Dejah

Pan, I only get the cilantro roots when my "Chinese aunties" bring them to me...in about another week or so. The plants reseed themselves so there is always a good supply in the spring. The cilantro I find in the produce sections are always just leaves and stalks. I've never thought to compare their flavour to leaves or seeds. I will try to do that next time. Usually I am just so pleased to get them, I just gorge. The medicinal "fact" is just what my qi-gong teacher tells me. I believe most of what he says. He also tells me that Chinese mushrooms reduce bad cholestrol.

I can't imagine these yummy meatballs without cilantro...Pulled some out from the freezer for supper last night after reading this post. I use my KitchenAid with the flat paddle to mix my meat mixture. Chopsticks are a bit useless when I am working with 4-5 lbs of meat! The root of the cilantro is believed to reduce and prevent high blood pressure. It seems to work in my family as I am the only one who loves and eats alot of this herb fresh, especially the root part. Of my parents and my 3 siblings, I am the only one not on high blood pressure medication.

dao fu fa....YUM! I finally had this delicious dessert again last October. It had been years since I used to get this treat when I went to the market in HK with my gung gung. I love watching the vendor use the thin scoop to ladle out thin slabs of dao fu fa into bowls, then topping it with a slathering of simple syrup.

The first time we served dim sum in our restaurant, batter sticky rice balls with pieces of salty chicken and peanuts inside were how we served them. They were a pain to make and quite rich from the frying, so we switched to the lotus leave ones. We were able to make up a big batch and freeze them. Resteam for 20 minutes when needed. I DO remember having the traditional way you described, sheetz...a long time ago.

When you deep fry the sausages, the skin gets a little crispy...yummy! We used to serve them as an appetizer...2 sausages for $4.00. Whenever I make bao, I always have some dough left over. Sausages are so easy to throw into a bowl of water, cover with wrap and microwave for a minute or so. Cut into 4 pieces, roll in dough and steamed!

I will probably make my supply around June...unless like tepee...I cannot wait...My freezer is empty of joong these days.

As Ben Sook requested: How many of you make and indulge in joong in May? Do you know the history behind this tradition? What are your family recipes? This is my joong session from last year: http://www.hillmans.soupbo.com/soos/joongzi.html May is always a busy teaching time for me so I don't have a set date to make mine. I do have my supplies on hand, so I will enter the fray when I can no longer control the drooling! As with all cook-offs, it is never too late to enter! I am still trying to make my siu mai and more attempts with dan tart.

Ben, I suspect you initiated this to ensure a supply of joong in case you make it out to Manitoba in July!

Those look good enough to eat, Tepee! That pastry looks a lot better than mine did with the 2 dough pastry. Did you have a lot of bubbles in your egg mixture before you poured it into the tart shells? The texture on top makes me think that it is excessive mixing, thus the rougher appearance on the surface. That's quite a combination in your tong. Did you use the foo chook sheets?

Thanks for the directions, ejebud. I have copied and printed. Grandson's bday is the 17th. It may be a good time to try these out!

prasantrin...you bad...mentioning Tall Grass Priaire cinnamon buns when I am 2.5 hours away! My neice lives on Home Street and I always pick up a doz to eat and some to bring home when we visit. Produce: I suppose Asian vegs are different from the usual carrots, cauliflower, etc. How about chayote, taro, fennel, kale...I have been stir- frying sliced chayote with 4 peppercorn seasoning, or roasting them (and fennel) in chunks in the oven. Use taro in place of potatoes. Kale, I like to add them to curry. Quite often, I'll make a light soup with chicken or pork and watercress or spinach. I drink the broth, but take out the veg, drizzle with some chili sesame oil to use as a side. Soya bean sprouts (or mung bean sprouts) stir-fried with ginger and green onions. You can top with meat also. Has anyone tried banana blossoms? How do you use them? What do they taste like? When are you back to Canada, Prasantrin?

I used regular size muffin tins. There was enough from Rhoda's rcipe to make the 24 tarts. I am going to Wpg next weekend, and I want to shop for actual tarts tins. I saw one in a Gourmet Chef shop in Minot, North Dakota last weekend, but it was $23.00 US. I think I have seen them cheaper in Canada, Canadian funds. We were only gone for 24 hours, so it would have taken me over the $50.00 Canadian I am allowed to bring back before duty. So much for free trade! As for interchange between oil and solid lard, I don't think you can do that with baking.

Probably use just egg-york, right? If you didn't, try so. ← Rhoda's recipe called for 2 extra large eggs plus 3 extra large egg yolks, 1 cup whole milk and 1/2 cup half and half. I was happy with the results. Thanks for the info' on the oil dough. I was on the right track then...and rolled and folded and rolled and folded. Will try again with various pastry recipes posted in the trhead.

Your words OIL DOUGH made me sit up and think. I have been using lard, but the Wei-Chuan book called for oil(liquid form, right?). Did I assume wrongly that they meant lard? Because I have always used lard, shortening or butter in my pastry, I couldn't imagine making dough with oil. Has anyone ever made pastry dough with oil? This dan tart is getting curious-er and curious-er! The recipe I used for the custard called for eggs, milk, cream and sugar. It was silky smooth...much like the ones from Chinese bakeries.

- steam the sausages, then wrap them up with dough to make lapcheung bao. - dice and add them to a steamed pork or chicken jook bang with ginger and Chinese mushrooms - slice them diagonally and steam with sliced chicken, pork, ginger, and again, Chinese mushrooms - steam then deep fry quickly, slice and serve as an appetizer - cook them with other wind-dried meats and rice for a one dish meal - add to noi mai gai - slice and add to tang yuen and so on, and so on, and so on...

Those look so cool! Can you post some of the ingredients you used? I can see the gummy fish, fruit rollups, sprinkles? What did you use for "rice"? I think this will be fun for my grandson's bday party.

Are these the wind dried ones sold in vacuum packets...lap cheung?

I never add broth, but I do add vinegar, and the juice the cooking process extracts from the tomatoes provides enough liquid. The beef is silkened before I stir-fry. When I add the cooked tomatoes and onions to it, there is enough cornstarch on the beef to thicken the liquid. This makes the sauce stick to the rice better...not runny, but silky texture. As for being a Taiwanese dish, I don't know...seems it's quite widespread. Myself, I think it's a TOISANESE thing...

My Mom says I always make my soup "yoong". No surprise there! So, I can't give you any proportions. Do most of you always make just enough soup for X bowls? I always make too much to ensure leftovers. This may be kept for another day. My s-i-l often portions her leftovers abd freezes them for maybe next week.

My qi-gong master is from Shanghai. He came to Brandon for his first workshop about 4 years ago. I was delegated to feed him. The first time, it was simple - I still had a restaurant at that time and we had banquet fare. After I got to know him better, I "found out" that he'd really appreciate home style cooking. He misses having simple basic fare when he is travelling - the kind that he'd cook at home. Since then, he eats at least once at our house - enjoying whatever our family is having. I usually do a soup, steamed dish, stir-fry, simple vegetables, lots of rice, and fruit. Or, I may have a sweet soup a little later rather than sitting back with coffee. I also keep a record of what I feed him each time so there is variation. So, as someone else suggested, find out, discreetly if you can, what your guest prefers. He may be tired of "banquet fare" if he's been travelling for some time. Sometimes, highly respected guests like to "let their hair down".

So, Ben, I guess you are considered "family"? BTW, your other Manitoba family is coming for the day on the 7th of May. I guess I'll try to work on the dan tart before they come. Also, I'll make my siu mai for lunch time along with jook, etc.

Gastro: Is that all waterchestnut in the bowl with the green wrapping? Looks like your Mama has a heavy hand with liu like I do!

Looking forward to the pictures, Gastro888.

At last! I checked out the recipe Rhea_s and I will give it a try again. Thanks for posting the pictures. There IS hope

So, what is in the spring rolls that CHINESE people eat? hzrt, I honestly cannot imagine cheung fan with hoisin sauce. I like the sweet soya and chili oil on mine, but I will try next time....with hoisin.