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Calling on the Chinese cooking experts...

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Home Cooking 4

Calling on the Chinese cooking experts...

walker | Jul 29, 2011 11:47 AM

I really like this recipe of cold sesame noodles from the New York Times:

http://events.nytimes.com/recipes/955...

I follow the recipe except I add more cucumber (preferably Japanese or Persian) and I also add some chopped cilantro and chopped green onion. (I omit the chopped peanuts and much prefer Trader Joe's peanut butter to the Skippy brand -- compare the ingredients.)

The recipe calls for "chili garlic PASTE" and I've looked in a few Chinese grocery stores here in San Francisco. The only one I've found that says "paste" is "fried chili paste", Lee brand. It is way too hot! Instead of 2 teaspoons, I think 1/2 of 1 teaspoon is plenty. Do they mean sauce, instead? I've bought, but not yet tried, "chili garlic sauce" from Lee Kum Kee.

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