Dejah

I posted about this vegetable in the Chinese forum. We were given a big bag of this veg. and I had never seen it before. The Chinese call it "pig skin vegetable", or saan choi/malabar spinch. They looked SO good, but we were disappointed. We didn't care for the slimy texture and the pronounced earthy flavour, but the young shoots and leaves in your earlier post look much more appetizing.

That's interesting hzrt8w. Now it made me wonder if what I had was really tofu-fah. Is it normally cut in pieces? The one I had was so neat inside the ramekins... It was definitely poured in and left to set. Maybe it was just a cheating version of tofu-fah/dofu-fa... ← We must be behind the times, 'cos the dofu fah at our main dim sum restaurant is still served in a wooden bucket. Mind you, I think it is metal clad inside. The server scoops it out with a shallow brass scoop, and the dofu fah is served moderately hot. It's my favourite dessert, but they only have it on Sat and Sunday. Do you remember if the dessert you had was opaque? or a little transparent? Did it seem jelly-like?

Waiting with bated breath to see if a lost friendship will be reunited! I have an international student this term, of Japanese descent, born and educated in Brazil. To keep this on topic, Marcia, do you have the coconut flan recipe readily at hand?

That would certainly work! I hadn't thought to use soy milk. It wouldn't be real dofu-fah, but would be delicious. Making Dofu-Fah is a completely different process and time consuming. You should be able to buy ready to eat packages. In our Real Canadian Superstore, you can get plain sweetened, mango, banana, peach, or coconut flavoured dofu-fah.

I wonder if I can make pork patties or kabobs that may taste the same as the sai ua by adding the same herbs and spices? That looks so good! I would appreciate it if you could translate the laap khua recipe. I'll be going to the big city more often now that 2 of our kids are living there. Perhaps I can find ma khwaen in one of the hidden away SE Asian stores. This is a spice? dried herb?

It could be coconut flavoured dessert tofu (dofu fah) topped with mango puree. I used to make a fake version with milk, gelatine, and coconut flavouring. 3 pkg. unflavoured gelatine (Knor) 1 1/2 cups cold water 2 cups boiling water 2 cups milk 3 TBSP almond extract or coconut extract Sprinkle the gelatine into the cold water. Let it sit for 3-4 minutes to soften. Add the boiling water, stir to make sure it is all dissolved. Add milk. Cool and refrigerate until it is set. You can make a large bowl, or set in individual serving bowls. But at a banquet, AND in Taiwan, it probably was dofu fah. I made mango pudding for the first time this weekend. Didn't realize how easy it was! In the Indian food section of our supermarket, I found large cans (3 cups) of mango pulp. I bought some fresh mangoes too just in case the can stuff wasn't flavourful enough. The pulp was incredible, but I pureed some fresh anyway as I needed 4 1/2 cups( one and a half recipe). It also needed suagr, unflavoured gelatine and evaporated milk ( HeartSmart Chinese cooking: using 2% evap. milk instead of cream). The kind served in the dim sum restaurants here are more jelly like. This version was bursting with flavour and creamier with bits of mango mixed in. I remain my grandson's heroine!

This sounds like the Ais Kacang that I found in my Malaysian cookbook. Red beans seem to be used in many Asian recipes. I love the texture in frozen hun dow bing ( think popsicle/fudgsicle).

Thanks Fengyi. My s-i-l is going into Winnipeg today and will check for the sorghum. I didn't see it in our health food stores. May have to send down USA for it. I wonder if she could ask the Chinese herbalist... We have been so busy eating and visiting with my sister from Vancouver that I forgot to get the list of grains. I do remember it had millet, black rice, pearl barley, kaoliang rice.

Thanks, Fenyi and Azian. I'm going over for my mom's official "by sun" meal. I'll get a list of the grains.

My s-i-l wants to make a seven grain congee. The recipe included kaoliang rice. We don't know what this is. Is there a common name for this grain? I imagine only Asian grocers would carry this? Any information would be appreciated.

Keo's Evil Jungle Price has become THE Thai standard in Hawaii. ← Have you eaten at Keo's restaurant in Honolulu? Did you try this Evil Jungle Prince with chicken?

Yes indeed. That is very true... as illustrated from many scientific experiments, freezing carbohydrates (e.g. rice noodles) will break the polymer chains inside the carbohydrates because the water molecules will..... Oops... don't go geeky on Dejah Dai Ga Jeah.... ← Where's my gai mo shau?

I'll have to track down a SEAsian grocery store next time I'm in the big city and see if I can find frozen tumeric leaves. I've only ever shopped at the mainly Chinese stores. Made pho bo for the first time today. The stock was made last night, fat congealed and skimmed off this morning. The kitchen smelled great with the star anise, cloves, cinnamon, ginger, etc. I used shredded Vietnamese mint ?(kinh goi), Thai basil, bean sprouts, the grilled nob of ginger, and chopped chilis as add ons along with sambal ( Indonesian extra hot chili sauce). I loved the basil and mint together. I thought of using the Lime Yin Yang recommended in Hot Sour Salty Sweet. It may have given the broth a little kick upward. Last night I tried 2 Thai recipes from Keo Sananikone's Thai Cuisine: Chicken with fresh sweet basil using fresh lime leaves, straw mushrooms, bamboo shoots, garlic, chilis and sweet basil leaves. Oyster sauce provided a nice sauce. It was quick, after prep. about 10 minutes cooking time. The second dish had an unusal name: Evil Jungle Prince with Chicken - developed by Keo in 1977 for his Mekong restaurant. It had lemongrass, chilis, lime leaves, sweet basil leaves, fish sauce, and coconut milk. I used chicken legs and thighs so took longer to cook then the breasts it called for. This was saucier than the first recipe which was great over rice. I should have the thread topic changed to Asian herb experiments!

I found the noodles tend to break more easily after they've been frozen. This is probably due to the change in texture. And, the texture changes because the moisture in the noodles are drawn out and turned into ice crystals.

Wonderful timing, Austin! I have my Thai cooking books all laid out, then your thread came up! Nothing better than learning from someone of experience, and with beautiful photos. I am enjoying your blog. Not having access to many Thai spices, is there a substitute for ma khwaen: like szechuan peppercorns?

You don't really need the microwave. Just open the package, shake the noodles loose, and let it come to room temperature if they've been in the fridge. Make sure you still cover the noodles while they are "resting" or they will dry out. Always be sure to make the wok hot, then coat with oil.

????? Using dry rice noodles? I really doubt it, especially the ones in your Convoy area. Those bastardized American restaurants won't carry chow fun dishes. Those who do would only use fresh ones. For good reasons... fresh rice noodles cannot last too long (turn moldy or dry out). Chow mein (wheat noodles) keeps much longer. Chow fun shouldn't be too chewy. But then again this is an objective description. Unless you can describe in scientific terms, like how many pounds per square inch of chewing pressure, and how many chewing cycles to severe the noodles... ← I used rehydrated dry ho fun because fresh was not readily available. You are right in saying that they spoil quickly, so if I ordered them once a week, I don't know how long they've been sitting in the warehouse coolers before shipping. With a huge bowl of rehydrated noodles, they were sure to keep better in my cooler. I kept cases of 100 pkges in my storeroom, so they awere readily available and can be rehydrated quickly in hot water. As well, it's a matter of $. I was able to get more for my money than the fresh. I prefer the fresh but you do what you gotta do. We didn't serve off the menu; only as a buffet filler in place of chow mein. As for the chewiness, perhaps the Chinese phrase "gnun de" would better describe the difference in texture. The noodles don't break down as easily when you stir-fry a huge wokful, nor do they break into bits and pieces when handled by "feeders" at the buffet. Don't you go "Geekie" on me with your scientific jargon! BTW, is there such a thing as "bastardized American"? Kate: Even tho' your wok is well seasoned, you'd still have to make sure the wok is hot, THEN swirl oil to cover the complete cooking surface. I always lightly salt the oiled surface, add the noodles, then lightly salt the top of the noodles before mixing. That way, seasoning will be through all the noodles.

Found the recipe from the link and have it printed out! Thanks again. I love chicken and rice, and happy to see this version. I had a student from Hainan last year. She was a favourite and is in regular university classes now. Maybe I'll have to surprise her! I'll have to find some candlenut and tumeric root. Are there tumeric leaves also? FedEx could be bringing in more deliveries if I can't find them in the big city of Winnipeg.

Thanks, warlockdilemma. I'll have to go begging for more saan choi from the Chinese gardeners now.

Kate: You mentioned bittergourd in the Chinese Food in Brazil thread. I gather they are the same as bitter melon or fu gua. If you are still passionate about them, try these noodles with stir-fried bittermelon, blackbean garlic sauce, beef,chicken or pork. The packages we get here are so vacuum packed that they are solid like a brick! I find I have to let them sit at room temp, then separate them before warming them in the microwave. You have to make sure the wok is well coated with oil, is hot, and be gentle when stir-frying the noodles or they will clump together. For my grandson and daughter, they just like the noodles stir-fried with oyster sauce; no meat or vegetables. I love it fried lightly with soy, then topped with the bittermelon, blackbean garlic sauce. Gai lan and oyster sauce is another variation. With char siu, I like to use bean sprouts, green onions and ginger. Ah Leung: The noodles in your picture look so fresh! Did you have to warm them in the microwave or in warm water before you cooked them? When I had the restaurant, we used the dry noodles because they held up better in the buffet. They are more chewy and I like that too.

Would appreciate your posting the recipe, warlockdilemma. Thanks! My s-i-l made the soup as several of you mentioned. My mom told me yesterday that saan choi did indeed act as a laxative! The Chinese aunties all seem to enjoy saan choi. Mom used to grow a variety in China; it grew on a trellis. She had never eaten it until now. Most of what she grew before was sold to feed pigs. Pig skin choi

I'm trying to root some here as a potted plant. We'll see what happens. By the time it takes root, I may well be sick of shiso! I'll send the excess to you. I wonder if I can "preserve" what I can't use up now in oil? Anyone tried this? Next week, after all the eating out with Burnaby sister, I will steam crab with shiso leaves laid on top...as instructed by said sister.

Hi Kate, Add my welcome to Jason's. I would love to hear more about Chinese food in Brazil, with pictures too if you can. Which Chinese cuisine is most popular? What do you cook at home? I am particularly interested because I have 2 university ESL students from Brazil, and I will have one from Paraquay this fall. One of the Brazilians is half Japanese. Did you take pictures of the joong that you made? Are you Asian? So many question!

For supper tonight, another experiment with Asian herbs: Spicy Prawns in a Sarong The sarong is a piece of pandan leave wrapped around shrimp that had been marinading overnight. The marinade consisted of lime juice, coconut milk, palm syrup, with a spice paste of shallots, garlic, galangal, chili peppers, tumeric powder and belacan. It also called for candlenuts, but I didn't have any. This was the first time I used belacan. My nephew-in-law told me I had to grill it to release the full flavour. YEEEOW! I may find "For Sale" signs on my surrounding neighbors' lawns if I do this very often. I had a basa fillet along with the shrimp. Most of them, I wrapped with pandan. Acouple, I wrapped with shiso. They were all grilled on the BBQ. The marinade was so robust, I didn't notice the pandan. I could taste the shiso though. Along with the shrimp, I stir-fried some Shanghai noodles with sweet chili sauce, a dab of oyster sauce, green onions and few slivers of orange sweet pepper. I threw some Vietnamese mint on top. That was great. Vegetable side was Chinese green beans stir-fried with oyster mushrooms, orange pepper and garlic. Apologies for blurry pictures.

Where is the lemongrass? Is what you got already dried and shredded? I am just wondering if you shred it with a sharp knife like I do or you cook with whole fresh lemongrass like they show in some cookbooks. ← I cut the lemongrass stalk into pieces then threw them into the mini chopper until it was quite fine. Then I added the rest of the spice paste ingredients. It was fresh lemongrass. Usually, I just cut them into longish pieces then bruise them to release the full flavour. I used some balacan as part of the marinade for the supper shrimp tonight. WOW! What an "aroma"! My nephew said to grill the paste first to get the fullest flavour, but don't let my neighbors know the aroma came from MY house. They have been marinading since last night. I will grill them soon.