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Found 1,121 results

  1. udscbt

    XO Sauce

    Hello! I recently came across a recipe for "Stir-fried prawns with XO sauce" which you can see (with video) at http://uktv.co.uk/food/recipe/aid/603704/displayVideo/Hi I wonder if this sauce is authentically Chinese? - If so, why is it called XO, is it related to a regional cuisine and what is its chinese name? - If not, where did it originate? Thanks for your help.
  2. Big Bunny

    Scallop Sauce

    The other day I came across a bottled sauce made with scallops at my local Chinese grocery. Is this used like oyster sauce? I haven't opened the bottle yet, but it looks good. BB
  3. Found these here, along with some other cocktails incorporating western ingredients. Never realized China had it's own cocktail culture, with an entire set of indigenous ingredients and such. :) How cool. "Coral Reef" 35ml Fen Chiew 20ml Blue Mint Wine Put pieces of ice cubes into the shaker. Pour 35ml Fen Chiew and 20ml blue mint wine. Shake well into a cocktail glass. Embellish it with cherries. "Golden Sun" 1 spoon sugar 10 ml Chu Yeh Ching Chiew 30 ml Daqu Liquor Put 3 ice cubes into a glass. Let one spoon of sugar melt in the glass. Pour 10ml Chu Yeh Ching Chiew and 30ml Daqu Liquor. Stir until it cools. Serve in a cocktail glass. Embellish it with a slice of lemon and a bamboo leaf. "Spring Green" 5ml simple syrup 10ml coconut milk 30ml Chu Yeh Ching Chiew Put the above ingredients into the shaker in order. Shake for ten seconds and pour it into a wine glass. Embellish it with a cherry.
  4. 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.
  5. Is Taiwanese Chinese food different in some subtle way from mainland Chinese food. Would there be a reason why mainland Chinese diners would be attracted towards a restaurant that serves Taiwanese Chinese food? Thank you all for your insight.
  6. 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?
  7. Am trying to work out the Chinese name for these boiled dumplings. The filling is generally made only of prawns and cloud ear funghi, and perhaps bamboo shoots - with a "fun gor" type wrapper; that is, a frilly wheat flour type, not rice pastry. And in yum cha restaurants where they serve from carts, these are always kept on a dedicated cart with boiling water, and a serving boiled to order at the cart - sometimes this is the same cart that serves the gai lan with oyster sauce. Dipping sauce is generally a mix of soy, sesame oil, sugar, sliced scallions, ginger and chilli. I simply cannot hold out till next yum cha visit to ask the trolley ladies, so please sally forth with your wisdom, dear eGulleteers!
  8. press release from The Info-Shop.com 2004/11/24 Have you found that you are shifting your food options to more Hispanic type selections? What is your very favorite Hispanic food? Your opinion on this ...
  9. 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
  10. 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.
  11. 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.
  12. Chicken velvet (adapted from Yan Kit So’s Classic Chinese Cooking) Serves 2. 1 whole chicken breast, about 1 lb, cut into rough chunks 1/2 tsp salt 1 egg white 2 tsp ice water 2 tsp cornstarch Put all of the above into a food processor or blender and puree. Variations Instead of peas, you can top your soup with finely minced Yunnan ham. Country hams (like Smithfield Virginia ham) or prosciutto are substitutes for Yunnan ham. Instead of chicken, you can add 1 cup of fresh bamboo, julienned, and top with a little roasted sesame oil and green onions. Fresh bamboo can usually be found already prepared in tubs of water in the produce section in Asian groceries in larger cities. For smaller cities, look for cryovac packages where you find tofu. You can use fuzzy melon (mo qwa) in place of winter melon if you can’t find winter melon. Keywords: Chicken, Chinese, eGCI ( RG763 )
  13. Anyone know what that stuff is? I've been trying to figure it out since about 10 minutes after I ate it in the Muslim Quarter of Xi'an in late 2008. It's some kind of starch, mashed or rolled very small, and chewy mutton or lamb or some other strong-flavored meat. I think it had a five-spice powder flavor, or at least star anise. The receptionists at my hostel told me the starch was wheat, but their grasp of non-hostel related English was limited, so I can't be sure of the accuracy of that information. Yeah it was DELICIOUS, and I'd like to make some attempt at replicating it, but clearly I need a little more information before I step down that path...I googled everything I could think of back in 2008, but didn't find anything. Anyone have a clue? Or know of a better place to pose this question? Cheers! edit: hmm guess maybe this should've gone in China: dining. Sorry! Though I am looking for a recipe...
  14. Hest88

    Ong Choy Redux

    I just got back from Vancouver, and had an experience that reminded me of Titus Wong's query about cooking ong choy--back on the favorite chinese veggies thread. Titus said his ong choy was always tougher than what he remembered, and a bunch of us shared our cooking tips. Well... As many of you know, Vancouver is considered one of the best places for Chinese food in North America and you can easily find Chinese food stuffs there that are still unusual in the U.S. So, we were at an upscale Hong Kong style seafood restaurant and ordered ong choy. When it came, the stems were yellower than I was used to, plus they were flatter. My mom perked up and told me that it was "water" ong, not the usual ong choy I've always eaten. I pressed my mom and my dad for more info. They said that the "water" ong is actually grown in water, unlike the ong choy I get in the Bay Area, which is of a species grown in soil. I was very puzzled, since I always thought that all ong choy was grown in water, but they insisted that that was the case. The "water" ong choy is thus more crisp instead of crunchy (does that make any sense?), and indeed was the case. It was a subtle difference, but the choy was definitely less fibrous and more delicate and giving. So, Titus, now I'm wondering if what you were talking about had nothing to do with cooking techniques at all but everything to do with the kind of ong choy you were comparing your efforts to?
  15. 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?
  16. Hello I always thought that every chinese savoury recipe required ginger & garlic, but now I see some recipes do & some don't. Are there rules for when to use garlic & ginger or just 1 or the other? Many Thanks Andy
  17. Personally I'm not aware of many Chinese restaurants (I can't think of any), that take serving Chinese tea seriously. Are there much Chinese restaurants that serve high quality tea to their customers(anywhere in the world)? Tea is such an integral part of the diining experience at Chinese restaurants, that they should taking serving tea seriously. -Steve
  18. Kikujiro

    Wok phobia

    The food diary thread (keep them coming) has got me thinking about my relationship to Asian (particularly Chinese) food. [i'm not going to start trying to make sushi at home except maybe as an entertainment.] Although I think its incidence may have been exaggerated over the past couple of weeks, it's clear to me that Chinese and related cuisine is a very regular part of my diet, but that I almost never attempt to cook it at home. There are a couple of reasons for this. Firstly, experience: I am confident I know more or less what I'm doing with European dishes generally. Meats and fish turn out fine, pasta and risotto probably better than the average decent restaurant over here (although some notches below the best). On the other hand, my occasional attempts at Chinese dishes are unarguably worse than the average decent restaurant. Of course, this is related to the relatively tiny amount of experience I have. The main issue here is fear of the wok. This may be partly rational, viz. the widespread line that you can't cook well with a wok on a domestic gas hob. Related to this is the speed of cooking: I am used to tasting throughout the process and adjusting amounts, speed and heat accordingly. Wok-cooking seems more like Superman in the telephone kiosk: when do you get to respond to what's happening? Then there's the sheer number of ingredients that seem to be involved in many Chinese recipes, versus European ones. Concerns here include both managing the increased number of variables and simply managing to control a decent larder of useable ingredients. Then there's the fact I don't have a rice cooker ... Firstly, then, is this something I should be pursuing, or is it best left to the several good-to-very-good restaurants within comfortable walking distance of where I live? And if so, am I best just continuing to bash along until I improve, in which case can somebody recommend a good book to work through, or should I think about an evening course or something?
  19. May I introduce myself?I'm come from Shandong qingdao,accidentaly I entre the website, so I was attracted by the web. I'm very happy that there are many people here like Chinese foods. I also like help for everybody like Chinese food, I am not good at English, please bear with my poor English,but I think I will do my best further. Are there anyone have come qingdao China?Do you konw qingdao or Qingdao beer?
  20. Loking for excellent chinese in the Red Bank, Eatontown area. Would appreciate any recommendations. Thanks.
  21. Wolfert

    yunan pot

    I recently read about Yunan steam cooking. When I googled images , I found one photo which is almost the same as a certain claypot used in Eastern Turkey to steam-bake bread and steam-cook poultry and meat dishes. Does anyone know where I can purchase one on line? Does anyone have the time to share some information on how to cook in this pot? By the way, I love cooking in my Korean glazed earthenware pot. Does anyone know the reason why it is totally glazed? .Thanks
  22. 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.
  23. (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.
  24. I find that metal spoons have an unpleasant taste, while porcelain is much more "taste inert". This is especially apparent when using the spoon to eat a soup as there is more mouth contact.
  25. Anna N

    Chinese Hot & Sour Soup

    Chinese Hot & Sour Soup Recipe courtesy =Mark 6 c 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 c can sliced bamboo shoots 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 can sliced water chestnuts finely chopped scallions for garnish 1/4 c dried black fungus (cloud ears), soaked in water for one hour, drained and sliced. 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. Keywords: Chinese, Easy, Soup ( RG117 )
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