Tepee

Gastro. No. You can make them without rolling up, but no one does that. Reasons being...it'll be a flat thin disc and extremely prone to breakage. The other usual shape is fold over twice (take a peek here). Do you have the irons? Are they well-seasoned? Have you done it before? I've been an "assistant" since I was 5, till now I'm still too chicken to try. Best you find a partner, so one person handles the irons, another folds...quick. Good luck. Edit: Few posts down that link, there's The Art of Making Perfect Love Letters.

Yup, Dai Gah Jeah. Boxthorn berry = wolfberry = gow gei jee

LOL, love the title, Habeas! The original recipe must have called for very little pork, since yours look 'normal' (just like we make it ).

Well, yes. Garlic as aromatics and marmite for the sauce. Like Marco Polo said, the marmite taste is not really noticeable. Forgot to mention, it follows that marmite prawns are a hit too.

Welcome back, peony! And thanks for bringing 2 of my favourite new year goodies with you. I don't make these...can't take the heat. But, I've ordered 2 tins of kuih kapit (folded triangle style)...looking for the rose now. I like it very very thin. My kids would love your coconut buns. As for biscuit-making, I'll only start a week or 2 before CNY, and they won't be much since from my experience, visitors much appreciate a simple meal than munching sweet stuff. Must be getting old...everyone is watching their waist/health. Made beef cottage pie for dinner. Not chinese so no pix, eh? lol. Dessert to counter the heat is winter melon with boxthorn berries, longan and honey dates - sweetened with honey rock sugar.

Sounds like your super "bo" soup is talking. Sounds similar. Chopped shrimp, pork, spring onion, cloud fungus, fresh waterchestnut, soya sauce, salt, white pepper, rice wine, egg white and cornflour to bind. Your diet shouldn't stop you from grabbing the wok chaan. Like you said, that siu yoke is perfect, and other meat dishes. Just avoid noodles, baos, rice. Been there done that.

Oh my goodness! Look at that crackly bubbly skin! I think the tabletop turbo oven is the perfect equipment to make this. My mother uses it too.

Indeed! It was at the tippy tip of my fingers to add that when I was typing.

Marmite crabs is the rage in Malaysia now. Don't knock it until you try it. YUM!!

Tks for the vote of confidence, Dai Gah Jeah, but Ben-Sook is right. I bought it. Yes, I used to make it myself, but, these days, I really don't have one hour to shred the meat and another hour to stand in front of the stove. However, fish is still doable...takes much less time, no pre-shredding needed. Ah Leung Gaw, the process is very simple...it's just time-consuming. Get some meaty part with a bit of fats. Boil it. Cut into big chunks. Shred with fingers. You want to pull nice and long shreds, so the floss looks nicer. Fine-shred it further to almost thread-thinness. Dry fry with sugar, pepper and 5-spice powder (edit: forgot salt). That simple.

Shucks, HB. Pei chee, pei chee....roughly meaning, likewise (I'm as impressed with your skills).

Dai Gah Jeah! LOL! The Duck lives on. Had leftover soup from the stew so I made wonton noodle soup. Should have been a 'light' dinner...if you call eating 7 wontons light! Anyway, if anyone's still hungry, there's a dozen pork floss buns. Buns are sourdough hybrid/wholemeal/soya bean pulp(from making soya bean milk)/bread flour...can't say that easily with a mouth full of wontons. Half of them has the floss in them; the other half is slit, then spread with mayo, topped with floss...DD#2's preferred style. Passing on the wok chaan (wok spatula)....probably won't be cooking chinese the rest of the week.

Tks, y'all! Make the Sue-On Special Lobak Go.

Continuation of The Duck. It has evolved into this vegetable stew with the addition of mushrooms, mustard leaves, tomatoes and tamarind peel. This stew is usually a welcomed dish during Chinese New Year, because with everyone bloated with rich food, the sourish taste of this works as a neutralizer. We eat very light during the weekday. Made lor bak go with mushrooms, liver sausage, dried shrimps and coriander inside, garnished with garlic, shallots, sausages and spring onion. The cake is cut into small pieces to be fried because everyone wants a crispy side! LOL, it's good that we relieve each other at posting in this thread, filling in when others are busy Peony must be busy with CNY goodies.

Alright! Well done, sheetz! Post a cross-section shot too, please.

Ah Leung Gaw, I provided the recipe link but didn't really look more than twice at it. I didn't do the caramelisation step. Nor did I give the duck a pre-braise fry. Not necessary unless you want a reddish tint. And I chopped the duck into half so that I didn't have to turn it to coat evenly. Instead of 45 mins, my duck had an 1-1/2 hour hot bath...still a lot of bite left in it. Why didn't you tell me about chan pei earlier??? I would have added the peel...love the aroma. But, nope...they don't really add that to teochew ducks here.

Sorry...went to bed right after I posted. Glad others filled in. I really wouldn't know how much to use for dried or frozen galangal, never done that. Yes, you could use young ginger...but the taste is definitely different. You will get the taste of geong nga ngap (ginger duck) instead. Dai Gah Jeh, no need to give special treatment to the black rice. We get ours from Kuching (in East Msia)...very fragrant, smells like black glutinous rice but without the stickiness. Wash and steam/cook the 2 rice together (with the knot of pandan leaves). Fluff up the rice, then add herbs. Use any you like. A shame you don't have ginger buds...but lemon grass is a decent substitute. Slice everything very finely. I'll be making choy geok with the leftover duck today. Add dai gai choy (big mustard leaves), tamarind peel, mushrooms...hmm..will think of other things to add to the stew. I'll have to leave out dried chillies...kids can't take it.

Gosh, thanks, XiaoLing. I posted the recipe link upthread...except I didn't completely follow the recipe. I also added 2 star anise, and used palm sugar instead of regular sugar. My mother told me to remove 2 vital things at the rear to minimise the pungency of the duck. And eldest daughter helped to skim off a bowl of oil during braising. The biggest secret to a successful chiuchow ngap is galangal....ginger won't do.

Since I mentioned the duck I was going to make, here are the pix from tonight's dinner. Quite happy with the results, but I don't think I'll be making it at MIL's...don't want to steal her thunder. I reduced the braising liquid to 30% and it made a very delicious sauce. I made my own version of herbal rice with 50:50 black:white rice, daun kadok, kaffir lime leaves, bunga kantan/ginger buds, italian parsley*, pandan leaves (only used while steaming rice), toasted shredded coconut, fried heh bee/ha mai/dried shrimps and fried giam hoo/ham yue/salted fish finely chopped. Family felt the rice came off dry but I explained it was because of the coconut as the rice before mixing anything in was very moist. Hubby suggested adding pomelo....voila!...dinner was saved and savoured. * supposed to be cilantro, but the ones I encountered were half dead. Besides, hubby prefers italian parsley. Picture shown before adding sauce. Had rose apples from our trusty tree which produces very sweet and juicy fruit every 3, 4 months. However, it has been very wet for the past 2 months, and a lot of the fruit cracked.

I'm sure your children feel they have the best mom in the world! Yes, those stewed ribs sound very good. Must try it soon. Would love something different from what I always do. Yesterday, I bought a duck for the first time in my life! Will be making Teochew Lor Arp. If it turns out well, I'll do it for CNY reunion dinner at MIL's....lotsa teochew nungs (people) there.

It's hawaiian taro, Ah Leung Go...or what we call YAM. I think it helps vegetarian folks (not knocking them...hey, I like the food) to be more creative and widens their repertoire if they try to replicate a meat. Not many different names you can call tofu sheets and gluten. My kids love the food...looks like it's going to be a once-a-week thing.

Thanks, peony. Yum! Look at those jin duis...they're calling me.

aznsailorboi: Everything looks disgusting, like a dog's breakfast But, I know all the ingredients would be delicious. ← As for your vegetarian dish, I bet it's yummy. I add the fa cai at the last moment...because they get saan (scattered?) so easily. I've been taught that it's more aesthetic to keep them in neat lumps (lack of a more appetizing description).

Thanks for the ham sui gok explanation, everyone. Hmm...I'm not sure we have it here. Shiewie? Sounds similar to some teochew dumpling. aznsailorboi! Did I read correctly? Half a dozen of those stickies? Aahhh...those were the days when I could eat lots of something at one go and not have to worry about the waist. Oh, I've been around... School year has started and it's been crazy. However, I can never end an internet session without oogling at this thread, once...or twice...heck..often! Keep posting!

OOoh....Habeas Brulee, I've bookmarked your site *drool* Guys, guys. The recipe would be great, but, first, can someone post a picture of ham soi guk?? It must be known by some other name here but I absolutely don't have a clue what it is!! Ham = salty, soi = water? guk = sauna???