Tepee

Absolutely. That's a more fail-proof method.

Oopsie....didn't quite click when you asked then. OK, I'll make it up by giving you a reminder in 2 weeks' time.

Here's one of the ways you can soften a dried foochook for wrapping.

Hmm...the last time I had a grouper like this, hubby bought it frozen from fresh during a biz trip to East Malaysia, less than 2 hours' flight to KL. Good fish is more reasonably priced there. Since these fish are known for their tasty meat, we steamed it too. No muddy taste at all and nice firm flesh. But, I shred the ginger (loads of it) very finely and stuff it in all nooks and crannies.

Yes, the honey starfruit is easily available in Malaysia. No tartness at all.

No problem downloading it at all. Love it and awaiting your launch with great anticipation from Malaysia...

Welcome, Sandy! What took you so long? p/s Sandy does outstanding buttercream work which looks like fondant...rolled buttercream/faux fondant whatchamacallit.

When we were young, mom made this with both pai guat (spareribs) and pa (chops). Adults who liked to chew at the sweetness of the bones will go for the pai guat and kids get the pa. How thoughtful that was.

Awww...mizducky...the world should have more people like you.

*** Pix Pix Pix *** Almost all the pix are demo cakes. There were rather few competition cakes. Sorry, have run out of steam to post any captions.

Is it honestly very "heaty"? Isn't that an old wives' tale? ← lol...I'm an old wife! And, for me, if I exceed my quota, pimples pop up. Same goes for coffee.

Not theory. I buy brown rice meehoon. Tastes rather like regular vermicelli, but that's because I fry it with stuff, so can't purely taste the flour.

Brown rice ---> Brown Rice Flour ----> Brown Rice Vermicelli, Baked Goods, etc...

Gosh, Leo. I've never looked at it this way. Do people really laugh at us? Really, really? Sure, we're aware of the 'joke' that the chinese eats anything under the sun, but we've always acknowledged that with 'pride', lol. Methinks eating all these exotics has formed a thick skin on me.

Chocolate. Very heaty..kills my complexion. So....for something to counter it....the simplest thing I do is drink lots of water. Or, some chinese herbal drink. Or eat fruit. But---must---have----CHOCOLATE.

Despite my tendencies to go for anything 'healthful', brown rice doesn't do it for me either. However, aromatic black Bario rice....purplish really, is quite another thing. I cook it 2:1 with white rice, for meals with rice/congee. Mmmmm.....

Thanks, sheetz, that's it. Sometimes, it's spelt as hasma.

Cantonese, it's shuet gaap go, mandarin, xue ge gao雪蛤膏. Comes in dried form..you have to soak it to soften and clean before boiling. Gosh, I know there's an english name that it goes by, but just can't remember it at the moment. It's quite common in chinese double-boiled dessert (usually with lotus seeds, rock sugar and red dates); this fatty tissue/glands of the snow frog is reputed to do wonders for the complexion, building up stamina, good for the joints...don't think there's anything good that it doesn't do sign chinese quack

There's some argument in this thread on whether a true-yellow chinese likes cheese. Without getting too agitated about logistics and sample sizes, why don't we do an in-house survey here? Starting with me...I love cheese, so do my kids. But, hubby......can only stand cheddar and mozarella. My parents don't eat it...that's because they don't really take western food. However, my MIL (in her 60s) has no problems with cheese.

Maria, great bread! I've yet to try high-speed mixing for want of a processor which can handle the job. Would love to try that one day since it seems to do wonders with even all-purpose flour. Er...well...privileged and fresh from Dan's marvellous-marvellous class on Saturday, he did suggest, and, I'd even go as far as to say, that, although all of us are very happy with his relaxed fold-and-turn method he encouraged us to try, this high-speed mixing (at least once), because that's what the bread industry do (chorleywood process).

Snow frog fat.

Frankly, my interest at that time (well, only 2 days ago), was convenience meals, which they carried a good range. Besides that, I did notice wine, biscuits, sweets. Tea cakes at only 99p . There could be jars of preserves etc...not sure. Sorry.

Stumbled onto an M & S outlet at Waterloo Station - carries food only. Edit: Apologies. By 'outlet' here, I mean a shop...not specifically, an M&S 'Outlet Store'.

Bats, alligators, terrapin, snake galls <---- was introduced to them when young.

Well...that's the most important part...great flavor. For the filling, I wouldn't make it too saucy, though, I myself am tempted to do so too. You'll have to contend with soggy baos. I suppose if you like to have more sauce, you'll have to thicken it considerably.