Jump to content

Search the Community

Showing results for tags 'Chinese'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Categories

  • Help Articles

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


LinkedIn Profile


Location

  1. 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.)
  2. 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...
  3. 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.
  4. 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.
  5. Inspired by the Good Chinese in Sydney thread nearby, I'm curious as to everyone's opinion about the best everyday, good value, real-deal Chinese all around Melbourne. There's plenty of info about how to suss top-dollar, big night out Chinese, but I'd love to be tipped on to some less-heralded gems around town. Just to contradict my own rules, I'll kick off with two that are well known and much-heralded, but I offer them as an illustration of what I think is pretty much stellar chinese food for the dollar charged: Camy dumplings & noodles, and Supper Inn, both within spitting distance of one another in chinatown. I literally am unable to make it past one or the other of these two spots when I'm in the city. And you'll walk out for about 10, 20 bucks, around that, completely full, fat(ter) and happy. I work near Footscray, and I like Hong Kong BBQ (not sure if that's exactly it), and New Aberdeen, both right across from the market I haven't found one in the inner north where I am (Brunswick, Northcote, Nth Fitz, Carlton Nth), mainly because, I've been burned too many times and have basically given up trying. Malaymas on St. George's Road and Holden I think is great for malaysian/chinese, but there i go again, breaking my own rules. Love to hear your thots & recos...
  6. 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.
  7. I seem to remember reading something here about fixing cracks in clay pots. Anyone got any advice? Thanks in advance!
  8. 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.
  9. Has anybody tried making dragon's beard candy at home? I haven't seen the candy in years, and in fact never even knew what it was called. The first time I saw it was in a supermarket in Monterey Park, CA. Mom and Dad were shopping in a Chinese supermarket, and there was this old gentleman in the front pulling what I thought was dough, making long fine noodles. He then wrapped the noodles around chopped nuts and sesame seeds, and Dad got me a box. YUM!!!! We stopped going to that supermarket when another one opened up closer to home, and I eventually forgot about the candy for a while. Then one day I was reading eGullet and came upon the thread about hand pulled noodles, which led to this page. After watching the video clip, I went "THAT'S IT!!!!" and decided to try making the candy myself. I found a recipe online, and another article about using maltose instead of Karo syrup for the sugar noodles. Since I knew that the local 99 Ranch market had maltose in little tubs, I figured I'd give it a shot. Got myself a tub, plus two bags of rice flour, and a bag of chopped nuts. Well, I found out pretty quickly why there isn't some guy making dragon's beard candy in every Chinese supermarket! I figured that the maltose was thick enough, so I didn't boil it like I would with the Karo syrup. I stuck it in the fridge overnight, and scooped (pulled/dragged/wrestled) out the sticky mass onto a tray of rice flour. Unfortunately, things went rapidly downhill from there! The problem was once I reached a certain point, the sugar mass started getting a bit runny and the noodle threads kept breaking under their own weight. I ended up with a tangled mass of micro-spaetzle instead of nice long strands of capelli d'angelo. I even tried compromising and making little candy siu-mai using circles of sugar dough (the result of kneading the maltose in the rice flour) but the weight of the crushed nuts would make the dumpling collapse. It tasted good but I ended tossing the sugar mess, and had nothing to show but the yummy filling and a pair of oddly smooth and soft hands (is sugar a moisturizer?) Anyway, tomorrow I'm getting another tub of maltose. I like it because it's not very sweet, but this time I'm going to boil it until it reaches the hard crack stage. I think I'll get a non-stick silicone cup too, to harden the sugar in. Wish me luck! Ken
  10. We drink a lot of soya bean milk. Mostly in the morning. Now that the weather gets warm, I had a couple of unhappy purchases. The soya bean milk just turned into curd in the refrigerator. The soya bean milk can be kept for a few weeks if kept refrigerated. I found that if the bottle was taken outside, warmed to room temperature, then brought back to the refrigerator, the soya bean milk will turn into curd the following day. I just don't understand the reason behind this. Why would it turn into curd (solidified) when changed from warm to cold? Does anybody? Also, I have seen some recent newspaper ads that they have developed these "automatic" soya bean milk maker. Apparently all you need to do is to add dry soya bean and water, power it on and a few minutes later (or whatever the time period is) you will have freshly made soya bean milk. These machines are selling at about US$100 each. I am skeptical about these "automatic" machines. Most machines are not really fire-and-forget types and you have to put in a bit of work. Has anybody used such a soya bean maker machine? How good do they work? Do you think it worths the price?
  11. Pictorial Recipe Mussels Stir-Fried with Thai Basil (九層塔炒淡菜) Some Chinese restaurants offer mussel dishes. However, most that I have seen are cooked in Kung Pao style, with garlic and green onions, or with black bean sauce. I am inspired by some Thai/Vietnamese style stir-fries which cook mussels with Thai basil. The dish presented here is not a traditional Chinese dish but it is very delicious. Picture of the finished dish: Serving Suggestion: 2-3 Preparations: Main ingredients (upper right, clockwise): - Shelled mussels, about 1 to 1 1/2 lb - 3 stalks of green onions - Garlic, use 5-6 cloves - 1 Chili pepper (e.g. jalapeno pepper) - 2 large shallots - Ginger, use 2-inch in length - (Special feature) Thai sweet basil sauce, use about 3-4 tblsp - 1 large onion - Fresh Thai basil, about 4-6 oz This is the feature of this dish: Fresh Thai basil. The stems are very tough. Peel off the leaves from the stems. Discard the stems. Trim, peel and wedge 1 onion. Trim ends on the green onions, cut diagonally into thin shreds. Peel and finely chop 2 shallots. Peel and mince 5-6 cloves of garlic. Grate about 2-inch worth of ginger. Trim ends and thinly slice 1 jalapeno pepper. This is another feature of this dish: Chili Paste with Thai Basil (Holy Basil). This is what the "Chili Paste with Thai Basil" looks like. Use 3-4 tblsp of this paste to cook. To add more flavor, I used 1 tblsp of Yank Sing Hot Chili Sauce. You may also use some other chili sauces. Cooking Instructions: Use a pan/wok, set stove to high. Add enough water to parboil the mussels. Add a few slivers of ginger to the mixture. Boil for about 2-3 minutes. Drain the mussels using a colander. Discard the ginger slivers. Clean and dry the pan/wok. Set stove to high. Wait until pan/wok is hot. Add 3 tblsp of cooking oil. Add minced garlic, shredded green onions, chopped shallots, sliced chili pepper, and grated ginger. Add 1/4 of salt (or to taste). Stir well. Dash in 2 tsp of ShaoHsing cooking wine. Add 3-4 tblsp of the featured Chili Paste with Thai Basil and 2 tsp of Yank Sing Hot Chili Sauce. Add wedged onion and stir well. Return the mussels and add the Thai basil. Continue to stir-fry for a few minutes and stir well. Add 2-3 tsp of sugar and a dash of light soy sauce (or fish sauce) towards the end. Finished. Transfer to a serving plate. I like this dish dry. If you want it saucey, simple add some water or chicken broth. Use corn starch slurry to thicken the sauce. Picture of the finished dish. (Note: The quantity of food made in this recipe is about twice the portion shown in this picture.) Variations You may use chicken, shrimp, squid or clams to cook this dish. The cooking method is very similar.
  12. 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.
  13. Chan’s Dragon Inn 630 Broad Ave, Ridgefield, NJ (201) 943-1276 I’d like to think that since getting married 11 years ago, and then later on forming eGullet, my tastes in Asian cuisine and particularly Chinese food have matured. I love great regional Chinese food, particularly real Sichuan, Hunan and Shanghainese food when I can get it, and I’m a frequent customer of several the local Hong Kong-Style Dim Sum haunts in the area as well. Still, at the end of the day you sometimes want the Chinese food of your youth, that your parents and grandparents introduced you to. For me, its the sort of Chinese food that was (and still is) served at places like King Yum in Fresh Meadows, Queens (and long-gone venues like Trader Vic’s and Don The Beachcomber) a totally American style of Chinese food that never, ever existed in Asia and is served in such kitschy atmospheres, you’d think you’d died gone to to Tiki hell. Chan’s Dragon Inn is such a place. True to my own memories of King Yum while growing up in Queens, Chan’s is also totally bad-ass old-school Polynesian Chinese, and they’ve been proudly serving knock-you-flat-on-your-ass umbrella drinks and Egg Foo Young since 1965. Walking into this restaurant throws you right into a time warp, where life was simpler back then, as were tastes in food. People wanted to escape a bit in their dining experience, even if it was in a totally faux atmosphere, and the food really wasn’t truly Polynesian. It doesn’t matter — I’m a complete sucker for this type of place. To fully appreciate it, you really need to be immersed in the atmosphere itself Click Here For Video If you’re not old enough to remember what Master Charge, Carte Blanche and BankAmericard is, you’re likely going to be somewhat traumatized by what lies inside. Abandon all hope, ye who orders from this drink menu. You might not be able to find your way back home afterwards. That drink is most definitely on fire. Wonton soup, in a classic American-Chinese preparation with peices of bright red roast pork in it.. Shrimp with Lobster Sauce and Roast Pork Fried Rice. This and Egg Foo Young (below) are the benchmark dishes of any Amercian-Chinese restaurant. Chan’s versions are excellent and retro-tastic. Egg Roll — with both pork and shrimp in it, fried to golden brown perfection.
  14. http://en.wikipedia.org/wiki/Lychee My family has always warned me to not eat too many lychees but I've never experienced any ill effects. Is this just pure superstition?
  15. This will sound heretic to a lot of people, but I really can't see the point of spending big dollars on something like sharks fin, which I will eat but not put a high priority on, certainly not buy. Same goes for bird's nest. To me they are in the same league as camel humps, sparrow's tongues, bear paws, moose noses. Like I say, I certainly wouldn't pay money for those items.
  16. Oyster with Ginger and Green Onion (薑蔥生蠔) Oyster with Ginger and Green Onion is a very popular Cantonese seafood dish. It is very easy to make at home. Picture of the finished dish: Serving Suggestion: 2 Preparations: Main ingredients: (From left, clockwise) - 2 jars of fresh oyster, about 12 oz in each jar - 7 to 8 green onions - ginger, use 2 to 3 inch in length - 5 to 6 cloves of garlic Pour the fresh oysters from the jars to a colander. Rinse under water to clean off any sand. Drain. Trim ends from the green onions. Cut at about 2-inches apart. Peel the ginger with a small spoon. Cut into very thin slices. Peel and mince the garlic. Cooking Instructions: Use a pan/wok, set stove at medium. Add 4 tblsp of cooking oil. Use a small bowl and add 1/4 cup of corn starch to coat the oyster before frying. While the oysters are still in the colander, sprinkle about 1/4 - 1/2 tsp of salt evenly on top. Lay each piece of oyster on the bed of corn starch. Use a spoon to evenly coat both sides of the oyster with corn starch. Shake off the excess coating. Add to the frying pan and fry the oyster at medium heat. Quickly coat the remaining of the oysters (about a dozen) and add to the frying pan. Fry until the coating turns brown, about 2 minutes for each side. Remove oysters from pan and drain off excess oil. (You may put a piece of paper towel to absorb the excess oil.) Start with a clean pan/wok. Set stove at high. Add 3 tblsp of cooking oil. Wait until oil starts fuming. Add minced garlic, sliced ginger, and the white portion of the sliced green onions. Add 1/4 - 1/2 tsp of salt (or to taste). Quickly dash in 2-3 tsp of ShaoHsing cooking wine. Let it induce a quick flame. Stir the mixture well. Add 1/4 cup of chicken broth, 1 tsp of sugar and 3 tsp of oyster sauce. Stir well. Bring the mixture to a boil. Then add corn starch slurry (suggest: 1-2 tsp of corn starch, mix in 2 tsp of water) to thicken the sauce to the right consistency. Return the oyster to the pan. Add the remaining green portion of the green onions. Stir and toss. Cook for one to two more minute. Make sure the sauce is coated evenly on the oysters. Finished. Transfer mixture to a serving dish. Picture of the finished dish.
  17. Hello all, Can anyone give me the exact name of the small grained Rice that Chinese restaurants use to make their Pork Fried Rice please? Thanks.
  18. Chicken Stir-fried with Shiitake and Enoki Mushrooms (Moo Goo Gai Pan, 蘑菇雞片) I found some lovely, fresh Shiitake mushrooms in the grocery market. I could not miss this wonderful treat. There is nothing like the wild, earthy taste of fresh Shiitake mushrooms. Here is my interpretation of the classical "Moo Goo Gai Pan" dish (a direct translation from the phrase "Mushroom Chicken Slices"), popularized by early Chinese restaurants in the USA. I cooked the fresh Shiitake mushrooms along with some fresh Enoki mushrooms. I found that they go very well together. Just mushrooms, no more. I found that many Chinese restaurants add all kinds of vegatables such as snowpeas, carrots, bamboo shoots, green peas, water chestnuts and celeries in making this dish. Doing so, in my opinion, only adds distraction to the true wonderful taste of fresh mushrooms. Picture of the finished dish: Serving Suggestion: 2 to 3 Preparations: Special feature: A package of fresh Shiitake mushrooms, about 1/2 lb. Main ingredients: (From top right, clockwise) 2 chicken breasts, about 1 1/2 lb. Garlic, use 5 to 6 cloves. 3 small packages of fresh Enoki mushrooms. 1 package of fresh Shiitake mushrooms, about 1/2 lb. Trim fats from chicken breasts. Cut the chicken breasts into thin slices. To marinate the chicken meat: Use 1/2 tsp of ground white pepper, 1 to 2 tsp of sesame oil, 2 tsp of oyster sauce, 2 tsp of corn starch, 1 to 2 tsp of light soy sauce, 2 tsp of ShaoHsing cooking wine, and about 1/4 tsp of salt (or to taste). Mix all marinade and chicken slices in a mixing bowl. Set aside for about 30 minutes before cooking. Trim and discard the roots of the Enoki mushrooms. Separate the Enoki mushrooms (they cluster together) as much as you can. Trim off the stems of the Shiitake mushrooms. Either discard or save for making soups. Mince the garlic. Cooking Instructions: Use a pan/wok. Set stove at high. Wait until pan is hot. Add 3 tblsp of cooking oil. Velvet the chicken meat in oil until slighly undercooked (pink color has barely disappeared). Remove chicken from pan. Add 2 tblsp of cooking oil. Wait until fuming hot. Add minced garlic. Add 1/4 tsp of salt (or to taste). Dash in 2 tsp of ShaoHsing cooking wine. It may induce a quick flame. Add Shiitake and Enoki mushrooms. No need to add broth or water because water will come out from mushrooms during cooking. Add 3 to 4 tsp of oyster sauce. Stir and toss, and cook the mushrooms for about 3 to 4 minutes. Return the chicken slices to the pan. Stir-fry another another minute or 2. Ready. Transfer to a serving plate. (Note: The quantity of food made in this recipe is about twice the portion shown in this picture.)
  19. Hi everyone!!!! I know new year havn't even passed yet but I'm more excited about Chinese New Year, Lunar New Year for other SEA nations celebrating it on the same day(Didn't want to offend no one ). Anybody have an idea for their menu's yet? I do but it's still very incomplete, I wanted to do a nine course banquet, and I need help with ideas. Auspicious symbolic dishes. So far the only thing I'm definitely serving is 8 treasure chicken (pa po kueh), coz its been served on my family's CNY spread every year since the 1930's when my family moved from XiaMen to the Philippines, dunno how my grandparents managed to make that happen during WWII, but thats irrelevant since they survived and the recipe survived and we still continue that family tradition. Our version of Thanksgiving turkey asian style. hehehe This yummy chicken deal is stuffed with sticky rice, chinese sausage, shallots, lotus seeds, chestnuts, black mushroom, black wood ear mushrooms, the rice mixture is seasoned with dark mushroom soy sauce, xiaoshing wine, star anise, and a small piece of ginger. All of this goodness is slow baked or double steamed for a few hours, till the chicken is tender melt in your mouth. collect the juices at the bottom as there will be alot, add young corn, button mushrooms, leeks, more soy sauce if needed(use light soy so it doesnt turn black) and a little bit of sugar to balance all the flavor, thicken with slurried cornstarch and pour all over the chicken. (I'll post a more detailed recipe form if requested)
  20. I find that metal spoons have an unpleasant taste, while porcelain is much more "taste inert". This is especially apparent when using the spoon to eat a soup as there is more mouth contact.
  21. Chop up a thousand-year egg or two. Add tofu, soy sauce and sesame oil. Mix well. Any one else make this?
  22. Ox Tail and Tomato in Clay Pot (番茄牛尾煲) This Chinese dish is made by stealing some techniques from French and Vietnamese cookings. The taste of the soft ox tail after 2 hours of simmering in tomato sauce with lemon grass and star anise/clove flavor is just wonderful. Picture of the finished dish: Serving Suggestion: 2 to 3 Preparations: Main ingredients: (From bottom left, clockwise) Ox tail, about 2 lb. 2 large carrots. 2 stalks of celery. 2 lemon grasses. 1 small brown onion. 4 small roma tomatoes. Garlic, use 6 cloves. (Not shown: 3 shallots.) To marinate the ox tail: Use 1/2 tsp of salt, 1 tsp of ground black pepper, 1 tsp of light soy sauce. Mix well in a mixing bowl. Trim the ends of the lemon grasses. Use only about 5 inches in the middle. Cut into 2 halves. Use a food mallet to bruise the lemon grass pieces. Also, prepare 4 star anises and about 2 tsp of cloves. Peel and trim the end of the carrots. Cut at about 1/2 inch thickness. Trim the ends of the celery. Cut into thin slices. Cut roma tomatoes into wedges. (Not shown: Trim both ends of an brown onion, wedge. Trim ends of 3 shallots, finely chop. Peel and mince 6 cloves of garlic.) Cooking Instructions: (Note: My clay pot is of a small size and would not hold all the ingredients in this dish. I use a regular pot to cook the ox tail first. If your clay pot is big enough, you can do the cooking in the clay pot.) Use a pot, set stove at high, add ox tail pieces. Sear both sides. About 3 to 4 minutes per side. Before removing ox tail pieces from pot, dash in 2 tsp of ShaoHsing cooking wine and 1 tsp of light soy sauce. Add wedged onions, finely chopped shallots, minced garlic. Mix well. Sautee for about 3 minutes. Add 1/4 tsp of salt (or to taste), 2 tsp of chili bean sauce, dash in 2 tsp of ShaoHsing wine (or you may use 1/2 cup of red wine). Add sliced carrots, sliced celery. Mix and continue to sautee for 5 minutes. Return the ox tail pieces, add roma tomato slices, 1 can (about 6 oz) of tomato sauce, bruised lemon grasses, 4 star anises, 2 tsp of clove, 2 tsp of dark soy sauce, 1/2 cup of chicken broth, and 1/2 to 3/4 cup of water. Bring the mixture to a boil. Make sure all ox tail pieces are immersed in the broth. Then change the stove setting to simmer. Simmer the mixture with lid on for about 2 hours. This is how it looks after 2 hours. Add some corn starch slurry (suggest: 2 to 3 tsp of corn starch mixed with 3 tsp of water) to thicken the sauce. For presentation, I transferred the mixture to a preheated clay pot. First, preheat the clay pot at high stove setting for 5 minutes. Transfer the ox tail mixture to the clay pot before serving.
  23. I found this erudite discussion and excellent recipe at http://www.cbc.ca/ideas/features/kubilai_khan/recipes.html hope everyone enjoys it - cheers, JH
  24. Greetings all - a brand-new member here, very much looking forward to contributing to the forums and eGullet - but first a request. Mayflower restaurant in Milpitas, CA (a wonderfully authentic Cantonese establishment) offers an off-menu item, prepared on request, called 'foong xia ha' (My Chinese is exceedingly poor, so forgive what is possibly a poor transliteration). It is a shrimp dish (xia), stir-fried with toasted ground garlic and ground hot chili peppers - it is absolutely superb and I would dearly love both a recipe for it and the proper Chinese characters so I can properly request it from a waiter. You all have a wonderful resource here - I've spent most of my life scouring the Web and old cookbooks for the most authentic and best recipes for any given dish and cuisine, and look forward to hopefully adding this one to my database with your kind assistance. cheers, JH
  25. Hi all, I bought a dried sea cucumber the other day, hoping that my mom would know how to prepare it, I left the store without asking for directions on how to reconstitute the creature...went home then called mom....alas, she doesn't know either. She said we always bought ours ready to cook. GUYSSSS I NEED HELP!!! Pleeeeeezeee! I tried looking it up on line and all it says that its tedious preparing a dried one, but none of the sites bothered putting it to detail.
×
×
  • Create New...