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ash123

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  1. I believe they have some savory dishes of beans in the South Asian cooking (like Pakistan, India, etc.) Thanks for all your response, I guess the beans are usually used in sweet dishes in Chinese and other Asian cusines.
  2. Hi, I haven't seen the use of too many dried beans (like kidney beans, white beans, garbanzo, etc.... other than soya beans) in Chinese cooking. Are beans used widely in Chinese cooking? If yes, can you please share some recipes? Thanks
  3. Gus, I second that. I love Chinese greens and I always wanted to know how to identify them hzrt8w, great presentation!
  4. It looks YUM! I am particularly fond of the curry flavor. Gotta try this in couple of days. Once again a great pictorial. Thanks for sharing it.
  5. I loved this dish. Simple to cook and very tasty. Two of my favorites here, green onions and ginger. Let us know if you have more dishes like these. This is sure to go in my routinely cooked dishes. Thanks.
  6. You know I have had this sauce (Sa cha) for nearly a year now but didn't know what to do with it. I had bought initially thinking it of as a BBQ sauce that I can use on meats to BBQ. But when I opened the tin, it was different. I liked the flavor of it though so I just kept it in the cubbord. Thanks for this recipe. I have one more recipe added to my 'greens' list now. PS: Your comprehensive list on how to cook the greens has been very helpful. I have been trying various combinations you had suggested. I simply love them. Thanks!
  7. ash123

    An American (foodie) in China

    My guess is something like: 1. "Superior" broth (chicken or pork typically) + dark soy sauce + salt + corn starch for the Northern style cooking. 2. "Superior" broth (chicken or pork typically) + oyster sauce + salt + corn starch for the Southern style (Cantonese) cooking. Or a combination of the above. ← Thanks Ah Leung. One quick question, when you saute chicken and vegetables with brown sauce do we saute ginger/garlic/scallion with it or is just the brown sauce?
  8. ash123

    An American (foodie) in China

    What kind of brown sauce do they use in the following dish? Anyone? PS: The pictures are excellent. Thank you for sharing this with us. *** Hot foods included: Braised iceberg with brown sauce:
  9. ash123

    Chinese Greens

    Thanks a lot everyone for sharing this. I have good variations now. Thank You.
  10. ash123

    Chinese Greens

    To simplify my question... What are some of the ways of cooking Chinese Green Vegetables that we get in the Chinese Stores? Thanks!! ---------------------------------------------------------------------------------------------------------------------------------------- One of the things I used to love in our local Chinatown was cooked Chinese Green Vegetables. I don't know how they made it, but somehow it had a great flavor and I could never match that at home. I guess they would add chicken stock, chicken fat or msg to enhance the flavors but it was more their cooking style that would bring out the essential flavors of the leafy greens. I guess the Chinese word for one of the flavors I am referring to is xiānwèi (the 6th savory taste, which is also associated with chicken stock, msg, meats mushrooms, soy products and others). My question is which Chinese Green vegetables have more savory taste in them and what is the best way to cook them? I cook all kinds of greens at home... bok choy, baby choy, choy sum, Chinese Broccoli, regular broccoli, Chinese Cabbage, water spinach, Mustard Greens... and there are tons more available in our local Chinese stores. Could you also please suggest some good recipes to cook these vegetables, even if these recipes are as simple as blanching them in water? Thanks a lot!
  11. Ah Leung, Thank You for sharing this recipe. I had been looking for it for long. I liked your idea of shallow frying it too. Ash
  12. I wasn't aware that there was a pre-existing thread on this. My new thread has been merged with the earlier one. My interest here is also in understanding, which flavors and tastes go well together, essentially 'what goes well with what'? It may or maynot be limited to yin/yang balance. Thanks! Ashu
  13. Being a non-Chinese I am little hesitant to start this discussion. However this topic has been of some interest to me. Chinese food is delicate, in many the flavors are subtle. There is a fine art of balancing tastes, harmonizing flavors and achieving the perfect ying/yang balance. A lot I guess is influenced by Taoist and Confucian doctrine. The Confucius stress on colors and presentation, and the Taoist stress on purity/subtlety, balance has been some of the basic principles of Chinese Gastronomy. Heat/Cold, Sweet/Sour, Vegetables/Meats are some of the harmonizing principles to produce the whole. It would be interesting to discuss which foods 'go together' both in subtle art of flavors, and in their basic food characteristic (like balance of heat and cold). Which vegetables/meats should be cooked together, which should be cooked only in ginger, or which should be used only with garlic, which sauces go together, which foods are ying and which are yang. This topic is wide open for discussion and contribution. Anything from balancing foods, discussing various flavors and tastes to even philosophy of Chinese cooking is welcome. If you are interested in this then please contribute. Thanks Ash
  14. Thanks Ah Leung for this wonderful recipe. As dianalane said, if it would be possible for you we would like to learn more about the Chinese Greens. I simply love them but I don't know how to cook them. Whenever I go to a Chinese supermarket I see the produce section flooded with all kinds of greens, but I can't recognize most of them. My parents went to Shanghai and Beijing recently and they ate variety of greens with rice, accompanied usually with a fish or meat dish. They really liked it.
  15. Ah Leung, thanks a lot for this pictorial! Really!! Infact I already saw and commented on your posting (even before I read this response). Please take a look at my comment on your posting. Thanks, Ah Leung, much appreciate it. Ash
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