Questions tagged [asian-cuisine]
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176 questions
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How can I make my batter itself hard and caramel‑like for quick‑service Chinese fried chicken?
I’m trying to develop a batter (not a glaze) for quick‑service Chinese‑style fried chicken that turns into a vitreous, hard “caramelized” shell in situ during frying. My goal is a dense, brittle crust ...
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Help identify this terrific Asian (?) squash
I was trying to buy a winter melon at a local Asian market. Not super familiar with winter melon, I thought I found one, dark green, about 20" long, but it seemed unusual in that it had a bulgy ...
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What are examples of stones that can be used in cooking? [closed]
[This question might be better suited for geology.stackexchange].
The use of rocks (outside of salt) in cooking (making direct contact with the food) is documented in Mongolian cuisine and Native ...
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What is a reasonable substitute for Korean soybean paste (also known as "Doenjang " or 된장 or 된醬)?
Suppose that you are preparing a korean recipe, but you do not have any fermented soy bean paste (된장). What is a reasonable alternative?
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What is the English name for Burmese Black Tea?
I reside part time in Bangkok where there is vibrant Burmese community operating Burmese restaurants and shops especially in Phra Khanong (พระโขนง) area.
Often when I sit to rest in Burmese ...
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Can I Use Less Oil In Shrimp Fried Rice?
I want to try making this recipe for my family - however, my wife has a sensitive stomach and I'm worried that the 4 tablespoons of oil this calls for will be excessive.
Can I instead use 2 ...
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How to tell if pork-filled steamed buns are pre-cooked?
I recently bought some fresh "pork and Chinese-sausage filled" steamed buns from a supermarket. The supermarket also sells fresh, pre-cooked Taro and egg custard filled buns, which are kept ...
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could i substitute mushrooms for pork/chicken in a dumpling recipe?
i would like to try making some vegetable dumplings as i thought it would be a tasty way to get some more veggies in, and i like mushrooms. could i substitue some finely chopped or minced mushrooms + ...
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What is the secret to to Vietnamese spring roll skins?
I'm Dutch and in here we call spring rolls "loempia's". Probably due to our history with Indonesia. They look like this 99% of the time.
Recently I went to France and they call them "...
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What is this slimy Asian leafy green?
I bought this leafy green at H-Mart, a Korean supermarket. It was labelled "Monchoy", but I can't find anything online for that term! Both raw and sautéed, it has a slimy texture reminiscent ...
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What’s the actual difference between soy sauce and miso?
To me, it seems like they are both just fermented soy beans, with the result being mostly glutamate with a bad smell. Soy sauce seems to be just the water that miso was left to steep in.
anon
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Wok slides around in ring
I have a round bottom wok with a metal handle. When placed in the wok ring, the wok slides down to the handle side due to the weight. The ring is reversible, however it slides on either side. This is ...
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What is this Myanmar legume flour?
What is this Myanmar legume flour? It reminded me of Chickpea flour in behavior but was clearly different, it might be Pigeon Pea flour. What is it actually?
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Why is vinegar not applied to rice used for onigiri like rice for sushi?
So sushi and onigiri (rice balls) are similar to a naive eye to me wherein there's some shaped rice.
Sushi usually gets some vinegar for taste and to help it stick to my understanding.
Yet onigiri ...
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Difference between Vietnamese and Moroccan preserved lemons?
One ingredient that I enjoy using is Moroccan preserved lemons, which are lemons that have been packed in salt. However, I don't always get around to making my own, so I sometimes buy them at Middle ...
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