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Found 1,120 results

  1. Simmering the pork... In the oven....had to use a bit of good ole fashioned ingenuity to get the pork hanging just right Letting it cool before the big freeze. And I hate cleaning. I used hzrt8w's recipe posted a while back which called for a myriad of different ingredients, including LKK's Chinese Marinade and pre-made char sui sauce. I used a smidge of it tonight (out of the 4 lbs total) in some fried rice, and it came out wonderfully. [EDIT] By the way, I cheated and used some red food coloring because I like the way the outside of the pork is an almost unnatural blood-like color. No shame here lol :laugh:
  2. Suvir Saran

    Chinese Pantry

    What do you think are the basics a novice must have before starting Chinese cooking? What are your favorite stores in NYC where one can find these ingredients? Are there mail order places one can buy from? And any other tips for someone like me that has never cooked Chinese food would be much appreciated.
  3. I was wondering if the fine folks here would mind sharing a recipe for chung, or rice dumplings. The picture below is of one from a kind lady who runs a food cart near Yale New Haven Hospital and medical school. It is in a lotus leaf that she carefully removes before serving. It is filled with vegetarian meat and mushrooms. The rice appears to be glutinous brown rice and peanuts. Any advice would be appreciated. The rest of the food here is a basil tofu, pak choy, cabbage, and some vegetable pickles. Dan
  4. wonderbread

    Perfect Stir Fries

    One of the most common misconceptions people have about stir-fries is that you can throw any combination of leftover meat and vegetables together in the wok and stir it around with soy sauce. In a truly great stir-fry, the cook creates an artful combination of one or two vegetables to match the meat and the sauce. That's clear from hzrtw's posts! Here are some of my favorite combinations. What are yours? *Chinese okra, shrimp, onion and cloud ear fungus with an oyster sauce-based sauce (including sugar, salt, cornstarch, a little water). *Ground pork and tofu with hoisin sauce. *Asparagus and dried shiitake mushrooms with oyster sauce. *Beef, broccoli and red bell pepper with oyster sauce. *Chicken, Thai basil, bird chiles, red bell pepper and fish sauce and sugar. *Asian leafy greens with garlic and salt
  5. Tarantino, you did it again! It was a fabulous Chinese new year Banquet at Joe Poon's studio. Pics to follow. Anyone else take pics beside me? I think I missed some of the courses! I am a poor food pornographer. Damn near 70 of us (and about 20 newbies) partied, laughed and ate and just devoured the heck out of Joe Poon's hospitality. What a great DDC night. Kudos, Jim!
  6. Richard Kilgore

    Seasoning Chinese Yixing Teapots

    I have read and been told about several methods for seasoning a Chinese Yixing teapot. All assume you are going to use only one type of tea for the pot. One suggests boiling it in a pot with used tea leaves of the type you plan to use in the pot, then letting it soak for a few hours. Another suggests steeping new tea leaves in it for three hours. A third method, told to me by a Chinese aquaintance, who says it is used by tea professionals in China, is to steep new leaves in it and then leave it in a cool spot for three days. I have tried a modification of these that worked okay, but not as well as I expect that the three day soak would producce. What method do you use? Any of these or something different?
  7. DylanK

    Chinese, Regina

    No idea. Where can I get good Chinese food in Regina? I mean the Chinese that involves chilis and pork and fermented black beans, not so much dim sum, dinosaur Cantonese, etc. I've been gone from the city for a couple years, so I really have no idea where to start. The last place I ate was called Beijing Something, near a hotel downtown, and it looks like it has a sushi place neighboring it now (Wasabi), maybe owned by the same people. Feel free to suggest places outside of Regina, too. I know the best Thai food isn't in Regina or Saskatoon, so the best Chinese could be in Radville or Weyburn, for all I know.
  8. Inspired by some wine I bought, I want to take a stab at Szechuan style cuisine. Help me prepare Szechuan or Szechuan style food in my home kitchen. Right now, I am looking for the spicy Szechuan food (though I understand it's not always spicy). I do have some Szechuan peppercorns. I also understand that chilies are a big part of the spice in this style. Living in Texas, I am no stranger to chilies. Both fresh and dried. Fresh jalapenos and serranos are comon items in my kitchen. For dried, I have guajillos and arbols on hand. Do these work in Szechuan cooking, too? What about meats? Beef, pork, chicken.. I like it all. Seafood, too. (shrimp, scallops, etc.) For preparation, I want to start with pretty easy and not too many ingredients. Simple stir fry is always good. something I can knock out pretty quickly on a weekday if I do some prep work the night before would be awesome. Easily obtainable ingredients is key, too. So, tell me what to do! I want to get cooking.
  9. Macarons&Mozart

    Cha Shao Bao - 叉烧包

    Hey all- Cha shao bao (叉烧包) are one of my favorite dim sum items, so naturally, I tried to make them at home a few times. Each time around, the filling was great, but the dough was FAR off what I am served in restaurants. Mine are not nearly as fluffy, duller beige in color, and not as spongey. How do I get that great white, fluffy, airy quaility of restaurant bao? I've tried adding baking powder to the dough, but that doesnt help that much. It still comes out too similar to western-style bread that is steamed instead of baked. Thank you! -Robert Kim
  10. 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.
  11. chefpelon

    noodle making

    howdy from puerto vallarta folks im trying to learn recipes for making hand made noodles udon and everything else in particular im very interested in learning the shanghai style tecniques where you spin and pull if anyone has any dough recipes it would be a great start thank you so much bruce byng chef owner tetro limon puerto vallarta
  12. Chicken velvet (adapted from Yan Kit So’s Classic Chinese Cooking) Serves 2. 1 whole chicken breast, about 1 lb, cut into rough chunks 1/2 tsp salt 1 egg white 2 tsp ice water 2 tsp cornstarch Put all of the above into a food processor or blender and puree. Variations Instead of peas, you can top your soup with finely minced Yunnan ham. Country hams (like Smithfield Virginia ham) or prosciutto are substitutes for Yunnan ham. Instead of chicken, you can add 1 cup of fresh bamboo, julienned, and top with a little roasted sesame oil and green onions. Fresh bamboo can usually be found already prepared in tubs of water in the produce section in Asian groceries in larger cities. For smaller cities, look for cryovac packages where you find tofu. You can use fuzzy melon (mo qwa) in place of winter melon if you can’t find winter melon. Keywords: Chicken, Chinese, eGCI ( RG763 )
  13. Many years ago in Vancouver I discovered that the Chinese restaurants there didn't try to "withhold" food from Westerners (with such famous lines as "You won't like that") as so many US restaurants have historically done, so while I was there I became a regular at a place near my hotel and pretty much feasted on all the things they had to offer and all the things in the tanks, and I certainly ate the heads-on shrimp (salt and pepper style). When it was too late and we were leaving the last night I asked the guy who had gotten to know me (as an adventurous eater) what he thought the best preparation of the live shrimp was and he said without hesitation "Egg Foo Young". So how would you do it? I mean, would they take them in and shell them, or cook them and shell them, or what would they do? I took it from the way he said it and how willing he had been all week to let me order stuff that this was a traditional preparation?
  14. 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)?
  15. Kim WB

    swallow nest

    I'm watching the EGG battle on Iron chef..challenger used swallow's nest for a dessert, judges were chattering that it was a strange way to use it? What is Swallow nest? I've seen it as an ingredient, but never questioned it before. Thanks.
  16. 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
  17. Chinese New Year is 26 January, so we will have a New Years Eve dinner at Pao's Mandarin House on the 25th. 2009 will be the year of the ox. Fearless Critic review of Pao's Mandarin House partially written by me. Pao's Mandarin House 2300 Lohman's Spur Lakeway, TX 78734 (20 miles from downtown Austin) (512) 263-8869 Sunday 25 January 7:00 pm This will be the fourth year we've been doing this. See 2008, 2007. 2006 thread seems to be missing. This will also be a eGullet fundraising event. Last year we raised $32 for the Society from eight people. $0, $5, $10, whatever you can afford would be appreciated. If you're interested in attending, please rsvp below along with the number of guests you would like to bring. Let's aim for 8-10 people so we can all still sit at one table.
  18. We headed to an old stalwart (BBQ King) last night, as it is around the corner from out hotel. It has had a few coats of paint since we were last there, and seemed to be quite empty. The duck was OK but nothing like we remember, and it is now very expensive for what it is. The question: where do we go in Sydney (pref CBD) for good chinese roast meats? Where is the new BBQ King?
  19. Here's the article on MSN: "Bad buzz: Chinese bloggers bash Starbucks" Starbucks bashing isn't new. But that it's happening in China is new.
  20. My friend loves to hunt. He loves his dog. He writes, sometimes about food. And for 4 years that I know of, he has been on a quest to cook and eat a dog. I assume he would only do this where the law (and culture) permit. Though in his heart I know he dreams of chowing down at some little out of the way storefront in Flushing and discovering that the mystery meat in the casserole was not sold by the pound, but AT the pound. So far, (when last I heard), his quest has gone unfulfilled. So calling all you intrepid eaters, especially you Cantonese and Korean types, I want to hear about the real thing. Unleash those reminiscences! Some of you must have had dog skin in Beijing or Seoul.
  21. Jing and Sebastian at jingteashop.com recommend leaving a small amount of tea in your gaiwan as a "root" for the next infusion when brewing Chinese green tea. Anyone else do this? I have tried it, but not done a side-by-side comparison, and think there may be a mild intensification of flavor. It certainly does not seem to cause any bitterness. How about leaving a root in a glass when brewing "gradpa style"? Thoughts? Experiences?
  22. 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?
  23. Am trying to work out the Chinese name for these boiled dumplings. The filling is generally made only of prawns and cloud ear funghi, and perhaps bamboo shoots - with a "fun gor" type wrapper; that is, a frilly wheat flour type, not rice pastry. And in yum cha restaurants where they serve from carts, these are always kept on a dedicated cart with boiling water, and a serving boiled to order at the cart - sometimes this is the same cart that serves the gai lan with oyster sauce. Dipping sauce is generally a mix of soy, sesame oil, sugar, sliced scallions, ginger and chilli. I simply cannot hold out till next yum cha visit to ask the trolley ladies, so please sally forth with your wisdom, dear eGulleteers!
  24. I often enjoy this: http://www.flickr.com/photos/foodiejenius/2307464772/ when eating out at local Chinese restaurants so I was wondering, does anyone have a fool-proof recipe for it? The version I prefer is tofu and seafood. Also, I'm pretty confident that I can taste the sesame oil in the smooth sauce. It's so good with white fluffy rice
  25. peony

    Lotus paste Bao

    This is the first time I made bao. I am happy with this recipe as the skin is soft and chewy. However, my bao pleating needs a lot of improvement and pratice. Anyone can tell me how to make the pleats in bao properly ? very ugly pleatings of bao
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