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Found 290 results

  1. For those of you frequent Sichuan (Szechuan) eateries, you probably know that Dan Dan Noodles is arguably one of the must-try dishes at any Sichuan restaurants. In fact it’s so popular that this spicy, sweet, and tangy noodle dish has often used to measure how authentic a restaurant is! This is a recipe I learned from growing up in Sichuan and imho it's so much better than the restaurant version. If you like to learn with pictures please check out my blog for step-by-step pictorial recipe! Ingredients: 6oz fresh Chinese noodles (can substitute with dry noodles) Handful of fresh leafy vegetables such as spinach Dan Dan Meat Topping: 4oz ground pork 4oz [ya cai (preserved mustard green from Sichuan), chopped 2tbsp soy sauce 1tbsp Chinese cooking wine 1tsp five spice powder Dan Dan Sauce: 2tsp garlic, grated 2tsp Chinese sesame paste 4tbsp soy sauce 1tsp Sichuan peppercorn powder 1tsp sugar 4tbsp chili oil (more if you can handle the heat) 1tsp sesame oil 2tbsp Chinese black vinegar 1cup hot chicken or pork stock, unsalted (can substitute with boiled water) Chopped scallions for garnish Instructions: To make the meat topping: sauté ground pork and ya cai in 1 tbsp of cooking oil over high heat. When the meat turns color, add soy sauce, cooking wine, and five spice powder. Cook for another 3 minutes. Set aside To build the Dan Dan Noodle sauce: combine the garlic and sesame paste in a bowl. Mix using a spoon until smooth Add the rest of the sauce ingredients except the scallions. Stir until well incorporated While building the sauce, cook the noodles in a pot of boiling water until al dente. If using fresh noodles, it should take about 3 – 4 minutes Cook the vegetable in the same pot. To get the best noodle texture, shock the noodles in ice water right after cooking to stop the noodles from cooking Drain the excess water and drop the noodles into the sauce. Add the meat topping and garnish with scallions. Feel free to add additional chili oil according to your own taste
  2. Substitute for Pandan Leaves?

    Here's a question for you: is there anything out there, and more on the nose anything I've got a chance of finding here in Ecuador, that is an acceptable substitute for Pandan leaves? (I've got access to everything from breadfruits to various jasmines, but Pandan is sadly lacking in this country.) I have a serious hankering for Hainanese Chicken Rice, and every recipe I can find calls for them as a major component of the flavour. Alternately, will the dish come out tasting proper without them?
  3. Hello all, My name in Rustem, I live in Switzerland. I was reading this forum for few of years (well, mostly watching photos in “chinese eats at home” topic and getting salivation:). I like Chinese food, especially stir-fry and I want to cook it at home. I have electrical stove with ceramic surface and after reading internet and reviews I went to a shop and bought an expensive BODUM CAST IRON WOK K0810. I followed every word of user manual. Though, every time I cook something it sticks to the surface at the bottom (chicken, meet, noodles – everything, except vegetables), burns and forms a layer of burned staff which is hard to remove. I am very disappointed because this wok has the “special one-layer coating which is a mixture of glass and porcelain” and supposed to be non-stick (ot it is just a marketing bullshit ?). I noticed that inside surface of my wok is not smooth, but with little bumps (I believe it is called “coarse surface”) - could it be a reason why food sticks to it ? Another problem that no matter for how long I pre-heat wok, it starts with very good temperature (oil is smoking), but loses it quickly so food is not fried but steamed and I believe it is mostly because of layer of burned staff at the bottom which blocks the heat. Can somebody help me to understand what I am doing wrong? Jest to let you know: - I use maximum heat setting on my stove. Though, stove is too “smart” and turns off heating element periodically, I cannot control it. But I don't think temperature is the problem as wok is hot enough to smoke the oil. - I pre-heat for 10 min dry wok until it is hot (it is a heavy wok and it takes time to heat it !), then add oil and wait few seconds until it starts smoking. - then add ingredients such garlic and ginger (almost every recipe starts with them) and they immediately stick to the bottom and burn !! If I add meat before , it sticks too. Please help me. I really want to archive the results of this video: As you can see nothing stick to his wok, not even noodles ! Do you think it is doable with my current wok and stove ? Should I buy new wok ? Which one ? Thank you Rustem.
  4. We just went tonight for our anniversary dinner. We loved it. We made reservations and there was no waiting. The food was great. Had the lettuce wraps which were great. The spring rolls that my husband had were very good as well. I had the salt and pepper prawns which were amazing and my husband had the sweet and sour pork which was pretty good. Desert which was shared and couldn't even finish was the BANANA SPRING ROLLS coconut-pineapple ice cream and drizzled with caramel and vanilla sauces. It was outstanding! We're definitely going back!
  5. Chinese breaded chicken wings

    Anyone know how these are made? It seems like every chinese restaurant or buffet have similar taste and texture. Breading seems to stick very well and recently i was at a local hole in the wall buffet and they had a small warmer pot filled with buffalo sauce to put on the wings and it was fantastic. Damn near put just about every local american sports bar restaurant wings to shame. One thing i noticed about the wings is they have a very yellow almost orange skin under the breading and i believe that most of the flavor is under the breading so most likely a brine that is yellow/orange.
  6. I'm considering buying Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads. It's out of print but it's possible to get hold of it but it's expensive. I've seen some brief reviews on this site and basically, most of them rate it quite well if not highly. I would like to hear what people who've got this book think of it? Have they tried making noodles from the recipes provided? Have they made any of the noodle soups/dishes and how did they turn out? And also, how to you rate the dumplings and bread recipes? It's a shame that they don't do a re-print. Thanks in advance.
  7. Soy Sauce Suggestions, Please

    I used to be satisfied with Trader Joe's soy sauce ... it was lower in salt and acceptably flavorful for a low salt product. However, they changed the ingredients of the soy sauce - it now contains vinegar - and I don't care for it very much. Any suggestions for a flavorful, low sodium soy sauce? Thanks!
  8. Someone suggested starting a topic to discuss dishes made from this book. I think it's a good idea. I got the book a couple weeks ago and read through it. It's fantastic. While i have Dunlop's other books and have cooked from them A LOT, this one seems more streamlined for weeknight dinners with dishes that don't require 8-10 marinade or sauce ingredients. I've cooked a couple meals from it and everything has been awesome. Last week it was chicken with black bean sauce and spinach with fermented tofu. Both were delicious. Last night it was pork tenderloin with chinese chives (not a recipe in the book, but i took the recipe for the chicken livers with chives and subbed pork tenderloin), stir fried cabbage with dry shrimp and bok choy with shiitake (i used dry, rehydrated). Everything was delicious. I really liked the baby bok choy. The flavors were clean and light. Wife thought it was kind of bland, but i liked it. The cabbage was also delicious, though wife and daughter didn't agree I thought it was funny that my purple cabbage turned my yellow/orange tiny dry shrimp green. Forgot to take pictures of the dishes. What is everyone else making?
  9. Hello I am looking for Malaysian restaurants (which serve Malaysian Chinese food instead of Malay food) in Cardiff (and/or the rest of Wales) and would appreciate any information at all from Welsh locals. Thanks in advance.
  10. Best Gravy Ever

    Duck Heart Gravy First, buy a peking duck, rinse out the inside, and simmer it in water for about two hours. Strain and skim, then throw it in the fridge to cool it down. While your stock is simmering, Take a whole bunch of giblets. I used nothing but duck hearts. Chop your internals up fine and cook them gently (medium low) in butter. When they're brown, add some flour and cook that gently until it too browns (nice and foxy). Now, add your peking duck stock as you stir, taking that roue and all of those giblets up into a starchy thick mass of down home goodness. Keep adding stock slowly and simmering to swell up all of that flour starch until you're happy with the consistency. Season, then consume. Throw it on mashed potatoes or on some french fries with cheese or biscuits. Or, why not, just put it in a bowl, sprinkle some chives, and call it soup. -Queso www.everybodyplayswithfood.com
  11. Dragon's beard candy

    Anyone heard of dragon's beard candy? Well it is a traditional china hand-pulled candy which looks like spun sugar, but made very differently. The technique is similar to noodle making, you start with a torus, you expand it, double it, expand, double, etc... the number of strands increases exponentially in powers of 2 (I'm a computer scientist, I love powers of 2) and can go up to 16384. I've discovered this candy on Dave Arnold's blog where you can find a detailed video of the recipe. I tried the recipe a few times and I think it is very fun to do. The first times were highly unsuccessful, but you quickly get better. I followed the recipe of Dave Arnold's (more or less), it was impossible to find corn syrup in Switzerland, I therefore replaced it with glucose syrup which has the same property of preventing crystallization.The temperature 133°C (271°F) is extremely important, if you overshoot, the candy puck will be rock hard. As I was doing small quantities (100g of sugar) and I only have a medium size pan, it was a nightmare to stick my thermometer sufficiently deep in the sugar. I used silicon molds to shape the puck, here are some results: Transferring the molten sugar to the molds: The cooled puck: Forming the stands (I never manage to create equal sized stands, there are always some thicker strands): As I don't like peanuts, I replaced the filling with chocolate: I personally did not like the taste of them, faaaar to sweet, but my 9 year old sister loved them. Maybe I should try with chocolat powder instead of cornstarch for a better taste. And the replacement of the peanuts with chocolate probably was not a good idea in terms of decreasing sweetness. Another idea is to use the stands as decoration for other thing (e.g. a cake). I highly encourage you to try, they are very cheap to do and very fun. If you have questions or suggestions, please post them.
  12. We are going to spend a couple of summer weeks in Taiwan. We'll mostly be hanging out with a couple of friends, but at least one of them is very interested in food, and would be happy to schlep where-ever for a special meal or extra good snack. We've got a bit more than a week in Taipei, and the same for the rest of the island. We'd also like suggestions for Taipei, but there's already a topic for that. We're planning on getting to every night market we can. Recommendations for specific markets and items would be awesome. In addition to where to go to eat, we could use suggestions for breakfast. I think we're going to want to grab something in our hotel room many mornings, to save both money and time. Also, coffee. Should I plan on making my own or can I stagger out and drop too much money in a coffee house most mornings? Thanks!
  13. While dining at the spectacular Yee Li restauant in Chinatown, I asked the waiter (who we've known for a long time) to recommend a great Dim Sum restaurant. He very highly recommended a restaurant on Mott St., which he called "Tang Lew" - or at least, it sounded like that. I asked him to write it down, which he tried to do in English, and wrote what seems to be "Tang Lew", though it could be "Tang Liew" or "Tang Lieu" or any variation like that. He said that it was a huge place, on Mott St. close to Canal St. (We did drive down Mott St. starting at Canal, but it was raining and most places were closed with their signs off because of how late it was, so we struck out.) Well, I've googled and googled and have come up with nothing. Does anybody here know of this restaurant, what it's really called, where on Mott St. it is? Many thanks for your help !!!!
  14. A Bite of China

    China television is currently showing a series "A Bite of China" on everyday cooking. It's in Chinese, of course. But even if you don't know Chinese the images will have you drooling. Episode one is on YouTube here. To find further episodes search YT for 舌尖上的中国
  15. An eG member recently asked me by private message about mushrooms in China, so I thought I'd share some information here. What follows is basically extracted from my blog and describes what is available in the markets and supermarkets in the winter months - i.e now. FRESH FUNGI December sees the arrival of what most westerners deem to be the standard mushroom – the button mushroom (小蘑菇 xiǎo mó gū). Unlike in the west where they are available year round, here they only appear when in season, which is now. The season is relatively short, so I get stuck in. The standard mushroom for the locals is the one known in the west by its Japanese name, shiitake. They are available year round in the dried form, but for much of the year as fresh mushrooms. Known in Chinese as 香菇 (xiāng gū), which literally means “tasty mushroom”, these meaty babies are used in many dishes ranging from stir fries to hot pots. Second most common are the many varieties of oyster mushroom. The name comes from the majority of the species’ supposed resemblance to oysters, but as we are about to see the resemblance ain’t necessarily so. The picture above is of the common oyster mushroom, but the local shops aren’t common, so they have a couple of other similar but different varieties. Pleurotus geesteranus, 秀珍菇 (xiù zhēn gū) (below) are a particularly delicate version of the oyster mushroom family and usually used in soups and hot pots. 凤尾菇 (fèng wěi gū), literally “Phoenix tail mushroom”, is a more robust, meaty variety which is more suitable for stir frying. Another member of the pleurotus family bears little resemblance to its cousins and even less to an oyster. This is pleurotus eryngii, known variously as king oyster mushroom, king trumpet mushroom or French horn mushroom or, in Chinese 杏鲍菇 (xìng bào gū). It is considerably larger and has little flavour or aroma when raw. When cooked, it develops typical mushroom flavours. This is one for longer cooking in hot pots or stews. One of my favourites, certainly for appearance are the clusters of shimeji mushrooms. Sometimes known in English as “brown beech mushrooms’ and in Chinese as 真姬菇 zhēn jī gū or 玉皇菇 yù huáng gū, these mushrooms should not be eaten raw as they have an unpleasantly bitter taste. This, however, largely disappears when they are cooked. They are used in stir fries and with seafood. Also, they can be used in soups and stews. When cooked alone, shimeji mushrooms can be sautéed whole, including the stem or stalk. There is also a white variety. Next up we have the needle mushrooms. Known in Japanese as enoki, these are tiny headed, long stemmed mushrooms which come in two varieties – gold (金針菇 jīn zhēn gū) and silver (银针菇 yín zhēn gū)). They are very delicate, both in appearance and taste, and are usually added to hot pots. Then we have these fellows – tea tree mushrooms (茶树菇 chá shù gū). These I like. They take a bit of cooking as the stems are quite tough, so they are mainly used in stews and soups. But their meaty texture and distinct taste is excellent. These are also available dried. Then there are the delightfully named 鸡腿菇 jī tuǐ gū or “chicken leg mushrooms”. These are known in English as "shaggy ink caps". Only the very young, still white mushrooms are eaten, as mature specimens have a tendency to auto-deliquesce very rapidly, turning to black ‘ink’, hence the English name. Not in season now, but while I’m here, let me mention a couple of other mushrooms often found in the supermarkets. First, straw mushrooms (草菇 cǎo gū). Usually only found canned in western countries, they are available here fresh in the summer months. These are another favourite – usually braised with soy sauce – delicious! When out of season, they are also available canned here. Then there are the curiously named Pig Stomach Mushrooms (猪肚菇 zhū dù gū). These are another favourite. They make a lovely mushroom omelette. Also, a summer find. And finally, not a mushroom, but certainly a fungus and available fresh is the wood ear (木耳 mù ěr). It tastes of almost nothing, but is prized in Chinese cuisine for its crunchy texture. More usually sold dried, it is available fresh in the supermarkets now. Please note that where I have given Chinese names, these are the names most commonly around this part of China, but many variations do exist. Coming up next - the dried varieties available.
  16. Help with Chinese pressure cooker

    Hi - I got this as a present: But as you can see everything is in Chinese. I've already tried one setting with wild rice and the results have been very nice, but as you can imagine I am flying blind. Could anybody with Mandarin knowledge help me out, I am mostly interested in this: And maybe (?) this: Thanks in advance!
  17. Luffa aka Ridge Gourd aka Chinese Okra

    Luffa is going on sale this weekend at my local chinese chain market. 3lbs for a dollar. Anyone have any ideas of things or experience with what to do with it?
  18. I recently received an email from Zagat linking to this list of, purportedly, the 8 best Chinese restaurants in the city. According to this list they are: Pacificana 813 55th St., 2nd fl. (8th Ave.) Phone: 718-871-2880 Wa Jeal 1588 Second Ave. (bet. 82nd & 83rd Sts.) Phone: 212-396-3339 Shun Lee Palace 155 E. 55th St. (bet. Lexington & 3rd Aves.) Phone: 212-371-8844 Tse Yang 34 E. 51st St. (bet. Madison & Park Aves.) Phone: 212-688-5447 Oriental Garden 14 Elizabeth St. (bet. Bayard & Canal Sts.) Phone: 212-619-0085 Phoenix Garden 242 E. 40th St. (bet. 2nd & 3rd Aves.) Phone: 212-983-6666 Philippe 33 E. 60th St. (bet. Madison & Park Aves.) Phone: 212-644-8885 Nice Green Bo 66 Bayard St. (bet. Elizabeth & Mott Sts.) Phone: 212-625-2359 I think we can do better than this list.
  19. Just getting started thinking about this in our household, and I'm not sure at all what we'll be doing. Anyone got plans?
  20. This is my first post on this wonderful forum. I joined this community so I could post this here. I think this is the place where it would be most apppreciated. I have posted a video of this on YouTube. The following is taken directly from my YouTube comments. I had the great pleasure of running into Ken, the 'Chestnuts King', while visiting the Asian neighborhood of Flushing, NY before Xmas. He let me take these videos and explained to me the long, slow process of preparing these small, sweet, imported Chinese Tianjing chestnuts in the traditional manner. Well, actually, traditionally they are stirred by hand with a shovel, in a huge wok, over an open wood fire. Ken uses an imported, ingeniously simple, kind of gas-fired tumbler to do most of the stirring, however, there is still a lot of manual labor involved. He explained to me that the chestnuts themselves are key to the whole operation. They come from a single mountain where the trees are ancient and renowned. They are so popular that they are mainly exported to the lucrative Japanese market, so finding them at all, in this country, is a rare treat. I have included the various stages of roasting from first heating the rocks to (eventually) a scorching 700°C, to the addition of honey syrup. (Click the 'CC' button to see closed captions at each step.) The whole process takes about an hour. Watch how Ken lovingly stirs the nuts with a scraper, picking out any rocks that stick to them. The smell is intoxicating--a combination of sweet honey smoke and a wood-fire-like aroma coming from the roasted shells. The final result is a chestnut with a shiny shell that is easily broken with your thumbnails and removed in its entirety--without pre-scoring the shell at all. And they don't explode because the small pebbles distribute the heat evenly so they heat up gradually. The meat comes out whole and is beyond sweet.The machine itself is fascinating, almost mesmerizing, as Ken's wife sweetly sings out her mantra, "just-roasted chestnuts now ready to sell . . .", continuously, in Mandarin. People gather around to view the spectacle. Ken told me that he is the only person in Flushing, and probably New York, who roasts this type of chestnut in the traditional way. If you want to try them, be aware that they are only available in winter and, once they sell out, they're gone 'til next year. The taste of these is incredible. I have never had such sweet, tender, easy-to-peel chestnuts. Fantastic. This is truly a cultural and a gastronomic marvel. The video is almost 7 minutes long and, if you view it directly on the YouTube site (click the YouTube logo at the lower right), you can enable captions by clicking the 'CC' button at the lower right on the player. There are brief comments about each step from heating the rocks to selling the finished product. http://www.youtube.com/watch?v=riMiYH3p-hU The cart is in front of Oriental Express Food, 41-40 Main St., Flushing, NY. It is within easy access by taking the 7 line from Grand Central Station or Times Square all the way to the end--Flushing-Main Street / Roosevelt Avenue. It's just a few blocks south of there (Google maps). Two good reviews about The Chestnuts King are online: No Open Fires Here, but Plenty of Roasted Chestnuts - NY Times Off the Beaten Path: Flushing's Tsingtao Roasted Chestnut Man - Serious Eats
  21. Does anyone have any recommendations for making Chinese hotpot? I was at my in-laws for Thanksgiving and the electric burner they had was not sufficiently powerful to keep the hotpot boiling as we dropped in all the food. I believe that the unit they had was 1300 watts and was made by Waring. I don't think that they want to use a gas burner on their table so that is probably not an option. Any ideas?
  22. I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it? Here was dinner tonight: Spicy Dry-Fried Beef (p. 70) I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).
  23. I have had a copy of Eileen Yin-Fei Lo's book 'The Chinese Kitchen' for many years and have found it to be a very useful book in preparation of Chinese cuisine. When her new book came out, 'Mastering the Art of Chinese Cooking', it was an automatic addition to my library. At about the same time Grace Young's book, 'Stir-Frying To The Sky's Edge' came out and I decided to order both after perusing both at my local library. Both are very good cookbooks and useful additions but Eileen's book is much more detailed and on the whole her recipes require one to make a number of ingredients which I like to do and hopefully add to the authenticity of the recipes. I made 'Crisp Beef' and 'Eggplant With Garlic Sauce' and they were two of the finest Chinese preps I have ever made. From Grace Young's book I made 'Hot Pepper Beef' which appears to me to be more Cantonese than anything but very good never the less. Good Cantonese cooking can be very good in its own right. Grace does say that the recipe is for those that have limited access to Asian Ingredients. It appears to me that the books have different styles possibly relating to the differences in background of the two authors. Has anyone else had similar conclusions? I would recommend both to anyone.-Dick
  24. There has been a semi-recent flurry of press activity around the emergence of several Northeast Chinese restaurants in Flushing. This Times article from February sums up the phenomenon: http://www.nytimes.com/2010/02/10/dining/10chine.html?_r=1&pagewanted=all I'm trying to get a handle on these places. Tonight I'm headed out to Fu Run. Has anybody been, and if so do you have any advice to offer?
  25. Any names of really good Chinese restaurants in Union County --- where I can take someone from China? Specialty places where a region is highlighted, general places, dim sum, and/or maybe places that have a separate menu where you won't find chop suey?