Bangpuss
Well-known member
I cooked something very similar just the other week. Although I marinated the chicken in yoghurt and mint to begin with then whacked it in the oven. Twas very tasty.
Cooking tips and wonderful flavour combinations
- Thread starter baboon2004
- Start date
I cooked something very similar just the other week. Although I marinated the chicken in yoghurt and mint to begin with then whacked it in the oven. Twas very tasty.
Bangpuss
Well-known member
My number one favourite dish to cook, though, is lemon-flavoured rice with vegetables, feta cheese and smoked salmon. It's very easy.
Fry your veg (onion, red pepper, courgette) in garlic.
Cook your rice in vegetable stock, with a whole lemon chopped up and thrown in.
When it's done, mix the vegetables in, add your feta cheese and the salmon.
Fry your veg (onion, red pepper, courgette) in garlic.
Cook your rice in vegetable stock, with a whole lemon chopped up and thrown in.
When it's done, mix the vegetables in, add your feta cheese and the salmon.
Slothrop
Tight but Polite
Got it on saturday, hit up the local chinese grocers yesterday, started cooking today. Good so far!
I quite like that the ingredients section has some pictures of packaging to give you half an idea of what you're looking for...
viktorvaughn
Well-known member
Wicked! I always have Pixian bean paste, Tinjiang preserved veg, sesame oil, soy, Cooking wine, Sichuan pepper, ginger and garlic and that's about all you need for lots of stuff.
viktorvaughn
Well-known member
Roast chicken stuffed with loads of chopped preserved lemons, garlic, chorizo, paprika, olive oil and a little dried chilli was amazing - the sickest roasting juices. Going to try a stew version of this on thursday, super easy. Maybe some cubed turnip in there too.
baboon2004
Darned cockwombles.
http://lotusculinary.typepad.com/lotus-culinary/2011/01/pixian-dou-ban-jiang-chili-bean-paste.html
Look at the second picture down.
What's a common brand of Pixian bean paste? I like the fact they make it with broad beans - very interesting.
And what's Tinjiang preserved vegetables - particular kind of veg, or particular method of preservation, or a brand name?
Look at the second picture down.
What's a common brand of Pixian bean paste? I like the fact they make it with broad beans - very interesting.
And what's Tinjiang preserved vegetables - particular kind of veg, or particular method of preservation, or a brand name?
Slothrop
Tight but Polite
http://www.fuchsiadunlop.com/sichuan-chilli-bean-paste/
I've got the Chuan Lao Hu brand.
I think tianjian preserved vegetable refers to the type of vegetable and the method of preservation. I suspect, although I have no actual evidence, that "vegetable" is a translation of "cai", and might be more accurately given as "greens" - different types of preserved vegetable eg olive vegetable or sichuan preserved vegetable seem to use different vegetables but they're often related to something cabbagey.
I think a big part of what Fuschia Dunlop does is demystify this sort of stuff...
I've got the Chuan Lao Hu brand.
I think tianjian preserved vegetable refers to the type of vegetable and the method of preservation. I suspect, although I have no actual evidence, that "vegetable" is a translation of "cai", and might be more accurately given as "greens" - different types of preserved vegetable eg olive vegetable or sichuan preserved vegetable seem to use different vegetables but they're often related to something cabbagey.
I think a big part of what Fuschia Dunlop does is demystify this sort of stuff...
baboon2004
Darned cockwombles.
thanks 
http://london.randomness.org.uk/wiki.cgi?See_Woo,_WC2H_7BE
found it! (the dan dan) Hopefully this info is still correct...
http://london.randomness.org.uk/wiki.cgi?See_Woo,_WC2H_7BE
found it! (the dan dan) Hopefully this info is still correct...
mistersloane
heavy heavy monster sound
Best Tianjin veg to get is the Heibei one in the brown clay pot, if you google it you can see it in the images section. I made the ...mistake? ... of using other preserved veg a few times before I found that one. It's fucking delicious. Use with fried rice as well. Yummy.
This sounds really, REALLY nice. That's this weekend sorted, thanks
So did you prepare and eat Mackerel and Raspberry Compote ALL weekend as your reply suggests?
baboon2004
Darned cockwombles.
is there a particular shop on chinatown that's bound to have it?
viktorvaughn
Well-known member
I've tried three differnet types now and would recommend getting one with as high a percentage of broad bean is as possible.
This one is 35% IIRC and the one to go for, proper thick and funky and hot.
There is one that's that popular brand that do loads of sauces but it's runnier and not as powerful. Lee Kum Kee.
viktorvaughn
Well-known member
Mr. Tea
Let's Talk About Ceps
thanks
http://london.randomness.org.uk/wiki.cgi?See_Woo,_WC2H_7BE
found it! (the dan dan) Hopefully this info is still correct...
They sell something called 'XO' sauce - I love the idea that it's a super-hot chili sauce and the name is actually a little glyph of the face of someone who's just tasted it for the first time...
Benny Bunter
Well-known member
my vietnamese mate gave me this incredibly simple yet utterly bad-ass recipe for peanut butter dipping sauce. i think he just got it off some random cooking blog but he reckons its the closest to the real thing he's ever had outside of vietnam.
2 Tablespoons Rice Vinegar
2 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons peanut butter
1 Tablespoon hot water
1 teaspoon chili garlic paste (or just fry chillis and crushed garlic together for a minute)
2 Tablespoons chopped peanuts
- stir it together and have with spring rolls. So easy!
2 Tablespoons Rice Vinegar
2 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons peanut butter
1 Tablespoon hot water
1 teaspoon chili garlic paste (or just fry chillis and crushed garlic together for a minute)
2 Tablespoons chopped peanuts
- stir it together and have with spring rolls. So easy!
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baboon2004
Darned cockwombles.
Laoganma black bean/garlic/chili/szechuan pepper sauce. Possibly (along with Worcestershire sauce) the best condiment in the world.
mistersloane
heavy heavy monster sound
I totally forgot about it to be honest, cant even remember what happened. Going senile.
mistersloane
heavy heavy monster sound
Havent tried that one yet, I mistakenly picked up a Laoganma one the other week which had peanuts and weird bits of crunchy...tofu...in it, which is very nice if marginally alarming cos I'm not sure which bits to eat.
baboon2004
Darned cockwombles.
I can't eat peanuts, so can't compare with that one...all I can say is the black bean one is killer. There's a FD recipe with pork belly and leeks and that Laoganma in, that is divine.
I went to See Woo yesterday. Mildly disappointing because I couldn't find the Dan Dan Seasoning/pixian bean paste, only a paste that was 25 % broad beans that only came in 1kg (!) jars. Gonna order the Dan Dan by mail order, I think.
Picked up some garlic chives though, and my kitchen is already reeling. Pungent doesn't begin to describe them...
I went to See Woo yesterday. Mildly disappointing because I couldn't find the Dan Dan Seasoning/pixian bean paste, only a paste that was 25 % broad beans that only came in 1kg (!) jars. Gonna order the Dan Dan by mail order, I think.
Picked up some garlic chives though, and my kitchen is already reeling. Pungent doesn't begin to describe them...