Ader1

I had some Jiaozi type dumplings when I was in Chengdu last year. The sauce which I had with them was absolutely divine tasting. Does anybody have any great recipes for sauces for eating with Chinese dumplings. The one I had from what I remember was quite reddish in colour; it obviously had chillio oil in it. It also had pieces or coriander in it. I think maybe some vinegar and soy sauce too. I've tried to re-create it from recipees I've seen on the web but my efforts haven't been up to the mark. Do you have any recipes/suggestions? Thanks.

I'm using uncooked rice in order to practice the stir-frying movement of flipping the contents back. This guy in China told me to practice with some salt in the wok. Another with some sand. Are you a Chinese Chef dcarch?

Have any of you practiced using a wok? I'm doing it with some un-cooked rice at the moment. Any advice?

Thank you all for your really helpful replies. Until I get a high BTU burner, I think I'll go for a 14 inch flat bottomed cast iron wok. That was interesting regarding the induction cookers and their use in Hot pot restaurants. I only saw ones with gas burners when I was in Chengdu last year. But I only visited 3 if I remember correctly and they were out in the suburbs. But I'm now digressing. But since hot pot was mentioned, does anybody know how to make the oily mixture you cook the food in? Maybe I should start another thread? In the China forum?

OK I think I'll go for a 14 inch wok. Trus DiggingDogFarm to introduce a cast-iron work to the discussion. :-) I was going to go for a carbon steel wok. I suppose that would be lighter. How about for cooking purposes ie heat retention? What do you guys think?

There's very little room to nest a round bottomed wok on top of th egas rings. Thanks for your replies.

I've decided to buy a new wok. I'm going to buy a carbon steel wok but I'm a little unsure about the diameter. The one I've currently got is 12 inches in diameter. I'll be using it on a home gas cooker. I think that 12 inches diameter is a little small. Are there people on here with any views regarding size? I was thinking of 13 and possibly even 14 inches in diameter wiht a flat bottom. Thanks. Edited to add that I've been looking at this: http://www.ebay.co.uk/itm/Carbon-Steel-Wok-33-cm-13-inches-Flat-or-Round-Bottom-in-variation-listing-/131009038650?pt=UK_HomeGarden_Kitchen_Cookware_GL&var=&hash=item1e80bf493a

Look at these: http://shop.waiyeehong.com/index.php?main_page=advanced_search_result&search_in_description=0&keyword=Chilli+Paste+With+Holy+Basil+Leaves http://shop.waiyeehong.com/index.php?main_page=advanced_search_result&search_in_description=0&keyword=Holy+Basil+Seasoning+Paste And this one I cannot quite make out what he's or she is doing:

But I'm telling you Hassouni, I've had it without and it was still fantastic. I'll have to try and get that instant pad krapao paste though.

I get the feeling that you two are fans of Holy basil then?

Yes Hassouni.....I could also get Thai sweet basil and Holy basil from my on-line shop. The trouble was, that Thai sweet basil is impossible to freeze. I've tried it. It turns black. I'm not sure about the Holy basil. I have though managed to grow both in the UK summer in the conservatory. I think you do need that distinctive flavour of Thai sweet basil in a Green curry. I'm not so sure about the Holy basil in for example a Pad krapow moo....I know it has the Krapow ie Holy basil name in it's title but I've had it without and it was still fantastic. Can you freeze Holy basil without it turning a dark colour?

I worked for a few days in a pub offering Thai food and the Thai cooks were using vegetable which were mostly grown in the UK. This was a pub in London and some of the ingredients were bought in China town because it wasn't far away. I think that the reason that they used mostly UK veggies was because they were a lot cheaper. I have a friend who is a Thai chef in Canada and for example she would use broccoli instead in her Green Curries; in Thailand they would just use pea aubergines and/or apple aubergines. The ones in London used the longer type aubergines more prevalent in Europe. They also put in other veggies like cauliflower, and carrots. But yes, you'll have to get most of the pastes from an Asian shop and if there isn't one near you, then there are on-line Thai/Asian shops. I think that in most places, what is offered, is to a degree a kind of fusion cooking.

Thank you for your suggestions. Some of those slicers sliced through the whole veg from the outset. But a recipe like the one I posted above requires you to discard the core. Otherwise, all of them would be ideal.

Can anyone suggest to me a type of vegetable spiral that would be able to make this type of spicy cucumber salad? I know that the recipe suggest using a vegetable peeler but was thinking if there are any kind of spiralizers or ribbon makers which would to the job as well? http://www.sbs.com.au/food/recipes/spicy-cucumber-salad-sichuan-liang-ban-huanggua Thanks.

Broken English, I've got a Momofoku cook-book. Although I haven't tried any of their recipes yet. I have now though just got together enough ingredients to make one of their somen noodle soups with tofu and potatoe if I remember correctly. Maybe you are the person I should ask if I have any questions......? I'm surprised there haven't been any more replies to this thread. Thought kimchi would be quite popular. What did you think of the book from amazon I mentioned above Broken English?

Thanks for the reply. What kind of things do they eat it with at your restaurant? I'm looking at a book on amazon called 'The kimchi Chronicles'. It looks interesting. It says it's for an American kitchen.

I would like to try making some kimchi. I'm just wondering if any of you have bought any books on how to do this and if you have any suggestions?

Thank you. I've got an Imperia 150 model. This must be wider to be able to crank out more? That one, the R220 is $564 sale price. It looks like the Bigolaro is cheaper http://vanraaltenimport.com/en/pages/f-bottene.htm at Eur 250. I am in Europe...well, the UK. But all things being equal (price wise) you would choose the Bigolaro over the Imperia?

Yes, it would eventually be for commercial use in a small restaurant.

First of all liozhou, who said it was for domestic use? I'm listening. Thanks for the replies so far. And yes dcarch, I think that the repairs issue is an important consideration.

I'm thinking of buying something similar to this in order to make my own fresh noodles. I cannot get fresh noodles where I live. http://www.aliexpress.com/item/DMZ-200b-Electric-Noodle-Making-Machine-Producing-Capability-25-30-Kg-h-Noodle-Maker-3-9mm/700537931.html Has anybody seen anything like this work? I was hoping to make reasonably thin egg noodles. I think you can spend thousands of pounds/euros/dollars on some of these machines. I've actually sent for details for some Japanese ones which are specific to different types of noodles eg ramen, udon, soba. I'm no expert. Any advice or information much appreciated.

Could anybody tell me if there are machines which are made to make wonton skins and/or dumpling skins?

I suppose that the main reason being is that I can't get them locally. If ever I need to buy something not available locally, I have to do it over the internet which adds quite a bit to the price. Also, home make is fresher and usually better tasting.

Pickled carrot and pickled daikon are the combination which are put on the well known Vietnamese Banh mi sandwich type 'snack'.

I'm considering making my own won ton skins/wrappers. Has anybody here tried to make them? If so, do you have a recipe? I do have an Italian pasta maker with rollers so maybe that would be helpful? Any ideas most welcome.