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 an account.

junehl

Chinese Eats at Home (Part 3)

Recommended Posts

Host Note: Our servers could not handle the volume of posts so we had to split up the topic - the older posts can be found beginning HERE

why thank you mizducky. honestly, i'm trying to think of what else i can do with duck. i may attempt at making a roasted duck or crispy duck (steamed duck then fried til a crisp). All because I'm addicted to the duck fat that I got from the first duck.

I've put it in everything I've cooked recently...almost slathered it on the pancakes i made the other day.

It's not cold enough for hot chocolate, but a glass hot fresh soybean milk with cruellers....mmmm...

Share this post


Link to post
Share on other sites
Man, that is one bitter, um, y'know, melon. I cut it into sections, sliced it thinly, salted for 30 minutes, rinsed, and stir-fried it with chiles and scallions, finishing with sesame oil. Nice texture, but very bitter. After taking the picture, I added hoisin sauce for a little sweetness. That seemed to improve things.

You need to cut the bitter melon diagonally to reduce the bitterness!!! :laugh:

No. Just kidding. But cooking the melon until soft does tame down the bitterness.

Share this post


Link to post
Share on other sites
Certainly looks tasty. Scrambled with eggs is a popular way to use it. Or stuffed with ground pork mixture and poached in a broth. Cut melon in 3 inch sections, clean out centers and stuff, cooking till quite tender. Really mellows it out.

Thanks for the suggestions. I picked up the bitter melon on a whim, so stir-frying was easy. I could see it adding a nice something to scrambled eggs or a slow-cooked brothy concoction.

Bitter melon is an acquired taste. The degree of bitterness depends on the melon. Sometimes, a quick blanch will tone it down.

For stir-fries I cook the slices with garlic, ginger, femented black beans, and beef. If available, I put this on top of ho fun. We also like it in a slow simmered soup with pork, rehydrated oysters, and lots of ginger.

It took a couple of looks to associate your slices with the whole melons. I've always cut them across to form little bumpy arches. :rolleyes:

Share this post


Link to post
Share on other sites
For stir-fries I cook the slices with garlic, ginger, femented black beans, and beef. If available, I put this on top of ho fun.

That is how I had it from the street market in Singapore- called "Chinese style". Very very good. It was served with rice, but I can see ho fun being texturally nice with it. Does Chinese medicinal/cooking thought associate bitter melon with "good for women" as I have heard in other cultures?

Share this post


Link to post
Share on other sites

I appreciate all of the bitter melon advice. It definitely sounds like I need to cook it longer next time.

Tonight we made slow-braised beef with potatoes, from Revolutionary Chinese Cookbook. We reduced the oven temperature to 275F and the chuck roast turned out juicy and falling-apart tender. The sauce developed a remarkably complex flavor given the relatively short list of ingredients – dou ban jian, cinnamon, star anise, dried chiles, dark soy, light soy, and rice vinegar. No leftovers.

tu dou wei niu rou

gallery_42956_2536_38266.jpg

Share this post


Link to post
Share on other sites

Bitter melon is an acquired taste. The degree of bitterness depends on the melon. Sometimes, a quick blanch will tone it down.

There is a reason for it to be called bitter melon, dontcha know :raz: . I have grown to love the bitter or leng taste.


Edited by Ben Hong (log)

Share this post


Link to post
Share on other sites

Peanut Lotus Mushroom Soup

gallery_55860_5139_68136.jpg

Black Bean Taro Root with Pork Belly - I was going to make Pork Belly and Taro Root w/ Nom Yu - but I bought the wrong one got Fu Yu instead so decided to steam the pork belly and taro root in black bean sauce. It tasted really good, wished it was more photogenic.

gallery_55860_5139_573037.jpg

Share this post


Link to post
Share on other sites

With the mistakenly bought Fu Yu I made Chicken Fu Yu Hot Pot

gallery_55860_5139_85861.jpg

And Hot pot stuff

gallery_55860_5139_44989.jpg

Share this post


Link to post
Share on other sites

Had Congee with Silkie chicken, but not sure you can really tell from the picture, the taste was fantastic.

gallery_55860_5139_44156.jpg

Had Chicken and Black Bean Sauce with it

gallery_55860_5139_155729.jpg

Share this post


Link to post
Share on other sites

Love this thread. My chinese food world has been rather small...mainly cantonese, with a bit of hakka and teochew thrown in. My eyes (and stomach) have been opened to so much more 'other' chinese food thanks to you guys sharing your dinners.

What are your plans for gaw dong (midwinter solstice)? We're probably doing pot-luck at my parent's home. Haven't decided what to make...


Edited by Tepee (log)

Share this post


Link to post
Share on other sites

I started making some char siu bao the other night (instead of marking papers).

First the char siu--I couldn't get pork shoulder, so used pork belly. Mmmmm...I'm never using pork shoulder for this again! I used the recipe c. sapidus kindly pm'ed me. It was just as delicious this time as the first time I used it. (blurry pics--sorry!)

Pile of char siu--I made about 500g.

gallery_11355_5288_26134.jpg

Very moist, it was!

gallery_11355_5288_26316.jpg

I used junehl's dough recipe again, but this time I made 1/2 the recipe (last time I used it, I made 1/4). I had a much harder time with it this time. It's quite tough--perhaps I let it rest for too long. But it was still tasty, and I didn't have any spots on my cooked bao this time.

gallery_11355_5288_7060.jpg

I was in such a hurry to eat, that I under-steamed these ones a bit. But they were still tasty!

gallery_11355_5288_28564.jpg

I really liked the sauce for the filling. I just used the leftover marinade, plus 2T of flour mixed with 4T of oil (I found a recipe on the internet like that). I loved it! But perhaps I'll use less oil next time. It's a bit greasy. Also, because I had trouble with the dough, I have a much higher dough to filling ratio than I like, but as a whole, these bao are flavour perfect!

I also made chicken filling, but I only had time to make 8 bao before I really had to get back to marking, so I only made some char siu bao. I still have loads of dough (I hope it's not too tough to work with now) to fill, and a lot of char siu filling and chicken filling to use. Hopefully it will get done by the end of this weekend, and hopefully the dough will still be OK to use!

ETA: I also made hum sui gok that night.


Edited by prasantrin (log)

Share this post


Link to post
Share on other sites
First the char siu--I couldn't get pork shoulder, so used pork belly.  Mmmmm...I'm never using pork shoulder for this again!  I used the recipe c. sapidus kindly pm'ed me.  It was just as delicious this time as the first time I used it. . . . Very moist, it was!

gallery_11355_5288_26316.jpg

Rona: I am so glad that you found the recipe useful. It looks like you got a wonderful juicy coating on your char siu.

I really liked the sauce for the filling.  I just used the leftover marinade, plus 2T of flour mixed with 4T of oil (I found a recipe on the internet like that).  I loved it!

Making the marinade into a sauce is a great idea – I need to try that.

Share this post


Link to post
Share on other sites

What can be better than pork belly for char siu! It will stay moist even after sitting in the fridge for a day or so. Any other cut tends to dry out a little.

Rona: Your char siu looks great even blurry. :biggrin: Is your Momma proud?

June: Have you posted your dough recipe? It looks white and fluffy, and I'd like to try it.

What recipe did you use for the marinade, Bruce?

Share this post


Link to post
Share on other sites
What recipe did you use for the marinade, Bruce?

Dejah, I used the recipe from Into the Vietnamese Kitchen. Do you have that book? If not, I will be happy to PM it to you.

Share this post


Link to post
Share on other sites
What recipe did you use for the marinade, Bruce?

Dejah, I used the recipe from Into the Vietnamese Kitchen. Do you have that book? If not, I will be happy to PM it to you.

Oh! I actually have that book - from your recommendation.:biggrin: I'll look it up. Thanks!

Share this post


Link to post
Share on other sites

Bruce, thanks again! I do love that recipe--it's my second time using it. And my mother loved it so much that she not only wants a copy of it, but she wants me to use my leftover pork belly to make more. She's going to bring it to the Philippines to serve at a party she's having shortly after she arrives!

Dejah, June's recipe for the buns is here and some subsequent hints for making it are here. There may be a couple more hints a post or two later, too. It's really a very good recipe. It has just a touch of sweetness, just like restaurant bao, and it's pretty fluffy. I imagine yours would probably be fluffier than mine, too, since I suck at steaming!

I used up the rest of my dough making a few more char siu bao and some chicken bao, but I have quite a bit of the fillings left. I'm going to combine my remaining chicken filling with my leftover hum sui gok filling and use it in my sticky rice. Then I'm going to make a bit more bao dough for the char siu filling--I was thinking of trying a recipe that uses a combination of yeast and baking powder. Has anyone tried that type of bao recipe before? Any comments on it?

But then again, I like June's recipe so much...if it ain't broke, why fix it? :biggrin:

Share this post


Link to post
Share on other sites

prasantrin - the dough was tough to work with? was it too soft? too hard to roll out?

Your idea about the pork belly is great for char siu bao. it didn't look too fatty either. You must of gotten some really good lean pork belly or did most of the fat drip out?

Share this post


Link to post
Share on other sites
prasantrin - the dough was tough to work with?  was it too soft?  too hard to roll out?

Your idea about the pork belly is great for char siu bao.  it didn't look too fatty either.  You must of gotten some really good lean pork belly or did most of the fat drip out?

The first day, after sitting for a few hours, the dough was just tough. It was quite difficult to break off pieces, and then it was difficult to roll out. I wondered if it was because I heated the milk (to help dissolve the sugar), but now I'm thinking I may have forgotten to add the oil. I thought I had, though.

After letting it sit for a couple of days (which is how long it took me to get back to them), it was a lot easier to work with. On both days, though, they still tasted great!

That particular piece of pork belly that I cut into was quite meaty, but the others were pretty fatty. I do find that in Japan, they trim more of the top fat off, so they were perhaps not as fatty as belly in Canada. I could only roast my char siu for 20 minutes, or it would have overcooked, so not much fat melted out.

Next time I'm going to roll the char siu in the marinade every 5 minutes during the roasting rather than every 10, to get more of the flavour of the marinade. It was still pretty tasty, but the first time I made it, it got dunked in the marinade twice while roasting rather than once, and it was definitely more flavourful.

Here are some of the Batch 2 bao before steaming:

gallery_11355_5288_13839.jpg

After steaming (not very pretty, I know):

gallery_11355_5288_17259.jpg

Filling--these were Tepee's chicken filling--tasty, but I had to use up some chicken breast, which I hate, so I used it instead of thigh, and I've also realized that I don't like Chinese mushrooms :wacko: .

gallery_11355_5288_25556.jpg

Share this post


Link to post
Share on other sites
Tonight we made slow-braised beef with potatoes, from Revolutionary Chinese Cookbook. We reduced the oven temperature to 275F and the chuck roast turned out juicy and falling-apart tender. The sauce developed a remarkably complex flavor given the relatively short list of ingredients – dou ban jian, cinnamon, star anise, dried chiles, dark soy, light soy, and rice vinegar. No leftovers.

This was on the table tonight, made with "eternal venison" (I have four milk crates of the stuff in the freezer!).

This dish was a definite winner, and my parents, Paul and Diana (and I) pronounced it the best beef stew ever. I did up the quantity by a half, just to ensure leftovers for my breakfast.

You are right, Bruce. So complex, for such a simple list of ingredients, and such a simple technique. I used a mixture of russet and yukon gold potatoes, because that was what I had on hand.

Share this post


Link to post
Share on other sites
Bruce, thanks again!  I do love that recipe--it's my second time using it.  And my mother loved it so much that she not only wants a copy of it, but she wants me to use my leftover pork belly to make more.  She's going to bring it to the Philippines to serve at a party she's having shortly after she arrives!

Rona, you are quite welcome again :smile: I hope the next batch survives its trip to the Philippines. Thanks for the tip to dunk the meat in the marinade more frequently, too. If you have the opportunity, char siu grilled over a low-medium fire is particularly good.

Tonight we made slow-braised beef with potatoes, from Revolutionary Chinese Cookbook. We reduced the oven temperature to 275F and the chuck roast turned out juicy and falling-apart tender. The sauce developed a remarkably complex flavor given the relatively short list of ingredients – dou ban jian, cinnamon, star anise, dried chiles, dark soy, light soy, and rice vinegar. No leftovers.

This was on the table tonight, made with "eternal venison" (I have four milk crates of the stuff in the freezer!).

This dish was a definite winner, and my parents, Paul and Diana (and I) pronounced it the best beef stew ever. I did up the quantity by a half, just to ensure leftovers for my breakfast.

You are right, Bruce. So complex, for such a simple list of ingredients, and such a simple technique. I used a mixture of russet and yukon gold potatoes, because that was what I had on hand.

Susan, I am glad that you liked the stew, and hope you are feeling better. What cut of “eternal venison” do you use for braising?

I am enjoying the cooking vicariously – we were without power (and internet :shock: ) for 24 hours after an ice/wind storm.

Share this post


Link to post
Share on other sites

prasantin - ahh, I never had that problem with the bao dough and I never boil the milk, I just mix it in to the sugar and swirl them around to dissolve it. If a little sugar granule is left it'll get dissolved w/ the kneading and sitting. I have left the oil out before and it does make it a little tougher, but not too bad. If it's ever too dry you can add more milk until it's manageable. I've had to add up to 8 ounces depending on the flour I used. And the extra milk only makes the dough fluffier.

Share this post


Link to post
Share on other sites

Hmm, haven't visited this thread in a few days from being so busy with my other projects that I missed the char siu bao! Can someone tell me what's the secret to this awesome char siu recipe? I'm always looking for a new way of making char siu, but I've yet to find one I like more than the one I currently use.

Prasantrin, I've made baking power/yeast bao before, and it's more yeasty and less sweet than the baking powder only ones.

I have a question about chicken bao for all of you. I grew up eating these chicken bao where the filling was a type of patty made of chopped chicken and cabbage topped with chunks of hard boiled egg, char siu, and lop cheung. Is this a common way of making chicken bao, or is it just something peculiar to the bao made in Los Angeles' chinatown? Offhand I don't remember seeing in other places, but that might be because it's a more homey style of cooking and not what you'd typically find in restaurants.


Edited by sheetz (log)

Share this post


Link to post
Share on other sites
I grew up eating these chicken bao where the filling was a type of patty made of chopped chicken and cabbage topped with chunks of hard boiled egg, char siu, and lop cheung. Is this a common way of making chicken bao, or is it just something peculiar to the bao made in Los Angeles' chinatown?

This is the way I find them in Vietnamese markets in the Los Angeles area

Share this post


Link to post
Share on other sites
I have a question about chicken bao for all of you. I grew up eating these chicken bao where the filling was a type of patty made of chopped chicken and cabbage topped with chunks of hard boiled egg, char siu, and lop cheung. Is this a common way of making chicken bao, or is it just something peculiar to the bao made in Los Angeles' chinatown? Offhand I don't remember seeing in other places, but that might be because it's a more homey style of cooking and not what you'd typically find in restaurants.

They have this in New York C-town bakeries as well. It's called a dai bao, or big bun in Cantonese. I'm assuming they call it that because it's just bigger than a regular bao? Two of these and I'm set. With the other baos, I usually need 4-5.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By liuzhou
      We are all used to unami now. Maybe it's time to consider gan. Particularly found in teas, but also in other foods. An interesting article from a great magazine.
       
      Going, going gan
    • By liuzhou
      I’m an idiot. It’s official.
       
      A couple of weeks back, on another thread, the subject of celtuce and its leafing tops came up (somewhat off-topic). Someone said that the tops are difficult to find in Asian markets and I replied that I also find the tops difficult to find here in China. Nonsense. They are very easy to find. They just go under a completely different name from the stems – something which had slipped my very slippery mind.
       
      So, here on-topic is some celtuce space.
       
      First, for those who don’t know what celtuce is, let me say it is a variety of lettuce which looks nothing like a lettuce. It is very popular in southern mainland China and Taiwan. It is also known in English as stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce. In Chinese it is 莴笋 wō sǔn or 莴苣 wō jù, although the latter can simply mean lettuce of any variety.

      Lactuca sativa var. asparagina is 'celtuce' for the technically minded.
       

       
      Those in the picture are about 40 cm (15.7 inches) long and have a maximum diameter of 5 cm (2 inches). The stems are usually peeled, sliced and used in various stir fries, although they can also be braised, roasted etc. The taste is somewhere between lettuce and celery, hence the name. The texture is more like the latter.
       
      The leafing tops are, as I said, sold separately and under a completely different name. They are 油麦菜 yóu mài cài.
       

       
      These taste similar to Romaine lettuce and can be eaten raw in salads. In Chinese cuisine,  they are usually briefly stir fried with garlic until they wilt and served as a green vegetable – sometimes with oyster sauce.
       
      If you can find either the stems or leaves in your Asian market, I strongly recommend giving them a try.
    • By Duvel
      “… and so it begins!”
       
      Welcome to “Tales from the Fragrant Harbour”!
      In the next couple of days I am hoping to take you to a little excursion to Hong Kong to explore the local food and food culture as well as maybe a little bit more about my personal culinary background. I hope I can give you a good impression of what life is like on this side of the globe and am looking very forward to answering questions, engaging in spirited discussions and just can share a bit of my everyday life with you. Before starting with the regular revealing shots of my fridge’s content and some more information on myself, I’d like to start this blog and a slightly different place.
      For today's night, I ‘d like to report back from Chiba city, close to Tokyo, Japan. It’s my last day of a three day business trip and it’s a special day here in Japan: “Doyou no ushi no hi”. The “midsummer day of the ox”, which is actually one of the earlier (successful) attempts of a clever marketing stunt.  As sales of the traditional winter dish “Unagi” (grilled eel with sweet soy sauce) plummeted in summer, a clever merchant took advantage of the folk tale that food items starting with the letter “U” (like ume = sour plum and uri = gourd) dispel the summer heat, so he introduced “Unagi” as a new dish best enjoyed on this day. It was successful, and even in the supermarkets the sell Unagi-Don and related foods. Of course, I could not resist to take advantage and requested tonight dinner featuring eel. Thnaks to our kind production plant colleagues, I had what I was craving …
      (of course the rest of the food was not half as bad)

      Todays suggestion: Unagi (grilled eel) and the fitting Sake !
       

      For starters: Seeweed (upper left), raw baby mackerel with ginger (upper right) and sea snails. I did not care for the algae, but the little fishes were very tasty.
       

      Sahimi: Sea bream, Tuna and clam ...
       

      Tempura: Shrimp, Okra, Cod and Mioga (young pickled ginger sprouts).
       

      Shioyaki Ayu: salt-grilled river fish. I like this one a lot. I particularly enjoy the fixed shape mimicking the swimming motion. The best was the tail fin
       

      Wagyu: "nuff said ...
       

      Gourd. With a kind of jellied Oden stock. Nice !
       

      Unagi with Sansho (mountain pepper)
       

      So, so good. Rich and fat and sweet and smoky. I could eat a looooot of that ...
       

      Chawan Mushi:steamed egg custard. A bit overcooked. My Japanese hosts very surprised when I told them that I find it to be cooked at to high temperatures (causing the custard to loose it's silkiness), but they agreed.
       

      Part of the experience was of course the Sake. I enjoyed it a lot but whether this is the one to augment the taste of the Unagi I could not tell ...
       

      More Unagi (hey it's only twice per year) ...
       

      Miso soup with clams ...
       

      Tiramisu.
       

      Outside view of the restaurant. Very casual!
      On the way home I enjoyed a local IPA. Craft beer is a big thing in Japan at the moment (as probably anywhere else in the world), so at 29 oC in front of the train station I had this. Very fruity …

       
      When I came back to the hotel, the turn down service had made my bed and placed a little Origami crane on my pillow. You just have to love this attention to detail.

    • By Soul_Venom
      The best Chinese food restaurant I have ever been to is a place called the Imperial Buffet in Aberdeen SD. Their General Tso's is unlike the Tso's anywhere else. The closes comparison I could make is the Orange Chicken at the Panda Garden only 3x better. Their Lo-Mein Noodles are done with the skill of a master Italian pasta chef & perfectly seasoned. They also used to do a mean fried squid. I say used to because they had it when I lived in Aberdeen from 02-04 but didn't when I visited in 15'. One of their other discontinued specialties was a dish advertised as 'Golden Fried Cauliflower'. Note, this was NOT a breaded product. The cauliflower was cooked as though it had been boiled perfectly. It was not greasy as I recall but was a golden orange color as was the sauce it was evidently cooked in. I never could identify the flavors in that sauce. I wish I could describe it better but it has been well over a decade since I had it. Is anyone familiar with it or something similar? I can't seem to find anything like it online & all my searches just bring up links to breaded deep-fried crap.
  • Recently Browsing   0 members

    No registered users viewing this page.

×