Dejah

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.

aznsailorboi: Everything looks disgusting, like a dog's breakfast But, I know all the ingredients would be delicious.

CFT says it's turtle jelly, so maybe search for turtle jelly? edit to add link: http://bigwhiteguy.com/archive/2001/08/26/turtle_jelly/

but the soup with half a teaspoon of salt is divine! oh i didnt salt the whole pot. i salt as i go. ← Try to use as little salt as possible in this tonic soup for the most benefit. I wonder if you could freeze the extra ginseng? Just make sure you use vacuum seal.

I think someone said they were going to send me the recipe for ham sui gok, but I checked through my folders and don't see one (just in case I was the one losing it ). So, someone, anyone, please send me the recipe. Gastro: Would be great to see pictures.

The gai jie beng I've add did look a little like baby chicks. They are chewy, sweet, salty, YUM! I think someone posted a recipe for them in the forum once? Or was that for gai lown tay/ham sui gok?

Auntie, how do u make "condensed" ginseng tea? i think i know what kinda jar you are talking about, and i think they have it available at my local asian market. is it the one that's almost always in the "blue and white" motiff, cylindrical shaped jar with a wide mouth and a cover to fit the mouth of the jar of the same material (porcelain? ceramic?)??? i need to utilize the rest of the ginseng....i don't want it to go to waste or how do i dry it so i can use it in the future. ← How much fresh ginseng do you have left, aznsailorboi? The potency is not near the Korean dried ones, so if you wait for a week or two, it would be safe for you to be energized again. To make "condensed" ginseng tea, I put the pre-sized packets into the jar, add 1.5 rice bowls water. Place both lids over the mouth of the jar. I use a string to tie the lid down (wind the string around the knob of the lid and tie each end to an "ear" on the jar). Place a wire stand (ones used for steaming) into a pot wider and deeper than the ceramic jar. Fill the pot with hot water that will come up to half way on the ceramic jar. Bring the water to a boil and keep it at a gentle boil for 4 hours. Check to make sure there's always enough water to the original level. When you drink this condensed ginseng tea, you must not eat any root vegetables for 24 hours.Otherwise, all benefiical effects of the ginseng is negated. While my brother was recovering from myloplastic leukemia 22 years ago, he had no energy and compromised immunity. My Mom and s-i-l prepared this tea for him once a week. As his condition improved, it was reduced to twice a month, then once a month, and so on. Now, they've stopped because of the latest findings about the adverse effects of ginseng on people with high blood pressure. However, my family maintains that ginseng was what helped him beat the cancer!

The fresh ginseng we get is whiter in colour, and American. They've also been growing them down east in Ontario. Do you know if that is true? Ben Sook? I think the dried ones are of a different kind (Korean) and pack more wallop in terms of flavour and potency than the fresh ones. I order these through my sister in Vancouver. The herbalist is one she trusts. He uses a special slicer and packages portions that would brew up about 1.5 rice bowls full each time. I don't make soup, but will use the china lidded jar for "condensing" the tea for the family once in a blue moon. I am lazy!

These packets make cooking so convenient, but I still enjoy going to each of my glass jars and pulling out a bit of this herb, and a handful of that: bak hap, sah tam, leen jee, hung yun, sang day, look jook, American ginseng, mui fa gwa, etc. I also love the smell of each when I open that lid.

Congratulations! You posters have done this thread proud! Ah Leung: straw mushrooms? Looks like button mushrooms.

aznsailorboi: I can feel the tonic effects of your soup through my screen. Whew! Looks like mighty fine brew there for a young'un. Did you use stewing hens for your soup? That's what I was taught to use in making any kind of long brewing tonic soups. You'd think all the nutrients would be "layed" out of those hens, but who am I to argue with the elders? I usually order them from a Hutterite colony that sells eggs. They charge a dollar a hen, and would leave the head and feet on if I request it. I'd order about 3 dozen, then drive around and gift them to my favourite vegetable-supplying aunties for sharing their bounty with me. By next week, the Real Canadian Superstore will have chickens with head and feet intact in poultry section. The Chinese families will stock up their freezers, not only for New Year, but also for special occasions throughout the year.

I'd never heard of it, either, but it's a common ingredients at the Kuali.com website. I know it sounds weird, but I went ahead and steamed a cup of glutinous rice flour just to see what would happen and to my surprise it didn't form a huge sticky mass. There were a few blobs where condensation dripped on the flour but those were easy to fish out. Then I put the steamed flour in the microwave and Using koh fun instead of regular glutinous rice flour makes the filling less gooey. ← Thanks, sheetz. I'll keep that information on file for the day I might decide to try my hand at wife cakes.

Sheetz: Those low paw bangs are amazing When can I place my order? I was reading over the ingredients for the filling. As I have never made these, I am not familiar with koh fun - cooked glutinous rice flour. Is there another name for it? In the second recipe you linked to, there were instructions on making your own koh fun. But, I can't visualize "steaming" glutinous rice flour. Wouldn't it become a "glob"? What is the function of koh fun in the filling?

The chicken and broccoli is simple, but so satisfying. Those ten inch pyrex pie plates are perfect receptacles for big portions. I use the very same ones, and have often seen them used in restaurants. The sauce doesn't spill, and the handles make for easier removal from the steamer. I also use them when I steam ground meat patties, fish fillets, chicken and mushroom, etc. We had steamed ground beef with ja choi, stir-fried Shanghai bok choi with lots of ginger and a touch of garlic. Soup was lotus root simmered with octopus and pork breast bones. There was just enough leftover from Sunday for hubby and me! Our daughter is now studying at med school about 2.5 hours from home. She's missing traditional soups, so I'll be making the lotus root again with lots of octopus, foo juk with dried oysters, bittermelon with oysters, dried bok choi with dried duck feet and honey dates. Her brother is visiting her this weekend so I'll be sending in a care package.

Oh Majra! Causing envy with your first contribution! You're a lucky woman, especially if your hubby is the cleaner-upper. I would love to have a set up like yours. Perhaps when we can reclaim the backyard from the dog. At the moment, it's not a great place to cook in.