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Offline ScottyM

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China Times
« on: December 09, 2018, 02:37 AM »
Hows everyone!?
Been away for a while.
was working in China and as everything good is blocked there and i am too lazy to mess with VPN and Proxies i just stuck with the chinese sites.

Doesnt look like the Chinese section has had much use but i have plenty of new recipes to drop if anyone is interested.
Going to work my way through new posts and see whats been cracking. Will have a play with some BIR this weekend. Havent eaten it in 2 years!



Offline Sverige

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Re: China Times
« Reply #1 on: December 09, 2018, 06:26 AM »
Hi Scotty, welcome back - I remember your recipes as being a cut above the average for Chinese, so look forward to you giving us the low down on some more takeaway secrets!

Hope your BIR cooking scratches the itch. Two years without a decent curry must have been hard.  What part of China were you in and how is it there? 


Offline Secret Santa

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Re: China Times
« Reply #2 on: December 09, 2018, 12:48 PM »
Welcome back Scotty. There's always interest in Chinese recipes here so post away. Got any good stories to tell from China?
Fighting for truth, justice and the BIR way!

Offline ScottyM

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Re: China Times
« Reply #3 on: December 09, 2018, 01:50 PM »
Thanks boys nice to be back!

I was in hong Kong for a year and Shenzhen and Guangzhou for 6 months.
Only BIR curry i had was in an illegal restaraunt hidden in the Chungking Mansions. An infamous building in Hong Kong. Look it up.

Mainly cantonese and dim sum but learnt some Main Land dishes too.
Definetly prefer cantonese.
Plenty of stories to share, both good and bad,
During the First month in Hong Kong the restaraunt was closed for a private function one night. I Assumed it would be a wedding but it was a huge triad meeting!
A restaraunt full of Drunken gangsters and prostitues gambaling and fighting for attention. It was somthing out of an 80s HK gangster flick LOL
Smoking is supposed to be banned indoors in HK, but i guess not if you are with the right click. The dining room looked like a smoke machine had been running the whole night.

Online Peripatetic Phil

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Re: China Times
« Reply #4 on: December 09, 2018, 02:00 PM »
Mainly cantonese and dim sum but learnt some Main Land dishes too.
Definetly prefer cantonese.

As do I.  So if ever you have the time to write up your versions of siu mai, har kau, king prawn cheung fun and cuttlefish cake, you will be assured of (at least) one very interested and grateful reader !

** Phil.
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Offline ScottyM

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Re: China Times
« Reply #5 on: December 11, 2018, 01:00 PM »
Mainly cantonese and dim sum but learnt some Main Land dishes too.
Definetly prefer cantonese.

As do I.  So if ever you have the time to write up your versions of siu mai, har kau, king prawn cheung fun and cuttlefish cake, you will be assured of (at least) one very interested and grateful reader !

** Phil.

That i can do Phil!
I will add some to the Chinese section this week. Cheung Fun is tricky at home but i can explain a few methods to cook it. You need the right cloth and have to close the holes with a watered down batter before maing the Cheung Fun or it will stick like glue.

But once you have that skill down you can make fresh Ho Fun noodles and Banh Cuon too!

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Re: China Times
« Reply #6 on: December 11, 2018, 01:35 PM »
Sounds good to  me, Scotty — I look forward to your input.  Incidentally, my wife recently gave me the remains of a tub of Longdan beef-flavoured pho soup base (nuoc pho bo co dac) [1], and I have to say, it makes extraordinarily good and authentic pho bo.  Her cousin used to run a very successful pho house in Islington, and I don't think the Longdan version would have been out of place there.

** Phil.
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[1] all diacritics omitted as before
Ogham's law :  The intellectual content of any message is inversely proportional to the number of emoticons that it contains..

Offline ScottyM

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Re: China Times
« Reply #7 on: December 11, 2018, 03:10 PM »
Sounds good to  me, Scotty — I look forward to your input.  Incidentally, my wife recently gave me the remains of a tub of Longdan beef-flavoured pho soup base (nuoc pho bo co dac) [1], and I have to say, it makes extraordinarily good and authentic pho bo.  Her cousin used to run a very successful pho house in Islington, and I don't think the Longdan version would have been out of place there.

** Phil.
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[1] all diacritics omitted as before

Im guessing its this one? Which is the same i see in my girlfriends mums house whenever we visit lol
http://www.longdan.co.uk/?mod=prod&go=2&group=13&cate=38&id=2035

Longdan is my fav Viet supermarket in London. Buy lots of stuff from there. Never tried the concentrates but i know some restaraunts actually use them. and people dont notice the difference so they must be decent.

I make Pho Ga at home every week but only do a Pho Bo once a month. The girlfriend prefers the chicken version.
Her family run a a few restaraunts in London, Union Viet and Aobaba being two, so i have some decent recipes from them and as i enjoy cooking i like to make stuff from scratch.
Only instant stuff i really eat are the korean ramyun noodles. Bloody addictive !


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Re: China Times
« Reply #8 on: December 11, 2018, 04:46 PM »
Love to see some authentic Hunan recipes, plenty of good books on Sichuan cooking but the Hunan is a bit thin on the ground. Nowhere near Hong Kong I know.

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Re: China Times
« Reply #9 on: December 11, 2018, 05:51 PM »
Only instant stuff i really eat are the korean ramyun noodles. Bloody addictive !

Your a Star, A fit Lad scoffing Ramyun

Nongshim Shin Ramyun - Gourmet Spicy
I too am completely hooked on these. :P
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol


 


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