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.

chengb02

Cantonese Cooking & Traditions

Recommended Posts

It shouldn't be paste like;it's the same technique as used to make shrimp balls,and should give the same sensation of eating meat and at the same time eating something ground up, if you see what I mean-it should actually have a lot of texture,as though the fibres are elongated. Just had one for dinner,with salt fish. It really was very good. To try to be more clear, the lean meat is cut into small dice on a large board then hit repeatedly with the back of a heavy cleaver, which is about 1/3 of an inch wide,thus kind of opening up the fibres rather than chopping. Don't really understand the wimpy burger reference, I've never had one.


Edited by muichoi (log)

Share this post


Link to post
Share on other sites

Guess you'd have to have had a Wimpy Burger to understand the reference. Sorry about that. I just assumed you're being in the UK will have had one of those. :laugh:

I suppose that smacking the meat with the flat side of your cleaver would achieve the same results as my stiring like crazy with my chopsticks or with the plastic paddles of my mixer.

Share this post


Link to post
Share on other sites

I do give the meat about fifty 'grabs' and then throw the ball repeatedly back into the mixing bowl as well-I'm unsure of what actually happens, but I think one's getting rid of air rather than adding it-it feels like the protein chains are getting longer and longer, but I'm certainly scientifically illiterate.

Share this post


Link to post
Share on other sites

Hi all,

I just discovered this Chinese cooking thread. Yay!

My parents used to make three versions: ham, haam yee, and gnap gawn (duck liver)—my favorite. Since gnap gawn has been hard to find, they substitute gnap gawn lap cheung. I do remember them adding dried mushrooms sometimes. I was just speaking to my mom about it the other day, and she didn’t mention adding cornstarch. She also stressed chopping the meat by hand. Of course, no proportions, so everything was eyeballed. One ingredient that isn’t mentioned here was that she placed a few slices of ginger on the bottom and top.

Share this post


Link to post
Share on other sites
Hi all,

I just discovered this Chinese cooking thread.  Yay!

My parents used to make three versions:  ham, haam yee, and gnap gawn (duck liver)—my favorite. Since gnap gawn has been hard to find, they substitute gnap gawn lap cheung.  I do remember them adding dried mushrooms sometimes.  I was just speaking to my mom about it the other day, and she didn’t mention adding cornstarch.  She also stressed chopping the meat by hand.  Of course, no proportions, so everything was eyeballed.  One ingredient that isn’t mentioned here was that she placed a few slices of ginger on the bottom and top.

Cornstarch is like velveting...makes the meat "waht"...

Thanks to the poster who gave me the spelling for that word! :biggrin:

Welcome to the forum, I_call_the_duck.


Edited by Dejah (log)

Share this post


Link to post
Share on other sites
Hi all,

I just discovered this Chinese cooking thread.  Yay!

My parents used to make three versions:  ham, haam yee, and gnap gawn (duck liver)—my favorite. Since gnap gawn has been hard to find, they substitute gnap gawn lap cheung.  I do remember them adding dried mushrooms sometimes.   I was just speaking to my mom about it the other day, and she didn’t mention adding cornstarch.  She also stressed chopping the meat by hand.  Of course, no proportions, so everything was eyeballed.  One ingredient that isn’t mentioned here was that she placed a few slices of ginger on the bottom and top.

Cornstarch is like velveting...makes the meat "waht"...

Thanks to the poster who gave me the spelling for that word! :biggrin:

Welcome to the forum, I_call_the_duck.

Thanks. It's so nice to find people other than my family that speak "Chinglish". :smile: Please don't take offense at that term. My husband, who is a bok gui is still getting used to me throwing in a few words here and there. And my Chinese isn't that good, so when I'm talking to my mom, it's a hybrid of English-Cantonese-Toisanese.

Darn. I was on the phone with my mom today, and forgot to ask her about the cornstarch. She does use cornstarch in her wontons, so it would make sense that she'd use it for the pork patty.


Edited by I_call_the_duck (log)

Share this post


Link to post
Share on other sites

On another food forum, the subject of "sizzling plate" dishes came up. Many of the Cantonese seafood restaurants in my neighborhood also offer sizzling plate dishes. Examples are beef with green onions, oyster with ginger and green onions, chicken with black bean sauce, etc.. When served, the waiter would bring out a hot iron plate on top of a wooden base and the cooked dish separately. Then in front of the customers, he would pour the beef/oyster/chicken dish on to the hot plate. Instantly some sauce would boil and vaporize, creating a puff of aromatic smoke which radiates out all around.

I am familiar with these sizzling plate dishes, but am puzzled at the origin of the "sizzling plate" style. Though they are served in many Cantonese restaurants, I am not convinced that this was a traditional Cantonese dish. For one thing, I had not seen these sizzling plates during the 20 some years that I lived in Hong Kong. Yes there were sizzling plates but they were only used in Hong Kong style western dishes - steaks with a black pepper sauce. The traditional Cantonese style cooking includes hot pots.

Are the sizzling plate dishes uniquely American-Cantonese? Does anybody know the origin of these dishes? How long ago do they date back?

Share this post


Link to post
Share on other sites

These are quite popular in Japan as well but mostly for western foods like steaks and hamburger patties.

I never really thought about where they came from.

Share this post


Link to post
Share on other sites

I think the usage of sizzling dish was introduced by the HK style Western restaurant since a lot of those restaurant would serve their main course on those sizzling plates. Maybe a Chinese chef saw it and thought that he could use it in the kicthen, since HK is well known for combining other food cultures into their own.

Talking about HK style Western restaurant, I actually miss them even though a lot of them serve baking soda steak and canned soup :wink: . I miss the dishes like baked ox tongue with tomato sauce and spaghetti, braised oxtail, and the warm and soft bun with butter. I think a lot of HK people got their first taste of "Western" food through those restaurants and kids would brag to their friends about going to such restaurants. :smile:

I have never eaten any sizzing dishes at HK Cantonese restaurant although I think they do exist. Using a clay pot should have similar effects although the temperature might not be as high so there would not be much sizzling.

Share this post


Link to post
Share on other sites

When I was involved in our family restaurant in the very early 60s, it was one of the busiest restaurant of any type in New Brunswick. As such my first cousin, the head cook, was really interested in being a trendsetter. He saw or heard about the usage of sizzling platters when serving steaks. Wow! The news of this attractive flourish spread like wildfire and we sold more steaks over the next 6 months than we had ever sold before. (until copycats stole a bit of our thunder). Then my cousin got the bright idea to serve premium Chinese dishes in the sizzling platters...salt&pepper shrimp, beef kow, chicken & black beans, etc. Knocked them dead, he did.

Was he the first to use the sizzling platter for Chinese food (1964)?? Probably not. But he was first in Atlantic Canada.

Share this post


Link to post
Share on other sites

The "SIZZLE" from the platters into the Steak originated apparently as 2 so called European Style Restaurants in Asia. Ironically they both has the same names even though I don't think they were related to each other during the 1950's.

The first place was the very well known 'Jimmy's Kitchen" originally located in the Central District in Hong Kong still operated by the Landau Family at 2 different locations in Causeway Bay and Kowloon.

The other Restaurant was in "Kula Lumpar" also called "Jimmy's Kitchen".

Both places started using the Steel Oval Platters to serve Steaks hot as if they came sizzling right off the fire. It was effective merchandising, even though the original rationale was to serve Steaks from Kitchens that needed some way to keep up with the volume of orders by delivering a Steak still hot to the customers.

It eventually traveled all over the world, where it's still being featured in various guises effectively. From "Fajitas" to "Sizzling Rice" all the way to some of the most expensive "Steak House" Steaks. [Ruth Chris?]

Irwin

Share this post


Link to post
Share on other sites

Could it have come from the sizzling rice dishes? The rice has to be piping hot from the oil, and maybe rather than heated platters, hot platters were used in an effort to keep the rice really hot until the sauce was poured on top. Then maybe some enterprizing soul got the big idea to------------and the rest is history??

Share this post


Link to post
Share on other sites

jo-mel: Congratulations on your 1000th post too! (Tepee, is the cake ready???) :biggrin:

Irwin: Thanks for the history brief. That makes a lot of sense. I grew up hearing the name "Jimmy's Kitchen". I grew up in Tsim Sha Tsui and I often smelled the garlic, melted butter, fried potatoes and curries coming up from the exhausts from whatever restaurants. The sizzling steak with black pepper sauce (western style)dish was quite common in the 60's/70's in Hong Kong. Did it go from there and spread around the world? Wow! What an honor! Fajitas too? It's amazing how one copies from another and morphes into slightly different things.


Edited by hzrt8w (log)

Share this post


Link to post
Share on other sites
  The sizzling steak with black pepper sauce (western style)dish was quite common in the 60's/70's in Hong Kong.  Did it go from there and spread around the world?  Wow!  What an honor!  Fajitas too?  It's amazing how one copies from another and morphes into slightly different things.

This was one of our biggest sellers in Soo's. It always set off a domino effect when one customer orders it. The aroma and effect was such that everyone will want one. The BBQ sauce and black bean garlic sauce sizzling plates were always "served" at the customer's table. The curry ones, we'd start them in the kitchen so the aroma doesn't choke up those not so tolerant of spices.

I think I took pictures the last time I served this to company... :hmmm:

Share this post


Link to post
Share on other sites
Could it have  come from the sizzling rice dishes?  The rice has to be piping hot from the oil, and maybe rather than heated platters,  hot platters were used in an effort to keep the rice really hot until the sauce was poured on top. Then maybe some enterprizing soul got the big idea to------------and the rest is history??

jo-mei:

In Hong Kong the rice thats browned on the bottom of the "Clay Pot Casseroles" would never get any further then being coveted by everyone waiting to get a chance to scoop some up.

It's offered to the guest of honor or eldest at the table first and the rest is up for grabs. It a treat that escapes politeness.

In the States it's a contrived item since Clay Pots are mostly served in genuine Chinese Restaurants where they are baked to order with a rice base. The majority of places prepare the dishes with rice served seperately.

In the States Hot platters evolved in NYC where they are still used for "Roast Pork" and "Spare Ribs" in many Restaurants. It has been served this way since the 1930's.

Sizziling Rice is mostly yesterdays rice compressed into shape, then deep fried to achive the effect. It's good merchandising that tastes pretty good but I never saw it done in Asia.

Irwin

Share this post


Link to post
Share on other sites

While I have nothing of substance to add, this thread reminded me of a funny story. A friend and I went to one of Montreal's Chinese restaurants, an honest Cantonese place that had bowed to popular pressure and added a few Szechuan-style dishes to their menu. When we gave the waiter our order, we stressed that ours were not the typical Canadian palates and that we had a high tolerance for heat. The spiciest dish we ordered was a sizzling platter. When the waiter brought our food, he set the platter on a serving table that was closer to other diners than to us. He caught our eyes, held up a vial, checked one last time by asking "really spicy?" and, on seeing our nods, dumped the entire contents onto the sizzling platter. A veritable mushroom cloud of steam rose from the dish. Within seconds, the waiter was coughing violently. Then the four diners at the table nearest him started coughing. They were soon joined by the diners at the next table. Then the next. And the next. Before long, everyone seated at our end of the restaurant was coughing, blowing their noses and wiping tears from their eyes. Everyone except us, that is; our table was directly under an air-conditioner vent. Still coughing, one of the men in a nearby party stood up, shot us a dirty look and announced "Let's get out of here before they serve something else!" Moral of the story: Cantonese sizzling platter good; Szechuan sizzling platter bad.

Share this post


Link to post
Share on other sites

Oh!! My 1000th! Hee Hee -- I think I've been broken in! Tepee -- was that message, on another post, for me? I saw it ant thought that someone had passed a milestone, but I'd never checked to see where I stood! Thanks all!

Wesza -- I'm not too nice. When I've served a clay pot with rice, I don't tell anyone what is on the bottom. They are not usually Chinese, so they don't know about that goody, and I have it all to myself!

In Asia, isn't the rice that is left on the sides and bottom of the pot -- and dried out, the original basis for sizzling rice? (And I assume done here by Chinese families) I've done it that way --- leaving a thick coating in the pan, but then I made it in the oven --- then I ?progressed? into buying the cakes.

Share this post


Link to post
Share on other sites

I was one of the respondent on that other forum. I'm curious about this, too, as I had never encountered it in this area.

Share this post


Link to post
Share on other sites
Moral of the story: Cantonese sizzling platter good; Szechuan sizzling platter bad.

carswell: Thanks for the funny story! LOL! I could imagine everybody in the restaurant choking on the smell of hot chili except you guys. :laugh::laugh:

The hot sizzling platters do cause a domino effect. One customer orders one, the others all watch. The people who just come in and see it, a lot of them would say: what's that? Smells so good... I gotta have one too!

Share this post


Link to post
Share on other sites

I first saw the sizzling platters in the mid-80s, when more and more HK-style restaurants opened in NY. Flushing’s Chinatown was growing rapidly at the time, and since it was closer to our home than Manhattan's Chinatown, we went to Flushing instead. The first time my family ordered a sizzling platter, we didn’t know that “sizzling” meant that a hot platter was brought to our table. It was a pleasant surprise. Our favorite dish was sizzling sable with black beans. :wub:

The hot sizzling platters do cause a domino effect.  One customer orders one, the others all watch. 

I took delight in watching the "round-eyes" look in interest when they heard our dish hit the hot platter, particularly when they were eating some unidentifiable glop.

Share this post


Link to post
Share on other sites

This was one of our biggest sellers in Soo's. It always set off a domino effect when one customer orders it. The aroma and effect was such that everyone will want one. The BBQ sauce and black bean garlic sauce sizzling plates were always "served" at the customer's table. The curry ones, we'd start them in the kitchen so the aroma doesn't choke up those not so tolerant of spices.

I don't know about the origin, but I do trust Wesza.

It remains a big seller nowadays at most Cantonese restaurants I've been around, regardless of American Chinese or Chinese Chinese.

The sizzle has always turned heads and caused other people to add it to their order.

Worba for the American Chinese, flank steak or short rib with black pepper sauce for the Chinese Chinese.

Share this post


Link to post
Share on other sites

Carwell: Your story made me ROFL!!! Too funny!

On another note, has anyone tried making sizzling dishes at home?

Share this post


Link to post
Share on other sites

Carswell --- so how did the dish taste?

I think we've all experienced the 'cough' from fried chilies. It has to wear off. You really can't do anything about those droplets in the air if you are in the middle of them. I had a whole table of students hacking one time. I told them that they REALLY learned a lesson!

I've done the sizzling dishes for both classes and for family. A shrimp one on sizzling rice on a sizzling platter, a steak and onions, and a steak with black pepper sauce.

About the black pepper sauce----- is that Hong Kong innovation for Western tastes or do Chinese like it too? I love it! A place nearby, has oysters on skewers in black pepper sauce on a sizzling platter. So good --- and yes --- it turns eyes. I asked the waiter where the oysters came from. He said he'd ask the chef. The chef told him --- a can!! I couldn't believe it! I still like them and order them whenever I go there. Many black pepper sauces are on scallops or shrimp, but even tho those are fresh, I still prefer those canned oysters.

Share this post


Link to post
Share on other sites
I've done the sizzling dishes for both classes and for family. A shrimp one on sizzling rice on a sizzling platter[...]

I remember serving a dish like that when I worked as a waiter in a restaurant in San Diego. We had to move very quickly from the kitchen to the dining table, with both the sizzling plate and the sizzling rice ("War Bar" [Cantonese]) on our trays. Once set on the table, pour the sizzling rice, then pour the shrimp and sauce (made with tomato base) on to the iron plate. The smell was wonderful... always made us waiters hungry too!

I think the Cantonese black pepper sauce is a Hong Konger's twist on the traditional Cantonese "black bean sauce" and combining the ever-so-popular "steak with black pepper sauce on sizzling plate" dish in Hong Kong western restaurants.


Edited by hzrt8w (log)

Share this post


Link to post
Share on other sites

hzrt --

On those sizzling rice dishes -- forget the shrimp! I go for the rice with the sauce on it. I'm not one for tomatos in Chinese cooking, and even the tomato sauce dishes are at the bottom of my list ---- but the dish you described does have a flavorable sauce. Hugh Carpenter has a great Tomato Fireworks Shrimp dish that is wonderful over sizzling rice.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By liuzhou
      While there have been other Chinese vegetable topics in the past, few of them were illustrated And some which were have lost those images in various "upgrades".
       
      What I plan to do is photograph every vegetable I see and say what it is, if I know. However, this is a formidable task so it'll take time. The problem is that so many vegetables go under many different Chinese names and English names adopted from one or other Chinese language, too. For example, I know four different words for 'potato' and know there are more. And there are multiple regional preference in nomenclature. Most of what you will see will be vegetables from supermarkets, where I can see the Chinese labelling. In "farmer's" or wet markets, there is no labelling and although, If I ask, different traders will have different names for the same vegetable. Many a time I've been supplied a name, but been unable to find any reference to it from Mr Google or his Chinese counterparts. Or if I find the Chinese, can't find an accepted translation so have to translate literally.
       
      Also, there is the problem that most of the names which are used in the English speaking countries have, for historical reasons, been adopted from Cantonese, whereas 90% of Chinese speak Mandarin (普通话 pǔ tōng huà). But I will do my best to supply as many alternative names as I can find. I shall also attempt to give Chinese names in simplified Chinese characters as used throughout mainland China and then in  traditional Chinese characters,  now mainly only used in Hong Kong, Taiwan and among much of the Chinese diaspora. If I only give one version, that means they are the same in Simp and Trad.
       
      I'll try to do at least one a day. Until I collapse under the weight of vegetation.
       
      Please, if you know any other names for any of these, chip in. Also, please point out any errors of mine.
       
      I'll start with bok choy/choy. This is and alternatives such as  pak choi or pok choi are Anglicised attempts at the Cantonese pronunciation of the Mandarin! However in Cantonese it is more often 紹菜; Jyutping: siu6 coi3. In Chinese it is 白菜. Mandarin Pinyin 'bái cài'. This literally means 'white vegetable' but really just means 'cabbage' and of course there are many forms of cabbage. Merely asking for bái cài in many a Chinese store or restaurant will be met with blank stares and requests to clarify. From here on I'm just going to translate 白菜 as 'cabbage'.

      So, here we go.


       
      Brassica rapa subsp. pekinensis
       
      This is what you may be served if you just ask for baicai. Or maybe not. In much of China it is 大白菜 dà bái cài meaning 'big cabbage'. In English, usually known as Napa cabbage, Chinese cabbage, celery cabbage, Chinese leaf, etc.  In Chinese, alternative names include 结球白菜 / 結球白菜 ( jié qiú bái cài ), literally knotted ball cabbage, but there are many more. 
       
      This cabbage is also frequently pickled and becomes  known as 酸菜 (Mand: suān cài; Cant: syun1 coi3) meaning 'sour vegetable', although this term is also used to refer to pickled mustard greens.
       

      Pickled cabbage.
       
    • By liuzhou
      Perhaps the food-related question I get asked most through my blog is “What's it like for vegetarians and vegans in China. The same question came up recently on another thread, so I put this together. Hope it's useful. It would also, be great to hear other people's experience and solutions.
       
      For the sake of typing convenience I’m going to conflate 'vegetarians and vegan' into just 'vegetarian' except where strictly relevant.
      First a declaration of non-interest. I am very carnivorous, but I have known vegetarians who have passed through China, some staying only a few weeks, others staying for years.
       
      Being vegetarian in China is a complicated issue. In some ways, China is probably one of the best countries in which to be vegetarian. In other ways, it is one of the worst.
       
      I spent a couple of years in Gorbachev-era Russia and saw the empty supermarkets and markets. I saw people line up for hours to buy a bit of bread.. So, when I first came to China, I kind of expected the same. Instead, the first market I visited astounded me. The place was piled high with food, including around 30 different types of tofu, countless varieties of steamed buns and flat breads and scores of different vegetables, both fresh and preserved, most of which I didn't recognise. And so cheap I could hardly convert into any western currency.
      If you are able to self-cater then China is heaven for vegetarians. For short term visitors dependent on restaurants or street food, the story is very different.
       
      Despite the perception of a Buddhist tradition (not that strong, actually), very few Chinese are vegetarian and many just do not understand the concept. Explaining in a restaurant that you don't eat meat is no guarantee that you won't be served meat.
       
      Meat is seen in China as a status symbol. If you are rich, you eat more meat.And everyone knows all foreigners are rich, so of course they eat meat! Meat eating is very much on the rise as China gets more rich - even to the extent of worrying many economists, food scientists etc. who fear the demand is pushing up prices and is environmentally dangerous. But that's another issue. Obesity is also more and more of a problem.
      Banquet meals as served in large hotels and banquet dedicated restaurants will typically have a lot more meat dishes than a smaller family restaurant. Also the amount of meat in any dish will be greater in the banquet style places.
       
      Traditional Chinese cooking is/was very vegetable orientated. I still see my neighbours come home from the market with their catch of greenery every morning. However, whereas meat wasn't the central component of dinner, it was used almost as a condiment or seasoning. Your stir fried tofu dish may come with a scattering of ground pork on top, for example. This will not usually be mentioned on the menu.
      Simple stir fried vegetables are often cooked in lard (pig fat) to 'improve' the flavour.
       
      Another problem is that the Chinese word for meat (肉), when used on its own refers to pork. Other meats are specified, eg (beef) is 牛肉, literally cattle meat. What this means is that when you say you don't eat meat, they often think you mean you don't eat pork (something they do understand from the Chinese Muslim community), so they rush off to the kitchen and cook you up some stir fried chicken! I've actually heard a waitress saying to someone that chicken isn't meat. Also, few Chinese wait staff or cooks seem to know that ham is pig meat. I have also had a waitress argue ferociously with me that the unasked for ham in a dish of egg fried rice wasn't meat.
       
      Also, Chinese restaurant dishes are often given have really flowery, poetic names which tell you nothing of the contents. Chinese speakers have to ask. One dish on my local restaurant menu reads “Maternal Grandmother's Fluttering Fragrance.” It is, of course, spicy pork ribs!
      Away from the tourist places, where you probably don't want to be eating anyway, very few restaurants will have translations of any sort. Even the best places' translations will be indecipherable. I have been in restaurants where they have supplied an “English menu”, but if I didn't know Chinese would have been unable to order anything. It was gibberish.
       
      To go back to Buddhism and Taoism, it is a mistake to assume that genuine followers of either (or more usually a mix of the two) are necessarily vegetarian. Many Chinese Buddhists are not. In fact, the Dalai Lama states in his autobiography that he is not vegetarian. It would be very difficult to survive in Tibet on a vegetarian diet.
       
      There are vegetarian restaurants in many places (although the ones around where I am never seem to last more than six months). In the larger cities such as Beijing and Shanghai they are more easily findable.
       
      Curiously, many of these restaurants make a point of emulating meat dishes. The menu reads like any meat using restaurant, but the “meat” is made from vegetable substitutes (often wheat gluten or konjac based).
       
      To be continued
    • By liuzhou
      It is possibly not well-known that China has some wonderful hams, up there with the best that Spain can offer. This lack of wide -knowledge, at least in the USA, is mainly down to regulations forbidding their importation. However, for travellers to China and those in  places with less restrictive policies, here are some of the best.
       
      This article from the WSJ is a good introduction to one of the best - Xuanwei Ham 宣威火腿  (xuān wēi huǒ tuǐ) from Yunnan province.
      This Ingredient Makes Everything Better
      I can usually obtain Xuanwei ham here around the Chinese New Year/Spring Festival, but I also have a good friend who lives in Yunnan who sends me regular supplies. The article compares it very favourably with jamon iberico, a sentiment with which I heartily agree.



      Xuanwei Ham
       

      Xuanwei Ham
       
      more coming soon.
       
       
    • By liuzhou
      I have just returned home to China from an almost two week trip to Ho Chi Minh City (Saigon), Vietnam. To get there I first travelled by train to the provincial capital, Nanning. The local airport only does domestic flights, whereas there are direct flights from Nanning. The flight time required that I stay overnight at the Aviation Hotel in Nanning, from which there is a regular direct bus to the airport.
       
      The trip to Nanning is about an hour and a half and passes through some nice karst scenery.
       
       
      After booking into the hotel, I set off for my favourite Nanning eating destination. Zhongshan Night market is a well known spot and very popular with the locals. I had forgotten that it was a local holiday - the place is always busy, but that night it was exceptionally so.
       

       

       
      It consists of one long street with hundreds of stalls and is basically a seafood market, although there are a few stalls selling alternatives.
       

       

       

       

       

       

       

       

       

       

       

       

       

       

       
      Filled myself with seafood (and some of that blood sausage above), slept soundly and, next morning, flew to Ho Chi Minh City.
       

       

       
      The rest of my trip can be seen here:
       
       
    • By Lisa Shock
      Years ago, when I visited Tokyo, I ate in a small but fascinating restaurant called 'It's Vegetable' which is now, unfortunately, closed. The chef was from Taiwan, and he made Buddhist vegetarian and vegan dishes that resembled meat. During my visit, several monks wearing robes stopped in to eat dinner. The dishes were pretty amazing. I understood some of them, like using seitan to mimic chicken in stir fry dishes, others used tofu products like yuba, but, others were complex and obviously difficult. One very notable dish we enjoyed was a large 'fish' fillet designed to serve several people. It had a 'skin' made of carefully layered 'scales' cut from nori and attached to the surface. Inside, the white 'flesh' flaked and tasted much like a mild fish. Anyway, apparently Buddhist fake meat meals are very popular in Taiwan and many places, cheap through to fine dining serve them. Yes, if I worked on it for a while, I could probably refine one or two dishes on my own, but, I am wondering if there's a Modernist Cuisine type cookbook for skillfully making these mock meats from scratch? (I have heard that some items are commercially made and available frozen there, much like soy-based burgers are in the US.) I am willing to try almost any offering, even if it's entirely in Chinese. And, I know how to use remailers to purchase regional items from the various local retailers worldwide who do not ship to the US.
  • Recently Browsing   0 members

    No registered users viewing this page.

×