Dejah

EUREEKA! I think I've got a title for my "to be written when I retire" recipe book! Memories of Soo's Do you think The Real Canadian Superstore will sue me for copywrite infringement? They have sauces called "Memories of Bangkok", "Memories of Vietnam", Memories of.........................

Another dish from Memories of Soo's for supper last night: Ginger Beef. Asparagus was on for $2.99 a lb, so I steamed and quickly sauteed these. Found a partial bag of tiny scallops in the freezer, so I threw them in. I made Tepee's herbal rice with black rice. It was good but not pretty, so no picture of that! edited to add: Next time, I will deep fry the julienned ginger for topping.

Huh, these are both very similar to Norwegian bakery items I grew up with, Krumkake and Rosettes. I guess it is that Norwegian/Chinese pastry connection? ← eje: I think you are right. One of my son's ex-gf was of Norwegian descent, and her grandma makes these delicate lacy rosettes with special irons. She used to bring us tins of these, sprinkles with icing sugar. Pan: You're not the only one who feels like a foreigner in here. I do too sometimes, and I'm Chinese! I'm almost standing on my head trying to decipher the dialects used. Gah hing literally means family/household - so gah hing tan means everday food that you cook for your family. Even tho' many of us are Toisanese, we all have "accents" from our village/area. Fluent speakers wouldn't have any problems, but having English as my main language, I have to really listen carefully sometimes. At least, with Ben, he can always explain again in English! Peony: I didn't know that "Long yuk = bakgwa = yuk gawn" was necessary for CNY. We always have the "toon hap" - a round container with small sections - filled with sweetened bits, then we'd have tea and maybe wife cake or char siu baos. I always take a filled toon hap to school for the staff and students. And, I can't read or write Chinese either. I tried to study with a visiting professor, but I just didn't have the time to devote to it. I was hoping to learn by osmosis. Tepee: I tried out the black rice last night. It didn't turn out mushy at all, but I will reduce the amount of black next time. It was like octopus ink! I didn't put ham yu or ha mai, but I cooked it with pandan, then added chopped tender lemongrass and lime leaves. It was chewy and a bit dry, but I like it. What other recipes can I make with this black rice? Ben is too modest to admit he's a skilled cook - or he's planning a cookbook and wants us to buy it in order to see his specialties: dong goo mallard, ginseng patridge, etc. Besides, I think he's just buttering us ladies up so we'll feed him when he visits.

Tepee: I picked up the black rice today, but it is black glutinous rice. I want this so much that I'm going to try the herbal rice anyway with the glutinous variety. Any suggestions on different handling?

Why are we eating tasteless meat? ← As Gastro Mui said, "We're Toisanese = frugal gourmets"... So. this tasteless meat would work well as floss. It is stir-fried with sugar, etc, so it will be tasty. Using this would just make the shredding easier, and not waste food. Think of the poor hungry children in Africa!

I followed this recipe but did the roasting in a turbo convection oven. ← Thanks, sheetz. I might splurge on a piece of pork belly and surprise my mom on CNY day 2 when I go to make my visit.

Habeas: My hubby would nod his head at "Pork and Pork"! aznsailorboi: There's no reason why you can't have this on your Aitkin's diet. This would work very well for Weight Watchers or South Beach - just no rice.

Tepee: Is boxthorn another name for wolfberry - gow gai jee? That's a new combination for teem tong for me. I'd like that as it has all the ingredients I like, especially the longan. Peony: You mentioned customers. Do you have a home business, or do you have a store front? Do you ship overseas to Canada? sheetz: Can you give more enticing details on the siu yook? I just wish the price was more reasonable for pork belly here. I remember it was cheaper back in my restaurant days. We used to buy cases for kuo lo yok, and it was a favourite with the customers even tho' gwai low always say "Fat Bad!" Now, with my kids, I could just make the crispy skin!

Supper tonight: Fresh lily bulb soup with pork bones because the air is so dry. Singapore rice noodles with shrimp. The curry to counteract the leun effects of the soup. Beef meatballs dim sum style with ginger gai lan and a drizzle of oyster sauce.

TP: how did you make the pork floss? ← You buy it ready made. ← Knowing Tepee, SHE probably makes her own.

I wonder if I'd dare attempt these...my mom would be thrilled... I'd have to take the monitor into the kitchen with me!

Just to clarify, sheetz, the candied wintermelon are the ones sold for CNY, correct? They are about 5 cms x 1 cm?

Too funny! No, it's not me because in Brandon, we don't have snowdrifts like the ones in the above photo this year. The chicken feet, yes. The pickup truck, definitely. I'm thinking someone in the more westerly provinces. They've had a lot more snow than Manitoba. Who's in Calgary and cooks chicken feet?

Please keep my order of Salt and pepper Catfish and wife cakes in separate bags! Skip the tartar sauce. Give me an extra wife cake instead - for my Mom, of course.

Thanks, Tepee Mui Mui. Looks like a project for this weekend!

XiaoLing, Check the freezer section of your Asian store for galangal. That's how I buy them most often, except in a specific Thai grocery. You can also buy them in the dried form. Galangal is of the ginger family, but the texture and flavour is quite different.

Tepee, Can you explain more about cooking the black rice and your herbal rice? Is black rice cooked the same way as white? You cooked the rice, then stir-fried it with the other ingredients? I have been so sheltered: just white rice. I REALLY want that duck!

Tepee: Both the duck and herbal rice look wonderful. Guess I'll have to try your recipes, especially the duck. It will be a nice change from BBQ duck. I even have galangal and palm sugar in my supplies. I saw black rice at my little Asian store and have been wanting to try it. Now I know what to make with it. The only ingredients I wouldn't have for that are daun kadok and bunga kantan/ginger buds. Can I leave these out, or are there substitues? I'm hungry, and I'm still at work!

Made stewed fermented black bean spareribs per Barbara Tropp via Habeas's blog. It was every bite and lick as good as Habeas said it would be. Unfortunately, my camera setting was left on "infinity" from a previous work order, so the picture is blurred. I make black bean garlic ribs a little differently, but also braised for acouple of hours. The above ribs were braised in my sandpot in the oven for 2 hours, then stovetop for another hour. I put in a little more than a cup of water because I had more ribs than the recipe called for. Next time, I won't add the extra 1/3 cup as I had to thicken last night's with a touch of cornstarch slurry. The main difference in taste was the touch of sweetness in contrast to the saltiness. I'd make it again. Along with the ribs, we had wintermelon soup with pork breast bones, rice, and bok choi with garlic and ginger. This picture was taken earlier in the day when I was packaging the soup for daughter's care package. The setting was "macro", so it turned out clearer. My daughter's new camera has a "cuisine" setting. I'll have to try that when she comes home next time. I used to use pork neck bones for stock all the time, but I tried pork breast bones and found them very flavourful, meaty, and I like the "cartilage bones."

Thanks for the answers to all my questions. The Artisan Central link is great, and I may at last get the knife block I want! With your info' on WW, I am game to try the program. Knowing there's a thread for WW will really help too. What CAN'T we find on eGullet! I loved the Ethiopian restaurant pictures. I teach many Ethiopian immigrants in our community. Eating with ingeria is one reason I plan and look forward to our class potluck suppers! The students know to make lots of extras for Teacher to take home. Your boys are lucky, as you and Mrs. C are, to be all in the same family.

The mapo tofu looks good enough to eat! I'm wondering why you "blanched" the tofu - to firm it up? I love the texture of soft tofu. It makes it saucy, smooth, soothing. Hubby and the kids like to have firm cubes, so I use both. Chorizo sounds like a wonderful addition - different spices, different heat. I will try that next time! Fermented black beans keep well in a jar. I also keep packages in the freezer. Thanks for a great week!

This is my favorite! My mom makes it like you do, but she also puts some pork stomach in. YUM! ← I love pork stomach in this soup as well, but the source was 2.5 hours away - where my daughter is going to school.

Supper last night: Foo Joak ho see tong ( Dried tofu stick, gingko nuts, and oyster soup - per daughter's request. I've got two Ziplock containers to send into the city for her. She's into final exams for this block and needs comfort food! Other soups I am sending in are dong gwa tong (wintermelon), fresh bok choi/carrot/celery and chicken tong, and congee with chicken and ginger. Here's the foo joak tong: Kung Po Shrimp a la Soo's: jumbo shrimp, red bell peppers, baby corn, onion, and fresh red chili peppers. I keep trying Szechuan peppercorns, but I just don't like them! I chopped some of the fresh chilis and the heat was just right without the 50 dried ones usually used in restaurants. We ate all the whole ones too. Shrimp plated with rice and garlic stir-fried ong choi. I'm going to attempt Habeas's braised garlicky stewed ribs for tonight.

Such organized shelves! I am envious. I was wondering about your knife block, Bruce. I have been trying to find one that would accommodate cleavers. Can you tell me where you bought yours? Another eGulleteer emailed about a different kind of knife holder from the UK. It's not a block, and I think I'd want both! Mrs. C. is on WW program. Does she have to really work at figuring out the points? I would like to try the program, but think it might take too much work in figuring out the points when I make Chinese homestyle food, for example, last night's soup of dried tofu stick soup with rehydrated oysters, pork bones and gingko nuts. It's encouraging to see that Mrs. C is able to work with all the delicious dishes you prepare. Not sure if anyone has asked, but do you have Asian in your heritage? I thought maybe because one of your sons looked Asian, and because of your store of Asian ingredients, recipes, etc

Bruce: Thanks for the lemongrass chicken! I made it for supper tonight, and altho' I used yellow bell peppers and it wasn't as pretty as yours, it was delicious! I've copied the "instructions" onto my recipe folder as it's a definite make again. I like the looks of the shrimp Penang curry - might be on the table tomorrow night. I fully agree that shrimp paste must be roasted IN FOIL OUTSIDE if possible. It's great having you plan my meals for me.