Dejah

Maybe it was all a dream...as hzrt said "This would be like a dream comes true. The Shark Fin soup (the real one) and H/S soup prices differ by ten fold."

Hmmm, have these people tasted xiaolongbaos? These are of Shanghai origin... I can't imagine anyone can take a broad sweep over one region's cuisine and say that IT is the worst in the country!

Great pictures, Tepee But remember this?

Oh thanks! Just what I need to see while blurry eyed and hungry!

In Hong Kong cooking practce, I have never heard of steaming the fish paste then frying it. Typically raw fish past is putty on to bell pepper, tofu, egg plants, etc or by itself, and directly goes to the fryer. No re-cook. ← Instead of steaming, make like they do with flavoured butters: Scrape fish onto cling wrap, roll and wrap by grasping both ends. Pick the "tube" up once the wrap is around the fish paste several times and twirl to tighten the tube. Tuck the ends tightly under and freeze. Slice discs while frozen and fry immediatedly. Wonder if that would work?

I made a Sour Cream Plum Kuchen from last month's Canadian Living magazine. The top is glazed with apricot jam. It's one that you can freeze after baking and pull out when you need it. It was very nice. The cake wasn't too sweet, light in texture (sour cream?) With the glaze, it would certainly have eye appeal in your showcase. When plums aren't in season, pears would work, I think?

You mean you JUST noticed???! Have you checked out the work on her website?

In black bean garlic sauce, beef or chicken is how I usually cook bitter melon. I love it! This is great with rice or rice noodles (haw fun). With rehydrated dried oysters, pork neck bones, a WHOLE BIG CHUNK of pork butt, chun pei and ginger, "cooling soup"... I haven't tried cooking it stuffed with ground pork, but I love that too!

What's happening to this forum? Ah Sook, GaJeah turn their attention elsewhere and the kitchen turns into a comedy club!? I imagine the eggs would evaporate...dry out? Don't they cover these eggs in ash and lime for the "preserving"? So, ashes to ashes...........

Well! Blow me down and pick me up with your chopsticks! hzrt! You are cooking up a storm here. Delicious pictures. This is better than a "cook-off" I have used chicken drumsticks, thighs or whole chicken for this dish. Because my s-i-l makes such excellent soya sauce chicken, I never make it these days.

The mind boggles - a new aromatic, not to mention tasty, inflight skin treatment! All the glitterati will want one! ← That's the best TYPO and response I have ever seen!

Now...CUT THAT OUT!!! Sooooo delicious!

Question about basa from Vietnam: One bit of info' from another foodie, that basa from Vietnam is sprayed with antibiotics before shipping out of country. This is because of subpar sanitation regulations. It was also mentioned that US federal regulations have checked on this and have banned basa from Vietnam? That is the product we have been enjoying from my local supermarket. Can anyone shed light on this issue?

Yong towfoo...something to attempt on a winter's weekend. Saltfish head and dou fu soup=huay fong tong. Stinky but yummy, with lots of ginger. It's hard to save the head for the soup tho. I like chewing on it when steamed...so much flavour!

Dried squid...that's something new...must try that as I love the flavour and texture. Preserved vegetables: mui choi + fresh chopped chilis+ fresh mint! or, ham choi and fresh ginger. So yummy. Must be the smell of Fall in the air. You can also make the yook beng with chicken...same process of chopping and mixing, then adding mushroom, waterchestnut, lapcheung and ginger. Have never made it with preserved vegetables, tho'. Anyone?

All this talk of ham yeu, jer yook beng... What kind of ham yeu do you like? My Mom likes the " sam ga wong - mui fa yook" because the texture is soft and sorta melts in your mouth. I like these, but also, I like the kind that has a harder texture...makes one chew their food more. My sister brings me bags of these little white dried fish, but I haven't tried to cook them yet. How? Deep fry? steam? cook with rice?

For a silkier texture, add acouple tbsp oil along with the cornstarch, then stir the mixture with your chopsticks before adding other ingredients. I like it with slivers of lap cheung, waterchestnut, rehydrated Chinese mushrooms and ginger. You can lay these on top of mix into the pork before steaming. With ham yue, I mix up the pork, then lay chunks of the salted fish on top, lay some ginger on these, then a drizzle of oil on the fish and ginger. Yoo bad I've had my supper of lap may fan...

What a great way to start my morning...and weekend...another food world to explore! Keep it coming, mflo. Pictures to titillate too please. As we are nearing Moon Festifval, some traditional thoughts about festival foods would be greatly appreciated, along with recipes of course.

Did I say I'll wait 3 days before eating them? The reason why one recipe makes 8 mooncakes (assuming you're one to keep all to yourself like some gourmand gentleman we know) is so that you can end up with at least one or 2 for the festival itself. :rolleyes:But, out of curiosity, how much is left in your gift stock now? ← "at least 2 for the festival itself" One abalone/oyster nut meat cake ( I shared with my family, 1 in Vancouver, 1 here at bro's, then we just HAD to taste one), 2 durian, 3 double yolk lotus paste cakes. I saw the display up at our Superstore yesterday. A box (not tins! ) of single yolk lotus paste was $21.00 Canadian, double yolk lotus paste was 22.99. Didn't check to see what a single mooncake would cost. I was too busy walking away feeling smug! I had to laugh at HZ's "bing bing bong bong" sounf effects. My family says' "ba-ling ba-long"...Canadian Cantonese or Toisanese?

Ooooooo...That translates better than what I was thinking!

Ok, Tepee called us "bananas", but what do we call this wesza, an honourary Toisanese who is white but appears, from his knowledge of Asian foods, yellow through and through?!

Bat yuet sup ng: Tepee...can you REALLY wait 3 days before eating the moon cakes you made? The lanterns I remember from wayyyyyyyyyyy back in my youth in KH were made of "glass paper". Amazing stuff really. My favourite was a bunny. Mine didn't get set on fire. I knew to be careful. A friend sent one from Malaysia to my daughter when she was about 6. It is a bright pink butterfly. We bring it out whenever I do "guest speaker" stints in kindergarten classes in our city.

Let this "banana" wade into the beans here: dau see is one way of pronouncing fermented black beans. Tau see may be a variation if you are outside of HK. hark tau see would specifically indicate black fermented soy beans to a novice. Most cooks familiar with Cantonese would know that "dau see" ( ) is black fermented soya beans. Brown beans = mean see, or mean see jern (paste), man see duen in Toisanese. Tepee...I say bak dow with a "b"... With all the tragic news around the world, we need beans to make us laugh a little!

Sure. Get us through immigration as your adopted family and you'll get 5 for the price of one. ← Now THAT'S what I would call a handful! or a tinful+1 of mooncakes.

You bad, me bad.