Comments for Red Cook http://redcook.net Adventures from a Chinese Home Kitchen Tue, 18 Jun 2013 08:21:35 +0000 hourly 1 Comment on Spring into Spring Bamboo Shoots by Eileen Hess http://redcook.net/2013/05/16/spring-into-spring-bamboo-shoots/#comment-2691 Eileen Hess Tue, 18 Jun 2013 08:21:35 +0000 http://redcook.net/?p=1378#comment-2691 Here in Germany you can buy winter and spring bamboo shoots in asian grocery stores frozen.

]]> Comment on Red Cooked Pork Revisited by Kian Lam Kho http://redcook.net/2011/06/21/red-cooked-pork-revisited/#comment-2690 Kian Lam Kho Tue, 18 Jun 2013 01:12:58 +0000 http://redcook.net/?p=1106#comment-2690 Hi Emily,

I am so pleased you found Red Cook to be helpful in recreating food that you grew up with and wanted to make. I do believe that it is very important to not just offer recipes but also explain the techniques and cultural references behind it

You mentioned a lot of different dishes you’d like to make. I will try my best to post some of the recipes in the future. But I do have a recipe for kao fu (烤麩) posted a few years ago…

http://redcook.net/2008/10/09/bran-dough/

I do not advocate the use of fa cai (髮菜) as it is a desert plant that is endangered. There is currently no effective farming technique for this plant. So I recommend that you do not use fa cai in your cooking.

Happy cooking!

Kian

]]> Comment on Red Cooked Pork Revisited by Emily, Singapore http://redcook.net/2011/06/21/red-cooked-pork-revisited/#comment-2689 Emily, Singapore Mon, 17 Jun 2013 21:56:44 +0000 http://redcook.net/?p=1106#comment-2689 oopsy! I meant rou zhao haha

]]> Comment on Red Cooked Pork Revisited by Emily, Singapore http://redcook.net/2011/06/21/red-cooked-pork-revisited/#comment-2688 Emily, Singapore Mon, 17 Jun 2013 21:54:02 +0000 http://redcook.net/?p=1106#comment-2688 Hi Kian,

I’ve been eating hong shao rou for years and never seemed to remember all the different ways my family friends have made it haha!

As I just recently moved from USA to Singapore, my expat friends and I decided to throw a potluck this weekend when I suddenly thought about making this dish…which version to make? Do I use dark, light, or combination soy sauce? Do I caramelize or not? Should I serve a velvety or thin sauce? Should I add daikon/carrot/shitake or not? Sooo many questions have flooded my head that I’ve barely slept for 2 days and (even now) woke up at 3am and have been recipe hunting online for the past 3 hrs so I’m super thrilled I finally came upon your blog!!

Really appreciate you writing so many entries about this dish as it is definitely one of my favorite staples and helps demystify some of the techniques. I can’t wait to try your recipe out this weekend!!

If I may request, would you please post about kao fu (with fa cai), mei gan cai kou rou, and rou zhou? In particular, I like Taiwanese-style rou zhou with shallots, but no one in Singapore can make it nicely so that will be my next experiment, hopefully with your guidance. :)

Thanks!!
Emily

]]> Comment on Eggland’s Best Caramel Ginger Soufflé by Polianthus http://redcook.net/2009/04/06/caramel-ginger-souffle/#comment-2684 Polianthus Fri, 14 Jun 2013 13:24:32 +0000 http://www.redcook.net/?p=588#comment-2684 lovely recipes – look forward to reading more!

]]> Comment on “100 Chinese Foods” from Diana by Andreas Simon http://redcook.net/2008/09/18/chinese-100/#comment-2680 Andreas Simon Thu, 06 Jun 2013 12:13:13 +0000 http://www.redcook.net/?p=407#comment-2680 While I am not genuinely convinced that hot Coca Cola with ginger or a mixture of coffee and tee are a must-try for a westerner, I would definitely consider them to be some of the lesser challenging food and drink experiences the “Chinese Universe” has on offer.

]]> Comment on Bittman and the Fermented Black Beans by Dory http://redcook.net/2008/03/28/bittman-fermented-beans/#comment-2670 Dory Sun, 26 May 2013 23:05:42 +0000 http://www.redcook.net/?p=130#comment-2670 I made this dish last night, following Mark Bittman’s recipe but without the fermented black beans. Unfortunately when I looked for them at Whole Foods, I was told they don’t carry them. I did use a lot of fresh ginger and extra garlic and tamari sauce. The dish was very good, but I’ll try an Asian market for the beans and will not use the liquid that Mark recommends when I make it again.

]]> Comment on A Love Affair with Pan-Fried Noodles by Kian Lam Kho http://redcook.net/2013/03/18/pan-fried-noodles/#comment-2669 Kian Lam Kho Sat, 25 May 2013 23:05:55 +0000 http://redcook.net/?p=1304#comment-2669 “2 sides brown” is the Shanghainese version of crisp fired noodles. Usually made with thicker noodles. I much prefer the Cantonese version. No, you do not need knife to cut the noodles. The gravy from the toppings actually soften the noddles and you can actually pull them apart with chopsticks.

]]> Comment on A Love Affair with Pan-Fried Noodles by Betsy http://redcook.net/2013/03/18/pan-fried-noodles/#comment-2667 Betsy Sat, 25 May 2013 00:54:06 +0000 http://redcook.net/?p=1304#comment-2667 Hi Kian–
Love the blog; love the recipes.
I’ve heard of “2 sides brown” before, and it all sounds yummy. One question, though: how do you serve it? Don’t you need a knife to cut the noodles? Or will they just pull apart?
Thanks!

]]> Comment on Spring into Spring Bamboo Shoots by Kian Lam Kho http://redcook.net/2013/05/16/spring-into-spring-bamboo-shoots/#comment-2660 Kian Lam Kho Fri, 17 May 2013 16:56:39 +0000 http://redcook.net/?p=1378#comment-2660 Here is a Wikipedia link to information on bamboo shoots. They mentioned a few variety of bamboo for harvesting shoots…

http://en.wikipedia.org/wiki/Bamboo_shoot

]]>