What are your favorite Chinese food ingredients?!
I like to include onions, bell peppers, bean sprouts, water chestnuts, peanuts. hot peppers, mushrooms and bok choy or celery.
Generally I prefer steamed rice, but I do also like fried rice. Please include an egg roll or a spring roll, and shrimp rangoon.
Oh, yeah. Egg drop soup. Won ton's okay, but I really like egg drop.
What's for breakfast?
Answers: I lean toward meat dishes, built around beef, pork or chicken.
I like to include onions, bell peppers, bean sprouts, water chestnuts, peanuts. hot peppers, mushrooms and bok choy or celery.
Generally I prefer steamed rice, but I do also like fried rice. Please include an egg roll or a spring roll, and shrimp rangoon.
Oh, yeah. Egg drop soup. Won ton's okay, but I really like egg drop.
What's for breakfast?
Chinese cooking would not be complete without sesame oil, ginger, star anise, peanut oil, oyster sauce, and a good seasoned wok.
For breakfast, it's dimsum. You take your singing bird and its cage to a dimsum place near the Wanchai or Western market on Hong Kong Island, or anywhere around Jordan and Temple streets in Kowloon. Then you point at what you want as the vendors walk around with the steam baskets of food.
Or any congee/noodles at hole-in-the-wall food shops where members of the family serve as waiters and cooks.
I love subgum almond chowmein with crunchy noodles..also love tempura prawns, sweet n sour pork.. but favorite single ingredient.. water chestnuts for their crunch. What does subgum mean? Always wondered..
Can't argue with what you've listed. I like it spicy. General Tso's chicken!!
Its got to be Chinese Five Spice for me: 中文其反 you can use it on anything, and with it just gives that little boom in foods! hehe
I love soy sauce, and Chinese sauces generally. Bu when I eat Chinese food, I usually go for beef. It's delicious! I love Chinese food.
Egg drop soup...I'm so hungry right now! It's one of my favorite dishes!
I'm not having anything for breakfast, cause in a few hours I'm traveling to Slovenia, and I always get sick during trips. So I guess I'll just go with some toast. Maybe yogurt.
Hope u have a nice weekend Warren! Bye bye!
Favorite Chinese ingredients :
Dried abalone
Dried scallops
Fish Maw
Tofu
Cantonese egg noodle (for chow mien or won ton mien)
Jasmine rice (for steamed rice)
Dried Mushroom
Shark's fin
Wood ear
Chinese broccoli
Choy Sum
Must have ingredients / seasonings in my kitchen:
Soy sauce
Oyster sauce
Peanut oil
Sesame oil
5 spices powder
ginger
garlic
soy bean paste
preserved black bean
shrimp paste
fish sauce
rice vinegar
preserved bean curd
salt / sugar / brown sugar
black pepper / white pepper / Sichuan pepper
Chinese rose wine
Rice wine
Japanese Sake
preserved plums
breakfast :
Congee
Chow mein
Dim Sum
Steamed buns
Soy milk
These are the basics I stock in my pantry.
With these spices and flavorings, you can cook quite a few Chinese dishes.
Ginger
Garlic
Soy Sauce - Current favorite is Lee Kum Kee Premium, second is Kikoman
Oyster Sauce
5 spice powder
Fermented black beans
Toasted Sesame oil
Shiitake Mushrooms
Fresh herbs
Green onion
Cilantro (aka coriander)
Things I have, but don't use that often
Fish Sauce
Hoisin Sauce
Chao Shing Wine
Bean Sauce
Chinese Sausage
Cloud Ears
Star Anise
What's for breakfast?
Biscuits and gravy
Favorite Chinese Dish
Currently, roasted pork, bbq pork, roasted duck. I wonder if it had something to do with Boudain's show when he traveled to Hong Kong? Actually, I was craving that stuff before I saw his show.
Other dishes, prawns in sweet chili sauce and any dish with black beans - green beans in black bean sauce, clams in black bean sauce, crab in black beans sauce... etc.
I'm extremely picky when it comes to eating out asian food. My faves are thai (curry anything) and vietnamese, the spicier the better. I'm allergic to seafood and crustaceans, so I stick to beef, pork and chicken (white meat only, lean- NO fat!) as well........ (no seaweed soup for me!).
My top asian flavors are sesame, garlic, ginger, tangerine, hoisin sauce, srirachi sauce, peanut, chile pepper, and curry. I do not eat a lot of veggies, I stick to carrots, green/red pepper, onions, and fresh water chestnuts only (not canned, I can taste the aluminum).
As you can see, I'm a bit of a picky eater! There's a hibachi place around the corner from me that serves the BEST fried rice you will ever eat! Sometimes I go just for the rice. Not big on the soups (LOVE mexican tortilla soup!). I pass on most asian appetizers as well, unless they have paper wrapped chicken. OMFG!! That's the best thing in the whole wide world. They saturate some smashed chicken with tons of garlic, chopped water chestnuts, god knows what else, then smush into a piece of foil and deep fry it. Talk about GOOD! But, its more of a traditional dish, and very hard to find. I strongly reccommend it if you ever see them on the menu somewhere.
I LOVE asian fusion restaraunts where you can pick the ingredients, like a Mongolian BBQ. LOVE it! I can't get enough of the thai mango sticky rice with coconut custard. OMFG- GOOOOOOOOOOOOOOOD!!!!! Addictive!!
As far as breakfast, I skip it altogether most days. I make it for my toddler, but pass for myself. Does coffee count? lol!
I typically eat one meal a day at about 7-8 o'clock. :) Not really hungry till then. I'm an insomniac, runs in my family, and have to be careful when the munchies kick in about midnight........
I actually lean toward Japanese dishes; Japan imported many culinary basic concepts from China along with Taoism and Buddhism.
Soy sauce actually has its origins in what the Japanese call Tamari (mfd. by Kikkōman, Yamasa, &c. in Japan)--some co-ops in the PRC still brew it using water, soybeans and salt.
Many basic ingredients now grown in Japan were originally imports from Imperial China, some of which are likewise still used by PRC co-ops: Watercress, water chestnuts, lemongrass, and too many other vegetables to list here. These became the basis in Japan of the Shōjin Ryu of cuisine, developed by Buddhists.
Warren, you can cook for me any time. The only thing that seems to be missing is a bit of ginger. I do not like fried rice, sticky rice is the only way.
I don't ever cook Chinese. My daughter in law is Vietnamese and is one hell of a cook. As a matter of fact the kids own two restaurants. One of the restaurants is more fine dining with American and Vietnamese dishes. My daughter in law makes the best egg and spring rolls, they have Pho on the menu which is so much better the Won Ton soup. The other restaurant is the place for breakfast and casual dinning.
mee wantan,abalone,boil shrimp,sos tiram....
Soy sauce, ginger, green onions, tofu, rice
pok choy... its the leafy vegetable... which is really crunchy ! i love it in my sitr fried vegetables or my seafood noodles. I also love the mushrooms they use!! ohh and the flavour of the chinese rice wine they add is awesome!
I enjoy the Chinese buffets around the area often. I enjoy the Hot and Sour soup to begin with.
I then attack the seafood. Normally the steamed or baked salmon. Along with crawfish or shrimp. If it happens to be Friday I definitely have a plate or two of King Crab legs, Dungeoness crab, or Rock Crab Claws.
After this I hit my all time favorite Peanut Sauce Chicken, A great taste and I even enjoy making it at home. Along with this I usually add Kung Pow Chicken, Sesame Chicken, or Orange Chicken. If the Buffet has the Mongolian stir fry I will generally add a little of everything vegetable wise heavy on the mushrooms and onions, and all the meats available.