Dejah

Robin, Why are you afraid of frying? Is it the splatters? If yes, then cut the sleeves off an old long sleeve shirt, sew a channel at the top, thread an elastic thru' it, and wear them over your arms when frying. It protects your arm from splatters as well as sleeves of good clothes. I made beef rendang this weekend again, but this time, I was using it as filling for joong (sticky rice in bamboo leaves). The aroma was most enjoyable throughout the 4 hours of slow simmering, and the flavour was just as good as last time. eGulleteer Tepee's recipe had black beans. I didn't have any, so I used stir-fried peanuts and Spanish onion. Mr. Oseland suggested shredded lime leaves in the finished dish, so I added some on top of the meat. The joong were wrapped in bamboo leaves - the Toisanese style. These were boiled for 2.5 hours outside on a turkey fryer. Here are some pictures: This is the chuck roast I cut up and mixed with all the spice paste. My lemongrass knots looked better this time, but still "rustic" as Pan says. I doubled the recipe. The rendang after one hour of simmering. I changed it over to my non-stick pot as my Crueset is getting too worn out at the bottom. I was afraid of food sticking and scorching. Wish I had taken a better picture of the finished product. You can refer to my post about my first attempt on this recipe. I also added springs of cilantro thinking I'd need some colour. It basically disappeared from the boiling! The white stuff is a mixture of jasmine and sweet rice, washed, drained well, and seasoned with salt and MSG. The peanuts were stir-fried but still have their skin on. The black blotch is the bamboo leaves, We had some for supper, along with summer rolls stuffed with rice noodles, carrot, green onion, beansprouts and fresh mint leaves. Here's a blurry close-up: We loved this new variety of joong!

Wonderful travelogue, Sheena. I was looking at the Korean watercress. Does it grow in soil or water? It "almost" looks like Chinese celery, but the stalk is not big enough to be. This is the first time I have ever seen sesame leaves. Is it possible to describe the taste or aroma? It is eaten raw - like lettuce?

Hubby had Peking Duck pizza in Tarzana, Calif. It was several years ago so he can't remember the sauce - whether it was tomato or plum base. I have made pizza with Chinese sausage (lap cheong) with just a light smear of tomato sauce.

Beautiful looking dungies! Were they as big as they looked in the picture? The ones in Sobeys are $7.99/lb, and smallish. Nice plating of the flank steak.

The Javanese curry looks so good. I can just imagine the rice soaking up some of that sauce. Jean-genie mentioned that the sauce is thinner in SE Asian "stews" so the rice soaks up the flavour. I can enjoy that as much as "coating" the rice with a smooth, thicker sauce. I need to hold back the slurry cup! Besides, less cornstarch, less WW points. I think I had too much curry paste in my pan to allow the chicken to brown. Remember Tepee? She mentioned making joong with beef rendang. I'll be making that this weekend along with the traditional Chinese joong.

I'm Chinese. My parents did, and I was taught to silken/velvet meats. I always do it at home as well as when I owned a restaurant. It really gives meat a nicer texture. Now, different people do it differently. I, as well as Ah Leung, Ben Hong, and maybe others, silken by mixing cornstarch and oil with the meat. Others pass the meat quickly through oil or boiling water. I've never done the latter, and have never seen my parents or other Chinese people do it. Which method are you referring to, Prawncrackers?

Was this the final product, or did you continue to cook the stew to reduce the liquid? Is it traditional in these parts of SE Asia for the liquid portion of a dish to remain fluid - other than rendang where it reduced to a glaze? Must be the NA influence on my preference because I like to use cornstarch slurry to thicken sauces just enough for it to slide lazily down a spoon. Lovely looking stew regardless!

Tried tofu shirataki noodles for lunch just now. I boiled yu choi in Campbell's chicken broth, then poured this over the noodles to heat them up. I noticed a slight "shrimpy" aroma when I opened the package. It wasn't offensive, so I didn't both parboiling or rinsing them. To add punch to this lunch, I had some preserved radish in chili oil and a drizzle of sesame oil. I quite like the chewier texture compared to ramen; it made me slow down! Also picked up a package of noodles shaped like fettucinni / ho fun. I might try to stir-fry them in a little oyster sauce tomorrow. These really need flavour boosters but will be a nice change from spaghetti squash!

Pan: The recipe called for 5 to 25 green chilis! I used red and green as I didn't have that many green ones - not that I used 25!

Looking at the recipe linked, I'm surprised that the filling isn't cooked briefly first. I had 2 Vietnamese ladies in my kitchen when I had a restaurant. They always stir fried the filling briefly first. This makes it more flavourful than just by deep frying. They and I have only used the latter wraps you mentioned. I just use the rice paper with "salad/summer" rolls. I'd be interested in hearing what is "authenic".

I cooked five baby octopii for supper on Monday. This is also posted in the cooking thread. The main course was West Sumatran Curry Chicken, so I covered the "babies" with this curry broth then steamed them for 10 minutes. Prior to cooking, the octopii were seasoned with salt, a bit of oil and cornstarch. This blended with the broth to form a slightly thickened sauce. It's not what I'm looking for, but they will do until someone gives me the proper recipe! The texture was fine - tender - but not enough flavour. "Dejah continues her search........................." ETA: picture of baby octopii.

Finally! Enjoyed the West Sumatran Chicken Curry (Gulai Ayam Lado Hijau) Monday night. The bitterness that was in the broth nearly disappeared by the time it was ready for eating. Here it is, in the process of being mixed with the seasoning paste. My lemongrass knots weren't very tidy. I think I "smashed" them a little too much, so they shredded easily. I used chicken thights and bone-in breasts. They didn't brown very much. I think I may have used too much paste. We had stir-fried yu choy mui with garlic and crushed chili, carrot/cucumber salad, naan, and baby octopus. I used seasoned sushi vinegar instead of the rice vinegar, and sugar. It was easier, and it worked for a lazy person. The baby octopus, I had marinaded them for a couple of hours in baking soda. Once rinsed well, I seasoned them with cornstarch and salt. I put them in a small dish, ladeled some of the curry broth from the chicken, then steamed them for about 10 minutes. I think they should be braised, not so much for tenderness as they were pretty good, but so more of the curry flavour is absorbed into the octopus. I only cooked five of these babies as I wasn't sure about the texture. The naan was President's Choice from Canadian Superstore. It's quite good heated in the oven even if it isn't as delicate as the ones from an Indian restaurant. Here is DH - the carnivor's plate: I had lots of broth and chicken left over. Took a container to school for my student from Indonesia. She ate it for lunch yesterday - and was smiling all through my class in the afternoon. We poured some of the remaining sauce over steamed spaghetti squash for supper tonight. It was great with the pan seared salmon and sauteed green beans. I'm glad I made the West Sumatran version as we like the heat. This is a keeper!

I was tempted to make Javanese Grilled Chicken, but decided to try Javanese Chicken Curry ( Opor Ayam). Then I saw the variation for West Sumatran Chicken Curry (Gulai Ayam Lado Hijau). It said spicy-hot, so I opted for the variation. I didn't have a whole nutmeg, but the coarse ground stuff I had in a tin was still pungent, so I had to go with that. I used ground tumeric instead because I didn't take the frozen stuff out early enough (I just got the packet in Winnipeg!). Actually, I was just too lazy to go downstairs to the freezer. I just did a taste test, and there's a slight bitter taste to the broth. As I started to make the Javanese version first, I used more corriander seeds. Perhaps this is the reason? It's simmering at the moment, and the aroma is driving my hunger pangs "up a notch!" Not sure what I'll be serving along side. I have lots of baby bok choy, so will have that for sure. Jasmin rice or naan? Would I be overdoing this Cradle of Flavour if I attempt the Shrimp Sambal too? Good Grief! There are only two of us!

I can see tenderizing large octopus, but from what I've been able to find out, baby ocotpus don't need to be tenderized. They also said that freezing would tenderize these little guys. If I used a large daikon, it would reduce stress, then I'd need to be massaged (without the sea salt ) when I'm done.

Batali suggested soaking these "rubbers" with wine cork for several of hours. The wine cork will tenderized them. ← So, for dim sum they must marinade them with, perhaps baking soda before steaming them? I can't see them using Ben's "SUV" method. I'm going to make Javanese chicken curry tonight, so maybe I'll pull a few out, soak 'em in baking soda, then throw them in with some of the curry.

I bought a big bag of baby octopus today as I love the way it's served at dim sum restaurants: curried, tender... Anyone have a recipe they've tried? Octopus can be pretty tough if handled improperly. I don't want to be disappointed. Are they marinaded before steaming? Braised? I just know they come out in little dishes.

Regular water. The filling will flavor the rice. ← When I saw your question, echocolate, I thought you meant jook (Chinese rice soup)and not joongzi (sticky rice in bamboo or other kinds of leaves). As milady replied, use water. Broth would be a waste for boiling joongzi. You can, however, use broth to make jook. Sheena: Throw some bay leaves in with your bag of rice. They keep moths out of cupboards, so they should work in the rice.

I am very horrified by this. Why would you want to eat less glutinous rice? ← Sticky rice tends to be very rich when boiled for two and a half hours with pork belly, lap cheung, mushrooms, ha mai, peanuts, etc, etc. The richness is not as noticeable when you mix in the long grain. I use jasmin because I love the fragrance, the texture of the rice, and this way, I can eat TWO joongzi instead of one.

Long grain Jasmin rice with meals as I like how the grains stay separated. Short grain for sushi. Glutinous rice for leen yeep joong or lap mai nor mai fan. A mix of half and half glutinous and long grain for joongzi, and some with only glutinous rice. Basmati usually with Indian food. Brown rice -once in a blue moon. It doesn't go well with fu yu or ham yu.

Bruce, Pan, Thanks for the encouragement. The DD ("dear" daughter) ate the leftovers last night behind my back! I guess she liked it. I want to try the chicken satay tonight, but may not have enough time to pick up fresh chicken and marinade. Pan: I will definitely try something with belacan on the weekend as we have a 4-day long weekend - Canada's bday! The neighbors will have gone to the cottage, and I now know I can toast belacan in foil.

One of the earliest cookbooks in my cabinet is Gloria Bley Miller's The Thousand Recipe Chinese Cookbook. It's not one that I use the most, but I refer to it often if I need to know basics.

My first attempt at beef rendang from Cradle of Flavour: I didn't have fresh lemongrass, so I used frozen chopped. This may have given the finished product a bit of a grittier texture. Have not seen any candlenuts, but I had unsalted macadamia nuts. I liked these nuts after simmering in the coconut milk. First picture: oneless beef short ribs mixed with spice paste and coconut milk. After simmering for an hour: I forogt to take one at the end of 4 hours of simmering. The last two pictures are of beef rendang loaded onto a big platter with a stir-fry of sweet peppers, cauliflower, and sugar snap peas; the cucumber, carrot, and shallot salad; and jasmin rice. There was plenty for three of us with a small container of leftovers for my lunch today. We really enjoyed the deep coconut and lime leaf flavour in the beef. The whole dish floated "on a cloud of nutmeg, cloves, and cinnamon." This was worth the hours of simmering and stirring. We'll definitely make it again and again. Next time, I will use more chilis, and hopefully, with fresh lemongrass. The salad was great. Even DH who is not a salad kinda guy liked it. Bruce: I'm glad I decided to have jasmin rice instead of Celebration rice. It may have been a bit heavy on the coconut flavour - altho' as you mentioned - that's not a bad thing!

I took the plunge today and made beef rendang from Cradle. Unfortunately, I didn't read thru' the entire recipe when I started this dish at 5 pm. Needless to say, I had to throw together something else real quick for supper at 6. The beef rendang is simmering on the stove, in a new pretty blue non-stick casserol pan. The smell is waffling into every part of the house. I love it already! The sauce has been simmering for the last 3 hours. I see the oil separating from the coconut milk, the liquid is thickening, and the colour is deepening nicely. I tasted it, and the heat is right there! I'll finish the dish and save it for our supper tomorrow. The celebration rice looks like a good accompaniment, along with the recommened salad. Will report back on the results tomorrow. I did take a picture at the beginning, at the stage right now, and will take the final picture tomorrow before we eat. I am excited!

My s-i-l has a huge minature orange tree. At harvest, she washes and brines them in quarter jars. We keep the jars in the fridge. Whenever someone gets a sore throat, acouple of these oranges are put into a cup, and boiling water is poured over them. The oranges are squished against the side of the cup so the brine, the OJ is mixed with the water. It's not the most pleasant drink, but all the salt and Vitamin C in these little suckers seem to do the trick of easing the sore throat and promote healing.

Toisanese say, "tui how/hi" - crisp/ crunch/explosive.