44

It's Thai, but it's a relatively new dish as it doesn't date back when the country was called Siam, and it uses Chinese style noodles and preparation (with Thai flavors). There was a coup against the monarchy in 1932; in 1938 Plaek Phibunsongkhram (aka Phibun) came to power as prime minister. Phibun ordered the creation of a new national dish, "Gway Teow ...


31

Thickening agents To thicken, you would mix in an agent designed to do so. There are many options, but here are some that are directly applicable to Asian cooking: Corn starch - Works well in small quantities, though I find it has a tendency to turn sauces into jello in the fridge. If you have too much liquid in your sauce and use a relatively large amount ...


24

Many such sauces include a thickening starch, like corn starch. This can either be mixed with some of the cold liquid and stirred into the hot, or used to coat ingredients prior to adding liquid (with slightly different results). In a crock pot you can do this at the beginning, or when everything is cooked, a few minutes before serving. Some starches (e.g. ...


19

春卷 (Chūnjuǎn, Spring rolls) are julienned vegetables, sometimes with a bit of noodles, sometimes with a bit of minced meat, wrapped with a flour dough skin and pan- or deep-fried. They are a filled roll. You can see the different varieties by country here: http://en.wikipedia.org/wiki/Spring_roll Spring roll: 鸡蛋卷 (Jīdàn juǎn, Egg rolls) are many different ...


17

I grew up with a Vietnamese mother that used to put fish sauce in nearly everything. While I can't exactly recommend all of her uses (she once used it in a texas beef chili -- was not good), there are a few techniques that are good to know. A common method to create a savory sauce is to use fish sauce with sugar at a 2:1 ratio. For example, you can make Dau ...


16

I can't speak to your specific recipe, but I worked in a Chinese take-out restaurant for a few years, but that was a ways back....if I remember correctly, the process was extremely simple. Start with a broth of hot water, white vinegar, salt and a drop or two of yellow food coloring (ancient Chinese secret - food coloring) Get it nice and hot and add a ...


14

Based on your photo, this is most likely a wagashi (Japanese sweet) called daifuku in Japanese. It's got an outer layer made from cooked glutinous rice that has been pounded and kneaded aggressively until smooth, which is called mochi. The inside is often a red bean paste made from a bean called azuki in Japanese (or adzuki in an odd English-language ...


13

To answer your specific scenario, kimchi has myriad variations using any number of vegetables, from perilla leaves to Korean radishes to napa cabbage. There are forms of kimchi that involve no chilies (white kimchi), some involve a lot of water and bear little resemblance to the typical napa cabbage one (mul kimchi). The main constraints for Korean-ness of ...


12

In India curd means plain yogurt.


12

Round lo mein noodles look veeeeery similar to spaghetti: Spaghetti Lo mein The biggest difference, ingredient-wise is that dried pasta (mostly?) does not contain eggs and lo mein noodles do. I know that at least once shopping mall food court chinese food place I've eaten from uses spaghetti for their lo mein. It's kind of obvious, but it's not bad. I ...


11

I've made rice vermicelli many times, and I've never smelled anything like what you describe. I suggest throwing out the ones you have, and buying a different brand (or maybe shopping at a different store).


11

If it really is authentic, then it is soy sauce. Some recipes also use oyster sauce but I would not call that authentic or traditional. Soy sauce can mean many things; it might just be a different soy sauce from what you're used to. There are light vs. dark soy sauces, and also fermented vs. hydrolyzed kinds. A naturally fermented light soy sauce would ...


11

There are a couple of reasons, traditional and some functional: The home cultures where these recipes are indigenous use a wok, so many recipe authors go the same way Woks are usually made out of carbon steel, and are poor conductors of heat. This means that the strongest heat from the concentrated heat source is in the center/bottom of the wok. As you go ...


11

The first thing that caught my eye was the soy sauce. However, I think the real culprit here is the miso. From Wikipedia: Typically, miso is salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. About red miso, ...


10

It was called garum, and indeed the ancient Romans used it, as did the ancient Greeks: Garum was prepared from the intestines of small fishes through the process of bacterial fermentation. Fishermen would lay out their catch according to the type and part of the fish, allowing makers to pick the exact ingredients they wanted. The fish parts were then ...


9

I make stir fry all the time and do the same thing as you. I would make extra, enough for 2 - 3 meals. The thing I do to prevent the vegetables from getting too mushy in the refrigerator is by cooking the stirfry about 75%(I make sure if I am doing this that the meat is fully cooked first) and then take out the portion that I intend to refrigerate. This ...


9

At the restaurants where I have made butter chicken, we used a very thick yogurt to make it. A Greek yogurt (or even sour cream) would work, provided it wasn't excessively sour. If you're feeling more DIY, you could strain some regular yogurt through a coffee filter to make it a bit thicker and use that.


9

Since your recipe only calls for a tablespoon, I am inferring this is toasted sesame oil, which is used for its strong and lovely flavor. There really are no good substitutes for this purpose. I would recommend investing in the bottle, which kept in the refrigerator should last a long time, and will bring flavor to many dishes. If you choose not to do ...


9

Another option is Smoked Paprika. As Jolene wisely cautions, those liquid smoke products are very strong. And even though it might be "natural" smoke flavor, it can lend a "synthetic" taste to delicate foods. Smoked Paprika has a much more subtle smokiness. Of course, it will also add color and additional flavor of its own. It sounds to me like this would ...


9

Looks like Vietnamese Honeycomb Cake made with pandan and tapioca: http://danangcuisine.com/recipes/recipe-28-banh-bo-nuong-vietnamese-honeycomb-cake/


8

Unfortunately, the sodium chloride salt is a requirement for the fungus and brewing process which goes into making soy sauce. You are extremely unlikely to find a much lower-salt soy sauce; however, experiment with vietnamese cuisine which uses more chili and less soy. If you can tolerate some sodium, this is the lowest sodium soy sauce I can find: Kikkoman ...


8

There are many different kinds of "an" paste. Left unspecified, the generic type is "red beans", specifically azuki. I've found it pretty easy to find azuki beans in Germany, the US, Japan and Korea, so I can't imagine it being terribly hard anywhere else; in the US and Germany it was often sold by natural foods shops when there wasn't an Asian market nearby....


8

Fish sauce is used as a general flavor enhancer, as it is very high in glutimates, the so called umami flavor. As the Wikipedia article says: In addition to being added to dishes during the cooking process, fish sauce is also used as a base for a dipping condiment that is prepared in many different ways by cooks in each country mentioned for fish, ...


8

As a substitute for untoasted sesame oil, most light oils will work (light olive, peanut, canola, sunflower, etc). Any nut or seed oil should be pretty close. Toasted sesame oil has a much bolder and nuttier flavor. It could perhaps be approximated with a light oil and adding toasted sesame to your dish.


8

If you actually chop it finely, you should be okay. Specifically, you should cut it into thin disks against the grain first, so that you're cutting the fibers into short enough lengths not to bother you. Depending on how tough your lemongrass is, you may have to remove some outer layers to do this. At that point, it may already be possible to chew, but ...


8

You're not missing anything, lemongrass is very fibrous and often it is a good idea to remove it like a bay leaf. If it's quite fresh it can be left in if you peel away the outside layers, you use only the most tender portion (about a half-inch from the root to about 2 inches from the root), and you mince very finely. If you do all that, you can stir-fry or ...


8

To add smoky flavor, you can add a drop of liquid smoke. Do it drop by drop - be careful, it's easy to use too much and not be able to taste anything else. Liquid smoke is actually made by distilling smoke and it really does add a flavor much like putting the food in a smoker (or a big fire).


8

The Chinese cultural norm is to eat rice with chopsticks. It would be very inconvenient to constantly switch back and forth between eating with chopsticks and a spoon depending upon whether you were eating rice or vegetables or meat. To get around the loose grain problem, you can use the shovel method. You pick up your bowl and use a shoveling motion with ...


7

The recipe title kind of answers the question--it is the sweet, and some of the sour. Pineapple also has a good firmness. Note that all of the below is speculation, as this is a most unusual substitution request, so I haven't tried any of this. Fruit will best serve the role of both tart and sour, so almost every reasonable substitute is going to be fruit....


7

The nori that you buy as sheets is usually a different species than that of the form prepared as aonori. The form that you buy in sheets is, additionally, typically roasted, which changes the flavor. Aonori is usually of the genus Monostroma or Enteromorpha. Toasted nori for sushi is usually of the genus Porphyra. Because of those two details, I don't ...


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