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Found 1,121 results

  1. 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 ...
  2. 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?
  3. I am cooking a lot, trying to learn about Chinese and SE Asian cooking. My books refer to black soy and thin or light soy, as well as thick soy. I also have one called Bango Sweet Soy in the fridge that has palm sugar in it and is from Indonesia (oh, how sad things are there). Does anyone know...Are thick soy, black soy, and sweet soy the same thing or are they different? My Koon Chun thick soy lists "soy bean extract" and molasses as ingredients. This makes me wonder about making my own using soy and molasses. I found an earlier thread about favorite soy sauces, but I still don't get this and appreciate any shared knowledge. Taking a moment to figure this out might save me from eating all the BBQ Pork before the significant other returns home. Marinated all night. Cooked till tender and delicious. Mmmmmm
  4. Have you even eaten Chinese shrimp chips and taro chips? They are both my favorite snacks. You can buy ready-to-eat shrimp chips in bags in the Asian grocery market. A lot of people don't know: that you can buy them in dry form (they look like plastic chips used in casinos, sold in boxes). When you are ready to eat them, deep fry the dry shrimp chips in oil. The chips will bubble up and expand to about twice the size. It cooks really fast (just a few seconds), so do be careful and not to over-fry them. It is really fun to see the shrimp chips curl up and grow right before your eyes. It is kinda like popping pop-corns, I suppose. You need to put in the chip one at a time and make sure no two chips stick together. Shrimp chips are typically served as a garnishing on top of the Cantonese Fried Chicken. 炸子雞 zhá zi jī [Mandarin]. Kids especially like them because the chips stick to their tongues when they eat them. It's fun. As for taro chips: I have seen them, though not often, available in bags in American supermarket. In Hawaii, they are more popular. Yet the taro chips sold in supermarket are fairly expensive. Something like $4.00 for a medium size bag. Taro chips are fairly to make yourself. Just buy some taros (in my neighborhood they cost only around $0.70/lb), skin them, clean them and pad dry. Then use a peeler to cut them in paper-thin size. You may either deep-fry them or bake them. Once cooked, sprinkle some salt on top.
  5. Does anyone have a recipe for Zha Jiang 炸酱, the sauce used with noodles to make Zha Jiang Mien 炸酱面? Please!
  6. Having read several glowing recommendations, I recently visited First Chinese BBQ. They have several locations in the metroplex--Plano, Richardson, Carrollton, and Arlington. The one I visited was in a Plano red brick strip center at 3304 Coit (just north of Parker). As soon as we walked in the door, we saw a heated meat case displaying dangling roast ducks and chickens, small bins of tripe, and even a roasted pig's head. The interior is clean and well-maintained, with basic appointments. The menu is large and diverse, leaving a first-timer like me at a loss. Fortunately, I had some direction from earlier reviews and ordered accordingly. We couldn't go to a place called "First Chinese BBQ" without ordering the barbecue. So we got a mixed plate of barbecued roasted duck and pork: Both duck and pork had pretty good flavor. The pork was on the dry side, however. The duck was greasier than I would have liked and, being filled with bones, was difficult to eat. Probably not a dish I'd order again. Several people had recommended the beef flat noodles dish, so we also ordered that: The dish consisted of sauteed beef, scallions, sprouts, and broad, flat noodles in a light, smoky sauce. A pretty good homestyle dish and very filling. As the photos show, portion sizes are very generous. Prices are reasonable, with each of the above dishes being $8. Service was polite and attentive. Nothing that we had on this visit knocked our socks off. But as extensive as their menu is, there are bound to be some dishes that I would really enjoy. So, for those who have been there, what have you found to be their strengths and weaknesses? And are the various locations equal in quality? Any additional information would be appreciated. Scott
  7. Sorry to shatter the peaceful post-Holiday slumber on this board, but Spring Festival (a.k.a. Chinese New Year) is January 22, which means you have just 18 days to plan your New Year's Eve feast. Will you eat out, cook, or be a guest at someone else's table? What are your favorite ritual foods and customs?
  8. Help, please: My husband is currently in Hong Kong for business, and had a chance to spend the last weekend in Macau. Since then he's raving about the famous "african chicken" and picked up my curiosity a lot, but unfortunately there is no much information available on internet or in books i checked. I wonder if somebody could help with the recipe outline or detailed dish description? Thank you.
  9. May I introduce myself?I'm come from Shandong qingdao,accidentaly I entre the website, so I was attracted by the web. I'm very happy that there are many people here like Chinese foods. I also like help for everybody like Chinese food, I am not good at English, please bear with my poor English,but I think I will do my best further. Are there anyone have come qingdao China?Do you konw qingdao or Qingdao beer?
  10. Personally I'm not aware of many Chinese restaurants (I can't think of any), that take serving Chinese tea seriously. Are there much Chinese restaurants that serve high quality tea to their customers(anywhere in the world)? Tea is such an integral part of the diining experience at Chinese restaurants, that they should taking serving tea seriously. -Steve
  11. The other day I came across a bottled sauce made with scallops at my local Chinese grocery. Is this used like oyster sauce? I haven't opened the bottle yet, but it looks good. BB
  12. on the sichuan peppercorn thread i made reference to the san gabriel valley near los angeles as the ground-zero of chinese immigration and cuisine in north america. here's an article from 1999 in the atlantic--i apologize if it is has been linked to and discussed here before. it verifies that the area has the largest immigrant chinese population in the u.s. more importantly it illustrates why anyone in the u.s who is interested in experiencing a full range of chinese cuisines but cannot go to china should plan a trip to l.a http://www.theatlantic.com/issues/99jan/chinese.htm
  13. Bad news: since moving house, my weekly (occasionally daily) fix of steamed little juicy buns are no longer within striking distance. Good news: I’m now forced to tackle making them myself. While the recipes I’ve found are pretty straightforward, I’m fully prepared that the trick will be in the finesse. But before I get to that stage, I have found one point of discrepancy in the various recipes I’ve come across: to gel or not to gel. Many/most recipes call for the inclusion of additionally-added gelatin. But my Florence Lin "Chinese Noodles, Dumplings and Breads" (which is almost always reliable) just calls for a long simmer of chopped pork belly & skin. The skin is removed, and the remaining filling and liquid is supposed to gelatinise sufficiently after refrigeration. Can anyone advise if I should follow a recipe that calls for gelatin added to the stock ... or simply let the ingredients firm themselves up after cooling, enough to then wrap? Obviously, the main objective is for the juiciest and most flavoursome dumplings the universe has ever known. Thanks everyone/kanga
  14. I am looking for a recipe for those chinese cookies you find in jewish delis and italian bakeries. The cookies themselves are very short, and contain a dollop of chocolate in the middle. They aren't the almond flavored cookies that are also sometimes called chinese cookies... Any bakers out there have a recipe they can share?? Pleeeease..
  15. Loking for excellent chinese in the Red Bank, Eatontown area. Would appreciate any recommendations. Thanks.
  16. I bought about 5 jars of fermented tofu (packed in chili, salt, sesame oil). I have been using this to exclusively marinade chicken in and then coat it with Panko and fry it. I really haven't used it much beyond that. Does anyone have any traditional chinese dishes which utilizes this tofu? Because of the salt content I'm sure it has quite a shelf life but does anyone know how long it would be safe for? Thanks
  17. Hello everyone Hubby and I will be finally moving to Aberdeen this weekend and we were wondering if anyone has been West Lake Chinese Restaurant in Aberdeen on Route 34. We both fiending for some good dim sum and it's so hard to get to Chinatown early enough for the stuff. Any comments and recs would be appreciated. Amy
  18. Has anyone else here been to Xinjiang Province? I spent about 6 months there and from time to time I find myself craving the food I had. Unfortunately, since restaurants are cheap, the only food I learned to make was jiaozi. I would be so very happy if anyone knows how to make any of the following foods, or could point me to a cookbook, website, etc. Or if anyone knows of a restuarant where I could buy it in Minnesota (doubtful) or Los Angeles. nan (Uyghur style, Chinese=nang) ... flat bread, probably not reproducible in my oven, but so good ... kawab (Uyghur style, Chinese=kao rou) ... mutton kebabs; the seasonings looked like cumin, cayenne pepper, and MSG--does anyone know what they actually are? da pan ji (literally, "big plate chicken") ... one chicken hacked to bits and chunks of potato in a spicy sauce, noodles optionally served after the chicken and potatoes are gone to dip in the sauce ban mian (Uyghur name is lahman, or something like that) ... noodle dish; most typical is the mutton, tomato, and onion variety, but pretty much any meat or vegetable can find its way there. My favorite was jiucai and egg, or when I was craving western food, beef and green beans Also, I think this is not Xinjiang food, but I'd also love to find some ba si (se?) tudou ... caramelized potatoes, served with little dishes of water
  19. I'd like a source for basic sauces used in Chinese cooking. I am retired at last, and it's time to learn how to cook! I'm looking for a light sauce that can be used with broccoli and chicken and a darker sauce (red sauce? but not sweet and sour) to be used with vegetable patties and beef stir fries. Thanks. lkm
  20. I have been attempting to recreate that Chinese restaurant taste in my own fried rice, but it's still off. Hoping someone can help. Here are my ingredients: Pre-cooked white rice (cooked before and chilled) Fresh garlic Vegetable oil Oyster sauce Shallots Carrots Bean sprouts This is cooked in a pretty new Calphalon hard anodized wok. How do I get that restaurant flavor that's missing???
  21. Post your questions for Chinese Cooking : Southern home-style dishes here.
  22. Saturday night a group of friends had a really excellent meal at T&T, 18320 Aurora Ave North. I'd pretty much given up on finding really good Chinese food in the north end. For comparison, I'd call Judy Fu's Snappy Dragon "ok" at best. And even the ID places seem to come up with very mixed (at extreme ends) reviews here and on the other board. We had six dishes, of which five were particularly good. None are fancy or designer dishes. But each had distinctive flavors that distinguished them. The kitchen does a very nice job with spices and particularly ginger. 1. Sizzling black cod. A group favorite, plus this fish is not endangered. It was almost a sweet and sour sauce, but not too sweet and definitely not gummy. 2. Sauteed green beans in garlic sauce with chicken. A standard, particularly well done. 3. Sauteed prawns and vegetables. Nice crisp vegies, loved the ginger. 4. Beef and broccoli. Another standard that somehow just seemed better than usual. Like the chefs aren't tired of making it here. 5. Seafood chow mein with soft noodles. This is definitely not Chun King. 6. Appetizer of deep fried squid with their simplest dipping sauce. Too much breading for me, but the squid pieces were not tough or chewy at all. We did not order from the fish tank, although it did look good.
  23. When I first at Chinese food in Japan I was surprised at how different it was from the Chinese food I had eaten in the US. "Wow", I thought, this must be real Chinese food, then I took a trip to Hong Kong..... Now I know that the Chinese food in Japan is..., well.., very Japanese. What are some of your favorite Japanese style Chinese dishes? I love Nagasaki sara udon, crispy deep fried noodles topped with a saucy stirfry of various meats, seafood and vegetables. picture: http://www.ringerhut.co.jp/mn02.jpg
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