Chinese food

balloo_2

Hello kwai
Can you say is there a difference in Chinese Garam Masala or is it all the same. And thanks for doing all these recipies and taking time to answer questions. Top Man :T :T :T

champys

radiohelen wrote: »

Char siu Bao....you can buy them from Chinese supermarkets in the freezer section or sometimes fresh and steam them yourself. IMO it's waaay easier and cheaper in sanity and cash to buy them.

Sounds good radiohelen - only thing is that I live way out in the sticks in France and the nearest Chinese supermarket is probably in Paris (13), which is 2 hours on the train for a fare of 65 Euros...... probably cheaper to have a go myself. But will certainly keep it in mind, thank you for mentioning.

radiohelen

Ah....France huh!....OK I will not be defeated

I found these....

http://chinesefood.about.com/od/dimsumbuns/r/charsiubao.htm

http://www.chinatownconnection.com/char-sui-bao-recipe.htm

and this might be useful

http://www.justhungry.com/handbook/just-hungry-handbooks/japanese-grocery-store-list/europe/france

Hope it helps.....good luck!

champys

radiohelen wrote: »

Ah....France huh!....OK I will not be defeated

I found these....

http://chinesefood.about.com/od/dimsumbuns/r/charsiubao.htm

http://www.chinatownconnection.com/char-sui-bao-recipe.htm

and this might be useful

http://www.justhungry.com/handbook/just-hungry-handbooks/japanese-grocery-store-list/europe/france

Hope it helps.....good luck!

Thank you radiohelen! I have one more biz trip coming up and then I will give some time to experimenting with char siu bao - already helps to know what it is called..... I will post of course if I succeed - but it does look rather daunting.

balloo_2

Hey People
Just a thought Kwai Chi has spent a lot of time making us happy with chinese food at a fraction of the cost of takeaways, so what can we do to repay him? He is about to get married can we help him with that, or something to repay his kindness, could we offer to babysit for him? Could we post some recipe's for roast beef and yorkshire pud.:rotfl: Any suggestions. Anyway Kwai buddy i for one wish you all the luck with your new bride (sometimes you will need it) :beer:
(Kwai Chi I hope that has not offended you it was not meant to.)

Anne_Marie_2

A local restaurant does salt and chilli beancurd, which is absolutely delicious. I asked for the recipe very nicely.The chef did tell me that he first fried the cubes of tofu in a wok, tossed them in his special spices, and then fried them again, he just didn't want to give me his spice recipe. I made quite a passable version using garlic, chilli, salt, pepper & some 5 spice powder, and served with very thinly sliced chillies and diced onion. Would love to know what the real version is though.

Icey77

I have just sat here and read the whole thread and my mouth is watering!

Could you advise how I might adust the Chicken and Sweetcord Soup recipe you posted to a Crabmeat and Sweetcorn soup?

Many thanks and congrats on your engagement!

balloo_2

slimey wrote: »

Oh, and I forgot to say - thanks kwaichi for the recipes - I'm going to have to find a chinese supermarket in south wales to pick up some essentials.

And, please please please can you do a smoked shredded chicken recipe - my 2nd favourite after crispy shredded beef!

2 Small Chinese Supermarkets in Swansea and a Indian Supermarket that supplies the restaurants not that big tho but they have some Chinese stuff.

Pretani

Has anyone made the sweet and sour sauce and curry yet? I went to the asia supermarket yesterday, got stocked up with goods and made the sweet and sour sauce today. Had to add sugar and pour in loads more pineapple juice and water to kill the bitterness of the orange peel, ended up with a big large soup pot full. Eventually after a bit of tweaking it didn't taste all that bad. I'm wondering whether gelatine is added instead of cornflour to get that transparancy of the take-a-ways?

Has anyone experiments with Kwai's sweet and sour recipe?

tried to make the curry from the sweet and sour sauce. I ended up trying everything under the sun to tone down the sour orange flavour and the garam masala powder. After finally getting a curry flavour after I went out and bought some curry powder, I still hit problems. Damn if I could get rid of the sour orange flavour it still shone through. I tried everything from sugar to going out to the shops again to buy 3 tubs of emlea cream. Nothing worked, so it all went down the drain.

Has anyone successfully made the curry from the sweet and sour sauce?

Its going to be curry concentrate from now on I'm afraid!:D

Tauster_2

kwaichi wrote: »

CHICKEN CHOW MEIN


TAKEAWAY VERSION
You need 2 woks for this. One for the noodles and one for everything else:

Noodle wok:
Soak some dry egg noodles in hot water until it's soft.
Heat wok with a couple of tablespoons of oil until it's very hot (the oil will move around the wok very easily).
Throw in a handful of beansprouts and let sit for about 30 seconds.
Throw in the softened noodles and fry for a further minute or 2. (If you want the noodles crispy then put the noodles in

first and in a lot of oil)
Add soy sauce to taste

Everything else wok:
Slice up Cabbage, Carrot,Peas,Water chestnut and green pepper and pop into the other hot wok.
After the cabbage has softened up add some sliced chicken thigh fillet or thawed frozen chicken (with added water if you

want it super tender like some takeaways serve it)
Add oyster sauce to taste.

Add the contents of the woks together and mix together.

My husband has cooked this a couple of times for us and it is fab! So yummy
Thanks for all of your posts and taking the time to share your recipes.