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Dejah

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  1. Finally got my picture program fixed up and can now post: Feb 12 Chinese New Year supper with our kids at home:
  2. Dejah

    Dinner! 2011

    Long weekend with daughter and fiance home always kills any diet plans I may have. Ryan-Boy is quite the cook and loves to mix up his own dry rubs and sauces for ribs. Sat. night we had lobster tails and bison strip loin steaks. Sunday was Ryan's dynamite ribs which nearly did this future m-i-l in! Tonight, Louis Riel Day is clean out the freezer of seafood night. Not sure what we'll be doing yet, but there are 2 dungeness crabs, a bag of Alaskan king crab legs and claws, 8 soft-shell crabs, and tins of crab meat for crab cakes.
  3. I'm making dried tofu sticks soup (foo yuk tong) today. It's rehydrated tofu sticks, rehydrated dried oysters, pork neckbones and ginger.
  4. Dejah

    Poaching Whole Fish

    When I can, I like to get fresh off the boat pickerel (Gimli, Manitoba) and poach it whole in water with slices of fresh ginger, celery, and stalks of green onion. Once done, I scatter on some slivers of fresh ginger, green onion, light soy sauce, followed by very hot vegetable oil. The hot oil takes the rawness off the ginger and onions.
  5. I like to steam pork ribs with yellow bean paste (man see with whole beans) and plums preserved in brine. Fermented mustard greens (mui choi) steamed with beef, fresh mint leaves, and fresh chili peppers. Sechuan vegetable (ja-choi) steamed with beef. Ham Ha steamed with leftover crispy pork belly (siu yook). The previously crispy rind now soft, silky, full of flavour mixed with the ham ha. Pour the sauce over fan jiu (crispy rice from the bottom of the rice pot).OMG!
  6. I'm going to take some guesses as to what the various "tay - doi" are: Back row top layer L to R: 1. "little bowl tay-doi" - steamed glutinous rice flour with probably dried shrimp and green onions 2. might be grass jelly, or century egg? 3 thought at first glance custard tarts, but nope...only see cupcake liner... bottom layer: 1.looks like Chinese New Year cake(neen goh) made with glutineous flour and Chinese brown sugar 2.steamed ma-lai goh (cake) middle row1. may be lobak goh (daikon) with dried shrimp, lap yuk and green onion 2.don't know what that is 3. taro cake filled with diced mushrooms, lap cheung, etc? 4. top with 2 "dumplings" may be what Toisan call "chicken in the cage" -but actually Chinese mushrooms, onion and ground pork bottom row 1.taro cake 2.more daikon cake 3, 4, more taro cake but 3 and 4 looked like there may be beans of some kind? Not the Toisanese style I know. The taro and daikon cakes often have similar kinds of filling.
  7. Thanks for the info', Brainfoodie. I'll report back once we'vw had the dinner!
  8. Waited until Saturday when the kids and their S.O came home before we had our big meal: BBQ duck, char siu ribs, shrimp, chicken, mixed vegetables, fun see, dried bean curd sticks soup with oysters. Kids brought 2 big round trays of preserved fruits and vegetables (toon hap)to nibble on all weekend. On the 12th, my tai-chi group went to a local Chinese restaurant for lunch, and we had deep fried Salt'n'Pepper Tofu, Golden Sand Shrimp, Ginger Beef, Young Chow Fried Rice, deluxe mixed vegetables, and eggplant, potato, and green pepper stir-fy. I provided mango pudding for dessert. In the evening, we went to the annual university's Chinese association's Spring Festival celebrations. Another local Chinese restaurant catered: Chinese mushrooms in oyster sauce, char siu, fun see, sesame chicken, shrimp, Chinese vegetables (lotus root, wood ear, etc). Delicious food and excellent local entertainment with modern and traditional dances, instruments, vocals, etc. Year of the Rabbit bounded off with a great start!
  9. Our staff is planning an after-exams dinner / staff meeting. One of the restaurants we looked into offered sopa de pederas as a soup choice. I gathered that "stone soup" is Portugese and is made with anything that's on hand with appropriate seasonings, seafood of some sort? I need more information so we'll have some idea of what to expect. Thanks!
  10. Large beet leaves are often used in place of cabbage for cabbage rolls.
  11. Thanks, Erin, for a great week! I was happy to see your last meal was japche - reminded me to make use of the packages of sweet potato noodles I have in my cupboard. As for lobak goh, I never eat it in the restaurants. Like Kent, I find they are lumps of steamed dough. But when I make it at home, it's full of goodies, just the way my Mom made it. Then it's worth eating. I do like the crusty bits on the surface of slices after pan frying. I do remember, as a kid, having fried rice with egg. But it was a raw egg, broken over hot fried rice fresh out of the wok. Once the egg is mixed it, it cooks from the heat in the dish - very lightly scrambled egg adding a silky texture to the whole dish. We didn't worry about salmonella way back then...
  12. No. I don't think lobak goh freezes well, but it does keep in fridge for a week or so. I've never tried as it disappears quite readily. There is no crunh in the cake. The turnip is boiled first, then mixed into the batter. It's the flavour from the turnip that makes it so good - blended with all the other ingrdients. I also use the turnip for the savoury dumpling soup. Love that stuff!
  13. Lobak goh is Chinese turnip cake. Glutineous rice flour batter, shredded white radish (lobak), dried shrimp, lap cheung or lap yuk, Chinese mushrooms. Steamed for an hour. Let it cool and slice. Then fry slices up before eating with chili oil. It's here on my webpage: http://www.hillmanweb.com/soos/lobakgoh.html
  14. Dejah

    Venison

    Son-in-law brought out a venison round roast. We're looking for suggestions. Would it work braised Chinese style - like red cooked pork?
  15. Erin: Did the bao mix you used in your blog have baking powder or did you add yeast?
  16. Lovely baos, Erin! Think I'll be making BBQ pork ones later today. I can't do the pleating in one hand, but I have seen some of the new immigrants do that...guys who were trained as dim sum chefs in China. Finally beat the rest of the immigrants to our Superstore this morning. Picked up cruellers, lobak, etc.I love lobak braised, but students have been asking "When will you make something for us?", so I will make lobak goh for them for Monday "breakfast" - first class.
  17. Fish maw doesn't have a lot of flavour. It's like tofu - takes on the flavour of whatever is cooked along with it. I've made it with chicken stock, Chinese mushrooms, waterchestnuts, ham bits,and an egg stirred in just before serving. I forgot about the characters for sam gna wong. I don't write Chinese, but the first word - sam is the character for 3. Literally, and character by character, I think they are 3 - toothed yellow...would it be croaker?
  18. How could I have forgotten salted fish! The best salted fish for fried rice is Sam gna wong. These are available from Sun Wah, Rona. I like big chunks steamed over pork with lots of ginger on top. Chun pei - dried orange peel... How about those peels cut into little bits - kids call them nose pickings... Love fish maw soup or foo juk (dried bean curd sticks)soup with rehydrated oysters
  19. v. gautam: " "So, My Gracious Princess, would you not agree with the thesis that the utility of the Canned Soup Cuisine lies precisely in using what is at hand, and what is frugal, without having to worry about buying any special ingredients. " So true! Thanks for this! Campbell's soup takes up a fair amount of space in my pantry. I haven't tried the Shrimp Bisque. Must pick some up tomorrow. Two of hubby's family's recipes were creamed salmon made with either Campbell's cream of mushroom or cream of celery soup, or creamed salmon with peas or corn in a well surrounded by mac'n'cheese. These were easily prepared comfort food for hubby and his family, and now, for our children and grandchildren.
  20. I used to have a stainless steel Jen-Air downdraft cooktop. It was a breeze to clean, or scrub down with a stainless steel scrubbie. It is from 1982 and was 1992 when we bought the house. The fan finally died last winter. I made do until thid winter when I couldn't open the window beside me for ventilation( it's usually -25-30C around supper time). Just before Xmas, I got a new one - black as the stainless steel was no longer avaiable. There's no problem in getting the guck off, but I can't seem to get it smudge free no matter what I use. I use Mr. Clean kitchen cleaner for the initail clean up, then Windex...nope...Oh well, I'll only polish when company's coming.
  21. All of the above... Lap cheung - Chinese sausage...When hubby and I were younge, we used to go on road trips, Chinese sausage and rice were the staples cooked on a Coleman camp stove. Cheap, kept well, and delcious in the fresh air! Lap yuk and salted eggs also served us well. Chinese beef jerky is better than sunflower seedswhile driving - less messy too!
  22. v. gautam: Most interesting! I sincerely hope you'll do a blog of this "back of the can" cooking. I've been thinking about this type of cuisine and would love some guidance!
  23. Thanks, Erin, for clearing up the debate on the lily bulbs. The lotus roots, I saw them for the first time acouple of weeks ago in the city. Those are the long tentacles that reach into the water along side of the well formed lotus root that we see and use. Not sure how they'd be used...stir-fried? Soup? I'd be interested to know. The long beans you showed are certainly more worthy of eating than what we get here. Ours are very dark, skinny, and often woody by the time they get into my wok. I love them, but end up buying regular green beans instead. Do you know how they use the dried chickens? I've never seen those before...
  24. Not sure what to make of the explanation from Wiki. If it is just dried bok choy - then I soak it over night to rehyrdate, then rub it between my fists like I was washing clothes the old-fashioned way to soften the stalks. Bring a pot of pork neckbones to boil for stock, then add the choi, Chinese date, Chinese almond, and waterchestnut to make a soup. Bring it all to a boil then simmer for a couple of hours. Season before serving. If it is salted and fermented "mui choi", then I'd soak it for about half an hour, rinse off some of the saltbefore mincing it. Cut up some beef into strips, marinade it in some cornstarch, salt, oil and layer it losely in a wide bowl with a lip at least an inch deep. Layer the mui choi on top, add some thinly sliced chili peppers and mint leaves. Steam until the meat is done. There is another one that is just salted and not fermented - ham choi - salted veg. It's more of a salted turnip, but I have recently found one made from dried bok choi and rolled up in little balls. I rehydrate them to flavour soups such as melon soup, lotus root soup. Again you have to rinse off much of the salt. A little goes a long ways. These kinds of preserved vegetables will never be tender like the fresh ones. The joy of eating is the chewiness, the flavour... These are all very tradional Chinese family fare. If it's not the kind of dried veg you're referring to...then I don't know what to tell you.
  25. I googled and found a recipe on http://www.homemade-chinese-soups.com/chicken-soup-recipe-04.html You can peel it and make a soup with chicken breast, carrot and Chinese yam. Or peel and slice them up. Sandwich the slices between slices of lap yuk and steam. They'd probably be good sliced and stir-fried with ginger and slices of lap yuk. I might have to buy some now and try these ideas myself!
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