
Tepee
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Great! You get to be my victim, while hzwrt8 (somehow, I think I got that wrong) gets to torture mudbug. My, were those xlb's juicy and sweet and....
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Recently, we made a discovery of a heavenly dim sum restaurant, called Dragon, in the Mid-Valley Megamall, in Kuala Lumpur. Actually, it's in the lobby of Cititel, the hotel annexed to the mall. These xlb'swere sooooooooo good, I'm still dreaming about it. The dim sums were very fine and very reasonably priced for that standard (*whisper- don't tell them*), with each dish starting from RM6.00 (around US$2)! Pardon the blurry pics, didn't take photos of all we ate, but this is some of them...
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Menu of my father's birthday dinner a fortnight ago. Can you imagine I totally forgot to take pics until the prawn dish (terrible picture, but I'll post it anyway), because I was too busy making sure the girls were eating. Usually DH helps, but I had the choice of sitting with the girls, or sitting at the same table as my MIL. Anyway, here's the menu. 1. Five mini starter dishes with auspicious sounding names. We left it to the chef who made an excellent selection. The middle dish was the taro nest. I remember there was a dried oyster dish too. Oh well, mum was too busy... 2. Sharks fin soup with crab meat. 3. Suckling piglet (mudbug, eat your heart out!) with very crispy skin. 4. Steamed pomfret garnished with cilantro and lots of finely shredded deep-fried ginger. 5. Loh Hon Chai - a vegetarian/vegetable dish which has shiitake mushrooms and bean curd sheets. 6. Prawns done in 2 styles - one sweet sour and the other creamy. 7. Long-life noodles. 8. A cold soup dessert of creamed water chestnut and peach-shaped baos with lotus paste filling. And, my cake.
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Since mudbug has awakened from her snooze...a long one at that...let's revive some of her threads. BTW, we had this giant peach bao with many mini ones with lotus filling inside, recently, for my father's 80th birthday. After the dinner, the kids had a great time playing with the big hollow peach (2 of 'em), shall spare the details.
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Oooo...I love the bitterness too! Problem is 3 out of 5 in the family are between 3 and 11, still having very sensitive taste buds, unlike dinosaur mommy.
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Ewwwwwwwww This brings me to the question.....knowing the 'secret' behind why the ong choy tasted so good, would you still eat it? This reminds me of something DH told me. He said when he was very young, he used to see the bao lo take in a mouthful of water and "ptui!" on the baos as they were taken out of the steamer, to put a sheen to the bao skin. I was oblivious to that fact and blissfully partaked in my baos. Nowadays, they use a sprayer. Thank goodness! Of course, if I know of any bao man doing that spewing act in this day and age, I'd report him to the authorities!!! Edited to add: Just remembered. Everyone used to peel off the bao skin before they ate the bao. And no wonder!
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Yes, Sue-On, it's to take away some of the bitterness. Thanks, Mudbug, for starting this thread. All the above ways of using dau si sound so good.
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Would like to add: I don't like the bitter gourd to be over-soft, so I just cook it until it changes color. Nowadays, I tend to add cornstarch thickener to make more sauce...for the kids. But it also helps to smoothen the dish feel too.
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Thanks for the link. I'm hungry now. Indeed, the recipe I linked can be baked too...but the texture will be slightly different. Not as 'soong' which loosely translated means light.
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Sure, Mudbug. My method of cooking it is really home-style. Marinate the ribs with 5-spice powder, soy sauce, salt and pepper, for at least 2 hours. Prepare the bitter gourd by cutting it into strips (according to the size you desire). Soak in salt water for half an hour. Rinse. Drain. Lightly rinse the salted black beans. Drain. Roughly chop. Sear ribs in high heat in some oil. Keep aside. Fry sliced shallots, lots of garlic (can you tell I love garlic?). Add bitter gourd. Steam-fry till the gourd just turns color/looks cooked. Add ribs, oyster sauce, black beans, and a pinch of sugar. Oh, and sliced chillies, if you like. Depending on my mood, I sometimes add some Fa Thieu or sesame seed oil. How do you do yours, Mudbug? Oh, by the way, are you chinese? If you are, you might want to sign in here or here. If you're not chinese, I commend you on your knowledge of chinese food!
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Sanresho, you may be confusing steamed layer cakes with 'cakes' made using rice flour. The gai dan go tastes exactly like a regular baked cake, except finer. IMHO, I doubt if there are any authentic chinese sponge cakes which are baked, since the oven doesn't feature (much or at all) in chinese cooking. However, I'm willing to be corrected, if wrong. Baked siu baos and dan tarts, perhaps, but not sponge cakes.
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My #1 dish with dau si would be with pai guat (pork ribs) and fu gua (bitter gourd). A close second would be steamed fish. Then, I like to take a can of this, fry it with lots more chopped garlic and chillies, breaking up the fish into small pieces to soak in all that flavor.
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The chinese gai dan go is steamed. I've used this recipe a number of times with great success. You have to beat the eggs till they want no more. When we were young and didn't have a cake mixer, the whole household took turns to whack the mixture with a spring beater. Fun. I use a wok to steam, and wrap the wok cover with a big towel to avoid the steam (which has condensed on the cover) dripping on the cake batter. To uncover, do it in a swift smooth action. HTH. M'sians like to eat the cake filled with kaya (double-boiled egg custard flavored with pandan leaves) too.
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eG Foodblog: Pan - How to stop cooking and love life
Tepee replied to a topic in Food Traditions & Culture
Do you have any ginger? -
I'm not chocomoo, but here's the pronunciation... Sounds like the alphabet 'g', but purse your lips longer to have a more pronounced sound for both Yue and Jue. However, for Jue, the sound starts with a cross between 'ch' and 'j'. Yue=suckling Jue=pig In mandarin pinyin, it would be: ru3 = suckling zhu1=pig HTH.
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eG Foodblog: Pan - How to stop cooking and love life
Tepee replied to a topic in Food Traditions & Culture
Hello, Big Guy! I knew your blog would be fascinating! Reading it right now and linking it to the Heaven and Hell Food thread, life in the Big Apple (gastronomically-wise) would seem like one big heavenly bite every which way you turn...if you follow Pan's pipe. Here's some lotus root recipes....Clicky. Tai Chi...amazing an exercise with such slow (but controlled) movements can give you such a great work-out, huh? Have fun. -
eG Foodblog: Jackal10 III - Smoking Bacon and a May Week picnic
Tepee replied to a topic in Food Traditions & Culture
ditto! -
Erm.....Rotiboy hails from Malaysia. Clicky
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I can foresee the next cook-off dish will be super HOT and SIZZLING!!
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I've been thinking about Sue-On's method of soaking and boiling her leaves. I just wash and soak overnight, and I get cuts from the leaves although they are quite pliable and soft. I have to grip my joongs pretty tightly. Sue-On, do your leaves cut? Hmmm...seems like boiling with some vinegar may be just the right thing to do.
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Note: my screen name has a "8" in it. I am a Chinese. Everything has to be 8-8-8!!! Fat-Fat-Fat!!! ← Oopsie. Me finger must have punched the wrong key ((the finger ain't too happy figuring out your complicated profile name...yeah yeah, remember something about zebras and horses....)). You should be thankful I didn't punch an inauspicious number.
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Nope, no pre-boiling. Just wash each individual leaf and soak overnight. About the pan-frying, although we do that, it's not often. Who has the will-power to resist hot steaming joongs, stretching the process further to pan-fry?
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Thanks, HZ and Sue-On. I've updated the 'tutorial'. hzrt9w: Will you be making any this year? Sue-On: Can't wait to see yours!
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Now, that's a good crane . BTW, Msians do pan-fry their zoongs to develop that gorgeous crisp crust to dip in chilli sauce too.
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Hey people! Made some 64 nyonya dumplings and another 64 mini kan sui zoongs yesterday together with my SIL at my mom's. Put together a little how-to. It's not quite completed...will add more details later. Origame, you may enter only if you retract that fat and forty statement. Incidentally, tetrahedron-shaped zoongs are the more popular dumplings in M'sia. Oh, and one of our better food mags, Flavours, have an excellent segment on zoongs (8 recipes!!!) in their latest issue. Scroll down a little and click on the selected articles for a good write-up.