Is it safe to eat chinese when pregnant??

[FirstBabyEek]

I'm British-born Chinese, so I ALWAYS want my Daddy's cooking. He's a take-away chef but his home cooking is amazing - better than takeaway food, with no MSG and nasty stuff in it. I've been trying for weeks to get hold of some free range pork ribs to make his spare rib recipe, but nowhere stocks them because it isn't barbecue season yet When my parents visit they bring me all sorts of yummy stuff for our freezer. Sorry if that made you jealous I'm so lucky!

Maybe just don't have it too often, because a lot of chefs overload it with MSG, which makes me feel a bit weird and thirsty afterwards. Can't be a good thing. That said, I have a weakness for the Asian instant noodles in soup that you get in Chinese supermarkets and they are REALLY unhealthy. Oops.

I think we should all move to live near you!! ha ha!! can you imagine, a long line of pregnant ladies queuing outside your house each day for some dumplings - yummmmmo! Well at least it would give me something to do on my maternity leave each day! xxx

 

[Jayjay027]

Ah what I wouldn't give for some fried chicken balls right now. And prawn toast. Nom nom nom!! X

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[KarenC]

I think we should all move to live near you!! ha ha!! can you imagine, a long line of pregnant ladies queuing outside your house each day for some dumplings - yummmmmo! Well at least it would give me something to do on my maternity leave each day! xxx

Haha! Yeah, a queue of pregnant ladies outside my house would be funny. Given that we live in a farmhouse in the middle of nowhere, it would be super-funny. Dumplings galore. My dad's roast duck, sweet and sour fish, braised pork belly, stuffed aubergines in black bean sauce... Oh my!

I really should learn some more stuff off him. But then I'd get really fat

And your comment earlier about helping kaz1983 out with finishing her takeaway made me chuckle a lot
x

 

[Loula]

yummy chinese i hopeits ok have had loads during pregnancy lol x

 

[Water_Melon]

I've eaten chinese but I make my own rice at home because a lot of chinese takeaways warm up their rice.
I miss egg fried rice so badly!

 

[FirstBabyEek]

I think we should all move to live near you!! ha ha!! can you imagine, a long line of pregnant ladies queuing outside your house each day for some dumplings - yummmmmo! Well at least it would give me something to do on my maternity leave each day! xxx

Haha! Yeah, a queue of pregnant ladies outside my house would be funny. Given that we live in a farmhouse in the middle of nowhere, it would be super-funny. Dumplings galore. My dad's roast duck, sweet and sour fish, braised pork belly, stuffed aubergines in black bean sauce... Oh my!

I really should learn some more stuff off him. But then I'd get really fat

And your comment earlier about helping kaz1983 out with finishing her takeaway made me chuckle a lot
x

I'm drooling!!! xx

 

[KarenC]

Pork and garlic chive dumplings for us tonight! We have a big bag in the freezer and we're going out this evening so it's a lovely quick meal to cook.

WaterMelon - try making egg fried rice at home yourself. It's not too risky if you do it at home because you know how you've cooled and stored your rice prior to cooking it. Cook some rice the day before you want to make fried rice, or the morning of the day you want it is OK. Once it's cooked, spread it on a big dish to cool for a short while, then cover and put it in the fridge. When you want to cook it, heat some oil in a wok, beat a couple of eggs. Get a handful of frozen peas and slice up some spring onions. Have to hand some soy sauce and maybe a dash of white pepper.

When the oil is good and hot, pour in your eggs and cook them a bit like an omelette, so don't touch them until you've got some cooked bits that you can break up with your wooden spoon. Then kind of mess the eggs around so that they break up into lumps and start to gain a little brownness. Then, keeping the heat high, add the rice. Using your spoon, break up and press on the rice so that it gets good contact with the base of the wok and cook it like this until it's hot. It's really hard at home to get the wok hot enough to get that really 'fried' flavour and look. But don't worry if it looks a bit pale; as long as it's hot, that's fine. Now add the peas - they can be frozen still when you add them, they will defrost very quickly. Give it all a good stir. Now add soy sauce - maybe a couple of tablespoons for two people. Add a dash of white pepper if you like. This will give your rice the nice colour you're after. When it's all good and hot, add the spring onions, stir quickly and serve it up straight away.

Sometimes I like to add a bit of Spam Lite, cut into little strips, to mine, or add some cooked chicken, ham, whatever... Add it as the eggs are just coming together but not still runny. A lot of home cooks make the mistake of pouring the raw eggs over the rice, which coats the rice in a nasty way, and you don't get those little golden nuggets of egg.

I've no qualms about making this at home. You're right, the rice is stored cold before frying it in a Chinese takeaway, but they do get it very hot in the wok so I wouldn't worry too much about getting bugs from it, as long as you eat it as soon as you've bought it.

Sorry for the essay. I get carried away with myself sometimes. Enjoy
xxx

 

[Water_Melon]

Ooooh thanks for the tips, Karen I'm going to try it x