Daznz
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Posts posted by Daznz
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Hi
I am new to pastry making I made my first puff pastry on the weekend and was happy
with the result but theres plenty of room for improvement.
I used butter in my first pastry and now im trying a bakers margarine and bakers gems
I know the margarine and gems are used in the same pastry mix but i cant find much info
on pastry gems E.G when you add the gems are they used for laying or mixed with the margarine etc any ideas ? heres a pic of the gems
Thanks Daz
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Thanks for ya help XiaoLing ... your hotpot looks awesome..will its frezzzing over here So a nice hotpot will go down well....
Thanks for your help and ideas
Dale
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Hi
Im looking at doing a chinese hotpot at home..Ive never had one before only seen pics of them on the net...Can anyone help with types of Marinated meats and veg used etc. and also what types of oils of broths are used in the pot
Thanks Daza
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Thanks for the ideas all ive got half my hearts marinating to grill over charcoal and the rest im not sure if im going to do XiaoLings recipe or hzrt8w so ill have to sleep on it... Thanks again all
Dale
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Here's spicy adobo marinated grilled chicken hearts..
Mix 1/4 cup vinegar, 1/8 cup soy sauce, 1 tsp salt, 1 tsp pepper, I tablespoon hot sauce (Tabasco) and a bay leaf in a bowl. Add washed/drained chicken hearts, cover and chill in the fridge for an hour. Fire up the grill and skewer the hearts in tiny bamboo sticks and grill for about 15-20 minutes until the hearts are golden-brown.
Yum thankyou so much, i think ill grill them over charcoal what do you think?
Dale
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Thanks for that Kent i think i would like a hot dish with a nice sauce
Dale
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Hi
Has anyone got a nice chinese chicken heart recipe ive searched google and the forum but ive had no luck
Thanks Dale
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I get so hungry reading this thread I would love to do the trip you
are on Peter...... Top work
Dale
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Cheers Pat mmmm that tuna dish looks great . The Sichuan i have here
does look the same as your pic. So they must have improved over here i found
two seeds in the pack i wonder how hard it is to grow. It looks like quite a big tree. Fresh Sichuan pepper corns
Thanks for the great spice link too.
Dale
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Yea i must say there a crazy little spice i think i might up the amount i put in dishes
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Thanks for ya help people well i put one ground Sichuan pepper in my mouth
and im getting all those effects so i guess they might not be to bad.
I look forward to your article Pat.. after about 15mins the fizzyness is dropping in the mouth a little
Dale
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Are you toasting the Sichuan peppercorns first? That brings out the full flavor. (Place in a dry pan and heat, swirling the pan occasionally, until they smell fragrant -- this takes less than a minute so don't walk away from the stove!)
Yes i do roast them maybe i should be adding more to the dishes . So in a jar would you say they smell stronger than black pepper or same, less ,or more ?
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I think im missing something from the sichuan pepper corns over here... Most recipes i have been doing are only asking for 1tsp of crushed sichuan. I dont seem to get much flavor from it im starting to think its old and not fresh enough.
Ive heard of sichuan numming the mouth.. So how much smell does it have when you shiff it and how strong is it in your dishes you cook?
Thanks Dale
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Wow im keen to make one of those.... yea some nice long welding gloves would be good to get the naan in there.
Nice work wheres the food pics
Dale
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Are you looking for something cold? Or hot? Hot could be lettuce packages. For cold, I like making a salad of blanched vegetable slices and dressed with a soy, vinegar, sesame dressing. Par cooked carrots, broccoli stem slices, snow peas, celery cut on a diagonal and arranged on a plate with the dressing on top is tasty and pretty to look at. If interested, I can give you more complete directions.
Candied walnuts are nice too.
Thankyou so much for your help people im doing a trial of Eileen yin-Fei Lo Char siu pork before the weekend i think this could be a nice starter what do you think?
Now the pickled vegetables sound nice. Hmmmmm Char Siu pork and pickled vegetables could be good ?..... Ok whats in the lettuce package i can see tasty meat with sesame seeds on the top ... I love meat.
Oh one more thing in the Char sin recipe it called for 1 1/2 cake of preserved bean curd i found a jar in the asian shop the curd is in salt, sesame oil,cooking wine will this be ok? it tastes abit like salty cheese not to bad its the first time ive tryed it
Thanks Dale
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There can be lots of ideas. But how available are Chinese ingredients to your region? That may limit your choices.
For example, can you buy packaged pressed tofu marinated in soy and five spice flavor? If so, you can cut them into shreds - either eat as is or to cook them with a bit of garlic, chili pepper and dark soy sauce. Let them cool and serve at room temperature.
Similar to this pictorial: (You can have the dried fish too if you can find them)
Yes Chinese ingredients are abit limited but we can order most stuff
one guest is not a big fan of fish... So will have to pass on the dried fish
Dale
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Ive got two dinner guests coming for dinner on the weekend im making
Mu shu pork and Anise Chicken for the mains has anyone got some ideas
on two reasonably quick starters to go with these dishes
Thanks Dale
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Hmmm my 18" wok does not fit in my oven looks like another Method for me
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why does the wok need to be put upside down in the oven? why not up the right way to stop the drip marks?
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No my friend i was not that lucky it cost me $50 nz landed and over here in the book shops its $98 ..
All these food pics in this forum gets me hungy
so im off to order this from the asian shop
玫瑰露酒 Mei Kuei Chiew
紅米醋 Red rice vinegar
菇豉油 mushroom soy sauce
雙 深豉油 double dark soy sauce
Have fun Dale
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My new cookbook turned up today ( Chinese Kitchen by Eileen Yin-Fei Lo )
Thanks to this forum and the topic on your Favorite cookbooks. and im sure there will be more to come.
Wow what a awesome book ive hardly read a recipe im still Drooling over the infused oils .
I must say the stuffed boned chicken looks outstanding and im going to make it on the weekend.
I also want to make Mu Shu Pork (muk see yuk) one Ingredient asked for is tiger lily buds, i found in the asian shop Dried lily flowers will these be ok ?
I got a pork dish from a chinese take out and the pork was sliced thin it had a red outter edge and a redish tinge to it does anyone know what it my be marinated in.
I was thinking of marinating the pork in this to use in the Mu Shu Pork
Thanks Dale
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Here is a link to a recipe for Yu Char Kway.
My questions:
What is alum? Is it sort of a baking powder?
Does anyone have a recipe that is easier to make in the US, meaning no alum or ammonia in it?
Would they still taste "authentic" if I didn't use those things?
I have a Malaysian friend who wants to make them but cannot find alum or ammonia.
Any suggestions?
aluminum sulfate, alum was commonly used in canning before it was discovered that it can cause gastric distress in some individuals.
ammonia is a type of baking powder. I would leave the alum out , but hay im new to chinese cooking
good luck
Dale
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Thanks for your help people yum some great ideas and links
I did do a google search but i was keen to ask the forum you guys and girls
would have been around a wok more than me.
Thanks again Dale
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Welcome to the forum, Dale!
How are the shrimpballs made? Deep-fried?
Hi There
ground pork
shrimps
soy sauce
sesame oil
scallions
ginger
chestnuts
szechwan peppers
rice wine
etc
and yes fried
Thanks Dale
Pastry Gems ?
in Pastry & Baking
Posted
Thanks for your help and tips Pam .
I am using a pastry flour I think I will mix the margarine and gems 50/50 for the
layering and see how it goes.
Daz