Chinese Cuisine

[b-man]

Chinese Spareribs

These are not the sweet, gooey, sticky ribs you get at cheap Chinese
take out joints, instead they are drier and have a more complex and
wonderful flavor.

Ingredients:

3 pounds pork spareribs
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

Barbecue Sauce

2 tablespoons light soy sauce
2 tablespoons hoisin sauce
2 tablespoons tomato paste
4 large garlic cloves
2 tablespoons coarsely chopped ginger
2 tablespoons dry sherry
1 tablespoon granulated sugar
1 tablespoon toasted sesame oil
2 tablespoons red bean paste

Preheat oven to 275 degrees F.

Sprinkle ribs evenly with salt and pepper in an ovenproof dish and
bake for 1 1/2 hours.

Combine the sauce ingredients in a blender and mix for 15 or 20
seconds or until pureed. Add the sauce to the ribs coating them
evenly. Turn the oven up to 350 degrees F and bake for an additional
30 minutes.

B-man

[snakebiteslim]

how do i make cococnut sauce for shrimp?

[snakebiteslim]

i cant get right , it's not the same with the sweet taste
sempi fi!!!

[lloydrheafields3]

thank you all for the help on what i was looking for
any one know how to make home made wonton wrappers?

[Kitchen Witch]

Wonton Wrappers

It's easy to make your own wonton wrappers. This recipe yields about 24 wonton wrappers.

* 1 egg
* 3/4 teaspoon salt
* 2 cups all-purpose flour
* 1/3 to 1/2 cup water, as needed
* Extra flour as needed

Lightly beat the egg with the salt. Add 1/4 cup water.

Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough.

(Add more water than the recipe calls for if the dough is too dry).

Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.

[figbrat_1]

cna anyone tell me what does the A 1|4 stand for in these recipes Iv'e notice the A alot next to the measurements thanx Rose

[Kitchen Witch]

Welcome to RSN figbrat_1!

We hope you enjoy our site as much as we do.

Regarding the "A" in front of 1/4 or 1/2, etc. It is the way the recipe was typed.

To orally tell someone a measurement for a recipe you would say "a 1/4 cup..." but to read a recipe it would be "1/4 cup"...so I am assuming that the ingredients were listed that way as an interpretation by the writer.

There are some recipes that have been copy/pasted to the site and there is an "A" in front of each ingredient. Sometimes in copy/paste certain symbols show up that were not on the original. Computers can be so much fun at times!!! LOL

Kitchen Witch

[ems911brat]

A wonderful friend is a Viet Nam Vet who served in Khe Sanh during the Tet Offensive, this is one of his favorite foods in the whole world, so I looked up this recipe for him... I hope that you enjoy it also.



This is the national dish of Vietnam; it's Pho (usually pronounced as "foe" by most Americans, but in Vietnamese it comes out sounding something like "fuh?" with a rising tone). It's beloved by just about everyone both in Vietnam and in the many Vietnamese communities in America. It is integral to Vietnamese cuisine.

My first bowl of Pho was in a Can Tho, Vietnam and I bought it from a street vendor. I noticed all the locals eating it so I had to give it a go. It was a wonderful experience for me and I fell in love with this dish. In Viet Nam it was mainly eaten at breakfast but I like it at all times of the day. I was never sure what meat was in it but it looked like beef. This was a mystery for me because I could not imagine where the beef came from; I did not see any cows. I saw water buffalo but they were work animals so I don't think it came from that source. Of course, it didn't matter to me because it was a wonderfully taste sensation for me and has remained so throughout the years hence. I eat this dish often during the time I was in Viet Nam.

Vietnamese cuisine is another great gift to this country from immigrant peoples, and it is one of my very favorite Asian cuisines, perhaps my very favorite (hmm, maybe a tie with Thai?).

For The Broth:
4 pounds beef oxtails, cut into 1½ to 2-inch pieces, trim fat
2 gallons cold water, approximately
1 piece ginger root, 3-inch unpeeled
1 large onion, halved and unpeeled
⅓ cup fish sauce, Vietnamese Nuoc Mam
1 tablespoon salt
8 whole star anise
5 whole cloves
1 stick cinnamon, 3-inch piece broken into 1-inch pieces
1 teaspoon fennel seeds, lightly crushed
3 bay leaves
1 pound rice noodles, medium or thick
1 pound fillet mignon, trimmed of fat and very thinly sliced


For The Garnish:

2 bunches scallions, thinly sliced
½ cup cilantro leaves, whole, roughly chopped
½ cup basil, fresh, Thai Basil, regular Basil if Thai unavailable
1½ cups mung bean sprouts
3 large limes, cut into wedges
Hoisin sauce
chili sauce, Sriracha Red Chili Sauce
chili garlic paste, optional
chili peppers, Sliced, optional



Put the oxtails into a large stockpot and add enough cold water to cover the bones by 4 inches (about 2 gallons).

Bring to a full boil and then immediately lower the heat to a simmer.

Skim off any scum that rises to the surface.

Meanwhile...

Put the ginger and onion halves on a greased baking sheet and place the sheet under the broiler, about 3 inches below the flame.

Char the ginger and onion until they're lightly blackened, about 10 to 15 minutes.

Turn them over halfway through cooking.

When they're cool enough to handle, rinse the onion and ginger under cold running water, using a knife to scrape away some of the charred surface.

Cut the ginger into 3 pieces and add it and the onion halves to the simmering broth, along with 1-tablespoon salt and the fish sauce (which doesn't smell as bad when it's added to other ingredients and cooked).

Put the star anise, cloves, and pieces of cinnamon stick in a small skillet and toast them over medium heat.

Shake the skillet and turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell the aroma of their essential oils being released (which smells really good) .

Make a sachet d'épices -- put the toasted spices and fennel seeds in a coffee filter (or a large tea ball) and tie the bundle with a long piece of kitchen twine.

Add the sachet and the bay leaves to the broth.

Tie the end of the twine the pot handle -- that makes it easy to retrieve it after cooking.

Let the broth simmer uncovered for 4 hours, occasionally skimming any additional scum that may form. (This will make the house smell incredible -- the aroma will waft into every room. This makes Pho a great dish to make when you're spending a leisurely day at home, or if you need to do housecleaning).

After 4 hours remove the sachet, onion, bay leaves and ginger from the pot and discard.

Remove the oxtails from the pot and set aside.

Let the broth continue to simmer gently.

When the meat has cooled, pull it off the bones and chop it into small bits.

Reserve the meat and return the bones to the broth. (This step will extract all the gelatin from the bones, making a very full-bodied stock, as well as extra flavor.)

Continue simmering uncovered for about 1 more hour.

Add more salt or fish sauce to taste as needed.

By this time the broth should be incredibly flavorful and aromatic.

As the broth nears completion...

Soak the rice noodles in cold water for at least 20 minutes.

Nicely arrange the sliced scallions, cilantro, parsley, Thai basil, bean sprouts, lime wedges, and sliced chilies on plates -- these garnishes will be served along with the Pho.

Bring a large pot of water to a boil and add the drained rice noodles.

Give the noodles a quick stir and cook until tender but firm, about 1 minute only (don't let the noodles overcook, or you'll be left with a pile of stringy gummy paste).

Drain the noodles immediately.

Warm 6 large bowls by rinsing them with hot water and divide the noodles among the bowls.

To prepare the beef (fillet Mignon)...

Wrap it in plastic wrap.

Freeze until partially frozen, about 1 hour.

Cut the beef across the grain into paper-thin slices about 2 inches wide by 3-inches long.

Set aside.

Just before serving...

Return the broth to a full boil.

Arrange the slices of raw beef and pieces of cooked oxtail meat over the noodles in each bowl.

Carefully ladle the boiling broth over all.

The raw beef should be submerged in the broth, and the heat from the broth will quickly begin to cook it. (I like pulling it out when medium rare, and setting some of it aside.)

Serve immediately, along with a platter of garnish for each serving.

The technique is for each person to season his or her individual bowl of Pho, adding fresh herbs as you go along (keeps the flavor bright and fresh, particularly for the cilantro), more or less chilies, sauces, etc.

You keep building as you go, and each bowl is tailored to your own individual taste. (It's fun to eat this way, too!)

[zannee]

do you know how to make pancakes too (for moo shu)?

[Kitchen Witch]

BANG BANG CHICKEN

9 oz (250g) chicken breasts and thighs
1 tbsp mushroom soy sauce (or substitute superior soy sauce)
1 tsp. scallions, shredded
1/8 tsp. ground Sichuan Peppercorn
1 tsp. sesame paste
1/2 tsp. sesame oil
2 tsp. chili (chilli) oil
1/2 tsp. sesame oil
1tsp sugar
1/4 tsp. MSG (optional)


Poach the chicken in boiling water to cover for 10 minutes, or until cooked. Remove, drain, and let cool. Beat the skin side lightly to loosen the fibers with a bang (in Chinese, a wooden stick) or a wooden rolling pin. Peel off the skin and tear the meat into long strips with your fingers. You may cut the skin into strips also. Arrange the chicken strips in a dish a sprinkle with the scallions shreds.

Mix together the sesame paste, chili oil, sugar, soy sauce, MSG (optional), ground peppercorns and sesame oil. Pour over the scallions and chickens and chicken and mix until coated and serve. the scallion oil over all, and serve.

[Kitchen Witch]

Gui Chai - Chinese Chive Dumplings
2 Servings

1 cup rice flour
1/4 cup sticky rice flour
1/2 cups water
1/4 cup tapioca flour
1/4 cup vegetable oil
1 tablespoon soy sauce
2 cups Chinese chives (green), sliced

Add rice flour, sticky rice flour and water to a pot over medium heat. Stir constantly to prevent sticking. If the mixture starts to be too sticky to handle, lower the heat. Stir until the mixture turns gluey. Remove from heat and add the tapioca flour. Set it aside to let it cool.

While waiting for the dough to cool down, slice the Chinese chives into 1/2 inch pieces. Heat up 2 teaspoons of oil in a wok or pan over high heat. Add chives and soy sauce. Stir quickly and remove from the heat. You want the chives to wilt a little but not cook. Cooking it too long will produce too much water and make it difficult to stuff the dumpling.

Test the dough to see if it is too sticky. If it is too sticky, it will stick to your hand and will be difficult to work with. Add more tapioca flour.

Pinch off a small portion and roll it between your palms into a ball (an inch in diameter). Use your thumb and index finger to thin the dough into a flat piece. Put one tablespoon of cooked Chinese chives in the middle, gather the edges and squeeze them together to close the dumpling.

Steam the dumpling for 5-7 minutes or until the dough is cooked. It is ready to be served now with hot chili soy sauce but many people like them pan-fried. That includes me. I pan fry the dumplings until they are somewhat brown. I like them crispy on the outside but soft on the inside. Serve with dumpling sauce (recipe follows).

Nam Jim Gui Chai - Chinese Chive Dumpling Sauce

2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon soy sauce
1 teaspoon dark sweet soy sauce
1 teaspoon ground fresh chili paste (optional)

Add all ingredients together. Ground fresh chili paste can be substituted with fresh sliced green chilies (not the real small ones that are very hot). Serve in a sauce bowl with dumplings.

[Kitchen Witch]

Bangkok Beef Bundles
Servings: Serves 4

This can be an appetizer or served as a main dish.

1-1/4 lb. top sirloin steak, cut into 1/4-inch slices
1/4 cup each lemon juice, brown sugar and soy sauce
2 cloves garlic, crushed
1/4 cup peanut oil, divided
1/2 cup alfalfa, bean or radish sprouts
4 green onions, chopped
1/4 cup water chestnut, diced
1/4 cup shredded carrot
8 large lettuce leaves such as Boston

Tangy Dipping Sauce
1 clove garlic
1 small dried or fresh chile pepper
1 Tbsp. lemon juice
3 Tbsp. each soy sauce and water
2 Tbsp. peanut butter
2 Tbsp. brown sugar


Combine lemon juice, brown sugar, soy sauce, garlic and 2 Tbsp. oil. Pour over sliced meat and marinate one hour to overnight.
For Tangy Dipping Sauce: puree garlic and chile in a blender or food processor. Add remaining ingredients and process until smooth.
Drain meat on paper towels. Heat 1 Tbsp. oil in a heavy skillet or wok. Add half of the meat and stir-fry over high heat until no longer pink. Remove and keep warm. Repeat with remaining meat.
To serve, divide meat among lettuce leaves. Top with sprouts, green onions, water chestnut and carrots. Roll up each lettuce leaf like a burrito, folding one end over meat and rolling lettuce around the filling.
Serve bundles with small dishes of Tangy Dipping Sauce.

[ipsyrebel]

Can anyone tell me how to make the white sauce that is served at japanese restaurants?

[Southern Belle 2067]

CHINESE BARBECUED SPARERIBS

MARINATE FOR 6 HOURS IN FOLLOWING MIXTURE:

2 pounds lean pork spareribs
3 slices fresh ginger
2 green onions chopped
5 Tablespoons soy sauce(light)
2 Tablespoons wine (rice wine or sherry)
2 Tablespoons sugar
1 Tablespoon Horsin sauce (available at oriental food store)
1/2 teaspoon red food coloring

Roast ribs in 350* oven for at least 1 hour until brown. Cut into slices and serve.

[Kitchen Witch]

Mongolian Beef A La House Of Hong
Yield: 2 Servings


2 ts soy sauce
1 ts red wine
1/2 lb beef flank steak; sliced thin**
4 ts salad oil
3 cloves garlic; chopped
1/2 lb green onions; cut into 1-inch pieces
1 ts white vinegar
3 ts brown sugar
1 ts ground black pepper
1 ts sesame oil


** 'Choice' cut is best

Combine the soy sauce and wine. Add the flank steak. Marinate 30 minutes.

Heat the salad oil in a frying pan until very hot. Add the garlic and then
the beef, stir-frying for 5 minutes. Add green onions, vinegar, brown sugar
and pepper, continuing to stir-fry until the beef is thoroughly cooked. Add
sesame oil.

[Kitchen Witch]

Mongolian Fire Pot Beef Fillet
Yield: 4 Servings

3 c beef broth
6 sl fresh ginger
3 pieces star anise
3 cloves garlic
2 hot dried chili peppers, (up to 3)
1 tb dark soy sauce
1 ts salt
1 ts ground black pepper
1 1/2 lb fillet of beef
2 carrots, thinly sliced
3 ribs celery, thinly sliced
1/2 c green scallions, thinly sliced
1 hot chili paste
1 coarse salt
1 sesame oil
1 soy sauce


Combine the beef broth, ginger, star anise, garlic, chili peppers, dark
soy, salt and pepper in a pot large enough to hold the beef. Bring the
broth to a boil and reduce to a simmer and cook for 15 minutes.

Season the beef with salt and pepper and add to the simmering broth. Return
to the boil and reduce to a slow simmer and cook for 20 minutes.

When the beef has reached medium rare, 135 degrees on a food probe, remove
the beef to a platter and cool slightly before serving sliced.

While the beef is cooling, strain the seasoning out of the broth, return
the broth to the fire and add the carrot and celery to the broth. Simmer
the broth for 10 minutes and serve with the sliced be ef. Serve the
scallions, coarse salt, chili paste, sesame oil and soy sauce as
condiments.

[Kitchen Witch]

Mongolian Hot Pot, Beijing Style
Yield: 1 Servings


1 lb lean boneless leg of lamb
1 lamb tail fat; sliced
1 ginger slices
1 scallion slices
1 soy sauce


--------------------------------FOR THE DIPS--------------------------------
1 sesame paste
1 fermented bean curd
1 shrimp oil
1 soy sauce
1 vineger
1 rice wine
1 preserved chinese chive flowers
1 preserved sweet garlic
1 chinese coriander (or cilantro), chopped
1 chili (chilli) oil

Cooking utensil: a charcoal-burning fire pot for cooking at the table. 1.
Cut the mutton into paper-thin slices about 2 1/2 inches by 1 inch . It
will be easier to slice if partially frozen first. Spread them on
individual serving dishes. Arrange the dips and side dishes in bowls.

2. Half-fill the fire pot with boiling water. Add the sliced scallion and
ginger, mutton tail fat, and a little soy sauce. Cover the pot lid tightly.
Fill the chimney with burning charcoal and bring the stock to a boil.

3. To eat, the diners mix their own sauces from the condiments and
seasonings.

Then they pick up the mutton slices and cook them in the boiling stock for
a few seconds, until the meat turns pinkish-white. The meat is then dipped
into the sauce. The best pastry to go with the meat is shaobing - the
Chinese baked sesame cakes.

Note: If you do not own a Chinese fire pot, use a saucepan on a hot plate,
or an electric wok.

[Kitchen Witch]

Pork & Vegetable Stir-Fry Over Brown Rice


Enjoy this quick and simple stir-fry with succulent pork and crisp vegetables in a savory garlic ginger sauce.

Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 4 servings


2 tablespoons vegetable oil, divided
4 boneless pork loin chops, cut into 1/4-inch thick slices
1 package (16 ounces) frozen stir-fry vegetables
1 can La Choy® Sliced Water Chestnuts, drained
1/2 cup La Choy Garlic Ginger Stir-Fry Sauce
4 cups cooked brown rice
Cilantro leaves
La Choy Chow Mein Noodles (optional)


1. Heat one tablespoon oil in large skillet or wok over high heat. Sauté pork about three minutes, stirring occasionally until lightly browned. Remove from skillet; set aside and keep warm.

2. Pour remaining 1 tablespoon oil into skillet. Cook and stir vegetable mixture and water chestnuts three to five minutes or until crisp tender. Return pork to skillet. Stir in sauce until pork and vegetables are well coated and heated through.

3. Divide rice between four plates and top with equal amounts of pork and vegetable stir-fry. Garnish with fresh cilantro leaves. Serve with chow mein noodles, if desired.

[Kitchen Witch]

Teriyaki Chicken & Mushrooms
Simple stir-fry with tender chicken and mushrooms in a teriyaki-soy sauce.

Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 5 servings (1 cup each)

Ingredients:
1 tablespoon Wesson® Vegetable Oil
1 pound boneless skinless chicken breasts or thighs, sliced into 2 x 1/2-inch slices
1 package (8 ounces) sliced fresh mushrooms
1 cup shredded carrots
1 can (8 ounces) La Choy® Sliced Water Chestnuts, drained
1/2 cup La Choy® Teriyaki Marinade and Sauce
2 tablespoons La Choy Soy Sauce
1 teaspoon rice vinegar
1 tablespoon cornstarch
1 tablespoon water
La Choy® Chow Mein Noodles (optional)

Directions:
1. Heat oil in large skillet or wok. Cook and stir chicken about 2 minutes. Add mushrooms, carrots and water chestnuts; continue cooking 2 minutes or until chicken is no longer pink and vegetables soften.

2. Whisk together teriyaki sauce, soy sauce and vinegar in small bowl. Stir together cornstarch and water in separate bowl until smooth; add to sauce mixture. Add sauce mixture to skillet; cook until heated through and sauce thickens.

3. Serve with chow mein noodles, if desired.

[stevie404]

b-man,
What does: ½ cup water and
¼ cup granulated sugar and peel from ¼ orange, julienne

mean? I've seen this in other PF Chang recipes on this site.
Thanks,
Stevie404

P. F. Chang's China Bistro Orange Peel Chicken


Ingredients:

for sauce :

1 tbsp vegetable oil
2 tbsp minced garlic
4 green onions, sliced
1 cup tomato sauce
½ cup water
¼ cup granulated sugar
2 tbsp chili garlic sauce
1 tbsp soy sauce
___________________________

other:

½ cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from ¼ orange, julienne (into 1/8" thick strips)