Comments for Kung Fu Eats

Comment on 本帮烤麸 Shanghai Style Baked Wheat Gluten by Greg

Greg — Mon, 01 Apr 2013 09:48:35 +0000

Hello Jeannie, all,
I have found by adding a tin of tomatoe paste and experimenting with besan flour(chicpea) I can get a better texture.

Comment on 本帮烤麸 Shanghai Style Baked Wheat Gluten by Chris

Chris — Thu, 18 Oct 2012 16:44:03 +0000

Hi Jeannie, there’s not much you can do to change the texture of this stuff. You could try roasting it in the oven just be sure to brush some sauce over it and keep it covered so it doesn’t dry out too much.

Comment on 本帮烤麸 Shanghai Style Baked Wheat Gluten by Jeannie Garcia

Jeannie Garcia — Tue, 16 Oct 2012 17:03:55 +0000

When I tried cooking it, it stayed spongy. Is there a way to make it more chewy like meat? The “raw” gluten looked just like the picture above, like a sponge. I boiled it in vegetarian broth and soy sauce, then baked it and it was still squishy. I still have half the pack of the wheat gluten puff left and i don’t want it to turn out squishy again. Help!

Comment on 酸辣云耳 Spicy Sour Cloud Ears by Clyde Micheals

Clyde Micheals — Sun, 19 Feb 2012 18:52:04 +0000

Interesting explanation. I enjoy read it Marcy

Comment on 玉米烙 Flat Corn Pancake by Emanuel

Emanuel — Sun, 12 Feb 2012 09:03:39 +0000

i first tried this in Chengdu, China, i was pleasantly surprised, it was actually quite good and as a after diiner desert was quite a refreshing change.

Comment on 塔菜冬笋 Chinese Flat Cabbage with Bamboo by Alien Vegetables | AsiaObscura

Alien Vegetables | AsiaObscura — Tue, 03 May 2011 15:21:01 +0000

[...] kungfueats: “Chinese flat cabbage… is a variety of cabbage that grows only a few inches high but [...]

Comment on Junk by Erika

Erika — Tue, 01 Feb 2011 07:20:33 +0000

Hi!

I just found your site and I really like the way you blog, sharing your experience with interesting comments and beautiful pictures But I can see that you haven’t been blogging since a few months. I hope it’s not because of your new apartment…
Anyway, I have myself a website called http://www.weekend.com.sg which aims to list all the best travel blogs in South-East Asia. Since I think that you really offer a quality content, I’m convinced that your blog would interest my visitors. Would you agree to have your RSS feed integrated in my metablog? This way my users could access your blog, and you would have more readers as they would be automatically redirected to your site.

I’m looking forward to hearing from you and to reading your new posts

I wish you a great week!

Erika

Comment on 白椒炒鸡杂 White Pepper and Chicken Bits Stir Fry by Spencey

Spencey — Thu, 30 Sep 2010 16:23:06 +0000

Great site you have here. When I saw this dish I had to comment!

A French couple once made a meal for me where the principal ingredient was duck gizzards. Unlike you, I was unable to get over the mental block of eating gizzards! I’m sure it was a tasty dish, but I just couldn’t take that mental step forward!

Comment on 剁椒鱼头 Mashed Pepper Fish Head by Jing

Jing — Sun, 27 Jun 2010 02:59:29 +0000

This is my favorite dishes, since i have a friend came from Hunan, she can make original Hunan dishes….

Comment on 白椒炒鸡杂 White Pepper and Chicken Bits Stir Fry by Chris

Chris — Fri, 04 Jun 2010 03:48:36 +0000

It’s good to try something new once in awhile even when you are still learning. Sometimes you’ll be surprised by what you find you like.

Comment on 白椒炒鸡杂 White Pepper and Chicken Bits Stir Fry by Rice Palette

Rice Palette — Fri, 04 Jun 2010 02:49:57 +0000

Experimenting always looks fun to do.. However I’m still learning lots at the moment, so I think my “experiments” will have to wait a bit :0)

Comment on Tea Classics: Dragonwell by How do I properly brew loose, whole leaf Dragonwell Green Tea? | About Chinese

Sun, 02 May 2010 20:42:24 +0000

[...] Tea Classics: Dragonwell « Kung Fu Eats [...]

Comment on 炒螺丝 Spicy Snails by Feds

Feds — Mon, 12 Apr 2010 01:14:28 +0000

I think snails can be quite good… but in China eating them is the challenge. Toothpicks are used sometimes, but more often than not people just suck them right out of the shell. Never been able to manage that myself. Makes for noisy eating and fits with the general atmosphere of loud, joyous Chinese restaurants.

Comment on 咸鸡 Salted Chicken by Alan

Alan — Sat, 10 Apr 2010 18:35:03 +0000

Hey dude i just ate salted chicken and saw ur blog right now:) However sorry it is at Johor Jaya, Johor Bahru. Hopefully it not far from your place. The restaurant named “The Mouth” and it just at Jalan Dedap 7 and just near Damacai. The salted chicken is taste really good for me and especially their Taiwanese Shaved Dessert. Haha I’m quarantee you would not regret for travel far to enjoy the food if you come to JB.

Comment on Just a Little Pain by Dave

Dave — Thu, 08 Apr 2010 07:03:12 +0000

Yan’an Rd No something-or-other hospital near Shanghai University: got a back brace taken off for 200 kuai. And it was super clean!

Loving the blog btw.

Comment on 葱姜百叶 Onion and Ginger Tripe by neocnus

neocnus — Tue, 06 Apr 2010 17:13:48 +0000

“Kuddelfleck”, a Luxembourgish tripe speciality. Yummy.
“Andouillette”, my French favourite recipe.

http://fr.wikipedia.org/wiki/Andouillette

Comment on 尖椒香菇炒千张 Peppers and Tofu Leaves by neocnus

neocnus — Tue, 06 Apr 2010 17:06:15 +0000

actually, you do not find any “hot” paprika powder, so I would be surprised if there was a lot, if any, capsaicin in paprika (poivron).

http://fr.wikipedia.org/wiki/Poivron
says that poivron (not hot) and piment (hot) are two varieties of Capsicum annuum.

http://wapedia.mobi/en/Paprika
says:
… In many European languages, the word paprika also refers to bell peppers themselves. …

Comment on 尖椒香菇炒千张 Peppers and Tofu Leaves by Chris

Chris — Mon, 05 Apr 2010 15:26:20 +0000

I believe you’re right about the paprika thing. Actually I think paprika refers to any of the peppers regardless of their capsaicin content.

Comment on 尖椒香菇炒千张 Peppers and Tofu Leaves by neocnus

neocnus — Mon, 05 Apr 2010 03:46:26 +0000

is chili pepper without capsaicin the equivalent of the German “Paprika” and the French “poivron”? In French we make a difference between “piment” (chili – hot -; red and sometimes green, not ripened) and “poivron” (pepper; red, yellow, green).

Comment on 西北拉皮 Northwest Style Glass Noodles by Jason Walker

Jason Walker — Wed, 17 Mar 2010 17:04:27 +0000

with the sweet spiciness of the sauce, I’d be tempted to pair this with a shui xian oolong. shui xian will bring tart, roasted notes that would complement well. Also worth pairing with it are a black cong gou or a keemun.