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telugu murasu posted:Any tips for making a banging 炒白菜？ Is dried chili and Sichuan peppercorn the way to go? My family cuts the napa into slivers and then fries up some chilis in the oil, tosses in the cabbage, and then adds vinegar to taste. For a non spicy kind they leave the cabbage in bigger pieces and toss into the oil before adding cabbage.
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Nov 7, 2013 19:07
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Anyone have advice on relatively easy Chinese dishes that aren't soups or stir-frys, and don't use pork/ham? I'm trying to get my wife more interested in Chinese food and she doesn't love stir-frying, and we already eat too many soups.
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Nov 7, 2013 19:18
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Arcturas posted:Anyone have advice on relatively easy Chinese dishes that aren't soups or stir-frys, and don't use pork/ham? I'm trying to get my wife more interested in Chinese food and she doesn't love stir-frying, and we already eat too many soups. Dumplings?
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Nov 7, 2013 19:23
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Baozi?
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Nov 7, 2013 19:36
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Arcturas posted:Anyone have advice on relatively easy Chinese dishes that aren't soups or stir-frys, and don't use pork/ham? I'm trying to get my wife more interested in Chinese food and she doesn't love stir-frying, and we already eat too many soups. Chicken rice porridge. (It's not a soup, it's a slop.) hallo spacedog fucked around with this message at 21:13 on Nov 7, 2013 |
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Nov 7, 2013 19:57
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telugu murasu posted:Any tips for making a banging 炒白菜？ Is dried chili and Sichuan peppercorn the way to go? Dice, rinse in water, oil, salt, a little MSG.
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Nov 7, 2013 20:58
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Arcturas posted:Anyone have advice on relatively easy Chinese dishes that aren't soups or stir-frys, and don't use pork/ham? I'm trying to get my wife more interested in Chinese food and she doesn't love stir-frying, and we already eat too many soups. Jiaozi with chicken or turkey.
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Nov 7, 2013 21:02
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Pham Nuwen posted:Dumplings? We've done a couple dumplings before, and they're mighty tasty, but they're kinda labor intensive. Hand-crafting twenty dumplings... Specifically, we've done the steamed puffy wheat dough dumplings that you fill with either red bean paste or some sort of meat mixture, and the glutinous rice flour balls with red bean past in the middle that you coat in sesame seeds and fry. We call them both bao based on completely baseless memories of what take-out places in SF's chinatown called them.
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Nov 7, 2013 21:42
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Lamb is pretty good red-braised. Use the same recipe as you would for red-braised pork belly (hong shao rou) but use lamb shoulder or ribs instead. My wife loves it even more than pork 红烧肉 and she's Shanghainese (me I'm a pig guy all the way). One particular twist she does is add cubes of daikon radish for the last hour or so, they soak up flavour and get nice and soft and buttery :d
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Nov 7, 2013 21:47
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How about steamed fish? The Chinese love, love, love fish and steaming them whole is extremely popular. Scrape a suitable fish, score the flesh to the bone and sprinkle with salt and a little white pepper, a little rice wine or dry sherry, slivers of green onion and slivers of ginger and steam. It's difficult to time precisely when the fish is done, but even when it's a little overdone it's usually good. Often a ladleful of scorching hot oil is poured over the fish and aromatics.
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Nov 7, 2013 21:51
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That's a good idea. Is healthy and the oil gives it a nice crisp. Try dry noodle recipes. Generally they involve making and draining noodles then tossing then in some sort of savory sauce. Peanut-sesame-Chili-vinegar or something along those lines. And scallions. Look at Northern foods in general. Less reliance on stir fry and more dry ingredients. The Northern Chinese can do about 500 things with just noodles and cucumbers.
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Nov 8, 2013 00:37
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Oh that reminds me of zha jiang mian, Northern Chinese noodles with meat sauce. goonswithspoons.com has a couple of recipes. Ground beef is no problem, the only thing that can be a hassle to get hold of is bean sauce (should be doable though.) It's an extremely tasty daily supper and I make it pretty often. It's so mundane I guess I just forgot about it.
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Nov 8, 2013 00:41
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For some easy American food that's pretending to be Chinese (mainly for my extremely white SoCal friends when they come over) I use this General Tso's Chicken recipe. It's pretty drat decent, so long as you aren't expecting authentic Chinese food.
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Nov 8, 2013 02:01
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Food pictures! but this weekend Chengdu goons will go out for a goon meet, hopefully they can post some more pictures! So I just met up with Meramjert yesterday in Shenzhen. We went to a Xinjiang restaurant called "Kitchen of the Shenzhen branch of the Autonomous Uighur Xinjiang Region Affair's Office". Basically, food for     Double left handers!   The Chinese name of this dish is known as DaPangJi 大盘鸡 - Big plate of chicken. Apprently it's signature Xinjiang food. The noodles are added at the very last minute. I find it a bit too spicy but goons know I There was also a beef and potatoes but the beef wasn't really that great. I still never had any really good beef in China/HK/Taiwan. All in all, it was 150 RMB, that's like 20 bucks for 3 people including drinks. Unfortunately, my girlfriend is now suffering from some serious diarrhea - probably from eating too much gutter oil. Next time I hope to assemble 6 or more people and order a whole roasted lamb. The other day MeramJert took me for some dumplings near his house. They were hand made on the spot, but best dumplings I ever had south of Beijing. No fancy fennel/lotus/lamb/beef but the price was dirt cheap.  It's a pretty typical cheap road side stall as you can see. Eating on top of a dirty styrofoam box and sitting on thoses tiny stools.  Jeoh posted:I had no idea what soy sauce I have at home, turns out it's Pearl River Delta  That's ok, I will be stopping by the Netherlands June or March. If I'm going to be bringing a suit case full of instant noodles and black bean sauce, I will bring some soy sauce. But it's been 12 years since I have been in Amsterdam, so please take me to some awesome restaurants ok  Sjurygg posted:How about steamed fish? The Chinese love, love, love fish and steaming them whole is extremely popular.  Steamed fish is more of a Cantonese southern thing though. The tastiest ones are rare large deep water fish from the So my girlfriend is a seafood devouring monster and my mom made 2 different kinds of fish. Steamed - and at the very end lightly heated some oil and mixed with soy sauce to dropped a ladle of coating all over the fish.  Steaming is hard, you need a excel spread sheet and a timer for the right consistency. Plus you can't just steam any piece of fish, it has to be fresh. You can try fillet and black bean sauce as an alternative. The next dish is salted carp. Chao Zhou style - 潮州乌头  It's the one on the bottom left. It's really easy, you don't even remove the scales. Just spread salt all over the fish, and once steamed just let it sit there or better yet have a fan blowing it. The meat will be nice and firm after resting and is perfect for dipping into some yellow bean sauce (豆瓣酱) doubanjiang. Can someone please translate? Will give you the exact recipe soon. I'm more of a eater than cooker. caberham fucked around with this message at 08:20 on Nov 8, 2013 |
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Nov 8, 2013 08:09
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Forgive me, caberham.
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Isn't 豆瓣酱 the spicy, salty Sichuanese type of bean sauce? I think 黄豆醬 yellow bean sauce is basically fermented soy beans (hence the name) and somewhat sweet - it's mostly used for zhajiangmian. Best type of steamed fish is either barracuda (this is SO GOOD I ate half a barracuda the last time we had it and I'm normally not a huge fish eater) or 黄渔 (huang yu) which is a yellow kind of sea fish that looks ugly. Both have really good, fresh saltwater fish flavour. I'm much more reserved about various kinds of carp, I think they taste kind of grassy.
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Nov 8, 2013 13:29
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Sjurygg posted:Isn't 豆瓣酱 the spicy, salty Sichuanese type of bean sauce? Yes, and use it, it's umami as gently caress and I love it. It's sun-dried fermented broad beans smashed up with garlic and whole chilis. It's my favorite Sichuan sauce. Add it at the end of cooking for a very strong salty flavor or add it at the beginning to let it mellow and it has a very savory umami flavor. But still taste before adding salt. Arglebargle III fucked around with this message at 03:11 on Nov 9, 2013 |
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Nov 8, 2013 15:14
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Don't forget 羊 肉 串 when it gets warm enough to grill.
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Nov 8, 2013 18:32
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InspectorBloor posted:I found angry lady sauce today. It just took me a trip to 3 different supermarkets in 2 hours. This is a great day. So what do you use this for anyways? I've seen it at my asian grocer. Is it a condiment or an ingredient?
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Nov 8, 2013 18:33
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It's everything you ever wished for. Laoganma  (I mostly use it as a condiment)
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Nov 8, 2013 21:21
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Sjurygg posted:Isn't 豆瓣酱 the spicy, salty Sichuanese type of bean sauce? I think 黄豆醬 yellow bean sauce is basically fermented soy beans (hence the name) and somewhat sweet - it's mostly used for zhajiangmian. I have some chili garlic bean paste, or something along those lines. Is that the same thing? I tried making an eggplant dish with it and it came out awful. Just very salty and kind of burnt  . What's a good use for it?
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Nov 9, 2013 00:01
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Jeoh posted:It's everything you ever wished for. Laoganma It really really is - makes the goddamn best fried rice you'll ever eat: http://www.xianease.com/2011-12-08-09-05-37/533-lao-gan-ma I make the recipe above but I start with frying a diced chinese sausage til the oil comes out and fry the rice in that, plus I up the amount of blanched veg by at least 200% and also finish it off with some oyster sauce, fish sauce and a dash of dark soy. it is ridiculously good for something so quick and easy. I use a slighlty different version:  but I hear they are all amazing.
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Nov 9, 2013 12:50
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Shnooks posted:I have some chili garlic bean paste, or something along those lines. Is that the same thing? I tried making an eggplant dish with it and it came out awful. Just very salty and kind of burnt That sounds like black bean garlic sauce. It's quite pungent and extremely salty, like all things black bean. I think it's best for adding to saucy stir-fried beef and lamb dishes (note: do not add any salt whatsoever). I like it particularly much, for some reason, in some Westernized Chinese dishes.
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Nov 9, 2013 15:29
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Somebody should have the "Bean Sauce Talk" again to basically go through which 醬 jiang4 is what and what they're used for. Oh and 醬 can also mean jam :B
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Nov 9, 2013 15:38
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EVG posted:So what do you use this for anyways? I've seen it at my asian grocer. Is it a condiment or an ingredient? Anything to do with eggs. Also in congee! Laoganma is my friend.
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Nov 10, 2013 13:33
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What I've gathered from Chinese friends is you can use laoganma on/in the following things: food.
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Nov 10, 2013 13:39
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Found some laoganma at the 99 Ranch tonight, excited to try it. Anyway, I'm currently marinating pork for char siu. Looking forward to it, although it's kind of a pain to slice up that loving pork butt, with all its random dangly bits. Anyone ever made decent char siu with just pork chops? They're a little more expensive but more convenient. I'm all excited to try the bao recipe from the wiki. Didn't see any char siu at the 99 Ranch, but it was so drat busy there I couldn't get a good look.
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Nov 11, 2013 02:31
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I haven't used pork chops, but tenderloin is simple and is authentically used by real Chinese people too.
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Nov 11, 2013 02:50
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Grand Fromage posted:I haven't used pork chops, but tenderloin is simple and is authentically used by real Chinese people too. Sold! Now, do you need to slice up the tenderloin before you cook it, or is there a slower cooking method that might work with a whole tenderloin? I've got my pork butt all sliced up.
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Nov 11, 2013 02:58
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Pham Nuwen posted:Sold! Now, do you need to slice up the tenderloin before you cook it, or is there a slower cooking method that might work with a whole tenderloin? I've got my pork butt all sliced up. There's no need to slice it up. I usually cut it in half because my oven is too small for a whole tenderloin but that's the only reason. I also score the surface thoroughly because I want lots of sauce gettin' into all those cracks. I suppose you could cook it in slices but there's no reason to. Normally it's just baked as one whole thing. Belly is the most common cut for it, try that too. Belly/shoulder/tenderloin are the main three.
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Nov 11, 2013 03:00
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Grand Fromage posted:There's no need to slice it up. I usually cut it in half because my oven is too small for a whole tenderloin but that's the only reason. I also score the surface thoroughly because I want lots of sauce gettin' into all those cracks. I almost bought belly but I'm not quite Chinese enough to just chow down on huge lumps of pork fat like that, except occasional awesomeness at a restaurant (like the loving pork belly tacos I got down in Austin, goddamn). Call me Jack Sprat because I like my lean.
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Nov 11, 2013 03:06
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I know it is a fairly complex, multi-stage fermentation . . . but does anyone have any good soy sauce recipes?
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Nov 11, 2013 03:36
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I used the angry lady sauce on gravity's ma po tofu recipe. The result was kinda ok, but I feel the whole thing is suffering from the fact that I have no idea *how* it should taste. Note to self: find a good chinese restaurant and try it. Also, if you think that the given quantity of oil is too little: it's plenty, as the sauce itself contains oil. I took way too much, so I had to drink lots of wine. Which left me quite drunk and still horribly stuffed. That recipe is a protein shock, quite great if you work out I guess.
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Nov 11, 2013 20:22
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InspectorBloor posted:I used the angry lady sauce on gravity's ma po tofu recipe. The result was kinda ok, but I feel the whole thing is suffering from the fact that I have no idea *how* it should taste. Note to self: find a good chinese restaurant and try it. Ma Po Tofu is a weird one because I think every single cook who makes it makes it entirely differently.
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Nov 11, 2013 21:07
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I made the baozi tonight, it occupied pretty much the entire evening but goddamn there is nothing better than a fresh-baked roll right out of the oven filled with delicious pork. Edit: yes, it is 12:30 a.m. here, I started working on this as soon as I got home tonight around 18:30. Still worth it.
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Nov 12, 2013 09:25
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InspectorBloor posted:I used the angry lady sauce on gravity's ma po tofu recipe. The result was kinda ok, but I feel the whole thing is suffering from the fact that I have no idea *how* it should taste. Note to self: find a good chinese restaurant and try it. I dont recall there being a recipe for lao gan ma on my ma po recipe. I do have a recipe for it though. Here: http://www.goonswithspoons.com/Spicy_Chili_Crisp_(Angry_Lady_Sauce,_Lao_Gan_Ma)
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Nov 12, 2013 09:32
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Pham Nuwen posted:I made the baozi tonight, it occupied pretty much the entire evening but goddamn there is nothing better than a fresh-baked roll right out of the oven filled with delicious pork. Aren't baozi steamed?
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Nov 12, 2013 09:46
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Can be both. Europeans in Asia brought along baking ovens when they set up their colonies/trading stations and it caught on. Baozi bought in the street or in markets are usually steamed, in bakeries they can be had baked. Not sure which one I prefer, I think I like the baked ones better with red bean or meat filling, the plain ones or the ones with greens in them I like steamed.
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Nov 12, 2013 09:58
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GrAviTy84 posted:I dont recall there being a recipe for lao gan ma on my ma po recipe. But you have lao gan ma in the recipe, right? I'm confused. Did you just mean you need to add the recipe for the sauce, or that you don't want to have any of it in the recipe for the tofu? Wait, some more failures coming up. In your recipe for the sauce you remove the black seeds from the flower peppers. So when I cook something that calls for sichuan pepperscorns, I should also discard the black seeds? Just the empty shells then? Power Khan fucked around with this message at 10:53 on Nov 12, 2013 |
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Nov 12, 2013 10:33
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Fried baozi are the best, suckers.
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Nov 12, 2013 17:00
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InspectorBloor posted:But you have lao gan ma in the recipe, right? I'm confused. Did you just mean you need to add the recipe for the sauce, or that you don't want to have any of it in the recipe for the tofu? No, there's no lao gan ma in my recipe for ma po. Maybe you're confusing it for doubanjiang (spicy bean paste)? They're pretty different. One is a fermented bean paste with spices. The other is basically chili oil with ground chiles and onion. Yes, the hard seeds in flower peppers can make a dish gritty. Only use the seed's covering. like this: 
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Nov 12, 2013 20:02
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