Tepee

35 km sounds far but it's only half an hour via highway. Besides, no place is too far, no road is too narrow for us when it comes to good food. Telok Gong has apparently taken over Carey Island as the seafood haunt. Yes, the restaurant was randomly chosen; some members in our party said Evergreen down the road was even better. Makan King, you're stationed in Beijing now? If you can't post pics, at least tantalize us with some food details over this season. Tks.

OKie dok, I'm done with traditional mooncakes for the year...still have some mini Shanghai's, jelly mooncakes and Koong Chai Paeng to do. Clockwise from right-hand front: Mixed Nuts..ran out of egg yolks (bought a batch that wasn't mature enough), White Lotus Single Yolk (stinged on the yolks for the same reason), red bean (yolkless - for the kids). The skin for the Mixed Nuts have to be thicker to prevent the nuts from elbowing out. Mini Shanghai mooncakes a la Jackal10, the size of golfballs, with a quarter of a yolk in each.

I knew I was going to be famous one day....hope it's no reference to my vital statistics

Gosh, if I'm obsessed with uniform size, I'd make a long tubular (tks, Laksa, I like this term) roll. Slice at equal intervals. Roll each piece into a ball, and simply flatten them with my palms. Helps to flour hands a bit. Yay! Hz is cooking! You'd never catch pics of my cooking...I normally cook just before serving the hungry horde, so I have to whizz through the cooking...no time for pics during cooking or during serving. Desserts are easier.

Nasi Lemak is RM1.00, Roti Canai is RM0.80...how low can you goooooooo???

Shiewie, according to him, most stalls should have it. He has even bought it once from the wet market...called kai yuk yue. (er...DH's the one who does the marketing).

Gosh...don't really know, but DH comes back from the Paramount Garden Sunday pasar malam with it sometimes, while the rest of us wait in my mom's house. Will check with him.

Krista, you've certainly covered a lot of food ground! Tks for sharing the pics. Pssst...Shiewie...she called us 'food-obsessed'.....

Males! Leave it to them to miss the forest for the ('pointy') trees! ho = very dai = good value, worth the money

I'm sure your wish to see more food pics will be answered manyfolds after this weekend, Jo-mel.

On the flipside, we'll be eating like paupers in the US or any other Western countries. Looking forward to meeting you and your gorgeous children, Kristin!

*cough* The mooncake festival falls on this Sunday Sep 18....but, well, I understand. It makes a good nibble any time of year.

LOL, you could make christmas mooncakes. Seriously. Have you looked at some of the links I posted at post#1 of this thread? If your powder has already got acids/stuff in there, there's not much you can do to vary it. Very unfamiliar territory for me...your agar-agar powder. We can find plain uncolored agar-agar powder here easily. Besides, it's strange to have sour agar-agar. Did they specifically say that it's agar-agar on the wrapper or is it jelly powder? Never mind. If you want to go Rachel's route, you could check out my jelly cake recipe if you're sure it's agar-agar. I suppose if it's jello, you can just follow the instructions on the packet.

Jelly mooncakes? A loaded question. First thing's first. 'Jello' to you is 'jelly' to us, and our jelly is made from a gelatine base. The jelly mooncake is a misnomer; it should correctly be called agar-agar mooncake as it's almost completely agar-agar. These days you find a array of jelly mooncakes with ingredients such as fruit (berries, red dates..), coffee or chocolate, cream cheese combos, whatever!! ((verging on swearing)). All these are gelled together with agar-agar. The mooncake festival has to be the most innovative of all chinese festivals, as you can see in the new flavors being offered every year. Why, jelly mooncakes indeed? WHY? (Digressing a little....) Because jelly cakes are taking over everything, that's why. People here are buying jellycakes over regular birthday cakes or christmas cakes, and now mooncakes. I used to wonder (with exasperation) how these jellycake buyers can appreciate something which has zero-creativity. All the maker has to do is color the bottom layer according to the mould, and fill with layers and layers of agar-agar. Then it dawned upon me that in this case taste is put above creativity. In a country which is hot and humid, the respite offered by the cool agar-agar is always welcomed. And so we come to the question of, why, jelly mooncakes? Its versatility which lends itself to very creative compositions, coupled with its refreshing taste, tells us that the jelly mooncake has entrenched its position as a mooncake, and is here to stay... As for me, if I can't beat them, I guess I'll join them....will be making some later this week. *Sigh*

Laksa....those late nights are taking its toll....duh. Have some shut eye and come read again.

Sheesh...this site doesn't allow strikethrough. So long as it's worded "This is the Hong Kongers' Char Quay Teow", I'm good, you're good. Pls lose the Msian link. That meal was really value for US$, eh?

I don't believe you've asked me this before. Yes, I've tried it a couple of times. The ayam laut is offered as one of the ikan bakar (grilled fish) choices, very smooth meat.

Bumping this up. Where are the mooncake makers? Anyway, here's a dragonfruit jelly mooncake we bought for charity...I'm going to make some anyway....not dragonfruit but some other combo. The mooncake looks better than it tastes. I can't place the taste...or lack of it. Found a recipe for it. LOOK! They've posted new recipes for mooncakes hot from today's papers. Jack, look, they've pinched the mini Shanghai mooncake idea from you. Oh dear...I've to go...in the midst of doing traditional cantonese red bean and lotus paste mooncakes. Making mixed nuts mooncake tomorrow.

What can we say, Michael? We'll make it up to you when you do come over again...preferably timed together with Laksa (and family). About ikan selayang...don't think that's a popular fish for the ethnic chinese, at least not for me...I avoid fishies with too many fine bones too.

Act III, Scene II: Temerloh pics have been posted. Pictures of the patin fish shows the meat looking incredibly firm and succulent.... Laksa: (Hanging head with dirty hands and face.) Judge: "Not again! What have you got to say for yourself now, my desperate friend?"

Since you asked , there's another trip to Temerloh for killer ikan patin in the offing....altho' somebody's household is needing some ikan haruan(snakehead fish known to have excellent healing properties for wounds/surgeries/stitches...hint, hint), hor? Laksa, don't say we didn't let you on.

ME! ME! Yes, yes! A return journey is in order. What a great trip! Not only did you people manage to get such fresh seafood, you magicians turned them into such delicious fare!

Please do not mention your source of influence.....out of respect.

Er...may I ask why you are soooooo looking forward to the day itself? Haven't you had your mooncakes already and your dinner? Is there something extra special coming up? If it's food, you must share.

*cough* Don't they have single serving noodles? Of course, the single serving in the US would be a double serving for me.