Ingredients for Chinese food

[MacManiac]

My darling wife has decided that we (that means me) are going to experiment with Chinese food. I am sure I have read there are shops in Paphos which specialise in these ingredients. If my memory is right, I wonder whether some kind soul could direct me to one of these stores?

[memory man]

No 1. On the road RHS up from main Post Office towards Paphos Home Market.


No 2. On Polis road LHS going up opposite shop called SOFTOP.

[MacManiac]

No 1. On the road RHS up from main Post Office towards Paphos Home Market.


No 2. On Polis road LHS going up opposite shop called SOFTOP.

Brilliant. Thank you.

[Dominic]

Make sure you get some 5 spice.

[ApusApus]

Coincidentally, I am just about to cook Szechuan Prawns & Egg Fried Rice for tea!


Shane

[PaphosAL]

Coincidentally, I am just about to cook Szechuan Prawns & Egg Fried Rice for tea!
Shane

That sounds yummy, Shane! Can we see your recipe, please? AL

[ApusApus]

Coincidentally, I am just about to cook Szechuan Prawns & Egg Fried Rice for tea!
Shane

That sounds yummy, Shane! Can we see your recipe, please? AL

Recipe below AL

Code: Select all

[attachment=0]Szechuan Prawns Recipe.jpg[/attachment]

Shane

[PaphosAL]

Now sorted with the Szechuan sauce (large jar 80p) and frozen cooked / peeled prawns (205g tub from the Fish Counter @ £3-28 - both thanks to Tesco. Should be enough for two consecutive nights helpings for me, I reckon..

How do you go about making your Egg Fried Rice please, Shane? I have American Long Grain and also Basmati in the larder. Which would you use, and what quantity do you reckon would initiially be needed for two generous helpings? What's your secret cooking method for the Egg Fried Rice?

Cheers- AL

[ApusApus]

My secret for Egg Fried Rice ……………….. buy it from Iceland (maybe Tesco have it in the frozen ready meals as well)!

If you want to cook any fried rice dish yourself then preferably you need cooked rice, long grain is fine, that's been stood for 24 hours. The rest is straight forward, stir fry a chopped onion for a few minutes, add the rice & some frozen peas & continue stir frying for another couple of minutes. Then you have a choice, either make a thin omelette, chop it up & mix in or whisk up an egg, make a "well" in the mix, put the whisked egg in the well. Wait a minute until the egg starts to set then start to stir it in until set …………. et voila! For a couple of helpings I would use one ready meal version or 2/3 mugs of cooked rice & the other ingredients as you require.


Shane

[Dominic]

You can actually knock some half decent egg fried rice using freshly boiled rice. I make mine like this.

1. Boil rice. Any rice will do, as long as it isn't sticky, I use long grain normally. In terms of measurements, if I boil a tea or coffee cup full of uncooked rice, I will have enough for two to three big portions.
2. In your frying pan, fry an egg, with seasoning. But batter the crap out of it as you fry it, so you are left with something that looks like a cross between scrambled egg and a badly made omelette. You can add chopped onion at this point too.
3. Add the rice, and mix well. Keep the heat high and keep mixing.
4. Some soy sauce at this point can work well too.

You do get better results if you keep the rice for 24 hours first. However, if you boil then fry immediately, you still get a half decent amount.

For your purposes Al, I would boil all the rice, and then make a batch of egg-fried rice each day. You can use a whole egg for each portion. It would make it a bit eggier but that would be a lot nicer than reheating egg-fried rice.

A favourite leftover meal is to take the leftover meat of a roast chicken, mix it with some tomatoes and onion and whatever chinese sauce takes my fancy, and have that with egg fried rice.

[Firefly]

I wish I hadn't read this thread, I'm on a diet !

Jackie

[Dominic]

I wish I hadn't read this thread, I'm on a diet !

Jackie

Me too. I'm doing the 5:2 diet, and I typed that out on one of my starve days.

[PaphosAL]

Thanks for the EFR advice, Shane and Dom! Dom: when you say start by frying an egg in the saucepan, do you use oil, butter, or lard for this? And in what quantity, please?

Also, you say it's best to allow the rice to stand for 24 hours before the frying stage. Do you mean AFTER it's been boiled? Is it best rested at room temperature, or in the fridge?

Thanks- AL

[Dominic]

Boy you sure like to make things complicated Al.

Fry it in whatever you have available. It is an egg which needs frying. It isn't fussy in what you fry it in. Just use a little oil. Enough to fry it in. Fry it in the frying pan you are making the egg fried rice in. There is no need to use a little egg frying pan. The egg is going to get chopped up anyhow.

If you are letting the rice stand for 24 hours, I would cook it first, let it drain and cool down a bit, and then stick it in the fridge.