CHINESE RECIPES. Read first post for recipes before posting!

stevoslice

boodlesdoodles wrote: »

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

One right here

trackguy

seller567 wrote: »

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

Any asian supermarket should have it. In Dublin - There are loads in town, a good few on Parnell St, one at the Luas stop on Abbey St among others

bobcar61

How about a recipe for Crispy Shredded Chicken in Honey and Chilli sauce? That's my usual from my local Chinese and don't want to be forking out for it everytime.

oakshade

Apologies if this has been asked already, I would love a recipe for meat sung

jassha

Sincere apologies to all. Have been offline for the past few onths between one thing and another. Will be back over the next few days to get thread going again. Again apologies to all

Cicero

jassha wrote: »

Sincere apologies to all. Have been offline for the past few onths between one thing and another. Will be back over the next few days to get thread going again. Again apologies to all

Hey Jassha..thanks for posting..just saw this thread now as a result...looking forward to it...

jassha

oakshade wrote: »

Apologies if this has been asked already, I would love a recipe for meat sung

Check post 131 for recipe. enjoy

seller567

trackguy wrote: »

Any asian supermarket should have it. In Dublin - There are loads in town, a good few on Parnell St, one at the Luas stop on Abbey St among others

Cheers, I got it in the Asia Market in Drury Street. Had tried Eurasian and another store in Lucan but neither had it.

fizzylizzy

made the sweet and sour suace it was yum came out perfect:)

darlett

Hi this is less of a recipe request and more a little question with technique Im have.

I'm happy enough with the progress of my stir-frys, and im getting the formula ingrained fairly well which is having really good result for what is becoming more straightforward.


Heat up the wok. Then add your groundnut oil or such, and heat til nearly smoking, then add your pork, chicken or beef and cook for a couple of minutes before removing.

Its the next stage that has me a little puzzled. In order to flavour the oil add some aromatics, from garlic/(spring)onion/ginger/chilli, for maybe 30 seconds before adding in the veg and sauce, for a couple of minutes, then the cooked meat or raw fish, before finally finishing off with a splash or two of sesame oil. As formulas go its fairly reliable. But the question is for the aromatic stage when you add in the aromatics, if the oil is hot enough as to nearly be smoking, 30 seconds of that will burn the garlic everytime. Ive heard a lot from the likes of Hom and Ching about the smokiness of the wok=the magic of stir fry, but then ive also heard that burning garlic is a cardinal sin as it becomes bitter to taste. So should I ease up on the heat for adding the garlic, or embrace burnt garlic??? Any insight appreciated to help me understand what im doing wrong.

trackguy

darlett wrote: »

Its the next stage that has me a little puzzled. In order to flavour the oil add some aromatics, from garlic/(spring)onion/ginger/chilli, for maybe 30 seconds before adding in the veg and sauce, for a couple of minutes, then the cooked meat or raw fish, before finally finishing off with a splash or two of sesame oil. As formulas go its fairly reliable. But the question is for the aromatic stage when you add in the aromatics, if the oil is hot enough as to nearly be smoking, 30 seconds of that will burn the garlic everytime. Ive heard a lot from the likes of Hom and Ching about the smokiness of the wok=the magic of stir fry, but then ive also heard that burning garlic is a cardinal sin as it becomes bitter to taste. So should I ease up on the heat for adding the garlic, or embrace burnt garlic??? Any insight appreciated to help me understand what im doing wrong.

When I'm doing a stir-fry like that, I add in the garlic and ginger (and maybe chilli) and almost immediately, 5/10 seconds later, add the next ingredient. The garlic and ginger will keep cooking anyway even if you add other ingredients and, as you say, anything longer will burn the garlic when cooking over a high heat.

saleda

fizzylizzy wrote: »

made the sweet and sour suace it was yum came out perfect:)

I've searched and searched this thread for sweet and sour. Can anyone tell me what page it is on?

Great thread by the way, thanks for all these fantastic recipes.

Edit: never mind. Found it on page 2.

jassha

Yourtechniques sound fine. Just one or two small things. Heat the wok to smoking point before addind the oil, this creates a non stick surrface. when adding garlic,ginger etc only fry them for about 5 to 10 seconds before adding other ingredients. and yes ,burning garlic is a cardinal sin and gives a very nasty bitter after taste. just make sure u have all ure bits and pieces to hand and work quickly. Finally, this might sound a bit obvious, if u think its getting a bit too hot take it off the heat for a few seconds.

darlett wrote: »

Hi this is less of a recipe request and more a little question with technique Im have.

I'm happy enough with the progress of my stir-frys, and im getting the formula ingrained fairly well which is having really good result for what is becoming more straightforward.


Heat up the wok. Then add your groundnut oil or such, and heat til nearly smoking, then add your pork, chicken or beef and cook for a couple of minutes before removing.

Its the next stage that has me a little puzzled. In order to flavour the oil add some aromatics, from garlic/(spring)onion/ginger/chilli, for maybe 30 seconds before adding in the veg and sauce, for a couple of minutes, then the cooked meat or raw fish, before finally finishing off with a splash or two of sesame oil. As formulas go its fairly reliable. But the question is for the aromatic stage when you add in the aromatics, if the oil is hot enough as to nearly be smoking, 30 seconds of that will burn the garlic everytime. Ive heard a lot from the likes of Hom and Ching about the smokiness of the wok=the magic of stir fry, but then ive also heard that burning garlic is a cardinal sin as it becomes bitter to taste. So should I ease up on the heat for adding the garlic, or embrace burnt garlic??? Any insight appreciated to help me understand what im doing wrong.

darlett

jassha wrote: »

Yourtechniques sound fine. Just one or two small things. Heat the wok to smoking point before addind the oil, this creates a non stick surrface. when adding garlic,ginger etc only fry them for about 5 to 10 seconds before adding other ingredients. and yes ,burning garlic is a cardinal sin and gives a very nasty bitter after taste. just make sure u have all ure bits and pieces to hand and work quickly. Finally, this might sound a bit obvious, if u think its getting a bit too hot take it off the heat for a few seconds.

Thanks indeed, I'd heard to heat the wok before adding the oil but without ever hearing the reason about creating a non stick surface its probably a step Ive over looked many times, due to not understanding why.

The Lovely Muffin

Does anyone here have or can any suggest/recommend a good recipe for King Prawns & Chicken Green Pepper & Black Bean Sauce please?

I was out for dinner recently and my boyfriend had this and it was delicious so I am looking to make it at home, if I can.

Would appreciate any help.

The Lovely Muffin

Why was my thread/post moved into this thread?

Faith

Presumably because the recipe you're looking for is often found in Chinese restaurants, and there's been a recipe for black bean sauce already posted here.

The Hill Billy

I moved it & for the reasons already mentioned by Faith.
Also, jassha probably has this thread subbed & will see & respobd to it quicker than if it were in some other thread. Let's face it - if someone on the forum can provide the info you requested it is jassha.

tHB

The Lovely Muffin

jassha wrote: »

Black Bean Sauce. There are lots of black bean sauces out there but to start from scratch u need to get actual black beans from an asian shop. they are semi dry and resemble small raisins but black in colour. the jars and tins of black bean sauce to me taste very processed.

Step 1. put black beans, 3 or 4 cloves of garlic, and a good dash of veg oil into a food processor and whizz for 20 or 30 seconds. This will keep in a sealed container in your fridge for 4 to 6 weeks. just make sure that there is a layer of oil on top of the mix.

Step 2. Cut up ure tofu and deep fry for 3 or 4 mins. Leave to one side. you can use unfried tofu but it tends to break up and looks unsightly.

Step 3. Assemble whatever veg u want to use.

Step 4. very hot wok or deep pan. add some veg oil. add half teaspoon minced garlic and 1 teaspoon of black bean mix. add veg. add good splash of wine. keep everything moving until wine evaporates. add some water

Step 5. Season with salt, pepper, and sugar to taste

Step 6. Add the tofu and a dash of dark soya sauce.

Step 7. Thicken with some potato flour mixed with water (or cornflour and water)

Step 8. Add 5 or 6 drops of sesame oil

ENJOY

For chicken and king prawns would I need to cook them first? And then throw them into the wok after they are cooked? Or could they be cooked in the wok with the sauce?

Also, does anyone know of any Asian shops in Dublin city centre? Preferably around the Lower O'Connell St or Henry St area please?

I'll be in Dublin this Sat so wouldn't mind paying a visit to one. Unfortunately I don't know my way around Dublin city too well, only know the Grafton St, Henry Street and O'Connell St areas.

shinikins

There's a very good Asian shop at the Luas stop on Abbey street, at the back of the Jervis Centre.

The Lovely Muffin

shinikins wrote: »

There's a very good Asian shop at the Luas stop on Abbey street, at the back of the Jervis Centre.

Is it either of these places?

http://www.asianfood.ie/

http://www.orientalemporium.ie/

If not, would you have an idea of what the place is called please?

shinikins

Its the Oriental Emporium, I couldn't remember the name at first! If you were getting the Luas to Heuston Station from the back of the Jervis centre it's right at the stop, in fact the ticket machine is outside the door.

K.C

Salt and chilli chicken wings from the chinese are lovely. Need a home recipe. Any ideas??

The Lovely Muffin

There's a thread with tonnes of Chinese recipes here, the recipe you are looking for might be in it.

http://www.boards.ie/vbulletin/showthread.php?t=2056077430

The Hill Billy

Threads merged.

tHB

SillyMangoX

Hi there, great thread! I'm just wondering do you have a recipe for duck in plum sauce?? Any of the sauces I get in the jars are nothing like the ones from take aways It's my absolute favourite food, especially the one from the local take away - packed full of yummy veg instead of the chunks of pineapple you sometimes get in other places!

G-Money

There seems to be a lot of specialised ingredients used in these recipes which is understandable, but where can I buy stuff like corn flower, spicy salt, star anise etc?

I don't have an asian food market near me and it's unlikely I would go to the bother of going into the city to get these ingredients either.

Can any of this stuff be bought online? I doubt Tesco or Dunnes would have most of the exotic stuff mentioned here.

Cheers.

rubadub

G-Money wrote: »

I buy stuff like corn flower, spicy salt, star anise etc?

Can any of this stuff be bought online?

Many supermarkets will have it, cornflour certainly. Potato flakes are just instant mashed potatoes, tesco do a cheapo version which is easier to use than branded "smash" which would need to be crushed into a powder. Cornflour is alongside regular flour or perhaps gravy as its a thickener.

They all have spices but can be expensive. Where are you in dublin? there might be a shop near you do not even know about.

rubadub wrote: »

I was in spice bazaar in blackrock market dublin this evening. I only just found out it is open 7 days a week 10am-8pm everyday.

They used to have another shop in the same market and moved, I think everybody presumes it would only be open when the other market stalls are but its a proper shop. I was very surprised it was open until 8pm each night. I had to ring the market owner to ask if they were opening as there was no info on the web. I had to walk through the arch in pitch black to get to it, though you can come in from the other side.

Seems to be an Indian father & son running it, friendly guys who are genuinely interesting in what you want. I told them they should advertise more and that I would post it on a website, I have no connection, just do not want to see them close! and its a shame that such a good shop is unknown.

They are up the back of the market, where the green arrow is pointing here
http://maps.google.com/maps?q=53.300859,-6.178485&hl=en&num=1&t=h&vpsrc=0&z=19

There is a Filipino shop in dun laoghaire too "Pinoy sari sari store", opposite walters near the peoples park
http://maps.google.com/maps?q=53.289563,-6.13002&hl=en&num=1&t=h&vpsrc=0&z=19

This is an online one
http://bombaybazar.ie/index.php?cPath=83

G-Money

rubadub wrote: »

Many supermarkets will have it, cornflour certainly. Potato flakes are just instant mashed potatoes, tesco do a cheapo version which is easier to use than branded "smash" which would need to be crushed into a powder. Cornflour is alongside regular flour or perhaps gravy as its a thickener.

They all have spices but can be expensive. Where are you in dublin? there might be a shop near you do not even know about.




This is an online one
http://bombaybazar.ie/index.php?cPath=83

I'm in south county Dublin/Dublin 18 area.

dixiefly

Hi Jassha,
Thanks for the recipes. Any chance that you would have the recipe for Crispy Fillet Beef?

Thanks