Chinese food

Swan_2

hi pixwix

the Japanese make omelettes in a rectangular pan that sounds similar to your description, I'll see if I can find a link so you can see one


EDIT ... link here, you can see the pan from about 3.20 in the video

if it's the right kind of pan, all you'll need to do is find out that secret recipe :think: then share it with us

poly1

I think the japanese call them call them Tamago pans for egg rolls?
HTH

lucylema

Hi, I wonder if anyone can post a receipe for Manderin Beef please? I have discovered this at a restaurant in the city centre and love it. Thanks

elantan

Swan wrote: »

hi pixwix

the Japanese make omelettes in a rectangular pan that sounds similar to your description, I'll see if I can find a link so you can see one


EDIT ... link here, you can see the pan from about 3.20 in the video

if it's the right kind of pan, all you'll need to do is find out that secret recipe :think: then share it with us

oh my lordy just watched this ... there is a dog sitting next to the woman watching her ... couldnt move for laughing at that ...

Swan_2

elantan wrote: »

oh my lordy just watched this ... there is a dog sitting next to the woman watching her ... couldnt move for laughing at that ...

the Youtube channel's actually called Cooking With Dog, it's hilarious :rotfl:

good recipes though

pixwix

Swan wrote: »

the Japanese make omelettes in a rectangular pan that sounds similar to your description, I'll see if I can find a link so you can see one

poly1 wrote: »

I think the japanese call them call them Tamago pans for egg rolls? HTH

Thanks people - enjoyed the link and info (and almost everything the links linked to - I'm hopeless like that:D). Learned a lot - but unfortunately that isn't the pan!:o Though I'm so taken with it, I might buy a Tamago pan too if I can find one.

The one I saw was much smaller and made of thin sheet metal - looked rather like an army mess tin, but even smaller than that. Almost like a flat-bottomed sugar/flour scoop. In fact saying it, I'm just this moment wondering if something like that might do - must go and Google for metal scoops. I've been assuming the pan was something traditional, but I'm now wondering if it wasn't just something the chef had adapted.

As for recipes - if I ever do get started, it's probably going to be trial and error - and possibly a bit more pestering on here.

Meanwhile, grandson watched that Bento-making thing too - I have to go and practice making rabbits out of apples, etc....:D

UtopiaOpera

Is the OP Kwai still about? I've love to know how to make a Singapore Vermachelli. I can't make it so it is dry like in a restaurant, it always turns out wet and mushy!!!

jonny2510

UtopiaOpera wrote: »

Is the OP Kwai still about? I've love to know how to make a Singapore Vermachelli. I can't make it so it is dry like in a restaurant, it always turns out wet and mushy!!!

The one below (Kwai's recipe not mine, taken from this very thread) is close enough :

kwaichi wrote: »

Singapore Rice Noodles are a classic dish that's served all over Asia with different variations. This spicy dish is really easy to make. Just prepare all the ingredients beforehand and it's just like cooking a chow mein dish.


SINGAPORE RICE NOODLES

First off grab 2 portions of dried rice noodles (vermicelli about 200g) and soak in kettle boiled water. Check on it every 20 seconds and shake with some chopsticks to see if has gone soft. When it's gone soft drain in a strainer and leave while you prepare the mix.

Prepare the following mix:

2 tablespoons of curry powder mixed into 2 teaspoons of sesame oil
50g of shrimps (peeled and gutted)
50g of sliced Char Siu pork
50g of sliced chicken thigh fillet
1 finely chopped garlic clove
2 fresh birds eye chili peppers
1 finely sliced sweet orange pepper
1 tablespoon of soy sauce (Kikoman C00039)


Heat up a wok with 2 tablespoons of peanut oil and throw in 2 large beaten eggs.
Add the mix and stir for 2 minutes.
Add the noodles and drizzle a further 1 tablespoon of soy sauce (Kikoman C00039) on top.
Stir fry for another minute making sure the mix has infiltrated the noodles. Add more sesame oil if not.

Serve and enjoy a classic

Source (Kwai): http://forums.moneysavingexpert.com/showpost.php?p=20676021&postcount=94

UtopiaOpera

Ohh, thank you. I will be trying this... Much more simple and less wet food stuffs than the other recipes I've come across.

morocha

, anyone got the recipe for crispy Chilly beef please?