sausage dish intrigues me.
If I amy jump in here**dusts off keyboard** according to Lien (the owner) he makes the sausage himself. I t is cut thinly on a very extreme bias. Seems to be a fresh sausage and NOT the Lop Cheong which is typically a dried sausage. Very much like most of the authentic schezuan dishes here, the flavors are simple and clean and un-fooled around with (to use a jen-yoo-wine gastronomic description.)
The leeks seem to be good 'ol American leeks of the Shop Rite variety.
Gong Hey Fat Choy!!(sp?)
Thanks for that. Now I MUST try it!
I'm curious about the sausage. (And I like the supermarket leeks, too.) I'll be interested in the seasoning in the dish. I love sausages of all kinds -- from any nation. When I cook Chinese I use Lop Cheong in many dishes, and love the flavor, so a new type of sausage will be interesting to me.
I'll talk DH into going this week-end. This guy is and has always been a Chicken Chop Suey gourmet, but he loves whatever I order when we are out -- and has come to love pork belly in any form! Shows what a great chef can do!!! (and Chengdu 1 seems to have them)
Gong Xi Fa Cai!
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Curlz --
Rechecking your Jan 2 list of favorites, I was wondering about the Sausage with Leeks. I must have missed that when I've been there, and I don't see it on my take-out menu.
Is that regular Lop Cheong sausage? And are those leeks the ones like thin green crunchy sticks - (jiu cai hua)? (one of my favorite Chinese vegetables)
I haven't been up there for about 1 1/2 months, but now that sausage dish intrigues me.
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I remember watching an episode of Kylie Kwong's "Simply Magic" series, in which she cooked a 3-4 lb chicken as (if I remember it correctly, and I like this recipe):
Boil a pot of water, just enough to cover the chicken. Add salt (1/8 of a cup, maybe?), a few whole green onions, some ginger slices, and some star anises. Add the whole chicken. Continue to cook for exactly 13 minutes (maybe adjust from experience and the size of the chicken). Turn off the heat and let the chicken continue to cook in the residual heat of the water for an hour or so (???).
If to marinate the chicken... perhaps to rub the cavity with some salt and crushed star anises?
Xiao hzrt ----
I do something similar.
But timing directions sometimes confuse me --- as in adding the chicken to the boiling water and the timing. Do you start counting as soon as the chicken hits the water, or do you bring the water back to a boil and then start the 13 minutes?
I often do the 'sitting in the water' thing before I grill chicken, no matter what the recipe calls for - Chinese or not. That bath gives a nice piece of juicy chicken that then is browned and seasoned on the grill.
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Are they going to have a New Year menu?
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I've criss-crossed China by train, but it was ages ago, so I can't answer to the quality of train food today. But -- I have wonderful memories of WuXi Ribs from the platform kiosk in Eastern China. Bony and grisly, but absolutely delicious.
Also, this train trip (London to Hong Kong) was interesting in that as soon as we went to a Chinese train from the trains in Russia and Mongolia, the food improved so dramatically that everyone commented on it.
I always keep a food diary of trips to China, and the train food had great variety with some really good dishes. It all depends on who is in the kitchen at any one time, I guess!
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It was a Creamed Cabbage (napa) dish that sent me in search of my first Chinese cookbook, back in the 50s. I had been to a banquet and that dish intrigued me. Of course I never found the recipe in that first book or in many that followed. I forgot where I finally found it, but it is a special dish to me and I still still hold a fondness for it.
The whole 'milk question' is interesting. Aside from the physical intolerances, and the grassland problem, ---- from what I've read, Chinese in the past did not want to be dependent on 'foreign' imports -- or to be reminded of life under 'foreign' invaders. Of course, in modern times that is all changing. The food culture authors, Anderson and Chang write about milk and milk products and the reasons for pockets of its popularity.
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I love Chiu Chow Chicken especially having had it at a now-closed place in NYC's Chinatown. Ken Hom's "Fragrant Harbor Taste" speaks of having it in Kowloon's "Chiuchow Gardens" years ago. He said he had it on deep-fried chili leaves. Another book said that traditionally, it is served on 'pearl vegetable leaves' zhenzhu cai / jun jiu choy 珍珠菜. I've heard basil leaves mentioned. I've done it with spinach leaves and that is what most recipes call for.
Xiao Leung, ---- if you should have it, try and find out what the deep-fried leaf is?
Sounds like you are having a wonderful time! Write a book about your experience!!!!! I'll buy an autographed copy!
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Happy the trip went well. Nice for you to be home again and to see what they were doing while you were away. You can never go back to the past, so you simply adjust to the new.
I had been going to ask you what the flight meals were. When I kept China my food logs, they included all flights and all flight food is not the same!!
So ------ no more landings as in the past before the new airport? I use to love it when the pilot would announce that they would be on the ground right after a right turn. And he did just that -- a right turn and straight down and you were there! LOL! I loved that ride!!
Now --- on to the food!!
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Friends:
This is the time. I will close up my laptop and will be in transit for the next day or two. After the eagle has landed, I hope to transmit my first Hong Kong food picture to entice you. Out for now, and I will be flying over the quiet Pacific Ocean dreaming about the delicious weeks to come. Minus twenty one pound and counting...
- Ah Leung, somewhere still in a cowtown in America
安全旅途
一路平安
Safe journey! We are all with you and look forward to a feast thru your eyes. Have fun, Xiao Leung !
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Dejah -- I'm so happy that this topic came up, and that you asked that question --- otherwise I wouldn't have been aware of the newer Iwatani.
And -- YES for hot pots! The extra BTUs will bring the heat back quicker. That's a plus!
I will certainly get one of the upgraded ones.
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Fried sticky rice with lop cheong? I HAVE to find a recipe for that! Sounds like my kind of comfort food. At the moment I'm in the garlic,cayenne, chicken broth mode because of a cold, but that sticky rice with the wonderful flavor of sausage would sure perk me up --- or lull me to sleep. Either is fine. Even with a stuffed head, I can still smell the aroma of what it must be like! MMMMMMMM!
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Liuzhou -- I was going to mention cooking in China. I realize that those old stoves with the hole for the woks and constantly fed with wood (as in the old days) were quite hot, but the one kitchen I saw in a teachers home in Beijing had a regular stove and she had great food.
Just look at the wonderful dishes Xiao hzrt has in his pictorials. Just a stove and a pan. Any chef would be proud of his dishes.
Dejah -- I have several butane stoves and their prices vary. BUT -- my overalll favotite is this one: an Iwatani 30FW:
http://www.hubert.com/pdf/specs/30704.pdf
As the link says, the stove takes the butane tank down to the last bit of gas. In the last minute, the flame dies and then goes out. But on my other stoves, the flame takes quite a while to die down. The last few minutes of heat on those stoves are just good for simmering.
There may be others that have this positive function, but I haven't looked. The Iwatani 30FW suits me just fine.
OOPS!! I just found that the 30FW has been retired, ---but this is their new one:
http://www.dvorsons.com/Iwatani/Propane/IwataniPropane.html
It looks to be the same as the one I have, but I haven't checked out the new features. It is more expensive than other butane cookers, but it is worth the extra cost ---- both in its efficiency for heat, but also because it gets the maximum heat from the butane cannister.
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For years I have used the butane stoves in my cooking classes. There was a time when I had a propane stove with a hose from the small propane tank, but the container kept freezing on me. Then I found the butane stoves and haven't looked back.
When I've done demonstrations in Woman's Clubs or that sort of environment, it is great to have one of the 'hi-heat Hamiltons' to work with ---IF you are doing your thing actually in the kitchen. But in a hall with people seated before you and all you have is a table in front of you, the butane stove works out very well.
I did comparison boiling tests to see which was the hottest --- my gas stove or the butane stove. The butanes (I have several of them) were as hot or hotter than my gas burner.
You do have to make adjustments --- like trying to stir/fry a whole pound of meat at one time. You don't. But the amount of time stir/frying 1/2 or 1/3 a pound and then repeating with the other pound sections takes no more time than heaping a whole pound in the wok at once ----- and makes for a better quality piece of meat.
Of course the 'velveting' process by-steps the actual stirfrying of the raw meat. That is always an alternative. Stir/frying meat, in the wok, simply has guidelines to turn out a tender piece of meat.
There are butane stoves and there are butane stoves. The original 'pot-au-feu' is a lightweight in heat. The newer ones continue to improve and there is a brand that takes a butane tank right down to the last whisp of gas at full heat, rather than a slowly dying flame that is useless.
Most of the people in my cooking classes probably would never go to the trouble of getting an out door high-heat cooker. But these are people who --for the most part -- know their Chinese food and some are Chinese themselves. They are pleased with the quality of the dishes that come off the butane stoves and that can be done on their own kitchen stoves. They just have to follow the adjustment guidelines.
I have nothing against those outdoor cooker and probably am sorry I never got one, but I do feel that the butane stoves have a legitimate place.
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Boy -- Nancy -- You sure know how to tease us!! Beautiful pictures -- with the aroma wafting up from each dish! I know I could never be a vegetarian -- especially after looking at the pork or sausage dishes. I want some of each!!
That beet salad --- was it a sweet dressing or a vinagrette? I like the idea of the cherries rather than the usual onion.
Happy anniversary! Has it been 12 years??? Oh my!!!!!
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Gosh, Xiao hzrt -- that is some undertaking! You might need some help. (hint hint) Help with the language? No-- you speak Cantonese so I can't help there. How about English! Nope --- you've got that locked up too. How about a 'mama' figure to make sure you DO put on those 21 pounds???? LOLOL! With the food you anticipate, I don't think you will have any trouble in that area, either!
So, I will remain here and live your trip thru your words and eat up every bite as you describe them!
How lucky we are to have you there, especially since you plan an 'off the beaten track' food tour. Such fun you are going to have!!!! We will all be waiting --enviously!!
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Hey gang,
I have the opportunity to run around beijing for something tiny like 48 hours. That's much, much less time than I would like to visit. But you can't be picky when it's a free trip!
I'm looking for some solid food recommendations. Not looking for anything fancy. Just really tasty food that shouldn't be missed in beijing. Any suggestions? I'm all ears.
- mat
edit: groan. A tad hungover today from multiple birthday celebrations last night. Beijing! Beijing! but I can't change the title.
Moderator's Note: The title has been corrected.
I envy your trip -- if only for such a short time. If it were me, I would just graze on street food, starting with jian bing and going on to whatever scents and aromas draw me. I wouldn't even stop to sleep --- just graze! {{{{{sigh}}}}}
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I'm happy to hear that it might just have been a kitchen boo-boo, Xiao hzrt. That is one dish I rarely get out as I find it addictive and can't help my self without overdosing. And then I have payback.
When I've made it at home I use kosher salt as it gives a nice balance. But you NEED the salt. After all it IS a Pepper/Salt dish. Some dishes just NEED it. I tried making scallion pancakes without salt. DON'T EVEN TRY! They also NEED salt!
I haven't used salt for years and don't miss it, but maybe that is why I can't stop eating S/P dishes when we are out.
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Another thought --
The deep fried spinach leaves (or basil leaves) in the wonderful Chiu Chow Chicken. Traditionally a chili leaf is used, or "pearl vegetable" --- a small maple-like leaf called jun jiu choi.
Offtopic but how do you make Chiu Chow Chicken? Being long lost Chiu Chow, I'm interested
The first time I had this dish was in a Chiu Chow restaurant in NYC, about 15 years ago. The fried 'vegetable' had me perplexed until the waiter said it was spinach, altho the menu said Pearl Leaves. -- which is used in the traditional dish. But, aside from the intriguing fried spinach, the dish itself is really tasty. I was delighted to findthe recipe in a couple of my cook books -- one being Hom's "Fragrant Harbor Taste". Here is what I use when I make it -- adapted to answer copyrite laws:
CHIU CHOW CHICKEN WITH CRISP SPINACH
1 pound boneless skinless chicken thighs cut into 1 inch pieces and MARINATE for 20 to 30 minutes in -- 1 tsp each dark soy and light soy sauces, 1 tsp. sugar, 1 tsp. sesame oil, 1 tsp. sherry, 1 egg white beaten, 2 Tbsp. cornstarch.
For the SAUCE: Combine: 1 Tbsp. oyster sauce, 1/2 tsp. sugar, 2 Tbsp. chicken broth, and 1 tsp. cornstarch.
OTHER INGREDIENTS:
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
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. NOTE: Even with really dry spinach, there will be spatter -- a lot of it! So take care. The initial spattter dies down quickly, but stay on guard.
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 velveting the chicken MARINATE the pieces in 2 Tbsp dark soy, 1 tsp. sherry, 1 tsp. sugar, 1 tsp. sesame oil and 2 tsp. cornstarch. Stir fry the chicken in 2 Tbsp. oil, addinf a sprinkling of water to keep the chicken from drying out. Continue with the recipe.
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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.
One book suggested ketchup as a sub for hoisin sauce! (yuk!)
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Another thought --
The deep fried spinach leaves (or basil leaves) in the wonderful Chiu Chow Chicken. Traditionally a chili leaf is used, or "pearl vegetable" --- a small maple-like leaf called jun jiu choi.
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Here's one for you:
Ox Tongue Biscuits made with refrigerated biscuits instead of flour, baking soda, salt, oil and water. I've done both, and the pre-made biscuits are just fine.
These are little steamed doughy puffs that are in the shape of an ox tongue and the centers are oiled, so that after they are steamed you can open them up to receive whatever you want to stuff in them. I use them with hot pot and those doughy dumplings filled with a thin slice of beef or lamb are just the best!
How about dates for sweet bean filling? Spaghetti for noodles? I don't think that Western broccoli would count for lan cai, or green beans for yard long beans, but how about jicama for waterchestnut?
Blu-
in New Jersey: Dining
Posted
The hostess may have had standing seating orders that she was required to follow, but there is a little thing like "common sense". And there is also attitude.
I hope this incident is reported.