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I promised I would make a sweet steamed nian gao for a New Year's party. Does anyone have a really good recipe?
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Jan 12, 2014 07:36
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My mom has it I need to ask. You mean the southern style ones right? My northern friends were surprised about them. Oh and stir fry nian gao is actually from ningbo. It's called Shanghai style because the initial Cantonese immigrants and Guangzhou folk have no idea about non local Chinese regions and customs. I didn't learn much until I started dating my girlfriend who grew up in hangzhou. Sorry to be a food snob
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Jan 12, 2014 08:20
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Magna Kaser posted:a delicious-sounding recipe Thanks! I'm definitely going to make this as soon as I get a chance.
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Jan 12, 2014 08:22
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caberham posted:My mom has it I need to ask. You mean the southern style ones right? My northern friends were surprised about them. It's cool, and yeah that's what I'm looking for. If you have one from your mom that would be amazing. Thank you in advance.
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Jan 12, 2014 08:28
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I made the potstickers from the GWS wiki and goddamn that pork+napa cabbage+ginger filling is amazing. I'm still working out the best way to cook them, figuring out how long to fry them, how much broth to add, and how long to cook after that. I've got it pretty well set to 2 minutes frying, add 2/3 to 1 cup broth, keep that going 3 minutes or so until the wrapper gets translucent. It works really well in my cast iron pan; when I tried it in a stainless pan, it stuck way too much. In the cast iron, it gets a nice crispy bottom but comes free with very little spatula work. Deglazing the pan afterward is a lot easier too. This continues to enforce my belief that cast iron pans are the only worthwhile cooking implements. Carbon steel woks are acceptable too I guess.
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Jan 12, 2014 09:34
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hallo spacedog posted:It's cool, and yeah that's what I'm looking for. If you have one from your mom that would be amazing. Thank you in advance. My mum's from Ningbo and she's an otherwise poo poo cook but the nian gao she makes is one of my favourite foods. We don't eat it sweet- instead it'll have bok choy, chorizo (pork is more authentic, but we prefer chorizo), and sometimes sliced shiitake. And I remembered my mum does make sweet nian gao! Basically use more sugar, no salt, some poached eggs and most importantly deseeded halved longyan fruit. Before you serve, add sesame oil. Haha, I just realised you asked for southern style nian gao. My bad. Fall fucked around with this message at 10:37 on Jan 12, 2014 |
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Jan 12, 2014 10:08
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Fall posted:My mum's from Ningbo and she's an otherwise poo poo cook but the nian gao she makes is one of my favourite foods. We don't eat it sweet- instead it'll have bok choy, chorizo (pork is more authentic, but we prefer chorizo), and sometimes sliced shiitake. It's cool, I prefer it Ningbo style savory too as that's one of the dishes I do know how to make, until I realised the person who asked me was looking for the sweet one that's like a big flat sticky cake.
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Jan 12, 2014 16:26
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A nice trick with the sweet sticky one is to cut it up in slices and then coat it egg and then pan fry it. That way it hardens up a little bit and makes it easier to eat.
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Jan 12, 2014 18:27
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Pham Nuwen posted:I made the potstickers from the GWS wiki and goddamn that pork+napa cabbage+ginger filling is amazing. I'm still working out the best way to cook them, figuring out how long to fry them, how much broth to add, and how long to cook after that. I've got it pretty well set to 2 minutes frying, add 2/3 to 1 cup broth, keep that going 3 minutes or so until the wrapper gets translucent. It works really well in my cast iron pan; when I tried it in a stainless pan, it stuck way too much. In the cast iron, it gets a nice crispy bottom but comes free with very little spatula work. Deglazing the pan afterward is a lot easier too. Try making gau choi gaos; pork, gau choi(garlic chives), and minced shrimp. There's the option of using fish/shrimp paste, those are pretty good too(better as soup dumplings). Thank me when you try it. I personally feel that napa acts too much as a filler without adding any flavor, so I often prefer using gau choi in all of my dumplings. Any kind of dumpling using gau choi can be used as soup dumplings(not to be confused with xiao long bao), the aroma and taste of it meshes well with soup and noodles. Another tip is if you don't want to deal with all the liquid when pan frying dumplings, an easier alternative is to steam them first and then just fry them golden brown with your preferred oil or hell even butter.
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Jan 13, 2014 03:38
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Kuhmondo posted:Try making gau choi gaos; pork, gau choi(garlic chives), and minced shrimp. There's the option of using fish/shrimp paste, those are pretty good too(better as soup dumplings). Thank me when you try it. I personally feel that napa acts too much as a filler without adding any flavor, so I often prefer using gau choi in all of my dumplings. Any kind of dumpling using gau choi can be used as soup dumplings(not to be confused with xiao long bao), the aroma and taste of it meshes well with soup and noodles. The liquid really was a pain in the rear end, and the second brand of wrappers I tried were too thick... didn't cook quite enough and left me with an overly chewy wrapper. First brand was a lot better, but I think if I was steaming them I'd be able to steam them long enough to get the wrapper done right. With the good wrappers, the wrapper got nice and translucent.
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Jan 13, 2014 04:39
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Hell yes I went on an expedition to the Chinese grocery today and picked up not one but two different jars of Angry Lady Sauce! I also have more random green vegetables and tonight is officially Sichuan-style Beef (shhh I have beef already and no pork) Noodle Soup. I am weird and tend to use Miso as my soup base, and I also just got back from overseas and don't have anything else. I just perused the Wiki - my beef is already pre-stripped and doesn't have much connective tissue so I'm going to miss that part of the goodness, but otherwise am I going to lose a lot by just stir frying the beef/veggies as normal instead of boil/braise? I normally do my soup with pulled pork, so this is a bit of an experiment. If the meat is already lean it should be fine to stir fry right?
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Jan 13, 2014 08:48
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Josie posted:Hell yes I went on an expedition to the Chinese grocery today and picked up not one but two different jars of Angry Lady Sauce! I also have more random green vegetables and tonight is officially Sichuan-style Beef (shhh I have beef already and no pork) Noodle Soup. I am weird and tend to use Miso as my soup base, and I also just got back from overseas and don't have anything else. I just perused the Wiki - my beef is already pre-stripped and doesn't have much connective tissue so I'm going to miss that part of the goodness, but otherwise am I going to lose a lot by just stir frying the beef/veggies as normal instead of boil/braise? I normally do my soup with pulled pork, so this is a bit of an experiment. If the meat is already lean it should be fine to stir fry right? Not to be a jerk about it, but I would consider miso a condiment, instead of a soup base. Even miso soup uses dashi stock as the soup base. For that reason I think it would really be preferable to use any kind of stock you might have available even if you just pick up some chicken soup base at the market or what have you, especially because you're not going to have meat cooking for a long time with connective tissues as you said. That's my take on it though.
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Jan 13, 2014 13:55
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hallo spacedog posted:Not to be a jerk about it, but I would consider miso a condiment, instead of a soup base. Even miso soup uses dashi stock as the soup base. Interesting, I never really thought about that, I've been using miso as a soup base for years. You're right though. Anyway, it all turned out deliciously, and I want to eat Angry Lady Sauce on everything until I die.
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Jan 14, 2014 10:44
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Josie posted:Interesting, I never really thought about that, I've been using miso as a soup base for years. You're right though. Actually, now that I think of it, I had totally forgotten this because I don't usually use it but they do make miso with the stock already inside. It looks like:  or  But, ultimately all that matters is that it tastes good! I absolutely love miso also. Have you ever had garlic miso? (EDIT: This looks simpler http://www.lafujimama.com/2010/05/miso-pickled-garlic-ninniku-miso-zuke-all-you-need-is-3-ingredients-and-a-glass-jar/) It is delicious on rice (and everything basically). VV EDITx2: That sounds amazing. VV hallo spacedog fucked around with this message at 17:14 on Jan 14, 2014 |
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Jan 14, 2014 17:02
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How we do beef soup base for lazy beef noodle soup is thus: A serving bowlful of water per serving For every two bowls of water, add: 1tbl beef base 1 tsp chicken soup base (we use better than boullion) 1tbl light soy 1tbl dark soy 1tbl golden mountain sauce One or two celery stalks (with leaves) cut into approx 3" pieces Optional: star anise, chunk of thai ginger boil the poo poo out of it while your noodles soak and soften In the bowl itself put: A spoonful of fried garlic ground pepper (a few twists of the pepper mill, more if you like it spicy) A pinch of pickled cabbage handful bean spouts chopped raw celery (1 stalk) chopped green onion (1 or 2) chopped cilantro (tbl or so) boil your sliced beef and rice noodles by putting them in a strainer and tossing around in boiling broth til just cooked, plop in bowl, once everyone's is cooked pour broth over everything. if you want to Thai it up add a squirt of fish sauce and some lime juice (chili paste/saucy condiments optional if you want to heat it up, or you can dice fresh thai chile and toss it in the bowl)
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Jan 14, 2014 17:09
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hallo spacedog posted:Actually, now that I think of it, I had totally forgotten this because I don't usually use it but they do make miso with the stock already inside. It looks like: The first picture is exactly what I normally use 
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Jan 16, 2014 08:17
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went to the asian market and got a couple of goodies. bottle each of dark and light soy (i've only ever had japanese). a bag of MSG for like 2 dollars and a pound of tapioca starch for .72 cents. Oh and a bottle of Shaoxing wine, how long is this good for after I open it? does it turn to vinegar like most wines? Can I still use it after it does turn to vinegar? It was pretty cheap like < 3 dollars but still.
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Jan 23, 2014 04:54
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I've had an open one for like two years now? I'm still using it, haven't noticed anything weird.
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Jan 23, 2014 05:07
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Grand Fromage posted:I've had an open one for like two years now? I'm still using it, haven't noticed anything weird. Wait, wait, what? Didn't I bring you 2? Are you still on the first one?
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Jan 23, 2014 05:24
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caberham posted:Wait, wait, what? Didn't I bring you 2? Are you still on the first one? You did. I'm being strategic! As long as the other one is sealed it's safe. (the open one's almost empty)
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Jan 23, 2014 05:28
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Grand Fromage posted:I've had an open one for like two years now? I'm still using it, haven't noticed anything weird. Don't worry. My home has all kinds of sauces opened for at least a year and nobody has died from food poisoning (yet). By the way, the local soy sauce in Australia really sucks. Doesn't taste anything like the stuff from Hong Kong at all. 
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Jan 29, 2014 10:58
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恭喜发财 to the Chinese food thread. My nian gao turned out excellent. I made a coconut one and a red bean one.
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Jan 31, 2014 15:44
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Im expecting some Chinese New Year feast reports back here tonight....don't disappoint me goons. I'll report back after a nice chinese dinner.
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Jan 31, 2014 17:29
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My wife has attended two. I was envious as all hell.
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Jan 31, 2014 17:34
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hoshkwon posted:Im expecting some Chinese New Year feast reports back here tonight....don't disappoint me goons. http://www.chinasmack.com/2014/pictures/old-ladies-dining-at-kfc-on-chinese-new-years-eve.html 
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Jan 31, 2014 18:32
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Happy Lunar New Year! Too bad horse is not on the menu  Since my sisters had Chinese New Year Eve dinner at their inlaws, I just invited some out of town goons over and we went all out Cantonese. Steamed fish, soy sauce fried prawns, abalone and fish maw (bladder?), baby spinach, turnip cake, home made nian gao, bamboo shoots appetizers, and some other vegetarian dish. Ugh too full. Going to different people's houses and wishing them a happy goon year is a marathon of different check points and food. More goons to wine and dine in the evening. I'm going to be a fatty fat gently caress.
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Jan 31, 2014 19:28
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Went to a great Chinese restaurant (How Lee; Pittsburgh, PA) tonight with a couple of friends.  la zi ji ding - Chongqing fried chicken with chiles  shuizhu yu - Sichuan fish in chili broth  Shredded pork with Chinese celery and bean curd  Dry fried green beans with ground pork Everything was on point. We also got west lake beef soup but I forgot to take a photo as I was too busy shoving food into my face.
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Feb 1, 2014 03:52
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I live in Chengdu, China and those dishes look p authentic. The 辣子鸡丁 isn't so authentic though cause it looks to have like 100% more meat than I've ever seen in it.
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Feb 1, 2014 04:59
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Magna Kaser posted:I live in Chengdu, China and those dishes look p authentic. The 辣子鸡丁 isn't so authentic though cause it looks to have like 100% more meat than I've ever seen in it. Yeah it was like a double portion or "large" size I guess. What kind of goodies did you have for New Years?
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Feb 1, 2014 05:04
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Yeah that looks really authentic except I bet the chicken and fish weren't full of bones.
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Feb 1, 2014 07:26
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I've never been able to get dry fried green beans to come out nearly as well as they should. Is anyone good at it? What do you do?
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Feb 1, 2014 07:30
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Tupperwarez posted:http://www.chinasmack.com/2014/pictures/old-ladies-dining-at-kfc-on-chinese-new-years-eve.html They look like they are having a good time to me. Not everyone wants a huge family out of their lives, and besides, KFC is pretty delicious when it's what you crave. Also Chinese KFC egg tarts 
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Feb 1, 2014 09:28
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Magna Kaser posted:I live in Chengdu, China and those dishes look p authentic. The 辣子鸡丁 isn't so authentic though cause it looks to have like 100% more meat than I've ever seen in it. Yeah, what I've had of it was basically a finely chopped chicken carcass with chili added for volume. It's a nice enough thing to pick at with your chopsticks for beer drinking.
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Feb 1, 2014 09:30
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Sjurygg posted:Yeah, what I've had of it was basically a finely chopped chicken carcass with chili added for volume. It's a nice enough thing to pick at with your chopsticks for beer drinking. Generally it seems to be all the meat-less parts of the bird chopped up. If you like cartilage it's a great dish! (I like it anyway) hoshkwon posted:Yeah it was like a double portion or "large" size I guess. What kind of goodies did you have for New Years? I just moved and haven't set anything up for cooking (Need to buy things like a refrigerator and get my gas working which are both held up due to the holiday) so I actually went out for pizza with some friends because during Chinese New Year everything but western stuff and Chinese copies of western franchises are closed.
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Feb 2, 2014 03:31
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Magna Kaser posted:during Chinese New Year everything but western stuff and Chinese copies of western franchises are closed. This is funny... so different, yes so similar.
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Feb 2, 2014 05:02
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shaitan posted:This is funny... so different, yes so similar. 
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Feb 2, 2014 08:54
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My god what movie was that?! I saw it when I was like 6 or something and that scene still stands out like a beacon of WTF in my mind. Many restaurants in Shanghai are open for CNY, but usually understaffed and the quality suffers. Still a lot of people go out to eat.
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Feb 2, 2014 14:35
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A Christmas Story The Bumpuses' dogs stole the turkey, so they went out for Chinese for Christmas dinner. e: A 30+ year old movie but just to be safe.
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Feb 2, 2014 15:42
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I bought some chinese sausage recently and need some ideas for what to do with it. Anyone have any recipes that use lap cheong?
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Feb 3, 2014 00:54
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God I fucking love Diablo 3 gold, it even paid for this shitty title
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pogothemonkey0 posted:I bought some chinese sausage recently and need some ideas for what to do with it. Anyone have any recipes that use lap cheong? Use it in fried rice for extra deliciousness.
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Feb 3, 2014 01:22
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