Comments for World Foodie Guide

Comment on My 8 Favourite London Restaurants by stigetAttesia

stigetAttesia — Wed, 25 Nov 2009 20:01:50 +0000

I really enjoyed reading this article, keep on creating such interesting articles.

Comment on How To Make Chinese Dumplings or Jiaozi (Recipe) – by Pang Wu Yui Yi by big tummy

big tummy — Thu, 08 Oct 2009 12:24:47 +0000

hey they look fantastic, have a look at my fried version
http://3hungrytummies.blogspot.com/2009/10/jiaozi-everyday-pork-mince-recipe-4.html

Comment on How To Make Chinese Hot Pot (Recipe) – by Pang Wu Yui Yi by ramenkia

ramenkia — Mon, 31 Aug 2009 23:07:04 +0000

Another dipping sauce if you like it spicy – diced red hot chillies and garlic with fish sauce and lemon juice.

Comment on What are Chinese Dried Scallops? by John

John — Wed, 19 Aug 2009 07:35:29 +0000

I wonder if someone knows where you can order dried scallops online? Being an x-brit in sweden, its very hard to get it here! I love to make XO sauce out of these Umami babies!

Or is there a way one can dry scallops themselves?

Comment on How To Make Asian Vegetable Noodle Soup (Recipe) by Ro

Ro — Sat, 11 Jul 2009 21:09:35 +0000

Hi There!

Just returned from a 6-week trip throughout China, and found that I dearly miss what was to become my new breakfast tradition: rice noodle soup. It was served with a sort of pickled, spicy green bean salad, fried minced pork, green onion, and some kind of green veggie reminiscent of the leaves of broccoli rabe.

Do you know what that might be called? I ate it from the east to the west, but toward the south it sort of faded out and no one seemed to know what it was I was trying to find. I would love a recipe, if this sounds somewhat familiar to you.

Thanks so much!

Comment on How To Make Chinese Steamed and Pan-Fried Dumplings (Recipe) by john par

john par — Thu, 04 Jun 2009 10:16:35 +0000

My girlfriends mum made me a freezer full of these when she came from Beijing recently. The dough is simply chinese plain flour and water (although noraml plain flour will be ok). We stuffed them with minced pork (hand minced from lean pork), prawn and celery.

The secret to pan frying them, is to fill a frying pan with them, 1 layer thick only, and not much spcae between each one. Use small amount of oil to fry for 2 minutes – then pour over abour 200 to 300mls of water (with a tablespoon of cornflour mixed in it). Cover the pan on low heat for 10 to 15 minutes. This will effectively boil & steam them so they’re cooked through. Then for the last 5 minutes, remove the lid and let the liquid cook off on higher heat – as it evapourates, the flour liquid creates a crispy web connecting all the dumplings together.

I usually finish with very high heat for 60 seconds, just to maximise my crispy bottom

Finally, remove from heat, and place a plate over the frying pan/wok. Quickly invert the pan 180 degrees and you’ll end up with a plate for of dumplings, with crispy side on top.
p.s. careful not to burn yourself – cover your arm with teatowel when inverting pan.

Usually eat mine with simple mixture of soy sauce, chinese vinegar & fresh sesame oil (only ever found this in China Im afraid)

Comment on How To Make Chinese Steamed and Pan-Fried Dumplings (Recipe) by Alex Tsui

Alex Tsui — Sat, 09 May 2009 12:42:46 +0000

Nice post! As a matter of fact, my housekeeper is making potstickers for me right now!

Comment on How To Make Chinese Steamed Egg (Recipe) – by Pang Wu Yui Yi by chienseeggrecipes

chienseeggrecipes — Mon, 13 Apr 2009 07:58:42 +0000

My mother is always cooking my favorate dish when i was young,i very appreciate it since forever.

And your recipes are so cool ! I am a chinese food amateur and like cooking the dish myself,I’ll try it,I hope I could cook this dish as yours,thanks for sharing again.

Comment on Reid’s Palace Hotel (afternoon tea) – Review – Madeira, Portugal (8.5/10) by Trevor & Alicia Newsham

Trevor & Alicia Newsham — Sat, 24 Jan 2009 15:37:58 +0000

Afternoon Tea at Reids, Madeira is 1 of the things you should have on your personal list of “things to do before I die !” The Island of Madeira is a must see, stay at the Savoy if Reids is not available & have afternoon tea on the terrace at Reids Palace its superb. Book in advance…
The tea is in a beautiful setting, the food & teas are fantastic, the staff very curtious & the whole experience worth every penny.

Comment on How To Make Chinese Steamed and Pan-Fried Dumplings (Recipe) by Harmony

Harmony — Wed, 03 Dec 2008 19:15:12 +0000

Hi! I came to your old site on a google search, hoping to find a recipe for Chinese pan-fried dumplings. I was guided to your new site, but became hopeless lost and found no recipe.
Am reluctantly going to have to go back to google and find another site, alas.

It’s my loss, I’m sure, because your site looks very nice!

Sincerely,

Harmony