Boston-style Chinese Food recipes

[Hytzipky]

[NOTE: We've moved this discussion from the thread at http://chowhound.chow.com/topics/329906# -- The Chowhound Team]

We moved to S. Florida about 10 years ago and the Chinese food is awful. Boston style is unique. I learned to cook most of the foods before I left MA (taking a course from a wonderful Chinese lady who owned a grocery store in Burlington, MA). I can make the spare ribs. I can make two types of chicken wings -- one is the garlicy type which was served in these restaurants from when I was a little girl and the other is the Kowloon style which is deeply fried. I can make lobster sauce. I have a recipe for beef lo mein and fried rice, too. I can even make pork strips and crab rangoons. They are all wonderful and we have Chinese night about once a month. But I cann't get the recipe for egg rolls. I went to Kowloon and they said that their recipe is a secret. I tried at Oriental Jade and they laughed. I would be eternally grateful to get this recipe. I travel to MA 3-4 times a year and always take home 4 orders (8) of egg rolls when I come back. I will re-fry them and they taste really good that way. Does anyone have that recipe? I only need to know what goes into making the filling. I can do the wrapping on my own. Please write to me at: [e-mail] if you have this recipe. I will share what I have with you. Thank you.

[AriAnnis]

I have made egg rolls that come out more Eastern Style... will try to find recipe and send

[Hytzipky]

I learned how to make them. They are yummy.

[Niblet]

Hytzipky, rather than a cookbook, have you thought about selling these products at farmers markets down there. I bet mason jars of lobster sauce and frozen lo mein would do very well.

[Hytzipky]

I've catered parties. People love it. I should go on "Sharks". They would set me up if they ever tasted some of my food. Again, everything requires startup money. Unfortunately I was absent the day they picked babies to be born with a silver spoon in their mouths.

[Niblet]

Shark Tank: yes! Plenty of success stories haven't required a silver spoon.

[Hytzipky]

It is a matter of taste. If the Sharks taste my food, they would probably market everything or open a restaurant. I can cook those Hells Kitchen flunkies under the table. I appeared on the Food Networks "Ultimate Recipe" completion where I was voted the #1 Chicken Matzo Ball Soup in the USA and was compared to the finest restaurants in NYC by a panel of judges. I've had my 15 minutes so I am happy.

[AriAnnis]

Well I think I'm a pretty good cook...but Hell's Kitchen.... you know how tough that is....I dare you to try...lol

[Hytzipky]

Gordon Ramsey doesn't scare me. Punishment for a senior citizen scares me.

[AriAnnis]

Lol...I think I would be scared of Gordon...lol.. you are brave..if not foolish...I'll give you that. I wouldn't get up in front of him...he's bloody "off the chain".!!!!

[Hytzipky]

Gordon is looking for a leader. He wants someone who does not fold under pressure and inspires confidence and loyalty. If his bark scares someone, they do not have the quality needed to be the head chef at his restaurant. That is what he wants to see. He intimidates on purpose. He will save someone up for elimination if he sees leadership quality and cooking skills. It won't work if teammates put someone up for elimination because they are a threat. He has been known to go into the group who think that they are safe and discard the real looser. He is actually a nice guy. This is all a show for ratings.

[cookinglisa]

Is Boston chinese similar to Cantonese chinese food (the old City of Canton is located in south china but now goes by another name).

The food you describe sure sounds what I grew up with in California and ate lots of in SF when I visited my grandparents ( I am 4th generation Cantonese).

[Hytzipky]

Yes. Boston style Chinese food is closer to the real "Canton China" Chinese food than other types made in the USA. The sauces in real Cantonese style is dark like in Boston. The taste is sweeter -- unlike that made in New York or Chicago. I had no problems eating food when I was in the Canton area of China because the flavor was the same as when I grew up in the Boston suburbs. The difference is the amount of meat used in the food. In China, they use the parts of the chicken, pork and beef which most people in the USA throw away. They use a lot of grizzle (cartalege) and joints. The amount of beef is minimal compared to the amount of bone which gets sucked and then spit out in China. The parts of the chicken used in China are the wing "tips", feet (or paws) and innard parts like gizzards, hearts and livers. There is more meat used when they cook their Beijjing Duck (we call it Peking - the old name). I would have been shocked to see chicken breasts on a menu anywhere in China. The part of SF you speak about was settled by people of a very old town in S. China. The men went to SF to make enough money to feed their families who were starving. Eventually, those people returned to their S. China town but they left behind their cooking style. It was a good trade. Here is the recipe for Boston style spare ribs.

CHINESE SPARE RIBS
(for approx. 8-10 lb. boneless or bone-in spare ribs)

½ jar hoisin sauce (1 jar = 15 oz.)
½ jar **black bean and garlic sauce (1 jar = 13½ oz.)
⅓ cup whiskey (any brand but Seagram's 7 or Canadian Club are the best and Irish whiskey (Scotch) is not too good)
1 cup granular sugar
½ small bottle of red food coloring (for appearance only)

**You may substitute 1 jar ground bean sauce and add approx. 5 cloves or crushed garlic.

Mix together above ingredients.

Remove excess fat from spare ribs and pour marinade over top. Marinate for 24 hours or prepare ahead and refrigerate for several days or freeze, uncooked for even longer. If you get a side of ribs, take the excess “boneless” meat off the back and remove the excess boney part from the ribs. It is a good snack so don’t throw it away. Marinate it with the gourmet bones.

Bake in hot oven (425 ̊ F) for approx. 15 minutes. Drain off excess fat. Baste with marinade sauce. Continue to cook another 5 minutes or until browned. Turn over and re-baste with marinade sauce. Cook until browned. You may barbeque if desired but do not burn it.

[cookinglisa]

My mom's family came in the 1860's during the gold rush . .to build the railroads and settled initially in SF until the 1904 earthquake/ fire when my mom's family left sf and moved to central calif. My dad's family moved to central calif. in the 1870's. One set of ancestors was from "3rd village " and the other set of ancestors was from "4th village" in the Canton area.

[Hytzipky]

That was a part of the history of the Chinese settlements in the USA. Many returned to the USA with their families because there was a better way of living here. A Chinese man could feed and take care of his family in the USA. China was having their own revolution with the change in dynasties. Many of your ancestors are still in that same village in China. Not much has changed in their change of life, either. They survived because of those who immigrated to the USA, too. An amazing story of two cultures. I was i your village in China so I learned about your ancestral history. Your family was lucky to come here yet your culture still lives over there.

[Manninanchortown]

Hi hytzipky,
I was wondering if you could post your spare rib recipe. I cannot find it in these posts. Longing for Boston chinese spareribs in Alaska!!!

Thank you in advance,
Nancy

[Hytzipky]

I posted the recipe with another question, Nancy. Here it is again:

CHINESE SPARE RIBS
(for approx. 8-10 lb. boneless or bone-in spare ribs)

½ jar hoisin sauce (1 jar = 15 oz.)
½ jar **black bean and garlic sauce (1 jar = 13½ oz.)
⅓ cup whiskey (any brand -- Seagram's 7 and Canadian Club are the best while Irish whiskey or Scotch is not too good)
1 cup sugar
½ small bottle of red food coloring (for appearance only)

**You may substitute 1 jar ground bean sauce and add approx. 5 cloves or crushed garlic.

Mix together above ingredients.

Remove excess fat from spare ribs and pour marinade over top. Marinate for 24 hours or prepare ahead and refrigerate for several days or freeze, uncooked for even longer. If you get a side of ribs, take the excess “boneless” meat off the back and remove the excess boney part from the ribs. It is a good snack so don’t throw it away. Marinate it with the gourmet bones.

Bake in hot oven (425 ̊ F) for approx. 15 minutes. Drain off excess fat. Baste with marinade sauce. Continue to cook another 5 minutes or until browned. Turn over and re-baste with marinade sauce. Cook until browned. You may barbeque if desired but do not burn it.

[Manninanchortown]

Hytzipky,
Made the spare ribs last night. They were a big hit!!! Trying the teriyaki chicken wings tonight. Please let me know when your recipe book comes out, in whatever form. I will purchase one.

Thank you so much,
Nancy

[Hytzipky]

Glad you liked them.

[Hytzipky]

I do have the recipe for egg rolls -- I don;t have the recipe for the old Chinese honey candy which used to be left on the tables for dessert instead of the pineapple and/or fortune cookies which they give today. Does ANYONE have that recipe? I would appreciate it. My email address has changed to: [e-mail]

Thank you.

[Hytzipky]

I just returned from South China where I found that the Boston style of Chinese food is cooked over there. Many of the food is not made -- like lobster sauce. They never heard of it because their idea of a lobster is a small claw-less Caribbean style lobster. I introduced my Cantonese friend to a 10 pound Maine lobster and the look on her face was priceless. They pay about $60 US for a 1-1/4 pound clawless lobster. She never saw claws before. She and several members of her family will be talking about this experience for many years to come. Just to let you know, they only serve duck sauce with Bejing duck (Peking was the old name for Bejing) and once the duck is eaten, the sauce is removed from the table. I grew up with the duck sauce being used for many items other than duck. Their sauce is the same one as made in MA using plums -- and not the type made in New York and Chicago using apricots. So, in conclusion, I have come to the determination that the real Cantonese style of Chinese food is the type made in Boston and not what is made in New York (tongue sticking out and a smile on my face.)

[cookinglisa]

"I just returned from South China where I found that the Boston style of Chinese food is cooked over there. Many of the food is not made -- like lobster sauce. They never heard of it"

Maybe that's why I didn't know what you meant by lobster sauce. I had never heard of that . . .and its probably because my Cantonese parents, grandparents, etc didn't make it.

Also to make Char Siu pork a little less expensively, you can use Hoisin sauce mixed with soy suace and other ingredients, rather than buying "Char Siu" sauce from a bottle. I make Char siu a lot when pork butt or pork strips are on sale. . . the char siu freezes well too.

[lincardone]

Hytzipky, you are my hero! Like all of these people I am from Boston and crave my favorite Chinese food dishes, and can't find them anywhere. Thank you for generously posting so many recipes! I am going to make the Egg Rolls today!:) I was wondering if you would post the chicken wing recipe. I dream about them at nigt;)

[Hytzipky]

Thanks for the compliments. I hate to see fellow Bostonians suffer, actually. Glad to see you enjoying these.

There are two recipes for Chicken Wings depending upon where you go. Most places use the Teriyaki style and those are my favorite. Kowloon uses a diferent style - using gin. They are delicious but I still prefer the Teriyaki style like used at Oriental Jade and the old ChinaLand -- this recipe was given to me in ChinaTown, Boston.

CHINESE CHICKEN WINGS
(for 5 lb. chicken wings)

Preheat oven to 450̊F oven

Mix together the following ingredients:

1 lg.(10 oz.) bottle teriyaki sauce
4 tbsp. garlic powder
1 cup sugar

For best chicken wings, use "drummettes" or the 5-6 lb. bag of wingettes. Those wings are pre-washed and are the meatiest.

Mix together the first 3 ingredients. Blend with wire whisk, blender or hand blender until fully liquid. Try to eliminate lumps.

Pour over cleaned wings or wingettes and marinate chicken wings for 24 hours. Turn frequently to insure all wings get marinated fully. I sometimes pour the sauce over the wings and place in the freezer until I am ready to use it. Many of the wholesale houses (BJ’s, Costco, Sam’s) sell the 10-12 pound bags now so I make one batch to eat and one for the freezer.

Place the wings on a tin-foil lined baking sheet with sides. The mixture tends to caramelize when baking so it will really stick to the pan if you don’t line it no matter how much non-stick spray you put on the pan. Bake wings in the preheated oven for approximately 15 minutes. Drain off excess fat. Baste with marinade sauce. Cook another 5 minutes until brown. Turn over and re-baste with marinade. Cook another 15-20 minutes or until the chicken is nicely caramelized and brown.

This does not barbecue well. The wings tend to burn because of the high sugar content of the sauce..

This is the recipe from Kowloon:

Boston Style Chinese Chicken Wings
(For 3-4 Pounds Chicken Wings)
1. 3 lb. Chicken wings
2. 2 T. sugar
3. salt to taste
4. 6 T. soy sauce
5. 6 T. water
6. Crushed ginger to taste
7. 1 T. gin
Make a marinade by mixing all ingredients except the chicken wings. Pour the marinade over the wings, cover and refrigerate overnight.
Deep fry the wings in oil for 8 to 10 minutes or until golden brown. Remove from the oil, drain and serve. Serves 3-4 as an appetizer.

[lincardone]

I'm crying tears of joy! You are a kind kind person! The Egg Rolls came out amazing, and I can hardly wait for the chicken wings to marinate! I wish there was a way I could repay you for this! You have my undying gratitude, and LOVE!

[Hytzipky]

Just enjoy them. Native Bostonians need not suffer any longer. I don't have all the recipes that people want but I have a lot of them. I just wish that I could find the chinese candy recipe - with the sesame seeds over the chewy honey. I couldn't find them in China. I got close but it was a jelly and not a honey candy so I was disappointed.

[Boston_Otter]

Is this "Boston Style" recipe the Kowloon recipe for their Saugus Wings? Or their more standard-issue Chinese chicken wings? I've been looking for a Saugus Wings recipe forever.

[Hytzipky]

This is not the recipe for the Saugus wings. Sorry to disappoint you.

[Boston_Otter]

I was actually at Kowloon this last week, and saw a big bucket on the floor that was labeled WAH YOAN THICK SAUCE. Its ingredients were blackstrap molasses, caramel color, corn syrup, salt, and some colors. I'm guessing that the Saugus wings are coated in that stuff with a lot of garlic added.

[catsmeow]

Hytzipky...could you please post your recipe for lobster sauce? Your other recipes for sound great. It's amazing how many Chinese restaurants there are in the Florida strip malls but none can get it right! There was a place in Boston's Chinatown we use to frequent calles the something Moon. The storefront is still there with the same entrance but of course, that restaurant is long gone. Ah the memories.....

[Hytzipky]

Sure. I made it this past weekend from friends of mine who are visiting from Canton, China. They loved it, too.

Boston Style Lobster Sauce

• Vegetable oil
• 16 oz. ground pork or ground beef
• 6 cloves minced garlic
• 3 tbs. oyster sauce
• 2 tbs. Hoisin sauce
• 1 tbs. dark soy sauce
• 1 c. water
• 3 tbs. molasses
• Cornstarch to thicken (5 tbs. plus 1/4 cup water mixed together)
• 2 egg scrambled
• 2 chopped green scallion for garnish
• 1 tbs. sesame oil
Use enough oil to cover the bottom of a wok or deep frying pan. Heat the oil and stir fry the meat with the garlic. Add the water and then the molasses. Add the oyster sauce and soy sauce. Stir well. Add the cornstarch to thicken the sauce. Blend the eggs into the sauce and continue stir frying until the eggs are set. Stir in the sesame oil. Top with the scallions and serve with rice or noodles. Serves 3 - 4.

For shrimp or lobster in Lobster sauce:

6 colossal or 12 large (raw) de-veined shrimp cut into pieces
or
1 chicken lobster cut into small parts (raw)

Put the shell fish into the hot sauce at the end. Allow to sit in the hot lobster sauce and continue to cook with the heat turned off for about 5 - 10 minutes (or until shrimp is no longer transparent. The lobster might take a little longer in the shell. It might be best to cook the lobster in with the lobster sauce with the heat on simmer.

Serve over white rice or as a side with fried rice or lo mien.

[catsmeow]

Thank you, thank you, thank you!!!

[MsBees]

I grew up in Boston but now live in western Mass. We can not get Boston style lobster sauce here. So whenever I visit my Mom I pick up a couple of containers from Golden Temple in Brookline and tuck it away in the freezer. My husband who is highly allergic to all seafood has always been able to eat it. But most recently they must have changed their recipe and there is a definite seafood flavor. Now,my years of searching for a Boston style Lobster Sauce recipes Is even more important to me. I have tried a number of recipes but so far none of them have been successful. I am going to give this recipe a try but I'm wondering if there is a good substitute for the oyster sauce.

[Hytzipky]

Lobster sauce should not contain any actual shellfish. It was called lobster sauce because they used to make this and put lobster in it and call it Lobster in sauce. People would only want the sauce, however. They sold just the sauce and made a lot of money from that lobster sauce.

My father was highly allergic to shellfish but for some reason the oyster sauce didn't bother him. But if you want to eliminate it, add a bit more hoisin sauce. Watch the salt though. Taste it as you go to make sure you do not over-salt this. Sometimes I add a bit more molasses -- and it is really yummy. The only shellfish in there is the tiny bit inside the oyster sauce so be careful.

[MsBees]

I tried this tonight and it was way to sweet. Next time I will eliminate or dramaticly reduce the amount hoisin. I also think 1 egg will provide the darker color I have become accustomed to. Although this was much, much sweeter than any Lobster sauce I have ever had it is the right consistency. Oh wait, I also had to add an additionl 1/2 cup of water. So I would also cut the cornstarch mix in half.

[Hytzipky]

Careful on the hoisin and molasses. That is where the sweetness comes into this. Use your own tastebuds. Everyone tastes things differently. Some think it is too salty and others think it needs more salt. Some want more sweetness and others eliminate some of the sweet ingredients. Keep adjusting this until it comes out the way YOU and your family like it. The egg does not add to the darkness. The dark soy sauce and molasses adds the color. If you use regular soy sauce, it will not be as dark as if you use dark or thick or mushroom soy sauce. Those sauces are very dark. Oddly enough, there is less salt in the dark soy sauce than there is in the regular soy sauce.

[MsBees]

Hytzipky thank you so much for the recipe.Over the years I have tried many, many different Lobster sauce recipes. This one is the closest. Typically when I follow a recipe I follow it exactly the first time and then make changes to suit our taste. But I guess for my taste buds the hoisin made it way too sweet. And I did use black/dark soy sauce. At the restaurant we used to get our lobster sauce from, it sometimes would be just a little lighter then usual. Last night when I cooked this I initially was only going to add one egg and when I did it was the darker color that we prefer. But since I was following the recipe exactly I added the second egg and the lobster sauce became a lighter brown like the slightly lighter version at the restaurant.

Lol...I am determined to keep trying this recipe till it is just right. Thankfully I only have to make a few changes to have the lobster sauce I've grown up with.

Thanks again for the recipe.

[craftgal42]

the egg rolls are so simple of a recipe!!! 2 basic ingredients. ( I called several restaurants back home and said my kid had allergies and I needed to know what was in their eggrolls. they all said the same thing. “celery and pork”. Then I started experimenting. I tried sautéing the celery and I tried raw, they both taste great but the raw is easier and quicker.
exact measurements I don’t have.
in a food processor, chop/grind 4 heads of dark green celery ( the hearts don’t have as much flavor) and place in a strainer and squeeze out all liquid. or even place it in fridge over nite in a strainer over a bowl and put a brick on top to squish out the liquid. the idea is to get as much out as possible.
add the cooked meat, salt and pepper and pinch of sugar. wrap, fry and drain on wire rack.
freeze extras.
when re-heating the frozen ones, just preheat oven or toaster oven to 400 or 425 and cook for 10 mins.

[annliz]

Hi Hytzipky,
I am new to this site, I accidently found it when I tried to find a recipe for Pork strips. We have lived in Fort Myers and Cape Coral for 8 years, I am from Chelsea, and my husband is from Revere, and as everyone else has said, can not find comparable Chines food. The spare ribs are acceptable, but when you ask for Pork strips they have no idea what you are talking about. I would love your recipe for pork strips, please. Thank You Ann

[Hytzipky]

Many people have written to me since I first posted in 2007. Four years later, I have sent my recipes to hundreds of people who have read the articles. I have now perfected my eggroll recipe so that it is as close to Boston style as can be. It is a lot of work and makes a lot of egg rolls but it is very good. I can now make all my favorite dishes from Boston and don't miss the unique flavors as much as I did 4 years ago as a result. If I had the money to open a Boston Style restaurant down in Florida, I would do so -- it would be a great money maker with lines out the door. But since I don't, I will share this recipe on line so that those who want to make the egg rolls can do so. The ingredients are simple and if you are making my pork strips, it makes the egg rolls taste awesome.

BOSTON STYLE EGG ROLLS

2 bunches of celery (cut it to fit in the pan and ice bath)
1/4 cup (approximately) of finely diced boneless spare ribs.
Salt
Pepper
Egg Roll Wrappers

Boil water in a 2 quart pot. Put a very large pot aside filled with ice water. Place the cut and washed celery in the boiling water for 2-3 minutes then a double ice bath. Try to dry it well. Put it through a grinder. This will get out a lot of the threads and water. Drain it very well. Soak up all the water you can so that it is really dry. (If you like celery juice, this is delicious.)
Make some of the pork strips and always keep some available in the freezer for the egg rolls. Mix the diced roast pork ribs into the dried ground celery. Add a little salt and pepper to taste. Make sure that you taste it so that you know if it needs more seasoning. This should make enough filling for 12 rolls depending on how big you make them.

CHINESE PORK STRIPS

Boneless pork strip or pork tenderloin roast and trim
14 oz. jar Char Sui Sauce (Chinese Barbecue Sauce)
⅓ cup whiskey
red food coloring
honey

Trim fat from pork.

Add ½ jar of Char Sui Sauce, whiskey and food coloring together.

Pour liquid over pork, coat well and allow marinating overnight.

Preheat oven to 300º F.

Bake for 25 minutes. Turn the loin over and bake another 20-25 minutes.

During the last 5 minutes, coat top with honey.

Return pork to oven and broil until golden.

Slice and serve.

NOTE: One jar of Char Sui Sauce along with other ingredients can yield enough marinate for 10-12 lbs. of pork.

[annliz]

Thank you, I can't wait to try the Pork Strip recipe. Can I get Char Sui sauce anywhere?

[Hytzipky]

Char Sui sauce in English is Chinese Barbecue Sauce. I get it at my local oriental market or grocery store. I've been in stores that sell Thai, Vietnamese and Chinese groceries and they all have it. I haven't looked in the local grocery stores. Many are now carrying a variety of oriental groceries like black bean and garlic, fish sauce and other seasonings but I haven't really looked for Char Sui. If you don't have a local oriental market, you might try a China Town in your area. They usually have a local store where oriental people buy their supplies. If all else fails, you could ask at your local oriental restaurant. They could tell you where to buy Char Sui -- or maybe they could sell you some.

[pambi]

Hi, Do you have a recipe for sweet sauce like you get in New England restaurants?

[Hytzipky]

I learned how to make the Boston Style duck sauce in China Town (downtown Boston) many years back. Nobody there has a real recipe. It is just appoximate so this recipe is vague. You keep adding items until you get it right:

¼ small jar of plum sauce
1 large jar of apple sauce (plain)
sugar (to taste)
¼ cup vinegar (approximately)
dark soy sauce (for color)

MY OPINION: You must play with this recipe until you get the desired consistency. Everyone likes different styles of sweet 'n sour sauce. You need at least 5 times as much apple sauce as plum sauce. If you have too much plum sauce it really tastes bad -- keep adding applesauce until it has a good taste. You might need a little more vinegar and soy sauce -- that's why I said to play with it. These are the only ingredients and you will eventually get it right so always write down how much you add or subtract so you won't have to fuss the next time you make this. I always make a lot. This stays well in the refrigerator. (more than 6 months - if it lasts that long)

[pambi]

ty

[AriAnnis]

I worked many years in chinese restaurants and we had to make this stuff up by the vats. Your recipe is close except we didn't use plum sauce....and instead of soy something "called Duck Sauce" was added, one ladle full to a whole large vat of the stuff. It was thick and black (perhaps a soy derivative). I think Soy would probably surfice for this ingredient though.

Although I'm in NH the duck sauce in the Dartmouth Area sucks...it's overly sweet and orangy in flavor. The duck sauce of my youth had that sweet and sour thing going for it.

Crab Rangoons in this area don't impress me either. I've had to learn to make all the things I like.

[critter101]

Hi - I'm also an old Bostonian, now on the West Coast. I wrote a reply to a post in 2007 about Chinese Duck Sauce, and gave my recipe. It's similar to yours, but with the addition of molasses. As with your recipe - the sugar needs to be tinkered with, according to taste...here's my old post:

critter101 Jun 21, 2007 09:15 AM
Nope, it's not hoisin. It is indeed called duck sauce. I'm originally from Boston, where duck sauce was practically a beverage in our house! When we moved to California, many years ago, I couldn't find a substitute. On our visits back home, we used to bring back half gallon milk cartons full of the stuff. The chef of a Chinese restaurant in Boston finally gave up the recipe. Here it is:

8 ounces plum sauce (sold in jars in markets, usually made by Dynasty)
12 ounces applesauce
4 ounces white vinegar
6 ounces molasses
1/2 cup white sugar (if necessary)

If you use applesauce made with sugar, you may not need to add additional sugar. Or, if you like it sweeter, just add sugar till it suits your taste.

Mix all ingredients together, and refrigerate for a day or so. This makes a large amount, but it keeps, refrigerated, for quite a while.

Hope this is exactly what you're looking for.

›16 Replies

[roylowell]

do you have any plans to putting together a cook book of all the great secrets that the resturants have hidden from the world i would love to get the real recepie for beef chow yok and chicken sum gum chow mein its sad that a whole culture is willing to lose this food when they can share it with the world they think if we can cook it at home we will never eat out well i know how to make a burger and great one too but i still go to that little unknown burger shack MCDONOLDS ... thank you i look forward to hearing from you ...Roy from Lowell Mass

[Hytzipky]

I have a huge cookbook ready for the press. No publisher wants it. Too many cookbooks out there and I don't have a famous name. They want me to buy 250 books and promote it myself before they will back the 2nd printing. At $35 per book, it is too expensive for me and I don't think that there are 250 people willing to send me $35.00 each to get this. Sorry.

[susanl143]

We just printed a cook book for my political organization that ran us $4 a copy. You are far better off finding a printer who does cookbooks and printing it yourself if a publisher is going to require you to do the distribution and selling on your own. That way you keep the profits! You can also make a profit selling it for $12 a copy or less. I'd be interested in buying it, for one.

[Hytzipky]

Thank you, Susan. I thought about printing my book but all the publishers that I spoke to told me that I would have to purchase the first 2,500 copies and if they sold, they would advance the rest for future publishings. Even if the books cost me $1.00 per book, I do not have $2,500.00 to spend for the first 2,500 books. I would then have to get the books into the book stores and do my own promoting. I just don't have the time for that. I guess that I just need a publisher who knows how many people write to me for my recipes every day -- to go out on a limb and take a chance with me by signing me. That would be a senior citizen's dream-come-true.

[susanl143]

Our first run was 400 copies. We just printed another 200 as we sold out our first 400. Write to me at my screen name @aol and I'll get the info on our printer from our organization. I meet with them next weekend, if not before then. I think the minimum order was 100 copies which comes to a whole lot less than $2500. At $10 per, which I think is low for a cookbook, you'd only need to sell 40 copies to break even and the rest is profit. We've been selling ours at $20 each.

[Hytzipky]

Unfortunately, I don't even have $4 a copy right now. I appreciate your suggestions. I'm just scraping by at this moment trying to build a business. Maybe someday soon I can do it. Thank you.

[craftgal42]

Just my thought... If you have this cookbook on your computer, you can sell the pdf file or whatever and the buyers can save on PC or print their own book. It's cheaper for the buyers and you.
If you have PayPal it makes it quick and easy for everyone.
You can list it on Ebay as well. I sold a craft book this way and it worked out great. I even sold by the page or chapter. ( If someone wanted the instructions for 1 specific craft project)
Hope this gives you some ideas and make sure you let us know in here if you do this so we can purchase.
Good luck

[Hytzipky]

Dear Craft Gal,

I do have all my recipes on my computer but it is not in book format. I have so many recipes that I would have to reformat everything from Microsoft Word or Word Perfect into PDF and then have them in book form. That would take time. I still wouldn't have any clue of what to charge people. I have always given recipes away. It would be strange to make money. <lol>

[craftgal42]

Mine was all in M-Word also. Just put them in 1 file together (copy and paste) and number the pages. Make an Index page and Viola!
You can sell them pretty cheap like $7.00 or $10.00, it adds up quick and you deserve to get something for your time. DO IT! lol

[Hytzipky]

Maybe if I had enough advanced orders it would inspire me. I would have to make the time to do it but if there are enough people pushing me, it might make the difference. I had too many disappointments. I had someone who wanted my recipes and her husband was a publisher. I worked for nearly a year writing and re-writing as she and her husband got me to change it from a cookbook into a book about saving money and making gourmet food for less than the price of MacDonald's. I sent the book for it to be read by prospective buyers. The BOOK was not a collection of my recipes. It was a few of my recipes rewritten the way those two people wanted it to read and it was not taken well. So they didn't buy it and it never got printed. I worked so hard that it discouraged me from ever wanting to do it again, I would rather send a recipe here and there as people asked for them. That fiasco broke my spirit.

[craftgal42]

I understand the frustration, but that "fiasco" is over and it only means that "plan B" is a better route. The hardest of your work is done. If Edison gave up that quick I would be typing this in the dark heheheee
You have nothing to lose.
Personally I think a recipe book for relocated New Englanders is a great idea. (I'll buy the first copy)
Keep it separate from the "Gourmet foods for Less" book.
I had a computer Geek at the time I was selling my book and she programmed my Outlook Express Email to automatically send out the Book when a paypal payment arrived. There was some keywords and such required and It was awesome, I didn't have to do anything, just watch my Paypal fill up with money!!! lol But that pc crashed and I don't know where that Geek is these days. Unfortunately, I lost the Book in the crash as well. I do have a printed copy If I ever get the time to Type it all into my laptop. But anyway, Think about it, a little extra income with a little more effort can't be a bad thing right?

[Merallerdt]

Hello! I was wondering if you would share your lo mein recipe. Im from MA, but currently live South Korea, and im having new england chinese withdrawels! TIA

[Hytzipky]

Here is the lo mein recipe. This is the vegetable lo mein with beef or pork added.

BEEF OR PORK LO MEIN

Main Ingredients:

Marinate Ingredients:
1 cup lean, boneless pork or flank steak
2 tsp. soy sauce
6-8 dried mushrooms (soaked to rehydrate)
sliced long and thin
1 tbs. red wine
1 lb. fresh, soft lo mien noodles (fettuccini or linguini - Boston style is flat noodles)
1 tsp. corn starch
1 cup snow peas (pea pods)
1 tsp. sesame oil
several stalks of bok choy
2 carrots
2 slices fresh ginger root
2 cloves garlic (crushed)
1 tsp. salt
2 tbs. oyster sauce
2 tbs. Hoisin sauce
1 can sliced water chestnuts
1/4 lb. bean sprouts
cooking oil and sesame seed oil
1/2 cup water mixed with 2 tbs. corn starch
1-2 tsp. MSG (if desired)

Soak the mushrooms (I use Puccini and oyster mushrooms) before starting any preparations. Slice meat into thin pieces then slice again into thin strips. Marinate meat or pork. Set aside. Prepare pea pods and place in a large plate. Slice the bok choy diagonally in approximately 1" pieces. (Try to get the bok choy with small white roots rather than wide white roots. They're sweeter.) Place on the same dish, separately. Remove mushrooms from water and slice into thin strips. Place in vegetable dish, too. Cook the lo mien noodles in boiling water for approximately 8 minutes. (Fresh noodles cook faster so only about 2-3 minutes if fresh.) Drain noodles and separate a little so it doesn't stick together. Peal 2 carrots and slice into very small, thin strips. This will give the lo mien color. You can also add or substitute shrimp or crab or mitation crab meat for a nice color, also. Separate the noodles, again. Heat wok. Add about cup oil to wok and coat it well. Add « the noodles and fry it fast (about 5-10 minutes). If you need to, add a bit more oil to make the noodles crispier. Add about 1 to 2 tsp. salt while cooking. Noodles will start to get golden...don't let them burn! Remove noodles from wok and place in a platter. Cover noodles with lid to keep warm. Repeat the process with the rest of the noodles.

Add 1 tbs. oil to the hot wok. Add a slice of ginger and 1 crushed garlic clove. Add marinated meat and stir. Add mushrooms. Cook for 2-4 minutes. Remove ginger and garlic. Remove cooked meat and place in a bowl. Add more oil to wok (about¬ cup). Add a slice of ginger and a crushed garlic clove. Fry until brown and remove. Add carrot strips and pea pods. Cook for 1 minute. Add bok choy and stir. Cook for about 2 minutes. Drain can of sliced water chestnuts. Add to wok and stir for another minute. Add meat mixture. Stir. Add the bean sprouts and MSG (optional). Stir. Make a well in the middle of the wok by placing the cooked mixture around the sides. Place 2 tbs. oyster sauce, 2 tbs. hoisin sauce, 2 tsp. soy sauce, 1 tsp. salt and 2 tsp. sesame oil to well. Pour in water/corn starch mixture and stir until gravy is made. Mix in food mixture and stir well. Add noodles and stir everything together. Cook for 4-5 minutes. Add 1 to 2 tbs. dark or thick soy sauce for color (more if needed). Place in serving dish and enjoy. For those who like "hot" dishes, add 1 tsp. hot pepper sauce when adding dark soy sauce for a delightfully hot taste.

*****Fast Frying Method: Spray cookie sheet with vegetable spray. Put oil on the top. Broil in oven for 2-4 minutes on each side. Do not burn noodles! For easier frying, fry noodles in a flat frying pan instead of wok. It is a bit easier but it will make an extra pot to wash.

[crystal483]

Hi Hytzipky my father used to live in New England and he moved from there to New jersey and they're Chinese food sucks here. We travel up there from time to time and they're chinese food is the BEST. We can't find it anywhere else and I was wondering if you could give me the recipe for lobster sause,that's the thing we love the most! The one they have in NJ is white and disgusting so if you don't mind and thanks

here's my email [e-mail] email me the recipe.. thanks

[Big Fat Moe]

OK, my favorite subject..Boston Chinese Food! The spareribs are to be bright red, slightly charred black/slightly crunchy on the surface. The egg rolls are so distinctive because they are made with finely chopped spinach, NOT cabbage. Duck sauce is brown/orange and thick, not yellow/orange and thin. Pork strips: red on outside, slightly pink on inside, sliced about a quarter of an inch thick. The lobster sauce is dark brown, with bits of scallions flecked in; best eaten mixed with bowl of hard fried (complementary) thin noodles, dark brown fried rice with pork chunks snipped in, and chicken chow mein.
Where to get it: China Sails (RIP), South Pacific(Newton), Kowloon (not so great), China Star (Quincy), Bob Lee's Islander (RIP), Cathay House (RIP)and still, Golden Temple (Brookline). Am I right or am I right??? You have to be from Boston!
Big Fat Moe

[Bob W]

Hey Moe, I went to camp in Maine with a bunch of Newton kids. They all loved South Pacific. I grew up in RI so I have to agree -- at least for kids there is no finer cuisine!

Boston is also the only place I'm aware of where dumplings are known as Peking ravioli.

[Bob W]

South Pacific is now also in the RIP category. 8<(

[AriAnnis]

Damn you're making me soooooooo hungry. I love Seacoast Chinese. It's a combination of Chinese and Polynesian....Mmmmn.