
Tepee
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Everything posted by Tepee
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I wonder if one can make it chewy by working the gluten...ie. when adding the flour, instead of combining just until mixed, to beat it up a bit.
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Thanks, Vanessa. Mmmm...maple syrup...love it...but it's very expensive here. Is your latest brownie chewy? I'm looking for chewy.
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Made the supernatural brownies yesterday. While it is, as described above....soft texture, rich, chocolatey...mine didn't have any chew in it, which I like in a brownie. Still, it was very good. Ate more than I should. Will try the chewy brownies later. Icing is caramel and white chocolate. Added a walnut half for those who has to have a nut on their brownies. Didn't have any pecans on hand.
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When I first started to read this thread, I couldn't stand it after I reached page 4. In fact, I kept away for quite a while. I knew I had to have it. Due to the crazy shipping costs (cost much more than the book) and exchange rate, I limit myself to 4 or 5 books a year, and I choose this book as one of the Must Buys. I'm sure it's the right choice. The book arrived yesterday, and, as you can see, my book is filling up with markers and I'm only at page 10 of this thread. Everything looks so good that when I asked my kids which recipe first, one of them remarked, "Any one will do, mum, they all look good!"
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Yes, black sesame is sooooooo good. I use the ground sesames, though, can't find the paste. Here is the ice-cream recipe I used, but feel free to triple the black sesame seed portion. You can also use it to fill dumplings (tang yuan). Lovely.
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Thoroughly enjoying your narrative and the food. All your fault about the last meal...you jinxed it by saying upthread...
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Rolled fondant, Helen, not frosting . That's what I hate about taking orders for cakes. Odd requests. Some design requests are so against 'our' taste, but we just have to suck it in. I took a one and a half year break from all this and has just announced that I'm taking orders again. Sigh. Only thing that motivates me (plus the odd job that allows my creativity full reign) is the money I make from one cake creation job is equivalent to the earnings from 30 loaves of bread. Sorry for going OT. As for the brownie (cake), I think I'll just do a very rich chocolate cake with nuts (she wants lots of it...cutting would be messy I fear).
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According to my coffee drinker/addict in-laws, their fav brand is Chek Hup. Their relatives in LA love it so much that anyone who goes over will bring along a good supply of it. Yes, 'dalam' means 'in'. There are also good coffee powder producers in other towns, but not white coffee.
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Thanks, Tim. Looks delish with the choc topping. However, for this order, she wants a very nutty brownie cake covered in rolled fondant. I'll definitely keep your recipe for a brownie order.
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I've put on 5lbs just going through this thread. Someone has ordered a 2-tier occasion cake from me, and requested it to be a brownie cake. Since brownies are usually 1" high or so, I'm wondering if I can make it work by sandwiching 2 layers of brownies with chocolate ganache or buttercream. I suppose I'll have to make a brownie which is more firm? Has anyone made a brownie 'cake' before?
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Ah Leung Gaw, methinks if the peanut pulp is filtered out, you'll just get peanut milk?
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Oooh....I love how Msians throw confusion into a pot. We always called congee porridge. Congee is like a very foreign word. Our porridge is classified into teochew porridge, cantonese chue chap jook, pei dan jook, tang chai jook (HK-style where lots of goodies are thrown in). Examples of sweet jooks are mug jook (wheat) and hak lor mai jook (black glutinous rice). I guess anything with a thick consistency, be it made from beans or grains, are deemed jook here.
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eG Foodblog: Domestic Goddess - Adobo & Fried Chicken in Korea
Tepee replied to a topic in Food Traditions & Culture
Nice to 'meet' you...another very friendly and sharing eG'teer. I see your reflection in the window. -
Thanks, peony! I hope they sell the osmanthus jelly here. I love the fragrance...er...I guess I belong to the 'older' generation. Boy oh boy, if I can get ahold of that, I must try to make osmanthus jelly sweets...the kind you could once get in Hong Kong. Where can you get the jelly in S'pore? I think I'll get hubby to get his S'porean boss to get it for us, since he comes over every week. Hopefully, hubby is cooperative. Dai gah jeh, the oz trip is a family vacation, more for the kids. But we'll be eating our way through, for sure. Melbourne has great food....even the HK dim sum is first class. However, BIL just told me at dinner that quite a number of eateries has recently been taken over by the vietnamese and things haven't been quite the same. Sigh. LOL, Ben-sook, we're going in for some cool-er weather. Remember we're going from Msia which is forever 30 deg C to Melbourne which is now 16 - 22 deg C, perfect! Here's the lap mei fun (overloaded with mushroom, sausages, dried prawns, groundnuts, woodears) we had at MIL's earlier this evening. We had a last loh hei. I brought otak-otak and MIL also steamed a carp, very fresh. Happy Chap Goh Mei*, everyone! * hokkien/fuchien for 15th night, the last night of CNY.
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Peony, do you mind sharing the recipe for osmanthus waterchestnut jelly? I love that...it must be so refreshing! Here's our last binge for the season. Occasion being my mother's birthday (actually falls on the day I leave for Oz so they brought it forward) and to celebrate the end of CNY (today is preferred over tomorrow for convenience). My eldest bro chose the restaurant (Ang Kee in SS2) which is new to us, but I've been hearing good things about them...especially their lap ngap fan (waxed duck rice). The Choo clan occupied 2 tables and, so, we had 2 styles for some dishes. House tofu Pomfret done 2 styles. Skin and fins, on the left, fried to a crisp...delicious.
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No, no, no...gay zhi as in remember, separated, sounds like 'send' and 'word'. Ya think we'll be zapped for going linguistics? Very different. This sounds more questioning. Laser eye surgery? Eek. I read a local blog started by a laser surgery victim. If the risk is there, I wouldn't go for it.
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Zhi is more like it. Say it like you say 'paper' in cantonese. Same tone. Gou qi zi in pinyin. 枸杞子
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My eldest is doing just that. A handful is fine. Don't overdo it; unless you need it for its regulating properties. First word is not like the gee in gee mah. It's more gay.
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The original ais krim potong versions were homemade, and they came in flavours like solidified red bean soup, black bean soup, cendol etc... Well, it's been commercialised and it's alright, though, not quite homemade 'quality'. Great meal, peony!
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eG Foodblog: hzrt8w - A week of Chinese New Year celebration
Tepee replied to a topic in Food Traditions & Culture
Great 'cyclopedic blog! Alrighty, Ah Leung Gaw, you've had your fun...we want you back in the chinese forum. NOW. -
Rested. And all the leftovers taken care off. One SIL invited herself over specially for the leftovers. Here's the pix of the cake. Honey Date Cake covered in marzipan. No time to write 'fook' on the red packet. Some ingredients of the popiah... Lettuce is used to line so that the skin doesn't break from the wetter ingredients inside. Sweet sauce made from hoisin sauce, juice from cooking the yam bean, sugar and bean sauce. From top left: garlic, dried prawns, choy bo (preserved radish), peanuts, shallots - all toasted. A pain to process because everything shrinks to a fifth of its size. Dai Gah Jeh, that's why I had to chop so much garlic etc... From top left: bean sprouts, omelette, french beans, fried firm tofu No pix taken of the rest of the ingredients which are: Stewed finely shredded yam beans, toasted lup cheong, coriander. Michael, here's something on ang koo and ais krim potong. Dai Gah Jeh...I'd like to be a guest to your dinner, please.
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Happy Yun Yut, everybody! Thanks for sharing your pix, Stuart. Somehow, that sweet rice dessert didn't quite make it to our waters. I've never seen it here. Sea cucumber = hoi sum...sounds like happy => auspicious CNY ingredient Very tired. We just had our Open House. It's a Malaysian term meaning our house will serve food to visitors who are invited or not. Yesterday, I counted 43 guests, up from the original 30. 69 turned up today (I could have missed a few). Was too busy to take pix or even think of taking pix. We had DIY style popiah which are vegetable rolls, as the main dish...well, not entirely, there's lup cheong (chinese sausage) as one of the ingredients. 6 kgs of yam bean were processed as base ingredient for the popiah. I had many guests tell me what a welcomed dish this was..after all the CNY excesses. Then, there was yee sang, curry chicken, beef rendang, mixed veg, tofu and minced pork, 2 kinds of jellies, ang koo kuih, date honey cake covered in marzipan...oh...this one I have a pix...because I snapped it earlier. Will post tomorrow. Also had woo tau go (taro cake), roast lamb shanks, fried noodles, roast duck, arabian rice, ice cream potong, red bean soup with lotus seeds and sago. All sorts of packet and bottled non-alcoholic drinks, and chinese tea were served for drinks. Visitors were split up into 2 main sessions, but there was the inevitable overlap. Half the above food was potluck. There was A LOT of food...we'll be eating leftovers the whole day tomorrow.
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I didn't want to say earlier....but, yes, the color is not exactly the 'right' color for CNY and it did look tough and dried out. They should have re-steamed it a little.
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So, you're saying mochi=nian go in your parts? Nian gau is entirely different here; it's steamed for hours to give it a rich dark caramel colour. Making nian gau is filled with taboo, no inauspicious words must be spoken etc...or it won't turn out right. Not that I believe all that. The mochi looks like it's black sesame based. And it looks pretty much like the malaysian ang koo kuihwhich comes in black sesame skin too, besides the original red, pandan green and orange sweet potato. Filling's mung bean paste.
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I pointed this thread to an Austin friend of mine (caucasian) and she said her whole family, who was looking at the thread, SCREAMED when they came to this pic. "I don't think it's even possible to buy the chicken's head here, much less see it on a serving platter! I'm amazed how different the food is between here and there.. [snip].. Even what we call Chinese food isn't close to what you had in the pictures! " On the last bit, I concur. Most (not all) of the chinese food we have tried in NYC and LA was...not what we call real chinese. For that matter, what we call real chinese here, may not be considered authentic by a mainland chinese. Sorry for going OT.