Hey guys!! This post is a little bit different (I mean a lot), because it is not about Chinese food. But I think it is really good. I found a video about bargaining in Chinese store. As we know, bargaining in the market in Chinese community is really...well I don't know how to say it in English, but it is really different from just go to the store and you see the price on the item you want and go to the cashier to purchase it.
In this video, we will learn about bargaining in Chinese and some new words. I think this video is pretty funny and educative. Ok, lets watch it :)
Tuesday, November 3, 2009
Chinese Sauces
When we talk about cooking, we also have to know about the seasoning because it is an important part of cooking. Chinese food has a very unique taste. It comes from the seasoning, the sauce that we use. Now, why don't we learn a little bit about the basic seasoning with Chinese sauces. Enjoy!! :)
Thursday, October 22, 2009
Thursday, October 15, 2009
char siu bao recipe
This time, we are going to make Char Siu Bao!! Char Siu Bao is... well, just see the picture below. Basically, Char Siu Bao is like a bread with 
pork inside it, but you can replace pork with whatever you like. You can use chicken or beef or skippy or whatever.
I have a Char Siu Bao recipe from the Madame Wong's Long Life Chinese Cookbook, so let's try to make some.
Ingredients:
2 tablespoons oil
1 scallion, chopped fine
1 clove garlic, chopped fine
1/2 pound barbecued pork cut into small cubes
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock
Heat 2 tablespoons oil in wok.
Stir fry scallion and garlic 30 seconds.
Add pork. Stir fry 1 minute.
Add soy sauce, oyster sauce, and sugar.
Pour in dissolved cornstarch.
Stir fry quickly until pork is glazed.
Remove to bowl and allow to cool.
On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.Slice the roll crosswise into 1 inch pieces.
Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.Place 2 tablespoons of filling in center of each round.Gather dough up around the filling by pleating along the edges.Bring the pleats up and twist securely and firmly.
Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel.
Let rise 1 hour, until dough springs back when touched with finger. Remove towel.
Steam over briskly boiling water 10 minutes.
May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.
Hope you enjoy the Char Siu Bao!!
*I took this recipe from Madame Wong's cookbook. You can find the recipe at http://chinesefood.about.com/od/dimsumbuns/r/charsiubao.htm
pork inside it, but you can replace pork with whatever you like. You can use chicken or beef or skippy or whatever.I have a Char Siu Bao recipe from the Madame Wong's Long Life Chinese Cookbook, so let's try to make some.
Ingredients:
2 tablespoons oil
1 scallion, chopped fine
1 clove garlic, chopped fine
1/2 pound barbecued pork cut into small cubes
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock
Heat 2 tablespoons oil in wok.
Stir fry scallion and garlic 30 seconds.
Add pork. Stir fry 1 minute.
Add soy sauce, oyster sauce, and sugar.
Pour in dissolved cornstarch.
Stir fry quickly until pork is glazed.
Remove to bowl and allow to cool.
On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.Slice the roll crosswise into 1 inch pieces.
Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.Place 2 tablespoons of filling in center of each round.Gather dough up around the filling by pleating along the edges.Bring the pleats up and twist securely and firmly.
Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel.
Let rise 1 hour, until dough springs back when touched with finger. Remove towel.
Steam over briskly boiling water 10 minutes.
May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.
Hope you enjoy the Char Siu Bao!!
*I took this recipe from Madame Wong's cookbook. You can find the recipe at http://chinesefood.about.com/od/dimsumbuns/r/charsiubao.htm
Dim Sum
Dim Sum is the name for light Chinese food served with Chinese tea. Originally a Cantonese custom, now Dim Sum is served throughout China. Dim Sum (literally meaning "touch the heart") and Yum Cha (literally meaning "drinking tea") are usually served in the morning until mid-afternoon at Chinese Restaurant. In Hong, many Chinese Restaurant start serving Dim Sum from 5 o'clock in the morning.Many of the food in Dim Sum are steamed or deep fried. You can find type of food like Har Gao, Char Siu Bao, Shaomai, Turnip Cake, Lotus Leaf Rice, Char Siu Sou, etc. Instead of ordering Dim Sum from a menu, you will have to choose it from a cart full with food. Usually, they serve Dim Sum in a some small wooden bowl.
In USA, especially, in California, we can find so many Chinese restaurant, but not all of them have Dim Sum menu. I myself didn't find many Chinese restaurant in New Britain, but I found one Chinese restaurant that has Dim Sum menu in Farmington. The restaurant's name is Green Tea. It is located at 1067 Farmington Ave. The food is pretty good with reasonable price.
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