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Typhus733 posted:So I have a random assortment of ingredients and I'd love some advice before I try and throw it all together slipshod style. I've read the whole thread but it was over the course of a fair amount of time so it's hard to say what really sunk in and what just went in one ear and out the other so to speak. I love Sichuan style food and would like to make something at least partially in the vein of that. I sadly don't have any Sichuan peppercorns and won't be able to get any (or anything else I don't have for that matter, I have all of eleven dollars that has to get me gas and any other food my family of three needs until next Wednesday) so I know it will be anything but legitimate or traditional. What I have: I don't know why no one else has replied, and I'm only a lurker in the thread as I know stuff all about Chinese food (but heaps about eating on a budget). Maybe repost in the general questions thread or the help I'm poor thread if that's allowed? What I would do is try get some cheap veg, bamboo shoots, green beans, snow peas, broccoli, gai lan, pak choy or bok choy, mushrooms etc. Semi freeze the chicken breasts so you could slice them very very thinly. Use hoisin sauce, one breast, 1/3 the bell pepper, and half the veg you could buy on the budget you have, make a chicken, hoisin, garlic, juilienned carrot, chilli, veg (new veg greens you bought) and noodle stirfry. Google some recipes, (chicken hoisin stir fry noodles) it's pretty a common one. With the other breast, do another stirfry, with oyster sauce and 1/3 bell pepper some of the other new veg, and serve with rice. Shame you don't have any rice wine though. But just do it with oyster sauce, soy sauce, some chilli, sesame oil and use a bit of stock in place of the wine I guess But in between, so you don't get sick of asian chicken stirfries, use the chicken thighs, potato, carrots, last 1/3 bell pepper, and the chillies and spices you have to make a chicken curry, serve with rice and carrots, onions, left over veg (or buy frozen peas for example). So 1) get as much veg as you can (asian greens, frozen peas). Make a chicken breast hoisin and noodle stirfry. Make a chicken thigh curry with potato and rice meal. Either Thai massaman curry style or Indian style. Make a oyster sauce and soy stirfry with the other breast and left over rice. If you have heaps of potatoes, or can buy some more, do a veg meal. Just today I did braised cabbage (onion, carrot, oil and spices with cabbage, that's it) with potatoes. (can boil them, mash them, roast with thyme and garlic, or make a simple potato bake with a bechamel sauce) Or do Tikil Gomen (fried cabbage, turmeric, onion, potatoes and spices/chilli) If you have heaps of chicken stock, again, get some more veg (or some beans or pasta) and make a soup with the stock, and the veg, beans or pasta. Edit: Or use left over chicken (wings and drumsticks) meat for a chicken soup. Maybe could stretch it out for both soups? stupid late edit as I went off and played with my coffee machine and realised I missed one of the main questions: When stir frying the dishes, fry the meat alone to get flavoursome oils and juices, remove meat. Fry the veg/onion/garlic, deglaze with stock/wine and scrape fond, add sauces and other liquids, turn off heat (as it's cast iron you mentioned), return the meat to reheat and mix Fo3 fucked around with this message at 00:20 on Sep 22, 2013 |
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Sep 21, 2013 23:35
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What am I doing something wrong if hot oil starts flying everywhere when I initially start cooking?
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Sep 23, 2013 09:07
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Casull posted:What am I doing something wrong if hot oil starts flying everywhere when I initially start cooking? It depends a lot on what you are making, if you are doing a stir fry it could mean you are using too much oil.
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Sep 23, 2013 10:07
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Casull posted:What am I doing something wrong if hot oil starts flying everywhere when I initially start cooking? According to the state of my kitchen counters/walls/floors/appliances/fixtures, you are doing everything right. (Moved into a new apartment in China recently.)
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Sep 23, 2013 10:28
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Shbobdb posted:You could red braise it. Or divorce your husband and marry someone who appreciates the awesomeness of 5-spice. So I found this recipe. Given that it's adapted from "Family Circle" magazine, what do I need to do to actually make something like this good? I have a wide arsenal of Chinese ingredients and asian markets close at hand. Note that I have a 4lb butt (har) so I'll be doubling the ingredients already. I don't truck with low sodium soy (regular for me) and will use homemake stock or broth. 2 tsp of 5 spice sounds low for 4lbs of meat, but I'm not sure if this is a wimpy white person version, or if it's just a more potent spice than I am aware of. Chinese Hacked Pork...from the kitchen of One Perfect Bite courtesy of Family Circle magazine Ingredients: 1/4 cup reduced-sodium soy sauce 1/4 cup honey 2 tablespoons hoisin sauce 4 cloves garlic, chopped 2 tablespoons chopped ginger 1 teaspoon Chinese five-spice powder 1/4 teaspoon red pepper flakes (optional) 2 pounds boneless center-cut pork roast 1 tablespoon cornstarch 3/4 cup reduced-sodium chicken broth 12 ounces wide lo mein noodles, cooked following package directions 2 scallions, thinly sliced Steamed snow peas (optional) Directions: 1) Whisk soy sauce, honey, hoisin, garlic, ginger, five-spice powder and red pepper flakes together in a small bowl. Place in a resealable plastic bag and add pork. Seal. Turn and shake to coat meat. Refrigerate overnight. 2) Coat slow cooker bowl with nonstick cooking spray. Place pork in bowl and pour marinade over top. Cover and cook on HIGH for 4 hours or LOW for 6 hours. 3) Remove pork to a large baking dish and keep warm. Pour liquid from slow cooker into a saucepan. In a small bowl, stir cornstarch into broth. Bring liquid in saucepan to a boil and whisk in the broth mixture. Cook for 1 minute. 4) Shred pork into large pieces with two forks; stir in sauce. Spoon over noodles; garnish with scallions and serve with steamed snow peas, if desired. Yield: 6 servings.
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Sep 25, 2013 22:02
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Seems like a slow cooker version of Char Siew/Sui, though it's very low on hoisin sauce quantity for that. It's a bit strange to do a pulled pork version of slow cooked pork rather and roast/grill the pork for 30min, then slice. Must be a 'mid western' person thing - add ketchup if you want to be white person authentic. 5 spice powder is strong, usually 1/2t per lb is used in most recipes that call for it. e: A search for slow cooker char sui gets a result for heaps of similar recipes (most using 1/4 cup hoisin), so it's nothing new I guess. Fo3 fucked around with this message at 23:53 on Sep 25, 2013 |
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Sep 25, 2013 23:39
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hallo spacedog posted:Out of all the hilarious and (in)considerate things to bring in an office space, that might be one of the top. One of my co-workers regularly brings food made with salt fish and microwaves it in the general kitchen area. The smell is ... undeniable. edited to say that the worst I've done is bring preserved egg on tofu with soy sauce, vinegar, and pork fung to eat on rice. No smell that traveled a distance, but I'm pretty sure my breath was lethal. squigadoo fucked around with this message at 15:10 on Sep 26, 2013 |
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Sep 26, 2013 15:02
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Fo3 posted:Seems like a slow cooker version of Char Siew/Sui, though it's very low on hoisin sauce quantity for that. It's not a slicing cut of meat, it's pork shoulder which I've always been told is tough and needs to be slow cooked for hours to break down. Isn't Char Sui like a BBQ pork? Was hoping to try something different, have a pork shoulder to use up but am sick to death of BBQ pulled pork.
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Sep 26, 2013 15:15
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EVG posted:It's not a slicing cut of meat, it's pork shoulder which I've always been told is tough and needs to be slow cooked for hours to break down. I have made char siew out of a pork shoulder/boston butt before, not in a slow cooker but it did need to marinate overnight then roast for quite a while to be tender enough to eat. When it was done though, it was great. One thing I wish I had done was decompose it into slightly smaller pieces to get more of the marinade sauce coating each piece. I've seen some people cut it through in quarters in some recipes.
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Sep 26, 2013 15:25
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EVG posted:It's not a slicing cut of meat, it's pork shoulder which I've always been told is tough and needs to be slow cooked for hours to break down. Shoulder can, and often is, used for char sui. You just cut it into multiple 1.5-2" round/square long strips length ways*, and with the overnight marinade to tenderize, it is good eats even after a shortish roast time. You didn't google 'slow cooker char sui' did you? If you did, you'd know what I was saying. Your recipe was the same as those recipes. The only difference was yours had stuff all hoisin sauce in it compared to the rest. *If you went further and looked for char sui recipes, you'd see they used pork shoulder sometimes, and how it was cut before marinating/marinading. Have a search and you may notice there's 2 main differences between normal char sui and your recipe or 'slow cooker char sui'. Char sui has maltose or sugar for a glaze (obviously that's of no use in a slow cooker). The slow cooker version has chicken stock only for some liquid for the meat to cook in as you need plenty of liquid for a slow cooker to work. That's why I said your recipe was a slow cooker char sui, as they were the only real differences. Fo3 fucked around with this message at 16:07 on Sep 26, 2013 |
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Sep 26, 2013 15:59
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Any tips for nice and chewy dry fried beef?
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Sep 26, 2013 18:14
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Fo3 posted:Shoulder can, and often is, used for char sui. You just cut it into multiple 1.5-2" round/square long strips length ways*, and with the overnight marinade to tenderize, it is good eats even after a shortish roast time. I don't think I've ever had char sui, just trying to wrap my brain around it, because an asian-style pulled pork dish sounds nice, but I wanted to avoid BBQ-like flavors. I don't know what char sui is other than it's listed as "barbecued Chinese pork", so I was just googling for "asian pulled pork" or "chinese pork shoulder".
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Sep 26, 2013 18:28
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squigadoo posted:One of my co-workers regularly brings food made with salt fish and microwaves it in the general kitchen area. The smell is ... undeniable. A few of our guys from Xiamen will bring this in every so often. I'm okay with it but I know the people who aren't used to the smell/taste of this food complain about it frequently.
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Sep 26, 2013 18:42
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Shnooks posted:I have a cold and I want some congee, but I don't want to spend hours making it I know its a while back, but here is the recipe that came with my rice cooker: Ingredients Method Note Congee with Pork Congee with Pork Broken-milled rice ½ cup Chicken stock 3 cups Pork, minced 200 g Crab sticks 50 g Salted Duck Egg Yolks 1 Preserved egg 1 Crispy deep fried dough sticks 50 g Salt ½ tsp Chicken stock powder 1 tsp Spring onion (for garnishing) Ginger slice (for garnishing) 1. Place soaked rice, chicken stock powder, minced pork and salt in the rice cooker inner pan. Mix well. 2. Press Menu Select to select Porridge or Slow Cook menu, press Cooking Timer to 1 hour and 30 min. Close the lid, next press Start. Wait until beep. 3. Serve with crab stick, salted duck egg, yolks, preserved egg, crispy deep fried dough stick, spring onion and ginger slice.
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Sep 27, 2013 02:23
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I have a rice cooker, does anyone have any simple recipes?
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Casull posted:What am I doing something wrong if hot oil starts flying everywhere when I initially start cooking? You're probably doing it right. Hot oil splashes around when it meets water. So if your pan is wet when you put the oil in, it'll splash. That's why you're supposed to warm up the pan to get rid of the water first. Also if you're stir frying, as soon as you put food(washed veg, meat, etc) in, the oil will fly, because there's water in the food.
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Sep 29, 2013 00:23
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Does anyone have a good recipe for Chicken Lo Mein or Mei Fun? Going to be cooking something this weekend and would like to try one of these two.
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Oct 9, 2013 22:26
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squigadoo posted:One of my co-workers regularly brings food made with salt fish and microwaves it in the general kitchen area. The smell is ... undeniable. When I was in Grad School and didn't want my committee meetings to go very long I'd bring various snacks. Including Durian. Because Durian is awesome, of course. No other reason.
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Oct 10, 2013 01:37
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How do I cook good cheung fun? Whenever I steam it at home the layers are separating way too much and it just seems flabby.
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Oct 13, 2013 11:41
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Does Shanxi Mature Vinegar need to be refrigerated?
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Oct 15, 2013 00:31
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hallo spacedog posted:Does Shanxi Mature Vinegar need to be refrigerated? Nah.
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Oct 15, 2013 03:42
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angerbeet posted:Nah. Thanks! I made pork rice porridge tonight, put a little vinegar on for a change and it was delicious.
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Oct 15, 2013 04:39
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Is there any kind of vinegar that needs refrigeration?
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Oct 16, 2013 04:17
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Arglebargle III posted:Is there any kind of vinegar that needs refrigeration? Probably not but I grew up with a crazy mom.
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Oct 16, 2013 05:04
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My mum puts fish sauce in the fridge. She will not be swayed.
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Oct 16, 2013 16:11
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Ha I know what you mean. My dad puts oil in the fridge sometimes. I guess it's better than the alternative of leaving perishable things out.
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Oct 17, 2013 04:07
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This may sound like a stupid question, but when I put in dried chiles with my aromatics how do I keep them from burning and blackening? Also, can I substitute fresh thai chiles for those, or is the flavor too different?
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Oct 17, 2013 21:16
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Add them later. The order in which ingredients are added to the heat is crucial in the type of cooking you're doing there. The flavour you get from bird's eyes will be different - sharper, fruitier. If you prefer it like that is entirely up to you 
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Oct 17, 2013 22:38
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I've got a few pounds of boneless country-style ribs from a monthly deal I get from a local butcher. Last time I ended up with these I made the pig part of http://www.goonswithspoons.com/Home_Baked_Char_Siu_Bao_%28Hum_Bao%29 and is was alright but nothing mind blowing. Are there any recipes that call for this weird rear end cut of meat or should I just use it as a pork belly/loin substitute to get rid of them? I was thinking of trying some Red Braised Pork or Salt Fried Pork. I'm open to non Chinese options as well.
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Oct 17, 2013 23:23
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Proposition Castle posted:I've got a few pounds of boneless country-style ribs from a monthly deal I get from a local butcher. Last time I ended up with these I made the pig part of http://www.goonswithspoons.com/Home_Baked_Char_Siu_Bao_%28Hum_Bao%29 and is was alright but nothing mind blowing. Are there any recipes that call for this weird rear end cut of meat or should I just use it as a pork belly/loin substitute to get rid of them? I was thinking of trying some Red Braised Pork or Salt Fried Pork. I'm open to non Chinese options as well. They're pretty much pork shoulder cut into rib-like pieces so I think Red Braised Pork would be good.
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Oct 17, 2013 23:27
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Nickoten posted:This may sound like a stupid question, but when I put in dried chiles with my aromatics how do I keep them from burning and blackening? Also, can I substitute fresh thai chiles for those, or is the flavor too different? Gotta keep 'em moving a lot. Ideally they should end up an even mahogany color and fill the air with a toasty aroma. If you're really having trouble you can add them later on in the cooking process, as long as there's still enough oil to coat them. And yeah, the fresh chiles will add a way different flavor, but if you like it then go for it.
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Oct 18, 2013 07:36
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Thanks for the advice! I'll try adding them after I add the garlic and ginger but before I add everything else and see what happens.
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Oct 18, 2013 17:25
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Bought some pre-packaged deep-fried tofu from the asian grocer. What should I do with this? Toss it in at the end of a stir fry? Toast up and eat as an app with some sweet chili sauce? I have the following I need to use up - baby bok choi, broccoli, pea pods, bean sprouts, and the tofu. Also have the ubiquitous onions, garlic, ginger that is always around. A tub of picked carrot and daikon I bought as a garnish for another dish and forgot about. And a very wide selection of Asian sauce ingredients (chili bean sauce, fish sauce, soy sauce (light and dark), mirin, shao hsing, oyster sauce, hoisin, black bean sauce, sambal, chili garlic sauce, sweet chili sauce, toasted sesame oil, hot chili oil, shrimp paste, black vinegar, chinese hot mustard, sriracha, 5 spice, red curry, green curry.... jeeze I have a ton of Chinese/Asian stuff. I really should cook more). I know I could just make a stir fry with some veg and black bean sauce, my normal go-to, and toss the tofu in, but if anyone has a recommendation I'd appreciate it. I really need to just experiment more I guess, rather than buy a jar of some ingredient for a specific recipe, then stare at it in the fridge now and then.
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Oct 19, 2013 21:25
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EVG posted:Bought some pre-packaged deep-fried tofu from the asian grocer. What should I do with this? Toss it in at the end of a stir fry? Toast up and eat as an app with some sweet chili sauce? The tofu is spongy right? they go really well in soup since they soak up all the broth.
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Oct 19, 2013 21:32
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I really like it with a beef bone broth. Wash meaty beef bones, bring to boil, and discard first water and rinse the bones. Then bring back to boil and simmer for hours on end with slices of ginger, a couple of spring onions in knots and a few white peppercorns, until the soup starts turning white. Then add daikon radish in large bits, check for salt, and cook for a half hour more, add the deep-fried tofu in suitable pieces and simmer another quarter of an hour. The daikon should be really soft. So good and hearty with a bowl of rice when it's cold and dark outside 
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Oct 19, 2013 21:57
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Oooh. My local corner store sells meaty beef neck bones that I normally give to my dog. I'll have to try that.
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Oct 19, 2013 22:57
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EVG posted:Bought some pre-packaged deep-fried tofu from the asian grocer. What should I do with this? Toss it in at the end of a stir fry? Toast up and eat as an app with some sweet chili sauce? So if it's the spongy tofu, you want to use it with something soupy. It's like delicious fried bread that doesn't get soggy. Google napa cabbage with dried shrimp-- that's one of my favorite recipes. It's got a lot of variants, as a homey sort of meal, but I like the ones that are really soupy with an egg in it. Eat with rice. The cabbage it pretty important, but the bok choy would be a decent substitute. If something in there is a dried shrimp analog; you want a lot of umani to it. I usually use some chicken stock, but I've substituted miso in a pinch. Sometimes I use both. Take rehydrated shrimp (got any dried mushrooms? those are good too) into a wok with some oil and garlic, then toss in veggies, stir fry a bit. Add just enough soup stock to cover, add some xiao shing, add some white pepper. Salt and whatnot. Simmer it down for a bit, but stop before the veggies start to break down. Add the tofu, chopped in half. Add in a lightly beaten egg into the liquid and let it solidify into strings. Also add some green onions. Something like that. It's a simple dish.
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Oct 20, 2013 07:47
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I've been looking for youtiao for a while now and I think I might be looking in the wrong place. Is that something you pick up at a bakery or at the market?
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Oct 21, 2013 01:13
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There's a Northern Chinese place near my house and they have something crazy delicious on the menu called "shredded pancake stir-fried with (pork/beef/chicken/etc) and vegetables." They serve it and most everything with black/shanxi vinegar on the side. Does anyone know what this type of dish is called in Chinese? Google isn't helping.
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Oct 21, 2013 01:22
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I don't know, but now I really want to eat that.
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Oct 21, 2013 02:28
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hallo spacedog posted:There's a Northern Chinese place near my house and they have something crazy delicious on the menu called "shredded pancake stir-fried with (pork/beef/chicken/etc) and vegetables." They serve it and most everything with black/shanxi vinegar on the side. The only thing I can think of is  : http://en.wikipedia.org/wiki/Shahe_fen Because the noodles are normally cut from rice pancakes sheets... It's my favorite noodle hands down.
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Oct 21, 2013 02:32
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