Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Chinese Eats at Home (Part 1)


Dejah
 Share

Recommended Posts

C. sapidus, that looks delicious! Do you cook the sauce first and then braise the chicken in it?
rarerollingobject: Thank you! No, the sauce was added last. I heated the dry chiles in the oil; browned and removed the chicken; stir-fried the aromatics, returned the chicken to the wok; and then added the sauce and cooked until chicken was done - maybe 5 minutes total. The wok was so hot that the sauce reduced to a near-glaze on no time.
Yes, they ARE overly-crowded in the steamer but that's because I'm both impatient and greedy..
I’ve never had xiao long bao, but yours look beautiful – impatience and greediness seem totally appropriate under the circumstances. :biggrin:
Link to comment
Share on other sites

All I can say is: "This thread is getting wayyyyy out of hand!" :laugh::laugh: Hubby thought I was going senile, sitting here drooling,that is, until he saw the food posted, and he too started to drool.

I've only had xiao long bao once, and have been in search of them ever since. There is one place in Winnipeg, Manitoba that makes them, my former favourite haunt. :shock: But, I haven't been there for quite some time because I abandoned them for dim sum restaurants. Now, I find out they've started serving several dim sum items.

I DO have a recipe for home-made and have bought pork shanks for the jelly. If possible, could you post your recipe and directions, RRO? It will be one of many projects over the holidays.

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

Agree that this is completely a double "WOW"!

At first glance, I really thought you went to a restaurant to have XLB. Very nicely done! And I have just been to Din Tai Fung in Arcadia - quote "The number one Xialongbao shop in North America".

Please join this XLB cook-off thread:

Cook-Off XXVI: Soup Dumplings (Xiao Long Bao)

to give a hand to these folks. They seemed to have some difficulties making the dough and the soup. I have never made XLB before. Yours look fantastic!

I also didn't know frozen XLB are available. I need to look for them now!

:-b... This is my official drooling smiley now because it is not available with Invision.

W.K. Leung ("Ah Leung") aka "hzrt8w"
Link to comment
Share on other sites

Got to love the mayo.[...]

Actually, I dislike mayo. I didn't see the picture right and didn't realize there was creamy mayo-based sauce on the shrimps. But I know these dishes are popular. So more for everyone else!

As others have said, that pork shoulder looks amazing!

Michael aka "Pan"

 

Link to comment
Share on other sites

The recipe for this dish is in Martin Yan's Chinatown Cooking and is from Chen Foo Ji Chinese Fried Rice Restaurant in Singapore. It supposedly took first place in a fried rice competition some years ago. Not bad, actually.

Gold Medal Crab Fried Rice

gallery_26439_3934_32513.jpg

Link to comment
Share on other sites

And we have a winner!!

Rarerolling, please share with us your method for preparing these. (A pictorial would be fabulous.) This would definitely be something I'd like to try during the upcoming winter.

Thanks for your kind words, all!

Have posted my rambling steps in the Cook-off thread.

Next time, I will pictorial all the way through!

Link to comment
Share on other sites

Is this shrimp and crab?  I see the big round shrimp but not sure if I catch the crab meat.

:-b...

Yes, the recipe uses both shrimp and crab. I used pre-flaked crab in a plastic container from the supermarket. Had I extracted the meat from whole legs it would have been in bigger chunks.

Link to comment
Share on other sites

Some simple, home-made vegetable stir-fries:

gallery_19795_3932_31931.jpg

American broccoli - not very Chinese, just some local vegetable... sauteed with garlic and salt. Simple. Quick.

After a week on the road with grueling training schedules, though I stuffed myself with best Chinese food that I like, being home and back to simplicity is a treat!

W.K. Leung ("Ah Leung") aka "hzrt8w"
Link to comment
Share on other sites

Hello All,

I made a special recipe from my region of Wuhan today. Every family in Wuhan has their own recipe for Steamed Pork Bacon and ribs. This is my family's version with potatoes underneath to soak up all the juices. The meat and fat is so tender that it literally melts in your mouth. You don't even need to CHEW! :biggrin:

gallery_48325_3998_231390.jpggallery_48325_3998_237416.jpg

Link to comment
Share on other sites

This red cooked pork shoulder was prepared overnight in my slow cooker.

[...]

Man that looks good!

I'm salivating!

Did you broil it in the oven at the end to get such nice browning?

---

Erik Ellestad

If the ocean was whiskey and I was a duck...

Bernal Heights, SF, CA

Link to comment
Share on other sites

Hi guys! ooooh!!!! I bought my christmas gift for myself last night, and I can't wait till X'mas to open it so I finally busted out my new sony cybershot 8.1 mp nice nice nice :wub: and took pics of tonight's dinner.

I finally got my bittermelon craving out of the way hehehe I made stir-fry beef with black beans and bittermelon. I sliced the beef while still frozen so I can get paper thin slices, marinated for about half an hour in superior soy sauce, oyster sauce, crushed salted black beans, hsiao xing wine, sesame oil, white pepper, a little garlic, sugar and tapioca starch (or cornstarch). saute some more garlic till fragrant then add the marinated beef, stir-fry till the beef is almost done then add the onion slices and bittermelon slices. add a little water or stock cover for 3 minutes till bittermelon is done. I like mine a little undercooked with a little bit of crunch and lots of bitterness still. If the gravy is a little too watery add a little bit of tapioca or cornstarch slurry to thicken.

gallery_41019_4000_90614.jpg

...a little bit of this, and a little bit of that....*slurp......^_^.....ehh I think more fish sauce.

Link to comment
Share on other sites

How do you say "WOW"??? :wub::wub:

And how do you say, "Please please please tell us how you did it!"

I actually have a slow cooker I can use!! I can't get a bone-in pork shoulder, but I can get pork shoulder (without skin--does that matter?). I want to make this as soon as I get back from my trip!

Edited by prasantrin (log)
Link to comment
Share on other sites

Hello everyone. Love this thread and the pictures. Hoping to contribute too, here are some of my humble cooking this week. Most of them are dinner dishes which we of course, had with rice.

97156628-3.jpg

Fried vermicelli with chicken curry.

97156628-4.jpg

Braised soy sauce chicken and eggs.

cc0f391d.jpg

Fried sambal okra.

1c59b8cd-3.jpg

Prawn and scallop dumplings.

Edited by Sarah! (log)
Link to comment
Share on other sites

Thank you for joining, Sarah!. Your cooking looks so lovely!

1. Do you use coconut milk in your curry?

2. Using whole cinnamon and star anise in braising chicken and egg, fantastic!

3. I always was not sure how Chinese/Asians cook okra. This is a great example. Do you use any meat at all in this dish?

4. What is the small pinch of brown color on top of the wonton? Did you put in choy poh (preserved turnip)?

W.K. Leung ("Ah Leung") aka "hzrt8w"
Link to comment
Share on other sites

And how do you say, "Please please please tell us how you did it!"

I actually have a slow cooker I can use!!  I can't get a bone-in pork shoulder, but I can get pork shoulder (without skin--does that matter?).  I want to make this as soon as I get back from my trip!

You can make it with skinless, boneless pork shoulder. It just won't have the beautiful skin. The recipe I used is adapted from Eileen YF Lo's recipe for Red Cooked Pork.

1. Take a 4-5 lb pork shoulder, rub it all over with dark soy sauce and deep fry it in oil for several minutes to sear on all sides. Place in slow cooker.

2. In a pot heat up 4 cups water, 3/4 cup dark soy, 1/4 cup thin soy, 1/3 cup shao hsing wine, 1 cup sugar, 3 star anise, 4 scallions, 2 1-inch chunks of ginger, 2 cinnamon sticks until sugar is dissolved. Taste and adjust seasoning if desired.

3. Pour sauce over pork shoulder and cook on low setting for 8-10 hours, until falling off the bone. Turn meat occasionally for even coloring if necessary.

4. Remove pork from slow cooker and transfer remaining liquid to pot. Bring to boil and reduce until the sauce is desired concentration, adjusting seasoning if necessary. Serve sauce with pork.

Notes:

1. If you are using boneless, skinless pork you can skip step 1, or else sear it on all sides in a hot skillet.

2. I think using rock sugar over white sugar is more traditional, but that's what Lo's recipe uses and what I had on hand.

3. Lo also adds powdered red rice for coloring, and I did, in fact, add a few drops of red food coloring to the liquid, but I honestly don't think it made any difference at all.

4. Leftover sauce can be saved and reused with pork, beef, chicken, or duck. Just strain the liquid, bring to boil, and store in the fridge or freezer.

Edited by sheetz (log)
Link to comment
Share on other sites

XiaoLing, that looks very delicious. What's that sort of crumb topping you used?

AznSailorBoi, is there anything more comforting than beef and black bean sauce over steamed rice?

Sarah, those pictures are beautiful. Is your okra dish very hot? I have a big jar of sambal in the fridge that's taking forever for me to use up--it's so spicy that I can only use a tiny bit at one time, and I'm not exactly a wimp when it comes to chiles, either.

Edited by sheetz (log)
Link to comment
Share on other sites

Sheetz: That braised pork is beautiful! I'll have to try the reduction and glaze step next time. I was comparing yours to mine posted on page1, and yours is definitely the prettier one. :wink: However, mine was very tasty and tender as well.

I used a pork shoulder picnic cut. They were on sale that week, but about 3 times as much this week! I think you need to have that skin and the layer of fat on the pork to really get the flavour and texture. Oh...the skin and fat.... :wub: For sugar, I used palm sugar, only because I had a package opened. My students wanted me to add Sechuan peppercorns next time!

3 more days then I can have my bittermelon fix!

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

Sheetz: That braised pork is beautiful! I'll have to try the reduction and glaze step next time. I was comparing yours to mine posted on page1,  and yours is definitely the prettier one.

It seems like my recipe uses a bit more dark soy and sugar than most others, which may be why the color is so brilliant. Lo's original recipe used 1 cup dark soy, 3/4 cup sugar and no thin soy, but I like the taste more with the extra sugar and added thin soy.

I like eating the red cooked pork along with canned sweet corn over rice. And you're right, the fat is sinfully good.

Edited by sheetz (log)
Link to comment
Share on other sites

XiaoLing, that looks very delicious. What's that sort of crumb topping you used?

The crumb topping is actually five-spiced rice powder. You can find it in most chinese grocery stores. However, Wuhan has their own special blend of rice powder made from many other spices. That's the one that I prefer but we have to have relatives bring it over from China whenever they visit. But in a pinch, the regular five-spiced rice powder made in Taiwan will do but it's not as tasty.

Link to comment
Share on other sites

Thank you, hzrt8w!

1. Yes, I do use coconut milk in my curry but not too much. Maybe only half a cup. I use some water as well.

2. It's really good and the sauce's really thick, so we don't eat much of it. I just freeze it and then use it to cook again the next time. Sort of like a master sauce. It tastes better the second time, in fact.

3. Nope, no meat at all. Don't know about others but okra dishes I'm used to is fried with sambal, in vege curries or, fried with garlic and dried prawns (my mom's).

4. The brown pinch was actually fried garlic. I put a little of that and garlic oil just for the fragrance. :raz:

sheetz, thanks! Actually, no it wasn't very hot at all. I used some homemade dried prawn sambal which I already had in my freezer. So it was really convenient. I know what you mean about the jar ones, I've bought it once and it was so hot as well! Never bought them again. With homemade ones, at least I can control the heat.

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By liuzhou
      According to the 2010 census, there were officially 1,830,929 ethnic Koreans living in China and recognised as one of China’s 56 ethnic groups. The largest concentration is in Yanbian Korean Autonomous Prefecture, Jilin Province, in the north-east bordering - guess where – North Korea. They have been there for centuries. The actual number today is widely believed to be higher, with some 4 to 5 thousand recent refugees living there illegally.
       
      Anyway, what I have just taken delivery of is this Korean blood and glutinous rice sausage from Yanbian. I am an inveterate blood sausage fiend and always eager to try new examples from as many places as possible. I'll cook some tomorrow morning for breakfast and report back.
       

       

    • By liuzhou
      An eG member recently asked me by private message about mushrooms in China, so I thought I'd share some information here.
      What follows is basically extracted from my blog and describes what is available in the markets and supermarkets in the winter months - i.e now.
       
      FRESH FUNGI
       
      December sees the arrival of what most westerners deem to be the standard mushroom – the button mushroom (小蘑菇 xiǎo mó gū). Unlike in the west where they are available year round, here they only appear when in season, which is now. The season is relatively short, so I get stuck in.
       

       
      The standard mushroom for the locals is the one known in the west by its Japanese name, shiitake. They are available year round in the dried form, but for much of the year as fresh mushrooms. Known in Chinese as 香菇 (xiāng gū), which literally means “tasty mushroom”, these meaty babies are used in many dishes ranging from stir fries to hot pots.
       

       
      Second most common are the many varieties of oyster mushroom. The name comes from the majority of the species’ supposed resemblance to oysters, but as we are about to see the resemblance ain’t necessarily so.
       

       
      The picture above is of the common oyster mushroom, but the local shops aren’t common, so they have a couple of other similar but different varieties.
       
      Pleurotus geesteranus, 秀珍菇 (xiù zhēn gū) (below) are a particularly delicate version of the oyster mushroom family and usually used in soups and hot pots.
       

       
      凤尾菇 (fèng wěi gū), literally “Phoenix tail mushroom”, is a more robust, meaty variety which is more suitable for stir frying.
       

       
      Another member of the pleurotus family bears little resemblance to its cousins and even less to an oyster. This is pleurotus eryngii, known variously as king oyster mushroom, king trumpet mushroom or French horn mushroom or, in Chinese 杏鲍菇 (xìng bào gū). It is considerably larger and has little flavour or aroma when raw. When cooked, it develops typical mushroom flavours. This is one for longer cooking in hot pots or stews.
       

       
      One of my favourites, certainly for appearance are the clusters of shimeji mushrooms. Sometimes known in English as “brown beech mushrooms’ and in Chinese as 真姬菇 zhēn jī gū or 玉皇菇 yù huáng gū, these mushrooms should not be eaten raw as they have an unpleasantly bitter taste. This, however, largely disappears when they are cooked. They are used in stir fries and with seafood. Also, they can be used in soups and stews. When cooked alone, shimeji mushrooms can be sautéed whole, including the stem or stalk. There is also a white variety which is sometimes called 白玉 菇 bái yù gū.
       

       

       
      Next up we have the needle mushrooms. Known in Japanese as enoki, these are tiny headed, long stemmed mushrooms which come in two varieties – gold (金針菇 jīn zhēn gū) and silver (银针菇 yín zhēn gū)). They are very delicate, both in appearance and taste, and are usually added to hot pots.
       

       

       
      Then we have these fellows – tea tree mushrooms (茶树菇 chá shù gū). These I like. They take a bit of cooking as the stems are quite tough, so they are mainly used in stews and soups. But their meaty texture and distinct taste is excellent. These are also available dried.
       

       
      Then there are the delightfully named 鸡腿菇 jī tuǐ gū or “chicken leg mushrooms”. These are known in English as "shaggy ink caps". Only the very young, still white mushrooms are eaten, as mature specimens have a tendency to auto-deliquesce very rapidly, turning to black ‘ink’, hence the English name.
       

       
      Not in season now, but while I’m here, let me mention a couple of other mushrooms often found in the supermarkets. First, straw mushrooms (草菇 cǎo gū). Usually only found canned in western countries, they are available here fresh in the summer months. These are another favourite – usually braised with soy sauce – delicious! When out of season, they are also available canned here.
       

       
      Then there are the curiously named Pig Stomach Mushrooms (猪肚菇 zhū dù gū, Infundibulicybe gibba. These are another favourite. They make a lovely mushroom omelette. Also, a summer find.
       

       
      And finally, not a mushroom, but certainly a fungus and available fresh is the wood ear (木耳 mù ěr). It tastes of almost nothing, but is prized in Chinese cuisine for its crunchy texture. More usually sold dried, it is available fresh in the supermarkets now.
       

       
      Please note that where I have given Chinese names, these are the names most commonly around this part of China, but many variations do exist.
       
      Coming up next - the dried varieties available.
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
       
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
       
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.


       
      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women, including her, wear this every day, but most only on festive occasions.
       
      Her hat is made from silver (and is very heavy). Here is a closer look.
       

       
      Married women dispense with those gladrags and go for this look:
       

       
      As you can see she is weaving bamboo into a lantern cover.
       
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.
       

       
      The children don't get spared either
       

       
      This little girl is posing with the Malaysian Consul-General.
       
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.
       

       

       
      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.
       


      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
       
      Then you have the ritual hand washing part.
       

       
      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.
       

       
      On a nearby table is this
       

       
      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.
       

       
      with a little salt, and then drowned in the "tea" brewing in the wok.
       
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.
       

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
       
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.
       

       
      Let the eating, finally, begin.
       
      In no particular order:
       

      Steamed corn, taro and sweet potato
       

      Bamboo Shoots
       

      Duck
       

      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.
       

      Egg pancake with unidentified greenery
       

      Stir fried pork and beans
       

      Stir fried Chinese banana (Ensete lasiocarpum)
       

      Pig Ears
       

       
      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs. We ate this at every meal, cooked with slight variations, but never tired of it.
       

      Stir fried Greens
       
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
       
       
       
       
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
       
      Roll on dinner time.
       
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
    • By Fast996
      I have looked for years for a black steel wok with a flat bottom it had to be thick steel to stop it from warping on the induction cooktop 3500W Burner. Well I found it made by the French company Mauviel it is 12.5" diameterwith 3mm thick steel the flat bottom is 4 1/2 inches, although it has a flat inside too it cooks wonderfully. The weight is 5lbs heavy but manageable .The cost is $100 considering there is no alternative it's cheap.Here is my review. I know there are people looking for a good wok for induction so I hope some find this post good information.I do have a JWright cast iron wok that I've used for 5 years and it too is great but it's discontinued. This M Steel Wok is much better. Posted some images of the seasoned wok so you can see it . This is after oven season @500 Degrees.Turning black already non stick .Happy !
       
      Mauviel M'Steel Black Steel Wok, 11.8", Steel
       
      If you have any ?? please post i'll do my best to answer.
       


  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...