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chinese cooks come on in.....

Gibson486

Gibson486

Lifer
Well, my mom does not want to tell me her recipes for some of her food...it's her way of bribing me to come home every week. I looked on the internet and found the recipes were awful (chicken broth to make chow mein :disgust: )...So, can any one help me?

I am trying to figure out what the gravy is on chow mein.

As for Lo mein, I know there is soy sauce in it, but what else?

Also, I am looking for a name of a certain soup. CHinese restauraunts just call it Thick seafood soup, but I looked it up and I all get is yucky recipes that have chicken broth. Anyone know the name of this soup or how to make it?

 
I know 🙂 but I can't tell or your mom will flip out & wail on me hard :Q 😉

Go visit your mom 🙂

Cheers,
Aquaman
 
I do try visit my mom every week...but i can't visit her during the work week b/c I work. It's not like I live 2 mi away from her either.....
 
A lot of gravy is based on chicken broth or beef broth. As for chow mein, you can use chicken broth. Use some flour or corn starch to thicken it. That's about it.
 
Originally posted by: aolj
A lot of gravy is based on chicken broth or beef broth. As for chow mein, you can use chicken broth. Use some flour or corn starch to thicken it. That's about it.
Click to expand...

corn starch part i know about, but i never used or seen broth used for gravy.
 
Originally posted by: Gibson486
Originally posted by: aolj
A lot of gravy is based on chicken broth or beef broth. As for chow mein, you can use chicken broth. Use some flour or corn starch to thicken it. That's about it.
Click to expand...

corn starch part i know about, but i never used or seen broth used for gravy.
Click to expand...

maybe it's oyster sauce?
 
Originally posted by: dighn
Originally posted by: Gibson486
Originally posted by: aolj
A lot of gravy is based on chicken broth or beef broth. As for chow mein, you can use chicken broth. Use some flour or corn starch to thicken it. That's about it.
Click to expand...

corn starch part i know about, but i never used or seen broth used for gravy.
Click to expand...

maybe it's oyster sauce?
Click to expand...

never thought of that....
 
Corn starch, water and the chicken fat/juices together make a nice gravy. Otherwise, use broth as previously suggested.

EDIT: Of course, there's salt and other stuff you can add to it to give it more flavor. BTW, MSG makes stuff taste better as well. Just everyone's so gung ho against it. 🙂
 
it is oyster sauce, some soy sauce, and some starch

chicken broth can be used to add the "freshness" taste, use sparingly as it contains MSG i think.

and adding some meat will also make your noodles taste better. add raw scallions on top if you like them.
 
Originally posted by: NutBucket
Thick seafood soup.....Shark fin? Eh, just stick to hot and sour soup😉 Just remember, vinegar last😉
Click to expand...

as for soups, your local asian supermarket (even some regular ones) should have an isle where they sell little seasoning/soup packets for the most popular kinds of soups you'd get in a restaraunt. This includes hot and sour, egg flower, corn/seafood chowder(this is the one you are probably looking for), and others.

I suggest picking up a chineese food cookbook at your local bookstore, pictures are better than searching online for recipies. FoodTV.com is pretty good though.
 
The above ingredients listed by others including oyster sauce and sesame oil are some of the stuff cook's use. But I say you need a lot of Heat!

I am talking about three times the BTU's the average stove top burners give out. And don't use any type of Teflon type pans, either.

Most experience Cantonese Chinese cooks are familiar with the term " wok hay" and that's why most Chinese restaurants can produce good food and the stuff from home rarely taste the same.
 
Originally posted by: Kaieye
The above ingredients listed by others including oyster sauce and sesame oil are some of the stuff cook's use. But I say you need a lot of Heat!

I am talking about three times the BTU's the average stove top burners give out. And don't use any type of Teflon type pans, either.

Most experience Cantonese Chinese cooks are familiar with the term " wok hay" and that's why most Chinese restaurants can produce good food and the stuff from home rarely taste the same.
Click to expand...


agreed...
 
Originally posted by: Kaieye
The above ingredients listed by others including oyster sauce and sesame oil are some of the stuff cook's use. But I say you need a lot of Heat!

I am talking about three times the BTU's the average stove top burners give out. And don't use any type of Teflon type pans, either.

Most experience Cantonese Chinese cooks are familiar with the term " wok hay" and that's why most Chinese restaurants can produce good food and the stuff from home rarely taste the same.
Click to expand...

Agreed on that as well.


Another point on using oyster sauce is that, don't use too much of it. It taste nasty when it's too much!

You don't have to use a lot of broth. Just about a cup will be enough.
 
there are two type of soy sauce

soy sauce - the one you usually use in restaurants
http://hk.lkk.com/product/images/big_pic/6.jpg

dark soy sauce - aka "old" soy sauce, it will make the food darker and it is sweeter too
http://hk.lkk.com/product/images/big_pic/7.jpg

those two are must have for cooking, I have the following too.

oyster sauce
http://hk.lkk.com/product/images/big_pic/2.jpg

hoisin sauce
http://hk.lkk.com/product/images/big_pic/38.jpg

chicken marinade
http://hk.lkk.com/product/images/big_pic/15.jpg

there are more I can't find the pic. heh, get yourself some sauces before you enter the kitchen.
 
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