Dejah
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Posts posted by Dejah
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One of my students told me to try chayote in a stir-fry.
Any recipes to try? What is this "vegetable? fruit" like?
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Here you are....jo-mel!
This is a recipe found on the cans of E.D. Smith apple pie filling. I haven't seen it on any cans in recent years. It remains one of my family's favourite treats.
Canadian Apple Crisp
1 - 19 oz. can E.D. Smith Apple Pie Filling.
( I have used homemade apple pie filling)
1 cup all purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups shredded Canadian medium cheddar cheese
1/3 cup melted butter
1/4 cup milk
1. Spoon apple pie filling into a shallow 1 qt. baking dish
2. Combine flour, sugar, baking powder, salt and cheese.
3. Add melted butter and milk until well blended.
4. Spoon the mixture over the filling.
5. Bake at 375F for 25-35 minutes until golden brown.
This makes 6 servings. I never believe this kind of info' so I double the recipe mand make a 9x13 pan full.
This stuff is great right out of the oven...or cool a bit and topped with vanilla ice cream.
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OK --Dejah------------
Canadian Cheddar Apple Crisp?? Please tell me about it!
Any apple crisp is my favorite. Anything Canadian is of interest because of my blood, and anything with cheddar is yummy.
I'm intrigued.
jo-mel,
To keep on topic, I will post the apple crisp recipe in the pastry forum.
The meatballs, they didn't look as good as yours or Jason and Rachel's.
The flavour was a bit "off" from what I imagined, mainly because I used orange peel instead of lemon as your recipe indicated. I thought orange would go better with beef. WRONG in this case.
Next time, I will try the recipe exactly as written.
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I am lucky in that Caucasian hubby eats anything and everything.
He grew up eating beef heart, kidney pie, haggis with his Dad. His Mom and Grandmother wouldn't touch the stuff. They'd cook it, but won't eat it.Some he may not "enjoy" but he'll eat it.
One thing I loved when I was in HK was the goose intestine wrapped around BBQed goose meat on the drumstick. Do they still have that? I also remember steamed rice and black bean stuffed large pig intestine.
Our kids, that's a different story. They don't eat ANY organ meat.
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hzrt,
Didn't you revise your cooking time for char sui when we discussed that in another thread?
It still seems like excessive cooking time if the strips are 1"x2".
I do about 6 strips at a time at home, at 400F for 45 minutes. This way, the outside has charred bits but the inside is cooked and moist.
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When cutting up the prok, what demensions have worked best for you?
I like to cut my shoulder butt into at least 2.5 to 3" thick by about 6-8" long. The length depends on how high you can place your rack for hanging. I like the "strips" thick so that the outside can get crispy bits, but the inside stays moist. The pan of water will prevent a fire, as well, it will keep the meat moist.
I used a special cut in my restaurant, but can't think of the name at the moment. It used to come in big chunks in cryovac bags. I need to call my old supplier.
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Ben Hong, fellow eGulleteer, his hunting partner Paul and their 3 pointers have left Manitoba after covering most of the area on foot looking for elusive game birds.
He told me his main target was my tasty looking joongzi. Well, he left without the 6 that I had saved for him!
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The only ingredient in LKK's marinade that is not listed in the "spice extract", but I wonder if this isn't just 5-spice powder and possibly MSG.
5-spice powder is definitely an essential ingredient for char siu marinate.
As mentioned in another thread, bend poultry skewers into S hooks to hang the pork strips on an oven rack. Be sure to put a tray of water under the meat before roasting, or you will have a major fire in your oven!
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It is good for......
I wouldn't say it stinks though, compared to a few other things I'm used to in Chinese kitchens. Or at least, the smell isn't overpowering. You will only smell it if you're trying to smell it.
I would never say it stinks...It's those non-converts who say it stinks.
However, our bedroom is "opened" to the kitchen. At night, after I have cooked shrimp paste, that's when I'd say "It stinks!" And I don't have to try to smell it.
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Wendy,
You've kicked off your week with such vitality! Must have been the expresso.
I don't think your first comment " it seems others have an effortless way of writing and I'm just not so sure that is the case with me" holds true once you hit those keys!
I've wondered about the cornflakes with strawberries. They look pretty good. Think I may buy a box now that we can't go strawberry picking.
Looking forward to a delicious tour of Seattle!
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it is quite smelly, even without frying it. It changes the fragrance...
That's an understatement!
It downright stinks! My non-Chinese hubby likes to eat it, but he says it smells like chicken manure . . . the ammonia smell. He identifies with this odour because his parents used to raise chickens and he had to clean the coops.
When I cook shrimp paste and pork, I always cover the dish with Saran wrap while steaming. The smell doesn't get all throught the house with the steam, but the flavour is there when you eat it.
It is also used as a dipping sauce. I haven't tried that, but it is popular in some restaurants.
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How do you flavor the agar-agar, Sue-On?
The house just emptied, as are the bowls and plates.
My kids always say the agar agar doesn't have any flavour, so I added almond extract in it this time. I also drizzled egg white in it for the swirl effect, and a sprinkle of sesame seeds on top.
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Ben Hong, fellow egulleteer, and one half of a bi-racial partnership, has been meeting others from Toisan and also in bi-racial relationships. Today, he will meet Ken who is an RCMP officer living on an acreage in a perhaps more abundant game bird area.
We've been eating real home cooked Chinese food. Last night we had beef and tomatoes over rice. I don't think he's had this with fried eggs before. He thought the "white pieces" were fish!
I should have kept my mouth shut as he said it was such a great idea..."seafood in this dish!" Usually, he cooks some ham yiu to accompany this.I am cooking jook with chicken and Chinese cruellers for brunch. Ground beef and pork fat are waiting for me to make into "bouncy dim sum meat balls". Guess I'll have to pull out my joongzi for him too. I mean, they were his reason for visiting me!
He has been introduced to 2 new desserts. One is a prairie specialty; saskatoon pie.
The other is Canadian cheddar apple crisp, one of our family favourites. Not Chinese, but made by a Chinese. I made dai choi gow (agar agar) for today's dessert.
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My most lovely Sue-On,
No burning ears, but my nose has been twitching a lot!
It's been kinda cooooold (for me at least) here in the DC area, I've been thinking of making a nice soup to break the fast. I'm looking to you for suggestions, you always have the greatest ideas.
I wish I could send something tasty to your student, good Ramadhan greetings, though! Do not despair, there are only 7 more days til Eid al-Fitr (Hari Raya Idul Fitri), which marks the end of the fasting period and celebrated with special foods. My best regards to Ben -- Happy hunting! Got game on the menu?!
It''s been chilly here, but great weather for November. I have been making soups more often. One of the best soups I have ever had was in England, mulligatawny. I have been trying for years to dulpicate it from memory, but alas, I've turned out variations but never like the original.
I do like curry veg.soup. I just brown coarsely chopped leeks, celery(including the leaves), carrots, garlic and potatoes together. To this, I add veg stock, or chicken stock if I want to add meat to it, curry paste, salt and peppercorns. This is simmered until tender. I put some of the cooked veg. into a blender to make my "slurry". So, the soup is thickened but still chunky. This is great with a slice of lemon on top, lots of cilantro, and baguette to sop up the rest!
Your curry puffs look just like mine, even down to the fork marks along the edges!
I do brush a bit of beaten egg on top of mine before baking.Ben's had lots of walking but not much game this season, so no game on the menu.
He did mention that he's used game for curry dishes.
My student has even stopped smoking during Ramadan. I am trying to encourage him to quit all together. He just smiles at me and pretends he doesn't understand English!
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Hey Yetti!
Great pictures! I don't think my Saudi student is enjoying those kinds of foods for Ramadan.
Seeing your curry puffs got me thinking I need to make some for lunch tomorrow. Ben Hong of Chinese cuisine forum is upland bird hunting here in our area. We were talking about you tonight! Were your ears burning?
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Ben, an eGullet poster mainly in the Chinese cuisine forum, arrived at our house on the Canadian prairies from New Brunswick searching for joongzi. They arrived on Wed. Since then., I have been trying to "show off" entries from my summer foodblog.
Today, we had deluxe wonton soup with shrimp noodles for lunch.
For supper, while he reminisced about China with my mom, I poached 2 whole pickerels (great fish) served with julienned ginger and green onions, topped with heated oil and light soya sauce. We also had tofu stick soup with rehydrated oysters and gingko nuts, beef with snow peas, and jasmine rice.
Ben is an upland bird hunter. We are waiting for game birds to show in our larder.
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See gwa is Chinese okra.
It is often 12- 16 inches long, green with high ridges. One end is tapered, the other end rounded.
You have to peel it before using.
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So, I made see gwa jui yook yuan tong, see jup pi gwut, gai chow ma tai, sook mai and cho goo, and a plate ginger garlic bok choy.
Let me translate these for fellow non-Chinese speaking eGulleters.
see gwa jui yook yuan tong = melon and meat ball soup? Yes.
see jup pi gwut = (steamed I assumed) spareribs with black bean sauce. I]Ribs were started on stove top, with seasonings, thickened with a flour and cornstarch slurry, then finished off in the oven.
gai chow ma tai = chicken stir-fried with water chestnuts
sook mai and cho goo = corn and straw mushrooms (stir-fried I assumed) Yes.
ginger garlic bok choy = oh, this one IS in English...
We have a lot of the chicken dish left over, so I might change it to kung po tonight as I will be rushed for time because of the evening ESL class.
Or, if I get ambitious, I might make quickie paella and everyone can help themselves.
The weather is great today, so Ben and Paul may not need warming up when they come in from their hunt.
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Ben Hong, a knowledgeable poster in this forum, arrived at our house today.
We've spent the last few hours talking and eating. One topic was haum ha. He and I both agreed that the best pork to use is the fat from sui yook!
As I wasn't expecting him until later this week, I didn't have any pork fat for haum ha.
So, I made see gwa jui yook yuan tong, see jup pi gwut, gai chow ma tai, sook mai and cho goo, and a plate ginger garlic bok choy. I think the food turned out well in spite of my rush.
He'll be here for a few days, told me it was for upland bird hunting, but I think he's skulking around for my joongzi.
My older borther Ken and a cousin joined us for coffee. Conversation was very interesting and lively. Thanks to eGullet, we have a new friend!
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Fat choi is something that I receive everytime someone comes back from a visit to China.
When I was in business, I always got Fat Choi as a gift. The name sounds like the expression for "prosperity", good for someone in business.
It always made me laugh because CHOI is like my family name. In English is it written as Choi, Choy, Toy, Tsai. But in Chinese characters, they different. I can always blame these gifts for my weight!
There are several FAT CHOYS in my family.
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And you thought you were done!
Describe the soup please?
The soup was started with stock which my wife made
from 2 smoked pork hocks (from the fresh meat dept, not home-made) and water. She then made a 'mirepoix' in the cuisinart with 2 carrots, 2 celery stalks, 1 leek and 1 yellow onion. She sauteed the mirepoix, added the pound of red lentils, combined it all and then added the stock. She added a bay leaf, kosher salt, fresh-ground black pepper and let it simmer for a few hours. Near the end, she threw in some flat-leaf parsley and what little meat she could harvest from the hocks.=R=
Soup looks great! Your good wife has a few tricks up her sleeve that you didn't know about.
I made a soup last week, similar but without smoked pork hocks. I used a chicken carcass and added Patak's madras curry paste to it. Just before serving, I topped the soup with a thin slice of lemon. You poke the lemon slice down into the soup, squish out the juice with your spoon for that tang. Great topped with cilantro and crusty bread.
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Sue-On,
There are a lot of savory suggestions here, just wondering -- got anything in mind for offering something sweet? I think TP suggested egg custard tarts and I guess most of the Chinese desserts and/or pastries for 600+ could be rather labor intensive, huh?
Egg custard tarts would be so wonderful...but as you said "labour intensive".
Has anyone made those tiny ones often seen on buffets? They are about 1/2 the size of regular tarts.
I thought almond cookies might be manageable. Of course, there's always the fortune cookie!
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I will have to try the curry with that bit of vinegar. That's about the only thing I miss in my "recipe". The peas and carrots would again cut down on the amount of meat used.
I have, in the past, used ground chicken with Patak's madras or vindaloo paste. They have vinegar in the paste.
Never thought to use egg roll wrappers. Again, cheaper than puff pastry. I'll have time to experiment. Wonder if they would freeze well?
I made hot chili oil today: chopped fresh Thai peppers, one habanero pepper, chopped garlic, slivered ginger, sechuan peppercorns, thin slices of shallot, kosher salt, sesame oil and corn oil. I should saute my ingredients with this! That would put zip in the fashion show.
What great minds on this forum!
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DAMN !!!
Those close-ups are killing me!
I have to be content with soya sauce chicken when all I want now are some of those ribs!
Not sure I could be civil to trick or treaters at this moment. . .
Samosas
in India: Cooking & Baking
Posted
Try adding slivers of candied ginger with that chocolate and banana filling.
Dare I say "Kick it up a notch!"?