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0
votes
1answer
106 views

Good/Bad Soy Sauce

How to tell if the soy sauce is of good quality? Could we tell with the smell and the colour of the sauce? I'm aware the differences of dark VS light soy sauce (See Soya sauce. Are they different ...
5
votes
1answer
118 views

What is the origin of fish sauce in asia?

wondering about the history/origins of fish sauce, specifically in Asia. I haven't found anything after Googling a bit.. My friend claims that fish sauce was invented in Italy (the Romans?). Can ...
2
votes
2answers
95 views

Dried tofu - does it have another name, and where can I get it in the UK?

A local Asian supermarket used to sell this stuff that the proprietor referred to as dried tofu. In came vacuum packed, and seemed to be dehydrated tofu that had been marinated in Chinese barbecue or ...
11
votes
3answers
2k views

What is the difference between a Spring Roll and an Egg Roll?

The final challenge for a recent "Master Chef" was to make Spring rolls. It seemed to me that they were really making egg rolls (had I ordered it at any restaurant I've ever been to--chinese, ...
4
votes
4answers
531 views

Can I use Basmati Rice for fried rice?

I have some left over boiled Basmati Rice in the fridge and I was wondering if anyone has ever used it to make Chinese Fried Rice given that the recipes generally call for Jasmin rice? Does it have ...
0
votes
3answers
192 views

How heavy should Chinese chef's knife be?

What weight should a Chinese chef's knife be and for what purpose? All around, i.e. one knife for most cooking Slicing Chopping vegetables Meat without bones Chicken or fish with bones Chinese ...
1
vote
2answers
61 views

What variety of shrimp paste should I use for Brazilian Vatapa?

I recently saw a recipe for vatapa, a Brazilian shrimp stew that looks kind of like a curry gravy in texture. The recipe calls for a reconstituting handful of dried shrimp and then blending it into a ...
2
votes
2answers
13k views

Substitute for sesame oil?

An Asian recipe I'm trying calls for sesame oil. However, the only bottle I found is $6, and since I'm only using a tablespoon if it, and am on a tight budget, I don't want to spend that much just to ...
2
votes
1answer
63 views

Should tamarind pulp go into Pad Thai sauce?

I'm making my own Pad Thai sauce and I'm not sure if I should strain out the tamarind pulp or if it can stay in the sauce. Or is there some type of prepared tamarind which dissolves into the sauce so ...
1
vote
1answer
82 views

Which foods and ingredients are the main sources of fibre in traditional Lao cuisine?

I'm taking an interest lately in Lao cuisine (I'm in the country). But I haven't noticed where they get their fibre from. Which traditional dishes or ingredients should I investigate?
3
votes
2answers
194 views

Using toasted sesame oil in a cilantro “pesto”?

Pesto, chutney, whatever. I go on flavor profile "kicks", right now I am craving Asian - soups, stir fries, curries, you name it. Here's my thought. I want a simple condiment that I can add to ...
3
votes
5answers
2k views

Where does the Asian dish “sang choi bow” come from?

I'm currently travelling in Laos where my favourite local dish is called "larb" or "laap" (ລາບ in Lao, ลาบ in Thai). When I described it to my Australian friend he said it sounded like a dish that ...
8
votes
1answer
170 views

Why do some recipes require or insist on the use of a wok over the use of a skillet / pan?

I have an electric stove. Many of the recipes from my Asian cuisine book call for a Wok to be used rather than a typical flat based pan. Why is there so much stress on the type of pan when the purpose ...
6
votes
2answers
1k views

What does “curd” mean in a South Asian recipe?

I've seen the word "curd" used in a few South Asian recipes (like, notably, some "Butter Chicken" recipes). In one video, it kind-of looks like it might be cottage cheese (or something like that), ...
1
vote
1answer
450 views

What can a half-ripe jackfruit be used for?

We got a (fresh) jackfruit that was not so ripe... somewhat bland, not very tender and not enjoyable. My question is: What should I cook with it? I cooked it like I would a green jackfruit, but ...
3
votes
1answer
311 views

How can I make kimchi with everyday ingredients?

I've read about kimchi, which is a traditional Korean food made from vegetables. I'm not sure I can find Napa cabbage here in Hungary though - can I make it with regular vegetables?
0
votes
2answers
6k views

What are possible substitutes for pineapple in sweet and sour pork/chicken?

Most recipes for sweet and sour pork/chicken I see include pineapple example. But what if someone does not like pineapple? What are candidate substitutes? Do they necessarily need to be fruits? ...
3
votes
5answers
9k views

What are the authentic traditional ingredients for Naan bread?

I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the cooking method are not always the same. ...
3
votes
2answers
13k views

Keeping rice paper spring rolls moist

I've made some fresh spring rolls by filling rice paper sheets with vegetables, cheese and peanuts, without any cooking. I've kept the uneaten ones in the fridge for a night in a sealed box. The ...
3
votes
2answers
785 views

Storing Bao Overnight--to steam and refrigerate?

I am making roasted duck bao for a dinner tomorrow night. I will form them all tonight and then refrigerate them until tomorrow. Is it best to steam bao before refrigerating and then steam again ...
9
votes
5answers
10k views

What is “Fish Sauce” typically used for?

A while ago I bought "Fish Sauce" for a recipe (that I've long forgotten) and ended up not using it. Now we don't know what to use it for because none of the Asian cuisine recipes we come across seems ...
2
votes
1answer
438 views

Other uses for Korean salted shrimp

I purchased a jar of tiny Korean salted shrimp to make kimchi. Since I only use a teaspoon or so at a time for the kimchi, I wondered if there were other (Korean or otherwise) creative uses for these ...
4
votes
1answer
147 views

Tan ho, a salad green?

In the local Asian market I saw a couple of names that I didn't recognize. Has anyone heard of a green, called Tan Ho in Chinese? It looked like arugula, tasted like a typical green. Maybe a little ...
13
votes
1answer
1k views

Trick to making perfect egg ribbons?

I'm looking for a time-proven method for getting perfect egg ribbons in egg drop or hot and sour soup. The result I'm looking for is a clear soup with the classic gossamer egg ribbons. I'm not ...
3
votes
1answer
787 views

How long does lotus root stay fresh?

I've got some lotus root that I had in the fridge about a week before I opened it. I left the lotus root in the water in which it was packaged and I'm wondering how long it stays fresh. It still ...
2
votes
1answer
210 views

What is Black Vinegar?

I get this truly awesome vinegar, BLack Vinegar, at some Asian grocery stores around Los Angeles. I have been saying its similar to Bragg liquid Aminos. I have no idea what it's made out of, does ...
6
votes
1answer
197 views

Finding good bamboo shoots

I recently tried to make a soup recipe that called for bamboo shoots. I found some canned shoots from a local Asian supermarket and attempted to use those---but they were awful. They had a bitter, ...
5
votes
1answer
1k views

Azuki Bean Substitute for Anpan

I want to try to make anpan and I was planning to use this recipe for koshian for the anpan's filling. However, I do not have access to azuki beans. Is there another bean that I can use as a ...
1
vote
2answers
120 views

Cabbage Slaw w/ Teriyaki?

I recently had some spicy chicken teriyaki. It came with a side of what was just cabbage in some clear liquid. I've not had luck identifying it online, any idea what it may have been? It was a bit ...
1
vote
6answers
4k views

What is the brown sauce in authentic Chinese fried rice?

There is a lady at work that makes the most awesome and most delicious Chicken Fried Rice on the planet. She uses white rice with some sort of brown sauce that is added when frying the rice in the ...
4
votes
8answers
3k views

Low-sodium alternatives for Asian cooking sauces?

I love Asian cooking, but my doctor wants me on a low-sodium diet. Unfortunately, even the "lower-sodium" or "reduced sodium" versions of sauces (soy, tamari, etc.) are extremely high in sodium. Is ...
3
votes
1answer
325 views

Over cooking shiitake mushrooms?

I eat Asian cuisine a lot but I've started to use shiitake mushrooms in the stead of just about anything else because I think they're delicious. I've had them in vinaigrettes, caramelizing with ...
2
votes
2answers
568 views

Chinese rice vermicelli tastes of chemicals

We bought a large package of dry rice vermicelli recently at our local Thai market. We've cooked it a couple of times, and both times once it starts to boil it gives off a chemical odor, sort of like ...
5
votes
1answer
9k views

How can I prepare left over Stir Fry for the fridge?

I like making Stir Fry and I've tried several times to make two meal's worth so I can refrigerate half and take it to work, but so far every attempt has been sub-bar. It's veggie stir fry and I use a ...
0
votes
2answers
189 views

What is this Asian dish made with boiled vegetables?

Does anyone know which is the dish where we have a pot/pan of boiling vegetables/meat in the center and people sit around it with their noodles and soup bowls and keep picking things from it and ...
5
votes
3answers
11k views

Substituting for Candlenuts in Indonesian Food

Indonesian cuisine relies heavily on candlenuts as a base and thickener for spice pastes which are the foundation of the cuisine. This includes many of the various rendangs and sambals, such as ...
4
votes
1answer
907 views

Is there a difference between the grocery store package of chow mein noodles and the package of lo mein noodles?

I'm looking at making a recipe that calls for lo mein noodles. All I can find in the grocery store are chow mein noodles. Is there a difference between these two types of noodles? I am referring ...
3
votes
2answers
239 views

Why do Asian savory recipes call for a few pinches of sugar?

I've got a few Asian recipes (e.g. Mongolian lamb and Singapore duck) that request only ⅛ teaspoon of sugar for a meal fit for 2 or 3 people. That feels too little to affect sweetness. Are ...
16
votes
2answers
289 views

What are the optimal simmering times for each stage of a traditional phở?

Several of my associates and I consider ourselves phở connoisseurs, of a sort, and one thing we've noticed is the drastic variation in the quality of the broth served at various establishments. The ...
3
votes
3answers
674 views

How can I tone down the heat in hot oriental mustard, without making it sweet/significantly altering flavor?

I recently attempted to mix up my own hot oriental mustard using a powder, bought in the local supermarket. (S & B Oriental Hot Mustard) Following the directions on the can. I mixed with water ...
3
votes
1answer
1k views

What is a more common substitute for Shaoxing cooking wine?

I have never cooked with Shaoxing wine, so I'm not sure what would be its best substitute.
3
votes
4answers
3k views

How do I use a Chinese spoon?

In Asian restaurants the soup comes with a flat-bottomed spoon. It seems awkward to use this spoon as one would a "western" spoon. Is there a special technique to using a Chinese Spoon? What is ...
11
votes
2answers
4k views

Soaking beef in water

I've begun cooking Asian food in the past year or so, and in many Korean and Chinese beef recipes, I see instructions to soak beef in water. Just plain water, not salt water or anything. And every ...
4
votes
1answer
1k views

How to make Chicken Laksa taste more like To's restaurant?

I've tried a couple of recipes to make Chicken Laksa but I cant get it to taste like this Malaysian restaurant (To's in North Sydney). I've had the best luck with this recipe from Taste. Is it just ...
2
votes
1answer
494 views

What do I need to make pho at home?

For those people that don't know, vietnamese pho is usually a beef broth with noodles as the very basic; variations of pho will include beef, beef meatballs, etc. However, I'm looking for ingredients ...
-1
votes
4answers
6k views

What can you make with Dried Lemon Grass? [closed]

A friend went to Cambodia for vacatation, and brought back many packets of dried lemon grass. Can someone tell me what its uses are, and mention some easy to prepare dishes that make use of dried ...
2
votes
7answers
863 views

What is the black, slightly sweet, flavour in some Asian food?

It seems to be a popular ingredient in Asian (esp. Chinese?) food. I encountered them on pork spareribs, and some side dishes. Apparently it turns everything completely black when it is added. I can ...
1
vote
1answer
167 views

I have seaweed salad with sesame flavor. What are some good ways to garnish it or nice things to garnish with it?

I'm curious for some ideas on what to make with seaweed salad.
1
vote
2answers
3k views

Is there an alternative wrap for spring rolls other than rice paper?

I've been making spring rolls (the deep-fried variety) for some time now, and they are really good, but I've noticed some Asian restaurants use something else for wrapping them than the generic, ...
1
vote
2answers
9k views

What is vietnamese pho? What exactly does it consist of?

What exactly is pho? I know it's a type of vietnamese cuisine. What does a bowl of pho typically consist of? What are the bare requirements to consider it pho?