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Old school socal Chinese?

 
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rexmo
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PostPosted: Thu Nov 03, 2005 2:34 pm    Post subject: Old school socal Chinese? Reply with quote

College days in LA area, Chinese restaurants had such numbers as Ants Climb a Tree, Subgum Lo Mein, Kung Pao San Yan. Haven't seen any of these on a menu anywhere since. Was/is there a West Coast school of Chinese food that didn't translate elsewhere?

I do see them if I google around a little. Anyone have tried and true recipes for these?

Any other faves people are nostalgic for?

Oh yeah, I'd really like to know how to make the Cherry Pork I had at the Kirin Rest. in the Bay area back in the day.
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nina



Joined: 23 Oct 2005
Posts: 9
Location: australia

PostPosted: Sat Nov 05, 2005 1:55 am    Post subject: ants climbing trees Reply with quote

125grm minced pork
1/2 teaspoon light soy sauce
1/2 teaspoon shaoxing rice wine
1/2 teaspoon roasted sesame oil
125grm bean threed noodles
1 tablespoon oil
2 spring onions
1 tablespoon finely chopped ginger
1 garlic clove,finely chopped
1 teaspoon chilli bean paste (toban jiang) or to tast
2 more spring onions green part only finely chopped
SAUCE
1 tablespoon light soy sauce
1 tablespoon shaoxing rice wine
1/2 teaspoon salt
1/2 teaspoon sugar 1/2 teaspoon roasted seesame oil
250 ml chicken stock (chineses style which includes ginger etc)

Combime the minced meat with the soy sauce, rice wine and sesame oil. Soak the bean thread noodles in hot water for 10 minutes then drain.
Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the minced meat, mashing and separating it , until it changes colour and starts to brown. Push the meat to the side of the wok, add the first lot of spring onion, ginger, garlic and chilli paste and stir-fry for 5 minutes, or until fragrant. Return the meat to the centre of the pan.

To make the sauce, combine all the ingredients. Add the sauce to the meat mixture and toss lightly. Add the noodles and bring to the boil. Reduce the heat to low and cook for 8 minutes. or until almost all the liquid has evaporated. Sprinkle with the green spring onion.
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nina



Joined: 23 Oct 2005
Posts: 9
Location: australia

PostPosted: Sat Nov 05, 2005 2:21 am    Post subject: KUNG PAO (SAUCE) WITH CHICKEN Reply with quote

DO NOT BE PUT OFF BY THE LENGTH OF THE SCREED IT IS A QUICK AND EASY RECIPE IF YOU PREPARE ALL YOU INGREDIANTS IN LITTLE DISHES BEFORE YOU START. READ THE QUANTITIES CAREFULLY AT EACH ADDITION

350G SKINLESS CHICKEN BREAST FILLET
3 TABLESOONS LIGHT SOY SAUCE
3 TABLESPOONS SHAOXING RICE WINE
2 TEASPOONS ROASTED SESAME OIL
1 TABLESOON CORNFLOUR
120grm PEELED WATER CHESTNUTS (TINNED IS ok)
3 tablespoons oil (maybe peanut)
450grms baby spinach leaves
1/2 teaspoon salt
3 garlic cloves, finely chopped
120grms unsalted peanuts
1 spring onion finely chopped
1 tablespoon sugar
1 teaspoon chinese black rice vinegar (balsamic if you are stuck)
60ml chinese chicken stock

Cut chicken into 2.5cm cubes, Place the cubes in a bowl, add 2 tablespoons of the soy cauce, 2 tablespoons of the rice wine, 1 teaspoon of the sesame oil and 2 teaspoons of the cornflour, and toss lightly. Marinate in the fridge for at least 20 minutes

Blanch the water chestnuts in a pan of boiling water then refresh in cold water. Drain , pat dry and cut into thin slices

Heat a wok over hight heat, add 1 teaspoon of the oil and heat until very hot. Stir-fry the spinach, salt, 2 teaspoons of the garlic and 2 teaspoons of the rice wine, turning constantly, until the spinach is just becoming limp. Remove the spinach from the wok, arrange around the edge of a platter, cover and keep warm.

Reheat the wok over high heat, add 1 tablespoon of the oil and heat until very hot. Stir-fry half the chicken pieces, turning constantly, until the meat is cooded. Remove with a wire sieve or slotted spoon and drain. Repeat with 1 tablespoon of oil and remaining chicken. Wipe out the pan.

Dry- fry the peanuts in the wok or a saucepan until browned.

Reheat the wok over high heat, add the remaining oil and heat until very hot. Stir fry the spring onion, ginger, remaining garlic and the chilli sauce for 10 seconds, or until fragrant. Add the sliced water chestnuts and stir-fry for 15 seconds or until heated through. Combine the sugar, black vinegar, chicken stock and remaining soy sauce, rice wine, sesame oil and cornflour add to the sauce and simmer until thickened. Add the cooked chicken and the peanuts. Toss lightly to coat with the sauce. Transfer to the centre of the platter with the spinach on it.
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Jack Xing
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PostPosted: Sun Nov 20, 2005 5:06 am    Post subject: Reply with quote

Hi
a good collection of old home Chinese cooking here
http://www.ozfire.com/cooking/recipes/lo-mein.htm
many other genuine ethnic dishes.
Bro Calem at the website also has a good collection of hard to find herbs spices. he mixes extracts. for medicines very knowledgeable.
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Rusty
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PostPosted: Tue Jan 16, 2007 3:09 am    Post subject: Easy Hot and Sour Soup Reply with quote

Easy Hot and Sour Soup

6 cups of water
2 Tbs chicken bullion powder
6 tablespoons Soy Sauce
2 tsp chili garlic sauce
1/3 teaspoon ground white pepper
3 tablespoons Cornstarch, 3 tablespoons arrowroot, 6 tablespoons cold water
1/2 cup bamboo shoots, julienned
1/2 cup mushrooms, diced
1/2 cup (1/3 12oz package ) firm Tofu, cut into 1/4 inch dice
1 egg, beaten
4 green onion stalks, diced
6 Tbs white distilled vinegar
1-1/2 teaspoons Toasted Sesame Oil

In a 3-qt saucepan, add 6-cups of water, chicken bullion powder, soy sauce chili garlic sauce and white pepper. Heat to a simmer.

Simmer 5-minutes, stir well.

Mix cornstarch, arrowroot and 6-tablespoons of cold water, together,
in a cup. Mix well to remove all lumps.

Add cornstarch/arrowroot mixture to simmering soup. Mix well and simmer
about 1-minute

Stir in bamboo shoots, mushrooms and tofu.

Beat egg in a cup with 1-tablespoon of water. Pour in a fine stream
into soup while stirring soup slowly.

Remove from heat.

Stir in green onions, vinegar and sesame oil.

Stir a few times and serve.
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