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9
votes
1answer
703 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 ...
6
votes
5answers
27k 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 ...
7
votes
2answers
7k 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), ...
4
votes
1answer
184 views

Is rice supposed to be eaten with chopsticks?

This question is about cultural norms and tradition. In Asian countries, is rice intended to be eaten with chopsticks? I heard this is a western misconception, as rice is too hard to pickup with chop ...
-2
votes
1answer
41 views

Falafel vs onion baji

What is the difference between the way a falafel is made and the way an onion baji is made? It seems both seem to be based on embedding some veggies in flour and frying it.
0
votes
1answer
93 views

When should I add meat/vegetables when cooking congee?

Congee is cooked for a long time, at least an hour or so. Most recipes I've seen simply recommend dumping all the ingredients in at the beginning and then letting it cook until the rice has broken ...
3
votes
3answers
4k 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 ...
2
votes
2answers
2k 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?
6
votes
2answers
437 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, ...
1
vote
8answers
7k 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 wok....
6
votes
3answers
886 views

What is the best western/cheap substitute for banana leaf?

Southeast Asian recipes such as Amok are sometimes steamed in banana leaf containers. Since these are fairly expensive (and presumably not indefinitely reusable), is it possible to use, say, parchment ...
12
votes
2answers
8k 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 ...
3
votes
1answer
67 views

How do I deal with asian rice noodles?

After boiling and draining the rice vermicelli or pho noodles they always stick to a big lump. How do I prevent this?
5
votes
1answer
207 views

Can someone identify this food?

I saw my friend eating this Asian snack, either Japanese or Chinese, which I've seen before in those Asian markets. It is hard to describe, but it looks like a ball of dough, with a clearish color. It ...
13
votes
5answers
27k 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 ...
2
votes
4answers
95 views

Sweet sauce for Peking Duck?

I've always wondered what sauce they served with Peking Duck at various Chinese restaurants (at least in Australia anyway). Whenever I order Peking duck as takeout, they normally provide a cute little ...
6
votes
5answers
1k views

How can I get the smokey flavour in Hor Fun?

I made Hor Fun (not the linked recipe in specific) the other day for my girlfriend who loves the dish. However, her critique was that it lacked the distinctive smokey flavour of the dish. When it's ...
5
votes
7answers
17k views

Can spaghetti noodles replace lo mein noodles?

Let's say a family member asked me to try cooking lo mein for dinner, but I don't have time to stop by a big enough grocery store to get Asian noodles. I do, however, have spaghetti in the cupboard. ...
1
vote
2answers
131 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 ...
0
votes
0answers
22 views

Looking for a philipino cookie.

Years ago, and I'm talking years ago when I was an undergrad in college, it was international cuisine day and all these different peoples set up stands with all types of food. And I vividly ...
4
votes
2answers
223 views

Substitute for Chinkiang vinager

What can I sub for Chinkiang vinegar? It is for a dressing recipe I found. Just don't want to go to the store
13
votes
4answers
40k 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, like I've seen at any restaurant I've ever been to -- Chinese, ...
6
votes
3answers
693 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 ...
3
votes
3answers
1k 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 ...
12
votes
6answers
34k 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. ...
15
votes
4answers
60k 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 ...
3
votes
2answers
185 views

How long will Sake last in the fridge?

We've had Sake chilling in our fridge for about a year now. It has been opened. Is this still safe to drink or is it time to throw it out?
4
votes
2answers
55k 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 of it, and am on a tight budget, I don't want to spend that much just to ...
1
vote
1answer
129 views

Why does Black Gram Batter turn fluffy only when stone ground?

Idly and Vada two major recipes of South India. For those dishes Black Gram Batter is the key ingredient. This soaked balck gram when ground in a mixer or food processor makes idly and vada hard and ...
23
votes
4answers
8k 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 ...
7
votes
4answers
57k 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?
17
votes
14answers
226k views

What is a good substitute for Fish Sauce?

Are there any good substitutes for Fish Sauce for cooking Thai food? This is due to a severe food allergy (anaphylaxis) to all forms of seafood, so I'm unable to substitute for other fish-based ...
-1
votes
1answer
202 views

Does “boiling milk” always mean pasteurization, especially in Mongolia?

The Lonely Planet guide for Mongolia uses "boiling milk" and pasteurization interchangeably: TB is a bacterial infection usually transmitted from person by coughing, but which may be transmitted ...
2
votes
7answers
1k 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
436 views

How to offset sweetness in a sauce?

I recently tried a recipe for Mongolian BBQ that I found online. The sauce consists of garlic, ginger, water, soy sauce, cornstarch, and the main ingredient is 2/3 cup of brown sugar. While it ...
0
votes
2answers
130 views

Can I use diluted lemon juice in place of rice wine vinegar

I'm making some Korean chicken and am out of rice wine vinegar. Would a diluted lemon juice work The recipe only calls for a tablespoon of vinegar so it doesn't form a large part of the dish.
5
votes
2answers
658 views

Is Bami Goreng the same as the dish labelled as 'Singapore Noodles' in the United Kingdom

In the UK, Bami Goreng or Nasi Goreng appears extremely rarely on far-eastern take away menus however almost all menus offer Singapore Noodles described as a Dry, spicy noodles with ham, shrimp ...
3
votes
2answers
184 views

Ingredient Identification: Hong Kong restaurant spicy spice

I was at a fast food restaurant in Hong Kong which was apparently popular for its spicy dishes - there were cartoons on the walls and lots of red peppers everywhere. It looked like a chain, sort of ...
19
votes
2answers
4k 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 ...
6
votes
2answers
307 views

Is this chicken safe? silkie chicken edition

First off, I am a pastry chef, and my first thought is, when in doubt, toss it out. I have very little experience with chicken. I am also obsessed with trying new things, in this case silkie chicken. ...
11
votes
5answers
3k views

Should lemongrass be edible or just a flavoring?

In my limited experience with lemongrass (which I buy fresh-ish in plastic bags from the fridge of my local asian supermarket - not frozen or dried or anything), it's hard and impossible to chew, no ...
6
votes
8answers
12k 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 ...
6
votes
6answers
12k 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 ...
2
votes
1answer
708 views

Homemade nori -> aonori?

In the USA, sheets of nori cost about 7 cents per gram. But it's 140 cents per gram online as a powder, "aonori," an essential topping for takoyaki and okonomikayi. (My town of 100,000 has several ...
4
votes
5answers
44k 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 rice ...
10
votes
5answers
18k 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 ...
3
votes
2answers
145 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 ...
0
votes
3answers
921 views

How heavy should a 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
1answer
161 views

How can I tell if soy sauce is of good quality?

How can I tell if soy sauce is of good quality? Is it possible to tell from the smell and colour of the sauce? I'm aware of the differences of dark vs. light soy sauce (see this question: Soya sauce. ...
0
votes
3answers
16k 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? ...