jtnippon1985

Simmering the pork... In the oven....had to use a bit of good ole fashioned ingenuity to get the pork hanging just right Letting it cool before the big freeze. And I hate cleaning. I used hzrt8w's recipe posted a while back which called for a myriad of different ingredients, including LKK's Chinese Marinade and pre-made char sui sauce. I used a smidge of it tonight (out of the 4 lbs total) in some fried rice, and it came out wonderfully. [EDIT] By the way, I cheated and used some red food coloring because I like the way the outside of the pork is an almost unnatural blood-like color. No shame here lol :laugh:

Made this the other night, came out fabulous. Thanks for the recipe.

Hehe, funny you should mention congee, chris. I decided to have a small bowl of them this morning with my congee, and it turned out great. PS: hzrt8w, I made the fried bass w/ bean curd sticks and it turned out fabulous. I'm going to post pictures tomorrow so you can see how it came out.

I actually chose to do the entire thing with the wok, worked out swell, I did however, decide to do two more doses of the Nam Yu mixture. I'm almost tempted to do another batch, even though I have enough on hand as it is, haha!

Made this yesterday, and it is SUPERB! I have it in a baggy at work, along with my sister's ultra healthy nutrient-packed home-made granola. Thanks again!

Gosh...I wish I could get some Prime Curry here...stinks that the selection isn't so great and that its too new to find on any online shops. I just want one box to try :( Oh well, guess I'll have to wait, hopefully House-Foods keeps it going for a while...long enough to show up either at some grocery stores or online...

I got one pack of Prime Vermont (medium hot) for 278 yen today. I'll post a picture of it when I make curry with it, along with some comments. ← glad to hear, also if you dont mind, saying what the calories/fat amount/saturated fat/sodium amount is for a one person serving ?

Hi again, just another question... I like kewpie mayo, but don't use it a lot seeing as it probably contains a high calorie content...Most of the time I generally use fat free miracle whip with something. I wanted to know if its possible to make some sort of crude copy of kewpie's taste without all the fat. I heard that hot mustard and rice vinegar are two main components of kewpie. Anyone have a vague idea of what would be possible to mix with miracle whip (salad dressing) or normal mayo to get a taste similar to kewpie?

I am really fond of the Japanese curry mixes...and have learned that House Foods have started a new line of the curry called "Prime Vermont" curry that is low/no fat due to a non-fat roux. I have looked high and low on over 10 different Japanese grocery sites and I am unfortunate to not live near an entirely Japanese grocery store such as Mitsuwa and the like...but have to scrounge for these items in predominatly Chinese/Vietnamese owned stores which carry verry little variety of Japanese products (in fact, when making okonomiyaki, I have to use "Korean pancake mix" because I can't find Japanese okonomiyaki flour) Anyway, Has anyone over there in the land of the rising sun found any? Tasted any? Even have a clue what I'm talking about? Please let me know. PS: And, if you do find some, send me a whole crate..heard they're only ¥300 a pop

Japanese food packages doesn't list the number of servings. IF the nutritional serving are listed it is usually per 100 grams. I was searching my house for something with a nutrional label on it and finally found a jar of jam, the nutrional information is given per 100 grams and that is definitely not one serving! I can pretty safely say that most Japanese would consider one pack of instant ramen or one cup of cup ramen one adult serving. A lot of the instant ramen sold in Japan is now of the non-fried type, look for nonfurai men (ノンフライ麺) on the package. Here are some pictures: non-fried noodles this is from the instant ramen thread They do have some ramen noodles that are sold in the refrigerated cases that require a short cooking time. They are also sold with a soup packet and sometimes additional seasonings. These are packaged as nama men (生麺) or fresh ramen, but they ahve a pretty short shelf life. I have seen and purchased udon noodles that are soft (and have about a three month shelf life without refrigeration). These are cooked like yakisoba rather than in a broth and the flavorings are similar, sauce or salt flavor. I have seen ramen like this as well but have never tried it. These are han nama (半生) or half cooked noodles. ← Well, I've tried the instant pho by VIFON and while I like it, pho just doesnt have the same texture, taste, and look of the familiar instant ramen i'm so used to...which is why I prefer instant ramen to all other forms of instant noodles...And at 180 calories, 0 grams of fat and 2 grams of fiber, constituting at 3 points on WW...it still has an over abundant amount of sodium...and MSG (about 67% DV), both of which cause no noticable immediate side effects after consuming for me, but still leaves room for improvement. I mean, if I really wanted to have a sodium free fat free pho...I could just open up a pre-bundled back of thick or vermicelli rice noodles, nuke them in hot water for 10 minutes, dash in some sodium free, fat free chicken granules, sprinkle in freeze dried chives, some garlic and onion powder, and a dash of low sodium soy sauce and sambal....BUT, what I want is some good INSTANT pho....not sub-par, half-arsed thrown together pho/ramen(if done with dried lo-mein noodles...which are about 200 calories a brick, 0 fat, and 1-2 grams dietary fiber depending on brand...) because no matter how much stuff I can throw together to make a "healthy, quick ramen/pho/soba" it will never taste as good unless im following an extensive, lengthly recipe, or making it from a tested and true variety of any cheap instant noodle packet.

Let me first start off by saying I love ramen, whether is be made-from-scratch, using instant noodles and jazzing it up with an egg/fresh greens/shrimp/chicken, or just taken out of the pack and nuked. I'm also posting this question in the Japanese cuisine section of eGullet because even though ramen is adapted from the Chinese original, it's safe to assume that Japan has literally taken over the entire concept of turning ramen into is world-renowned glorified state people all over the world enjoy today. To give you a bit of info on myself, and to shed some light on to why I'm asking this question, I shall explain... Last year around this time I weighed about 245 lbs. I stand about 5' 8" so given the weight/height ratio, anyone can easily assume that I was overweight, obese even. Well I went on weight watchers and by July, I had stopped my diet, teetering on the edge of 155 lbs. Many people who I worked with thought I was on crack/taking pills/had become anorexic/bulemic. I had just gone on a very strict diet. Since going off my diet I have only gained roughly 3 pounds, and still do not over indulge in many of the things I used to, so I consider myself a normal, yet fairly healthy eater (I still like to have a candy bar every once in a while, and go to the local buffet with my family every other month or two...but who doesn't?) Ok, back to my question. From extensive reading I have read that the average Japanese person eats about 44 servings on ramen a year, whether is be from a ramen shop or of the instant variety. That equals to about 1 serving of ramen a week. Its also common knowledge (at least I think it is) that to the average Japanese, ramen is considered an entire meal in itself...not a soup, not to be served with rice, or veggies, or anything else...but cooked, then served, by its lonesome, eaten, by its lonesome. And, despite what many people think, outside of Instant Pho (Vietnamese) and the ramen that comes in those handy dandy plastic/styrofoam cups) VERY few ramen packets are 1 serving. Many are 2 servings per packet, some are even 2.5 or 3. I must confess, before my diet I would many a time eat a WHOLE packet of ramen along with some salmon or tuna onigiri...and I never nor still do consider that half or even one third of a packet of ramen constitutes as a completely sastifying meal by itself, but a whole packet in my mind is pretty satisfying nowadays that my stomach size has shrunk. In many movies I've watched...take for example...the HK movie starring Jackie Chan ( I know I know.....) New Police Story, during one of the scenes you see two people eating Ramen out of a pot, don't know how many packets were put in, but its safe to assume one, and you also notice that there is no other edible material located anywhere on the table, leading the audience to assume that this is a one-dish dinner. NOW, my questions are as followed: 1. From someone who lives in Japan or has been there frequently enough to know the eating habits of the people of Japan well, what would you, or other Japanese consider a single serving out of ONE packet of any pack of ramen. To make it easy....any packet of Nissin which states 2 servings on the back nutritional label. 2. Does anyone know of a company that makes Ramen (not pho, not soba, not udon, not yakisoba etc) that is either air dried, freeze dried, or baked...and not fried in palm oil prior to packing) 3. Any companies that make instant or "quick" noodle packets where the noodles are soft and fresh, and not dried, and fairly low in fat. Any help would be greatly appreciated. Regards, Jon jtnippon1985

I'm going to be going to my friend's house for thanksgiving, and they said they were going to get 1 Peking duck and one Cantonese roast duck instead of making a Chinese-style turkey. Anyone else do this or know of other Chinese-American families doing this? BTW, they've done this for the past 10 or so years, I've just decided to hang out with them this year for Thanksgiving.

tried this recipe out last night with LightLife's vegetarian soy sausage tube. one word: awsome. if you plan on using this for the meat, heat it up in some oil, break down into crumbled pieces, and take out REALLY fast...like...2 minutes at most. this stuff cooks really fast because there is no raw meat. its the best meat-like substitute i can find, and it does the job well.

[update] i just was in Grand Asia Market last night and lo and behold, i found fish paste...it looks EXACTLY like the fish paste you have...whitish gray with little specs of dark black matter in it. it was frozen though. but at least its better than nothing...or having to make my own i will try and make this recipe as soon as i move, then upload the pics of the finished dish....hopefully i dont massacre anything seeing as deep frying and i have a bad history together...

Looks delicious...but I have a problem with finding fish paste anywhere here in Raleigh, NC...at any of the Asian grocery stores I go to, almost all of them have a Hispanic workers manning the counter (nothing against them, so please don't think I'm being racist or anything..) and have very little knowledge of fish products, outside of taking a fish you pick out, scaling, cleaning, filleting etc etc...and I can never get the head of the department at any time I go... So, is there any frozen fish paste brand out there? Or a recipe to make fish paste from ingredients I can easily find at the local Asian markets? [edit] found a frozen fish paste from featherback called Cha Ca That Lat () , under the brand Country Flavor corp based out of El Monte, CA... here is the pic: would this work?

Are you refering to Craig Claiborne, the NY Times food critic who died in 2000?