Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [asian-cuisine]

169 questions
6
votes
2 answers

Is this chicken safe? silkie chicken edition

First off, I am a pastry chef, and my first thought is, when in doubt, toss it out. I have very little experience with chicken. I am also obsessed with trying new things, in this case silkie chicken. It is a breed of chicken with black skin, meat,…
Aaron Haueisen
  • 61
  • 3
6
votes
1 answer

Can someone identify this food?

I saw my friend eating this Asian snack, either Japanese or Chinese, which I've seen before in those Asian markets. It is hard to describe, but it looks like a ball of dough, with a clearish color. It is not cooked, and it is not a dumpling. Inside…
ahhahahahhaha
  • 69
  • 1
6
votes
2 answers

Substitute for sesame oil?

An Asian recipe I'm trying calls for sesame oil. However, the only bottle I found is $6, and since I'm only using a tablespoon of it, and am on a tight budget, I don't want to spend that much just to not use most of it. Is there a good substitute…
Nicole Rae
  • 283
  • 4
  • 6
  • 10
6
votes
2 answers

Finding good bamboo shoots

I recently tried to make a soup recipe that called for bamboo shoots. I found some canned shoots from a local Asian supermarket and attempted to use those---but they were awful. They had a bitter, metallic taste from the can, and no other…
JSBձոգչ
  • 544
  • 2
  • 6
  • 17
6
votes
4 answers

Chinese rice vermicelli tastes of chemicals

We bought a large package of dry rice vermicelli recently at our local Thai market. We've cooked it a couple of times, and both times once it starts to boil it gives off a chemical odor, sort of like lye or chlorine (not really either, but that kind…
bikeboy389
  • 9,665
  • 38
  • 39
6
votes
1 answer

Is there a difference between the grocery store package of chow mein noodles and the package of lo mein noodles?

I'm looking at making a recipe that calls for lo mein noodles. All I can find in the grocery store are chow mein noodles. Is there a difference between these two types of noodles? I am referring specifically to the packaged ingredient, not a…
justkt
  • 13,201
  • 6
  • 61
  • 86
6
votes
5 answers

Substitute for sesame oil (sesame allergy)

My family eats a lot of stir fries and sesame oil is a critical ingredient in many of them. Unfortunately, my wife is allergic to sesame so we need an alternative. Has anyone had success recreating the sesame oil flavor with a non-sesame-based…
mwolfe02
  • 161
  • 1
  • 1
  • 3
6
votes
3 answers

How can I make my seitan a bit firmer?

I tried my hand at making homemade seitan the other night, and it was pretty good - my only complaint was that it wasn't as firm as I would have liked it to be. These are the steps I followed (based on "Basic Seitan Recipie" instructions on the back…
Rob
  • 325
  • 1
  • 3
  • 11
5
votes
2 answers

How do I remove bitterness from bitter melon

We use bitter melon/bitter gourd for making curry. We boil bitter gourd in water couple of times to remove bitterness which is very time consuming. Is there any better way to remove bitterness?
pramodc84
  • 435
  • 1
  • 6
  • 11
5
votes
2 answers

Substitute for Chinkiang vinager

What can I sub for Chinkiang vinegar? It is for a dressing recipe I found. Just don't want to go to the store
Brown
  • 51
  • 1
  • 1
  • 2
5
votes
3 answers

Ingredient Identification: Hong Kong restaurant spicy spice

I was at a fast food restaurant in Hong Kong which was apparently popular for its spicy dishes - there were cartoons on the walls and lots of red peppers everywhere. It looked like a chain, sort of on the level of In-N-Out or Five Guys, but with…
Ben
  • 155
  • 6
5
votes
4 answers

Can I use Basmati Rice for fried rice?

I have some left over boiled Basmati Rice in the fridge and I was wondering if anyone has ever used it to make Chinese Fried Rice given that the recipes generally call for Jasmin rice? Does it have huge flavor differences or should it be ok given…
Divi
  • 4,756
  • 23
  • 65
  • 95
5
votes
3 answers

What variety of shrimp paste should I use for Brazilian Vatapa?

I recently saw a recipe for vatapa, a Brazilian shrimp stew that looks kind of like a curry gravy in texture. The recipe calls for a reconstituting handful of dried shrimp and then blending it into a paste. Could I substitute a jar of shrimp paste…
Mirthquakes
  • 173
  • 4
5
votes
2 answers

Should tamarind pulp go into Pad Thai sauce?

I'm making my own Pad Thai sauce and I'm not sure if I should strain out the tamarind pulp or if it can stay in the sauce. Or is there some type of prepared tamarind which dissolves into the sauce so there's nothing to strain?
VoY
  • 1,152
  • 6
  • 17
  • 30
5
votes
7 answers

Where does the Asian dish "sang choi bow" come from?

I'm currently travelling in Laos where my favourite local dish is called "larb" or "laap" (ລາບ in Lao, ลาบ in Thai). When I described it to my Australian friend he said it sounded like a dish that was one of his favourites called "San Choi Bow" and…
hippietrail
  • 1,018
  • 3
  • 10
  • 26
1 2 3
…
11 12