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Found 1,127 results

  1. I was wondering if the fine folks here would mind sharing a recipe for chung, or rice dumplings. The picture below is of one from a kind lady who runs a food cart near Yale New Haven Hospital and medical school. It is in a lotus leaf that she carefully removes before serving. It is filled with vegetarian meat and mushrooms. The rice appears to be glutinous brown rice and peanuts. Any advice would be appreciated. The rest of the food here is a basil tofu, pak choy, cabbage, and some vegetable pickles. Dan
  2. I've been wanting to make wonton broth like the ones back in Hong Kong. I found some dried stockfish (Dà dì yú - 大地魚), which is what is used in stock if I remember correctly. However, in one of the sealed bag, there was a black, fuzzy caterpillar like bug crawling inside. That freaked me out a little and I just didn't want to get any from that brand, which was the only one available. So, I am thinking maybe I can make my own dried fish. I believe it is flounder I need to start with. I was thinking of just getting one fresh, clean it and then stick it in the dehydrator. Anyone tried that before? Also, in the bag that I didn't purchase, were quite a few star anise. Not sure what they were doing there. Perhaps store together to give the fish flavor. Anyone know?
  3. Jing and Sebastian at jingteashop.com recommend leaving a small amount of tea in your gaiwan as a "root" for the next infusion when brewing Chinese green tea. Anyone else do this? I have tried it, but not done a side-by-side comparison, and think there may be a mild intensification of flavor. It certainly does not seem to cause any bitterness. How about leaving a root in a glass when brewing "gradpa style"? Thoughts? Experiences?
  4. Having some friends come around for dinner on Sunday and I somehow agreed to make Chinese dishes. Before dinner, we'll be spending time out of the house. I want to have some dishes ready to heat up and keep the cooking to minimal while friends are over. I'm thinking 3 dishes: 2 meat and a veg. She'll be bringing a chicken dish over. What are some dishes that are good to make ahead? One dish I can think of is lion's head meatballs. Anything else? There will be teenagers who aren't adventurous eaters. So, nothing on the bone, nothing to fatty (pork belly, etc.), no seafood, no offal. They also don't care for veg so I'm making a separate veg dish for the adults. Another thing is, I want to stay away from stir-fry dishes (other than the veg dish). My wok isn't quite seasoned yet and everything tends to stick, no matter how much oil or how hot I heat the oil up. Don't quite want to have food stuck to my wok in front of guests. Help?
  5. I know where to get lousy gluten-free Chinese food: PF Chang's. I also know where to get thoroughly mediocre stuff: Nancy Chang's in Worcester. I'd like to find some better options, preferably with a Sichuan or Hunan focus. The trick is to find a place that is very good AND both willing and able to work within the gluten-free limitation. I am tempted to call Sichuan Gourmet in Billerica and walk them through the requirements, but before I do, does anyone have any recommendations within an hour or so of Providence or Boston or Worcester? They don't need to have a formal gluten-free menu, just a demonstrated willingness and ability to accommodate a patron's gluten sensitivity.
  6. http://www.telegraph.co.uk/science/space/7718570/Dog-on-the-menu-for-Chinese-astronauts.html A bit of a fuss about dog being on the menu but I'm sure most of us can overlook that. The menu looks quite appetising. I wonder if they have to change the recipes because tastes change at altitude?
  7. Here's the article on MSN: "Bad buzz: Chinese bloggers bash Starbucks" Starbucks bashing isn't new. But that it's happening in China is new.
  8. This is why China is the greatest nation in the world: Stamps released in China to celebrate the Year of the Pig taste like sweet-and-sour pork. That is *so* much better than those Skinny Elvis stamps that tasted like... er, never mind. Edit: you can use one to mail one of these edible postcards made out of squid!
  9. Has anyone tried cooking joong in a pressure cooker? They usually take around an hour boiling away which is a pain, was wondering whether putting them in a pressure cooker for say 15 minutes would do the trick just as well. Also, can you make chinese soups in a pressure cooker?
  10. What do an ethnic Chinese, a foodie, and a computer geek have in common? Answer: Absolutely nothing! It just happens to be me! In mathematical terms, using the modern set theory: A = set of all Chinese B = set of all foodies C = set of all computer geeks There exists a subset D where: D = A ∩ B ∩ C And I am a member of set D. Or in Boolean logic: A = Chinese B = foodie C = computer geeks D = A AND B AND C Or expressed in SQL: SELECT Ethnic_group, Hobbie_interest, Profession FROM All_population WHERE Ethnic_group = ‘Chinese’ AND Hobbie_interest = ‘foodie’ AND Profession = ‘computer geeks’ Okay… I have lost half of the audience! That’s great! I can start with my food blog now. Greetings! My name is Wai-Kwong Leung. Or in Chinese convention, which goes in the “surname, given-name” format, my name is Leung Wai-Kwong. In Chinese: Leung (the top character in the picture) is a common surname with no particular meaning. My father named me “Wai Kwong”. Wai (the middle character in the picture) means “Great” (as in achievement) or “Hugh” (as in size). Kwong (the bottom character in the picture) means “Bright”. Leung, though it seems it may not be as common in the USA, is ranked the 11th in the most popular surnames in the Cantonese region. The order that I heard many years ago was (all pronunciations in Cantonese): 1: Chan 2: Lee (or Li) 3: Cheung 4: Wong 5: Ho 6: Au 7: Chow (or Chau) 8: Wu (or Woo) 9: Ma 10: Luk Do some of these surnames look familiar to you? My wife’s family is the Wongs. This surname is quite common in the Toysanese region in Canton. Many of them had immigrated to the USA since the railroad building days. It is quite common, though not required, that the siblings in a family have either the same first given name or second given name. For example, in my family all my brothers share the same second given name “Kwong”. My first brother is Leung Yuk-Kwong. My second brother is Leung Hung-Kwong. Father told us that it is for the sake of identification of our generation – since most people in the same village may have the same surname. When we say we are the “Kwong’s” generation, the villagers will know. They keep the genealogy and naming book in the small village temple. My father was born in a small village near Guongzhou (old name Canton). At the age of 13, he took a train to Hong Kong to look for work – and didn’t look back since - except during years of the Japanese occupation. Both my brothers and sister and I were born and grew up in Hong Kong. I came to San Diego, California for college and later settled down in the US. I like to be addressed as “Ah Leung”. And in Chinese: The word “Ah” is just a common street salutation in Canton. Therefore there are many “Ah Wong”, “Ah Lee”, “Ah Chan” walking down the streets of Hong Kong. In Mandarin, the same street salutation would be “Xiao Leung”, where the word “Xiao” literally means “little”. It is an attempt to be modest (a Chinese’s virtue) having others addressing ourselves as “little”. The food consumed in Hong Kong is primarily Cantonese style. But Hong Kong is actually a melting pot of all cuisines in the nearby vicinities. The primary reason is the influx of immigrants, legal or illegal – well, back in the 40’s and 50’s the Hong-Kong/Mainland border was quite loose. And there was a big wave of immigrants from the mainland seemingly overnight when Mao advocated his “Big Leap Forward” campaign (and later on “The Cultural Revolution”). Many new immigrants brought their home style cooking with them. In Hong Kong, you will find a mix of different cuisines from Chiu Chow, Hakka, Shanghai, Peking, Sichuan, Hunan, etc.. Because of over 150 years of British ruling, Hong Kong also iss influenced greatly by European cultures (primarily British, French and Italy, and to a degree Portuguese because of the proximity to Macau – a Portuguese colony). And in recent decades: USA, India, Japan, Taiwan, The Philippines, Indonesia and Malaysia. Hamburgers, thanks to McDonald’s, made its way to Hong Kong in the 70’s. And pizza, thanks to Pizza Hut, in the 80’s. Mexican food such as tacos, burritos and carnitas, however, did not receive enthusiastic response for whatever reason. In the late 1980’s, there was something like “Two” Mexican restaurants in the whole district of Tsimshatsui. When the eGullet blog team approached me to write a one-week food blog, I felt flattered and was very excited. The timing couldn’t have been better. The coming week is Chinese New Year. I would like to take this opportunity to mention some of the Chinese customs in celebrating this most important festivity in Chinese culture all around the globe through out this week. More to come later.
  11. Just wanted to ask around to see what type of Chinese home cooked food would help ease the pain of the flu (along with a very sore throat and a high fever). I'm thinking jook with a wee bit of fu yee for flavor but I don't know what else I could whip up quickly after work. Any particular home rememdies that you're willing to share? I don't have time to "oon tong" as much as I would want to... I was told that warm Coke w/ salt works on sore throats. Although I'm not letting them do that, though. I fail to see how that works!
  12. I am a student of chinese tea traditions. I am familiar with gong fu cha. I have often heard of the term " san dao cha" . I am even familiar with the fact that there is a Dali and a Bai version of the san dao cha. But, what these are and how they differ, I have no idea. Does anyone know anything about these traditions, or any similar ones?
  13. A while back ago there were questions about how to make cuts on squid/calamari to make it look like the “flower” in restaurants. The flower markings are not only made for decorative reasons but also for maximum yummy sauce covering surface space! So here’s my crack on a pictorial for making flowering calamari. First thing you do is clean and skin the body of the squid. Or if you’re lazy like me, buy just the cleaned squid bodies. Place the squid flat on the cutting board: Cut the squid open horizontally: On the inside of the squid, starting from the bottom left corner, make diagonal cuts (0.25 inches wide) on a 45 degree angle. (Be careful not to cut all the way through the squid): Flip the squid to make it more comfortable for you make diagonal cuts starting from the bottom right corner as shown below: After all the diagonal crosshatch cuts are made, cut the squid into strips from top to bottom and then cut the strips into smaller cuts: After all this is done, you now have beautiful flower squid! Viola! I hope this helps anyone who is having trouble making the flower patterns on squid! Please don’t hesitate to ask if my instructions are hard to understand. After you prep the squid you can make a simple squid dish with the following ingredients Pre-blanched squid pieces (drained well) Ginger slices Hot green pepper slices Minced garlic Scallions Shaoxing wine Oyster sauce Changking vinegar Light soy sauce Sugar Black pepper Cornstarch slurry 1) In hot put ginger, garlic and green pepper until fragrant 2) Carefully place squid into wok (stir until heated) 3) Add shaoxing wine (stir for a min) 4) Add oyster sauce, changking vinegar, soy sauce, and sugar (stir until all flavors blend) 5) Add a pinch of sugar to enhance the natural sweetness of squid 6) Add black pepper to taste 7) Add cornstarch slurry to thicken the sauce to coat the squid 8) Sprinkle scallions on top Serve and enjoy!!
  14. I've just poached a duck (for roasting later) in a liquid made up of chicken stock, soy sauce, chinese wine, a bit of honey and star anise. My recipe says that after cooling and de-greasing the poaching liquid can be frozen and used again. How many times is it safe to cook, freeze and re-use this liquid? Also, a lot of fat has risen to the top. What can I use this fat for given that it has risen from such a strongly flavoured liquid? Thanks. (edited to correct spelling)
  15. Hi everyone im from New Zealand . I would like to say this forum is out standing I really love cooking and im really starting to enjoy chinese cooking ive struggled to make good chinese at home until i got mrs Chiangs Szechwan cookbook off ebay for 90c and i have ordered The Chinese Kitchen by Eileen Yin-Fei Lo . I am making Shrimp balls the dipping sauce she calls for it a salt and pepper mix I would like to have two more dipping sauces on the table, If anyone can help me out with two sauces that will go well with shrimp balls i would love the recipes Thanks Dale
  16. I found this link to something I’ve been meaning to try for some time: e-fu noodles I have 2 questions before undertaking, though: 1) do you have any opinions on the technique of the various stages of cooking the noodles? Sound right? The reason I ask is that in searching eGullet for previous posts on e-fu noodles, Fat Guy mentioned a few years ago how hard they are to do well (link). What do you think? The difference between this recipe, and the one Fat Guy discussed, is a final 'crisping' stage of the noodles, which sounds interesting. 2) Also, on the ‘egg creamy sauce’: in the past, whenever I attempt something with this kind of sauce, say Char Hor Fun, the recipes always say to simply crack the egg in at the end, and stir through. But I’m always disappointed, in that the sauce is rarely ‘creamy’ but more gluggy and too thick… not like the restaurants. Do you think this woman's technique of partially crisping the egg bottom, but leaving the rest uncooked, may help with this problem? The sauces I have with these noodles in restaurants are invariably better than those I make at home, even if I reduce the amount/number of eggs. I suppose Point #2 should be posted in the SE Asian section, as this kind of sauce is more Malaysian/Singaporean, so maybe I’ll post over there…but any knowledge you might have would be great to hear.
  17. Due to some annoying circumstances, my Thanksgiving this year will be just myself and one of my cousins. He read my mind and asked for Sichuan turkey - I guess I'll just adapt a chicken recipe. Any other suggestions? Dry fried beans with dried cranberries perhaps?
  18. Today I made a Sweet and Sour Chicken that was to die for! Absolutely scrumptious! Crispy Fried Chicken bits, White Rice, Pineapple, and the onions, celery, carrots, and garlic came fresh from my own farm! I even got the Wok-Hei on an American electric stove by using the Bao method (and opening all the windows and doors!) But, I used a BOTTLE of KRAFT Sweet-n-Sour Sauce! Will you ever forgive me? Weepingly yours; -Johntodd
  19. Has anyone tried the pickle recipe in Land of Plenty. I made it a few days ago (using only carrots), but the carrots came out waaaaaaaay too salty for my tastes. I guess I will halve the salt and try again. Are there any other chinese or simply asian pickling recipes I should know about?
  20. I had some Jiaozi type dumplings when I was in Chengdu last year. The sauce which I had with them was absolutely divine tasting. Does anybody have any great recipes for sauces for eating with Chinese dumplings. The one I had from what I remember was quite reddish in colour; it obviously had chillio oil in it. It also had pieces or coriander in it. I think maybe some vinegar and soy sauce too. I've tried to re-create it from recipees I've seen on the web but my efforts haven't been up to the mark. Do you have any recipes/suggestions? Thanks.
  21. I frequently hear that true Chinese stir-fries can't be cooked in home stoves because they aren't hot enough. I'm curious to hear what fellow egulleters think about this. I often cook Chinese food at home on my 20-year old average gas stove and I think that I am getting good results. I am able to get brown spots on veggies and proteins without overcooking the interior, on medium-high heat. I find that when I turn the heat all the way to high, I need to move faster and because precise timing is more important, I'm more likely to make mistakes (e.g. sometimes the oil will overheat, or veggies get a bit too scorched). In other words, I don't feel limited by the heat level of my old gas stove. I understand that in Chinese restaurants they have crazy hot stoves - I heard 200 BTU (is this even possible?) I have no doubt that professional cooks can handle the speed and precision of 200 BTU, but I'm wondering if that's really necessary to achieve the "wok hai" that we associate with a good stir-fry. There is no controversy in the fact that home stoves are capable of causing the Maillard reaction in western cooking. Meaning, we can all cook a thin piece of fish or meat that browns on the outside without overcooking on the inside. I don't see how this is different from wok cooking. Or am I not thinking correctly? Would love to hear your thoughts!
  22. How do I use these? Just like any other nut in chinese cooking? I've seen two types in the market, labeled as north and south. I've no idea what the difference is.
  23. Every now and then since December 2004, a good number of us have been getting together at the eGullet Recipe Cook-Off. Click here for the Cook-Off index.. Oh, those little dumpling pillows filled with broth! They are a favorite at dim sum places, and it's time we tried our hand at making them. There are many topics on where to get the best ones in different cities and a few on making your own (and there seem to be many different spellings on these lucious dumplings): Xiao Lun Bao/ Soup Dumpling Recipes Soup Dumplings (Xiao Long Tang Bao) Xiaolong Bao Little Steamed Juicy Buns Let's talk filling, technique, wrappers, and just how to get those perfect topnots, and then let's eat!
  24. Even though it is past 1 am, I am wishing that everyone can see what I am seeing shining through my southeast window right now, a glorious full silvery moon. So bright I can see the colours of the changing maples in the yard. The air is hushed and chilly, a couple of degrees above the freezing mark when I came in from a walk in the woods with my dogs. The silvery sheen over the woods and meadows makes everything absolutely Walt Disney-like magical. Even the silent owl that swooped over us looked like some soaring ghost. It is good to be alive. Oh, and I received a dozen mooncakes from my darling daughter. She killed two birds with one stone as they also represent her birthday gift to me .
  25. Two weeks ago I watched the premiere broadcast of the program: Discovery Atlas: China on the Discovery Channel. This first episode featured China. In the program, there was a small segment on Beijing. The narration said "Beijing is the food capital of China". I was thinking "What?" immediately after I heard that statement. The clip featured some cooks working in the restaurant kitchens in Beijing - just some generic shots. I felt: Where did the Discovery channel research staff get their information? Since when did Beijing become the food capital of China? The capital, yes. The cultural capital, maybe. The food capital? Hmmm??? Years ago when I was in Beijing, the one thing I liked and longed for was Peking Duck. Over the past 2 decades, things have much improved. But... The show seemed to be carefully avoiding the mentioning of Hong Kong. Perhaps because of Hong Kong's "special" status. It is China and it is kind of not China enough? If they turn their head and not look at Hong Kong, how about at least look at Guongzhou or Shanghai? Beijing - "THE" food capital of China. Do you agree?
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