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Just wanted to say hi to everyone. I've joined the moderator team here at /r/asianeats. Don't have a lot of new things planned right now but I'm very open to any suggestions folks might have. Please feel free to send mod mail to us or just post here in this thread.

One item that I'll probably be emphasizing soon is the requirement that people include written recipes for any video blog posts. Videos are nice but it's hard to follow when you're trying out the recipes yourself and don't alway include ingredients.

I hope we can become more than just a place to show food but also become an aid to folks trying to cook food.

Anyways thanks.

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I swear to god if I open another "Asian eats" recipe page on a blog made by a generic yoga blog mom trying to make it healthy I'm gonna blow my brains out.

looking for more stuf like Maangchi or hot thai kitchen, but specifically for cantonese, hong kongese, and sichuan food

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I'm looking to add a little more to my ramen besides just the noodles. All I've done before is broccoli and peas, however I've been thinking about adding an egg to my ramen to make it more filling. The problem is that I don't like eggs to begin with, so would I not like egg inside my ramen or does it become something completely different flavorwise? Thanks!

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I bought some szechuan peppercorns from the Asian Supermarket. Outside of ordering online, there's no place really close to buy them. That store was close to 45 mins away. Anyway, it's my first time buying them and I have questions.

1 - I read this: Szechuan peppercorn needs to be toasted first, then ground in a mortar or a spice grinder. Is that true that I need to toast them first? I've just been putting them in my spice grinder and then using them right after.

2 - Do they typically have little stems/branch type things in there I need to pick out? Or do they all have it? Also, can I just grind that also in my spice grinder? The first time I didn't, but this time I pulled them out.

3 - Do they all have those little black seeds or are there places that sell it without? Seems like a lot of work if I'm making a large quantity of whatever I am making. The first time I didn't know to remove them and even though I did grind, I found the texture to have little crunchy bits. This time I removed them and it was much better.

4 - How different is buying powder than using fresh? I actually like black ground pepper better than freshly ground peppercorns. But I do enjoy the flavor of szechuan peppercorns that I've been eating so far. I made the same thing twice now and this batch is definitely better than the last.

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I want to grow ไธŠๆตท็™ฝ่œ in the US in my own garden, does anyone know where I can get seeds for it?

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10

I've been eating a lot of hearty rice dishes lately. Oyakodon and gyudon are my favorites, but I've been doing some clay pot rice with lap cheong and lap yuk. But unlike oyakodon, it comes out more as a bowl of rice with stuff in it, if you know what I mean.

I'm not communicating what I mean very well. But I'm leaning toward something more wet and heavy, like, eaten with a spoon, but not quite soupy like a congee.

Anyone have any recipe ideas for me to try? Bonus points if it can all be done in a rice cooker.

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4

I live in Canada, and my family of 4 eat only brown rice 7 days a week, like Lundberg, Sukoyaka or Tamanishiki. We have no budget, and can spend more on a rice cooker. All prices are in CAD.

I refer to the top two rows of Zojirushi's list of rice cookers.. FYI, here's their comparison chart.

1 choice for Pressure + Induction Heating (IH) + MICOM

The NP-NVC10 is sold on Amazon.ca for $752, and Walmart $540.

2 choices for IH + MICOM

The NP-HCC10XH is sold on Amazon.ca for $370.

The NP-GBC05-XT is sold on Amazon.ca for $310.

Many choices for MICOM; I exemplify with just two.

NS-ZCC10 is $204, and NS-TSC10 at $209.

My Questions. Thanks!

  1. Why does Amazon.ca price the NP-NVC10 $212 more than Walmart.ca?

  2. Please see the title. Is the NP-NVC10 just an upselling distraction?

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