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Found 1,126 results

  1. 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.
  2. 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?
  3. 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?
  4. 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.
  5. 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 ...
  6. 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?
  7. 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
  8. 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.
  9. Does anyone have a recipe for Zha Jiang 炸酱, the sauce used with noodles to make Zha Jiang Mien 炸酱面? Please!
  10. 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
  11. 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?
  12. 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.
  13. 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?
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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..
  19. Loking for excellent chinese in the Red Bank, Eatontown area. Would appreciate any recommendations. Thanks.
  20. 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
  21. 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
  22. 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
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