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I got something off of the "authentic" menu at a new place around here and I got the "smoky wok tossed chicken with roasted chilis"... It was phenomenal but I can't find a recipe anywhere. Is there a more formal name? Looked like this: 
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Mar 22, 2014 04:48
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Ahh okay. I guess I'm just used to lovely Americanized versions then, because this was amazing. And also had no peanuts but they did have that option as another menu item. I think it was chicken, zucchini, chilis, onion, big chunks of garlic, and the scallions or whatever those are. Glad I finally found a place with a more "authentic"menu (completely separate from their normal one). They had frog legs and all that weird stuff too. emotive fucked around with this message at 13:10 on Mar 22, 2014 |
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Mar 22, 2014 13:06
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I need some more vegetarian friendly Chinese recipes that aren't just stir fry. Help me, goons!
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May 30, 2016 17:26
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I was going to try making mapo tofu this week, however I only have the non-spicy bean paste... Would mixing this with sambal achieve a similar effect? If so, any guesstimates on a ratio? I can't imagine it's 50/50. This is the brand I have: 
emotive fucked around with this message at 21:23 on Dec 12, 2016 |
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Dec 12, 2016 21:12
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Amergin posted:Depends on the sambal. I'd suggest taking some of the bean paste and the sambal and throw a few small spoons of each into a small bowl and taste until you get a ratio you like, obviously keeping track of how much of each you add. Yeah, that's a smart idea mixing it first. This bean paste is super pungent on its own. I also have some Angry Lady chili oil which I could play around with.
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Dec 12, 2016 23:53
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Since you're all dying to know, I made Mapo Tofu. Decided to just go buy real broad bean paste instead of messing with what I had. Used Gravity's guide as a base but subbed mushrooms instead of pork (vegetarian)... I've never had it in a restaurant (or anywhere) before so I can't compare to anything but drat, it was good. emotive fucked around with this message at 02:54 on Dec 14, 2016 |
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Dec 14, 2016 02:47
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Grand Fromage posted:Gravity's is good. Mapo tofu is also one of those things where every restaurant does it differently so there's no single particularly authentic recipe, go hog wild. Yeah, I can see that. I didn't have any dried chilis so I left them out and bumped the peppercorns to a full teaspoon, but there was still plenty of heat... which leads me to believe Kenji From SE is insane because his recipe calls for 2 tablespoons of peppercorns plus 1/4 cup of chili oil. I went with this brand (Ming Teh) of doubanjiang... they had this and Lee Kum Kee but I saw a lot of favorable reviews for this. 
emotive fucked around with this message at 03:18 on Dec 14, 2016 |
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Dec 14, 2016 02:58
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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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THE MACHO MAN posted:I made mapo tofu for the first time. I will never have to order it again. This is great. Chili oil helped get that glossy redness when I made it last.
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Feb 1, 2017 16:11
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Do people generally reserve light and dark soy for cooking, and keep an all purpose like Kikkoman for dipping sauces, etc.? Seems like Fuschia Dunlop pushes tamari quite a bit.
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Feb 10, 2017 00:05
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hakimashou posted:In my years in China I don't think I ever saw anyone dip Chinese food in kikkoman soy sauce. As far as I know kikkoman is basically Japanese "light soy sauce." Anyway it tastes different. Cool. Just figured I'd ask. Made a dipping sauce this morning with light soy, chiankang vinegar, sesame and chili oil for some steamed buns I had and it's delicious so I'll just keep doing t hat.
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Feb 10, 2017 18:17
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Bedshaped posted:I'm really sick of my electric hob. It just isn't hot enough for stir frys Kenji recommends wok cooking in small batches on western stoves. It's worked well for me thus far on my old electric stove.
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Feb 17, 2017 21:45
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lol internet. posted:Probably gonna get my head chewed off for this but anyone try using a ceramic non stick wok? I have a cast iron wok from Ikea that works well on my electric stove.  (not my picture)
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Mar 3, 2017 15:43
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Casu Marzu posted:Pretty much every recipe on that site is great. Their chili oil recipe is incredible. I've been going through way too much of it.
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Mar 13, 2017 14:33
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themongol posted:Anyone managed to reproduce the angry lady sauce? Got a recipe to share? Thanks! http://www.goonswithspoons.com/Spicy_Chili_Crisp_(Angry_Lady_Sauce,_Lao_Gan_Ma)
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Mar 20, 2017 02:31
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Laocius posted:I've been wanting to try and make a vegetarian approximation of beef noodle soup. Has anyone else ever tried this? I was thinking tofu skin might make a decent replacement for the beef, but I'm very open to suggestions. I'm not too up to speed on my Asian style mock-meats, but I believe that'd pretty suitable. I think they also make a dried mock beef that you just reconsititute in water.
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Apr 20, 2017 17:22
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Magna Kaser posted:Should kung pao use a liter of sauce (750ml of which is soy sauce) and a cup and a half of sugar for 9oz of chicken and That definitely makes enough sauce for several batches, but still... that recipe seems really weird. Four teaspoons of white pepper for 9 oz. of chicken? Three kinds of soy sauce? emotive fucked around with this message at 14:11 on May 1, 2017 |
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May 1, 2017 13:24
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Jeoh posted:apparently the guy has a restaurant in brooklyn making chinese food. idk why whitey needs to open a chinese restaurant in a city filled with actual chinese people who don't pretend that marinating your chicken for longer than overnight actually has any benefits, but hey, everyone's gotta make a living Shameless plug for Fuschia Dunlop's recipe, as well since it's fantastic: http://www.fuchsiadunlop.com/cooking/
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May 1, 2017 21:35
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It definitely won't have the same flavor or funk as doubanjiang, but I wonder if dried chilies mixed with red miso might give a close enough substitute? I have this brand of douchi and it doesn't have wheat listed as an ingredient: https://www.amazon.com/Yang-Jiang-P...keywords=douchi I only paid $2 for a container at my local Asian grocer though so it might be worth hunting down if you have access. emotive fucked around with this message at 05:35 on Jun 14, 2017 |
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Jun 14, 2017 05:32
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Grand Fromage posted:It is but it's the only one I can think of. Miso's been around in the US long enough that there might be locally made no wheat ones though. That and chilies is not the same as doubanjiang at all but it'd probably still be good. There are quite a few companies in the US making miso with brown rice, etc... I know Miso Master and South River Miso both make GF options.
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Jun 14, 2017 16:28
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Cooking in batches is definitely key on less powerful stoves. It's made a world of difference for me. Just be careful in an apartment, you don't want to set the smoke alarms off and piss off all your neighbors...
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Sep 14, 2017 02:33
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al-azad posted:I have this massive bag of dried red chilis going to waste. Give me your best hot chili oil recipes. This one has been my go-to the few times I've made it: http://thewoksoflife.com/2015/08/how-to-make-chili-oil/ I'm assuming you can do it with regular dried chilis, just blitz them in a food processor first.
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Oct 13, 2017 19:59
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Does the ingredient to tofu ratio seem insane to anyone else? A full 1/2 cup of doubanjiang and chili oil for one package of tofu?
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Nov 8, 2017 04:27
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Everyone should keep in mind Danny Bowen is the same dude that puts beef jerky and potato chips in his fried rice.
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Nov 8, 2017 06:34
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TychoCelchuuu posted:Yeah I mean frankly a restaurant is always going to cost stupid amounts of money because you're paying other people to rent out a space for you to eat, purchase and cook all the ingredients for you, serve them to you, and then clean up afterwards. If you want a good deal on food, don't go to a restaurant. It's even worse when it comes to Chinese food and Indian food because for some reason Americans are convinced these cuisines should be cheap even though nobody sneezes at paying some French restaurant ten billion bucks to dump some bechamel on foie gras or whatever it is French restaurants do. If Mission Chinese (in loving San Francisco of all places, where stepping outside to bask in the sun costs $45 plus tip) wants to charge less for mapo tofu than you'd pay for a plate of spaghetti and meatballs at the Cheesecake Factory, you loving pay them! This has always irked me. People don't want to spend $10 on quality Asian food but have no problem blowing $25 on a plate of pasta. Like, what?
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Nov 29, 2017 17:17
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