Nominations for summer 2024 are live now:
Checking back in on this thread because I made the Soy Sauce Butter Pasta with Shrimp and Shiitakes Cremini Mushrooms. I made tweaked it a little tonight:
- in place of 3 T. of low sodium soy sauce, I used 1.5 T. low sodium soy sauce, .5 T dark soy sauce, and 1 T. oyster sauce
- 2 T. cider vinegar and 4 T. water in place of the white wine
- 4 cloves garlic
- 6 T. butter (some nights you just need TPSTOB)
- 8 oz. fresh linguine (Whole Foods store brand)
If the combination of butter and soy sauce is decadent, let me suggest to you that you try the combination of butter and oyster sauce. It is, as Martha Stewart would say, A Good ThingTM.
7 Likes
Tonight I made the veggie fried rice and added wild pink shrimp from WF, on sale … roasted in 400° oven about 10 minutes, Ina’s recipe. So, mixed in at the end.
I’m not going to admit how long this took me. At least I cooked the basmati rice day before yesterday, yesterday did the shrimp. There’s a lot of veggie prep and my knees and now hip ache so had to take a lot of breaks.
9 Likes
That looks delicious!
1 Like
It was! I cooked the carrots separately (ones with greens on top have better flavor) frozen baby peas. I made a lot, about 7 cups of cooked rice. I gave some to my Chinese neighbor and her family.
I’m going to try freezing some cause I can’t eat it every day for a week!
1 Like
I think I posted about this recipe before, can’t remember if it was on this thread. Making it again just now. Because I make this rarely, every time I go back to this recipe I’m struck by the difficulty I have in following the instructions for poaching the chicken. Maybe my pots are awkward or my chickens are awkward but it is so hard to get the chicken breast to stay out of the water. And draining the cooler water out of the cavity partway through poaching? How can someone do that unless they have hands made of asbestos or use implements which will rip the chicken skin to shreds? I just ended up batting the chicken around with a couple of silicone spatulas, hoping the water drained from the cavity. Now am looking forward to transferring a piping hot chicken from the poaching liquid to the ice bath without ripping the skin to shreds. Sigh…
1 Like
I make this with chicken parts.
I think the whole chicken problem is similar to the whole turkey problem at thanksgiving or other holiday — you need to have your implements figured out beforehand. Sometimes it’s a big sooon and tongs, sometimes you need another pot or dish on standby for a transfer station.
Thanks for this tip. Next time I might just do with a pack of chicken thighs instead for less hassle!
Despite all the clumsy chicken wrangling, the chicken turned out pretty good. I am inclined to give credit to the chicken, which we bought from Waitrose, which is one of the more upmarket supermarkets in the UK (we had a coupon).
3 Likes
I use parts nowadays for all their poached recipes. The first is pretty much the same as Hainanese.
3 Likes
CLASSIC BEEF (and shrimp) FRIED RICE
This recipe spoke to me because of its use of dark mushroom soy sauce, rendering the final dish a dark brown, reminiscent of the take out fried rice of my youth (Debbie Wong, Ware MA - I’m looking at you!). This recipe did not disappoint on flavor either. I used about 6 oz of sirloin that was leftover from this past weekend and also added some shrimp. Chop up some onion and scallions, whisk some eggs, marinate your meats, and prep your sauce. Then you’re ready to take it to the wok.
We had this with some chile oil I made today (which will be better and more developed later this week, but, what are you going to do 
). I would absolutely make this again!
7 Likes
I made this tonight, and we happily ate it. That said, I think it needs more protein (beef? eggs? maybe shrimp as @amandarama used?). While I didn’t find it craveable, it was good, and I can see making it again if circumstances warranted.
3 Likes
made this recipe last night
used some chinese smoked bacon rather than pork belly because I had one rather than the other at hand, and a small very hard head of cabbage. We liked it but I think a leafier green cabbage and a more fresher pork flavor would have improved the dish. Along with more scallion at the end.
4 Likes
Just one more reason to love this website.
Bacon and Egg Fried Rice. Easy, approachable, and delicious.
6 Likes
That is going right on the list!!
1 Like
Still one of my favorite websites for easy weeknight dinners.
Tonight was a beef and bok-choy stir-fry.
6 Likes
SHRIMP (AND FISH) PASTE STUFFED PEPPERS
These are one of my favorite dim sum dishes, but not available everywhere.
I’ve made the shrimp paste myself before, but I found shrimp & fish paste already prepared in Chinatown recently, so I picked up long hot peppers at the same store and from there it was pretty quick to assemble.
It takes a bit more time with long hots than with bell peppers or cubanelles, but the possibility of a spicy one hitting you is worth it 
A simple but savory black bean sauce completes the dish.
.
.
7 Likes
