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Questions tagged [asian-cuisine]

169 questions
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Is pad thai actually Thai?

More like meta-cooking question, but I believe it fits here better than on travel stack. All around the world, one of the symbols of Thailand is Pad Thai. And multiple versions of curry. But when I wander around Bangkok or other Thai cities, I see…
Mios
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What are the differences between types of soy sauce?

I recently started using Tamari over whatever the standard US form of soy sauce is. The difference was something of a revelation. The depth and complexity of flavor is an order of magnitude more interesting than what I had been throwing around in…
yossarian
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Trick to making perfect egg ribbons?

I'm looking for a time-proven method for getting perfect egg ribbons in egg drop or hot and sour soup. The result I'm looking for is a clear soup with the classic gossamer egg ribbons. I'm not really asking for soup recipes(although feel free to…
barneco
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5 answers

How to make thick Asian sauces?

Is there a common ingredient, or cooking technique, that gives sauces such as Teriyaki, General Tsos, Orange Chicken; their thick/syrupy texture? We sometimes make dishes in a crock pot; we have a recipe for a teriyaki chicken, and another for a…
GendoIkari
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What is a good substitute for Fish Sauce?

Are there any good substitutes for Fish Sauce for cooking Thai food? This is due to a severe food allergy (anaphylaxis) to all forms of seafood, so I'm unable to substitute for other fish-based products.
Todd Hunter
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6 answers

What's the best order to add ingredients to a Stir Fry?

I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being unused before it expires) I tend to chuck everything in together on a really hot wok, but…
Binary Worrier
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6 answers

What is the difference between a spring roll and an egg roll?

The final challenge for a recent "Master Chef" was to make spring rolls. It seemed to me that they were really making egg rolls, like I've seen at any restaurant I've ever been to -- Chinese, Vietnamese, Thai, etc. What is the difference between a…
xenoterracide
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What are the optimal simmering times for each stage of a traditional phở?

Several of my associates and I consider ourselves phở connoisseurs, of a sort, and one thing we've noticed is the drastic variation in the quality of the broth served at various establishments. The best takes on it - in terms of my own tasting…
Aaronut
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Soaking beef in water

I've begun cooking Asian food in the past year or so, and in many Korean and Chinese beef recipes, I see instructions to soak beef in water. Just plain water, not salt water or anything. And every recipe seems to have a different time - from 5…
Anne
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17
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4 answers

What would be a good substitute for rice wine?

I like to prepare various Asian dishes and one of the important ingredients I use is rice wine; unfortunately, it's become difficult to obtain lately, and sherry, which is sometimes used, never was a beverage available in my country. So, what else…
Pulse
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How to make century eggs?

I have discovered century eggs while living in Thailand, and instantly fell in love with these treats. Unfortunately, I haven't lived in Thailand for a few years now, and I desperately miss century eggs. It's impossible to purchase them anywhere…
toriningen
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How do Thai People Make Peanut Sauce?

I'm interested in making my own Thai Peanut sauce. However, every recipe I see online says to use peanut butter. I like Thai Peanut sauce I have in restaurants, but I HATE peanut butter. So when I see a recipe that uses peanut butter (which also…
Scott
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4 answers

Suitable oil for woking?

I know some oil is not suitable for woking. Like sunflower oil and olive oil? What oil is best suitable for woking and which oil is not suitable?
grm
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4 answers

What is the proper way to cool sushi rice after cooking?

I've heard a couple of suggestions for cooling the rice prior to making rolls and both seem to contradict each other. What works for you guys (and gals)? What I do is just remove the liner from the steamer, add rice vinegar solution and fold the…
Kilhoffer
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3 answers

What is this slimy Asian leafy green?

I bought this leafy green at H-Mart, a Korean supermarket. It was labelled "Monchoy", but I can't find anything online for that term! Both raw and sautéed, it has a slimy texture reminiscent of okra, and I'd like to figure out how it's typically…
perigon
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