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Found 1,120 results

  1. 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.
  2. Can anyone recommend a good Chinese cooking class in Beijing, Chengdu or Hong Kong? My wife and I are going to travel to China on vacation and have enjoyed these types of classes in other countries and thought there must be something similiar in China. We are looking for a half-day or full-day class. Thanks for your help.
  3. 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!
  4. 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
  5. hzrt8w

    Fresh ju ju be

    Yesterday I saw, for the first time, some FRESH ju ju be on sale in the Milpitas 99 Ranch market. I never had the fresh ju ju be before, only the dried one in Chinese soups. I didn't what to expect so decided not to pick up the whole bag (more than 30 in all). Have you eaten fresh ju ju be? How would you describe the taste and texture? Are they crispy like fresh pear/apple?
  6. My girlfriend Larisa and I are planning on moving to Shanghai in the summer of 2010. I will be visiting for two weeks 20 September - 3 October (just a few days away!) to get a feel for the city and get a start on deciding where to live. Larisa will be teaching English. The program she's going to apply for doesn't start accepting applications until February but we think it's likely that she'll be assigned to Shanghai High School which is in Xuhui (Google Map). I work from home so I don't commute anywhere. Having been working from home for the last five years in Austin I find that the various shops and markets I go to are my "commute". For example, I go grocery shopping about three times a week. So I would like to find a place that's near Xuhui and near good shops. I was born in Shanghai and moved to America when I was six but have been back twice, once in 2002 and again in 2006, each time for about a month, so I have a bit of a feel for the city already. My impression is that there are neighborhood markets in just about every neighborhood, so I'll be able to get a lot of my groceries this way. The places I want to seek out are specialty Western shops. I've been to Carrefour in 2006 and thought their selection good but not as expansive as I'm used to. Which shops do you recommend for: Liquor - Not just the big names like Hennessy and Bacardi but smaller producers like Flor de Cana rum, Rittenhouse rye, St. Germain liqueur. Beer - Belgian ales. If I can get Carolus I'll be happy. If not, at least Maredsous. Wine - I'm not as passionate about wine as I am about liquor and beer but would like a good selection of old world wines. Charcuterie - Especially imported Italian and Spanish cured meats. House-made charcuterie would be great too. Cheese - Imported European cheeses. Is fresh milk cheese legal here, unlike the US? To a lesser extent, living close to good bars and restaurants would be nice, too, but I don't think I'll be going to those as often as I would shops, as I prefer to cook at home. We can keep the restaurant recommendations in their own thread.
  7. Hi there. Today I attempted my first Szechuan Duck and it was good for the taste but the presentation and the skin far from ideal. I consulted Barbara Tropp and Irene Kuo. The recipes are the same, although Irene Kuo doesn't mention the duck air drying after steamining. I do not have access to a Chinese market so I relied on a French canette, that if I'm not mistaken is a female duck (?), the weight was just below 2 kilos. I marinated it for 2 days, then steamed for 3 hours and let dry on a rack for 3 hours. Unfortunately, I don't have a fan. My wok was not big enough to accomodate the duck so I had to fry it in a big pot. The duck was so tender, that I was afraid it would fall apart in the oil, but it didn't. The duck lost a leg when I tried to flip it over on the breast side. I didn't even attempt to fry a second time. The taste was good. But the skin, expecially on the breast side was not crispy and the duck was very very fragile. After 2 hours of steaming the duck was already tender, but after the last hour of steaming I still found a good amount of fat and liquid in the steaming bowl, so likely it was necessary to render more fat. I guess a Pekin duck doesn't have so much fat but what about the cooking time? Irene Kuo says that the long steaming is necessary otherwise the inside will not be juicy and the skin not crunchy enough... I consulted also A. Nguyen here and she steamed the duck for 2 hours. Any experience with this preparation? Thanks
  8. 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.
  9. would anyone have any reccomendations as to shops or markets selling SEA ingredients in Shanghai, especiallly herbs and fresh ingredients (lemongrass, lime leaves, galanga)? My brother is having a Thai curry jones. Thanks Michael
  10. Ben Hong

    Harvest Moon

    Even though it is past 1 am, I am wishing that everyone can see what I am seeing shining through my southeast window right now, a glorious full silvery moon. So bright I can see the colours of the changing maples in the yard. The air is hushed and chilly, a couple of degrees above the freezing mark when I came in from a walk in the woods with my dogs. The silvery sheen over the woods and meadows makes everything absolutely Walt Disney-like magical. Even the silent owl that swooped over us looked like some soaring ghost. It is good to be alive. Oh, and I received a dozen mooncakes from my darling daughter. She killed two birds with one stone as they also represent her birthday gift to me .
  11. browniebaker

    Chinese Coconut Squares

    Chinese Coconut Squares Serves 8 as Dessert. Here's the recipe for the fluffy, snow-white, coconut-flavored gelatin squares served at Chinese dim sum. 2 tablespoons powdered gelatin 1-3/8 cups boiling water 1 5-ounce can evaporated milk 1 cup sugar 1 teaspoon coconut extract 2 egg whites Lightly oil shallow one-quart square dish. Dissolve gelatin in boiling water. Stir in evaporated milk, sugar, and coconut extract. Cool to room temperature. In separate bowl, whip egg whites until it is fluffy and holds stiff peaks. Place bowl of gelatin mixture in a larger bowl filled with ice. As gelatin begins to chill and firm up over ice, fold egg whites in. Spread into prepared dish. Refrigerate until set. Cut into squares. Serve cold. N.B.: To avoid the risk of salmonella in raw egg whites, one may substitute the appropriate amount of pasteurized egg whites, or egg whites reconstituted from a powder. Keywords: Dessert, Pudding, Chinese, Easy ( RG962 )
  12. chengb02

    Black Sesame Paste

    I love sesame paste, in Beijing its common to put it on nearly everything...well, maybe thats going a bit too far, but it is a near daily necessity for many simple, homestyle dishes like noodles or even just dipping slices of cucumber into sesame paste as a snack. I live in an area where there is an abundance of oriental markets, but whenever I've bought sesame paste from them, I've always been disappointed with the flavor. Even when doctored, the flavor is just too much. I've used a number of different brands and asked friends and family members in China as to what they do to turn the paste into something so wonderfully good and nothing has really helped. So now I turn to the experts of egullet for any tips and tricks that you have to offer. Any suggestions on brands and how you "doctor" the paste will be appreciated!
  13. 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.
  14. 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.
  15. Dejah

    Zhua fan

    I enjoyed this zhua fan at a party last weekend. The cook said it was not Chinese but is Asian. She sent me the recipe and it contains shredded carrot, lots of cumin, cubed lamb, onions and raisins. The whole thing was done in a roaster in the oven. It was very good. Anyone familiar with this?
  16. Two weeks ago I watched the premiere broadcast of the program: Discovery Atlas: China on the Discovery Channel. This first episode featured China. In the program, there was a small segment on Beijing. The narration said "Beijing is the food capital of China". I was thinking "What?" immediately after I heard that statement. The clip featured some cooks working in the restaurant kitchens in Beijing - just some generic shots. I felt: Where did the Discovery channel research staff get their information? Since when did Beijing become the food capital of China? The capital, yes. The cultural capital, maybe. The food capital? Hmmm??? Years ago when I was in Beijing, the one thing I liked and longed for was Peking Duck. Over the past 2 decades, things have much improved. But... The show seemed to be carefully avoiding the mentioning of Hong Kong. Perhaps because of Hong Kong's "special" status. It is China and it is kind of not China enough? If they turn their head and not look at Hong Kong, how about at least look at Guongzhou or Shanghai? Beijing - "THE" food capital of China. Do you agree?
  17. lilyhotel

    Soft fried tenderloin

    Soft fried tenderloin (软炸里脊 ruan zha li ji) is a traditional dish of China Beijing cuisine. 200 grams of tenderloin, four eggs, 30 grams of cooking wine, 30 grams of flour, 10 grams of sesame oil, 1 kg of pork fat, and salt. The tenderloin is cut into slices 4 cm long and 2 cm thick, and soaked in the mixture of rice wine and salt. Egg whites are mixed with flour in a container to form a paste thick enough to keep a chopstick in a standing position. Pork fat is heated and the marinated meat slices are fried for five minutes. When the cooked tenderloin slices are ready for serving, sesame oil is added. Due to the use of pork fat, the dish is considered unhealthy and the vegetable oil has been used as an alternative, but many have claimed that this results in the dish not being as tasty as when pork fat is used.
  18. Daznz

    Dipping Sauce ?

    Hi everyone im from New Zealand . I would like to say this forum is out standing I really love cooking and im really starting to enjoy chinese cooking ive struggled to make good chinese at home until i got mrs Chiangs Szechwan cookbook off ebay for 90c and i have ordered The Chinese Kitchen by Eileen Yin-Fei Lo . I am making Shrimp balls the dipping sauce she calls for it a salt and pepper mix I would like to have two more dipping sauces on the table, If anyone can help me out with two sauces that will go well with shrimp balls i would love the recipes Thanks Dale
  19. 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...
  20. lemoncoke

    Yu- Shiang eggplant

    I love yu-shiang eggplant when I go out for chinese food. It seems pretty simple, but I have no idea how to make the sauce, and specifics. Does anyone have a good recipe for that? If hzrt8w could do one of his great pictorials, that would be fabulous!!
  21. Due to some annoying circumstances, my Thanksgiving this year will be just myself and one of my cousins. He read my mind and asked for Sichuan turkey - I guess I'll just adapt a chicken recipe. Any other suggestions? Dry fried beans with dried cranberries perhaps?
  22. 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:
  23. Hi there! I've had this ingredient in my cupboard for months and never figured out how to use it. Does anybody have tips on how to get the most out of this pepper?
  24. I was recently asked by a friend to give a talk to a group of around 30 first-year students in a local college - all girls. The students were allowed to present me with a range of topics to choose from. To my joy, No. 1 was food! They wanted to know what is different between western and Chinese food. Big topic! Anyway I did my best to explain, illustrate etc. I even gave each student a home made Scotch egg! Which amused them immensely. Later, my friend asked each of them to write out (in English) a recipe for their favourite Chinese dish. She has passed these on to me with permission to use them as I wish. I will post a few of the better / more interesting ones over the next few days. I have not edited their language, so please be tolerant and remember that for many of these students, English is their third or fourth language. Chinese isn't even their first! I have obscured some personal details. First up: Tomato, egg noodles. Time: 10 minutes Yield: 1 serving For the noodle: 1 tomato 2 egg 5 spring onions For the sauce: 1 teaspoon sesame oil 1 tablespoon sugar ½ teaspoon salt Method: 1. The pot boil water. At that same time you can do something else. 2. Diced tomato. Egg into the bowl. add salt and sugar mixed. Onion cut section. 3. Boiled noodles with water and cook for about 5 minutes. 4. Heat wok put oil, add eggs, stir fry until cooked. Another pot, garlic stir fry the tomato. 5. add some water to boil, add salt, soy sauce, add egg 6. The tomato and egg sauce over noodle, spring onion sprinkled even better. More soon.
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