Dejah

3 years ago, when we first introduced our s-i-l to dim sum (before marrying our daughter), he was taken aback with all the "white looking doughy stuff". Where were the deep fried wontons, egg rolls? LOL! We got him some of the baked Char Siu bao and egg rolls, and he was happy. Now,he loves the steamed baos. siu mai, har gow. We haven't weaned him off the red candy sweet & sour chicken balls yet. LOL!

I still remember the big bag, maybe 20 lbs or more of Red River a thrifty friend picked up for us, many years ago. He was so happy as he picked it up at a much reduced price. It got weevils way before we even got thru' half. Now we know why it was so cheap! LOL! In the olden days, I didn't have a FoodSaver!

Perhaps mine is a Toisanese version? Guess I'll have to make some soon, after talking about them! 😋

I finally got around to making soup with the big ham bone in the freezer: Creamy Ham and Cauliflower soup. Cauliflower was on for $2.99 / head, and they were a hefty good size.

Enjoyed the video. That's a wicked looking knife! Looking at the amount of chilis and chili powder used, was it very spicy? I bet it smelled delicious while cooking!

eGullteers make such amazing Breakfast of Champions! I stick pretty close to eggs and bacon 😉 Red River cereal is a porridge that we like, but last year, the original company stopped making it! In the fall, our national news CBC announced that Arva Flour Mill in Ontario picked up the "rights" to produce this porridge. I ordered immediately, and it took 3 months for the company to catch up on the massive number of orders! Our local Co-Op is supposed to stock the cereal this year, but I've got a good supply now! AS can be seen, I also ordered some bread mixes. Many will be gifts, but thought I'd like to try the corn bread and the Jalapeno & Cheddar version. Need to pick up beer!

Repurposing the one leftover turkey fillet: added various vegetables, stir-fried with Toban sauce, simmered in chicken broth and lightly thickened. Really needed that "gravy"! Cooked up 1.5 cups of wild rice that was hiding in the back pantry. Made LOADS! Ate some and will freeze some in portions. I've been wanting egg tarts, so having Chinese store bought tart shells, I caved and made some.

My Mom used to make baos with chicken, shitaki mushrooms and Chinese sausage. She , and later, I steamed them. I tried making baked char siu baos (different pastry recipe) and was never happy with the results, so I keep using the steamed version. Yours look great - delicate pastry! ❤️

Had picked up a package of 3 turkey fillets when they were clearing them at Superstore, thru' their app Flashfood. Stuffed, tied and roasted wuth carrots in the Ninja Air Fryer Oven. Eater with mashed taters, green beans. I had mashed cauliflower. Perfect size for 2 with leftovers for lunch. I prefer dark meat but this was moist and great with gravy.

Need a "Groaning and Salivating" emoji! ❤️

Temperatures have been brutal here until yesterday. The coldest was -39C with windchill -47C. Good days to stay inside. Panko crusted pork chops with some of the Deluxe Italian Spice from Silk Road (small sample pket). It had chili flakes in it and gave a nice little bite. I saw a low carb Creamy Pesto Chicken recipe and thought I'd give it a go. Didn't have pesto sauce, and I added mushrooms and leftover steamed broccoli. It was nice and simple, with shaved Parmesan cheese on top. Made hubby garlic toast and I had the chicken on a bed of spinach. Did a sous vide strip loin roast last night. Made gravy in the pan using the liquid from the sous vide bag. Lots of Montreal Steak spices!

That looks amazing! Is buah keluak difficult to find? Or did you bring it back from a trip?

Our last supper for January 2023 involved cleaning out the fridge freezer and using the seafood found in there! It's a simplified version of Bouillabaisse posted in Chatelaine 2009. Instead of lobster, I added pickerel, a package of cooked mussels, and some baby ablaone.

A couple of favourite memories from Penang. Are you familiar with these, @KennethT? I know you'd mentioned cendal: The kuih was made by our friend's older sister. The egg shapes were Curry beef and potato bits in a custard and the star shaped ones were filled with brown sugar, both with a crepe-like shell. I brought pans back with me, but I haven't made any!

Thanks for the walk down memory lane. We loved Penang, and both times, enjoyed amazing food at various stalls. We have a friend who lives in Penang as a guide, in fact, I think she used to frequent eGullet. Had our first cendal with her from a street vendor and it was love at first sip! and our best friends live north of Penang, in Yan. They spend winters there at Shahedah's family home. We were to go with them mid Jan, but couldn't because of hubby's on-going medial issues. Roti canai with chicken curry was our very first ever Malaysian breakfast. Loved it. Then it was roti jala, equally fabulous! Hope you are all over whatever ailed you. Thank you once again for trip!

It's really lovely! Let us know what you think. Prior to cooking with it, I sprinkled it onto scrambled eggs, avocado on toast, and rice! 😋

Vadouvan Shrimp, South Indian Lemon Rice, and cauliflower peas redux from a previous meal: Using some of the Vadouvan spice blend from Silk Road Spice Merchants. I can't seem to leave it alone!

HOW in the world did I miss this! Will need to spend tomorrow salivating over your week in Penang.

Would they just be oysters that are too small or not of the best quality to be featured as a main dish on their own?

If you are asking for the Lancashire Hotpot, this is the recipe I used. It's quite simple but delicious: https://www.kitchensanctuary.com/traditional-lancashire-hotpot/

I read thru' Nigel Howarth's recipe: WHEW! Presentation is lovely, but I wonder how many servings? 3 kinds of cuts = a lot of meat. The recipe I used said "Traditional" but how that is defined, I don't know. 😏 But it certainly was simpler. ,

It was a piece of boneless shoulder that I had picked up at Safeway. Was $23.00 then a $5.00 coupon discount. It had a nice layer of fat which I strained off after browning the lamb. Good to have approval from @&roidfrom Manchester. And my friend who lived in Lancashire also gave his thumbs up ❤️

@Ann_T I am pleased with the yellow curry powder and Vadouvan spice blend from Silk Road, and as @Okanagancook mentioned, QUICK to ship out. I have the spices for curry, and an English friends shared his recipe, so I will have to try and mix my own as well. To not over-do the spices for a couple of days, I made Lancashire Hot Pot for supper. Saw a mention of it in eGullet somewhere, may be in Ladies Who Lunch? So I looked up a recipe, and it was perfect as the Polar Vortex settled over Manitoba! It warmed the kitchen AND my belly! Once prepped and into the oven, it was perfect so I could continue sorting and cleaning out my pantry!

In search of curry powder with great fragrance that isn't destroyed by cooking. Have had an order from Amazon: Rani brand. Was ok. Just got an order from Silk Road Spice Merchant in Calgary, Alberta. I got the Yellow Curry powder (hot). It smelled amazing when I opened the package. It tasted great with a lovely after-bite, not overpowering; still retain most of the fragrance after cooking. The kitchen smelled the best! In their catalogue, I saw Vadouvan, which I had mixed up myself last year for Vadouvan Shrimp. We loved it, so I ordered a jar. It is just as lovely as I remembered! I couldn't wait to try it, so had some on scrambled eggs for brunch. Made a curry chicken last night, and sprinkled some Vadouvan onto the cauliflower and peas, and the basmati rice. Kinda got lost with the curry, but I couldn't wait to have it again! LOL!

"She's killing us softly just for/with the halibut! "