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Everything posted by Dejah

  1. I don't do anything special in my house, but my 94 year old mother does. This is an important date for her...but maybe not so much for the younger generation. I asked my brother why it always falls on Dec. 22. He didn't even realize that. He just does what mother tells him! My sister-in-law, with whom she lives, will steam a chicken with head and feet intact with the required "sam sang" for offering to the dieties. First thing in the morning, they will place 6 bowls of tang yuen (sweet ones), with 6 tang yuen in each bowl, on a table facing the south window. There will be incense burning. Th
  2. Thanks for the link, Gary. We have a Jewish friend in Brooklyn. He's been pretty sheltered... 58 years old...was in a bit of cultural shcok when he visited us in Canada acouple summers ago. I'll forward the link to him and maybe he'll be braver next trip up.
  3. I'm about 3 months late...but I just joined this forum. If anyone is still interested, here is my Mom's recipe for white fluffy steamed baos. Pastry ingredients: 4 cups all purpose flour ( measure to 8oz. line in measuring cup) sugar (measure to 7 oz line in measuring cup) 1/2 tsp. salt 4 heaping tsp. baking powder 2 cups LESS 1 TBSP cold milk 1 tbsp veg. oil I use my KitchenAid with the paddles. Mix dry ingrdients, then blend in milk and oil. Knead for 10 minutes. Let the dough rest for 5 minutes.. Knead again until smooth. Cut into desired size balls. Roll out into circles, thinner atround t
  4. Thanks, kthull, for the lead on eggnog creme brulee. Looks like what I'll be able to handle for the crowd, and I just happen to have lots of eggnog on hand. I'll do the recipe early Xmas morning to serve that evening. I hope it is a "no fail" recipe!
  5. What is or what are POKE? A Canuck prairie girl wants to know .
  6. I want to make creme brulee for our family Xmas dinner. Crazy request from the family as I have never made it before, but they all love it. There will be 25 of us for the meal. Is it possible to make this in a large container, for example, the French white type lasagne dish? I am wondering if the centres will cook thru' in the same amount of time. Can I keep it cool, bake the second one, and then do the carmalizing just before serving?
  7. BettyK and anyone interested: The recipe for KAY MAH: INGREDIENTS: 3 EGGS 1 CUP WATER 2 1/2 CUPS FLOUR 2 TBSP. RAISINS 2 TSP. BAKING POWDER 10 CUPS OIL ( FOR DEEPFRYING) 6 OZ. MALTOSE 1 tbsp SESAME SEEDS 1 1/2 CUPS SUGAR PROCEDURE: 1. Sift flour and baking powder together onto the pastry board. Spread to form a hollow in the centre. Add eggs. Blend the flour and eggs together with your fingers. Then knead the dough thoroughly until it is smooth. 2. Roll the dough with a rolling pin until it is about 1/6" thick.Cut it i
  8. QUOTE (Shiewie @ Nov 4 2003, 08:05 PM) the eggy dough stuff coated with treacle (sutt kay mah) BETTYK:Is it cut into big cubes? There's one we called 'macaroni cake'. Don't know the chinese name. It looks like lots of small broken pieces of dough coated with caramel and sesame seeds. Wish I could have the recipe for this. BettyK: Do you still want a recipe for sutt kay mah? I have one from Pei Mei's Chinese Cook Book Volume II I have never used the recipe. Have always made it with my Mother at my elbow.
  9. In my restaurant days, we used Tenderflake lard in huge blocks in our deepfryers. We tried vegetable oil, but found lard gave us the lighter and fluffier batter. Canola oil was our choice for stir-fries, because of the cost factor. Canola is like a clean slate, you can develop different flavours with what you add as you cook.
  10. Many thanks, Jo-Mel. for all the info'. I'll be checking into the restaurant supply and Chinese stores when I next hit Winnipeg. I enjoyed your response on HomeEc stations... The perfect teaching station may be the semi-circle counter, like on Emeril Live, with the students and their own cooktops facing the instructor. Ah....dream on.... I think most of my "potential students" would just like me to cook my recipes for them as they watch. I love to cook for them, but it gets expensive. Someone suggested a "private dining club" at my house...not worth the hassel! and really, what could one char
  11. Well, if project won't deviate from his "geometric precision", then JO-MEL's idea: "The proof, tho, no matter how perfect the pleated dumpling, is in the eatin'. No words, please. We want samples!! " is good enough for me! Accept the challenge, PROJECT! please....
  12. PROJECT: We will want to SEE results, ie...pictures of picture perfect geometric pleats!
  13. Is huo guo the Mandarin pronunciation for hot-pot? Cantonese pronunciation "da bing lo"?
  14. JO-MEL, Yes, please! send information and tips for the butane burner. My daughter laughed this morning when I called it a bunsen burner...LOL!
  15. Ok, Guys, Thanks alot! Now I'll have to have another party! Haven't had a hot pot party for about 20 years. Time just hasn't permitted a relaxed, many hours of eating kind of party. Years ago, we used an electric deep fryer, clear chicken stock, a variety of meats, seafood, vegetables and cellophane noodles. The broth at the end was so incredibly delicious I have since acquired 2 stainless steel hot pots. Now that I have been inspired, I'll get them down from the top of the cupboards and test them out with the family. A question: Until I get a butane burner, would a can of sterno keep the
  16. PAN: si gup (jup) pi gwut = black bean garlic ribs, which I do marinate in soya sauce and cornstarch before steaming. My phonetic translations are terrible. JO-MEL: I understand what you mean about convience of teaching at home...everything you'd need would be right on hand. I wish I had the HomeEc. kitchen I had when I taught high school...8 cooking stations! We did do stir-fry, wontons, etc. In my evening immigrant ESL class, one of the lessons on following instructions was making Jell-o no bake cheesecake. The first time, I forgot the sugar. This term, I forgot BOWLS! Luckily, a good fr
  17. Second load of dishes going now. Mainly pots, pans, platters left to do. I ate very little while cooking and serving. Like you, I find it hard to eat when I have a large party. Being a good host, anticipating and looking after others' needs is foremost, I guess I had sui mai, beef balls and congee left over, so that's what we just finished having for lunch. My counter space was pretty much full...but I have a 2 tiered island with my stove top on one side. This was great for keeping food in chafers. I have seen the butane stoves. Must get one before the next party! You are right about being
  18. Good Morning, jo-mel: puff...puff...puff...it was cook, serve, cook, serve... Two of our guests were unavoidably delayed...so it was a repeat performance 2 hours after we started. I had steamed some items earlier as I am limited to a 4 burner electric stove. But everything else came together well...giving us a breather between items. As our friends arrived and mingled, I started the evening with spiced beef or vegetarian cigars made with phyllo pastry, coated with sesame seeds and baked 'til crispy. Not much of a wine person, I did have Portugese mateus in honour of our Portugese friend
  19. jo-mel. My old one is cast iron and they work the best. A friend from Texas brought one up for me, aluminium, and it doesn't work nearly as well...lack the weight, I think. It's 3 pm here, I am tidying up my kitchen before the feeding frenzy!
  20. Ben Hong: As for "medicinal" type soups, I personally like only a couple, as most of them require a lot of procedral driven cooking methods. I do enjoy them when someone else makes them though, eg: by a little old Chinese Popo (Grandma) who really does believe in the beneficial aspects of the dishes. I hear ya! Hurray for Po-Pos! I usually cook these soups when Po-Po comes for the day. Prepare the ingredients the night before per her instructions, then cook while she is here.
  21. sigh........................ If I had to follow your directions, I'll never eat homemade dumplings. From jo-mel's link, I would assume those in the pictures are for boiling. I have never made these dumplings with pleats. When I make my ha gow, I use a 35 year old metal tortilla press my Mom bought on a visit to NY. If you cut the dough the right size, roll into a ball before pressing, they come out perfectly round and right thickness. If you find they are still too thick on the edges, just go along the edge and press with index and thumbs, turning the disk as you press. I have, with 3 oth
  22. Chinese long beans stir-fried with fermented bean curd....mmmmmmmmm
  23. LOUFOOD, Thanks for your input Next time I go to an authentic dim sum restaurant, I'll have to take note of the carts. But, I am usually so keen on eating...JUST BRING 'EM ON! My guests, (TODAY!) are mostly neophytes with dim sum. I may serve the sui mai first as that's the one I have the most of... Then the ha gow as I have only 60 of those made...and so on. I am going to serve chicken congee, and then red bean soup for dessert along with fresh fruit. Didn't have enough energy left to make custard tarts I am making naw mai gai in lotus leaves without lap cheung as one of my guests is M
  24. Ah....lo wah kiu...me too, AND from Toisan. My hubby is Scotish/English and we have 3 "mixed blood" children Hubby is adventurous so he and the kids have grown up with my Mom's and my immigrant Chinese cooking. Don't know about in your area, but most Chinese people here often eat with forks at banquets Sometimes, hubby is the only Caucasian, AND he insists on eating with chopsticks! One of my family's favorite foods is ham yiu with ground pork. My Mom can't get over how the kids devour the stuff. Most family's cook acouple squares for a meal...my 3 kids, hubby and I would eat a whole fish!
  25. Herbicidal, Zhong zi...in bamboo leaves...I use salted fat pork, mushrooms, peanuts, dried shrimp, onions and sometimes shredded dried scallops. My Mom and I usually make about 150 packets, boil, cool then throw them in the freezer for quick meals. With the nau mai gai, there should be more chicken than rice? A friend of mine ate them for the first time. I was busy doing something out in the kitchen while he was eating it. I asked him how he liked it...and he complained that the leave was awfully chewy!
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