(02-22-2016, 08:43 PM)J.E_Magog Wrote: [ -> ]
Holy shit JE, that's an amazing find. That would work great as a gift for those who love to cook.
What's in the green stuff tho? Seaweed? Green Tea? Wasabi?
they got 3 kings
green is herbs
red is spice
and black is sea food (squid ink)
(10-15-2011, 11:40 AM)zero_kanipan Wrote: [ -> ]ate imho one awesome lechon kawali at a shop near my coworker's house. if you've heard of talk about "that shop in makati" then thats the place. sixty pesos gets you fried rice, a thick soup, plate of crunchy skin, soft meat lechon kawali. sobrang sulit super sarap pa.
Finally managed to visit this place after all this time.
![[Image: 20160701_181054.jpg]](http://img.photobucket.com/albums/v318/thirdfox/20160701_181054.jpg)
Price went up a bit but damn, was well worth the walk. Took home a couple of orders which i'm planning to add to sinangag and some fried eggs tomorrow.
Pag inatake ka ng gutom pero ayaw mo ng ready-made na chibog. Buti na lang may laman yung ref.
![[Image: faux_ramen.jpg]](http://img.photobucket.com/albums/v318/thirdfox/faux_ramen.jpg)
does anyone remember the "secret" spice that will turn anything into a chinese dish? i remember hearing that discussion during an RR meet. need to know coz im trying to come up with a stir-fry noodle dish.
Is it Chinese five spice?
From Wikipedia:
Quote:Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods.[3] Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It is used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia.
Although this mixture is used in restaurant cooking, few Chinese households use it in day-to-day cooking. In Hawaii, some restaurants place a shaker of the spice on each patron's table. A seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed.
https://en.wikipedia.org/wiki/Five-spice_powder
It's readily available from any grocery I believe.
(03-09-2018, 05:43 PM)Lord_Leperman Wrote: [ -> ]Is it Chinese five spice?
From Wikipedia:
Quote:Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods.[3] Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It is used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia.
Although this mixture is used in restaurant cooking, few Chinese households use it in day-to-day cooking. In Hawaii, some restaurants place a shaker of the spice on each patron's table. A seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed.
https://en.wikipedia.org/wiki/Five-spice_powder
It's readily available from any grocery I believe.
will try it. brain tells me it was an oil or something. chicken essence?
(03-10-2018, 06:45 PM)zero_kanipan Wrote: [ -> ] (03-09-2018, 05:43 PM)Lord_Leperman Wrote: [ -> ]Is it Chinese five spice?
From Wikipedia:
Quote:Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods.[3] Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It is used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia.
Although this mixture is used in restaurant cooking, few Chinese households use it in day-to-day cooking. In Hawaii, some restaurants place a shaker of the spice on each patron's table. A seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed.
https://en.wikipedia.org/wiki/Five-spice_powder
It's readily available from any grocery I believe.
will try it. brain tells me it was an oil or something. chicken essence?
Could be chicken powder, they sell those in Chinese groceries, though I rarely see them in supermarkets (Or I just don't pay attention to them).
Jake's mom made Sukiyaki and used chicken stock made from Chinese chicken powder she got from Hong Kong, and it had that more "Chinese" flavor to Sukiyaki as opposed to Dashi based Sukiyaki that I often use.
(03-10-2018, 06:58 PM)Lord_Leperman Wrote: [ -> ] (03-10-2018, 06:45 PM)zero_kanipan Wrote: [ -> ] (03-09-2018, 05:43 PM)Lord_Leperman Wrote: [ -> ]Is it Chinese five spice?
post truncated for brevity
It's readily available from any grocery I believe.
will try it. brain tells me it was an oil or something. chicken essence?
Could be chicken powder, they sell those in Chinese groceries, though I rarely see them in supermarkets (Or I just don't pay attention to them).
Jake's mom made Sukiyaki and used chicken stock made from Chinese chicken powder she got from Hong Kong, and it had that more "Chinese" flavor to Sukiyaki as opposed to Dashi based Sukiyaki that I often use.
imma go hunt for this then. dunno of any nearby chinese grocery tho.
![[Image: 1391590_1280x720.jpg]](http://cdn.abclocal.go.com/content/wabc/images/cms/1391590_1280x720.jpg)
![[Image: 20160701_181054.jpg]](http://smg.photobucket.com/user/thirdfox/media/20160701_181054.jpg.html)
![[Image: faux_ramen.jpg]](http://smg.photobucket.com/user/thirdfox/media/faux_ramen.jpg.html)
