Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
lobscouse
 
Posts: n/a
Default Egg Fu Yung

Hi group,

Haven't posted for a while, looking for a stellar Egg Fu Yung (sp?) recipe,
one tried and true. Didn't want to do the regular google search. So
Please share one of yours, I just got a huge bag of extra good sprouts and
would like to make a very stellar dish.

Please reply to group this address is a spam catcher

lob



  #2 (permalink)   Report Post  
chefolder.com
 
Posts: n/a
Default Egg Fu Yung



Your spelled it correctly. I posted an authentic recipe for you at

www.chefolder.com/wwwboard.html


  #3 (permalink)   Report Post  
Dr.Needles
 
Posts: n/a
Default Egg Fu Yung

I hate to disappoint you. This may be authentic American Egg Fu Yung,
but it's not authentic Chinese Egg Fu Yung. Egg Fu Yung is a northern
dish. The tern Fu Yung (fu rong in Mandarin) means "hibiscus". The
authentic dish doesn't use egg yolks, only the whites, which are
beaten. When deep fried, they puff up like an hibiscus flower. The
full egg version is Cantonese and was made for American tastes. There
is an authentic recipe in the book "The People's Republic of China
Cookbook" by Nobuko Sakamoto. It is a compilation of 3 old books from
China translated into English and adapted to the American kitchen
(which I guess makes them less authentic!)



On Tue, 17 Feb 2004 07:21:39 -0500, "chefolder.com" >
wrote:

>
>
>Your spelled it correctly. I posted an authentic recipe for you at
>
>www.chefolder.com/wwwboard.html
>


  #4 (permalink)   Report Post  
James Silverton
 
Posts: n/a
Default Egg Fu Yung and Chinese Cookbooks


"Dr.Needles" > wrote in message
...
> I hate to disappoint you. This may be authentic American Egg Fu

Yung,
> but it's not authentic Chinese Egg Fu Yung. Egg Fu Yung is a

northern
> dish. The tern Fu Yung (fu rong in Mandarin) means "hibiscus". The
> authentic dish doesn't use egg yolks, only the whites, which are
> beaten. When deep fried, they puff up like an hibiscus flower. The
> full egg version is Cantonese and was made for American tastes.

There
> is an authentic recipe in the book "The People's Republic of China
> Cookbook" by Nobuko Sakamoto. It is a compilation of 3 old books

from
> China translated into English and adapted to the American kitchen
> (which I guess makes them less authentic!)
>


In my family Nobuko Sakamoto's book ranks as the top Chinese cook
book. Sounds most unpromising does it not; "translated into English
and adapted to the American kitchen" by a Japanese lady but it's a
compilation of practical and delicious recipes!


--
James V. Silverton
Potomac, Maryland, USA

  #5 (permalink)   Report Post  
Dr.Needles
 
Posts: n/a
Default Egg Fu Yung and Chinese Cookbooks

On Wed, 18 Feb 2004 10:10:59 -0500, "James Silverton"
> wrote:

>"Dr.Needles" > wrote in message
.. .
>> I hate to disappoint you. This may be authentic American Egg Fu

>Yung,
>> but it's not authentic Chinese Egg Fu Yung. Egg Fu Yung is a

>northern
>> dish. The tern Fu Yung (fu rong in Mandarin) means "hibiscus". The
>> authentic dish doesn't use egg yolks, only the whites, which are
>> beaten. When deep fried, they puff up like an hibiscus flower. The
>> full egg version is Cantonese and was made for American tastes.

>There
>> is an authentic recipe in the book "The People's Republic of China
>> Cookbook" by Nobuko Sakamoto. It is a compilation of 3 old books

>from
>> China translated into English and adapted to the American kitchen
>> (which I guess makes them less authentic!)
>>

>
>In my family Nobuko Sakamoto's book ranks as the top Chinese cook
>book. Sounds most unpromising does it not; "translated into English
>and adapted to the American kitchen" by a Japanese lady but it's a
>compilation of practical and delicious recipes!
>

Since you have the book, the EFY recipe is on page 47. I've made it
several times and it's always a hit. It doesn't keep well for
left-overs though.


  #6 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default Egg Fu Yung and Chinese Cookbooks

Dr.Needles wrote:

> On Wed, 18 Feb 2004 10:10:59 -0500, "James Silverton"
> > wrote:
>
>
>>"Dr.Needles" > wrote in message
. ..
>>
>>>I hate to disappoint you. This may be authentic American Egg Fu
>>>

>>Yung,
>>
>>>but it's not authentic Chinese Egg Fu Yung. Egg Fu Yung is a
>>>

>>northern
>>
>>>dish. The tern Fu Yung (fu rong in Mandarin) means "hibiscus". The
>>>authentic dish doesn't use egg yolks, only the whites, which are
>>>beaten. When deep fried, they puff up like an hibiscus flower. The
>>>full egg version is Cantonese and was made for American tastes.
>>>

>>There
>>
>>>is an authentic recipe in the book "The People's Republic of China
>>>Cookbook" by Nobuko Sakamoto. It is a compilation of 3 old books
>>>

>>from
>>
>>>China translated into English and adapted to the American kitchen
>>>(which I guess makes them less authentic!)
>>>
>>>

>>In my family Nobuko Sakamoto's book ranks as the top Chinese cook
>>book. Sounds most unpromising does it not; "translated into English
>>and adapted to the American kitchen" by a Japanese lady but it's a
>>compilation of practical and delicious recipes!
>>
>>

> Since you have the book, the EFY recipe is on page 47. I've made it
> several times and it's always a hit. It doesn't keep well for
> left-overs though.


I don't have the book


--
Dan

  #7 (permalink)   Report Post  
James Silverton
 
Posts: n/a
Default Egg Fu Yung and Chinese Cookbooks


"Dan Logcher" > wrote in message
...
> Dr.Needles wrote:
>
> > On Wed, 18 Feb 2004 10:10:59 -0500, "James Silverton"
> > > wrote:
> >
> >
> >>"Dr.Needles" > wrote in message
> >>>>>>>>>>>>>>>deletions<<<<<<


hentic recipe in the book "The People's Republic of China
> >>>Cookbook" by Nobuko Sakamoto. It is a compilation of 3 old books
> >>>
> >>from
> >>
> >>>China translated into English and adapted to the American kitchen
> >>>(which I guess makes them less authentic!)
> >>>
> >>>
> >>In my family Nobuko Sakamoto's book ranks as the top Chinese cook
> >>book. Sounds most unpromising does it not; "translated into

English
> >>and adapted to the American kitchen" by a Japanese lady but it's a
> >>compilation of practical and delicious recipes!
> >>
> >>

> > Since you have the book, the EFY recipe is on page 47. I've made

it
> > several times and it's always a hit. It doesn't keep well for
> > left-overs though.

>
> I don't have the book
>
>
> --
> Dan


It is a quality paperback but Amazon says it is out of print. However,
they indicate that used copies are available. I don't know what the
quality of the second hand copies would be. We used to xerox the most
popular recipes and work from the copies. My daughter seized the book
and won't return it (g).

Jim.

  #8 (permalink)   Report Post  
KWR
 
Posts: n/a
Default Egg Fu Yung and Chinese Cookbooks

James Silverton wrote:

> "Dan Logcher" > wrote in message
> ...
>
>>Dr.Needles wrote:
>>
>>
>>>On Wed, 18 Feb 2004 10:10:59 -0500, "James Silverton"
> wrote:
>>>
>>>
>>>
>>>>"Dr.Needles" > wrote in message
>>>>
>>>>>>>>>>>>>>>>>deletions<<<<<<

>
>
> hentic recipe in the book "The People's Republic of China
>
>>>>>Cookbook" by Nobuko Sakamoto. It is a compilation of 3 old books
>>>>>
>>>>
>>>>from
>>>>
>>>>
>>>>>China translated into English and adapted to the American kitchen
>>>>>(which I guess makes them less authentic!)
>>>>>
>>>>>
>>>>
>>>>In my family Nobuko Sakamoto's book ranks as the top Chinese cook
>>>>book. Sounds most unpromising does it not; "translated into

>
> English
>
>>>>and adapted to the American kitchen" by a Japanese lady but it's a
>>>>compilation of practical and delicious recipes!
>>>>
>>>>
>>>
>>>Since you have the book, the EFY recipe is on page 47. I've made

>
> it
>
>>>several times and it's always a hit. It doesn't keep well for
>>>left-overs though.

>>
>>I don't have the book
>>
>>
>>--
>>Dan

>
>
> It is a quality paperback but Amazon says it is out of print. However,
> they indicate that used copies are available. I don't know what the
> quality of the second hand copies would be. We used to xerox the most
> popular recipes and work from the copies. My daughter seized the book
> and won't return it (g).
>
> Jim.
>


I picked a copy up in a second-hand bookstore last year for, I think,
about $10. I've only tried a couple of recipes out of it, but liked them
both. White cooked chicken, and a sweet and sour dish which I followed
sort of loosely, using fried tofu pieces (ummm) instead of whatever meat
it called for.
  #9 (permalink)   Report Post  
 
Posts: n/a
Default Egg Fu Yung and Chinese Cookbooks

I just posted a jpg of the recipe in alt.binaries.test under the header Egg
Fu Yung. Enjoy
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Chicken Foo Yung kbnet56 Recipes 1 16-09-2011 01:26 PM
Zucchini Egg Foo Yung Oh Deer Recipes (moderated) 0 30-09-2007 10:47 PM
Shrimp Egg Foo Yung Sharon[_3_] Recipes (moderated) 0 27-05-2007 06:39 PM
Egg Foo Yung Lucky Recipes (moderated) 0 29-06-2006 05:00 AM
Egg Foo Yung Vicki Story Recipes (moderated) 0 09-02-2005 02:13 PM


All times are GMT +1. The time now is 10:55 AM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"