Dejah

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.

Sign me up! Ready and willing.

Oh Lordy! Here she comes again to tempt and torture! There's a right side and a wrong side to pastry?

I'll have to try that! My mouth "runneth over" just thinking about it.

Well, for goodness sake! Ben Go-Gaw! You don't HAVE to eat it all by yerself! What about your many mui-muis? We've been enjoying bison jerky here. While travelling long distances, I like to keep jerky on hand, the stringy spicy kind. Tepee's first question has me bewildered tho': You grill this yuk gon? Why? Isn't it cooked already? I want to know how, so I can try it!

Thanks for the recipe and suggestions, chefzadi and Carolyn. I have added the info onto my book.

The binding is done by the sugars in the long list of ingredients and the ko fun (cooked glutinous rice flour) and there is indeed quite a lot of chewy stuff in there.All I can say is you're one lucky, lucky loved lady. ← Gotta live on the "mooncake deprived prairies" to be treated so well! Thanks for the ingredients list. If I ever get enough hours in a day, and have energy left over, I may well try those! ACK! Did I really say that? That little opening may get me into trouble.

Now I just have to find more recipes to use them. ← Although when I moved to NoCal and couldn't find these stores, I had a friend who lives near those Artesia stores I mentioned ship me a bag of Z'atar! ← Can you point me to some recipes using zatar? I will have a student from Turkey, and perhaps one from Saudi again this term. I received a generous bag of sumac from behemoth early in the year.I was glad to be able to replenish my supply.

Thanks for the kolachy pic. Heard about the shop from another eG's visit but had no idea what they were. Is this a "dish" of a specific ethnic origin or a Chef Fowke and ktbear creation? Good to see young'uns like Noah appreciating good food. Way'ta'go, Mummy.

Is it zatar? I visited a Penzey's in Chicago this summer and found zatar and sumac. Now I just have to find more recipes to use them.

Boy, oh, boy! If you think that of my pics, wait till you see Boo's close up pictures.Wait a minute.....I think I can hear your tortured screams from across the seven seas. ← That ain't no screams...dems his tummy growling! Great pictures, Tepee. I am curious about the shellfish. Are they like snails? You have to suck it out? Or like eating winkles in England. The vendors give you a paper cone filled with brined winkles and a pins to pull the little morsels out if you don't have enough suction?...

I've heard that there is sunshine in Vancouver. Glad I finally saw it with my own eyes...but will it last? Looking forward to my introduction to Filipino food! One of my friends had a cat as big or bigger than yours. He hunted most of the day in the woods around their home. The cat was a stray, and they called him Dumptruck. I suppose that's more suitable for a male.