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  1. 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 Chines
  2. I had some Jiaozi type dumplings when I was in Chengdu last year. The sauce which I had with them was absolutely divine tasting. Does anybody have any great recipes for sauces for eating with Chinese dumplings. The one I had from what I remember was quite reddish in colour; it obviously had chillio oil in it. It also had pieces or coriander in it. I think maybe some vinegar and soy sauce too. I've tried to re-create it from recipees I've seen on the web but my efforts haven't been up to the mark. Do you have any recipes/suggestions? Thanks.
  3. I frequently hear that true Chinese stir-fries can't be cooked in home stoves because they aren't hot enough. I'm curious to hear what fellow egulleters think about this. I often cook Chinese food at home on my 20-year old average gas stove and I think that I am getting good results. I am able to get brown spots on veggies and proteins without overcooking the interior, on medium-high heat. I find that when I turn the heat all the way to high, I need to move faster and because precise timing is more important, I'm more likely to make mistakes (e.g. sometimes the oil will overheat, or veggies ge
  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. 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.
  6. 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?)
  7. 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, s
  8. I want to dedicate this thread to link to some really outstanding Chinese food recipe websites for easy searches.
  9. 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?
  10. 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 ba
  11. Anyone have a recipe?I don't like the texture, colour or flavour of the commercial article.
  12. 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 pepp
  13. Love the dressing on the Chinese Chicken Salad at The Cheesecake Factory, but am not sure how to duplicate it. My on-line search came up empty-handed... the few dressings I pulled up really didn't seem similar. Would anyone have any ideas? ...I wonder if there's hosin sauce in it? Maybe??? What the heck makes this one so darned tasty???
  14. Anyone have any suggestions for good Chinese delivery on the North Shore? Too lazy and tired for takeout.
  15. 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?)
  16. 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?
  17. 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 ve
  18. 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.
  19. 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.
  20. 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?
  21. The last 2 days have been torture, what with a debiltating head and chest cold. I needed some comfort food, so I dug up and old piece of salt shad (moi heng tow bak) and tossed it in with a piece of pork, ginger, dou fu, chicken broth and simmered it a bit. Omigawd, even with my plugged up sinuses, I could tell that it was a potent mixture. My wife threatened to evict me . But it was (is) gooood.
  22. :erm: I've been laid up with bronchitis for the last two weeks, and my sister tried to cheer me up by bringing a full-blown roasted Chinese duck. The problem is, I can't swallow anything that isn't the consistency of pudding or soup, so I couldn't do the dish justice. I also have absolutely no stamina for cooking right now. Right now, the duck sits forlornly in my fridge, uneaten. Can it be saved? What can I do with it? It seems such a waste.
  23. Burning things I've always wanted to know: 1. Do you eat brown rice or regular rice, or do you have no rice? 2. Do you put the rice into a bowl or plate and then top it with your entree? Or do you alternate bites of rice and dish? 3. Are you a chopstick user or a fork and spoon user? 4. Do you eat everything, all the vegetables but not the ________, or only meat? 5. Are you one of these people who think that fried chicken wings covered in hot sauce on top of pork fried rice constitutes proper Chinese takeout? 6. When ordering takeout, do you always get the same thing or do you try ou
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