Dejah

I prefer to blanch gai lan whole with a pinch of baking soda to preserve the lovely green colour. The sauce is done separately in a wok - stir-fried slivers of ginger and garlic, add a dollop of oyster sauce, a pinch of sugar, and a bit of chicken stock. Once the gai lan is barely tender, I lift them out gently, lay them out on a plate, cut into desired lengths with scissors, and ladle the sauce over the greens. This has got to be my favourite vegetable.

I was able to buy canned dace in Dayton, Ohio last summer. I was disappointed though, as they did not contain the black beans. Somehow, it's did not the taste the same. I don't know if they are using a different recipe/process, or the beans made the difference. I never liked the ones with bean curd sticks. I used to be able to buy a can for under $1.00. This time, they cost $3.99!

As posted above" because it is aesthetically pleasing", food in Chinese dishes is often left in whole stalks and large pieces. But, we are not supposed to put the whole mushroom or whole stalk of gai lan into our mouths at one time. We usually bite off a piece, and leave the rest in our rice bowl. When we have eaten what we have in our mmouths, we take another bite. Sometimes, stalks of gai lan will be braised or steams whole, but once plated, kitchen scissors are used to cut them into more manageable lengths but still maintaining that whole-stalk appearance.

Ahhhh. Thanks, Sunflower. Now I know what "deep-boiled" soup is - one of the techniques my Mom taught me.

Do they still carry the cumin/black sesame seed snack "strips" or bars? Expecting a package from friends in Calif. and hope those are in there!

Why do I always forget to take pictures on memorable dinners? Extended family (23) Boxing Day (Canadian/Bristich thing): 7-rib AAA prime rib done in Fine Cooking herb-salt-crusted standing rib roast with morel sauce. Incredibly flavourful, succulent, tender. Hubby deemed this to be the best roast I've ever made in our 44 years of Xmases. It was great with Yorkshire puddings. I also made the traditional English trifle. My s-i-l and her daughters contributed scalloped potatoes, brussel sprouts in bacon, thyme,and maple syrup, sweet potatoe - marshmellow casserol, Chinese cucumber salad, baby carrots, sweet & sour beets, steamed rice, and 3 other desserts: lingonberry-raspberry puree-pomogranite shooters, "creamsicles", and tapioca and yogurt with whipped strawberry jello topping. There were too many wines to remember... on the 23rd, I made Nigella's Aromatic lamb shanks with red lentils. Xmas eve was my first brined turkey. I was happy with the way it turned out. Xmas day, I made maple syrup-brined boneless pork rib roasts. Very good also - tender, juicy. Today was leftover-turkey pot pie with puff pastry. In our primarily Chinese family, the only Chinese food served was watercress soup, rice and spicy cucumber salad. I couldn't post in the "Chinese food for Christmas Dinner" thread.

Braised beef tendons in my lu shui this week. Great with a bowl of shrimp noodles, yu choi, and chili oil.

CNLink: I'm looking forward to details on the deep-boiled soups. Perhaps it's something that would be suitable for my elderly Mom...

What is deep-boil soup? It's a translation I don't understand... Do you mean soup simmered for hours? Soup in ceramic containers inside a large pot? I need Uncle Ben to provide the Chinese pronunciation.

For my brother's 60th bday, 15 years ago, we had a whole BBQ pig, head and all. He thought he was really treating his staff by saving the head for them, but they were totally grossed out (Caucasian staff). We cut off and ate what little meat and crispy skin there was. The bones were used to make a huge pot of stock - for congee, for various vegetable soups (watercress, gai choi, etc). Edited to add: Here in Canada, the Ukrainain folks use the "meat" from the pig's head to make head cheese with gelatin- much like terrine.

I suppose the amount of MSG content may have changed since I retired from the restaurant biz (+7 years ago). I just think that basic home made stock is better, and if I want to enhance it with MSG when cooking, I can control the amount better than the unknown amount in powders. I do use conpoy in stocks for a particular use, such as congee. I use dried squid/octopus when making lotus root soup, etc, but I don't add it when making a supply of basic stock. Amazing all these variants in famly recipes!

CNlink: Perhaps the reason for the rock sugar is like what some cooks do when stir-frying: in place of MSG, they will add a pinch of sugar. I was amazed acouple of weeks ago when a local Chinese restauranteur and cook bragged that he no longer used MSG. Instead, he is using "chicken powder" much like the chicken bouillion cubes. I pointed out that there is MSG in the powder, but, "Oh, No. There is just a little bit." I can't understand why it seems so difficult to make stock!

Instead of cinnamon rolls, use the same dough for mini pizza swirls: roll out the dough, spread with pizza sauce, sprinkle with shredded cheese, diced green peppers or whatever filling, roll and bake as you would cinnamom buns. These appeared on Day 7 of my 2004 egullet foodblog - towards the bottom of the page. http://www.hillmanweb.com/soos/foodlog7.html

I think the company Wilton (cake supplies) used to have a lovely red powdered food dye. It was great for cakes with poinsettas, etc at Xmas time. Then they stopped making it and supplied paste or gel dyes instead. Can you use those?

Was your Chinese class in Cantonese? If I say xiang phonetically, it means "fishy" and maybe not in a pleasant way... I can't imagine xiang being used to describe fresh shrimp, scallops, or abalone unless the term was spoken by someone who doesn't like seafood at all.

CNLink: Year old layers make good stock. What did your professional chef contact use this particular broth for? There seems to be so many flavours in the ingredients, I would think it would be used for specific dishes rather than all purpose? Cinnamon and rock sugar is totally foreign to my thoughts on making stock. Maybe I need to try this combination to see how dried scallops, rock sugar and cinnamon work together... Maybe for pho?

Chris, We dissected whole chickens ourselves, so we used the complete carcass. Didn't have chicken feet, but we didn't need them for the gelatin. Didn't gel as well if we didn't have the thigh bones. That happens whenever we do BBQ chicken thighs. Lap yuk skin! You mean you don't eat that? I love a good chew. That would add nice flavour because it has the "Chinese accent"- quite different from a stock with smoked ham.

Jo-Mel, I bring the filled stock pot to a boil, then simmer all day and skim when I remember. As with the method I used in my restaurant, once the strained stock is cooled and formed into jelly, any "crud" left behind has settled to the bottom. The result is a concentrated clear chicken stock In the restaurant, this was used in all stir-fries needing a sauce. Customers always asked,"How do you make this great sauce for ...?" That's the secret. Makes a great broth for wonton soup too!

I did just that this evening, Uncle Ben: bought about 5 kg.of chicken necks and backs from the supermarket. I'll be boiling up a large stock pot tomorrow, all day. It'll be just chicken and ginger, no vegetables, and definitely no ham hock unless you're talking fresh. I strain the stock into large clean yogurt containers before it gels. These are great to have in the freezer as I make traditional Chinese soup for my 101 year old mom in personal care everyday. She'd know the difference between homemade and store-bought! Now that it's soup weather, I am able to get pork neck bones as well. I already have several containers for soups that are better made with pork flavours.

I blanch whole green beans in water with a sprinkle of baking soda to maintain the lovely green colour. They are then cooled under cold running water and drained. Stir-fry some ground pork or chicken with Chinese chili paste (toban jiang), add the green beans at the last minute, and serve over rice. To cut off the stalk end, I take a handful of beans, even out the ends, then trim with kitchen scissors.

In our restaurant, we always used them in stir-fries along with the florets, and I still do at home. The easiest way to peel the stem is with a potato peeler. This takes off just the tough outer layer. I've used the stems for slaw, along with red cabbage, julienne carrots, dried cranberry, and roasted pumpkin seeds.

I add a chunk of lap yuk, a pair of duck liver sausages, and maybe a lap gnap drumstick on top of the rice and start cooking all together. The oil and flavours will drip down throughout the rice - heavenly aroma. The lap yuk should be cut into thin slices while it is hot; otherwise it will firm up and make slicing difficult. The fat will be transluscent and melt-in-your-mouth. My favourite part is actually the skin - a lovely chew while it is still warm. This lap mei fan doesn't need anything else - a one-pot meal. The best is last: gently toast the rice that is stuck to the bottom of the pot (not electric rice cooker), add hot water, scrape, and enjoy "fan jiew". To take it over the top, mash cooked sweet potato into the toasted rice before adding hot water - savory and sweet.

Ah...welcome back to Manitoba, Rona! Sounds like a good start to your eating out. I was in Wpg with my students in June. Many of them went to Kum Koon and ejnoyed the dim sum. 2 of the teachers wanted to go some place with a buffet, so the staff and some students went to Golden Terrace. The buffet at KK was bad last summer when we were there. 4 of us had dim sum - ordered off the menu. They only had carts after 2 pm. I wasn't as happy with the food. KK is better, especially the char siu cheong fun. The meat was diced and tasted old. Must have been leftovers from the previous day. It was quite different with the staff all speaking Cantonese. I could understand them! Funny how they all speak Mandarin at Kum Koon. Might even get to like Smiling Johnny. Won't be able to get into the city again for a while. But, might be having a dim sum "workshop" at my place in the near future with a bunch of friends who are missing the dim sum my restaurant used to offer.

Could it have been beef rendang recipe made with oxtails? I have made it with beef short ribs with success. Oxtails would be a fine alternate in this recipe. The dish is indeed dark, spiced, and spicy. The rendang doesn't have a liquidy sauce when it is done cooking. I usually take some of the liquid off during the braise to make a separate sauce to serve along side.

Hubby's ONE culinary skill: making toast then scooping up a dish of molasses - to be applied to the toast with a spoon - one bite at a time. His nanny used to make a great soft molasses cookie. I need to make those!