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Found 1,121 results

  1. canucklehead

    Clay Pot Rice

    I am craving clay pot rice with cured meats... and would like to try to make it at home. I had always assumed that you cook the rice as per a normal pot (high heat to bring to a boil and then very low heat to cook through). But I've seen pictures of clay pots with jet engine burners at very high heat for claypot rice. I want to have a good amout of crunchy bits on the outside - so is high heat necessary? When do you turn down the heat?
  2. I've spent the last week or so in a tizzy to stock my pantry full of things to make those familiar dishes from home for Christmas - shortbread, mince pies, tourtiere. There's a bit of guilt to all this, though, as I can't help but feel like I'm surrounding myself in a cultural fortress, locking out what China has to offer me. In her memoir, "Shark Fin and Sichuan Pepper", Fuschia Dunlop writes that, Am I afraid to cook Chinese food for Christmas? I can't resist a gauntlet thrown like that. I don't want to end up one of those ex-patriates that lives on off-brand boxed macaroni cheese and overpriced German muesli. I've decided to add some Chinese dishes to my Christmas dinner in celebration of my host country and the ridiculously delicious foods available here. When in Rome, etc. I don't want to make dumplings, as I won't have time, what with all the cookie baking I've got on my plate. Nor do I want to do any stir-frying, a la minute sort of dishes, as I want to hang out with my friends, not be futzing around in the kitchen bent over a wok while everyone is eating all my double-Devonshire toffees in my living room. Not that it takes a long time, but all that chopping...no. So I'm leaning towards a braised dish, like red-braised pork, as it'll have those lovely flavours of Christmas like cinnamon and star anise. I'm also thinking of getting a whole roast duck and shredding it into a salad with pomegranate, cilantro and a honey-soy-mandarin orange dressing. Fusion. And buying some dumplings. Anyone else, through custom or curiosity, adding Chinese dishes to their Christmas feasting?
  3. Suvir Saran

    Chinese Pantry

    What do you think are the basics a novice must have before starting Chinese cooking? What are your favorite stores in NYC where one can find these ingredients? Are there mail order places one can buy from? And any other tips for someone like me that has never cooked Chinese food would be much appreciated.
  4. would anyone have any reccomendations as to shops or markets selling SEA ingredients in Shanghai, especiallly herbs and fresh ingredients (lemongrass, lime leaves, galanga)? My brother is having a Thai curry jones. Thanks Michael
  5. Hello everyone Hubby and I will be finally moving to Aberdeen this weekend and we were wondering if anyone has been West Lake Chinese Restaurant in Aberdeen on Route 34. We both fiending for some good dim sum and it's so hard to get to Chinatown early enough for the stuff. Any comments and recs would be appreciated. Amy
  6. Due to some annoying circumstances, my Thanksgiving this year will be just myself and one of my cousins. He read my mind and asked for Sichuan turkey - I guess I'll just adapt a chicken recipe. Any other suggestions? Dry fried beans with dried cranberries perhaps?
  7. =Mark

    Chinese Hot & Sour Soup

    Chinese Hot & Sour Soup From Mark's Website cups chicken stock 1/4 lb julienned lean pork or chicken 2 T garlic & red chile paste 2 T soy sauce 3/4 tsp ground white pepper 4 eggs, beaten 5 T cornstarch 1 c sliced shittake mushrooms 1 can peeled straw mushrooms 1 can sliced bamboo shoots 1 can sliced water chestnuts 1 can baby corn ears 1 cake soft tofu, sliced into 1/4 inch cubes 1/4 c white vinegar 1 tsp sesame oil 1/4 c dried black fungus (cloud ears), soaked in water for one hour, drained and sliced. finely chopped scallions for garnish Preparation: 1. Bring stock to a simmer, add soy, pork, mushrooms & chile paste, simmer for 10 minutes. 2. add pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min 3. Mix cornstarch with 5 tbsp water and add. bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before gently stirring in the sesame oil. 4. serve with a garnish of chopped scallions. The pepper, vinegar and chile paste can be varied to taste. You're a chile-head, you know what to do! Keywords: Soup, Appetizer, Easy, Hot and Spicy, eGCI ( RG270 )
  8. We headed to an old stalwart (BBQ King) last night, as it is around the corner from out hotel. It has had a few coats of paint since we were last there, and seemed to be quite empty. The duck was OK but nothing like we remember, and it is now very expensive for what it is. The question: where do we go in Sydney (pref CBD) for good chinese roast meats? Where is the new BBQ King?
  9. browniebaker

    Chinese Coconut Squares

    Chinese Coconut Squares Serves 8 as Dessert. Here's the recipe for the fluffy, snow-white, coconut-flavored gelatin squares served at Chinese dim sum. 2 tablespoons powdered gelatin 1-3/8 cups boiling water 1 5-ounce can evaporated milk 1 cup sugar 1 teaspoon coconut extract 2 egg whites Lightly oil shallow one-quart square dish. Dissolve gelatin in boiling water. Stir in evaporated milk, sugar, and coconut extract. Cool to room temperature. In separate bowl, whip egg whites until it is fluffy and holds stiff peaks. Place bowl of gelatin mixture in a larger bowl filled with ice. As gelatin begins to chill and firm up over ice, fold egg whites in. Spread into prepared dish. Refrigerate until set. Cut into squares. Serve cold. N.B.: To avoid the risk of salmonella in raw egg whites, one may substitute the appropriate amount of pasteurized egg whites, or egg whites reconstituted from a powder. Keywords: Dessert, Pudding, Chinese, Easy ( RG962 )
  10. Hello, nice to meet you all! I went to Hong Kong 2 years ago, and one day, our tour guide brought us to this little shop that has the most delicious dessert combination I ever tasted. It consists of black sesame paste and an egg white custard/pudding. ------------------------------------------------------------------------------------------------ For the black sesame paste, I found several recipes, all of which calls for rice. I was wondering, will the rice cause the black sesame paste to be more bland, or are there other recipes which only calls for black sesame? ------------------------------------------------------------------------------------------------ Next is the puzzling part of the dessert, which is the egg white custard/pudding. It is sweet, and has the appearance and texture of soya bean curd dessert. So, I hunted up a recipe: ::: Steamed Fresh Milk Custard ::: Fresh milk 2 Cups Egg White 4 Sugar 4 Tablespoonfuls Scald fresh milk. Beat egg white and sugar lightly. Gradually pour warm milk into egg white mixture, strain. Transfer to heat-proof bowls, steam. This recipe was originally the custard with ginger in it, but I omitted the ginger, and it is the closest I can find for the egg white custard/pudding. The original custard/pudding that I ate didn't really have the egg white 'taste'. I'm not too sure how to describe it. ------------------------------------------------------------------------------------------------ I hope there are people here who have tasted the dessert I described here in Hong Kong too. At any rate, advice is welcome! I will try to make this dessert as soon as I have some free time.
  11. Andrew Fenton

    Pork-flavored stamps

    This is why China is the greatest nation in the world: Stamps released in China to celebrate the Year of the Pig taste like sweet-and-sour pork. That is *so* much better than those Skinny Elvis stamps that tasted like... er, never mind. Edit: you can use one to mail one of these edible postcards made out of squid!
  12. chefpelon

    noodle making

    howdy from puerto vallarta folks im trying to learn recipes for making hand made noodles udon and everything else in particular im very interested in learning the shanghai style tecniques where you spin and pull if anyone has any dough recipes it would be a great start thank you so much bruce byng chef owner tetro limon puerto vallarta
  13. My friend loves to hunt. He loves his dog. He writes, sometimes about food. And for 4 years that I know of, he has been on a quest to cook and eat a dog. I assume he would only do this where the law (and culture) permit. Though in his heart I know he dreams of chowing down at some little out of the way storefront in Flushing and discovering that the mystery meat in the casserole was not sold by the pound, but AT the pound. So far, (when last I heard), his quest has gone unfulfilled. So calling all you intrepid eaters, especially you Cantonese and Korean types, I want to hear about the real thing. Unleash those reminiscences! Some of you must have had dog skin in Beijing or Seoul.
  14. We already had 2! One impromptu one at my in-laws on Saturday coz one of the sis was going to be away during CNY. Another one, we had last nite at my parent's...a potluck. The menu was relatively un-banquety and it catered mainly for the grandchildren - 9 of them. We started off with Yee Sang brought/bought by my tai go. This is the pic before "lo hei". This is "during"... and this is "after" We were late so I had to make a quick job of the photo-taking...excuse the quality. Mushroom/veggie dish made by mom Seafood soup with every exotic sea-creature in it made by mom Sweet sour fish fillet made by yee so Deep-fried wantan made by mom and some grandkids Pak cham kai (white chop chicken) made by mom to be taken with Yee Cheong always makes Teochew duck but this time he made braised trotters Since it was my sis's hubby's bday the next day, she made a carrot cake DH and I had a jelly challenge. He made cendol agar-agar while I made lychee agar-agar with big sago balls and kwei feh lychee liqueur. Guess who won? My yee ko made this tong sui, called "mat du yao", it really has 'everything' in it from gingko nuts, red beans, sea coconut, tiny cubed sweet potatoes, longan, lotus seeds.... This year, they seem to be introducing a tiny kam/mandarin orange (next to tong sui). They are quite sweet and cute, and supposedly doesn't give the sup yit effect. After the heavy meal, we went for a walk to the night market (pasar malam in Malay) and bought these neen go in banana leaves. The one on the left is trimmed. 2 down, one to go. The actual in-law do will be on the eve itself. I'll be making braised abalone with mushroom and fatt choy. Soooooo...what are you having? Edited: wrong image was inserted.
  15. baranoouji

    Leftover Chinese Duck

    :erm: I've been laid up with bronchitis for the last two weeks, and my sister tried to cheer me up by bringing a full-blown roasted Chinese duck. The problem is, I can't swallow anything that isn't the consistency of pudding or soup, so I couldn't do the dish justice. I also have absolutely no stamina for cooking right now. Right now, the duck sits forlornly in my fridge, uneaten. Can it be saved? What can I do with it? It seems such a waste.
  16. DylanK

    Chinese, Regina

    No idea. Where can I get good Chinese food in Regina? I mean the Chinese that involves chilis and pork and fermented black beans, not so much dim sum, dinosaur Cantonese, etc. I've been gone from the city for a couple years, so I really have no idea where to start. The last place I ate was called Beijing Something, near a hotel downtown, and it looks like it has a sushi place neighboring it now (Wasabi), maybe owned by the same people. Feel free to suggest places outside of Regina, too. I know the best Thai food isn't in Regina or Saskatoon, so the best Chinese could be in Radville or Weyburn, for all I know.
  17. Kouign Aman

    Safety of Chinese Food Imports

    Apparently, the Chinese Gov't has recently rejected several shipments from the US, citing chemical, bacterial and insect contamination. While US investigation into the issues is just getting started, there is some possibility its tit-for-tat politics. One thing that would go far to settle the question is access to the Chinese test results and sampling plans/procedures. Failure to provide that data would strongly suggest the Chinese are more interested in embarrassing the US than in solving the problems claimed. Providing the data would make it much easier to confirm and to prevent future occurences. Chinese refuse shipment of US products as contaminated Apparently the Chinese are also finding problems internally, so the US-issues may also be related to recent increases in testing stringency. Unsafe Chilli (sic) products in China
  18. I am cooking a lot, trying to learn about Chinese and SE Asian cooking. My books refer to black soy and thin or light soy, as well as thick soy. I also have one called Bango Sweet Soy in the fridge that has palm sugar in it and is from Indonesia (oh, how sad things are there). Does anyone know...Are thick soy, black soy, and sweet soy the same thing or are they different? My Koon Chun thick soy lists "soy bean extract" and molasses as ingredients. This makes me wonder about making my own using soy and molasses. I found an earlier thread about favorite soy sauces, but I still don't get this and appreciate any shared knowledge. Taking a moment to figure this out might save me from eating all the BBQ Pork before the significant other returns home. Marinated all night. Cooked till tender and delicious. Mmmmmm
  19. Many years ago in Vancouver I discovered that the Chinese restaurants there didn't try to "withhold" food from Westerners (with such famous lines as "You won't like that") as so many US restaurants have historically done, so while I was there I became a regular at a place near my hotel and pretty much feasted on all the things they had to offer and all the things in the tanks, and I certainly ate the heads-on shrimp (salt and pepper style). When it was too late and we were leaving the last night I asked the guy who had gotten to know me (as an adventurous eater) what he thought the best preparation of the live shrimp was and he said without hesitation "Egg Foo Young". So how would you do it? I mean, would they take them in and shell them, or cook them and shell them, or what would they do? I took it from the way he said it and how willing he had been all week to let me order stuff that this was a traditional preparation?
  20. lilyhotel

    Soft fried tenderloin

    Soft fried tenderloin (软炸里脊 ruan zha li ji) is a traditional dish of China Beijing cuisine. 200 grams of tenderloin, four eggs, 30 grams of cooking wine, 30 grams of flour, 10 grams of sesame oil, 1 kg of pork fat, and salt. The tenderloin is cut into slices 4 cm long and 2 cm thick, and soaked in the mixture of rice wine and salt. Egg whites are mixed with flour in a container to form a paste thick enough to keep a chopstick in a standing position. Pork fat is heated and the marinated meat slices are fried for five minutes. When the cooked tenderloin slices are ready for serving, sesame oil is added. Due to the use of pork fat, the dish is considered unhealthy and the vegetable oil has been used as an alternative, but many have claimed that this results in the dish not being as tasty as when pork fat is used.
  21. wonderbread

    Perfect Stir Fries

    One of the most common misconceptions people have about stir-fries is that you can throw any combination of leftover meat and vegetables together in the wok and stir it around with soy sauce. In a truly great stir-fry, the cook creates an artful combination of one or two vegetables to match the meat and the sauce. That's clear from hzrtw's posts! Here are some of my favorite combinations. What are yours? *Chinese okra, shrimp, onion and cloud ear fungus with an oyster sauce-based sauce (including sugar, salt, cornstarch, a little water). *Ground pork and tofu with hoisin sauce. *Asparagus and dried shiitake mushrooms with oyster sauce. *Beef, broccoli and red bell pepper with oyster sauce. *Chicken, Thai basil, bird chiles, red bell pepper and fish sauce and sugar. *Asian leafy greens with garlic and salt
  22. (Edit: This thread is a split of several posts from the thread on Jean-Georges Vongerichten's new Chinese restaurant, "66," in New York City) ----------------------------------------- I'll tell you what I'm hearing, and I bet this is true: you're all talking about technique. That's clearly an area in which Jean-Georges Vongerichten is going to have to play catch-up. I think he can get there -- the guy can do anything -- but that's where he's weak. But here's where he is totally going to kick the ass of every Chinese restaurant America has ever seen: he's going to have the best product. The reality is that most Chinese restaurants -- even the very high-end ones -- get crap-ass product when you judge it by the standards of top-tier haute-cuisine restaurants. I mean, when is the last time you had an excellent piece of beef in a Chinese restaurant? Never, if I may be so bold as to answer for you. It just doesn't happen under any normal set of circumstances. But if Jean-Georges Vongerichten is buying beef, he's going to get it from a serious supplier and it's going to be steakhouse-quality. This is where he's going to be the market leader: ingredients. Now let's see if he can get his kitchen up to speed on cooking those ingredients. If he succeeds at that, will anybody be able to touch him? I don't think so; not until the whole Chinese restaurant community moves into a new era in order to catch up.
  23. lemoncoke

    Yu- Shiang eggplant

    I love yu-shiang eggplant when I go out for chinese food. It seems pretty simple, but I have no idea how to make the sauce, and specifics. Does anyone have a good recipe for that? If hzrt8w could do one of his great pictorials, that would be fabulous!!
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