/ck/ - Food & Cooking

[Anonymous No.5567427]

>Ask an Asian chef anything you want.

I graduated from a culinary school and have been working in the food and beverage industry for about 6 years or so.(Worked as a waiter, barista, bartender, host and chef)

[Anonymous No.5567436]

>>5567427

Did you graduate from a culinary school in Asia?

[Anonymous No.5567445]

What is your favorite non-asian dish?

[Anonymous No.5567463]

>>5567436
most culinary schools in Asia(the big ones anyway) are french/western schools

[OP No.5567470]

>>5567436

Yes. Not a fancy place mind you.

>>5567445

That's a tough one, i love food in all shapes and forms. Not a fan of really heavy and oily food though.

[OP No.5567478]

>>5567463

That, i have to agree with as it is more profitable to sell steak in a land where rice and noodles are the staple dishes, for example.

Depends on preference.

[Anonymous No.5567490]

>>5567427
have you ever cooked or eaten kitty cat?

[Anonymous No.5567491]

>>5567427
Do you have slant eyes?

[OP No.5567495]

>>5567490

No and no. I have a soft spot for cats and dogs.

[spoiler]Won't stop me from tasting one if given the chance. [spoiler]

[spoiler] Frogs and fish are another matter, better make sure you got a firm grip on that sharpened knife before you gut one [spoiler]

[Anonymous No.5567498]

>>5567427
Have you over 300 confirmed Michelin stars?

[OP No.5567501]

>>5567491

As do my brethren and countrymen. I won't deny it, but it's not as bad as the media portrays it. That and i wear glasses.

convenientexcuses.jpg

>>5567495

[spoiler] Can't believe i fucked up the spoiler text [spoiler]

[Anonymous No.5567502]

what's your favorite easy/lazy recipe? you know, something you'd make late at night or when you just don't feel like cooking for an hour.

[Anonymous No.5567506]

What's your opinion on Neutral Milk Hotel's mangum opus, In the Aeroplane Over the Sea?

[Anonymous No.5567508]

>>5567501
whered you go to school? what country are you from and what country do you live in now? current position and type of restaurant?

[OP No.5567512]

>>5567498

I'm a nobody, easily replaced should i die i guess? Faceless grunt. I did however, worked for a couple of popular restaurants and whatnot. Plus i'm quite handy with other skills such as being literate, speak three languages and know how to use a computer.

[Anonymous No.5567525]

>>5567427
Hey chef im learning to cook, yes I am a ametaur and I would like to know what Kind of ingredients I should I get to know??? Such as herbs/spices/veges/meats/etc

[Anonymous No.5567531]

>>5567525
>herbs/spices/veges/meats/etc
weed/tony chacere/green beans/kitty cat/use a sharp knife and real butter

[OP No.5567542]

>>5567502

Fried rice with a dash of sesame oil.

>>5567506

Half and half, it's alright but the mixing...could use some work.

>>5567508

Institute of technical education, Singapore.
Currently doing my service to country so i had to leave my last job.
Japanese restaurant, but we don't hold fixed positions. Chef de partie would be the best fit? I did fried, stir fry, salads and deserts.

[Anonymous No.5567543]

>>5567427
Hello chef I am a rookie and I want to know what Ingredients I need to know. Such as herbs/spices/vegetables/meats,ect

[OP No.5567564]

>>5567525

Start with the basics, how to take care of your tools would be a priority. Cooking is a step by step process, so have a plan for everything.

My master would constantly hammer into us that EVERYTHING(Tools, ingredients, instructions and positioning) should be ready before we start the magic(Turn on the fire).

>>5567531

I prefer oil over butter, personal preference since it won't fuck up my wok.

[Anonymous No.5567570]

>>5567564
>Turn on the fire

[OP No.5567580]

>>5567543

Learn the menu of the place you work at like the back on your hand. Where everything is, how much ingredients are needed, how long it would take to cook multiple dishes at the same time, what are the popular items.

Everyday is a learning process, the more you cook the better you get at it. Start with small things like controlling of fire and following. the. damn. instructions. Many times newbies tend to focus too much on the taste the ingredients used that the knife work and temperature control gets thrown out the fucking window.

Won't matter how the dish taste now that it looks like someone sliced the fish with a bloody chainsaw and cooked it with a flamethrower.

spice-wise, you can never go wrong with seasalt and black pepper.

Never neglect your tools, treat them like a part of yourself. I remember a buddy of mine, giant of a man, brutish and crude but would treat his knives the same way people on /a/ would treat their chinese cartoon waifus.

[Anonymous No.5567592]

>>5567427
When killing cats and dogs to use as food, do you sell off the skins or just chuck them?

Isn't it true that asian hookers wear those skins as wigs and fancy shoes?

[Anonymous No.5567599]

>>5567592
My dad used to sell collectibles like coins, baseball cards etc

One day he comes home with this big box of miniature animals mostly dogs that he got super cheap, apparently they made them with the skin and hair of dogs and cats wrapped around some kind of hard paper formed shell and people got upset and quit buying them when they found out.

Looked pretty cool though, especially the tiger one wish i still had some of them

[Anonymous No.5567604]

>>5567599
>people got upset and quit buying them when they found out
from the stores that sold them not him. He never sold any of em just had em for novelty, gave most of them away. they came from some asian country, had a stamp on the bottom.

[OP No.5567606]

>>5567592

We don't kill cats and dogs for their meat where i'm from.

[Anonymous No.5567615]

>>5567427
would it take more than one strand of dental floss to blindfold you?

[Anonymous No.5567625]

>>5567427
which is better karate or judo?

[Anonymous No.5567627]

Are you a girl? Are you qt? If yes, will you be my gf?

[Anonymous No.5567632]

>>5567427
which was better, enter the dragon or the kid?

[OP No.5567635]

>>5567615
About half a box worth i guess?

>>5567625
Judo would beat karate in a fight but i prefer boxing as it's all about footwork.

>>5567627
No, doubt so, no.

[Anonymous No.5567647]

Post an easy recipe these co/ck/s can duplicate with common ingredients from American supermarkets.

[Anonymous No.5567666]

>>5567635

Post your knives

[OP No.5567710]

>>5567647

Sweet and sour fish.

1.Fish. Cubed.
1.Capsicum sliced thin.
2.Sweet chilli sauce and Ketchup. 2 tablespoons each. (How big are american tablespoons anyway?)
2.sugar, salt, pepper. (Pinch or dash of it.)
2.Chicken stock. (small amount for the sauce, you may skip this and add water instead)
3.Cornstarch (If you fuck up and make the sauce into a soup.)

1. Prepare ingredients. (items in 1.)
2. Prepare sauce by mixing everything together (items in 2)
3. Fry fish in hot oil, just enough to make it crispy.
4. Add in capsicum to lightly fry it.
5. Remove everything, put oil used for frying into oil pot.
6. Stir fry fish, capsicum and sauce.
7. ta. dah.

>>5567666

Meet the ladies, pardon the crap quality.

From left to right.
Lee, Stacy, Caitlyn. Pairing knife has no name as this point in time.

[Anonymous No.5567730]

>>5567427
So what's the deal with chewbacca?

Is it some kind of weaboo bubble gum?

[Anonymous No.5567766]

>>5567710
Dat fish recipe is appealing, but what else are you capable of?
I love pan fried dumplings, and I love making them. Can you deliver an unconventional pork dumpling filling recipe with a secret ingredient that will blow my mind? Thanks for the thread, btw.

[Anonymous No.5567791]

Do you like the movie 食神 (God of cookery)?
i think it is the best movie about cooking there is.

[Anonymous No.5567808]

>>5567766
wtf is happening to that guy?

>checked 'em

[Anonymous No.5567832]

>>5567808
Cupping. Heat air under those glass bowls with a candle to burn the oxygen, apply them to the skin and it sucks the skin into the bowls. It's one of those holistic medicine deals.

[Anonymous No.5567864]

>>5567832
i need some
i wanna put those on my wifes nipples

[Anonymous No.5567883]

Opie, how is your rice reheated, or is left in bains?

[Anonymous No.5567885]

>>5567710
Is a Chinese chef's knife as versatile as a Western chef's knife?

[Anonymous No.5567891]

>>5567427
how do we know youre asian?
what does asian have to do with anything?

[OP No.5567893]

>>5567730
I don't understa-

oh.

heh. 7/10.

>>5567766
Hmm. Sometimes simple is good because it has been tested through and through. Subtle flavors tend to stand out in Asian cooking compared to their western counterparts. That said, here is my go on a meat dumpling.

Minced pork. (No need for choice parts, meat in dumplings tend to be of the poorest quality.)
Water chestnuts.(Tiny cubes to give that subtle crunch)
Cabbage. (Blended, used as filling to not leave a heavy meaty after taste)
Sesame oil. (small dosage. just enough to give it a fragrant smell.)
Salt and black pepper to taste.
Chilli oil for dipping.

>>5567791
Never watched it, but i might give it a shot now.

>>5567808
Getting cupped. Wet cupping draws out the dirty blood in the system or so i've been told.

>>5567864
...that might be unwise unless you like them gone.

>>5567883
Rice can be kept for about 2 days at most before you got to throw them away. usually, i leave it in the rice cooker till i need it(12 hours, max) or stored in the fridge(2 days).

[Anonymous No.5567896]

>>5567893

So if you storing it in the fridge you just return it to the rice cooker at a later day to hold it throughout a service?

[OP No.5567902]

>>5567891

Can't prove nothing here, but you can choose to take my words as the ramblings of an insane troll if you'd like.

If you ever wanted to know how things are done in an Asian kitchen, or maybe about our food culture? I could talk about stories and tales about my culinary school days and work days, helpful info for anybody interested in entering the food and beverage industry on a professional level.

[OP No.5567907]

>>5567896

Rice stored in the fridge only gets used for stuff like fried rice or for the staff meals.

Rice kept in the cooker/bain-marie can be used till afternoon/next morning at most.

>Batch one.
Morning till late afternoon.
>Batch two.
Evening till next morning.

[Anonymous No.5567906]

How long do these things last in the fridge after they've been opened?
- Miso Paste
- Pickled vegetables (Shibazuke, Fukujinzuke, etc)
- pot of cooked curry with meat

Also, what's the best way to simmer Teriyaki sauce down without burning it?

[Anonymous No.5567911]

- I bought chicken feet and they terrify me. I plan to man up and eat them but I'm not sure what to do with them.

- How do I not pho broth like a retard?

[OP No.5567912]

>>5567906

>Miso paste.
Tie it up, keep it in a cold and dry area. don't touch with wet utensils/hands and you should be able to keep it for about...a month or so. Depends on the bag size to be honest.

>Pickled vegetables
If the packet in question was vacuum sealed, i would suggest two weeks at most.

>pot of cooked curry with meat.
Unless you are going to freeze it, i would give it a week. A month if frozen.

[OP No.5567919]

>>5567906

>Teriyaki sauce.
Constant supervision? Teriyaki sauce is meant to be somewhat thick and when used to cook IS meant to be somewhat burnt.

>>5567911
>Chicken feet.
Oh hey, you can make Phoenix talons. It's quite simple, and it goes well with alcohol.

>pho broth.
This is out of my area since i've never worked with pho before. I would suggest letting the soup stock ''sit'' for awhile and follow the instructions. A good broth takes time.

[Anonymous No.5567988]

>>5567883
>Bains

Bain?!

[Anonymous No.5567996]

>>5567906
>Also, what's the best way to simmer Teriyaki sauce down without burning it?

Same way you'd do this for any other sauce: thick-bottomed saucepan and patience.

[Anonymous No.5568006]

>>5567427
>asian
how generic
what is your ethnic background? do you cook asian food as well, or only white people food?

why do we care that you're asian?

[Anonymous No.5568009]

>>5567893
>...that might be unwise unless you like them gone.
Would they really rip her nips off
i dont believe you

[Anonymous No.5568122]

>>5567902
Bad copy of Japanese food

[Anonymous No.5568144]

How clean are the kitchens? Any horror stories?

[Anonymous No.5568170]

Can you give me a good peanut sauce recipe to accompany chicken stay?

[Anonymous No.5568183]

why aren't you misusing greentext correctly

[Anonymous No.5568191]

How culturally sophisticated are Asians as far as Western food goes? Do they stick to the original taste or appropriate them to suit the region? I know Japan does plenty of the latter and is probably the worst offender.

Singapore is world-class so I imagine there's a strong international food culture there. How about China?

[OP No.5568258]

Last questions for the night, i'll answer more questions in the morning if the thread is still up. Thanks for bearing with me.

>>5568006
Pretty generic, yes. Chinese, Asian kitchen but it's not too hard to make white people food if you have a deep fryer.

read >>5567902

>>5568009
You don't have too.

>>5568122
That was from my final year project's fundraiser. We had to make bad copies to sell since it was found to be the most profitable. Managed to make a grand from the school's students.

>>5568144
No such thing as a clean kitchen. There are only dirty and dirtier kitchens. We do try our best, especially if the place you work at has a reputation or the boss is a neat freak.

Heard a horror story of a gap in the ceiling in some hotel. Rats went and made a nest, but said gap was above the stove. One day the ceiling came down and rats got cooked along with the steak.

>>5568170
As requested, using ingredients found in white people markets.

2 cups unsalted roasted peanuts.
1 cup of water.
2 table spoons sugar.
1/4 teaspoon of salt.
1/3 cup of oil(Less if you want it less oily)

6-8 dried red chilies. (I can't think of a replacement if you can't handle spicy food since part of the flavor comes in the spice.)
3 cloves garlic (i usually add more is garlic is <3)
2 shallots(More if you want.)
Lemongrass (ONLY the white parts)
some ginger(Not too much)

Crush nuts, set aside. Chop up spices and blend them.
Fry spice paste till fragrant(open windows, wear mask if you are not used to spicy cooking because it WILL suck if you take a deep inhale. Seriously, you white people will thank me when you are not choking and crying.)
Add other ingredients and slowly stir till you get a sauce.
Keep, heat up when ready to serve.
Goes really great with burgers.

>>5568183
>Implying i'm not using it right.
>Laughingchefs.webm

[Anonymous No.5568276]

How do I make fried rice? An Asian chefs word would be nice.

[OP No.5568282]

>>5568191

Depends.

You have local ''western'' stores that sells somewhat poor but economical fried ''american'' food then on the other end of the spectrum you have steakhouses and places that sell ribs for $50 dollars a rack.

It's all about price, the poorer folk tend to find that fast food(Burger king, MacDonalds and KFC) are the pinnacle of western cuisine and will order their steaks well done when they do get the chance to shell out money for prime cuts.(I WILL MURDER YOU)

Middle class and rich(er) folk who can afford it know where to get their quality food from hotels and whatnot. Singapore has an extremely strong food culture. We literally have the world's food at our fingertips with limitless choices right at our doorstep so much so that people are actually lazy to eat out due to the sheer number of choices available.

>You want to eat japanese, korean or french tonight dear?
>Ehh...anything i guess?

China on the other hand, are trying hard to adapt and show the world that they are civilized. They have very strong roots with their culture but the rich and elite are trying their best to westernize their children, be it clothes, education and food.

I've heard stories from a friend of mine in the wine business. Some of them would just buy the most expensive bottle on display to make a show of their wealth only to mix said wine with ice and sweet soda drinks.

They tend to piss off the waiters with pointless questions and assumptions.

[Anonymous No.5568284]

I love fish sauce with chili, but I'm not sure how to make it. Do you have a good recipe?

[Anonymous No.5568302]

>>5568258
>using ingredients found in white people markets.

No need for that kind of restriction m8.

[OP No.5568308]

>>5568276

Fried rice was created when people had leftover rice along with some ingredients and wanted something hot. You can create the most basic of fried rice with oil, rice and some seasoning. This is my favorite recipe for it, something i would cook after a long day or if i'm depressed.

>ingredients
Leftover rice(Cold or rice at room temperature will work best since hot rice will tend to stick to the wok)
Lots and lots of chopped garlic
1/2 eggs, beaten.
Salted fish, sliced really thin.
Beansprouts.
green onions for garnishing.

>Seasonings
Light soy sauce
Dark soy sauce
white pepper
salt
sesame oil

Oil up, heat up wok on high.
Stir fry garlic till fragrant
Add Beansprouts and salted fish
Throw in beaten egg.
Stir as it cooks.
Add rice then seasonings.
Cook till slightly brown.
Add green onions for color and a dash of sesame oil for taste.
Done in a minute.

[Anonymous No.5568313]

Thanks for the thread OP

Is street food amazing in Singapore? I've seen a Bourdain episode where he goes to some market and all the little food joints (stalls almost like a food court) looked fucking amazing.

What's the best place to go in Singapore? Sands looks amazing

[Anonymous No.5568314]

>>5568308
thsi gif is mega adorable

[Anonymous No.5568320]

>>5568313

Also I heard alcohol is very expensive in Singapore and you will be fucked in the ass / killed by the law for drugs. Any stories or comments on that?

Thanks

[Anonymous No.5568321]

>>5568308

>1/2 eggs

[Anonymous No.5568325]

>>5568308
thanks man, what's a good wok to buy?

[OP No.5568358]

>>5568313
You are welcomed.

We don't have street food.

...Actually we do, but the NEA(Think health inspectors, only more evil) has a scorched earth policy on such things. Not like it stops people from peddling their wares.

That would be a pasar malam(Night market would be the direct translation) where the people there have paperwork. We do have hawker centers called kopitiams, some are 24 hours if you ever have an urge for noodles after a night for drinking.

>Best place for street food.
You could start a civil war with those words. I can say this for a fact, if you see a line, the place usually has decent food. It would be better to search for a dish and then ask for the places that specialize in said dishes.

>>5568314
Have another.

>>5568320

Yes, a bottle of vodka with piss poor quality will easily run you upward $50, not counting mixers, cups and ice. It's the drink tax for the most part. Not much of a drinking culture since it will cost to get the good stuff and why would you splurge on the good stuff to get wasted when a cheap bottle can do the same at half the price.

>Drugs.
Good luck, if you get arrested with a certain amount it's the gallows for you.

Stories? The newspaper reports each time our checkpoints capture some poor sap trying to bring in drugs to the country or after a major raid. They tend to get haughty and boost public confidence with our police force by doing so and it scares the would-be smugglers too. 2 birds with a stone.

>>5568321
It should have been 1 or 2 eggs. Sorry, the lack of sleep is getting to me.

[Anonymous No.5568486]

>>5568308
She is 20 years old now.

[Anonymous No.5568503]

>>5568358

God damn those prices :P

As many places in the world are starting to realize the bad effects of the "war on drugs" and many places legalizing weed and sometimes even harder drugs, is that also true of Singapore? Or no just hardline all the time?

[Anonymous No.5568507]

>>5568358
>hawkers
this is exactly what i think of when i think of Singapore street food, Hawker stalls

[OP No.5568518]

>>5568486

>that smile after eating a meal.

[OP No.5568540]

>>5568503

Nope, no quarter, stick up the ass, no fun allowed. We have been taught since our youths about how bad some of the drugs are, they are in our textbooks and we get tested for them.

>>5568507
Might not last for long, good hawkers are a dying breed.

[Anonymous No.5568546]

whats something to make with leftover ham from a huge roast, not deli slices? We abuse our fried rice privileges and make too many sandwiches to be sane.

[Anonymous No.5568575]

>>5568540
did you watch wok stars singapore?

[Anonymous No.5569585]

>>5568540
stil here OP? i wanted to make some miso ramen with shrimp. idk what else to add that will go great with it.
i have the basics like:
miso paste
medium firm tofu
scallions
nori
noodles

what if i add:
bok choy
corn
shrimp/thinly sliced pork
mushrooms
and what else do you think?

[Anonymous No.5569714]

>>5567501
This is how you spoiler text
Doesnt matter anyways, it doesnt work on /ck/ or any board with a non-fictional subject matter, unlike /lit/ or /v/.

[Anonymous No.5569739]

>>5567427
Where's the damned nori?!

[Anonymous No.5569761]

When I eat a sardine and find a dark piece of something, I wonder if it is a fish shit.

[Anonymous No.5569771]

>>5569714
lurking moar actually paid off this time

[Anonymous No.5570323]

How exactly do most places make fried rice, the brown kind without egg?

[OP No.5570533]

Just woke up, glad to see the thread is still alive.

>>5568546
A good stir fry with vegetables make a simple one dish meal.

>>5568575
No, i was doing my basic military training at that point in time.

>>5569585
Butter if you want a more thicker and creamy soup.
Hard boiled egg, just because.
Bamboo shoots simmered in sauce.

>>5569714
Found that out the hard way.

>>5569739
...It's there...right?

>>5569761
We all do, just don't think about it too much.

>>5570323
The right amount of high heat to induce Caramelization with the sweet soy sauce.

[Anonymous No.5570536]

>>5570533
>No, i was doing my basic military training at that point in time.
I would def recommend it, you can download it on TPB

[Anonymous No.5570760]

>>5567542
the moment you posted Satay I fucking knew it. Which one, East?

[Anonymous No.5571070]

>>5568308
She is Airi Suzuki.

[Anonymous No.5571073]

>>5571070
>that video shopped smoke

[Anonymous No.5571080]

>>5570533
so all of the ramen ingredients i mentioned is good? i love bamboo shoots but i hate the canned ones. no fresh ones around here.

[Anonymous No.5571081]

>>5567542
Oh, bad copy of Japanese food again.

[Anonymous No.5571090]

>>5567542
Are those homemade Gyudon or Katsudon?

[Anonymous No.5571092]

>>5571090
uhm anon food lined up like that isnt homemade

[Anonymous No.5571111]

>>5571092
Fake Japanese restaurant in United States?

[op is back for more. No.5571220]

>>5570760
The famous bedok place i think.

>>5571070
Yes, i've read her wikipedia entry. Not a fan of pop idols but her smile when she bites into something tasty makes my heart flutter.

>>5571080
It's fine, i can't picture stuff that won't go with ramen. I've even tired 3 kinds of cheese with mine.

>>5571081
Yep, that was from a cooking session from my school days. A good way to learn from your mistakes is to consume the crap you have created. It's teaches you to not fuck up the next attempt. Plus it motivates you to beat your buddy in the next lesson.

>>5571090
Gyudon, katsudon and oyakadon. 15 minutes, 3 dishes on the table otherwise you fail.

>>5571092
I don't even consider what i cooked back in the day to be ''food''.

[Anonymous No.5571449]

>>5571073
you mean steam

[Anonymous No.5571605]

Is joe flacco elite?

[Anonymous No.5571638]

>>5567710
A tablespoon is a bit under 15mL.

[Anonymous No.5573460]

>>5571070

[Anonymous No.5573595]

>>5567427
dont need to ask you anything bruv i work with one

[Anonymous No.5573600]

What's your favorite hawker dish?

>tfw living some 10000 km away from Singapore and craving fried hokkien mee all the fucking time

[Anonymous No.5573603]

>>5573460

guy front and centre wearing red Andrews Airconditioning shirt

> I closed the garage door as I left, right?

[Anonymous No.5574065]

What color is your bento? Is it pinku?

[Anonymous No.5574075]

I live in chinatown (nyc) - see a lot of "bean sauce" in groceries here (various versions of this)

what can i use it for in terms of home recipes?

thanks in advance

[Anonymous No.5574545]

>>5567501

Youre a moabite a child of incest a MONGOLOID

[Anonymous No.5574588]

how to make sick miso soup?

[Anonymous No.5574729]

>>5567710
Pairing knife's name is alice.

[Anonymous No.5575485]

>>5574588
this would be nice =p

[Anonymous No.5576364]

>>5567427
Why is catsup so good with my medium well steak?