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CHINESE RECIPES. Read first post for recipes before posting!

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Comments

  • #252
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Minder wrote: »
    Dunno - they are whole, the packaging says nothing useful.

    Its the cleaning I could do with a pointer on...

    Late and just in from work. will post recipes and will try a cleaning description as well


  • #253
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    mrsoundie wrote: »
    Thanks for all the recipes jassha, cant wait to try them.

    I did work in a Chinese restaurant many moons ago and the most important thing I took away from it was the heat the woks got to cook with, hard to replicate in the Irish Kitchen.

    Also can we have some more traditional recipes please, something new to cheer us up in these dark and testing times. :D

    You are right about trying to replicate the heat generated by a wok cooker. So many different traditional depending on where the people are from. Give me descriptions of what u have in mind and i will let u know. Alot of traditional stuff tends to be soups etc and can tend to be very bland. let me know and i will see what i can do


  • #254
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Guys please dont get caught up with small details of things like potato flour versus potato starch and pure sesame oil versus blended.. THE most important thing is the quality of ure fresh ingredients and the basic cooking process. If u get these right the thickening agent ,be it cornflour or potato flour does not matter.. Keep it simple cos basically it is.. Thanks for all the responses


  • #255
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    If ure crab is not already cleaned follow the following linkhttp://www.chow.com/food-news/54638/how-to-clean-soft-shell-crab/

    If already cleaned proceed as follows

    -put them in a bowl and run them under cold water for 10 mins
    -pat them dry with kitchen towel
    -dust them with potato starch and pan fry them for approx 2 mins on each side
    -remove and keep warm
    -fry some minced garlic in a little oil for about 30 sec then add a good knob of butter , a squeeze of lemon or lime juice and a handful of chopped chives or scallion.
    -pour over the crab and serve immediatly

    As with all my recipes its up to u as to how much garlic etc u use depending on how much u like it. start the garlic in a little oil and then add the butter as the butter on its own burns very easily

    Alternatives are to use minced ginger instead of the garlic
    Another alternative is the use the salt and pepper recipe at post no 10 on this thread
    Yet another way is to serve it as tempura

    Basically if u pan fry them u can serve whatever sauce u like . They are nice with black bean sauce with some chilli added for a bit of a kick. Adding chilli to the garlic and butter mix is nice as well


  • #256
    TheKBizzle
    Moderators, Recreation & Hobbies Moderators Posts: 550 Mod ✭✭✭✭TheKBizzle


    Could you post a recipe for Chow Mein please

    Thanks


  • #257
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    TheKBizzle wrote: »
    Could you post a recipe for Chow Mein please

    Thanks

    First- cook ure noodles as per packet instructions and leave to one side
    - Prepare the veg of ure choice, usually onions, peppers, carrots waterchestnuts, mangetout, chinese leaves, mushrooms, scallions, and beansprouts.
    -prepare ure meat as per other posts for other dishes

    Hot wok
    -add teaspoon garlic and teaspoon oyster sauce
    -add ure veg and stir fry
    -add ure pre cooked meat
    -add splash of wine
    -add ladel of stock or water
    -in a seperate pan fry ure noodles till hot and put on a plate
    -season ure veg with salt, sugar, and white pepper
    -thicken with potato starch mixed with water
    -add some dark so for colour and a few drops of sesame oil
    -pour on top of noodles
    -enjoy

    Use whatever combination of veg and meat that u fancy. No limitations


  • #258
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    U wll need the following

    -curry powder of choice(try different ones )
    -finely sliced onions(lots of it)
    -minced garlic and ginger
    -chopped chillies(for extra kick if desired)
    -coconut milk
    -water
    -salt sugar and pepper
    -cream(optional)

    First
    -in a heavy based pan heat some oil and a little butter over a low heat
    -add lots of thinly sliced onions
    -add a couple of teaspoons of curry powder and chillies cook slowly for about 8 to 10 mins
    -add equal parts coconut milk and stock or water
    -increase heat and simmer for 10 mins
    -season to taste with salt sugar and pepper
    -add dash of cream

    Thats a basic sauce to which u can add any meat fish or veg to . Pre cook ure meat as per other recipes

    If u want to vary it a bit u can add ground cumin, ground corriander, turmeric, chilli powder in varying quantities to give u different tastes
    Also if u dont like or dont want to use coconut milk add chopped tomatoes and a bit of tomato puree before adding just water or stock

    if ure finished sauce is too thin , thicken it with a bit of potato starch mixed with water which is fine for ceoliacs

    Enjoy


  • #259
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    Thank you for your soft-shell crab recipe :)


  • #260
    glic83
    Registered Users, Registered Users 2 Posts: 1,519 ✭✭✭glic83


    WOW is all i can say have just read the 18 pages of this thread and all i can say is thank you jassha (and to anyone else who has helped) ,for all the time and effort you have put in i cant wait to get started on some of the recipies,will post back when i try some,thanks again


  • #261
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Come on guys .There has to be more questions


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  • #262
    Batigol309
    Registered Users Posts: 214 ✭✭Batigol309


    Ask and you will receive Jassha...:rolleyes:


    Really into DimSum and TomYum..anything you can recommend?

    Love trying new recipes and have access to Asian wholesalers so let me know any healthy recipes you think would be good to try..more adventurous the better,,,,maybe something tofu related.


    Cheers


  • #263
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,280 ✭✭✭✭the beer revolu


    Batigol309 wrote: »
    Ask and you will receive Jassha...:rolleyes:


    Really into DimSum and TomYum..anything you can recommend?

    Love trying new recipes and have access to Asian wholesalers so let me know any healthy recipes you think would be good to try..more adventurous the better,,,,maybe something tofu related.


    Cheers

    lor mai kai


  • #264
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Batigol309 wrote: »
    Ask and you will receive Jassha...:rolleyes:


    Really into DimSum and TomYum..anything you can recommend?

    Love trying new recipes and have access to Asian wholesalers so let me know any healthy recipes you think would be good to try..more adventurous the better,,,,maybe something tofu related.

    will get back to u after the weekend when i havea bit of time. recipes are endless


  • #265
    siobhan.murphy
    Registered Users Posts: 1,340 ✭✭✭siobhan.murphy


    just wondering can I substitute the coconut milk with anything else?


  • #266
    Redsoxfan
    Registered Users, Registered Users 2 Posts: 5,356 ✭✭✭Redsoxfan


    Wow-excellent thread.

    Has there been a recipe posted for Black Pepper Sauce yet? I've also had a White Pepper and Garlic sauce once or twice before that I'd like to try and make-don't tend to see it on the menu too often.

    Also, how do I make the 'yellow' egg fried rice-what gives it the yellow colour?


  • #267
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    siobhan.murphy wrote: »
    just wondering can I substitute the coconut milk with anything else?

    Use alittle milk and cream instead. Or soya milk if dairy is not suitable, wont be as rich but is an option


  • #268
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    Redsoxfan wrote: »
    Wow-excellent thread.



    Also, how do I make the 'yellow' egg fried rice-what gives it the yellow colour?

    I would think its a little turmeric that gives it the colour or maybe god forbid food colouring


  • #269
    jassha
    Registered Users, Registered Users 2 Posts: 219 ✭✭jassha


    jassha wrote: »
    Batigol309 wrote: »
    Ask and you will receive Jassha...:rolleyes:


    Really into DimSum and TomYum..anything you can recommend?

    Love trying new recipes and have access to Asian wholesalers so let me know any healthy recipes you think would be good to try..more adventurous the better,,,,maybe something tofu related.

    will get back to u after the weekend when i havea bit of time. recipes are endless

    Quick question. tofu related as in vegetarian or just with tofu included


  • #270
    Batigol309
    Registered Users Posts: 214 ✭✭Batigol309


    jassha wrote: »
    jassha wrote: »

    Quick question. tofu related as in vegetarian or just with tofu included


    I have never used tofu before but want to try it....so whatever takes your fancy:)


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  • #271
    juke
    Registered Users, Registered Users 2 Posts: 1,673 ✭✭✭juke


    Hi jassha,

    My favourite from my local Chinese is Roast Duck, Cantonese Style. More than anything, it's the sauce I love, because of the flavour and that it's not thickened.

    I always order it and a load of starters (like spring rolls and chicken balls) and dip them in the sauce.

    Any chance of a recipe? :)


  • #272
    G-Money
    Closed Accounts Posts: 8,199 ✭✭✭G-Money


    I love the sweet and sour sauce from my local takeaway. Might not be authentic but it's very nice. Any idea how to make it? I tried a recipe online once and it was a disaster, I had to throw it out.

    Also one of my favourite dishes is Char Sui Pineapple. Not sure if you know it, but it's slices of roast pork in this thick sauce with big chunks of onion and pineapple in it.

    Also, I think I've seen you mention potato flour and corn flour. Where does one get those? :)


  • #273
    jendafer1
    Registered Users Posts: 151 ✭✭jendafer1


    Wow this is an amazing thread!! Thanks so much Jassha! Am going to start with the chicken and sweetcorn soup - as its my favourite chinese dish and it looks quite simple to make! Do you have a recipe for orange sauce? Tis my partners favourite so maybe I'll treat him to it!


  • #274
    nesbitt
    Registered Users, Registered Users 2 Posts: 486 ✭✭nesbitt


    G-Money wrote: »
    I think I've seen you mention potato flour and corn flour. Where does one get those? :)

    Corn flour is widely available at all supermarkets. Usually located in the sauces soups and condiments aisle or else with the baking products...


  • #275
    lemeister
    Registered Users Posts: 263 ✭✭lemeister


    Hi Jassha,
    Don't think a recipe for saute mushrooms was asked for yet (apologies if it was).

    It's more the sauce recipe I am after as I don't think there's a lot to cooking the mushrooms!

    Cheers


  • #276
    The Lovely Muffin
    Closed Accounts Posts: 6,595 ✭✭✭The Lovely Muffin


    Hi Jassha,

    Would you have the recipe for any of the following please?

    spring rolls, egg fried rice, chicken meat soong and skewered chicken satay?

    I have looked through the thread but not found any recipes for them.

    Many thanks.


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  • #277
    fred funk }{
    Registered Users, Registered Users 2 Posts: 6,827 ✭✭✭fred funk }{


    Folks, alot of those recipes have been posted by Jassha already in the thread.


  • #278
    glic83
    Registered Users, Registered Users 2 Posts: 1,519 ✭✭✭glic83


    Purple_Bobbin wrote: »
    Hi Jassha,

    Would you have the recipe for any of the following please?

    spring rolls, egg fried rice, chicken meat soong and skewered chicken satay?

    I have looked through the thread but not found any recipes for them.

    Many thanks.


    Page 5 has a recipe for satay so you will need to read that page and onwards to find the rest of the stuff


  • #279
    markc1184
    Registered Users, Registered Users 2 Posts: 3,086 ✭✭✭markc1184


    There is a starter in my local which I love, they call it dry and spicy spare ribs. To me it is cooked very similar to salt and pepper chicken but i could be wrong. Would you have a recipe for these?


  • #280
    sponge_bob
    Registered Users, Registered Users 2 Posts: 665 ✭✭✭sponge_bob


    brilliant stuff
    just read the whole thread from start to finish, got this little gem bookmarked;)

    cashew chicken
    if you get a chance


  • #281
    bogshepherd
    Registered Users Posts: 63 ✭✭bogshepherd


    Hi Jassha,

    Got any good recipes for chinese 5 spice chicken, i got 5 spice chicken udon noodles from my chinese and it was awesome. What exactly are udon noodles do you know and how would i go about recreating this?

    Also would love to know how to go about cooking duck in honey garlic chilli sauce, but maybe thats a bit too complicated?

    Awesome thread btw:D


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  • #282
    RonMexico
    Closed Accounts Posts: 2,916 ✭✭✭RonMexico


    Fantastic thread :D

    I'll can't wait to try these out.


  • #283
    CodeMonkey
    Registered Users, Registered Users 2 Posts: 1,103 ✭✭✭CodeMonkey


    Redsoxfan wrote: »
    Also, how do I make the 'yellow' egg fried rice-what gives it the yellow colour?
    That would be dark soy sauce but it's better without it. Fried rice found in proper restaurants (not takeaways) aren't yellow.


  • #284
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    CodeMonkey wrote: »
    That would be dark soy sauce but it's better without it. Fried rice found in proper restaurants (not takeaways) aren't yellow.


    would it not be turmeric? In my experience dark soy sauce just turns stuff brown & turmeric is used to give food a yellow colour


  • #285
    CodeMonkey
    Registered Users, Registered Users 2 Posts: 1,103 ✭✭✭CodeMonkey


    MissFlitworth wrote: »
    would it not be turmeric? In my experience dark soy sauce just turns stuff brown & turmeric is used to give food a yellow colour
    Well, there's no reason why turmeric can't be used to make fried rice yellow but turmeric is not a typical spice/ingredients in a chinese kitchen. In my experience, having worked in various chinese takeaways, they generally use soy sauce to flavour and colour the fried rice but they're not bright yellow. If your local chinese serves up bright yellow fried rice then it might be turmeric...i don't know.


  • #286
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    CodeMonkey wrote: »
    Well, there's no reason why turmeric can't be used to make fried rice yellow but turmeric is not a typical spice/ingredients in a chinese kitchen. In my experience, having worked in various chinese takeaways, they generally use soy sauce to flavour and colour the fried rice but they're not bright yellow. If your local chinese serves up bright yellow fried rice then it might be turmeric...i don't know.

    actually, you're totally right. I think I'm getting my fried rice with eggy yellowness & bright yellow Spanish/Mexican style rice confused!


  • #287
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,280 ✭✭✭✭the beer revolu


    Take aways would not be adverse to using good old food colouring, either.


  • #288
    Guill
    Registered Users, Registered Users 2 Posts: 3,332 ✭✭✭Guill


    jassha wrote: »
    http://www.boards.ie/vbulletin/showthread.php?p=68509890#post68509890
    The above is a link to the salt and chilli chicken i posted a while ago. Enjoy


    Just tried this, it was savage!

    Made a slight change though, for the batter for the chicken i dipped them in seasoned flour - egg - seasoned flour. (had no potato flour).

    for the stir fry all i used was Onion, green + red pepper and the hottest chilli i could find, had no white wine, threw a very small dash of water into the pan and fried it off.

    The spice mix is amazing! The chicken tasted the exact same as take-out.

    Thanks OP!!


  • #289
    Guill
    Registered Users, Registered Users 2 Posts: 3,332 ✭✭✭Guill


    Have you the recipe for Green Curry?

    I've searched the thread, cant seem to find one already posted.


  • #290
    Typhoon.
    Closed Accounts Posts: 986 ✭✭✭Typhoon.


    jassha wrote: »
    mix together the following in a pot and bring to the boil..
    half litre vinegar
    1 and half litres water
    6 cloves garlic
    2 inch piece of ginger
    sliced orange
    sliced lemon
    2 sticks celery chopped
    dash worchestershire
    half litre ketchup

    when boiled add approx 1 kg sugar and mix well
    simmer for 10 mins
    strain

    use as required by stir frying some veg, add the sauce, and thicken with potato flour when boiled

    Enjoy

    Thanks Jassha
    Just made this. used half the ingredients above and still have loads . I got enough for 10 dinners easily.

    Have it divided up now in tupperware and I'm gonna freeze it. when i need it in future all I need do is defrost and thicken with the corn flour

    This is the closest sweet n sour sauce to my local chinese I've ever tasted

    Thanks again

    Muchos Kudos


  • #291
    YumCha
    Closed Accounts Posts: 519 ✭✭✭YumCha


    I'm looking for a recipe for szechuan cumin lamb ribs - I had them once in a restaurant in Melbourne and I'm desperate to recreate them.

    They look like this: http://www.flickr.com/photos/avlxyz/4304026153/

    They're deep fried, in some combination of szechuan pepper, cumin powder and chilli pepper, and then there's fried onions and red and green peppers as well. I just can't get the batter right...any ideas?


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  • #292
    aN.Droid
    Closed Accounts Posts: 1,911 ✭✭✭aN.Droid


    rubadub wrote: »

    here is an online shop BTW

    http://bombaybazar.ie

    free delivery if you spend a lot.

    Does anyone know of an online store that will sell Chinese ingredients rather then Indian? Or know of a good store in Limerick that will sell the ingrediants?

    I want to make salt and chilli shredded chicken, chicken curry and sweet and sour chicken.

    Also, does anyone have a recipe for general tso's chicken? It's possibly called something else in other areas. I have seen it as General Tsung's also.


  • #293
    YumCha
    Closed Accounts Posts: 519 ✭✭✭YumCha


    Limericks wrote: »
    Does anyone know of an online store that will sell Chinese ingredients rather then Indian? Or know of a good store in Limerick that will sell the ingrediants?

    I want to make salt and chilli shredded chicken, chicken curry and sweet and sour chicken.

    Also, does anyone have a recipe for general tso's chicken? It's possibly called something else in other areas. I have seen it as General Tsung's also.

    Can't help with the store, but there's a recipe for General Tso's chicken here: http://rasamalaysia.com/general-tsos-chicken/


  • #294
    fairweather
    Registered Users Posts: 24 ✭fairweather


    would love a recipie for black pepper sauce - i love it! and i love this thread! thank you so much for all the amazing recipies


  • #295
    moneyman
    Registered Users, Registered Users 2 Posts: 1,337 ✭✭✭moneyman


    Jassha I'd like the recipe to King Do sauce if you know it. I've only seen it in my local chinese and nowhere else. It's reddish in colour and tastes fruity. Thanks in advance!


  • #296
    siobhan.murphy
    Registered Users Posts: 1,340 ✭✭✭siobhan.murphy


    fairweather wrote: »
    would love a recipie for black pepper sauce - i love it! and i love this thread! thank you so much for all the amazing recipies

    think its around page 9 but it was given


  • #297
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,806 ✭✭✭✭The Hill Billy


    But that would depend on the number of posts per page specified in your settings. ;)


  • #298
    trackguy
    Registered Users, Registered Users 2 Posts: 1,246 ✭✭✭trackguy


    Thanks Jassha - I made the Szechuan sauce last night. It was delicious! I'll be trying a few more of your recipes for sure!

    picture.php?albumid=1769&pictureid=10259


  • #299
    boodlesdoodles
    Registered Users, Registered Users 2 Posts: 569 ✭✭✭boodlesdoodles


    Limericks wrote: »
    Does anyone know of an online store that will sell Chinese ingredients rather then Indian? Or know of a good store in Limerick that will sell the ingrediants?

    There's a Chinese food store on Henry street right beside the Limerick Post office.


  • #300
    nesbitt
    Registered Users, Registered Users 2 Posts: 486 ✭✭nesbitt


    jassha wrote: »
    You will need
    -diced ribeye beef(pre-fried like in other recipes)
    -sliced veg of choice
    -minced garlic
    -cracked black pepper
    -oyster sauce
    -dark soy sauce
    -sesame oil

    Hot wok then add
    -little oil
    -1 teaspoon garlic
    -1 teaspoon oyster sauce
    -1 teaspoon cracked black pepper
    -veg of choice
    -splash of wine
    -beef
    -water or stock
    -season with salt,sugar and white pepper
    -thicken with a little potato flour mixed with water
    -add some dark soy for colour and a few drops of sesame oil

    Enjoy

    Here is the black pepper sauce....

    I now make this at home regularly. Thanks Jassha. Hope you post back on here soon :)


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  • #301
    seller567
    Registered Users Posts: 28 ✭seller567


    trackguy wrote: »
    Thanks Jassha - I made the Szechuan sauce last night. It was delicious! I'll be trying a few more of your recipes for sure!

    Looks great, really want to make this myself. I have most of the ingredients but I just cannot find Hot Bean Sauce anywhere. Would you know anywhere that stocks it. Thanks


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