NCT Cooks Challenge 26 - Oct 31 to Nov 8 - CHINESE!

SilverSage

SilverSage

Resident Crone
While Vera's busy..................


1. Duck
2. Something from the ocean/pond/lake/stream/river/puddle
3. Ground Cow
4. Smoked Pig
5. Cream
6. Your favourite spice
7. Your favourite herb
8. Stew
9. Middle Eastern
10. Chinese
11. Seasonal vegetable of your choice (must be 'in' season)




The wheel spins......... #10 Chinese



By the way, our list is getting shorter. If anyone has some fresh suggestions, we'll add them.
 
Pork Spring Rolls and Kra Pao Catfish!
(Not TECHNICALLY Chinese, but....)
 

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Kimchee said:
Pork Spring Rolls and Kra Pao Catfish!
(Not TECHNICALLY Chinese, but....)
Click to expand...

Oh my, that does look delicious!


I finally made it to the grocery store, so I've got some Chineesy ingredients. Not exactly sure yet what they'll turn into.
 
I made the Egg Foo Yung. I added a few different ingredients from Lee's original recipe - sliced mushrooms, asparagus, edamame, onion, bean sprouts. No meat - we like vegetable Egg Foo Yung. I followed her directions, stir fried them, then added the seasoned egg mixture.

The food was delicious! Unfortunately, the pics aren't very good. My wok has a flat bottom that's much to broad for flipping eggs. Everything kind of broke up when I flipped it. But a lot of gravy hid the worst of it.

If it weren't the challenge, I'd not post the pics, but.........

Next time I'm making it in a small skillet so it stays compact for flipping.
 

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SS, those look beautiful to me!!

I think the hardest part is getting the gravy right, and yours looks perfect!

Lee
 
Egg Foo Yung! Looks good to me, and something we'd like.
Gonna have to give it a try soon.
 
I love egg foo yung - I'll certainly be trying it soon - that looks delicious. My effort did not turn out to be as picture-worthy as I'd hoped, either. But it tasted really good, especially the sauce, which I'll post a recipe for when I have more time. It was a combo of hoisin, soy, garlic, Sriracha, honey and rice vinegar. Maybe something else...very tasty.
 

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Oh, this all looks so good! Peeps, you always manage a good chinese dish, this should be a shoe-in for you.

I haven't had chinese food since May!!! There is a place down here that people say is good.....gonna have to try it soon. The idea of actually making my famous steamed pork buns is waaaaaaaaay too much for my head right now:blush:
 
OH WOW!! SS & Karen those dishes looks absolutely awesome!!

SS - I love egg foo young!! I am going to have to try this recipe!! I think I will also make it veggie so my girl will like it.

Karen - Your dish is so beautifully colorful and a feast for the eyes!! I've never had chinese food with anything but rice. What kind of noodles are those? (I make the sesame noodles as a side but never with chinese dishes figure that one out! LOL)
 
VeraBlue said:
Oh, this all looks so good! Peeps, you always manage a good chinese dish, this should be a shoe-in for you.

I haven't had chinese food since May!!! There is a place down here that people say is good.....gonna have to try it soon. The idea of actually making my famous steamed pork buns is waaaaaaaaay too much for my head right now:blush:
Click to expand...
Thank you for the compliment Vera. I will try for tonight. I am shooting for Sub gum chicken chow mein and jasmine rice (maybe fried rice). I have high hopes as of now. LOL
 
SilverSage said:
I made the Egg Foo Yung. I added a few different ingredients from Lee's original recipe - sliced mushrooms, asparagus, edamame, onion, bean sprouts. No meat - we like vegetable Egg Foo Yung. I followed her directions, stir fried them, then added the seasoned egg mixture.

The food was delicious! Unfortunately, the pics aren't very good. My wok has a flat bottom that's much to broad for flipping eggs. Everything kind of broke up when I flipped it. But a lot of gravy hid the worst of it.

If it weren't the challenge, I'd not post the pics, but.........

Next time I'm making it in a small skillet so it stays compact for flipping.
Click to expand...
:clap:


MexicoKaren said:
I love egg foo yung - I'll certainly be trying it soon - that looks delicious. My effort did not turn out to be as picture-worthy as I'd hoped, either. But it tasted really good, especially the sauce, which I'll post a recipe for when I have more time. It was a combo of hoisin, soy, garlic, Sriracha, honey and rice vinegar. Maybe something else...very tasty.
Click to expand...
:clap:


Both look delicious to me. I could probably eat Chinese food two or three times a week and never get tired of it.
 
Pork Eggrolls:

PorkEggrolls.jpg


These are not perfect, but ooohhhhh they're so much better than frozen. I pretty much used the recipe on the back of the NaSoya eggroll wrappers. I upped the ratio of meat to vegetables, used more fresh ginger and oyster sauce, and used bok choy (their recipe just called for cabbage).


The filling:
lean ground pork, fresh grated ginger, carrots, bok choy, green onions, bean sprouts, oyster sauce

EggrollFilling.jpg


The dipping sauce was a mixture of teriyaki sauce, soy sauce, rice vinegar, sugar, sesame oil, water, and green onion tops.
 
Homemade Subgum Chicken Chow Mein served with homemade fried rice.

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Topped with sliced almonds

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Fried rice

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We cant get decent Chinese food around here, so I used this week's challenge to make it at home again. The egg foo yung was tasty, but not pretty. The potstickers last night were both tasty and pretty.

For the filling, I used Calicolady's filling, but I cooked them a little differently.

I laid them on a rack over water, covered them in foil, and steamed them for 7-8 minutes until they were translucent. Then I fried them up on one side in a skillet.

SousChef is not a fan of soy based sauces, so we tried them with a jar of sweet/hot Thai chili sauce for dipping. They were dinner. I made 48, and we have 12 left. I guess we each ate 18 of those little puppies! Oink - Oink!! :pig:
 

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lbp - Subgum Chicken and Rice :applause:. You just make that look so tasty!

SS - Those are going on my short list. Love potstickers! I could probably eat 18 of those too!
 
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