Comments on: china girl

By: lauren

lauren — Mon, 01 Dec 2008 07:37:23 +0000

that’s cool you’re getting into make asian dishes.

i gotta warn ya though,

“china girl” isn’t a very polite term,

but kudos for trying.

By: PJ

PJ — Sat, 18 Oct 2008 08:38:03 +0000

Hi, been reading for a while and your photos have always been an inspiration :)

I’ve never had Sang Choy Bao until I moved to Australia, and it is such a delicious, addictive dish to eat.

By: Sarandi

Sarandi — Thu, 11 Sep 2008 19:42:51 +0000

I love your blog, and the photos! Its given me tons of awesome ideas for food – I’ve been cooking more Thai/Indian food lately and stumbled across it while searching for a recipe. Thank you!

N.B., In the States and elsewhere, green onions are also called scallions, but not shallots. Shallots exclusively refer to the small, oblong (sometimes not), red onion-like member of the Allium family. They are milder and sweeter than onions and unlike green onions, are generally only used for their bulbs.

By: An

An — Mon, 01 Sep 2008 13:14:59 +0000

I’m Asian and remember fondly when we ate these Sang Choi Bao out with friends.
I’ve done Sang Choi Bao at home as well – it’s really just some sort of minced meat, 1-2 veg for the colour and crunchy texture.
meats – chicken/pork mainly, beef gives a richer flavour but you gotta be quick on the wok)

I can do without Lap Cheong/Chinese sausage, but I’d really love the crunch of the water chestnut. Last time I had red & yellow bell pepper/capsicums so I used those.

6 most important ingredients:
-mince meat
-1-2 colour veg that will maintain some “crunch” factor after cooking
- water crestnut, for the crunchiness
-dried chinese mushroom, for its flavour
-light soy sauce
-iceberg lettuce

Having said that though, you could pretty much do any mince meat thing, without too much sauce running out of it, and serve it in iceberg lettuce. One could probably do a sloppy joe and serve it in an iceberg lettuce. Although there’s less “bite” to it.
Happy Asian cooking :D