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Ce'nedra

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Posts posted by Ce'nedra

  1. Golly! Everything on this page is so lavish and elegant; I'm going to break things up a tad and bring in something a little more rustic, less refined.

    Vietnamese sour fish soup (canh chua ca). This certainly isn't the latest thing I've cooked but thought I'd share anyhow. Slightly sweet, slightly puckery (maybe more than slightly), just the way I like it. Many people use fish fillets but I think fish head (in addition to the fillets) adds a real dimension to the dish, especially if you're the kind of person fascinated by all things textural. Deeper flavour too, I'd say.

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  2. Will, I'm also interested in Teochew cuisine because it's part of own heritage (dad) and there is a particular cookbook I've had my eye on called 'The Food and Cooking of South China: Discover the vibrant flavors of Cantonese, Shantou, Hakka and Island cuisine' by Terry Tan. The "Shantou" mentioned is a Teochew city (within Chaoshan...and also happens to be the city of my ancestry). Unfortunately, I have not yet flipped through the book because I've only caught sight of it online.

    But for now, this seems closest to what you're looking for.

    However, you may also want to check out some Fujian cookbooks because Teochew is very similar to it (not just because of proximity but the Teochew were in fact a migrating group of people from southern Fujian itself) and shares many dishes.

    I have 'Cooking from China's Fujian Province' by Jacqueline M. Newman and while I haven't had the time to cook from it, the recipes seem very authentic.

  3. Thanks for the all the comments, everyone. Very much appreciated.

    I truly meant it when I said the recipe was simple haha; it's merely dijon mustard, red wine vinegar (which I will now substitute...I only need 3 tbsp), chicken, olive oil, parsley...done!

    I need to use up my mustard and dying parsley.

    From all of this, I can deduce that I'll be using a little red wine...perhaps 2 tbsp? And 1 tbsp lemon juice or white vinegar...seeing as some of you saying the white vinegar is too harsh, I may stick to the lemon hmm.

  4. The recipe is a well-cooked chicken so I suppose the vinegar serves as a sort-of marinade. In that case, should the white vinegar + red wine be ok (I tend not to follow recipes to the tee anyhow)? I'm guessing maybe just a slosh of red wine...

    I'm afraid I can't use white wine vinegar as I also don't have that at home currently.

    Thanks plenty for the recs!

  5. I'm planning on making a fairly simple French-ish dish and the recipe calls for red wine vinegar, which I don't have in the pantry at the moment (I do have white vinegar, palm vinegar and Chinese black vinegar). Seeing as I only need a few tablespoons, I'm probably not going to take a trip for it any time soon!

    Are there any decent substitutes?

    Browsing online, I came across the suggestion of white vinegar with red wine...if so, what do you suppose is a good ratio for the mixture?

    Any other suggestions are very much welcome, thank you!

  6. I just did some researching upon this great news and came across this:

    http://culinariaeugenius.wordpress.com/2008/02/04/culinaria-cookbooks/

    Just wanted to say that I received the Culinaria: China in the mail today from Amazon.uk. Yes, it is the German edition, but I couldn’t wait.

    Its beautiful: large format, like the original printing of Culinaria, with loads of pictures and recipes. It talks about opera houses and food, drinking games, bamboo, and pu-erh tea among many other topics. It goes province by province. My only regret is that it doesn’t have the Chinese characters for the names of the dishes. But aside from that, its really encyclopedic and I can’t wait to settle down with it.

    I too read in the same link about Culinaria Japan being released around the same time as China.

  7. It's jasmine rice for me; perhaps I simply grew up on it but I adore the soft fragrance to it and seems to soak up sauces very well. Another thing is it isn't too sticky and mushy (unless of course you overcook them).

  8. Bo la lot (beef wrapped in betel leaves) served with that funky, smelly (which, let's admit it, what makes it so great) sauce made of fermented anchovy, mam nem cham and fine rice noodles (banh hoi). Addictive is all I can say really.

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  9. Yes, stuffed in the cavity and the bottom sewed up. However, the night before (overnight), the chicken was rubbed (inside and out) with soy sauce, Chinese cooking wine (such as Shaoxing or Michiu) infused with cinnamon sticks and star anise, minced garlic, oil, salt and sugar.

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