Dejah

Would savory tang yuen count as dumplings? This is what we had for lunch yesterday: glutinous rice dumplings, shredded daikon, lapcheung, ha mai, pork and waterchestnut meatballs, lots of cilantro, ma li oil in pork broth I dip the dumplings in a mixture of light soy, sesame oil, and lots of freshly ground pepper along with the chili oil.

Here are the venison kebabs I prepared for our year end pizza party. I marinated them with chopped chilis, lime leaves, lemongrass, galangal, oil, and a bit of light soy sauce. It was the first time my students from China had ever tasted venison. Just ready to go on the BBQ: Off the BBQ and ready to eat: Luckily, the weather was mild that morning and I didn't even need my parka to stand outside.

I used to make a filling with velvet chicken and slivers of ginger for warteep. This was a nice change when served as a platter with pork siu mai, char siu baos, leen yeep zhong, and har gow.

Why ruin a good thing? If I had a chance to eat these, I would just sit, peel and enjoy until the pot is empty!

The word that will launch a thousand pots!

The ma lai goh looks perfect, and I guess it was delicious if you ate a quarter of the cake beofre you posted! It's really important to sift and mix in the baking soda and powder really well. There's nothing worse than getting a bitter mouthful when you are expecting sweet,. moist goh. Did I mention the addition of glutinous rice flour into the recipe? My elders told me to replace 2 Chinese soupspoonfuls of AP flour with equal amount of glutinous rice flour for that "chewiness" texture of really good ma lai goh.

Even when it's hot weather, I enjoy noodles. Hor fun, cheung fun, ramen (the salt is so good when feeling a bit under the weather), chow mein. When I make bok choy soup, I add several chunks of carrot and celery along with a honey date.

Aiyeeah! Away for two days and I've missed so many posts! I've been to the big city of Winnipeg and came home loaded...as in groceries. Planning to have some cheung fun with dried shrimp, yu choi mue, char siu for a quick supper. Ben Sook: We a friend and I went to Kum Koon for dim sum today. It was excellent as usual. We had gook fah cha with our dim sum. Waddled out.

All the blogs have been real adventures, thanks to all eGulleteers! The photos have created quite a "drool blotch" on my desk. sazji: Your blog from Turkey is especially appreciated at this time as I have three students from Turkey in my university ESL class. They try to explain their food and country to their classmates and me, and now, we can look at your blog for visuals to go with their explanations. Last week, they brought Turkish Delights to share in conversation class. A previous poster mentioned similarity to Apletes and Cotlets from Seattle. That's what I thought of when I saw the Turkish Delight. Thanks for all the delightful pictures.

How about sweet/salty/sour: chun pei yuen - boogers - tiny, tiny cubes of orange peel in the little bottles. The kids always called them boogers, and they loved to gross out their Canadian friends.

Sheetz: That braised pork is beautiful! I'll have to try the reduction and glaze step next time. I was comparing yours to mine posted on page1, and yours is definitely the prettier one. However, mine was very tasty and tender as well. I used a pork shoulder picnic cut. They were on sale that week, but about 3 times as much this week! I think you need to have that skin and the layer of fat on the pork to really get the flavour and texture. Oh...the skin and fat.... For sugar, I used palm sugar, only because I had a package opened. My students wanted me to add Sechuan peppercorns next time! 3 more days then I can have my bittermelon fix!

All I can say is: "This thread is getting wayyyyy out of hand!" Hubby thought I was going senile, sitting here drooling,that is, until he saw the food posted, and he too started to drool. I've only had xiao long bao once, and have been in search of them ever since. There is one place in Winnipeg, Manitoba that makes them, my former favourite haunt. But, I haven't been there for quite some time because I abandoned them for dim sum restaurants. Now, I find out they've started serving several dim sum items. I DO have a recipe for home-made and have bought pork shanks for the jelly. If possible, could you post your recipe and directions, RRO? It will be one of many projects over the holidays.

On the prairies, I daydream about fresh shrimp. To have the "crunch", I soak the peeled shrimp in a solution of cornstarch and cold water for about half an hour, rinse, then cook accordingly. I need to get closer to an ocean!

I've never heard of a restaurant getting the "white part only" with bok choy. The bok choy for my ex-restaurant always came as whole plants in wooden cases. The choice part is the core of the bok choy. My mom used to get that part as the stalks are so tender. Wait! Off topic here.

Leftover char siu in my restaurant was usually diced, julienned, sliced for use in fried rice, chow mein, Singapore rice noodles, wonto soups, etc. If the fresh batch is not ready when we need it for lunch, we can microwave quickly to use as appetizers. You should leave the piece whole, don't cover the container, then zap at short intervals. The reheat cycle works well. Best way, of course, is to eat it fresh that day.

Came home to finish BBQing the venison kebabs, so taking time to post the stir-fried venison from last night's supper. It really was delicious! I used big slices of ginger and left the scallions in long pieces. Hubby loves ginger. The kebabs are more Thai/Mayasian flavouring, but I might post pictures later anyway.

You should have explained indeed; I enjoyed your run-down of the process to cooking "/k/***'s Killer Krab"! . Yep. Frying a garlic/ginger/chilli mix is hilarious!What? You are not chinese? I assumed you were all along. ← Aiyeeah! Forget about it, Liuzhou. You can't be anything other than Chinese! You've morphed. Wonderful looking crabs. Way too early for me to be drooling.

Would you marinade the venison before stir-frying? I think ginger, garlic and scallions are the key ingredients.

According to one of my brother's hunting buddies, gaminess also depends on the way the animal is bled and that certain fats must be removed. I check out the meat Emrah gave me. It's well trimmed, but I can't tell what part of the animal it came from. One of the pieces in the freezer looks like it might be a tenderloin. THAT piece will wait until I have time to plan. How would a marinade of apple cider and ginger work? I want to do kebabs on the BBQ then warmed up in a conventional oven at lunch time on Thurs. It's our traditional pizza farewell party. maybe I should ground the venison up, add Middle East spices and do flat bread?

Oh Man! I need bittermelon! Not sure this thread was a good idea; it's killing me! The colour on the melon is wonderful. Do you blanch it before stir-frying? I don't because I love the bitterness. This would be so good on top of ho fun...or in soup with pork bones, ginger, chan pei, and dried oysters. Another item on my list. How much is pork belly in your area? Nishla? I priced a piece about 3 lbs the other day: $25.00. Because I was cheap, I opted for pork shoulder picnic. It still had lots of fat and the skin intact. I DO want to try and make it like yours though. I can hardly wait 'til the weekend when I can cook again. FREEDOM is at hand!

I did get a request for kebabs Chinese style, so maybe I'll marinate the heck out of venison cubes, then grill. An experiment soon.

A small fan at low setting softly blowing on the food from where the camera is will eliminate 99% of steam interference. So will judicious placement of background lighting, use a light or white backdrop etc. ← Well, now that you have shown tibits of wisdom, you need to get your camera snapping and post some of your "stinky foods"! Re-Chinese yau ja quay and alum: Is alum what we call chou fun - stinky powder? Made them once while still operating the restaurant and had the big woks for deep frying. They were good while hot, but once they cooled off, they were hard.

I wonder if they marinated the venison with something before stir-frying? Sometimes venison can be quite gamey. I'm a mom first and foremost! Followed very closely by cook-er (as my students all say), then teacher. I like to keep all three parts of myself balanced.

Doesn't strike me as the least bit weird at all. Does that mean I'm weird? ← Sounds like an Ah Leung trick - oyster sauce. So, would that be considered weird?