Dejah

I prefer to add just fu yu with regular green beans or long beans. It is kinda saucy with the smashed fu yu sticking to each bean, but not wet. The chili in the fuyu adds a bite as well.

THAT is my favourite breakfast - with President's Choice mango dressing. No bread or lardons. Good for weight watchers diet.

← Dinner was my version of Dejah’s Tangerine Beef All crunchy and good: I didn’t bother posting any pictures of the orange sauce because they all just looked like an empty pan, but here is the finished dish: This was fantastic. Plated Meal: Yes, I do have pink chopsticks. ← Absolutely PERFECT! Hun How! I'm glad to see you didn't drown the crispy beef in sauce. The deep fried scallions look great! Looks like I'll add that to my version. I was going to comment on your purchase of tangerine peel from the Asian supermarket. That packet is exactly the kind that we buy for a salty, sweet, and sour snack.

The daughter and "The Boy" went for sushi last week. A new item for them was deep fried salmon head. They were amazed at how big the eyes were! Daughter managed acouple of bites as she was full, but "The Boy" ate up every little bit of the head. My Mom's favourite way of cooking salmon head is to split it down the middle, season it well with cooking wine, salt, pepper, a sprinkle of light soya, a bit of cornstarch, and lots of fresh ginger and scallions. She'd steam it, then pour some hot oil over the whole thing before topping it with fresh scallions. She slurps!

Enjoying every bite virtually! Those onion rings look fab. I just replenished my panko supply. Must make - for the grandson, of course.

Poor me...I have only the Jenn-air electric countertop burners. I DO miss my restaurant wok burners. No flames in my house. I'd been a "must get that order out quickly" kinda person, and it's taken me 5 years to slow down to "it's ok. I'm no longer a restauranteur" person. I do cook in smaller portions now and turn out decent food on my electric stove with 14" carbon-steel woks. I let my flat-bottom wok sit right on the element. I can put it on to heat up while I finish prepping (prep. area right behind me). By the time I finish, the wok is hot, ready for the oil. It only takes seconds then for the oil to come to a "haze", ready for the salt and garlic before the main ingredients. I think someone stressed before, that your vegetables must be dry before adding to the wok. And, I certainly agree with Jo-mel on the meat issue. I'd love to have a gas range, but compared to my s-i-l's, I'd much rather my Jenn-air. It takes longer to heat up (1982 - came with the house), but it gives me good heat if I'm patient. The only complaint I have is the embedded elements modual. It takes longer (not like the newer models) and never gets as hot. I'd love to change the modual, but it's very expensive. So, I will contend with what I have as long as I don't get any complaints.

THAT was an amazing "first blog dinner" post, Kim - right from your collection of cooking tools, to the finished dishes that Mr. Kim will be eating for several lunches if "your portion" is an indication, to the final shot of your microwave. Seems Mr. Kim has a sense of humour I've always been interested in the ceramic knives, but have never used one. Do they ever need to be sharpened? I am amazed at your apple slices!

Good on you, Kim, for doing what you thought was best for your health! Having corresponded with you acouple of times, I'm really looking forward to your blog - especially if you're going to be trying out new recipes!

That cross section of the finished PB&J is absolutely amazing! Now I'm craving chocolate, peanut butter AND jelly!

Hey Chris! I'm glad you had the adventure! I now know to put parchment paper under my pizza so that it can be easily moved to the stone. Thanks! great looking pizza.

Mulligatawny soup - a favourite in our house! Did you make it from a recipe or just used whatever in-season vegetables? I love lots of cilantro and slices of lemon in mine. What cut of pork did you use in the vindaloo? I have the same problem with the meat being on the dry side. Might have to use a cut with more fat for that melt in your mouth texture. Did you mix up your own vindaloo paste?

Oh boy! Should have paid more attention to the little details in avatars As to the other half of the pork belly - at least three of us thought it was to end up as siu yook, so perhaps you can do something Asian with it? Being an engineer, you'd be right up there with Prawcracker and Origamicrane in figuring out the most complicated method of getting that specific crispiness to the skin. Looking forward to your blog.

I'm with prasantrin. I think it's one of the experimenting young'uns in Chinese forum: Prawncracker or Origamicrane doing siu yook.

Mmmm that looks perfect, bravo! How many ears can you fit in your terrine, how big was the mould and how many portions did you get out of it? Probably depends on the size of the ears of course but a benchmark would be handy. Looks so good might have to try one this meself. What was that you were saying in the salty egg thread about them young 'uns Dejah? ← I expect you will wade in to experiment?

You young'uns are great! Ask a question and you answer with an experiment: salty eggs, char siu, siu gnap...

Rona, I'm so proud of you...soldiering on bravely...eating and photographing for "our sake"... Thanks so much for all your effort!

I think duck eggs are the kind with "oily yolks". For supper last night, I whipped some lean ground pork with seasoning, a little oil, cornstarch and water until it is a little soupy. Then I whipped in 4 fresh eggs followed by 2 salted eggs. I cut the salty yolk into 4 pieces so they were distributed throughout the mixture. This was poured into a shallow dish and steamed for 30 minutes. It was light and fluffy, the best I've ever made. Often, I will cook the eggs in the shell on top of the rice as it cooks. Throw in a couple of lapcheung, stir fry some choi, and supper is ready. Of course, there's always the gow gai tang (wolfberry leaves soup) with the addition of a salted egg at the end for gow gai dan fa tong.

Dare I ask how the HK Victoria Seafood restaurant compared to the Winnipeg Victoria Seafood?

They are entirely worth it Fengyi! It's the absolute highlight. I am not exactly sure I'll ever visit Beijing so this week's foodblog is a mighty big treat for me, and others too I'll wager. Thank you so much for your efforts. ← I'm of the same mind as johnnyd! The lamb feast wouldn't be quite as delicious without the photos. Everything looks so incredible. Thanks, Fengyi.

Ce’nedra, thank you! The chipotle-tomato sauce was definitely spicy, but I thought it needed something. Next time I will probably jazz it up with onions, tomatillos, or perhaps some warm spices like cinnamon and cloves. This was my first time making meatballs in a food processor. We only have a mini-processor, which I overloaded and consequently overprocessed the meatballs, so the texture wasn’t the best. Live and learn. Your siu mai, OTOH, look nice and delicate. How did you like the jicama in your siu mai – did it stay crunchy? ← I didn't realize these "naked pork meatballs" would be called siu mai. In my experience siu mai is incased in a wrapper but open top. The jicama would be a substitue for the crunch of waterchestnuts? Would it add a slightly sweet taste that would be missing in canned waterchestnut? What kind of sauce did you use? A chili one? Have you tried to make the beef meatballs - those springy ones served as dim sum?

Both versions sound delicious, but I love the name in the Philippines: Adidas! Maybe I'll ask for them by that name next time...

Prawcracker: Do you put any liquid inside the duck before you roast it? I used meen see - the brown bean sauce with whole beans - along with star anise, ginger, scallion, and garlic cloves. I guess the five-spice powder would do the same job as the spices. I had the same problem as you did with hanging the duck to roast. I tried to roast it on a rack, but never seemed to get the beautiful all around colour as you do. Haven't made one for years - too lazy when I can get it in Wpg. Besides, a frozen duck costs me more than one from the BBQ shop!

Oh yeah... Curry octopus! That's quite a red curry. I've got a bag of skewered octopus in the freezer. Would be great if some of you "experimenters" could come up with a recipe like you have been doing with siu yook and siu gnap! Daughter was trying out a dim sum restaurant in Winnipeg recommended by prasantrin - Kum Ho. That was the first time she tried zha leung. She was quite surprised at how well the crueller stayed crispy inside of the soft hot rice noodle wrap. I've never had this before, so I guess it'll be on my list for next trip. Funny - all of you are saying" Can't wait for my next trip tp HK!", and I say, "Can't wait for my next trip to Winnipeg!"

Yum cha means drink tea which means going for dim sum. Dim sum means the actual food items. Hom siu gok was "tay" that my Mom would make and deliver in baskets for some elder's birthday. "lam tay - carry pastry" - pastry for lack of a better word at the moment. Ben Sook might be able to provide a better translation. Lo bak goh was more of a tradition for CNY, but I guess it's so delicious that we want to eat it all the time? Look fun sounds like cheung fun. There are many versions of siu mai: pork, pork and shrimp, shrimp, nor mai, then there's beef made by Chinese Muslims. Whether they are of Shanghai origin...

I'm one of those who want everything, traditional or not. Wellll, perhaps not cheesecake. With dim sum, I often order a dish of gai lan with a drizzle of oyster sauce, or choi sum. Gota have my veggies. Guess that's not traditional...