@ Your pork dish reminds me of a dish I had in Klang Malaysia called Buk Kut Teh. I'm guessing you know it. Although heart attack inducing, oh my god the meat was delicious as you say sliding off the bone but the broth, so aromatic was like washing the soul   Such a balance of flavours washed down with cups of tea. The place I had it at was near my hotel kind of under a bridge. A bit crappy looking but my god I shall never forget the goodness they served up.

 

I had it again further south in Banting the next day and although very good it was not in the same league. I can't imagine being able to find a decent one in Melbourne but it would be better than anything I could cook.

Good eye.. That's indeed Buk Kut Teh .. It's seems easy to make as the spices can be purchased from the shops.. All you need to do is to buy the spice bag (like a bouquet garni), and cook away... Works better if you eat it the second day.

Not sure if Malaysia or Singapore is better. But if you ever drop by Singapore, or know anybody going there.. Go here and buy their pre-mixes and bring it back to Australia. This passed the customs without any issues but really YMMA (always declare JIC)... Their broth is a bit on the peppery side but it's pretty good and the flavours are intense.. Of all the pre-mixes, that one is now my favourite.. My preference is to use dark soy in cut chilli (semi-dried)... The pork is already packed full of flavours so the saltiness isn't necessary.. Just a bit of sweetness to balance out the richness...

 

Another dish you can try at home is Hainanese Chicken Rice. You can get premixes (Prima taste in this example - not the best really but it does include everything you need).

Lightsoy + sesame oil as dressing on the chicken.... And dark soy as one of condiments..

 

Never really thought about it much until this thread, soy sauces (and oyster sauces) really have a lot of uses in asian cooking.. Have any of you guys tried these sauces outside asian ccoking? What can one do with it I wonder? 

This thread is making me hungry

:mellow:

This thread is making me hungry

:mellow:

If only we could smell it....   Hainan chicken rice is another favourite for me too. I like the chilli sauce it comes with and the bowl of soup. Some of the best food eva! is in Penang. I don't know much about it but the yum cha was supoib. And of course it's hard to say no to a laksa. Curry is favourite but I am quite partial to the Assam one too.

 

Actually any noodle soup is good. For Melbournites I recommend the Langzhou beef noodle soup with a bit of their excellent chilli served at Noodle Kingdom in Preston. They make the noodles in the window and I still can't work out how they do that. $9.80 and when finished your stomach will be so tight you could get a job as a tympani drum.

 

 

@ Your pork dish reminds me of a dish I had in Klang Malaysia called Buk Kut Teh. I'm guessing you know it. Although heart attack inducing, oh my god the meat was delicious as you say sliding off the bone but the broth, so aromatic was like washing the soul   Such a balance of flavours washed down with cups of tea. The place I had it at was near my hotel kind of under a bridge. A bit crappy looking but my god I shall never forget the goodness they served up.

 

I had it again further south in Banting the next day and although very good it was not in the same league. I can't imagine being able to find a decent one in Melbourne but it would be better than anything I could cook.

Bakut Teh = Ribs with Tea

ABC kecap manis from Indonesia is really good, but has been bought out by heinz, so may change, already gone from a glass bottle to plastic.

Missed this post.. When did that happen? ABC makes good kecap manis and also garlic chilli sauces. Yum... Don't think Heinz will mess with the recipe,, they probably just leave the company to run as is (hopefully). Will have to check if they changed it to plastic bottles..

 

Anybody tried this before:

My record is eating 4 packets for a meal back in the day (although now I can only wolf down 2 and a bit).. Kecap manis is one of the main ingredients. A little bit goes a long way for this instant noodles.. Yum!

ABC kecap manis from Indonesia is really good, but has been bought out by heinz, so may change, already gone from a glass bottle to plastic.

Indo are divided between ABC and Bango... , in all seriousness, in my family and friends they all prefer Bango  

Missed this post.. When did that happen? ABC makes good kecap manis and also garlic chilli sauces. Yum... Don't think Heinz will mess with the recipe,, they probably just leave the company to run as is (hopefully). Will have to check if they changed it to plastic bottles..

 

Anybody tried this before:

My record is eating 4 packets for a meal back in the day (although now I can only wolf down 2 and a bit).. Kecap manis is one of the main ingredients. A little bit goes a long way for this instant noodles.. Yum!

thats the best instant noodles EVER!

I've not seen Bango before but ABC is very common. I also like that thick caramel soy with the red label. Not sure of it's best use but it works well in char kwai tao.

Missed this post.. When did that happen? ABC makes good kecap manis and also garlic chilli sauces. Yum... Don't think Heinz will mess with the recipe,, they probably just leave the company to run as is (hopefully). Will have to check if they changed it to plastic bottles..

 

Anybody tried this before:

My record is eating 4 packets for a meal back in the day (although now I can only wolf down 2 and a bit).. Kecap manis is one of the main ingredients. A little bit goes a long way for this instant noodles.. Yum!

 

Brings back memories of student years.......the wonder years.... :thumb:3

One of the fish sauces wife uses.

Edited March 17, 201510 yr by glakey

Brings back memories of student years.......the wonder years.... :thumb:3

Hahahaha...

 

One of the fish sauces wife uses.

Gotta try that some day.. Seems popular here... The one I got has a picture of a squid I think.. Not even sure where it's from actually..

Hahahaha...

 

Gotta try that some day.. Seems popular here... The one I got has a picture of a squid I think.. Not even sure where it's from actually..

We also have the squid one in the cupboard as well - wife prefers the "Golden Boy" one - to me, they all taste like "salt in a sauce" anyway......

Been fishing for the day down at the beach and have  maxed out on Flathead so just preparing tea now and going tempura&vege&salad and I mention this because that Wei Chuan Bonito soy is also available in an expensive version which is aged for 5 years in some kind of vats/barrels and then it's boiled and the steam captured and bottled which makes it quite intense and...you mix this into your cooking oil while still cold and bring it up to temperature for tempura and you get this marvellous flavour in the tempura, I just add a squeeze of lemon and some chopped up coriander to the final plate.

 

Can't find a pic of the bottle on the net, but I do know it comes from Hokkaido prefecture and is a northern Japanese thing. It's intense and you just use a two or three drips mixed into your dish(of whatever your cooking), tis rather moor-ish with pork buns.

 

Flathead is also one of the most perfect types of fish for tempura frying, extremely quick...always err on the side of shortness in the oil as it is a thin fish and like most things continues to cook when removed from the heat source. 30 seconds is absolute max in the oil when I'm cooking, the vege like carrot/bean/mushroom/zucc's  take longer than the fish as a rule.

The one I got has a picture of a squid I think.. Not even sure where it's from actually..

Squid brand is good.

There's also an oyster sauce we use a lot.

Not sure which brand tho

I love this curry paste.

Not overly hot but has a bite

Miss Vinyl also makes her own curry pastes and powders.

Some are VERY hot.

:blink:

Edited March 17, 201510 yr by Dirty_vinylpusher

I love this curry paste.

Not overly hot but has a bite

We "discovered" that brand a few months ago. That's Thai curry I think. Love it... I don't find it hot at all but my wife say it's very very hot :D..

She never asked me if anything is hot and spicy these days coz I always said no (the only one I find is hot is the Nandos extra hot sauce atm)... 

I haven't tried the Mae Ploy paste for yonks so might have to give it a go. We use Maesri which is not too hot and then I can add fresh chilli for myself. Same with squid brand it was the first fish sauce I tried in Australia so better give that another go too. Your wife has a nice pantry glakey 

 

Given the choice and preferences this thread might end up in the Great Debate forum.

 

edit-thought the lack of gap between a and nice might be misinterpreted.

Edited March 17, 201510 yr by legselevens

Fish is eaten and very nice and there remains enough fillets for at least another weeks worth of meals so they go into the freezer tomorrow night after we think up another idea for a meal.

 

Just notice the talk about curry paste and we found a recipe in one of those five dollar huge Asian cook books that inhabit book stores  for Massaman curry paste and green curry paste so we make up batches of the stuff and freeze it in ice cube trays, no waste and no use by date.

I'll get around to making my own eventually as it's often said to be superior to the bought stuff. A good source of Thai recipes is Rins Cookbook on youtube. I've found her recipes to be true to what I've eaten in Thailand.

 

https://www.youtube.com/user/RinSilpachai

Back to soy sauce there is this interesting dish called "coca cola chicken"... So basically it's chicken cooked in coca cola (2nd stage of the cooking) and dark soy... So the end result is chicken in a dark savoury and syrupy sort of sauce/coating/glaze, with a very interesting flavour that goes real well with chicken. The sauce is almost pitch black (very very dark golden brown).

 

 

Well worth a try, since Coca Cola prices are getting a bit more affordable now in the supermarkets (what were they thinking before?).

 

Come to think of it, a lot of asian food is dark brown, if not outright black in colour... It's like the worse it looks, the better it tastes??? 

Yup, Coke chicken is the business.

Sweet and sticky.

Been around for ages.

Coke Chicken. Many years ago I shared a house in Cairns with a Japanese guy. He used to do a coke based chicken dish too.

In a Guongzou supermarket, can't read the lingo, there is a section where you order freshly made noodles or rice soup (congee) and then you select the toppings just like Subway......

In a Guongzou supermarket, can't read the lingo, there is a section where you order freshly made noodles or rice soup (congee) and then you select the toppings just like Subway......

if you go to Beijing Lu, there are plenty of good to great street foods there... (assuming this is Guangzhou, Guangdong, if it is really Guongzou then i don't know where that is... )

OK Henry, me bad, Ive been exposed to too many Chinese and Japanese characters, IM in Guangzhou....  

 

I also tried 1/2 a section of this roast duck,  bloodly magnificent, the best flavoured roast duck i have ever tasted,  imagine having roast duck, and noodle soup in the morning!   

 

After a morning nap, lunch time came around, its the typical steam fish in soy source, chinese broccoli, salted cured duck and steam chicken.  Im figgin bloated...     But I think this is how kings and queens lived......

OK Henry, me bad, Ive been exposed to too many Chinese and Japanese characters, IM in Guangzhou....

I also tried 1/2 a section of this roast duck, bloodly magnificent, the best flavoured roast duck i have ever tasted, imagine having roast duck, and noodle soup in the morning!

After a morning nap, lunch time came around, its the typical steam fish in soy source, chinese broccoli, salted cured duck and steam chicken. Im figgin bloated... But I think this is how kings and queens lived......

There are just too many resto in Guangzhou, i cant even remembered which one is best but over 80% of them are above average [emoji3].

There is one good resto along Jiefang Lu about 1km from the bridge and before Zhongshan Lu (forgot which number but if i have to guess its prob no.6)

Holiday in GZ?