Posted by
hkkm
19 yrs ago
I'm looking for some good recipes (or a good recipe book) for cooking Chinese vegetables. I keep seeing all these lovely things at the wet market, such as lotus root, water chestnuts, those big white radishes, and all those lovely greens, but I don't really know what to do with them. I can make choy sum with garlic but that's about all. So, recipes anyone?
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dss
19 yrs ago
For soup, I prefer to use the claypot, bring up the flavor. I have also cooked soup in slowcooker ( load in the morning and by evening, I have a fragrant pot of soup)
Sent a PM to you as the recipes will be too long for this post.
My recipes are for 3-4 people.
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44
19 yrs ago
If you go into the bookshops which sell predominately chinese books in Hong Kong (the Commercial Press, Joint Publishing, etc), and browse the recipe books, there are a number of recipe books which are bilingual. These books are locally produced, feature local ingredients and the recipes are not too complicated.
One series which I like is "Cookery Class for Filipino Helper", by Jocelyn G Denega. Another book on my bookshelf is "From Market to Kitchen" by Yvonne Wu Thompson, which has a brief description of foodstuff found in local markets.
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If you are still interested in trying the veg.
For the lotus root, sliced, add in raw peanuts (I like lots) and pork ribs/chicken. Boil for about 2 hours (minimum), add salt to taste. It makes a great pot of soup.
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hkkm
19 yrs ago
Thanks everyone for the suggestions. More recipes are always welcome!
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Here's a Cantonese recipe for big white radish.
1. Slice one radish or cut into strips
2. 1 tbs dry shrimp (soaked in warm water for 15 minutes.
3. pork (sliced and marinated with sugar salt and soya sauce.
4. Stir fly shrimp and pork for two minutes add in Radish.
5. Add one cup of water and bring to boil.
6. then simmer to reduce to sauce.
7. add salt,sugar, soya sauce OR just add osyster sauce to taste.
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We had some yummy tom yao (jade sprout?) with garlic and I would like to duplicate this at home. I know it's a simple dish but have no idea how it got to be that heavenly..
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Taps
18 yrs ago
Prepare a plastic food container. For radish pickles Japanese style, slice radish into bite size, add some thinly sliced red pepper and pour some Ebara azatsuke no moto and leave overnight or a day.
Ebara can be found in Sogo or other Japanese/Asian food store.
When ready to serve, gently squeeze the radish to
remove excess water.
I eat the pickles anytime instead of fatty chips.
Please try it.
Otherwise sliced cucumber, carrots or cabbage.
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