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  • FIRST POST
    kwaichi
    Chinese food
    • #1
    • 9th Apr 09, 3:25 PM
    Chinese food 9th Apr 09 at 3:25 PM
    MrsE recommended I post some of my tips here on Chinese food. Feel free to ask me for any recipes as I would cook them or at your local restaurant/takeaway. Also feel free to just call me Kwai. Chi is my surname

    RECIPES WRITTEN SO FAR (IN POSTED ORDER)
    CRISPY AROMATIC DUCK
    SWEET AND SOUR CHICKEN
    CHILLI & SALT PRAWNS
    EGG FRIED RICE
    CHINESE TAKEAWAY CURRY SAUCE
    BEEF IN BLACK BEAN SAUCE
    PRAWN IN BLACK BEAN SAUCE
    PRAWN ON TOAST
    CHICKEN CHOW MEIN
    HOISIN SAUCE
    AUTUMN SNOWFLAKE
    CHICKEN EGG FOO YUNG
    CRISPY SHREDDED BEEF
    BEEF HO FUN
    SOY CHICKEN
    CHICKEN & SWEETCORN SOUP
    SINGAPORE RICE NOODLES
    GINGER RED SNAPPER
    1000 YEAR OLD EGG CONGEE
    MOO SHU PORK
    KUNG PO CHICKEN
    CHICKEN SATAY
    TOM YUM SOUP
    SZECHUAN CHICKEN
    SAN CHOI BAO
    STARTER CHICKEN

    TIPS ON COOKING
    A NOTE ABOUT WOKS
    A NOTE ABOUT WATER
    A NOTE ABOUT SOY SAUCE
    A NOTE ABOUT FIRES IN THE KITCHEN
    A NOTE ABOUT GARLIC

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    Last edited by MSE Deborah; 16-06-2009 at 9:12 PM.
    Kwai Chi
    Professional Video blogger
Page 1
  • kwaichi
    • #2
    • 9th Apr 09, 3:26 PM
    • #2
    • 9th Apr 09, 3:26 PM
    CRISPY AROMATIC DUCK

    Instead of buying crispy aromatic duck for 20-30 for a whole duck in a restaurant/takeaway, you can buy the following at wing yip (or other chinese/etnic supermarkets) (approx prices)

    frozen boneless whole aromatic duck (comes in 2 halves) 6
    frozen pancake skins 17 packs of 10 (3)
    Spring Onion (60p)
    Cucumber (80p)
    Amoy Hoi Sin Sauce glass jar (2)
    Amoy Plum Sauce glass jar (2)

    Total 14.40 approx

    Less than half price considering that you won't use up the sauce and skins.

    It's really easy to make once you got the above. Bung the frozen Duck in the oven on a rack if you got one (to drain the oil) at 190-200c and leave for 35 mins.
    Prepare the cucumber and spring onion by slicing in strips.
    Get the steamer going with some water and with about 5 mins to go on the Duck being ready bung in the pancake skins.
    Serve the hoisin and plum sauce into bowls.
    When the duck is ready use a fork and a spoon to shred the hell out of the duck.
    When everything else is ready, serve up your items and have fun making up your wraps!

    It's as easy as that. I have a recipe for hoisin sauce further in this thread if you don't want to use something processed. You can't find this dish as it is anywhere but England that I know of. Elsewhere on the planet they substitute the dry aromatic duck for a fatty Peking duck which is composed of a really crispy skin and quite a lot of fat.
    Last edited by kwaichi; 10-04-2009 at 9:28 PM. Reason: I forgot to actually give a recipe! I've added some trivia too
    Kwai Chi
    Professional Video blogger
    • brenmcc1
    • By brenmcc1 9th Apr 09, 3:27 PM
    • 189 Posts
    • 292 Thanks
    brenmcc1
    • #3
    • 9th Apr 09, 3:27 PM
    • #3
    • 9th Apr 09, 3:27 PM
    How about beef in black bean sauce?

    Where can you get the sauce or how do you make it?

    Are the ingredients readily available?
    • newlywed
    • By newlywed 9th Apr 09, 3:27 PM
    • 7,473 Posts
    • 24,341 Thanks
    newlywed
    • #4
    • 9th Apr 09, 3:27 PM
    • #4
    • 9th Apr 09, 3:27 PM
    Prawns in black bean sauce please

    (also are there any dishes at a restaurant/takeaway that are likely to be completely sesame oil/seed free?) I miss chinese food since discovering my allergy
    Last edited by newlywed; 09-04-2009 at 3:35 PM.
    Grocery Challenge August = 300 hopefully!
    DMP support thread (member #32)

  • kwaichi
    • #5
    • 9th Apr 09, 3:29 PM
    • #5
    • 9th Apr 09, 3:29 PM
    SWEET AND SOUR CHICKEN

    Sweet and Sour sauce is easy enough to make. Just add the following into a pan:

    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

    Bring to boil then simmer. Keep tasting until the flavour is to your satisfaction. Thicken further with cornflour if required.

    To make the chicken Hong Kong Style:

    cube or strip cut chicken breast fillet or thigh fillet
    dip cuts into egg white and place onto surface full of plain flour
    Pour a generous dusting of flour over the chicken and use a clean teatowel to press flour to the chicken. (If you find this hard then use cornstarch instead)

    Deep fry in peanut oil (peanut oil is healthy like olive oil but not as good. Don't ever use olive oil for high temp cooking as it burns too easily).

    Remove chicken when flour coating turns greyish brown and bubbles.

    Add to sauce and add diced onion, peppers and courgettes.


    If you prefer the big chicken balls then cube chicken

    Make a batter by mixing a whole whisked egg with 100g of self raising flour. Allow to settle for about 5 mins and then dip chicken into mixture.

    Deep fry in peanut oil (it's a lot more expensive than veg oil but it's worth it for your health and flavour)

    I personally prefer making a beer batter for my chicken. I just mix some beer with some self raising flour (no egg involved).
    Kwai Chi
    Professional Video blogger
  • kwaichi
    • #6
    • 9th Apr 09, 3:31 PM
    • #6
    • 9th Apr 09, 3:31 PM
    CHILLI & SALT PRAWNS

    To make chilli and salt prawns get some really good quality salt and some fresh red and green chillis. Use fresh king prawns if possible with the shell on.

    Crush 2 chillis in a pestle & mortar and add salt in the mix.

    Prepare the prawn by skinning out the prawn form the shell and then remove the black spine which is the prawn gut.

    Dip the naked prawn into some oil and then the pestle & mortar mix and put the shell back on.

    Cut 2 or more chillis into small pellets.

    Heat up some oil and then pop the prawns and chillis and salt in.

    Finish with some lime.
    Kwai Chi
    Professional Video blogger
  • kwaichi
    • #7
    • 9th Apr 09, 3:32 PM
    • #7
    • 9th Apr 09, 3:32 PM
    EGG FRIED RICE

    OK there are 3 ways to make egg fried rice:

    The first is to cheat and use Veetee Rice (long grain).
    Break an egg or 2 into a hot wok with 2 tablespoons of decent peanut oil. As the egg begins to cook turn it over as if frying and egg in a frying pan.
    As it begins to solidify, begin to break it up into pieces with a spatula.
    Add the long grain Veetee Rice and break that into pieces and then squash with a spatula.
    Mix in with the egg properly and as the rice begins to soften add some quality soy sauce.

    Taste it and if it needs more salt then add more soy. I recommend using Kikoman c00039.


    The second is to boil the rice in a rice cooker (Use Thai fragrant rice).
    Once the rice is finished in the cooker, begin to fry your egg in the hot wok.
    Turn the egg and continue to cook so it solidifies.
    Immediately add the rice and beat it with a spatula so that the egg mixes into the rice.
    Add soy sauce to taste.

    The third is to cook the rice in a saucepan (Use Thai fragrant rice and a good quality pan with lid).
    Wash the rice once.
    Add 1.5 cups of water per 1 cup of raw rice into the saucepan.
    Put the lid on and bring to the boil. (If you pan is rubbish then seal lid with a wet teatowel)
    Hot simmer for 12 further minutes.
    Turn off the heat (move to another hob on electric)
    Allow to rest for 30 minutes with the lid on (YOU HAVE TO KEEP THE LID ON THROUGHOUT OR IT WILL NOT WORK!)

    Fry the egg in a wok and turn it over to cook both sides.
    Begin to fry your egg in the hot wok.
    Turn the egg and continue to cook so it solidifies.
    Immediately add the rice and beat it with a spatula so that the egg mixes into the rice.
    Add soy sauce to taste.

    If you try all 3 of these methods and your rice is rubbish then asses why that could be. It could be poor equipment, poor rice (do not use quick cook rice) or even poor egg (I like using duck egg)

    Hope that helps you on your way to cooking perfect egg fried rice. It should taste better than restaurant or takeaway egg fried rice which is usually prepared early in the day or even a few days before with unsold boiled rice (common cost saving, always only buy steamed/boiled rice eating out) .
    Kwai Chi
    Professional Video blogger
  • kwaichi
    • #8
    • 9th Apr 09, 3:33 PM
    • #8
    • 9th Apr 09, 3:33 PM
    CHINESE TAKEAWAY CURRY SAUCE

    As a lot of you would like to know how to make the curry found in Chinese takeaways - here is the secret.

    Add the following:
    Garam masala powder
    Termeric powder
    Sugar
    Water
    Oil
    Sweet and sour sauce

    Experiment with different quantities of the above and you will have the unique taste of chinese curry. I've only ever made it in bulk and by taste so I don't know the quantities scaled down.

    I don't really understand the novelty of it though as I don't really like it myself.
    Kwai Chi
    Professional Video blogger
  • misskool
    • #9
    • 9th Apr 09, 3:40 PM
    • #9
    • 9th Apr 09, 3:40 PM
    the best way for egg fried rice is the proper jasmine rice and steamed and left overnight to cool in the fridge. The grains will separate properly instead of being left with lumps of rice.

    To get a proper golden egg sheen for egg fried rice, crack your eggs into a bowl and lightly beat it. Turn down the heat and make a hole in the middle of the wok, drop the egg in and half turn it. when it's half cooked, mix the rice back into the mixture.
  • MrsE
    MrsE recommended I post some of my tips here on Chinese food. Feel free to ask me for any recipes as i would cook them or at your local restaurant/takeaway.
    Originally posted by kwaichi

    Told you it would go down a storm
  • kwaichi
    How about beef in black bean sauce?

    Where can you get the sauce or how do you make it?

    Are the ingredients readily available?
    Originally posted by brenmcc1
    BEEF IN BLACK BEAN SAUCE

    There are 2 methods for black bean sauce:

    The first is a cheat method where you buy the sauce in a jar/can from a Chinese supermarket like Wing Yip. You can even find this in mainstream supermarkets these days although they usually stock duff brands.

    Heat up the wok with a little peanut oil.
    Heat up the sauce.
    Add chopped Beef (why not treat yourself to some fillet beef)
    Done


    The second method is to prepare the sauce from scratch.

    Prepare the beef by slicing into strips and then soaking in a tablespoon of Soy sauce (I recommend Kikoman C00039)

    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.
    Kwai Chi
    Professional Video blogger
    • chika
    • By chika 9th Apr 09, 4:02 PM
    • 833 Posts
    • 5,158 Thanks
    chika
    Wow thanks for this. Can you tell me how to make prawn toast - I've tried a few recipes and it never works! Thanks
    There are many things in life that will catch your eye, only a few will catch your heart. Pursue those.
  • kwaichi
    Prawns in black bean sauce please

    (also are there any dishes at a restaurant/takeaway that are likely to be completely sesame oil/seed free?) I miss chinese food since discovering my allergy
    Originally posted by newlywed
    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 below:

    PRAWN IN BLACK BEAN SAUCE

    Prepare the prawns by deshelling and then removing that black stuff off the spine (the gut) and then soaking in Soy sauce (I recommend Kikoman C00039)

    Heat up the wok with a little peanut oil.

    Add the following to the 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 prawns without excess soy sauce. (you can use the excess for making egg fried rice)

    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.
    Kwai Chi
    Professional Video blogger
    • Penelope Penguin
    • By Penelope Penguin 9th Apr 09, 4:20 PM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    Please can posters remember this rule:

    Take care over copyright. Use excerpts and links rather than copying long text. This site asserts copyright on all comments posted on the board.
    by MSE Martin


    I'll delete posts that appear to contravene this, and post links

    Penny. x
    Sheep, pigs, hens and bees on our Teesdale smallholding
    • Penelope Penguin
    • By Penelope Penguin 9th Apr 09, 4:21 PM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    Chicken chowmein
    Sheep, pigs, hens and bees on our Teesdale smallholding
  • rachbc
    I have a great chinese supermarket near me - what brands are good for oyster sauce and hoisin sauce
    • DKLS
    • By DKLS 9th Apr 09, 4:23 PM
    • 12,761 Posts
    • 21,519 Thanks
    DKLS
    Rather than the "westernised recipes" do you have some recipes of what you would actually eat. I had stuffed ducks neck when I visited a University in china a couple of years ago and that was delicious and a world apart from anything I can get at my local takeaway.
    • Penelope Penguin
    • By Penelope Penguin 9th Apr 09, 4:24 PM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    Indian Chips
    Sheep, pigs, hens and bees on our Teesdale smallholding
    • Penelope Penguin
    • By Penelope Penguin 9th Apr 09, 4:26 PM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    Chicken Egg Foo Yung
    Sheep, pigs, hens and bees on our Teesdale smallholding
    • stormbreaker
    • By stormbreaker 9th Apr 09, 4:30 PM
    • 2,149 Posts
    • 6,041 Thanks
    stormbreaker
    Recipe for Shredded Chilli Crispy Beef please?
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