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Found 1,122 results

  1. We already had 2! One impromptu one at my in-laws on Saturday coz one of the sis was going to be away during CNY. Another one, we had last nite at my parent's...a potluck. The menu was relatively un-banquety and it catered mainly for the grandchildren - 9 of them. We started off with Yee Sang brought/bought by my tai go. This is the pic before "lo hei". This is "during"... and this is "after" We were late so I had to make a quick job of the photo-taking...excuse the quality. Mushroom/veggie dish made by mom Seafood soup with every exotic sea-creature in it made by mom Sweet sour fish fillet made by yee so Deep-fried wantan made by mom and some grandkids Pak cham kai (white chop chicken) made by mom to be taken with Yee Cheong always makes Teochew duck but this time he made braised trotters Since it was my sis's hubby's bday the next day, she made a carrot cake DH and I had a jelly challenge. He made cendol agar-agar while I made lychee agar-agar with big sago balls and kwei feh lychee liqueur. Guess who won? My yee ko made this tong sui, called "mat du yao", it really has 'everything' in it from gingko nuts, red beans, sea coconut, tiny cubed sweet potatoes, longan, lotus seeds.... This year, they seem to be introducing a tiny kam/mandarin orange (next to tong sui). They are quite sweet and cute, and supposedly doesn't give the sup yit effect. After the heavy meal, we went for a walk to the night market (pasar malam in Malay) and bought these neen go in banana leaves. The one on the left is trimmed. 2 down, one to go. The actual in-law do will be on the eve itself. I'll be making braised abalone with mushroom and fatt choy. Soooooo...what are you having? Edited: wrong image was inserted.
  2. Chinese name spelled in English: Lao Po Bing (sometimes Lao Po Beng) Common English names: "Concubine's Cakes" or "Wife's Cakes" Really just looking for a recipe for the filling for a friend. A recipe from scratch with fresh ingredients, not preserved ingredients such as candiied melon. Rough Example: Winter melon pureed and reduced. Boil soy milk, puree, add sugar, add Midori and thicken with cornstarch and eggyolk. (Anyone?)
  3. I bought a bunch of this at the Farmers Market. Last night I prepared it in a stir-fry with pork made in the usual manner. Stir-fried marinated pork shreds with garlic and set aside. Then stir-fried the Gai Lan, added a splash of water and covered it to steam. When I uncovered it, it didn't look like it was done so I tried a bite and couldn't even bite through it. Continued to steam it with a little more water for a good 5-7 minutes. The tips were getting tender so I returned the meat to the pan, added the sauce (chicken stock, soy sauce, wine, oyster sauce, and chile-garlic paste.) It was very tasty but the vegetable was only edible on the tips. Has anyone had this problem or did I just get a bad bunch?
  4. I did a google and couldn't find a thread on this so here is my question to you - what is the right amount of water to the length of cooking time and/or amount of ingredients? I always seem to not have enough soup by the time the soup tastes right (I like the soup to be very rich or yoong) or I add too much water and it takes too long to make the soup. Ultimately, I would like to have four large bowls of soup. Doing this by trial and error is not fun! Thanks for your help.
  5. Does anyone know who made silken tofu first? Here is what I wrote about silken tofu in the Japan Forum: http://forums.egullet.org/index.php?showtopic=68796 (Kinu goshi dofu = Kinu dofu = Silken tofu) I also want to know if silk is used for silken tofu production in China.
  6. Eggettes (gai daan jai) have recently sprung onto the market in San Francisco. After trying several places, I've finally found one that made something close to the ones in Hong Kong. I actually have an old fashion eggettes maker at home but was not successful the time I tried it a while ago. Having had some good eggettes last night has sparked my interest in trying it out again. So, anyone have a recipe out there for eggettes? How about a source for the new digital eggettes maker?
  7. Found these here, along with some other cocktails incorporating western ingredients. Never realized China had it's own cocktail culture, with an entire set of indigenous ingredients and such. :) How cool. "Coral Reef" 35ml Fen Chiew 20ml Blue Mint Wine Put pieces of ice cubes into the shaker. Pour 35ml Fen Chiew and 20ml blue mint wine. Shake well into a cocktail glass. Embellish it with cherries. "Golden Sun" 1 spoon sugar 10 ml Chu Yeh Ching Chiew 30 ml Daqu Liquor Put 3 ice cubes into a glass. Let one spoon of sugar melt in the glass. Pour 10ml Chu Yeh Ching Chiew and 30ml Daqu Liquor. Stir until it cools. Serve in a cocktail glass. Embellish it with a slice of lemon and a bamboo leaf. "Spring Green" 5ml simple syrup 10ml coconut milk 30ml Chu Yeh Ching Chiew Put the above ingredients into the shaker in order. Shake for ten seconds and pour it into a wine glass. Embellish it with a cherry.
  8. I love sesame paste, in Beijing its common to put it on nearly everything...well, maybe thats going a bit too far, but it is a near daily necessity for many simple, homestyle dishes like noodles or even just dipping slices of cucumber into sesame paste as a snack. I live in an area where there is an abundance of oriental markets, but whenever I've bought sesame paste from them, I've always been disappointed with the flavor. Even when doctored, the flavor is just too much. I've used a number of different brands and asked friends and family members in China as to what they do to turn the paste into something so wonderfully good and nothing has really helped. So now I turn to the experts of egullet for any tips and tricks that you have to offer. Any suggestions on brands and how you "doctor" the paste will be appreciated!
  9. I recently read about Yunan steam cooking. When I googled images , I found one photo which is almost the same as a certain claypot used in Eastern Turkey to steam-bake bread and steam-cook poultry and meat dishes. Does anyone know where I can purchase one on line? Does anyone have the time to share some information on how to cook in this pot? By the way, I love cooking in my Korean glazed earthenware pot. Does anyone know the reason why it is totally glazed? .Thanks
  10. The best Chinese food restaurant I have ever been to is a place called the Imperial Buffet in Aberdeen SD. Their General Tso's is unlike the Tso's anywhere else. The closes comparison I could make is the Orange Chicken at the Panda Garden only 3x better. Their Lo-Mein Noodles are done with the skill of a master Italian pasta chef & perfectly seasoned. They also used to do a mean fried squid. I say used to because they had it when I lived in Aberdeen from 02-04 but didn't when I visited in 15'. One of their other discontinued specialties was a dish advertised as 'Golden Fried Cauliflower'. Note, this was NOT a breaded product. The cauliflower was cooked as though it had been boiled perfectly. It was not greasy as I recall but was a golden orange color as was the sauce it was evidently cooked in. I never could identify the flavors in that sauce. I wish I could describe it better but it has been well over a decade since I had it. Is anyone familiar with it or something similar? I can't seem to find anything like it online & all my searches just bring up links to breaded deep-fried crap.
  11. I have looked for years for a black steel wok with a flat bottom it had to be thick steel to stop it from warping on the induction cooktop 3500W Burner. Well I found it made by the French company Mauviel it is 12.5" diameterwith 3mm thick steel the flat bottom is 4 1/2 inches, although it has a flat inside too it cooks wonderfully. The weight is 5lbs heavy but manageable .The cost is $100 considering there is no alternative it's cheap.Here is my review. I know there are people looking for a good wok for induction so I hope some find this post good information.I do have a JWright cast iron wok that I've used for 5 years and it too is great but it's discontinued. This M Steel Wok is much better. Posted some images of the seasoned wok so you can see it . This is after oven season @500 Degrees.Turning black already non stick .Happy ! Mauviel M'Steel Black Steel Wok, 11.8", Steel If you have any ?? please post i'll do my best to answer.
  12. I was recently asked by a friend to give a talk to a group of around 30 first-year students in a local college - all girls. The students were allowed to present me with a range of topics to choose from. To my joy, No. 1 was food! They wanted to know what is different between western and Chinese food. Big topic! Anyway I did my best to explain, illustrate etc. I even gave each student a home made Scotch egg! Which amused them immensely. Later, my friend asked each of them to write out (in English) a recipe for their favourite Chinese dish. She has passed these on to me with permission to use them as I wish. I will post a few of the better / more interesting ones over the next few days. I have not edited their language, so please be tolerant and remember that for many of these students, English is their third or fourth language. Chinese isn't even their first! I have obscured some personal details. First up: Tomato, egg noodles. Time: 10 minutes Yield: 1 serving For the noodle: 1 tomato 2 egg 5 spring onions For the sauce: 1 teaspoon sesame oil 1 tablespoon sugar ½ teaspoon salt Method: 1. The pot boil water. At that same time you can do something else. 2. Diced tomato. Egg into the bowl. add salt and sugar mixed. Onion cut section. 3. Boiled noodles with water and cook for about 5 minutes. 4. Heat wok put oil, add eggs, stir fry until cooked. Another pot, garlic stir fry the tomato. 5. add some water to boil, add salt, soy sauce, add egg 6. The tomato and egg sauce over noodle, spring onion sprinkled even better. More soon.
  13. At the local chinese restaurant they have an amazing beef, and I'm trying to figure out the recipe. I've been searching the net for similar recipes, but could only find black bean sauce recipes. I'm pretty sure it's neither black bean sauce or pepper sauce, as these are dishes on their own. It's served in a hot pan, with onions or shallots, leeks, bells peppers and a lot of garlic. The sauce is dark in colour. Any help is greatly appreciated. A guy on another forum was talking about douchi and tian mian jiang, but then again, these are bean bases. Haven't had a chance to try it out though.
  14. Hi out of Pork, Chicken and Beef which meat best compliments sweet and sour, and which cut of that meat? I know there is no right answer but I just wanted to get some opinions on this.
  15. I'm often asked to translate menus for my local restaurants. Usually by foreign customers; less often by the restaurants. I thought I'd post some here. Copyright isn't an issue as they are just lists of dishes. They may be of interest. First up is a small restaurant which I visited yesterday. Their menu is on the wall and they specialise in sand pot dishes. These are (almost) all in one meals with the dish of your choice served over rice cooked in a clay (sand) pot. They do come with a side of stir-fried cabbage and a bowl of thin soup (more like water). This is Chinese work/student canteen type food. Cheap and cheerful. At the bottom of the main menu is a variety of soft drinks plus beer, which I haven't translated. Most are unavailable outside China, although Coca Cola and Sprite are there. The smaller menus on the right are for rice porridge. I haven't translated these either Sand Pots 莲藕肉片饭 Lotus Root and Sliced Pork Rice 10 豆腐肉片饭 Tofu and Sliced Pork Rice 10 时菜肉饼饭 Seasonal Vegetable Pork Pie Rice 10 茄子肉末饭 Eggplant with Ground Meat Rice 11 鱼片煲仔饭 Fish Sandpot Rice 11 姜汁鱼尾饭 Ginger Fish Tail Rice 12 鸡杂砂煲饭 Chicken Giblets Sandpot Rice 12 冬菇骨鸡饭 Dried Shiitake and Chicken Rice 12 香辣牛肉饭 Spicy Beef Rice 16 酸甜排骨饭 Sweet and Sour Spare Ribs Rice 16 香芹腊味饭 Celery Cured Meat Rice 13 豉椒排骨饭 Salted Beans and Pepper Ribs 13 冬菇田鸡饭 Dried Shiitake Frog Rice 13 蚝油牛肉饭 Oyster Sauce Beef Rice 14 红烧带鱼饭 Red-cooked Belt Fish Rice 14 干妈五花饭 Pork Belly in Chilli Sauce Rice 14 美味叉烧饭 Tasty Char Sui Rice 14 鲜虾煲仔饭 Fresh Shrimp Sandpot Rice 14 红椒黄鳝饭 Red Chilli Ricefield Eel Rice 14 黑椒猪肚饭 Black Pepper Tripe Rice 15 肥肠煲仔饭 Pig's Intestines Sandpot Rice 15 柠檬鸭仔饭 Lemon Duck Rice 15 加菜每份 (以最高价) Extra Vegetable Portion (by highest price) 4 打包盒 Take Away Box 1 Soups 紫菜蛋花汤 Seaweed Egg Drop Soup 8 枸杞猪肝汤 Goji Berry Pig's Liver Soup 10 车螺芥菜汤 Clam and Leaf Mustard Soup 15 西红柿蛋花汤 Tomato and Egg Soup 8 Vegetables etc. 炒油菜 Fried Rape 8 西红柿炒蛋 Scrambled Egg with Tomato 12 鱼腥草 Lizard's Tail 5 凉拌皮蛋 Cold Dressed Century Egg 10 凉拌黄瓜 Cold Dressed Cucumber 5 煎蛋 Fried Egg 2 Prices are in Chinese Yuan (1 Yuan = $0.15 USD / £0.10 GBP as of September 15, 2015) This is number 4 on the menu
  16. Who makes the best dry chow fun in the city? The best chow fun wih gravy? best pan-fried noodles? best noodle soup? the best dan dan nooldes? thanks, B
  17. Only in recent years, I've heard about Chinese truffles. Are they worth getting for the price(much much cheaper than Italian or French truffles)? What should I use it for? -Steve
  18. Making Jiaozi Album A few months back we made Jiaozi at a friend's house -- for the filling we used Ground Pork Cellophane Noodle (cooked) Firm or Pressed Tofu Scallion Ginger Soy Sauce Sesame Oil Greens (We used "Shepherds Purse" greens but it could be spinach or any other type of Chinese green) The dough was a simple mixture of flour and water, but if you are too lazy to make your own, use wonton skins. To cook, steam until done or pan fry.
  19. The Chinese term 红烧(Hung Siu [Cantonese], or hong2 shao1 [Mandarin]) bears many meanings. My brother-in-law asked me once what is considered a Hong Shao dish. My answer is… well it depends on what it is. Hong Shao pork is different from Hong Shao fish or Hong Shao tofu. All that because this term has been used broadly in many dishes. The word 红(Hung/Hong) means Red (implied hot), and 烧(Siu/Shao) means burning (implied flaming or cooking or braising). I have seen some translated it as “Red Braised” (which is pretty good, though it puzzles readers where the red (color) comes from). I picked up the menu from a neighborhood Chinese restaurant, and I can find 5 different dishes the bear the term 红烧 yet that all mean different things. 1. 红烧排骨 Hong Shao Pai Gu [Mandarin] (spareribs): This is an appetizer. The spareribs are barbequed or grilled. 2. 红烧鱼Hong Shao Yu (fish): The fish is first deep-fried, then cooked again (braised) with a sauce made from brown bean sauce, chili bean sauce, garlic and ginger. 3. 红烧豆府 Hong Shao Dou Fu (tofu): Similar to fish, the tofu is first deep-fried, then braised with garlic, green onions, ginger and oyster sauce. 4. 红烧乳 鸽 Hong Shao Ru Ge (young pigeon): The young pigeons are actually deep-fried. They are dry and have crispy skin. No sauce. 5. 红烧肉 Hong Shao Rou (pork): Unlike fish or tofu, the pork is simmered for hours in a broth made with dark soy sauce, five spices, garlic, ginger, leek and sugar. As you can see now, the term 红烧 may mean barbequed (baked), grilled, deep-fried, braised (brown bean sauce), braised (oyster sauce), or simmered depending on the meat associated with the dish. Very confusing, huh?
  20. Who here has made Char Siu at home? Tonight, I sort of made an improvisational Char Siu inspired dish using center cut pork chops: I marinated the pork chops in soy sauce (kikkoman type), chopped scallion, grated ginger, sesame oil, chinese rice wine, sherry, and sugar for 3 hours in a vaccum container, and then brushed a commercial Char Siu bbq sauce (LEE KUM KEE) on it, baked for like 30 minutes, and broiled them for a few minutes to caramelize the bbq sauce. It came out very tasty, pork was juicy, but not really like real Char Siu. What cut of meat is used in a real char siu? What is the correct marinade? What is a good home made Char Siu glaze?
  21. Thanks to Irwin's(wesza) brilliant insider information, light is beginning to shed on the 'old school' Chinese BBQ rib mystery. I don't know about everyone else, but I've been looking for this recipe for many years. Although I could have tacked this onto the previous thread, I believe that the occasion is momentous enough to merit a new topic. I made spare ribs!!! They were ridden with flaws (dry, stringy, weak tasting) but the taste, that taste of my childhood, was there. Barely there, but there, none the less. OH BOY THIS IS EXCITING STUFF! And now that the celebration has died down... I've got questions. 1. Duck sauce is apricot and sugar, and the less expensive peaches. Since Duck Sauce has been around for ages wouldn't it make sense that it might at some point have replaced the apricot puree? 2. How hot is the Chinese roasting oven that spare ribs hang in? 3. Are the ribs basted as they roast? 4. How long are they marinated for? 5. Might they be boiled before roasting? 6. Ratio of apricot jam to soy sauce? (I used 1:1 but found it too salty, not enough fruit notes) 7. Final char occurs on a grill? What kind of grill? 8. Length of final char My recipe is only in it's preliminary stages, but for those interested, here's what I have so far 16 parts apricot jam, strained (may try duck sauce) 8 parts soy sauce 1 part grated ginger (not sure about ginger - may try without) Red Food Coloring until dark red Marinate in this overnight, remove, bring marinade to a boil, set aside. Bake ribs for about 6 hours in a 225 degree oven, basting with liquid (watered down marinade?), then glazing heavily and finishing for 5 minutes/side on a searing hot grill.
  22. press release from The Info-Shop.com 2004/11/24 Have you found that you are shifting your food options to more Hispanic type selections? What is your very favorite Hispanic food? Your opinion on this ...
  23. Cheung Fan aka fresh rice sheets. I'm looking at the recipe in Trang's Essentials of Asian Cuisine and it reads like making them is not that difficult but quite fun. Has somebody tried making them and if yes any advice to neophyte?
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