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Found 1,121 results

  1. Does anyone know the recipes for the sauces for chinese stir-fried? vegetables that are commonly available at chinese restaurants around melbourne? I'm interested in the "snow pea sprouts in garlic sauce" garlic sauce recipe. I looked on the internet, but they use sugar, thai sweet chilli sauce and oyster sauce in their garlic sauce... which i think sounds like a different recipe than the flavour I'm referring to.
  2. In their 1972 "Chinese Cookbook" Virginia Lee and Craig Caiborne included a recipe for chicken with red wine rice paste. They said it was from Fukien and discribed it as "a fermented red paste made with rice" and said it was difficult to find. Back in the mid seventies I could get in Chinatown but I haven't been able to find a source recently. Does anyone know where to get it?
  3. Chinese Dumplings (Potstickers) Dough: 1/2 tsp salt 2-1/2 c unsifted flour 1 T lard, chopped fine (OK, I use margarine!) 1 c boiling water Filling: 1 lb ground pork 2 T dry sherry 2 T soy sauce 1 tsp grated ginger 1/2 tsp groud white pepper 1 T toasted sesame oil 1 T chopped green onion 1/2 tsp sugar 1 egg white 1 tsp salt 1 T corn starch 2 cloves garlic, finely minced > 2 T finely chopped water chestnuts 2 T finely chopped bamboo shoots 1 T (or more) garlic & red chile paste 1 c finely chopped cabbage with moisture squeezed out Mix all the Dough ingredients and knead thoroughly. Let rest on the counter under a bowl for 20 Min. Combine all filling ingredients and mix into a bowl. 1. Break off about a teaspoon of the dough, and roll into a 3 inch circle. 2. Place a teaspoon of the filling in the middle of the circle, and wet the edges of the circle with a little water. Seal into a half-moon shape, avoiding trapped air. 3. Heat a saute pan with 2 tbsp peanut oil, and place the dumplings upright in the pan and cook on medium /high heat until bottoms become nicely browned (3-5 min.) 4. Pour 1 cup chicken stock into the hot pan and immediately cover. Cook another 3 or 4 minutes, until most of the broth is absorbed. 5. serve immediately with a sauce made with 1/2 cup soy with a dash of ginger, scallion and a few drops of sesame oil for dipping. Keywords: Appetizer, Pork, Chinese, Hot and Spicy ( RG259 )
  4. 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.
  5. Which region would the dish of steamed pork ribs in lotus leaf come from? I'm trying to identify the regionality of the dish to try to see where its from so as to know if you're supposed to use soybean paste or broadbean paste to make it. I've found two recipes that seem to be about making the dish- steamed pork ribs covered in rice powder. But the first recipe used broadbean paste while the latter used soybean paste. http://www.holyshitake.com/archives/2004/11/steamed_ribs_in_rice_powder_with_sweet_potato.html http://www.nicolemones.com/pork-ribs-in-lotus-leaf.html Anybody else have any more tips or recipes on how to make this dish?
  6. I want to make lo mein as a side dish tonight, but with homemade noodles. Using regular wheat flour is there a difference to make Chinese style? No eggs I assume?
  7. Does anyone have a recipe for the peach shaped birthday buns (壽包) that they can share? It's my mom's 70th birthday and I would love to conclude the dinner I'm making her with some of these. I've made steamed buns (Char siu bao) before so I think I'm ok with the dough, but if someone can give me some pointers about the shaping and filling I would really appreciate it.
  8. Loking for excellent chinese in the Red Bank, Eatontown area. Would appreciate any recommendations. Thanks.
  9. Used to wait tables at a Chinese buffet in Alabama years ago. The owner had to finally ask me to cut down on eating three plates of the cold mussels... now it's summer, and I'd love to reproduce it. As I remember, the mussels were dressed pretty simply in a classic combo of flavors (soy, sesame, garlic or shallot, ginger, ?scallion, a bit of sweetness). I could wing it, but would rather draw on a traditional method. Anyone else know this one? Advice? Bupkus on Google...
  10. Wikipedia has a brief explanation. I only discovered this recently and I've gotta say this is a must have sauce. If you only have two Chinese sauces in your fridge, you need a spicy one, and then shacha. I've gotten the one by Lee Kum Kee. It's quite mild and not spicy at all, with a lot of anchovy-like flavor. On a single bowl of noodles, you could use a quarter of the jar if you like a lot of it.
  11. Could anyone point me in the direction of a good recipe for La Bai Cai? What I've got in mind is the kind of thing I've eaten in restaurants in Shanghai as a common appetizer or side dish. I've never tried making it or even seen a recipe for it, or eaten it outside Shanghai, but I always imagined it would be simple to prepare.
  12. Hello I always thought that every chinese savoury recipe required ginger & garlic, but now I see some recipes do & some don't. Are there rules for when to use garlic & ginger or just 1 or the other? Many Thanks Andy
  13. Varun Sheth

    Recipe for a Hunan Sauce

    Hello! Does anyone have a recipe for a Hunan sauce that is going to be served with noodles? I want to make a large enough quantity for 20 people for dinner and my preference would be less veggies more sauce. I think about 2 quarts of sauce is what I am looking for. These are the ingredients I have in mind . Chilli Bean Paste Chilli Sauce Green Onions Ginger Garlic Soy sauce Rice Vinegar Stock or Water Cornstarch Pepper Red Chilies Sugar Sesame Oil Am I missing anything important? Will adding wine make it any better? Proportions of ingredients would be mighty helpful. Also can this be prepared a day in advance with the veggies in it? Gracias!
  14. Is there anything better than mediocre in Center City for Chinese delivery? I live at 15th and Locust....
  15. Pork Liver Panfried with Chinese Chives Serves 2 as Main Dish. This recipe is from Yahoo Japan's Gourmet site...it outranks any of the other recipes for this dish that I have tried. It uses oyster sauce, which suits this dish perfectly. This dish is originally Chinese, and can be cooked with almost any type of onion, but in Japan is always cooked with nira (Chinese chives)and sometimes other vegetables such as wedges of onion or beansprouts. 1 tsp cornstarch in a little water Sauce 1 T sake 1-1/2 T soy sauce 1 T oyster sauce 2 T Japanese toasted sesame oil 1/2 packet (roughly 1 cup) beansprouts 1/2 bunch Chinese chives (nira) Marinade 3 T soy sauce 1 T Chinese shaohsing rice wine or sake 1 tsp finely grated fresh ginger 1 tsp finely grated garlic milk 200 g sliced pork liver (roughly 1/2lb) Put sliced liver to soak in milk for up to 30 minutes, drain and pat dry. Don't soak too long in milk - milk and meat together seem to go off very quickly! Put Chinese rice wine, soy sauce, ginger, garlic for marinade in a bag with the sliced liver, and allow to marinate up to half a day. Cut Chinese chives into 5cm (2") lengths, remove rootlets from beansprouts. Remove liver from marinade and pat dry. Put sesame oil in a heated frypan, add liver, brown both sides. Add sauce ingredients, and stir-fry. Sprinkle over Chinese chives and other vegetables (large amounts added at once will release too much steam) and stir-fry. Turn heat off, move ingredients to one side, and add water/cornflour in the empty space, while mixing through other ingredients. As soon as cornflour is clear and glossy, remove from heat and serve, spooning sauce over and adding a dash of red pepper or a few shreds of dried chile if desired. Keywords: Main Dish, Intermediate, Pork, Japanese ( RG1088 )
  16. Hi Everyone Anyone got good Scallop recipes they would like to share? I have 3/4lb of King Scallops -diver caught - but out of their shells. - If they were in the shells I'd steam with alittle soy and ginger.... a couple of weeks ago I had Scallops in XO sauce at aChinese restaurant in London and it was delicious - I have no XO or time to make it.... what else can you all suggest? Thanks - if it turns out okay I will photo and post! William
  17. Scott -- DFW

    [DFW] First Chinese BBQ

    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
  18. Andrew Morrison

    North Shore Chinese Delivery

    Anyone have any suggestions for good Chinese delivery on the North Shore? Too lazy and tired for takeout.
  19. Has anyone tried cooking joong in a pressure cooker? They usually take around an hour boiling away which is a pain, was wondering whether putting them in a pressure cooker for say 15 minutes would do the trick just as well. Also, can you make chinese soups in a pressure cooker?
  20. My sister brought a huge supply of Asian herbs from Vancouver: shiso, curry, lime, panadan leaves, galangal, Vietnamese mint, Thai basil. I just started summer vacation, so it's experiment time! I am really excited about all these herbs. The first dish I made was dow see chili clams with shiso. I liked the touch of flavour from the shiso. Next time, I will add more as the clams cook, as well, I would add more fresh just before serving. Maybe it's just me. I like excess when it comes to herbs. Manila clams, shredded shiso, chopped ginger, garlic, chili peppers, dow see with light soy and cooking wine and pig skin choi. I also made my first Malaysian curry. The fragrance and flavour of the lemongrass and lime leaves was incredible. I loved this! Ayam Limau Purut ( Chicken with lime leaves) The spice paste called for chilis, chopped red onions, garlic, galangal, lemongrass and tumeric. This was stir-fried, then chicken pieces were added with some water. The chicken was simmered until half done, then coconut milk and fresh lime juice and leaves were added. The whole thing was simmered until the chicken was tender. OMG, I was licking the pot even when I was washing up! That stuff was great on rice. The bathroom scales will be put away for the next while! I am so happy!
  21. Hi all, I bought a dried sea cucumber the other day, hoping that my mom would know how to prepare it, I left the store without asking for directions on how to reconstitute the creature...went home then called mom....alas, she doesn't know either. She said we always bought ours ready to cook. GUYSSSS I NEED HELP!!! Pleeeeeezeee! I tried looking it up on line and all it says that its tedious preparing a dried one, but none of the sites bothered putting it to detail.
  22. I picked up a can of "Bailing mushrooms" on one of my jaunts to Winnipeg. I hadn't seen this type before and was curious. Opened it last night and the mushroom was huge! It was cut into chunks and looked like abalone. It sliced like abalone and had a similar texture when you bite into it. Unfortunately, I was in a hurry and didn't take any pictures. I had stir-fried it quickly with some asparagus - thinking to have a quick supper with the mushrooms and rice. I googled it today and it is "abalone-like". My brother went to Wpg. this weekend, and I've sent him in search of more. Anyone familiar with this fungi?
  23. 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.
  24. bloosquirrel

    Chinese baking?

    maybe this forum shoud be renamed chinese cooking? there is little if any "baking" in chinese food let me know if I am wrong tho
  25. A while back ago there were questions about how to make cuts on squid/calamari to make it look like the “flower” in restaurants. The flower markings are not only made for decorative reasons but also for maximum yummy sauce covering surface space! So here’s my crack on a pictorial for making flowering calamari. First thing you do is clean and skin the body of the squid. Or if you’re lazy like me, buy just the cleaned squid bodies. Place the squid flat on the cutting board: Cut the squid open horizontally: On the inside of the squid, starting from the bottom left corner, make diagonal cuts (0.25 inches wide) on a 45 degree angle. (Be careful not to cut all the way through the squid): Flip the squid to make it more comfortable for you make diagonal cuts starting from the bottom right corner as shown below: After all the diagonal crosshatch cuts are made, cut the squid into strips from top to bottom and then cut the strips into smaller cuts: After all this is done, you now have beautiful flower squid! Viola! I hope this helps anyone who is having trouble making the flower patterns on squid! Please don’t hesitate to ask if my instructions are hard to understand. After you prep the squid you can make a simple squid dish with the following ingredients Pre-blanched squid pieces (drained well) Ginger slices Hot green pepper slices Minced garlic Scallions Shaoxing wine Oyster sauce Changking vinegar Light soy sauce Sugar Black pepper Cornstarch slurry 1) In hot put ginger, garlic and green pepper until fragrant 2) Carefully place squid into wok (stir until heated) 3) Add shaoxing wine (stir for a min) 4) Add oyster sauce, changking vinegar, soy sauce, and sugar (stir until all flavors blend) 5) Add a pinch of sugar to enhance the natural sweetness of squid 6) Add black pepper to taste 7) Add cornstarch slurry to thicken the sauce to coat the squid 8) Sprinkle scallions on top Serve and enjoy!!