Dejah

Am in a quandary as to where to post this: Lunch, supper, Chinese, or Ninja Foodie! I made the joongzi in the spring. Pulled 2 from the freezer and thawed and heated up in the Ninja pressure cooker. Took them out and steamed the shrimp dumplings (from Sobeys frozen food section) again in the Ninja. They are SO pretty, tasted pretty good, and pretty reasonable. Good to have on hand. Don't think we'll need supper / dinner!

Apologies on the double posts. I had mistakenly placed the post in the Chinese Veg thread, reported it, and asked to have it removed. However, I see it's on here TWICE!🤪 @liuzhou: I noticed your query about what is 'Tay". That's in the Toisanese dialect - village dialect from Guangdong province. Tay is a group of Chinese pastries, some savoury like this Haam Shui Gok, and the sweet ones made for Lunar New Year "Chang Tay" - sesame balls, Fan Sua (similar to har gow except with ground pork, etc) http://www.hillmanweb.com/soos/seedball.html

On the char siu with country style pork ribs: My ingredients are as listed. For the 2.4 kg package, I probably used: 1 cup Hoisin sauce, 1/4 cup oyster sauce, splash of soy, Chinese cooking wine, and sesame oil, 1/4 cup sugar, 2 tbsp 5-spice powder, and 1 tbsp red food colouring (optional). Mix well. I poked the strips of meat with a fork, laid them in a ziplock container and coat each completely. Turn the meat a couple of times to make sure each is well coated. Sometimes, I put everything in a large ziplock bag for ease of massaging the marinade into the meat! Heat oven to 400F. Line the bottom tray of a broiler pan with foil. Spray the top pan with Pam (easier to clean after!), and lay the strips down. I cooked these for an hour as they were so close together! Turn them a couple of times and brush each time with the remaining marinade but not on the last turn (raw meat juice in marinade). The edges will char but the rest of the meat, depending on how thick they are, will require pretty much the full hour. Brush with honey immediately out of the oven (optional, just my Mom's preference!} I've tried with higher temps but it smokes up my kitchen! I used to hang these vertically on the cross piece in my oven so they didn't need to be turned over. Did that too often and it broke.😁 They can also be done in the BBQ and the Big Easy, but it's a bit too chilly at the moment to cook outside! I keep a batch in the freezer for fried rice, baos, Hot'n'Sour soup, etc. SO handy and much cheaper than buying from a restaurant or BBQ shop (which we don't have in my city)

I usually find New Zealand or Australian lamb shanks in the freezer section of our supermarket. I prefer them to Canadian lamb - more lamb flavour.

participating member 3,865 posts Location:Brandon, Manitoba Report post Posted 8 minutes ago Been feeling nostalgic and missing my Mom's cooking, especially during Lunar New Year. She used to make so many "tay" - pastries. One that I loved was the Haam shui Gok. I have never made them before, but between my 82 year old sister-in-law with whom my Mom lived for +15 years, we researched and experiments from memory, and we came up with these! The filling, more ingredients than most dim sum restaurants: ground pork, lap cheung, dong goo, salted turnip, ha mai, celery, garlic in oyster sauce and sesame oil. The pastry was glutinous rice flour and a bar of brown sugar dissolved in hot water. The dough was very soft, so next time, we will add a little wheat starch to give it more body. These were deep fried in peanut oil . More ingredients than found at dim sum restaurant fare: Ground pork, lap cheung, dong goo, salted turniip. ha mai, garlic, celery, oyster sauce, sesame seed oil Deep fried crescents Crispy outside, chewy inside. Pure blissful memory of my Mom!

Been feeling nostalgic and missing my Mom's cooking, especially during Lunar New Year. She used to make so many "tay" - pastries. One that I loved was the Haam shui Gok. I have never made them before, but between my 82 year old sister-in-law with whom my Mom lived for +15 years, we researched and experiments from memory, and we came up with these! The filling, more ingredients than most dim sum restaurants: ground pork, lap cheung, dong goo, salted turnip, ha mai, celery, garlic in oyster sauce and sesame oil. The pastry was glutinous rice flour and a bar of brown sugar dissolved in hot water. The dough was very soft, so next time, we will add a little wheat starch to give it more body. These were deep fried in peanut oil . Crispy on the outside, chewy on the inside. Pure bliss!

I had the Instant Pot over a year ago. Got the Ninja Air fryer for Xmas. That's TWO big units to store. Sold both appliances within a day and bought myself the Ninja Foodie - the pressure cooker and the air fryer. Wasn't sure I would use the Ninja Grill which was also available. I've had good luck with the Instant Pot and briefly with the air fryer (only tried 2 meals with it). Fries took a bit of work. The second time, I used a little more oil (about 2 tbsp), and did them up in 2 batches. Turned out mush better! I bought a bag of cod cheeks back in Nov from a fish truck travelling from east coast and a cross the prairies. Finally got around to cooking them. They were coated with New Orleans Fish Fry crumbs, sprayed with Pam and in the air fryer for 5 minutes, flipped for another 5. They were ok...didn't love them enough for the cost and the piddly work with small piece. The chicken legs I did before were lovely! The skin was so crispy it was transparent!

Have not been able to find lamb shanks in our city. I love doing these in the Instant Pot with coconut milk, Thai red curry paste, and some vegetables. Soon, I hope!

Been using the Flashfood App from our Canadian Superstore where they have food items reduced by 50%. Each day they post different items. The most frequent one I've found are the Country Style Pork Ribs. They are fabulous for Char Siu. Don't know why these are always overstocked, but instead of $20.00 per pkg, I have been picking them up at 50%. Today I grabbed 3, and I roasted one package in the oven. So for supper, it was Char Siu Ho Fun with sugar snap peas and bell peppers. The marinade was my usual one from my old restaurant: Hoisin sauce, oyster sauce, soy, sesame oil, sugar, and 5-spice powder. Even marinating for 6 hours, the flavour was good!

Been AWOL for many moons, but hoping to get back for inspiration. Apart from travelling last spring, I've also dealt with some health issues, the last in November with stress related cardiomyopathy. Was in the hosital for a couple of weeks, followed by angiograms, which, thankfully, showed no blockage or damage to the heart muscle. This was my second episode in 10 years. Now, I am building on energy, with a return to Tai-chi, qi-gong, and aquasize. Everything is slower other than my quest for food! A friend gave me a Starfrite grill pan, and I got a Foodie Ninja, so those are my toys of late! Let me see if I can remember how to upload! All cooked in the Ninja Foodie Air-fryer except for the green beans Steak and veg on the Strafrite grill pan on the stove.

I haven't looked closely at the whole itinerary, but I'll keep you in mind! Apparently, there is an active volcano in the area, and its last eruption was in May, 2018!😮

Will try to keep you posted. Depends on WiFi and how busy they keep us. Hope to have more time when we are in Yan, Malaysia, as we are staying at our friends. I am hoping her elder sisters will be there to cook for us again! We ate SO well when we were there in 2013 - breakfast, lunch, dinner, evening snacks, something different every day! This will be the last meal I am cooking for the next 5 weeks, and my fridge is pretty much cleaned up now except for a few eggs, hald a container of Greek yogurt, and 2 pints of raspberries. Will eat that up for breakfast and lunch. Supper will be pizza delivery! The Last Supper: last of the beef trimmings, a bag of bean sprouts, a lump of ginger, few scallions, and a bag of zeroodle fettucinni = Close-enough to Ho Fun! 😁

Trying to catch up reading posts...difficult but SO much deliciousness! Been very busy getting "stuff" ready for travel insurance, income tax, home security, paying bills, and deciding on what clothes to take! We travel light - one carry-on each and computer bags - for 5 weeks! Onto Malaysia for 10 days visiting friends, then 29 day group tour to Indonesia. So, I am trying to cook up bits and pieces from the fridge and the freezer. Tonight, I thawed and used up a bag of beef tenderloin trimmings from Xmas Wellingtons. Made Beef Stroganoff over Zeroodle Penne and a green salad. Other meals: Korean Roast Chicken, carrot fries and baby gai lan Prime Rib, mashed cauliflower:

Sunday dinner: Substituted Zeroodles fettuccine with oat fibres for oyster sauce HoFun (rice noodles). They worked very well. Had asparagus, red onions and a few baby gai lan in the crisper, so that was stir-fried and tossed onto the noodles. Topped with sliced sous vide chicken breast. Tonight, I used up the last lb of pickerel from the freezer. I was surprised there was a bit of fishiness, but the recipe I used helped alleviate that, along with liberal shakes from the white pepper shaker. The fish was cut into bite-size pieces and dredged with a bit of cornstarch. Thin threads of fresh ginger was fried in oil, then the fish was shallow-fried in the ginger-infused oil. Sauce was sweet soy, sesame oil, water, and white pepper. Our side was steamed green beans stir-fried in FuYu. All eaten with Jasmine rice.

Sterling Silver Sirloin Tip roast at a good price this week...$3.99 / lb. Found a cou-ple around 2.5 lbs with nice marbling so I did one up in the sous vide for my grandson's meals. It was great! Cut it into thick slices if he wanted to have a "steak". I had a craving for bitter melon - must be because of these -40C windchill temps we keep getting! Ground chicken with Bitter Melon, black beans AND Toban sauce. Eaten with Zeroodles mushroom fried rice.

Haven't made this for a while. Not great selection on avocado at the moment, and anything worth buy is outrageous!

Most excellent comfort food. This was a dish all my Chinese students knew how to cook and cook often. They are confused when I say I also add stir-fried beef with this dish - maybe more of my Toisanese roots showing up?

I assume you are asking about the little sprig of greenery...Yes. It's cilantro. I love it and often eat it like lettuce in a sandwich. Other leafy greenery was Tahi basil and the bigger ones are baby gai lan

A couple of meals: Usually make Ma Po Tofu, but I kept the tofu out of this dish and fried them up as a side. This is ground chicken, Toban sauce, diced bell pepper, onion, and eggplant Blanched baby Gai Lan with Ponzu . Leftover Spicy Chicken made perfect lettuce wrap with fresh beansprouts and Thai basil Stealhead Trout baked with Dijon mustard. I used whole grain, Dijon, and dill mustard.

Haven't had watercress for ages in our supermarket. When I do find it, I love having it as part of a salad or in place of lettuce in a sandwich. This was the last few sprigs, and I added them to my salad with a small can of Spicy Thai Tuna. A sprinkle of shredded Parmesan Cheese added a bit of saltiness. This was bright and spicy!

Supper tonight - Shepherd's Pie made with ground chicken. The recipe is from the 17-Day Diet blog. It called for green beans and tomato sauce. I only had zuchinni and "Spicy Pizza Squeeze", which worked better than just tomato sauce. The mashed cauliflower was spot on for texture. Bak choy was stir-fried in a tiny bit of oil, then chicken broth. I am always leery using ground chicken, but this turned out well, silky even without thickening. This was a good low-carb low-fat meal.

Chicken thighs seasoned and rosemary stalk tucked into vacuum bag. Sous vide then seared in non-stick frying pan. Once browned, I added sliced mushrooms with a quick spray of Pam. Tossed around then added the chicken juice from the vacuum bag and reduced. We really enjoyed the mushrooms, almost as good as sauteeing with butter! Eaten with Greek seasoned carrot fries and steamed baby gai lan. Just trying another way of reducing calories and carbs.

Amazing!

Son came out from the big city for a quick visit. Made one of his favourites that he doesn't get at his own table. One of his friends, a vegetarian also came for supper. I invited him as he sharpens my knives! Steamed Black bean garlic Ribs - Instant Pot For the vegetarian, I made Black Bean Garlic Tofu, Mung Bean Noodles with shredded veg, and Shanghai Bak Choy For the two of us tonight, we had Panko coated Pickerel (thick fillets!) with Lemon Dill Cream Sauce, roasted cauliflower, carrot fries and steamed asparagus.

I'm with you there...salmon steaks are fishy and dry to my taste.