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Found 1,121 results

  1. Daznz

    chinese hotpot

    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
  2. Has anyone tried cooking joong in a pressure cooker? They usually take around an hour boiling away which is a pain, was wondering whether putting them in a pressure cooker for say 15 minutes would do the trick just as well. Also, can you make chinese soups in a pressure cooker?
  3. Mr Wozencroft

    Chinese sauce brands...

    For the last year i've been trying out various brands of the same products to find out which ones I prefer. So I thought I'd list a few that I recommend: Lee Kum Kee Double Deluxe Soy Sauce. Pearl River preserved black beans. BaiJai chilli bean paste (which has the highest amount of fermented broads beans I have seen so far) Lee Kum Kee oyster sauce. Does anyone use any of these brands? Are there others that you prefer? Please feel fee to list your preferences.
  4. Prasatin had mentioned she had her best ratio of dough to filling (haam) in her baos. This got me thinking, when making your baos how much filling to dough do you like? I LOVE a slightly sweet dough, so when I make my baos for myself I love having really fluffy dough with a little filling that has a strong flavored sauce. So of course my favorite is char siu bao with thick dough and a little filling. But when I make it for other people I go for a thinner dough and more meat. Which is why I like to make dai bao for other people, but I don't personally like it myself. Too much meat for me. Now bao wrapped around lap cheung like a pig in the blanket and steamed....mmmmm that is comfort food to me, and at some points even better than char siu bao. It's easy, it's meaty, it's got a high ratio of dough to meat. The only bao I like a lot of filling in is one made with ground pork, lots of chopped cabbage, mushroom and vermicelli, because it doesn't have a lot of meat in it. edited to protect the innocent.
  5. KristiB50

    Cooking with Black Garlic

    I ordered some of this after hearing it mentioned on Top Chef a few moths ago. So far I've just peeled off a clove to taste it. It's sweet-almost "balsamic" with garlic undertones. The texture is that of roasted garlic. Has anyone ever cooked with it?
  6. Daznz

    Dipping Sauce ?

    Hi everyone im from New Zealand . I would like to say this forum is out standing I really love cooking and im really starting to enjoy chinese cooking ive struggled to make good chinese at home until i got mrs Chiangs Szechwan cookbook off ebay for 90c and i have ordered The Chinese Kitchen by Eileen Yin-Fei Lo . I am making Shrimp balls the dipping sauce she calls for it a salt and pepper mix I would like to have two more dipping sauces on the table, If anyone can help me out with two sauces that will go well with shrimp balls i would love the recipes Thanks Dale
  7. In their 1972 "Chinese Cookbook" Virginia Lee and Craig Caiborne included a recipe for chicken with red wine rice paste. They said it was from Fukien and discribed it as "a fermented red paste made with rice" and said it was difficult to find. Back in the mid seventies I could get in Chinatown but I haven't been able to find a source recently. Does anyone know where to get it?
  8. Jing and Sebastian at jingteashop.com recommend leaving a small amount of tea in your gaiwan as a "root" for the next infusion when brewing Chinese green tea. Anyone else do this? I have tried it, but not done a side-by-side comparison, and think there may be a mild intensification of flavor. It certainly does not seem to cause any bitterness. How about leaving a root in a glass when brewing "gradpa style"? Thoughts? Experiences?
  9. Here's a few pics of the cake I made for a Chinese New Year's party. It's the first time I've done modelling; as it's year of the dog I made a few doggies. Dogs, kennels, lanterns and firecrackers made from modelling paste, 'grass' of royal icing mounted on a plaque. The cake itself turned out gargantuan. The bottom layer is chocolate (as per 'Finding the Best Chocolate Cake Recipe' thread, Epicurious tweaked version), middle layer is Amanda Hesser's mother-in-law's Almond Cake which I read about on Amateur Gourmet and top tier was a hazelnut cake. The chocolate cake was excellent, quite rich, the almond cake very nice too and a keeper. I made some whipped white chocolate/creme fraiche ganache which went between one layer, however second batch curdled on me, as did the white chocolate ganache which I had been planning on covering the outside. Originally, I was planning on hanging down the side some red fondant banners to look like traditional chinese new year banners (like the ones in this pic but when things started going pear shaped, I scraped that idea. So going to Plan B, I made some chocolate plastic which I'd never done before. What a waste of 300g of Lindt couverture! Oily melted chocolate everywhere, with the plastic of a peculiarly teeth-cementing texture. Never making that again. Frustrated, sweaty and tired with less than one hour till party time, I swore never to work with chocolate again, rushed to the shops and got some double cream, whipped it into espresso cream, which worked beautifully and tasted great. Perhaps someone could advise, given that whipped double cream tastes great, is easier to make than buttercream and stands up to being left at room temp for almost as long, I'd say, as buttercream, what are the advantages of using buttercream over whipped double cream? Despite my oath above on never to work with chocolate again, any tips on how to make (whipped) ganache without it curdling would be appreciated. When I made it the night before, left in fridge and whipped morning after, it worked. However, subsequent attempts without leaving overnight curdled. Or could it be that I was using creme fraiche, which seemed more watery than heavy cream? Wishing you all a healthy and prosperous Year of the Dog.
  10. There is a great vegetarian Chinese restaurant in LA's San Gabriel Valley called Happy Family. I am looking for the New York equivalent. The menu should be completely vegetarian, not just a Chinese joint with veg options. Any suggestions?
  11. Willbear

    Chinese Oakland

    There has been ample discussion on chowhound, here, and other food sites about dim sum. Does anybody have a recommendation for the best place to have a moderately priced chinese dinner in Oakland's chinatown? (Especially with one's 60 and 70-something parents along) Their favorate place seems to be Little Shin Shin on Piedmont avenue. I'd like to expand their horizons towards chinatown. Has anybody tried Legendary Palace for dinner perchance?
  12. Wikipedia has a brief explanation. I only discovered this recently and I've gotta say this is a must have sauce. If you only have two Chinese sauces in your fridge, you need a spicy one, and then shacha. I've gotten the one by Lee Kum Kee. It's quite mild and not spicy at all, with a lot of anchovy-like flavor. On a single bowl of noodles, you could use a quarter of the jar if you like a lot of it.
  13. I know your latest book will deal with how to make well known dishes, but are there a few most important tips you could share on how to best make Chinese food at home?
  14. annachan


    Eggettes (gai daan jai) have recently sprung onto the market in San Francisco. After trying several places, I've finally found one that made something close to the ones in Hong Kong. I actually have an old fashion eggettes maker at home but was not successful the time I tried it a while ago. Having had some good eggettes last night has sparked my interest in trying it out again. So, anyone have a recipe out there for eggettes? How about a source for the new digital eggettes maker?
  15. Sorry to shatter the peaceful post-Holiday slumber on this board, but Spring Festival (a.k.a. Chinese New Year) is January 22, which means you have just 18 days to plan your New Year's Eve feast. Will you eat out, cook, or be a guest at someone else's table? What are your favorite ritual foods and customs?
  16. nakji

    Camellia Oil

    I've seen this oil for sale in the supermarket. It's quite expensive - at least as much as the imported olive oils. I read about it in Fuschia Dunlop's Revolutionary Cuisine, but haven't seen any mention of it elsewhere. Does anybody use this oil, and how do you use it? Is it mainly used for health reasons, or has it got a distinct flavour?
  17. barawidan

    THE BEST: Chinese Noodles

    Who makes the best dry chow fun in the city? The best chow fun wih gravy? best pan-fried noodles? best noodle soup? the best dan dan nooldes? thanks, B
  18. eatingwitheddie

    Top 5 Chinese restaurants in America

    Mobil, Zagat, Michelin, Gayot, don't provide the answer to the question: what are the 5 top Chinese restaurants in the US? Let's see what we can come up with. Nominations please.
  19. hzrt8w

    Fresh ju ju be

    Yesterday I saw, for the first time, some FRESH ju ju be on sale in the Milpitas 99 Ranch market. I never had the fresh ju ju be before, only the dried one in Chinese soups. I didn't what to expect so decided not to pick up the whole bag (more than 30 in all). Have you eaten fresh ju ju be? How would you describe the taste and texture? Are they crispy like fresh pear/apple?
  20. Dejah

    Zhua fan

    I enjoyed this zhua fan at a party last weekend. The cook said it was not Chinese but is Asian. She sent me the recipe and it contains shredded carrot, lots of cumin, cubed lamb, onions and raisins. The whole thing was done in a roaster in the oven. It was very good. Anyone familiar with this?
  21. John Rosevear

    Good gluten-free Chinese?

    I know where to get lousy gluten-free Chinese food: PF Chang's. I also know where to get thoroughly mediocre stuff: Nancy Chang's in Worcester. I'd like to find some better options, preferably with a Sichuan or Hunan focus. The trick is to find a place that is very good AND both willing and able to work within the gluten-free limitation. I am tempted to call Sichuan Gourmet in Billerica and walk them through the requirements, but before I do, does anyone have any recommendations within an hour or so of Providence or Boston or Worcester? They don't need to have a formal gluten-free menu, just a demonstrated willingness and ability to accommodate a patron's gluten sensitivity.
  22. I am curious about this Shanton Broth that's frequently mentioned and used by Iron Chef Chinese, Ken kenichi. Google search turned up several versions. I am just wondering, since Shanton is a distirct of Guandong, if there is an origianal version of this Shanton Broth. Morimoto'sShanton Broth used in his Crab soup recipe.
  23. http://www.telegraph.co.uk/science/space/7718570/Dog-on-the-menu-for-Chinese-astronauts.html A bit of a fuss about dog being on the menu but I'm sure most of us can overlook that. The menu looks quite appetising. I wonder if they have to change the recipes because tastes change at altitude?
  24. Years ago, when I visited Tokyo, I ate in a small but fascinating restaurant called 'It's Vegetable' which is now, unfortunately, closed. The chef was from Taiwan, and he made Buddhist vegetarian and vegan dishes that resembled meat. During my visit, several monks wearing robes stopped in to eat dinner. The dishes were pretty amazing. I understood some of them, like using seitan to mimic chicken in stir fry dishes, others used tofu products like yuba, but, others were complex and obviously difficult. One very notable dish we enjoyed was a large 'fish' fillet designed to serve several people. It had a 'skin' made of carefully layered 'scales' cut from nori and attached to the surface. Inside, the white 'flesh' flaked and tasted much like a mild fish. Anyway, apparently Buddhist fake meat meals are very popular in Taiwan and many places, cheap through to fine dining serve them. Yes, if I worked on it for a while, I could probably refine one or two dishes on my own, but, I am wondering if there's a Modernist Cuisine type cookbook for skillfully making these mock meats from scratch? (I have heard that some items are commercially made and available frozen there, much like soy-based burgers are in the US.) I am willing to try almost any offering, even if it's entirely in Chinese. And, I know how to use remailers to purchase regional items from the various local retailers worldwide who do not ship to the US.
  25. Fried Fish Cake with Puff Tofu (煎酿豆腐浦) Fish cakes (fish paste) are made by grinding fish meat. They are sold in most Asian grocery markets. Puff tofus are deep-fried tofu with many air bubble trapped inside. They are very light and puffy. Here are the main ingredients. To enhance the taste of fish cakes (top center, about 1 lb), I used some dried shrimp (middle right) - presoaked in water for about 30 minutes, dried black mushroom (middle left) - presoaked in water for a couple of hours, and some cilantro (not shown). At the bottom center are some puff tofus. Use 1 to 1 1/2 bag (each bag contains about 12 puff tofus). Dice the black mushrooms into small pieces. Drain the dried shrimps after soaking. Finely chop some cilantro. Use a mixing bowl. Add the fish paste. Add the dice black mushrooms, dried shrimp and chopped cilantro. To enhance the flavor, I added about 2 tsp of sesame oil, and 1 tsp of ground white pepper. Mix all the ingredients and seasoning. Cut each puff tofu into two halves. Use your thumb to depress a cavity in the center of the puff tofu. Use a spoon to stuff the fish paste mixture onto the puff tofu. Continue to stuff the puff tofu until fish paste is all used. Heat up a pan/wok over medium fire. Add some cooking oil. Fry the stuffed puff tofo (with the stuffing side down) until the fish paste has turned brown. Check by flipping over each puff tofu. Remove when done. Lay the cooked stuffed puff tofu on the serving plate, with stuffing side up. The sauce is very simple. Here are the ingredients: garlic (mince it), salt (not shown), white vinegar, oyester sauce, chicken broth, dark soy sauce, sugar (not shown) and corn starch (not shown). Use the same pan/wok, add 1 tblsp of cooking oil. Add minced garlic and a pinch of salt. Cook for about 20 seconds. Dash in 1 tsp of white vinegar. Add 1 to 2 cups of chicken broth. Add 2 tblsp of oyster sauce. Add 1 tblsp of dark soy sauce. Add 2 tsp of sugar. Bring to a boil. Use 3 tsp of corn starch, dissolve in water, gradually add to the pan. Keep stirring. Add enough corn starch slurry until the sauce has thicken to the right consistency. Pour the sauce on top of the stuffed tofu. Finished. 1 lb of fish paste yields about 30 to 40 stuffed puff tofu. Variations You may use the same basic technique to stuff other ingredients. Examples are: red/green bell peppers, anaheim peppers, egg plants, firm tofu, geet gwa, etc..