Does anyone know a good quick and easy source for the sauces  they put on Chinese foods?  For instance, when I go to the Chinese restaurant - and we have a good one here in this small town - I always order "Dragon and Phoenix". I would like to know how to make a simplified version of this - I think the flavor comes mainly from the sauce they add to the chicken and/or shrimp. Thanks.

beefgravy with rice or (beef and rice).

[edited May-26-2009]

Hi out there!

Fairly new to the area, any suggestions for this? 

hi,

Some time ago I had lunch at Setagaya restaurant, on  141 First Avenue, NYC

I had their famous (?) egg dish: Shio Tama. a delicious brined egg, cooked to perfection with special salty taste.

I experimented a lot with the recipe, based on the chef hints: 7 minutes boiling, drop egg to ice water to stop cooking, then peel and brine in some unknown mixture for a night.

anyone can supply more data?

Thanks!!

Dov 

I found some dried tangerine peel POWDER at a new Asian market in town.  Does anyone have any clue how much dried tangerine peel powder is equivalent to say a 1" piece of dried tangerine peel? 

I just signed up and I've tried only alittle asain type food. I would love some suggestions. My only problem is my tummy can not deal with spicy. Is there anything I could try?

 Does anyone know any asian cookbook authors or  chef(s).  I am interested in speaking with anyone who  would be interested in perhaps having their recipes featured online in a unique web home www.MemorableEntertaining.com?  Each contributing chef has their very own feature page with a link either to their restaurant or web page.

Thanks!  I really appreciate it

I love Sushi! Nigiri and Sashimi mostly. I want to make it at home. It is so expensive at Restaurants. Any one have any recipe suggestions?

Do you know of any great make-ahead main courses in the asian cuisine?  My favorite is Teriyaki Chicken a la Steve; I also really like a spicy noodle salad that can be kept in the fridge.