Dejah

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.

Now that you mentioned beef or bovril in your oatmeal porridge, I do recall my mom making savory porridge for my breakfast when we lived in HK. My dad had sent oatmeal from Canada. Funny how I have forgotten about that. Thanks for jogging my memory!

I suppose dried shrimp can be eaten, but they are generally pretty tough until they are soaked. But dried scallops are hard as a rock! ← So are dried squid and dried oysters!! ← I think the dried squid would be the specially prepared snacking ones - usually shredded and flavoured with chili peppers, etc. I don't think my teeth can handle any of the above mentioned. So far, there's been a lot of salty snacks. Do you drink beer or tea with these snacks at 3 am? Ah Leung? What about rock sugar? Bars of brown sugar? Chunks of palm sugar? We are out of peanuts and other snacks at the moment, and I see this morning, my box of rock sugar is...empty!

I've been buying garlic chives at our little Chinese grocery store. They smell terrible in the car on the way home if they are not sealed in a bag! I have been stir-frying it with beef. I eat most of the chives, hubby eats the meat.

Ok, I admit to snacking on pei dan. Every once in a while I get a craving and will crack one for myself. Haw flakes - Of Course! Have to savour each round individually. Mustn't devour a whole stack at a time! I have seen packets of dried squid, but not the shrimp. I used to like the squid, but I find them too smelly now. Peony, I don't know where you're from, but snacking on abalone?! It's $75.00 a can here in Canada! How about yook suhn, aka pork silk? Great snack.

All right, I had a senior moment/brain fart when I called Ah Leung "ham sup lo"! For that I do apologize to his wife for I don't know if he is! What I meant to say was "ham jup lo"...salty ingredients man. I was cooking my paella and thinking, and nearly cut off my fingers when the thought hit me!

Ok, this is just too weird for me. Ah Leung, with all these salty snacks, I'll have to start calling you "ham sup lo"! I can't imagine eating uncooked dried oysters, or dried shrimp. Now, if I opened a can of fried dace, then I'd have to have rice, then that wouldn't be a snack! I might have ramen out of the package though.

I sometimes spread a cube of fu yu (instead of butter) on a bread toast. ← Now THAT'Seven too weird for me, and I love to try new things.