Dejah
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Posts posted by Dejah
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No, I never save left over fish if it was the fresh kind.
Canned dace with black beans is another matter.
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Jeeze, the way that our respective backgrounds have such similarities, are you sure you're not the "moi-moi" I didn't think I had.
Ok! who was fooling around??
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Welcome to eGullet, TotallyNutz.
I'm Filipino/Chinese, and it took me a while as well to get over chicken feet. Remind me sometime to tell you all about the chicken feet soup story (but not in this thread
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Welcome! TotallyNutz
It's ok, Soba. You can tell your story here. Most of us like chicken feet.
Do you clip the toe nails off first?
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He is probably very happy with Chinese food as it is very popluar in Japan, to make him VERY happy mae a pot of curry rice!!
the curry rice thread for ideas:
Kris,
I checked the curry thread. Great! What is Japenese curry roux?
Is it curry paste?
I mentioned the curry to Taka and his face light up, so I guess I'd better follow through now.
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I too let others eat their fill, then clean up all the bits and pieces left...soaked in juices.
I do this when eating chicken and duck as well. Why is it that bones have the best flavour?!
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A collegue of mine is heading off to Singapore come Dec. to teach. Her budget is going to be tight.
She has heard that eating out in Singapore is very expensive. Cooking at home is the way to go. However, the company is putting her in a hotel, so cooking may not be possible.
Any suggestions on where to get decent food at fair prices would be appreciated!
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Just spent some time reading your New Years blog.
It was great, especially seeing you and your family.
Very much looking forward to this week!
I have a Japanese student in my EAP (university ESL) class. He doesn't seem to know much about preparing his own food, and his homestay mom is not helping much at the moment. To date, I have only seen him bring butterless rye bread to school for lunch!
I have been making extra food when I cook supper, mostly Chinese stuff. He seems to like it.
Takayuki is 19 years old. What can I feed him without taking a whole course on Japanese cooking?
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Yetti,
Thanks to your thread, I've now eaten dragon fruit and prickly pear.
The prickly pear is such an ugly fruit! I suppose it's nature's way to avoid being eaten.
Both fruit had gorgeous coloured flesh. The dragon fruit was easy to eat. I wish I had known about the "facial" factor of the peel!
The prickly pear, it was ok, but having to deal with the seeds would not encourage me to buy it again, even at $.88 each. I may just cut the last one, take a picture and leave it at that!
My mom said the flavour reminded her of "fa nium", not sure what it is called in English.
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Maybe you would like the minced shrimp rolls (each about 1 inch long, really minature size). I like them as snacks.
Are they sold as snacks? Cooked? Wrapped in something?
I haven't come across those. Going into Winipeg next weekend, so I'll have to look for them.
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Sue On, your story about touring all the small towns and eating in Chinese restaurants remind me of my youthful days in the military.
You see, my grandfather was one of the fortunate ones who was literate in both Chinese and English.
I learned early on that mentioning that I was the grandson of such and such brought "immediate rewards".
Our family histories are certainly similar, Ben. My dad came to Canada in his teenage years, had total immersion and attended serveal years at the local school. He never went to high school but he continued learning on his own.
All along the Yellowhead Route, a higway running parallel north of the Trans-Canada Highway, most of the restaurants, in Manitoba anyway, were owned by people from our village. Most of them were Choys. Other men didn't have the same educational opportunities, so they relied on my dad, as they did with your grandfather.
Isn't it amazing how other Chinese can tell who you belong to once they hear your name? Or even your toisanese accent? They can go back generations! Do you know anything about the men's name, how they can tell which generation, etc? Did your grandfather and dad have 2 names?
Great get-togethers happened whenever one of the MEN had a birthday. What an occasion these were...the best food! I remember receiving parcels with shark fins, birds nests from my relatives in Vancouver just for these events. These were really the only times the people saw other Chinese. The women traded recipes, etc. My mom cooked her first suckling pig for such an occasion. I couldn't believe how my mom was able to cradle that cute little pig down the stairs, saying what a lovely little piggie it was, etc, only to butcher it for supper.
I am glad she did, as that was the first time in several years since I last had shew yook in HK.Bill was introduced to Chinese mushrooms and abalone at one of these get-togethers.
He loves that dish.
Let's just say, he loves all things Chinese. Gary, I would definitely not be able to keep up with Winstone in the boozing OR cigar department. Alcohol and I don't mix. I don't know about the rest of the Asians posting...does your face turn red when you drink? Did you have to build up a tolerance? My brother seems to think so. He did that with his 3 daughters. I can sip on an inch of wine for the whole evening. Any more, I'd be under the table!
Ok, I am pounding the hell out of this keyboard. Still trying to keep this on a food topic;-) That qi-gong yesterday really packed a wallop!
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Dejah, I believe that the great province of MB has another toothsome fish called the whitefish. Neither can be surpassed for the Chinese palate, especially steamed or poached. Because of the purity and sweetness of taste (umame in Japanese), I only use the "toppings" very sparingly. Oh yes, in my house, the cook always has first dibs on the cheeks. And I always scale the fish.
The flesh on the pickerel is what my mom calls " shuen ji jook/ garlic meat", meaning that the flesh breaks off in pieces that look like cloves of garlic.
After I steam the fish, it is easy to take off the top fillet, and remove the backbone. Hubby has no problems with bones, but my brother hesitates.
I am the only one in my own family who enjoys shrimps with the shells on. I can shell the dang things in my mouth.
So, when we have shrimp, I cook some with shells on for myself. The rest of the family also think I am crazy when I buy a box of the little shrimps with the heads on. I just dunk them in salted water and eat'em like popcorn in front of the TV. -
Whoa, Dejah!
Any stories about Chinese restaurants on the rodeo circuit?
Whoo-eee! Thanks for "coming out."
Chinese restaurants on the rodeo circuit....
For several years, we toured as a PR band for a grain company called Federal Grain.
During Canada's Centennial, and Manitoba Centennial, they sent us to every mid-sized city and small town in western Canada. Being away from home for 2 months at a time, Bill and I were always searching for a Chinese restaurant for a rice fix.
On the prairies, there is a Chinese restaurant in every town. The thing I remember the most is how all the family members of these restaurants would take turns coming out of the kitchen to check out this Chinese girl escorted by 5 white males. Remember, this was in the late '60s, early '70s when bi-racial marriages were uncommon. Then the guys would prod me to order food, in Chinese. Once they found out I could speak Cantonese and Toisanese, they'd adopt me for the duration that we were in their community. 4 of the guys would only eat Canadianized Chinese food, or the usual hamburger steak, pork chop, etc. while Bill and I would be treated to real home cooking.
Then they'd find out that I was an entertainer (a Chinese girl entertainer was pretty unusual for these prairie folks), they'd come to our evening shows at the fair/rodeo grounds. If we didn't make it down for supper, they'd hold supper until we could go down later. I think that was the first time I had "squirrel fish".
At that time, all the restaurants had pretty much the same menus...chop suey, chow mein, sweet & sour ribs, battered shrimp. But what the owners ate was the best! One thing I hadn't eaten since I left Hong Kong in '58 was pigeon. One family had been out doing pigeon population control. We had pigeon cooked with "yurk choi", Chinese herbs that evening. It was Bill's first time and as usual, he liked everything. They were always amazed how adept he was with chopsticks.
By the time we toured Montana, as part of a grandstand show, we had our motor home. I did a lot of our own cooking. Didn't do much Chinese as I fed everyone in the band. We met up with entertainers from California and they'd introduced us to Mexican food. That was our food focus. Man! Loved that guacamole and hot salsa!
For Bill, his introduction to dim sum was on a 3 week holiday trip with my parents. We drove down through the American heartlands via Chicago, several of the southern states and westward to California, north thru' Washington , Vancouver and eastward home to Manitoba.
My dad's main focus was finding a Chinese restaurant and a Holiday Inn at every stop. As soon as we were seated, there'd be eyes peeking out of the kitchen doors. My dad took that as an invitation to go and talk to the cook!
Each time, we'd end up getting traditional Chinese food rather than the menu items. We usually hit the smaller restaurants rather than big fancy ones. One of our most memorable suppers was in Nashville, Tenn. As we were driving into the city, passing Opryland, we spotted a huge neon restaurant sign: CHOY'S. My dad was so excited as that is our family name. We went there for supper, and found out that the owner was indeed from our village in Toisan, and he actually went to school with my brother. This was a big restaurant, and the food they brought out ... a braiser with BBQ ribs, pork, chicken wings, wontons, bak jam gai, steamed fish, Chinese mushrooms and abalone, lots of vegetables...I wish digitals were available then!When we hit big cities, we'd try and find Chinatown for lunch. Bill and I learned a lot about dim sum during that trip. To this day, har gow and sui mai are still his favourites. LA's Chinatown was an incredible experience, food and all. Then we hit San Francisco. Whoa!!! We loved the streets, the little shops and restaurants tucked in tiny alleys, etc in Chinatown.
BTW, Gary and Ben, thanks for the compliments.
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Here's what I am thinking: They don't cut and clean the crabs (to remove the gill and internal organs) before cooking. I heard that crab gills are toxic. If you eat it, you will get really sick. If they boil the crabs with gills and everything, wouldn't the broth (water) be bad? That broth, perhaps just a minute amount, would go in to the crab claws/legs they sell you. Wouldn't that be bad?
We've eaten boiled crab at Santa Barbara, on the pier, and didn't get sick at all. It was one of those booths where you pick your crab, they'd boil it and charge you exorbitant prices. They gave us bibs, a hammer and lots of towels.
As for frozen raw crabs, that was the only way we could get crab at the Chinese supermarket until fish tanks became popular. I used to thaw them in the fridge, then after I chop them up, I'd place them in a colander to drain for a little while. When I cook them, usually in ginger and green onions, I'd make sure the wok was really hot and cook a few pieces at a time so the wok doesn't cool down. I think high heat is the way to avoid watery flesh.
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It feels like Churchill in the winter this weekend.
Have had frost the last 2 nights.I will post about the Chinese restaurants on the rodeo circut when I get back. On the run again this weekend . . . just got back from a qi-gong workshop, rushed home to cook supper ( velvet diced chicken with baby corn, mushrooms, waterchestnuts over jasmin rice, winter melon soup). Now I have to pick my daughter up from her Celtic harp teaching duties and deliver her to volunteer for St. John Ambulance for a Wheat Kings hockey game...then I am going for a qi-gong treatment for my shoulder with my sifu...then...........
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Nah, I can take or leave Spam or Prem or Klik. In my impoverished youth, luncheon meats were Prime Meats . Now, I can't remember the last time I went near the stuff.
Now, you can give me canned corned beef any old day, as long as it's the "Hereford Brand" made in Brazil. Ya ain't et nuttin' 'til ya had a slab of corned beef on rye with hot mustard. Also corned beef hash to me has always meant Hereford corned beef, onions, green onions, cold mashed potatoes, fried in bacon drippings. Topped with a couple of eggs lightly over and some chow-chow relish = instant flashback to the CPR, cookshacks in northern Quebec lumber camps, hardrock goldmines in the Abitibi, 3 mile portages while cutting lines in Mattagami as a summer job. Homemade canned moose is almost equal to hereford corned beef.
Just heard from our son, who was cast as a member of a Lancaster bomber crew for a 4 hour living history documentary. (www. airmuseum.ca/reach.html) They were served corned beef hash using Hereford Brand. He liked it!
My hubby Bill is webmaster for the Manitoba Dragoons museum. Every year they have a fund raiser, and the main fare is always "bully beef", actually Hereford Brand"corned beef, served with rye bread. I used to buy the stuff quite often, then forgot about it until now.
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I think I can say with a fair degree of assurance that none of the dishes I had at the Li Family Restaurant in Beijing resembled anything in the picture.
Maybe that's why they were dressed in period costumes . . . clothing "makes the meal"?
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A 400 year old egg would mean they started the curing process back at the beginning of the Ching Dynasty. That sounds about right.
Dejah: your friend mentioned they put "chive" on top of the tofu and 400 year old eggs. Then in the next few pictures, she mentioned scallions (green onions in the USA). Though similar, chive and scallions are different herbs/plants. I have never seen chives in China until I came to the USA. So I seriously doubt that those are chives, but just the same scallions, just finely chopped.
Are gow choi not classified as chives...N.A chives are tubular, whereas Chinese chives, gow choi are flat?
Astrid did describe the 400 year old eggs are hard boiled then soak through in soya sauce.
She tried to register on eGullet but it was under construction and did not accept new members at that time. I should remind her to try again.
I see she has an entry on National Day now. Must check it out as my students were talking about it yesterday, and thought I should give them the day off.
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I've been following a young Eurasian lady's foodblog. I mentioned her in the Bi-racial thread.
Just now, I was reading her entries on Wuhan. . . with very nice pictures. One of the dishes was tofu and 400 year old eggs. Others were tomatoe and scrambled eggs, and jiaozi made with tomato filling.
Have a look.
http://www.wrappedindough.com/archives/200...kend_3.php#more
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Got a hold of some fresh Manitoba pickerel . . . also known as walleye.
My mom likes it poached whole. Once I cleaned the fish, I seasoned it well with white pepper, salt, a little msg and fresh ginger. I made a light stock with celery, green onions and ginger. The fish was poached in the stock for 15 minutes. I put the fish on a deep plate, splashed on some light soya and topped with shredded green onions and more ginger. On top of this, I poured heated peanut oil. What a splattering mess! but, oh so yummy!
I have several more in the freezer now. How do you like your fish? Do you eat the eyes first? My mom got the fish cheeks.
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It made me very nostalgic, as the whole scenario always brings forth a childhood memory of stting with my YenYen on the edge of our village pond watching the moon rise as she told the story about all the stories of the moon. Moon cakes are more than just pastry to me.
Did any of you, as a child, have a special lantern for this festival? I best remember one, made of thin gauze material, shaped like a rabbit. My Yen Yen hung it on a stick, and it glowed with a small candle inside.
I was reminiscing with my students this morning. They say that most now have a battery operated light inside. I would miss the flicker of the candle, but I am sure the battery light would be safer now.
Transparent mentioned dai choy goh. Most of my students didn't know what this was. They just asked if I had any more mooncake!
My wonderful s-i-l brought over a wutaw goh late last night. I am going to have some now, for an after school snack!
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We had a beautiful full moon here last night. The night was clear and the moon just floated above our house.
In the morning, I took 4 white lotus paste/double egg yolk moon cakes to share with
the international students and our staff. In class, we talked about the tradition, the stories, the activities involved during this festival.
They were all too cheap to buy some themselves, altho' most of them come from well off families. They are planning a getogether this weekend. I didn't have time to make taro cake this year. Maybe one of them will make some to share.
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Wonderful pictures, kangarool!
I remember enjoying street food like the ones in the Night Market., especially the octopus on the sticks. I am trying to remember the flavour...it's on the tip of my tongue
but I can't quite describe it!I don't remember the silk worms, but I do remember the big black beetles that cover the ground just before the rain. . . They were fried until crispy, a favourite movie snack, like popcorn.
The tofu soup, was it hot and sour?
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I just got some white lotus paste/double yolk moon cakes from keefers in Vancouver.
Opened one, and the bottom was pretty oily. I cut a wedge for taste test. The cake wasn't oily, so I guess all the oil settled.
The pastry was light, and the yolk was moist, not hard like the other brand I bought a couple weeks ago.Laksa, I wonder if the nuts are actually the meat from black melon seeds? That's what I remember them to be. However, there are so many variations now. . . I mean, if there's ice cream moon cakes, there would be pine nuts!
Wait...you did say pine nuts were listed in the ingredients...
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For shame, Dejah! The most beloved brand, Ma Ling (a proud product of Shanghai) is actually made in Canada for North American consumption. Head for your nearest big Asian market and grab a tin.
I am living a life of deprivation . . . of Chinese luncheon meat!
To top it all off, my deprived "gwai lo" hubby is sitting beside me, asking if it contains dog meat!
I'll have to check the store next time I go to Winnipeg. Better stock up before Ben comes west for his bird hunt.
Bi-racial cooking partnerships
in China: Cooking & Baking
Posted
Chinese ham ha is pinkish/lavender colour. . . so deceptive!
And yes, very strong smelling, a good ingredient in moderation. Hubby says it reminds him of chicken manure, the ammonia smell. They used to raise chickens on the farm and guess what his job was.
He likes ham ha though.
I like to spoon it on top of leftover fatty siew yuk then steamed. My grandma used to make it with pork fat that's been deep fried.
My s-i-l uses it for a dipping sauce.