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Found 1,126 results

  1. I seem to remember reading something here about fixing cracks in clay pots. Anyone got any advice? Thanks in advance!
  2. I got the following message from a friend. Can anyone help out here with a recipe for luobo? "hey there........could you do me a favor? when you are on egullet, could you possibly ask for a recipe for Luobo......it is a chinese daikon pastry........they serve it in dum sum restaurants.........my friend was in chegdu and had it......she sent me a picture and it looks very interesting." Any information/recipes greatly appreciated! Thanks.
  3. New here and loving it. I'm Brazilian and totally in love with Chinese cuisine. Chinese restaurants and take outs are quite common in here, particularlly in the city where I live. We have awesome Chinese restaurants and the usually starch laded take outs. However, Chinese ingredients are only found in one supplier in the Asiatic neighborhood, but this shop carries just about everything necessary to make Chinese meals at home, include my fave lop cheong. My visits to that store are the apex of my week! This week I decided to try again a Joong/Jongzi after some disappointments in the past. I had a great surprise. Those were just made like in Leungs pictorial found in this forum. The same ingredients, very rich and very tasty. Just perfect! I thought I should share how much I enjoy to make my own Chinese meals as well as my findings around here.
  4. Pictorial Recipe Cantonese Fried Chicken (炸子雞) Have you ever tasted Cantonese Fried Chicken? Succulent meat, crispy skin, and accompanied with a dish of salt mixed with ground Sichuan peppercorn. Customarily this dish is served with a dozen pieces of fried shrimp chips on top. Here is how you can make this dish at home. Picture of the finished dish: Serving Suggestion: 2 Preparations: Main ingredients (upper right, clockwise): - 1 whole chicken, about 2 lb - Shrimp chips (Prawn Flavored Chips), use about 20 pieces - Five spice powder - (Not shown) 2 star anises - Chinese red vinegar, use about 1/2 bottle Note: I used a small chicken, which was only 2 pound. The optimal size to use is around 3 to 4 pound. You need to adjust the cooking time. Pat dry the chicken with a paper towel. To make the marinade: mix 2 tsp of salt, 1-2 tsp of five spice powder, 2 whole star anise (break them apart). Mix well in a small bowl. Rub the marinade inside the cavity of the chicken. Try to spread as evenly as possible. Set aside for about 1 to 2 hours. The key to get crispy skin on a Cantonese Fried Chicken is to treat the skin with boiling red vinegar and hang dry the chicken for a few hours. Here is how I do it at home: Boil half a bottle of the Chinese red vinegar in a small pot. Set a pan on top of a stove set at medium heat to catch the overflown vinegar. Use a pair of tongs to hold the chicken. Pour the boiling red vinegar on top of the chicken. Turn the chicken slightly as you pour the vinegar to get it evenly on the chicken surface. Recycle the vinegar from the pan and pour back to the pot. Wait for a few minutes until it boils again, repeat the process and pour the boiling vinegar on the chicken. Repeat the pouring for a total of 4 times: twice poured on the breast side, twice on the back side. Note: I had past experiences that when I poured the boiling vinegar on the chicken too many times, the skin turned vinegary. Two rounds per side is about right. Hang the chicken somewhere that has circulating air. I hung the chicken off the paper towel rack. I used a small fan to gently blow on the chicken for about 2 hours. I placed a plate under the chicken to catch the dripping fluid. This is how the chicken looked after 2 hours of drying. Cooking Instructions: Use a wok. Set stove to high. Heat up about 3 to 4 cups of frying oil. The oil must be very hot before deep-frying the chicken. This may take up to 10 minutes or more to heat up on a regular stove. Observe the oil. Wait until it start swirling before use. Add the chicken. Note that the chicken will start sizzling right away (if it doesn't, the oil is not hot enough). After a few minutes, turn the chicken over and fry the other side until the skin turns golden brown. Use a colander to drain off the excess oil. Chop up the chicken as depicted in this guide: A Pictorial Guide To Chopping A Chicken, Cantonese style Transfer the chicken to a serving plate. It is customary to serve fried shrimp chips with Cantonese Fried Chicken. When you buy them in boxes, here is what they look like - kind of like transparent plastic chips. Use about a dozen of them. Drop the raw shrimp chips in the hot frying oil. They will sink to the bottom. After a few seconds, they will pop and float to the top. Place them on a plate with a paper towel to soak up the excess oil. To make the condiment: use a small dish and mix 2 tsp of salt and 1 tsp of Sichuan peppercorn powder. Mix well. Transfer to the serving plate (put on the side). Picture of the finished dish. Keys to cooking this dish 1. The chicken should be hung dry long enough to produce cripsy skin and not too long where the skin will burn quickly while the inside of the chicken is still raw. 2. For large chickens, you may need to pre-cook the chicken in an oven, then finish it off on the fryer to get the crispy skin. Suggest to bake the chicken at 325F for 30 to 45 minutes.
  5. Pictorial Recipe Braised Chicken with Ginger and Green Onion (薑蔥炆雞) If you like to make something quick, simple and tasty, I can recommend you to make this "Braised Chicken with Ginger and Green Onion" dish. It takes only about 30 minutes to cook with minimum amount of work. Picture of the finished dish: Serving Suggestion: 2-3 Preparations: Main ingredients (upper right, clockwise): - Boneless chicken breast, about 1 1/2 lb - 10 to 12 stalks of green onions - Garlic, use 5-6 cloves - Ginger, use 3-inch in length - 1 large onion Note: I used boneless chicken breast for this dish. You may use bone-in chicken pieces (breasts with rib bones, chicken thighs, chicken legs, etc.) to make this dish - which will carry more flavor. Cut the chicken breasts into 1-inch cubes. If you use bone-in chicken, chop them into bite-size pieces. To marinate the chicken: Put all chicken pieces in a mixing bowl. Add 1-2 tsp of sesame oil, 2 tsp of ShaoHsing cooking wine, 1-2 tsp of oyster sauce, 2 tsp of corn starch, 1-2 tsp of light soy sauce, 1 tsp of ground white pepper and 1/4 tsp of salt (or to taste). Mix well in the mixing bowl. Set aside for 30 minutes before cooking. Trim ends and cut the green onions and ginger into thin shreds. Peel, trim and mince 5-6 cloves of garlic. Peel, trim and wedge the large onion. Cooking Instructions: Use a medium size pot. Set stove to high. Add 2-3 tblsp of cooking oil. Wait until oil starts fuming. Add minced garlic, half of the portion of shredded green onions, wedged onion, ginger shreds and 1/2 tsp of salt. Dash in 2 tsp of ShaoHsing cooking wine. Mix well. After 2 minutes of sauteing the garlic/ginger/green onion mixture, add the marinated diced chicken. Add 2 tsp of oyster sauce, 1/4 cup of chicken broth and 2 tsp of sugar. Mix well. Reduce the stove to medium-low setting. Braise with lid on for 30 minutes or so. This is how it looks after 30 minutes. Add some corn starch slurry to thicken the sauce a little bit. (e.g 1 tsp of corn starch in 2-3 tsp of water. Adjust.) Before serving, add the remaining portion of the shredded green onions. Mix well. Transfer to the 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.)
  6. Hi everyone, I was give these eggs by a Taiwanese friend of mine. They are quails eggs (although you can also get duck egg versions). The outside is dark brown and has the texture of shiny firm plastic. The inside is light brown and tastes creamy, mildly spicy and not salty at all (so not like the preserved eggs I have had in the past), the aftertaste is delicious, almost like liquorice. Unlike 1000 year eggs they don't have that (lovely? frightening?) ancient egg flavour/fragrance/texture, infact they no longer resemble eggs at all. She has given me some in the past that are almost black rather than brown. They seem to be snacks, but does anyone know other uses for them? I am addicted... PS I have some photos but uploading pictures seems devilishly difficult on this forum...
  7. i was curious about this matter and found a concise, informative article by The Washington Post.
  8. Pictorial Recipe Ah Leung Hot Garlic Chili Sauce (蒜蓉辣椒醬) I like all kinds of Asian hot chili sauces. But most of the commercially available hot sauces are either too vinegary or are lack of flavors. I have been experimenting with creating different chili hot sauce recipes. Here is one that I have recently tried. This kind of chili sauce can be commonly found in Chinese restaurants as condiments (especially wonton noodle shops). You may alter the ingredients to your own liking. Picture of my hot garlic chili sauce. Serving Suggestion: (will last for a few months) Preparations: Main ingredients (left, clockwise): - 1 bag of dried red pepper flakes, about 1 lb - 3 bags of (15 whole) garlic - 1 small bag of fresh Thai chili peppers (Heaven Pointing Chili) - 5 tblsp of preserved "sweet radish" - 1 bag of small dried shrimp (Not shown): - 6 to 7 tblsp of fermented black beans ("dou see") - 5 to 7 tsp of sugar - 5 tsp of brown bean sauce - 5 tsp of sweet bean sauce (or hoisin sauce) - 10 tsp of Sa Cha sauce (Optional): - 1/3 cup of brandy or whisky, or ShaoHsing wine - 3 tsp of MSG Here is the close up of 1 bag of dried red pepper flakes. About 1 lb. Just to turn up the heat, I like to use 1 small bag of fresh Thai chili peppers (Heaven Pointing Chili). These chilies are very potent. Skip it if you want a mild chili sauce. Also, use only 1/2 bag of dried red pepper flake for this recipe if you want a mild chili sauce. Proceed to cutting the Thai chili peppers to very thin slices. Soak the bag of small dried shrimp in a small pot of warm water for about 1 to 2 hours before cooking. Drain water before use. Use may also use dried scallops (conpoy) instead. Chinese call the addition of dried scallops "XO" sauce. Dried scallops take longer to soak: overnight minimum. You may reuse the soaking liquid to flavor other dishes. Drain well before using. Peel and press all the garlic. Divide into 2 equal portions. Use a food processor, grind the soaked dried shrimp into fine shreds. Like such. To add a little bit of texture in the chili sauce, I like to use some preserved "sweet radish". They are basically preserved daikons and they have a distinct smell and flavor. Use only about 5 tblsp or so. This is what the preserved sweet radish looks like out of the bag. Use a food processor to chop them into fine shreds. Like such. Use about 6 to 7 tblsp of fermented black beans ("dou see"). Slightly rinse the fermented black beans with some water. Use a big spoon to hand-smash the beans. Drain well. Cooking Instructions: Use a wok, set stove at high. Add 7 to 8 cups of cooking oil. Heat the oil to just below smoking point. It may take 7 to 10 minutes. First, add half the portion of the pressed garlic. Fry the garlic for about a minute. Add 10 tsp of salt (or to taste) You may add some brandy or whisky, or ShaoHsing wine if you like, to the mix to enhance the flavor. Add the minced dried shrimp. Fry for a couple of minutes. Stir well. Add 1 bag (16 oz) of dried red pepper flakes. Stir well. Add the second portion of pressed garlic, shredded sweet radish, and smashed fermented black beans. Continue to stir and fry. Just one last touch in flavoring: Add: - 5 to 7 tsp of sugar - 5 tsp of brown bean sauce - 5 tsp of sweet bean sauce (or hoisin sauce) - 10 tsp of Sa Cha sauce If you like MSG, you may add a 3 tsp of MSG in the mix. Continue to stir and fry for a few more minutes. Turn off the stove and let the chili sauce cool down. Once cool down, the ingredients absorb the chili oil. Store the chili sauce in glass jars in the refrigerator. It will last a few months. Picture of the finished chili sauce. Use it as a condiment for Asian dishes or in Asian cooking. Available for mail order for a modest US$10.00 for a 6-oz jar. Hey... that's how Yank Sing got started!
  9. The Dinner! thread in the cooking forum is always an inspiration for meals, whether for a party or at home. I wonder if there would be interest in such a thread with Chinese food? I know Ah Leung's pictorials are a great source, but it would fun to see what others are cooking(Is anyone else as nosy as I?) Somtimes we get really excited about what we cooked for supper and need a place to express that. If we have such a thread, then we won't have to look through every thread (besides hzrt8w's) to get inspiration. How about it, folks? Shall we have a go at this?
  10. Pictorial Recipe Pea Shoots Stir-fried with Egg White and Conpoy (瑤柱蛋白炒豆苗) Pea Shoot is my most favorite Chinese vegetable. The Cantonese pronounciation is Dou Miu. There are usually 2 varieties found in Asian markets. This variety is the sprout of snow pea. The most basic recipe is to stir-fry with salt and garlic. I want to "kick it up a notch" by making a sauce with egg white and garlic, and spread some conpoy shreds on top. Serving Suggestion: 2 - 3 Preparations: Main ingredients (left, clockwise): - 1 to 1 1/2 lb of pea shoots - 4 chicken eggs - Garlic, use 4-5 cloves - 4 to 5 Conpoy (dried scallop) This is the featured vegetable: pea shoot (Dou Miu in Cantonese). Nice and fresh. This is what it looks like, close up. Make about 2 cuts on each stem to make it bite-size. Conpoy (dried scallop) takes a long time to soften up. Soak the conpoy overnight in a small bowl of water. Break 4 chicken eggs. Use the egg white only. Discard the yolk (or use it for other purposes). Peel and cut 4 to 5 cloves of garlic into thin slices. Cooking Instructions: First cook the conpoy. It takes about 20 to 30 minutes. Drain the soaking water. Use a small pot, add 1/2 cup of chicken broth. Add the conpoy. Set the stove at high. Bring the broth to a boil. Then reduce it to simmer. Simmer the conpoy for about 20 to 25 minutes. After the conpoys turn soft, tear them into small shreds with a pair of chopsticks or 2 forks, like such. Use a strainer to strain off the broth. Use it for cooking the sauce. Use a pan/wok, set stove at high. Add 1 to 2 cups of water. Bring it to a boil. Add 1 tsp of salt. Add the pea shoots. Cook for about 2 to 3 minutes. They look like this. Pea shoots cook very quickly. Do not overcook. Drain the excess water. Transfer the pea shoots to a serving plate. To prepare for the presentation, spread the pea shoots to form a circle with a hollow area at the center. To make the sauce: use a wok/pan. Set stove at high. Add 2 tblsp of cooking oil. Wait until oil is hot. Add the sliced garlic. Add 1/2 of salt (or to taste). Very quickly, dash in 2-3 tsp of ShaoHsing cooking wine. Add the cooking liquid from the conpoy. Add 1/4 cup of water. If you like the dish saucey, add another 1/2 cup of chicken broth. Bring the mixture to a boil. With the mixture boiling, gently fold in the egg white. Keep stirring with the spatula while folding the egg white. Use the spatula to keep stirring gently for 20 more seconds after all egg white has been added. Pour the sauce on top of the pea shoots on the serving plate. Lay on the conpoy shreds on top of the dish. Finished. Picture of the finished dish.
  11. I've been inspired by my recent trip to China. Eating my way through that amazing culture and country has prompted me to get cookin' Chinese. To get started, I went to the Asian market to gather somethings. I encountered a mystery herb - or greenleaf. What is this? At first glance, it looked like cilantro - but then the leaves weren't lobed and they were way too big and thick. Then, I thought it was small watercress - but that doesn't seem quite right either. The leaves are fanned out, like a gingko leaf. I didn't know how to cook it, so I stir-fried it in a wok with some oil and garlic and salt. It was BITTER. VERY BITTER. Can anyone name this green-leaf? P.S. The beef tendons and tripe are braising in the oven with Saoxing wine, soy, garlic and ginger as we speak!
  12. Hi All, I'm in Taiwan at the moment and yesterday my husband and I were invited to a nice banquet at a Dim Sum restaurant. The food was fantastic and at the end, among many other desserts, they served ramekins with a snow-white pudding with pureed mango sauce on top. If I'm not mistaken, there was a hint of coconut in the pudding and the texture was really silky, creamy and light. I asked what was that made of but the local girls beside me could only say that it was "mango pudding" although I'm pretty sure there wasn't mango in the pudding itself, only in the sauce. I love it and I'd appreciate if anyone could share the recipe of that simple yet beautiful and delicate dessert. Thanks! Marcia
  13. Hello all, I went to the market today and luck will have it that Maine shrimps are in season!! I of course HAD to buy 1.5 pounds to "try." They're petite shrimps that are wild caught and still raw but the one failing is that they took the head off. Here is a pic: (*note: the spoon in the pic is a teaspoon to give you a reference for the size of the shrimps) I took about half of what I bought and boiled it quickly. Then I made a dipping sauce of soy and vinegar. It's soooooo good. The shrimp is very VERY tender and sweet. Does anyone else have any suggestions of how to use the shrimps other than boiling or steaming? Thanks in advance!
  14. Someone here was asking about Shao Hsing wine sources recently, which reminded me of a question I have been meaning to post. My question is simply, what is the general consensus of the brand of shao hsing wine acknowledged as the best... or if not 'best', then very good quality, flavour, aroma, and all other related factors? Another way to phrase the question is, while I'm lucky enough to be faced with probably a half-dozen choices of the wine on the market shelves, does $$ spent typically equate to better wine? And how much better? Because we're talking about taste, and about cooking with a wine rather than drinking and tasting on its own, there's obviously no concrete answer ("$8.92 is the exact price one should pay, anything less and your dish will be ruined, anything more and the improvement is too incremental to notice"). But, as an example, recently i needed a very small amount for a recipe, so picked up a bottle on the cheap (v. cheap) end of the spectrum (sorry can't remember any brand names). While it did the emergency trick I needed it to do, sort of, the remainder of the bottle will go to waste: the taste was harsh, overpowering and, well, cheap (I got what i asked for). In other words, in a general sense, does $ = quality, as in many things? For perspective, the bottle I bought was around $3/750ml. (!!!) Options went from there to about $20 or so. Obviously I'd prefer not to pay $20 if the difference will go unnoticed in a final dish. While I have your attention, I'll add one more thing. Clearly, the dish in question and the amount used of wine, will determine the answer to my question. I had a steamed fish recently in a restaurant, that had been steamed in an absolutely heady wine/broth, absolutely magnificent and truly different. The wine was such a critical component of the dish, that just 'any' wine wouldn't have done... but again, back to my question, would simply purchasing the most expensive bottle I can find, be my best bet for replicating this dish? hope my question is clear...
  15. speaking of chinese cuisine, im looking for some suggestions in forging persimmon with crab. and being that persimmon is of chinese origin i though this might be the place to look. By the way I am speaking of FUYU persimmon. appreciate any help that comes my way.
  16. I'm not sure what the terminology is but there is an entire category of very finely ground meat balls, so fine that it's impossible to identify each chunk of meat, pressed into balls a bit smaller than a golf ball. They're totally different from Western meat balls, which would be more analagous to the Chinese "lion's head". Gòng wán is my favorite, made of pork and flavored with garlic. Shrimp and fish balls are pretty good but a little bland. My least favorite is beef. What uses are there for these meat balls? The only thing that comes to mind is soup, but it seems like they would be very versatile. I once chopped up gòng wán in place of sausage for a spaghetti sauce. It turned out nicely. The mild flavor seems compatible with many dishes, and not just Chinese cuisine. I think chopped up and placed in a omelette would be good.
  17. An old friend from England contacted me yesterday via Facebook with a couple of questions about Five Spice Powder. Thought there me be some interest here, too. Is there anything more typically Chinese than five spice powder (五香粉 - wǔ xiāng fěn)? Well, yes. A lot. Many years ago, I worked in an office overlooking London’s China town. By around 11 am, the restaurants started getting lunch ready and the smell of FSP blanketed the area for the rest of the day. When I moved to China, I didn’t smell that. Only when I first visited Hong Kong, did I find that smell again. In fact, FSP is relatively uncommon in most of Chinese cuisine. And if I ever see another internet recipe called “Chinese” whatever, which is actually any random food, but the genius behind it has added FSP, supposedly rendering it Chinese, I’ll scream. I get all sorts of smells wafting through the neighbourhood. Some mouth-watering; some horrifying. But I don't recall ever that they were FSP. But what is it anyway? Which five spices? Today, I bought four samples in four local supermarkets. I would have would have preferred five, but couldn’t find any more. It's not that popular. First thing to say: none of them had five spices. All had more. That is normal. Numbers in Chinese can often be vague. Every time you hear a number, silently added the word ‘about’ or ‘approximately’. 100 km means “far”, 10,000 means “many”. Second, while there are some common factors, ingredients can vary quite a bit. Here are my four. 1. Ingredients – 7 Star Anise, Fennel Seed, Orange Peel, Cassia Bark, Sand Ginger, Dried Ginger, Sichuan Peppercorns. 2. Ingredients – 6 Cassia Bark, Star Anise, Fennel Seed, Coriander, Sichuan Peppercorn, Licorice Root. 3. Ingredients – 15 Fennel Seeds, Sichuan Peppercorns, Coriander, Tangerine Peel, Star Anise, Chinese Haw, Cassia Bark, Lesser Galangal, Dahurian Angelica, Nutmeg, Dried Ginger, Black Pepper, Amomum Villosum, Cumin Seeds, Cloves. 4. Ingredients – 6 Pepper (unspecified – probably black pepper), Sichuan Peppercorns, Star Anise, Fennel Seeds, Nutmeg, Cassia. So, take your pick. They all taste and smell almost overwhelmingly of the star anise and cassia, although there are subtle differences in taste in the various mixes. But I don’t expect to find it in many dishes in local restaurants or homes. A quick, unscientific poll of about ten friends today revealed that not one has any at home, nor have they ever used the stuff! I'm not suggesting that FSP shouldn't be used outside of Chinese food. Please just don't call the results Chinese when you sprinkle it on your fish and chips or whatever. They haven't miraculously become Chinese! Like my neighbours and friends, I very rarely use it at all. In fact, I'd be delighted to hear how it is used in other cultures / cuisines.
  18. Cantonese Roast Chicken with Nam Yu (南乳吊燒雞) This dish of Cantonese Roast Chicken with Nam Yu takes a little bit of work. But the succulent chicken meat with the dry, crispy chicken skin is well worth the efforts. Dedicated to BettyK. Picture of the finished dish: Serving Suggestion: 2 to 3 Preparations: Main ingredients: (From right, clockwise) - 2 small whole chickens, about 1 1/2 lb each - 2 cubes of red fermented bean curds (Nam Yu) - 2 tsp of five spice powder To prepare for the marinade: use a small bowl. Use 2 cubes of red fermented bean curds (nam yu). Add 1/2 tsp of salt, and 2 tsp of five spice powder. Use a small spoon to smash the red fermented bean curds and mix with the salt and five spice powder. Turn the mixture into a paste. Pat dry the outside of the chickens after cleaning. Roughly divide the paste into 4 portions. Marinate the chickens. Start with the cavity. Rub the paste inside the cavity. Then rub the paste on the outside of the chicken. Try to spread the marinade paste as even as you can. Let the marinade set for at least 1 hour. To make the skin dry and crispy, we need to pour boiling red vinegar onto the chicken skin. Here is how I did it at home. First: pour 1/2 bottle (about 1 1/2 cup) of the Chinese red vinegar in a small pot. Add about 1/4 cup of water to dilute it. (During pouring and continuous heating, the vinegar will inevitably become concentrated.) Bring to a boil. Set a frying pan on top of a second stove. Set stove at high. Use a pair of prongs to hold the chicken (need to rotate the chicken slightly when pouring the vinegar). Pour the boiling red vinegar onto the chicken. Keep rotating the prongs to make sure the chicken skin is evenly coated with the vinegar. Let the excess vinegar drip onto the frying pan. Collect all the excess red vinegar in the pan. Pour back onto the small pot. Set for a minute or 2 to let the vinegar boil again. Repeat the same pouring process until both chickens are coated with red vinegar evenly (about 2 to 3 times on each side of each chicken). Here is how the chicken looked after most of the red vinegar was used up. Find a place where you can hang up the chickens. Place a plate or dish underneath the chicken to catch the dripping fluid. I hung my chickens from a paper towel holder. It helps to keep the air circulating around the chicken. I set a small fan on low speed and blow the air to keep good circulation. (Do not blow directly on the chicken.) Let the chicken hung-dry for a minimum of 2 hours. To hang the chicken, I made some S-hooks just out of coat-hangers. Cut the wire to size and bend to the right shape. Not that elegant, but does the job well. (Thanks for the idea, jo-mel!) Cooking Instructions: Use a couple of skewers to hold up each chicken. Place inside the oven. Make sure that the chickens are hung in the air and not touching each other or touching a plate. Place a dripping pan filled with water at the bottom. The water will keep the chicken moist during the roasting process. Set the oven at 300F. Roast the chickens for 1 hour. Here is how the chickens looked after 1 hour of roasting in the oven. To make the basting liquid: Place about 2 tsp of malt sugar in a small mixing bowl. Malt sugar is very sticky and hard at room temperature. Once heated up it turns softer and is much easier to handle. Add about 2 to 3 tsp of water. Place in a microwave and heat it up for about 30 seconds at high. Use a small spoon to help dissolving the malt sugar in hot water. Add about 1 tsp of dark soy sauce. Stir well to create the basting liquid. Take the chickens out of the oven and baste with a brush. Make sure to baste evenly over the chicken skin. Return the chickens in the oven. Turn up the heat slightly to 325F or 350F to roast for another 30 minutes. (Note: if you roast a chicken of a bigger size, adjust the roasting time a bit longer.) Preparing The Condiments: I prepared 2 condiments for this dish. One is a raw garlic and oil mix. The other is smashed red fermented bean curds. I like both condiments equally. The first condiment: peel and trim about 10 cloves of garlic. Use a blender: add the 10 garlic, add 3 tsp of cooking oil (I used canola oil) and 1/4 tsp of salt. To cut down on the sharpness of raw garlic, I would also add 1 tsp of sugar. Puree the garlic, blend for about 1 minute to 90 seconds. Here is how the garlic puree condiment looked. Transfer to a small dish before serving. To make the second condiment: Add 2 cubes of red fermented bean curds in a small bowl. Be sure to use some of the preserving liquid from the jar. Add 1.5 tsp of sugar and 1 tsp of dark soy sauce. Optionally, you may add 1 tsp of five spice powder also. Use a small spoon to smash the red fermented bean curds and mix with the liquid and sugar. Transfer to a small dish before serving. Both chickens are ready, served with the 2 condiments. Chop up the chickens with a sharp cleaver before serving. Picture of the finished dish.
  19. I thought I might as well start the Yin/Yang ball rolling. Carrot Top posed this question on The Lychee Thread ^ Well...to answer this question, we have to look into: 1. The constitution of a person...whether he is more Yin or Yang 2. The effects/properties/flavor of the food 3. Yin and Yang Illnesses 4. How the Yin and the Yang is affected by the seasons People, feel free to expound on the above. I'll chip in later...er...I'm a bit busy at the moment. This is going to be interesting because Yin-Yang describes a relative state....a thing is never just Yin or Yang.
  20. I am sampling different Chinese restaurants in San Francisco this week. Today's lunch was at "Shanghai Dumpling King" (changed name from "Shanghai Dumpling Shop"). I ordered a dish of "Stir-fried Eel" ("Chow Sin Woo" [Cantonese]). They put about 2 tsp of minced raw garlic in the center of the dish. It tastes pretty good, but a little bit too "garlicky" because the garlic is raw. I haven't had Shanghai food too often. Is this typical of Shanghai style eel? I had this dish in a Shanghai style restaurant in San Diego many times but never had seen it served with raw garlic. Perhaps this is just one restaurant's rendition? I also ordered a bowl of "Spicy Dumpling" (Hung Yao Chow Shao [Half Cantonese half Mandarin :-) ] ). They put sesame paste in this dish. Also a first for me. It tastes good... but with sesame paste, after the 4th dumpling you would feel like you already have enough... (There are 10 in a bowl...) Again, is this typical of Shanghainese' interpretation?
  21. Here's another question: Anybody have a good recipe for guk fa cha? Or flower tea? My parents made it everytime the season changed (or what it from spring to summer?). It's pretty much a tea with this packet of flowers and suger blocks boiled in water. Can be drank hot or cold. Suppose to be really good healthwise. Been thinking about making it but haven't got a clue on how to start. I don't even know what packet of assorted flowers to buy to make it out of? Anybody? Ah Leung?
  22. My parents and I will be going to visit the rest of our family in Shanghai in early April. During that time, my grandmother will be celebrating her 80th birthday. She was the one who taught my mother how to cook, who in turn was the one that taught me so I'd like to cook her some western dishes to show what I have learned in America. What dishes do you think would be a good idea? A few limitations I must consider are what ingredients will be available in Shanghai, whether I need to bring some ingredients with me from the States and what Western dishes would appeal to her Chinese tastes. My mom also tells me that Grandma has high tryglyceride levels and so should not limit her fat intake. She recommends seafood and dessert. A few dishes I am considering are: Blackened fish. Most Chinese fish is steamed so this would be quite different. I'd only need to bring some Old Bay Seasoning. Crab cakes. All Chinese love crab but I don't think she will have ever had crab cakes before. Hamburger. She may have had McDonald's burgers before but not a real homemade burger. Are hamburger buns, Worcestershire sauce and liquid smoke available in China? I rarely bake so I only know a few dessert recipes. Pumpkin pie. Very American. I'd only need to bring a can of pumpkin puree. Can one buy pre-made pie shells in Shanghai?
  23. I have been searching this duck recipe for quite a few years, but with no result, I only even came across this dish in 3 restaurants, all in Melbourne , it is flat and boneless crispy duck and with taro paste underneath (much like the 'Wok Guk' pastry and all cut up like you would with red bean pancake ) with a corn starch thickened duck flavour sauce, it is fatty, crispy, and I just can't have enough, now I want to make it myself. anyone know the dish I am talking about ? ( I believe in some places they refer taro as yam, )
  24. A friend of mine has asked me for a recipe to recreate this sauce that he's had in a couple of Chinese restaurants (Indiana &midwest). I have searched but not coming up with anything reasonable. He calls it "ginger sauce", used as a dip. Any suggestions, ideas, experiences?? Maybe it's the nomenclature or translation.
  25. Pictorial Recipe Stir-Fried Chicken and Asparagus with Black Bean Sauce (豉汁蘆筍炒鸡片) Asparagus is not a vegetable used in traditional Chinese cooking, but it is a wonderful adaptation to traditional Chinese recipes such as stir-frying with chicken and black bean sauce. Picture of the finished dish: Serving Suggestion: 2 to 3 Preparations: Main ingredients (from right, clockwise): - 3 chicken breasts, about 1 1/4 lb - Asparagus, about 1 1/4 to 1 1/2 lb - Garlic, use 4-5 cloves - (Not shown) Ginger, about 2-inch in length - (Not shown) Fermented black beans, about 4-5 tsp Trim fat off the chicken breasts. Cut into thick slices, about 1/4 inch thick. Trim the tough ends off the asparagus and discard. Cut into roughly 2 inches in length diagonally. Peel and mince about 4-5 cloves of garlic. Grate the ginger (use about 2-inch in length). Slightly rinse about 4-5 tsp of fermented black beans in a small bowl. Use the back of a metal spoon to smash the fermented black beans into a paste. Add the minced garlic and grated ginger. Press and stir the mixture into a paste. Place the chicken slices in a mixing bowl. To marinate the chicken, add 1 tsp of ground white pepper, 2 tsp of light soy sauce, 1 tsp of corn starch, 1-2 tsp of oyster sauce, 1-2 tsp of ShaoHsing cooking wine, 1 tsp of sesame oil. Mix well. Set aside for about 30 minutes before cooking. Cooking Instructions: Use a wok/pan, set stove at high temperature. Add 3-4 tblsp of frying oil, wait until oil gets hot. Velvet the chicken slices in oil. Remove the chicken when there is "no more pink color". Continue cooking with the wok/pan. Add 2-3 tblsp of cooking oil. Heat for 30 seconds or so. Add the black bean, garlic, ginger paste. Add 1/2 tsp salt (or to taste). Stir well. Fry the black bean paste for 20-30 seconds until the fragrance is released. Dash in 2 tsp of ShaoHsing cooking wine. Add the asparagus. If you like this dish dry, add only 2 tblsp of chicken broth. If you want a saucy dish, add 1/4 cup of chicken broth. (Near the end add some corn starch slurry to thicken the sauce.) Bring the mixture to a boil. Asparagus cooks rather fast. It takes only 2 to 3 minutes. Don't overcook. Return the velveted chicken slices. Stir well and cook for another minute or two. Dash in 1 to 2 tsp of dark soy sauce. Thicken the sauce with corn starch slurry if necessary. 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.)
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