Asian/Chinese cooking

[nsx_23]

I noticed there doesn't seem to be a thread on Asian cooking, so I thought I'd get the ball rolling:

Chinese "rice dumpling". Made quiet a few of these, and I simply store them in the freezer afterwards. Boil some water, chuck one in for about 20 minutes, and voila: A brilliant, simple meal. Beats fast food any day.

Contains egg, mushroom, pork and green beans along with rice (obviously).

I also make my own dumplings/wontons at home.

 

[darkshark0159]

[YOUTUBE]http://uk.youtube.com/watch?v=1BTJEHjXs7g[/YOUTUBE]

 

[killpanda]

I'm not a huge fan of dumplings however I can say the best I had were in a little dirty shop back in Qingdao, directly in the kitchen as everything was full
I'll tell you something, you don't want to know how these things are made in this kind of shop

Chinese food in other countries just isn't the same as sharing 5 dishes with friends and a cheap bottle of Baijiu!

 

[MacGuffin]

The reason why I never tried Chinese/Asian cooking, is that you simply don't get an electric stove hot enough for using a wok effectively. You need big open flames for that.

What I do instead, is going to a Chinese/Mongolian restaurant, where you can pick your ingrediences and then give the whole thing over to a cook, who fries the stuff on a hot stone for you

It's an "all you can eat" buffet with lots of different meats and veggies, spices and sauces, so you can try as many combinations as you want. They even have kangaroo meat :lol:

So why should I cook myself, when for 12 Euros I can experiment with Chinese food that way, too?

 

[nsx_23]

My problem with most Chinese restaurants is that they often use far too much oil and crap ingredients, so I'd rather do it myself and tune/adjust the flavor to my liking.

 

[Supreme_Being]

I'd still consider Japanese, Asian, so I guess I love Asian food.

I love sushi

and tempura, too

and tonkatsu

and yakisoba

and ramen!

Exquisite!

 

[avanti]

I love asian food, and my asian girlfriend is an excellent cook, so lucky me!

 

[MacGuffin]

My problem with most Chinese restaurants is that they often use far too much oil and crap ingredients

You can avoid that in the restaurant I described.

But many people actually think Asian cuisine has to taste like glutamates

 

[Labcoatguy]

My problem with most Chinese restaurants is that they often use far too much oil and crap ingredients, so I'd rather do it myself and tune/adjust the flavor to my liking.

Seriously. That "Chinese Restaurant Sludge" you get in most takeout is a clear sign that the dish has been half-assed. My parents do so much better that I've been completely spoiled when it comes to real Chinese food. I'm actually making a large batch of wontons tonight; pics probably incoming.

 

[killpanda]

My problem with most Chinese restaurants is that they often use far too much oil and crap ingredients, so I'd rather do it myself and tune/adjust the flavor to my liking.

It's pretty much the same in China, one day we ordered an omelette (well, we didn't really knew what we ordered, not really reading chinese ) and we could see all the oil inside of it. After leaning the dish slightly we saw a river of oil escaping from the dish and the omelette reduced in size by half

It was pretty cheap and delicious though :lol:

 

[mgkdk]

I had Chinese/Vietnamese neighbours for ~15 years, they had a restaurant in town that they often invited us (and other neighbours) to on mondays (when it was closed) and they made 10 times as much food as we could eat :lol: but damn that was delicious

 

[jeremysg]

The reason why I never tried Chinese/Asian cooking, is that you simply don't get an electric stove hot enough for using a wok effectively. You need big open flames for that.

i use the side-burner of my grill for any wok'n i do. its only 13k btu, but for most stuff it does quite well. (i got a cheap 14" carbon steel wok...)

however, few nights ago i decided to go try out the largest burner (2700watts apparently) on my parents new electric stove. and i must say, that thing was doing very very good keeping up the heat. up until i put 2 pounds of cow in it. which i dont think my grill's side burner woulda been able to recover after that either.

though really, unless you got a really good ventillation system... wok cooking is still best done outside.

 

[Aston Martin]

I'll have the cream of sum yung guye.

 

[nsx_23]

i use the side-burner of my grill for any wok'n i do. its only 13k btu, but for most stuff it does quite well. (i got a cheap 14" carbon steel wok...)

however, few nights ago i decided to go try out the largest burner (2700watts apparently) on my parents new electric stove. and i must say, that thing was doing very very good keeping up the heat. up until i put 2 pounds of cow in it. which i dont think my grill's side burner woulda been able to recover after that either.

though really, unless you got a really good ventillation system... wok cooking is still best done outside.

I tried using a wok inside my house. It didn't go well.

To be fair, many Chinese dishes can often be cooked without a wok.