jo-mel
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Posts posted by jo-mel
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hzrt--
>>>>>As cited above, the Hong Kong style congee "toppings"<<<<<
- Fried wonton skin strips
- Roasted peanuts (with red skins) with sprinkled salt
- Sliced yau tieu [Mandarin] (deep-fried bread dough)
- Chopped green onions
- Thin ginger shreds
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I'll have one order, please.
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Never having grown up on congee, I can only go by what I've had in China. Some was heartwarming and tasty and some was like an uncared for bowl of porridge. When there is a selection of toppings, I always seem to choose Sichuan pickled veg (zha cai / 榨 菜 ), peanuts and sometimes You Tiao cubes.
My favorite all-time bowlful was at a Ramada Inn (of all places) in HK. I think they used chicken broth in place of water.
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I know, I know. Chinese menus are kind of cryptic sometimes. Or else there's no fun!
Take a look at some of the Chinese banquet menus. They are notorious of being cryptic. It is fun trying to decipher them. Yeah, even for us. 
双 (or 雙) 冬 I'm familiar with, and I love that sort of crypticness. (such a word?)
"Chinese Gastronomy) has two dishes, from a Qing Dynasty banquet, that I can only imagine: Cassia Flowers on a Moonlit Boat, and Imperfect Pearls.
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Now I know what vegetable to use with my fish next week.
The 双冬 in the title threw me off until I saw the ingredients. Good color combos!
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Where were all these places when I first started Chinese cooking and buying all my books!
Oh --- I know. There wasn't an internet then!!!
I do go online, sometimes to research a recipe, but mostly I use my books -- my friends.
However, some of my early books, altho excellent books, are pretty standard -- like a standard menu. Lately I have been concentrating on regional books, and some of these sites have similar recipes.
That 'everything Chinese' place seems quite interesting. Lots of interesting food related subjects, plus recipes --- but I can't seem to advance the food page to the latest items, even tho I've registered.
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Would it be this: 彬 (Sound: Bun [Cantonese], meaning: polite)
But those 2 are not men side by side. They are wood side by side, which means forest.
HZRT8W. Right you are You Sir, are as scholar and a word sleuth.
So it IS 彬! I'm a little slow! {{{{{batting head}}}}}
In Mandarin, that is Bin meaning refined as in manner ---- and that is the way I think of you, Ben!
(good job, hzrt.)
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My Chinese name Ben is written with two symbols for man side by side with three angled slashes on top of each other on the right of them.
I couldn't find it in any of my dictionaries, either. But, now I can visualize it.
hzrt--- Oh! Those are Chess cakes? I've heard of them, but I always thought those little square cakes were a form of mooncake. Always learning!
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hzrt -- I made this for dinner tonight. I told DH (my chopsuey gourmet) that it was mustard green with garlic and a secret ingredient. I asked him if he could figure out what the secret ingredient was. His answer ----- ketchup?
See what I have to live with!! LOL!
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hzrt --
Thanks, Lao Shi! A little needed grammar education. I was using 对 with the meaning of 'being directed at", cause I was trying to keep with the literal "Happy birthday to you" song words, in my crazy Caucasian way. I do know about 祝您 if I was addressing someone, but if I was singing it, I would say 'Zhu nin sheng ri kuai le' with the same musical notes?
I could only find 8 'bens' , so I chose the most simple. We'll have to do some name exchanging here!
About the banquet selections --- fantabulous! What exactly are 'flag cakes'?
I've never had eggwhite fried rice, but it seems to put that homey dish on a higher level. More delicate for a banquet. And -- if you knew how much I love Yi -fu mian, 2 platters of it would have been served!
Tepee --- I thought it was a pig, too ---- for Ben's birth year, but I think I figured the date wrong.
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Psst --- Dejah, (my Chinese friend) ----- it's "Happy Birthday to you" (Sheng ri kuai le)------- etc.
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Ben -- belated greetings!
生日快乐 对您
生日快乐 对您
生日快乐亲爱的本
生日快乐 对您!!
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That bouncing does it for Shizitou --Lion's head meatballs, also.
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When I made the 'shrimpless' toast for the fund raiser I mentioned earlier, I used monk fish and maybe 2 or 3 shrimp per pound.
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Day old. You want the bread a little dry. I've taken bread and let it sit on a rack, for the day, so that it will dry out.
I had mentioned Wonder Bread as you had asked about it. The bread I have always used is Pepperidge farm sandwich bread. It is nice and firm and square. I don't bother to trim the crusts. Also, you can spread the mix on the whole slice, fry the whole slice and then cut it, or you can cut into bite sizes first and then fry the individual pieces.
Greasy? yes! Too bad they couldn't be pan fried with a little PAM spray!
Jo-Ann
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I have a craving for shrimp toast (except not shrimp toast, because I'll be using ground pork), and being in Japan, I think I'll have to make my own. But what kind of bread should I use? I could use a wonder bread kind of bread (soft and squishy), or I could use Japanese shokupan, which is still a bit soft, but is more substantial than wonder bread, or I could use French bread. Any suggestions?
And if anyone knows the proper oil temperature to prevent super oily bread, I'd appreciate knowing that, too! (350F?)
350 is fine. You don't want to over brown the outside before the inside cooks. Put them in the oil, one at a time with the shrimp side DOWN. Keep the bubbles going, around the toasts, by adjusting the heat. When the shrimp side is golden turn them over just to brown the bread, then remove them. Probably fourish minutes -- depending on how cold the filling is and how many in the pan. They will continue to cook from their own heat as they drain.
Wonder bread is fine, so are baguette slices.
I've made them with ground chicken, and even made shrimpless toast one time! They were for a fundraiser and I couldn't afford the shrimp! They were still a hit!
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Once when I was in the hospital and had to have some blood, I asked if they could give me a pint from someone Chinese! Anything to say that I had SOME Chinese blood in me! LOL!
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Dejah --- Aren't you supposed to say that you remember the snake soup topped with yummy crispy yummy deepfried yummy snake skin? LOL!
Talking about the Big O, The Wong book says that men usually celebrate in the even decade, while some women "depending on the practices of their region of origin" choose to celebrate at 51, 61, 71 and so on. Also some birthdays are celebrated at 49, 59, 69 etc based on 'cheung so' -- seizing longevity. I didn't realize that.
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Just to add to all that has been said here ---
In Rosemary Wong's " Good Luck Life", she has a listing of flowers for corsages, boutonnieres or centerpieces based on the month.
Lai See envelopes, with a dollar or coin, are passed out. She says that traditionally chopsticks and a rice bowl were given to guests to symbolize continued contentment, but today's favors have evolved into small statues of the God of Longevity, teacups and gold coin tasels. In the West, chocoate truffles or mints packaged in red can be souvenirs of thanks.
But it sounds like these customs are for much older than 30. The BIG O celebrations seem quite elaborate with months of planning.
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I'd read (I'm ALWAYS reading things!) that if you want wine with hinese food, you can never go wrong with champagne. That kinda made sense to me as the bubbly would be a cleanser just as beer is.
When people at my dinners want wine, I usually have a cheap champagne or a German wine, but I,myself, go for the beer. Tsing Dao usually, but since I'm on South Beach at the moment, I use a non-alcoholic beer and also carry it for BYOB.
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I've never been a Chinese cold soup lover. And I never realized that coconut milk was in it. I will rethink my bias the next time it is offered.
Dejah -- when I heard of that snow storm in Montana and No Dakots yesterday, I thought to myself ----- Hmmmmmmm, that storm must have come down from Canada. Hmmmmmmmm, that part of Canada is Dejah Country!!!! Hmmmmm I wonder if she will be able to did her way to the computer! Glad it is not lasting. Too much, too soon!
I use Clementines for my orange peel. They are not all alike, but some of them have such nice thin skin that there is almost no pith on the underside of the skin. They dry on a radiator, then go into a jar. I never thought of freezing them. Would it make any difference?
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Guess what the labels of Koon Chun's Hoisin, Chee Hou, and Chap Kam all have in common? All the ingredients are exactly the same and in the same order: Sugar / vinegar / soya bean / water / salt / wheat flour / garlic / sesame seed / chili / spices / and artifical color fd & c red # 40. Koon Chun's "Flavoring Sauce" has the same label ingredients.
Yet they all taste a little different from each other. I guess it is different amounts of one of the flavorings?
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Ben -- you can only start by starting! So you are not retired ----yet, but you can begin to write notes and momentum may take over.
Put me on the list for some copies --- autographed!
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It is hard to go back again. But memories live on, and that can't be changed.
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Ben -- I love reading about your village and what it was like when you were little!
About the drained pond --- were the sluices reversed to refill it?
Cantonese Cooking & Traditions
in China: Cooking & Baking
Posted
Could it have come from the sizzling rice dishes? The rice has to be piping hot from the oil, and maybe rather than heated platters, hot platters were used in an effort to keep the rice really hot until the sauce was poured on top. Then maybe some enterprizing soul got the big idea to------------and the rest is history??