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Found 1,125 results

  1. 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!
  2. 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 .
  3. 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?
  4. All - I found this wonderful set of guidelines for making Vinegar Pig trotter - anyone care to clarify the Chinese characters for some of the ingredients (Chinese black sugar, old ginger, etc.) and finalize exact proportions? Knowing the pinyin for the recipe name would be nice too. If I am not mistaken, I believe this is a variant of the classic post-partum dish given to new mothers (minus the eggs)? sze sze, JH <snip> I called my aunt again today...she's been quite busy. But anyway,she said that since you're a chef,you can roughly figure out the quantities... She does not use rock sugar,but rather,chinese black sugar for a stronger flavour. About 250g And you need loads of old ginger...like about 1/2 kg for every pig's trotter. She adds quite a bit of sesame oil too. And you need to heat the sesame oil in a pot,with some cooking oil and fry ginger till browned. Add in sugar,continue frying till slightly caramelised,then add in about 2 cups for every trotter,of Chin Kiang black vinegar. Let it reduce a bit,then add trotters and water. Simmer for about 1 hour till soft, top up water occasionally if need be. You need the vinegar and ginger for that kick, so don't gasp at the quantities... Hope this helps.
  5. I just came back from Italy and had some really delicious Wenzhou cuisine while in Florence and Rome. Has anyone had similar experiences? Has anyone eaten a meal in a Chinese home in Italy, too? Have you noticed any interesting combinations of cuisines?
  6. Is Taiwanese Chinese food different in some subtle way from mainland Chinese food. Would there be a reason why mainland Chinese diners would be attracted towards a restaurant that serves Taiwanese Chinese food? Thank you all for your insight.
  7. Pictorial Recipe Braised Abalone, Dried Scallops and Black Mushrooms (紅燒瑤柱鮑魚) A few people asked me for the recipe of a braised abalone dish I made a few weeks ago in honor of Chef Dejah's birthday. Here it is for all who may be interested. Picture of the finished dish: Serving Suggestion: 2-3 Preparations: Main ingredients (upper right, clockwise): - Dried scallops (a.k.a. "conpoy"), about 20 - Garlic, use 4-5 cloves - 1 can of abalone - 1 head of lettuce - Dried black (shitake) mushrooms, about 20 - (Not shown) 5 star anises - (Not shown) 3 pieces of "chan pei" (dried mandarin peels) (Not shown in picture): The night before cooking, soak all dried scallops with 1 cup of water (just enough to cover all the dried scallops) for 16 to 24 hours. Before cooking, drain and save the soaking liquid. Use 4-5 cloves of garlic, peel and mince. Use 5-6 star anises and 3-4 pieces of "chan pei" (dried mandarin peels). Soak the dried mandarin peels in water for about an hour before cooking. Open a can of abalone. Drain and save the "juice". Cut the abalone into thin slices. One technique to slice an abalone is to hold it down with your fingers, and use the knife to slice horizontally. Abalone meat is very soft. You can slice them up slowly. Here are all the abalone slices for this dish. Soak the dried black mushrooms for about 2-3 hours before cooking. Drain and save the soaking liquid for cooking. Trim off the ends and leave the mushrooms whole. Wash and peel the lettuce. Cook the leaves whole. No need to cut them. Cooking Instructions: Use a medium size pot. Set stove to medium. Add 2-3 tblsp of cooking oil. Add minced garlic. (No salt is needed) Stir quickly. Add 1 tsp of brown bean sauce. Dash in 3-4 tsp of ShaoHsing cooking wine. Optionally you may add 1 stalk of green onion - cut into 1 to 2 inch in length. (Discard the green onions in the end.) Sorry the garlic was burnt a little bit. Hard to take pictures while cooking. But this would not matter. Use a strainer to filter off the undesirable burnt residue in the sauce before serving. Add 1 cup of "water" - should first use up the "abalone juice", then the soaking liquid from the dried scallops, then the soaking liquid from the black mushrooms. Add 1 cup of chicken broth, 3-4 tsp of oyster sauce, 2 tsp of dark soy sauce, 2 tsp of sugar, soaked mandarin peels and star anises. Mix well. Bring this to a boil. Once the mixture starts boiling, turn down the stove to a simmer immediately. For the rest of the cooking, only simmer. Gently add the soaked dried scallops. Try not to break any of them for good presentation reasons. Make sure that all dried conpoys are completely immersed in the liquid. Add water/broth if necessary. Add the abalone slices. Finally, add the whole reconstituted black mushrooms. From this point on, do not stir. Leave everything as it. Put the lid on and simmer for 2 hours. 10 minutes before serving, set a pan on top of a stove. Set for high. Boil 1 cup of water. Quickly blanch the lettuce leaves. This is what the pot of ingredients look like after 2 hours of simmering. To assemble this dish, use a big round plate. Strain the excess water from the blanced lettuce and lay them in a circle near the rim of the plate. Use chopsticks to pick the whole black mushrooms from the pot and lay them on top of the lettuce. Pick the abalone slices from the pot. Set aside. There are only dried scallops, star anises and dried mandarin peels left in the pot. The dried scallops should stay whole but are very easy to fall apart. Pick and discard the star anises and dried mandarin peels. Use a large spoon to spoon off the conpoy from the pot, one by one, and transfer them onto the center of the serving plate. Like such. Then lay the abalone slices between the conpoy and black mushrooms. With the sauce in the pot, turn to stove to high and bring the sauce to a quick boil. Add corn starch slurry (suggest: 1 tsp mixed with 1 tsp of water, adjust) to thicken it to the right consistency. Spoon the thicken sauce and pour on top of the finished dish. Picture of the finished dish. Keys to cooking this dish 1. The art of braising - once the sauce is brought to the initial boil, turn down the stove to a simmer. Simmer the ingredients for about 2 hours or more. 2. Once the conpoys are in the pot, do not stir any more so that they can stay whole. 3. You may use other whole spices of the "five spice" group to enhance the flavor.
  8. One of the most common misconceptions people have about stir-fries is that you can throw any combination of leftover meat and vegetables together in the wok and stir it around with soy sauce. In a truly great stir-fry, the cook creates an artful combination of one or two vegetables to match the meat and the sauce. That's clear from hzrtw's posts! Here are some of my favorite combinations. What are yours? *Chinese okra, shrimp, onion and cloud ear fungus with an oyster sauce-based sauce (including sugar, salt, cornstarch, a little water). *Ground pork and tofu with hoisin sauce. *Asparagus and dried shiitake mushrooms with oyster sauce. *Beef, broccoli and red bell pepper with oyster sauce. *Chicken, Thai basil, bird chiles, red bell pepper and fish sauce and sugar. *Asian leafy greens with garlic and salt
  9. Simmering the pork... In the oven....had to use a bit of good ole fashioned ingenuity to get the pork hanging just right Letting it cool before the big freeze. And I hate cleaning. I used hzrt8w's recipe posted a while back which called for a myriad of different ingredients, including LKK's Chinese Marinade and pre-made char sui sauce. I used a smidge of it tonight (out of the 4 lbs total) in some fried rice, and it came out wonderfully. [EDIT] By the way, I cheated and used some red food coloring because I like the way the outside of the pork is an almost unnatural blood-like color. No shame here lol :laugh:
  10. Could anyone point me in the direction of a good recipe for La Bai Cai? What I've got in mind is the kind of thing I've eaten in restaurants in Shanghai as a common appetizer or side dish. I've never tried making it or even seen a recipe for it, or eaten it outside Shanghai, but I always imagined it would be simple to prepare.
  11. There is a great vegetarian Chinese restaurant in LA's San Gabriel Valley called Happy Family. I am looking for the New York equivalent. The menu should be completely vegetarian, not just a Chinese joint with veg options. Any suggestions?
  12. Hey all- Cha shao bao (叉烧包) are one of my favorite dim sum items, so naturally, I tried to make them at home a few times. Each time around, the filling was great, but the dough was FAR off what I am served in restaurants. Mine are not nearly as fluffy, duller beige in color, and not as spongey. How do I get that great white, fluffy, airy quaility of restaurant bao? I've tried adding baking powder to the dough, but that doesnt help that much. It still comes out too similar to western-style bread that is steamed instead of baked. Thank you! -Robert Kim
  13. There is this Chinese dish that I'd like to find a recipe for. I don't know exactly what it is... the best phoenetic translation I can make out is kow fu. As far as I can tell, it's like a glutenous sponge - not unlike tofu, but spongy. It's usually cooked with Chinese black mushrooms and wood-ear mushrooms in a soy-based, but slightly sweet sauce. I've also had versions that included peanuts and lily stalks. I'm sure someone has posted about this before - but I have no idea how to even go about search for this. u.e.
  14. How does it differ from Western versions such as Italian prosciutto, Virginia ham, etc.? Is it safe to consume uncooked?
  15. Pictorial Recipe Winter Melon Chicken Soup (冬瓜雞湯) This is Chinese soup at its best, Cantonese soup simmered over slow fire for hours. Picture of the finished dish: Serving Suggestion: 10-12 Preparations: Featured: 1 whole chicken, about 3 lb. You may also use a whole duck (even better) or other poultries. The aged the better. Featured: Winter melon. This particular melon is about 12 lb. Use about 1/3 of the melon, about 3-4 lbs. This is a picture of the black eyed beans. This is a picture of the red beans. This is a picture of the Chinese dried dates ("Mut Zho" in Cantonese). This is a picture of the Chinese red dates ("Hung Zho" in Cantonese). Remaining ingredients for the soup: - (Bowl on upper right) About 10 dried oysters - (Bowl on the lower right) About 7-8 dried scallops - (On the round plate, clockwise from the top): - 15 dried black mushrooms - Chinese red beans, about 1/4 cup - Black eyed beans, about 1/4 cup - Chinese red dates, about 20 - Chinese dried dates, about 6-7 - Dried olive kerneis. (南北杏), about 3 tblsp It is best to soak the dried scallop overnight. If not, at least 1 to 2 hours. Save the soaking liquid and use it in the soup. Soak the dried black mushrooms for 1-2 hours. Trim the stems off when soft. You may also save the soaking liquid and use it in the soup. Also soak the red beans, black eyed beans (for a few hours or overnight), and Chinese red dates for 1-2 hours. Soak the dried oyster for 1-2 hours. Drain and discard the soaking liquid before use. Use a sharp knife to cut the winter melon at about 1/3. Use a small spoon to scoop off the seeds. Rinse and cut the melon into smaller pieces. Remove the rind and cut the melon to about 1 inch X 2 inch. Some likes to leave the winter melon rind on when making soup. It is okay too. All the winter melon pieces. Cooking Instructions: This is to illustrate the Chinese "double boil" method in making soup. First, boil the whole chicken in just enough water to cover most of the bird. Boil for only 3-5 minutes, no longer. Remove the chicken and place in a colander. Rinse under cold water to wash away the suds. Drain the first pot of water and rinse the pot. Boil about 10-12 cups of water, about 1/3 to 1/2 of the pot of this size. Return the chicken to the boiling water, and add the soaked dried scallops, soaked dried oysters, red beans, black eyed beans and olive kerneis. Once the water starts boiling, reduce the heat to medium-low. Simmer for about 1 1/2 hour with the lid on. This is how it looked after 1 1/2 hour of simmering. Add the remaining of the ingredients: soaked dried black mushrooms, Chinese dried red dates, Chinese dried dates, and the winter melons. Continue to simmer for 1 1/2 to 2 more hours. This is how it looked after another 1 1/2 hour of simmering. At last, add about 1-2 tsp of salt (or to taste). The winter melon is very soft after 2 hours of simmering. Ready to serve. Transfer to the serving bowl. Picture of the finished dish.
  16. Pictorial Recipe Pot Stickers (鍋貼) This popular Shanghainese specialty needs no introduction. Picture of the finished dish: Serving Suggestion: 8-10 (as appetizer) Preparations: Main ingredients (upper right, clockwise): - Ground pork, about 1 lb - 1 small egg - Garlic, use 5-6 cloves - "Pot sticker" wrapper, 2 packs - to make about 70 pot stickers. These wrappers are twice thicker than wonton wrappers. - Chinese chive, about 1/2 lb - (Not shown) ginger, about 2 inches in length (Note: The traditional meat of choice for making pot stickers is pork. You may easily adapt this recipe using ground chicken, turkey, beef or other types of meat. Some even use pressed tofu. The cooking procedure is the same.) Marinate the ground pork in a mixing bowl. Add 2 tsp of sesame oil, 2-3 tsp of light soy sauce, 2 tsp of ShaoHsing wine, 1/2 tsp of salt, 1 tsp of ground white pepper, 1-2 tsp of corn starch. Mix well. After washing (typically there is a lot of mud near the roots of the Chinese chives), chop the Chinese chive into 1/2 inch in length. The texture of cooked ground pork is a bit rough to be used as fillings for pot stickers. I used a food processor to make the ground pork filling a little bit smoother. Add the marinated ground pork and chopped Chinese chives in the food processor. Trim ends, peel and press 5-6 cloves of garlic. (Not shown in picture) grate some ginger (about 1-inch in length). Add to the mixture. Beat an egg and add half of the beaten egg to the food processor. Save the other half for sealing the wrapper later. (My food processor is small. I needed to break it up into 2 batches.) This is how it looked when the mixture was all ground and mixed together. Getting the fillings ready for wrapping. To wrap a pot sticker: place one wrapper flat on your palm. Spoon on a little bit of beaten egg to help to seal the wrapper. Place a spoonful of filling in the center of the wrapper. Fold the wrapper in half with the filling in the middle. Use the fingers of the other hand to pinch hard along the semi-circular edge. This will help sealing the filling inside. Continue to pinch along the edge and seal the semi-circular edge. Press down on the plate slightly to flatten the bottom of the wrapper so that it will stand up on its own. Observe that the bottom of the pot sticker should be nice and flat. Continue the same process to wrap the rest of the pot stickers. Cooking Instructions: Use a large size pan. Set stove to medium. Add 4-5 tblsp of cooking oil. Lay the pot stickers flat (with the sealed semi-circular edge pointing up) on the pan. Pot stickers usually take about 15 minutes to cook. After frying for about 5 minutes, add 5-6 tblsp of water. Water will quickly boil into steam. Place the lid on the pan. Let the steam cook the rest of the pot stickers for 7-8 minutes. After 7-8 minutes, remove the lid. The water should be all evaporated with only the cooking oil remained. Turn up the stove setting to high. Fry another 2-3 minutes. To make the condiment for pot stickers, finely shred some ginger - about 1-inch in length. Place the shredded ginger in a small dish. Add about 3-4 tsp of Chinese red vinegar. Transfer the pot stickers to a serving plate. Serve with the ginger/vinegar condiment. Picture of the finished dish. Note that these pot stickers have a tendency to stick to the "pot" (hence the name). Use a steel spatula to separate the pot stickers from the pan. Tips on storage 1. If you don't cook all the ingredients in one setting, the best way to store them is to store the filling and wrappers separately. You may keep them in the freezer, and defrost them to make some fresh wrappings the next round. 2. If you have already wrapped them, you can freeze them. However, don't put them crowded together when putting in the freezer. First freeze the uncooked pot stickers individually - don't let them touch each other, or else they will glue together. You will tear the wrapper apart when trying to separate them. Then put them in a bag to store in the freezer.
  17. would anyone have any reccomendations as to shops or markets selling SEA ingredients in Shanghai, especiallly herbs and fresh ingredients (lemongrass, lime leaves, galanga)? My brother is having a Thai curry jones. Thanks Michael
  18. Okay, the inquisitive Caucasian girl was loose in the Asian grocery store again. I saw these substantial fish steaks on sale for $1.99/pound, labeled as "Big Head." I had no idea what kind of fish that was, but they looked purty, so I got one, figuring it would make an interesting experiment if nothing else. Turned out to weigh about 1.5 pounds; at a guess, it's a good 2 inches thick, dimensions probably more appropriate for braising or roasting (or cutting up into smaller pieces) than grilling. A bit of Googling turned up that this is probably bighead carp, but was a little low on inspiring recipes. I did get the drift that this is a fish originally native to and popular in China, and so I'm interested in hearing about Chinese-technique recipes. My first thought is to do it as a hotpot. Am I getting warm here? I'm also aware that carp is popular in several areas of Europe--in fact, it's a traditional fish for making gefilte fish (essentially, fishballs). Which leads me to wonder if there are Chinese or other Asian cuisines that also make this fish into fishballs. Though that's more an academic question as I don't have either the time or the tools available to start grinding fish.
  19. anyone have any recipes for those tiny clams marinated in soy sauce and chiles? i'd like to review some recipe options before making a big batch.
  20. Pictorial Recipe Minced Beef Fried Rice (生炒牛肉飯) Do you like Fried Rice? This is a very simple dish: Minced Beef Fried Rice. I loved to order this in restaurants in Hong Kong. It is quite easy to make at home. Serving Suggestion: 2 Preparations: Main ingredients (lower right, clockwise): - 1/2 lb of ground beef - 2 medium size chicken eggs - a plateful of cooked, plain steamed rice, about 4-5 cups - 2 stalks of green onions - about 1/4 head of lettuce Note: the best rice to use for fried rice dishes are day-old rice (in the refrigerator). If you use freshing cooked steamed rice, it's best to let it cool off in room temperature for about an hour before using it to cook fried rice. To marinate the ground beef: use a mixing bowl, add the ground beef. Add: - 1 tsp of sesame oil - 1-2 tsp of light soy sauce - 1 tsp of corn starch - 1/2 to 1 tsp of ground white pepper - 1 tsp of ShaoHsing cooking wine Mix well. Set aside for about 30 minutes before cooking. Cut the 1/4 head of lettuce into very thin shreds. Trim end on green onions and cut into fine chops. Break the 2 eggs into a small bowl. Beat the eggs with a small fork. Cooking Instructions: Use a pan/wok, set stove at high. Add 3 tblsp of cooking oil. Wait until oil gets hot. Add the marinated ground beef. Cook for about 1-2 minutes. Remove. Add another 2 tblsp of cooking oil to the pan. Add the beaten eggs. sprinkle about 1/4 tsp of salt on top. Use the spatula to break up the eggs into pieces while cooking. Remove when the eggs are cooked, about 2 minutes. Add another 3 tblsp of cooking oil to the pan. Wait until oil gets hot. Tip: to prevent frying the rice too long on the pan/wok (which tends to harden the rice grain), first use the microwave to pre-heat the steamed rice for 4 to 5 minutes at high. Add a few spoonful of water before heating and cover it as to keep the rice moist. Add the pre-heated steamed rice to the pan/wok. Keep using the spatula to break up the rice lumps. Add the shredded lettuce. Continue to stir well, and cook for about 3-4 minutes. If you like MSG, here is the time to sprinkle a few onto the fried rice. Continue to stir and fry. Return the ground beef and eggs. Stir well. In the final minute, splash in about 2 tsp of light soy sauce. Stir well. Transfer the fried rice to a serving plate. Picture of the finished dish.
  21. Inspired by my recent trip to China, I'm starting this thread to keep the food comin'. Now, I know I won't find anything like I had in China here in the Midwest, but I'll bet I can come pretty close. Would love to hear from all you adventurous eaters out there! I'll get the party started with China Tom's. The following is cut-and-pasted from my latest blog entry. The Tengs, friends of mine, own a small private farm in Richmond, Missouri. Tom's entire 25 acres is dedicated to Asian pears. He has about four or five different varieties. Tonight, we went to his restaurant, China Tom's, and got to try some of them. His wife brought out a platter with two different kinds - an Asian pear (a.k.a "Korean pears" or "Yali pears") which grows all throughout Eastern Asia and an American varietal, with a darker and thicker skin. The Asian varietal is crisper and more juicy. The skin color ranges from a pale yellow to a butter yellow. The flavor starts off with a little tartness but is quickly chased away by intense sweetness. The American variatal, not surprisingly is pure sweetness from start to finish - geared toward our saccharine-cravin' palates. The American varietal is more dense, less crisp, and a tougher chew - in part because of the slightly thicker and more brownish skin. Of course, though tempted, man does not live on pears alone. We ordered food - a very simple meal, but satisfying nonetheless. A successful farmer, Mr. Teng is also a worthy chef. Tonight he prepared one of my favorite dishes at his restaurant - huang gua tsao la pi (or huang gua tsao liang fun) - cucumber with mung bean noodle salad. The dressing is very spicy and garlicky - basically a mix of vinegar, garlick, a bit of salt and sugar, a few drops of rice wine, red chile flakes and chopped cilantro. Wow, is it good. The mung bean noodles (liang fun, or la pi - which literally translates to "pulled skin) are transluscent, broad and thin sheets of pasta - somewhat like spring roll wrappers or a large sheet of thick gelatin. Mr. Teng prefers using Korean mung bean broad noodles because they are sturdier and have a nice chew. To make this dish, Mr. Teng first immerses the noodle sheets in boiling water. As soon as they are softened, he immediately cuts them into pieces. If you wait until the noodles go cold, they'll curl up and become difficut to cut. Working quickly, he tosses in sliced cucumbers (English or Asian) and mixes it with the dressing. What results is a garlicky and spicy noodle salad. Yum. We also had a plate of stir-fried flounder slices ($10.95). The silver dollar-sized pieces of fish had been cooked with fermented soybeans (do ce), snow peas, cucumbers, and carrots. I dare any American chef to produce a plate of sliced fish as exquisitely tender and soft as Mr. Teng's. A plate of chopped and stir-fried you tsai (a Chinese mustard green) ($7.50) and a big bowl of rice vermicelli (mi fun) and pickled greens (shien tsai) soup rounded out the meal. If you're ever in the area, check out China Tom's. Order from the "Special Authentic Chinese Menu" for some more traditional food. Of course, if you want my favorite dish, huang gua tsao la pi, you might want to call ahead to make sure they can prepare it for you. To see all of the dishes from my meal, visit my flickr account. China Tom's Chef-Owner Tom Teng 2816 West 47th Avenue Kansas City, Kansas 66103 913.432.1597 If you're interested in what other Chinese restaurants I'd recommend, check out this posting on my blog. Cheers. u.e.
  22. Pictorial Recipe Steamed Pork Spareribs with Black Bean Sauce (豉汁蒸排骨) This dish is very popular in Cantonese home cooking. It is very easy to make and most families know how to make it. Picture of the finished dish: Serving Suggestion: 2-3 Preparations: Main ingredients (upper left, clockwise): - about 1 1/2 lb of pork spareribs - 3-4 tsp of fermented black beans - 1 small chili pepper - 3-4 cloves of garlic - ginger, use about 1-2 inch in length Trim extra fat and cut the pork spareribs into easy-to-eat, bite-size pieces. Slightly rinse the 3-4 tsp of fermented black beans. Smash the black beans with the back of a spoon. Trim end and peel 3-4 cloves of garlic. Press the garlic on top of the smashed black beans. Use a small spoon to mix the smashed black beans and pressed garlic into a paste. Cut the chili pepper into small slices. Use about 1-2 inch in length of ginger. Cut into small shreds. To marinate the pork spareribs, add them in a mixing bowl. Add: - 1-2 tsp of sesame oil - 2 tsp of light soy sauce - 2 tsp of ShaoHsing cooking wine - 1-2 tsp of corn starch - 2 tsp of dark soy sauce - 1/4 tsp of salt (or to taste) - 1 tsp of ground white pepper Add the shredded ginger and smashed garlic/black bean paste into the mixture. Mix well. Set aside for 30 minutes before cooking. Cooking Instructions: Transfer the mixture on to a steaming dish. Add the chili pepper slices on top. Set on a steamer and steam for about 20-25 minutes. Picture of the finished dish.
  23. Does anyome have a recipe for Grand Marnier Shrimp? These are large crispy shrimps/prawns whith a mayonnaise sauce on them. I tried to Google them and looked on eGullet and Chowhound. No luck. They should be very easy to make at home but I have very little experience in Chinese cooking.
  24. Pictorial Recipe Salt-pressed duck gizzard This is a common dish served as a cold appetizer anywhere from common working class joints to fancy restaurants. The gizzards are salted, spiced with star anise and Sichuan pepper, drizzled with sesame oil and mixed with sea salt to add a little extra textural interest. Serving Suggestion: 3 - 4 Ingredients: - 0.5 lb duck gizzard - star anise - Sichuan pepper - Chinese cooking wine - salt - ginger - scallions - sesame oil - sea salt Start with .5 lb duck gizzard. Trim fat. Cooking wine, salt, Sichuan pepper, star anise. Crush up the star anise, Sichuan pepper a bit. Add star anise, Sichuan pepper, 2 tbsp salt, 1/2 up cooking wine. Mix and refrigerate for a few days. Wash off the salt and seasonings, place into pan. Add ginger, scallions, 1 tbsp salt, cooking wine. Fill with water to immerse, cook for 20 minutes with lid on. Strain and cool, slice into pieces. Add 1 tbsp sesame oil, 1 tsp sea salt (I'm using fleur de sel). Done!
  25. This is the first time I made bao. I am happy with this recipe as the skin is soft and chewy. However, my bao pleating needs a lot of improvement and pratice. Anyone can tell me how to make the pleats in bao properly ? very ugly pleatings of bao
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