Dejah

From dishes I made for CNY, I had leftover lotus root, re-hydrated tofu sticks, ginko nuts, re-hydrated dried oysters, so I tossed them all together into some pork neck bone broth and made soup. It was a meal in itself. We ate this around 5 pm. Supper for us is usually around 8. Main course was trimmings from a whole beef tenderloin steamed with ja choy (spicy preserved Sechuan veg), stir-fried soy bean sprouts with shrimp, and Jasmine rice. The beef dish was the first real Chinese food I ever cooked for my Caucasian husband - 1966. He loved it then and he loves it now. I've made Paella often with Arborio rice and have been happy with the results . Then a friend sent me a bag of Bomba rice, and I REALLY liked the difference in texture. It's more expensive but it's so worth it for a special occasion, which really is any meal!

Most likely! Good deduction.

Maybe it is a family thing? I know my grandfather and father always asked for it, and I enjoy it too. It is made with Keen's Mustard powder.

Not sure what you mean by "gummy". I've never had that problem even with freshly made ones, taken to friends' home then steamed. These were straight from the freezer into the steamer.

Appreciate your comment on my soups. 😘 The tarts taste pretty darn good chilled as well.

I am not a fan of the sweet tang yuen, which is traditionally served to the family at the end of the 15 day festivities. The savoury variety is served on New Years eve in my family. The broth is usually made with pork. The additions are lap cheong or sliced pork, re-hydrated dried shrimp, shredded daikon (my favourite part).

Ha Looks like we were on the same frame of mind today. Your tarts look fabulous. I just used frozen unsweetened tart shells from the Chinese grocery store. They are nice and flaky and saved me stress. Nearly burned my tongue off as I couldn't wait for that first bite.🤪 We each had one after our dim sum lunch. The har gow, xiao long baos, and nor mai joon were also bought from the Chinese grocery store. It's a little shop and when the owner (a distant relative) brings in special items, she texts me!

Chinese New Year and Valentine's day! Double Whammy Memories of Singapore trip: Coffee Pork Ribs Sous vide Prime Rib Nian Goh: Southern Chinese New Year traditional stirred fried rice cakes. These were dried slices from the store, but my Mom used to make them days before CNY. They were just balls and "gold ingots" of rice flour and water. The nian goh were kept in crocks of water, which was changed every day. When it was time to have them for dinner, Mom would take some out, slice and stir-fry. Sometimes it was with meat and mixed vegetables, other times, it was with lap yook (Chinese wind-dried cured pork) and mustard greens. This meal, I used Chinese mushrooms, various vegetables and beef. The rice cakes had to be soaked over night. They still felt tough when I took them out of the water, but they became soft, silky but still with a bit of chew after adding them to the mix, with broth then steamed for about 5 minutes. Buddha's Delight - traditionally a vegetarian dish but we love re-hydrated dry oysters, so I added a few. My favourite ingredients in this dish is the mung bean noodles and the deep fried tofu soaked with the juices. It's always better the next day! Valentine's Day - Tenderloin steaks seared in a hot cast iron pan, carrot fries and crispy zucchini fries.

Been so lazy! Spend time checking out all the fabulous meals everyone is posting, but then too worn out to post! Have some catching up to do. Steamed Ginger Soy Pickerel Fillets Oven-baked Meatballs in Filo Cups Sous vide and pan seared Bison Steaks with Brussel sprouts and mixed grains / rice.

It's been such a change in our weather. A cold snap has had temperatures around the -30Cs, with night time temp around -40 and windchill -50C. The sun shines but the wind freezes water pipes and knocks out power. We are lucky, staying at home, have power, and monitoring everything. Soup is something that keeps us warm from the inside out. Loaded congee with bones from crispy BBQ pork (siu yook), pork slices, fuyu, pork floss, Chinese crueller, and crackling. Rice vermicelli with leftover crispy BBQ pork (siu yook), bean sprouts Traditional for CNY, but I love this anytime I can find lovely daikon: Savoury Tang Yuen. A little saucer of soy sauce mixed with sesame oil and white pepper for dipping.

Cumin seasoned strips of beef tenderloin, stir-fried with bell peppers and onion chunks. Lightened-up sesame chicken. The strips were just marinated with sesame oil then dusted with cornstarch and pan-fried. My old recipe had chicken strips mixed with flour, cornstarch, egg, then coated with bread crumbs before deep frying. They were SO much better! Used the same simple sauce I used in the restaurant: water, vinegar, 5-spice powder, sesame oil , and red pepper flakes. Hubby's birthday was on the 11th. He asked for lamb chops Rosemary and whole grain Dijon mustard marinated pork sirloin chops - roasted in the oven. Steamed cauliflower and broccoli broiled with cheese and panko crumbs

A couple of lunches as I am still nursing my sore jaw. Moroccan Spiced Butternut Squash Soup. Have some left over and found it works great as a dip for al dente steamed vegetables (cauliflower and broccoli) Boston Clam Chowder: would love oyster crackers with the chowder but available only via amazon.ca, and it's $33.70 for 9 ounces! Saltines it is!

@Kim Shook: re-turkey drumsticks: I just did what the instructions said on the package: roast @375F until internal temp reaches 170. But I pulled them @160 and let rest 10 minutes. I had some stuffing under the drumsticks. They were very good and I am glad I picked some packages up and tucked into the freezer. Gave 2 packs to my son as his 6 and 8 year old love "dinosaur legs"! I love that chana masala. I need to make some roti jala - memories of our first breakfast after landing in Malaysia!

Picked up several more packages of seasoned turkey drumsticks with price reduced stickers. Guess nobody want them after Xmas and NY. Hubby ate a whole one while I cut a couple of pieces of mine. Eaten with sweet potato and peas. Pretty cheap meal!

Oh sorry...WW = Weight Watchers. I have only used one setting for my Ninja Foodie TenderCrisp - 390F That's a good idea to brown the Panko crumbs. I'll have to make a note on the recipe!

Hurt my jaw last night, and it's swollen. So it's soft food for lunch. I had picked up Cantonese BBQ ducks and Siu Yook (crispy skin BBQ pork) from the Chinese grocery. because I am a regular, the owner gave me several BBQ Pork bones for soup. Those are SO full of flavour and still a lot of meat attached. I used 2 smaller pieces to make jook / congee for lunch today. It was really flavourful! Eaten with preserved egg, Chinese crueller, and few slivers of crackling.

Ninja Foodie air-fryer fish'n'chips with pickerel. It's a WW recipe - batter made with beer and egg white then coated with Panko crumbs. Had the usual Glico Curry gravy and spicy ketsup.

Enjoyed Yaki Udon at a hotel restaurant while in the city. The last time we were in, they had taken it off their menu and replaced it with a quinoa salad. So I did a riff on it when I had a request from hubby. Ramped it up with shrimp and Chinese sausage. I sure showed them! 😆

Wanted MaPo Tofu, but I like to add eggplant to mine ( 2 dishes in one!). But I didn't have eggplant so I went with oyster sauce instead with some lean ground beef. Instant Pot came into use last night, with Thai Coconut Curry Chicken. Took a meal over to the bachelor neighbor with the bobcat with snow removal blade! Good insurance if we have major snow falls!

These are the noodles that I use. Shrimp roe / eggs are incorporated in the noodles. These I use when the soup is made with just water and not stock. But with the rich pork broth I had, it was doubly delicious.

THIS is all I have in my "book". The portions, taste for tang and heat are up to you to adjust. Google and see what comes up. The green containers are 16 oz. food containers that we used in the restaurant. MSG is optional. We stopped using it when customers request no MSG. No sugar is added as per other recipes, but there is some sweetness from the BBQ pork (char siu) I don't use pepper, but the chili paste gave our soup a "signature". It's a well-kept secret! 😄, so sssshhhhh...

Great idea! Our fireplace needs work before we can use it. Meanwhile, I bought 2 bags of marshmallows intending to make a new marshmallow treat! And thanks for the sympathy on hubby's never-ending saga.

Simple comfort foods while hubby is working thru his "Saga of the Rolling Stones" Wonton Soup with shrimp roe noodles, Chinese sausage and rich pork broth Roast chicken & mashed taters Black bean garlic spareribs steamed Ninja Foodie Blackened and Panko coated steelhead trout, carrot fries and mixed vegetables