Chinese food

tattoed_bum

hiya it's 26 tudor street in cardiff in the grangetown area

tattoed_bum

just to say i have just made the crispy beef and it was stunning many thanks for the recipes

slimey

We bought the stuff for the crispy beef from Asda this evening, but it was too late to make it once we'd got home - so we're hoping to try it tomorrow evening. Good to hear that it's stunning - my expectations are really high now!

Will probably try to pop to the chinese supermarket one lunchtime during the week.

S

champys

Hello Kwai Chi!

Sorry, but we just cannot leave you alone....... there are so many more mystery recipes to clear up!
This may be a bit of a long shot, but could you maybe put me in the right direction of how to make 'steamed pork buns'?
My DH used to eat these a lot when he lived in New Zealand and he keeps telling me it is the best Chinese dish he knows.
I have researched high and low, but I haven't found a recipe for them as yet. If you know what these are, great - not to worry if you don't make this or if it's not a practical one......

pixie1

Im loving this tread and cant wait to try some of the recipes....choosing which one to start with is going to be hard though!

Thanks again

Pix

patchwork_cat

Are the steamed pork buns a dim sum? If so then I have found a recipe on about.com. If you google them there are quite a few -293000!!!

champys

patchwork_cat wrote: »

Are the steamed pork buns a dim sum? If so then I have found a recipe on about.com. If you google them there are quite a few -293000!!!

Hi patchwork cat! No it is not the same thing as dim sum, as far as I understand (from DH's description). They really are more like bready rolls, but steamed and with a warm pork meaty filling. Apparently sold by street vendors to eat just out of hand - not a sit-down dish.

I'm sure I'll find them eventually - thanks anyway!

baby_fuzz

kwaichi wrote: »

A NOTE ABOUT FIRES IN THE KITCHEN
Here's a few ideas to keep at hand:
The next thing you are going to throw into the wok eg. noodles, cornstarch coated meat.
Some plain flour to dust.
Some plain boiled rice.

Hi Kwai,

I have been reading this tread with interest, and love the fact that you are putting all of these recipes out there. However, I felt I had to point out that I would not recommend using flour to smother a fire. In some cases, flour particles in the air can cause an explosion.:eek:
http://www.wisegeek.com/what-causes-flour-to-explode.htm
Not meaning to alarm anyone, but just wanted to point this out - you should be OK as long as you don't throw it all about, and it just goes stright in the pan!:D

again, love what you're doing.

AND I have a tip! If you find your food is sticking to your wok, firstly, you probably haven't seasoned it correctly, and secondly DON'T ADD MORE OIL! You should find that a bit of water unsticks the pan a lot better than oil, and it doesn't make your dish greasy!

patchwork_cat

These dimsum ones fit your description and are the first of lots of hits on google http://chinesefood.about.com/od/dimsumbuns/r/charsiubao.htm

champys

patchwork_cat wrote: »

These dimsum ones fit your description and are the first of lots of hits on google http://chinesefood.about.com/od/dimsumbuns/r/charsiubao.htm

You are right patchwork cat - that looks pretty encouraging! I will give those a try and see if it is what DH is after. It involves bread dough and pork, so we must be pretty close here. I thought though, that they were not called dimsum but something with a b, like bozo or bozi or something. But as I don't know Chinese, it may well be the same thing.
Many thanks indeed, I'll let you know the result!