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Woks of Asia
Celebrating authentic Asian recipes!
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Happy (Late) Chinese New Year!

Anyway, we decided to make some Asiany foods yesterday and today, and they were quite yummy!

Yesterday, we made some dumplings (jiaozi) with premade dumpling wrappers.

I made two fillings. They weren't traditional pork but I just wanted a change. One was a ground beef/green onions/cabbage/ginger and the other was a vegetarian one: tofu/garlic/ginger/mushrooms/green onions/cabbage. I seasoned both with soy sauce and sesame oil.

Then we stuffed the wrappers and I panfried it.


and pictures of the processCollapse )

And then we also made some tang yuan. The dough is pretty much just glutinous rice flour with water, filled with red bean paste and sesame paste, boiled until it floats.

pictures of tang yuanCollapse )

And then today we still had leftover filling, but we mixed the veggie and meat together as one filling. We made some steamed buns (baozi). We bought a bun flour and just mixed it with some warm water and yeast, and let it sit for half an hour. Then we filled the buns with the meat/veggie mixture and some with red bean. Yum! We also steamed some veggies as well on the side.


more pictures of the steamed bunsCollapse )
panda dance
7th-Feb-2008 01:56 am - Happy Lunar New Year!
The Year of the Rat! That sneaky creature who cheated the Ox! Do you celebrate it? What foods do you eat?

Alas, I've got nothing for you. :(

Recent laboratory tests found so much mercury in tuna sushi from 20 Manhattan stores and restaurants that at most of them, a regular diet of six pieces a week would exceed the levels considered acceptable by the Environmental Protection Agency.

Sushi from 5 of the 20 places had mercury levels so high that the Food and Drug Administration could take legal action to remove the fish from the market. The sushi was bought by The New York Times in October.

“No one should eat a meal of tuna with mercury levels like those found in the restaurant samples more than about once every three weeks," said Dr. Michael Gochfeld, professor of environmental and occupational medicine at the Robert Wood Johnson Medical School in Piscataway, N.J.

Scientists who performed the analysis for The Times ran the tests several times to be sure there was no mistake in the levels of methylmercury, the form of mercury found in fish tied to health problems.

Man, this sucks. They tested some really high-end restaurants, too, like Nobu Next Door.
20th-Jan-2008 09:56 pm - New Years Chinese Food
Anyway, someone from cooking suggested I post here, so here I am.

For those of you who are Chinese (or those who are not, but like making Chinese food), what will you be making for Chinese New Year (if you are, of course)?

For the REAL new years I was at my parents house so we made simple dumplings (jiaozi) and sweet glutinous rice soup balls filled with red bean (tangyuan).

some foodporn behind cutCollapse )

Anyway, I was just wondering what else I could make for Chinese new year that's simple and easy to make, not huge (it'll only be fiance and me), and yummy? Maybe a different jiaozi filling? Maybe other Chinese desserts?
panda dance
16th-Jan-2008 05:16 am - Salutations!

I have just been made a maintainer of this community. I hope to see it become more active and useful to us, and have begun by going through all the posts back to 2002 and tagging almost all of them. I hope to see future posts using this LJ feature to help organize things by subject. If one of the older posts has no tags, it is because it isn't exactly relevant to this community, but might be useful or interesting to someone.

Some terms have multiple tags for the same thing because it's hard to get a standard name for a definition, because of transliteration or multiple languages sharing the same item. I tried to use the most common Wikipedia spellings, if possible. As well, for country identification, Google was used to identify where the dish might typically come from, such as Indonesian for Nasi Goreng and Malaysian for Sambal Ikan Bilis. If there are more cultures involved, by all means, let it be known! As well, tag suggestions are welcome.

I did remove one or two random posts that were absolutely useless, as they made no sense and had no comments. One ancient recipe post has a bad link, but I did manage to find an archive page and posted it in the comments. Generally, if there are comments and some sort of conversation going on, the post should survive.

I'd like to have some sort of glossary available for those ingredients and terms that are not common to English available. I may start working on one soon, but for the meantime, please explain what things such as kecap manis might be, for those of us who didn't know that it was a sweet thickened soy sauce used in Indonesian cuisine. Although it is easy enough to google every single thing you don't know, it helps to have a general description of the unfamiliar items to aid in the visualization of the recipe.

One last thing, I feel that the general design of our main page is quite plain and boring and rather basic. Does anybody have any layouts they recommend? I'm going to take a look at a few different themes. It's about time we had a sidebar and better graphics!
14th-Jan-2008 09:04 pmEnter a subject line
hi. My name is Sarah, and I'm new to the community. I LOVE asian food (all food, really) I was wondering if anyone had any sushi recipes? Preferably california rolls? or something close. Thanks :)
18th-Nov-2007 09:41 pm - Croquettes...
Hey, all!

Back in August, my mom picked up a cookbook - Japanese Cooking at Home, by Hideo Dekura. It's a very nice book, and if you happen across it, flip through it. ^_^

There's a recipe for Japanese Croquettes in said book, and I love, love, LOVE to make them. I'm living at home, so I try to help when I can, but I also have a job from 2 - 6 PM. That means I can't cook as often as I used to.

Do you think that I'd be able to assemble the croquettes, cook them, freeze them, and re-heat them, and have them turn out okay? Has anyone had previous experience with this?

I'd also be happy to post the recipe, if anyone is interested.

Thank you!

Croquette recipe by request!Collapse )
Adele - Sparks 1 - Ani
17th-Jan-2007 03:37 pm - thai/fusion recipe help
i just came back from london, where i ate two dishes at different restaurants, both with the thai coconut milk/chili/kaffir lime/coriander flavour that has left me salivating and hungry since i've been back in japan. this is one of the listings of ingredients from one of the dishes i ate:

kare lomen
a spicy soup made from lemongrass, coconut milk, shrimp paste, chillies, fresh ginger and galangal. served with ramen noodles and garnished with grilled prawns, beansprouts, cucumber, lime and fresh coriander

does anyone have a recipe for this amazing soup base? the combination of coconut milk, lemongrass, and chilis is absolutely unreal, and i am dying to make it at home, but i don't know what rations of what i should be using.

any help would be greatly appreciated, as i'm starving! :P

hair - red/yellow bubblewrap
6th-Jan-2007 11:08 pm - Hi there!
My name is Brandy, and I have a question...though it hasn't got much do to with cooked food at all. ^_^

Lettuce wraps?Collapse )

Thanks much in advance!!!!
Adele - Sparks 1 - Ani
26th-Dec-2006 11:06 pmEnter a subject line
Every time I make a stir fry with tofu--or anything with tofu, for that matter--it crumbles up something fierce. How do I get it to stay in nice little cubes?
datidelicious---by me
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