Tepee

Thanks for the recipes, peony and jobean. And, thanks for bumping up chaxiubaos' blog...I've forgotten to visit for quite a while.

...and very good to chase away phlegm and cough too. I haven't been to China or HK or any other chinese majority countries...so I need you to tell me if the following are Chinese or Malaysian What we ta-paued for Saturday lunch; weekends are rest days for me. Pan Meen..it is a must to eat this with the sambal (Michael, a noodle named after you ) Curry Meen Chee Yoke Lo Shee Fun

Not much petai in there, Michael, so no Pee-U effects. Thanks, sheetz, for the links!

Never made them before. But, thanks, sheetz, you've given me an idea for a sweet I'm making this morning...ping pei rolls. For some texture, I'll chop up some sugared winter melon and add to the leen yung. Yeah!

Oh yes...I think its popularity lies with the 'fusion' feel.

Delicious pix, sheetz. BTW, would like to ask questions about the Fuchsia Dunlop book. Are most of the recipes spicy? Will this be a good christmas prezzie (for myself)? BTW, Malaysian food today. So no posting.

We have stalls selling a decadent version. First they ermm...margarine (wish it was butter) a hot-dog bun, face it down and toast it a bit, layer it with floss, then a freshly grilled yuk gon, top with coleslaw and chilli/tomato sauce.

We call it yuk see.

Only the youngest has not developed the 'tongue' for heat. My 12yo can take the kimchi better than I.

Mine are also around that age. My MIL just gave them to me...got them when she was first married. Among them is a big yellow soup bowl. They're made in China. Ah Leung gaw, the 12-in individual bowls must have taken up a lot of space on the table! The table must have been huge.

Personally, I have an aversion to kidneys and livers. I used to love them in my younger days, but, during my latest confinement, I ordered the food which was delivered daily for one month. On the 3rd day, they gave me lots and lots of these stuff. They were undercooked (I think) and I had the worst case of purging, lost 5lbs in 2 days. Another case against liver is a close friend who had a craving in her early pregnancy ate a lot of liver, and during her 20th week had to abort because the baby had problems. A coincidence?

This ain't good for me! I've been trying very hard not to make too many sweets and here you are posting your goodies, sheetz. Is your pastry very wet? Try making it drier and perhaps reduce on the leavening agent. See, we have the same plate, more or less, lol! Here's tonight's dinner for me and the girls. Clockwise from top left: Tempoyak Paku-Pakis. Paku-pakis is fern in malay. Tempoyak is fermented durian cooked with chili, sweet-sourish in taste. Fortunately, my whole family love this tempoyak bought from a stall near my house. It also has ikan-bilis(whitebait) and petai(stinky beans) in it. LOVE IT! A soup boiled with lots of ikan-bilis for stock, with purple amaranth and sai toh fish balls(I googled and that is wolf herring), bought from my neighbourhood's organic store...no preservatives. Next is kimchi from S Korea given by a friend. All to be eaten with a simple fried rice of bacon and eggs with garlic and shallots for aromatics. Oops, just realized that this isn't a 100% chinese meal....at most it's 50%

You have pandan leaves there, meh?

Here you go, Ken. Mr Ho's (for quality meat) and Gourmandines.

Homemade soy milk is almost always flavoured with pandan leaves here. But we don't blend it, just scratch the leaves, knot it and throw it in to boil together with the milk. So, no green colour. Where does your pandan-flavoured soy milk come from? Is it naturally flavoured or artificially? I'm the only one in my family who likes to drink soy milk unsweetened. There are indeed plenty of ways you can use soy milk, usually as a replacement for milk. I don't think it goes well with citrus or sour fruit, though. It's nice with coffee, and made into an agar-agar dessert.

I hEr u. Ta-paued Malay spice chicken with nasi lemak (coconut milk rice) for dinner last night. Yum. I marinated some char siu overnight and just had it for a simple lunch. Excuse the blurry pic...hubby took my 'real' cam with him and I've forgotten how to use this one. Dinner tonite is probably fried rice with a fish ball/amaranth soup made with dried ikan bilis (whitebait?) stock.

Thanks, Ah Leung gaw. Much appreciated. With all your modern dependence, I'm surprised you don't communicate in SMS lingo.

Oooh, I like fish floss too...homemade even better.

Haam(salty) Chin(fry) Paeng(biscuit/cake) is the way I 'spell' it It's found at the yau char kwai (chinese crullers) stall. Recipe here. You can usually find it with red bean paste filling (sometimes lotus paste too) as well as the most basic form mentioned by peony...with nam yu. Edit: Michael! I found a pic...in the blog I did. It's the one to the left of the stick crullers.

Any leftovers, mizducky? Would be yummy, overnight, with some noodles.

Yes, there are 2 kinds. In fact, they are in one of the formula for an anti-cough drink. nam hung pak hung honey-soaked pei pah leaves dried limes Works wonders. Will take pix if I get some...wonder if it can be googled?

Dai gah jeh, the gei chee is rehydrated. shengcai, it comes crispy...it's a snack by itself. Thanks, Ah Leung gaw, you are a google king! Do you have ma yau there? It's one of the more pricey fish here. Good meat and no small fine bones. That's garlic (I'm the garlic queen, remember?) on top of the fish. I fished some out when I was sautee-ing as aromatics for the veg. About the beansprouts, they say it must be the water in Ipoh. The cheong fun there is also very smooth, and the girls are known to be fair maidens. Hmm....peony, you said you hail from Ipoh? sheetz, that's a new dinner idea for me. Never had black beans with chow fun before. Sounds good. Where's the rest of the dinners??? I'll probably not cook chinese tonight...the cat's away. I may have to be a society donor just for this thread because my image box is already busted.

Peony is from S'pore, Michael. That's taugeh, alright, but it has to be from Ipoh before it can be labelled Ipoh beansprouts (which are nice and sweet and plump and crunchy). Was supposed to be western nite...I usually alternate, but since hubby will be going out of town for the next few days, I thought I'd give him a simple homecooked meal...he eats fancy enough outside of the home as he's in sales and he entertains frequently. Steamed egg/soya milk, garnished with tiny sweet crispy shrimps from Pangkor Island. 2-minute stir-fried cos lettuce with boxthorn berries (gei chee) Shallow-fried ma yau fish (what's the english name?) with prawn crackers also from Pangkor Island. I'm also enjoying this thread...I'm wondering why we never thought of it before. Dai gah jeh, nei hai taak geh! Edit to add: Guess what we had for dessert? Durian buns! A new discovery by hubby on his way home. Delicious durian filling, more like the actual durian meat than custard. Don't like the soft bread, though.

Thanks, peony, I can just smell the aroma now.............

Gosh. I've tried many ways crabs are prepared (curry, chilli, black bean, sweet sour, garlic, baked, stuffed, butter, steamed, deep-fried) but I've never tried persimmon crabs before. In fact, I can't think of any traditional chinese savoury dishes with persimmons. We eat it as it is...fresh, or use dried persimmons in sweet soup desserts. Perhaps you could cook the crabs sweet sour style and make a salsa from the persimmons as a gravy. I'm eager to be educated in new ways with crabs.