Ce'nedra
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Posts posted by Ce'nedra
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Ce’nedra: Beautiful pho, and welcome to eGullet! Let me guess – is the “after sauce” a mix of hoisin and Sriracha?
Spot on! But with a dashing of sesame oil as well
Oh and thanks for the warm welcome
Beautiful!Maybe I missed it upthread so feel free to refer to me to an earlier posting, but what does "after...sauce" mean? It can't just be fish sauce, right? The "after" looks so rich compared to the "before." Maybe why good pho is so delicious.
As stated above
Just a squirt here and there of hoisin, Sriracha and sesame oil. I CANNOT have pho without these three lol!
Yum yum in my tum!
And thank you both for such nice compliments
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Mmm...Thai cuisine...another one of my favourites (though truth be told, I have many favs haha).
I have a question...can anybody give me tips (or a recipe) for good, authentic pad thai?
I have tried to make this dish a few times already (straight from cook books as well) and I was unsuccessful each time! I'm pretty sure one of the reasons is because I tend to overcrowd the wok with my rice noodles (you're supposed to add bit by bit, right?) but even the flavour isn't right...it tastes NOTHING like a pad thai.
The first time I cooked it, I think added too much lemon...the 2nd time, let's not even go there, the 3rd time I used tamarind but it still tasted lemon-y and just...very different from what you'd expect from a real pad thai...
I'm very disappointed with myself! Please help
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Wow all of your cook-ups look delish!
I love Vietnamese cuisine as well (one of my favourites) and I particularly love that I can say I'm eating healthy (most of the time anyway) food that ALSO tastes delicious
Vietnamese cuisine definately has a heavy emphasis on fresh herbs.
Here's my contribution:
I helped my mum (okay I admit she did most of the work) make homemade pho from scratch
I can't say that pho is the healthiest but it does taste yummmmyyyy!
Before adding sauce
After the addition of sauce...mmm...
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nonblonde007: I love pho too! Lucky for me, even though I'm (mostly) ethnic Chinese, my parents were born in Vietnam and so my mum knows how to cook both Vietnamese and Chinese dishes.
Personally, I find that nothing beats pho at home. It never tastes the same when you eat it at restaurants.
Here's our home pho. I helped my mum cook it so unfortunately I can't take all (or even most) of the credit
Before adding sauce
After the addition of sauce...mmm...
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Polish mushroom soup made with dried Borowik and button mushrooms. A glass of sherry to splash in the soup!
Can I just say that looks absolutely stunning?! Simplistic and classy -I love it. Makes me think of romance
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OMG I love all of these desserts! It'd be great if we had a recipe thread dedicated to them! I wonder if they're time consuming...
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The rice paper version is traditionally Vietnamese while the wheat-based version is traditionally Chinese, although the latter is eaten by the Vietnamese also.
As to how it's eaten, kanzis_slave got it just right
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Ce'nedra - The claypot chicken rice looks good, reminds me i need to go get lap cheung. We used to make something like that with black mushroom, chicken, and lap cheung, but we get lazy and just throw it all into the rice cooker.
Why thank you!
I've just uploaded the recipe here in case anyone is interested http://recipes.egullet.org/recipes/r2029.html
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My homemade Claypot Chicken Rice! One of my few successful meals
Edit: Boy does it look bad compared to all the other dishes in this thread arrghh!
Looks VERY comforting. YUm!
What all did you have? chicken, lapcheung, carrots, scallions, medium grain or short grain rice?Did you use stock to cook everything or just water?
I have lap gnap, lap yuk, lapcheung and was thinking of claypot rice myself. You just pushed me over the edge.
I too, would love to have the recipe for this.Why thank you both! It makes me feel all warm and fuzzy inside when people compliment your cooking
I basically just created the recipe on top of my head, with influences from my mum's cooking
But whenever I have successful meals, I write it down (I'm kinda making a compilation of family meals) so here goes...Oh and Dejah, I use jasmine rice as that's the kind we usually have at home
Claypot Chicken Rice
Yield: 4 servings (actually I'd say probably more...)
Tip: To make shallot soy sauce oil, chop 3 shallots and stir in a heated pan with oil, soy sauce and sugar. (I recommend making quite alot of this!)
Ingredients:
2 ½ cups uncooked rice, washed
2 carrots (medium sized)
4 lap cheong (Chinese sausage)
2 salted duck eggs, cracked and minced into bits
water
Optional:
lettuce, shredded into long strips or
cucumbers, sliced
Chicken:
2 chicken breast halves, boned and skinned
1 tbsp sesame oil
5 tbsp (60ml) soy sauce
2½ tbsp sugar
2 cloves garlic, crushed
2 small red chilli, finely sliced
Directions:
1. Slice the chicken into bite sized pieces. Pound the garlic and chilli together to form a paste.
2. Marinade the chicken breast meat with the sesame oil, soy sauce, sugar and chilli-garlic paste. Put in fridge (for at least 30 minutes) while preparing the rest of the ingredients.
3. Place the 4 lap cheong in a pan with water (approximately ½ width of lap cheong) and cook until water is reduced, turning the sides. Slice the lap cheong into thin slices and chop the carrots into matchstick sizes.
4. Boil the rice with water in a covered claypot over gas stove on high heat until water is reduced and steam is released. Then lower heat to minimum and leave to cook for approximately 15 minutes.
5. Stir fry the marinated chicken with chopped carrots (add when chicken is almost cooked) in a wok. Reserve the marinade.
6. Add the chicken, lap cheong slices, carrot and reserved marinade over the rice. Add the salted egg bits on top and stir through. Cover the claypot and cook well.
7. Before serving, add a big dash of the shallot soy sauce oil through the rice and a final scatter of spring onions. Serve with a bed of shredded lettuce or sliced cucumbers (not necessary).
* I tend to leave the claypot on the dinner table and everyone can self serve and flavour their rice with as much or little of the shallot soy sauce oil as they like.
Enjoy! And tell me if you've tried it! *big grin*
And don't forget to make the shallot soy sauce oil because that's the secret to making this meal (I suggest making ALOT!)
EDIT: Just to confirm, we call 'scallions' shallots or green onion here in Australia lol. To be honest, I get confused between the 3 names myself and it can get frustrating sometimes when reading cookbooks!
EDIT: I officially uploaded this on RecipeGullet
Here's the link: http://recipes.egullet.org/recipes/r2029.html -
Claypot Chicken Rice
Hi guys, I hope you enjoy this recipe as I did
This is my own spin off the traditional Chinese claypot rice dishes with flavours reminscent of my mother's cooking (the sauce). I basically created it on top of my head (trial and error) and seeing as my family really enjoyed it, I wrote down the recipe for keeps.
Also, I strongly suggest making a fair amount (i.e ALOT) of shallot soy sauce oil because it MAKES this meal!
Cheers!
More pictures in the link below:
Note: Shallots = Green Onions = Scallions = Spring Onions (they're all the same, just different names)
Another note, I used jasmine rice but I'm sure you can use any other sort as well.
Yield: 4 servings (actually I'd say probably more...)
Tip: To make shallot soy sauce oil, chop 3 shallots and stir in a heated pan with oil, soy sauce and sugar.
Ingredients:
2 ½ cups uncooked rice, washed
2 carrots (medium sized)
4 lap cheong (Chinese sausage)
2 salted duck eggs, cracked and minced into bits
water
Optional:
lettuce, shredded into long strips or
cucumbers, sliced
Chicken:
2 chicken breast halves, boned and skinned
1 tbsp sesame oil
5 tbsp (60ml) soy sauce
2½ tbsp sugar
2 cloves garlic, crushed
2 small red chilli, finely sliced
Directions:
1. Slice the chicken into bite sized pieces. Pound the garlic and chilli together to form a paste.
2. Marinade the chicken breast meat with the sesame oil, soy sauce, sugar and chilli-garlic paste. Put in fridge (for at least 30 minutes) while preparing the rest of the ingredients.
3. Place the 4 lap cheong in a pan with water (approximately ½ width of lap cheong) and cook until water is reduced, turning the sides. Slice the lap cheong into thin slices and chop the carrots into matchstick sizes.
4. Boil the rice with water in a covered claypot over gas stove on high heat until water is reduced and steam is released. Then lower heat to minimum and leave to cook for approximately 15 minutes.
5. Stir fry the marinated chicken with chopped carrots (add when chicken is almost cooked) in a wok. Reserve the marinade.
6. Add the chicken, lap cheong slices, carrot and reserved marinade over the rice. Add the salted egg bits on top and stir through. Cover the claypot and cook well.
7. Before serving, add a big dash of the shallot soy sauce oil through the rice and a final scatter of spring onions. Serve with a bed of shredded lettuce or sliced cucumbers (not necessary).
* I tend to leave the claypot on the dinner table and everyone can self serve and flavour their rice with as much or little of the shallot soy sauce oil as they like.
Keywords: Main Dish, Chinese, Chicken, Rice
( RG2029 )
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Kinda quiet around here – is everyone still recovering from CNY?
Tonight we cooked our first meal from Fuchsia Dunlop’s Revolutionary Chinese Cookbook: Recipes from Hunan Province. The fish was delish – rainbow trout fried and then braised with chile bean paste, chile flakes, ginger, garlic, vinegar, dark soy and a cup of chicken stock, all cooked down to a glaze and finished with Thai basil, scallions, and sesame oil. Mrs. C would been satisfied with the stir-fried bell peppers, flavored with garlic, salted black beans, vinegar, chicken stock, and sesame oil.
While cooking dinner, I enjoyed the intoxicating aroma of beef braising slowly with ginger, cinnamon, star anise, and chiles. That will be Tuesday night’s dinner. The soup was delicious, but not Chinese.
Tangerine Island dry-braised fish (ju shou gan shao yu); stir-fried peppers with black beans and garlic (dou chi chao la jiao); beet, carrot, and turnip soup; and jasmine rice.
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OMG I saw that book on sale and I was contemplating on whether or not to buy it...now that I'm back, it's ALL gone! NOOOOOOOOOOOOOOOOOO!!!
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Salmon, tarragon walnut vinaigrette.
Very elegant
Would it be ok if you could share the delightful recipe?
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I have been really lazy lately. More so than usual so my camera has been sitting in the corner collecting dust and looking very cross at me.
So, the other day I was craving Korean food and I figured I would make a Chinese/Korean mock bibimbap with whatever ingredients I had in my fridge.
I made a quick shredded beef with diakon radish stir fry and then fried an egg. Simple, not really Korean since the beef was a Chinese but non the less it had some Korean flavors. It was very, very good and satisfied my craving.
Ohh so cool! Do you have a recipe?
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My homemade Claypot Chicken Rice! One of my few successful meals
Edit: Boy does it look bad compared to all the other dishes in this thread arrghh!
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Ok I just figured out how to do it lol!
Anyway, here is one of my more successful meals (trust me, I've had so many failures I lost count). Everyone on the dinner table seemed to like it so I guess this one is ok to share haha.
My homemade Claypot Chicken Rice!
Vegemite: The Topic
in Ready to Eat
Posted
Hahaha vegemite! I remember eating these alot back in primary school but haven't eaten it since because we don't normally buy it back at home hmm...
I never knew you could eat it as a dessert?! LOL! The only way I've had it was slathered with margarine or butter on top of a cracker or sandwich. It's an acquired taste but I did have some fond memories of it ...ahh, back in the days...