Dejah

Thanks! Fluffy. It's great to have more varieties. Can you describe more about the marinated egg? Welcome to eGullet.

I have made large batches (3 dozens)to keep in the freezer for unexpected quick lunches. The baos have been steamed, cooled, frozen and stored in large tupperware cake carriers. When needed, just put them into the steamer in the frozen state. Steam for 15 minutes and they are just like freshly made baos. For lunch at school, I take them out of the freezer and let them thaw at work. At noon, I just zap them in the microwave for acouple minutes. Drives my Chinese students crazy. Then I'd feel bad and take the rest to school next day!

No problem transporting dan TaRt as she flies. They have always arrived intact, minus acouple from the package. She picks them up enroute to the airport. The whole family brings max luggage, but very few clothes. Their cases are usually filled with goodies from Vancouver. She even brings noi mai gai!

Thanks for the summary Dejah. The online version of the Winnipeg Free Press costs $5/month for us out-of-provinve types So does this mean you've accepted that Manitoba is part of Western Canada?? A. ← Ya knowsit! Daddy-eh Couldn't believe it when they grouped Blue Bombers as Eastern... I suppose the real question is: Do the three Westerners accept this middle child as part of the west?

There are a lot of Chinese bakeries in the GVA that make the chestnut cakes. I myself do not care for the texture of the chestnut paste in the cake, but my mom loves it and we always order it for her birthday. She likes the bakery in Richmond that is situated across from Richmond Centre (in the same strip mall as Staples). Hope that helps! ← Hmm, I'll have to place an order with my sister to bring some when she comes in the summer. This will add to her list of wife cookies, gai jai bang, pai dan so, dan tat, etc, etc. What's happened to member char sui bao? I thought he was going to give us a recipe for gai jie bang?

This was posted in the Winnipeg Free Press, March 23, 2005: Chef is Winnipeg Convention Centre executive chef Quentin Harty. And as Harty can attest, dinner for 1,300 requires a lot more than multiplying a few loaves and fish. Try 600 pounds of fish, 700 pounds of beef and a mountain of Manitoba wild rice and vegetables. 2005 Juno Awards Gala Dinner Menu Bread sticks, focaccia, lavash (large, flat Middle Eastern bread) & cocktail rolls Ginger and butternut squash bisque Gran Padano cheese straw, eggplant crisp and fine herbs Market greens set in a parmesan and asiago cheese bowl with roma tomato and bocconcini cheese and crostini roasted red pepper vinaigrette Canadian mixed grill Tarragon and blue cheese roasted filet of beef with Cafe de Paris butter and Marchand de Vin sauce Grilled marinated fillet of salmon crusted in pesto and glazed with fire-roasted tomato and garlic sauce Sweet potato galette with Manitoba wild rice Baby carrots with stems and butter-glazed asparagus Dessert Twin chocolate pillars with a duo of chocolate mousses served with Kahlua sauce and pralines The recipe for the dessert was also included in the article.

Please explain "stir fried milk". Should I know it by another name?

Thank you to BOTH TP and Nondual1! My neice and I really appreciate your efforts. The photos are great and I will attempt to make them (once I can eat rice and flour again - trying a diet to get ready for summer ). I will remain her favourite auntie because of you two! I've copied all the pictures to entice her.

I remember now that the green olives were sour when eaten fresh. They are great preserved, salted and sun dried.

Perhaps I can make the call for you, Ling. I am not that far from Ian's Mom. Can I say "I am an acquaintence of your son's ex? So, can I please have your recipe for Clodhoppers?" Have tried the Cookies and Clods?

There was a discussion of this in another thread? or forum? I believe we talked about olives in the candy thread in this forum: preserved olives with licorice flavours, or salt and vinegar, etc. They are probably used more for snacks in China. I also remember eating them fresh; these were green. I hadn't eaten them for years when my dad on a visit to HK brought some back. I had wonderful memories of them so I gorged myself. Man! Did I have a stomachache. Will look froward to your report, divina.

Okay, I have had deep fried chicken wings from Chinese take-out places here in NY that have a thin and crispy coating of batter, but I don't recall tasting in the chicken any of the marinade ingredients you mentioned. Maybe I just wasn't paying attention. My mum makes a deep fried chicken dish that uses the "Kentucky" brand seasoned flour coating , so I don't think anyone would think of that as being Chinese style. It's nothing like KFC either. I guess you're talking about Chinese take-out places in LA? Let's wait for what Louisa has to say. ← Helen Burke's book Chinese Cooking for Pleasure (one of my first books) gave a recipe for stuffed chicken wings. I wonder if you used her "batter" if it would be close to what you are looking for. She dipped the pieces in beaten egg then into self rising flour flour before deep frying. That should produce a lighter and crispy batter. I use a half and half of flour and cornstarch with some baking powder and a touch of oil. The mix is activated with a tbsp. of vinegar then mixed into batter with water. I suppose you can marinate the chicken in a number of different ways...wine, soya, ginger, five-spice powder, etc...

Perhaps we need to revive the thread on Toisanese Soups? Let's see what comes up? http://forums.egullet.org/index.php?showtopic=62746

agog: Check out my site for joong. http://www.hillmans.soupbo.com/soos/joongzi.html I soak my bamboo leaves for acouple of days, then boil then in vinegar and water to keep them pliable. They are kept in water until I am ready to make the joong. Someone on the forum accused me of using alot of "lieu"! I use pork butt as one of the fillers. This is cut into 2 finger-size pieces and rubbed with coarse salt to "yeap-marinate" at room temp. for 3-4 days before they can be used. I only make about a dozen of the sweet ones for my Mom for "boi seen". She uses gon suy and a piece of red stick in the middle - called doong slem (here's where Ben's explanation of thl sound comes into play) or doong heart. Other times, she may use red bean paste. I am not fond of it, but I love the savory one.

The recipe that I've learned and have tried calls for marinating the inside of the chicken with salt and five spice powder. Then par-boiled in straight red vinegar to about half cooked. (5-10 minutes) Hung up to chicken to dry for half a day. When ready to eat, deep-fry the chicken to fully cooked. I think the vinegar (acid) extracts the water out of the skin, and hunging up the chicken helps to drain the excess moisture under the skin. So the result after deep-frying is a very crispy skin on the chicken. BTW: This is my 500th post. A big mark. What prize do I get? ← That seems like a lot of red vinegar? Would it not flavour the chicken? I have used about 1/4 cup of vinegar to enough water to cover the chicken for the first step. The vinegar does make the skin crispy. I add a couple tablespoons of honey to the water also. This helps to produce a nice golden colour without having to deep fry for a long period of time. Welcome! agog! Speaking of fan noong, did your parents ever scrape it up, then gently squeeze it into a ball so your little hands can hold it and nibble on as you leave the table to go and play? Or, cook fon see (sweet potato) chunks with the rice, then mash acouple pieces into the fan noong before adding water to make fan jeu? Or, in lap mai fan, cook taro with lap yook, lap ap, then eat the meat sandwiched between slices of taro? GuangdongRen = here comes your Cantonese and Mandarin, hzrt! And I get my Cantonese and Toisanese mixed together! Guangdong YUN...Gongung geen...people of Canton (Guangdong). Right? Ben Gaw Gaw? You really explained the Toisanese sounds well, Ben. I knew the sounds but never tried to express them in writing. You did say when you were visiting that you have made the study of our culture a lifetime effort. It really shows in your sharing of information. Thank you! I noticed that, although many of us speak "Toisanese", there are also variants within this dialect. It all depends on where your village is in Guangdong. I must ask my Mom when she comes on Sunday for the "exact description" of our home. LAKSA et all: Do you often cook with clay pot? I got a new one for Xmas and haven't used it yet. Any suggestions on how to prep. it for the first use? and how to keep it from cracking? No high heat...etc

← That's before she knew the real punchline of the story. ← That is so funny! My face is still red. I can't read any Chinese... But I like romantic stories,regardless of the "punchline"!

Nope. It's Swiss chard. The two are related, though. [Edited because I can't type.] ← Hmmm, I could have sworn it was bok choy. The stalk looks too white, too firm and too smooth to be swiss chard. Usually chard has a slight curl to the leave as well. But then, there may be many varieties of swiss chard. I want to add my words of admiration for your finess in all aspects of blogging! I have so much to learn from you!

I believe I may need to take the gai mo so to all of you!

That's a cool story! I remember the love letters now that I've seen the picture. Thanks, Tepee et al. In one of the other threads...perhaps in Chinese candy, I mentioned about a treat made with eggs etc, like a very thin pancake with cilantro on top. It may have been the same ingredients as love letters, except it was flat and not folded. Once, the wind caught it as I left the shop and it all blew away except for what was between my fingers

In telling me stories about her early days as a daughter-in-law, my Mom said that she always got the neck, the head and feet of the chicken. Ah Yeah and Ah Geen got the "butt" and the drumsticks. I like to eat the neck after supper, taking the time to nibble off every little bit of meat.

Love Letters? Not sure what those are. Someone show me a pictrue other than the neen go stuffed one. Those look gooey and sweet and yummy!

Only if it faces you . ← I USED to eat the tongue part....strange little V shaped cartilage....crunchy, grossed out my kids Anyone read The Jade Peony by Jason Choy? Chinese Immigrants on the West Coast. Do we need to start a new thread on related books?

BC, As Ben said, don't underestimate the Causacian half of relationships.My hubby is Scottish/English and he eats everything and always insists on using chopsticks. I also came to Canada in the 50s. Smuggled out of China when I was 2, left HK when I was 10. Been here ever since. I just met another Toisanese from another forum. She lives in Winnipeg! I have invited her to join eGullet. She's excited to hear about our "family" here. She's coming out sometime for a visit, probably when my Mom and I make doong. Her family didn't agree with her bi-racial marriage so she is missing the Chinese part of her life. It is a painful split, but we will try to help her heal and rediscover her roots again. She misses Chinese food! May have to educate her husband as well;-) I am still waiting for a recipe for ham sui gok! Any help with that? Ling? Gastro, where have you been?! Say nui bow! Where's the gai mo so

Are those the ones you boiled for "8" hours? (The question I asked in my first post on eGullet) ← I remember I've made some interesting friends since my doong webpage was posted. Going to boil this year's batch outside. (Gotta start searching for baggy pants and crochet vest)

What is rubitan? or is that rambutan? The "hairy lycee"? I haven't been able to get durian past my nose! I promised myself I will REALLY try again this summer. My mouth waters everytime someone tries to describe how wonderful durian tastes. I've even tried durian candy. My mouth just clamps shut and my nose turns into itself. (Think of someone gurning) Hubby handled it ( the candy) but we will both scrounge up the strength this summer for the real thing. BTW, we have 3 neighbors, 2 on the west side and one on the east side who have sold their homes since last week. When did this talk of stinky dofu start?