dmreed

or could be yellow bean sauce cooked with a load of sugar ← thenks, more likely soy with hoisin or some other sauce...it is very liquid just like soy sauce ← sounds close but there was no glossiness of oil arrr... That could be soya sauce, water, sugar, sesame oil and probably some msg in there. They use that on the duck rice. ←

or could be yellow bean sauce cooked with a load of sugar ← thenks, more likely soy with hoisin or some other sauce...it is very liquid just like soy sauce

??? when looking for recipes I find that "thit bo kho" also refers to Grilled Dried Beef ???

Hoisin sauce mixed with some sesame oil. ← definitely nice to see you back at egullet! I will try that mixture.

oops...I forgot to ask what store-bought broth you used...do you have a picture of the package?

great photos...wish I was there to join in! just a suggestion...if you have queasy guests, provide everyone with those little dipping baskets with handles then every can insert/extract from/to plates and bowls without "contamination"...me I will happily eat your cooking and join in with chopsticks!

regarding the Roast Pork Belly...I bought some yesterday at a local store and they provided a dipping sauce which my wife really likes. it is a bit sweet and may contain soy sauce. does anyone have any idea what this sauce might be and what the ingredients are?

I recent ate at a Little Sheep Mongolian Hot Pot restaurant in the San Diego, CA area. I ordered the half and half (1/2 mild and 1/2 spicy broth in a divided pot). the metal pot sat on an induction heater flush with and in the middle of the table. herbs and spices were in the broth and there were no dipping sauces. it was great and I look forward to dining there again soon.

why don't you simply ask the butcher at the Chinese store to slice the meat for you? I use beef eye of round for Vietnamese pho...I simply ask the butcher to slice it about 1/16" thick. for hot pot ask for paper thin slicing.

new topic! in The Mandarin Way by Cecilia Sun Yun Chiang there is a recipe for Beggar's Chicken which calls for "yellow rice". I have not been able to find a reference for "yellow rice". can someone tell me what it is?

years ago I had a looo (spelling from The Wok by Gary Lee) and I kept it going for more than a year. it simmered all the time. I added water and more spices as needed. it definitely becomes more tasty with more use. use it for all meats except livers and seafood which require their own looos!

does anyone rub the oysters with salt and then rinse before using them? I saw this in a Chinese cookbook...supposed to make them less slimy.

Gia Vi Do (without appropriate accents) I bought a package of Herbal Mix. at the top is says (without accents) Gia Vi Do Bo Tong Hop. the ingredients are: Radix Astragli Rhyzoma Polygonati Dioscorea Dried Date Fructus Litchii Radix Adenophorae the package weighs 2.5 oz and on the back it says serving size 1/2 cup, servings per container about 3. can someone provide me with appropriate instructions? I think these ingredients are for a stew of some kind. any help will be greatly appreciated. if required, I can try to provide a link to a jpg of the package which also has Chinese characters.

Should that be wai-san (huai shan) - 淮山? I wouldn't call it a spice, it is a tuber.Not sure what "chi-tzu" might be - maybe gei zi (goji berries). ← your response is greatly appreciated...it verifies what I finally was able to connect online last night...again many thanks

I have come across an interesting recipe for Dried Lotus Root and Sparerib Soup in "Madame Chu's Chinese Cooking School" by Grace Zia Chu published in 1975. I mentions 2 ingredients whith which I am unfamiliar: 4 slices of Wei-san spice 20 seeds chi-tzu spice I have not been able to find any references online. Can someone here provide me with alternative names and/or appropriate online links? why is "Wei" capitalized?

of course, I have eaten them and I am white, born in Indiana in 1940...texture is a bit like the tapioca pearls in the boba drinks.

definitely no argument from me! but when I am in a hurry and do not have any pho broth on hand I will use a soup mix although I almost always have frozen sliced meat and fresh Thai basil and usually ngo gai and always chili peppers or chili oil on hand which perks up the taste.

I have found an instant Pho Bo noodle soup...Vifon "Vietnamese Style Instant Rice Noodle Beef Flavour". It is alright by itself but I usually add fresh Thai basil and ngo gai (culantro) and thinly sliced eye of round. It is definitely not as good as that served in good pho restaurants but it definitely gets us by in a pinch!

I just found a copy of Florence Lin's "Complete Book of Chinese Noodles, Dumplings, and Breads". The dough I was looking for is described in her book as Shanghai Spring Roll Wrappers (Shanghai Chun Juan Pi) along with dough ingredients and instructions for making the wrappers!

never mind! I finally found a reference and it is used for cooking up medicinal potions! ← When herbs or whatever boil inside it, the steam comes out that "funnel-spout" and you can breathe it in. ← thanks for the additional info...that makes sense...a Chinese medicinal humidifier!!!

yes, thanks

never mind! I finally found a reference and it is used for cooking up medicinal potions!

http://dmreed.com/images/z_chinese_pot_large_MED[1].jpg for what is this kind of pot used?

Today while reading Nina Simond's "Asian Wraps...", she described what I thought were Mandarin Pancakes as made in the movie...they are actually lumpia wrappers! The following link describes the recipe I was looking for! http://www.pilmico.com/pilmico/recipes/lumpia_wrapper.htm