origamicrane

hmmm... I tried chocolate corn yesertday its quite nice anyone else had it? tastes well like white chocoalte covered popcorn bar . yum! how about we try to replicate some candy ? i would like to make the hi chew although would knowing how to make it put you off eating it?

well i know how to debone a chicken

have to admit the cakes in yauatcha do suck, i'll take patissrie valeries cakes any day

got the recipe from packo's website www.malaysianfood.net the recipes on it are some of the best for malaysian food very close to the food you get at hawker centres and the crab was yummy, although personally i would add more chilli then in the recipe i can personally vouch for the chilli crab and satay recipes so far. actually dejah woul you like to share your dough recipe? as i would like to compare the results with my dough as the first batch i think i used too much baking powder and it tasted chemical

when the food in your fridge calls you..!!! oh! yes its calling me know! chicken wings or the lamb satay? hello food how are you today? i'm going to eat you now

hi all i wanted to resurrect this thread has indian food in the uk/london improved over the last 3 years? Either at the high or low end? also the preception of the uk public can't really differentiate between Indian, Pakistani, Bengali ,etc which style of cuisine has become popularises and improved the most?

so here a lap cheoung roll ( chinese sausage roll) and here the chilli crab yummy sorry about the presentation we dived in before we remebered to take a photo this was really good!!

there's a curry cook off going on at the moment and i want to know how long should you roast your spices? ie: fennel , cumin etc. to they change colour? till there's aroma/smoke?

put isn't that using ripe papaya? green papaya doesn't really have much flavour?

thats why you got to know where to go and what to order

hehe sounds like she went to Wong Kei (wonky) its famous for appalling service in fact it a tourist attraction just for that reason. well like every chinatown there a load of restaurants that cater for non-chinese clientele and a few that just cater for chinese, hence the fact that you can usually tell a good ethnic restaurant by the fact that they have their own people eating there. But in london if you want good chinese food you usually have to pay slightly over the average and more importantly know what to order which makes it quite a challenge for an out of towner to find good chinese food. As the son of a chinese takeaway owner and the fact that my place has been open for more then 30 years I have to say we never conciously westernised dishes. It was more like customers coming in and saying that dish was too hot, that dish was too salty, could you add cashewhuts to that dish or pineapple to that one or peas etc. Also lack of ingredients also was a determining factor I remeber growing our own beansprouts in a massive sink in the kitchen.

think it was a combination of lack of ingredients and lack of real cooking skill and the fact that they modified the recipe. Whether they modified it out of the lack of ingredients or for the local palate is hard to tell. also i think you have to seperate restaurants inside and outside of a chinatown area. As i have never had good chinese food outside of a chinatown area anywhere either.

well most of the chinese restaurants i saw in France just reheated their food in a microwave so they were poor to say the least. But if you headed to Chinatown the standards were much higher. Also had chinese in Italy at a family friends restaurant that was also poor but again they weren't in a chinese area and they were catering to non-chinese clientele. I still think the best chinese food in europe is in london. I back up that statement by the fact that the dim sum is consisently good in london and even i have had variable dim sum in hong kong.

Dude, I came here to diss Yau, not discuss him! For information about his various brands, I suggest you consult their respective web sites. Oops, that's right: they don't exist. Because nobody really bothers with the interweb, do they? Perhaps you could try contacting someone@hakkasan.com for the information you require? Tell them, "Yeah, All the homies that I ain't talked to in a while. I'm a send this out to y'all; know what I mean? Cuz, I ain't mad at cha..." ← dude! diss away! we are listening! you sound like a man with some stories to tell

hello. i have a papaya. i have a green papaya. i want to use it. i don't want to make green papaya salad. i have been eating green papaya salad for the last 3 days I was cooking for a friends birthday party over the weekend and over bought some supplies, one of them was a green papaya. I've run out of sweet basil, coriander and mint so can't really make a salad with it so is there any other dishes i can make?

The name makes more sense if you spell it , 'Yau@Cha'. It's origins are quite bizarre in that the name was actually inspired by Alan Yau's mishearing of a rant by Tupac Shakur, featuring Danny Boy, from the gangsta rapper's seminal album, 'All Eyes On Me'. The track in question is actually called 'I Ain't Mad At Cha', but Alan - jet lagged as usual and listening from his own cultural perspective - heard it as 'Mau At Cha', which conjured visions of the Chairman sipping tea... Oh, how we laughed ← thats quite amusing so how about hakkasan and busaba eathai?

£3.5m hmmm... for that price he could have bought 115 set of chairs for Anda.

hmm... would the lose of Anda really effect his food empire that badly? He must have made a mint when he sold wagamama? Busaba on wardour street seems to be packing them in, even on a monday night. and yauatcha and hakkasan seem to be doing pretty brisk trade. no comment on the man himself as don't know anything about him but the restuarants have all been pretty good in my opinion.

not yet but will try it this weekend

Your fried mantou looks very much like a Japanese fried bread. Have you thought of mixing some curry and beef/chicken and use it as a filling, then wrap your mantou dough around it and deep-fry? I love the Japanese fried-bread. They are more fluffy than mantou though. ← yep i know the japanese fried buns they are nice too Yep planning to put filling in soon so can make char sui bao, sausage rolls, chicken bao think this is my new favourite recipe. hehehe yeah the japanese buns are more fluffy and the ones I have are covers in breadcrumbs hmmm..... chicken curry bun.

I have a question regarding the recipe, there is warm milk in the instructions but I don't see it in the ingredients. Is there something missing? Your fried mantou looks great, I would love to make a version with salty egg yolk and custard. ← oppss my mistake 5T warm milk

errr... no idea what temp i fried at as don't have a thermometer but its was pretty hot within about 20 seconds they were yellow and 40 seconds golden brown virtually eaten all of them now so heaty better go drink something cooling

here you go deep fried mantou yummy!!! only take 40 seconds to fry into a lovely golden brown, taste crispy on the outside and soft , warm and sweet on the inside. success!!!

UK is still completely cantonese! and in chinatown it very good cantonese. A lot of restaurant advertise as peking or sichuan but they may have one or two dishes that are vaguely similar just that teh Uk public can't really differentiate anyway ho hum .

well there are three things 1. People from those area migrating abroad 2. Suitable ingredients being available in those new areas 3. The dish being agreeable to the overseas palate. I think quite a lot of the pseudo-chinese food in the west are due to people migrating over and wanting some food from home, unable to get the right ingredients so substitute whatever is closest realising it taste ok and repackaging in it and flogging it as chinese. the chow mein is born