Tepee

You're welcome, Christofer! Can I interest you to try making sausages too? <insert smilie with hopeful look>

Alright. I'm not going to be the only one making sausages, so I'm going to invite you to join me to have some fun. It all started with Aprilmei asking for a fresh pork sausage recipe.. Along the way we picked up a few recipes for dried sausages too...result of HKDave's search, trillium's search, jackal10's search (look under 'l' for lop cheong), I dug up a video on making lup cheong, and our very own muichoi's recipe: The way I see it, making the fresh sausages is much like making lup cheong but without the cure powder, and one is grilled while the other is hung to dry. Today, I made some Msian pork rolls...much like fresh sausages but wrapped in fu chook(soya bean sheets). I've more or less busted my gallery space, so here's my version of making lobak. I will not post the finished picture of the succulent lobak until I get at least one person who's game to make sausages. If anyone's interested in the lobak, I'll post the recipe later....I need a rest.

Checked with mom and she said she roasted it in the oven. Instead of a fork, she used something which looked like a torture instrument...a thingy with lots of spikes embedded in it....a mini bed of nails.

Not one to like soda taste on the tongue, I prefer to tenderize beef using papaya or kiwi fruit. Not very chinese, but... A bit of patience is needed for searing beef slices, have to do it a few pieces at a time. Can't dump them all at one go, or it'll 'water' rather than sear. <--- muichoi, this is not directed at you...just a mental note...

Thanks, just reading that is enough to give me seizure and stomach cramp all at one go! If I were to eat biryani and get cramps, it'll probably be the ghee, too rich. Drinking unsweetened tea without milk will aid digestion, though.

Pls bear with me....I've absolutely no experience with sausages. On the rock sugar....uhm..do you dissolve it first? Or roughly crush them?

Hi muichoi Glad your pc woes are over.... I hope? Thanks for the above instructions. My question is...are the ingredients (except for the fat ratio and the saltpeter perhaps?) the same for both the fresh sausages and dried sausages? The only difference being...for fresh ones, you grill it more or less right away, while the dried ones are hung to dry (uncooked, is it??). Tks again.

Which one? Those pictured don't look Teochew to me. There are no satay or curry Teochew noodles as far as I know. Only Kuey Teow Terng which is fish ball-based flat noodles soup. This restaurant must be opened by a Teochew Nang from Msia or Spore.

Sniff, sniff....the dried chinese sausage idea has been shot down by the Authority. But...meat (not exactly to specs) is bought for the lobak - will make on Monday.

Probably....the cilantro thing was from my MIL, a very proud Teochew *sigh*

You sound like the teachers in my daughter's previous school...no dialects allowed, only pinyin please.

My dear, you're not the only one....and I've not even tried it before!!

That's not a problem because the harvesters snack on the chicks as they work.KIDDING!! ← SOEY CHAI!!! Being so naive, I believed you! NOT!

I wonder if harvesting bird's nest is any less cruel. Recently, we've seen a lot of people jumping on this bandwagon. Some people convert their property (prime property, mind you), usually shophouses fronting seasides where swiftlets thrive, to make an environment to encourage the building of nests. I visited one such converted building last year - my BIL's uncle's. The building has to be high, and holes are built inside a room. Small window holes are left opened for the swifts to fly in and a sound device is constructed on top of the building to attract the birds. The thing is, when the nests are harvested, won't the chicks be without a nest?

My mother makes this at least once a year, during chinese new year season. Hers is equivalent, if not, more delicious ('made with love') compared to the ones I've tasted at restaurants. Like everyone said, it really depends on the quality of the liu. Price can range from US$10 (imposters) to a couple of hundred per head. Whether some restaurants charge fairly according to the value is debatable. Good, rich, stuff to drink and to slowly savor all the various tastes and textures. Just that it's so 'bo' (rich in the nutritive sense) that I wonder if my face will break out in a million zits the next day.

<Kow tow> Ben-sook, you're right. No smoking, just drying. I went in search of The Truth and found this ------->How to make lup cheong! Cool, huh?

OK, OK! I'll be kind and let you have a good night's sleep It's none other than CILANTRO/chinese parsley/yim sai. The teochews really love this...actually, I like it too. Steamed fish is not the same without it. Better, now? Or, worse?

I haven't made it personally before....hmm...my mother might have. I think she has done a small piece in a turbo broiler before...will check with her tomorrow. It's a bit late now. Well, Ben-sook...what do you think of this recipe? Ya think it'll work? Don't you start them on another 5-blossom whatever... !!

Rona, yes, sesame oil is definitely one of the 'vital' ingredients. I actually rubbed (too much) on the dish before putting in the fish, and etc., so I didn't bother to drizzle any more on completion. Chiles...nope, not for this dish.

None of the above. Hint: Michael really likes to eat it. According to my MIL, this distinguishes between a Teochew and one who's not....although Michael isn't one...well, if I spell it Teo Jew, then half...

Our butchers don't make or sell sausages...our grocers sell chinese sausages and they are imported from China/Taiwan/HK. I've actually stopped buying them for quite a while after a lot of horror stories (we won't go into that). I'll check with the one and only company which supplies natural sausage casings. There are a couple of other companies which sell artificial casings...

Many thanks! Next project coming up....

What kind of shop does one go to get the 'cure' powders?

Sue-On: wrong, wrong, wrong Ben-sook: not right, but not wrong....I skip that part out of laziness...shucks. Hz: wrong. Will keep this open for another 7 hours or until someone gets it, so that it'll swim in your dreams.

Not a sambal...but this recipe should more or less be what's in a balitong sauce. 3 tablesp oil 5 cm knob of young ginger 4 cloves garlic Combine: 1 teasp dark soya sauce 1 tablesp light soya sauce 1 tablesp sugar 1/2 teasp salt 1 tablesp lime or lemon 10 - 12 bird's eye chillies, sliced 5 shallots, sliced 2 - 3 stalks spring onion, cut into 1 cm lengths. Mince together the young ginger and garlic and fry till fragrant in the oil. Add the combined sauce. Cook till it boils and thickens. Switch off heat and add chillies, shallots and spring onion. This thread is so amazing...a lot of seafood I've never seen before. Thanks, (I think), for the worm in the fish pic...I was wondering about that, never having seen or was in the look-out for those crawlies before. Eew.