figmo59 - Posted - 02/25/2011:  11:08:50

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any of you make your own chinee sauses?....
there's a bunch of good ones....

any recipies would be great....thanks

while i'm at it how dose one make eegdrop soup

eagleisland - Posted - 02/25/2011:  11:25:00

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quote:

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Originally posted by figmo59

any of you make your own chinee sauses?....
there's a bunch of good ones....

any recipies would be great....thanks

while i'm at it how dose one make eegdrop soup

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Egg drop soup is simple. Chicken stock, a bit of salt, to just shy of a boil, swirl the soup and gradually pour in a beaten egg. A few thin slices of scallion atop is a nice touch.

As for sauces - well, on that score things are a bit more complicated. Generally speaking, the "sauce" is made in the pan at the end of cooking, and its flavors derive from the various seasonings and liquids added during the cooking process. Ginger and garlic are often added to the pan prior to other ingredients (sometimes they stay, sometimes they're removed). Various different types of soy sauces may be used, depending on the desired effect. Sweetened rice wine is often used (sherry is a reasonable substitute), and the sauce is thickened with a cornstarch slurry.

You can also use certain ingredients such as fermented black beans, bean paste, hoisin, or prepared oyster sauce, sesame oil, whole dried chiles or chili paste and other ingredients, mixed in various proportions.

That's for stir fries. There are lots of other techniques as well.

I'd recommend you wander over to Amazon and order yourself a really good Chinese cookbook.

Brian T - Posted - 02/25/2011:  11:32:01

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Here's three:
1. Lee Kum Kee Hoi-Sin sauce


2. Peanut - Soya
1/2C chunky PB
1/2tsp garlic powder
1tsp sugar
1/4C soya sauce
1/4C hot water
+/- a few shots of Tabasco (red or green)
Combine everything in a bowl and mash with a fork, stir until it smooths out.


3. Peanut - HoiSin
1/4C chunky PB
1/4C HoiSin
1tbs each lime juice & honey
1tsp fresh-grated lime zest (important)
1/2tsp garlic powder
2tbs water
+/- hot pepper flakes
whisk together in a pot over low heat, add the water last.

dawgdoc - Posted - 02/25/2011:  11:43:44

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I've been learning my way around the various sauces (we have practically a whole cabinet of various fish sauces, oyster sauces, vinegars, oils, you name it).

I'd default here first:
epicurious.com

also, I picked up this wonderful book at Costco really inexpensively called simply 'Thai Food'. One of the best recipe books I've ever had.

pandjlocke - Posted - 02/25/2011:  12:48:26

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quote:

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Originally posted by dawgdoc

I've been learning my way around the various sauces (we have practically a whole cabinet of various fish sauces, oyster sauces, vinegars, oils, you name it).

I'd default here first:
epicurious.com

also, I picked up this wonderful book at Costco really inexpensively called simply 'Thai Food'. One of the best recipe books I've ever had.

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You're not supposed to eat the books! Sheesh!

Brian T - Posted - 02/25/2011:  13:05:30

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#2 and #3 are kid-tested and kid-approved. Straight out my personal cookbook.
#2 must be 35yrs old now. I have just cracked the first jar of home-made 2008 plum sauce.

Isn't it amazing how the vinegar collection can grow? Quick count of 11 in my cupboard.
One is a balsamic that I paid $19.95 for 250ml. That's about a cup.

Public libraries are an OK place for cheap trolling.
Better yet is a Community College library with a strong Culinary Arts program.

gshall - Posted - 02/26/2011:  06:16:59

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I used to be a Chinese cook in my old days, but the sauce recipes I make fill a 5-gallon tub, and you cut that about 3 to 1 with chicken broth. I'll look. If I've cut any of the recipes down for home use I'll post them.

My EASY recipe for egg drop soup is to use Lipton's Noodle Soup. Add salt, white pepper (sparingly), and MSG and either a drained can of mushrooms or sliced water chestnuts. After 3 minutes of boiling, stir in a well beaten egg so it has at least one minute to cook. Top with sliced green onions.

8thpol - Posted - 02/26/2011:  13:49:05

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Open Brown paper bag from Chinee shop inside bag you will find packets of various Chinee sauces. Mix the contents of the Yellow one ( hot ) Dark brown one( salty) Pinkish Redish one (sweet) slather all over entree of choice and consume. Wait one hour and repeat. I think I will post more of my special recipes on the site soon.......