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Absolutely fabulous, Mr. Wong! You're only about 2 hours away from me! I have not seen many of the fruits you've posted, they look absolutely delectable! Can't wait to see more. Wave to Doreen

Yeah, Gastro888! Let me tell you, from what I've seen, Herb is cute!

This is going to be wonderful! I'm so happy that you will be blogging this week. Looking forward to lekker & heerlijk things, Chufi! Daag, Yetty

Carolyn, that's fascinating! For the long 5 hour oven steaming, how often is it necessary to add water? Hmm, I wonder if this method would work with beef. I'll give it a try. Oooh, Episure -- that is quite lovely! Would you please describe all the (veggie?) deliciousness on that leaf? I plan to do something like this (but with yellow rice) very soon.

ladyyoung98, with all those aromatics and the texture of the fish, they were quite tasty, thanks for asking. Perhaps the next time I steam fish this way, I'll add some ginger to the mix. What do you think?

My little banana tree had some really gorgeous leaves, so I decided to make some pepes ikan, steamed fish in banana leaves. Not sure what the English name for the fish is, but they were julung-julung = tiny, swordfish looking. Doused with lime juice, salted then topped with tomato, lemongrass, bay leaf, scallions, shallots, garlic, red pepper, turmeric -- they were so fragrant! Next I'm going to make some steamed coconut chicken with loads of basil leaves.

Brought back some Malt-O-Meal, it's like cream of wheat, grits, and Maypo. Anyone else remember Maypo?

Welcome to eG, Scott. Glad you decided to delurk and thank you for that great report. I regret that I couldn't have the opportunity to dine at RTS on my recent visit, but it will be at the top of my list when I return. Thanks again, Yetty

Weee heee, I scored big time! There were only two bags left and I got them both. That Botan candy sorta sounds familiar to me, and we've got all kinds of flavors for those Sugus here.

Oh please help me, I'm dying here! Everything looks splendid! Tepee, your kuih bangkit look both gorgeous & oh so cute. Yuki your neen goh.... heaven. And Madame Dejah never ceases to amaze me, those lo bak goh are mmmagnifico! This is probably the closest I'll ever get to some decent neen goh. They're called dodol keranjang = basket taffy. My favorite supermarket has a great CNY promotion going on. It's got all kinds of preserved plums, lemons, peaches, etc., sunflower & watermelon seeds and I even scored some White Rabbit candy today! Imlek celebrations will be held all over Bandung, with dragon performances and fireworks next week! I heard that traditions here call for steamed neen goh topped with grated coconut or sliced & fried in a batter or just dipped beaten eggs then pan fried, as Yuki has done (?). What's your recommendation?

Laksa!!!!! There you are!!! So happy to see you & your magnificent photos. Thanks for posting. Rambutan is in full swing here, too. More, more, more --- please! Were your ears burning, 'cuz you were dearly missed

I love bleu cheese and blueberries, but if I see blue cake frosting I head for the hills ... and I don't get blue ice cream (blue vanilla?). We had a blue soft drink here recently, Pepsi was it? That had me howling for days!

I know, I know -- it looks kinda hokey but it was good! garlic-y, old bay'd shrimp atop butter fried turmeric tofu (wave to Madame Jinmyo) on a disc of jasmine rice with sambal bangkok and rose tea, so many fragrances and aromas, it worked! eaten sans utensils, just fingers

I may have them all, but like Ben, I prefer the bamboo ones. The slender, tapered chopsticks are great for just about all my cooking/eating pleasures.

That's it!!! Thanks, it's all coming back to me now

That should've been me!! Waaaah Great review, Gastro888! Maybe next time, yes?

Hi Steve! One of my all time favorites is the White Rabbit candy with the edible inner wrapper. Also, the name escapes me at the moment, but ever since I was a wee bitty thing, I've loved the thin plum discs, what are they called? What are your favorites?

Hey, dudette888! If you go traditional CNY, it might be a very enjoyable, educational dining experience for your non-Chinese dinner guests, yes? At which restaurant will this spectacular banquet be held? Just nosy

There's a little quiz on dining cultures which is very enlightening. If you haven't taken it, give it a whirl!

I love chopsticks and have begun to collect them. Just brought back some from Korea, it was startling to me that they use stainless steel ones. If tradition rules that chopsticks are not to be stabbed into the rice bowl, what does one do with them, lay them across the top of the bowl? Are there Chinese chopstick rests like the Japanese ones?

You all are killing me! I've got no Chinese friends here who'll be celebrating. (Must make new friends...quickly!) Please post no photos, no details! I'll be coming back often to make sure

NulloModo, oh my, your sour cream scrambled eggs sound mighty delicious, I will have to try them also. This morning I'm having roti canai and cafe au lait. Basically, Ling's scallion pancake recipe sans the onions. Drizzled with melted butter, these are a good way to start the day!

Browniebaker, it's been killing me but I gotta ask.... how did your fellow potluckers like/eat the brownies? With the Cool Whip, or did you notice a bowl of scraped off topping?

Behemoth, this looks fantastic! I may have missed it upthread, but would you please elaborate on the Lebanese spice mix? Thanks.

Forgive me, Danielle, but are you referring to these? I think all the suggestions are great, Jason's a la lobster rolls sound outstanding! Happy birthday, Michael!