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  1. Hi just wanted to share my chinese salt and pepper recipe i have done a video for it can be accessed by hope people like thisChris
  2. I think this has been discused before on here but i carnt seam to find a good recipe im looking for a recipe for the ribs you get from the chinese takeaway all the ones i have tried on the net taste nothing like the ones im used to. Going to different takeaways and restaurants they seam to taste pritty much the same. Hope i can find the answer on here
  3. Im looking for a recipe for plain noodles like they do in the chinese restaraunts i have tried a few on the internet and they seam either too complicated or just dont have the same taste as the ones you get in the restaraunts hope someone can help me with this
  4. I've made Ma Lah Goh many times, and I've made up 2 for my students for tomorrow after writing their midterm exams. However, I have not made a steamed savory cake, a sponge cake anyway. I have made lobak goh, etc, but this is a sweet cake with ground pork fried with soy sauce AND fried shallots. This, according to Wei Chun Chinese Snacks cookbook, is Taiwanese style. I have some students from Taiwan, so I thought I'd give it a go and see what they think.
  5. I've been trying to find a recipe for this snack on the web without success. Would anybody have a recipe or any pointers? Thank you. There's a photo of some in the following link: http://christine-wei.tumblr.com/post/1423939474/taipei-main-station-potsticker-gyoza
  6. 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.
  7. It's lotus pod season here in southern China. We get dried lotus seeds all year round and there is nothing wrong with them! But at this time of year, for a few weeks, we get roadside vendors selling fresh lotus pods. The idea is to pop out the seeds and eat them as they are. I've never seen these in supermarkets or even regular markets - always street vendors. Anyway, the two in the picture below cost me a massive 2元 each (31 cents US; 20 pence UK). Here are the popped out seeds But what do they taste like? I can't improve on this: Mulan was sitting on a low chair, picking lotus seeds from a pod in her hand, and looking at the lake through the red balustrades. Redjade, having been brought up in Hangchow, was quite familiar with such things and was working away at the seeds with her nimble fingers, sitting at a high table with Afei and Huan-erh. Mr. Yao lounged in a low rattan chair. Lifu was sitting close to Mulan on the balcony and watching her pick the seeds. He had eaten sugared lotus seeds, but he had never eaten them fresh from the pod, and was staring with great interest. “Do you eat them raw like that?” he asked rather foolishly. “Of course,” said Mulan, and she took one she had just plucked out and gave it to him. Lifu tasted it and said, “It is good, but different from the sugared ones. It is so mild you almost don’t taste anything.” “That is just it,” said Mulan. “We eat it just for its pure mildness and its slight fragrance. That is why a busy man cannot enjoy it. You must not think of anything when you eat it.” Mulan showed him how to pick a seed, and after eating it, Lifu exclaimed with delight. “If you shout, you will lose the flavor again,” said Mulan. “You must chew them slowly, one by one. After a while, take a sip of good tea and you will find a pure fragrance in your cheeks and palate for a long time.” Lin Yutang – Moment in Peking, 1939
  8. 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
  9. Curing Lop Yuk (Chinese Bacon) Lop yuk or Chinese bacon is a fantastic ingredient in a number of Chinese dishes, most notably Naw Mai Fon or Chinese sticky rice (Click here for Russell Wong's great recipe). It's also great simply sautéed in scrambled eggs. To see a few photos, click here. To participate in a topic devoted to curing lop yuk, click here. To prepare lop yuk you'll be doing some dry curing, which requires a few special things. First, you'll need dry curing salts a.k.a. DC or DQ #2; I get mine from Butcher Packer in Detroit MI. You'll also need a dry (under 50% humidity) and cool (under 60F) place to hang the lop yuk to cure -- on a porch, covered by cheesecloth, if your weather is perfect! -- and a little fan for air circulation is a good idea. Finally, plan for about ten to twelve days of curing, start to finish. One final note. Multiple batches of lop yuk testify to the fact that using a quality shaoxing wine in this recipe makes a significant difference. Most decent Chinese markets should have non-salted shaoxing available for about $7-10. If you cannot find such shaoxing, then cooking (that is to say, salted) shaoxing can be used, but you should cut down on the added salt. Thanks to Ben Hong, jmolinari, Michael Ruhlman, and the folks at the Chinese American Market, on Park Ave in Cranston, RI, for their help in developing this recipe. 1-1/2 kg pork belly (about three pounds) 3 g DC #2 dry curing salt 10 g kosher salt 20 g sugar 60 g dark soy 60 g (light) soy 60 g shaoxing or sherry 1. Cut the pork belly into strips that are 2" wide and as long as the belly. You should not remove the skin. Strive for strips that are of consistent thickness, if possible. 2. Combine the dry and then the wet ingredients and mix well. (If you are using cooking -- that is to say, salted -- shaoxing, do not include the kosher salt.) 3. Place the pork belly strips in a large ziploc bag and add the marinade, mixing well. Marinate the pork for a day or two, moving the strips around occasionally to distribute the marinade. Remove the pork from the marinade and dry the strips with paper towels. Tie a 10-12" piece of kitchen twine at the top of each strip, and then tie the twine to your drying line. Hang the strips in your cool (60F or lower) and dry (50% humidity or less) area for seven to ten days. If the temperature or humidity rises a bit for a day or so, that should have no lasting effect. However, several days significantly over 50% humidity will slow things down quite a bit, and several days significantly over 60F temperature will be dangerous. When the strips are fully cured, they'll have lost that squishly feeling even at their fattest points and will feel firm but not utterly inflexible. You're going for the density of a good, firm salami: there should be a little give throughout the piece when you squeeze it, but anything even remotely mushy in the interior isn't ready yet. Once they are fully cured, you can store them in a cool, dry place (they'll drip lard if it gets too warm, by the way) or in the fridge or freezer for a good long while. Keywords: Intermediate, Pork, Chinese ( RG1652 )
  10. Chinese Oxtail Stew Serves 4 as Main Dish. Here's my super-simple favorite, which I got from an old friend. It perfumes the whole house. 2 medium oxtails (3 to 4 lb.) cut in 2" pieces and well trimmed 6 whole sticks cinnamon, broken into 2" pieces 1 handful (1/3 to 1/2 cup) whole star anise 4 T dark soy sauce 2-1/2 T sugar 1/4 tsp MSG (optional) 1. Put the meat in a kettle with water to cover, heat to a boil and cook 5 minutes. Drain and rinse the meat and the kettle. 2. Return the meat to the kettle with water to cover, add the cinnamon and star anise and MSG, if using. Heat to a boil and cook uncovered for 45 minutes over medium heat, occasionally skimming off any scum. 3. Add the soy sauce and sugar, reduce the heat to a slow simmer, cover and cook until the meat is falling off the bones (2 to 3 hours). 4. Remove the meat to a platter. When it's cool enough to handle, remove the fat and bones. Refrigerate the meat and sauce separately overnight. 5. The next day, skim the fat from the sauce and reduce it in a non-stick frying pan. When it starts to thicken, strain out the solids. Continue reducing until thick, almost a syrup (1/2 to 2/3 cup). 6. Reheat the meat, plate over white rice and pour the sauce around and over. Keywords: Main Dish, Easy, Beef, Dinner, Chinese ( RG1439 )
  11. Pork Liver Panfried with Chinese Chives Serves 2 as Main Dish. This recipe is from Yahoo Japan's Gourmet site...it outranks any of the other recipes for this dish that I have tried. It uses oyster sauce, which suits this dish perfectly. This dish is originally Chinese, and can be cooked with almost any type of onion, but in Japan is always cooked with nira (Chinese chives)and sometimes other vegetables such as wedges of onion or beansprouts. 1 tsp cornstarch in a little water Sauce 1 T sake 1-1/2 T soy sauce 1 T oyster sauce 2 T Japanese toasted sesame oil 1/2 packet (roughly 1 cup) beansprouts 1/2 bunch Chinese chives (nira) Marinade 3 T soy sauce 1 T Chinese shaohsing rice wine or sake 1 tsp finely grated fresh ginger 1 tsp finely grated garlic milk 200 g sliced pork liver (roughly 1/2lb) Put sliced liver to soak in milk for up to 30 minutes, drain and pat dry. Don't soak too long in milk - milk and meat together seem to go off very quickly! Put Chinese rice wine, soy sauce, ginger, garlic for marinade in a bag with the sliced liver, and allow to marinate up to half a day. Cut Chinese chives into 5cm (2") lengths, remove rootlets from beansprouts. Remove liver from marinade and pat dry. Put sesame oil in a heated frypan, add liver, brown both sides. Add sauce ingredients, and stir-fry. Sprinkle over Chinese chives and other vegetables (large amounts added at once will release too much steam) and stir-fry. Turn heat off, move ingredients to one side, and add water/cornflour in the empty space, while mixing through other ingredients. As soon as cornflour is clear and glossy, remove from heat and serve, spooning sauce over and adding a dash of red pepper or a few shreds of dried chile if desired. Keywords: Main Dish, Intermediate, Pork, Japanese ( RG1088 )
  12. 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 )
  13. 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 )
  14. 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.
  15. 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
  16. 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.
  17. 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.
  18. 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.
  19. 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.)
  20. 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?
  21. 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.
  22. 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?
  23. 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?
  24. 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?
  25. 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 )
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