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Gai lan can be cooked like any leafy green, my favorite way is the Cantonese style. Braise in stock until just barely tender then slather with oyster sauce.
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# ? May 30, 2016 15:47 |
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# ? Jun 8, 2024 06:28 |
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The best thing about gai lan, is how its so cheap to buy and make, but if you get it at a dim sum joint it's suddenly an 'Extra Special' dish that costs $9. Meanwhile the har gow is only $4...
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# ? May 30, 2016 17:26 |
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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 would like any stir fry Chinese vegetable dishes. I'm low on that!Grand Fromage posted:Gai lan can be cooked like any leafy green, my favorite way is the Cantonese style. Braise in stock until just barely tender then slather with oyster sauce. I tried this, and it came out way too salty. How much stock are you supposed to use, and how long to braise? I may have also put too much oyster sauce... Ranter posted:The best thing about gai lan, is how its so cheap to buy and make, but if you get it at a dim sum joint it's suddenly an 'Extra Special' dish that costs $9. Meanwhile the har gow is only $4... I'm loving amazed at gai lan and yu choy being like 97c per pound. I stock up on them every time I go to H-Mart.
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# ? May 30, 2016 18:58 |
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Pollyanna posted:I would like any stir fry Chinese vegetable dishes. I'm low on that! Are you salting your stock? Your stock shouldn't be salted before you use it and then the dish should be salted to taste.
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# ? May 30, 2016 19:01 |
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emotive posted:I need some more vegetarian friendly Chinese recipes that aren't just stir fry. I love this eggplant salad (steamed, so not greasy) http://www.chinasichuanfood.com/chinese-eggplant-salad-recipe/ Make it as a side dish to this vegetarian/vegan mapo tofu and it would make even a non-vegetarian (like me) happy! http://www.seriouseats.com/recipes/2013/02/the-best-vegan-mapo-tofu-recipe.html paraquat fucked around with this message at 16:01 on May 31, 2016 |
# ? May 30, 2016 19:13 |
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Rurutia posted:Are you salting your stock? Your stock shouldn't be salted before you use it and then the dish should be salted to taste. I'm using Better than Bouillon base, which apparently has 680mg of salt per teaspoon. I'm gonna guess I shouldn't be using this?
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# ? May 30, 2016 19:31 |
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That's your problem. Oyster sauce isn't particularly salty (that I've had anyway) so it must be the stock. Save some bits and make some homemade, it's pretty easy. Freeze it in ice cube trays and then you can just pop out a few at a time for this sort of thing or making sauces. I often braise Chinese vegetables in a shaoxing/rice vinegar/soy sauce mix if I'm not bothering with stock, that's a pretty basic flavor profile that fits most Chinese dishes. I do like my vinegar though, it may be too vinegary for normal people.
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# ? May 31, 2016 02:28 |
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Pollyanna posted:I know I asked about yu choy earlier, but I picked up some gai lan and I'm wondering how to cook those, too. Most recipes on the internet seem to say that the basic idea is to sautee them in garlic and oil for a bit, then braise them in some chicken stock. Is that a good option, or is there a better use for them?
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# ? May 31, 2016 08:42 |
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I'm jealous. I've had no luck trying to grow gai lan over the past year. It stays small and stringy and seems like it bolts shortly after the plants push out of the soil. I think my soil might be too low in nitrogen.
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# ? Jun 1, 2016 15:45 |
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It's a Chinese vegetable, so try adding cadmium or cesium to your soil.
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# ? Jun 1, 2016 15:47 |
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Grand Fromage posted:It's a Chinese vegetable, so try adding cadmium or cesium to your soil. I laughed out loud after googling this to understand it.
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# ? Jun 1, 2016 22:54 |
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Grand Fromage posted:It's a Chinese vegetable, so try adding cadmium or cesium to your soil.
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# ? Jun 1, 2016 22:57 |
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Grand Fromage posted:It's a Chinese vegetable, so try adding cadmium or cesium to your soil. Aw dang
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# ? Jun 1, 2016 23:57 |
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Grand Fromage posted:It's a Chinese vegetable, so try adding cadmium or cesium to your soil.
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# ? Jun 2, 2016 01:56 |
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Grand Fromage posted:It's a Chinese vegetable, so try adding cadmium or cesium to your soil.
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# ? Jun 2, 2016 04:53 |
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Hexigrammus posted:I'm jealous. I've had no luck trying to grow gai lan over the past year. It stays small and stringy and seems like it bolts shortly after the plants push out of the soil. I think my soil might be too low in nitrogen.
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# ? Jun 2, 2016 10:56 |
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My wife has been making this lately...very different and awesome. https://www.youtube.com/watch?v=mPh3p0LlnF4
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# ? Jun 18, 2016 03:42 |
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So I found some cured pork belly aka chinese bacon aka lop yuk at the asian market near my new house. I assume I use it in similar ways as I would Chinese sausage?
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# ? Jun 18, 2016 22:14 |
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Depends what you mean by that. Generally it's sliced thin and used mainly as a flavoring for other stuff rather than a food by itself. Chinese bacon tends to be very intense, when I use it in a soup my whole apartment will smell like smoked meat, and I have to triple bag it or it will make the entire fridge/freezer smell like smoke. Throw it into anything you want a big smoky flavor bomb in. It is my favorite thing for a lazy soup since you don't need a stock, if you throw in a generous handful of Chinese bacon plus some onions and garlic you get a solid flavor base right away. Add a little soy sauce and you're ready to go.
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# ? Jun 19, 2016 05:16 |
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That soup sounds good thanks.
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# ? Jun 19, 2016 21:01 |
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I bought some chili black bean paste the other day because why not but I'm not sure how to use it. Any tips on how to cook with it?
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# ? Jun 20, 2016 20:47 |
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If its the laoganma chili black bean sauce, you can make this: https://www.cooked.com/uk/Fuchsia-D...d-chilli-recipe I make a version of this lady's Ants Climbing a Tree - where she has black bean paste and yellow bean paste, I switch in a heaped teaspoon of LGM black bean/chilli and a teaspoon of ladoubanjiang, also some black rice vinegar (because it is delicious) https://www.youtube.com/watch?v=f8wyLM8BApM Its very tasty
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# ? Jun 21, 2016 12:27 |
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My bitter melon vines have decided to produce like crazy this season. Apart from just using them in stir fry (which I'd have to do every day to keep up), what's a good/cool/interesting way to use a bunch of 'em? I'm thinking of pickling a bunch but don't have any existing recipe and was planning on just winging it. Are there any standard ways of preserving them, or are they just always used fresh (which is how I've always had them)?
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# ? Jun 24, 2016 23:58 |
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SubG posted:
This is actually more of a Filipino dish and not a Chinese one, but you can absolutely pickle them. Reference recipes below: http://www.grouprecipes.com/60652/pickled-bitter-gourd-ampalaya.html http://panlasangpinoy.com/2013/02/13/ampalaya-salad-recipe/
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# ? Jun 26, 2016 13:44 |
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anakha posted:This is actually more of a Filipino dish and not a Chinese one, but you can absolutely pickle them. Reference recipes below: Need to try a few other variations as I get more bitter melons---going to have another pound or so off the vines by the end of the week.
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# ? Jun 28, 2016 12:04 |
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Is there anyone in this thread that lives in Sichuan currently? I heard Fuchsia Dunlop talk about Sichuan soy sauce recently, and how it was different from more general Chinese light/dark soy sauces, and I'm curious what makes it different. I'd like to know if anyone has had any experience with it, or if they currently live in Sichuan, if they'd be willing to ship some (and be fairly compensated), since it seems impossible to source online.
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# ? Aug 25, 2016 05:59 |
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I live in Sichuan. I have no idea what she's talking about, I've never seen or heard of special Sichuan soy sauce. Do you have more details, or a specific name to look for?
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# ? Aug 25, 2016 11:10 |
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Oae Ui posted:Is there anyone in this thread that lives in Sichuan currently? I heard Fuchsia Dunlop talk about Sichuan soy sauce recently, and how it was different from more general Chinese light/dark soy sauces, and I'm curious what makes it different. I'd like to know if anyone has had any experience with it, or if they currently live in Sichuan, if they'd be willing to ship some (and be fairly compensated), since it seems impossible to source online. I googled this and asked a few Sichuan friends (I also live in Sichuan) and they all kinda gave me puzzled looks and said "maybe it's Deyang Soy Sauce?" which is just a locally produced (and well liked) brand. I have one friend who is an amateur Sichuan chef I can ask later.
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# ? Aug 26, 2016 02:37 |
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The only Sichuan specific sauce I can think of is Pixian doubanjiang but that's definitely not soy sauce. It does involve fermenting beans?
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# ? Aug 26, 2016 03:54 |
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She has a recipe for spiced soy sauce in one of her books maybe that's what she meant?
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# ? Aug 26, 2016 04:00 |
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Humphrey Vasel posted:She has a recipe for spiced soy sauce in one of her books maybe that's what she meant? I made some of that, it was super rich and spicy but really tasty in small doses with dumplings
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# ? Aug 26, 2016 04:42 |
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So I asked a buddy who was on business in Sichuan (spelling?) To bring me back some Sichuan pepper. He brought back a boatload of other spices as well, which a local colleague picked out as stuff worth having if you want to cook like they do. Now I have a load of spices with funny symbols on and only a vague idea of what they are, as said colleague speaks littleEnglish and couldn't provide translations. All I know is I have 2 kinds of Sichuan pepper and some spicy beef jerky and beef jerky candies. The rest is a mystery. Would it be OK to post pics of the labels and see if you guys can tell me what I have?
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# ? Sep 11, 2016 20:28 |
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Why just labels? Post pics of labels with spice!
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# ? Sep 11, 2016 21:33 |
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Yeah that's what I meant sorry, I'll do it tomorrow, I am still hung over from a wedding yesterday and can't think straight let alone take pics.
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# ? Sep 11, 2016 21:57 |
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Oae Ui posted:Is there anyone in this thread that lives in Sichuan currently? I heard Fuchsia Dunlop talk about Sichuan soy sauce recently, and how it was different from more general Chinese light/dark soy sauces, and I'm curious what makes it different. I'd like to know if anyone has had any experience with it, or if they currently live in Sichuan, if they'd be willing to ship some (and be fairly compensated), since it seems impossible to source online. In Every Grain of Rice, she mentioned that Tamari soy sauce is very similar to the variety of soy sauce made in Sichuan, more so than standard light soy sauce. My understanding is that Tamari contains much less wheat than standard soy sauce, so perhaps that's the difference? Jo Joestar fucked around with this message at 23:00 on Sep 11, 2016 |
# ? Sep 11, 2016 22:54 |
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Hopper posted:So I asked a buddy who was on business in Sichuan (spelling?) To bring me back some Sichuan pepper. He brought back a boatload of other spices as well, which a local colleague picked out as stuff worth having if you want to cook like they do. Now I have a load of spices with funny symbols on and only a vague idea of what they are, as said colleague speaks littleEnglish and couldn't provide translations. All I know is I have 2 kinds of Sichuan pepper and some spicy beef jerky and beef jerky candies. The rest is a mystery. Still post pics, but I'm guessing you have red and green sichuan peppercorn. Red ones are the more common ones and have a stronger flavor. Green ones have a more "refined" flavor I'm told, but really they just seem to have a lot less kick to them imo.
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# ? Sep 12, 2016 00:42 |
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OK, here is what I was given. It would be great if you guys could identify some things so I can google them by their English names to figure out how to use them. Some of the things look familiar but except for the red and green Sichuan pepper I am not sure what the others are, though I have some idea what some could be, just by looking at the spice and smelling it. 1. Red Sichuan pepper 2. Green Sichuan Pepper 3. Looks like Fennel to me 4. Some kind of dried mushroom maybe? 5. Some powdered spice 6. Apparently this is a base for making hot pot? 7. Looks kinda like bay leaves? 8. This is apparently a mix of ground chili and spices? 9. Looks almost like cinnamon bark to me 10. A spicy paste is all I know. Has chilis in it by the look of it. 11. This is a dead ringer for star aniseed imho 12. Some sort of spicy paste, apparently my friend's colleagues took this into a restaurant and dipped their food in it? 13. This one is easy, it is a blatant attempt at my life. If you have any idea, I'd be grateful if you could share it, as really I don't want to let any of this go to waste just because I don't know what it is.
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# ? Sep 12, 2016 17:34 |
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Hopper posted:OK, here is what I was given. It would be great if you guys could identify some things so I can google them by their English names to figure out how to use them. No hable chinese, sorry, but I will take a shot at some of these. 3. although it could be fennel, there are a number of seeds with the same shape (caraway, cumin, idunno): wait for a translator or taste the stuff 9. you should be able to smell cinnamon through the plastic if it was cinnamon bark 10. that's chili bean paste...and not just chili bean paste, but REALLY famous chili bean paste from pixian, lol I can see great Mapo Tofu in your future! just google chili bean paste or doubanjiang from Pixian
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# ? Sep 12, 2016 18:23 |
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# ? Jun 8, 2024 06:28 |
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My buddy knows I really like cooking (and he profits a lot in terms of dinners) , so when I merely asked for him to bring back "one pack of Sichuan pepper", he instead asked one of his Chinese colleagues over there, who regularly blows everyone at work away with his food, to go shopping with him. He even coerced a second colleague to come along and translate as number 1 spoke no English. So they went and the guy started picking things and happily babbling in Chinese, only a tenth of which got translated apparently. That's why I don't know what any of this is. But I am sure this stuff is great and useful.
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# ? Sep 12, 2016 18:29 |