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Posts posted by Daznz

  1. 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

    IMG_7616 copy.jpg

  2. 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

  3. 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?


  4. Cheers Pat mmmm that tuna dish looks great :biggrin: . 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 :biggrin:

    Thanks for the great spice link too.


  5. 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. :smile:

    I look forward to your article Pat.. after about 15mins the fizzyness is dropping in the mouth a little :biggrin:


  6. 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 ?

  7. 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

  8. 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 :smile: ... 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

  9. 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)

    Dry Fish Stir-fried with Pressed Tofu (小魚干辣椒)

    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 :smile:


  10. My new cookbook turned up today ( Chinese Kitchen by Eileen Yin-Fei Lo )

    Did you get this book for 90c Dale? :laugh:

    :laugh: 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 :laugh:

    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

  11. 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 :biggrin: .

    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

  12. 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 :biggrin:

    good luck


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