Chinese food

kwaichi

pinksleepybear wrote: »

Do you have a recipe for beef ho fun (dry) please?

Ho fun is one of my favourite noodles. For those who have never tried it's a fat white noodle which has a waxy texture. Beef Ho fun can be served 'wet or dry' and I prefer the dry version. Takeaways vary greatly in what they put in the mix - most don't even serve it as Ho fun is only decent if you get hold of fresh ho fun noodles. The fresh noodles have a short shelf life so you'll usually only find it at some busier and/or better restaurants.

I'll put forward a recipe that I would cook at home - you can simply deduct the fancier ingredients to make it takeaway style.

BEEF HO FUN

You need 2 woks.

HO FUN WOK
Heat up 2 tablespoons of peanut oil until really hot.
Put 2 packs of fresh Ho Fun in and separate with a bladed spatula.
Heat for about 30 seconds and then introduce a tablespoon of oyster sauce - this will help separate the noodles from each other and give a shiny texture

EVERYTHING ELSE WOK
Heat up 2 tablespoons of peanut oil until really hot.
Throw in a handful of beansprouts followed after 30seconds by some pak choi and some soy sauce.
After a minute throw in a sliced birds eye chilli and a finely chopped garlic.

Pop the contents of EVERYTHING ELSE WOK into the HO FUN WOK and stir.

Heat up 2 tablespoons of sesame oil in the EVERYTHING ELSE WOK followed shortly by 1 chopped spring onion and 2 tablespoons of oyster sauce. Put the EVERYTHING ELSE WOK into the HO FUN WOK, stir and serve.


To make a wet version just substitute water instead of sesame oil at the last stage.

kwaichi

Cullumpster wrote: »

our chinese does a curry sauce that is bright red and delish do you know what this is ?

I'm afraid it's usually down to fake colouring or excess termeric powder. Sugar mixed with hot oranges also turns darker into a more red colour and is how my father would make it. If you use something else though the curry will normally be a brown colour.

kwaichi

mouseymousey99 wrote: »

Thank you so much for doing this - if you are not laid up by now one more quickie...
when I make a stir fry - albeit beef or pork, I cut the meat very thinly (& buy good quality) but - its always as tough as old boots...what am I doing wrong please?
Many thanks

Pork usually gets softer in steam or water the longer you cook it and most cuts of beef usually goes rock solid the longer you cook it in liquid. If you want beef that can handle being cooked for a long time then go for a cut normally used for roasting like topside or silverside.

If you are stir frying then put beef in right near the end. The thinner you cut the later you need to introduce to the mix. If you are stir frying pork then also try introducing a little later then you normally would or try presoaking the pork in boiled vegetable stock and a generous amount of sherry for an hour before use.

newlywed

kwaichi wrote: »

I'm afraid that unless you go to a vegetarian Chinese restaurant/takeaway then there is no chance that there will not be traces of seeds anywhere. Having spent half of my life in a Chinese restaurant and visiting/working in many many other kitchens there is absolutely no way that they will not use the same wok for meat and non meat and also for any other allergy/requirement.

The woks are cleaned by heat scouring in between uses but there will always be a trace. Chefs use 2 types of wok in a kitchen. One for making fried rice which is really thick and heavy and a lighter much thinner one for dishes. Cooking at home is the only surefire way to stay safe. I've made up a non sesame seed version of prawn in black bean sauce

Thanks that was as I suspected

I shall be using the recipes here though - thanks

newlywed

Can we have a chicken satay recipe please?

rocketdog_2

Can you give us a Hot and Sour soup recipe please?

Gunna

I would love to know how to make the spicy chicken sezchuan.

Another of my OH favourite dishes he loves the hot sauce and crunchy veg.
It's the one in the orangey/red spicy sauce with chicken or beef and onions,peppers and i think celery.
I don't like it lol burns the mouth of me i am a woose with spicy food

Magpye

I would like an authentic recipe for san choi bao, please - not managed to find a recipe that turns out quite right yet.

misskool

This is proper mee goreng.
http://kuali.com/recipes/viewrecipe.asp?r=1547

misskool

newlywed wrote: »

Can we have a chicken satay recipe please?

Satay isn't a chinese dish. It's actually a malay/indonesian dish that's been adapted here
This is a simple recipe that is reasonable.
http://kuali.com/recipes/viewrecipe.asp?r=186

For best flavor, use chicken thighs and marinate overnight. For best flavor, you should cook over hot coals slowly. If you have specialist chinese/asian supermarket, you should baste the chicken with a crushed fresh lemongrass stalk dipped in oil or marinade.