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Questions tagged [asian-cuisine]

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What is the English name for Burmese Black Tea?

I reside part time in Bangkok where there is vibrant Burmese community operating Burmese restaurants and shops especially in Phra Khanong (พระโขนง) area. Often when I sit to rest in Burmese ...
tea_liker's user avatar
5 votes
1 answer
848 views

Can I Use Less Oil In Shrimp Fried Rice?

I want to try making this recipe for my family - however, my wife has a sensitive stomach and I'm worried that the 4 tablespoons of oil this calls for will be excessive. Can I instead use 2 ...
Zibbobz's user avatar
  • 1,227
1 vote
2 answers
2k views

How to tell if pork-filled steamed buns are pre-cooked?

I recently bought some fresh "pork and Chinese-sausage filled" steamed buns from a supermarket. The supermarket also sells fresh, pre-cooked Taro and egg custard filled buns, which are kept ...
MomentumEigenstate's user avatar
1 vote
2 answers
183 views

could i substitute mushrooms for pork/chicken in a dumpling recipe?

i would like to try making some vegetable dumplings as i thought it would be a tasty way to get some more veggies in, and i like mushrooms. could i substitue some finely chopped or minced mushrooms + ...
Alex S's user avatar
  • 31
1 vote
2 answers
271 views

What is the secret to to Vietnamese spring roll skins?

I'm Dutch and in here we call spring rolls "loempia's". Probably due to our history with Indonesia. They look like this 99% of the time. Recently I went to France and they call them "...
Thomas's user avatar
  • 221
14 votes
3 answers
4k views

What is this slimy Asian leafy green?

I bought this leafy green at H-Mart, a Korean supermarket. It was labelled "Monchoy", but I can't find anything online for that term! Both raw and sautéed, it has a slimy texture reminiscent ...
perigon's user avatar
  • 396
8 votes
1 answer
2k views

What’s the actual difference between soy sauce and miso?

To me, it seems like they are both just fermented soy beans, with the result being mostly glutamate with a bad smell. Soy sauce seems to be just the water that miso was left to steep in.
user avatar
3 votes
1 answer
181 views

Wok slides around in ring

I have a round bottom wok with a metal handle. When placed in the wok ring, the wok slides down to the handle side due to the weight. The ring is reversible, however it slides on either side. This is ...
Dasher's user avatar
  • 31
3 votes
1 answer
239 views

What is this Myanmar legume flour?

What is this Myanmar legume flour? It reminded me of Chickpea flour in behavior but was clearly different, it might be Pigeon Pea flour. What is it actually?
puertoportopoio's user avatar
3 votes
1 answer
3k views

Why is vinegar not applied to rice used for onigiri like rice for sushi?

So sushi and onigiri (rice balls) are similar to a naive eye to me wherein there's some shaped rice. Sushi usually gets some vinegar for taste and to help it stick to my understanding. Yet onigiri ...
user1821961's user avatar
5 votes
1 answer
396 views

Difference between Vietnamese and Moroccan preserved lemons?

One ingredient that I enjoy using is Moroccan preserved lemons, which are lemons that have been packed in salt. However, I don't always get around to making my own, so I sometimes buy them at Middle ...
FuzzyChef's user avatar
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11 votes
1 answer
8k views

Is it safe to add garlic powder to sesame oil?

I am making a Korean BBQ meat marinade sauce that requires 0.5 teaspoon of garlic powder and 1 teaspoon of sesame oil. I read that garlic combined with oil causes botulism. However, cannot find ...
Botad's user avatar
  • 119
1 vote
0 answers
96 views

How to do the most that I can to make too-fresh non-hanged beef steak-ready and not flood the pan with liquid?

Yesterday I asked a question about how to prevent beef meat losing water during storage, and I learned that I actually shouldn't want that, quite the opposite, its probably a good thing for the beef ...
lowtoxin's user avatar
  • 397
2 votes
2 answers
227 views

How to get flavours to infuse into rice

When I try cooking some asian rice dishes, Nasi Lemak, or Hainanese Chicken rice, I always add the "active ingredient" straight into the water used for boiling the rice (Coconut milk and ...
Jan Lynn's user avatar
  • 121
3 votes
4 answers
2k views

Which kinds of rice can replace Uzbek devsira?

I found a recipe for a Fergana-style plov (English version), one of the main versions of Uzbek plov. The description asks for devsira, a type of Uzbek rice. Not having that I wonder which other types ...
Martin Peters's user avatar
0 votes
0 answers
481 views

How to prepare storebought hopia

I bought a pack of pork hopia from the store. Pre-made. How do I prepare it? Goldilocks brand. I don’t remember if it was frozen or refrigerated. There don’t appear to be any hints on the package or ...
Preston's user avatar
  • 3,825
4 votes
2 answers
293 views

What is this Burmese/Myanmmarese Brown to Black dried tea leafs?

While in Phra Khanong market, the only Burmese market I know of in Bangkok, I bought the following seemingly-to-me similar products: brown to black dried tea leaves (pictured below). I drank a small ...
user avatar
0 votes
1 answer
6k views

How to prevent my wide rice noodles from breaking after cooked?

I’ve been making Pad See Ew a number of times. I cook my wide rice noodles according to the package instructions (place in boiling water for 6-8 minutes) followed by draining in a strainer and rinsing ...
Jen Tila's user avatar
3 votes
1 answer
321 views

How to retain the smell of frying green onions/scallions in cooked dish?

I have always loved the smell of frying green onions/scallions but was never able to retain the smell of it when the dish is done cooking. I was in Singapore about 1.5 years ago and in a small food ...
Huangism's user avatar
  • 350
3 votes
1 answer
119 views

Can you identify this black sauce from this Kuala lumpur claypot chicken vendor?

There's this world famous claypot chicken vendor at Kuala lumpur who cooked chicken and rice in a claypot over charcoal. In this video you can see him using a black sauce. www.TinyURL.com/KLclaypot ...
Love Bites's user avatar
21 votes
5 answers
9k 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 ...
GendoIkari's user avatar
3 votes
1 answer
343 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 ...
TURNTAB983's user avatar
3 votes
2 answers
6k 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 ...
Eddie Kal's user avatar
  • 433
3 votes
1 answer
148 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 ...
Matty's user avatar
  • 31
3 votes
1 answer
145 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 ...
Jasmine13's user avatar
2 votes
1 answer
127 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 ...
Robin Betts's user avatar
  • 1,895
6 votes
1 answer
692 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 ...
Mios's user avatar
  • 523
37 votes
3 answers
9k 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 ...
Mios's user avatar
  • 523
0 votes
1 answer
2k 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 ...
Armen Tsirunyan's user avatar
1 vote
1 answer
3k 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 ...
Number945's user avatar
  • 247
10 votes
3 answers
514 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 ...
Aequitas's user avatar
  • 663
7 votes
7 answers
31k 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 ...
FuzzyChef's user avatar
  • 65.3k
1 vote
1 answer
559 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 (...
Jade So's user avatar
  • 1,299
1 vote
3 answers
158 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 ...
arminb's user avatar
  • 111
1 vote
1 answer
726 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?
a coder's user avatar
  • 579
9 votes
5 answers
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 ...
Steve Chambers's user avatar
3 votes
4 answers
2k 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 ...
nanotek's user avatar
  • 133
2 votes
0 answers
265 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 ...
Dr Stu's user avatar
  • 213
3 votes
1 answer
3k 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 ...
Beanluc's user avatar
  • 389
1 vote
1 answer
119 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 ...
Kempeth's user avatar
  • 326
4 votes
1 answer
164 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 ...
Krystian Cybulski's user avatar
1 vote
1 answer
342 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 ...
Lyall's user avatar
  • 576
1 vote
1 answer
10k 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 ...
Matt's user avatar
  • 111
2 votes
1 answer
2k 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 ...
Neva Kemtcheva's user avatar
18 votes
5 answers
8k 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 ...
toriningen's user avatar
0 votes
1 answer
1k 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 ...
NeDark's user avatar
  • 259
2 votes
1 answer
579 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 ...
sjakubowski's user avatar
0 votes
2 answers
1k 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 ...
Nia's user avatar
  • 16
1 vote
1 answer
2k 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 ...
Roddy of the Frozen Peas's user avatar
4 votes
1 answer
3k 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 ...
adipro's user avatar
  • 193