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coolrunningsfoods · 27 days

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How to Use Asian Sauces to Elevate Your Cooking

Asian sauces are a staple in many kitchens around the world, renowned for their ability to transform simple ingredients into vibrant, flavorful dishes. Whether you're a seasoned chef or a culinary novice, learning how to incorporate these sauces into your cooking can open up a world of flavor. Here's a guide to some of the most popular Asian sauces and tips on how to use them to elevate your dishes.

1. Soy Sauce

Overview: Soy sauce is a versatile condiment made from fermented soybeans, wheat, salt, and water. It’s used in numerous Asian cuisines, imparting a salty, umami flavor that enhances a variety of dishes.

How to Use:

Marinades: Mix soy sauce with ingredients like garlic, ginger, and sesame oil to create a savory marinade for meats.

Stir-Fries: Add a splash of soy sauce while stir-frying vegetables or noodles to add depth and color.

Dipping Sauces: Use soy sauce as the base for dipping sauces. Combine it with vinegar and a touch of chili for a simple and delicious dip.

2. Fish Sauce

Overview: Made from fermented fish and salt, fish sauce is a staple in Southeast Asian cooking, known for its strong aroma and salty, umami flavor.

How to Use:

Salad Dressings: Incorporate fish sauce into salad dressings to add a punch of flavor to fresh salads.

Soups and Stews: A few drops of fish sauce can greatly enhance the savory depth of soups and stews.

Dipping Sauces: Blend fish sauce with lime juice, garlic, sugar, and chili peppers for a traditional Southeast Asian dipping sauce.

3. Oyster Sauce

Overview: Oyster sauce is a thick, brown sauce made from oyster extracts, sugar, and salt. It has a sweet and salty flavor, making it perfect for glazing and enhancing stir-fried dishes.

How to Use:

Vegetable Dishes: Drizzle oyster sauce over steamed or stir-fried vegetables for added flavor.

Meat Glazes: Use oyster sauce to glaze meats before grilling or roasting to create a rich, caramelized surface.

Noodle Dishes: Add oyster sauce to noodles for extra shine and a burst of flavor.

4. Hoisin Sauce

Overview: Often referred to as Chinese barbecue sauce, hoisin sauce is a thick, fragrant sauce made from soybeans, garlic, chili, and various spices. It’s sweet and tangy with a hint of spice.

How to Use:

Marinades: Hoisin sauce is excellent for marinating pork or duck before roasting.

Dipping Sauces: Serve it as a dipping sauce for spring rolls or Peking duck.

Stir-Fries: Add hoisin sauce to stir-fries for a sweet and tangy flavor.

5. Sesame Oil

Overview: While not a sauce, sesame oil is an essential finishing oil in many Asian dishes. Made from raw or toasted sesame seeds, it offers a nutty, aromatic flavor.

How to Use:

Dressing and Sauces: Add a few drops of sesame oil to dressings or sauces to introduce a rich, nutty aroma.

Cooking: Use it sparingly to sauté or finish off a dish, as its strong flavor can dominate.

Marinades: Include sesame oil in marinades to add depth and richness.

Conclusion

Asian sauces provide a simple way to add complexity and authenticity to your dishes. Experimenting with these sauces can turn an ordinary meal into a gourmet experience. Start with small amounts to find the balance that works best for your palate. Remember, the key to successful cooking with Asian sauces is balance—allowing all the flavors to shine without overwhelming the dish. Explore, taste, and adjust, and soon you'll be cooking like a seasoned chef with the help of these flavorful sauces!

FAQ: Using Asian Sauces in Cooking

Q: What are Asian sauces?

A: Asian sauces are condiments derived from various ingredients such as soybeans, fish, oysters, and chilies. These sauces are staples in Asian cuisine and are used to enhance flavor, add moisture, and provide a base for dishes.

Q: Can I substitute one Asian sauce for another?

A: Substituting one Asian sauce for another can drastically alter the flavor profile of a dish because each sauce has unique ingredients and flavor intensities. For instance, substituting fish sauce for soy sauce could overpower a dish with its strong fishy flavor. It’s best to use the specific sauce called for in a recipe for optimal results.

Q: Are Asian sauces suitable for vegan and vegetarian diets?

A: Not all Asian sauces are suitable for vegan or vegetarian diets. For example, fish sauce, oyster sauce, and some brands of hoisin sauce contain animal products. However, there are vegan alternatives for many of these, such as vegetarian oyster sauce made from mushrooms and vegan fish sauce made from seaweed or soy protein.

Q: How should I store Asian sauces once opened?

A: Most Asian sauces should be stored in the refrigerator after opening to preserve their quality and extend their shelf life. Typically, they can last for several months to a year if stored properly. Always check the label for specific storage instructions.

Q: Can Asian sauces be used in non-Asian dishes?

A: Absolutely! Asian sauces are versatile and can be incorporated into various cuisines. For example, try adding soy sauce to a marinade for grilled meats, or drizzle sesame oil over roasted vegetables for added flavor.

Q: How do I know how much sauce to use in a dish?

A: Start with small amounts and taste as you go, since Asian sauces can be very potent and salty. It's easier to add more if needed than to correct a dish that's become too salty or overpowering.

Q: What is the difference between light and dark soy sauce?

A: Light soy sauce is thinner, lighter in color, and saltier, making it ideal for flavoring dishes without significantly changing their color. Dark soy sauce is thicker, darker, and slightly sweeter, used primarily for adding color and rich, caramelized flavors to dishes.

Q: Are there gluten-free Asian sauces available?

A: Yes, there are gluten-free options available for many Asian sauces. Tamari is a popular gluten-free alternative to traditional soy sauce. Always check the labels, as some brands may offer gluten-free versions of sauces like hoisin and oyster sauce.

Q: Can I make my Asian sauces at home?

A: Yes, many Asian sauces can be made at home with the right ingredients. Homemade sauces allow you to adjust flavors to your taste and avoid preservatives found in commercial products. Recipes for sauces like teriyaki, hoisin, and sweet chili are widely available and can be a fun addition to your cooking repertoire.

Q: Why do some recipes call for both soy sauce and fish sauce?A: Using both soy sauce and fish sauce in a recipe can provide a deeper umami flavor and a more complex saltiness than using either alone. Each brings different flavor notes that can complement each other well in dishes.

#Asiansauces

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northwestmeatcom · 7 months

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#glazes #glazesandsauces #sauces

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allwaysfull · 11 months

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AThe Best of Gourmet 2006: The World At Your Table

Sketches of Spain: A Tapas Dinner Party

Salt Cod in Tomato Garlic Confit

Roasted Peppers w Boquerones

Chicken Empanada w Chorizo, Raisins and Olives

Rich Beef Broth w Carrot

Short Rib Terrine

Hot Pepper and Garlic Shrimp

Minted Eggplant

Cauliflower w Serrano Ham and Tomato

Potatoes w Peppers and Chorizo

Assorted Spanish Olives and Cheeses

Dried Figs /Red Wine w Mahón Cheese Ice Cream/Sherry Vinegar Syrup

Pumpkin Seed Brittle

Super Samba: The Flavors of Brazil

Caipirinhas

Shrimp and Black-Eyed Pea “Croquettes”

Calabaza, Corn, and Coconut Soup

Roasted Racks of Lamb w Maagueta Pepper and Farofa Crust

Brazilian-Style Collard Greens

Yuca Gratin

Caramel Coffee Meringues

Chez Nous: A Bistro Dinner in Paris

Salmon and Scallop Terrine w Friséé Salad

Braised Rabbit w Grainy Mustard Sauce

French Lentils w Carrots and Pearl Onions

Prune Armagnac Sorbet

Orange Corkscrew Tuiles

Rewriting the Classics: Easter Dinner in London

Asparagus Custard Tart

Bibb and Tarragon Salad

Mustard Fennel Pork Loin w Cumberland Pan Sauce

Pork Cracklings

Roasted Potatoes w Lemon Salt

Smashed Peas w Mint Butter

Pistachio Rhubarb Trifle

Dinner at Moro: A Spanish-Moroccan Feast | Samuel and Samantha Clark

Grilled Endive w Sherry Vinegar and Ham

Roasted Whole Sea Bass w Pistachio Sauce

Winter Tabbouleh

Dates w Coffee and Cardamom

La Dolce Via: Al Fresco Dining Sicilian-Style

Sweet and Sour Eggplant

Chickpea Fritters

Roasted Red Bell Peppers

Baby Octopus Salad

Fresh Mozzarella

Provolone

Pecorino Romano

Fresh Ricotta

Soppressata

Capocollo

Prosciutto

Sicilian Cured Olives

Rustic Italian Bread

Macaroni and Eggplant

Veal Involtini

Sicilian Salad

Sautéd Escarole

Grilled Oyster Mushrooms

Strawberries w Marsala

Sicilian Cannoli

Passion Pink: A Modern Mexican Dinner

Chile-Dusted Oranges, Jicama, and Cucumber

Black-Bean-Stuffed Plantain Croquettes w Tomato Sauce

Veracruz-Style Shrimp over Tortillas in Pumpkin Seed Sauce

Guanabana Sorbet w Mango Lime Coulis

Masala Magic: A Casual Dinner in Southern India

Chicken and Green Bean Coconut Curry

Basmati Rice

Carrot Pachadi

Watermelon w Fennel Salt

Street Food: Favorite Snacks from our Travels

Jamaican Hot Pepper Shrimp

Beef Pot Stickers

Yakitori

Grilled White Cheese w Oregano Oil

Warm Peanut Salad

Passion-Fruit Nieve

Belgian Fries w Sauce Andalouse

Turkish Lamb Kebabs

Butter Mochi

Orange Crush: A Wintry Dinner Featuring Clementines

Clementine, Olive, and Endive Salad

Glazed Duck w Clementine Sauce

Wild Rice and Bulgar w Braised Vegetables

Chocolate Tart w Candied Clementine Peel

Fresh: An Early Spring Dinner

Artichokes Braised w Garlic and Thyme

Anchovy and rosemary Roasted Lamb w Salsa Verde

Roasted Fennel and Baby Carrots

Souffléed Gnocchi

Chiffonade of Romaine and Bibb Lettuces

Apricot Almond Layer Cake

In Bloom: Lunch Among The Lilacs

Dandelion Salad w Lardons and Goat Cheese Phyllo Blossoms

Wild Salmon/Pearl Couscous/Slow-Roasted Tomatoes/Lem Oregano Oil

Blackberry Buttermilk Panna Cottas w Compote

Cool and Bright: Dinner In a Tranquil Garden

Chive and Pine Nut Dip w Sourdough Toasts

Horseradish-Crusted Beef Tenderloin

Bloody Mary Aspic

Potatoes and Haricots Verts w Vinaigrette

Passion-Fruit Meringue Tart

Easy Living: A Lakeside Grilled Supper

Crab Salad w Wonton Crisps and Lime

Grilled Cornish Hens w Coconut Curry Sauce

Pickled Napa Cabbage, Carrots, and Snow Peas

Jasmine Rice w Peanuts and Scallions

Grilled Coconut Pound-Cake Sundaes w Tropical Fruit

Beginning to See The Light: Brunch Alfresco

Mango Mint Sparklers

Smoked-Salmon Quesadillas w Warm Tomatoes and Arugula

Cherry-Apricot Yogurt Sundaes

Maple Granola Brittle

Plateful of Summer: Dining Waterside

Chilled Zucchini Soup

London Broil w Soy Citrus Mayonaise

Summer Tomatoes

Lemon Sun Cakes w Berries and Cream

Dinner Gets Crackin’: Feasting on Crab

Radishes w Triple-Créme Cheese

Steamed Blue Crabs w Black Ginger Dipping Sauce

Herb-Pressed Corn

Farmer Market Greens

Warm Skillet Sour Cherries w Vanilla Ice Cream

Twilight Zone: A Cocktail Party on the Beach

Jealous Marys

Grilled Beef, Chicken, Shrimp, and Mushroom Skewers

Assorted Vegetables

Anchovy Mayonnaise, Cilantro Chutney, and Romesco Sauce

Strawberries w Port

License To Chill: Cool Food For a Hot Night

Arctic Char Grarvlaks w Cucumber Jelly

Lobster Salad w Glass Noodles and Jicama

Ice-Wine Sorbet w White Peaches

In The Mood: An Intimate Dinner For Two

Fever Cocktails

Smoky Peanuts

Oysters w Champagne-Vinegar Mignonnette

Skate w Wild Mushrooms in Pearl Sauce

Chocolate Mink

A Little Bit Country: Barn Dinner

Deviled Eggs

Cucumber and Tomato Salad w Buttermilk Dressing

Garlicky Fried Chicken

Yellow Squash Casserole

Slow-Cooked Collard Greens

Skillet Corn w Bacon and Onion

Blackberry Peach Cobbler

Chocolate Whiskey Bundt Cake

A New Tradition: A Rustic Thanksgiving With Vegetarian Choices

Edamame Dip w Crudités

Chestnut Soup w Sourdough Sage Croutons

Miso-Rubbed Turkey w Turkey Gravy

Persimmon Cranberry Sauce

Chickpea, Eggplant, and Tomato Tarts

Rustic Porcini Onion Stuffing

Celery and Jicama Sauté

Sweet-Potato Brûlée

Brown Butter and Scallion Mashed Potatoes

Apple Tarts w Vanilla Ice Cream

Honey Pecan Tart w Chocolate Glaze

A Midday Feast: An Easygoing Thanksgiving Brunch

Corn Custard w Chorizo and Mushrooms

Green Leaf Lettuce, Pomegranate, and Almond Salad

Orange Cinnamon Sweet Rolls w Orange Butter

Pineapple Tangerine Batido

Cafe De Olla

Christmas Present: A Very Special Yuletide Dinner

Mussels w Tarragon Celery Vinaigrette

Crown Roast of Pork with Onion and Bread-Crumb Stuffing

Cranberry Horseradish Sauce

Potato and Lardon Casserole

Frenched Green Beans

Hazelnut Paris-Brest

Poached Oranges w Candied Zest and Ginger

All Aglow: Relaxed Holiday Buffet

Crisp Pickled Vegetables

Smoked-Trout Spread

Pasta and Chicken Gratin

Bitter Green Salad w Roasted Pears

Broccolini with Lemon Oil

Chock-Full Blondie Squares

Eggnog Ice Cream

The Recipe Compendium: Appetizers/Dips and Spreads

Asparagus Cigars

Chicken and Cilantro Bits

Orange Soy Baby Back Ribs

Tuna and Caper Brandade Crostini

Crostini

Stuffed Eggs w Goat Cheese and Dill

Cheddar Red Pepper, and Horseradish Spread

Ham and Cheese Spread

Lebneh w Sesame and Herbs

The Recipe Compendium: First Courses

Grilled Zucchini and Tomatoes w Feta Sauce

Beer-Battered Asparagus

Avocado Mousse w Papaya Tomato Relish

White Fish Terrine w Salmon Roe and Dill

Steamed Clams w Bacon, Tomato, and Spinach

Grilled Eggplant Sticks w Tomato and Feta

The Recipe Compendium: Breads

Oatmeal Wheat Bread

Oatmeal Scones

Cheddar Dill Biscuits

Cinnamon Sugar Biscuits

Linzer Muffins

Bacon Corn Muffins

The Recipe Compendium: Soups

Chilled Carrot Honey Soup

Peach and Tomato Gazpacho

Barley Soup w Duck Confit and Root Vegetables

Cream of Barley Soup w Dill

Cauliflower Soup w Almonds

Tawianese Beef Noodle Soup

Asian Dumpling Soup

Herbed Bean and Pasta Soup

Lemony Lentil Soup w Cilantro

Cheddar Beer Soup

Curried Pumpkin Soup

The Recipe Compendium: Fish and Shellfish

Flounder w Champagne Grapes

Flounder in Jalapeño Cream

Fish w Curried Cucumber Tomato Water and Tomato Herb Salad

Catfish Spicy Tomato Sauce

Peanut-Crusted Trout w Pineapple Cilantro Relish

Fish Tacos

Broiled Salmon w Citrus Yogurt Sauce

Salmon w Endive, Dill, and Cream

Broiled Mackerel w Ginger and Garlic

Mahimahi w Brown Sugar Soy Glaze

Mussels Lager

Mussels w Tomato Broth

Tomato Sauce

Sea Scallops w Mushrooms and Sherry

Green Curry Shrimp w Noodles

Shrimp and Tasso Gumbo

Shrimp Curry

Shrimp and Avocado in Tamarind Sauce

The Recipe Compendium: Meats

Broiled Steak w Horseradish Cream

Filets Mignons w Orange Fennel Crust

Sunday Rib Roast

Boeuf À La Mode

Rib-Eye Steak w Warm Tomato Corn Salad

Beef Pinwheels w Arugula Salad

Skirt Steak w Red-Wine Sauce

Stout-Braised Short Ribs

Meatloaf

Chipotle Burgers

Grilled Jerk Pork w Curried Peach Relish

BBQ Pork Tenderloin

Orange-Soy Braised Pork Ribs

Pork Chops w Mustard Sauce

Vietnamese Caramelized Grilled Pork

Stir-Fried Pork and Napa Cabbage

Italian Sausage w Red Grapes

Grilled Italian Sausage w Warm Pepper and Onion Salad

Potato-and-Chorizo-Stuffed Ancho Chiles

Rosemary Lamb Chops w Swiss Chard and Balsamic Syrup

Turkish-Style Lamb Burgers w Walnut Sauce

Lamb and Polenta “Lasagne”

The Recipe Compendium: Poultry

Pan-Seared Chicken w Tarragon Butter Sauce

Roast Chicken Dinner

Roast Chicken and Asparagus

Grilled Lemon Chicken

Apricot Chicken w Almonds

Sweet-and-Sour Chicken Thighs w Carrots

Chili and Honey Chicken Legs

Braised Chicken w Apples and Sage

Chicken w Chilaquiles and Salsa Verde

Duck Breasts w Sweet Cherry Sauce

The Simplest Roast Turkey

Turkey Giblet Stock

Turkey Giblet Gravy

Turkey Jambalaya

The Recipe Compendium: Breakfast, Brunch, and Sandwiches

Multigrain Toasts w Scrambled Eggs and Canadian Bacon

Zucchini, Bacon, and Gruyere Quiche

Arugula and Fontina Frittata

Poached Eggs w Tomato Cilantro Sauce

Tomato and Cheddar Soufflés

Belgian Buttermilk Waffles w Glazed Bananas

Griddle Cakes w Marmalade and Clotted Cream

Browned Onion Kugels

Spiced Beef and Onion Pitas w Parsley Sauce

Grilled Cheddar and Bacon Sandwiches w Mango Chutney

Roast Beef and Watercress Wraps w Anchovy Rosemary Mayonnaise

Grilled Monterey Jack and Corn Quesadillas

Pasta and Grains

Pasta Shells w Summer Vegetable Sauce

Linguine w White Clam Sauce

Cavatappi w Butternut Squash

Red Wine Spaghetti w Broccoli

Whole Wheat Spaghetti w Broccoli, Chickpeas, and Garlic

Couscous w Spiced Zucchini

Penne Rigate w Mixed Greens and Pine Nuts

Macarornes Con Crema Y Queso

Acini Di Pepe w Spinach and Feta

Tagliatelle w Chestnuts, Pancetta, and Sage

Savory Farro Tart

Butternut Squash Polenta

Cumin Herb Rice Pilaf

Cinnamon-Spiced Rice

Bulgar, Apricot, and Pine Nut Dressing

Polenta and Sausage Stuffing

Louisiana Shrimp Rice Dressing

Vegetables

Asparagus w Olive and Orange Butter

Kale w Garlic and Bacon

Green Beans w Lemon and Pine Nuts

Brussels Sprouts w Chestnuts

Southwestern Succotash

Roasted Corn w Chipotle Mayonnaise

Scallion Cornmeal Fritters

Wilted Cabbage w Mustard and Horseradish

Peas w Bacon and Dill

Curried Okra w Chickpeas and Tomatoes

Roasted Potato Wedges w Rosemary Butter

Bubble and Squeak

Fried Potatoes w Oregano and Parmesan

Balsamic Roasted Potato Wedges

Potato and Blue Cheese Gratin

Swiss Chard w Raisins and Pine Nuts

Roasted Sweet Potatoes w Lime Syrup and Chives

Sweet-Potato Purée w Smoked Paprika

Tomato Bread Pudding

Butternut Squash w Shallots and Sage

Salads

Melon, Zucchini, and Chicken Salad

Salmon Platter w Caper Dressing

Curried Egg Salad

Spinach Salad

Fennel and Endive Salad w Orange Vinaigrette

Casear Salad

Escarole and Edamame Salad

Parsley and Cabbage Salad

Roasted Potato and Okra Salad

Cherry Tomato and Lemon Salad

Lentil Salad w Tomato and Dill

Vietnamese Rice Noodle Salad

Barley and Corn Salad w Basil, Chive Dressing

Quinoa and Bulgar Salad w Feta

Sauces and Condiments

Asian Dipping Sauce

Spicy Hazelnut Sauce

Cranberry Quince Sauce

Onion Gravy

Beurre Blanc

Thyme Garlic Butter

Green Olive and Pimiento Relish

Concord Grape Jam

Pickled Onions

Pickled Peaches

Desserts

Chocolate Yogurt Cake

Blueberry Pudding Cake

Cardamom Apple Almond Cake

Cranberry Walnut Upside-Down Cake

Chocolate Espresso Spelt Cake

Pumpkin Spice Bundt Cake w Buttermilk Icing

Mini Black and White Cookies

Fig Swirls

Coconut Macaroons

Granola Chocolate Chip Cookies

Peanut Tuiles

Crunchy Pecan Cookies

Cranberry Oat Bars

Sweet-Potato Pie w Gingersnap Pecan Crust

Kiwi Tart

Banofeee Pie

Brandied Peach Parfaits

Banana Ice Cream Sandwiches

Cantaloupe Granita

Avocado Gelato

Rhubarb Sorbet w Vanilla Rhubarb Compote

Amaretti-Stuffed Peaches

Berry Toast Cups

Broiled Plums w Mango Sorbet

Apricot Pandowdy

Lemon Gelatin w Raspberries

Sticky Toffee Pudding

Black Rice Pudding

Orange Coeurs À La Creme w Strawberry Raspberry Sauce

#the best of gourmet #2006

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dan6085 · 1 year

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Here are the top 20 Cantonese foods:

1. Dim Sum - Small bite-sized portions of food usually eaten in small steamer baskets or on small plates. Dishes include har gow (shrimp dumplings), cha siu bao (roast pork buns), cheung fun (rice noodle rolls), egg tarts, etc.

2. Roast Goose - Crispy skinned roast goose stuffed with flavorings like scallions, ginger and garlic. Roasted until the meat is very tender.

3. Sweet and Sour Pork - Fried pork pieces in a sweet and sour sauce made of vinegar, sugar, ketchup or chili.

4. Char Siu - Cantonese barbecued pork made with pork shoulder or belly. Marinated in honey, hoisin sauce and spices.

5. E-fu Noodles - Flat rice noodles stir fried in a sauce with mushrooms, chives and shrimp. Often garnished with crab or egg.

6. Spring Rolls - Wrapped rolls stuffed with fillings like shredded chicken, prawns, crab and mushrooms. Pan-fried until crispy.

7. Claypot Rice - Rice cooked in an earthen pot with Chinese sausage, chicken, mushrooms and vegetables.

8. Beef Brisket - Slow braised beef brisket in a flavorful sauce. Usually served over rice or noodles.

9. Wonton Soup - Clear broth soup with dumplings stuffed with shrimp or ground pork and vegetables.

10. Beggar's Chicken - Whole chicken stuffed and wrapped in lotus leaves and clay before baking for a long time. Root vegetables are also commonly stuffed inside.

11. Steamed Fish - Fresh fish steamed with ginger, scallions and soy sauce. Usually served with a dipping sauce of soy sauce, scallions and chili.

12. Beef with Broccoli - Strips of beef stir fried with broccoli in a brown sauce. Garlic and ginger are also commonly used.

13. Mooncakes - Round pastries with sweet fillings like lotus seed paste, red bean or egg yolk. Traditionally eaten during the Mid-Autumn festival.

14. Har Gow - Steamed shrimp dumplings wrapped in a translucent rice flour wrapper.

15. Chinese Roasted Duck - Duck seasoned with spices like star anise and roasted until the skin is very crispy. Usually served with pancakes, hoisin sauce and vegetables.

16. Jiaozi Dumplings - Crescent shaped dumplings usually boiled or steamed and filled with ground pork and vegetables.

17. Congee - Rice porridge usually eaten for breakfast. Often cooked with chicken, pork, fish or frog and garnished with green onions, fried shallots or nuts.

18. Barbecued Pork Buns - Steamed buns with a barbecue pork filling. The buns have a sweet topping and crumbly texture.

19. Egg Tarts - Sweet custard tart in a flaky pastry casing. Usually eaten as a dessert.

20. Lo Mai Gai - Glutinous rice filled with chicken, Chinese sausage, mushrooms and spices. Wrapped in lotus leaves before steaming.

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imadeletingmysocials · 4 years

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Things cheaper at Dollartree (after much research)

This is a big list I made for myself and anyone else who wants to know what is legit cheaper at the dollar tree and not just 1 dollar for the sake of there, some things might surprise you what is cheaper and even better at a dollar tree. I try to also pick the healthiest options and compare them to prices in places such as Walmart or a large stock place like BJs. I have also used fooducate.com to see which ones are more healthy, of course with things such as chips and snacks though don’t consider them to be healthy but in those cases I opt for the off-brand ones that taste better than the brand ones. Note: This is USA based.

Food:

Drinks:

Azul Coconut Juice, 16.5 oz. (cheapest and healthiest coconut water out there)

Gatorade Fruit Punch Thirst Quencher, 24 oz.

Stacker 2 B-12 Vitamin Shots is also cheaper.

Rockstar Pure Zero Silver Ice Energy Drinks (energy drinks are bad for you but it’s like 30 cents cheaper here than in walmart)

LaCroix Lime Flavored Sparkling Water 1 litter

(don’t even bother with any or all of the cheap soda it’s the worst, please drink water if anything else, all of the good soda is cheaper somewhere else also)

Snacks:

Cheez-It Original Baked Snack Crackers, 4.5 oz is cheaper at Dollartree.

Nabisco Cheese Nips Baked Snack Crackers, 7 oz is cheaper at Dollartree.

Nabisco Ritz Bits Cheese and Cracker Sandwiches, 3-oz. is SORTA cheaper at dollartree.

Island Choice Dry-Roasted Peanuts, 7.5 oz. (shelled nuts cheaper everywhere else of course in bulk)

Island Choice Honey-Roasted Dry-Roasted Peanuts, 7.5 oz

Pennysticks Mini Pretzels, 12 oz (pretzels the same, these cheaper)

Tropical Chips Plantains, 3-oz (30 cents cheaper)

Barcel Takis Fuego Flavored Churritos Stix, 4 oz (apparently, 9oz is 2,50 so 3 would be 12oz and 3 dollars, it would be kinda cheaper?)

Pringles Grab & Go Barbecue Chips, 2.5 oz (buying in bulk anywhere else is cheaper though, however, this single container costs 1,25 everywhere else)

Brim's Fried Barbecue Pork Rinds, 2.635 oz

Carolina Country Snacks Salt & Vinegar Pork Rinds. 2.75 oz

Sheila G's Chocolate Chip Brownie Brittle, 2 oz

Barcel Takis Crunchy Fajitas Tortilla Chips, 3.2 oz

T.G.I. Friday’s Jalapeno Cheddar Potato Skins Snack Chips, 4.5 oz

Snack Factory Original Pretzel Crisps, 3-oz (50 cents cheaper!)

PopCorners Kettle Flavor Popped Corn Chips, 3 oz. (better in bulk also)

Good Health Veggie Chips with Sea Salt, 2.75-oz (better in bulk also)

Stacy's Parmesan Garlic & Herb Flavored Pita Chips, 3 oz (better in bulk also)

Rudolph's OnYums Onion-Flavored Ring Chips, 3 oz (it’s off brand Funyuns but it’s actually BETTER and cheaper depending on where you buy them because they’re often sold more expensively at gas stations than Funyuns, fun fact)

Island Choice Banana Chips, 6 oz. Bags

Island Choice Sweet and Spicy Trail Mix, 5 oz (healthy!)

Breakfast Blueberry Biscuits, 7.93 oz.

Harvest Hill Quick Oats, 16 oz. Canisters (Top choice too)

Canned and Pickled

Pampa Tropical Mango Slices in Light Syrup, 15 oz. Cans

Bell's Pitted Olives, 6 oz

Green Giant Sliced Carrots, 14.5 oz (but mostly because I cannot find them anywhere else, all other Green Giant stuff is sold cheaper in bulk though)

Margaret Holmes Finely Chopped Spinach, 27 oz (TOP CHOICE)

Crider Premium Chunk White Turkey 5oz

Libby"s Sliced Pineapple, 20 oz (surprisingly!)

Margaret Holmes Seasoned Field Peas and Snaps, 15 oz

Cans of Pampa(R) Peach Slices, 15.25oz

Pampa Mushroom Pieces & Stems, 10 oz

Pampa Extra-Long Asparagus Spears, 12-oz (by the way Pampa is a really good healthy brand which is cheaper so these alternatives are great)

Libby's Premium Mandarin Oranges, 15 oz

Breckenridge Farms Pickled Jalapeno Slices, 12.5 oz (however Old El Paso Jalapeno Slices, Pickled 12.5oz is 1 dollar more expensive in other places and considered more healthy)

Van Camp's Chunk White Albacore Tuna 5oz (keep in mind this is the only canned tuna that is cheaper at dollartree, Albacore is very healthy and usually more expensive than Tuna, but dollartree sells white albacore in water on the same price as light tuna, this is a very good tuna brand as well)

Mc. Trader Tender Green Asparagus Spears, 10.5 oz

Pampa Smoked Oysters in Oil

Healthy Choice Chicken Noodle Soup, 15-oz

Beach Cliff Sardines in Mustard Sauce, 3.75 (top choice)

Beach Cliff Sardines in Water, 3.75 oz (top choice)

French Onion Dip, 8.5 oz (all onion’s dips the same as well)

Condiments and Spicing

Goya Sazon Seasoning, 8-Packet Boxes

Deli Market Yellow Mustard 20oz (not only is this the best healthiest mustard, but it’s cheaper if you buy it like this than any other mustard in stock size, I wish I had known of this before already stocking up buy buying a 2 pack of 20oz mustard at BJs which is enough to last a year for me)

Louisiana Supreme Hot Sauce 12oz (top choice too)

Kendale Farm Beef Broth, 32 oz (top choice, cheaper than most 32oz broths)

Heinz 57 Sauce, 5 oz. (1,50 cheaper than Walmart)

Hunts Tomato Ketchup, 20 oz (all ketchup is the same)

Deli Market Deli Spicy Brown Mustard (top choice)

Riverton Orchards Lemon Juice, 32-oz (lemon juice the same)

Kraft Bullseye Everyday Original Barbecue Sauce, 17.5-oz (80 cents cheaper than the same product in Target)

A.1. Thick & Hearty Steak Sauce, 5 oz. (SURPRISINGLY, not even in bulk is it as cheap as this? Weird, 5oz is 1 dollar right? 30oz for A1 is usually 8 dollars in stock supermarkets, but 5 times 8 would be 40oz! This is... Interesting. Especially considering it’s a well known brand as well, I wonder who is their dealer or are they just selling it cheap out of donation?)

Healthy Chef Canola Non-Stick Cooking Spray (this one’s pretty wild too, it only is sold at dollartree and is considered the healthiest cooking spray in the entirety of America according to fooducate)

Candy

Gonna go on a safe bet here and say that everything can be found for less and in greater quantity anywhere else. Hairbo Twin Snake is the same price at Walmart though. Most candies are sold 40% cheaper at bulk supermarkets though.

Office & School Supplies

You can probably find all of these at an Ebay auction, but it’s more accessible here.

Crayola Washable Glue Sticks, 2-ct. Packs (1.50 cheaper than walmart)

Duck Tape is cheap as hell

All-Purpose Krazy Glue, .052-oz. Tubes

Other stuff:

Laundry stuff, I’d recommend Ajax 40oz or Fab. Those are AMAZING brands and known as top quality in Australia. And it is insane how cheap this is, they must import it??

Scott Toilet Paper: Oh my god HOW IS 4 TOILET PAPERS THIS CHEAP HERE AT THE DOLLAR TREE???? TP is literally more expensive everywhere else.

Kitchen appliances, a glass salt shaker is like 5 dollars at Walmart but it’s 1 dollar at dollartree. All of the Betty Crocker kitchen appliances like spatulas are only a dollar too and so good. (They are 3 DOLLARS cheaper at dollar tree). IT IS INSANE HOW CHEAP this shit is here, like the can opener they sell for 1 dollar is 6 or 5 dollars everywhere else.

Fisher-Price Smart Care Aloe Vera and Chamomile Baby Wipes, 80-ct. Packs

All Arm & Hammer stuff including the Arm & Hammer Ultra Max 3-in-1 Fresh Scented Body Wash, Shampoo, and Conditioner, 12 oz are good choices. Deodorant too is good. All Arm and hammer stuff here is cheaper than on Walmart and a great brand.

Hand soap might be found for 97 cents at Walmart but it’s a small difference.

Not Cheaper, Best bought at a bulk store:

Peanut Butter Filled Pretzels

snack bars.

V8 Vegetable Juice

Potato Stix

Cereal

Canned Soup

Canned Tuna

Badia Original Complete Seasoning (this took a while to calculate but yes it’s cheaper to buy in bulk, dollartree has 2,5oz for 1 dollar, usually a 2 pack of 12oz each is 13 dollars. if you do like 2.5 times 2.5oz, it’s like 32oz which is more than 24oz for 13 dollars, but you can find 1.75 lbs. of this for 8 dollars)

Iodized Salt (get it at Great value honestly)

Dill Pickles in general, but Vlasic Kosher Dill Pickles is the healthiest choice

Cambell canned soups

Goya canned beans

Sunny Sea Sardines in Tomato Sauce, 7.5-oz

Here’s hoping me publishing this doesn’t crash the market or anything but seriously, you can live healthily and frugally like this. I literally survive like this easily, I just spend like 60 dollars a month max with supplies.

#dollartree #frugal #money tips

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a-spoonful-of-home · 4 years

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My Top 17 Foods To Eat In Chengdu

Szechuan cold spicy noodles 四川涼面

These are hands down my favourite food to get in Chengdu. Sitting down in the heat outside with some cold spicy noodles (and a beer - of course) is the best way to spend a hot summers day here. It’s a great mixture of garlic, spring onions, ginger, and lots of chilli oil. I think I prefer cold noodles over hot noodles because it takes the heat down a level. Just writing about these noodles is making me want to go for a walk down to the noodle joint near our complex! An absolute staple of Szechuan cuisine - 10/10!

Steamed buns 包子

Steamed buns, or baozi, kept me alive when we first arrived in Chengdu and were running round trying to get all our documents sorted. They’re so convenient and you can really get them everywhere. I love the snacking culture here in China because it means you’re never very far away from some tasty street food. Steamed buns, sweet or savoury, never break the bank and you can pick one up normally for around 20p/30p. Steamed pork buns are my favourite bun but it’s always fun to try new ones - like the custard buns that you can poke with a chopstick and squeeze all the custard out… granted it can look a little disturbing but it’s still fun!

Dumplings in chilli sauce 红油抄手

Another classic here. I wasn’t a huge fan of these the first time I tried them but now I can’t get enough of them. I think I’ve really worked up my heat tolerance since moving here and now there’s nothing better to me than a big bowl of pork dumplings covered in spicy chilli sauce! It’s the intensely aromatic sauce they’re coated with, made with vinegar, garlic, and roasted chilli oil, that makes these dumplings so irresistible. You can also get dumplings in soup but I prefer the dry dumplings with chilli sauce.

There are lots of different types of dumplings in Sichuan and China as a whole, but Zhong dumplings are named for the family who first made these in Chengdu around 100 years ago - and now they’re recognised officially as one of Szechuan’s most famous street foods! They’re a simple dumpling with sweet soy sauce and chilli oil and they’re great for beginners. James and myself were actually lucky enough to get to go on a dumpling making course when we first arrived - it was really fun!

Roast pork 烤猪肉

This isn’t a Szechuan specialty but it’s still very much available here in Chengdu. My favourite way of eating pork here so far has been where the pork is served on a sizzling plate with a sweet sauce and peanuts. Normally the server will pour the hot sauce over the pork in front of you and it’s great to watch it sizzle. I love it when meals feel more interactive like that. It’s super sticky and sweet and is everything that roast pork should really be!

Hotpot 火锅

I think it would be a sin to come to Szechuan and not try hotpot at least once. Unfortunately, I’m not the biggest fan of hotpot with red oil but I do quite like the version of hotpot at a restaurant near us that uses what I think is some kind of chicken stock/soup to boil the ingredients. This restaurant is Hong Kong themed so it’s not typical Szechuan food. When the food is cooked you dip it in a sauce that you can put together yourself - this is chillis, garlic, soy sauce, and spring onions. There are a few different types of hotpot but some of the most popular here are chuan chuan 串串 (where you get your food on long sticks and place it in the pot) and huo guo 火锅 (where you place the food directly into the pot and scoop it out when it’s ready).

It’s a really fun way to eat though because at most restaurants you start by going around a fridge section of the restaurant with a basket and get to choose what you’d like to boil, then take it back to your table and cook it in the pot with your friends. Chinese style eating is quite different to the UK because typically you share food more instead of ordering just for yourself and I really prefer it like that - it just means you get to try more things and don’t have to worry about ordering something you won’t like! It’s a much more sociable way of dining and it’s just so much more fun.

Eating with friends

It’s always so much more fun to share your cooking with your friends - especially when you all come from different parts of the world. I really love the other teachers in my class and so I decided to cook them some ‘traditional British food’ because Tina, one of the teachers, really loves trying new food. It was also a bit of a thank you for how welcoming they’d been and how much easier the job is working in our team. Of course, being the welcoming people they always are, they came to the dinner with Szechuan food for us to try too! They made us kung pow chicken, fried chicken wings, and mapo dofu (silken tofu in a spicy sauce) and we shared with them a cottage pie, potato and broccoli soup, Hellmann’s egg mayonnaise sandwiches, biscuits with brie, and a steamed syrup pudding - the best of both worlds!

Dan dan mian 担担面

Dan dan mian (noodles) are so called because historically the walking street vendors who sold the dish would have a type of carrying pole (dan dan) that they carried over their shoulder with two baskets containing the noodles and sauce at either end. The name of these noodles is literally translated to noodles carried on a pole. They’re another Szechuan staple food and one of my favourite things to pick up when I’m walking around Chengdu. They're served hot with minced pork in a spicy sauce. They’re also served with preserved vegetables like zha cai 榨菜 (lower enlarged mustard stems) and ya cai 芽菜 (upper mustard stems). Living in Chengdu has meant that I’m a lot more into preserved vegetables than I was in the UK!

Xiaolongbao 小笼包

Now this is definitely not a Szechuan food but you can still get it in some places in Chengdu. It’s associated with Wuxi and Shanghai so I’m really excited to try some more when we move cities! It is a steamed dumpling with broth inside that's typically made from chicken or pork. You eat them using a soup spoon and a pair of chopsticks and bite into the dumpling on the spoon then suck out the soup. There’s a restaurant called ‘Modern China’ that we’ve been to a fair few times. It’s got a huge menu but recently I’ve been ordering just xiaolongbao and calling that my dinner. It’s been wonderful!

Roast Duck 北京烤鸭

Some of the best roast duck that we’ve had in China (so far!) was when we went to Hongyadong 洪崖洞 in Chongqing - which was once the site of the earliest and most developed pier in ancient China. It has since become a popular destination for visitors to experience Bayu culture and houses a large-scale stilt house complex built along the bank of the Jialing River. It was full of food vendors and we ended up going for a dinner roast duck which was skilfully carved in front of us. Again - I just love food where you get to see the chef or servers work with it! The restaurant we visited is called Quanjude and it’s a restaurant famous in China for its roast duck and longstanding culinary heritage since it was established in Beijing in 1864. There’s no way that we’re going to be able to live in Shanghai without at least one trip on the bullet train to Beijing now!

There’s also a restaurant called Bao Bao Ding just near our apartment and they sell really great roast pork and duck with rice. It’s not hard to find and I’ve never found it to be anything other than delicious! James also swears by the spicy duck neck snacks that you can get here but I think they’re still too spicy for me!

BBQ 烧烤

One of the first restaurants that James and I went to near our new apartment was a BBQ joint just across the street and I fell in love with this area! I’m a big kid and I just love getting involved in cooking the food myself so I really enjoy going for BBQ here. You’re supposed to dip the cooked meat in chopped peanuts and spices when you’ve cooked it on the grill and it’s so good. Unfortunately, I went to a different BBQ joint in the city and ended up getting food poisoning (I don’t think that I cooked the chicken enough) and so I’ve got off BBQ for the moment but I’m sure I’ll be able to get back on it!

Sweet water noodles 甜水面

I love these noodles so much - they’re always the star of the show. Most famously, you can get them from the Wenshu temple area where there are plenty of vendors selling this street-side snack. They’re quite different to the other noodles in this list because they’re made using a much thicker, square-cut noodle and are served in a sweet-and-spicy sauce. They're served cold and are very chewy with a rough surface to help them grab every bit of the sugary sauce that they're served in. I really love both the chunky look of these noodles and their mouthfeel and I think they’re always going to be something that distinctively reminds me of our wonderful times in Chengdu.

Pastries 蛋糕

Although I do miss a good Greggs sausage roll - Chinese pastries really are off the hook. We live by a bakery called Holiland which opened in the mid 90’s and became the biggest chain bakery in China. I think that’s fantastic news because we won’t have to go without our Holiland fix in Shanghai! Chinese pastries and breads are typically a lot sweeter and lighter than those in the UK and always seem to be much more creative in their presentation - maybe it’s just because they’re new to me but I really find them to be so beautiful. Some of my favourite pastries here are the hotdog pastries (literally just a hotdog in sweet bread) and the half baked cheese (which is sort of like a cheesecake with no base). It’s a very dangerous shop!

Bubble tea 珍珠奶茶

I really love just how readily available bubble tea is everywhere you go here. Every famous western fast food company that’s come over to China has their own bubble tea (McDonalds is the best one) and there are so many other chains (like HeyTeaGo and Fresh One More Time) which sell some really amazing teas. It’s really going to be one of the things I miss the most when we do eventually move back to the UK. One of the best teas you can get is a watermelon tea with a cheese foam topping. There’s a lot of cheese flavoured things here (like cheese flavoured yoghurt) which I’m really into. It’s not so much a hard cheddar cheese and is more like a cream cheese/mascarpone flavouring (if that). I’m really obsessed.

Vegetarian food at temples

I really like visiting temples. I think they’re such beautiful places that offer a calm that you don’t seem to find in many other places in the city. They also often have vegetarian restaurants nearby and the food is super tasty and affordable. When we went to visit the Leshan Buddha with my parents, we went to a restaurant near the temple there and had a lovely meal overlooking the square. I’m just really into these vegetarian restaurants and love what they’re about.

Cake at the kindergarten

We always bake a cake with the little ones whenever its one of their birthdays at the kindergarten. There’s a great mini kitchen downstairs and they’re so precious in the tiny chefs hats and aprons. The cake itself isn’t the most delicious cake I’ve ever had because we don’t put any sugar in it, so it’s more like a bread with fruit on top, but it’s so much fun to share it with so many excited four year olds. It’s great for them to get to bake the cake and then eat it together. I love birthdays at the kindergarten.

Street food 路边小吃

The best part of living in China is the abundance of street food. There have been so many new things I’ve had the opportunity to try from vendors in the road. It also keeps our cost of living down because they’re never that expensive and can be quite filling! I love just picking up some noodles when I’m out and about, or grabbing some Guo Kui 锅魁 (deep fried meat pie) which tastes a little bit like a sausage roll with lots of Szechuan spices.

Liang Gao (Glutinous Rice Curd) 凉糕

Liang gao is a sweet summer dessert which roughly means 'cold cake' (although it's more like cold tofu thing). It's served with sweet molasses and has a texture like jelly pudding but is just mildly sweet without the sauce. I first had it at the noodle shop near our first apartment and it was a great accompaniment to our noodle feast that we had!

Variety of crisps

China has some really out there crisp flavours. I’m not sure if they’re just novelty or if people really like them but I guess they wouldn’t sell if people weren’t buying them! The most interesting flavours I’ve seen have been lychee sparkling drink flavour and yoghurt drink flavour. Some of the flavours like spicy crab and hotpot flavour are really good but I think I’ll be avoiding the yoghurt for a while longer!

Sugar people 糖人

Sugar people is a form of traditional Chinese folk art using hot liquid sugar to create beautiful shapes and animals. This isn’t really something that is particularly delicious to eat - just because it’s made purely of hardened sugar but it really is beautiful. The reason I love it so much is because I think it’s such an amazing art form and it’s handmade and blown in front of you. I really enjoyed this pig candy because I got to blow it up myself (which a lot of help from the vendor). It’s kind of like glass blowing but you get to eat the finished product (highly recommend not doing this with actual glass).

#china #szechuan #sichuan #chengdu #food

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ceciliatan · 4 years

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Duck Day 2019 Menu and Recipes

Our thanksgiving-day extravaganza is done, and as usual I’m posting a blog entry for posterity and my own reference so I can find these things again if I need them. :-)

We’ve done “Asian fusion” many times–it’s kind of corwin and my culinary wheelhouse–but this is the first time we really incorporated more filipino flavors.

First, the menu:

2019 Duck Day: Tour of the Eastern Rim of the Pacific (Tokyo, Shanghai, Manila, Palu)

“Sinigang” Amuse Tomato Dashi & Sake (Kubota Hekijyu junmai daiginjo) with a dehydrated mushroom chip powdered shoyu powdered tamarind

“Pu-Pu Platter” with Scorpion Bowl Curry puff with curry mayo Lumpia (traditional filipino fried spring rolls) Chicken wings with candied ginger and orange Pickles: honshimeji mushroom, yuzu-pickled napa Assortment of dipping sauces

“Adobo” served with Sapporo Premium duck confit adobo style (with soy, vinegar, garlic and ginger) with a duck-fat crisped potato and adobo-style vinaigrette tossed peas topped with crispy garlic

Zhajiang Mian (fried sauce noodle) homemade chewy wheat noodle with ground duck and bean paste sauce With shochu oolong hi-ball

Duck a l’kalamansi (filipino bitter orange) with Trimbach Reserve Gewurtzraminer Rice two ways Steamed bok choy and a caramel vinegar gastrique

Palate cleanser Yuzu sorbet with finger lime caviar, served with Kikusui Perfect Snow unfiltered sake

Dessert Saikyo miso ice cream With almond brown butter Sablé cookies Puffed rice And hot chocolate

Tea, Coffee, and Mignardise candied ginger almond coconut mango-marmalade thumbprint cookies almond brown-butter-chocolate cookies

Every year there ends up being something we forgot to serve. This year it was the matchstick carrots and cucumber that were supposed to garnish the zhajiang noodle! Ah well.

“Sinigang” Amuse

Tomato Dashi & Sake (Kubota Hekijyu junmai daiginjo) with a dehydrated mushroom chip powdered shoyu powdered tamarind

This dish combines two things. One is the idea of sinigang, which is a filipino tamarind-flavored stew/soup that often has fish, tomato, and onion. The other is the technique of mixing sake with a hot, intense broth to delicious effect. We learned this trick one wet, cold rainy afternoon while out day drinking with a chef friend-of-a-friend in the Akabane area of Tokyo. One of the places he took us was an oden (stewed fishball & tofu) shop where you could buy a one-cup sake. When you drank half your sake, for ten yen you could get them to top up the glass with the oden broth.

corwin made the broth by starting with our home-canned smoked tomato water (already one of the most umami-intense things we have), simmering it with kombu and bonito flakes to make it tomato dashi, and then going over to a friend/s house to borrow his Spinzall (food centrifuge) to clarify it.

For the tamarind flavor we put tamarind powder on the plate for folks to rim their glasses with. We also gave them the soup and the sake separately to mix as they liked. And also some powdered soy sauce we got as a parting gift at one of the fancy restaurants we ate at in Kyoto: Shimogamo Saryo.

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Some of the delights of #duckday2019

A post shared by Regis (@rmd1023) on Nov 28, 2019 at 9:49pm PST

Curry Puff corwin made the curry puff (karipap), startingwith making his own curry powder. He didn’t use the karipap recipe in Asian Dumplings but instead used his own biscuit dough recipe and it worked beautifully.

Lumpia It was my first time making lumpia. Lumpia is one of those foods that was at every filipino party we went to when I was growing up, but my family was never the one that made them. (We brought the pancit or the dessert.) It was traditional for the aunties to complain about what a pain they are to make, though. Well, now I know what they mean, but it is SO WORTH IT.

This is by far the weirdest dumpling skin or wrapper I’ve made yet. Andrea Nguyen’s ASIAN DUMPLINGS is my go-to book–she hasn’t steered me wrong, yet. The technique for making these involved picking up the entire blob of wet dough in your hand and them blopping it onto a slightly hot pan, and the smear you leave on the pan IS THE LUMPIA WRAPPER.

What I learned is if the pan is too hot is that it just sears the ball of dough in your hand but it doesn’t stick to the pan. This is bad. And if the pan isn’t hot enough, then it doesn’t work either. So there is a very narrow window where it works. I had to turn the burner on and off between each one and also dribble a little extra water into the dough before each one. What would work is I would make one, and when the pan was the right heat, the wrapper would release, and this would mean it was now the right heat for the next one to be made. I would turn off the heat, make the next one, let it cool for a few seconds in the pan and then have to heat it back up again to release it and be ready for the next one.

Here’s Andrea Nguyen’s short video on how to do it:

youtube

The filling I used was similar to the recipe in Asian Dumplings, but I replaced the carrot and bean with water chestnuts (and the ground meat was duck). If I do it again I’ll probably use pork and up the intensity of the spices/salt/fish sauce. It could use dried shrimp in the sauce.

Chicken Wings with Candied Ginger and Orange This was one of those ideas I had one day while we were out and I made a note in my phone months ago: what if instead of just having a chicken wing that was honey-glazed and chewy you could take that to the next level by having actual bits of candied ginger and candied orange rind in the glaze? I tested it last week and was very pleased with the results.

Although I candied my own ginger for the mignardise in this meal, I used some that I had bought at Cambridge Naturals for this recipe, and the candied orange rinds were some fancy artisanal ones corwin picked up at Formaggio. But I think Trader Joe’s or whatever would work just as well.

The first step is oven-frying the chicken wings as detailed by J. Kenji Lopez-Alt at Serious Eats (as in this recipe: https://www.seriouseats.com/recipes/2015/01/hot-and-numbing-oven-fried-xian-chicken-wings-recipe.html)

I ran tests last week where I tried both spicing them with a technique as described in the Serious Eats article (toss the crispy wings in oil and then in a spice mix) and also by tossing them in a glaze. Turned out the way we liked them best was tossed in the spices and THEN dipped in the glaze separately. That was a little impractical for a large dinner party so I settled for brushing them with glaze and then sprinkling the chopped bits of candied ginger and orange rind on them. By not coating them completely in glaze, they retain more crispness.

Glaze: 1 cup orange juice 1 cup water quarter to half cup yuzu marmalade or other citrus marmalade quarter to half cup apple cider vinegar 1/8 to quarter cup brown sugar powdered ginger minced garlic

I am a little loose on the quantities in the glaze recipe because I think it really depends on how sweet the orange juice is and how sour the vinegar is — you just have to taste it to see if it’s what you want.

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Second course: “pu pu platter with scorpion bowl”. I reinvented the chicken wing for this, with candied ginger and orange rind. Curried duck puffs. And fried lumpia with ground duck and shrimp filling (Filipino spring rolls) which are the fiddliest thing I’ve ever made! But damn they came out great! #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:18pm PST

“Adobo” served with Sapporo Premium duck confit adobo style (with soy, vinegar, garlic and ginger) with a duck-fat crisped potato and adobo-style vinaigrette tossed peas topped with crispy garlic

Adobo is a filipino dish that has more variations than there are islands. The common element seems to be the combination of soy, vinegar, and garlic. Some have curry powder, some have ginger, etc. Some stew chicken and pork together, some are just chicken. My family’s adobo was usually chicken, potatoes, and green beans, stewed together in soy and vinegar with garlic (and served over white rice).

To deconstruct it, corwin confit’ed duck legs sous vide with soy-vinegar-garlic-ginger in the bags. Then he shredded the meat and crisped it in cast iron, and served it with an adobo-flavored reduction, topped with crispy garlic. I boiled the potatoes in advance, then crushed them slightly to give them crisp edges roasted in duck fat. The beans in the dish I replaced by making a mix of bias-cut fresh snap peas and fresh snow peas tossed in a soy-vinegar-ginger-garlic vinaigrette.

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Deconstructed Filipino adobo. Confit duck with a soy-vinegar reduction and crispy garlic, duck fat crisped potato, and fresh snap pea in adobo-style vinaigrette #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:21pm PST

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Poultry differently. #duckday2019

A post shared by Liz LaManche (@liz_lamanche) on Nov 29, 2019 at 10:55am PST

Zhajiang Mian (fried sauce noodle) homemade chewy wheat noodle with ground duck and bean paste sauce With shochu oolong hi-ball

Normally we do a lot of wine pairings, but a lot of wines just don’t pair with these strong and tangy flavors as well as other alcohols do.

For this one we made Chu-hi, which is the Japanese shochu high ball, using dark pearl oolong tea and a whiskey-like shochu called Gokoo that we first had at Momi Nonmi in Cambridge a couple of weeks ago. (It’s seriously great if you’re a whiskey drinker.)

For the wheat noodle we ended up borrowing a pasta extruding machine from our friends David and Diane. What was funny is when corwin ran our test, he made the dough way too dry, so the noodles came out very rough and odd-looking. But they were so tasty and the chewiness was really good, so we decided to just keep going and use them in the meal.

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Noodle extrusion experiment. I think the pasta is too dry….?

A post shared by Cecilia Tan (@ctan_writer) on Nov 25, 2019 at 9:53pm PST

The sauce I sort of improvised on some zhajiang mian recipes but I wanted something somewhat spicier to highlight the duck. (Among the ones I looked at: Woks of Life, China Sichuan Food.)

Sauce: 1 lb. ground meat — let sit in 1 tablespoon corn starch, 1 tsp salt, 1/2 tsp white pepper, 1 tablespoon oil 15 minutes before starting

6 slices ginger, minced 6 cloves garlic, minced 6-10 fresh shiitake, chopped/minced

1/4 cup sweet bean paste 1/4 to 1/2 cup ground bean paste 1 tablespoon chili bean paste

1/3 cup dark soy sauce 1 cup water

Soften the ginger and garlic in the oil and then brown the meat. Add the mushrooms after a minute or two, and once the meat is no longer pink, add all the wet ingredients and stir together to combine. Let simmer 15 minutes. Then add 1/2 cup water with 1 TBS cornstarch dissolved in it to thicken. If still too thin, simmer 5 more minutes.

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Zhajiang “fried sauce” noodles – homemade thick wheat noodle with ground duck and bean paste sauce. So happy with how this came out! #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:24pm PST

This was the dish where I forgot the garnish! I have all these matchstick cut carrots and cucumber and I forgot entirely to put them on the plate! There’s always SOMETHING that gets left off.

Duck a l’kalamansi (filipino bitter orange) with Trimbach Reserve Gewurtzraminer Rice two ways Steamed bok choy and a caramel vinegar gastrique

This is basically duck a l’orange, which we’ve never done in all these years of making duck. Typically this comes out too sweet because people use regular oranges instead of bitter oranges. corwin ordered a bunch of kalamansi (filipino bitter orange) online, though, when he was getting our now-nnual yuzu order. This is also when he picked up the finger limes for the palate cleanser.

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Duck a l’orange done Peking style with calamansi oranges for a Filipino touch. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:25pm PST

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Yin yang rice. One of the elements of one of the courses. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:03pm PST

Palate cleanser Yuzu sorbet with finger lime caviar, served with Kikusui Perfect Snow unfiltered sake

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Palate cleanser! Yuzu slush with Australian finger lime caviar! And an unfiltered sake

#duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:28pm PST

Dessert Saikyo miso ice cream With almond brown butter Sablé cookies Puffed rice And hot chocolate

This dessert was inspired directly by Chris Chung at Momi Nonmi, who serves a saikyo miso ice cream regularly and damn, it’s good. Saikyo is a sweet miso, but it’s also salty, and the result is sort of like a butterscotch or salted caramel flavor. corwin made the ice cream and I made the almond brown butter sable cookies, and crisped the rice.

The crispy rice topping was probably the most work. You have to cook it three times: first you just cook the rice. Then spread it in pan and bake it until it’s dry (around 45 minutes at 250 degrees, IIRC), and then you deep fry it in small batches and spread on paper towels to dry. It kept crispy in an air tight container with some silica gel packs for a few days just fine.

The brown butter sables took some experimenting but I settled on was not only incorporating brown butter into the sable dough, but brushing the tops of the cookies before baking. Otherwise the brown butter flavor was too subtle. I made these by rolling a quarter of the dough into a log shape, letting it chill, and then slicing the log into circles.

I then used the other quarter dough to make these almond chocolate mignardise. (And the other half is still in the fridge waiting for me to do something with…)

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Inventing cookie recipes when I can’t find the exact thing I’m imagining. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 26, 2019 at 7:32pm PST

Tea, Coffee, and Mignardise candied ginger almond coconut mango-marmalade thumbprint cookies almond brown-butter-chocolate cookies

Candied ginger: I used Alton Brown’s recipe. If I do it again I’ll cut the ginger thicker.

Almond coconut mango-marmalade thumbprint cookies (GLUTEN FREE!) — I based these on this recipe by Texan Erin: https://ift.tt/34ySMcx Using the Trader Joe’s Virgin Coconut Oil gives them a really strong coconut flavor and scent.

I made the mango marmalade by taking yuzu marmalade we already had, and a mango that corwin’s mother mailed us from her yard in Florida that we had in the freezer (she sends a whole box and we don’t always get to eating them all before they start to go too soft). The frozen mango flesh doesn’t even need to be pureed — it’s basically mush — so I just cooked it down with the marmalade and a little extra sugar to combine them and thicken up.

These stay soft. They might have been slightly crisp at the edges right from the oven but they soften as they sit. Still delicious.

That’s all I can think of! Now I can close all my recipe tabs!

from cecilia tan https://ift.tt/2q3BVzo via IFTTT

#cecilia tan

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doodlebat · 6 years

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Hi ♡ could you (and v, if that's possible) list some of your favourite dishes from the Asian cuisine? I'm really bad at wording things but I've seen you talk about curry here and I googled it and it looked so delicious. I'm very unadventurous when it comes to food, and I've never really tried any Chinese or Japanese dishes, for example. now I'm curious what I might like, and though I can google for recipes, I'd like to know your faves and recommendations :) x

…oh Merlin this isn’t going to be easy as I eat everything but I’ll try to organize it for you :D This is just a small list to try as most of these will have a rather tame starting flavor until you get more adventurous, but they will give you an idea into regional tastiness

( I say this cause my favorite Japanese food besides curry is slimy fermented soybeans so…I don’t want to scare you off)

Under cut cause this is gonna get long.

Chinese:

cha siu bao (I know it by the Philippine siaopao) Steamed bbq meat bun yum

Shumai - tasty dumpling 10/10

Har gow - shrimp dumpling

Congee - Rice porridge, super good if you’re sick too

Hot pot - Simmering spicy soup broth that you cook at the table with raw veggies and meat. You add your meats and veggies little by little until they’re cooked and then eat with white rice

Char siu - BBQ pork

Peking duck - roast duck that comes with sweet sauce omfggg

Sweet bread. All Chinese sweet bread. Just…YES

Filipino:

Chicken Adobo - staple. Can eat this for days. Slow cooked chicken legs in chile vinegar and calamansi soy sauce over rice

Lechon - Roast pork, usually served for special occassions but damn….so good

Sinigang soup - tangy tamarind soup that makes you drool cause it’s that perfect sour spicy

Pancit Palabok - noodles, shrimp, pork, garlic (I personally love these but I’ve learned it’s a hit or miss cause it’s kinda fishy)

Sisig: Sizzling pork! Garlicky and tangy pork bits

Turon: Fried banana rolls with jackfruit

Halo Halo - dessert of the Filipino gods. I usually dislike ice cream but damn…this is good. Has ube ice cream (sweet purple potato?) sweet beans, young coconut and evaporated milk

TAHO - I LIVE FOR TAHO. Soft tofu in sweet syrup

Korean:

Bibimbap - Veggies, marinated meat, kimchi over rice. Stone pot bibimbap is served in a baked stone pot that you eat out of and it roasts the rice at the bottom (which I always burn myself on)

Bulgogi: Savory marinated BBQ beef

You know what, just Korean BBQ is life mmkay?

Japchae: Fried sweet potato noodles and meat

Jajangmyeon - Black bean noodles (also a hit or miss but it’s one of my favorites)

Pajeon: best snack food :D Green onion fried pancake

Vietnamese:

Pho: Best noodle soup you can get omg, best with meatballs or thin slices of beef

Bún thịt nướng: Cold vermicelli noodles topped with hot meat. Comes with this sauce that I want to know the recipe to cause damn

Bò lúc lắc: Cubed bbq beef with veggies yum

Bánh mì: I SWEAR BY THIS SANDWICH. Baguette with sliced meat, pickled daikon and carrots, and pate. Great with Sriracha hot sauce in it

cà phê đá: Vietnamese coffee. I will drink this on my deathbed. Strong Chicory coffee with condensed milk

Japanese (oh no, the long list)

Ramen: real ramen, not the cheap one. Best with pork belly

Curry: Cause yes. Trust me.

Unagi Don: Grilled eel covered in eel sauce on top of rice

Katsu don: Breaded fried pork or chicken over rice

Yakitori: Skewered BBQ meat and veg

OKONOMIYAKI: AAAAAAAAA Osakan legend food. Fat pancake of veggies and shrimp covered in sweet sauce and Kewpie mayo (best with alcohol)

Soba: Cold noodles you dip in savory sauce and serve with anything, great in summer (can be served in hot soup too)

Miso soup: Best side soup to any dish

Shabu Shabu: Japanese hot pot, different from Chinese as the broth is milder

Gyu don: marinated beef and onion on rice

Chawanmushi: Egg pudding, not sweet but savory

TAIYAKI: Fish shaped sweet cakes! So cute! So tasty!

MOCHI: Chewy pounded sweet rice that usually has sweet fillings called daifuku

DANGO: My personal favorite dessert. Chewy sweet rice dumplings on a stick

Crepes: I’m sorry France, but Japan mastered sweet crepes, hands down

Anko: Sweet red bean (hit or miss) the original way to sweeten desserts before sugar was introduced to Japan

- -

There are more from other regions of the world, but I haven’t tried enough dishes to give a full report. Until then, I hope this list helps :D

#ooc #foooood #I need to try others so that I can give a broader list #starter pack for the usually unadventurous eater

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coldbatpalacepanda · 3 years

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STORY OF STREETS FOODS

street food identifies and distinguishes territory and tradition, keeping alive one of the most important aspects of local culture, the eating habits of the people.

In more recent times, we have seen an abundance of vehicles springing up near stadiums and concert venues, fairs and markets - vehicles specially adapted to sell drinks and sandwiches, classically with sausage or roast pork, the Italian version of American hot dogs and hamburgers, which themselves descended from the traditions of poor immigrants from Hamburg and Frankfurt. Today’s street food culture is taking a markedly different route, focusing on the traditional cultural aspect - sometimes a rediscovery - and investing in the quality of increasingly refined products. Paradoxically, this trend for revival comes form the very place that invented junk food - the United States, where the trendiest food trucks are wildly popular among increasingly sophisticated foodies and related media.

“STREET FOOD IS THE TRUE Filipino foods"

The manifesto of today’s Street Food could be “Street food is the true testimony to the identity of a people”. It undoubtedly gauges the depth of traditional food culture, but also measures its ability to continually reinvent itself in the constantly evolving everyday urban jungle, while retaining is roots firmly in the history of a region. In a nutshell, street food has freed itself from prejudice and reclaimed its rightful place in the sun as an expression of culinary civilisation

If you’re familiar with this blog, then you already know how much we love eating local food when we travel. A lot of that traveleating involves street food, which in many countries, has a reputation for being less than sanitary. The Philippines is one of those countries.

Having grown up in Manila, we were conditioned not to eat (too much) Filipino street food because of it’s reputation for being unsafe and unhygienic. If you grew up in Manila, then you’ve probably heard the same urban legends about dirty Pinoy street food. And if you believed those stories like we did, then you’ve probably sworn off street food too.

But if Filipino street foods are supposed to be dirty and dangerous, then why don’t we have any problem eating it abroad? The streets of Hanoi, Penang, and Hong Kong aren’t any cleaner than Manila’s, yet there we are happily slurping bowls of noodles by the side of the road. And not once have we ever gotten sick.

If we have no problem eating it there, then why can’t we eat it here? Have we been unfair to Filipino street food? Are all the stories untrue? Has it all been a conspiracy concocted by some secret society of restaurant CEOs?!

STREET FOOD IN THE PHILIPPINES

1. Balut

I’ve arranged this list in alphabetical order so it’s purely by coincidence that it starts off with one of the most infamous Filipino street foods – balut.

For the uninitiated, balut is a fertilized egg incubated for 14-21 days, boiled, then eaten directly from its shell. It’s typically made with duck eggs, specifically native or Pateros duck eggs, but it can be made with chicken eggs as well if the former isn’t available.When it comes to Filipino street foods fit only for the daring, balut is arguably at the top of the Filipino food chain.

Frankly, I grew up eating balut so I don’t find it the least bit off-putting, but many people do, including Filipinos. Ren for example, loves the “soup” and yolk but she won’t touch the embryo.Depending on how long it’s been incubated before being boiled, you’ll find balut with the embryo in different stages of development. The ideal incubation period is said to be exactly 17 days. At that stage, the embryo is completely soft and unrecognizable save for its developing feathers.But I have gotten much bigger embryos that already resemble ducklings! Those typically have harder bones and beaks and are more difficult to stomach, even for seasoned balut eaters. Not to gross you out (if I haven’t already), but I do remember eating one ,

Isaw refers to barbecued pig or chicken intestines that are thoroughly cleaned before being boiled, skewered, and grilled. Pictured below on the left is the pork isaw while to its right is the chicken. Like the other grilled skewered dishes on this list, isaw is typically served with a spiced vinegar dip.

Like walkman, Filipinos have funny colloquial names for chicken and pork isaw as well. Chicken isaw is also referred to as “I.U.D.” because it’s said to resemble older designs of intra uterine devices. Pork isaw is called “mag wheels” because it looks like…well, mag wheels!

8. Kwek Kwek / Tokneneng

Kwek kwek is a hard-boiled quail egg that’s coated with an orange batter and deep-fried until crispy. They’re pretty much exactly how you’d imagine them to taste, like eggs deep-fried in tempura batter.

But I have gotten much bigger embryos that already resemble ducklings! Those typically have harder bones and beaks and are more difficult to stomach, even for seasoned balut eaters. Not to gross you out (if I haven’t already), but I do remember eating one with an already developed beak. It was hard so I had to spit it out.

Balut is often seasoned with salt and/or a chili, garlic, and vinegar mixture, but I’ve always eaten it as is. We Filipinos know how off-putting balut can be for many tourists, so we get a kick out of challenging them to eat it. Most chicken out.

You might also come across a version of balut called “penoy”. These are the balut eggs that don’t properly develop after 9-12 days. Balut penoy is like a hard-boiled egg with no separation between the yolk and egg white, kind of like a semi-scrambled egg still in its shell. Personally, I prefer the real thing.

2. Banana Q / Kamote Q

Unlike balut that can be intimidating even to Filipinos, Banana Q (or cue) isn’t scaring anyone away. It’s a skewered deep-fried sweet plantain coated in caramelized brown sugar. Equally popular as a Filipino street food and as a snack made at home, it’s something that many Filipinos grew up eating.

Ren didn’t touch the balut but here she is all giddy to eat the banana q. As described, many Filipinos grew up eating banana q at home for merienda (midday snack) or as an after-school snack, so it’s something many of us think of fondly. It’s a comforting Filipino snack that brings us back to our childhood.

The bananas used to make banana q are called saging na saba or saba bananas. They’re frequently used in Filipino cooking to make desserts like turon, halo-halo, minatamis na saging (banana with caramel sauce), and maruya (banana fritter). They’re even used to add sweetness to savory dishes like arroz a la cubana and pochero.

This may sound odd to some westerners, but we Filipinos have a type of ketchup made with saba bananas. Called banana ketchup, it’s a sweetened version of regular ketchup that was invented during WWII due to a lack of tomatoes. Today, it’s arguably more popular than tomato ketchup and is a perfect condiment to oily, deep-fried foods.

Kamote q is a version of banana q made with camote or sweet potato.

3. Buko

Buko is the Tagalog word for young coconut. I’ve lived in the Philippines most of my life and I never thought of buko as a type of Filipino street food, but I guess you can say it is. Aside from being used in Filipino cooking, fresh buko sold in wooden pushcarts is a common sight in the Philippines, even in big cities like Manila.

Buko vendors will hack the coconut in front of you and serve it with a straw so you can drink it on the spot. If you don’t want a whole coconut, many vendors also offer buko juice made with condensed milk and strands of freshly grated coconut meat.

I actually prefer the latter because it’s usually served chilled, but I find fresh buko juice to be refreshing even at room te

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mikescharriesme-blog · 5 years

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Andrew Wong opened his second modern Chinese restaurant Kym’s late last year and, as expected, it became the hottest ticket in The City’s prominent Bloomberg Arcade.

A favourite among London foodies, the celebrated chef gained a Michelin star for his innovative restaurant A. Wong. In 2012 he took over the Pimlico Cantonese restaurant that belonged to his parents and established a more authentic cuisine with his signature flair, following intensive culinary training across China. In fact, the family spirit lives on at Kym’s – named after the original restaurant and his grandmother who taught him to cook.

This sister restaurant is a more casual, accessible affair with a completely different look and ambiance. Set across two floors, the interiors are slick and seductive with an open kitchen and counter, grey velvet banquettes, crescent-shaped bar and a pretty faux cherry blossom tree.

We visited on a Saturday lunchtime when the Norman Foster-designed complex, that also houses gems like Koya, Brigadiers and Ekte, is much calmer with laid-back weekend crowd.

While A Wong is famed for its exquisite dim sum, Kym’s focusses on the ancient art of roasting meats, meticulously salting, curing and air-drying them for two days before hitting the oven. You can watch observe this process from the open kitchen or sit at the counter to be in the middle of all the action.

To start, we shared the Tiger prawn skewers with sweet chilli, pineapple and cracker (£8.50), which had a rather whimsical fairground look. The tiger prawns were plump and ever so fresh and I loved the crunchy coating, even if it all fell off dramatically and was tricky to eat. The dipping sauce was fruity and luscious rather than sugary and it added lightness to the deep-fried cracker. It was a tasty small plate but the serving of only two prawns didn’t really satisfy and perhaps there are more filling dishes to try instead.

What really had us raving, however, was the Pork & shrimp ‘Bao Bao’ – fried egg, pat chun and crispy chilli (£12). It came in a sizzling skillet with five dumplings generously filled with well-seasoned ground pork and shrimp, nestled among two runny fried eggs. It had a rich, slightly sweet taste from the pat chun (black rice vinegar) and was liberally garnished with golden, piquant crispy chilli, sliced spring onion and sesame seeds.

It’s the perfect brunch dish with a nod to Andrew Wong’s famous dim sum, which doesn’t tend to feature on the menu at Kym’s.

The main event was the fabulous-sounding Three treasure – a majestic trio of slow-roasted meats each with an accompanying dipping sauce. Cantonese crispy pork belly had a layer of silky rendered fat and exemplary crackling, served with a sweet honey mustard sauce. Slow poached soy chicken was succulent with a nicely lacquered skin and a heavenly ginger relish with garlic and spring onion. Iberico pork char siu was just as delicious and moreish as I’d hoped with a caramelised, red-hued edge and a rich honey soy sauce.

It was impossible to pick a favourite as they were all so different and the portion size was more than enough to share. Steamed jasmine rice was the perfect side dish to really let the flavours of the meat and sauces shine. We didn’t stay for dessert, but you can finish with a tempting Pineapple bun or Peanut mochi with mango sorbet.

Lunch at Kym’s was an absolute delight and I’d love to go back and try more of the menu, like the Crispy duck pancakes and Wagyu beef bao. It’s also worth mentioning that Kym’s has recently launched an edited ‘click and collect’ take-out menu, so you can get a complete meal of roasted meat with steamed rice for less than a tenner. What could be better than that?

For more information and booking, visit: www.kymsrestaurant.com

All photos by Chérie City

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dan6085 · 1 year

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Filipino cuisine is a reflection of the country’s diverse history and cultural influences. Here are 20 of the best Filipino foods to try:

Adobo: A popular dish made with marinated chicken or pork, cooked in vinegar, soy sauce, garlic, and bay leaves.

Lechon: A whole roasted pig, often served at special occasions and festivals.

Sinigang: A sour soup made with tamarind or other sour fruits, vegetables, and meat or seafood.

Kare-kare: A stew made with oxtail, vegetables, and a peanut-based sauce.

Lumpia: A type of spring roll filled with meat, vegetables, or a combination of both, and served with a dipping sauce.

Pancit: A stir-fried noodle dish with meat, vegetables, and sometimes seafood.

Bistek: A dish made with thin slices of beef, marinated in soy sauce and calamansi juice, and pan-fried with onions.

Sisig: A sizzling dish made with chopped pork or chicken, onions, chili peppers, and calamansi juice.

Halo-halo: A refreshing dessert made with shaved ice, sweetened beans, fruits, and a variety of toppings.

Tocino: A sweet and salty cured meat typically made with pork, and served for breakfast with garlic rice and eggs.

Longganisa: A type of sausage made with ground pork, garlic, and spices, typically served with garlic rice and eggs.

Pinakbet: A vegetable dish made with a variety of vegetables, sautéed with garlic, onions, and shrimp paste.

Dinuguan: A savory stew made with pork, cooked in pig’s blood and vinegar.

Balut: A fertilized duck egg that is boiled and eaten with salt and vinegar.

Bibingka: A type of rice cake made with coconut milk, sugar, and eggs, typically served during the Christmas season.

Taho: A popular street food made with soft tofu, brown sugar syrup, and sago pearls.

Bangus: A type of milkfish, often served grilled or fried and served with rice.

Chicken inasal: A grilled chicken dish marinated in a mixture of calamansi juice, lemongrass, and other spices.

Puto: A steamed rice cake that can be sweet or savory, and often served as a snack or breakfast food.

Suman: A type of rice cake made with glutinous rice, coconut milk, and sugar, wrapped in banana leaves and steamed.

These are just a few examples of the many delicious and unique Filipino dishes available. Filipino cuisine is diverse and there is something for everyone to enjoy.

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ohnoregrettio · 7 years

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Vegan Grocery List 2/2 Things you think arent vegan but are-Requested

There are probably more than this, but this is what I found. This is list is accurate of 3.28.2017

This is a really long list so open if you wanna

Thomas’ plain toaster bagels Sara Lee Sandwich Bread Smuckers The Neat Egg Daiya Cheddar-Style Shreds Hormel Chili Fruit by the Foot (fruit roll-ups) Teddy Grahams Fritos Oreos Pillsbury Progresso Budweiser Breakfast

Cap’n Crunch Peanut Butter Crunch

Cinnamon Life

Kashi GOLEAN Crisp! Toasted Berry Crumble

Kashi Organic Promise Autumn Wheat

Kashi Organic Promise Island Vanilla

Kashi Strawberry Fields

Kellogg’s Mini-Wheats Unfrosted Bite Size

Life Original

Nature Valley Maple Brown Sugar Crunchy Granola Bars

Beverages

Alpine Spiced Apple Cider

Kool-Aid Sugar-Sweetened Soft Drink Mix

Monster Energy drinks

Power Edge Energy Drink Mix

Red Bull Energy Drink

Snacks

Airheads Taffy

Back to Nature California Lemon Cookies

Back to Nature Chocolate Chunk Cookies

Back to Nature Chocolate Delight Granola

Back to Nature Classic Creme Cookies

Big League Chew Bubble Gum

Brach’s Cinnamon Hard Candy

Brach’s Root Beer Barrels

Brach’s Star Brites

Bremner Wafers

Charms Sweet Pops

Chick-O-Sticks

Chocolove Dark Chocolate bar

Clif Bars

Clif Crunch, Kids, Luna, and Mojo Bars (Be sure to read the ingredients for each variety, though.)

Clif Shot Bloks

Cracker Jacks

Cry Baby candy

Dole Mandarins in Orange Gel

Doritos Spicy Sweet Chili

Dots

Dum Dums

Ferrara Atomic FireBalls

Ferrara Chocolate Wafer Swirls

Fritos Bar-B-Q Flavored Corn Chips

Fritos Brand The Original Corn Chips

Frito Lay Sabritones

Fruit by the Foot

Goya Spanish Style Custard Flan Mix

Haribo Sour S’ghetti Gummi Candy

Herr’s Onion Flavored Rings

Herr’s Salsa & Lime Tortilla Chips

Hubba Bubba gum

Jolly Rancher Hard Candy

Jolly Rancher Lollipops

Jujubes

Jujyfruits

Keebler Ice Cream Cups

Keebler Original Club Crackers

Kettle Brand Popcorn (Maple Bacon, Salt + Pepper, Sea Salt, and Sriracha varieties)

Kettle Brand Potato Chips (Backyard Barbecue, Jalapeño, Maple Bacon, Pepperoncini, Red Curry, Roasted Garlic, Sea Salt, Sea Salt & Vinegar, Spicy Thai, Sriracha, and Unsalted varieties)

Kool-Aid Gels

Landgarten Amarena Cherries in Dark Chocolate

Landgarten Ginger in Dark Chocolate

Landgarten Organic Pumpkin-Snack Dark Chocolate

Landgarten Organic Tamari Soy-Snack

Landgarten Raspberries in Dark Chocolate

Landgarten Soya-Snack Dark Chocolate

Lay’s Air Pops (Original and Salt & Vinegar varieties)

Lay’s Kettle Cooked potato chips (40% Less Fat Original, 40% Less Fat Sea Salt & Vinegar, Original, and Sea Salt & Cracked Pepper varieties)

Lay’s potato chips (Barbecue, Classic, Deli Style Original, Dill Pickle, and Lightly Salted varieties)

Lay’s Wavy potato chips (Lightly Salted and Original varieties)

Lindt Excellence 70%, 85%, and 90% Cocoa bars

Lundberg Brown Organic Rice Cakes

Manischewitz Matzos (Everything, Mediterranean, Organic, Spelt, Thin Salted, Thin Tea, Thin Unsalted, Unsalted, and Whole Wheat varieties)

Mary Jane candy

Melba Toast (Wheat and Whole Grain)

Mission Foods Corn Tortillas

Mission Foods Pre-Cut Unfried Tortilla Chips and Strips

Mission Foods Pre-Fried Tortilla Chips and Strips

Morni-Nu Mates Pudding Mix

Munchos

Nabisco 100 Calorie Packs Oreo Thin Crisps

Nabisco Ginger Snaps

Nabisco Oreo Chocolate Cones

Nabisco Original Grahams

Nabisco Saltine Crackers

Nabisco Triscuits (Balsamic Vinegar & Basil, Cracked Pepper & Olive Oil, Dill Sea Salt & Olive Oil, Fire Roasted Tomato & Olive Oil, Garden Herb, Hint of Salt, Original, Reduced Fat, Roasted Garlic, Roasted Red Pepper & Red Bean, Rosemary & Olive Oil, Rye With Caraway Seeds, Sea Salt & Black Pepper, Sweet Potato & Cinnamon Sugar, Sweet Potato & Roasted Onion, and Wasabi & Soy Sauce varieties)

Nature Valley Crunchy Granola Bars (Apple Crisp, Cinnamon, Maple Brown Sugar, Peanut Butter, Pecan Crunch, and Roasted Almond varieties)

Nature Valley Fruteria Chewy Granola Bars (Mango Strawberry and Strawberry Apple varieties)

Nature Valley Trail Mix Chewy Granola Bars (Cranberry & Pomegranate, Dark Chocolate Cherry, Dark Chocolate & Nut, and Fruit & Nut varieties)

Nature’s Path Deep Chocolate Signature Series Cookies

Nature’s Path Ginger Spice Signature Series Cookies

Nature’s Path Lemon Poppy Signature Series Cookies

New York Flatbreads (Everything, Fat-Free, and Garlic varieties)

Pipcorn Popcorn

Pure De-Lite Coconut Bars

Quaker Apple Cinnamon Rice Cakes

Ritz Crackers

Ritz Whole Wheat Crackers

Rudolph’s OnYums Onion Flavored Rings (original)

Ruffles All Dressed Assaisonnées potato chips

Ruffles Barbecue potato chips

Ruffles Original potato chips

Safeway Kitchens Fudge Mint Fudge Covered Mint Cookies

Salsitas Spicy Salsa Flavored Tortilla Rounds

Simply Lay’s Sea Salted Thick Cut Potato Chips

Simply Ruffles Sea Salted Reduced Fat Potato Chips

Simply SunChips Sea Salted Multigrain Chips

Simply Tostitos Blue Corn Tortilla Chips (Scoops! Organic and Yellow Corn varieties)

Smartfood Delight Sea Salt Air Popped Popcorn

Smartfood Sweet & Salty Kettle Corn Flavored Popcorn

Snack Pack Juicy Gels

Snyder’s of Hanover Jalapeño Pretzel Pieces

Snyder’s of Hanover Pretzel Sticks (Oat Bran and Pumpernickel & Onion varieties)

Sour Patch Kids

Soy Crisps (Barbecue, Deep Sea Salted, and Garlic & Onion varieties)

Stacy’s Pita Chips (Italian Harvest, Multigrain, Simply Naked, and Veggie Medley varieties)

SunChips Original

Super Bubble Bubble Gum

Swedish Fish

Tic Tac Mints

Toasteds Crackers (Sesame and Wheat varieties)

Town House Original Crackers

Wheat Thins (Fiber Selects, Garden Vegetable, Flatbread Tuscan Herb, Hint of Salt, Multi-Grain, Original, Reduced Fat, Spicy Buffalo, Sundried Tomato & Basil, and Zesty Salsa varieties)

Wheat Thins Toasted Chips (Great Plains Multigrain and Little Italy Roasted Garlic varieties)

Wise Onion Rings

Condiments

Arnold Premium Stuffing (Cornbread, Herb Seasoned, Sage & Onion, Seasoned, and Unseasoned)

Bee Free Honee

Betty Crocker Bac~Os Bacon Flavor Bits and Chips

Brianna’s Salad Dressing (Blush Wine Vinaigrette, Real French Vinaigrette, Rich Poppy Seed, Rich Santa Fe Blend, and Zesty French)

Campbell’s Mushroom Gravy

Classico Bruschetta (Basil & Tomato and Extra Garlic)

Classico Pasta Sauces (Marinara with Plum Tomatoes & Olive Oil, Mushroom & Ripe Olives, Roasted Garlic, Spicy Red Pepper, Spicy Tomato & Basil, Tomato & Basil, Traditional Sweet Basil, Tuscan-Inspired Olive & Garlic, Cabernet Marinara with Herbs, Caramelized Onion & Roasted Garlic, Fire-Roasted Tomato & Garlic, Family Favorites Traditional, and Organic Tomato, Herbs & Spices)

Classico Pizza Sauce (Fire Roasted and Traditional)

Doña María Mole

Girard’s Balsamic Glaze

Girard’s Barbecue Sauce (Chuckwagon Hickory, Fiery Buffalo, Hawaiian Luau Plum, and Southwestern Mesquite)

Girard’s Salad Dressing (Barista Balsamic Dressing, Carrot Ginger Miso Dressing, Champagne Dressing, Chinese Chicken Salad Dressing, Cilantro Dressing, Fat Free Lemon Basil Vinaigrette, Fat Free Raspberry Walnut Vinaigrette, Fat Free Red Wine Vinaigrette, Fat Free Roasted Red Bell Pepper Italian Dressing, Mango Lime Vinaigrette, Olde Venice Italian Dressing, Original French Dressing, Raspberry Dressing, Roasted Garlic Hummus Vinaigrette, Sundried Tomato and Artichoke Dressing, Sweet Chili Lime Vinaigrette, White Balsamic Vinaigrette, and Oriental Sesame, Ginger, & Orange Dressing)

Girard’s Seacliff Cocktail Sauce

Gravy Master Browning & Seasoning Sauce

Heinz Tomato Ketchup

Hershey’s Syrup (Chocolate, Strawberry, Lite, Sugar Free, +Calcium, and Special Dark)

Hunt’s Manwich Sloppy Joe Sauce (Original, Bold, Thick & Chunky)

Idahoan Original Mashed Potatoes

KA-ME Sauces (Black Bean Sauce, Black Pepper Sauce, Duck Sauce, Hoisin Sauce, Hot Mustard, Plum Sauce, Soy Sauce, Sriracha Sauce, Stir-Fry Sauce, Sweet and Sour Sauce, Sweet Chili Sauce, Szechuan Sauce, Tamari Sauce, and Teriyaki Glaze)

Kellogg’s Corn Flakes Crumbs

Knorr Red Bell Pepper Pesto Sauce Mix

Kraft Original Barbecue Sauce

Kraft Salad Dressing (Balsamic Vinaigrette, Classic Catalina, Creamy Italian, Fat-Free French Style, Zesty Italian, and Fat-Free Zesty Italian)

Kraft Shake ‘N Bake Seasoned Coating Mix Original Chicken

McCormick Bac’n Pieces™ Bacon Flavored Bits

McCormick Bag ‘n Season (Chicken, Pork Chops, and Pot Roast)

McCormick French Onion Dip Mix

McCormick Grill Mates Seasoning (25% Less Sodium Montreal Chicken, 25% Less Sodium Montreal Steak, Backyard Brick Oven, Barbecue, Belgian Style White Ale, Brown Sugar Bourbon Marinade, Chipotle & Roasted Garlic, Fiery 5 Pepper, Hamburger, Mesquite, Montreal Chicken, Montreal Steak, Roasted Garlic & Herb, Smokehouse Maple, Spicy Montreal Steak, Steakhouse Onion Burger, and Worcestershire Pub Burger)

McCormick Skillet Sauce (Fire Roasted Garlic Chili; Sesame Chicken Stir-Fry; Sicilian Chicken with Tomato, Basil & Garlic; Sweet & Smoky Sloppy Joes; Taco with Chipotle & Garlic, and Fajita with Roasted Chili, Garlic & Lime)

McCormick Smoky Bourbon BBQ Pulled Pork Slow Cooker Sauce

McCormick Vegetable Dip Mix

Melissa’s Dessert Sauce (Chocolate, White Chocolate, and Raspberry)

Newman’s Own Dressing (Balsamic Vinaigrette, Lite Balsamic Vinaigrette, Lite Italian, Raspberry & Walnut Lite, Olive Oil & Vinegar, and Red Wine Vinegar & Olive Oil)

NOH Chinese Lemon Chicken Sauce Mix

Old El Paso Burrito Seasoning Mix

Old El Paso Chili Seasoning Mix

Old El Paso Enchilada Sauce

Old El Paso Fajita Seasoning Mix

Old El Paso Salsa Seasoning Mix

Old El Paso Taco Seasoning Mix (Original, Hot & Spicy, Mild, 25% Less Sodium)

Peanut Butter & Co. White Chocolate Wonderful

Ragú Pizza Quick Snack Sauce (Traditional)

Ragú Homemade Style Pizza Sauce

Ragú Pasta Sauce (Chunky 7-Herb Tomato; Chunky Garden Combination; Mushroom & Green Pepper; Chunky Sautéed Onion & Garlic; Chunky Sundried Tomato & Sweet Basil; Chunky Super Vegetable Primavera; Chunky Tomatoes, Garlic & Onion; Roasted Garlic; No Sugar Added Tomato Basil, Old World Style Marinara, and Super Chunky Mushroom)

Smucker’s Spoonable Ice Cream Topping (Marshmallow, Pecans in Syrup, Pineapple, Strawberry, Sugar-Free Strawberry, and Walnuts in Syrup)

Smucker’s Sundae Syrup (Strawberry)

Walden Farms Dressing (Asian, Bleu Cheese, Buttermilk Ranch, Coleslaw, Chipotle Ranch, Creamy Bacon, Creamy Italian, French, Italian, Italian Sundried Tomato, Pear & White Balsamic Vinaigrette, Russian, Sesame Ginger, Sugar-Free Italian, Jersey Sweet Onion, and Thousand Island)

Baked Goods

Arnold Bread (Bakery Light—100% Whole Wheat, Brick Oven—Premium White, Healthfull Nuts & Seeds, Real Jewish Rye [Everything, Marble Rye, Melba Thin, Pumpernickel Rye, Seeded, and Seedless], Premium Italian, and Stone Ground—100% Whole Wheat)

Arnold Pocket Thins Flatbread (8 Grain, Italian Herb, and 100% Whole Wheat)

Arnold Rolls (Dinner, Potato Hot Dog, Steak, Wheat Hot Dog, White Hot Dog, White New England Hot Dog, Potato Sandwich)

Arnold Sandwich Thins Rolls (Everything, Flax & Fiber, 100% Whole Wheat, and Multi-Grain)

Cobblestone Bread Co. (Corn Dusted Kaiser Rolls, Philly Style Hoagie Rolls, New York Style Jewish Rye, Gourmet Kaiser Rolls, Onion Rolls, Philly Steak Seeded Split, Pumpernickel, San Francisco Sourdough, Seeded Sandwich Rolls, White Sub Rolls, and Whole Wheat Bread)

Thomas’ Bagels (Limited-Edition Banana Bread, Blueberry, Cinnamon Swirl, Cinnamon Raisin, Everything, Onion, Plain, Plain Made with Whole Grain, and 100% Whole Wheat)

Thomas’ Bagel Thins Bagels (Plain, 100% Whole Wheat, Cinnamon Raisin, and Everything)

Thomas’ Mini Bagels (100% Whole Wheat, Blueberry, Brown Sugar Cinnamon, Cinnamon Raisin, Plain, and Plain Made with Whole Grains)

Thomas’ Sahara Pita Pockets and Tortilla Wraps

Weight Watchers English Muffins

Refrigerated And Frozen Foods

Anne’s Flat Dumplings

Athens Fillo Dough

Athens Mini Fillo Shells

Healthy Choice Asian Potstickers

Kashi Frozen Entrees (Black Bean Mango, Mayan Harvest Bake, and Tuscan Veggie Bake)

Keebler Fudge Shoppe Fudge Pops

Luigi’s Real Italian Ice

Marie Callender’s Frozen Fruit Pies (except Pumpkin Pie and Southern Pecan Pie)

Minute Maid Frozen Juice Bars, Soft Frozen Lemonades, Soft Frozen Limeades, and Individual Cups

Ore-Ida French Fries and Tater Tots

Piñata Flour Tortillas

Simply Potatoes Diced Potatoes with Onion

Simply Potatoes Red Potato Wedges

Simply Potatoes Shredded Hash Browns

Smucker’s Uncrustables (Peanut Butter & Grape Jelly, Reduced Sugar Peanut Butter & Grape Spread on Whole Wheat, Peanut Butter & Raspberry Spread on Whole Wheat, Reduced Sugar Peanut Butter & Strawberry Spread, and Peanut Butter & Strawberry Jam)

SuperPretzel Soft Pretzels

Baking

Aunt Jemima Pancake/Waffle Mix (Original and Whole Wheat Blend)

Baker’s Baking Chocolate Bar (Unsweetened and Semi-Sweet)

Betty Crocker Bisquick Original Pancake & Baking Mix

Crisco Original No-Stick Cooking Spray

Duncan Hines California Walnut Brownie Mix

Duncan Hines Whipped Frosting (Chocolate, Fluffy White, and Vanilla)

Gefen Marble Fudge Cake Gluten-Free Cake Mix

Hodgson Mill Bread Mix (Barley, Caraway Rye, Gluten Free, 9 Grain, Potato, and Wholesome White)

Hodgson Mill Bran Muffin Mix

Hodgson Mill Whole Wheat Gingerbread Mix

Jell-O Instant Pudding & Pie Filling (Banana Cream, Butterscotch, Cheesecake, Chocolate, Chocolate Fudge, Coconut Cream, Devil’s Food, French Vanilla, Lemon, Oreo Cookies ‘n Creme, Pistachio, Pumpkin Spice, Vanilla, and White Chocolate)

Jell-O Cook & Serve Pudding & Pie Filling (Banana Cream, Butterscotch, Chocolate, Chocolate Fudge, Coconut Cream, Lemon, Rice Pudding, and Vanilla)

Jello-O Flan Spanish Style Custard Dessert with Caramel Sauce

Miracle Muffins

Royal Pudding & Pie Filling

Streit’s Chocolate Chip Cookie Mix

Streit’s Chocolate Cake Mix With Frosting

Tropical Source Dark Chocolate Chips

Staples

Campbell’s Mushroom Gravy

Del Monte Harvest Selects White Corn Cream Style

Green Giant Cream Style Sweet Corn

Healthy Choice Garden Vegetable Soup

Hormel Vegetarian Chili With Beans

Kraft Shake ‘N Bake (Original Chicken Seasoned Coating Mix, Original Pork Seasoned Coating Mix, and Hot/Spicy Seasoned Coating Mix)

Kraft Taco Bell Taco Dinner Kit (Crunchy and Soft)

Manischewitz Sweet Potato Pancake Mix

McCormick Fajitas Seasoning Mix

McCormick Skillet Sauce (Fajita With Roasted Chili, Garlic & Lime; Fire Roasted Garlic Chili; Sesame Chicken Stir-Fry; Sicilian Chicken With Tomato, Basil & Garlic; Sweet & Smoky Sloppy Joes; and Taco With Chipotle & Garlic)

Mission Foods Pre-Cut Unfried Tortilla Chips and Strips

Mission Foods Pre-Fried Tortilla Chips and Strips

Mission Foods Taco Shells

Mission Foods Corn Tortillas

Near East Rice Pilaf Mix (Curry, Garlic & Herb, Lentil, Original, Spanish, Toasted Almond, Wild Mushroom & Herb, Long Grain & Wild Rice [Original, Garlic & Herb], and Wheat Pilaf)

Near East Couscous Mix (Original Plain;, Toasted Pine Nut, Roasted Garlic & Olive Oil, Wild Mushroom & Herb, Wheat, and all six Pearled and Wheat varieties)

Old El Paso Enchilada Sauce

Old El Paso Fat-Free Refried Beans

Old El Paso Fajita Dinner Kit

Old El Paso Taco Seasoning Mix (Original, Hot & Spicy, Mild, 25% Less Sodium)

Old El Paso Taco Shells

Olé Mexican Foods (Corn Tortillas, Flour Tortillas, Corn Tostadas, and Wraps)

Progresso Vegetable Classics Soups (Lentil, 99% Fat Free Lentil, Hearty Tomato, and Tomato Basil)

Rice-A-Roni Spanish Rice

San Giorgio Pastas (Angel Hair, Elbow Macaroni, Rigatoni, Rotelle, and Spaghetti)

Simply Asia Sesame Teriyaki Noodle Bowl

Swanson Vegetable Broth

Thai Kitchen Noodle Bowls (Hot & Sour, Mushroom, Roasted Garlic, Spring Onion, and Thai Peanut)

Tumaro’s Low in Carbs Multigrain Tortillas

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womencookforme-blog · 7 years

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Dumplings for Chinese New Year with Vivien Chan

For me, Chinese food is one of the only entry ways into experiencing my own cultural heritage. But since my mum never liked cooking and didn’t teach me many dishes, this only really applies to eating it: cooking Chinese food fills me with fear. Eating out, whether in restaurants or street food, is a huge part of everyday life in Hong Kong, and so that’s the way we access Cantonese food here too: delicious Chinese vegetables stir-fried in garlic, steamed chicken with ginger oil dip, crispy pork, roast duck, fish fillet and tofu hot pot are among some of my favourite comfort foods on the planet. Nevertheless, I can’t cook any of them, paralysed by the thought of buying and ruining expensive ingredients, and making the kitchen into a bombsite. It’s also really, really difficult, and I keep telling myself that I’ll only attempt it when I have the security of my own kitchen, especially if I’m going to fill it with obscure sauces and spices that I wouldn’t otherwise have any use for. It can very easily go wrong. It is a weird anxiety that I am hoping to get over, but for now most of my Chinese food escapades will remain in restaurants with the experts.

Dumplings at Chinese New Year is then, a very rare opportunity to share the little ‘Chinese-ness’ that I am. It can be a little awkward sometimes, being a bit of a wonky guai mui (a somewhat derogatory, yet affectionate, term for a ‘Western girl’) who can’t hold her chopsticks properly, with an unmaintained level of spoken Cantonese, studying humanities, and dressing like male K-pop stars, doesn’t set me up for working well in a Chinese context. My cooking is far from authentic (in Cantonese cooking, meat is King; beware of secret lard in almost everything) – I mean, this recipe is from Instructables, so I am admitting defeat here. But it works for me to be able to share with my vegetarian friends, and still enjoy hanging out and wrapping convincing-looking dumplings, while simultaneously making myself feel like the Chinese-ness somewhere inside me, is somewhat intact.

Butternut Squash Dumplings for Chinese New Year

To make 100 dumplings (this fed six people), take a small butternut squash, a box of shiitake mushrooms, three or four spring onions (both white and green bits), and chop them all into really small pieces. Put it all in a large bowl. Grate a thumb-size amount of ginger into the mixture, and add four tablespoons of light soy sauce and four tablespoons of sesame oil. In another bowl, mix five medium eggs. Add some vegetable oil into a wok and sauté the eggs until cooked. Chop up the cooked egg, add to the veggie mixture, and mix well.

I bought dumpling skins in the Chinese supermarket because I’m too lazy to even think about making the dough (I hear it is worth it, but it takes some experience to make it the perfect thickness), you can find them hiding in the freezer section. They don’t need to be overly defrosted, just leave them out while you’re making the filling and it will be just right.

Have a little bowl of water at the ready! To fold, take one of the skins and put in a small spoon of filling - Don’t overfill, otherwise it will break. Dip your finger in the water and trace the edge of the circle. Fold it over so that the two sides meet, and gently squish them together. When they start to stick, fold in some little pleats. The two corners are the most important bits!

You can fry or boil them – the fried ones went down well with my housemates! Just add plenty of vegetable oil for the right amount of crispiness. All of this is best served with a dip – 60% soy sauce, 20% chiang king vinegar, 10% chopped up spring onion and 10% chilli flakes.

Extra Reading http://unmakingthings.rca.ac.uk/2017/ - a shameless plug; I’m one of the editors of our blog on my MA programme, and I’ve written a few food and/or design related things.

http://luckypeach.com/guides/the-beginners-field-guide-to-dim-sum/ - Lucky Peach makes me feel better about my weird attempts at any food to be honest, but it helps that there’s a lot of American Chinese writers.

https://www.ted.com/talks/carolyn_steel_how_food_shapes_our_cities?utm_source=tedcomshare&utm_medium=referral&utm_campaign=tedspread - I’m supposed to be watching this for my dissertation, and I hear it’s fascinating so you should watch it too.

http://99percentinvisible.org/episode/dollar-store-town-inside-worlds-biggest-wholesale-market/ - My friends at uni introduced me to 99percentinvisible podcasts, and they got me through travelling by myself. This is really good one.

https://www.youtube.com/watch?v=bUy3OKrl-pI - a reference to the latest obsession with K-pop in our flat; I have had a style epiphany based on f(x)’s Amber, Shinee’s Key and Taemin. I’m working on it.

Text by Vivien Chan insta_viven / http://www.vivienchan.co.uk/ Photographs by Sophie Davidson sophieedavidson / [email protected]

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kembungsusu · 3 years

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Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF. Chinese Peking Aromatic Duck & Pancakes (Chinese Style Recipe)Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and. Take off the heat and set aside.

The moment I tried making them with duck, I was hooked. Great recipe for Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF.. Vickys Vichyssoise, GF DF EF SF NF - Vickys Christmas Cranberry & Pistachio Shortbread Cookies, GF DF - Vickys Dairy-Free CONDENSED Cream of Chicken Soup GF DF EF SF NF - Vickys Asian Inspired Chicken Strips, GF DF EF SF NF - Vickys Chinese-Style Aromatic Duck Pancake Rolls.

Hey everyone, it is Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, vickys chinese-style aromatic duck pancake rolls gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF is one of the most popular of recent trending foods on earth. It's enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They're nice and they look fantastic. Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF is something which I've loved my entire life.

Chinese Peking Aromatic Duck & Pancakes (Chinese Style Recipe)Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and. Take off the heat and set aside.

To get started with this particular recipe, we must prepare a few ingredients. You can have vickys chinese-style aromatic duck pancake rolls gf df ef sf nf using 26 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF:

{Take 1 kg of half duck.

{Get 1 clove of garlic, crushed.

{Get 3 slice of fresh ginger.

{Prepare of Dry Rub.

{Take 1 tsp of chinese 5 spice powder.

{Get 1 tsp of brown sugar.

{Prepare 1 tsp of salt.

{Get 1/2 tsp of szechuan peppercorns, crushed.

{Take of Marinade.

{Make ready 1 tbsp of soy sauce (see my profile for my soy sauce alternative recipe).

{Take 1 tbsp of rice wine.

{Get 1 tbsp of honey or agave nectar.

{Take 2 of star anise.

{Take of Hoisin Sauce.

{Take 4 tbsp of soy sauce or the soy sauce alternative recipe from my profile.

{Take 2 tbsp of black bean paste.

{Prepare 1 tbsp of honey or molasses/treacle.

{Make ready 2 tsp of rice vinegar.

{Prepare 2 tsp of sesame oil.

{Get 1/2 tsp of grated ginger.

{Get 1 pinch of garlic powder.

{Take 1 pinch of black pepper.

{Prepare 1 of chinese hot sauce to taste.

{Prepare of Serving.

{Take 12 of chinese rice pancakes.

{Make ready 6 of spring onions/scallions, sliced.

If making a pie, slip a plate under the bottom parchment, peel off the top one, put the pie dish on top and flip it over, then press the dough into the tin. Vicky Spear sayfasında kişini doğum tarihi, ikamet yeri, telefon numarası, adres ve sosyal medya hesaplarını bulabilirsiniz. Vicky Spears Myers is a member of Vimeo, the home for high quality videos and the people who love them. You can have Vickys Pear & Chocolate Cupcakes.

Instructions to make Vickys Chinese-Style Aromatic Duck Pancake Rolls GF DF EF SF NF:

Preheat the oven to gas 2 / 150C / 300°F and ready a roasting tray with a wire rack.

Combine the star anise, soy sauce, rice wine and honey/agave and let sit to infuse the flavours.

Mix together the 5 spice, sugar, salt and crushed peppercorns and set aside.

Pat the duck dry with kitchen paper towel and rub all over with the garlic and ginger. Place these now in with the marinade ingredients.

Sprinkle the dry spices all over the duck and rub in.

Pierce the skin where the legs and wings join the body so that fat doesn't fill up in these places and put in the oven for half an hour.

After half an hour drain the fat away, brush some marinade over the skin and put back in the oven another half hour.

Drain the fat again, pierce the skin in the same areas if you see any liquid fat building up and brush the remaining marinade over. Continue roasting for an hour.

Meanwhile, mix the hoisin sauce ingredients together very well and let sit at room temp to combine the flavours.

After the hour has passed (total roasting time 2 hours), check the duck by skewering the thickest part. The juices should run clear.

Turn the oven up to gas 8 / 230C / 450°F and blast it for 15 minutes to really crisp up the skin.

Take the duck out and let it rest on the rack for 10 minutes.

Remove the crispy skin and shred the meat with 2 forks.

Warm through the pancakes either by sitting in the cooling oven while you shred the duck or by heating in the microwave.

Place a spoonful of hoisin sauce in the middle of each pancake and lay some shredded duck on top. You can also just mix the sauce with the meat. Add some spring onion and fold the bottom up then the sides in.

Serve with the crispy skin on the side and the extra hoisin to dip it in.

Serves 4 people as a starter, 2 as a main dish.

Vickys Vanilla Custard, GF DF EF SF NF Hello everybody, it is John, welcome to our recipe site. To begin with this recipe, we must first prepare a few ingredients. EF SF NF - Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF - Vickys Winter Pork, Red Vegetable Broth, GF DF EF SF NF - Vickys 'Tur-Duck-Hen' Roulade (Three Bird Roast) GF EF SF - Vickys Slow-Cooker Mongolian-Style Beef, GF DF EF SF NF - Vickys Spinach & Mushroom. Ingredients make Vickys Hidden Avocado Brownies, GF DF EF SF NF. Lets Prepare Healthy Oats Moong Dal Pancakes.

So that is going to wrap it up for this special food vickys chinese-style aromatic duck pancake rolls gf df ef sf nf recipe. Thank you very much for your time. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

#recipesfood

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ezvietnamesecuisine · 4 years

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Street Food in Sóc Trăng Province.

New Post has been published on https://ezvietnamesecuisine.com/street-food-in-soc-trang-province/

Street Food in Sóc Trăng Province.

A new day and a new list of best Vietnamese Street Food is introduced to Vietnamese Food Fans. Some recipes mentioned below have already been introduced by Vietnamese Food Team before, we hope that you guys can recognize those. This new land mentioned in this article is named Sóc Trăng Province – located the Mekong Delta of Southern Vietnam.

Firstly, we cannot miss Mixture vermicelli with shrimp, bean sprout, hoisin sauce and roasted Peanuts (Bún gỏi dà). According to food lovers, this recipe is originally come from Spring Rolls recipe with similar ingredients such as: rice vermicelli, vegetables, bean sprouts, etc. Later then, people in Sóc Trăng added a little twist in the making process, they mix all the ingredients in a bowl with the sauce. At first, it was dried vermicelli then it is served with broth which has been mixed with a little bit of soybean sauce (tương hột).

Bún Gỏi Dà

Its signature is the broth because the broth must be clear, sweet from pork bones, light sour from tamarind sauce and good smell from the soybean. The important thing to make this recipe becomes one of the best Vietnamese Street Food is that the cook must know how to manage the spices and mix the ingredients correctly so that the broth would be rich but still clear. You can add your own ingredients to the dish to make it even better, here we can list out some: shrimps, minced bellies, ribs, bean sprouts, etc. For the sauce, you can sprinkle some grinded roasted peanuts to enhance the flavour.

Next is rice vermicelli with pork legs and pepper (Bún tiêu giò). Pork legs are main ingredients in this recipe. First, you chop the legs into small pieces, remove the hair and stew it. If you use ham hock, you need to slice the meat thinly, otherwise, the dish will lose its aesthetics and hard to consume also. People here also use duck meat as substitute. Some bean sprouts, rice vermicelli, water mint, sweet basil, Vietnamese Balm, shallot, ham hock … and you are ready to make for yourself and family.

Bún Tiêu Giò Heo

Another dish has to have in list is broth rice Vermicelli (Bún nước lèo). The special thing about this recipe is the broth because it always looks clear, no dregs at all. Of course, in order to have such quality demand the cook a lot of effort to finish such Vietnamese Street Food. First, add Bò Hóc sauce (mắm bò hóc – this sauce is really unique and can only be found in the area of ASEAN), add water then boil it. During the cooking process, you must remove all the foam. Snakehead fish is cleaned, boiled and bone-removed. The bone will be put in a mortar and crushed with Sagebrush and citronella, then extract the juice and pour into the broth. Adjust the taste.

Bún Nước Lèo

Tube cake in Sóc Trăng style (Bánh ống Sóc Trăng) has been the favourite Vietnamese Street Food for the Khmer people. The cake is made from grinded rice powder mixed with panda leaves, sugar and coconut milk. Back in the old times, the cake mold is made from the bamboo but nowadays people use steel tubes for sanitary purpose.

Tube cakes (Bánh ống)

One of my best desserts from this province is Pía pastry (Bánh pía). It was originally from Chinese, but it had not been popular until Sóc Trăng distributed it around Vietnam. Pía pastry is similar with moon cake; however the cookers put the yolk and durian inside the cake. On the surface of the cake, the producers put the red mark of the producer’s address and name. If you live the Moon cake and cannot wait to the Moon Middle festival, you can buy Pía cake instead.

Pía Pastry (Bánh Pía)

In addition, snakehead fish porridge with knotgrass (cháo cá lóc rau đắng) is a traditional dish and is the signature for this particular area. Its ingredients mainly are snakehead fish and knotgrass. As for the fish, you need to clean it then boil, peel the skin off, remove the bone and put the remaining meat on a plate. You may want to add a little bit of fish sauce, a slice of lemon to enhance the flavour.

Snakehead fish porridge (Cháo cá lóc)

Finally but not last, Vietnamese Cong Cake with Soya bean (Bánh cóng đậu nành). It came from Soc Trang province. However, now it is more popular and appears around streets of Vietnam, especially in Ho Chi Minh City and of course one of the best Vietnamese Street Food. It usually uses with Vietnamese steamed rice pancake rolls (Bánh cuốn). But, with gourmets, they always want to eat only Cong Cakes. It will create a stunning flavour in their mouth. Using with vegetable and dipping fish sauce in rainy days is never better. A just cooked Cong Cake would have a beautiful golden colour, if you take a bite, you can feel the fat, the sweetness from the mung bean, Soya bean mixed with manioc, minced pork and pepper … All of the ingredients have contributed to its unique flavour. Its side dishes are vegetables such as spearmint, basil, lettuce, cabbage, etc. and the sauce is a mixture of sweet and sour vinegar with minced ginger, garlic …

Vietnamese Cóng cakes with soya bean (Bánh cóng)

To sum up, each country has a long and amazing food history, including Vietnam. If you are a gourmet about Vietnamese Food, it can take all your life to discover every single dish around Vietnam. Hope with information in this article can help you have more knowledge about our cuisine. Have a good day, everyone.

From EZ Vietnamese Cuisine Team.

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