friederike's Reviews
6 recipe(s) reviewed. Showing 1 to 6Sort by: Title 
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Chinese Cuisine: Cantonese Style
By Wei-Chuan Publishing, Lee-Hwa Lin
Wei-Chuan Publishing - 1998
Very delicious, although you should keep an eye on the chilli peppers. We added little more than a tablespoon of red chillies, and no green chillies at all, and it was hot! But still delicious.
Don’t be mislead by the portion sizes – I believe that they take into account that several dishes would be served to a party of four. We served this dish together with Good Luck Fish Cake, Chinese Broccoli with Oyster Sauce and plain rice to three, and I doubt we could have fed four with this dish alone.
Edited 6 April 2011:
Upgraded to 5 stars - we returned to this recipe again and again because it's so good! Much depends on your stir-frying techniques - do not overcook the meat!
useful (1)
Very delicious, very healthy, and ready in 5 minutes! Just remember to dip the vegetables in hot water, don’t let them cook, really…
Edited 22 September 2012:
Hmm, I could have sworn I already added some comment yesterday. In any case: We made the gai lan again yesterday and today. While it's definitely not as salty as this version, it was still slightly too salty. Today, I used water instead of stock and didn't add salt - I think next time I would still further reduce the salt content by using only 1-1 1/2 tbsp oyster sauce.
I wasn't sure how long I needed to parboil the gai lan - yesterday I did one minute, today I did a little more than three (starting the moment I placed them in the water), and it still could have cooked a little longer. I'd say 4-5 minutes, depending on how thick the stalks are.
Served with Braised Fish Hunan-Szechwan Style, absolutely a keeper!
useful (1)
Eggplant with Pork (肉鬆茄子, ròusōng qiézi) : page 18
Really nice. The flavours could have been bolder; next time I'd especially add a little more bean paste and more chili, and possibly more pickles, but then the real ones. We used only a red chili instead of a red and a green one; and a Dutch pickled gherkin instead of the Chinese mustard pickles (heresy!) - next time we will use the Chinese ginger pickles that are being sold around here.
We served it together with the Good Luck Fish Cake, and while I enjoyed both individually, I thought the aubergine/eggplant was too strong for the fish.
useful (0)
Really delicious! We unfortunately forgot to add the sauce to the fish-cuttlefish mixture, which made baking a ‘pancake’ somewhat more difficult, but we succeeded, and the result was perfect! As the dish is cooked rapidly, it has little time to actually get warm, so keep an eye on that and don’t prepare the fish in advance as you’ll need the heat it looses.
Don’t be mislead by the portion sizes – I believe that they take into account that several dishes would be served to a party of six. We served this dish together with Black Pepper Beef, Chinese Broccoli with Oyster Sauce and plain rice to three, and I doubt we could have fed six with this dish alone.
useful (0)
Dried out and not very strong in flavour. The recipes says you need to cook the shrimp for 5 minutes, which is too long and will result in overcooked shrimp. However, they didn't take up the flavour of the sauce in that time, so that doesn't seem to be long enough. Perhaps you need to marinate them in soy sauce first, then pat dry discard the marinade; stir-fry the shrimp on high heat for just 1-2 minutes until they're done and add a new sauce at the very last moment.
The title of the dish translates as 'shrimp roasted in the middle of soy sauce' (actually soy sauce - roast - in the middle - shrimp).
useful (1)
Steamed Garlic Shrimp : page 52
It tasted boring and didn't contain a lot of flavour, and yet you're saddled with really bad breath afterwards... not worth the trouble.
useful (0)