Chinese food

baby_fuzz

Sarah.A wrote: »

Thanks, these recipes are amazing!

Do you know what OK sauce is? Our Chinese make it - it is gorgeous, but other restaurants/take-aways look at us blank when we ask them.

It is a sweet sticky sauce (usually with crispy beef/pork).

Thanks

OK sauce is litterally Colman's OK sauce:
http://shop.waiyeehong.com/index.php?main_page=product_info&products_id=170

it's a fruity sauce that doesn't seem to be sold in the usual supermarkets any more...

SassyMoneySaver

Hi there. I really like the salted and spicy ribs from our local. Most of them do a version - some call them salt and peppered ribs or chilli and pepper ribs but they are all similar.
Any recipes for that please?

cjb02

brilliant thread. Thank you.

demented_2

Just bumping up this brilliant thread. Any ideas what to do with Black Beans? After just buying some from the local Chinese supermarket.

baby_fuzz

demented wrote: »

Just bumping up this brilliant thread. Any ideas what to do with Black Beans? After just buying some from the local Chinese supermarket.

a very traditional chinese dish involves steaming chicken feet and pork ribs with black beans. (omit chicken feet, if you are a bit queasy about that kind of thing!)

here's a random recipe (not been tested) found through google:
http://www.plateoftheday.com/196/

simple, healthy and tasty!:D

demented_2

Hello all. Just another question. I wanted to make some Sesame Prawn Toast, went to the local Chinese supermarket to buy some Shrimp Paste, as i hadn't got any prawns at home. Anyway i bought some Thailand no 3001 Shrimp paste. Toasted the bread, spread on the Shrimp paste, ( which smelt like off Cat food)
pressed in the sesame seeds and then fried toast in the wok. The result was awful.. smelly and very salty. Has anyone used this Shrimp Paste before? I think that i should have done something with it but as there is no instructions i thought that all i had to do was spread it on the toast. Has anyone got any ideas please. sorry about the waffling on.

Raspberry_Swirl

demented wrote: »

Hello all. Just another question. I wanted to make some Sesame Prawn Toast, went to the local Chinese supermarket to buy some Shrimp Paste, as i hadn't got any prawns at home. Anyway i bought some Thailand no 3001 Shrimp paste. Toasted the bread, spread on the Shrimp paste, ( which smelt like off Cat food)
pressed in the sesame seeds and then fried toast in the wok. The result was awful.. smelly and very salty. Has anyone used this Shrimp Paste before? I think that i should have done something with it but as there is no instructions i thought that all i had to do was spread it on the toast. Has anyone got any ideas please. sorry about the waffling on.

Shrimp paste is entirely different than mashed up prawns that would be used for prawn toast.

Shrimp paste is a pungent paste with a similar smell to fish sauce which is added to thai dishes to give them a salty, sour taste. Definately not to be used on toast!!

demented_2

Raspberry_Swirl wrote: »

Shrimp paste is entirely different than mashed up prawns that would be used for prawn toast.

Shrimp paste is a pungent paste with a similar smell to fish sauce which is added to thai dishes to give them a salty, sour taste. Definately not to be used on toast!!

Thank you Raspberry Swirl. Your a Star :TThat would be the answer. The Toast was awful.
I will just have to buy some prawns and make the toast as Kwaichai suggested. I wonder where he has gone. I miss his posts on Chinese cooking. Anyway thanks again for the help. Now i don't know what to do with the paste. Thank you

Forgetful

demented wrote: »

Thank you Raspberry Swirl. Your a Star :TThat would be the answer. The Toast was awful.
I will just have to buy some prawns and make the toast as Kwaichai suggested. I wonder where he has gone. I miss his posts on Chinese cooking. Anyway thanks again for the help. Now i don't know what to do with the paste. Thank you

I woulg cut thinly slices of fatty pork..ie belly pork with rind off.. and mix it with the paste and some sugar and oil and cornflour.. put it on a plate and steam it for 20-30 mins


deliciuos..

or i think the thais use it to fry pineapple fried rice

pinklover

As a native Chinese, I hope I can help out a bit regarding the above...Shrimp paste is use in many Chinese and Thai dishes. It does have quite a strong smell to it but it's actually much better when you eat it! I haven't have the chance to use it much as my husband hated that smell which really stink the whole house! The Chinese use it to stir fry oriental veggies like Chinese spinach etc, where the Vietnamese make lots of dips with it, either way you only suppose to use a tiny bit and heat it up until soft and maybe dilute it with water to form a paste.

Not sure if you get hold of the Prawn toast recipe? I don't tend to follow many chinese recipes as it kind of come natural from my tastes/senses, as it's one of my favourite snacks as well, I'm happy to share my version.

I normally use raw tiger prawns, bit of mince pork, minced garlic, seasonings, fish sauce, little bit of coriander, mixed them all together, spread them on white bread ( I cut the crusts off ), put some sesame seeds on a plate, turn the bread upside down to cover it with the seeds, into the deep fryer until it turns golden brown (quite quickly, only 2-3 mins). Let it cool a little and cut it to 4 little triangles to serve..YUUMM!!

As for the Black bean you've bought, I use it lots to make black bean sauce with goes with absolutely everything. Crush 2-3 tbsp, mixed with minced garlic (1-2 cloves), grated ginger (1-2 tsps), 1-2 tbsps of Chinese cooking wine, 1 tsp of sugar. Blend them together to form a paste then stir fry with green peppers, either chicken or beef. Alternatively, you can use the paste to steam some white fish with, put more ginger in the steamer together with paste and spread over the fish, add lengths of spring onions as well..it's tasty!!

I hope the above make sense, not good in writing recipes as you see. Try them out and I hope you like it!!