The asian-cuisine tag has no wiki summary.
6
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2answers
567 views
How can I recreate the flavour of instant ramen without the salt?
I am looking to make my own instant ramen soup - nothing complicated, but there must be a way to duplicate the instant variety without all the salt. I've played with combinations of dried onions + no ...
6
votes
3answers
2k views
Homemade Gluten-Free Udon Noodles
I have celiac disease and would like to make gluten free Udon Noodles. I have been unable to find a recipe and have never made homemade noodles. Does anybody know how to make these delicious, chewy ...
6
votes
2answers
3k views
Is there a substitute for dashi?
I adore Japanese cooking, but when cooking for vegetarians, I don't want to use dashi (bonito) stock. However, if I just omit it, the result doesn't taste authentic.
Anyone have a substitute?
6
votes
2answers
373 views
How can I make my seitan a bit firmer?
I tried my hand at making homemade seitan the other night, and it was pretty good - my only complaint was that it wasn't as firm as I would have liked it to be.
These are the steps I followed (based ...
10
votes
3answers
1k views
How do Thai People Make Peanut Sauce?
I'm interested in making my own Thai Peanut sauce. However, every recipe I see online says to use peanut butter. I like Thai Peanut sauce I have in restaurants, but I HATE peanut butter. So when I ...
10
votes
1answer
481 views
Why are many chinese sauces so dark?
I've noticed that many sauces used in chinese cooking (hoisin, oyster, bean etc.) are relatively dark, and often black in color. What's the reason these sauces are so dark? Does it have something to ...
2
votes
1answer
574 views
How can I make perfect sticky rice?
I have a couple of weeks off of school, and thought I would try my hand at some dim sum, specifically lotus leaf wraps, but first I need to figure out how to make the sticky rice. So:
What type of ...
2
votes
2answers
333 views
Shredded steak for south east asian dish
I have a recipe for Nasi Goreng, which calls for 1/2 lb of shredded raw rump steak.
I'm not sure how one goes about shredding steak - any suggestions?
5
votes
3answers
547 views
Mysterious Disintegrating Udon noodles
A few weeks ago, I had a very strange experience making udon noodles. Almost instantly after adding the dried noodles to boiling water, and giving a slight stir, they began to break apart. After a few ...
2
votes
2answers
520 views
Bitter watercress
I have a recipe for spring rolls which call for (essentially) half watercress and half ground pork.
I boil the watercress first, then chop it and fry it with carrot, tofu, and seasonings. Then I add ...
0
votes
3answers
772 views
What is the technique for Vacuum Flask Cooking?
I read an article about Asian cooking involving a Vacuum Flask so I was looking for some techniques involved in cooking with it.
4
votes
2answers
115 views
How to make your own Tempeh?
I'm looking for information on Tempeh, especially how one make it themselves. Any info would be appreciated.
4
votes
1answer
1k views
How long does shrimp paste last in the fridge?
Basically, I have some shrimp paste, it's a nice, very dark purple colour, and I keep it in the fridge. It's not "dry", but it's dry enough to be extremely firm when I take some out of the jar with a ...
2
votes
2answers
1k views
How do I remove bitterness from bitter melon
We use bitter melon/bitter gourd for making curry. We boil bitter gourd in water couple of times to remove bitterness which is very time consuming.
Is there any better way to remove bitterness?
8
votes
2answers
5k views
Sesame Oil vs Toasted Sesame Oil
I normally purchase sesame oil from an Asian market, but this time I bought it from the grocery store. I primarily use sesame oil for making stir-fried cashew chicken in a wok on the stovetop.
...
7
votes
1answer
2k views
Chinese pork jerky, what makes them so tender, how do you make it?
If you've ever had Chinese beef or pork jerky, you'll know why I'm asking this question. If you have a Chinatown in your city, I'm sure you'll be able to find a market that sells them in vacuum sealed ...
6
votes
1answer
431 views
Making Dumpling Conserve Better
When I make Chinese or Japanese style dumplings I often make too many and then store some for the next day
When I reheat them, they always go a bit strange and seem to taste worse then when they were ...
10
votes
2answers
932 views
Why baking powder in rotis?
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? There are no bubbles to grow, are there?
12
votes
1answer
472 views
Japanese term for when the Sushi chef prepares meal for you
What is the Japanese term for when the sushi chef prepares a sushi meal for you based on what the sushi chef deems to be fresh and good, as well as what you would be interested in eating?
I believe ...
8
votes
4answers
835 views
Suitable oil for woking?
I know some oil is not suitable for woking. Like sunflower oil and olive oil?
What oil is best suitable for woking and which oil is not suitable?
6
votes
5answers
892 views
Is sushi so difficult?
I've read somewere in the net that sushi is an extremely difficult food to prepare. It will take at least one year just to learn to cook the rice, and ten year to complete the experience.
It's so ...
3
votes
3answers
1k views
What is the correct way to cook thin rice noodles for Vietnamese dishes?
I like to make Vietnamese bun (rice noodle bowl) at home, but my noodles never seem to have quite the same texture as at my favorite restaurants. I boil water, turn it off, and then add the noodles ...
0
votes
0answers
185 views
Substitute for Parsley in South East Asia? [duplicate]
Possible Duplicate:
Parsley substitute
So I'm currently living in Thailand and I'd like to try and make some of the Italian-American dishes I grew up loving. Most of the necessary ...
4
votes
7answers
505 views
How can I improve an asian sauté / stir fry?
When I make a sauté, I use bell peppers, green onions, beef slices, carrots, ginger and mushrooms. I fry all the ingredients together, add some lime juice, soy sauce, salt, pepper and oregano. Then, I ...
7
votes
5answers
2k views
What's the best order to add ingredients to a Stir Fry?
I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being unused before it expires)
I tend to ...
10
votes
4answers
3k views
What is the proper way to cool sushi rice after cooking?
I've heard a couple of suggestions for cooling the rice prior to making rolls and both seem to contradict each other. What works for you guys (and gals)?
What I do is just remove the liner from the ...
2
votes
1answer
257 views
Roti Canai cooking tips?
I am in love with Roti Canai, but I recently moved to a small island.
My local buddy at the farmers market sells Malaysian food, but she has been unable to make Roti Canai, so, what's the secret? ...
6
votes
3answers
2k views
How do I prepare prawns such that they are straight after boiling/steaming?
I'd like to make a sushi roll or a vietnamese prawn roll but can't seem to get the prawns to straighten, which would make them much easier to roll up. They were still curled up after I cleaned them ...
2
votes
3answers
112 views
Adding Asian flavours to bread [closed]
A random thought came to me about adding sesame oil or laksa leaf to my next batch of bread.
Has anyone has tried adding Asian flavours to their bread?
5
votes
8answers
4k views
Types of Sauce for Stir-Fry [closed]
I've recently started learning to cook stir fry, and I'm interested in what types of sauce are recommended. I typically cook a mixture of chicken or beef, spinach, broccoli, carrots and onions. ...
8
votes
3answers
1k views
How do I get my spring rolls crispy?
I tried making spring rolls last night and for whatever reason they turned out soggy and I was generally disappointed.
I cooked them in about 5cm vegetable oil in a wok that was on a pretty high heat ...
10
votes
3answers
12k views
What would be a good substitute for Rice Wine?
I like to prepare various Asian dishes and one of the important ingredients I use is rice wine; unfortunately, it's become difficult to obtain lately, and sherry, which is sometimes used, never was a ...
