The asian-cuisine tag has no wiki summary.
3
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2answers
119 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. ...
2
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1answer
100 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
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2answers
106 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 ...
8
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3answers
357 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 ...
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1answer
110 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
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1answer
103 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
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1answer
240 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
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1answer
205 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
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1answer
168 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
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1answer
122 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, ...
4
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1answer
273 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 ...
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2answers
103 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 ...
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3answers
1k 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 ...
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4answers
481 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
197 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 ...
5
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1answer
2k 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 ...
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2answers
155 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 ...
3
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1answer
815 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
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1answer
477 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
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1answer
183 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
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2answers
236 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
261 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
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1answer
669 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
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3answers
935 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 ...
4
votes
1answer
1k 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 ...
2
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1answer
801 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
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1answer
415 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 ...
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4answers
2k 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
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6answers
677 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 ...
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1answer
159 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.
0
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2answers
1k 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
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2answers
3k 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?
4
votes
2answers
19k views
What’s a good alternative to rice wine vinegar?
I find it difficult to source rice wine vinegar for recipes. I can usually find “rice vinegar“, “rice wine”, and “white wine vinegar”, but not specifically “rice wine vinegar”.
Can I use any of the ...
2
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3answers
494 views
What sort of rice and noodles are “brown rice” or “brown noodles”?
I am a university student about to enter his second year. At my school, only freshman are given (relatively cheap) access to the Dining Commons, and I recall, near the end of the year, a nutrition ...
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1answer
198 views
Stir fry sauce quantity
I am trying to create written instructions for making stir fry for some rather inexperienced cooks to follow. One dilemma that I'm having is describing the amount of sauce to use. How would you ...
3
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3answers
4k views
What flavour can cut through salt?
I'm putting together an asian sauce to throw over some steamed greens & have made it a bit too salty (it contains soy, fish & oyster sauce).
What can I add to cut back the saltiness?
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2answers
1k views
Substitute for red bean paste?
I recently bought a book of Asian recipes. The author seems to have a huge crush on red bean (azuki) paste, since about a half of the recipes call for it. Unfortunately, the availability of red beans ...
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1answer
166 views
Thai Chicken and Noodles Recipe Recreation
I used to eat this delicious Thai Chicken and Noodles recipe from a restaurant that closed down over a decade ago. I'm looking for a closest approximation of a recipe that will still taste good. (I ...
6
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3answers
743 views
How to make bubble tea - the “real” (tea-less) version? Is there a way to create the powdered flavoring?
I've been unsuccessful thus far in recreating Khmer bubble tea, or the pastel-colored bubble tea one can find at many small cafes and stands.
The specific kind of bubble tea I'm looking to make uses ...
3
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2answers
1k views
Make spring rolls in advance
I'm making some spring rolls for a party on Friday. As I will not be able to make them the same day I was wondering what the best option would be. I will have the possibility of frying them directly ...
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4answers
2k views
What are the differences between types of soy sauce?
I recently started using Tamari over whatever the standard US form of soy sauce is. The difference was something of a revelation. The depth and complexity of flavor is an order of magnitude more ...
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4answers
874 views
What are some appropriate accompaniments for satay?
I have an excellent recipe for satay chicken, which I usually accompany with coconut rice. Last time, I also attempted a kind of Asian coleslaw of white cabbage, chilli, carrot and lime juice, but it ...
4
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4answers
2k views
What kind of peppers are used in Gochugaru (고추가루)?
I'm trying to make kimchi, but I don't have any chili powder (gochugaru -고추가루). Does anyone know what type of chili pepper(s) this is made from? I'm trying to find it at a normal western grocery ...
4
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3answers
4k views
Substitute for sesame oil (sesame allergy)
My family eats a lot of stir fries and sesame oil is a critical ingredient in many of them. Unfortunately, my wife is allergic to sesame so we need an alternative. Has anyone had success recreating ...
0
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2answers
461 views
What is the best way to fry rice cake?
I have some white rice cake. The instructions say to soak it in water overnight, then either fry it or simmer it. I tried part of it simmered some time ago, and didn't like the bland taste. So today I ...
4
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2answers
761 views
How do I make Udon noodles fat?
When I get Udon at a restaurant, they're these massively thick noodles. When I cook them they look like linguine. What am I doing wrong?
5
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3answers
12k views
What's the difference between tamari and soy sauce?
If a recipe calls for tamari, can I use plain soy sauce instead? If using one for the other, what effect would it have on a recipe?
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2answers
706 views
Soya sauce. Are they different for variety of dishes?
Soya sauce: Whenever I buy new Soya sauce, it tastes quite different. Normally I use it in noodles and manchurian.
Any tips to buy it. During my reading, people mentioned thick/thin soya sauce. But ...
6
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2answers
182 views
Chinese Hoppin' John
In the American South, Hoppin' John is a popular New Year's meal. In honor of the Chinese New Year, I would like to make a Chinese variation on Hoppin' John.
In place of bacon, I thought I'd use BBQ ...
5
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1answer
486 views
Black Rice Vinegar for Sushi
Can I use black rice vinegar for sushi rice? (Chinkiang Vinegar)
What is the difference to white rice vinegar when making sushi?
Should I still add sugar and salt?
