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Carolyn Phillips

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  1. The recipe above is basically a good one. (And yes, just use sliced licorice root, which can be found in most Chinese grocery stores.) If you like the flavor, a terrific thing to add is dried, salted bamboo shoots, which are called yulanpian 玉蘭片, or "magnolia petals." Soak them until soft, cut off the hard parts and discard, and shred the shoots. Chop them up until they're the same size as the soybeans, and then add them to the braise. They infuse the beans with a lovely fermented flavor. Adjust the salt in the recipe accordingly, of course. Lots of shredded ginger is good, too. As for oil
  2. Oh wow, that looks so delicious, and the photos are great! Do you know whether they ever available outside of China?
  3. A very late reply to Panaderia Canadiense's question of April 9 w/r/t bamboo leaves... In Taiwan, my understanding was that they generally used the largest bamboo leaves they could find, which are from the Indocalamus or "giant leaf" bamboo (http://www.lewisbamboo.com/tessinfo.html). After I read your question, I happily went to my two Chinese books on bamboo, thinking that I'd be able to nail the answer with all sorts of details in a second. Strangely enough, the articles were about growing bamboo, as well as making furniture, hats, etc., but not one about cooking with the shoots or wrappin
  4. Any recipes or pictures you could share? It sounds incredibly good...
  5. This is brilliant! What did those honey mushrooms smell and taste like, how did you use them, and where were they grown?
  6. Second that emotion w/r/t the great idea for this discussion. And canna leaves! That is so cool! I am going to try that soon. As my love is Chinese food, I often cook with bamboo leaves and lotus leaves -- which have been mentioned above -- and they are not only pretty, but they impart a wonderful fragrance to whatever they contain. Chinese tamales (zongzi) take on a particularly beautiful shape, as shown here: /monthly_04_2012/post-69576-0-23675200-1333951775.gif' class='ipsAttachLink ipsAttachLink_image'>/monthly_04_2012/post-69576-0-06608800-1333951799.gif' class='ipsAttachLink ipsAttach
  7. My green grocer Felipe says that they are just too expensive to sell here in the Bay Area, and they rot before he unloads them. A trip to Berkeley Bowl confirmed that with some pretty fruits bearing scary prices. Good news: Latino markets often sell the pulp frozen. Mi Mercado in East Palo Alto sometimes has it. I'd call around to places like that to see if they have it in stock.
  8. I agree wholeheartedly with everyone who loves Chaozhou (aka Teochew or Chiuchow) cuisine. It has to be one of the best around, especially when seafood is on the menu. A dish that is quite popular in Taiwan is Dry Fried Flounder, and I'm pretty certain that this is from Chaozhou, since it has all of the flavor elements of that region. Does anyone know for sure? Anyway, I never could find a recipe for a dish that we always order in restaurants, so I had a lot of try & fail experiences in working this one out. Finally, after too many attempts to mention, I'm happy to report complete success
  9. Sounds like a terrific idea! Do you need recipe testers?
  10. Ha! I'm really looking forward to hearing how your experiment turns out, annachan. Are you salting it first, or using any sort of marinade?
  11. Made a wonderful Cantonese dessert tonight, just milk that is gelled up with fresh ginger juice. Easy and really delicious! Ginger milk pudding -- 薑汁撞奶 Jiangzhi zhuang nai Makes 4 servings 1 large finger of fresh ginger, either young or brown-skinned Large pinch of sea salt 4 tablespoons agave nectar, plus more for the topping, or sugar to taste 2 cups fresh, organic, full fat milk 1. Grate the ginger. Squeeze the pulp over a fine grater placed on top of a small measuring cup until you have 4 tablespoons of ginger juice. Set out 4 dessert bowls with little more than half a cup capacity. Sti
  12. Oh man, Prawncrackers. I want to go to your house and eat.
  13. I haven't tried this recipe, but it looks like it might be really good: Steamed Garoupa on Fish Maw. It comes from a Cantonese cookbook, "Dried Seafood & Chinese Foodstuff." Let me know if you want me to post the recipe, as well as whether you need the info on how to rehydrate the fish maw (i.e., swim bladder). Admire your adventurousness and look forward to seeing what you make!
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