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When a so called chain or multi unit restaurant operation isn't consistant then it's very possable that it's losing it's edge. Professional operators who open restaurants in various locations where the are permitted to have their own personality or vary from the others generally will change the name or appearence to reflect the personality. But if your any Typoon or whatever your customers don't anticipate or expect changes or for one place to be better then the other. That's managements responsability to it's clientle. There are many groups that run different types of restaurants of every ethinic type that do this successfully with variations that compliment each other but still are different. Irwin

Since, according to your comments here, my sensually stimulating article enticed, or possibly seduced , you to prepare your gravlax, and the other truly decadent dishes you describe here, shouldn't you add me to your guest list the very next time you have one of these festive blowouts?? I can fly out to wherever you live with due haste and offer you my digital camera proficiency to take stunning pictures (although I am no Tana Butler!!) of the event for either "Gourmet", "Bon Appetit", possibly even, "Field and Stream"!! Thanks for enjoying the article and being energized by "Table Dance for the Gourmand", Irwin!! I value your words, your opinions, and your style most highly! Mellisa and Rabbi Mark: Since i've never provided any recipes [i've had over 50 requests] to Gourmet, Bon Appetit or any Food Publications even though I have always made many sublimal aphrodistic menus, even the first all garlic dinner that was repeated 3 times for all the produce buyers and wholesales convention by popular demand for Gilroy California biggest garlic grower. Or the Escargot Lisboa that was voted the best Snail Recipe in France that got my picture in Paris Match as being from Honolulu Polynesia? Even Caldarada that won 2 years in a row at McCormick Pier in Chicago. Finally my Squid Recipe that readers of Food & Wine, Bon Appetite and Gourmet requested calling it "That Terrific Noodle Dish", we were served at Lisboa.[but Tthats another story]. "Under the Skin Chicken" a favorite of Raymond Burr, Forbes and Brando ordered in various stars when returning back to their private islands plus the main final exam snack for Asian students at University of Hawaii. But for Rabbi Ribeyes Mitzvah Function I'm ready and willing to provide my Gravelex Recipe thats even better the Authentic Nova Scotia Smoked Salmon or Lox, less salty and definately additive if your willing to get it together for the special occasion. I know it works. The only other recipe I ever provided that made a difference was when I provided the original "Mama Leones" Lasagna Recipes as a boost for a good cause. Anyone interested? It should be fun to pull it off together. I'm willing are you? Mashugana IRWIN

Ben: KOU yuk...same as ku lo yuk as I described in my first post? Chopstickfull...hmmm I liked it better when grandma fed me by the porcelain spoonful Lop yuk steamed on top of cooking rice, add some lop gnap and lap cheung... now THAT should really go in the winter Chinese cooking thread! Then the burnt rice on the bottom of the pot, wetted down with hot water is so delicious...we fight over it Dejah & Ben::: Since your going back to Grandma and moms i'll bring you both back to memory lane. At least i'm tummy sure, cause in winter there three other majic ingredients required for babys and children. Pressed Oil Duck Translucent Duck Sausages Winter Lap Cheong made on top of the steamed rice. and for party's or special occasions Whole Steamed Winter Melon Soup with Yunnan Ham, Ginkos and Flowers. Do you remember ? Irwin

Michael: It hardly ever freezes but since it's pretty much surrounded by the sea it does become quite damp and cool. The Hong Kong winters aren't to bad during the day, but temperatures can drop into the 40's at night but not often. Since theres no central heating it seems colder then it really is so it seems persistant. I would see the actual temperature but still it felt colder that that to most of us living there. Maybe we were indulgent but we sure ate good. Irwin

In Hong Kong the first items to become popular as the weather becomes cold are: Dog Clay Pot Cassaroles at the Causway Bay "Tai Pai Tungs" Snake Soups on Temple and Shanghai Steet in Kowloon. Switching from Pork Hot Dogs to Beef Hot Dogs at the Movie Theatres. Winter Melon Soup with Yunnan Ham Shanghai Freshwater Crab Hot Pots Mongolian Grills Sizziling Hassa Herring Smoked Hot Sticky Rice Varieties Pork Back Congee Street side It seems to happen all at once as soon as it starts to cool down Irwin

Shouldn't this topic be added to the "Wackiest Thing you've ever eaten" forum as this crap really grosses me out more then the majority of items mentioned there. This has qot to be the scariest stuff ever. I'm not religious, but this lady seems to be the ANTI-SOMETHING she spooks me and makes me glad that I don't have Cable so I can't accidentaly turn her on. WHeeew ! Irwin

I never appreciated the nuances of "Pork Belly" as being special until I had the opportunity to enjoy it in it's many variations in Chinese Ethinic Cusine. My two favorites are both served with Pickled Vegetables both are excellent and take the Flavors and Tastes to new heights. They are "Hakka" and "Szechwan" both are very delicious. However the traditional "Shanghai" preperation is in it's own special place. I've never been interested in eating Fat as something super special but anyone who has tried a perfectly cooked Shanghai Pork Belly will ever feel that way again. The Fat is almost translucent, needs to be served on a spoon and is sweeter and richer then Normandy Butter when mixed with some rice and the sauce it's not unusual for diners to close their eyes and sigh. I enjoy Hunter Double Smoked Bacon and the Hakka and Szechwan Pork Belly but i've ordered at several Shanghai Restaurants in The States and Canada but haven't had anything comparable. It's one of the few dishes that I dream about but haven't been able to express my feeling except to someone else who shared the experience. Irwin

I believe it's a northern thai street food dish, though the only place I managed to notice it was Bangkok. Basically it's a bunch of ingredients wrapped in a bai chapoo (or here, spinach) leaf, either by you or the vendor. The ingredients are dried shrimp, peanuts, chopped lime, chopped coconut, chopped ginger, some more things, and a marmalade like sauce. http://www.thaifoodandtravel.com/recipes/mkum.html Maybe it's not in NYC yet... http://www.jamesbeard.org/events/2002/11/020.shtml On authentic--bai chapoo leaves can be quite tough, and I find it very hard to choke down when they're that way. Perhaps that's the street-food ingredient-quality problem again. Irwin--what do you think of Typhoon? They apparently recruit chefs from Thailand, as opposed to being a place started by immigrants. At one point someone told me that many Thai restaurants around here were run by Vietnamese people. Perhaps many are, but the ones I've been to recently definately have mostly thai-speaking staff. mb7o: Typhoon is a americanized Thai Restaurant that keeps sort of middle of the road. I'm amused about them claiming "SECRET RECIPES" since there is nothing served that is remotetly special or unique to the operation. I've never found any dish so special anywhere that it couldn't be copied anywhere in the World. I've eaten there 4/5 times in Portlant and Seattle never on my own Dollar as my expectations of food are more important then ambiuence. When eating as a guest I try my best to behave as if i'm enjoying myself, but my eyes and ears are working. The food was acceptable but mediocre. After so many years I can't help it. There is no question that they used to take advantage of their employeees working in the kitchen as insinuated, but this isn't unusual in many operations of this type. While eating at the Typhoon in Portland one of my Thai Speaking friends in talking to the Chef was told that they were working about 60/70 hour weekly and were paid a salary but weren't working managerial or in charge that in my experience generally is considered as a hourly employee as this salary employess must have management responsabilities. There has been quite a lot of post thru newspapers and other sites regarding the claims and allegations made by their former workers and it;s interesting that this has been carried into Thailand. I'm curious about the outcome. I'm also wondering how this is effecting the use of time cards in their present operations as the law is quite specific about salaried positions in Washington and Oregan as well as Federal Guidelines. Thai speaking often doesn't add up to professional Thai Cooking in my experience any more then speaking Chinese adds up to Professional Chinese Cooking but I still enjoy the evolution as it often tastes pretty good. Irwin

Gary: How does your cookbook do with Cantonese Recipes? Irwin

Amy: Fear not ! Just returned from a trip to Trader Joes and i'm happy to let you know that they have available. "Revilla" Serrano Dry Cooked Ham from Spain. Thinly sliced in 3.5 Oz. Packages at a reasonable price. Just brought it home and the first package was devoured very quickly by my Grandchildren with a Goat Cheese Brie type of Cheese that i also brought. So i'll have to try it later when it quiets down. They smiled and said "Thumbs Up" that they liked it better then Prousitto or the French Gambon Hams. Irwin

When I enjoyed my special preperations this year for New Years Eve and New Years Day I realized that it was brought about due to this Posting early in December. Being DOH I thought that this year i'd celebate Decadence Hands On with every item prepared for the occasion at home. Thru this posted topic I decided to share with eGullet. Beverages: Dom Ruiniart Brut Champage from the anniversery edition of 1978 Yunnan Pai Goh Brick Tea Appetizers: White King Salmon Gravlex with Brandy Cure Red King Salmon Gravlex with Vodka Cure Fresh Mendocino Coast "UNI' on Rice with Seaweed Wild Mendocino Coast 6 inch Mussels [2 had pearls] Entrees: Live 3 pound Maine Female Lobsters Steamed Fresh Mendocino Morel Mushrooms with Veal Filet and Cream Whole Pousin Chickens with Washington Black Truffles and Shallots under the Skin Roasted. Soup: Sharks Fin with Blue Crab Fat Desserts: Valronha Chocolate Souffle with Frangelico and Chopped Hazelnuts Apple Strudel with Rasins Morrelo Cherries and Schlag Palachencha Pancakes with Apricot, Lingonberries and Cinnamon. This was consumed over 2 days with visits from my Grandchildren and Family. The Uni, Mussels and Morels were gathered by my son and sent by Air. The Mendocino Coast supplys the premium Uni to Japan The Mussels were taken from a location that had been used for Hundreds of years by the Indian Tribes where there are giant mounds of shells accumulated. This celebration wouldn't have come about without the inspiration thru this topic. It seems that unstead of doing Gravlex rarely I now prepare it several times a month as it's healthy and not a expensive indulgence. Irwin

On a more serious note, there were actually a whole community of Jews living in Shanghai during WWII; they had fled from Germany and were offered some type of "refuge" by the Chinese. About 20,000 Jews fled there after Kristallnacht. Most survived the war, but suffered greatly under atrocious conditions such as hunger and disease. If you can get your hands on it, there is a wonderful documentary called "Shanghai Ghetto" that explains this uplifting story of surviving through hope. Menton & Pan: There is a interesting book written by a Rabbi friend of mine called "The Fugu Experiment" it goes into details about the rationale of the Japanese Occupiers deciding to treat the Jewish in Shanghai with much better consideration then the Germans would have preferred during this period. I had several family member who were interned who had arrived in Shanghai thru Harbin China and also knew several who had moved to Hong Kong when I lived there. Irwin

I had a discussion with Walter Tamishiro in 1983 regarding the reason why Ahi Tuna became so popular and expensive in Honolulu during the two celebrations New Year's and Chinese New Year. This seems to effect not only Fishes that were used for Sushi but also local bottom fish like Onaga or Oppakapaka, Moi and Weke. Walter attributed this to the fact that the local Wholesale Market Daily Auction Prices were elevated due to the fact the Hawaiian Ahi Fresh Caught during that time of the year considered the premium fresh Tuna in Japan. I don't know if the increased popularity of Nitrogen Quick Freezing in the Tuna Boats has changed this situation but I doubt it since Fresh is alway's premium priced in the Market. The Bottom Fish have always been expensive, even though now they are being exported much more then previously. He attributed the price rise due to the momentum of the Tuna excitement and the fact that traditionally Asians request Red Skinned Fishes for New Years. Also during this time of year and the Holidays Hotels and Tourist Restaurants are very busy. Up to $20.00 per pound with a dressed filet yield of about 37% make the portion food cost astronomical. I remember the expressions of many visitors who were shocked that Seafood on the Islands was so expensive during this season. They were inclineded to order dishes like Lobster or Real Scampi more often since they were more reasonably priced then local Fish with the exception of several trolled Fish such as Kaku, Spearfish, Marlin, Wahoo, Opah or Mahi Mahi. Irwin

Caroline: Thank you for responding about the Peaches. These were Peaches covered with a Black Ash that you peeled off leaving a cured, Delicious Ripe Peach that preserved it's essence. My wife had had them in Mexico City and brought them back to Honolulu as a treat. She thought that they were preserved with Wood Ash that at that time we didn't know was the original name for Lye. I've never had them before or since but my wife brought to my attention about 16 years ago a quote about them from a book or maybe a article by Diane Kennedy. Since her Books and any Articles we save are stored in unlabeled cartons I haven't dug them out. I feel that many of the foods that have became generally popular in Hawaii served in Restaurants were popularized by the Okinawans who operated the majority of Drive Inns and Restaurants for many years. IE: Zippy's, Colombia Inn, Flamingo's Etc. Wonder if your surprised that Salsa has become more popular the Ketchup ? Be carefull or we are going to give you credit for this happening. As we've been comtomplating for attributing Terriyaki's popularity. Have you ever considered relocating to Seattle as we need to find something new to become popular beside Grunge and Coffee. The trends seem to go wherever you are at the time. Another item that I sometime miss is the ever popular tuna added to Macoroni Salad that used to be regular with Plate Lunches but appears to be dissapearing. Wonder if this is because there isn't any Tuna being canned anymore in Honolulu ? Irwin

I've been wondering if the reson for the Bagels not being as good as they were traditionally is due to the fact that the Bakeries still making Bagels by Hand aren't using the Bagel Bakers Unions secret ingredient that was always incorperated into the Boiling Water Bath. Until we added this into our bagel bath in Hong Kong we weren't able to produce Bagels New York Stlye in taste or finish, just a little made the magic happen. This ingredient is something that I feel should only be posted with permission of eGullet if permitted. Irwin Sorry to appear as being reticient to post the Secret Ingredient but I just wanted to be sure that this was a regular type of akaline substance okay for usage in modest amounts in Baking. The ingredient that was kept confidential since the early 1900's ever since the Bagel Bakers Union was founded. As this was pretty much a closed Union from Father to Son that i'm not sure is still in Business since the Automatic Bagel Machine has taken over the Market. The ingredient added in very small amounts into the Boiling Bagel Water Daily was "Wood Ash" that became known as "LYE". This was what attributed to th Bagels Coating it's unique taste and finish found no where else then in the major Metro Districts where Bagels were Hand Made. The Bagel Holes were used as the Bagels were strung on Poles measured for 5 Dozen Bagels with a slit on the poles to Hold the String. Then the Bagels were tied and upon delivery to Grocers, Bakery's, Deli's, and Dairy Stores hung on Doors or placed on Bagel Poles until the customers opened for business. Ess Guzuntah Heaeth [Eat in Good Health] Irwin

Why does the song "Ring of Fire" come to mind here? Katherine: Didn't you mean "SEAT of FIRE" ? Michael: I didn't say that Thai Dishes aren't very hot, only that the customers are trying to push hot and hotter, not trying to just enjoy the traditional tastes and subtle flavors. Another consideration is that the majority of Thai Street Foods are extremly hot, to cool you down [local rumor] mostly because the average low/medium income patrons generally eat several bowls of rice with small dishes for flavoring to accompany the rice. The majority of Thai's entering the restaurant business in the states are from this economic bracket. Almost all the famous well know Thai Restaurants are patronized by more affluent Thai's except on special occasions. When your talking about "Indian Food" your going into a totally different type of heat. Again much of this has to do with the influence of the Spice Traders that may have some relationship for the assumption that the hottest food on the Indian Continent comes from Goa. Again in India the cheapest food also is often the hottest as hot covers other shortcomings especially in hawker type street foods of questionable origins. The "Hottest" SAuce that i've ever heard off was the composition I made for "Lisboa Restaurant" in Honolulu that my staff made labels of the Skull and Crossbones" that they called "Sudden Death". We served Portugese, Spanish, African and South American Dishes many of which were sometimes served very hot. We had 3 levels of heat. One Star was Hot, Rich and Delicious Three Stars was hotter then Tabasco Five Stars was more then twice as Hot as Tabasco Anything above that was at your own risk customized after we had served you Five Stars and you enjoyed the Dish. Sudden Dealth was off the Hot Scale. The only customers who were able to reguarly eat and enjoy Five Stars plus Sudden Death were all Indian Professionals or Businessmen. They'd enjoy them selves with Runny Noses, Tearing Eyes and Blistering Lips. We always provided Wet and Regular Towels Tableside. many delighted in bringing visitors to enjoy excellent American food better then home. Irwin

I've been wondering if the reson for the Bagels not being as good as they were traditionally is due to the fact that the Bakeries still making Bagels by Hand aren't using the Bagel Bakers Unions secret ingredient that was always incorperated into the Boiling Water Bath. Until we added this into our bagel bath in Hong Kong we weren't able to produce Bagels New York Stlye in taste or finish, just a little made the magic happen. This ingredient is something that I feel should only be posted with permission of eGullet if permitted. Irwin

StinGeR: I'm pretty sure that you were Stung. The price of live monkeys in Vietnam has always been very very expensive. Even at the Emperors Banquets served at extremely high prices in Hong Kong very rarely the Monkey Brain Dish is served from a small special table where the special chef does the deal, and the brains are spooned into serving dishes for the entire table of 10/12 and then served together with a special wine. Individual holes around a full tabletop would be extremely difficult to coordinate. During the Vietnam war and even after it was over we heard stories in Hong kong that this was supposedly being served but only if the customers were drunk enough to not be able to realize they were being served Fat Rice Rats, Feral Cats or even other Rodents all Drunk or Drugged with the Skulls pre-cut by a electric battery operated saw. There would often be posts in the Hong Kong Newspapers about Police Raids with Arrests in Vietnam. Don't think I could ever sit thru that type of individual service ever. Irwin

Until I can actually have the opportunity to be blessed with the experience of eating genuine Thai Dishes compatable to that seved at the Thai Chicken or Seafood Restaurants or equal to Bangkok Street Food i'll keep to my assumption that there are few if any Thai professional chefs doing their thing that i've come across in my travels or experience in the States. It's true that we have some very good possables evolving especially in various location such as Federal Way, Tacoma and the Noodle Boat Restaurant located in Issaquah that are close to the Seattle area that are pretty good, but don't even attempt dishes like the special chicken dishes or other specialties. But i'll reinterate they are evolving, but there is to much customer pressure to make everything spicer or hotter then traditionally served in Thailand. Irwin

I had the experience of somehow becoming involved with a "One Up" Dinner Banquet between Managers of a Chain of Hotels that operates in Tokoyo, Korea, Taiwan, Hong Kong, Manila, Kula Lumpar, Bangkok, Indonesia. Siri Lanka, China, Singapore, Fuji and various locations in India. This Banquet or Party was held at a neutral location at another well known hotel in Hong Kong since the availability, customs and access were the best in Asia. What I didn't know until I actually accepted was that this was a party that evolved by them having got together over drinks at a company meeting where they kept trying to out gross each other about what was eaten in their local communities on a regular basis. The Menu was set up with various courses with only several neutral items agreed upon such as Rice, Beer, Wine, Tea, Water and Congee. There were also Large Individual Bowls provided just in case. Courses were in several guises; Raw, Cooked, Fermented and Pickled or Smoked. Vegetables Insects and Spiders and Worms Fish and Seafood Birds and Eggs Reptiles of all types Rodents Wild Animals and Game Domestic Animals Combinations considered ethinicy acceptable. Medications I was awed as i'd be getting the opportunity of actually being able to see ediables that i'd never seem or imagined but hadn't considered that i'd be expected to actually eat the stuff. This was one occasion where I wished to become a Orthradox Jew or at least a Buddest, but two many of the hosts knew my eating ability. There were 60 people at the Banquet seated in 5 tables of 12 and all the dishes were served Chinese Style from Lazy Susans in the tables center, being potioned out by our grinning waiters. Seconds were available if requested. The only thing I approved of is that we didn't have to rate or comment on each dish provided, everything was served in good humor so we only tasred and ate what we wanted to try. What I wasn't aware of was that our hosts had previously arranged that all items were weighed before being served by the food checker in the kitchen and then again after being bussed from the tables. This was due to the fact that our Hosts had placed bets about how much of each dish would actually be eaten by the guests. The only table where the food wasn't being monitered was the Hosts since they felt it wouldn't be fair. Looking around the room I realized that the most popular item was actually the alcoholic beverages, especially since in Hong Kong everyone took taxis so no designated driver was required. My favorites were the Rice Worms, Civet Cat, Fermented Skate, Drunken Shrimp, Stinky Bean Curd, Hakka Beef Testicles, Pickled Baby Eel with Sea Slugs, Rice Birds, Monitor Lizard, Rice Field Rodents, Fried Soyu Cockaroaches and Beeatles, Fermented Fat Crabs in Pickled Vegetables. What I didn't eat and considered the grossest items were: Live Maggots in Fermented Fish Guts, A dish of Fish Eye Balls, Several of the Casseroles that looked interesting but really stunk, and quite a few dishes that I couldn't handle because they were much to spicy hot that even just taking a small taste swelled my lips. I will admit that there were dishes that seemed repulsive to me that I wouldn't even consider that others seemed to relish. All in all it was a interesting experience that next time I will try to avoid if possable, since i'm no longer [i hope] getting paid to eat this stuff. I only wish that i'd kept notes as to what was served, but at the time I geared up apprehensively for the next course. It would have been easier if I actually knew what we were being served as there wasn't any written menu and the servers only spoke Cantonesse. Fortunately others at the table were more familiar about what we were served, and told me about those dishes they were familiar with but there were many that i'll never fiqure out what they were. Appearently the Medications were served to calm down our stomachs, but to me they looked and smelled the worst of all the items, even though others encoureged me to try them as they are good for you. HAH. Irwin

Caroline: It seems that your in need of a return theraputic visit to Hawaii. [ME TO] The Chinese Oxtail Soups are different then the most popular Ox Tail Soups in Hawaii. If i'm not mistaken the type so popular everywhere is the "Hawaiian Korean/Okinawa Oxtail Soup that was prepared with plain boiled peanuts, mustard greens and chinese cabbage [Napa]. Served everywhere from Drive In's, Lunchewagons and Restaurants. What amazed me most about the popular Rices being short grained Hinode and other brands was that it was always with "Talcum", added to the Rice, something i've never seem anywhere else except the Islands. One thing that's welcomed in Seattle is that many Asian Markets have Apple Bananas and Williams Banana plus other varieties available year round. There was even New Years fresh Mochi at the Markets, plus it also available in a Boxed very tasty "Individual Frozen Mochi Ice Creams" in many Flavors. There is more then i'm able to handle on any trip at the two "Ranch 99" Super Markets that are prolifigating on the West Coast. They as well as many Mexican and Hallal Markets even feature Fresh Goat. I keep looking for those Mexican Peaches That are cured so wonderfully, but no luck yet. Irwin

All this talk about Spam made me think of the one cold cut that used to be more popular on all the Islands. Armour's Institutional 6 Pound Tin of Lunch Meat. This was sold at many Markets, who would slice it into Thick Slices about 5 to a Pound. Just right local style to fit proper between 2 slices of White Bread. This Lunch meet has a unusual seasoning taste of Nutmeg that different from any other. I've looked for it all over but only find varieties that don't even compare. Another favorite of my Family I haven't found at any Hawiian Places is "Squid Luau". My daughter has friends bring it to her in Gallon Containers. I noticed that several poster have mentioned "PipiKula" as being smoked, but I remember it as being Salted and Dried. The kind of Liver that i most enjoy I haven't been able to get anywhere "Aki". We sometimes are able to buy "Kala" [sturgeon Fish] in the markets, but they are cleaned and dressed. Can't cook them with all the innards inside Hawaiian Stle to enjoy the flavor from the Seaweed that the fish eats. "Ophi" is another item not available that I really miss, plus we have Fugu available, with a accredited Sushi Chef to prepare it but none of the Fugu [blowfish] come close to the 5/6 Pounders that we caught in Hawaiian waters and had prepared at the Restaurant that was owned by the man who used to own all the Sheraton Hotels. I've never had varieties of Kim Chee even thou we have everytype of Korean Markets that were equal to the Fresh Selection at Tamishiros Market. Even thou it's not Hawaiian there is another Korean Specialty that I enjoyed in Honolulu and Korea that's not available in Los Angles or Seattle/Tacoma but used to be served in Honolulu thats "Meat Juhn". I also thru trying almost every kind of Venison that the finest in the World comes from the "Axis Deer" fattened on Guava from Molokai. I'm sure thers more but that's what's on my want list tonight, plus some fresh "New Year Mochi". Irwin

Irwin, Is your almond jelly the very firm kind that can be cut into shapes or the very soft almost pudding like one? I really prefer the soft kind and have been looking for a recipe, if yours is of this style please share!! Kristin: In my experience this variation is simple to do, by adjusting the amount of mild used. The majority of Hong Kong Almond Jellies use Canned Evaporated Milk, while I feel is better then fresh milk. If you want your dessert to be softer you may be successfull by adjusting the amount of milk/gelatin ratio to suit your taste. The other also simple method is to prepare the Almond as a Custard Type Pudding by simply adding Corn Starch or Bird's Custard Powder in the original flavor available in Asian Groceries or even in Japan. The powder has a little annato color added to give a little egg color but all it's ingredients [no egg] are Cornflour, Salt and no artificial flavors. You add the sugar and Almond extract. The can gives instructions about adjusting the thickness of your custard. There are also available "Almond Juice" Drinks that are very adaptable for this dessert in most Asian Markets a popular brand from China is called "NUOC HANH NHAN" made in China. I've even resorted to using a Vanilla Type of Pudding Mix adding Almond Extract to make a acceptable quick version. But the best is simply to make it from scratch using Corn Starch, Canned Milk, Almond Extract, Almond Juice, Sugar, and a tiny amount of gelatin after your pudding starts to cool. Bring your liquids to a Boil, lower to simmer, add flavorings, etc and whip until starts to thicken, remove from fire, taste and adjust, stir in your fruits and gelatin and set it up for what ever type service you prefer. Irwin

Another very simple Dessert very popular for Asian Parties is: Almond Fruit Jelly, there are many recipes available on the internet or if you'd prefer that I post one for your perusal i'd be glad to. I've never seen this dessert not being the first finished, plus it's simple can be made ahead of time for self serve or in individual servings. My daughter has found it works great for overnight pajama parties as a childrens project for a refreshing breakfast treat prepared the night before. Something else to consider is "Bubble Tea", now available at most Asian Markets in "Do It Yourself Kits". Irwin