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There was another good chinese foos thread a few months ago, has anyone seen it? Great OP though, what region would you say most of your food is based on? I'd guess cantonese from the ingredients.
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# ¿ Apr 3, 2011 03:58 |
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# ¿ Mar 29, 2024 07:07 |
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For the record I'm a white australian who manages a bar with a very authentic thai kitchen & i've done about 5-6 days of 'foodie tourism' level chinese cooking classes in china in the ghangzhou, shenzhen & haikou provinces. I've also been cooking sichaun food at home for about 7-8 years with a little help from books & some people i've met through authentic local joints. Happy to throw out some advice too if/when required.
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# ¿ Apr 3, 2011 20:47 |
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Frosted Ambassador posted:Great OP, I'm excited for this thread! I recently went to the local Asian grocery store in search of a wok, and they were all Teflon coated! Can anyone recommend a good online dealer? I prefer Fuchsia Dunlop's Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (but it's a memoir with recipes rather than a cook book, great for background) to Land Of Plenty but either are excellent.
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# ¿ Apr 4, 2011 19:06 |
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There's an excellent series of pictorial recipes put together by a guy named Ah Leung who used to post on egullet. Warning though the recipes are in old style windows help format, for vista or 7 you'll need to download a .chm/.hlp viewer from microsoft. Point being his recipes are fantastic home style chinese cooked almost entirely in a flat frypan. http://www.freewebs.com/hzrt8w/LeungPictorials.htm
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# ¿ Apr 4, 2011 19:13 |
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PorkFat posted:
My local korean shop (there's three within 300m of my place) has about 30 types of soy from fresh to aged gangjang stuff. Most japanese soy doesn't actually have alcohol in it either btw.
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# ¿ Apr 5, 2011 11:15 |
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It wasn't pearl river, it was hong shaui made with human amino acids. It's not exactly hard to find on google. Personally i only use chinese soy in chinese dishes & keep the japanese & korean sauces for appropriate dishes.
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# ¿ May 2, 2011 02:06 |
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gret posted:Not to step on ZetsurinPower's toes, and I would also be very interested in his mapo tofu recipe, but I usually follow Chen Kenichi's mapo tofu recipe, which is very tasty. However when he says firm tofu I believe the soft tofu sold here in the U.S. is the closest approximation. I use firm-silken. Sometimes i blanch it, sometimes not.
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# ¿ May 4, 2011 17:07 |
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TapTheForwardAssist posted:
Gravity posted two excellent & classic sichuan dishes in this thread, dan dan noodles & fish fragrant pork (eggplant is also often used with this sauce). I'd also look for recipes for ma po dofu, kung pao & tea smoked duck/pork & sichuan hotpot with either beef or whole fish. Other excellent sichuan styles include cold meats dressed with five spice & soy dressing, poached vegetables with garlic sauces (also cold) & the more rare braised meat & root vegetable stuff i think they call wet cooking. The main flavours in my mind are hot, spicy, numbing & cold.
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# ¿ May 8, 2011 05:02 |
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Flash Gordon Ramsay posted:This sounds like bullshit to me. How could a little baking soda sprinkled on the meat significantly change the internal texture of the meat in any way? Whitebait is also excellent with a similar batter.
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# ¿ May 11, 2011 18:27 |
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ShadowCatboy posted:The trick to a good mapo tofu is getting the right brand of chili sauce and tofu, really. I usually use the lee kum kee toban dai chilli bean sauce. I've tried a few other random chinese ones & a few of the pre made sauces but they aren't quite the same. For ma po dofu i would use 'silken firm' tofu. Silken is good although it should be poached to firm it up after cutting or it wont hold shape when folded in to the sauce.
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# ¿ Aug 6, 2011 08:24 |
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GrAviTy84 posted:You just need to be more gentle.
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# ¿ Aug 6, 2011 10:14 |
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fatherdog posted:There's a dish I've had at several chinese restaurants called, variously, "Singapore Mei Fun", "Singapore Chow Mei Fun", or just "Singapore Noodles". It has a very consistent flavor across several different restaurants in different areas. However, I've been unsuccessful in attempts to reproduce it at home. It's standard 'yellow' curry powder. Any generic western curry powder will do or use one of the vietnamese brands if you can get it (although they are essentially the same as a madras style curry powder). In Australia i'd use Keen's or Clive of India brands. White sugar too.
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# ¿ Sep 17, 2011 04:17 |
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Sjurygg posted:
I usually put in a tbl of fermented black beans, gently mashed with the back of the cleaver, you can rinse off the packing salt or not depending how salty your broth is. I also use dried chillis in the initial aromatic fry off to heat the oil rather than fresh chilli, remove them & add a few back on later as a garnish. Otherwise it's the recipe i got from an old lady in a sichaun restaurant (in australia). The black beans seemed pretty common in the south of china when i was there too.
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# ¿ Sep 27, 2011 01:35 |
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Captain Stinkybutt posted:"doh-bahn-jahng" is the closest I can come to describing it. Lee Kum Kee brand has toban dai written on the label
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# ¿ Nov 14, 2011 06:07 |
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bolo yeung posted:Does anyone have a recipe for those green beans that they serve in almost every greasy Chinese buffets? Google 'dry fried string beans' - i prefer the sichaun style with minced pork, preserved sichaun vegetables & a few black beans.
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# ¿ Jan 21, 2012 04:55 |
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Ghost of Reagan Past posted:
If you are out of wrappers you can make little 'omelette' dumplings ... I had some in china that were chicken and goji berry and some with minced pork and garlic chives. add a enough beaten duck egg to be about 4cm across to a hot pan, tsp of filling, fold, let it seal, flip the a splash of water or stock and lid on so it's a little steamed.
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# ¿ Aug 31, 2012 13:22 |
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femcastra posted:Okay, today I bought a bag of taro root because it was 100 yen and I was curious. And I didn't actually know what I was looking until I got home and googled. I'd probably slow braise some brisket or pork shoulder or chicken thighs in broth and chu hou paste then throw in some taro and potato or big chunks of carrot toward the end. Serve with rice.
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# ¿ Oct 21, 2012 04:43 |
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Mons Hubris posted:Got another Fuchsia Dunlop question. I got Every Grain of Rice recently and am enjoying it very much, but a lot of the recipes call for chili oil, with or without sediment depending on the recipe. I've been using laoganma - does she mean something else? There's a fairly serious recipe here http://www.ladyandpups.com/2012/10/25/sichuan-chili-oil-eng/ Lao Gan Ma has sichuan pepper in it so it's fine, although AFAIK it should be just the oil, not the bits.
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# ¿ Apr 4, 2013 12:39 |
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Mons Hubris posted:Man, I don't think the Asian market here even has green sichuan peppercorn. Is that a common ingredient? Dunno, I've seen them occasionally in Melbourne but TBH I think you can live without. The flavour is apparently lighter than than the red but that's second hand knowledge from the internet.
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# ¿ Apr 5, 2013 12:41 |
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I've had steamed glutinous rice dumplings filled with minced pork, dried shrimp and crushed peanuts made by thai chefs. Not sure how authentic they were but amazing.
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# ¿ Apr 30, 2013 09:29 |
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Grand Fromage posted:I am going to make Sichuan dry fried green beans. I found two recipes: I like it when it has fermented black beans, a little bit of minced pork in it too. The pressed pickled mustard greens are a must add imo, I think they're called zhai ca (sp?).
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# ¿ Jun 25, 2013 15:03 |
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DontAskKant posted:Bon Appetit has long been in the pocket of Big Bay Leaf. I keep seeing it used in deserts.
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# ¿ Sep 12, 2013 15:24 |
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EVG posted:Thanks for the advice! Actually cooked the noodles separately and put them in. Not sure what noodles I used, just grabbed one of the packages of misc. chinese noodles I had in the cupboard. I think I do have thinner ones, will use those next time. Make Hu Tiew Mi, it's a Vietnamese pork soup or Tom Saap a hot and sour Thai soup. Both use a broth based on pork bits, I'd say the Tom Saap is easier to make if that matters.
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# ¿ Nov 4, 2013 06:41 |
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What is the name of the 'dumplings' made from beaten duck egg? Essentially you make a minced pork and whatever filling and then spoon beaten egg into a hot wok, then add a little of the filling and fold - like a tiny filled omlette. I had them somewhere north of Shenzhen.
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# ¿ Nov 28, 2013 07:47 |
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caberham posted:Hey guys food translation question. What is 菜渣 (cai zha) in English? I'm talking about extra the pulpy/stringy fibrous part of vegetables. Is there a specific name in English? And is there a term 汤渣 (tang zha), the left over solids to make soups and stocks. Not it but thanks - I actually went to the tourist cooking school for a day, it was pretty fun. http://www.yangshuocookingschool.com/courses.php They made similar ones here and I ate them a bit between here and Shenzhen. Re your question if they aren't labeled cai zha they just called mustard greens AFAIK
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# ¿ Nov 30, 2013 00:57 |
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# ¿ Mar 29, 2024 07:07 |
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itsjustdrew posted:Basic question. How do you cook rice to give it the classic chinese / asian textures, almost sticky, and is it just standard long grain? I don't think it's stick rice / glutinous rice. Cook it in a rice cooker. Wash off the starch. Use the right amount of water for mine with long grain and jasmine it's about 1:1.5 rice to water.
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# ¿ Jul 10, 2014 13:12 |