liuzhou

Thai style green curry w prawns.

I use mine (the attachment) several days a week on average. It is perfect for most single person cooking needs and/or for sauces etc for more people.

No. Long before Pizza Hut and chains turned up!

Yes, that is a consideration, but not the only one.

Chicken breast (1-10-10 as usual). Couscous. Cherry tomatoes, black garlic and capers cooked in the chicken emissions!

Same in the UK.

I was out and about yesterday, so decided to satisfy my own (and perhaps others') curiousity about the clams. As I said they are saltwater clams from the Tonkin Gulf. All supermarkets and market stalls hold them in running water. As you can see, they are submerged. The water is what I would describe as lightly salted - certainly not seawater salty. (The sign requests that you don't use the water to wash your hands!) The supermarket staff were, as usual, clueless, but I did enquire in the market and was told by different traders that the clams will survive happily in fresh water for two to three hours. This bears out my own experience. In fact, I've held them in fresh water for longer than that. Information turned up by Google is very mixed, but a few sites concur that fresh water isn't going to do any damage in the short term I hope that clarifies things, slightly.

They are saltwater clams from Beihai near the Tonkin Gulf on the border with China and Vietnam. The second image in the relevant recipe shows them in the market. The water is usually running but although the water is shallow they are submerged.

Wouldn't surprise me.

A new low! I've mentioned before, in other topics, that scrambled egg with tomatoes is the one dish that everyone in China can cook and the first all kids learn. No need to make it any longer! Instant scrambled egg and tomato noodles! The second image is on the side of the box. I'm 100% sure it in no way resembles the contents! Millennia of human advancement and we revert to this! The end is nigh!

Glad to fill a gap in your culinary knowledge!

no. What @Kim Shook said. So rude! And ignorant.

No, you haven't. I love a good bridie, although I haven't had one in many years. The best still come from Forfar.

Well, I don't know but every supermarket and market stall here with clams holds them all day in cold water. My market woman gives me my clam purchases in a plastic bag of fresh water to carry them like a fairgound goldfish prize.

Any time I refrigerated them, they rapidly died.

I did once meet a middle-aged Scottish woman here in China who complained to me that she couldn't find “mince“ in the local supermarkets. I told that she could find beef and ask them to mince it! She looked baffled. “I don't want beef! I want mince!“ Quite which animal she thought her Scottish “mince“ came from never became clear!

I'm sorry, but anyone reading 8-10 clams per person (similar to littlenecks), then rushing out to buy 8-10 huge clams per person is beyond my help.

What's the fuss about? I used the common American term first. I merely pointed out an alternative name. I wasn't attacking anyone or suggesting anyone was wrong or asking anyone to change their vocabulary. Calm down!

I like "Beef Meat Pies". As opposed to "Beef Fruit Pies"?

I have no objection to ramps at all, but the whole allium family is already confused enough. My local neighbourhood supermarket has about ten different varieties. One fewer suits me fine.

Beef is more traditional, but pork is often used, yes. I shall remain silent on your "vegetable" accompaniment. No ramps in China, thank heaven. As for that yellow muck! (OK. Not very silent!)

Well, it sure wasn't Castro!

Penne with a spicy, slow-cooked pork ragu and fresh tomato sauce. Finished with Grana Padano and balcony basil. By the time it reached the table the basil had wilted - as intended.

Done.

Big Plate Chicken - 大盘鸡 (dà pán jī) This very filling dish of chicken and potato stew is from Xinjiang province in China's far west, although it is said to have been invented by a visitor from Sichuan. In recent years, it has become popular in cities across China, where it is made using a whole chicken which is chopped, with skin and on the bone, into small pieces suitable for easy chopstick handling. If you want to go that way, any Asian market should be able to chop the bird for you. Otherwise you may use boneless chicken thighs instead. Ingredients Chicken chopped on the bone or Boneless skinless chicken thighs 6 Light soy sauce Dark soy sauce Shaoxing wine Cornstarch or similar. I use potato starch. Vegetable oil (not olive oil) Star anise, 4 Cinnamon, 1 stick Bay leaves, 5 or 6 Fresh ginger, 6 coin sized slices Garlic. 5 cloves, roughly chopped Sichuan peppercorns, 1 tablespoon Whole dried red chillies, 6 -10 (optional). If you can source the Sichuan chiles known as Facing Heaven Chiles, so much the better. Potatoes 2 or 3 medium sized. peeled and cut into bite-sized pieces Carrot. 1, thinly sliced Dried wheat noodles. 8 oz. Traditionally, these would be a long, flat thick variety. I've use Italian tagliatelle successfully. Red bell pepper. 1 cut into chunks Green bell pepper, 1 cut into chunks Salt Scallion, 2 sliced. Method First, cut the chicken into bite sized pieces and marinate in 1½ teaspoons light soy sauce, 3 teaspoons of Shaoxing and 1½ teaspoons of cornstarch. Set aside for about twenty minutes while you prepare the rest of the ingredients. Heat the wok and add three tablespoons cooking oil. Add the ginger, garlic, star anise, cinnamon stick, bay leaves, Sichuan peppercorns and chilies. Fry on a low heat for a minute or so. If they look about to burn, splash a little water into your wok. This will lower the temperature slightly. Add the chicken and turn up the heat. Continue frying until the meat is nicely seared, then add the potatoes and carrots. Stir fry a minute more then add 2 teaspoons of the dark soy sauce, 2 tablespoons of the light soy sauce and 2 tablespoons of the Shaoxing wine along with 3 cups of water. Bring to a boil, then reduce to medium. Cover and cook for around 15-20 minutes until the potatoes are done. While the main dish is cooking, cook the noodles separately according to the packet instructions. Reserve some of the noodle cooking water and drain. When the chicken and potatoes are done, you may add a little of the noodle water if the dish appears on the dry side. It should be saucy, but not soupy. Add the bell peppers and cook for three to four minutes more. Add scallions. Check seasoning and add some salt if it needs it. It may not due to the soy sauce and, if in the USA, Shaoxing wine. Serve on a large plate for everyone to help themselves from. Plate the noodles first, then cover with the meat and potato. Enjoy.