Dejah

QUOTE(Dejah @ Mar 17 2005, 08:26 PM) How about some Tim Horton's or Timbits, eh? wink.gif Daddy-A

Dejah: If I convince any one to bring me some again I will send some to Brandon. Why isn't anyone making this delicacy in Toronto or Vancouver. I bet it would sell well in Flushing, New York located near the street side Kabob Stand. Irwin ← Irwin, If you sent me some chow dufu, you'd be my hero for life! Might be a way to get rid of unwanted neighbors.

How about some Tim Horton's or Timbits, eh? Love that oil and vinegar section.

What are the ones in the second picture? Yetty? The question first posted was about Yao Tieu stuffed with pork silk and wrapped in sticky rice. Got any pictures of those?

I don't recall birthday cakes at Chinese birthday parties...at least not until we came to Canada. We've only recently started having bday cake at my Mom's bdays...assimilation into the N.A culture and all that. I usually write Sang Yut Fie Lok in big bold red characters. My Mom loves flowers, so I'd do a bouquet of icing flowers in the corner. (one flower for each of the great grandchildren)

How COULD you! Irwin, at this hour and when there is no way I can ever taste stinky dofu here on the Canadian prairies. ( Dej throwing a tantrum) It's been 47 years.........................................Wonder if I would still enjoy it...

My s-i-l would cover the dish of yook beng and ham yeu with saran wrap before steaming so the whole house is not aromaticized. Me, I like the full blast! I like how the bits of fish sorta melts in your mouth... Saltylicious, I like the idea of ham yeu jee yook beng with mush, and waterchestnuts. I've never tried putting ham yeu on top. Why not!!!? 2 favourites in one dish! Try adding some slivered ginger and lap cheung to the jook beng too.

Guangzhou or Guangchou or Kwangchou is the name of the capital city of Kwangtung or Guangdong Province, the southeast Chinese province that abuts on Hong Kong. Toysan, Hoisaan, Taishan, Toisan is the county of Guangdong province that is about west and southwest of Macau. This is t6he hjome district of 95% of all the Chinese in North America, and elsewhere, prior to the late 1960s. By your transliteration of "doong" you are Toysanese. ← Looks like we caught another one! The cooker you described sounds very interesting, Max. Any chance of a picture? It sure beats steaming up the whole house, althought that's good in the winter when the air is so dry.

I usually buy ham yeu that is wrapped in cello and hanging in the cured meats section of my Chinese supermarket. They are in rigor mortis position. My favourite is called sam gna wong - mui hern yook. They cost around $7.00 depending on their weight. I have seen ham yeu sold in jars immersed in oil. I have never tried them. Any comments? Once I cut into the fish, I cut it all up into chunks and store them in a well sealed glass jar in the fridge. This keeps them "moist".

I have vague memories of a bar shaped chopped peanut and cococunt chewy candy. I need to spend more time in the candy aisles next trip!

It's 10 pm and I am craving for ham yeu. I have 2 fish heads and dofu in the fridge, but I dare not "aromatize" the house before bedtime! So, I will retire with the delicous visions of ham yeu dofu tong sloshing my head. hzrt, you use sesame oil in many of your dishes. I like it too, but prefer just "cooked oil" -sook yao and ginger on top of big chunks of ham yeu. My mom is quite proud to tell her friends that Sue-On must cook a whole fish each time, and the kids all fight over the big bone. The juice with the little shreds of ginger is great over "fan jew"... A friend told me she cooks salty fish on top of her rice while it is steaming. She always sprinkles 5 spice powder on top of the fish along with ginger. In my experience, there are 2 kinds of ham yeu, the firm texture and the mui hurn jook (soft flesh). I think the soft texture ones are more flavourful?

You're welcome...by the way, a high % of men are colorblind. That is cucur udang. Like people shapes, some are rounder and some are flatter. And now, we must apologize to Su-On for hijacking her thread. ← Hey! N/P There was the bonus of learning about cucur udang! You will be forgiven if either you or kew show me a picture of the sticky rice wrapped yao char kui AND include instructions for making same!

kew, you must forgive me but I'm one of those completely hopeless people who simply cannot tell what something is like by reading a recipe. So is cucur udang anything like a cheesecake? ← errr laksa ...Do Malaysians deep fry cheesecake? The key word in kew's recipe was "deep fry" But then, maybe you'd put cheesecake inside the batter in place of the shrimp on top. I am on the Canadian prairies . . .so I may be wrong at teasing you, laksa!

So looking forward to this West Coast blog, even tho' those %*&^$ photos of blooms are driving me crazy! We had a blizzard this morning... Hope you will hit at least one "great Chinese food place" on your food ventures, Daddy-A. Of course I want to see your kitchen more than anything!

Yes, you're on topic. First you cut off the head. Make your salty fish and pork with a piece of the body. Then, take the head and make soup with dofu!

Tepee, there's no reason why you can't go back for more! You can use me as an excuse to indulge again. From your pronunciation " yau char kwai", you must be Cantonese?

Poor choice of words on my part. What I meant was is cilantro found in cusines around the world more than any other? I can't think of one that is more common. ← That's Pan's borsht Mine has cilantro.

My neice was visiting and she was reminiscing about street vendor treats in HK when she was there about 10 years ago. She asked if I knew how to make yao t'ieu ( Chinese long donuts, yao ja quay, the ones you dunk in your congee) stuffed with "pork silk" then wrapped with sticky rice. The pork silk is the cooked dry shredded stuff sold in plastic containers. Often, I sprinkle this on top of my congee. In one of the threads, there was talk of yao t'ieu wrapped with rice noodle. Does anyone know of the ones with sticky rice? She said these were warm and wrapped in saran wrap. She couldn't remember if the sticky rice was savory or flavoured with anything.

Sue-On, that might well be tasty, but I think you get my point about the expectations of Northern Europeans. ← [/quote I understand what you're saying, Pan. I love dill almost as much as cilantro, but I wouldn't want it in my congee. Piers, Do you call fresh cilantro "coriander"? I thought coriander was actually the seeds from which cilantro grows.

The sesame paste you mentioned, is that the same as tahini? I bought a jar for something and it's still sitting in my fridge.

Ben is right about "everyone to his own" in terms of authenticity. There are lots of great recipe books out there, but I too just look for inspiration and a list of ingredients. I cook according to what I remember as authentic. Whether it was or not, I don't know! For example, with mapo dofu, I remember a fellow member( probably that hzrt whom you forgot to thank for your Oyster . . . errr... Oscar. ) saying that addition of Sezchuan peppercorns was essential for mapo dofu to be authentic. I have tasted these peppercorns by themselves and in the dish, and I don't care for them. So I leave them out. (Maybe there is enough in the toban paste for the flavour. I am not sure.) So, does that mean it's not authentic? To me, it is. BTW, I make mine with diced med. firm dofu, ground pork, chopped onions, and Lee Kum Kee Toban sauce. I brown the dofu first, then the ground pork with the onions and chili paste. Then I mix the dofu back in, add a bit of stock abd thicken slightly with a cornstarch slurry. Because I love cilantro, I top this with a handful! Others will say that green onions are more authentic

Who are you calling weird? Actually I want both dill and cilantro in my borsht.

Huh?... Egg disks? ← I had a hard time trying to describe this treat. It's a very thin, disk-like cookie? Imagine one of those egg roll cookies you buy in tins, rolled out and flattened some more. Hzrt: You'll probably have a name for them!

As previous posts indicated, cilantro is used mainly for garnish. But, it does have a distinctive flavour to complement whatever dish it decorates. I love lots of it in soups such as tong yuen, congee, wontons. I love it so much that I often use it in place of lettuce in sandwiches! The best part, however is the root. When I can get it, I will use the whole plant to make soup. This is supposed to be a remedy for high blood pressure. I remember a treat from my youth in HK. These were 8-10" paper thin egg disks with pieces of cilantro baked into them. I think it's more for garnish than flavour. These disks were so delicate that once I was caught by a gust of wind and my disk fell apart and flew away!

Ben, This is one of the best soups for colds, congestion and fever! ( o foi-lowering/decreasing fire) It's salty, flavourful and ....stinky! but so good for you.