Tepee

OK, OK! I'll share next time! The food was for DH, myself and my 3 girls with chicken stomachs. There was spaghetti left over.

Went to DH's favourite place last night, Lobsterman. Warning: FOOD PORN!

Abra Ca Dabra! Indeed, you work magic in all your dishes! Continuing suggestions on what to do with your pantry items... With the belachan paste and the shrimp paste, you're good to make Penang Rojak. Drool. Here's two more recipes on what to do with red bean paste, with some modifications for the addition of sugar. Shanghai Pancake Red Bean Agar-agar (Oops. Just had another look at your can of red beans, and noticed it's just sweetened red beans instead of paste. Hmm..just turn it into paste by mashing it. Since it's not paste, you can make Red Bean Layer Kuih.) Found a recipe where you can use both your Dried Lily Flowers/Golden Needles/Gum Jum and Wood Ears. Mu Shu Pork. Yours look too brown, though...should be yellowish-brown. Is this the one which had been kept for FIVE dark years?? p/s I'd like to give your pooch Riley a smooch! And, we use the same camera.

Gee whiz!! Every time I go to town for the day, my threads get gah liu (added ingredients/flavour). To quote Jack in another thread... Thank you, people. If you behave yourselves, I'll continue to post more ero...er...I mean more food pix. Lobak is actually a pork roll (see top left corner and I made an attempt here), but is also a generic name for a whole range of stuff * besides the sausage roll sold in a lobak stall. * These include: firm tofu prawn rolls otak-otak rolls prawn crackers fish paste/balls, various sausages, various When you've picked the goodies, the stall operator will give the pieces a quick deep-fry, then chop it into bite-size pieces. Eaten with chilli sauce and a sticky brown sauce. Very blurry cell phone pic of stall.

Too late.....I'm on the roll now! BTW, Karen, nice to have you drop in to this gentle forum of ours. Penang Rojak or Malaysian Fruit Salad with a delicious sauce. My SIL recently brought along a couple of packets which she claimed is THE best rojak ever, bought from a van which operated in Taman Desa, Off Old Klang Road. I have to agree with her. Apparently, the vendor cuts the fruit (according to your choice) only when the order is given, unlike some others who have cut fruits in bowls. Fruit/Vegetables and crunchies which make up this *drooool* rojak are: firm mangoes under-ripe papayas cucumber fresh sweet and juicy nenas (pineapple) crunchy yau zha gwai (chinese cruellers) crispy keropok (crackers) sengkuang (yam bean) blanched taugeh (bean sprouts) Cost: RM3.00 ($0.80)

When I saw Ah Wa, I immediately thought of that one too, but John was talking about Ah Wa in the same breath as Paramount Garden, wor?

Dear Cantonese-dialect Police, First of all, I should have spelled it "zhau". It's colloquial cantonese for "zha" and is used more often here. Yes, "chau" meaning stir-fried is said the same way. Sign Malaysian Leun Ja Ja

WOW! I love everything about this blog. Even without any narration, your pix are enough to tell the story.

Coming from my 'unworldly' neck of the woods, I'm totally ignorant of the harm one can attract by revealing one's true identity. Yes, I would be interested to know more, to equip myself in a big bad world. Tepee is not my ideal pseudonym. I don't post under my name for the following reasons: 1. Here, our surname comes first. I just can't get used to it coming at the end. So, if I put down Choo Teck Poh. You guys may end up referring to me as Choo Teck. Ugh. 2. Many will probably trip over your tongue pronouncing it. So, I decided to save you the trouble. 3. Thot of just having my initials, TP, but, apparently, it's frequently used as an abrev. for toilet paper. 4. Another permutation is TeePee...hmm...no good...emphasis on 'pee'. 5. So....until I decide on a satisfactory name, Indian wigwam it is. 6. Since I'm nobody famous, doesn't matter one way or another what I'm called, no?

So........do you want a piece of the shoulder or not? Only a tardy one gets it.

Today's offering is Char Siu (bbq pork)/Wan Tan (minced pork dumpling) Meen (Noodles). You have a choice of noodles which are flat/medium thickness or fine strands. The noodles are boiled, refreshed and mixed with thick soy sauce, and you can choose to accompany it with char siu, wontons, soey gau (boiled dumpling of a bigger size than wontons; filled with minced pork, prawns and water chestnut), or chau soey gau (which is the deep-fried version of soey gau) minced pork and choy sum (chinese flowering cabbage). Condiment...usually pickled sliced green chillies. Cost: RM2.50 - 3.00 (US$0.68 - 0.80).

Followed Jack's latest formula, except I didn't have vitamin C, so I used (horror of horrors!) 5g bread improver. Not much spring, but good flavour. I would like a thinner crust, though. How can I achieve that? Don't mist? p/s My shaping and slashing is atrocious...so no loaf shots.

Cost? RM2.50 - 3.00 (US$0.68 - 0.80) will get you the above.

Well, I certainly didn't throw it away! Most of the soup is in another bowl together with the tofu puffs; it wasn't photogenic, so I didn't include it.

Because you asked for it, here's more for you, Yetty. Popiah - read all about it here.

LOL, and the things you inspire me to do just by looking at your demos.... Thanks, Jack.

Let's start with Prawn Noodles or Har Meen. You can order your fav noodles, be it rice vermicelli (mai fun), yellow noodles (meen), flat rice noodles (gway tiu)...etc, or a mix, like in this pic. The soup is a rich prawn stock and comes with finely-sliced strips of lean pork, half a hard-boiled egg, sliced fish cake, halved de-shelled prawns, deep-fried shallots, chinese chives and a dollop of sambal. And, bean sprouts, too.

Recently, we discoverd a shop selling a delicious Chue Geok Sheun/Cho (Vinegared Pig Trotters) in Taman Kinrara, Puchong. Been having it for 3 consecutive Saturday lunches. For only RM9 (less than US$2.50), you get a good-size serving (enough for my family) of homestyle gingery goodness. YUM!

Here's the BKT I slow-cooked 2 dinners ago.

John, I haven't tried Ming Kee before. Is Ah Wa the one at the end of Jalan 20/22? We usually go to that one or the one behind O & S; always long queues. Forget about the BKT shop I mentioned earlier. Apparently, the shop situated on the parallel road just opposite, called Ah Goong Jia Xiang Rou Gu Cha, is better.

Since you promised not to TOTS.... Yes, you can cook with chicken instead. Some brands have a different combination of spices for Chik Kut Teh. Will check out the difference during the weekend's grocery run.

Not sure about its effects on blood pressure, but BKT do have to be taken in moderation* for the following reasons: 1. The herbs here are very bo/nourishing. Herbs that move blood circulation are usually on the heaty side. Women can take the heat more than men. Men can end up with a sore throat. 2. Someone said she once saw a cold pot of BKT at a stall and the lard was more than an inch thick. * Don't consume it every day....once a week is fine.

Like PCL said, the shredded herbs make the infusion process faster. Some herbs even come powderized, in which case, some active constituents may be lost in the production process. Nothing to do with the grade. If you go to a regular and reliable medicine shop, they'll point you to the better grade stuff. LOL, all this talk about chinese herbs has a heady effect on me. I really love the smells in a chinese medicine shop. Whenever I go into one, I breathe in deeply to drink in all that fragrance. I always prefer chinese medicine, no matter how bitter it is, over western medicine, whenever I feel under the weather. No nauseous side effects...great smell. I know I'm weird.

Hmm....haven't been there in ages. Yup, it's a firm fav with the older generation. Here's a list of the herbs (cantonese bold, pinyin italics) from the Amy Beh recipe Shiewie linked to. Tong Sum/Dang Shen - commonly used as a substitute for ginseng. Appetite booster. Nourishes the blood. Strengthens the lungs (problems with shortness of breath and palpitations) Tong Kwai /Dang Gui - also referred to as 'women's ginseng because of its role in the processes of the blood....menstrual disorders and blood deficiency. Helps with problems of dry skin, hair and nails, joint pains. Chuin Kung/Chuan Xiong - Disperses cold, temporal headaches. Invigorates the blood to move problems like painful periods due to blood stagnation. Sook Tei/Shu Di - For blood deficiency problems like dizziness and palpitations. Helps with night sweats, hot flushes, lumbar aches, infertility and impotence. Kei Chee/Qi Zi - Strengthens the liver and kidney. Helps with impotence problems and poor vision. Yoke Chok/Yu Zhu - For dry coughs, thirst and feelings of hunger. Kam Choe/Qin Jiao - useful for pain, aches, stiffness and cramping of the muscles and tendons. Clears heat. My fridge's chiller section is pretty much stuffed with the above chinese herbs....hmmm...I need to replenish some of them.

I've never had matamis na bao before, but it sounds quite similar to the rich palm syrup we eat with gan sui joong. Yes, I can eat it by the spoonfuls. Ingredients 200g palm sugar, roughly pounded 250 ml water 2 pandan leaves, knotted 60 ml thick coconut milk Bring the sugar and water to a boil, stirring now and then, till all sugar is dissolved. Sieve. Add pandan leaves, simmer till syrup thickens. Add coconut milk, stirring continuously over low heat until it comes to a boil. Yum! p/s Ugh. Yeo's kaya is far from homemade kaya.