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  1. #101
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    man with no head's Avatar
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    Another Szechuan style dish tonight, double cooked pork (Hui Guo Rou 回锅肉). Basically it's pork shoulder that's boiled in a broth containing scallions and ginger for about half-an-hour to 45 mins, allowed to cool, and sliced thin. Then the pork is stir fried along with peppers (I used jalapenos) and garlic and set aside. Next your fry your veggies and set aside. Putting hoisin sauce and hot bean sauce in the wok you fry that for a few moments, add soy sauce, sherry, and sugar and add the pork mixture back in until it's cooked. Finally the vegetables go back in for a moment or two and you serve. One of my favorites.

  2. #102
    Fag an bealac!
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    any good recipes for a maranade for steak?
    Last edited by flash; 10-09-2006 at 06:50 PM.

  3. #103
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    ^working on it.

    Continuing our culinary tour of China we have spicy stir-fried beans with minced pork in a chil bean sauce.


  4. #104
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    Hey, FF, where's your chicken with black bean sauce?



    Does it use nam plaa, lemon grass, and jalapenos?

  5. #105
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    Quote Originally Posted by surasak View Post
    Hey, FF, where's your chicken with black bean sauce?

    Does it use nam plaa, lemon grass, and jalapenos?
    Lemon grass in Black bean chicken? NO
    Fish sauce YES
    Jalapenos? In the US YES. HERE??? Hell no!
    Real problem here id getting the good Chinese sauces that are so prevalent in the US. Finding black bean sauce is one of them.
    I've been working on a project the past couple weeks that is rapidly coming to a close. Lot of debugging and display tweaks, when I get to this point in a project My schedule gets kinda skewed, Wake up about 3 - 4:00 PM go to bed about 7:00 AM lay in bed with snippets of code dancing through my mind till about 9:00. So, going out to dinner for breakfast and eating gilled ham & cheese sandwiches at 4:00 AM is my routine. LAst night I ran out of bread at 4:00, Fuck it, a slice of ham and cheese. Looks like I'll take a break and go to the market tonight. Might have to cook some up. We'll see how it goes when the ol' lady gets here. if I'm in the middle of some weird debugging, it'll be Duh pizza delivered! Two for one! I can work all night on that kinda fuel.
    Wrote a scrip that reminds to to QUITE FUCKIN CODING after 6 hours. No snooze button Don't even run it any more. Getting in the groove when coding is like havin a raging hard-on ~ One track mind.
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  6. #106
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    ^Lemon grass is actually a nice compliment to the other flavors, it adds a slight tang to it (we're not talking tom yum sized pieces but minced very fine).

    I made my own bean sauce by washing and mashing fermented soy beans.

  7. #107
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    Alright, something more complex: 4 hour roasted chicken Cantonese style. First you need 5 spice powder and red tofu (hard to find). Mix a few cubes of the tofu and two spoons of 5 spice powder into a paste and cover the chicken. Marinade for about 1 hour.


  8. #108
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    After marinading for 1 hour the next step is to 'fry' the skin with boiling hot red Chinese vinegar. This is accomplised by holding the chicken over a wok, boiling the vinegar in another, and spooning it over the chicken until the skin tightens up (you can see the skin shrink as the hot vinegar is poured over it). Once done then the chicken is hung to dry for about 2 hours.




  9. #109
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    You ain't cookin' this stuff yourself is you surasak ? It's the wife, right ?

  10. #110
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    Everything in this thread is cooked by me.

  11. #111
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    Well, hot damn then ... it all looks delicious.

  12. #112
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    The next step while the chicken is roasting in the oven is to make the glaze. It's comprised of maltose and dark soy sauce. Now, maltose is one of the worst messes you can imagine. At room temperature it resembles amber colored plastic but extremely sticky. If someone pissed you off you could stick a glob under their car's doorhandle or stick it in their keyhole. You can see how high the viscosity is. By heating it in a double-boiler it becomes liquid enough to mix with soy sauce for the glaze.


  13. #113
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    Here's what the chicken looks like roasted but not yet glazed:


  14. #114
    I am in Jail
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    Surasak; you don't get a bit worried about salmonella, leaving the chicken unrefrigerated for hours?

  15. #115
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    It's fairly common technique in Chinese cooking. I wash it thoroughly before starting and it's very little risk due to brining from the hot vinegar and the spices involved. Right now it's cool so the ambient room temperature isn't that high (it was about 10 degrees outside).

    Here's the final photo (sorry, the wing fell off, it's cooked that nicely):


  16. #116
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    You are the king of chicken cooking.

  17. #117
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    MORE CHICKEN!

    Lemon Chicken, one of my favorites and fairly quick and simple to cook...only hard part is beating your meat



    Not shown: the remaining dozen or so lemons I used to make the sauce.

  18. #118
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    So where do you go to buy all of your oriental spices, oils, etc ?

  19. #119
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    Quote Originally Posted by daveboy View Post
    You are the king of chicken choking.


    Looks like he's fairly decent cook as well.

  20. #120
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    Generally I get my spices from two places: bulk spices come from a local supermarket and speciality spices come in small bags from a mom-and-pop Asian market (owned by Cantonese). Thai/Lao stuff I get from a small mom-and-pop owned by a couple from Laos. Vegetables vary depending on who is cheaper (local supermarket or one of the Asian stores).

    Some of the things I use are home grown, namely peppers, basil, ginger, and in a week or so I should have some fresh Thai eggplant ready to pick.

  21. #121
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    Will you be posting a step by step guide on your lemon chicken dish Surasak ?

  22. #122
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    It's fairly simple, you need the following:

    1-2 boneless skinless chicken breasts.
    6 or so tablespoons corn starch
    12 lemons or 1-1/2 cups of lemonade
    6 teaspons of sugar
    1 egg (beaten)
    Enough breadcrumbs to cover chicken.

    First, wash your chicken and pound it with a meat tenderizer until flattened. Lightly salt and pepper the breast, dust with corn starch until coasted, drop into the bowl with the beaten egg, then finally drop onto a plate with the bread crumbs. Cover well with bread crumbs and set aside until you finish with all the breasts.

    If you choose to use lemonade then put into a pot and boil until about half the liquid is evaporated. Stir in the sugar and then put on low while you cook the chicken. If you choose to use the fresh lemons then squeeze them until you have about 3/4 of a cup. This is around a dozen or so. It'll be a bit more sour this way but have better flavor since you're getting the oil out of the skin. Put this into a pot and make warm instead. Stir in the sugar.

    Put a generous amount of oil into a pan (6-8 tablespoons) and put on med-high heat. Fry the chicken on each side for about 3-4 mins or until nice and brown. When done set on a plate with a paper towel to let the excess oil drain. Do this again if you are making two or more breasts.





    When the breasts are cool enough to handle use a sharp knife to cut into bite size pieces and arrange on a plate. Then mix about 3 tsp of corn starch with 3 tsp of cold water to make a corn starch slurry. Heat up your lemonade (or lemon juice) until it starts to boil and pour in the slurry and mix well until it begins to thicken to your desired consistency. Pour over the cut chicken and garnish with several lemon slices.

    (Wow, I used up all my disk quota here).

  23. #123
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    Oh, yeah, the breadcrumbs should be plain with no flavor. I happen to use a kind of Japanese breadcrumbs used in making tempura called "Penkos."

  24. #124
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    Thanks Surasak I will give this one a whirl, can you use Jif lemon

  25. #125
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    Just use whatever amount the bottle says to use. I think you're going to need to water that down though. You need about 1 cup total if you cook two breasts. If you can purchase a small bottle of lemonade that's easier to deal with.

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