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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. 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?
  9. 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?
  10. 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?
  11. 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.
  12. 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.
  13. 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?
  14. So, I'm not going to let Hz have all the fun, am I? Just kidding...I wanted to see if I can handle taking pics and cooking at the same time. Sometimes, during the weekends, we buy some siu yoke (3-layer pork) to store in the freezer for lazy days. It's quite versatile; this is only one of the dishes which you can use it in. Ingredients: siu yoke, chopped garlic, dark/black thick soya sauce, pepper, dried chillies (optional). I ran out of the dark soya sauce, so I used molasses instead..not much difference in the taste. And, I'm definitely not as organized as Hz, forgot to get the sarawak pepper to pose. Fry pork together with garlic in 2 tblsp oil. I don't fry the garlic on its own for this dish, because it'll end up too burnt when combined with the meat later on. Besides, some oil from the siu yoke will join in the fun along the way. Fry till the skin turns crackly. Add 3 tblsp dark soya sauce, pepper to taste and chillies if you want. Dish done in a minute or 2....slight exaggeration but it's really quick. Shown here with blanched broccoli, plumped up microwaved (I did it!) gei chee (boxthorn berries), drizzled with teelseed oil and oyster sauce.
  15. Is it common to have the New Year's zodiac animal be a primary or featured ingredient in a New Year dinner? Certainly some exceptions would have to be made, e.g. dragon as it is mythical, dog as it is socially unacceptable and tiger as it is endangered.
  16. My go-to Chinese grocery store recently went Latino and Korean. Maxim's and the "International" grocery across University both went 100% Latino, and the Aspen Hill oriental grocery (Han Ah Reum) is now 100% Korean. Any recommendations for Chinese (Cantonese, Sichuan) groceries in the Silver Spring-Wheaton-Takoma Park areas? edited to add name of Aspen Hill store.
  17. Today I made a Sweet and Sour Chicken that was to die for! Absolutely scrumptious! Crispy Fried Chicken bits, White Rice, Pineapple, and the onions, celery, carrots, and garlic came fresh from my own farm! I even got the Wok-Hei on an American electric stove by using the Bao method (and opening all the windows and doors!) But, I used a BOTTLE of KRAFT Sweet-n-Sour Sauce! Will you ever forgive me? Weepingly yours; -Johntodd
  18. Hi out of Pork, Chicken and Beef which meat best compliments sweet and sour, and which cut of that meat? I know there is no right answer but I just wanted to get some opinions on this.
  19. I found this link to something I’ve been meaning to try for some time: e-fu noodles I have 2 questions before undertaking, though: 1) do you have any opinions on the technique of the various stages of cooking the noodles? Sound right? The reason I ask is that in searching eGullet for previous posts on e-fu noodles, Fat Guy mentioned a few years ago how hard they are to do well (link). What do you think? The difference between this recipe, and the one Fat Guy discussed, is a final 'crisping' stage of the noodles, which sounds interesting. 2) Also, on the ‘egg creamy sauce’: in the past, whenever I attempt something with this kind of sauce, say Char Hor Fun, the recipes always say to simply crack the egg in at the end, and stir through. But I’m always disappointed, in that the sauce is rarely ‘creamy’ but more gluggy and too thick… not like the restaurants. Do you think this woman's technique of partially crisping the egg bottom, but leaving the rest uncooked, may help with this problem? The sauces I have with these noodles in restaurants are invariably better than those I make at home, even if I reduce the amount/number of eggs. I suppose Point #2 should be posted in the SE Asian section, as this kind of sauce is more Malaysian/Singaporean, so maybe I’ll post over there…but any knowledge you might have would be great to hear.
  20. Vanessa

    Tung kwai

    I am intending to cook a Singaporean recipe (of obvious Chinese origin) for a soup which includes the above as an ingredient. I have ascertained the Latin name from Terry Tan's Cooking with Chinese Herbs and understand that it is a dried root, mainly used by the Chinese in broths and soups for medicinal purposes. Has anyone had experience of the stuff? e.g. Does it in fact taste so foul that I would do better to leave it out? Or the contrary? And how easy might it be to find? Could I get it in a Chinatown supermarket or do I need to go the the Chinese herbalist next door? Of course I can find out all these things myself by trial and error, but I would be interested in any knowledge from others. v
  21. 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.
  22. 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
  23. Jason Perlow

    Char Siu

    Who here has made Char Siu at home? Tonight, I sort of made an improvisational Char Siu inspired dish using center cut pork chops: I marinated the pork chops in soy sauce (kikkoman type), chopped scallion, grated ginger, sesame oil, chinese rice wine, sherry, and sugar for 3 hours in a vaccum container, and then brushed a commercial Char Siu bbq sauce (LEE KUM KEE) on it, baked for like 30 minutes, and broiled them for a few minutes to caramelize the bbq sauce. It came out very tasty, pork was juicy, but not really like real Char Siu. What cut of meat is used in a real char siu? What is the correct marinade? What is a good home made Char Siu glaze?
  24. Pictorial Recipe Stir-Fried Water Spinach (Ong Choy) with Beef and Shrimp Sauce (蝦醬通菜炒牛肉) The summer is about here. Summer is the season for one of my favorite vegetables - Ong Choy [Cantonese], or Water Spinach - the "hollow vegetable". Ong Choy stir-fried with beef is popular. Typically there are two seasonings: one is using shrimp sauce, and the other one is using fermented bean curds. I like both seasonings so I alternate between them. If you are not used to the strong smell and taste of shrimp sauce or fermented bean curds, you may stir-fry Ong Choy without them. This dish is very easy to make. Picture of the finished dish: Serving Suggestion: 2 to 3 Preparations: Main ingredients (from top-right, clockwise): - 3/4 to 1 lb beef - 1 small chili pepper (e.g. jalapeno pepper) - Garlic, use 4-5 cloves - Shrimp paste, use 2-3 tsp - Ong Choy (water spinach), 1 1/2 lb Here is the feature of this dish: Ong Choy (water spinach), the "hollow vegetable". Trim off the ends and discard. They are usually too rough to eat and dirty from transportation. Slice the beef into 1/8 to 1/4 inch thick pieces. It is important to cut across the grain or else the beef will be tough to chew. To marinate the beef: use 1 tsp of light soy sauce, 1 tsp of ShaoHsing wine, 1 tsp of corn starch, 1/2 tsp of ground white pepper. Mix well. Set aside for about 30 minutes before cooking. Mince 4-5 cloves of garlic. Cut the chili pepper into small slices. Scoop about 2-3 tsp of shrimp sauce. Cooking Instructions: Use a wok/pan, set stove at high temperature. Add 5-6 tblsp of frying oil, wait until oil gets hot. Velvet the beef slices in oil. It takes about 2-3 minutes. Remove the beef when it still shows a bit of the dark-pink color. Don't overcook. Drain off the frying oil. To speed things up, I use a second pan to cook the Ong Choy while the beef is velveting. Boil about 1 cup of water and add the Ong Choy. Only parboil for a minute or two. Don't overcook. Use a strainer to drain the excess water of the slightly-undercooked vegetable. Start with a clean wok/pan, set stove at high temperature. Add 2-3 tblsp of cooking oil. Wait until oil heats up. Add minced garlic, chili pepper slices and 2-3 tsp of shrimp sauce. The shrimp sauce is already quite salty. No need to add extra salt. Stir well. Cook the sauce and garlic/chili for 20 seconds or so. Return the Ong Choy. Stir well. Return the velveted beef slices on top. Continue to toss and stir-fry for a minute or two until the sauce is evenly coated on all ingredients. Finished. Transfer to a serving plate. Picture of the finished dish. (Note: The quantity of food made in this recipe is about twice the portion shown in this picture.)
  25. 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.
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