Dejah

I haven't done a lot of cooking from Fushia's book yet. I'm waiting for Xmas break to really explore. Her red braised pork is not spicy, if that helps. And, spicy or not, OF COURSE it will be a good Xmas prezzie for YOU! Silly question.

We have stalls selling a decadent version. First they ermm...margarine (wish it was butter) a hot-dog bun, face it down and toast it a bit, layer it with floss, then a freshly grilled yuk gon, top with coleslaw and chilli/tomato sauce. ← After all the REALLY weird snacks, it was refreshing to see something that actually sounded good and normal! I think I'd like what you described, Tepee.

Stephen, Peony, Tepee: I also have the same pattern for dishes, except mine are yellow! My s-i- has the red set, and my sister has the turquoisy blue set. I actually have 2 sets, both yellow. The set my mom and I brought from HK in 1958 was fired much better as the glaze is not peeling. The newer set we ordered from Taiwan has smaller dinner plates, and the glaze is fading or flaking. I need to buy some more. Maybe I'll check out the stock in the stores and see if I can replace some of them. Grandson is here for supper tonight, so it's leftovers and oyster sauce ho fun. He'll have the ho fun, "just oyster sauce, please, gramma" with such a smile. How can I refuse?

TRAITOR! But really, dry shitake? Pork floss is good. Must look for fish floss next trip.

Yep--one whole tail, probably about 4-5 ounces of meat. Plus the broth, which is pretty intense -- in a good way. I was thinking of having the tail meat with some congee tomorrow. And saving the broth for the next time I red cook something. ← That broth is the best, isn't it? Mizducky. I like to just ladle a spoonful onto my rice. Yummy. To be honest, I haven't gotten up enough nerve to eat the "pope's nose" yet. Of course, I also say that's reserved for the elders in the family, but then, I'll soon be in that catagory and may not be able to escape what awaits me.

Tepee! You just dragged me into re-reading your blog yet again! I've got exams to prepare, don't you know.

I figured out my problem in posting images: I was trying to post the unprocessed/unsized picture! Anyway, here's what we had for supper: velvetized chicken, ginger, lap cheung, and slivers of acouple of left over mushrooms. I used a mixture of half long grain jasmine and half glutinous rice. It was made in my cast iron pot on top of the stove. Very comforting on a blizzardy evening.

Ho fun with black bean garlic is my favourite way to cook them! I like to add bitter melon and sliced beef. The kids prefer lots of oyster sauce, gai lan, and beef. Gota have ma la oil for dipping.

Considering that the Dinner! thread was started in 2002, I think we are doing very well! I am trying to upload the image of tonight's supper, but it wasn't working for me. I got a message to contact the eGullet team, so must wait to see what I did wrong. It's still snowing, and we must have had about a foot of snow! I was teaching also, so we had bo jai fan. As for the rice sticks, I have not seen this shape, but I do have the flat ones that are about 2" long with rounded ends. They are like the ones my mom used to make for New Years. She used to make them different shapes: some long, some like the old ingots, some round, etc. These were made with rice flour, steamed and kept in pails of water in a cool place. The water must be changed frequently. I loved it when Mom would slice some up, brown them in the pan, then mixed with lap yook and vegetables. She called them gnau lan yuen. I am going to cook the package I have tomorrow. They are soaking in water now to soften up. The directions said to soak for 12 hours!

Many thanks, Domestic Goddess. I know what I'll be cooking soon! I have 2 kinds of noodles: one package is Korean noodles and doesn't give the starch used. The other package says sweet potato starch. Would the Korean package be also made with sweet potato starch?

Fuyu persimmons are $.98 cents EACH here on the Canadian prairies. I will eat them fresh out of hand, thank you very much!

Tepee, In the stir-fried cos lettuce with gai chee, were they fresh berries or rehydrated ones? I don't have any fresh ones at the moment. I've never used gai chee in this manner. It's always been in simple soup by itself, or with a million other herbs.

Peony, Do you by any chance have pictures of the nam hun and pak hun? I didn't know there were 2 kinds.

You know I'll be expecting pictures, Tepee! Speaking of expecting, did you ever eat chee mah wu while pregnant? Mom used to make it with the black sesame seeds. I was always teased that my babes will be born with skin like black sesame seeds!

cocktail buns, coconut tarts, lo paw bang, deep fried sesame seed glutinous rice balls, cream-filled "jelly rolls", steamed egg sponge cakes, steamed mah la gau (cake). Then there are sweet soups made with lotus nuts, tiny red beans (can't remember the name at the moment), peanuts, or sesame seed soup - either black or white, sweet bak hap soup, and so on....

I would like to see your recipe, Domestic Goddess. My Korean students have made it for me twice, and I attempted the dish myself once. I really enjoy the chewiness of the noodles.

I think what mizducky used already has texture. The tofu cubes look firm, but I'll bet the inside is silky smooth. The rice balls look inviting. What a fun way to eat: a complete mouthful (as in a complete meal in a dish). I think I may try that to entice my grandson to eat chicken again. He refuses to eat chicken of any kind! I've got one pork shoulder picnic braising in the oven at the moment, a la Fushia Dunlop's Land of Plenty. The only thing I added was some white pepper. It proved a hit with the students last week, so I'm making lots this time so everyone will have more than one forkful! I have a shoulder blade roast with a thick layer of fat to braise tomorrow. The potluck is for Wed. Here's what we had for supper tonight: Guy choi soup with ginger and pork tenderloin slices. and char siu pai gwut made with hoisin sauce, wine, 5 spice powder, and a sprinkle of sugar. The ribs were done in the oven. It's been snowing and blowing all day. Couldn't face going out to the BBQ!

The bowl of water method suggested by Ah Leung works for me. I usually have a pot of soup on the stove as well, so I dip the scoop into the soup instead of water. Tastier.

You must be thrilled Da Ga Jeah! Just 2 days this thread is already on the 2nd page. Let's play catch up and try to match the "Dinner!" thread, huh? It has *only* 599 pages. Com'on, show us more what you got! Where are the rest of 1.3 billion Chinese when you need them? ← Where's my gai mo soh! Dah say na lah! Ah Leung. C. Sapidus actually posted several meals, Ah Leung. I'm glad to hear the recipes are in Fushia's book. I have it and will try the chicken soon. It looks like the Korean buldak (fire chicken). I saw that in the Elsewhere forum, and my Korean student brought me the spices for it. Man! We have winter now; snow is falling and staying. So, these firery dishes will serve me well. Peony: The rice balls in your post with boiled chicken and beansprouts - are they solid balls of rice flour? I wonder if they are what we call rice cakes/balls - gau lan yuen. I have a package of rice sticks, and they need to be soaked to soften before stir-frying.

This thread is coming along very nicely! Thanks for the dan tat recipe and procedure, sheets. That will definitely be on the schedule during the Xmas break. C. Sapidus: I've just started using Fuchsia Dunlop’s Land of Plenty, and am finding it very useful in taking my dishes up a notch or several. The Sechuan dry fried chicken and salt and pepper shrimp look particularly inviting! Somehow, I'll have to learn how to use Sechuan peppercorns. I'm not sure I like them yet - maybe it's the grittiness that bothers me. Tepee Mui: You are too funny! You said: Ah-hem! Your meals look simple, but there's elegance in simplicity! I could devour both your dishes easily. Last night, we had good old Canadian baked ham and scalloped potatoes just so the kids could have big doggie bags going back into the city. But, we did have fresh bak choi/carrot/celery soup simmered with a whole chicken carcass, dried honey date, and pork tenderloin slices. I used the outer stalks for the soup, and saved the more tender core leaves for a stir fry later. Not sure what's in store for tonight. I have to braise a couple more pork shoulders for our final potluck/Xmas party this Wed with the students, so I may sneak some and stir-fry the bak choi. Exams start on Thurs, so the kids will need bolstering.

Monday evening is one night when I don't teach an evening immigrant ESL class, so hubby and I were able to enjoy a relaxing meal. He wanted scallops, I wanted clams, and there was a piece of lemon pepper salmon fillet in the fridge that needed using up. So, we had all three! I cooked the clams in black bean garlic sauce, the scallops were just seasoned and seared, and I seared the salmon in butter, then finished off in the oven. The Sri Lanka Yellow Rice is from the day before. I suppose only the clams can be considered Chinese. Just ignore the salmon and scallops.

Here are some pictures of the food I've cooked this week: Red braised pork shoulder picnic just after browning and liquids and spices added, ready for the oven. This was for my students. after braising for three hours in a slow oven: These baos were also for my students on Friday for their lunch. I made 3 kinds: char siu, Turkish spices Halal chicken, and Thai vegetarian for my Sri Lanka student. I didn't get the Sechuan chili pork baos made. I got tied. That's the filling at the top of the picture. These are the Thai veg. baos. These are the char siu baos.

Is Gai Jie Bang made with Nam Yu? What else is Nam Yu used in baking items? ← Yes. Gai jie bang is made with nam yu, pork and some pieces of nuts or sesame seeds. I love them! Not sure about other baking items, but you know the Chinese can be very inventive.

NOW you're talking! Gai jie bang (little chicken cookies)! I love these - salty, sweet, soft, chewy, SO DELICIOUS! Do you have a recipe to make these? I have to rely on my sister to bring them from Vancouver every summer.

Chryz: The buldak looks incredible! I asked my Korean students about this dish and they were so enthused in telling me about its popularity. Monica said she will bring me some special spices for the dish. My students think it's pretty funny because I am always on the trails of some new cuisine. Another Korean student had introduced me to chop chae. Ustina will be bring bulgogi on Wed for our year end potluck.