CHINESE RECIPES. Read first post for recipes before posting!

Conors10262 wrote: »

how do you make schezuan chicken i love it .....please

dvcireland wrote: »

Jimmy's Sate Sauce Recipes

http://www.jimmysate.co.uk/recipes.html

THE ULTIMATE SATAY SAUCE

http://www.jimmysate.co.uk/chinese-ultimate-sate-sauce.html

The only problem is, that I have not been able to get a jar of this in Asia Market on my last few visits

RJohnG wrote: »

No 2 Chinese shops are the same. Always slight differences in taste and style.
Jimmy's satay is a concentrate. You can use as much or as little as you want.
If you like it spicy use a 1/1 ratio Jimmy's and smooth peanut butter.
If you like it mild use a 1/3 ratio Jimmy's and smooth peanut butter. Also use chicken stock, salt, and thicken with potato starch, water at the end.

This is main course, not meat skewers. The one I posted is the peanut dipping sauce. But like I say, some Chinese make spicy satay sauce, others don't. same as your curry sauce. Some make a light fruity sauce, others make a spicy one.
Different places. But you can easily recreate their sauce by adjusting the above quantities.

wrote:

CANTONESE SOY SAUCE PAN-FRIED NOODLES

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 2

Ingredients
1 1/2 cups bean sprouts
2 scallions
2 teaspoons soy sauce
1 teaspoon dark soy sauce
½ teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon sugar
½ tablespoon shaoxing wine
¼ teaspoon freshly ground white pepper
8 ozs fresh thin Hong Kong Style Egg Noodles (for pan-frying, not to be mistaken for “wonton noodles”) or 3 small bundles of dried Hong Kong Style Egg Noodles for pan-frying
3 tablespoons oil

Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper into a small bowl and set aside.

Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2-3 minutes. Rinse in cold water and drain very well.

Heat the wok to high and add a tablespoon of oil to coat the wok. Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 3-5 minutes for the first side.

Flip the noodles over and add another tablespoon of oil around the perimeter of the wok and let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot, The goal here is just to get an even, light crispiness and to dry out the noodles during this cooking stage. In our pictures for this post, we used a large non-stick pan, which also works nicely. Set aside these noodles on a plate.

Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan and cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they’re not all in one big clump. Add the soy sauce mixture and toss continuously (don’t stop!) for a couple minutes using a pair of chopsticks or a set of tongs. Keep the heat on high.

After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy. Be careful not to overcook them or they will become limp and soggy. High heat is a key requirement for this dish.

Plate and serve!

Whispered wrote: »

Why yes I would love to join you for fried noodles!

Thanks for that. How important is the wok? I usually stir fry in a flat pan.