Dejah

I think it's the same as fish maw. Ah Leung, That variety of kiwi looks more like slices of dragonfruit. The fruit I tried was so colourful, but there wasn't not much taste. That may be due to degree of ripeness...

THIS is what I call the A.B.C. of POWER BLOGging! Three super eGulleteers cooking three of my favourite ingredients: tripe, trotters and chicken inards.

I'll have "what Rona's having..." This could turn into Hong Kong blog tag as there are so many of you heading that way after Ah Leung returns. Keep on eating!

I thought there was a nor mai gai thread in here somewhere? But, I don't think you need to break off if there isn't such a thread. Looking forward to your experiments. School's out for me, so I might follow suit!

June, What did you wrap the rice in? For raw rice, you really do need to submerge and boil the packets for at least 2 hours to get that creamy smooth texture. The way the packets are wrapped also helps to "mush" the grains of rice together to get that texture. You can't boil the packets if you use leen yeep (lotus leaves), of course. I don't know about banana leaves - perhaps if they're fresh ones and not frozen. When I make leen yeep joong, the rice and filling are all cooked, combined, then steamed to get that special flavour from the leaves. Good experiment tho'. Thanks for the report!

Oh, but that is just perfect on a cold snowy morning. An elaborate soup would be most welcomed as we are covered by snow. Hubby and I were in Manhattan's Chinatown acouple of years ago. It was a completely new experience for me - to be surrounded by so many and so much Chinese! I felt like a foreigner (and I'm Chinese!)and was very envious of all that people in big cities have easy access to. I can't even remember where or what we ate - just the clothes we bought.

Bruce: That meal looks particularly comforting and satisfying in view of our recent cold blustery weather. I'll have to try braised cabbage. That would get me out of the usual stir-fried with ha mai or chop suey ( )mode!

If you use the leftover filling in har gow wrappers, then they are called fan suor in Toisanese. The store probably did sell your Mom wheat starch as that is the kind for har gow. If you like your hom sui gok to burst, you'd better wear a face shield and cover your arms. They can really explode on you!

Hi y'all. It's my first post even tho I've been lurking around for a while. It's so great to finally join the convo! ← A bit late on the draw, but hey! Welcome to the fray, buyo!

Now, we'd like to see your cooking in Chinese Eats at Home thread.

WHOA! That was fast! and delicious! I assume those are the deep fried tofu stuffed with ground meat/shrimp mixture then braised?

http://forums.egullet.org/index.php?showtopic=50599 Go to the above URL for instructions.

Why would your posting delicious food pictures in this thread be considered bad form or upset people? If you upload to imageGullet, we would love to have direct access here.

Doddie! Yum! Did you use raw rice? 30 minutes of steaming was enough? Or, did you use pre-cooked rice, then wrap and steam? Did any get into the freezer?

"sigh"....everything look so delicious! Someone mentioned roast goose - any success in that? I want to see a "goose lollipop". Don't know what else to call it, but it was a drumstick with goose gut wrapped around it. These are vague memories from when I was a child in HK. That hom sui gok had mje nearly licking the monitor!

Pam: We don't have a Pancake House in Bdn. Haven't been to one in Wpg for years, so I will try the apple pancakes next chance I get. Speaking of Ciao, do you have back issues? I'm looking for either Ciao or Flavour? from about 3 years ago. It featured the chef from Kum Koon, and he shared his recipe for Phoenix shrimp - the ones served at dim sum with the feathery coating. I would love to have that recipe. I can't find my copy that a friend brought out.

Robin: As Tepee said, "There ain't nuthin wrong with your photography!" Here I was feeling guilty for using my mini-food processor to make my pastes! Thanks for "coming out, folks!" I too braise in my Le Creuset in a slow oven. I've been using sirloin or chuck roasts. These cuts are rendang-worthy. Local Sobeys has both cuts on for $3.00/lb. Guess I'd better go and load up. Looking forward to your participation, Tepee. Being familiar with many of these recipes, I look forward to tips from you!

Are there any other eGulleteers in Winnipeg besides you and Rona? I only do dim sum when I do brunch in Wpg - and that's not often enough! I have heard that Mother's Day brunch at Fort Garry is excellent/ True?

hzrt8w: Inexcusable! 3 days of food porn=overdose! Hurry up!

OH YES! They should be the large pear-shaped Chinese pomelo because the rind is thicker. They should be available soon with Chinese new Year coming up.

and moon cakes!

Chaozhouhttp://en.wikipedia.org/wiki/Teochew http://en.wikipedia.org/wiki/Chiuchow_cuisine ← Our own Tepee would be the authority on all things Teochew.

Dejah, thanks for suggesting water spinach substitutes. Bak choi tips - would that be just the green part? Beef rendang is pretty ultimate. Have you tried the potato or chicken rendangs? ← Bruce: Bok choi tips really should have been choi sum tips. Sorry about that! These are the top 4 - 5 inches of the plant. I think they must pinch these off growing plants forcing them to branch out and produce more tips. They are tender but would hold up better than water spinach in storage and cooking. I have made the chicken rendang. We loved it too! Been staying away from starches, so potato rendang will have to wait a bit. I cooked up 4 lbs of the beef in rendang . Slept with the aroma and salivated all night! The recipe calls for 2 cups of coconut milk/2 lbs of beef. I used one can regular coconut milk and one can of "lite". I wonder if the flavour will suffer? Won't know until I get home from the workshop.

The tofu sticks, like tofu, does not have strong taste. It takes in the flavour of more dominant ingredients like Chinese mushrooms, sauces. The texture is a soft chew, if that makes sense.