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  1. Does anyone know the recipes for the sauces for chinese stir-fried? vegetables that are commonly available at chinese restaurants around melbourne? I'm interested in the "snow pea sprouts in garlic sauce" garlic sauce recipe. I looked on the internet, but they use sugar, thai sweet chilli sauce and oyster sauce in their garlic sauce... which i think sounds like a different recipe than the flavour I'm referring to.
  2. More than 10ish years ago, there was a Chinese market where the Moroccan restaurant and school uniform store is now in Parsippany, on 46 West. They would send a truck into NYC on Saturday mornings and load it up with fresh dim sum stuff - shumai, har gao, seven treasures rice in banana leaves, all the classics. Top Quality Food Market/Maxim's still does this but on a far smaller scale. Does anyone know if any Chinese markets in central NJ do this? I don't think Kam Man does, but I haven't been out to verify and I might just do that today.
  3. I'm not sure that my searching has been very effective but so far I haven't been able to turn up a chinese recipe with kidney as the primary ingredient. I have about 1/2 a kilo and chinese is my current culinary favouite so if you have a recipe, or the name of a dish, I'd really appreciate it.
  4. So there is this little BBQ place near the market that we love to shop at, and we always end up buying at least 1/2 lb of BBQ pork once or twice a month (so cheap, about $4!) I have had it on its own with some rice, I have also made BBQ Pork fried rice - I want to do something different with it, but am at a loss for ideas. Help, eG!
  5. I always use sesame oil with my stir fry at the end is this right? Are there some instances where sesame oil should never be used with certain ingredients? Some recipes I see never use it others always do there seems to be no rule that I have discovered so far. Look forward to your input Thank you.
  6. It's called "Zha Xian Nai" in Chinese. No, you don't pull the milk into the hot oil for deep frying. It's a dessert dish. Anyone has a good recipe for it? Thanks
  7. Hi ! On this forum, there is an overwhelming amount of information on individual regional dishes but I have not found any discussion concerning the combination of these dishes to form menus. Maybe I haven’t looked hard enough and would be quite happy if someone would provide a link. If not, perhaps it would be interesting to try to see what regional or inter-regional menus could look like in terms of balance (color, texture, taste, etc.). What "rules" do people use? Recently, I have tried to put together menus which reflect a gastronomic tour of the regional cuisines, limiting myself to the four directions, even though I know that it is more complicated than that. Here are my recent menus; please correct my Chinese which is not very strong. Any comments, corrections or suggestions would be most helpful. Thanks Menu 1 for 9 people Appetizer (West?): ( 羅 家 核 桃 ) Fire-Dried Walnuts West: ( 糖 醋 小 黃 瓜 ) Sweet and Tangy Cucumber Pickles South: ( 炸 子 鸡 ) Braised crispy (fried) chicken with prawn crackers West: ( 陈 皮 牛 肉 ) Orange Peel Beef East: ( 茄 子 塞 肉 ) Stuffed Eggplant North (also West): ( 酸 辣 汤 ) Hot sour soup Menu 2 for 8 people Appetizer (West?): ( 羅 家 核 桃 ) Fire-Dried Walnuts West: ( 宫 保 鸡 丁 ) Gong Bao Chicken East: ( 炒 鸡 肝 姜 ) Fried Chicken Livers in ginger sauce North: ( 木 须 肉 ) Mu Shu Pork with pancakes South: ( 清 蒸 全 魚 ) Steamed Whole Fish/Seared Scallions North: ( 北 京 辣 白 菜 ) Pickled Cabbage Peking style Menu 3 for 5 people West: ( 东 安 子 鸡 ) Dong'an chicken North: ( 黄 焖 牛 肉 ) Braised Beef with Brown Sauce South: ( 苔 菜 明 虾 ) Deep-fried Prawns & Green Seaweed East: ( 干 炖 笋 和 蘑 菇 ) Dry braised bamboo shoots & chinese mushrooms East: ( 酥 脆 海 草 ) Crispy Seaweed Menu 4 for 4 people South: ( 核 桃 鸡 片 ) Walnut Chicken Slices East: ( 绍 兴 醉 鸡 ) Drunken Chicken, Shaoxing style North: ( 在 酒 的 鱼 ) Sole in Wine Sauce West: ( 干 煸 鲜 笋 ) Dry cooked bamboo shoots Menu 5 for 4 people North: ( 薄 如 纸 羊 肉 葱 ) Paper-thin lamb with scallions East: ( 叫 化 鸡 ) Beggar's chicken West: ( 麻 辣 田 鸡 ) Stir-fried Frogs Legs with garlic sauce South: ( 芦 笋 牛 肉 丝 ) Asparagus with beef slivers
  8. Has anyone ever had this? I was flipping through my 'Chinese the Beautiful cookbook' and the recipe caught my attention. I grew up drinking chrysanthemum tea but never had it in a savoury dish before. How common is Chrysanthemum firepot? I've never seen it here (restaurants or home). Also, should the broth be strongly flavoured or very subtle?
  9. 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
  10. Does anyone has a suggestion for a light fried "batter"? My wife had one at a Chinese restaurant in New Orleans when she used to live there. She said it was very light, it was a sweet and sour sauce (not the American style with ketchup and food coloring) with the pork lightly coated with a crust. I was thinking maybe it was egg whites with maybe cornstarch, no egg or flour. Any suggestions? Thanks.
  11. Hello, There may already be a thread on this topic but I couldn't find it (in the 5 minutes I looked!) so here goes. A friend recently asked me what special equipment she should acquire to be able to make most Chinese recipes. I immediately thought "wok" but then Ah Leung does all his recipes without a wok. That lead to me to re-think and I came up with the following list of items which are more a list of questions: 1. Gas vs electric 2. wok 3. rice cooker 4. deep-fryer 5. bamboo basket for steaming 6. clay cooking pot for braising 7. food processor 8. etc. Presumably none of these are absolutely necessary (except maybe the gas, though some cook books try to get around this as well). I wonder what your opinion is on these items, as well as others I have probably forgotten. I guess that the answer depends on the chef! Thanks
  12. My father had a massive heart attack, went into heart failure and a quadruple bypass. While my dad was in the hospital, my mother got hit in the head and fell, causing a concussion with a subdural hematoma. I want to make bird's nest tonic soup for them to improve their appetites, especially for my father. I was told yeen woh tong (Cantonese) would help stimulate an ill person's appetite. We got the shredded, separated "white" bird's nest, instead of the whole ones that were $600 for a box (A grade). First question(s): Does it matter if you get the shredded yeen woh? How much can/should one bargain the price for yeen woh at a reputable, high quality Chinese herbal shop? Do they really discount yeen woh that much? I guess as a Toisanese, I'm always wondering this question. The bird's nest shreds are pretty clean and they are in good condition. Then again, since I've never dun (double boiled) yeen woh tong (Cantonese), what do I know? Second question: What now? I was told to soak the yeen woh in several changes of cold water for at least five hours. Then make chicken broth (I have a stewing hen and broth from several young chickens), bring it to a boil, put that along with the yeen woh into my dhun bow (that ceramic vessel used for double boiled tonics) and dhun the tonic soup for about one hour and add a bit of salt to taste. Do this once a week for a month. Someone told me I could add Chinese slab sugar and egg whites as well. They are Malaysian so maybe that's why they do it that way. The main goal to put on the 20lbs that my father lost in one month. He's not gained one pound since he's been back home and we're all concerned. Thank you for your help. (My father promised my mother he'd go back to Hong Kong with her once he's fully recovered. We'll see if this helps him along. He keeps on talking about the "hoong chea jai cha" (little red car tea) that he would drink back in HK during the 1950-1960's. I told him when we go, we're going back to Toisan as well.)
  13. So there are various versions of baked/grilled fish but I'm searching for a recipe of this particular version: http://beverlys.net/photos/2009/food/YuWengTanKaoYu04.jpg http://images1.fantong.com/cate/40001205/1231402386920_3.jpg http://bbs.98536.net/photo/20060601xijie05.jpg With lashings of sauce over the fish, it's served on a tray with flames lit underneath. I'm not sure what kind of sauce it is but there seems to be an emphasis on vegetables (duh...from what the naked eye can gather) and is likely to be spicy. Any bits of information would be much appreciated Edit: the 2nd picture seems to be different oops. It's much simpler and isn't sauce-y; reminds me a lot of a version I do at home oh well. Check out the 1st and 3rd.
  14. 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?
  15. I was originally going to specifically ask "which noodles go with fish" but decided hell, why not make it a broader topic! So what's your thoughts, guys? I was thinking of teaming one of my favourite family dishes (honey baked mullet) with noodles and thought perhaps it'll be best suited with vermicelli noodles since vermicelli is bland and I didn't want anything to overpower the mild taste of fish. What do you think?
  16. I've taken comments from another topics and split them. Here are the ones related to dim sum: Diane (LuckyGirl) on April 7th said: Julot on April 9th added: Tricotin, avenue de Choisy. Best dim sum in Paris, huge room, always packed. Always open for Sunday brunch so I suppose on Easter Sunday as well.
  17. I just got and started reading "The Chinese Gourmet" by William Mark. In the Dim Sum section he mentions several tools used to make dim sum: - so choi - "a wooden hammer used for making doughy wrappers" - juat do - "metal juat do for shaping dumplings - ba pei do - "blunt metal spatula for making the semi-transparent rice wrappers for har gau I have not been able to find any other references to these tools. Can anyone help me find references and pictures or other names for these tools?
  18. 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.
  19. Welcome to the China: Cooking and Baking forum! This forum has a number of great resources for members, whether you're a novice or an expert. One of those resources is our online culinary academy, the eGullet Culinary Institute. Please take some time to look through the topics presented here and feel free to attend the course that interests you. Chinese Cooking: Southern Home-Style Dishes Course and Q&A
  20. Has anybody ever heard of Taiwanese Soy Sauce, a.k.a. "Soy Cream" or "Bottom of the Barrel Oil" - essentially, Chinese equivalent of Balsamic? If so - who makes it? How much does it cost? How do you spell it in Cantonese? Is it available in US or Europe?
  21. It is one of the most standard pastries in Hong Kong The glutinous rice ball is dusted with dried coconut on the outside. The outer layer is made of a rice flour dough and the inside is typically filled with a sweet filling. The most common fillings are: sugar with coconut and crumbled peanuts, red bean paste, and black sesame seed paste.
  22. I am new to Shanghai, employed at the soon to be Peninsula Hotel and was wondering if there are any chef clubs or organizations that are worth joining. I would love to meet fellow culinarians to talk about the Shanghai food scene. Also looking for great people to work with..
  23. Nian gao is a food prepared from glutinous rice and consumed in Chinese cuisine. It is available in Asian supermarkets and from health food stores. While it can be eaten all year round, traditionally it is most popular during Chinese New Year. It is considered good luck to eat nian gao during this time because "nian gao" is a homonym for "every year higher and higher."
  24. 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.
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