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Questions tagged [asian-cuisine]

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22
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5answers
5k views

How to make thick Asian sauces?

Is there a common ingredient, or cooking technique, that gives sauces such as Teriyaki, General Tsos, Orange Chicken; their thick/syrupy texture? We sometimes make dishes in a crock pot; we have a ...
3
votes
1answer
73 views

Can adding too much sauce and ingredients to fried rice make it too salty?

I was cooking fried rice. I added sriracha sauce, hoisin sauce, chili garlic sauce, 4 huge sausages, egg, and a bunch of okra. The fried rice was too salty. Would all of these sauces and ingredients ...
3
votes
1answer
80 views

Exactly which kind of cardamom should I use in pho (phở)?

I have been cooking pho for a while. Pho recipes differ from one another, but one of the most common spice ingredients is cardamom. Having looked at various sources, recipes, and Wiki pages, I feel ...
3
votes
1answer
83 views

Shrimp/Fish Paste with rice

When I was young my step-mother, who was Filipino, did most of the cooking. She often served plain white rice with this Shrimp/Fish paste on the side instead of soy sauce. I'm trying to find the ...
3
votes
1answer
94 views

What exactly is Korean chili paste, aka 'gochujang'? Is there any way of making it at home?

I have recently started trying out some Korean dishes, some of which use the Korean chili paste, gochujang. However, I can't seem to find this in any of my local supermarkets. What exactly is in ...
2
votes
1answer
116 views

If I want a complex, yeasty soy sauce, what to look for?

My local Asian food shop has many, many, brands of Chinese soy sauce, light and dark, most of them describing themselves as 'superior'. What should I be looking for in the ingredients lists as a sign ...
5
votes
1answer
241 views

Why is the English word “curry” used for all these different dishes?

More like meta-cooking question, but I believe it fits here better than on travel stack. Why is English so poor at differentiating all those different things hidden under one common name: curry? Is ...
35
votes
2answers
8k views

Is pad thai actually Thai?

More like meta-cooking question, but I believe it fits here better than on travel stack. All around the world, one of the symbols of Thailand is Pad Thai. And multiple versions of curry. But when I ...
0
votes
1answer
328 views

How to prevent large rice noodle from curling?

Today I cooked big rice noodles with chicken in oyster sauce, Thai style. It was very delicious. I had not fresh, but dried noodles (photo not mine). In order to make it right, I needed to first ...
1
vote
1answer
394 views

berberis vulgaris vs berberis aristata

I was reading about zershek (dried berberis vulgaris fruit) in Iran and being Indian , I searched if this is grown in India. I found that berberis aristata is grown in Himalayas and it's fruit is ...
7
votes
2answers
241 views

What is the coating of this spring roll called, and how is it made?

I had these spring rolls at a restraunt, but as you can see the outside was quite different to the 'normal' spring rolls I usually see. The texture is light and crispy and looks 'stringy (but doesn't ...
2
votes
1answer
1k views

How can I separate fresh rice noodles that are stuck together?

I sometimes buy rice noodles from an Asian grocery, especially since certain sizes (like sheets) are hard to find in dried form, and the finished texture is different. However, I generally find that ...
2
votes
1answer
324 views

Wok Cooking on a Home Stove

I work with woks at work and know about the wok pit used to cook on for heat, to hold the rounded bottom, and to toss the food. Is there a tool or way to use my at home gas stove for my wok (...
1
vote
3answers
119 views

Help me find a chinese recipe from “Green Tea” restaurant in Beijing [closed]

Some years ago I went to Beijing for a business trip. My chinese hosts took me out for dinner to a restaurant called Green Tea (it was exactly this restaurant at this location). Amongst many ...
1
vote
1answer
181 views

How do I cook with Salsola (land seaweed)?

I've seen Salsola in buffets, but don't know how to prepare it. How do I prepare it, because I can't seem to find a recipe anywhere?
10
votes
5answers
2k views

Cooks Illustrated recipe too Salty

The other night I made the "Bejing-Style Meat Sauce and Noodles" from the most recent (May-June 2018) issue of Cooks Illustrated. Usually their recipes come out quite good, even if they are often a ...
3
votes
3answers
394 views

How to cook multiple batches in a wok without things burning

I've read in a number of places that instead of doubling a recipe in a wok, just do multiple batches. However, whenever I try to do multiple batches, by the second batch things are starting to get ...
2
votes
0answers
67 views

Why are some dried (dehydrated) lime fruits black and others tan brown?

Whole dried limes (Limoo, Omani) come in either black or a tan brown colour. Black has a stronger flavour but what the reason for the difference? Some say that black coloured dried limes are smoked ...
2
votes
1answer
912 views

How is “Oelek” pronounced?

Sambal Oelek is an Asian chili paste made and marketed by a Chinese American producer in California (Huy Fong Foods, with a rooster on the jar). I've been using it as an ingredient in mie goreng, the ...
1
vote
1answer
81 views

Unusual Satay Sauce

A local restaurant serves an unusual satay sauce that I love. Where the satay sauces I see in most places are essentially liquid peanut butter theirs is much lighter on the peanuts, red in color and ...
3
votes
1answer
64 views

Shan Tofu not jelly-like but rather crumbly

I tried making Shan tofu. Unfortunately, my version does not have the slight jelly-like consistency and texture that Shan tofu in Myanmar had. It is firm, but a bit on the crumbly side. This was my ...
1
vote
1answer
143 views

Which type of UK supermarket rice is closest to Philippine rice?

I have visted the Philippines twice and had many delicious dishes served with the most amazing slightly-sticky rice. Which type/variety of rice, which is readily available in UK supermarkets, is ...
1
vote
1answer
4k views

How can I cut the flavour of Worcestershire sauce in a completed Asian dish?

I was following a Chicken Yakisoba recipe that looked good. I ended up doubling the sauce because I had added extra cabbage and other vegetables. The sauce called for: 1/4 cup soy sauce 1/4 ...
2
votes
1answer
1k views

Stuffed Dumpling Made with Rice Flour

I have been working with rice flour to make homemade stuffed dumplings and have been able to improve my current recipe greatly except for one thing. I am stump as to how I can have the dough ...
15
votes
5answers
5k views

How to make century eggs?

I have discovered century eggs while living in Thailand, and instantly fell in love with these treats. Unfortunately, I haven't lived in Thailand for a few years now, and I desperately miss century ...
0
votes
1answer
373 views

How to know what light soy sauce had higher quality?

My local asian market features two brands of soy sauce. Lee Kum Kee (LKK) Premium Light Soy Sauce (李錦記鮮味生抽): Water, Salt, Soy Bean (11%), Sugar, Wheat Flour, Flavour Enhancers (E631, E627). Pearl ...
2
votes
1answer
281 views

Where to source Tapioca balls for Homemade Milk Tea?

Looking to make some bubble tea at home, not sure where to source the tapioca balls from. Local grocery stores don't seem to have them. Are these generally "balled" at home, or bought already in ...
0
votes
2answers
183 views

Using steamed rice the next day or later safety

Can someone knowledgeable about Asian cuisine and cooking culture please give me a reason why it's safe to use old steamed rice in a recipe? I know people in Asia typically use old rice to make some ...
1
vote
1answer
1k views

Pandan extract in small quantities

I've just returned from a year-long trip abroad, and now have some interesting recipes to try. I was thinking of making Indonesian kelopon but I'm having a hard time finding one ingredient. The ...
4
votes
1answer
2k views

Which is the better substitute for tapioca: corn starch or potato starch?

Which is the better substitute for tapioca in Chinese/South East Asian dishes, e.g. for thickener of soups and for meatballs? Is it corn starch or potato starch? I am asking because both corn starch ...
2
votes
1answer
1k views

What can we do if we accidentally buy tamarind puree instead of paste?

My wife was planning to make us pad thai, but accidentally bought tamarind puree instead of tamarind paste. We would like to still use the puree if possible - is there any way we could use the ...
8
votes
2answers
288 views

What is this green cake with plastic-y texture, found at an Asian store?

While shopping at the local Asian store, I found a funny, green cake that looked interesting, so I bought a piece. It looks like this: I discovered that it has a very strange texture (as seen in this ...
5
votes
5answers
4k 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
566 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.
3
votes
1answer
2k 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?
6
votes
3answers
12k 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 ...
4
votes
5answers
1k 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 ...
7
votes
7answers
3k 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
2answers
14k 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
0
votes
1answer
356 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
2answers
2k 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?
-1
votes
1answer
1k 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 ...
1
vote
1answer
153 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 ...
1
vote
1answer
2k 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 ...
1
vote
2answers
478 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
3answers
248 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 ...
5
votes
2answers
2k 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 ...
6
votes
2answers
519 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. ...
8
votes
10answers
64k 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. ...
2
votes
1answer
3k 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 ...