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  1. A few weeks ago I bought a copy of this cookbook which is a best-selling spin off from the highly successful television series by China Central Television - A Bite of China as discussed on this thread. . The book was published in August 2013 and is by Chen Zhitian (陈志田 - chén zhì tián). It is only available in Chinese (so far). There are a number of books related to the television series but this is the only one which seems to be legitimate. It certainly has the high production standards of the television show. Beautifully photographed and with (relatively) clear details in the recipes. Here is a sample page. Unlike in most western cookbooks, recipes are not listed by main ingredient. They are set out in six vaguely defined chapters. So, if you are looking for a duck dish, for example, you'll have to go through the whole contents list. I've never seen an index in any Chinese book on any subject. In order to demonstrate the breadth of recipes in the book and perhaps to be of interest to forum members who want to know what is in a popular Chinese recipe book, I have sort of translated the contents list - 187 recipes. This is always problematic. Very often Chinese dishes are very cryptically named. This list contains some literal translations. For some dishes I have totally ignored the given name and given a brief description instead. Any Chinese in the list refers to place names. Some dishes I have left with literal translations of their cryptic names, just for amusement value. I am not happy with some of the "translations" and will work on improving them. I am also certain there are errors in there, too. Back in 2008, the Chinese government issued a list of official dish translations for the Beijing Olympics. It is full of weird translations and total errors, too. Interestingly, few of the dishes in the book are on that list. Anyway, for what it is worth, the book's content list is here (Word document) or here (PDF file). If anyone is interested in more information on a dish, please ask. For copyright reasons, I can't reproduce the dishes here exactly, but can certainly describe them. Another problem is that many Chinese recipes are vague in the extreme. I'm not one to slavishly follow instructions, but saying "enough meat" in a recipe is not very helpful. This book gives details (by weight) for the main ingredients, but goes vague on most condiments. For example, the first dish (Dezhou Braised Chicken), calls for precisely 1500g of chicken, 50g dried mushroom, 20g sliced ginger and 10g of scallion. It then lists cassia bark, caoguo, unspecified herbs, Chinese cardamom, fennel seed, star anise, salt, sodium bicarbonate and cooking wine without suggesting any quantities. It then goes back to ask for 35g of maltose syrup, a soupçon of cloves, and "the correct quantity" of soy sauce. Cooking instructions can be equally vague. "Cook until cooked". A Bite of China - 舌尖上的中国- ISBN 978-7-5113-3940-9
  2. It's lotus pod season here in southern China. We get dried lotus seeds all year round and there is nothing wrong with them! But at this time of year, for a few weeks, we get roadside vendors selling fresh lotus pods. The idea is to pop out the seeds and eat them as they are. I've never seen these in supermarkets or even regular markets - always street vendors. Anyway, the two in the picture below cost me a massive 2元 each (31 cents US; 20 pence UK). Here are the popped out seeds But what do they taste like? I can't improve on this: Mulan was sitting on a low chair, picking lotus seeds from a pod in her hand, and looking at the lake through the red balustrades. Redjade, having been brought up in Hangchow, was quite familiar with such things and was working away at the seeds with her nimble fingers, sitting at a high table with Afei and Huan-erh. Mr. Yao lounged in a low rattan chair. Lifu was sitting close to Mulan on the balcony and watching her pick the seeds. He had eaten sugared lotus seeds, but he had never eaten them fresh from the pod, and was staring with great interest. “Do you eat them raw like that?” he asked rather foolishly. “Of course,” said Mulan, and she took one she had just plucked out and gave it to him. Lifu tasted it and said, “It is good, but different from the sugared ones. It is so mild you almost don’t taste anything.” “That is just it,” said Mulan. “We eat it just for its pure mildness and its slight fragrance. That is why a busy man cannot enjoy it. You must not think of anything when you eat it.” Mulan showed him how to pick a seed, and after eating it, Lifu exclaimed with delight. “If you shout, you will lose the flavor again,” said Mulan. “You must chew them slowly, one by one. After a while, take a sip of good tea and you will find a pure fragrance in your cheeks and palate for a long time.” Lin Yutang – Moment in Peking, 1939
  3. Beef with Sa Cha Sauce Clay Pot (沙茶牛肉粉絲煲) This is a Cantonese clay pot dish that is very easy to make at home. Picture of the finished dish: Serving Suggestion: 2 to 3 Preparations: Main ingredients: (From upper-right, clockwise) - Beef (flank steak), about 3/4 lb - Garlic, about 5-6 cloves - Shallot, 4 cloves - 2 bundles of mung bean threads - 1 chili pepper (jalapeno) - 2 small egg plants - "Sa Cha" Sauce (Chinese Barbeque Sauce - named by Bullhead brand) Cut the flank steak into thin slices (across the grain). To marinate the beef: Use a mixing bowl. Add the beef slices. Add 1/2 tsp of ground white pepper, 1 tsp of sesame oil, 2 tsp of ShaoHsing cooking wine, 1 tsp of light soy sauce, 1-2 tsp of oyster sauce, and a pinch of salt (suggest: 1/4 tsp). (Not shown in picture): add 1-2 tsp of corn starch. Mix all the ingredients. Set aside for 30 minutes to 1 hour before cooking. Trim off the ends of the egg plants. Cut into long and slender wedges. Peel and mince the garlic. Peel and finely chop the shallots. Cut the jalapeno pepper into thin slices. Soak the mung bean threads in a bowl of warm water for at least 30 minutes before cooking. Cooking Instructions: Use a medium size Chinese clay pot, pre-heat it over medium high heat for 5 minutes. Add 1 - 1.5 tblsp of cooking oil. Add the minced garlic, chopped shallots, and sliced jalapeno pepper. Add 1/4 of salt (or to taste). Add 2 to 3 tblsp of "Sa Cha" sauce (or called "Chinese Barbeque Sauce" by the Bullhead brand). Note: This is the main feature of this dish. Dash in 2 tsp of ShaoHsing cooking wine. Stir well. Add 1/2 cup of chicken broth and 1/8 cup of water. Add the wedged egg plants. Bring the mixture to a boil (may take about 5 minutes), then reduce heat to medium-slow. Cook with lid on for another 10 minutes or so until egg plants turn soft. After 10 minutes or so has passed, use a second stove to heat up a pan/wok. Add 2 tblsp of cooking oil. Sear the marinated beef slices for a few minutes. Remove the beef from pan when it is still slightly pink. Drain off excess oil. This is how it looks when the egg plants have turned soft. Drain off the water from the soaked mung bean threads. Add mung bean threads to the pot. Cook for about 3-4 minutes until the threads turn soft and transparent. Test the sauce. If the sauce is too runny, add corn starch slurry (e.g. 1-2 tsp corn starch dissolved in 3 tsp of water) to thicken the sauce. Usually the mung bean threads are quite long and difficult to scoop at the dinner table. Use a pair of kitchen sears to cut up the mung bean threads. Give it about 3 to 4 cuts. Return the beef to the pot. Mix well with the egg plants and mung bean thread. Bring the whole pot to server at the dinner table. Picture of the finished dish.
  4. hzrt8w has made some incredible pictorials of various Chinese dishes, I am going to use this thread to post links to all of them so they are easier to find. #1 Fish Cakes with Sa Cha Sauce #2 Soy Sauce Chicken #3 Stirfried Bitter Melons, Foo Yu
  5. hi just got back from holiday in Hong Kong and had one of my favourite desserts there. I'm back in london and am in seperate need of it. 桂花果凍 桂花 jelly "gwai fa go" ? osmanthus jelly? "Kwai hua" jelly? "Quan fa" jelly? can't find anything google . anyone know how to make it? got a recipe pretty please
  6. Here's a few pics of the cake I made for a Chinese New Year's party. It's the first time I've done modelling; as it's year of the dog I made a few doggies. Dogs, kennels, lanterns and firecrackers made from modelling paste, 'grass' of royal icing mounted on a plaque. The cake itself turned out gargantuan. The bottom layer is chocolate (as per 'Finding the Best Chocolate Cake Recipe' thread, Epicurious tweaked version), middle layer is Amanda Hesser's mother-in-law's Almond Cake which I read about on Amateur Gourmet and top tier was a hazelnut cake. The chocolate cake was excellent, quite rich, the almond cake very nice too and a keeper. I made some whipped white chocolate/creme fraiche ganache which went between one layer, however second batch curdled on me, as did the white chocolate ganache which I had been planning on covering the outside. Originally, I was planning on hanging down the side some red fondant banners to look like traditional chinese new year banners (like the ones in this pic but when things started going pear shaped, I scraped that idea. So going to Plan B, I made some chocolate plastic which I'd never done before. What a waste of 300g of Lindt couverture! Oily melted chocolate everywhere, with the plastic of a peculiarly teeth-cementing texture. Never making that again. Frustrated, sweaty and tired with less than one hour till party time, I swore never to work with chocolate again, rushed to the shops and got some double cream, whipped it into espresso cream, which worked beautifully and tasted great. Perhaps someone could advise, given that whipped double cream tastes great, is easier to make than buttercream and stands up to being left at room temp for almost as long, I'd say, as buttercream, what are the advantages of using buttercream over whipped double cream? Despite my oath above on never to work with chocolate again, any tips on how to make (whipped) ganache without it curdling would be appreciated. When I made it the night before, left in fridge and whipped morning after, it worked. However, subsequent attempts without leaving overnight curdled. Or could it be that I was using creme fraiche, which seemed more watery than heavy cream? Wishing you all a healthy and prosperous Year of the Dog.
  7. Hey y'all! I've got an itching for duck bone soup, but I can't seem to find any recipes for it. Are there any special flavors for it? I'm guessing....scallions and ginger? Anything else? How long do I simmer it for? In restaurants, I've had it after having my peking duck. Would it taste any different if I used my roast duck bones? Also, is it supposed to be cloudy/milky looking?
  8. Ben will attest to this: one of the best dim sum items At Kum Koon Restaurant in Winnipeg is their Phoenix Shrimp sui mai. We thought we were full when the cart with these delectable shrimp came along. The batter(cornstarch based?) is lace-like, melt in your mouth, with the shrimp tail curving up for a handle. Inside is a juicy pork/chives? filling, covered I think, with taro paste. Any recipes? Ideas?
  9. I have difficulties shopping for some special ingredients for Chinese cooking. I would like to ask the board for some tips. I thought others may have difficulties finding certain ingredients too so feel free to ask in this thread. In general, you can find many grocery items and dry goods for cooking Chinese food in an Asian grocery market in the USA/Canada/etc.. If you live in an area populated with Chinese immigrants (e.g. Bay Area, Los Angeles), those grocery stores are very comprehensive. There are, however, some special items that you would not find in general Asian grocery markets. Examples: bird nest, dried oysters, dried conpoy, ginseng (maybe). In Hong Kong, these special items are carried in what is called hoi mei [Cantonese] (dry seafood) shops. There are plenty of these specialty shops along Stockton Street in San Francisco China Town. But in Sacramento where I live, they are far and between. And for some herbal types of ingredients, you may need to go to a Chinese herbal medicine shop to purchase. Recently, what I have been unable to find in my neighborhood Asian grocery markets are: 1) Dried shrimp roes (Har Gee [Cantonese]) - to be used to braise with sea cucumbers. 2) Dried fish maw (Yu To [Cantonese] - literally this is a fish's stomach. To be used to in a steamed dish with chicken. Has anybody purchased the above items for cooking? Where did you find them? In specialty stores or general Asian grocery stores (which section)?
  10. Steamed Ground Pork with Salted Fish (鹹魚蒸肉餅) Irwin: You are an honorable Toisanese. This pictorial was produced in your honor for your Happy Birthday. Many people who live in Hong Kong and the vincinity of Guangzhou would know about this steamed pork dish. It is a comfort home-style cooking for many Cantonese. Serving suggestion: 2 Basic ingredients: 1 lb of ground pork (with a little bit of fat), some ginger, salted fish and some seasoning. I usually use salted fish immersed in oil. This time, I had chosen a refrigerated package of salted mackerel. The fish pieces looked very appealing. Marinate the ground pork: Use a mixing bowl. Add 1 lb of ground pork. Add 2 tsp of sesame oil, 2 tsp of light soy sauce, 2 tsp of Shao Hsing cooking wine, 2 tsp of corn starch, 1 tsp of ground white pepper and a pinch of salt (to taste - suggested 1/8 tsp). Shred about 1 inch of ginger. Add about 1/2 of the portion to the mixture. Mix all the ingredients. Set aside for about 20 to 30 minutes. Transfer the marinated ground pork to a steaming dish. Use a spatula to press the ground pork against the dish, spread the pork evenly on the dish. I used only 1/2 a piece of the salted fish in the package. The fish was a bit thick. I sliced it into 2 halves. Lay salted fish on top of the ground pork. Spread the remaining ginger on top. Steam this dish in the steamer for about 15 minutes. Finished dish. Sprinkle some fresh chopped green onions on top.
  11. Salted Fish and Chicken Fried Rice (咸魚雞粒炒飯) Salted fish and diced chicken is a wonderful combination for making fried rice. The finished fried rice is full of fragrance from the salted fish. Transparent: This pictorial is dedicated to you. I hope you like fried rice as much as you like pan fried noodles. Picture of the finished dish: Serving Suggestion: 1 to 2 Preparations: Main ingredients: (From top left, clockwise) About 2 to 3 bowls of cooked rice, 1 piece of chicken breast (about 1/2 to 3/4 lb), 1 to 2 stalks of green onions, about 2 leaves from a lettuce, ginger (about 1 inch in length), 2 small eggs, 1 small piece of salted fish (haam yu). Note: it is best to use one day old rice. If you use fresh rice, the fried rice tends to be overly moist and soft. Trim the fat off the chicken breast. Dice into 1 inch by 1 inch cubes. Marinating the chicken: Add the chicken cubes into a mixing bowl. Add 1 tsp of sesame oil, 1 tsp of ShaoHsing cooking wine, 1 tsp of light soy sauce, and 1 tsp of corn starch. Mix all ingredients well. Set aside for 20 minutes before cooking. Break and scramble 2 eggs. Trim the ends off the green onions. Finely chopped. Grate the ginger. Bone the salted fish and cut it into small pieces. Cut the lettuce leaves into fine shreds. Cooking Instructions: Use a pan/wok, set stove at high, add about 2 tblsp of cooking oil, velvet the chicken meat until the pink color just starts to disappear. About 3 to 4 minutes. Remove chicken from pan when done. Drain the oil. Add 1 tblsp of cooking oil to pan. Cook the scrambled eggs. Add a pinch of salt. Remove. Add 3 tblsp of cooking oil. Keep stove setting at high. Add the chopped salted fish and grated ginger. Stir. Cook for 10 to 15 seconds and let the fragrance release. Note: one trick to speed up the cooking time is to pre-heat the day-old rice in the microwave. Add 3 tblsp of water to the rice. Set for high and heat for 3 minutes. Add the rice and shredded lettuce on to the pan. Stir well. Stir and fry for a minute or two. Use the spatula and keep breaking up the rice lumps into smaller pieces. Re-add the chicken and eggs. Add 2 tsp of light soy sauce to darken the color of the fried rice a little bit. Stir and fry for another 2 to 3 minutes. Finished. The finished dish.
  12. I want to dedicate this thread to link to some really outstanding Chinese food recipe websites for easy searches.
  13. My go-to Chinese grocery store recently went Latino and Korean. Maxim's and the "International" grocery across University both went 100% Latino, and the Aspen Hill oriental grocery (Han Ah Reum) is now 100% Korean. Any recommendations for Chinese (Cantonese, Sichuan) groceries in the Silver Spring-Wheaton-Takoma Park areas? edited to add name of Aspen Hill store.
  14. Soy Sauce Chow Mein with Chicken (豉油王鸡丝抄麺 ) There was a question about "Soy Sauce Chow Mein" brought up on this board. I have decided to show you my way of making this dish. I also have decided to cook it with some shredded chicken meats. You may use sliced beef, peeled shrimp, sliced BBQ pork or other meats of your choice. The process is very similar. Or leave it as plain soy sauce chow mein. They all taste wonderful. CAUTION: The sequences shown illustrated using cooking wine over a pan of hot oil to induce a flame. If you have poor ventilation or do not want to risk fire hazards, skip the part of using cooking wine. Serving Suggestion: 2 to 3 Main ingredients: Cantonese egg noodles, 1 piece of boneless chicken breast (about 1/2 to 3/4 lb), 1/2 of a small onion, 2 green onions, bean sprouts (only a handful). If the noodles are curled up into fist-size balls, use about 4 to 5 of them (about 1/2 to 3/4 lb). Uncoil and shake the noodles with your fingers. Make them a little bit fluffy. Take the chicken breast. Trim off the fat. Cut up the meat into long and narrow strips. Use a small mixing bowl to marinate the chicken meat. Use 1 tsp of ground white pepper, 2 tsp of sesame oil, 1 tsp of ShaoHsing cooking wine, 2 tsp of light soy sauce, and 1 tsp of corn starch. Mix well. Set aside to marinate for at least 20 minutes. Meanwhile, boil a small pot of water. When the water is boiling, add the noodles to the pot. Cook the noodles until el dante. Cooking time depends on the types of noodles used. If those are fresh noodles, which cook very fast, only 1 to 2 minutes. If those are dried noodles, it may take up to between 5 to 10 minutes. Adjust your cooking time accordingly. Do not overcook the noodles. Immediately remove the noodles and put them on a strainer. Run them under cold water and drain. (Set noodles on a strainer and drain well.) Prepare the other ingredients: Cut 1/2 onion into small wedges. Cut the green onions diagonally (trim the ends). (Not shown: wash and drain the bean sprouts). Use a small bowl, mix 3 tsp of light soy sauce (for saltiness) and 3 tsp of dark soy sauce (for rich flavor). Prepare about 1 to 2 tsp (no more) of ShaoHsing cooking wine (shown contained in the bottle cap). Use a pan/wok, set for high heat over the stove. Use about 2 tblsp of cooking oil to velvet the marinated chicken. Cooking until the meats show no more pink color. Remove. Note: The following sequences of photos occurred during a very short time frame. The technique is important. So I have slowed down the process for you, frame by frame. Start with a clean pan/wok. Set for high heat over the stove. Add a generous amount of cooking oil, about 3 to 4 tblsp. Keep heating up the pan/wok until the oil start fuming. Don't start prematurely or else you won't achieve the desired taste. You have to do the following 5 steps very quickly. First: add the wedged onions and sliced green onions onto the pan. Stir for about 3 seconds. Immediate add the capful of cooking wine. CAUTION: This will induce a big flame. If you don't have good ventilation or do not want to risk fire hazards, skip the cooking wine. I tried to take a picture of the flame. But during the half a second that it flared up, the flame overexposed the image. I ended up with a picture where every looked dark. Second: The flame will last for only about half a second. When it has subsided, immediately add the bowl of light soy and dark soy sauce mixture. Third: The mixed soy sauce will boil almost instantly. That's a desireable effect. Stir once very quickly. Fourth: Immediately, add the noodles to the pan. Fifth: Also add the bean sprouts. Stir the noodles and bean sprouts and toss. Make sure that the soy sauce is evenly distributed in the noodles. Cook for about 1 to 2 minutes. Re-add the chicken shreds to the pan. Stir-fry for another minute or 2. Finished. (Note: the quantity shown here is about half of the quantity made.)
  15. I have a craving for shrimp toast (except not shrimp toast, because I'll be using ground pork), and being in Japan, I think I'll have to make my own. But what kind of bread should I use? I could use a wonder bread kind of bread (soft and squishy), or I could use Japanese shokupan, which is still a bit soft, but is more substantial than wonder bread, or I could use French bread. Any suggestions? And if anyone knows the proper oil temperature to prevent super oily bread, I'd appreciate knowing that, too! (350F?)
  16. 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)
  17. 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.
  18. So, I'm not going to let Hz have all the fun, am I? Just kidding...I wanted to see if I can handle taking pics and cooking at the same time. Sometimes, during the weekends, we buy some siu yoke (3-layer pork) to store in the freezer for lazy days. It's quite versatile; this is only one of the dishes which you can use it in. Ingredients: siu yoke, chopped garlic, dark/black thick soya sauce, pepper, dried chillies (optional). I ran out of the dark soya sauce, so I used molasses instead..not much difference in the taste. And, I'm definitely not as organized as Hz, forgot to get the sarawak pepper to pose. Fry pork together with garlic in 2 tblsp oil. I don't fry the garlic on its own for this dish, because it'll end up too burnt when combined with the meat later on. Besides, some oil from the siu yoke will join in the fun along the way. Fry till the skin turns crackly. Add 3 tblsp dark soya sauce, pepper to taste and chillies if you want. Dish done in a minute or 2....slight exaggeration but it's really quick. Shown here with blanched broccoli, plumped up microwaved (I did it!) gei chee (boxthorn berries), drizzled with teelseed oil and oyster sauce.
  19. Fried Fish Cake with Puff Tofu (煎酿豆腐浦) Fish cakes (fish paste) are made by grinding fish meat. They are sold in most Asian grocery markets. Puff tofus are deep-fried tofu with many air bubble trapped inside. They are very light and puffy. Here are the main ingredients. To enhance the taste of fish cakes (top center, about 1 lb), I used some dried shrimp (middle right) - presoaked in water for about 30 minutes, dried black mushroom (middle left) - presoaked in water for a couple of hours, and some cilantro (not shown). At the bottom center are some puff tofus. Use 1 to 1 1/2 bag (each bag contains about 12 puff tofus). Dice the black mushrooms into small pieces. Drain the dried shrimps after soaking. Finely chop some cilantro. Use a mixing bowl. Add the fish paste. Add the dice black mushrooms, dried shrimp and chopped cilantro. To enhance the flavor, I added about 2 tsp of sesame oil, and 1 tsp of ground white pepper. Mix all the ingredients and seasoning. Cut each puff tofu into two halves. Use your thumb to depress a cavity in the center of the puff tofu. Use a spoon to stuff the fish paste mixture onto the puff tofu. Continue to stuff the puff tofu until fish paste is all used. Heat up a pan/wok over medium fire. Add some cooking oil. Fry the stuffed puff tofo (with the stuffing side down) until the fish paste has turned brown. Check by flipping over each puff tofu. Remove when done. Lay the cooked stuffed puff tofu on the serving plate, with stuffing side up. The sauce is very simple. Here are the ingredients: garlic (mince it), salt (not shown), white vinegar, oyester sauce, chicken broth, dark soy sauce, sugar (not shown) and corn starch (not shown). Use the same pan/wok, add 1 tblsp of cooking oil. Add minced garlic and a pinch of salt. Cook for about 20 seconds. Dash in 1 tsp of white vinegar. Add 1 to 2 cups of chicken broth. Add 2 tblsp of oyster sauce. Add 1 tblsp of dark soy sauce. Add 2 tsp of sugar. Bring to a boil. Use 3 tsp of corn starch, dissolve in water, gradually add to the pan. Keep stirring. Add enough corn starch slurry until the sauce has thicken to the right consistency. Pour the sauce on top of the stuffed tofu. Finished. 1 lb of fish paste yields about 30 to 40 stuffed puff tofu. Variations You may use the same basic technique to stuff other ingredients. Examples are: red/green bell peppers, anaheim peppers, egg plants, firm tofu, geet gwa, etc..
  20. Anyone have a recipe?I don't like the texture, colour or flavour of the commercial article.
  21. 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.
  22. I was recently at a friends house who's mum is from Taiwan. She said when reheating dumplngs boil method not steam that her uncle would let the water come to a boil add the dump. then add a 1/4 cup of water return to boil, add 1/4 cup water return to boil, add 1/4 cup of water return to boil. What is the theory behind this have you ever heard of this technique?
  23. If you had to pair wines with Chinese food what would you consider for the following menu? Deep Fried Crispy Bean Cake/Deep Fried Minced Shrimp Ball Stir Fried Prawm. Cuttlefish and Chicken in X.O. Sauce Assorted Dried Seafood with Shark Fin Soup Live Lobster and Crab in Black Bean Sauce Chef's Special Free Range Chicken Sweet and Sour Rock Cod Chef's Special Stuffed Duck (Boneless) Selected Vegetable Braised with Bai-Ling Mushroom Minced Beef and Green Onion Fried Rice
  24. Stir-fried Conch with Brown Bean Sauce (豆醬炒海螺) From my experience, periwinkle is best stir-fried with brown bean sauce. Let me illustrate how to prepare this dish. This sauce is also good for other type of seafood or meats, such as chicken. Picture of the finished dish: Serving Suggestion: 2 to 3 Preparations: Main ingredients: (From upper-right, clockwise) - Shelled periwinkle, about 1.5 to 2 lb total (Note: periwinkle shrinks quite a bit during the cooking process. You should budget at about 0.75 lb per person) - 3 to 4 stalks of green onions - 4 small shallots - 5 to 6 cloves of garlic - Ginger, about 2 to 3 inch in length - (Not shown in picture) 1 small chili pepper (e.g. jalapeno) Peel and mince the garlic. Peel and finely chop the shallots. Trim ends on the green onions and finely chop. Thinly cut about 8 slices of ginger. Grate the rest of the ginger. (Not shown in picture: trim ends and cut 1 chili pepper into thin slices) Cooking Instructions: Use a pan/wok, set stove at high. Add about 2 cups of water. Add the 8 ginger slices and periwinkle. Bring to a boil and boil for about 2 to 3 minutes. Drain the water with a strainer. Discard the ginger slices. (Note: boiling the shellfish with ginger would suppress the fishy taste inherent in most seafood.) Start with a clean wok/pan. Set stove at high. Add 2 tblsp of cooking oil. Wait until oil starts fuming. Add minced garlic, minced shallots, 2 tsp of chili bean sauce, sliced chili pepper, 2 to 3 tsp of brown bean sauce, 2 to 3 tsp of sweet flour paste. (Note: no need to add extra salt as these sauces are quite salty.) Stir well. Dash in 2 tsp of ShaoHsing cooking wine. Add 1/4 cup of chicken broth, 2 tsp of sugar. Bring to a boil. Add corn starch slurry (suggest: 2 tsp of corn starch mixed in 4 tsp of water) to thinken the sauce to the right consistency. Adjust quantity. Slowly fold in the corn starch slurry to thicken the sauce. Return the periwinkle. Stir and toss for another 2 to 3 minutes. Make sure the sauce is evenly coated on the periwinkle. At the last moment, add the chopped green onion and stir to distribute it evenly. Transfer content to a serving plate. Drizzle about 2 tsp of sesame oil on top before serving. Picture of the finished dish.
  25. Is it common to have the New Year's zodiac animal be a primary or featured ingredient in a New Year dinner? Certainly some exceptions would have to be made, e.g. dragon as it is mythical, dog as it is socially unacceptable and tiger as it is endangered.
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