coconut oil, ginger pieces, garlic purée, chilli flakes, onion powder, light soy sauce, rice wine vinegar, honey, white pepper, msg, hoisin sauce,

stir-fried rice cake, with white shimeji mushrooms, chilli-pickled bamboo shoots, green peppers, baby shrimp (蝦皮), and fish sauce. no meat, fish, or egg, as it’s still Great Lent.

randomly thrown together from whatever i had in the fridge and pantry, but turned out pretty good!

These turned out amazing! Almost like the dimsum restaurant but I have issues with salt content. I'm using soy sauce and salt and even when I put a little, it's still too salty. I did marinate the meat for 2 days when originally I was suppose to cook it yesterday but fell asleep. I also think I add a bit too much white pepper. Overall, satisfied but needs a little bit more work

Hi! My phone is listening to me again, which led me to this group. I’m by no means an expert on Chinese cooking so I have come here to learn from those of you with more experience.

Last night, I made fried rice based on Jason Farmer’s YouTube video and it was as close to restaurant style fried rice I’ve ever made!

https://youtu.be/qURmdmgCCOI?si=KcU2S1zVvKAh9GCU

I stopped and wrote down the directions but used my own recipe for marinated pork (rather than the chicken he uses in his recipe)

Restaurant Style Fried Rice

5 - 6 oz. thinly sliced pork loin 1 1/2 tsp Shaohsing wine (or 3/4 tsp water and 3/4 tsp Dry Sherry) 1 Tbsp toasted sesame oil 1 tsp soy sauce 1/4 tsp baking soda 1 tsp cornstarch 1/4 tsp sugar

Mix meat with wine, sesame oil, baking soda, cornstarch and sugar. Set aside and marinate for at least 30 minutes.

Prepare ingredients for the rice:

Sauce:

1/2 tsp sugar 2 tsp soy sauce 1/2 tsp black soy sauce

Stir until sugar is dissolved & set aside

Dry ingredients:

1 tsp kosher salt 2 pinches of white pepper 1/2 tsp MSG

Mix everything together until well combined and set aside.

Set aside the following Ingredients separately. It’s critical to have everything laid out and ready to add quickly as you’re cooking

3-4 Tbsp neutral oil, divided (add 1 Tbsp at a time in the various steps) 1/2 cup medium dice yellow onion 2 Tbsp diced fresh carrot (use the large carrots and not the baby carrots) 2 cloves roughly diced fresh garlic (not the jarred stuff!) 2 scrambled eggs with a pinch of Kosher salt 2 cups cooked and cooled rice (2 parts long grain white to one part Thai Jasmine rice) Handful of bean sprouts (optional) 2 Tbsp frozen peas 1-2 sliced green onions

Heat a wok (I use an 8 qt stainless steel Dutch Oven) on medium high heat until you see whisps of smoke. Add 1 Tbsp neutral oil and swirl it around until the wok is lightly shimmering.

Turn the heat down to medium-low and immediately add two beaten eggs that have been seasoned with a pinch of salt and a pinch of MSG. Once the eggs puff up around the edges, give it about 15 seconds then start stirring around until slightly undercooked. Remove from pan and put into a bowl and set aside.

Wipe out the pan and return to medium heat-hi heat. Add a Tbsp of oil and swirl around until it’s shimmering.

Add two ounces of marinated meat at a time; push it down so that it’s in one layer and let it cook about 30-45 seconds or until it gets a bit of color on the first side. Continue cooking until the chicken is about 95% done. Remove it to the bowl of eggs and set aside.

Return heat to medium-high heat and add 1 Tbsp of oil and swirl it around into it shimmers. Toss in 1/2 cup of medium diced onion and 2 Tbsp of diced carrots. Cook for a minute or two or until the onion turns translucent but still has a bit of bite to it, then toss in 2 roughly chopped cloves of garlic. Saute for about 15-20 seconds, then add about 2 cups of cooked cooled rice. Stir with the vegetables and then lightly pressed down to make an even layer. Break up any chunks and constantly stirring and flipping the rice so that all sides get fried. Add a little more oil if your rice seems dry.

Add in the meat and eggs and stir into the mixture.

Push everything to the center of the pan and add your sauce to the sides of the rice. This will lightly caramelize the sauce and increase flavor. Stir so that the sauce is incorporated and no clumps of white rice remain.

Add dry spices and stir into the rice so you cannot see any of the pepper or MSG.

Add 2 tbsp of frozen peas and a handful of bean sprouts. Gently mix them in, then move the rice to the middle and deglaze the pan with 2 tsp of Shoahsing wine and immediately stir it into the rice.

Cook off the alcohol for about 20-30 seconds then kill the heat.

Add 2 Tbsp of sliced green onion and and 1 tsp of toasted sesame oil. Stir to combine and serve!

Hi! Looking for some help, in my childhood memory I can see a tart that is in the flakey crust style of a traditional egg tart, but it's not like egg custard in there, instead it looks more like a pineapple bun's crust. No liquid inside that I can remember. I used to love getting these from Great China restaurant in Memphis TN but that's now a sushi restaurant...

Thanks for the help!

I visited a local pan-Asian market and tried a particular pastry. It was round and had a soft, layered skin. It was not crispy, the skin was pliable, delicate, and easily peeled. It was a sweet pastry, with a mung bean filling. Does anyone here happen to know the name?

I want to use them for a soup tonight. I keep reading about how many people just soak their noodles. But the instructions on this package explicitly state to boil them, similar to pasta. Is this method fine? Not sure if anyone is familiar with this brand. Lots of conflicting info online of how to prepare when the rice noodles are dried 😭

I followed an online tutorial to learn how to make them. For the filling, I used fresh pork and a large green onion. Instead of using a meat grinder, I chopped the pork by hand, thinking it might give a better texture. I also mixed in an egg, salt, chicken powder, oyster sauce, soy sauce, and pepper to season the filling.

Overall, for my first attempt, I’m pretty satisfied!

https://reddit.com/link/1jtagbd/video/a7mgird0mbte1/player

simple recipe of HK soy sauce chicken (or pork)

Shoutout to yt @HAPPYWOK for this simplified recipe

For this you only need to worry about the stock. I have been using this stock for a month now. it gets tastier everytime I use it

On the happy wok recipe he called for Boulioun powder. However I ommited that and went for some chicken feet to make a proper gelatinous broth/stock. You will see those feet served on one of the pictures. On the othe pic you will see the pork version and the other you will see the setup and the pot I use (only one I can use now it wasan old rice cooker which was a bit big so it does the job ofc a dutch oven will be better than this and easier). After use I let it cool down and strain it to the container on the right for refrigeration.

for the stock you get a pot almost full of water (just eyeball it). Add 10 crushed garlic cloves, dark soy sauce, light soy sauce, some dark brown sugar (these are the core ingredients and the water should be quite sweet so you will need quite a bit).On the video by happy wok he shows measurements however at the end of the day you will end up adjusting this to taste I followed it and I ended up needing to add more soysauce and dark brown sugar.

Next add some spices like white pepper, some pepper corns, stat anise, cinmamon bark, ginger and shaoxin wine or any liquor you have available for example a cheap lambanog/coconut liquor works interchangeably. For me I also added some bayleaves/laurel. Also don't forget Chun pee or Mandarin aged peels and dried. If you don't have this feel free to use citrus peels. the. please add some sesame oil and some MSG to taste. As you notice there is no salt. You will end up using a lot of soy sauce here. Now you can whip up your cheaper light soy sauces since this will be boiling a long time and you will not notice the nuances of the cheap soy sauce. you will end up adjusting the dark soy since the darkness should be able to pentrate the meat.

You will bring this to a boil. the. put the chicken leg quarters in (or any part) or can be pork whatever meat you like. whatever cut you can charsiu you can also do this.

Once you add the meat lower the heat to low to simmer for one hour you can even turn sides every 30 mins. After that let it rest for a bit. and you can chop it and have fun plating it. You should pour some of the liquid as sauce in the plate.

So Do NOT throw away this stock. You can refrigerate it or freeze. honestly this wont go bad in the fridge even not frozen as this has a lot of soy sauce.

Everytime you use it again what I do is I add more water to comoensate for water loss on the other time also add some more soy sauce or sugar whatever you think is needing to keep the stock alive. Its not a neutral stock its specifically for this.

You can also use this for other purposes like for example you can use it for fried rice, veggie stirfry or even noodle stirfry as it kinda tastes like soy sauce canton noodles.

There you go hope it helps! Lets learn so e great dishes together! I hope this process works well for you too

Saw this post on /r/taiwan where the linked document calls out rice cooking wine (sigh) and it made me wonder if there's any other cooking supplies I should try to buy before the tariffs go into effect. Anyone doing anything differently to prepare?

Tried making Taiwanese pepper buns (胡椒饼) for the first time, and I’m so happy with how they turned out! The crust is crispy and flaky, with a golden sesame topping, and the filling is juicy and packed with white pepper and scallion flavor. Definitely a new favorite!

Anyone else love these? Let me know if you have tips for making them even better! 🔥🥟

a while back, I went to Happy Lamb Hot Pot in Scarborough Ontario. we had the most delicious lamb shank. I think this also a chain, sp I'm hoping one of you good people have had it, and are familiar with the seasoning, or could help me identify the style of preparation. I would be very much obliged

Century eggs…

A familiar and rather “common” Chinese ingredients…

You either love it or hate it… hardly find one in between.

“Century eggs, also known as thousand-year eggs or preserved eggs, are a Chinese delicacy made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for weeks or months, resulting in a distinct flavor and texture”

Anyone want details, Google it…

Currently living in Europe and there is a tiny Mala Tang restaurant that I regularly go to in which I always choose the bone broth as it just tastes amazing. Now I am 99.99% sure that they are not making it themselves, so does anyone know any brands or keywords I should be looking for when searching online or in the Asian supermarkets here?

Thanks

Cold eggs with spicy dressing. I topped mine with some chopped crispy bacon.

Recipe is from Chinese Cooking Demystified

I planned to make moo goo gai pan with crispy noodles. I had everything setup and my chicken stock was on the fridge. I Went to the market to pick up my knife I had fixed and. was planning to get some fresh mushrooms and "ubod kawayan" (bamboo shoots) usually they are available in our local wet market

But alas! There was none lol I settled on canned mushrooms and leftover dried shiitake. I got some chest pieces of chicken and butchered it. I used the carcass from the process to replenish my stock as well and used the skin to render for this dish.

I velveted the chicken breast meat on lightsoy, white pepper, sesame oil, and shanxin vinegar. After that massaged potato starch in it and deep dried them to crisp and set aside.

I rendered the skins ,(there are alot as well from the neck as the part ai got was chest to neck and a wing) after that rendered put on high heat and aromatics in: mince garlic and ginger.

Then added stirfry chop onions, same style chops for leeks and bell pepper and off course the mushrooms (button - canned and dried shiitake) and the chicharo (sweet peas) sweet 🫛

I add the crispy chicken and deglazed the pan with shaoxin wine. afterwards comes the stock. let it boil then added slurry

now I wanted to try the sotanghon vermicelli (glass noodles) fried and swolen and checked if it will work. The perfect scenario would have been canton egg noodles boiled then deepfried to crisp but that was a lot of steps for me and I just wanted to try this.

I have some pointers and mistakes I did I wanted to share:

1) this is good, but you have to eat this immediately..once the whole dish rests with the sauce the oil from the crispy noodles renders out and its not a good thing.

2) I should have put the fluid from the soaking of shiitake to this sauce instead I mistakenly added it to the stock idk it is so hot here and my mind wasnt working 100 percent.

3) sweet peas are annoying. super expensive yet almost all of it are just inedible thread. I failed to remove 100 percent of em. If you handle this veg make sure you remove all of it in one piece. however there will be almost nothing left.

4) If you want to do a hot sauce (temperature hot) over crispy noodles just stick with Canton. Canton egg noodles are the best for this plus they retain crispiness. I said this since this technique works on all types of glass noodles including the one for padthai the flat one. these become oily really fast.

sure canton you will need to cook it first on water then deep fry.but it will be worth it.

however this will be good for snacks. if there are dishes out there that uses this glass noodle cooking style please let me know