Dejah

This is the info' from google search: From: Maryland Medical Center Programs, Complementary Medicine Program

Yup, prasantrin. You are specific. I will add Asia City to my "Rona's list of places to eat in Wpg"!

Dim sum chefs DO make these dumplings by hand. If you ever get a chance to watch a skillful one, watch how they smash a lump of dough with their cleaver into perfectly round, perfectly thin pastry before they make the shrimp dumplings (har gow) The parchment conceals the "seam" and prevents the dumpling from sticking to the bottom of the basket. I had several "aunties" making dim sum for me when I had the restaurant. They were home trained, and trust me, each of their dumplings were perfectly pleated, and uniform in size.

The vinegar is for shrinking the uterous after birth. I don't think it will shrink anything else if you don't have a uterous!

Yes. Common English names: "Concubine's Cakes" or "Wife's Cakes" "Lao Po Bing" is actually more common to find regarding spelling winter melon filling (Dong gwa yung) Reports say the filling tends to be much better made in New York than in San Francisco. Really just looking for a recipe for the filling, not with additions such as candied citron, nuts, bean, etc. ← If we are talking about traditional: Lao Po Bing is Lao Po Bing. It's not considered moon cakes. They do have the wintermelon filling, but they are available all year round, and eaten year round. Moon cakes have a different pastry. Lao po bing has "layers", but moon cakes are more cake like. And moon cakes are for celebrating "bat yuet sup ng"...

You are correct, sheetz. There are two kinds of jeet cho: pink or black. My students prefer the black for jiaozi, but for soup, they use the pink. Remember, the black is different from the sweet black vinegar for new mom's soup!

I think I heard my Taiwanese students say"mother's milk" or something to that effect?

Sorry, I am being nitpicking today - too much time on my hands now that I am on vacation, and the full moon? hzrt, be careful with your terms: deep fried is not "gone chow". Gone chow = dry stir-fry (no sauce), deep fried=jow or jah What hzrt described is what we listed on the menu as Singapore rice noodles. What Tepee is talking about, I would order as "gone chow gnau ho". That's a favourite in our family. My Malaysian Chinese friend Edah (from Pang?) uses curry powder in her cooking, but not like in stir-fries, but done more as a suace. She uses an old family recipe, and every Jan. when she goes home, she brings back a supply. I have tasted it, and it is very good - with a predominant pepper flavour tho'. I need to go and see her!

um...don't agree with you, origamicrane. I have seen many men asking for a bowl of the pig trotters in vinegar soup. It's just that they don't eat it all month long like the new mom. There is nothing in it that men cannot or should not eat; nothing there that will affect your virility! Hubby often joined me when I ate the soup, and really enjoyed it. And, young fella, women also pucker up when they eat wa mui, usually when they first put it into their mouths. My Caucasian hubby, nor my halfer sons pucker when they eat wa mui, but I do! It's one of Robin's favourite snacks. I think it all depends on one's tolerance for the sour taste.

Sounds like the way I make Singapore rice noodles except for the eggs. I added bean sprouts to mine.

Hey! annachan! Welcome to eGullet! and to the Chinese forum.

Oh thanks, Tepee, for posting about the post-natal black vinegar pig trotters! My mom made these huge jars of it after each of my 3 kids, along with the chicken and whiskey I posted about in the wood ear thread. Tradition is that a month after the birth, the women folk all gather to eat this soup with the new mom, who has been eating it for the whole month! My second fridge was filled with these two post-natal soups. But, the black vinegar that is used for dipping: jet toe?(toisanese pronunciation)...not the same as the black vinegar for the soup...Am I confused?

I am trying to think of what char quay toew is... I have a net-sister in the city right across the bridge from Singapore, Johor Baharu. Several of my friends and a niece have met her, but I haven't! She's always telling me about the wonderful food there, but she wants my joong!

You guys ain't seen nuthin' yet. Come on, Tepee! Don't be shy. Share your website with ALL your creations. Just click on TPcal! at the bottom of her post. Trust me, guys. You ain't seen huthin' yet!

Well done! sheetz! I knew I had seen it somewhere.

Gum choi = golden needles=great in hot 'n' sour soup; chicken, mushroom, wun yee, gum choi, chestnut "stew". For the new mother, gum choi simmered with chicken, peanuts, wun yee, whiskey and ginger. Mom always tied the needles into a knot. Not sure why...aesthetic appeal?

Thank you. Have I missed the spices you use to season the ribs? If you don't wish to comment, I respect that too. ;) ← I just use the basics: salt, pepper, msg, sugar. Gota make some soon, so I will try and get some measurements for you. Like most of us here, I cook by " a little of this, a bit more of that"...

Or I can give them to my grandson to make log cabins in his craft class. May have a wedding next summer. Cousin's son is getting married. Or I could make a 2 tier for Mom's 96th in 2 weeks...or... Now that we're on the topic, I just might have to boil up some tapioca for boba tea!

Probably because desserts are not a big thing with Chinese people. What is dessert in western world is more like snacks in Assian countries.

...................................of everything! Couldn't resist, Ben Sook!

Do you mean: "what do you use to season the ribs and how much soy sauce before adding water?" I usually add enough to balance out the saltiness and to enrich the colour. "Is this with garlic chili paste or fresh minced garlic and red chili peppers? I mean fresh minced garlic and chopped chili peppers.

I LOVE boba tea! The tapioca is not for taste...it's for texture. That's the same as in tapioca pudding. The flavour is in the "milk/cream", cinnamon, cardamon, rose water, raisins, etc., not the tapioca. You are right in that it is the novelty. I still have 235 of the 250 giant straws my Taiwaness student sent me 1.5 years ago! Plus, about 2 lbs of the black tapioca balls my sister brought from Vancouver.

Tepee! That's downright torture to show those xiao long bao! Yimay, will you share your dough recipe? I want to try and make them this summer. Have only ever tasted one, and that was 10 years ago - frozen - steamed. I haven't been able to find any in Winnipeg and REALLY want to make some. I have a jug of rich chicken stock in the fridge. If I boil that with agar or gelatin, will that work?

Funny, now that you mentioned this fact, I remember Mom always peeling the skin off purchased baos. One should make a collection of all these little informative notes.