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The power of the chinese ingredients

There is great strength in Chinese ingredients, as the use of small amounts sufficient to give a proper taste of the dish you want, but who process with Chinese ingredients for the first time are faulting in the estimation of its strength, they add large amounts, leading to spoil the dish,
Who has experience with Chinese ingredients?

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  1. There's a ton of info on the site about Chinese cooking and ingredients. Is there anything in particular you're thinking of? Also, the amount of an ingredient can be large or small. IMO there's no one way.

    2 Replies
    1. re: c oliver

      i want to warn the beginners thats all :(

      1. re: LaurenKrese

        I think when beginning to cook a particular cuisine that most of us use recipes.

    2. Fish Sauce!!! I love the stuff when I am at a Vietnamese restaurant, but BOY! That stuff sure takes over a dish when you aren't careful!

      www.grieftrip.com

      1 Reply
      1. re: grieftrip

        the Nuoc Cham dipping sauce that the Vietnamese usually serve with most of their dishes is mixed in with Lime juice, water and sugar among other ingredients. So pure fish sauce in small amounts definitely go a long way. :)

      2. Once I added far too much 5 spice into some otherwise really good egg rolls, learned a lesson that day.

        1. Depends on whether the seasonings are fresh or dried and if the latter, how old they are.

          1. I see that you are new to the site. I'm not quite sure what the point of your post is? I'm not trying to be snarky, but rather asking a sincere question. Are you doing a poll of some sort? I don't know if you've had a chance to browse the older posts, but most of the people here are food lovers who like to cook and eat. I'm sure most of them have some sort of experience with Chinese ingredients.

            2 Replies
            1. re: boogiebaby

              i'm new in internet and blogging thats all
              i dont have en experience in forums and websites

              1. re: LaurenKrese

                Well, keep posting and you and us will all benefit. I agree with the comment about five spice - I have used too much on grilled chicken and it did spoil the dish. There was a five spice thread a while back. It's easier to search chowhound than one might imagine. Do you have any specific ingredients that you are thinking of?