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Yeah mapo tofu is supposed to be red.
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Dec 14, 2016 07:57
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emotive posted:Kenji From SE is insane because his recipe calls for 2 tablespoons of peppercorns plus 1/4 cup of chili oil. Nah that sounds about right for a standard Chengdu mapo tofu. Light, if anything.
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Dec 14, 2016 10:58
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I completely forgot to upload my pics of my attempt at using all the spices my friend got me from Sichuan. Thanks again for your help on identifying them. I invited some friends over and made 6 dishes for the expat lady's Sichuan cooking blog that was posted in here.  - Spicy Cucumber Salad (no seperate picture of this) - Mapo Tofu  - Sichuan-style Cauliflower  - Sichuan-style Potatoes  - Lotus Root  - Spicy Beef (medium hot)  and a more spicy version of it 
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Dec 14, 2016 11:02
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That all looks good. My only suggestion would be on the cauliflower, looks pale to me. If you can get it more charred it's better. Thin line between char and burned so it takes some practice but ideally you want it brown all over and just blackening in spots. That blog's recipes are good but I think she under spices things, it never comes out like what I'm used to in Sichuan. For all her recipes I would at least double all the spices/aromatics. Grand Fromage fucked around with this message at 11:10 on Dec 14, 2016 |
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Dec 14, 2016 11:08
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Thanks for the advice on the Cauliflower, I was working with a pan on an ceramic stovetop (I can't get a wok to work properly on my stove so I use a pan for more surface area.) and it didn't work too well. By the time I get it proper browned outside it would be mush on the inside. As for the spices... in Germany we don't really eat all that spicy and while some of my friends and eat more spicy simply due to our interest in exotic foods, I had to make a less spicy beef version for the other half of people. So for my purposes this stuff is plenty spicy. I'd wager my mother and plenty of her generation would not be able to eat it as is. Bit of a derail regrading spicy food in Germany: I am ashamed to say that in Germany the idea of "spicy" culminates in currywurst places that have 5 or more degrees of "hotness" in their sauces with the most spiciest being able to send you to hospital and "cool" people proving their manliness by eating this poo poo. The really sad part is that the spiciness usually comes form adding hotsauce or capsaicin extracts into the sauce to make it more "devilish" instead of reaching the spiciness through actually cooking chili peppers, which yields the spicy yet flavourful dishes you are sued to. Instead all these currywurst sauces have is that soulless vinegary taste of too much tabasco sauce. (Of course we also have Asian/Indian etc. restaurants that do proper spicy food, but in terms of original German dishes...not really.)
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Dec 14, 2016 11:34
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Northern European food sucks, I'm sorry your friends can't handle the heat
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Dec 14, 2016 16:17
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I am looking for a good recipe for Pad Se-Ew. Don't know if this is the correct thread or if I should go to the Indian/Curry thread.
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Dec 14, 2016 18:54
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Flaggy posted:I am looking for a good recipe for Pad Se-Ew. Don't know if this is the correct thread or if I should go to the Indian/Curry thread. Neither? Ask in the General Questions thread.
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Dec 14, 2016 19:19
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Rurutia posted:Neither? Ask in the General Questions thread. Fair enough. Thanks.
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Dec 14, 2016 19:28
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Flaggy posted:I am looking for a good recipe for Pad Se-Ew. Don't know if this is the correct thread or if I should go to the Indian/Curry thread. That's Thai, and not curry.
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Dec 14, 2016 19:28
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Bertrand Hustle posted:That's Thai, and not curry.
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Dec 14, 2016 19:58
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TychoCelchuuu posted:eh whatever it's all a bunch of foreigners, they're all the same right? All part of the Greater Asian Co-Prosperity Sphere, comrade.
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Dec 14, 2016 20:02
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Anyone know a good site for Malaysian Chinese recipes? Especially if it has a lot of the street food.
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Dec 15, 2016 02:29
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Grand Fromage posted:Anyone know a good site for Malaysian Chinese recipes? Especially if it has a lot of the street food. That's fujian food  Try the singaporean food websites maybe? Hopper posted:I completely forgot to upload my pics of my attempt at using all the spices my friend got me from Sichuan. Thanks again for your help on identifying them. Cool pictures but the dining table is making me really confused  Some dishes you have a paper towel underneath and some don't. And why not sit in a half moon setting instead of having the dishes all over the corners where things are easy to spill? And then there's chopsticks with forks and knives  So are you supposed to sandwich a paper towel between the bowel to keep the main plate clean? I guess I'm just used to having dining mats/cloth. Or just cut a piece of garbage bag and cover the whole table.
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Dec 15, 2016 10:42
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Well the main problem is your OCD ... j/k I know it is far from perfect but this was just a casual thing and my usual table cloth was in the washing. The dishes have cork mats underneath but the mapo tofu pan had a bright red plastic one which I covered up cause it stuck out like a sore thumb. And in Germany we don't use chopsticks. Honestly I can sort of handle them but we all are better of using knives and forks instead. Otherwise it would be a messy ordeal. So if I want people to enjoy their food, I make sure it is easy to eat. Hence no chopsticks. I had some but no one wanted any. At the end for the day, the food was well liked by all, which is what counts in my book.
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Dec 15, 2016 12:39
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caberham posted:That's fujian food Those are paper napkins not paper towels, bitch.
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Dec 15, 2016 13:10
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Hey jerk what are you doing for Christmas let's make mapo turkey. This thread is making me crave for some Sichuan food
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Dec 15, 2016 13:30
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how did you make that beef?
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Dec 15, 2016 17:11
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I would fight a raccoon for lotus root.
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Dec 15, 2016 19:17
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Anyone have anything they love to do with dried mustard greens? I got some and realize that I'm lacking in recipes to use them in.
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Dec 15, 2016 22:23
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In Dim Sum restaurants what is the proper name for the sweetened soy sauce that gets poured over steamed rice rolls with the bbq pork or shrimp fillings?
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Dec 15, 2016 22:34
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Sweet sauce 甜醬 Cantonese "tim zoeng". Actually scratch that. It's just sweet soy sauce or the rice roll soy sauce.
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Dec 16, 2016 01:39
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Has anyone ever ordered from this place? http://www.posharpstore.com/en/
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Dec 16, 2016 04:37
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Jose posted:how did you make that beef? I followed this recipe: http://www.chinasichuanfood.com/shredded-beef-szechuan-style/ I went to the butcher's and bought slices of beef ~0.5 cm thick unduly used to make beef olives (might be a UK term) which I then sliced into strips, that saves a lot of work in terms of meat slicing. Hopper fucked around with this message at 01:19 on Dec 17, 2016 |
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Dec 17, 2016 01:12
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Hopper posted:I followed this recipe: http://www.chinasichuanfood.com/shredded-beef-szechuan-style/ Rouladen is what I'd call beef olives.
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Dec 17, 2016 01:24
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The last few times I've attempted to make anything Chinese have ended in failure. At the very best I make a bland-tasting mush. I'm going to dial back a bit and make a simple dish of chicken and vegatables fried up in some sort of sauce (prolly sweet and sour) served over friend rice or some noodles. Any pointers or any recipes are welcome.
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Dec 17, 2016 03:55
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emotive posted:Has anyone ever ordered from this place? Yeah, consistently much more expensive than a local chinese grocery store if you have one, but it's good if you need to rely on delivery.
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Dec 17, 2016 05:42
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DoubleCakes posted:The last few times I've attempted to make anything Chinese have ended in failure. At the very best I make a bland-tasting mush. I'm going to dial back a bit and make a simple dish of chicken and vegatables fried up in some sort of sauce (prolly sweet and sour) served over friend rice or some noodles. Any pointers or any recipes are welcome. Here's an easy pork and eggplant stirfry: http://imgur.com/a/p3VE7 Beef noodle soup: http://imgur.com/a/9pWAb Or hot and sour soup if you want to get a little fancier: http://imgur.com/a/lFbl8
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Dec 17, 2016 07:02
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DoubleCakes posted:The last few times I've attempted to make anything Chinese have ended in failure. At the very best I make a bland-tasting mush. I'm going to dial back a bit and make a simple dish of chicken and vegatables fried up in some sort of sauce (prolly sweet and sour) served over friend rice or some noodles. Any pointers or any recipes are welcome. Every single dish I made in that Sichuan spice test was super easy. The most challenging part was cutting all the ingredients, that took me a while. The rest was basically: Heat pan, add spices, wait, add meat//lotua root/cauliflower, stir, wait, serve. They all came out fine and I had no idea what I was going for as they were all unknown to me. Try one of them maybe.
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Dec 17, 2016 08:02
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Some basic tips for Chinese: Almost everything is either a braised dish or cooked at the highest heat you can manage. You're not going to get jet engine wok power on a home stove, but you can simulate it okay with a cast iron pan that you've let get ripping hot as gently caress before you start. For a stir fried dish it's a lot easier to cook in batches. Do the meat first and take it out, then long-cooking vegetables, then fast cooking, then put it all together with the sauce. This is not really how they do it at restaurants but again, you don't have that kind of setup in your house so it's a reasonable substitution. There's a big variety of Chinese cuisines and they call for different things, but your basic flavor profiles that are pretty universal are the ginger/garlic/green onion aromatic combo, and soy sauce. Vinegar and some sort of huangjiu cooking wine (Shaoxing is the classic) are also going to be involved a lot of the time. My very general advice is that Hunan, Sichuan, and Dongbei are probably the easiest places to start. Cantonese/Fujianese is more familiar to us in western countries since that's what our Chinese food is mostly based on, but those can be touchy. It's kind of like Japanese food, you need good ingredients and to be delicate with them. I would save those for later. Hunan is a very punch you in the face kind of Chinese and is super good so I'd probably start with that (assuming you like chili peppers). Some things that IMO are easy and super good: http://www.chinasichuanfood.com/twice-cooked-pork-recipe/ http://www.chinasichuanfood.com/szechuan-green-beans/ http://www.chinasichuanfood.com/szechuan-fresh-pepper-chicken/ http://appetiteforchina.com/recipes/red-braised-pork-hongshao-rou
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Dec 17, 2016 08:19
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emotive posted:Since you're all dying to know, I made Mapo Tofu. I've also done this a couple times. I used minced shiitake and thought it was pretty good, and would recommend trying it if you're ever cooking for vegetarians.
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Dec 24, 2016 06:09
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I got a cast iron wok for xmas. Woks as far as I know should be as thin as possible and quite light to allow quick and even heating up the sides. This wok is like 1/4" thick iron. Please advise.
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Dec 25, 2016 04:30
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The super thin wok is really only best when you have a monster of a burner to pair it with. So cast iron can actually be better for stir frying on lovely home ranges. Only thing is you're probably not gonna be doing a lot of flipping and tossing with it by the handle, unless you have some seriously Popeye forearms.
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Dec 25, 2016 07:46
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Thoht posted:The super thin wok is really only best when you have a monster of a burner to pair it with. So cast iron can actually be better for stir frying on lovely home ranges. Only thing is you're probably not gonna be doing a lot of flipping and tossing with it by the handle, unless you have some seriously Popeye forearms. It'll also take longer to change temperature, but other than that it's at least as good as any other cast iron pan.
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Dec 25, 2016 16:37
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Having never used Sichuan peppers before, I bought a bag from the local market but I'm dumb and have no idea how to use this properly? There are quite a lot of black kernels which have a texture like you're chomping on sand. The brand, as far as I can tell, is "Healthy Tang" so either there's a technique I don't know about to separate the soft outer shell from the gritty kernel or I need to find a better brand!
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Jan 1, 2017 01:20
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The "pepper" is actually a tiny citrus, and the black things are the pit in the middle of the fruit. Sift through and discard them. Ditch any twigs too. You'll always get at least some in a bag, there's no good way to get rid of them all except going through it by hand and they obviously aren't going to do that.
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Jan 1, 2017 07:18
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While you can toss them in stir-fry dishes, I personally don't like to if I can help it as biting on one will blow up any other flavor I was hoping to taste for the next 10 minutes. For your first uses I would heat them up in oil and filter/sift them out and just use the oil with the flavor. You can also add them to soups/hot pot, or add some to dipping sauces.
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Jan 2, 2017 13:28
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I received a new gigantic wok for Christmas and just tried to season it. I've seasoned woks before but I don't remember them looking this..Spotty I guess? Should I go another round? I charred some onions as the post season treatment and it felt fine.
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Jan 3, 2017 00:25
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Don't season it with gutter oil.
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Jan 3, 2017 01:31
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Stringent posted:Don't season it with gutter oil. I dunno man, it was good enough for Taiwan....
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Jan 3, 2017 19:49
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