Dejah

I cooked a 3.5 lb chicken last week sometime... In the morning, the chicken was seasoned inside and out with salt. In the afternoon, I brought a pot of water to boil with slices of ginger, stalks of scallions, and a few star anise. The chicken came straight out of the fridge into the boiling water. I took the chicken out when the bubbles stopped. (Kay's double dip method). Once the water came to a boil again, I put the chicken back in. When the water came to a boil again, I left it bubbling for 15 minutes, then turn the heat down to simmer - with the lid on the pot. When we ate at 5 pm, (1.5 hours in covered pot) the breasts were perfect, but the thighs were still pink. I took the thighs off, put them back into the broth with the heat on high. By the time I cut up the rest of the chicken and the vegetables cooked, the thighs were ready. The whole chicken was silky, tender, and juicy. I followed Ah Leung's pictorial for the ginger/oil dip with the spice mix. I'll be making this more often!

Assistant Jack is off to the walk-in freezer with another tray of jiaozi completed. They had to take apart the shelves in the freezer and replace them with tray racks so we could have enough room for all the trays. We will use +100 trays by the time we're finished with 18,000 dim sum items! We are really lucky to have the use of this vacant bakery - a double door reach-in freezer, a walk- in freezer, 2 double door coolers, a single door "beverage" fridge and refridgerated showcase. The last 2 are in the front of the bakery and will be used as the bar during the festival. This was the last tray of the night - Saturday. We estimated 2000 jiaozi made. Hopefully, tomorrow and Tues will be the last days for prep. You can see there are different styles of pleating. The women shaped theirs like har gow, and very well made pleats. The men tended to do as the picture of the 4 jiaozi in the previous post. Others put 2 or 3 little pleats only at one end, and I did 3 pleats in the middle. When we deep fried some for lunch, we didn't notice the differences as much because the skins puffed up. We decided to deep fry them as boiling would take too long, Besides, the siu mai are steamed. This will give more variety. We'll have to wait now to see what tomorrow will bring! Edited to correct number of trays

More jiaozi! Gung hai! Gung Hai! This is called group work! I'm happy with the crew, and Chef is happy with the flavour after a taste test!

The start of the second dim sum item: jiaozi. I christened my new Cuisinart food processor5 for this event. After processing carrots, celery, and Chinese mushrooms, I would consider it well broken in. Thomas the chef used the Hobart as well to mix the filling for jiaozi. The texture and flavour are different from the siu mai (a recipe I used in my restaurant). he didn't have any trouble removing the attachment as the filling was "wetter". The work crew gathers... And more...

A couple more pictures of the siu mai: Another tray ready for the freezer! Lovely siu mai. Onward to the jiaozi line!

Off to the meeting - more pictures to come tonight. We DID get the 9000 siu mai done by 7:30 last night, as well as +2000 jiaozi.

By 5 pm, more and more volunteers arrived! Most just finished day shift, home, showers, lunch, then came to help out. Most of these folks have not made siu mai before. We started with everyone scooping their own filling, then we noticed that there was no uniformity. S-i-l decided we must use an assembly line method, for speed as well as for uniformity. Jing, my student used the fist method to portion out the meat, then, she and s-i-l, "trained" leaders with each new group as portion controllers. They squeezed, scooped the portions onto a wax-paper lined pan, and each worker used a plastic knife to place it on their wrapper, then formed each siu mai. We even had a non-Chinese volunteer (Gayle in the red plaid) - a friend of one of the workers. She loved the activity. We also used it as a mini-ESL lesson - pronunciation mainly. There was a lot of laughter.

An update and a couple of pictures before ANOTHER meeting: The man with the red shirt and cap is Thomas, our main chef. He and his crew are cutting up the pork butts into cubes for sweet'n'sour pork. Maple Leaf is a most generous sponsor. Each member brought his own knife. I wish we had a close up of the handles. Acouple had beautiful dragons on them. They had just gotten off from their night shift at 7 am, went home, showered, grabbed breakfast and came in at 9:30. They finished cutting the 14 cases in an hour. At 1:00 pm, after teaching my morning classes at the university, I met up with my s-i-l and one of my evening students, and we started with the first 44 lbs of ground pork for siu mai. The Hobart mixtures were a blessing. I was able to mix up half of each case per bowl. At first I used a different paddle - one with more "prongs". Even this one was a struggle to pull off once it was convered with meat. It took a while for us to figure out all the little details on using this big fella - timer switch, cage, etc. After the first couple of minutes of mixing, the machine stopped and we couldn't get it to start again. After fiddling around with breakers, plug ins, THEN I decided to check the dial on the side of the machine. Huh! A timer... Finaly, the three of us got started with making the siu mai. There were only three of us until 5pm when I got panicky and made some phone calls. Our first full tray (+200 pieces in 45 minutes) and more in the bowl!

Everything looks perfect, Ellen! I love the colours coming thru' the summer rolls. Looks like you got the technique down pat. 4 lb tilapia!? whoaaa...we only get smallish ones. An oval roaster would work as a steamer for the next big one.

I think the ball is finally rolling: 6 guys went to the prep. area this morning, and in one hour, cut up 14 cases x 20 kg of pork butt. The wonderful surprise was that after the initial 2 boxes, all the others were BONELESS! We thought we'd have to debone all this morning. I went down with my s-i-l and one of my evening Chinese students at 2. We used the Hobart mixers and did up 88 lbs of ground pork with all the seasonings. Between the three of us, we made up 250 siu mai in 45 minutes. A group of 6 came in at 5 pm, and by 7:30, we had 1800 made. We only used up about half of the 88 lbs so far. Tomorrow, we start at 9:30 am again until 7:30 pm. There will be 2 shifts, so we hope to have all the siu mai completed and another 100 lbs of pork cut up. Sunday is a day of rest, then Monday is jiaozi workday. If I have my way, they will be done after Tues. It's ok if we don't get them all done as we can make more during the festival days. Tonight, I'm christening my new Cuisinart food processor with 10 lbs of carrots as the chef requested for the jiaozi. He's also adding Chinese mushrooms and celery. He had originally asked for flowering chives. Now, he doesn't want them, so we'll use the case for the lo mein. Bruce: My brother and hubby took some pictures. Won't get processed tonight, but hope to have some up tomorrow night. Off to shred my carrots!

That's one gorgeous looking duck! Would you be able to steam the scallops together on a platter, then plate onto the shells, drizzle with sauce, and top with cilantro? I haven't even begun to think about CNY! I'll just say definitely NO SIU MAI! For background on my siu mai comment, check out the "Mass Production Dim Sum " thread in this forum.

Had another little bump on the road that stubbed my toe - and that bump was the English language. The newcomers who could speak and understand English (or so we thought), were put in charge of different depts: chef/prep/cooks, set-up, host, servers, etc. However, they didn't grasp the idea of signing on according to the schedule sheets I gave them! They work on the basis of rounding people up for the day! I assumed (wrongly!) that they do shift work and would understand the shift schedule concept. And, I assumed that what they say is what they mean! So, yesterday was to be the day for deboning and cutting the alloted meat for koo lo yuk. (bone-in butts was another little bump we didn't expect. Being free, we couldn't complain!) One of the assistant heads called Tues and couldn't get anyone to come in, so one day was lost. Thru' interpretors (neither my brother nor I speak Mandarin), we think they finally realized the magnitude of the event and the quantity of food we have to prepare. A crew is coming in at 9:30 am today, to be followed by more when they get off shift at 3 pm. and will work until 9:30 pm. If they don't, I'll be in a panic! They've promised full days from now on. We have another dept. head meeting tomorrow as well as dressed rehearsal for all local performers, so we'll see. I'll be going down at 1 pm today, and will be taking pictures of the work, I hope, in progress. The ground pork will be delivered this morning; some will be cutting and others will be making siu mai.

Ellen: Sorry I never got back to you about the name of the tea, and I haven't had any time to go check the package at the store (I put my tea into a canister). If it's japanese green tea with roasted barley, that's the name. I'm looking forward to reading about and seeing your Pan-Asian dinner!

We receive a bi-monthly magazine called Saudi Aramco World. I was excited to read the interview with Chef Farid Zadi in the November/December issue reprinted from the Jan. 10th issue of LA Times. eGullet and members appear in the most amazing places! (mentioned by Paula Wolfert) Very interesting article. Might inspire me to try making tangine! I believe the LA Times article was mentioned in a thread "Tangine Dreams". I was not able to reply as the topic was locked.

The 60 cases of pork butt were delivered to the bakery this morning. A little bump on the "road of progress": the butts are quick-frozen solid and will take 2 days to thaw! So, 16 cases (329 Kgs) were delivered to the meat grinders, and they will thaw then double grind for the proper texture, hopefully Thursday. Friday, the work crew and chef will mix and start making the siu mai. Canucklehead: We will use 2 of the woks for steaming. These are 24 inch woks, and we have 2 sets of double-layer bamboo and metal steamers to do the siu mai. At the front counter is the steam "buffet table" with 5 large inserts. We will have 5 hot items, and that will work well to keep items hot. There will be 3 servers and one controller who will keep an eye on "refilling" these inserts. I was thinking back to when I did my blog - 2004, I believe, when I posted my recipe for siu mai - for 40 lbs of ground pork. Jason Perlow asked if I could scale it down a bit. Now, I will have to multiply it many times! 5 cases of siu mai wrappers are thawing in the walk-in cooler, 6 cases of jiaozi wrappers along with a case of flowering chives for the jioazi. The chef had requested dong goo (Chinese mushrooms)as well as the chives for these dumplings. Instead of boiling these, we will deep fry them for speed. Four of our local Chinese restaurant will be cooking the char siu for us - each doing 150 lbs. The pork will be cut into uniform strips and marinated in hoisin sauce, Chinese wine, five-spice powder, sugar, and red food colouring. These will be cooked, kept in the walk-in cooler, then freshened and dipped in honey wash before slicing. The dessert noodle cake is called Kare Mah in Cantonese. These are commercially made - ordered from Vancouver supplier. Deep fried egg noodles held together with maltose and honey? and cut into small blocks. As for the volunteers working together, most of them already work together at Maple Leaf. Many of them also share apartments. We have constructed traditional entrance gates - like those at the entrance to cities: 2 big red pillars with a golden arch. A calligrapher has written the characters: China Gate (Jong Kwok Moon) on the arch. We have large red lanterns and a huge dragon kite as part of the ceiling decoration.

Dylank: Not sure what shanzha is as I don't read Chinese characters. I just know the chef asked me to order red dates (hung jo). Luckily, the ones we got were pitted, so no lawsuits for broken teeth. The pork will be cut into bite size pieces, deep fried, then added to the sweet and sour sauce. It's almost like the way we used to make kuloyuk. I didn't realize there were round red chilis used in Chinese cooking, but I found them at our only Asian supply store in the city. The owner ordered all the wrappers, noodles, etc for us. At first, one of the cooks was all excited about siu mai. Apparently it's a specialty in their part of China. I asked him what they used for filling, and he said, "Beef." I said no, we have to use pork as that's what the people here are familiar with. Well, his area is mostly MUSLIM, and they cannot eat pork. I knew that, but I couldn't understand how they can then WORK in the hog processing industry! Apparently it's ok to work with pork at the first stages of production, but they can't work with the product when the next step is cooking it!

You have NO idea, Ben, how difficult is was to keep order among 12 men who are not used to the Canadian way of organization! One little difference of opinion can set them off onto a noisy tangent for 30 minutes or more if my voice was not louder than theirs! Not sure what you meant by .From 2005, we've had an influx of +400 new Chinese workers in Brandon with half of them already qualifying for permanent citizenship. Our pavilion volunteer base including local Chinese and students will number +200: entertainers, demos, prep, cooks, etc. I'm teaching every day so it's a matter of getting down to the prep. sessions this week during the scheduled time. I'll make sure someone is taking pictures of the prep. in progress. edited for grammar and clarity

I should add also that we will have demonstrations, not only of watercolour painting, calligraphy, but also handpulled noodles, dim sum making and steaming. I have invited several of our "aunties" to come and show how to make har gow, joongzi, etc, and they will have portable burners to steam them. They may just wrap the joongzi, but may make lotus leaf ones instead.

The daughter and her friend finally made it to Kam Ho after being frequent customers of Victoria Seafood. They really liked the Chinese cruellers wrapped in the sheet of "rice noodle" - don't know the exact name. Otherwise, they were disappointed as everything tasted strongly of and covered with canola oil - even the bamoo baskets. Has your Mom ever experienced that, Rona? Our sons were in Wpg this weekend, and they were introduced to Victoria Seafood by the daughter. I'll have to get a full report later.

Yes, you read the topic description correctly! This is going to be a week's undertaking with hopefully a crew of a dozen or more. This all began with the major influx of Chinese permit workers sponsored by Maple Leaf hog processing plant. To help them adjust to Canadian life, my brother and I were asked to form the WestMan Chinese Association. Then, one thing led to another! On January 31, Feb 1st. and 2nd, our city is holding it's 5th WinterFest with 13 countries hosting pavilions. This is the very first time for a Chinese pavilion as we now have enough volunteers! Six of the workers were chefs in China, and we've had several opportunities to taste their skills. Each pavilion will feature food and entertainment. Our menu is pork, pork and more pork: siu mai, jiaozi, char siu, and a sweet'n'sour pork (with red dates and chili peppers - a new one for me). As all of these newcomers are Maple Leaf employees, we requested a donation-in-kind from MP. We thought we would need 60 casesx 20 lbs = 1200 lbs of boneless pork butte, and whatever they would donate would be great, and we'd buy the rest at wholesale. Maple Leaf decided to donate ALL 60 cases, and each case = 20 KG! So, Happy Happy Joy Joy! A local meat processor/abattoir (a supplier from my restaurant days) has offered to grind 600 lbs for us - free! We have a vacant bakery at our venue (a downtown mall) for prep: walk-in coolers, walk-in freezers, huge work table, 2 commercial Hobart mixers. The Chinese fast food outlet has offered the use of their kitchen as normally after 6 pm, they are closed. We will have a 4 burner gas stove, 3 woks, and 2 deep fryers. In conversation with other pavilion organizers, we can anticipate an average of 1000 meals each of three days. Last year was the first time for the English pavilion and they had over 5000 visitors - altho' not everyone ate. Our $8.00 platter will include 3 siu mai, 3 jiaozi, Cantonese lo-mein, s'n's pork, char siu, and noodle cake for dessert. Otherwise, each "item" will be $2.00 (eg. 3 siu mai). There will be Tsingtao and Yanjing beer as well as a red wine called Great Wall - quite a nice red. Our entertainment includes amazing vocal stylings(Chinese opera, pop, folk), tai-chi, traditional dances, acrobats from China, weaponery, lion dancers, traditional instrumentalists, magic face-changing, etc. etc. It's been a busy two months of meetings, bookings, organizing, and chasing down people. It's much like restaurant logics, but at least it's short term! Spring Festival follows on the heel of this event. This is usually hosted by the university's Chinese students association. It's popularity has grown tremendously (from just students to 500 guests last year!), and will be especially busy this year because it will be a first time away from home for many of the newcomers. Because it is so close to WinterFest, it was postponed until Feb. 23. The students are particiapting in the community event, so we will help them. This is really the first time for full participation of all the Chinese community: Cantonese, Toisanese, Mandarin speakers. It's an exciting endeavour! For more details: www.westmanchinese.com

To add another Asian element to your menu, maybe you can serve gamachi (? sp)tea - Japanese green tea with roasted barley. I love the light roasted flavour and it seems to compliment any cuisine. I keep a thermos of this on my counter every day, and even after several hours, it's still enjoyable.

I like to saute minced garlic, sliced onion, grated ginger in some oil for about five minutes. Then add finely chopped chili peppers, sliced fresh lemongrass and lime zest and saute for another couple minutes. Add 3/4 cup of white wine and cleaned mussels, cover and steam until mussels open. Remove from heat, add salt and pepper to taste, then add either chopped cilantro or as I do, whole Thai basil leaves. I like this with baguette or crusty rolls to soak up the sauce.

Finally got my hands on Thai basil, so tonight we had curry shrimp with basil. I got the gist of a recipe from google, and I can't find it again! However, I cooked 1/2 can coconut milk until a little fat rose to the top. Added a tsp pf Mae Ploy red curry paste and fried that for acouple of minutes. Once well blended, I add the remainder of the coconut milk plus 1/3 cup of water, 1 tbsp brown sugar, and grated zest of one lime. This was left on med-low heat to reduce and thicken before I added a pound of shrimp and 1/2 cup finely sliced basil leaves. Once done, I served it over steamed jasmin rice. It was wonderful and quick!

Hubby had the Peking Duck pizza in Tarzana, CA while there for research. He liked it alot. Unfortunately, he can't remember details like I would!

I'm with Chris on your comment. I have lots of fun buying good ingredients and preparing them with care and skill, and I still use MSG. This ingredient is not meant to replace quality, care, and skill; it is meant to enhance flavour.