Tepee

Can someone post pix of the tiles, please???

Made 3 pizzas using 3 C unbleached plain flour and 1 C wholemeal pastry flour. Expectation: Thin, crispy crust Result: Slightly crispy on the outside, chewy inside. While the tops look burnt, the bottoms were, sniff, sniff, pale. Conclusion: Must go get them tiles! HAWAIIAN PIZZA: Green bell peppers, pineapple slices, tomatoes, homemade tomato sauce, shredded roast garlic chicken. SATAY PIZZA: Satay sauce, shredded roast garlic chicken, red bell peppers, lotsa mozarella DESSERT PIZZA (inspired by Jackal10): base smeared with lemon marmalade, topped with apples and flaked almonds, dotted with butter and drizzled with brown sugar - Yum! Pls excuse the horrible pics...not used to new computer/photo-editing program.

Yummy...green tea cookies! So many gorgeous ideas. Helen, your cherry blossom topped cookies sound so pretty! You must post pics the next time you make them. Didn't know cherry blossoms were edible.

You poor, poor dear! I happen to be quite an expert in quick meals....too much to do...too little time and all. Let's see... 1.If your family can stand rice gruel/porridge, you can do quite a number of variations. i) plain watery Teochew gruel, where the gruel boils until the rice grains just opens up. Serve it with pickles, preserved vegetables, fried or salted eggs. Not much prep needed. ii) chicken and mushroom gruel, Add some stock for more flavor. iii) fish gruel. Simply chop up some fresh fish (get hubby to do this) and ginger. 2. Roasted/baked chicken. Buy cleaned (if possible, chopped), marinate and pop into the oven. 3. Sandwiches. Get the children to make them. Use leftover chicken in (2), tuna, eggs, salad and etc. 4. Baked fish. Various styles. Malaysian recipe: 10 minutes of marinating with curry powder, ginger+garlic+lemon grass (blend to make it easier for yourself). 5. herbal meat soup (where you throw in the whole lot of chinese herbs and chopped meat) and rice noodles 6. Buy pizza crust and add simple toppings. You can still join the cook-off! 7. Make a no-fuss bean chilli and eat with tacos. 8. Do a no-cook salad, where chopping is minimal. Hand-shred the vegetables. Will think of more later. Keep that foot rested and relax with some Boh Songket tea.

Monica, how did you come to like Malaysian food/recipes? How were you influenced and where do you normally get your recipes? Are we going to see any biryani rice and honey chicken? <----wishful thinking? My fav dessert is vermicelli payasam.

Oh, yes! Pix of the gok from various angles would be wonderful. Erm....the cook seems to be Mah mah Gastro? Don't know about delicious, but she certainly looks mighty efficient.

Zounds!!!!!!!! If I mention my fav chocolate in eG, what do you think are my chances of a Chocolate Angel granting my wish?

Looks like we've got a winner!! Great job, Rhea!

I'm going to give this a go tomorrow. Question is how do you blind-bake something so small?

Wull, how much do you weigh? I suppose sometimes our capacity is relative to size...I'm pretty petite. However, don't get me started on premium ice-cream and chocolate. By the way, what skins are used for these biggies?

Cool henna design! How long does yours last? The last time I used henna was on my hair...gives you a nice glow in the sun, doesn't it?

7 top dim sum books recommended by chinesefood.about.com. 1) "Chinese Dim Sum" By the Wei-Chuan School, 1990. For the cook who has mastered the basics of dim sum and wants to go to the next stage. Just be prepared to do a bit of conversion work with the recipes. 2) "Dim Sum: The Art of Chinese Tea Lunch" By Ellen Blonder, 2002. Designed for newcomers to dim sum. Provide easy to make recipes for all the dim sum classics, from Potstickers to Shu Mai. 3) "Dim Sum" (The Essential Kitchen Series) By Vicki Liley, 2000. Basic, easy to follow dim sum recipes, from Crisp-fried gow gee to Shrimp Balls, with lots of cooking tips and photo instructions. An excellent resource for the novice. 4) "Dim Sum: Delicious Asian Finger Food" By Fiona Smith, 2001. Innovative twists on traditional dim sum dishes, like Bok Choy Rolls with Spicy Chicken – an interesting variation on Lettuce Wraps. Also not to be missed are the Pearl Balls made with black and white glutinous rice. 5) "Asian Wraps: Deliciously Easy Hand-held Bundles" By Nina Simonds, 2000. Quick and easy recipes that make use of a wide variety of wrappers, from nori (seaweed) to spring roll wrappers, lettuce and pita bread. Includes lots of traditional Chinese dishes, such as Szechuan won tons and steamed dumplings, but there are other Asian snacks as well. 6) "Have Some Dim Sum" By Evelyn Chau, 1999. Besides easy to make recipes, Evelyn Chau has included the Cantonese names for each dish, making it a useful guide when dining out at a dim sum restaurant. 7) Dim Sum: A Pocket Guide (Kit Shan Li) Not actually a cookbook, an excellent guide for the novice or inexperienced dim sum diner. The book includes western and Cantonese names, photographs, and descriptions of nearly fifty items commmonly served at a dim sum brunch. An added plus is the book's compact size - perfect to take with you to the dim sum restaurant.

Since we're doing the dim-sum cook-off, I'll compile a list of dim sum books...extracted from the larger chinese cook-books thread. Please add to the list if you know of any good ones. I'm sure I missed some along the way. ------------------------------------------------------------------------------------ Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads Chinese Dim Sum (part of a series published by Wei-Chuan Publishing) Chinese DimSum Recipes by Madame Tuan-Hsi Shou Dim Sum and Other Chinese Street Food by Mai Leung Dim Sum by Ellen Leong Blonder Yin THE DIM SUM BOOK Rhoda Yee's "Dim Sum" book Kenneth Lo's Encyclopaedia of Chinese Cooking

Marshmallow fondant (MMF) handles exactly like Rolled Fondant. To some, it is a more tasty alternative. This cake is covered with MMF.

Here you go... Marshmallow Fondant (should easily cover a 9-inch wide 3-inch high cake) 2 cups mini marshmallows (just cut up the bigger ones) 2 tablespoons water 3 cups powdered sugar (sifted) Flavoring Melt the marshmallows together with the water for 15 seconds. Stir. Zap again for another few seconds. Stir. Pour this (be careful: use a scraper, do not touch with your fingers, it's very hot) into the powdered sugar well. I use my Kenwood dough hook to knead. Simple. Add water by the teaspoonfuls if it appears too dry. Add some powdered sugar if too wet. Yummy!

If you decorate cakes, Marshmallow Fondant.

Congratulations, Jack! You get points for being the only one (so far) who did the wrappers from scratch in this cook-off. Very creative in your filling...homecooking is after all about finding what's available in the kitchen and turning it into a gastronomical delight. Just don't use bread flour the next time!

Believe you me! My dan tarts are definitely not wonderful looking (look at the edges )... at least they aren't to me. It does taste very close to one of the dim sum restaurant versions. Will work at improving the pastry to be a little less flaky. LOL, maybe it's the mould. However, if I were to do the 2-skin pastry, I'd use a plain sides cupcake tin.

6" long?!! Why, that would be a whole meal for me! You guys are great...thanks for all the details.

Your last (but not least) post/pic really summed up your blog...true dedication to eGullet. Glad you had an enjoyable and relaxing dinner...you deserve it! T H A N K Y O U ! p/s Are you sure that's all the little cookie-pilferer stole - a cookie? I think she stole your heart too .

OK, the spring/egg rolls in the US is real foreign to this yellow face woman. For me, 2 main versions. 1. Filled with shredded, cooked and seasoned jicama (chinese turnip to me), chopped firm tofu and eggs, bean sprouts. Homemade ones have mushrooms too. 2. Pls scroll down here. Besides cabbage, what's in the Ameri-chinese rolls?

I'll go start a new thread on spring rolls.........methinks we're hijacking the thread.

Hello? Yetty? Where's your dan tarts?