Dejah

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.

I've made Ma Lah Goh many times, and I've made up 2 for my students for tomorrow after writing their midterm exams. However, I have not made a steamed savory cake, a sponge cake anyway. I have made lobak goh, etc, but this is a sweet cake with ground pork fried with soy sauce AND fried shallots. This, according to Wei Chun Chinese Snacks cookbook, is Taiwanese style. I have some students from Taiwan, so I thought I'd give it a go and see what they think.

Seared then oven finished lamb chops, tri-colour baby taters, peas and fresh mint sauce. Lamb chops = vehicle for mint sauce.

I can still see my Mom "frying" salt and pepper for dipping pieces of meat into, or sprinkling on top of a dish just before serving. Nostalgic ...

My students from Louyang saw my soup post on facebook and slyly hinted that they "also had colds". I had made a huge pot in anticipation, so took enough for 8 to school next day. I think a dozen students dipped their spoons in the container. Button mushrooms are available year round, but I envy you on the more unusual ones and other vegetables we can't get in our small city. It's getting better as more Chinese immigrate here.

One of the dishes for supper tonight: Chinese mushrooms braised with oyster sauce and chicken stock. Meant to add tofu puffs but forgot: out of sight, out of mind untill too late. Started with a wintermelon soup with diced mushrooms. Didn't take a picture. We also had deep fried shrimp and sloppy BBQ sauce.

I love beansprouts with my noodles, especially soybean sprouts. Why do some people nip off the "head" and just use the stalks? Way too much work.

Good descriptions, Keith and Ader, on how "NOT" to toss. That's exactly what I do at home, with my rounded-bottom wok and electric range, without a wok-ring. Can't stand them, and I think keeping the wok ON maintains the heat. I need to check out the other videos in the series Chris posted, especially the salt and pepper squid...