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11/11/2009

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Where did you get those kind of wheat noodles? They seem a bit hard to come by in BKK, unless you buy them directly from a Chinese restaurant.


Hey Austin - Actually I got them at the Tops Market on Nanglinchee (wish I could say I got them from a wizened old Chinese man on Charoen Krung... but I didnt). There is a section in the back where they sell Chinese ingredients like whole five spice, dried mung beans, etc. There are some noodles there. I also tried a Japanese wheat noodle. They were more expensive, but better texture (I had a lot of stock left over). If you plan on making this, you might want to up the spices...

Dried noodles? I'm thinking you could probably just order some fresh ones to go from one of those places near Chong Nonsi. I learned a Chinese noodle recipe in Hong Kong and am keen to get my hands on them as well!


I guess you could - Ive never gotten noodles (only dumplings) from those spots.

Ive tried pulling noodles before, with instruction from a pro. Its HARD.

PS - I forgot that adding 4 to 6 Tbs of soy sauce at the end, when seasoning the stock, adds nice color and


depth.

Hello,
I am preparing a TV show on Chinese cooking. I want to make original sequence in Lanzhou about Lamian. Do you have a good address, a good plan, a person to advise me?
Thank you in advance for your help.
Regards,
Fred Chesneau Globe-Cooker

" Do you have a good address, a good plan, a person to advise me?
Thank you in advance for your help.
Regards,
Fred Chesneau Globe-Cooker"

Fred, people get paid for that sort of thing.

Have you been turned down by other lenders?

Obviously, pride and humility is opposite, but they have the same object. This object is self.Do you think so?

I liked your site, you are very interesting to write. Merry Christmas and Happy New Year!

You write well will be waiting for your new publications.

Hi Merry Christmas and Happy New Year

I lived in LZ for several years. I haven't found a good beef noodle recipe. I'm excited to try yours. Next time you try the broth, add some chicken bones or broth to the stock. That's one of the "trade secrets" that a friend told me. Anyway, thanks for posting!

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