I was stir frying some lamb leg cubes today, and it made a huge mess from the oil splattering. Prior to putting the lamb in the hot oil, I had patted it dry, rubbed some oil around it and put some corn starch on. I thought I patted (with a paper towel) it dry pretty well, but the oil splattering seems to imply that it still wasn't dry enough?

What can I do to make sure this doesn't happen again?

Trying to figure out if there is some kind of special garlic used in this spicy dumpling sauce. Was used with chili oil. Seemed extra umami-flavored and much more transparent than regular garlic.

The mother of one of my daughter's friends invited us to a CNY dinner. I would like to go, but honestly, I can't really eat Chinese food unless I make it at home since soy sauce and most other base sauces have wheat in them. I have gotten used to not eating at functions and it really does not bother me, but I don't want to offend anyone by only eating rice and also don't want to make her life difficult trying to accommodate me. I don't mind bringing a dish (I do CNY really big every year at home so I have a lot of tried and true recipes I could make, like pork belly or lions head meatballs), but I also don't know if that would be offensive. What is the etiquette in this situation?

Saw this at Asian Family Mart in Bellevue near Seattle. How do you cook this? Just steam it? There were no instructions so decided to come here. Thank you in advance!

These little sachets were a week out of date at my local Asian food shop so going for free. But I have no idea how to use them and Google isn’t helping! Can I dress noodles/veg with the paste, like in a stir fry? And should I add anything else (soy/rice vinegar/sesame oil etc).. thanks you!

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What rice noodles do I buy for Singapore noodles?

I have to be buying the wrong noodles! I have tried many things labeled thin rice noodles or rice vermicelli from my Asian market but I'm not sure what the brand names were. I've done so much googling and reading recipe books. I can't seem to figure this out without help.

I am willing to order online, I just need to know an exact brand name if someone can recommend one.

The type I keep getting do not have the right texture at all, they are more mushy and not as firm. I'm used to restaurant style Singapore noodles holding up quite well in the finished dish, but what I keep getting to make at home I can't even pick up the finished noodle without it breaking.

I'm a good cook, I promise I'm able to follow directions lol so I'm truly not just overcooking the noodles. I think what I'm buying you would normally deep fry to make crispy rice noodle salad or maybe cook and serve cold in salad.

I'm sure this is a stupid question, but I really need help!! lol thank you in advance, you will be saving a life and my sanity.

I was wondering what type of other ingredients I could add to it to just make it have more stuff in it. I'm vegetarian so outside of meat. I can't get Asian ingredients either, I bulk buy Asian stuff when I go to the city 2 hours away. Would stufff like carrots or cabbage be good in it? I can also add stuff like water chestnuts or bean sprouts and such that I can find canned. I'm scared of ingredients that's just break the tofu when stirring. Thanks!!

Before you come for me, I am from HK and just didn’t have any traditional ingredients for chow fun at hand :P

Apart from sliced bacon and tomato, it’s also got fried egg and carrot. Improvised a sauce with sriracha and BBQ sauce

I recently discovered Pami Zeng noodles and loved them. I really liked that they are sun dried and have no artificial preservatives, with simple ingredients.

The thing is it’s pretty pricey and I don’t even use the sauces since I make my own. So I’m looking to either buy a bulk package of just the noodles or learn how to make them myself. But I’m not sure on other brands, and I can’t find a video that teaches how to make the wavy texture. Any recommendations?

I’m too lazy to get

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Question above! I also go to an authentic szechuan Chinese food place & I always get good there when I’m sick (so much aromatics like garlic ginger green onions szechuan peppercorns clear you up, that combo with be pork with dried bean curd paired with authentic chengdu salted numbing kung pao chicken.

It wasn’t ‘right’ but turned out delicious 🤤

Link to the original post in the comments.

What should I do with this freezer find? “12 cooked salted duck egg yolks”

https://tiffycooks.com/20-minutes-chinese-steamed-chicken/

Is this an authentic Chinese recipe?

Would you serve it with rice or noodles?

If noodles, how would you cook them, in broth?

I am thinking of getting flat ribbon noodles but I’m not sure

Thank you

Vietnamese noodles are the best

A mouthwatering journey, featuring tender braised beef simmered in a rich, aromatic broth, paired with perfectly cooked noodles and vibrant garnishes.The BEST Braised Beef Noodles You'll Ever Taste!

As far as I know I never heard of any Chinese eating rice noodles unless they come from Guangdong, Fujian, and Yunnan. Are there any rice noodles in other provinces?

Our hotel had a noodle soup breakfast station. The Hotel also had a large Chinese contingent staying so I'm assuming the noodle station was Chinese or maybe just a far east thing.

You got to choose vegetable, chicken or beef broth and then add veg and meat etc.

I want to replicate it here in England.

I get the protein and vegetables, that's easy.

What's the base soup/broth made out of? I've had a look in my Asian supermarket and I couldn't find anything. What's the easy home diy option, without making my own broth

English supermarkets sell stock ( but we mainly add it to dishes for flavor enhancement not to drink/eat by itself) but broth isn't too common and generally pretty expensive. Plus broth is supposed to be good for you so would like to use that.

Any tips on making the broth/soup for a reasonable cost and is relatively healthy.

Sorry if I'm on the wrong sub or using the wrong flair - Chinese flatmate got me this! It's a box that opens up into these crumbly, white, salty squares. Taste a bit like corn cakes? Does anyone know what they are? Do I have to cook them?