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
      Sea fish in my local supermarket
       
       
      In the past I've started a few topics focusing on categorised food types I find in China. I’ve done
       
      Mushrooms and Fungi in China
       
      Chinese Vegetables Illustrated
       
      Sugar in China
       
      Chinese Herbs and Spices
       
      Chinese Pickles and Preserves
       
      Chinese Hams.
       
      I’ve enjoyed doing them as I learn a lot and I hope that some people find them useful or just interesting.
       
      One I’ve always resisted doing is Fish etc in China. Although it’s interesting and I love fish, it just felt too complicated. A lot of the fish and other marine animals I see here, I can’t identify, even if I know the local name. The same species may have different names in different supermarkets or wet markets. And, as everywhere, a lot of fish is simply mislabelled, either out of ignorance or plain fraud.
       
      However, I’ve decided to give it a go.
       
      I read that 60% of fish consumed in China is freshwater fish. I doubt that figure refers to fresh fish though. In most of China only freshwater fish is available. Seawater fish doesn’t travel very far inland. It is becoming more available as infrastructure improves, but it’s still low. Dried seawater fish is used, but only in small quantities as is frozen food in general. I live near enough the sea to get fresh sea fish, but 20 years ago when I lived in Hunan I never saw it. Having been brought up yards from the sea, I sorely missed it.
       
      I’ll start with the freshwater fish. Today, much of this is farmed, but traditionally came from lakes and rivers, as much still does. Most villages in the rural parts have their village fish pond. By far the most popular fish are the various members of the carp family with 草鱼 (cǎo yú) - Ctenopharyngodon idella - Grass Carp being the most raised and consumed. These (and the other freshwater fish) are normally sold live and every supermarket, market (and often restaurants) has ranks of tanks holding them.
       

      Supermarket Freshwater Fish Tanks

      You point at the one you want and the server nets it out. In markets, super or not, you can either take it away still wriggling or, if you are squeamish, the server will kill, descale and gut it for you. In restaurants, the staff often display the live fish to the table before cooking it.
       
      These are either steamed with aromatics – garlic, ginger, scallions and coriander leaf / cilantro being common – or braised in a spicy sauce or, less often, a sweet and sour sauce or they are simply fried. It largely depends on the region.
       
      Note that, in China, nearly all fish is served head on and on-the-bone.
       

      草鱼 (cǎo yú) - Ctenopharyngodon idella - grass carp
       
      More tomorrow.
    • By liuzhou
      Big Plate Chicken - 大盘鸡 (dà pán jī)
       

       
      This very filling dish of chicken and potato stew is from Xinjiang province in China's far west, although it is said to have been invented by a visitor from Sichuan. In recent years, it has become popular in cities across China, where it is made using a whole chicken which is chopped, with skin and on the bone, into small pieces suitable for easy chopstick handling. If you want to go that way, any Asian market should be able to chop the bird for you. Otherwise you may use boneless chicken thighs instead.

      Ingredients

      Chicken chopped on the bone or Boneless skinless chicken thighs  6

      Light soy sauce

      Dark soy sauce

      Shaoxing wine

      Cornstarch or similar. I use potato starch.

      Vegetable oil (not olive oil)

      Star anise, 4

      Cinnamon, 1 stick

      Bay leaves, 5 or 6

      Fresh ginger, 6 coin sized slices

      Garlic.  5 cloves, roughly chopped

      Sichuan peppercorns,  1 tablespoon

      Whole dried red chillies,   6 -10  (optional). If you can source the Sichuan chiles known as Facing Heaven Chiles, so much the better.

      Potatoes 2 or 3 medium sized. peeled and cut into bite-sized pieces

      Carrot. 1,  thinly sliced

      Dried wheat noodles.  8 oz. Traditionally, these would be a long, flat thick variety. I've use Italian tagliatelle successfully.    

      Red bell pepper. 1 cut into chunks

      Green bell pepper, 1 cut into chunks

      Salt

      Scallion, 2 sliced.
         
      Method

      First, cut the chicken into bite sized pieces and marinate in 1½ teaspoons light soy sauce, 3 teaspoons of Shaoxing and 1½ teaspoons of cornstarch. Set aside for about twenty minutes while you prepare the rest of the ingredients.

      Heat the wok and add three tablespoons cooking oil. Add the ginger, garlic, star anise, cinnamon stick, bay leaves, Sichuan peppercorns and chilies. Fry on a low heat for a  minute or so. If they look about to burn, splash a little water into your wok. This will lower the temperature slightly. Add the chicken and turn up the heat. Continue frying until the meat is nicely seared, then add the potatoes and carrots. Stir fry a minute more then add 2 teaspoons of the dark soy sauce, 2 tablespoons of the light soy sauce and 2 tablespoons of the Shaoxing wine along with 3 cups of water. Bring to a boil, then reduce to medium. Cover and cook for around 15-20 minutes until the potatoes are done.

      While the main dish is cooking, cook the noodles separately according to the packet instructions.  Reserve  some of the noodle cooking water and drain.

      When the chicken and potatoes are done, you may add a little of the noodle water if the dish appears on the dry side. It should be saucy, but not soupy. Add the bell peppers and cook for three to four minutes more. Add scallions. Check seasoning and add some salt if it needs it. It may not due to the soy sauce and, if in the USA, Shaoxing wine.

      Serve on a large plate for everyone to help themselves from. Plate the noodles first, then cover with the meat and potato. Enjoy.
       
    • By liuzhou
      Way back in the 1990’s, I was living in west Hunan, a truly beautiful part of China. One day, some colleagues suggested we all go for lunch the next day, a Saturday. Seemed reasonable to me. I like a bit of lunch.
       
      “OK. We’ll pick you up at 7 am.”
       
      “Excuse me? 7 am for lunch?
       
      “Yes. We have to go by car.”
       
      Well, of course, they finally picked me up at 8.30, drove in circles for an hour trying to find the guy who knew the way, then headed off into the wilds of Hunan. We drove for hours, but the scenery was beautiful, and the thousand foot drops at the side of the crash barrier free road as we headed up the mountains certainly kept me awake.
       
      After an eternity of bad driving along hair-raising roads which had this old atheist praying, we stopped at a run down shack in the middle of nowhere. I assumed that this was a temporary stop because the driver needed to cop a urination or something, but no. This was our lunch venue.
       
      We shuffled into one of the two rooms the shack consisted of and I distinctly remember that one of my hosts took charge of the lunch ordering process.
       
      “We want lunch for eight.” There was no menu.
       
      The waitress, who was also the cook, scuttled away to the other room of the shack which was apparently a kitchen.
       
      We sat there for a while discussing the shocking rise in bean sprout prices and other matters of national importance, then the first dish turned up. A pile of steaming hot meat surrounded by steaming hot chillies. It was delicious.
       
      “What is this meat?” I asked.
       
      About half of the party spoke some English, but my Chinese was even worse than it is now, so communications weren’t all they could be. There was a brief (by Chinese standards) meeting and they announced:
       
      “It’s wild animal.”
       
      Over the next hour or so, several other dishes arrived. They were all piles of steaming hot meat surrounded by steaming hot chillies, but the sauces and vegetable accompaniments varied. And all were very, very good indeed.
       
      “What’s this one?” I ventured.
       
      “A different wild animal.”
       
      “And this?”
       
      “Another wild animal.”
       
      “And this?”
       
      “A wild animal which is not the wild animal in the other dishes”
       
      I wandered off to the kitchen, as you can do in rural Chinese restaurants, and inspected the contents of their larder, fridge, etc. No clues.
       
      I returned to the table with a bit of an idea.
       
      “Please write down the Chinese names of all these animals we have eaten. I will look in my dictionary when I get home.”
       
      They looked at each other, consulted, argued and finally announced:
       
      “Sorry! We don’t know in Chinese either. “
       
      Whether that was true or just a way to get out of telling me what I had eaten, I’ll never know. I certainly wouldn’t be able to find the restaurant again.
       
      This all took place way back in the days before digital cameras, so I have no illustrations from that particular meal. But I’m guessing one of the dishes was bamboo rat.
       
      No pandas or tigers were injured in the making of this post
       
    • 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 led 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
      It sometimes seems likes every town in China has its own special take on noodles. Here in Liuzhou, Guangxi the local dish is Luosifen (螺蛳粉 luó sī fěn).
       
      It is a dish of rice noodles served in a very spicy stock made from the local river snails and pig bones which are stewed for hours with black cardamom, fennel seed, dried tangerine peel, cassia bark, cloves, pepper, bay leaf, licorice root, sand ginger, and star anise. Various pickled vegetables, dried tofu skin, fresh green vegetables, peanuts and loads of chilli are then usually added. Few restaurants ever reveal their precise recipe, so this is tentative. Luosifen is only really eaten in small restaurants and roadside stalls. I've never heard of anyone making it at home.
       
      In order to promote tourism to the city, the local government organised a food festival featuring an event named "10,000 people eat luosifen together." (In Chinese 10,000 often just means "many".)
       
      10,000 people (or a lot of people anyway) gathered at Liuzhou International Convention and Exhibition Centre for the grand Liuzhou luosifen eat-in. Well, they gathered in front of the centre – the actual centre is a bleak, unfinished, deserted shell of a building. I disguised myself as a noodle and joined them. 10,001.
       

       
      The vast majority of the 10,000 were students from the local colleges who patiently and happily lined up to be seated. Hey, mix students and free food – of course they are happy.
       

       
      Each table was equipped with a basket containing bottled water, a thermos flask of hot water, paper bowls, tissues etc. And most importantly, a bunch of Luosifen caps. These read “万人同品螺蛳粉” which means “10,000 people together enjoy luosifen”
       

       
      Yep, that is the soup pot! 15 meters in diameter and holding eleven tons of stock. Full of snails and pork bones, spices etc. Chefs delicately added ingredients to achieve the precise, subtle taste required.
       

       
      Noodles were distributed, soup added and dried ingredients incorporated then there was the sound of 10,000 people slurping.
       

      Surrounding the luosifen eating area were several stalls selling different goodies. Lamb kebabs (羊肉串) seemed most popular, but there was all sorts of food. Here are few of the delights on offer.
       

      Whole roast lamb or roast chicken
       

      Lamb Kebabs
       

      Kebab spice mix – Cumin, chilli powder, salt and MSG
       

      Kebab stall
       

      Crab
       

      Different crab
       

      Sweet sticky rice balls
       

      Things on sticks
       

      Grilled scorpions
       

      Pig bones and bits
       

      Snails
       
      And much more.
       
      To be honest, it wasn’t the best luosifen I’ve ever eaten, but it was wasn’t the worst. Especially when you consider the number they were catering for. But it was a lot of fun. Which was the point.
       
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...