Chinese ideas

PWise · April 2010

I'm need to do a chinese menu all cooked on the Egg for a special event... Chinese has truly never been my specialty but I'm always eager to learn new things...

Any suggestions on good chinese dishes on the Egg?

cheers!

Village Idiot · April 2010

Pato,

You're going to need a wok for a lot of Chinese food. I put my wok on a Spider and it works real well.

I enjoy cooking:

Mongolian Beef
Kung Pao Chicken
Kung Pao Shrimp
Fried rice
Char Siu

Bool Kogi (Korean)
Sukiyaki (Japanese)
Shrimp Tempura (Japanese)

You are welcome to any and all of those recipes.

Also, I think you can easily make up recipes for stir frying. A couple of nights ago, I stir fried snow peas and onions. Just make sure to add a little ginger and soy sauce.

PWise · April 2010

Hey Gary!

The recipes would be greatly appreciated!!

I think I'm goona use one egg as a hanging oven for a peking duck and the other as a fire source for a wok... everything must be cooked "a la minute"....

cheers

Village Idiot · April 2010

Great. I'm leaving now, but I'll email you the recipes when I get back in 2 or 3 hours.

Boilermaker Ben · April 2010

For a big group? Sounds like a good time for dim sum, most can be prep'ed ahead of time and then cooked and served quickly:
Pot stickers (jiaozi)
Spring rolls
Dumplings (won tons, siu mai, etc)
steamed buns (bao)...bao filled with char siu (chinese bbq pork) would be a good choice.

Lots of good ideas on www.rasamalaysia.com , like this one:
http://rasamalaysia.com/clearing-out-my-fridge-part-2/
or this one:
http://rasamalaysia.com/black-bean-spare-ribs-recipe/
or...
http://rasamalaysia.com/shrimp-and-chive-dumplings/
http://rasamalaysia.com/siew-bao-baked-bbq-pork-buns/
http://rasamalaysia.com/claypot-chicken-rice-recipe/
http://rasamalaysia.com/sweet-and-sour-fried-tofu/

Richard Fl · April 2010

I have hung the duck, but prefer this way. Tea leaves in a HDAF pouch with a few holes is a great smoke.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=596159&catid=1

fishlessman · April 2010

my recipe is long lost or maybe its in an archive that wont open on my end. terryaki is a minute cook and the grate can be swapped for the wok quickly

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=122890&catid=1

oyster chicken is good, if frying doesnt scare you i can dig up the recipe, i think its in the breath of a wok book, it didnt have the oranes in the recipe

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=411297&catid=1

another fried one is scallop moons, diced scallops, chives, and waterchestnuts in a spring roll deep fried and served with duck sauce, dont remember if a marinade was involved but a little fish sauce and soy couldnt hurt

if you can jump the border into thailand, crying tiger is good with ribeye, flank, and tritip.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=446390&catid=1

Village Idiot · April 2010

Check your email.

PWise · April 2010

Thanks Gary!! love the .38 special with your steak...

cheers!

PWise · April 2010

yeah, I had thought about some sort of teriyaki... I'll definitely look into it...

cheers!

PWise · April 2010

that duck looks great! do you get the same crispy skin all arround as when it is hung?

cheers!

Richard Fl · April 2010

The skin of the duck is a thick sauce flavor. The Crispy skin is when hung. I prefer the thick sauce texture.

Chinese ideas

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