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    You are in: Home / Community Forums / Asian Cooking / Lack of Asian ingredients in many areas of US
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    Lack of Asian ingredients in many areas of US

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    Leggy Peggy
    Thu May 23, 2013 6:38 pm
    Food.com Groupie
    Poor John loved a Noodle and Dumpling place in New Zealand.
    I posted about it here in 2008. I didn't get the noodle pulling in complete
    action, but there are some interesting photos.

    http://www.food.com/bb/viewtopic.zsp?t=258566&postdays=0&postorder=asc&start=0
    Skipper/Sy
    Thu May 23, 2013 10:03 pm
    Food.com Groupie
    Leggy Peggy and Nona,

    This is Sy the " icon_lol.gif Character icon_lol.gif " what a new title, better than "Experienced Chef" on Food dot com.

    Nona, cool to see people making pulled noodles... an art, not easy and fun to watch and enjoyable to eat. Maybe your mother in law will try another day to teach you,

    Leggy Peggy nice old post of pulled noodles... and from the refrigerator photo, where is the Vegemite? Don't see it? And for the Szechuan Dan Dan Mein photo (dish for Poor John), it surely does not look like what I make.

    Nona wrote about Szechuan dan dan mein, which is generally already cooked noodles and topped with a spicy sauce (Like soy and sesame sauce... my version). I make a good one, but have never posted on food dot com. I also did a Google Image search and surprised to see so many variations>>> http://tinyurl.com/oz6k4uq

    Hand Pulled Noodles>>> http://tinyurl.com/q49kwkh ... Images

    Hand Pulled Noodles>>> http://tinyurl.com/plzqpsh ....Video

    Skipper/Sy
    Leggy Peggy
    Fri May 24, 2013 4:43 am
    Food.com Groupie
    I like to surround myself with characters! icon_wink.gif

    Love the link to noodle images. Thanks.

    As for the Vegemite—thank goodness it doesn't need to be refrigerated.
    Will last for years in the cupboard, even if it has a use-by date.
    Rinshinomori
    Fri May 24, 2013 4:13 pm
    Food.com Groupie
    Generally dan dan men 担担面 in China is without the broth like this:



    Dandan/tantanmen 担担麺 in Japan is always with soup and is thought that Iron Chef Chin-san's father made it for Japanese taste knowing Japanese would not accept it without having some kind of soup like ramen. He is credited for bringing it from his homeland in China to Japan and looks like this:
    Leggy Peggy
    Fri May 24, 2013 6:33 pm
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    They both look delicious. I could do with a bowl of either right now. icon_smile.gif
    Skipper/Sy
    Fri May 24, 2013 6:34 pm
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    Hi,

    The first photo showing Dan Dan Men in China (without broth) is close to what I make. And I notice that the dish has some ground pork in it. For my Dan Dan Sauce (Dan Dan Mein/Sichuan Noodles) I use dark soy sauce, light soy sauce, red rice vinegar, sesame paste, chili oil, sesame oil, granulated sugar. The recipe in my book uses dried shrimp and Sichuan preserved vegetables. I do not use shrimp but do use the preserved vegetables.

    The second photo you posted, Dandan/tantanmen 担担麺 in Japan I do no make and have not eaten this at restaurants. However, I buy a Japanese package of dry noodles and it comes with a spicy sauce.. takes about 5 minutes to make and it is one of my favorite all time quick Asian noodle soups. I then will add some left over chicken or make some pork chops to go on top. The product, Myojo Chukazanmai/ Soybean Paste Flavor. URL http://tinyurl.com/obf8xqc

    I am clicking off now to go cook... have already marinated pork spare ribs in a soy sauce, 5 spices powder.... yummy. I will cook them in a cast iron pan... I know fried foods cooked on high eat is no good. I should look into steaming some pork spare ribs (black bean sauce?).

    Thanks for the photos and commentary,

    Skipper/Sy
    Pot Scrubber
    Thu Jun 06, 2013 3:50 am
    Food.com Groupie
    Asian markets are few and far apart in North Texas.

    Here's an oldie but goodie thread from several years past.
    http://www.food.com/bb/viewtopic.zsp?t=186315
    Pot Scrubber
    Thu Jun 06, 2013 4:11 am
    Food.com Groupie
    Leggy Peggy wrote:
    I like to surround myself with characters! icon_wink.gif

    Love the link to noodle images. Thanks.

    As for the Vegemite—thank goodness it doesn't need to be refrigerated.
    Will last for years in the cupboard, even if it has a use-by date.

    You created a monster when you and Poor John gave me tube of Vegemite when you visited me!

    I Love LOve LOVe LOVE it and use it in so many ways. I'm never without it but I have to order it by internet mail. No one carries it in my area in common ordinary grocery stores.

    Just a scant Tbsp adds so much flavor to beef or pork soups and stews. I must admit that on more than one occasion, I have just put a dab on my finger and licked it off. icon_redface.gif
    Leggy Peggy
    Thu Jun 06, 2013 4:30 am
    Food.com Groupie
    Next time I come, I'll bring you a 500-gram jar of the stuff!
    We used to be able to buy 2-kilo cans, but I haven't seen those for years.
    Skipper/Sy
    Wed Jun 19, 2013 4:07 pm
    Food.com Groupie
    Check out my two Dan Dan Mein photos and recipe... at
    "Show and Tell Asian recipes you make here" Page 22
    http://www.food.com/bb/viewtopic.zsp?p=5901745#5901745

    Skipper/Sy

    icon_biggrin.gif
    Leggy Peggy
    Wed Jun 19, 2013 9:58 pm
    Food.com Groupie
    They look wonderful. You've been busy.
    Were any of the ingredients hard for you to find or very easy in NYC?
    Skipper/Sy
    Wed Jun 19, 2013 10:36 pm
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    Leggy Peggy wrote:
    They look wonderful. You've been busy.
    Were any of the ingredients hard for you to find or very easy in NYC?


    Hello Leggy Peggy,

    It is amazingly easy to get most of the ingredients. The noodles are fully cooked which is nice. The Sesame/Tahani Paste in Arabic groceries.
    The hard part was finding the small aluminum packages of preserved vegetables. Some packages have different vegetables in them (like Chinese Radish). But I like the ones with green vegetables, like seen in the photos. I had to go to four Asian markets to get this type and bought four packages... which keep a very long time; inexpensive about 40 cents each. And instead of ground pork, I used ground turkey and did not use a lot of chili oil.

    So that is the story from my end...

    Skipper/Sy
    icon_biggrin.gif icon_biggrin.gif
    Leggy Peggy
    Thu Jun 20, 2013 6:45 am
    Food.com Groupie
    Thanks for the rundown Sy. We can get a preserved veg call mustard greens.
    They seem to be in all the Asian shops. And we can buy sesame paste/
    tahini at most supermarkets.
    Skipper/Sy
    Thu Jun 20, 2013 9:54 am
    Food.com Groupie
    Leggy Peggy wrote:
    Thanks for the rundown Sy. We can get a preserved veg call mustard greens.
    They seem to be in all the Asian shops. And we can buy sesame paste/
    tahini at most supermarkets.


    Some of the Asian markets have large clay open pots of preserved vegetables, but I prefer the tiny sealed packages.... and I think you are right, they are mustard greens which I prefer. Also, Korean Kim She is a good substitute... and washing off some of the hot spices. Sesame Paste/Tahini is pretty common.

    Skipper/Sy
    Leggy Peggy
    Thu Jun 20, 2013 3:17 pm
    Food.com Groupie
    Small sealed packages of greens would be a real convenience.
    Nice idea about the kimchi. Must try it sometime.
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