Dejah

True about the chives. Same goes for scallions, I guess. For supper tonight: Toisanese style Fun See with shrimp, char siu, and moo gwa (hairy squash). I can eat the whole plateful myself!

Please DO, Bruce and share the recipe!

That cumin beef looks great! Wish we could get the buns here, but maybe I should make some using mantou dough. It would be good even with naan. I actually enjoy cumin lamb more, a drier version. Do you use whole cumin seeds at all? I like crunching down on them. You don't cook the Chinese chives?

One of the joys of eating chicken, duck Chinese style is the way it's "chopped" into pieces WITH bone. Char siu never has bones. Siu yook (crispy pork - suckling pig, whole roasted pig) can have bones but I've never experienced splinters. Whether or not there are splinters, I think depends on the weight of the cleaver, how sharp it is, and how skillful the cook is. Looking at the video, that's exactly how my BBQ shop chops ducks and chickens. What is usually left on the block are fragments of meat. Hassouni: Looks like you're going to be fine "chopping"...

I can't read Chinese, but it looks much like the one I have. If it's light, I wouldn't use it on a drumstick or thigh bone. I had only used it on vegetables until my s-i-l tried to chop through the drumstick and put 2 "bends" in the blade:-(

Had to wait until tonight to enjoy the Beef Rendang made Saturday. Ate this with Jasmine rice, leftover carrots, and some bok choi. Coconut-ty, spicy, tender, moist...worth the effort and wait!

A family favourite for brunch: Grilled cheese French toast. Would have been even better with cumin Gouda, but made do with Kraft Sharp Cheddar Singles...Gooey goodness...Eaten with maple syrup.

Giving David Thompson's Beef Rendang another go. I doubled the recipe.I didn't let it cook in the fat as long this time, so there is some of the coconut milk solids remaining. This was on the stove for 5 hours while I was making others things to stock up the freezer for the holidays. At the beginning: After 3 hours: At 5 hours:

Haven't made this for a long time! This was #112 on my Soo's Restaurant menu. Shanghai noodles with char siu, shrimp, sweet bell peppers, green onion, oyster sauce, sweet /hot chili sauce, beansprouts at the last minute. The "heat" may be adjusted to diner's tolerance...

Bruce: What do you use for your gong bao chicken? Dried chilis and black beans? Any toba sauce? cashews, eh? My hubby would like that...

Can never resist eggplant when I see them in the market - so pretty! These have been languishing in the fridge, so I finally got around to cooking them up for supper. These I just sliced, pan fried until "softened", then stir-fried with sweet bell peppers, and a couple of leftovers from the stuffed trio I made a few days ago, with some toban sauce. Hit the spot as my students will attest...

Heidi: I pan fried evereything meat side down at med. heat, turning to brown all sides. Then with the non-meat side down, I added a splash of chicken stock, set the steam going with the lid on, then let it cook off to crisp everything up again - much like wardeep (potstickers). Then I took everything out, added more chicken stock and scraped up all the bits on the bottom of the pan. Added some oyster sauce then thicken a little with cornstarch slurry.

Snow storm in Manitoba today. Fortunately, we missed the brunt of what was in the forecast. Got maybe 20 cm instead of the 35 predicted. Might not be over yet. Made wonton soup to stay comfy and cozy inside. Wonton filling was ground pork, shrimp, and waterchestnut Had lots of filling left over, so stuffed sweet pepper, Chinese mushrooms, and deep fried tofu pockets. Drizzled with sauce made from chicken stock and oyster sauce. Great soaked into steamed rice!

I have never cooked red snapper, and I see it in our supermarkets. Now that I've seen your dish, Bruce, I will try it. Anything with chili bean paste has got to be good! I remember using fresh Swiss chard as a substitute for bok choi years ago when the real choi was not available, and it was great. Now, when I buy it in the stores, it always seem to taste "muddy", so I don't buy it anymore...just stick to various kinds of bok choi.

That's exactly what I do, Hassouni, because I love mapo doufo AND eggplant with chili bean paste and ground pork. I can never decide which one to make, so I just throw them together. Bruce: I had a package of Dungeness crab meat, so it was quick, added more flavour, and texture.

Thanks, Darienne. Got a few ribs left and we'll have them with congee maybe tomorrow. Tonight, we started with fish maw crab soup, steamed beef meat balls, and fu yu stir-fried green beans. For dessert, we had one of these each. The product is made in Korea. - chewy texture with a nice mango flavour. Got these at the Safeway store. They also have Honeydew and one in Banana. Haven't got past the mango ones yet.

There's a foot of snow outside, all from today and it's still snowing! That's Manitoba for ya. So, decided to use the oven today to warm up the house...and make it smell good. Supper tonight was pork side ribs, slow roasted for 3 hours in the oven, then a mix of Hoisin sauce, 5-spice powder, a bit of sugar slathered on for another 30 minutes. Started the meal with fuzzy melon and Chinese mushroom soup followed by the ribs, jasmine rice, and Shanghai bok choy.

Thanks for reviving this thread, Bruce! Bought some beef intending to make rendang, but seeing the 2011 post from Patrick on lobster, I may do that instead as I have several lobster tails in the freezer. Bought them on sale even tho' I'm not a big lobster fan, but this may entice me.

Love picking fish heads clean!

Chicken, pork, or beef satay...with a peanut dip...that's what many people will think Thai food is all about. Easy to prepare ahead:-)

I don't really have a recipe as I always made it in a huge stock pot, but the ingredients are Chinese mushrooms, bamboo shoots, BBQ pork, chicken, small shrimp, chicken stock, vinegar, and a specific chili paste by Koon Yick Wah Kee. I usually throw in several chicken thighs to add to the chicken stock and the meat is then perfect for the finished product. The soup is thickened at the end with cornstarch slurry, then cubes of soft tofu is added at the last minute to heat up. The flavours are better the next day.

Bruce: Great to see the "eternal cucumbers" again! How did you do the chicken...deep fried first? I'm making lobak goh tonight for the students' Halloween party on Wed. Other teachers are taking cookies, cupcakes. 85% of our students are from China, so I decided to make something savory and familiar. Might be scary for non-Chinese studentys tho', but they are game for anything I take in for them.

Patrick: The chicken was rinsed off, patted dry, the roasted in 400F oven for about 25 minutes. Bone-on breasts took a little longer. I took the skin off for ourselves - before marinating. These are a couple of the ones with skin-on for my students. The skin got crispy, and the bit I tried was so good!

Supper last night: Salty chicken (Yeem gok gai): my restaurant's buffet version: chicken legs, thighs, wings, etc marinated in salt, tumeric, MSG (before the cry for NO MSG) Eaten with stir-fried baby bok choy: And yummy leftover rice from this pot the night before:

Heidih: I cheat a bit and use the sushi seasoning (vinegar already seasoned to my liking), sometimes an extra dash of vinegar, add loads of chopped fresh mint, "muddle" and ladle onto my lamb. I prefer the mint used in Mojitos. Don't care for spearmint or peppermint.