Questions tagged [asian-cuisine]
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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.
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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Which kinds of rice can replace Uzbek devsira?
I found a recipe for a Fergana-style plov, one of the main versions of Uzbek plov: https://zen.yandex.ru/media/savedaru/uzbekskii-plov-poferganski-vkus-i-aromat-bespodobn-5f93ccc1a81c50318e584c8c . ...
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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 ...
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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 ...
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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 ...
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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 ...
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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
...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 (...
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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.
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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?
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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 ...
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