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1. What To Eat In A Chinese Restaurant Recipes - Yahoo Recipe Search

   Food52

   Grilled Asparagus with Curry, Lime and Lemongrass Aioli

   This recipe is inspired by my favorite hole-in-the wall Cambodian restaurant in San Francisco, whose menu curiously has an entire section (following poultry, seafood, and vegetables) devoted to asparagus. I guess the owners have a thing for asparagus. They're not alone in this obsession-- asparagus is one of those foods which inspires passion and mania among its fans. People start looking for it in farmers’ markets and produce stalls with the first signs of Spring, and snatch it up greedily in neat bundles. There’s obsession, and then there’s obsession. My husband's obsession involves gaining entree to a restaurant's "secret menu." He is determined to get "authentic" food, the “real” food in any ethnic restaurant we go to, and he’s convinced that every restaurant has this food on a secret menu. You just have to be worthy of it. A classic example is this story. It was a month after I had given birth to my first baby, and I wasn’t getting out much. Cambodian food has a special place in our hearts, as it was the cuisine my husband and I had adopted as our favorite when we were in college. So I was excited when my husband called me from work to tell me that he would be picking up some Cambodian food on his way home. (At that point, I would have been happy with anything edible that I didn’t have to prepare; that it was Cambodian food was a bonus.) He came home with a large brown paper bag emanating the seductive fragrances of lemongrass, turmeric and coconut milk. But he looked agitated. Before I was able to dig in, he said, “There’s something I need to tell you.” I paused for a second, wondering about the anxiety in his voice. But my postpartum mind was too muddled, and my stomach too hungry, to wonder too much. I just wanted to eat. ”What?” “Well, you know how when we go to Chinese restaurants, and there are two menus, with the better and more authentic food on the menu written in Chinese?” “Yeah.” I said, opening takeout cartons in a rush. “So, well, the nice lady at the Cambodian restaurant was so happy to hear that we had a baby, and um, she thinks you are Cambodian.” This got my attention enough that I looked up from the food. “She asked me if you were Cambodian,” he continued, “and I said you were half, because I didn’t want to hurt her feelings.” “You didn’t want to hurt her feelings so you made up my heritage?” “I was hoping there was a secret menu.” “Was there?” “No. But, um, next time we go there, you might want to speak Khmer.” * * * Despite my love for Cambodian flavors, and with all due respect to our favorite restaurant, I find that the delicate taste of asparagus is overshadowed by heavy sauces. To preserve the elegant beauty of asparagus, I prefer it grilled, with aioli on the side. As an ode to Cambodian cuisine, I’m spiking the aioli with the flavors of lime, lemongrass and curry. This aioli would also make a great spread for Vietnamese banh mi or other sandwiches.

   Food52

   😋The Most Classic Sticky Rice Ever‼️(Lo Mai Fan 糯米飯)

   Ingredient List (Feel free to add your own twist): 20 Oz Glutinous Rice 2 Oz Cured Pork Belly, diced 1 Oz Chinese Sausage, diced 1 Oz Peanuts 1 Oz Dried Scallops, rehydrated and chopped 1 Oz Dried Shrimp, rehydrated and chopped 1 Oz Dried Shiitake Mushrooms, rehydrated and chopped 1 Oz Ginger 2 Oz Green Onion, chopped 1 tablespoons of oyster sauce 1 tablespoon of soy sauce 1/2 tablespoon of dark soy sauce 1 tsp sugar A dash of humor (because cooking should always be fun!) Hey my foodie friends! Welcome back to my cooking channel, where we embark on a culinary journey to excite your taste buds. Among the many videos on YouTube sharing stir-fried glutinous rice, what is the difference between this fried glutinous rice video I shared? Stir-fried glutinous rice is a classic dim sum with a long history in Chinese restaurants. Introduction Traditionally, this cooking method is time-consuming and laborious, similar to how risotto is cooked from raw to cooked. But the videos we often see on YouTube all use a simple and convenient cheat method - first cook the sticky rice and then stir fry it. However, today I devoutly follow the traditional method to share this fried glutinous rice dish, so that everyone can understand the traditional classic raw fried glutinous rice. Of course, at the end of the video, I will also share the simplest and most convenient method with 0 skills, be sure to watch the end. There are many versions of stir-fried glutinous rice recipes on the Internet, and the version we introduce today is chewy glutinous rice with juicy and delicious pork belly, Chinese sausage and surprises that will be discussed later. Glutinous Rice Processing First let's learn the tip of glutinous rice preparation before making traditional stir-fried glutinous rice. Rinse the glutinous rice well and soak it in water for 1 hour. Of course, as usual, we wash the rice three times before soaking. Note that the soaking time of glutinous rice should not be too long, 1-2 hours is the best. After soaking the glutinous rice, use this colander to drain the water. This ensures the rice is plump, happy, and ready to soak up all those delicious flavors later on. This will make it easier to fry glutinous rice. Ingredients Processing Wash the dried shrimp in clean water, and drain. Then, soak the dried shrimp in warm water, which will help them soften up faster than if they were to soak in cold water. Similarly, wash the dried shiitake mushrooms，drain, and then soak in warm water to rehydrate and soften. They should be soft and ready to cut. We'll first cut them into thin slices, then rotate go degrees to dice into small pieces. After prepare dried ingredients, we'll cut cured meats. wait! wait! I still want to remind: do not throw away the water soaking dried ingredients, because it will play an important role in the future. In Guangdong, raw fried glutinous rice is also called La Mei glutinous rice. La Mei is pickled food. Today we use two kinds of preserved meat, lap cheong（chinese sausage）and lap yuk （cured meat）. Curing meat with salt was popular in China hundreds of years ago. Although it was to preserve excess food, or to make food transportation more convenient. Now it is specially made for the unique taste of cured meat. In the eyes of Cantonese, glutinous rice without lap cheong is soulless. Chinese sausage is the main ingredient of glutinous rice. Then we started cutting the cured meat. Cured pork belly is very dense, so it's hard to cut through, even with a sharp or heavy knife. Be careful! Make sure that your non-cutting hand is grasping the meat with a claw-like grip, with fingertips tucked under so they don't get bit by a slipping knife. Cut the cured pork belly into strips, and then dice into small pieces. Make the pieces a similar size and shape to the diced mushrooms. Chop the Chinese sausage the same way: cut into strips, then diced into small pieces. If you want to learn more about Cantonese cuisine, please follow our channel. We will share Cantonese cuisine recipes and related knowledge step by step every week. Of course, if you like our video, please like and leave a message to tell us. If your friends like Cantonese cuisine like you, please share our channel and let us explore the delicacy of Cantonese cuisine together. Stir-Fried Ingredients When the ingredients are done prepare, it's time to start stir-frying everything together! Heat your wok or pan on high. When it's hot, or after about 30 seconds, add oil, and give it a swirl to coat. When the oil ripples, or after 40-50 seconds, add all ingredients. Stir-fry the ingredients on low heat for 1-2 minutes, then add minced ginger. Stir-fry for another 30 seconds, until the ingredients turn golden brown and release the aroma and oil, and then scoop everything out and onto a plate. Glutinous rice is traditionally considered to have the effect of warming the stomach. It's also a must-order for dim sum, but it's also very often made at home. We usually eat glutinous rice during the two traditional Chinese solar terms of "Major Cold" and "Minor Cold" to make our bodies feel warm. Great Cold is the last of the 24 solar terms in traditional China, and it is also the coldest day of the year. So on this day, some areas of Guangdong will have the custom of eating glutinous rice. Although the sticky rice is similar to another classic sticky rice chicken, however, Lo Mai Gai has chicken and salted eggs, and is wrapped in lotus leaves and steamed. It's a bit more labor and time - intensive than this Cantonese Sticky Rice, Lo Mai Fan, recipe. Frying Sticky Rice Now once the ingredients is done cooking, we start frying sticky rice. Drain the glutinous rice. After the ingredients are evenly stir-fried, add the glutinous rice directly, and stir to make the rice be coated with the oil released by the ingredients. Then add water 2 tablespoons at a time and stir fry over medium heat. When the water is almost dry, add more water. Repeat the process of stirring and spreading the rice 3 times, adding 2 tablespoons of water each time. After repeating 3 times, try to spread the glutinous rice in a thin layer and cook it evenly over medium heat. Cover and simmer for 3 minutes. After 3 minutes, add rice wine and 2 tablespoons of water, and simmer for another 5 minutes until the rice is fully cooked. After the rice is cooked, Stir-fry and mix everything for 2.5 minutes. Stir well and add seasoning, remembering to taste for yourself and adjust to personal taste. Finally, turn off the heat, add chopped peanuts and chives, and stir well. Stir-fried glutinous rice is not only scrumptious, but it's also a culinary adventure filled with fun and flavor. So go ahead, make it your own, add your twist, and enjoy the stir-fry shimmy in your kitchen. See you next time ! Wait! Wait! I seem to have forgotten something? correct! I would also like to introduce you to one of the simplest and most convenient 0 skills to live with glutinous rice. Let's find out together! You can use an electric rice cooker to cook the glutinous rice first, then mix the fried ingredients into the rice in the rice cooker, stir well with chopsticks and enjoy the deliciousness. Congratulations to you who watched the video here, because you have mastered two different ways to make sticky rice. Yes, this time is really over, it's really time to say goodbye, let's see you next time! Finally, remember to like, share, comment and subscribe to our channel, let's explore the deliciousness of Cantonese cuisine together. Glutinous Rice: Frequently Searched Questions｜Do You Understand Everything? Is Sticky Rice Ok For Fried Rice? Another good option for fried rice is Japanese-style sushi rice, which is a short-grain sticky rice. When used to make fried rice, it may stir-fry into clumps because it's so starchy; it will also be chewier in texture compared to the drier, crunchier texture of standard takeout fried rice. What Is The Difference Between Sticky Rice And Glutinous Rice? Hailing from southeast and east Asia, sticky rice – also referred to as glutinous rice or sweet rice – is known for its propensity to be more compact. Rice contains two types of starches: amylose and amylopectin. Should Stir Fry Rice Be Sticky? Fried rice is at its most delicious when it's fluffy and not too sticky. It should have distinct, individual grains. Here are tips to help you make fried rice that tastes as good as it does at your favorite restaurant. Should You Soak Glutinous Rice Before Cooking? Tips for Preparing Sticky rice Sticky rice can be a bit tricky for the inexperienced, here are some important things to note: If possible, soak the rice for 1-2 hours. 2 hours is technically the maximum, but if your rice is old, it maybe extra dry and need more time. Wash sticky rice until the water runs almost clear. Can You Cook Sticky Rice The Same As Regular Rice? Trust me, if you could cook it like regular rice the whole nation of Thailand wouldn't do it any other way. Sticky rice can't absorb much water, and it is not forgiving at all if you add even a bit too much - so cooking it in water willy-nilly can result in mushy rice very easily. When Do Cantonese Eat Sticky Rice? Glutinous rice is traditionally considered to have the effect of warming the stomach. It's also a must-order for dim sum, but it's also very often made at home. We usually eat glutinous rice during the two traditional Chinese solar terms of "Major Cold" and "Minor Cold" to make our bodies feel warm. Great Cold is the last of the 24 solar terms in traditional China, and it is also the coldest day of the year. So on this day, some areas of Guangdong will have the custom of eating glutinous rice.

   Food and Wine

   Steak, Potato, and Chorizo Kebabs with Red Pepper Mayo

   I’m a huge potato fan, a lover of spuds in all forms. When I was a kid (and a very picky eater, to my parents’ dismay), I would order potatoes whenever we went out to eat. Whether we were dining at a homey family restaurant in the small Mississippi town where we lived or they had driven five hours so that my brother and I could experience an authentic Chinese restaurant in New Orleans—I’d usually find mashed potatoes or French fries somewhere on the kids’ menu and make a meal of it. I’d always eat some of what my mom and dad ordered, and I’d always like it. But in a move of stubbornness or independence (or both), I always wanted a bowl or plate of potatoes in front of me.Now that I’m an adult with a much more expanded palate, I still have a profound fondness for the humble tuber. If I can find a way to work potatoes into a recipe or a meal, I will. When summer rolls around and I do a lot less roasting, stewing, and braising in favor of more outdoor cooking, I have to get a little more creative to get my fill of potatoes. Turns out, small waxy potatoes are fantastic on kebabs. They do need to be pre-cooked, but they take the licks of the flames like a champ—getting crispy, charred skins and somehow absorbing the smoky flavors within their creamy interior.Almost nothing pairs better with potatoes than steak, so here I thread strips of skirt steak onto skewers with baby Dutch yellow potatoes. The intense beefiness of skirt steak is most welcome, and this cut is surprisingly well-suited to kebabs. Slices of robust Spanish chorizo crisp up on the grill and offer bursts of intense flavor as you eat the kebabs. Coating everything with smoked paprika amplifies the effect of the grilling, and interspersing buttery Castelvetrano olives onto each skewer is, I must say, one of the best culinary decisions I’ve made. (In fact, I don’t think I’ll ever make kebabs without them again.)To finish things off, there’s a romesco-ish mayonnaise to dunk the kebabs into. I figured that since French fries are fantastic with mayo, grilled potatoes might also be great with a mayo-based sauce. Turns out I was right. Whenever I make these kebabs for my family, I am rewarded with literal exclamations of "thank you." And that might just be even better than the food.