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Entries from Talk tagged with 'Chinese'
Chinese Dumpling and Soup Technique
My daughter's friend visited us for dinner the other night. It was great fun, because she brought some dumplings she and her mother had made (Chinese dumplings - the family is from Southern China) and wanted to show us how to cook them, as my daughter had mentioned how much she loved dumplings.
As I seem to not be able to keep this within a 1500 character message, this will be continued in the next post. :)
Something a little more exotic...
My little sous chefs are bugging me for more exotic food. I'm not talking about Andrew Zimmern type foods either! My husband is Mexican and I'm Italian, so we've got that covered. They want Indian, Korean, Chinese, ect. We have lots of ethnic stores in our area, I just don't know where to start. Cookbooks, websites? Please help me, before there's a riot at my house!
crispy chinese noodles
i would like a reciepe for the crunchy noodles that you get in a bowl for dipping at chinese restaurants,I thought some had told me you can fry down or bake wonton wrappers or was it egg roll wrappers,does anyone know?
Chinese dishes for The Year of the Rat?
Are there different dishes for the different years?
Thanks for the info.
dumpling dough
does anyone have a recipe for dumpling dough,I'm not good with flour and can't make a simple pie crust,I would rather make my own pot sticker dough than to use wonton wraps
pot stickers,help!
i'm making chinese pot stickers and want to know if i use wonton wraps if they will come out o.k. also I don't need to cook all 48 that the recipe calls for, how do i save them
How to make fried rice like they do at Chinese takeout?
Whats their secret?
I have a rice cooker that cooks up nice rice. But how do they get it the color/flavor they do?
Those little pieces of pork. How do I get them as yummy as they do?
Chinese Roast Pork!
Any suggestions for the Chinese restaurant with the best Roast Pork around? Preferably UES..
The Potato in Authentic Chinese Cookery
I am making a hot and sour soup while thinking about potatoes.
The white (or red) potato that is in such common use in the "new world" and in Europe - it is not in common use in Chinese cookery as far as I have ever noticed.
Is this so? Is there any "authentic" regional Chinese recipe which includes the white potato (as opposed to the more common sweet potato often used)?
Or did this tuber simply never enter into the cuisine of the country?
Great REAL Chinese food in LA?
Just moved to LA from NYC and am looking for something akin to my absolute fav Grand Sichuan...is there any super Chinese food here or is it all egg foo yung? HELP!!
Best Chinese Food on the Upper East Side NYC? With the inlaws?
Can anyone recommend a fabulous Chinese Food Restaurant on the Upper East Side in NYC?
Thank you-
Recipe: Steamed Taro with Chopped Salted Chile Peppers
Steamed Taro with Chopped Salted Chiles
This is one of Fuchsia Dunlop's favorite recipes.
Ingredients
1 1/4 pounds taro
1/4 teaspoon salt
5 tablespoons peanut oil or melted lard
2 tablespoons chopped salted chiles (duo la jiao)
1 teaspoon black fermented beans (dou chi), rinsed
2 teaspoons finely chopped garlic, optional
Procedure
1. Wear rubber gloves to peel the taro. If they are tiny, you can leave them whole; otherwise, slice them, or for really large ones, cut into batons. Place in a heatproof bowl with the salt and 2 tablespoons of the oil or lard, and use your hands to mix thoroughly; set aside.
2. Heat the wok over a high flame until smoke rises, then add the remaining 3 tablespoons oil or lard and swirl around. Add the salted chiles, black beans, and garlic, if using, and stir-fry briefly until they are fragrant.
3. Pour the chile mixture over the taro. Place the bowl in a steamer and steam over a high flame for about 30 minutes, until tender. Serve in the bowl, giving everything a good stir before eating.
Recipe: Fuchsia Dunlop's General Tso's Chicken
Photograph from iStockphoto.com
General Tso's Chicken | serves 2 to 3
This Taiwanese version of General Tso's chicken is "rather different from the one you're used to," says Fuchsia Dunlop, Chinese food expert and author of Revolutionary Chinese Cookbook: Recipes from Hunan Province
Ingredients for the sauce:
1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water
1/2 teaspoon potato starch (corn starch can be substituted)
1/2 teaspoon dark soy sauce
11/2 teaspoons light soy sauce
1 tablespoon rice vinegar
3 tablespoons chicken stock or water
Ingredients for the chicken:
12 ounces (about 4 to 5) boneless, skinless chicken thighs
1/2 teaspoon dark soy sauce
2 teaspoons light soy sauce
1 egg yolk
2 tablespoons potato starch (corn starch can be substituted)
1 quart peanut oil, more as needed, for frying
6 to 10 dried red chile peppers
2 teaspoons finely chopped ginger
2 teaspoons minced garlic
2 teaspoons sesame oil
Scallions, sliced thinly, for garnish.
Rice, for serving
Procedure
1. Make the sauce: Combine all the ingredients in a small bowl, and set aside.
2. Make the chicken: Unfold the chicken thighs; lay on a cutting board. Remove as much of the sinew as possible. (If some parts are very thick, cut in half horizontally.) Slice a few shallow crosshatches into the meat; cut each thigh into roughly 1/4-inch slices, and place in a large bowl. Add the soy sauces and egg yolk; mix well. Stir in the potato starch and 2 teaspoons peanut oil; set aside.
3. Using scissors, snip the chile peppers into 1/4-inch pieces, discarding seeds. Set aside.
4. Pour 3 1/2 cups peanut oil into a large wok or deep saucepan or enough oil to rise 1 1/2 inches from the bottom. Set over high heat until oil reaches 350 to 400 degrees. Add half the chicken; fry until crisp and deep golden brown, 3 to 4 minutes. Using a slotted spoon, transfer chicken to a plate. Repeat with second batch of chicken. Pour oil into a heatproof container, and wipe the wok or saucepan clean.
5. Place wok or saucepan over high heat. Add 2 tablespoons peanut oil. When hot, add chile peppers and stir-fry for a few seconds, until they just begin to change color. Add the ginger and garlic; stir-fry for a few seconds longer, until fragrant. Add the sauce, stirring as it thickens. Return chicken to wok, and stir vigorously to coat. Remove from heat; stir in the sesame oil, and top with scallions. Serve with rice.
Question of the Day: Memorable fortune cookies ...
These little slips of purported wisdom might be as inaccurate as they are inauthentically Chinese (they're a purely American invention, after all). Still, we all love them anyway—who hasn't tucked a particularly delightful one into a wallet or pocketbook after lunch or dinner? What's the most memorable fortune you've ever gotten?
Related Questions from our 'Talk' Section
Kbear919 asks: "What do you order when you go to the cheap Chinese take-out?"
Lia asks: "Do you know how to use chopsticks?"
What do you order when you go to the cheap Chinese takeout?
I'm on a big egg foo young kick right now. Everyone does it a little different. Nothing like a St. Paul sandwich :) What are your "go-to's" and "never agains"?
Peking duck - Bay Area
I was in China recently on a tour, and we were served Peking duck in Beijing. However, it was a bit disappointing - the duck was dry and not really tender at all. One of our tour buddies informed us that the best Peking duck he had was actually in Berkeley. I can't remember the name of the restaurant, but was wondering if anyone had any recommendations.
I would like to ask for suggestions for excellent dim sum in and around San Francisco.
I am picky about my dim sum, mostly because my dad was a cook in Chinese restaurants for most of his life here. Anyway, I'd like something on the cheaper side, but with
Any great Chinese, Thai or Indian in Park Slope? HELP!
I only have been disappointed by the chinese place on 7th, near Garfield and 1st Street and with the Thai upstairs from the Corcoran office and with Lemongrass also on 7th. I tried the Thai on 5th Avenue and was it Union Street or 1st Street? I fotgot the name, sorry, and it was very bland and the normally crunchy Thai spring rolls I taste in Chinatown on Center Street or Bayard Street were awfully soggy and without any meat at all and filled with lifeless old tasteless bean sprouts. Disgusting! So? What gives? Desperate, newly moved to Montgomery Place from Avenue A and 9th Street, a foodies paradise...
I'm looking for good chinese delivery in Chelsea. Anything especially good out there?
I'm new to the hood and am craving some delicious fried rice.
Chinese Pork Buns- Baked, Not Steamed Char Siu Bao
I am looking for the definitive recipe to recreate these bundles of joy. The best ones in NYC can be found at the Chatham Restaurant in Manhattan. All recipes on the net cannot compare.... does anyone have the recipe to share with all of us?
