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CHINESE RECIPES. Read first post for recipes before posting!

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12357…15

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    #122
    jassha
    Registered Users Posts: 219 ✭✭jassha


    lemeister wrote: »
    Hi Jassha,



    Also looking for a recipe for beef in oyster sauce if you have one please.

    Cheers

    For the beef oyster u can use the recipe for beef black pepper and omit the cracked black pepper and double the oyster sauce. Love this myself especially with a handful of pak choi thrown in..


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    #123
    Caros
    Registered Users Posts: 578 ✭✭✭Caros


    Fantastic thread, starving after reading thru it, will def be trying out some of your recipes, thank you!


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    #124
    Paul24
    Registered Users Posts: 29 ✭Paul24


    Jassha,

    Do you have a good recipe for Yuk Sung.

    It's lovely as a starter and the kids love it wrapped in the lettuce.

    The recipe's so far have been great. Appreciate all you work.

    Thanks,

    Paul24


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    #125
    timeforachange
    Closed Accounts Posts: 604 ✭✭✭timeforachange


    OMG this is without a doubt the best thread I have ever came across!!! Where have you been all my life?!?!

    I cannot wait to get started on these recipes!!
    My all time fave chinese dish is chicken curry.... I spotted your recipe and was wondering has anybody made it here and how did it go? I plan to do it over the weekend but it seems to make such a big batch that I might try reducing the ingredients a bit to try making a smaller version at first to make sure I like it! Im a terrible cook to be honest so I hope I don't mess it up!

    Does anyone have pics of any of these recipes they made? (preferably the chicken balls or curry?!) I always find if I have a picture to work with it helps me a bit!!


    Thank you so so soooooo much for these recipes!!!
    Theres a few more that I LOVE from the chinese that I might mention here and see if you have any recipes handy for them but no pressure!

    I LOVE!!! .....
    spicy shredded chicken......
    fortune chicken/fortune mushrooms (this is in my local chinese ... the mushrooms or chicken are in a kinda of batter ish coating and then theres this type of mayo like sauce on them)......
    chicken curry rolls

    Thanks :D:D:D


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    #126
    podgeandrodge
    Registered Users Posts: 5,763 ✭✭✭podgeandrodge


    timeforachange wrote: »
    My all time fave chinese dish is chicken curry....

    Me too.....but I really just want the recipe for a "Chinese Takeaway" curry sauce - would this be a simpler recipe than the one posted earlier?


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    #127
    rubadub
    Registered Users Posts: 32,373 ✭✭✭✭rubadub


    podgeandrodge wrote: »
    Me too.....but I really just want the recipe for a "Chinese Takeaway" curry sauce
    You can get ready blended pastes which are VERY similar. I add in a roughly chopped onion too as that is what I am used to in the takeaway chicken curry.

    There is a thread here about the sauces
    http://www.boards.ie/vbulletin/showthread.php?t=2055896676

    I would recommend goldfish brand "Chinese hot & spicy", I made some up for a few mates as a sample dip and they were shocked that it was so similar.


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    #128
    timeforachange
    Closed Accounts Posts: 604 ✭✭✭timeforachange


    rubadub wrote: »
    You can get ready blended pastes which are VERY similar. I add in a roughly chopped onion too as that is what I am used to in the takeaway chicken curry.

    There is a thread here about the sauces
    http://www.boards.ie/vbulletin/showthread.php?t=2055896676

    I would recommend goldfish brand "Chinese hot & spicy", I made some up for a few mates as a sample dip and they were shocked that it was so similar.

    Im going to go in search of the goldfish one tomorrow I cant wait to give it a go!


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    #129
    jassha
    Registered Users Posts: 219 ✭✭jassha


    lemeister wrote: »
    Hi Jassha,

    I'm looking for the technique for salt and chili ribs - presumably the spice mix is the same as for the chicken wings, but I'd like to know how to cook the ribs to get the right texture and when the spice mix should be added, etc.



    Cheers

    Use the recipe to cook the ribs further back in the thread.
    Mix the ribs with some beaten egg and then toss in potato flour
    Deep fry for 3 to 4 mins until nice and crisp
    Then proceed as for chicken wings
    Enjoy


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    #130
    darlett
    Registered Users Posts: 2,312 ✭✭✭darlett


    lorweld wrote: »
    Have you got a recipe for chicken & sweetcorn soup please love this from a Chinese tia

    Massive bump! :) This thread is gold, would love to see a few posts on the delicious soups available in many takeaways, particularly sweetcorn with or without chicken/crab, but not forgetting those other gems of wontons and hot n sour soups, or any others deemed important by the OP but currently slipping my mind. Loving your work.


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    #131
    jassha
    Registered Users Posts: 219 ✭✭jassha


    Paul24 wrote: »
    Jassha,

    Do you have a good recipe for Yuk Sung.

    It's lovely as a starter and the kids love it wrapped in the lettuce.

    The recipe's so far have been great. Appreciate all you work.

    Thanks,

    Paul24

    You will need
    Minced pork fried and drained of excess fat
    Minced waterchestnuts
    Minced garlic
    Chopped scallions
    Chilli flakes
    Oyster sauce
    Splash of wine
    Dark soya sauce
    Sesame oil

    Hot wok
    add the minced garlic, oyster sauce, and a few chilli flakes
    add the pork and the waterchestnuts
    add splash of wine
    season with salt and pepper
    add scallions
    add dark soy
    add a few drops of sesame oil

    enjoy

    for the crunchy vermichelli just deep fry some uncooked rice noodles for 5 or 6 seconds


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    #132
    bellsapiper
    Registered Users Posts: 13 ✭bellsapiper


    Do you have a recipe for chinese salad? more for the dressing than anything,only had it twice,once in San Fran and once in Spain,I have never seen it on a menu in Ireland! Its a very sweet dressing,but not sweet and sour.

    thanks,would love if you could help


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    #133
    jassha
    Registered Users Posts: 219 ✭✭jassha


    bellsapiper wrote: »
    Do you have a recipe for chinese salad? more for the dressing than anything,only had it twice,once in San Fran and once in Spain,I have never seen it on a menu in Ireland! Its a very sweet dressing,but not sweet and sour.

    thanks,would love if you could help

    Is it a little spicy ?


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    #134
    bellsapiper
    Registered Users Posts: 13 ✭bellsapiper


    Not so much spicy but def has a kick,mostly sweet,like over the top sweet,most of my family felt it was like eating watery icing sugar! Im sorry I know it sounds mad!


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    #135
    viking
    Registered Users Posts: 1,500 ✭✭✭viking


    jassha wrote: »
    This is a recipe for szechwan sauce that can be used for meat, fish ,veg , fowl.
    U will need
    hot bean sauce (asian food shop)
    light soya sauce
    vinegar
    sugar
    wine

    Mix 2 spoon hot bean
    8 spoon light soya sauce
    4 spoon vinegar
    4 spoon sugar
    1 spoon wine
    Might be a stupid question but what type of vinegar should I be using here?

    Thanks a million.


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    #136
    viking
    Registered Users Posts: 1,500 ✭✭✭viking


    viking wrote: »
    Might be a stupid question but what type of vinegar should I be using here?

    Thanks a million.

    Ok, I ended up using 2 spoons of standard white vinegar, diluted with 2 spoons of water and a pinch of sugar. The szechuan was beautiful, many thanks!


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    #137
    flan59
    Registered Users Posts: 124 ✭✭flan59


    Made the Sweet & Sour Sauce tonight added a little too much ginger but it was great, got some great ingredients for more recipes in Spice World on the Quay in Waterford, never knew there were so many different spices.


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    #138
    What? Oh Rly!
    Registered Users Posts: 153 ✭✭What? Oh Rly!


    Thanks :)

    How do you make that yummy curry sauce?


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    #139
    jassha
    Registered Users Posts: 219 ✭✭jassha


    viking wrote: »
    Ok, I ended up using 2 spoons of standard white vinegar, diluted with 2 spoons of water and a pinch of sugar. The szechuan was beautiful, many thanks!

    Sorry for lackof reply but been working all over he hols. normal white vinegar is correct


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    #140
    nesbitt
    Registered Users Posts: 486 ✭✭nesbitt


    I made your sweet & sour sauce. It was absolutely delicious. I reduced the weights given in your recipe , but used the same ratio of ingredients. I have some sauce in a jar in fridge for next week also.

    I intend making the beef with black pepper sauce and then trying the oyster variation you also suggested.

    Many thanks Jassha for taking the time to share your recipes and your advice.


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    #141
    flan59
    Registered Users Posts: 124 ✭✭flan59


    Got ready Salted Black Beans in the oriental Shop at Jervis St today, what do I need to add or do to make genuine Chicken in Black Bean Sauce, other than chicken and veg?


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    #142
    Faith
    Moderators, Society & Culture Moderators Posts: 30,655 Mod ✭✭✭✭Faith


    flan59 wrote: »
    Got ready Salted Black Beans in the oriental Shop at Jervis St today, what do I need to add or do to make genuine Chicken in Black Bean Sauce, other than chicken and veg?

    The recipe has already been discussed several times. Please read the thread.

    (Hint: It's on the first page)


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    #143
    TerryTibbs!
    Closed Accounts Posts: 610 ✭✭✭TerryTibbs!


    Beef in black pepper sauce?

    Teach me please!


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    #144
    nesbitt
    Registered Users Posts: 486 ✭✭nesbitt


    Terrytibbs, the details are a couple of pages back on this thread.

    Love this one myself and will be trying it, just need to get in the ingredients later in week.


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    #145
    unkel
    Registered Users Posts: 64,915 ✭✭✭✭unkel


    jassha wrote: »
    You will need
    Minced pork fried and drained of excess fat
    Minced waterchestnuts
    Minced garlic
    Chopped scallions
    Chilli flakes
    Oyster sauce
    Splash of wine
    Dark soya sauce
    Sesame oil

    Hot wok
    add the minced garlic, oyster sauce, and a few chilli flakes
    add the pork and the waterchestnuts
    add splash of wine
    season with salt and pepper
    add scallions
    add dark soy
    add a few drops of sesame oil

    enjoy

    for the crunchy vermichelli just deep fry some uncooked rice noodles for 5 or 6 seconds

    Made it today and it was the biz :D

    Served it in iceberg lettuce leaves with the crunchy vermicelli on top

    Your wok must be a lot hotter than mine though. I deep fried the (first batch of) rice vermicelli for 10 seconds and they were still rock hard. Fried all the other batches for 30 seconds assuming that would have done the trick. Wrong! Still way too hard.


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    #146
    TerryTibbs!
    Closed Accounts Posts: 610 ✭✭✭TerryTibbs!


    nesbitt wrote: »
    Terrytibbs, the details are a couple of pages back on this thread.

    Love this one myself and will be trying it, just need to get in the ingredients later in week.
    Should have read back, Thanks!


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    #147
    TequilaMockingBird
    Registered Users Posts: 4,392 ✭✭✭TequilaMockingBird


    jassha is the MT Cranium of the cooking forum. Thanks for all the recipes, it's a great resource.


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    #148
    jassha
    Registered Users Posts: 219 ✭✭jassha


    flan59 wrote: »
    Got ready Salted Black Beans in the oriental Shop at Jervis St today, what do I need to add or do to make genuine Chicken in Black Bean Sauce, other than chicken and veg?

    follow the black bean recipe further back but be careful with seasoning cos of the fact they are salted beans..


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    #149
    jassha
    Registered Users Posts: 219 ✭✭jassha


    unkel wrote: »
    Made it today and it was the biz :D

    Served it in iceberg lettuce leaves with the crunchy vermicelli on top

    Your wok must be a lot hotter than mine though. I deep fried the (first batch of) rice vermicelli for 10 seconds and they were still rock hard. Fried all the other batches for 30 seconds assuming that would have done the trick. Wrong! Still way too hard.

    sounds stupid but make sure u are using rice noodles for the vermicelli also sold as rice stick, they should puff up after a few seconds in a deep fat fryer.


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    #150
    Davexirl
    Registered Users Posts: 1,089 ✭✭✭Davexirl


    How do you cook chicken in the take away's???? It's always lovely and succelent from my local Chinese, is it fried on a wok? Poached??? This for a curry now.

    Thanks


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    #151
    BaZmO*
    Registered Users Posts: 18,625 ✭✭✭✭BaZmO*


    Davexirl wrote: »
    How do you cook chicken in the take away's???? It's always lovely and succelent from my local Chinese, is it fried on a wok? Poached??? This for a curry now.

    Thanks
    Normally it's boiled as full breasts, then chopped up and used when required.


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