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Found 1,126 results

  1. I was recently at a friends house who's mum is from Taiwan. She said when reheating dumplngs boil method not steam that her uncle would let the water come to a boil add the dump. then add a 1/4 cup of water return to boil, add 1/4 cup water return to boil, add 1/4 cup of water return to boil. What is the theory behind this have you ever heard of this technique?
  2. If you had to pair wines with Chinese food what would you consider for the following menu? Deep Fried Crispy Bean Cake/Deep Fried Minced Shrimp Ball Stir Fried Prawm. Cuttlefish and Chicken in X.O. Sauce Assorted Dried Seafood with Shark Fin Soup Live Lobster and Crab in Black Bean Sauce Chef's Special Free Range Chicken Sweet and Sour Rock Cod Chef's Special Stuffed Duck (Boneless) Selected Vegetable Braised with Bai-Ling Mushroom Minced Beef and Green Onion Fried Rice
  3. Stir-fried Conch with Brown Bean Sauce (豆醬炒海螺) From my experience, periwinkle is best stir-fried with brown bean sauce. Let me illustrate how to prepare this dish. This sauce is also good for other type of seafood or meats, such as chicken. Picture of the finished dish: Serving Suggestion: 2 to 3 Preparations: Main ingredients: (From upper-right, clockwise) - Shelled periwinkle, about 1.5 to 2 lb total (Note: periwinkle shrinks quite a bit during the cooking process. You should budget at about 0.75 lb per person) - 3 to 4 stalks of green onions - 4 small shallots - 5 to 6 cloves of garlic - Ginger, about 2 to 3 inch in length - (Not shown in picture) 1 small chili pepper (e.g. jalapeno) Peel and mince the garlic. Peel and finely chop the shallots. Trim ends on the green onions and finely chop. Thinly cut about 8 slices of ginger. Grate the rest of the ginger. (Not shown in picture: trim ends and cut 1 chili pepper into thin slices) Cooking Instructions: Use a pan/wok, set stove at high. Add about 2 cups of water. Add the 8 ginger slices and periwinkle. Bring to a boil and boil for about 2 to 3 minutes. Drain the water with a strainer. Discard the ginger slices. (Note: boiling the shellfish with ginger would suppress the fishy taste inherent in most seafood.) Start with a clean wok/pan. Set stove at high. Add 2 tblsp of cooking oil. Wait until oil starts fuming. Add minced garlic, minced shallots, 2 tsp of chili bean sauce, sliced chili pepper, 2 to 3 tsp of brown bean sauce, 2 to 3 tsp of sweet flour paste. (Note: no need to add extra salt as these sauces are quite salty.) Stir well. Dash in 2 tsp of ShaoHsing cooking wine. Add 1/4 cup of chicken broth, 2 tsp of sugar. Bring to a boil. Add corn starch slurry (suggest: 2 tsp of corn starch mixed in 4 tsp of water) to thinken the sauce to the right consistency. Adjust quantity. Slowly fold in the corn starch slurry to thicken the sauce. Return the periwinkle. Stir and toss for another 2 to 3 minutes. Make sure the sauce is evenly coated on the periwinkle. At the last moment, add the chopped green onion and stir to distribute it evenly. Transfer content to a serving plate. Drizzle about 2 tsp of sesame oil on top before serving. Picture of the finished dish.
  4. 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.
  5. :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.
  6. The last 2 days have been torture, what with a debiltating head and chest cold. I needed some comfort food, so I dug up and old piece of salt shad (moi heng tow bak) and tossed it in with a piece of pork, ginger, dou fu, chicken broth and simmered it a bit. Omigawd, even with my plugged up sinuses, I could tell that it was a potent mixture. My wife threatened to evict me . But it was (is) gooood.
  7. Burning things I've always wanted to know: 1. Do you eat brown rice or regular rice, or do you have no rice? 2. Do you put the rice into a bowl or plate and then top it with your entree? Or do you alternate bites of rice and dish? 3. Are you a chopstick user or a fork and spoon user? 4. Do you eat everything, all the vegetables but not the ________, or only meat? 5. Are you one of these people who think that fried chicken wings covered in hot sauce on top of pork fried rice constitutes proper Chinese takeout? 6. When ordering takeout, do you always get the same thing or do you try out different things? 7. What's your favorite place and your least favorite place, and could you please describe them? 8. Do you have a best takeout experience? Let's hear it. 9. Do you have a worst takeout experience? Let's hear that as well. I'm particularly interested in hearing non-NYC-based answers. Soba
  8. Love the dressing on the Chinese Chicken Salad at The Cheesecake Factory, but am not sure how to duplicate it. My on-line search came up empty-handed... the few dressings I pulled up really didn't seem similar. Would anyone have any ideas? ...I wonder if there's hosin sauce in it? Maybe??? What the heck makes this one so darned tasty???
  9. Anyone have any suggestions for good Chinese delivery on the North Shore? Too lazy and tired for takeout.
  10. 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.
  11. Chinese name spelled in English: Lao Po Bing (sometimes Lao Po Beng) Common English names: "Concubine's Cakes" or "Wife's Cakes" Really just looking for a recipe for the filling for a friend. A recipe from scratch with fresh ingredients, not preserved ingredients such as candiied melon. Rough Example: Winter melon pureed and reduced. Boil soy milk, puree, add sugar, add Midori and thicken with cornstarch and eggyolk. (Anyone?)
  12. I bought a bunch of this at the Farmers Market. Last night I prepared it in a stir-fry with pork made in the usual manner. Stir-fried marinated pork shreds with garlic and set aside. Then stir-fried the Gai Lan, added a splash of water and covered it to steam. When I uncovered it, it didn't look like it was done so I tried a bite and couldn't even bite through it. Continued to steam it with a little more water for a good 5-7 minutes. The tips were getting tender so I returned the meat to the pan, added the sauce (chicken stock, soy sauce, wine, oyster sauce, and chile-garlic paste.) It was very tasty but the vegetable was only edible on the tips. Has anyone had this problem or did I just get a bad bunch?
  13. I did a google and couldn't find a thread on this so here is my question to you - what is the right amount of water to the length of cooking time and/or amount of ingredients? I always seem to not have enough soup by the time the soup tastes right (I like the soup to be very rich or yoong) or I add too much water and it takes too long to make the soup. Ultimately, I would like to have four large bowls of soup. Doing this by trial and error is not fun! Thanks for your help.
  14. Does anyone know who made silken tofu first? Here is what I wrote about silken tofu in the Japan Forum: http://forums.egullet.org/index.php?showtopic=68796 (Kinu goshi dofu = Kinu dofu = Silken tofu) I also want to know if silk is used for silken tofu production in China.
  15. Eggettes (gai daan jai) have recently sprung onto the market in San Francisco. After trying several places, I've finally found one that made something close to the ones in Hong Kong. I actually have an old fashion eggettes maker at home but was not successful the time I tried it a while ago. Having had some good eggettes last night has sparked my interest in trying it out again. So, anyone have a recipe out there for eggettes? How about a source for the new digital eggettes maker?
  16. 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.
  17. 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
  18. The best Chinese food restaurant I have ever been to is a place called the Imperial Buffet in Aberdeen SD. Their General Tso's is unlike the Tso's anywhere else. The closes comparison I could make is the Orange Chicken at the Panda Garden only 3x better. Their Lo-Mein Noodles are done with the skill of a master Italian pasta chef & perfectly seasoned. They also used to do a mean fried squid. I say used to because they had it when I lived in Aberdeen from 02-04 but didn't when I visited in 15'. One of their other discontinued specialties was a dish advertised as 'Golden Fried Cauliflower'. Note, this was NOT a breaded product. The cauliflower was cooked as though it had been boiled perfectly. It was not greasy as I recall but was a golden orange color as was the sauce it was evidently cooked in. I never could identify the flavors in that sauce. I wish I could describe it better but it has been well over a decade since I had it. Is anyone familiar with it or something similar? I can't seem to find anything like it online & all my searches just bring up links to breaded deep-fried crap.
  19. I have looked for years for a black steel wok with a flat bottom it had to be thick steel to stop it from warping on the induction cooktop 3500W Burner. Well I found it made by the French company Mauviel it is 12.5" diameterwith 3mm thick steel the flat bottom is 4 1/2 inches, although it has a flat inside too it cooks wonderfully. The weight is 5lbs heavy but manageable .The cost is $100 considering there is no alternative it's cheap.Here is my review. I know there are people looking for a good wok for induction so I hope some find this post good information.I do have a JWright cast iron wok that I've used for 5 years and it too is great but it's discontinued. This M Steel Wok is much better. Posted some images of the seasoned wok so you can see it . This is after oven season @500 Degrees.Turning black already non stick .Happy ! Mauviel M'Steel Black Steel Wok, 11.8", Steel If you have any ?? please post i'll do my best to answer.
  20. I was recently asked by a friend to give a talk to a group of around 30 first-year students in a local college - all girls. The students were allowed to present me with a range of topics to choose from. To my joy, No. 1 was food! They wanted to know what is different between western and Chinese food. Big topic! Anyway I did my best to explain, illustrate etc. I even gave each student a home made Scotch egg! Which amused them immensely. Later, my friend asked each of them to write out (in English) a recipe for their favourite Chinese dish. She has passed these on to me with permission to use them as I wish. I will post a few of the better / more interesting ones over the next few days. I have not edited their language, so please be tolerant and remember that for many of these students, English is their third or fourth language. Chinese isn't even their first! I have obscured some personal details. First up: Tomato, egg noodles. Time: 10 minutes Yield: 1 serving For the noodle: 1 tomato 2 egg 5 spring onions For the sauce: 1 teaspoon sesame oil 1 tablespoon sugar ½ teaspoon salt Method: 1. The pot boil water. At that same time you can do something else. 2. Diced tomato. Egg into the bowl. add salt and sugar mixed. Onion cut section. 3. Boiled noodles with water and cook for about 5 minutes. 4. Heat wok put oil, add eggs, stir fry until cooked. Another pot, garlic stir fry the tomato. 5. add some water to boil, add salt, soy sauce, add egg 6. The tomato and egg sauce over noodle, spring onion sprinkled even better. More soon.
  21. At the local chinese restaurant they have an amazing beef, and I'm trying to figure out the recipe. I've been searching the net for similar recipes, but could only find black bean sauce recipes. I'm pretty sure it's neither black bean sauce or pepper sauce, as these are dishes on their own. It's served in a hot pan, with onions or shallots, leeks, bells peppers and a lot of garlic. The sauce is dark in colour. Any help is greatly appreciated. A guy on another forum was talking about douchi and tian mian jiang, but then again, these are bean bases. Haven't had a chance to try it out though.
  22. 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.
  23. I'm often asked to translate menus for my local restaurants. Usually by foreign customers; less often by the restaurants. I thought I'd post some here. Copyright isn't an issue as they are just lists of dishes. They may be of interest. First up is a small restaurant which I visited yesterday. Their menu is on the wall and they specialise in sand pot dishes. These are (almost) all in one meals with the dish of your choice served over rice cooked in a clay (sand) pot. They do come with a side of stir-fried cabbage and a bowl of thin soup (more like water). This is Chinese work/student canteen type food. Cheap and cheerful. At the bottom of the main menu is a variety of soft drinks plus beer, which I haven't translated. Most are unavailable outside China, although Coca Cola and Sprite are there. The smaller menus on the right are for rice porridge. I haven't translated these either Sand Pots 莲藕肉片饭 Lotus Root and Sliced Pork Rice 10 豆腐肉片饭 Tofu and Sliced Pork Rice 10 时菜肉饼饭 Seasonal Vegetable Pork Pie Rice 10 茄子肉末饭 Eggplant with Ground Meat Rice 11 鱼片煲仔饭 Fish Sandpot Rice 11 姜汁鱼尾饭 Ginger Fish Tail Rice 12 鸡杂砂煲饭 Chicken Giblets Sandpot Rice 12 冬菇骨鸡饭 Dried Shiitake and Chicken Rice 12 香辣牛肉饭 Spicy Beef Rice 16 酸甜排骨饭 Sweet and Sour Spare Ribs Rice 16 香芹腊味饭 Celery Cured Meat Rice 13 豉椒排骨饭 Salted Beans and Pepper Ribs 13 冬菇田鸡饭 Dried Shiitake Frog Rice 13 蚝油牛肉饭 Oyster Sauce Beef Rice 14 红烧带鱼饭 Red-cooked Belt Fish Rice 14 干妈五花饭 Pork Belly in Chilli Sauce Rice 14 美味叉烧饭 Tasty Char Sui Rice 14 鲜虾煲仔饭 Fresh Shrimp Sandpot Rice 14 红椒黄鳝饭 Red Chilli Ricefield Eel Rice 14 黑椒猪肚饭 Black Pepper Tripe Rice 15 肥肠煲仔饭 Pig's Intestines Sandpot Rice 15 柠檬鸭仔饭 Lemon Duck Rice 15 加菜每份 (以最高价) Extra Vegetable Portion (by highest price) 4 打包盒 Take Away Box 1 Soups 紫菜蛋花汤 Seaweed Egg Drop Soup 8 枸杞猪肝汤 Goji Berry Pig's Liver Soup 10 车螺芥菜汤 Clam and Leaf Mustard Soup 15 西红柿蛋花汤 Tomato and Egg Soup 8 Vegetables etc. 炒油菜 Fried Rape 8 西红柿炒蛋 Scrambled Egg with Tomato 12 鱼腥草 Lizard's Tail 5 凉拌皮蛋 Cold Dressed Century Egg 10 凉拌黄瓜 Cold Dressed Cucumber 5 煎蛋 Fried Egg 2 Prices are in Chinese Yuan (1 Yuan = $0.15 USD / £0.10 GBP as of September 15, 2015) This is number 4 on the menu
  24. Who makes the best dry chow fun in the city? The best chow fun wih gravy? best pan-fried noodles? best noodle soup? the best dan dan nooldes? thanks, B
  25. Only in recent years, I've heard about Chinese truffles. Are they worth getting for the price(much much cheaper than Italian or French truffles)? What should I use it for? -Steve
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