Chinese food

Pretani

kwaichi wrote: »

BEEF IN BLACK BEAN SAUCE

Heat up the wok with a little peanut oil.

Add the following to the oil:
2 teaspoons of sesame oil
2 tablespoons of chopped black beans
2 chopped cloves of garlic
1 tablespoon of ginger

Fry for about a minute and then add the following:

1 teaspoon of salt
1 chopped spring onion
2 teaspoons of soy sauce (I recommend Kikoman C00036)
150ml water
The marinated beef

Add 1 teaspoon cornflour mixed with 1 teaspoon water slowly until the sauce thickens

If you prefer it a little sweeter then add sugar to taste.

This recipe is good, but it definately needs stock, I used chicken stock.;)

Thanks Kwai

Pretani

kwaichi wrote: »

SWEET AND SOUR CHICKEN

3 oranges (grate the zest and include)
2 tablespoons of vinegar
1 chopped pineapple or 1 mango
1 lime
2 tablespoons soy sauce
1 tablespoon tomato puree
1 tablespoon cornflour
1/4 litre of pineapple juice
1/4 litre of water

Pretani wrote: »

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 transparency of the take-a-ways?:D

I would like to highlight this recipe again, because with the bit of tweaking I gave it, it still tasted foul.

baby_fuzz

just a thought, Pretani,

Are you including too much of the bitter white pith when zesting the orange? The zest alone doesn't normally taste that bitter - just aromatic.

rocketchimp9

Hi I am trying to cut our household food budget; there is just me and the OH but we always seem to spend too much. We both love chinese takeaways so I would like to know how to cook some. I always have crispy noodles at the chinese but would have no idea of how to cook them. I also love the stir fry sauces lemon and pepper stir fry or sweet chilli sauce. OH has crispy shredded beef or chicken with some sort of sweet and sour sauce. As a starter I have prawn toast which I know is so bad for you but tastes so good. Just wondered if any Old Stylers have good recipes for chinese food.
Thank you

Bongedone

Try this thread:

http://forums.moneysavingexpert.com/showthread.html?t=1616107

robpw2

crisby shredded beef is easy to make
you need carrot dark soy sauce white wine vinegar, sugar, red chillis beef cornflour 1 egg and spring onions

chop and fry carrots and onions and leave to one side
mix cornflour and egg to form batter and then deep fry beef strips in batter
mix together 4 table spoons of white wine vinegar 4table spoons of sugar and 8 table spoons of dark soy sauce heat and then add the chillis after about five minutes add the carrots and oninon and mix in the crispy beef .
***warning this sauce can be very spicy depending on the type of chilli use*

rocketchimp9

Hey just wondered if you knew how to make crispy noodles they look kind of like a birds nest. thank you

SootSoot

From what I recall at my dad's restaurant, they cooked the noodles and then fried them between 2 big curved meshed sieve-like things (don't know the names sorry).

Just get a packet of egg noodles from supermarket, cook as per instructions then deep fry for a minute. Alternatively, buy the noodles from chinese supermarket, put noodles in a large bowl, cover with boiling water, cover the bowl and leave unti noodles are soft but not too soft.. probably about 10minutes. Drain noodles and then fry when cooled.

rocketchimp9 wrote: »

Hey just wondered if you knew how to make crispy noodles they look kind of like a birds nest. thank you

Pretani

baby_fuzz wrote: »

just a thought, Pretani,

Are you including too much of the bitter white pith when zesting the orange? The zest alone doesn't normally taste that bitter - just aromatic.

good call baby_fuzz.

Some white of the Zest was added. I may try it again, but i'll need to ask Kwai what vinegar to use, as he didn't specify.

plus, the numbers (044, 039,036) for the soya sauce didn't register any bells with those who bring in goods from the East. I asked them and they didn't know.

SootSoot

Just read through some of the older posts and thought I could help out a little.

Sweet & Sour sauce: I usually experiment with tomato Ketchup, white vinegar and sugar adding a dash of worcestershire sauce. Add a little cornflour water to thicken up. (1 tsp cornflour + 1tbsp water mixed)

Char Siu Bao: this is hard to make as the Char sui has the be made beforehand and then the dough mixture. I will try to get the char sui recipe from daddy and translate it all. A nice alternative to making buns is to use the char sui in a puff pastry and make nice bite size treats known as 'char sui so'. They are triangular shaped and DH loves eating them.

And to conclude, Congrats Kwai, are you going to have a chinese wedding? good luck with all the prep...I know mine was a nightmare but worth it!