Wei Can Cook
 

There aren't near enough threads about me. Seriously, take a look around, hardly any.

So, I'm gonna start one myself. This one is where I'll feature dishes I've made, if I feel they are worthy of showing off.

Ask me questions, recognize my skills and enjoy!

Shrimp with Broccoli
 

http://www.freethought-forum.com/for...mp_stirfry.jpg

*NOTE: Prolly should not use my camera phone next time.

So, here's something I whipped up sans recipe. It's very simple, but whenever I cook without a recipe, I feel like I'm actually a cook.

It's hard to explain, but this is how I feel like I know what I"m doing because I'm not following a recipe, but using my experience with other recipes to put something together.

This has a nice tangy, sweet sauce that's achieved with nothing more than ketchup.

- heat up oil in wok
- add sliced garlic
- add shrimp and salt
- add ketchup and chicken broth
- cover and simmer for five minutes... See More
- add broccolli and more ketchup (to taste)
- cover and simmer
- add corn starch mixed with water to thicken sauce
- stir and serve

Re: Wei Can Cook
 

:woohoo: When do we start? Huh? Huh? :hyper:

eta OMG now!

Re: Wei Can Cook
 

Is the broccoli raw when you put it in?

Re: Wei Can Cook
 

Yes, it is. Try to cut them to as uniform sizes as possible. When you add them, you're gonna cover them and let the simmering sauce steam them.

I like my stir fried veggies on the crisper side, so I don't really overcook them.

The awesome thing about the broccoli is that they are great at absorbing the sauce.

Re: Wei Can Cook
 

Wow that is interesting.

If I didn't hate shrimp/ not eat animals so much, I'd say that looks damn good. How much ketchup you putting in there?

Re: Wei Can Cook
 

Thank you.

I realize that my recipe above does not contain any information in the way of measurements or timing. That's largely because I cooked by taste, feel and gut instinct.

Still, here are some rules of thumb

- cook the shrimp until it's about halfway done, half orange/half grey
- add ketchup until you get the color right, it should be orange red


If you don't eat meat, I'd do this same recipe with tofu

- use a fried tofu or a firm tofu
- more garlic
- add onions (white or vidalia)
- sliced carrots
- julienne bamboo shoots

Add all the veggies together, after the oil has been seasoned with the garlic.
Oh and I'd add a touch of soy sauce, as you won't be getting any sea-savory goodness from the shrimp.

Re: Wei Can Cook
 

Do you do pad thai? I've been looking for a good pad thai recipe for ages.

Re: Wei Can Cook
 

Ketchup? Freaky.

I do stir fries much like you, but I tend to use fish sauce or sambal instead of ketchup.

Re: Wei Can Cook
 

Yeah, I know, I know...I'm a bad Asian.

But, I was making this for me and my daughter and she likes her ketchup. I've worked with fish sauce, love it. What's also good is fermented shrimp paste, especially with Chinese greens and garlic. Oh so good.

I've not used sambal before, how does it work?

Re: Wei Can Cook
 

I've not made pad thai before, on account it's the cuisine of inferior mud races like the Thai.

Nah, just kidding, I'm not really a Chinese Supremacist.

If I ever find one, I'll you know, but I think I'm gonna keep this thread for my recipe-less cooking attempts.

Re: Wei Can Cook
 

I have a pad thai recipe. I think I posted it here too.
Yep.
Anyone have a good Pad Thai recipe? - Freethought Forum

I use ketchup in that :caught:

I sambal is chili and garlic paste, so you could use it in place of ketchup, for more adult tastes. It also is good smeared with over chicken. Add soy sauce and peanut butter with sambal and you get a passable spicy peanut sauce.

Thanksgiving '09
 

So last night was just grilled brats and canned baked beans. Nothing to write about.

But, here's a pic of my Thanksgiving dinner plate from last year.

http://www.freethought-forum.com/for...sgiving_09.jpg

That's a porterhouse steak with gremolata, broccoli with cheese sauce, sour cream mashed potatoes and horseradish cream sauce.

Wanted to try something different that year, enough turkey and such. Though I still made a batch of cranberry pickles, 'cause I love 'em so. That year's batch died in the refridge-a-marator crash of 2010, however.

Re: Thanksgiving '09
 

That gremolata phase you went through paid off in spades, I see. Looks delicious.

Omelet and Fiddleheads
 

Here's something I made for Mother's Day Brunch last year. It's nothing fancy, just a simple mushroom and cheese omelet, with some fiddlehead ferns.

I just really like the pic.

Fiddleheads were very interesting, just a simple saute in butter and salt. They taste nutty and can be a bit fibrous. If I ever made them again, I might make some kind of sauce or something for the fiddleheads.

http://www.freethought-forum.com/for...head_ferns.jpg

Re: Omelet and Fiddleheads
 

God I hate fiddleheads. I was introduced to them when my parents lived in Maine and I still haven't recovered from the trauma. I call them cats' asses.

The omelet is beautiful, and you're right, the composition and color of the picture are super stylish.

Re: Wei Can Cook
 

I haven't tried them, but they look like something I would like. I like fibrous veggies like that, like chard. And they're so fucking good for you.

Re: Wei Can Cook
 

Chard is tender and wonderful when cooked. Fiddleheads are tough, chlorophylly buggers til the end. Also, they look like a cat's asshole.

Re: Wei Can Cook
 

I have no idea what a fiddlehead is, but that picture is pretty.

I don't like mushrooms, though.:P

Grilled bourbon chicken and corn on the cob
 

Re: Wei Can Cook
 

Dammit. And I just ordered pizza.

:mutter:

Re: Wei Can Cook
 

Next time, I need to make extra marinade/glaze to use as a sauce to cover the chicken. Also, not sure about the dried herbs. A few more tweaks and it'll be as good as mall food court chicken.

Re: Wei Can Cook
 

Oh, what heights you aspire to, Masterchef Wei!

Re: Wei Can Cook
 

:wish:

Re: Wei Can Cook
 

So, I made this chicken because I had made a dessert for a Kentucky Derby part we went to, bourbon balls.

They were tasty enough, they were like no-bake cookies or truffles. They came out dry, almost too dry to shape. I managed to do it, but I need to alter the recipe next time.

I think I need to reduce the amount of vanilla wafer crumbs or something.

Any suggestions?