AzianBrewer

I have noticed that these companies export the products that are made in China or elsewhere cheap to mass produce.

"Taiwanese"" are Chinese, so the usual rules apply. ← Thank you for responding. An old friend is, in fact, a sinologist who has lived in Taiwan for a number of years. However, here in the U.S., a very limited number of people know that you're supposed to eat black-eyed peas on New Year's and others gulp oysters. I thought there might be something idiosyncratic, local...a regional specialty.... ← Pineapple is the regional specialty. "Ong-Lai" is Taiwanese for pineapple which rhymes with "great fortune".

The Taiwanese called it angbao as well. My friends from HK called them "Lay See"

Aren't we all. Shochu is the english translation of the japanese name for a class of distilled spirits. Soju is the english translation of the korean name for a class of distilled spirits. Awamori is the english translation of the Okinawan name a class of distilled spirits. The thing they all have in common is they are usually bottled at around 25% alcohol, instead of the 40% which is common for European spirits. Off the top of my head Shochu can be made from rice, barley, buckwheat, or sweet potatoes. I think Shochus are usually not aged, the differentiation comes from the degree of distillation. The more highly prized ones are distilled less and therefore have more of the character of their base. Sojus are a Korean distilled spirit. I know the least about these. From what I've read, many of the more common ones are pretty much just rice vodka distilled at high proof and diluted to 25% alcohol. Hopefully others can add more information. Awamori is the Okinawan distilled spirit. I will note that distillation was not invented in Japan, and Okinawa was the first Japanese prefecture to begin distilling their rice beverages. Awamori is made from rice and is considered best when aged for extended periods in clay pots. More information edited for usage. ← Awamori is distilled from the Thai long grain rice whereas shochu are from short grains. The only soju that I recommend is the one from the Andong region. All the rest taste very much ethanol.

Whipping up a batch of mayo is a lot simpler than make your own soy sauce and sha cha sauce.

Yes, my mother apply this technique on her noodle as well. I think she is using that for timing as jo-mel mentioned.

You can soak it in coconut milk and dust the whole fish with curry powder, salt and pepper then fry it.

1-why the aversion to sake cocktails? Sake cocktails are lame because sake is brewed like beer and drink like wine. How about stirring your pale ale or pilsner with a dash of vermouth or olive juice. There is a difference between a $7 bottle Ozeki sake and $20 domestic/imported junmai 2-what is your feeling about sake becoming mainstream? I have nothing against sake becoming mainstream but don't drink it because it is fashionable and hip. Drink it because you like the taste. 3-what does the potential for sake look like in the US? Majority of people here in the States think that Sake is a Japanese vodka and it taste like burner fuel. Sake has tremendous potential here in the States and gradually moving to the South and Texas. Unfortunately, sake doesn't have a great shelf life and because of that a lot of wine stores refused to carry it.

You don't want to go to any Malaysian restaurants in New York. Do you mean the Malaysian restaurants here in NYC suck? ← Let's put it this way: I've never been to one in New York that was better than "boleh tahan" (so-so) at best, by comparison with an average-quality stall in KL. Yesterday, I had a meal at Oversea, on Canal near Orchard, and it was fine (=boleh tahan), so if they do it again next time, maybe that'll be a new (to me) contender. I wonder if their ownership knows the great Oversea chain in the KL area....But if we are to discuss this tangent in more depth, we should reconvene in the New York forum. ← I think Nonya on Grand St is still pretty decent. But no Malaysian restaurants in NYC beat the street foods in KL, Penang and Ipoh.

I have never heard of these before, and a quick search on Google shows that these always have potato as an additional filler. Is that true? In any case, I do see the similarity and will try to tweak the recipe to set it apart from the kani korokke. ← Add potato you get korokkes or croquettes and bread crumb for crab cakes. I like to use the Italian bread crumb as a filler and panko to coat the patties.

I usually buy sha cha sauce. The silver can Bull's Head brand from Taiwan is the best.

I don't know, but the meat was soggy. When I get poh piah in New York, it's usually mostly a mixture of some vegetables (cabbage, bean sprouts, and some of the others you mentioned) and fried eggs (yes, an empty omelette), sometimes with shrimps, and with fried shallots sprinkled on top of the sauce. I'm trying to remember whether I've ever gotten a version with strips of chicken in it. You don't want to go to any Malaysian restaurants in New York. ← You don't want to go to any Malaysian restaurants in New York. Do you mean the Malaysian restaurants here in NYC suck?

What kind of crab are you going to use?? I have tried using chopped snowcrab legs in lieu of Maryland blue crab and it came out pretty good. I would probably spice up my Kewpie dip by adding some wasabi.

Mamoun rules!

Please...whatever it is. Don't let it be sakitini or "infused sake".

Deep inside these monks would like to roast up a Long Island or Peking. But it would be a fowl play if they do.

Is there a reason for this? ← Never thought paprika has a use in Thai food.

There are "Thai" restaurants out there actually using ketchup instead of tamarind syrup in their pad thai. That is just wrong!

Frozen mushroom medley Cheese Soy milk Chips Trail Mixed

Nah...better yet, let's meet up and drag Daniel there for a TJ experience! Cheers, AzianBrewer

TJ is not out there to rip-off the customers. Their business model is based on cutting out the middlemen to offers customers the reasonable price. There are several TJ's in Long Island and I have been going there every month. Yes, leave your credit card home!!! The Mrs. loaded up the trunk every time we go there! The TJ's wine are the infamous 2 bucks Chuck's (Charles Shaw's) or 3 bucks now. The buyers from TJ pretty much check out the availability of surpluses from different winery, buy them in bulk and "blend" them. I have tried their merlot and surprisingly better than Yellowtail. But for 2-3 dollars you really can't ask for much. Anyway, you probably won't see wine in all NY TJ's. Cheers.

← I prefer Republic on Union Square for Pan Asian noodle.

I ventured out to this place last week in search of a better bowl of ramen. I ordered a shredded Berkshire pork ramen. The soup was surprisingly bland, ramen is actually soba and surrounded with pulled pork or pernil. The pork buns I ordered were overflowed with hoisin sauce. The sweetness of the hoisin just overpowered the delicacy of "Berkshire". Yes, the place is trendy and clean but I could have gone to other ramen joints (Rai Rai Ken, Minca and Men Kui Tei) around the EV hood and not buying into the hype.

I deep fried it once and they were awesome with some salt.

Where are you in NYC? There are plenty of Chinese groceries carrying lotus roots. Check out Hong Kong Supermarket in Flushing or Chinatown. They are always in season. And in restaurant as the waiter/waitress for it if you don't see it on the menu. They might have stash it for the "family dinner". Cheers, AzianBrewer