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Questions tagged [asian-cuisine]

169 questions
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How do I use a Chinese spoon?

In Asian restaurants the soup comes with a flat-bottomed spoon. It seems awkward to use this spoon as one would a "western" spoon. Is there a special technique to using a Chinese Spoon? What is the functional reason for having the flat bottom?
DQdlM
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What sort of rice and noodles are "brown rice" or "brown noodles"?

I am a university student about to enter his second year. At my school, only freshman are given (relatively cheap) access to the Dining Commons, and I recall, near the end of the year, a nutrition specialist held a table inside with recommendations…
sionydus
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Can adding too much sauce and ingredients to fried rice make it too salty?

I was cooking fried rice. I added sriracha sauce, hoisin sauce, chili garlic sauce, 4 huge sausages, egg, and a bunch of okra. The fried rice was too salty. Would all of these sauces and ingredients really make my fried rice too salty? What can I…
TURNTAB983
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Exactly which kind of cardamom should I use in pho (phở)?

I have been cooking pho for a while. Pho recipes differ from one another, but one of the most common spice ingredients is cardamom. Having looked at various sources, recipes, and Wiki pages, I feel more confused than ever. Some insist that green…
Eddie Kal
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Shrimp/Fish Paste with rice

When I was young my step-mother, who was Filipino, did most of the cooking. She often served plain white rice with this Shrimp/Fish paste on the side instead of soy sauce. I'm trying to find the paste. (it wasn't a paste-paste or dry) I have no…
Matty
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What exactly is Korean chili paste, aka 'gochujang'? Is there any way of making it at home?

I have recently started trying out some Korean dishes, some of which use the Korean chili paste, gochujang. However, I can't seem to find this in any of my local supermarkets. What exactly is in this paste, which gives it that distinct flavour? Is…
Jasmine13
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Bitter watercress

I have a recipe for spring rolls which call for (essentially) half watercress and half ground pork. I boil the watercress first, then chop it and fry it with carrot, tofu, and seasonings. Then I add the meat (cooked previously). Often when I make…
Mr. Shiny and New 安宇
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How to cook multiple batches in a wok without things burning

I've read in a number of places that instead of doubling a recipe in a wok, just do multiple batches. However, whenever I try to do multiple batches, by the second batch things are starting to get smokey and by the thrid I've set off the fire…
nanotek
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How is "Oelek" pronounced?

Sambal Oelek is an Asian chili paste made and marketed by a Chinese American producer in California (Huy Fong Foods, with a rooster on the jar). I've been using it as an ingredient in mie goreng, the Indonesian fried-noodles dish. The name "Sambal…
Beanluc
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Shan Tofu not jelly-like but rather crumbly

I tried making Shan tofu. Unfortunately, my version does not have the slight jelly-like consistency and texture that Shan tofu in Myanmar had. It is firm, but a bit on the crumbly side. This was my 3rd attempt, but it finally came up respectable.…
Krystian Cybulski
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How do I deal with asian rice noodles?

After boiling and draining the rice vermicelli or pho noodles they always stick to a big lump. How do I prevent this?
Ching Chong
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Using toasted sesame oil in a cilantro "pesto"?

Pesto, chutney, whatever. I go on flavor profile "kicks", right now I am craving Asian - soups, stir fries, curries, you name it. Here's my thought. I want a simple condiment that I can add to anything (chicken soup for example, homemade or…
Jolenealaska
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How long does lotus root stay fresh?

I've got some lotus root that I had in the fridge about a week before I opened it. I left the lotus root in the water in which it was packaged and I'm wondering how long it stays fresh. It still looks like the day I got it and it's been 2 plus…
wootscootinboogie
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Over cooking shiitake mushrooms?

I eat Asian cuisine a lot but I've started to use shiitake mushrooms in the stead of just about anything else because I think they're delicious. I've had them in vinaigrettes, caramelizing with onions and outside of the stem (which I only use to…
wootscootinboogie
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What is a more common substitute for Shaoxing cooking wine?

I have never cooked with Shaoxing wine, so I'm not sure what would be its best substitute.
delwin
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