Register a SA Forums Account here!
JOINING THE SA FORUMS WILL REMOVE THIS BIG AD, THE ANNOYING UNDERLINED ADS, AND STUPID INTERSTITIAL ADS!!!

You can: log in, read the tech support FAQ, or request your lost password. This dumb message (and those ads) will appear on every screen until you register! Get rid of this crap by registering your own SA Forums Account and joining roughly 150,000 Goons, for the one-time price of $9.95! We charge money because it costs us $3,400 per month for bandwidth bills alone, and since we don't believe in shoving popup ads to our registered users, we try to make the money back through forum registrations.
«95 »
  • Post
  • Reply
caberham
Mar 18, 2009


Grimey Drawer

Are you in London?

We are at needoo grill 6pm goon meet. Welcome to join if you want more Chinese food

Pm your WhatsApp

Adbot
ADBOT LOVES YOU

El Grillo
Jan 3, 2008


Fun Shoe

I am currently pretty broke as payday is Friday. Otherwise that would be awesome!

e: where do you organise your meets, can't see anything in the sub

El Grillo fucked around with this message at Jul 25, 2018 around 14:16

caberham
Mar 18, 2009


Grimey Drawer

Just posted in the England lan thread and food in London thread, cheers to goons there for organizing

Whalley
Mar 5, 2004

neato devito


I just made mapo dofu with some chili oil I made recently and a bunch more szechuan than I've grown accustomed to here in the general tso-only south and holy gently caress I've missed this. It took me straight back fifteen years and was unbelievably comforting. It also finally convinced my wife that tofu is delicious.

There's also a lot of leftovers. Will this reheat and keep okay? It's not a crazy recipe with beer and foie gras, just Kenji's "real deal" one.

Casu Marzu
Oct 20, 2008

I'm rude now.


Yeah mapo reheats fine

nervana
Dec 9, 2010


Can anybody give me a nice and easy mapo tofu recipe?

Bertrand Hustle
Apr 29, 2007

Ah, music to my ears.


Reheated mapo is also really good on toast. Recommendation comes from a Malaysian friend who owns a restaurant.

Jeoh
Jul 20, 2010



nervana posted:

Can anybody give me a nice and easy mapo tofu recipe?

https://www.seriouseats.com/recipes...uan-recipe.html

i like adding cubes of liver as well, the texture matches well

Gwyrgyn Blood
Dec 17, 2002



This is my go-to mapo recipe: https://www.theguardian.com/lifeand...n-s-tofu-recipe
If you want to add meat, just brown it in another pan and add it when you add the tofu.

Cook time is very fast btw, they aren't kidding about 'a few seconds' for some of those steps.

I would not recommend the broad bean paste in that serious eats link, get this instead: http://a.co/h2LDjGE
There are also some broad bean pastes around that are good but have chili oil added. If you use those you tend to have to add a bit more to get the same level of taste/heat, from my experience anyway.

Arglebargle III
Feb 21, 2006



Pixian sauce is good

Human Tornada
Mar 3, 2005

I been wantin to see a honkey dance.


Gwyrgyn Blood posted:

This is my go-to mapo recipe: https://www.theguardian.com/lifeand...n-s-tofu-recipe
If you want to add meat, just brown it in another pan and add it when you add the tofu.

Cook time is very fast btw, they aren't kidding about 'a few seconds' for some of those steps.

I would not recommend the broad bean paste in that serious eats link, get this instead: http://a.co/h2LDjGE
There are also some broad bean pastes around that are good but have chili oil added. If you use those you tend to have to add a bit more to get the same level of taste/heat, from my experience anyway.

Can confirm, this is the best on I've tried.

Ranter
Jul 11, 2004



Anyone got a simple but delicious recipe for cha siu? Roommate dinner tomorrow night is make your own spring rolls and I was hoping my contribution would be a super thin sliced cold/room-temp roast pork.

This looked alright: https://www.youtube.com/watch?v=c0ICMcuhdPg

El Grillo
Jan 3, 2008


Fun Shoe

^^if search is working again, there have definitely been some in-depth char sui discussions at some point back in the thread, which you should be able to find. Try Google site search if not..

Power Khan
Aug 20, 2011

I'll shoot the moon.

Gwyrgyn Blood posted:

This is my go-to mapo recipe: https://www.theguardian.com/lifeand...n-s-tofu-recipe
If you want to add meat, just brown it in another pan and add it when you add the tofu.

Cook time is very fast btw, they aren't kidding about 'a few seconds' for some of those steps.

I would not recommend the broad bean paste in that serious eats link, get this instead: http://a.co/h2LDjGE
There are also some broad bean pastes around that are good but have chili oil added. If you use those you tend to have to add a bit more to get the same level of taste/heat, from my experience anyway.

Gotta try it

Ranter
Jul 11, 2004



Didn't use red bean curd(?) or red food coloring, but I think it turned out pretty great. I'm going to up the honey/sugar content next time but the flavors were so good. Sorry for dirty plating but I'd been cooking a bunch of other stuff and got lazy.



This was for housemate spring roll dinner, so I used it like this in a rice paper roll:

Ranter fucked around with this message at Jul 30, 2018 around 21:25

El Grillo
Jan 3, 2008


Fun Shoe

Holy crap that looks awesome, nice loving job

Hopper
Dec 28, 2004

BOOING! BOOING!

Grimey Drawer

nervana posted:

Can anybody give me a nice and easy mapo tofu recipe?

I use this one: https://www.chinasichuanfood.com/mapo-tofu-recipe/

But I lack experience when it comes to chinese food, maybe someone knowledgeable could weigh in with their opinion on this one?

Magna Kaser
Nov 4, 2004



I lived in Sichuan for 5 years and here's my expert analysis of Mapo tofu:

It was basically a totally different dish at every restaurant I ate at so cook whatever you want and as long as it's not the Japanese style which eschews chilis and Sichuan peppercorn for sliced tomatoes and ketchup, you're good.

Jeoh
Jul 20, 2010



Magna Kaser posted:

the Japanese style which eschews chilis and Sichuan peppercorn for sliced tomatoes and ketchup, you're good.

what the gently caress

Magna Kaser
Nov 4, 2004



Jeoh posted:

what the gently caress



From what I understand it doesn't always have tomatoes (the one time I ordered in Japan it did, and the internet has enough examples I know it's not an isolated incident), but it does almost always totally skip the chilies and Sichuan peppercorn and is sweet instead.

Jeoh
Jul 20, 2010



Magna Kaser posted:



From what I understand it doesn't always have tomatoes (the one time I ordered in Japan it did, and the internet has enough examples I know it's not an isolated incident), but it does almost always totally skip the chilies and Sichuan peppercorn and is sweet instead.

Truman made the right call

Hauki
May 11, 2010



Magna Kaser posted:



From what I understand it doesn't always have tomatoes (the one time I ordered in Japan it did, and the internet has enough examples I know it's not an isolated incident), but it does almost always totally skip the chilies and Sichuan peppercorn and is sweet instead.

what in gently caress

TychoCelchuuu
Jan 2, 2012

This space for Rent.

If you want ma po tofu that looks horrendous but just taken on its own it looks fine!

paraquat
Nov 25, 2006

Burp


This thread has the mapo tofu recipe I've always used and that I'll use time and time again and it's better than any restaurant I've ever ordered it (I stopped ordering mapo tofu in restaurant, because I know I can do a better job, lol)

https://forums.somethingawful.com/s...5#post394267113

caberham
Mar 18, 2009


Grimey Drawer

Thereís also WHITE MAPO TOFU without any chilies or dark looking sauce in Yokohama china town. Some sprinkle of pepper, thatís it

I stood outside the restaurant sign with a wtf look and the Chinese shop keeper just told me to get the gently caress out of his sight

kru
Oct 5, 2003



caberham posted:


I stood outside the restaurant sign with a wtf look and the Chinese shop keeper just told me to get the gently caress out of his sight

Nice, he's clearly seen your posting

Ranter
Jul 11, 2004



Request/question for any kind folks reading this thread:

This is right up my alley: https://www.youtube.com/watch?v=yknXS-AuTdc

I love 叉燒腸 rice noodle rolls https://en.wikipedia.org/wiki/Rice_noodle_roll with the chopped pork inside and I got a place that does a really gelatinous one made to order in the bay area for 2.50 but thats my secret

But has anyone seen this 'infused' kind like the video in the USA or Australia? Doesn't have to be pig intestine of course. Served with chili sauce it just sounds divine but that's also optional. I might share my secret spot.

edit: https://www.youtube.com/watch?v=ew0Zp-ca0qA colza oil? https://en.wikipedia.org/wiki/Colza_oil ?

Ranter fucked around with this message at Aug 4, 2018 around 04:15

Thrasophius
Oct 27, 2013



Gwyrgyn Blood posted:

This is my go-to mapo recipe: https://www.theguardian.com/lifeand...n-s-tofu-recipe
If you want to add meat, just brown it in another pan and add it when you add the tofu.

Cook time is very fast btw, they aren't kidding about 'a few seconds' for some of those steps.

I would not recommend the broad bean paste in that serious eats link, get this instead: http://a.co/h2LDjGE
There are also some broad bean pastes around that are good but have chili oil added. If you use those you tend to have to add a bit more to get the same level of taste/heat, from my experience anyway.

Going to have to try that. In Japan at the moment so all the ingredients are available and dirt cheap and I've eaten it at restaurants sometimes and drat is it tasty.

caberham
Mar 18, 2009


Grimey Drawer

Where in japan is mapo tofu tasty? Iím curious to try it out

Thrasophius
Oct 27, 2013



caberham posted:

Where in japan is mapo tofu tasty? Iím curious to try it out

I've tried it in a few places on my travels and the best one i had was a little place in Tokyo. It's an interesting thing because I usually like the really spicy stuff but Japan doesn't really do spice, as far as I can tell or at least not nearly as much as other countries, so it's a little more sweet. From the ones I've tasted most didn't have any sichuan in them or so little I couldn't detect it.

In terms of best, the recipe seems to differ place to place like most recipes in Japan so it's a case of finding the one you like best.

Johnny Truant
Jul 22, 2008



How's this recipe for tea eggs? I've been rocking hard boiled eggs as a snack for a minute, need to spice them up a bit(pun intended). Is there really a big difference between the light and dark soy sauces, also? I always just use Kikkoman's.

Jhet
Jun 3, 2013


Johnny Truant posted:

How's this recipe for tea eggs? I've been rocking hard boiled eggs as a snack for a minute, need to spice them up a bit(pun intended). Is there really a big difference between the light and dark soy sauces, also? I always just use Kikkoman's.

Should be fine. Dark soy is thicker and sweeter, but you can get away without it. Honestly, I just make eggs however I want them cooked, make the tea mixture and put them in a jar together and toss them in the fridge. I bet the higher effort version would taste even better.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.


Recommend going to the Chinese market for Chinese soy sauces. Taste different and the dark is what really gives it the nice color.

Johnny Truant
Jul 22, 2008



Jhet posted:

Should be fine. Dark soy is thicker and sweeter, but you can get away without it. Honestly, I just make eggs however I want them cooked, make the tea mixture and put them in a jar together and toss them in the fridge. I bet the higher effort version would taste even better.

totalnewbie posted:

Recommend going to the Chinese market for Chinese soy sauces. Taste different and the dark is what really gives it the nice color.

Thanks for the advice!

Any brand of Chinese soy sauce that y'all recommend, and possibly have a picture of because I can't read Chinese and usually just go by pictures or wing it? Haha.

Ranter
Jul 11, 2004



Pearl River seems common here and I like both their light and dark.

Pookah
Aug 21, 2008

Caw





Pearl river seems to be the standard brand, or lee kum kee, but I think lkk is much saltier so I never get it myself.

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.


Johnny Truant posted:

go by pictures

https://images-na.ssl-images-amazon...mdL._SX522_.jpg

Middle and middle right.

Stringent
Dec 22, 2004

The internet is the universal sewer.


caberham posted:

Where in japan is mapo tofu tasty? Iím curious to try it out

https://foursquare.com/v/%E9%9B%B2%...4b0fddecb988cf7

Thrasophius
Oct 27, 2013



Johnny Truant posted:

How's this recipe for tea eggs? I've been rocking hard boiled eggs as a snack for a minute, need to spice them up a bit(pun intended). Is there really a big difference between the light and dark soy sauces, also? I always just use Kikkoman's.

That actually looks delicious. I'm going to have to try that. I normally struggle making boiled eggs into anything special so this looks really good to try.

Adbot
ADBOT LOVES YOU

totalnewbie
Nov 13, 2005

I was born and raised in China, lived in Japan, and now hold a US passport.

I am wrong in every way, all the damn time.

Ask me about my tattoos.


Warning for all of you making tea eggs: if you do it indoors, your house will smell like boiled soy sauce for DAYS.

  • 1
  • 2
  • 3
  • 4
  • 5
  • Post
  • Reply
«95 »