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hallo spacedog posted:Use it in fried rice for extra deliciousness. This. Or basically add it to any dish for extra deliciousness.
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Feb 3, 2014 02:29
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hallo spacedog posted:Use it in fried rice for extra deliciousness. Make sure to fry it first like bacon. Or just stick some cut up pieces with the rice in the rice cooker if you are feeling very lazy
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Feb 5, 2014 08:11
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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? Stir fry it with some lotus root and Chinese black fungi. Add a bit of oyster sauce and hoisin with some starch-water to thicken the liquid up. Finish it off with a small amount of black or red vinegar, whichever you prefer, and some green onions. You can also add bean curds too for extra yum.
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Feb 5, 2014 18:55
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Genewiz posted:Make sure to fry it first like bacon. I steam it first, a few brands list this instruction on the packaging. Steam first to ensure it's safely cooked then use in your stir fry.
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Feb 6, 2014 00:39
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Hey, I'm wanting to make some Red Pork because one of my friends came and cooked some before and it was amazing. All of the online recipes look awful, I'm wanting like an authentic Chinese/Shanghai red pork recipe, does anyone have one/instructions on how to cook it? (Figured I'd have more luck in this thread than the general questions one for a how-to)
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Feb 6, 2014 04:51
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GreyPowerVan posted:Hey, I'm wanting to make some Red Pork because one of my friends came and cooked some before and it was amazing. Check out Gravity's recipe on the Goons with Spoons wiki: http://goonswithspoons.com/Red_Braised_Pork It's pretty tasty.
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Feb 6, 2014 05:00
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oTHi posted:Check out Gravity's recipe on the Goons with Spoons wiki: http://goonswithspoons.com/Red_Braised_Pork It's pretty tasty. I looked there first, but for some reason I simply couldn't find the recipe! Thanks. EDIT: Any recommendations for side dishes? SSJ_naruto_2003 fucked around with this message at 05:34 on Feb 6, 2014 |
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Feb 6, 2014 05:03
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Grand Fromage posted: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? They deep fry the green beans for a little while before they stir fry them at my restaurant.
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Feb 9, 2014 06:43
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You can approximate that effect by making sure they are extremely dry and not crowding your pan. Could even do the preliminary stir fry in batches, then combine with the toasted spices and pickled mustard tuber.
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Feb 12, 2014 00:45
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I live in Wisconsin. Or rather, I live in China but I'm from northern Wisconsin. I bought some local maple syrup when I was home for a friend and now that I've got it I can't imagine what he'd do with it. Any recipe ideas? Can you even make pancakes in a a wok with ingredients you can get in China? I want to amaze a friend with my forest home's amazing tree blood but I can't think of a Chinese starch vehicle appropriate to carry the syrup.
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Feb 12, 2014 07:47
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Red braised anything with maple as the sugar sounds quite delicious. I can't think of any Chinese foods that use fenugreek/methi but that's probably a deficiency I have. I'm sure it's somewhere. Since we use fenugreek to make "maple syrup flavor" there is no reason why you couldn't go the opposite direction. Or just be a fatty and dunk your breakfast doughnuts in syrup.
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Feb 12, 2014 08:24
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Are you kidding? Just use some un-filled steamed bun. I would treat the maple syrup as a dipping sauce. It'd be great.
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Feb 12, 2014 08:25
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Arglebargle III posted:I live in Wisconsin. Or rather, I live in China but I'm from northern Wisconsin. I bought some local maple syrup when I was home for a friend and now that I've got it I can't imagine what he'd do with it. Any recipe ideas? Can you even make pancakes in a a wok with ingredients you can get in China? I want to amaze a friend with my forest home's amazing tree blood but I can't think of a Chinese starch vehicle appropriate to carry the syrup. I'll be willing to bet you can find a regular flat pan nearby for less than $10, in the same way you can probably find a fork somewhere in town. I'm pretty confident that the Chinese don't cook exclusively in woks. As for ingredients, I'm sure you can find flour, eggs, milk, and baking soda in China too.
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Feb 12, 2014 08:28
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Probably should have mentioned that, on reflection, I don't know how to make pancakes. It's the sort of thing that you assume you do know until you have to think about it.
Arglebargle III fucked around with this message at 09:28 on Feb 12, 2014 |
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Feb 12, 2014 09:26
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Maple syrup is good for oatmeal, for other non-Chinese uses. There's a Korean street food called hoddeok which is amazing and probably has an equivalent in Chinese cuisine, it's a fried thin bread thing with brown sugar and nuts inside. Maple syrup would be awesome on/in one of those. E: Looks like a laobing with brown sugar inside is the Chinese version.
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Feb 12, 2014 12:12
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Arglebargle III posted:Probably should have mentioned that, on reflection, I don't know how to make pancakes. It's the sort of thing that you assume you do know until you have to think about it. http://allrecipes.com/recipe/good-old-fashioned-pancakes/ Good luck!
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Feb 12, 2014 15:58
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Yeah, pancakes are pretty straightforward - get a decent recipe, combine your dry ingredients, combine your wet ingredients, mix the two together just enough to combine but no more, add to a hot griddle. Flip em when you see bubbles or the bottom looks like it's golden-brown. If your griddle isn't non-stick, use a lot of butter.
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Feb 12, 2014 16:27
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I know that some Chinese eat yogurt, and maple syrup with plain yogurt is very delicious. Actually, just make sweet soft tofu/dofu fa and use maple syrup instead of the more typical ginger sugar syrup.
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Feb 12, 2014 21:03
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Maple syrup would be loving amazing with youtiao 
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Feb 13, 2014 00:00
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Arglebargle III posted:I live in Wisconsin. Or rather, I live in China but I'm from northern Wisconsin. I bought some local maple syrup when I was home for a friend and now that I've got it I can't imagine what he'd do with it. Any recipe ideas? Can you even make pancakes in a a wok with ingredients you can get in China? I want to amaze a friend with my forest home's amazing tree blood but I can't think of a Chinese starch vehicle appropriate to carry the syrup. Find a bakery that makes western style bread, make bread pudding, alternately you could make a pounding chomeur (unemployment pudding), both of these are pretty easy and great ways of getting syrup down your maw in Quebec. http://en.wikipedia.org/wiki/Pouding_ch%C3%B4meur
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Feb 13, 2014 02:35
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Maple syrup seems like it'd be nice with a very simple congee type thing.
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Feb 13, 2014 04:01
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I think that since this friend probably eats chinese food most every day, western style pancakes with maple syrup may still be the best choice.
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Feb 13, 2014 04:10
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Any suggestions for some nice pork floss I got today? I also got some shredded, dried squid
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Feb 21, 2014 05:44
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Dried squid = beer snack!
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Feb 21, 2014 08:53
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Make a pork floss sandwich (pork floss between two slices of bread, optionally spread jam on one slice of bread) or use it as a topping for congee.
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Feb 21, 2014 22:29
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Restaurant nearby also uses it in fried rice.
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Feb 21, 2014 22:31
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So far I've been stuffing it in my face, or putting it on my noodles. The dried squid is spicy and pretty much ambrosia
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Feb 22, 2014 09:14
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Pepsi-Tan posted:Any suggestions for some nice pork floss I got today? I usually eat it in congee.
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Feb 22, 2014 22:35
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Has anyone ever made fried rice with lobster tail meat? If I was to do that, what else should I put in it?
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Feb 24, 2014 03:33
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I dunno, maybe caviar and gold leaf? The idea of fried rice with gourmet ingredients just strikes me as funny. Serious answer: things with light flavor. Scallions, bits of carrot, egg and not a whole lot else. You'll want to go light on the soy sauce and very light on sesame oil (if you use it in the first place) in order not to overpower the lobster.
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Feb 26, 2014 08:37
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Arglebargle III posted:I dunno, maybe caviar and gold leaf? It's not funny, it's just delicious  You can make a dried fried rice with crispy dried scallops or a wet fried rice scallops. If you want fancy I say ditch the salt, ditch the soy sauce, and ditch the carrots. That's Chinese diner level food (still good). Lobster tail works great with egg white, super thin scallions, scallops, fresh bamboo shoots, and I can't think of anything right now. Oh right, use abalone sauce instead for flavouring and if you can stuff it in a lotus leaf. That's basically the gist of "Fook Lam Moon Restaurant Fried Rice" - Top tier of Cantonese food in the world dare I say.
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Feb 26, 2014 08:50
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caberham posted:It's not funny, it's just delicious Thanks so much for this. Lobster tail is as a luxury ingredient is kind of funny to me... they're like 2 dollars at the local Chinese market or I can get two whole lobsters for like 6 dollars, as long as I'm willing to fight them out of the tank live.
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Feb 26, 2014 13:55
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Where is this magic land where lobster is cheaper than chicken, and why am I not there right now?
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Feb 26, 2014 14:15
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Grand Fromage posted:Where is this magic land where lobster is cheaper than chicken, and why am I not there right now? NJ Chinese markets for lobsters of strange and dubious origin. The chicken is way cheaper than that. Same place I get five dollar whole pork bellies. hallo spacedog fucked around with this message at 14:42 on Feb 26, 2014 |
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Feb 26, 2014 14:40
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Locally available lobster has been stupid cheap the last couple years due to global warming causing an over population. Prices are high outside of the New England area due to transportation costs/price fixing by restaurants. If you're in Maine lobster is 2 dollars a pound and lobstermen are struggling to make a living because the low price for lobster means they can barely recoup their expenses. tl;dr Go to New England and get cheap lobster.
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Feb 26, 2014 17:10
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Excess lobster or crayfish: Toss it in pasta with lemon juice, bit of olive oil and basil. I know this is the chinese thread but this is what we always do with leftover crayfish from midsummer crayfish parties and it seemed relevant to the conversation.
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Feb 26, 2014 17:15
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NLJP posted:Excess lobster or crayfish: Toss it in pasta with lemon juice, bit of olive oil and basil. You can also put it in miso soup. So good that way. EDIT: 
hallo spacedog fucked around with this message at 17:21 on Feb 26, 2014 |
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Feb 26, 2014 17:18
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hallo spacedog posted:NJ Chinese markets for lobsters of strange and dubious origin. The chicken is way cheaper than that. Where in New Jersey? I know I've seen pretty cheap lobsters in NYC Chinatown but never that cheap. The cheapest lobster seemed to get around here was about four dollars per pound.
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Feb 26, 2014 22:26
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HUNDU THE BEAST GOD posted:Where in New Jersey? I know I've seen pretty cheap lobsters in NYC Chinatown but never that cheap. The cheapest lobster seemed to get around here was about four dollars per pound. Good Fortune Market in Central NJ, near New Brunswick. I don't buy lobsters too often but last time I did I was pretty impressed by the cheapness too. They aren't big at all, in fact on the rather smallish side. They had Maine lobsters which were a bit more expensive and big, and then weird mystery unlabeled lobsters which are cheap. They tasted fine to me too. The Chinese fish market guy laughed at me the whole time I was trying to grab them out of the tank with tongs, though. They have eels and live frogs and all that good stuff too.
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Feb 26, 2014 22:35
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hallo spacedog posted:Good Fortune Market in Central NJ, near New Brunswick. I don't buy lobsters too often but last time I did I was pretty impressed by the cheapness too. They aren't big at all, in fact on the rather smallish side. They had Maine lobsters which were a bit more expensive and big, and then weird mystery unlabeled lobsters which are cheap. They tasted fine to me too. I'm up north, but I shall plan visiting the next time I'm visiting family down that way. That's pretty awesome. I'm sure there has to be some kind of similar place near Fort Lee or somewhere up here.
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Feb 27, 2014 08:19
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