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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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Today I made lo mai gai according to this recipe. They turned out pretty good, however could do with being a bit stickier/more moist. The only differences between what I made and the recipe were no mushroom as I don't like them, and I only added lap cheung and no Chinese bacon. I soaked the rice overnight and they were also steamed in baking parchment as opposed to lotus leaves. Does anyone know how I'd go about making them more moist? Is it as simple as including more liquid in the package that gets steamed? Or is it something to do with the packaging material?
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Dec 31, 2015 20:26
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Carillon posted:Well thanks to your post I plan on making lo mai gai this weekend following that recipe. I'll let you know if it's moist/sticky when I use lotus leaves. Any tips or anything I should be aware of that's more difficult than expected? I found that the rice seasoning was not particularly noticeable, so when I re-did it a couple of days ago I doubled those quantities and it certainly wasn't overwhelming. It was also a bit more sticky. In terms of difficulty, it's all incredibly easy!
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Jan 14, 2016 09:26
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I'm in the UK. Is there a decent Sichuan-style chili oil that can be bought, ideally online (though at a Chinese supermarket, at a push)? I have made it before but it was a lot of work to de-stem and de-seed all the peppers for an amount that didn't even last particularly long, so I want to be lazy! I routinely use chiu chow chili oil and love it, but I assume this is not the same thing.
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Dec 19, 2020 21:40
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When I've been in Hong Kong I often see, hung in the windows of shops, what my family has always called 'steamroller duck'. It's a cooked duck that looks like it's been run over by a steamroller - like a flattened football. Does anyone know the proper name for this, or what exactly it is?
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Jan 14, 2021 21:06
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I'm based in the UK and I get most of my Chinese stuff from Wing Yip supermarket. I often buy XO sauce and I found it really strange how reverentially it is treated - it's kept in a locked cabinet and they really don't want you taking it round the supermarket with you, they want to go and get it when you're at the checkout like it's their most expensive spirits or something. I don't get why, however, because there's plenty more stuff out on the shelves that costs more (XO sauce is only £10 or so) and would be easier to shoplift. Has anyone else experienced this?
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Feb 18, 2021 15:17
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I made some scallion oil using a ground nut oil base. How long will this last whilst refrigerated?
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Apr 13, 2021 18:42
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Jhet posted:How do you have any left after 3 days I do not know. I seem to go through phases. I made 500ml of it previously and had it every day until it was gone, so I thought I'd better make more - but then I came out of the phase. It was heated above boiling and there are no solids in it at all. loving botulism! It has to ruin everything fun.
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Apr 14, 2021 08:12
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droll posted:The asian markets around here all sell big multi-packs of plain oil fried ramen noodle cakes. Like 10 cakes in a bag, no seasonings. Can be dropped in hotpots, or added to your broth etc. Ramen is a wheat noodle. Pardon my ignorance, not heard noodle cakes referred to as having been oil fried before - is this what is done to instant ramen?
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Nov 10, 2021 20:09
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Mister Facetious posted:Not a goon database, but one dude has made it their calling to try every instant ramen there is, and to post about it: I've gone and ordered some of these after having had a look around that site, I am quite excited. Edit after receipt: They're certainly enjoyable, but hardly revolutionary. Not really worth £2.50 per portion. These remain my favourite:  Instant Noodle King abalone & chicken flavour. They aren't fried so they've got a nice bite to them and the broth is really tasty. Sir Sidney Poitier fucked around with this message at 11:57 on Nov 13, 2021 |
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Nov 11, 2021 15:56
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fr0id posted:That said, what are some of the more generally healthy chinese dishes out there? I love spicy stuff. I don’t really like picking through bones or really tough fibrous veg as part of the final dish (I’m happy to do that for the preparation and cooking). Do folks know some easy to make dishes that have good leftovers for 4+ days? I guess it depends what you mean by healthy, but I've been making ants climbing a tree recently because it's pretty low calorie. I calculated the Woks of Life version at ~480 calories per portion (with that recipe making two) and the leftovers work for a few days.
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Nov 23, 2021 07:18
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I make clay pot rice which calls for soaking the rice beforehand for an hour. What is the effect of longer soaking? Say if it was two or three hours to fit in with other life stuff, or longer?
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May 18, 2022 13:39
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Wowporn posted:I made pad Kee mao, it's pretty good, I think I almost died cooking it. I am used to using chilles more just in a sauce/condiment so I was unprepared for the cloud of white phosphorous that expelled when the chilles and ginger hit the wok I'm not allowed to make ants climbing a tree when my partner is home for this reason - and that's only the doubanjiang.
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Jun 11, 2022 16:52
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Raenir Salazar posted:
I've just seen this and realised. What should I be looking for instead?
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Oct 27, 2022 15:21
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I thought this stuff was the real stuff until I checked in this thread.
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Arglebargle III posted:https://www.seriouseats.com/sichuan-chicken-salad-chinese-bang-bang-hot-and-numbing-recipe I made this, loved it, but was also surprised at the extent to which it made my fridge stink. Sir Sidney Poitier fucked around with this message at 06:41 on Apr 1, 2023 |
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Apr 1, 2023 05:19
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I'd be quite happy to put up with the stink of both bang bang chicken and kimchi - and now you mention it they also sound like a winning combination. However, regrettably, I'm not the only user of this fridge. They are both things which seem to not give a poo poo what sort of container they're kept in - the smell seeps through regardless.
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Apr 1, 2023 06:43
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I watched the recent Chinese Cooking Demystified video on 'fish tofu' and so I picked some up when I visited the supermarket. Where has this been all my life? Works even better than fish balls in soup. One thing I didn't find at the supermarket though was gluten. Is this something one can normally buy? Is it fresh or frozen? I'm looking for the spongey stuff I've had in soups before.
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Apr 28, 2023 13:20
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I previously asked about doubanjiang and was warned off using the LKK stuff that I'd always got. Being limited to what I can get locally, I got this: Is this the right thing? Without the word written on it I wasn't sure.
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Jun 1, 2023 11:47
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Thank you most kindly. I'll be interested to taste the difference.
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Jun 3, 2023 06:27
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I love this stuff.
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Jul 24, 2023 11:16
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Pollyanna posted:What happens if it’s raining? The Leidenfrost effect I think.
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Sep 11, 2023 19:54
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Or supermarket soy sauce at 4x the price of Pearl River Bridge.
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Sep 20, 2023 21:30
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marshalljim posted:Not Chinese, but this is my favorite of recent times locally. Even freakin' southern-state WalMart carries Mae Ploy nowadays: I have the Mae Ploy tom yum every day for lunch so I get the even bigger tubs. It is excellent. I do have to go to the Asian supermarket for it though, as I do with pretty much anything that isn't a few brands of instant noodles.
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Sep 21, 2023 06:39
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Here I sat in the UK thinking canola and rapeseed oil were the same thing, having seen canola mentioned on US recipes when we only get rapeseed.
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Feb 8, 2024 06:40
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I love the chilli but I don't love the crisp because it just gets stuck in my teeth. I feel bad about this.
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Mar 18, 2024 05:27
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| # ¿ May 15, 2024 18:11 |
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Am I missing something because in most of the chilli crisp products I've tried I just end up with bits stuck in my teeth.
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Apr 4, 2024 15:53
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