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Best Salt Fish Fried Rice in Montreal

Can`t wait to try them both. I shouldn`ta used the word 'best', since every resto is different and am hoping to learn to make this myself, so as many benchmarks will be great. Thanks ever so much.

Best Salt Fish Fried Rice in Montreal

Had this and loved it in montreal's chinatown, 15 years ago. Salt fish, chicken, fried rice. Simple, salty, fishy. It stank to high heaven and I just loved it!. The resto is long gone, burned down I think. Anyone tried it lately? Recommendations anyone? Also -- where can I get the salt fish (it's not cod...) in the city?

Chinatown 1 Market - Wing Cheong Hong

On 1008 clark, just below la Gauchetiere. One of my favorite markets in China town, openned and closed for the last 2 weeks. There was a sign on the door in Chinese, with no french or english translation (anyone?) . I heard they were moving on to St. Laurence... in Novemeber. They had the best selection of Soy's in Chinatown 1. Anyone seen or heard anything?

Garlic

Thank You kindly! I will try this on tomorrow's wok... meanwhile, one of my favorite garlic uses so far was with a Paella when we just took an entire head of garlic, peel and all and plonked it whole, stem down in the middle of the paellerina, then proceeded to do the meats and sofrito, add the broth and rice etc. The peel protected the garlic, tho it charred on the outside, and the entire dish was suffused with the garlic -- sweet, deep and smokey. mmmm.

Aug 29, 2012
RicerRickoni in Home Cooking

Garlic

Question: So many asian stir-fries seem to begin with garlic into the hot oil in the wok. They say to heat the oil almost to smoking, but every time i do this -- puff! Bitter burnt garlic in 5 secs. And it the other ingredients (say scallops or shrimp) are then added, by the time <those> are done, the garlic is history! Any ideas? I just love garlic, but not burnt... so I currently just add, chopped, near the last minute.)

Aug 28, 2012
RicerRickoni in Home Cooking

25 Montreal Restaurants Over 25 Years Old

Cosmos on Sherbrook in NDG. Little hole in the wall with the best breakfasts. I've watched an entire generation change over in that place.

Toona Bean Paste [moved from Home Cooking]

Recently found this paste, "Toona Bean Paste" in the schecuan dept of the asian grocer, made by Bull head. It's all over the net, as a product, but no real desciptions of it's use, but it works beutifully added to stir fried noodles, and scollops. Unique taste, kinda like a rich man's shallot, but uses "toona leaves" on top of broad bean paste. Not at all hot, and very unami. (unfortunately it does use msg) Found another brand which has a hot chilli version, sans msg; label just says Mai jiun food company.
What is this leaf, this paste,how is it used, is it found (in Canada). Is it traditional or just a commersion concoction? I'd love to make my own paste. I've searched all over, and only the product shows up. Dunlop's cook books draw a blank. Any insights anyone?

Jun 23, 2012
RicerRickoni in General Topics

New Scichuanese Restaurant in Town-very authentic and delicious [KanBai restaurant]

Kwik update: in April nad their Mapo Tofu and the fried lotus root. The Mapo was the best I've ever had in 30years in Mtl. The Lotus root, looking like really good fries but less oil and carbs, was a nutty crunchy complement to the unctious tofu dish. And again in Mai, also a thursday, Mapo was good but not-as-good. Cabbage was the big surprise: how can such a simple dish be so good? Perfect chilli / prickly ma, wok hai au but! And again in June, today (sunday). Vegetables this time: The fungus entry, sizzling eggplant, and (expecting the magic cabbage trick) a simple bok choi. The cold fungus / corriander / garlic thing was the best of the 3, but ultimately, it's just rubber... :) Bok choi was an overcooked dull mess, and the eggplant in hot garlic sauce was a mushy, sickly sweet mass sizzling in an iron pot. That said, perhaps they just don't do vegetables well. And it was a Sunday - and I choose badly, but Definitely on the decline, so will try one-more time... the mapo and fish poach is their benchmark imho.

Types of Dried Asian Mushrooms

I just love all Mushrooms. Even dry ones :)
Ever sampling and Learning, I'm at a local (Montreal) Asian grocer and looking at an entire WALL of dried mushrooms! at the base of it, there are buckets of bulk. Many are Shiitake, but not all, and Most of the packages have no helpfull english or french labeling. And a huge variation in price.. regardless of size... from 3 bucks for a big bag, to $30 for a pretty little box with 8 caps. When asking in-store, they just point to the most expensive and say "betta.." very helpfull. Go to the chineese herb store and even <more> varieties... Again, the really expensive ones are betta...

Ended up taking an almost random sample, one each of Agaricus Blazei, Money mushroom, straw vs white cloud...:) Chopped & destemed the caps. then rehydrated and sautéed, along with a few fresh white buttons, into a simple chowmein with boc-choy & cabbage. The mushrooms have a deep musky complex flavor, no meat needed, but oh so random! :)

What is the difference between the identically sized caps, and how to judge quality? Your fav's?

Mar 09, 2012
RicerRickoni in General Topics

How do you stock your Chinese kitchen?

Totaly agree.

I did a similar test few years back and seems that soy sauce is a lot like that other fermented product: wine. There are hundred of kinds, each country has it's twist. I was so overwhelmed by the wall a of soy sauces at our local stores here in MTL that I bought one of each (at $2 each, it was about a small price to pay to settle a life-long mystery.) I classified them by country (China, Taiwan, Thailand), didn't get to the Japaneese ones. Then by type: General Soy including( Dark & Light), Sweet Soys. Main Brands were Pearl River, Kimlan, Yummi House, O'Long. Then did a taste test of each. Straight up, in a spoon, Striaght into cooked Jasmine rice, as a dip for a simple pork egg roll.

Anyways, just like wine, there is anazing variance. In saltiness, sweet, sour, umani. BOttom line for me was:

Sweet Soys: ABC Kecap Manis for Thai & Indonesian cooking. Also as a sweet element for hot dipping sauces... They also make a Manis "Sedang" version which is a musky midway between sweet and salty. Their Kecap Asin is just a salty, slightly sweet.There was a Thai brand, DragonFly which was like pure consentrated molasses. Totaly agree with you re: Healthy Boy thick soy... Conimex also makes manis, which I loved untill trying the abs's.:)

General Cooking Soys: the Kimlans, Dark was fav. Light is saltier. Pearl River was almost Kikkoman for a while, but has recently really improved. Their red labeled "Superior" was great in a spoon, on the rice or on the eggrolls. Their perenial "mushroom" soy is much better lately, and more of a specialty soy imho.

Yummy House Soy: I really didn't want to like this one, but oh so good in the egg roll test.

Dim sum dipping soys: O'Long, They make a wheat free soy that goes sooo well as a Dip with the frozen Dim sums. Also in this category, a thing from Maggi, sans english, "Dam Dac Hdn", probably full of msg, but very deep.

Havn't even begun on the Japanese or Koren brands...
Your're right -- it is sooo worth the effort. We made a party out of it and gave away all the bottles after.

Very much recommend doing similar test with Fish Sauces.

Mar 09, 2012
RicerRickoni in Home Cooking

New Scichuanese Restaurant in Town-very authentic and delicious [KanBai restaurant]

Went there a week ago ... late feb. just before the lunch croud. Had the fish "shui zhu yu" aka water fish aka #404 "Poached Fish Fillet in chilli soup". Was a religious experience. Big pieces of Basa braised in red sauce, topped with chillies and pepper corns, sprounts and green onions. VERY hot, rich broth. Fish was succulent and splippry good after you pass a piece through the oil layer en route to mouth... You gotta like the heat tho. Service was prompt and polite. Took a bowl of rice on the side which might have been fresher than it was, otherwise all good.

Indian Cuisine, Montreal

Dear Houndois,
Your thoughts and recommendations on Indian restos in Montreal. I remember a place on Peel, "Ma-haragi", 30 years ago. That's how out-of-date I am. Athentic would be nice, Gourmand would be better. SOS. Your thoughts please :)

Spring Thai, Montreal

Dear Hounders,
In search of real Thai resto, not Thai Express, but "David Thomson" level Thai, in Montreal. Any thoughts? Taking friends (who like Thai Express and also indian Tikka) to supper. Just Cracked up when they said Thai express.. so.. now I have to show the alternatives. Wuld love to find a good, authentic Thai here in Mtl. Surely this must exist -- we have ALL the ingredients available, fresh, here. I'd cook it myself, but, that's a whole other over-bold invite, involving more rooms than I have :). SOS Thai, (and Indian in a seperate thread). In love. Have 1 week to prepare. :)

Coconut Sugar

Marché "Thai Hour" on JTalon & St.Denis. In the left isle as you go in the door. Have also seen it at the big place "Fu-Thai?" in Plaza CDN.