Tepee

You're welcome...by the way, a high % of men are colorblind. That is cucur udang. Like people shapes, some are rounder and some are flatter. And now, we must apologize to Su-On for hijacking her thread.

**Whack on Laksa's head with a bunch of noodles** You are definitely confused. One is white and the other is black! Seriously, hzrt8w, you must try the dunk-in kopi-O (as we call it). I must have a girl-2-girl talk with Ms Congee. Her notbetterhalf has a perpetual tongue-stuck-in-cheek problem. Don't tell me you don't know what cucur udang is? Don't they have it over yonder eastern pond?

I'd love to try making rugelach. However, my recipe is from the Village Baker's Wife. Anyone made them before? And, for the filling, besides the cinnamon one, I wonder if I can use the mincemeat (don't hit me!) I have soaking since Christmas?

Any idea when the promotion ends? This week is not good. Any good spots in PJ? Hate to drive downtown.

I just started making mine 15 hours ago. It has 1/2 teaspoon of milk added to it. I didn't have wholewheat flour, so I just used organic plain unbleached flour. Hope it works , otherwise, I'll get the wholewheat flour.

I double-posted, so I had to find another recipe, Mango and Chicken Feet Salad

Thai Mango Salad

Why don't we all help you celebrate the big four zero right here in your blog?? Really looking forward to some real blogging now.... Um...I'll take that as a compliment. After all, Robin Williams does share his initials with our world...the Rambutan World, whatever that means.

Sure thing. Mom's Cantonese and dad's Hakka. Once I arrived just when the YCK man was opening his stall. I stood and watch him make his goodies from dough; it was a real treat. He did it so beautifully, very precise actions and fast too. Wish I brought my camera...but then, I don't think he'll allow me to take pics. Apparently, they spend years as an apprentice.

If I had seen this thread earlier, I would have taken a shot of the rice-filled chin paeng. We bought it all, but you can see other variations here We either eat the yau tieu (yau char kwai) with rice porridge or dipped into black coffee. Yum.

So...did you start growing more rambut? If it's not too personal, could you describe Ms Congee's rambutans? I only eat those with flesh which comes out easily without yanking off part of the shell too.

Well, it certainly was a combined effort. I guess it's up to you how you want your fish to be done. If the fish is "swimming", then the recommended method is to steam it to savor all its sweet freshness. Even steaming, you have a choice of Teochew (with the salted veg and ginger slivers) or this method. This is just salted blended ginger (lots of it) which is made to cover the fish before the steaming. Drizzle some sesame oil/cooked oil when it comes out from the sauna.

Anytime!! We had fun. You can post in the Malaysian forum about anything Malaysian and we'll try our best to demistify the mysteries. ← DITTO!

Doing the happy dance! Thanks, Kew, never knew about that site.

I've been following your agar-agar exploits. Very interesting. BTW, toldya about pandan essence tasting weird.

Another website is Jodeli's bakery. She tests out a lot of recipes herself....slowing down now with her new condition ; she's a good e-friend.

Helen, I can't seem to be able to link to http://www.mph.com.my at the moment. But if you want to try, the authors to look for are: Betty Saw (was Yew), Rohani Jelani, Amy Beh and Carol Selvarajah.

Thank you, Abra. I love doing different combinations for fried rice. It's truly the most versatile quick dish; I usually look at the larder and fridge to see what I have. Other ingredients you can add to fried rice is: corn, green peas, raisins, pineapple, cashew nuts, sunflower seeds, ham, bacon, sliced french beans, other bbq meat, anchovies, eggs (scrambled on the side or hard-boiled), chilli peppers, capsicum, mushroom, gosh...the list is endless! For seasoning I usually use Celtic sea salt and Sarawak pepper, but I've used a pinch of curry powder, cinnamon, 5-spice powder, worcestershire sauce, chilli sauce... That uniform piece of pork is actually sweet meat or long yoke in cantonese. The meat is ground and malt sugar, spices, etc are added to it. My mom is quite secretive about this recipe as she has spent a lot of time perfecting it and she used to sell it. I have the recipe and have made it before. But, unless you grill the meat outside the house, you'll have the house smelling for days. If you would like the recipe, you can pm me. A TPcal Fried Rice (as in the photo) 5 bowls cooked and cooled rice....use less water than normal when you intend to fry rice. So the rice will come out in separate grains, rather than clumps of starch. Loosen the rice. 4 pieces beef topside, seared and sliced 1 large piece of long yoke 6 shallots (to me, that means, little red onions) 1 medium carrot, chopped into tiny pieces 2 green apples ( I couldn't get organic ones, so I peeled the skin off. If I've organic ones, I leave the skins on ... adds color and crunch to the dish) cut-up wakame sliced tomatoes (I forgot to include them in the pic) and lettuce served on the side Fry onions in organic grapeseed oil, till just starting to brown. Add 2 meats and carrot. Immediately add rice and mix well, digging in the spatula from the wok bottom. Add seasoning. Splash on some water to mist the rice (I love this part). Lastly, add the apples and wakame. All this should happen within a few minutes.

Both. I use parsley as a garnish when I cook western, but DH loves it and will cheerfully eat it.

I omitted the word 'chinese'...it's chinese parsley aka coriander leaves aka cilantro (just learnt that one in another thread.) Pan, you can easily find english parsley both in our wet markets and supermarkets now.

Thank you, everybody, for your very kind words on our blog. I stepped gingerly into it crossing my fingers that I didn't screw up, because our predecessors' blogs were so AMAZING! I learnt so much from them, and, ironically, I learnt a lot from this very blog too, for which I must thank everyone's sharing participation. Thanks, Kew, for the opportunity to share this blog with you. It had been a fun ride, hasn't it? And, now, with dragonballs and carrot soya milk by my side, I'll spend the final moments reviewing the blog to see if I've missed any questions. Another brother came back from Penang (an island, also called the Pearl of the Orient up north) last night and gave me a box The skin is made from wheat flour and lard, very flaky and fine. filling is Green Bean with fried onions Soya Milk with Carrot Juice

I believe I still 'owe' you my dinner pics. DH had to go to a wedding dinner, so my family invited me and the girls to have dinner with them in Paris.....the New Paris chinese restaurant ( how on earth did they come up with that name?). They serve pedestrian homestyle food but they do it very well that many people who don't cook or who don't choose to cook swarm there. It's a very casual restaurant, no dress code, and tableware is stainless steel. I took this pic after our dinner and just look at the crowd waiting for a seat. The kitchen is huge, with at least 20 staff. The pics are pretty bleh. It was a hurried affair because the hungry people at my table were getting impatient with my, "Wait! Don't touch it till I take a picture!" after the second dish arrived. This is steamed patin fish, a superior catfish variety, a river fish. It doesn't have the muddy taste of catfish. The flesh is velvety, yet firm. It was delicious with the ginger sauce. Wish they gave us more parsley, though. Soup was Lotus Root with groundnuts in a pork stock. Helen, did you manage to make yours? Sweet sour pork was ordered more for the kids...they love it. Tofu topped with minced pork I'm very mad at myself for screwing up this pic as it was my favorite dish. Fish Head Curry soured with tamarind. Vegetables in the curry include okra, eggplant (er hem, Pan, am I a good student? re: your little class on American terms) and long beans. Get a load of this. It was ordered by my brother as it's his favorite dish...Frog Legs stir-fried with spring onion and ginger. Drinks were sugarcane juice and a herbal drink. You may have noticed that alcohol doesn't feature in this blog. Well, Kew doesn't drink; she's Muslim. I'm practically a teetotaler although I do appreciate a good port and wine now and then. My cupboards are packed with liqueur, though....for flavoring purposes!

Aaaaarrrrgghhhh!!!!!!!!!!!!! <<<<Pulling hair>>>> I was just about done posting my dinner pics and story when my computer shut down slo mo in front of my disbelieving eyes. I can't do it again now. Me need sleep. See you guys in about 8 hours (<----that's how much time I need for my *cough* beauty sleep).

In my haste to save my computer from disaster, I forgot to post my dessert for lunch. Goreng Pisang/banana fritters. This is a special treat for me (sniff, sniff) as I don't indulge in deep-fried food often. The batter is extremely light and crispy. Oh, and on top of the coconut juice, we also had a Barley Drink, the simplest drink to make to get rid of some heat or toxins in your body. Ingred: Pearl barley, pandan leaves, honey rock sugar

Won't serving that cigar with the ice cream make it difficult to light? By the way, aren't your kids a little young for cigars? ← Any more cheek from you, sir, and you don't get your