Tepee

Friday evening found Shiewie, maukitten, (Boolicious, Splashie Boy and a few more non-eG friends) and I at one of our celebrity chef's restaurant called Rebung (which means bamboo shoot). At the last minute, ecr and DH couldn't make it...<ecr! We ate your share for you...hooooo!! Hope mr ecr is feeling better. > Here's the evening spread......Klik di sini (click here).

Eek! I just noticed I typed payuh instead of puyuh!! Should be puyuh. My bad.

Malaysian fruits are mostly perennial. Durians mostly make their appearance around January and July, together with mangosteens. But, don't just come to Msia for her fruit, do visit the Elsewhere in Asia/Pacific forums for threads on Malaysia, and be really TEMPTED. To get really exotic jungle fruit, go to East Malaysia, Sarawak in particular, during May-August.

Here's 3. Another famous dish usually using nam yue is kau yoke...steamed pork belly sandwiched with taro root.

Congrats, boulak...you've made the first step to posting pix! And, what inspiring pictures they are!

White and black pepper come from the same plant. Source Pepper does grow in China too ------> see article

To add to what Michael said, indeed, in Malaysia, rearing beef cattle is considered easier than dairy cattle. And, according to this source, If you look at the milk section in our supermarket, all the milk sold are reconstituted from concentrates . For 'real' milk sourced from Australia, we have to pay a premium. Let's not even go into cheese. It is true that many adult chinese grow more lactose intolerant as they age (post 50's); I'm sure there are statistics out there. I'm just crossing my fingers that it won't happen to me coz I love all things dairy.

What a coincidence! I've been using cashew nuts in a number of dishes recently (this was one of them) because somebody gave us a big bag of roasted indian ones and I also bought some organic ones too. My girls love cashew nuts. When I do this dish, I add a lot of bombay onions cut into wedges and bell peppers if I can get ahold of them. Thanks to this series, I've discovered some stuff which I haven't used before...like the chili bean paste. Will go ISO.

Ah Leung Gaw, you're really relieving us from dinner planning by having such a wide repertoire of dishes. "Hmm...what should I cook for today? Let me consult Ah Leung's food pictorials." On a food presentation note...I score the squid diagonally left and right. Edit: tks, gus....just squished the 's' from my squid.

Pssttt! Jo, Fengyi's writing in mandarin....you're writing in pinyin! And, I'll add: 7. La bu la, wo dou bu pa!

Many thanks, boulak, for your very kind words about my humble site. I only hope I'll be able to do justice to your excellent information.

If I send these moulds to you, will you, Yetty, promise not to abandon us again, for better or worse, in rain or shine, till (heaven forbid) a surfeited forum space us do part? Which particular mould captured your fancy, my dear? 1? 2? or all 3?

*cough* Yetty.....kuih bangkit, you say? In another form, it's this chinese new year goodie, recipe posted by yours truly.

Thank you, Boulak, for describing the process of making the wine bottle bread in such clear detail. Indeed, I would appreciate very much if you could, perhaps, share with us a basic recipe for 1) artistic dead dough bread and 2) live dough with bread flour, whole wheat flour, rye flour, and buckwheat flour as well as water, salt, yeast, etc. For artistic breads, if it is to be glazed, would you recommend an egg white glaze or (since it's not to be eaten) a non=edible glaze? TIA!

I'm all ears!

Irwin: You're too kind. And, I agree with you that Ah Leung's style is candid and will certainly endear itself to all homecooks. Ah Leung Gaw: Um....your guesses with the number game....not even lukewarm. Try harder! I tried that once. I think it depends on the type of fish. Bass is very delicate. (See I broke one of the tails). If I recook the fish in the pan again, I risk tearing the fish meat apart. The fish meat is already cooked, so re-adding to the pan may not serve any purpose other than heating the fish up. If I make the sauce fast enough, I woudn't need to recook the fish. I'm with Ah Leung Gaw on this one. I try not to manoeveur the fish too much for fear of parts of it dropping off on me, ruining the nice browning.

Carwell: Your story made me ROFL!!! Too funny! On another note, has anyone tried making sizzling dishes at home?

Thank you for your kind offer, Ah Leung Gaw. I've no preference as to what food you prepare so long as at the end of the day, anyone looking at it can say, "What a Dish!" A significant post would be 1711th. Hint. Hint. Were you very hungry when you cooked this? Looks like a lot for 2 to eat!!

Ask and ye shall receive! When I go on my grocery round this weekend, will note down all the various mixes for you. I think they're pretty nifty too. Don't mind doing the sending too. I feel for you, guys!

I don't believe I've ever cooked jook with salted pork chunks like this. If it's a pork jook, I'd normally add pork slices, or roughly chopped marinated pork made into balls. And I cook jook in either a heavy-based saucepan if I know I'm going to be in the kitchen at the time of the cooking, or in the thermal inner pot, boiling for 15 minutes, then stewing in the insulated pot for an hour. <---- Lesson from too many burnt pots.

This reminds me of the When Harry Met Sally fake orgasm scene....ending with the lady at the next table saying, "I'll have what she's having." Freddurf....just click on comeundone's blog.

east coast keropok = keropok lekor I just discovered a very nice version of this at my girls' school canteen. The lekor is sliced very thin and deep-fried like the regular crackers. Yum! Especially, dipped into the sweet chilli sauce. Yes, payuh is quail.

Hmm, I should have signed off 'Don't want to be in a Pickle' for now I'm afraid I'll soon end up in one....especially now that I'm posting under the potent influence of the chicken in homemade rice wine courtesy of my mom. The rest of you are either in euphoria from being one big global family (www.wok) or influenced by Jack's excellent selection of wines...all after-effects of a chinese banquet. Note to self: Don't Drink & Post.

Dear Proud-2-B-Salty-Wet-Man* (otherwise venerably titled DOM) This would be a challenge to our in-house language expert Ah Leung. However, mature women are unfortunately passed off with vegetable-associated names, albeit similarly well-seasoned. Sign. Not Going to be a Pickle. * Ham = Salty Sap = Wet

A thousand apologies, Dai Gah Jeh Sue-On. Would refined decomposition sound more delicate?