/ck/ - Food & Cooking

[Anonymous No.10887951]

So all the cooking websites have been hyping this up for the past couple years. They talk about how amazing it is as a condiment, but usually don't have a recipe that uses it

So what exactly is it good in and does anyone have any recipes using it?

[Anonymous No.10888253]

>>10887951
You use it to finish any Asian dish to make it spicier.

[Anonymous No.10888261]

>>10888253
Not if you have pic related

[Anonymous No.10888450]

stir fry bro, stir fry

[Anonymous No.10888457]

>>10888450
Sorry, I'm not a weeb. Next.

[Anonymous No.10888463]

I put it on porkchops.

[Anonymous No.10888475]

>slightly more authentic siracha
It's meme condiment of the year.

[Anonymous No.10888497]

It's great but it could do with more Sichuan Peppercorns, so maybe buy some bagged and add them in

[Anonymous No.10888507]

>>10888475
Meant for
>>10888261

[Anonymous No.10888510]

>>10887951
That stuff is garbage.
Get something called "fried chili paste"
Try a spoon of it, you will thank me later.

[Anonymous No.10888541]

>>10888457
Not him but do you even know what a stir fry is

[Anonymous No.10888562]

>>10888541
It's literally just fried rice with meat and veggies in it. Fuck off weeb

[Anonymous No.10888699]

>>10888562
You dont fry the rice in a stir fry. The stir fry itself is put on top of the rice you absolute retard. Regardless making pasta doesnt imply someone is an italyboo, so why would such an unspecific dish like a stir fry mean the person is obsessed with Japan.

[Anonymous No.10888706]

>>10887951
No, no, you want Gochujang.

[Anonymous No.10888719]

>>10888699
It's still literally just fried rice for poorfags, retard. It's just dogshit weebtrash that gets memed on /ck/ because you don't know how to cook.

[Anonymous No.10888743]

>>10888699
To add to that, I think the product in OP is Korean, and I've only ever associated stir fry with the Chinese noodle one.

OP, if that's the chicken flavoured chilli oil stuff, it's pretty yum. I use it as meat marinade, but you could use just a spoon to fill out the flavour of most things desu, even something as un-Asian as a shepherds pie. I've not bought a plain chilli one tho.

[Anonymous No.10888779]

>>10887951
i've used it in:
deviled eggs, dumpling sauce, fra diavolo (ran out of red pepper flakes), stir fry, fried egg sandwich, ramen, chicken marinade, pork marinade - literally anything where hot sauce or something spicy can be used as long as the oil portion is acceptable

also, if you think stir fry is some weeb thing, you're a fucking idiot and pls just save us the trouble and kys.

[Anonymous No.10888788]

>>10888253
Wrong. It's not very spicy at all. It's more flavourful. And it's unwelcome in many cleaner flavour, say Japanese-esque, or regional Chinese style dishes that are supposed to be just soy or mirin flavour for example. It's also unwelcome in many south east asian dishes that are more fragrant, with lemongrass, or galangal type flavours.

Say you make Hong-Shao Rou. You could add chillis to make it spicy, ginger, star anise, cinnamon, and then add some lao gan ma meme oil as well. That would be good, i do it that way sometimes. But I think i prefer Hong Shao-Rou with just the soy & shaoxiang wine flavour.

It goes best with Sichuan-style food. Bold flavours and spicy food, oily food. It doesn't give spice, but use it alongside chillis. It goes well with rich food, fatty lamb or pork, with 5 spice kind of spices, with garlic and ginger. It's really nice in lamb meatballs with 5 spice and garlic. Winter food. Lao Gan Ma is easy to use you can add it at any stage of the cooking and it doesn't matter how much you use really.

Sure, it does work with everything. It does. But making really good 'asian food' means going beyond cooking generic 'asian' food. The reason it works with everything is that MSG is one of the main ingredients. Lao Gan Ma is really just an excuse for people to get away with using MSG.

Pic related is the real nigga meme sauce. It absolutely doesn't go with everything but it gives a lot more than meme gan ma when you use it well.

[Anonymous No.10888809]

>>10888719
This post doesn't even make sense. Meat and vegetables is more expensive than fried rice.

[Anonymous No.10888816]

>>10888809
>>10888788
I hate weebs so fucking much, go shill your awful food somewhere else. I didn't ask for these shitty suggestions.

[Anonymous No.10888821]

>>10888719
>>10888719
The rice isn't fried, there is nothing complicated about that. Also, weebs are obsessed with Japan and if you didn't have such an apparent cognitive disability you wouldn't tie them to a fucking chinese dish.
You clearly don't cook professionally so don't pretend you're above a literally ancient method of cooking because it's been memed lately.

[Anonymous No.10888832]

>>10888816
>I didn't ask for these shitty suggestions.
Is this really how you think 4chan works? Nobody cares what you want to hear even if you made the OP because the point of a thread is dialogue

[Anonymous No.10888836]

>>10888821
Fried rice is just fried rice. Any illiterate peasant fob can make it.

[Anonymous No.10888844]

Welp I'm too tired to handle wtf I'm reading. Goodnight anons.

[Anonymous No.10888847]

>>10888836
You're clearly the illiterate one on account of that having nothing to do with what I wrote. A stir fry over rice and a fried rice are different things.

[Anonymous No.10888897]

>>10887951
it's good but can become overpowering very easily (lots of msg). Just a dab will do ya, but it really does make stir frys and other dishes very tasty

[Anonymous No.10888907]

Why do people get so triggered by any mention of Asian food?

>thicken a sauce by adding a cornstarch slurry at the end instead of starting with a roux
>garlic ginger and chilli instead of onion carrot and celery
>noodles instead of pasta
>jasmine rice instead of basmati rice
>umami from fish sauce instead of anchovies or tomato paste or worchester sauce

I mean fuck, white people who know about Asian food probably cook European food better as well, better than white people who get triggered by it.

[Anonymous No.10888909]

Ponzu+rice vinegar+chilli crisp is GOAT gyoza/dumpling dipping sauce.

[Anonymous No.10888911]

>>10888907
Worchester sauce? Never heard of it.

[Anonymous No.10888921]

If you're in California go to WinCo or even a few of Wal-Marts carry this relatively new hot oil called Chiu Chow Chill Oil from Lee Kum Kee. It's freakin' delicious. It's reminiscent of the hot oil Huy Fong Foods used to make back in the 90s in California if anyone remembers it; back before they became famous for sriracha.

[Anonymous No.10888933]

>>10888816
>thorough and thoughtful reply
>complained about

What the fuck

[Anonymous No.10888944]

>>10888909
>weebshit
Yuck...
Pass.

[Anonymous No.10888952]

>>10888847
Stir fries and fried rice use the same cooking method and technique and the same flavorings.

[Anonymous No.10888990]

>>10888944
half of that is weebshit but it's also chinkshit.
there's a difference
also not to be confused for gookshit
they all have slanty eyes and squeel when you fuck them and are good at maths and are cunning and treacherous but there are differences;

>nip food is all bland and they rape schoolgirls on trains and have used panty vending machines and they work 16 hours in an office and anime is real and suicide is their national passtime

>gook food is all smelly and they put rotten cabbage on everything, they're all christcucks and with fake plastic faces and catchy pop songs and grind on glass tables and secretly worship the bjc (big japanese cock)

>chinks eat refined sewer sludge and acetylene torched dogs but their food is as regional and diverse as Europe and they toil in slave factories from 5 years old and plot to overthrow the west

[Anonymous No.10888999]

>>10888952
yes and fried rice is technically a stir fry, just like a fried noodle dish is, but generally by stir fry people mean a dish with a thickened sauce and fried rice is dry.

[Anonymous No.10889105]

>>10888816
My oiled abs quiver at the immensity of your faggotry

[Anonymous No.10889345]

>>10888719
>>10888562
>>10888457
>>10888261
>>10888816
Why do I keep coming back to this shit hole

[Anonymous No.10889346]

>>10889345
You got banned on reddit probably.

[Anonymous No.10889407]

>>10889346
>I am a good person because I frequent a website that nobody had heard of in 2005
Your parents must be so proud

[Anonymous No.10889421]

>>10888788
Broad bean sauce and black bean sauce are two different condiments. And the latter works less because of MSG and more because the saltiness of the beans compliments many dishes.

[Anonymous No.10889429]

>>10889407
You sure told him by outing yourself as a newfag plebbitor!

[Anonymous No.10889437]

>>10889429
Wow, you must be a real oldfag because that image doesn't mean anything to me. Care to explain? Is it about candleja-

[Anonymous No.10889474]

>>10889437
Newfag plebbitor read ED and KYM, awwww

[Anonymous No.10889476]

>>10889474
Erectile Dysfunction? Kill Your Mom?

[Anonymous No.10889624]

>>10888952
Small pieces of food cooked with high heat and little oil is a very broad "technique and method". By that logic, a saute is the same thing as a stir fry you fucking retard. Your point means nothing. And the same flavorings isn't necessarily true either considering stir fries have been changed to fit cuisines across the globe for well over a hundred years now.

[Anonymous No.10889633]

Never tried this brand, but the real deal is like sex in your mouth. Thai soup shacks keep it on lock.

[Anonymous No.10889663]

I just eat it when spooned over rice and udon noodles
Literally just that+rice/noodles

Get the one with peanuts

[Anonymous No.10889784]

>>10889624
well a saute is the same thing as a stirfry though, if you use high heat

[Anonymous No.10889795]

>>10888457
You bought a weeb sauce. You're already too far gone, nigger.

[Anonymous No.10889869]

>>10888743
Do people really have that much trouble differentiating between the three major countries in Asia. Its extremely obvious that its Chinese

[Anonymous No.10889922]

>>10889784
The point was that fried rice and stir fries are not the same thing because of how they're cooked. Sautes are an example how it's a common technique and not unique enough to tie together those two dishes

[Anonymous No.10889934]

>>10888911
He means Wooster sauce

[Anonymous No.10889987]

I forgot you dumb fuckers can't actually cook. You all just eat fast food or are unpaid intern shills

[Anonymous No.10889999]

>>10889784
>>10889922
technically a stir fry involves wok hei, so if you aren't seeing the edge of your wok catching fire, if you aren't using a powerful gas stove, if you aren't fucking using a wok, if shit doesn't cook in seconds, then it's not really a stir fry.

I think by 'stir fry' most amerisharts mean quite low heat, overcrowding, teflon pan, electric stove, and a jarred sauce or maybe some generic 'asian' combo of soy sauce and stuff, time everything wrong, overcook everything, basically steam it all in the pan, and serve with rice whose grains don't stick together and self congratulations about how exotic it all is.

[Anonymous No.10890005]

On dumplings with some chinkiang vinegar. It's pretty weak and most dumpling places I've been to in China have a more potent version.

[Anonymous No.10890065]

>>10888907

[Anonymous No.10890090]

>>10889999
>amerisharts
I've been living in china for nearly 2 years now but ok

[Anonymous No.10890095]

>>10888510
>not using both in conjunction
texturelet

[Anonymous No.10890147]

>>10888907
1>5>3>2>4

[Anonymous No.10890159]

>>10890065
Borneo a cute

[Anonymous No.10890191]

>>10889869
OPs pic is blurry as shit, it was years since I bought it, and the Asian sections of the shops I visit keep getting switched around so I can't remember country section I associated it with. Fuck off slant master.

[Anonymous No.10890196]

>>10890090
im sure u still find the time to shit urself in public while ur over there

[Anonymous No.10890215]

>>10890196
The Chinese have their kids shit in the streets so it's not much of a problem

[Anonymous No.10890310]

Lao gan ma is, by the majority of Chinese, used as as a condiment to add to rice or noodle dishes to jazz them up a bit. It adds a lot of flavour and a little spice. People don't really use it to cook dishes for the dinner table. If you search for recipes with it, you can find them, especially potato dishes, but not that many. It's just some condiment, not really that highly respected, but popular because it makes whatever boring staple people are eating at home (bland noodle soups, fried rice with minimal ingredients) much nicer.

>>10888788
Dou ban jiang actually seems to be a real deal cooking ingredient and is called on for 100x more recipes than lao gan ma which is more of a condiment or after thought although I have seen it used in marinades.

[Anonymous No.10890365]

>leftover roast meat, pork, chicken, beef, lamb, duck, whatever - shredded
>mince garlic & chilli and add to dish of shredded meat
>heat pan until it's extremely hot, you can use a wok but most stoves can get a pan hotter
>add generous oil, it will immediately start smoking
>add meat & garlic
>move pan & meat constantly, cook for a bit
>add sugar, lao gan ma & light soy sauce
>move pan
>add a little chinese cooking wine
>cook for 30 seconds more to burn off alcohol and then add a little sesame oil & dark soy
>finish with toasted sesame seeds and serve on rice with steamed vegetables

I make a variation of this almost every time i have leftover meat and generally prefer it to the meat when it was fresh

I use a medium copper bottom saute pan over a gas range, and never add any vegetables to the dish, use cooked meat, so the heat can be very high, and it catches fire on the side of the pan when I toss it, so it has the real wok cooking flavour.

[Anonymous No.10890537]

>>10890365
Sounds great. Any reason you add the light soy sauce and dark soy sauce later? I'm pretty new to cooking.

[Anonymous No.10891043]

>>10890537
the dark soy is mostly just for colour.
I just get a cheap chinese one

light soy i use is nip stuff, kikkoman normally or yamasa, which is nicer, and light is stronger than dark, it just doesn't give much colour.

[Anonymous No.10891080]

>>10890537
I'm not that anon, but the general rule for chinese cooking is the first thing in the wok is oil, then aromatic vegetables and or fermented pastes, like the doubanjiang mentioned above.

The other sauces are used for finishing. Dark soy is actually quite sweet, I suspect the sugar content would burn if you added it at the beginning of cooking. and regardless, the last thing you want to do is add moisture to the pan or wok while you're trying to stir-fry. Stir-fry uses crazy high heat, and aqueous additions cool the pan down a lot more than solid ingredients will. Add the liquid after you've got color on the meat and veggies.

[Anonymous No.10891094]

>>10891080
>>10891043
Thank you