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I'm cooking something for my girlfriend for when she gets home. So far I've put pork mince, peppers, onions, spring onions, garlic and ginger all in a frying pan and I'm currently frying it up. It'll be served with rice. I was just wondering, is there a seasoning or a sauce that would go well this this?
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Feb 28, 2014 11:26
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| # ? May 14, 2024 00:56 |
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Sichuan pepper oil.
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Feb 28, 2014 12:52
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Soy sauce, hoisin sauce, mushroom soy, light soy, dark soy... you need some kind of soy sauce in there mang. Alternately, curry powder and make it a kind of ghetto nua sup.
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Feb 28, 2014 16:43
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THE MACHO MAN posted:I'm up north, but I shall plan visiting the next time I'm visiting family down that way. That's pretty awesome. The closest up this way is Kam Man in East Hanover or 555 in JC. I'll definitely check this place out when I visit the area.
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Mar 1, 2014 02:37
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It's not the best NJ Chinese supermarket (I think for some reasons I like the Kam Man in Edison better for the premade foods and the Asian Food Center in Plainsboro for fruit/veg/other things) but on the other hand, I think the fish and meat at the Good Fortune near me is good. That said, I like the overall market at H Mart in Edison better, even if it is a little more expensive. There's an H Mart in Fort Lee/Little Ferry too.
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Mar 1, 2014 03:43
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Oracle posted:Soy sauce, hoisin sauce, mushroom soy, light soy, dark soy... you need some kind of soy sauce in there mang. I added soy sauce! Thanks!
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Mar 1, 2014 03:50
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hallo spacedog posted:It's not the best NJ Chinese supermarket (I think for some reasons I like the Kam Man in Edison better for the premade foods and the Asian Food Center in Plainsboro for fruit/veg/other things) but on the other hand, I think the fish and meat at the Good Fortune near me is good. There are 3 H-Marts up here, Little Ferry, North Bergen and Fort Lee. Love H-Mart. Asian Food Center on 22 is one I go to fairly often, it's just nice to know of another place, especially for their seafood counters.
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Mar 2, 2014 16:15
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hallo spacedog posted:the Asian Food Center in Plainsboro for fruit/veg/other things) When I lived in Princeton, the Asian Food Center was my go-to for asian groceries, I remember them having a comparatively large Thai/Indonesian/Malay section.
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Mar 2, 2014 17:16
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fritz posted:When I lived in Princeton, the Asian Food Center was my go-to for asian groceries, I remember them having a comparatively large Thai/Indonesian/Malay section. Japanese too, which is why I loved the place. Lots of Jersey goons here. Weird.
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Mar 2, 2014 22:38
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I just got a whole frozen salmon at the store, any recommendations on how to cook it? It was on sale for $2/lb so I figured I'd try
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Mar 2, 2014 23:24
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Pepsi-Tan posted:Any suggestions for some nice pork floss I got today? get some soft tofu and a century egg. Cube the tofu, slice the century egg over the tofu, pour a little soy sauce, sesame seed oil, chinkiang vinegar, a smidge of sugar, and a smidge of white pepper over it all. Add a smidge of finely chopped cilantro, and top with a bit of pork floss. Admire how pretty it looks, then smoosh it together and eat it on white rice. Or yknow, eat it without smooshing it so you're not eating what looks like grey gluck. Also allows for mouth regions of egg that contrast with lightly marinated tofu in another part of your mouth. What's the difference between nice pork floss vs the pork floss I just buy in the market?
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Mar 3, 2014 02:13
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Any resources (books/youtube channels etc) for cooking vegetarian Chinese? Thanks.
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Mar 3, 2014 04:12
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squigadoo posted:get some soft tofu and a century egg. Cube the tofu, slice the century egg over the tofu, pour a little soy sauce, sesame seed oil, chinkiang vinegar, a smidge of sugar, and a smidge of white pepper over it all. Add a smidge of finely chopped cilantro, and top with a bit of pork floss. The pork floss I got had some hard bits of pure concentrated pork here & there around the flossy bits. It made it nice in my eyes.
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Mar 3, 2014 11:23
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hallo spacedog posted:Japanese too, which is why I loved the place. It's the country's most densely populated state.
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Mar 3, 2014 21:37
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Pham Nuwen posted:I just got a whole frozen salmon at the store, any recommendations on how to cook it? It was on sale for $2/lb so I figured I'd try Salmon in Chinese is kind of a tough one. Of the 23 years i've been alive I don't ever recall having "Chinese" salmon; it just doesn't seem to mesh well with our palette of flavors in my opinion.
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Mar 4, 2014 06:37
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Kuhmondo posted:Salmon in Chinese is kind of a tough one. Of the 23 years i've been alive I don't ever recall having "Chinese" salmon; it just doesn't seem to mesh well with our palette of flavors in my opinion. I ended up just sticking some tarragon and lemon slices inside and on top, then roasting it at 400 degrees Until It's Done. Very tasty. I accompanied it with brussel sprouts that had been halved and blanched before a quick stir-frying in the wok. Added kosher salt, cracked pepper, and a dash of shaoxing wine. They were pretty tasty, although I'm still most partial to oven-roasted brussel sprouts.
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Mar 4, 2014 07:05
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Kuhmondo posted:Salmon in Chinese is kind of a tough one. Of the 23 years i've been alive I don't ever recall having "Chinese" salmon; it just doesn't seem to mesh well with our palette of flavors in my opinion. Only way I can think of salvaging salmon is steaming it with ginger in black bean sauce. Or just pan fry home style with glazed teriyaki sauce. Not sure if it's possible/tasty with frozen meat, but you can mash it up and make a fish ball out of it. Dump it into a hot pot and call it the day  I don't know what it's actually called but I really like the salted salmon slices Japanese style which you dump into your rice cooker and presto you get fish and rice.
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Mar 4, 2014 07:24
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caberham posted:Only way I can think of salvaging salmon is steaming it with ginger in black bean sauce. Or just pan fry home style with glazed teriyaki sauce. Not sure if it's possible/tasty with frozen meat, but you can mash it up and make a fish ball out of it. Dump it into a hot pot and call it the day Salvage? Salmon is the finest drat fish ever  My mom used to marinade it in a homemade soy sauce/teriyaki kind of sauce, then bake it. Very tasty. I also love onigiri with salmon inside... I remember a trip in to San Francisco, picking up a couple salmon rice balls at a japanese store. Delicious. Of course, that's not Chinese, but it's still excellent.
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Mar 4, 2014 08:09
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When I get my hands on salmon I just bake it with shaoxing wine, lemon, butter, rosemary, salt, and pepper. Either that or MAYBE hot pot like someone mentioned. Hot pot would be good actually; i'd have to try it next time my family does it.
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Mar 4, 2014 09:07
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Pham Nuwen posted:Salvage? Salmon is the finest drat fish ever Salmon is the trashiest sushi I meant salvage as in, rescuing the frozen dish and transforming it into a tasty meal  Just FYI, salmon fillet hot pot tastes weird. The hot broth just washes the taste away and it tastes like precanned blanched tuna. You can have dips, seasoning and all but the texture is kinda meh to me. I do think blanching and stir frying sounds wonderful. Make a fried rice out of it as well!
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Mar 4, 2014 09:43
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Mami (my mother in law) just steams it with a splash of light soy and pours over a few tablespoons of scorching hot scallion oil. It's good.
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Mar 4, 2014 10:06
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You could probably cure and/or smoke it and do a tasty fried rice. Also, mackerel's way better than salmon
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Mar 4, 2014 19:57
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Salmon is good with sesame noodles and those kinds of sauces. Salmon is best glazed with a 50/50 mix of miso paste and sugar and baked at 450 degrees. Nobody will care that it's not Chinese.
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Mar 5, 2014 11:07
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Your username makes me think you're Vietnamese, make ca kho Viet style.
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Mar 5, 2014 18:47
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mich posted:Your username makes me think you're Vietnamese, make ca kho Viet style. I'm not Vietnamese, although my username does have the fun effect of making people think so. I ended up just roasting the salmon western-style. It came out delicious. The next day, I stir-fried leftovers with some celery, soy sauce, shaoxing wine, angry lady chili crisp, and oyster sauce, then tossed it with rice to make salmon fried rice. That was even better than the first day!
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Mar 5, 2014 20:27
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What is the name of snow peas in Chinese? And Korean if you know it? I'm trying to track some down over here but I can't find a name for snow peas specifically.
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Mar 7, 2014 15:46
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Grand Fromage posted:What is the name of snow peas in Chinese? And Korean if you know it? I'm trying to track some down over here but I can't find a name for snow peas specifically. In Chinese, it's exactly what you would think it is (direct translation). xue dou or 雪豆
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Mar 7, 2014 15:50
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Rurutia posted:In Chinese, it's exactly what you would think it is (direct translation). xue dou or 雪豆 雪豆 is only used in certain areas, 荷兰豆 helan dou (holland beans) is the much more common word in Chinese for snow peas. Why the gently caress they have that name I have no clue. 
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Mar 8, 2014 08:42
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GrAviTy84 posted:Lo Bak Go (Turnip cake) Thanks for the recipes. I am trying to make this one today. Its boiling at the moment, will let you know how it turned out when this week when I eat it.
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Mar 16, 2014 22:26
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I got something off of the "authentic" menu at a new place around here and I got the "smoky wok tossed chicken with roasted chilis"... It was phenomenal but I can't find a recipe anywhere. Is there a more formal name? Looked like this: 
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Mar 22, 2014 04:48
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emotive posted:I got something off of the "authentic" menu at a new place around here and I got the "smoky wok tossed chicken with roasted chilis"... It was phenomenal but I can't find a recipe anywhere. Is there a more formal name? I checked with my parents, and they both said it was Kung Pao chicken.
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Mar 22, 2014 05:14
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Strange Quark posted:I checked with my parents, and they both said it was Kung Pao chicken. This is alao what I was going to guess. Sichuan food is the best.
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Mar 22, 2014 06:56
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It looks like a regional variant on Kung Pao Chicken; in Sichuan you're guaranteed to see those lettuce stalks (it's a special cultivar and not gross like it sounds) instead of cucumber as the veg component.
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Mar 22, 2014 07:59
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Ahh okay. I guess I'm just used to lovely Americanized versions then, because this was amazing. And also had no peanuts but they did have that option as another menu item. I think it was chicken, zucchini, chilis, onion, big chunks of garlic, and the scallions or whatever those are. Glad I finally found a place with a more "authentic"menu (completely separate from their normal one). They had frog legs and all that weird stuff too. emotive fucked around with this message at 13:10 on Mar 22, 2014 |
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Mar 22, 2014 13:06
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Frog legs in ginger sauce are super great and I recommend them. You just have to be down with spitting out bones.
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Mar 22, 2014 13:13
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Is clear "Yu Yee Chinese Rice Cooking Wine" the same as Shaoxing wine? Or close enough? Apparently Shaoxing is normally darker...? The Asian grocery had like six brands of cooking wine, they were all clear.
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Mar 22, 2014 23:18
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DisDisDis posted:Hey foodie goons. If this question is too stupid hopefully you'll all at least appreciate the bump. GF soy sauce definitely exists, kikkoman has a line. Not Chinese but 
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Mar 22, 2014 23:23
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) GF dark soy sauce doesn't exist as far as I can tell.
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ashgromnies posted:Is clear "Yu Yee Chinese Rice Cooking Wine" the same as Shaoxing wine? Or close enough? Apparently Shaoxing is normally darker...? The Asian grocery had like six brands of cooking wine, they were all clear. It's similar. Don't worry too much about the quality of Zhaoxing wine. The younger stuff is used for cooking. The older fermented ones for drinking.
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Mar 23, 2014 09:37
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Tried seasoning a new wok this evening as per the youtube video in the OP, yet I had A LOT of smoke, more than I was expecting (enough to set off my alarm), and was left with a sticky residue at the bottom of my wok. The sides were fine and I think were properly seasoned; a bit greasy but very smooth. Is it possible my burner actually went too high and burned something onto the surface? For the record I was using a cast iron wok with canola oil.
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Mar 26, 2014 16:03
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Sounds pretty normal to me, just paper towel out any residue that isn't attached to the steel.
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Mar 26, 2014 16:18
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