ok, so there is this thread posted by POWY that no one really replied to, but i was so curious to see what people had to say. So i'm posting up a new thread, that is more broad. I think i'll also post this thread in the other Japanese, Vietnamese, and Korean sides So everyone, let's post recipes lets so far out lets get some Tawanese, Shanghai, Bejing, Cantonese, HK specialities, lets even add in some special buddist dishes, whatever rocks in your menus please no American Chinese cuisine, unless you want to make people barf and lets limit on the requests, how bout this you can only request a dish, only if you post a recipe first sounds fair right?
hmmm, what to make oh i know something quite different that people will probebly not think of first OX tail soup ingrediants WATER OX tails carrots (optional) onions (optional) cabbage (optional) celery (optional) potatoes (optional) tomatoes (optional) ok so there is this thing called (let the water out)? basically it's to get rid of some of the impruities from the meat, i dont quite understand it, maybe someone else can explain it but there are two ways you can do this 1) boil the meat, than pour out the water (this will contain blood and whatever icky stuff in it), than go on with the cooking of the soup 2)sear the meat first (i prefer this method, and some european cooks say it adds more flavor becuase of the browning of the meat) ok then on to the cooking, dump the meat into a huge pot of cold water bring it up to a boil then back down to a simmer for at least an hour if not, the meat on the bones will not soft enough to easily fall off the bones to eat you can cook this forever, the longer,the better it will taste but at least a half hour to an hour before your done cooking dump in the veggies dont dump them in to early, because if the veggies are cooked to long, they will become mushy and fall apart . . . ok the reason why i put optional on the veggies is becuase you dont need ALL of those veggies, go ahead and pick and choose whichever ones you like but at least pick 2 or 3 minimum oh also if you like a soup with a bit of a thicker texture, use a more starchy potatoe, such as a backing potato if you like more runny soups, but also want to add potatoes, look for a more waxing potatoe, like those little red ones
Steam Eggs The ingredients are simple, just egg, water and seasoning but the crucial part is in the steaming. A slow simmer is needed as the result should be soft and smooth. Turn on the heat higher with impatience and you will get disaster - overcooked. You could substitute water with soya bean milk and stock/broth si delicious too. Ingredients: 2 eggs 200 ml water 1 tsp sherry 1/2 salt a dash of white pepper a tsp of sesame oil 1 tsp of soya sauce chopped spring onions for garnishing Method: Bring water to boil in a steamer and turn down heat to low simmer. Beat eggs, water, sherry and salt with a fork or a pair of chopsticks(a whisk creates too much foam). Sieve into a 6 inch deep dish and put to steam. The time it takes to cook depends on heat of the water. Have patience and the eggs will be done when it is no more runny when a knife is inserted in the center or from experience, shake the dish and it will jiggle but will be firm. Remove and sprinkle will sesame oil, soya sauce and spring onions. Serve while it is hot. -blush2
Chicken with Stone's Ginger Wine For Cantonese, this is traditionally cooked for distributing to relatives on the 12th day after delivery to inform them of the new addition to the family. New mothers are encouraged to drink this Chicken Wine to promote blood circulation & invigorate major organs in the body. The wine is good for warming the lower body, "mok yee(wood fungus)" has the property to cleanse the uterus and peanuts are good for promoting milk. Ingredients: 200g Chicken pieces 10g "Mok Yee" (wood fungus), soaked & shredded 50g raw peanuts, soaked overnight & drained 1 cup Stone's Ginger Wine 2 cups hot water 1 tsp sesame seed oil 4 slices old ginger, shredded Method: Marinate Chicken (use: 1 tsp sugar, 1 tsp soy, 1 tsp oil) for 5mins. Heat sesame seed oil. Fry ginger until fragrant. Add Wood Fungus, peanuts, & chicken. Stir fry well for a minute or two. Pour in 2 cups hot water and bring to a boil and cook until chicken is cooked. Finally add in the Stone's Ginger Wine and bring back to the boil. Serve hot with plain rice -blush2
hey i never heard of someone using soya bean milk sounds cool i have another question my friend it's better to start off using cold water instead of warm water it ends up with a smoother finish it seems to work, cause i've tried it but do you know why it happens like that?
char siu fan. ingredients -rice -荷包蛋 (egg with yolk) -char siu (bbq pork) - gai lan (vege) put in a bowl.
The water shouldn't be too hot or luke warm. If the water is too hot, the egg will cook on the spot and get lumpy. The temperature of the water is to temper the eggs in preparation for steaming. If you succeeded in cooking this recipe, the egg should be the soft texture of silk tofu
This isn't a recipe per say, more of an alternative to well known soup dish. I'm sure most of you are aware that there are 2 main type of soya bean curd - First for the savory meals and the other for desserts which most if not all places include sugar syrup. What I'm suggesting is to go buy those some of those bean curd meant for dessert & not include the sugar syrup. Now substitude this soft bean curd into a soup that usually calls for the normal bean curd. Do not stir too vigorously or the soft bean curd will break up too much. I tried it once and the end result for the soup taste is a cross between egg white & soft tofu.
Tomato and Eggs AND KETCHUP is the shit 1) boil the tomatos 2) FRY the eggs 3) add a bit of sugar and salt into the tomatos 4) put the eggs in to hte tomato mixture 5) add some ketchip 6) and serve!
I think this is a great thread I would love to see some more chinese recipes so I can learn to cook Chinese food ~~
i never food the eggs first i put the raw eggs right into the boiling tomatoes and stir a little kinda gives it that egg drop soup effect
Simple Tofu 1 block soft tofu, steamed till cooked - keep warm 1 tbsp oyster sauce 1 tsp dark soy sauce 1-2 tsp light soy sauce wee bit salt sugar and pepper to taste a handful of dried shrimp, soaked till soft, drained and chopped- reserve water for soaking shrimp 2-3 shallots, sliced thinly 2-3 red chillies, sliced thinly 1. Heat up 1 tsp oil in wok. Add in shallots, stir-fry for a while, then add in dried shrimp. Fry till fragrant. 2. Add in chillies and sauce ingredients plus reserved water from soaking shrimp. Add in enough liquid to make a sauce of desired consistency (if you had added too much water, you can always thicken it with a cornstarch solution). 3. Drizzle sauce over warm tofu. Garnish with deep-fried shallot rings and chopped spring onions.
the recipe by szetor is a bit obvious lol. interesting thread idea i must say. could come in handy someday.
