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Questions tagged [asian-cuisine]

169 questions
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Make spring rolls in advance

I'm making some spring rolls for a party on Friday. As I will not be able to make them the same day I was wondering what the best option would be. I will have the possibility of frying them directly at the place, but making them there would not…
nico
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Wok slides around in ring

I have a round bottom wok with a metal handle. When placed in the wok ring, the wok slides down to the handle side due to the weight. The ring is reversible, however it slides on either side. This is so annoying. Is there a fix for this?
Dasher
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Soya sauce. Are they different for variety of dishes?

Soya sauce: Whenever I buy new Soya sauce, it tastes quite different. Normally I use it in noodles and manchurian. Any tips to buy it. During my reading, people mentioned thick/thin soya sauce. But in groceries I did not found something like this…
Saar
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What is this Myanmar legume flour?

What is this Myanmar legume flour? It reminded me of Chickpea flour in behavior but was clearly different, it might be Pigeon Pea flour. What is it actually?
puertoportopoio
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Why is vinegar not applied to rice used for onigiri like rice for sushi?

So sushi and onigiri (rice balls) are similar to a naive eye to me wherein there's some shaped rice. Sushi usually gets some vinegar for taste and to help it stick to my understanding. Yet onigiri doesn't? https://en.wikipedia.org/wiki/Onigiri At…
user1821961
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Which kinds of rice can replace Uzbek devsira?

I found a recipe for a Fergana-style plov (English version), one of the main versions of Uzbek plov. The description asks for devsira, a type of Uzbek rice. Not having that I wonder which other types of rice I can use instead. Any hints?
Martin Peters
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What is this Burmese/Myanmmarese Brown to Black dried tea leafs?

While in Phra Khanong market, the only Burmese market I know of in Bangkok, I bought the following seemingly-to-me similar products: brown to black dried tea leaves (pictured below). I drank a small glass of hot tea made from these leaves, and it…
user79730
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How can I make perfect sticky rice?

I have a couple of weeks off of school, and thought I would try my hand at some dim sum, specifically lotus leaf wraps, but first I need to figure out how to make the sticky rice. So: What type of rice would be best for this purpose? What is the…
mrwienerdog
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Shredded steak for south east asian dish

I have a recipe for Nasi Goreng, which calls for 1/2 lb of shredded raw rump steak. I'm not sure how one goes about shredding steak - any suggestions?
Durathor
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How to retain the smell of frying green onions/scallions in cooked dish?

I have always loved the smell of frying green onions/scallions but was never able to retain the smell of it when the dish is done cooking. I was in Singapore about 1.5 years ago and in a small food court, I enjoyed a plate of fried rice noodles and…
Huangism
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Can you identify this black sauce from this Kuala lumpur claypot chicken vendor?

There's this world famous claypot chicken vendor at Kuala lumpur who cooked chicken and rice in a claypot over charcoal. In this video you can see him using a black sauce. www.TinyURL.com/KLclaypot Assuming that it's a generic sauce of asian…
Love Bites
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If I want a complex, yeasty soy sauce, what to look for?

My local Asian food shop has many, many, brands of Chinese soy sauce, light and dark, most of them describing themselves as 'superior'. What should I be looking for in the ingredients lists as a sign of quality?
Robin Betts
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Why are some dried (dehydrated) lime fruits black and others tan brown?

Whole dried limes (Limoo, Omani) come in either black or a tan brown colour. Black has a stronger flavour but what the reason for the difference? Some say that black coloured dried limes are smoked and dried, others say that it is because black are…
Dr Stu
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Stuffed Dumpling Made with Rice Flour

I have been working with rice flour to make homemade stuffed dumplings and have been able to improve my current recipe greatly except for one thing. I am stump as to how I can have the dough stretchier. Currently the way I make the dough is: 2 cups…
Neva Kemtcheva
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Where to source Tapioca balls for Homemade Milk Tea?

Looking to make some bubble tea at home, not sure where to source the tapioca balls from. Local grocery stores don't seem to have them. Are these generally "balled" at home, or bought already in ball form? I'm in the Toronto, Canada area.
sjakubowski
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