Tepee

Simultaneous Cooking...is the way I do it. Start steaming rice and start cooking the liu at the same time on different stoves. By the time I finish frying the liu, the water in the rice is just about soaked up. Pour liu on top of rice. Continue steaming till rice is fully cooked. Then give it a good mix. To me, that way, the liu retains its mei and the rice is able to soak up all that flavor.

Sang Yat Fai Lok, Dai Gah Jeh! Your day sounded wonderful. The harp is a beautiful instrument, in form and sound...you're so blessed to have a daughter who can play it. Ben-sook....you sound a bit blur. Start taking some herbs!

Ah Leung Gaw, I'm quite sure she adds the dark soya sauce to the liu during cooking. As for the rice, some people pre-fries the soaked rice with the sauce before using it....not long...just a couple of minutes. KL folks like to add dark sauce to everything, for eg. char kway teow. Forgot to mention, I'll be at my mom's to make nyonya joong together with her and my SIL on Monday. Going to be great fun!

I've never seen this before either. Yum! If only I can squeeze some time to make this for our trip up the hills on Tuesday. Peanuts and booze. Yes!

This is a version that I will make! I can get all the ingredients listed. These will be a surprise for Po-PO. Can I use canned cooked black eye peas or will they break up when boiled with the rice? ← Hmm...make sure you go easy on the spice if it's for po-po. Canned peas? Personally, I've hardly ever used canned peas. Choose the brand which have firmer peas and drain them well, if you must use them. Post pix and torture Ben-sook more! I really don't know how I can squeeze making joong in until mid-June.

Had my first joong last week, ham yuk joong courtesy of MIL. It was <mumble, mumble, grudgingly saying> very good. Ah Leung Gaw, can't wait to 'taste' yours...(with our eyes, of course).

Ketupat-style Joong with Beef Rendang 1/4 C oil Ground Ingred: 2 stalks lemongrass, thinly sliced 5 kaffir lime leaves, sliced 80g green chillies 20g bird's eye chillies 60g shallots, roughly sliced 60g garlic, roughly sliced 2 t coriander powder 1 t cumin 200 ml coconut milk 1 t sugar, or to taste 1 t salt, or to taste 1/4 C basil leaves 400g beef, cut into 2cm cubes 400g glutinous rice, soaked overnight 100g black-eye beans, washed and soaked for 1 hr 1 t salt dried bamboo leaves, washed and soaked hemp strings 1-2 T salt Stir-fry ground ingred in oil until fragrant. Add coconut milk, sugar and salt, then beef cubes. For a tender rendang, cook over low heat until the mixture is almost dry. Remove from heat and add basil leaves. For the rice portion, mix well the rice, black-eye beans and salt. Makes 12 to 15 joongs.

Green Tea Joong with Red Bean Filling For filling: 200g red beans, washed and soaked overnight 2 pandan leaves, knotted 500 ml water 100g sugar 50g rock sugar or to taste 1/4 t salt 500g glutinous rice, washed and soaked for 2 hours Green tea marinade: 1T green tea powder 1T green tea paste/emulco * 2T cooking oil 1t salt 1T alkaline (lye) water green coloring (optional) Bring to boil the red beans, pandan leaves and water. Lower heat and add the sugars and salt. Simmer till soft, occasionally stirring, till the mixture is quite dry. Set aside to cool. Drain and put rice in a non-reactive bowl. Mix in the marinade and leave for 2 hours. Makes 15/16 joongs as the size is smaller than the savory ones. * green tea emulco - don't worry about this. It's very difficult for me to find this too, so I'd leave it out, perhaps instead of 1T of the powder, take 2.

A thousand apologies...have been very busy. I've to make/decorate 4 cakes this week...2 of them sculpted and reasonably complicated ones. I'll start with the wong geong one first. Recipe is paraphrased. Turmeric Rice Joong with Dried Prawn Sambal 350g glutinous rice, soaked overnight 150g glutinous rice, washed and soaked overnight with 1T freshly-ground turmeric and 1 piece tamarind peel 1 t whole white peppercorns salt to taste 1/2 C cooking oil Spice paste ingredients (ground) 100g dried chillies 320g shallots, sliced roughly 300g dried prawns, washed and roughly ground 4-5 T sugar, or to taste 1 t salt, or to taste (if dried prawns are salty, omit this) dried bamboo leaves, washed and soaked hemp string fresh turmeric leaves 1-2 T salt Drain rice well. Add salt to taste to the white rice. For the yellow rice, remove the tamarind peel, and add the peppercorns and some salt. Stir-fry the paste ingred in the cooking oil till fragrant and breaking oil. Add ground prawns and season. Cook till quite dry. Set aside. Makes 12-15 joongs.

Bread flour is strong flour. Protein level for this one is 11.8%. Don't see any other additives. LOL...proving temperatures? I've the exact opposite problem. With our hot climate, things happen too fast....my challenge is to slow it down. There's been some discussion on how to maintain the ideal temperature in a few threads. Here's one.

One of the reasons why I make sourdough is, I, too, don't like the yeast taste of non-SD breads. Yes, I do use the fan; I've noted down the timing in the re-written recipe but here it is again....Oven 230 C for 15 mins, 190 C for 30 mins. With the fan, the oven is hotter, just nice to push the bread up.

Too bad it doesn't fall in June. Pretty busy in May. No matter. This year, I've decided to go non-traditional, since I usually get traditional freebies from our mothers. Will be doing: Green Tea Joong with Red Bean Filling Ketupat-style Joong with Spicy Beef Rendang If there is time, I'll do Turmeric Rice Joong with Dried Prawn Sambal. If anyone is interested, I'll post the recipes (from last year's Flavours Magazine).

Tks, melonpan and Glenn. Glenn: I washed the top with milk just before putting it in the oven. Dough was shaped and plonked into a small non-stick but oiled loaf tin. The roundness is due to 'oven spring'. The dough was just at the level of the top of the tin but shot up immediately in the oven. The tin was placed on a tile at the bottom of the oven preheated as hot as my oven could go (didn't measure the temp but should be around 230C) for 40 mins. BTW, my oven is electric fan-assisted. Yes, do try it. Love the taste/texture. Tks again for the 'original' recipe.

Glenn, I made the sourdough version of your pain de mie last night. It was DELICIOUS; half the loaf disappeared in no time. Very soft crumb with a very thin crust, crispy last night, soft this morning. Here's what I did: Half of Glenn's wonderful recipe: Preferment: 1T starter 100g bread flour 100g water This puffed up to 4 times its volume in 7 hrs. Dough: 250g milk 200g bread flour 200g plain flour 50g melted unsalted butter 10g celtic salt 25g sugar 3 short kneads/rests within 30 mins 2 fold/turns within 2 hrs Shape and into the fridge for half an hour Oven 230 C for 15 mins, 190 C for 30 mins.

SOS Dai Gah Jeh. She's made them before, soaking the eggs in saline solution for around 2, 3 weeks? Yay! Ah Leung Gaw is making joong this year. Great! Who else? I'll be making some...haven't decided which types yet.

The brew I make is weaker than 1/4 C flower to 1 C water. You must remember the flower expands. Usually, it's like a small handful of flower to a pot of (say, 8 cups) water. Er...not very scientific portions, I know. And, I don't boil the flowers together with water, rather, I steep.

Glenn, any plans to convert this to sourdough? Think I'll give it a go this week.

LOL, oh yes, I'm absolutely thrilled to see the bubbles in my sourdough each time, and seeing it GROW...so much so I tend to overprove. Can't wait to see your finished loaf!

If you want the fragrance without the colour, scratch the fresh leaves with a fork before using them.

Yes, I see it as an ingredient in my colour dusts. Is it safe for consumption or is it for decorative purposes only?

Since we're starting on the rudiments, I was thinking the easiest thing to 'jyu' is to jyu faan/cook rice. That just goes to show who's the junior cook in the forum and who's the master. Ah Leung Gaw, you're way ahead!

There was never a dull moment...and well worth staying up way past my bed time for the past few nights. Methinks we'll be seeing a whole range of breads from Gerhard's Boulangerie before long. Until then, we'll keep our eyes peeled on this thread...

What? We don't get to see a witch doctor? No added local flavour? LOL, glad to see that the battle's half won. Getting the champagne ready......

Mine looked pretty much dead at 2 hours.

Nah....don't hate us, we're just a highly sensuous lot.......as you have found out... Remember your doughs/and your audience.....don't disappear too far/too long.