Dim sum

[shroomgirl]

I love Dim Sum.....The coolest place I've had dim sum was in Los Angeles in their chinatown type area....this restaurant was a happenstance, white linen with rolling hot cooking carts. They cooked rapini in boiling chicken stock in front of you or sauteed rice noodle with hoisin, meat and green onions. As well as trolly carts. It's been 15 years and I don't remember the name....but I remember it was a cool restaurant. And it was over a really neat store....clean white tile with loads of live critters and Asian ethnic goodies I'd not seen before and I'd looked in many places by that time.
Pot stickers are so wonderful...do you guys put dried shrimp in with your pork?
My eldest son got the strangest order of unidentfied when he was 4 years old....grey gelantinous and cylindrical, never seen it before or since...I was too chicken to try it. Though I do **** the feet, don't eat the web though.

[Isa]

Scallion Oil

3 bunches of scallions, washed, dried, ends cut off, each scallion cut into 4 pieces
3 cups of peanut oil


Heat wok over medium heat. Add peanut oil, then add scallions. When the scallions turn brown, the oil is done. Strain the oil through a fine strainer into a bowl and allow it to cool to room temperature.

Pour the scallion oil into a glass jar and refrigerate until needed.


Sweet Scallion Sauce

1/4 cup scallion oil
1/2 cup dark soy sauce
3 1/2 tablespoons sugar
3 tablespoons cold water.


Heat wok over medium heat. Pour in scallion oil, soy sauce, sugar and water. Stir clockwise (what would happen if you stir counter clockwise??) until all ingredients are mixed thoroughly and begin to boil. Turn off the heat. Pour sauce into a bowl and allow it to cool to room temperature.

Pour the sauce into a glass jar and refrigerate until needed.


Hot Oil

1/2 cup dried hot pepper flakes
3/4 cup peanut oil
3/4 cup sesame oil

Place all ingredients in a large jar and mix well. Close the jar tightly and place in a cool dark place for 1 week, to allow the ingredients to blend. The oil will then be ready for use. It will keep indefinitely refrigerated.


Vinegar Soy Sauce

1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 1/2 tablespoons white vinegar
1 1/2 tablespoons hot oil
1 tablespoon finely sliced scallions
1/4 cup chicken broth

Combine all ingredients in a small bowl. Mix well. Allow the mixture to marinate for 30 minutes, then place in small soy sauce dishes for serving.


Ginger Soy Sauce

1 teaspoon sugar
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon scallion oil
3 tablespoons chicken broth
1/2 teaspoon sesame oil
1 1/2 tablespoons shredded fresh gingerroot
1 1/2 tablespoons sliced white portion of scallion
a generous pinch of white pepper


Combine all the ingredients in a small bowl. Mix well. Allow to stand for 1/2 hour, then serve in soy sauce dishes.


More tommorow....

[cape chef]

Sisi.....thanks for the rez
sounds good
cc

Thank you for the recipes..
Boy was I ever excited that portland had a chinatown..
I have never had such mediocre chinese food as they have here in portland.
i may have to take a trip to San Francisco soon during spring break .
I need a good recipe for sao pao
Danielle

I have recipes for BBQ pork filled buns that are delicious.
I make Thai food all the time and the Chinese influence is definitely a part of the Thai Cuisine. I make a great dish which translates to "Greasy Rice with Chicken". Actually it has an Hunan background. Served with a spicy brown bean sauce infused with crushed garlic, peppers and cilantro. Next to the dish you offer a clear broth with chinese squash piece floating in it.

[Isa]

Garlic Oil

1 1/4 cups peanut oil
1 1/3 cups garlic (4 bulbs)peeled, thinly sliced

Heat wok over high heat for 30 seconds. Add the peanut oil and the garlic and stir. Lower heat to medium and bring to a boil. Lower heat to low and allow to cook for 10 minutes or until the garlic turns light brown.

Turn off the heat and allow to cool sufficiently to place in a glass jar. This will keep for about 4 weeks at room temperature and indefinitely if refrigerated.


Garlic Pepper Sauce


1 tablespoon dark soy sauce
1 tablespoon light soy sauce
3/4 teaspoon soaked hot pepper flakes (See hot oil)
1 tablespoon sesame oil
1 tablespoon white vinegar
2 teaspoons Shao-Hsing wine or sherry
2 1/2 teaspoons sugar
1 tablespoon minced garlic
2 tablespoons scallions, green portion, minced
1 1/2 tablespoons minced red sweet pepper
1/2 cup chicken broth


Mix all ingredients. Allow to rest, in order to blend, for 1 hour before using.

Will keep 10 days if refrigerated.


Hot Mustard

This is simply made by mixing equal amounts of mustard powder and cold tap water. Some prefer replacing the tap water with white distilled vinegar.


Curry Sauce


1 cup chicken broth
2 1/2 teaspoons curry powder (madras brand preferred)
1 1/2 tablespoons tapioca flour mixed with 1 1/2 tablespoons cold water


Place the chicken broth in a saucepan. Stir in the curry powder until it dissolves. Turn on the heat to medium and bring to a boil. Stir the tapioca flour-water mixture, then pour into saucepan. Quickly stir and mix and bring back to a boil. Turn off heat. Place in preheated sauceboat and serve.

Note: If you prefer your curry hotter, add 1/4 teaspoon of cayenne pepper to the broth when you add the curry powder.


Sweet And Sour Sauce


1/4 cup water
1/4 cup white vinegar
1/2 cup cold water
1/4 teaspoon dark soy sauce
1/4 cup tomato sauce
1/8 teaspoon salt
3 1/2 teaspoons tapioca flour mixed with 3 1/2 teaspoons cold water

In a saucepan place all ingredients except tapioca flour-water mixture. Stir making certain the salt and sugar dissolve and the mixture is well blended. Over medium heat bring to a boil, stirring several times. Stir the tapioca flour-water mixture, then pour into saucepan. Quickly stir well and allow to come to a boil. Turn off heat. Place in preheated sauceboat and serve.


Red Oil

3/4 cup peanut oil
3 tablespoons cayenne pepper powder (Make certain you buy cayenne that is bright orange-red in colour, which denotes freshness. Old cayenne is dull in colour.)

Heat wok over high heat for 30 seconds. Add the peanut oil and lower heat to low. Add the cayenne and stir well to mix. With heat still on low, allow the mixture to cook until you see wisps of smoke rising from the wok. Stir occasionally during the cooking so that the cayenne does not stick to the bottom of the wok, clot and burn. It will not dissolve.

Turn off the heat and allow to cool sufficiently to place in a glass jar. This will keep for about 4 weeks at room temperature and indefinitely if refrigerated. The jar must be closed.


Vinegar Ginger Dip


1 tablespoon Chinkikang vinegar (or sherry wine vinegar)
6 tablespoons cold water
1 1/2 tablespoons dark soy sauce
1 teaspoon sugar
3 tablespoons shredded ginger

Mix vinegar, water, soy sauce and sugar well, until sugar dissolves. Add ginger. Allow to stand for 1 hour before serving.

[Isa]

Garlic Oil

1 1/4 cups peanut oil
1 1/3 cups garlic (4 bulbs)peeled, thinly sliced

Heat wok over high heat for 30 seconds. Add the peanut oil and the garlic and stir. Lower heat to medium and bring to a boil. Lower heat to low and allow to cook for 10 minutes or until the garlic turns light brown.

Turn off the heat and allow to cool sufficiently to place in a glass jar. This will keep for about 4 weeks at room temperature and indefinitely if refrigerated.


Garlic Pepper Sauce


1 tablespoon dark soy sauce
1 tablespoon light soy sauce
3/4 teaspoon soaked hot pepper flakes (See hot oil)
1 tablespoon sesame oil
1 tablespoon white vinegar
2 teaspoons Shao-Hsing wine or sherry
2 1/2 teaspoons sugar
1 tablespoon minced garlic
2 tablespoons scallions, green portion, minced
1 1/2 tablespoons minced red sweet pepper
1/2 cup chicken broth


Mix all ingredients. Allow to rest, in order to blend, for 1 hour before using.

Will keep 10 days if refrigerated.


Hot Mustard

This is simply made by mixing equal amounts of mustard powder and cold tap water. Some prefer replacing the tap water with white distilled vinegar.


Curry Sauce


1 cup chicken broth
2 1/2 teaspoons curry powder (madras brand preferred)
1 1/2 tablespoons tapioca flour mixed with 1 1/2 tablespoons cold water


Place the chicken broth in a saucepan. Stir in the curry powder until it dissolves. Turn on the heat to medium and bring to a boil. Stir the tapioca flour-water mixture, then pour into saucepan. Quickly stir and mix and bring back to a boil. Turn off heat. Place in preheated sauceboat and serve.

Note: If you prefer your curry hotter, add 1/4 teaspoon of cayenne pepper to the broth when you add the curry powder.


Sweet And Sour Sauce


1/4 cup water
1/4 cup white vinegar
1/2 cup cold water
1/4 teaspoon dark soy sauce
1/4 cup tomato sauce
1/8 teaspoon salt
3 1/2 teaspoons tapioca flour mixed with 3 1/2 teaspoons cold water

In a saucepan place all ingredients except tapioca flour-water mixture. Stir making certain the salt and sugar dissolve and the mixture is well blended. Over medium heat bring to a boil, stirring several times. Stir the tapioca flour-water mixture, then pour into saucepan. Quickly stir well and allow to come to a boil. Turn off heat. Place in preheated sauceboat and serve.


Red Oil

3/4 cup peanut oil
3 tablespoons cayenne pepper powder (Make certain you buy cayenne that is bright orange-red in colour, which denotes freshness. Old cayenne is dull in colour.)

Heat wok over high heat for 30 seconds. Add the peanut oil and lower heat to low. Add the cayenne and stir well to mix. With heat still on low, allow the mixture to cook until you see wisps of smoke rising from the wok. Stir occasionally during the cooking so that the cayenne does not stick to the bottom of the wok, clot and burn. It will not dissolve.

Turn off the heat and allow to cool sufficiently to place in a glass jar. This will keep for about 4 weeks at room temperature and indefinitely if refrigerated. The jar must be closed.


Vinegar Ginger Dip


1 tablespoon Chinkikang vinegar (or sherry wine vinegar)
6 tablespoons cold water
1 1/2 tablespoons dark soy sauce
1 teaspoon sugar
3 tablespoons shredded ginger

Mix vinegar, water, soy sauce and sugar well, until sugar dissolves. Add ginger. Allow to stand for 1 hour before serving.

After reading this thread..heading to Ujiwama tomorrow for shopping and Dim Sum for a late lunch.