Dejah

Tepee was the one who first showed me beef rendang in her joongzi. Perhaps she can give us more details on what it is suppose to taste like, and how to get that rich coffee brown colour. I'm happy with the colour I got, but always open to ideas for improvement.

Ahem! I expect you'll gain more than 21 pounds inspite of the 2 or 3 hiking trips - 'cos you must eat one portion for yourself, one portion for Dai Gah Jeah Dejah, and finish what your good wife cannot! Looking forward to your teasers and final report, Silow.

Chestnuts are fine in joong - just different texture from the peanuts. Please post a picture when they are done. Rona: I couldn't handle the idea of foil wrapping either! My teeth were hurting. With joong, they are boiled as raw rice is used, so I don't think parchment would survive. With nor mai fan, the parchment could work as the steaming time would be relatively short. I can't think of any other wrapper to use. My s-i-l makes nor mai fan without wrapping in her steamer - more like lap mai fan, I guess. Dried bamboo leaves are quite compact. Could "Mom" not tuck a package in her suitcase? They could be used again if you're careful in opening them. Lotus leaves are quite fragile, so they would be difficult to transport. ETA: I have a container of chicken/mushroom/lap cheung bao filling leftover. It's juicy, but I'm going to try to use it in leen yeep jong today. Daughter is in study mode for finals, so she needs good old Chinese food for sustenance.

Pictures? I have a ton of pictures of food porn, I just have problems uploading. I am a cook, what do I know about computers? I will try again, maybe it is a jpeg sizing issue? ← Git thee to the techie page and post pictures! If I can do it, anyone can!

No need to be embarrassed, Rona. I do stuff like that all the time. My daughter has been to VS several times now and really likes the freshness of the dim sum items. I think she's like you - prefer fresh rather than from the cart. I need her to try Kam Ho now and compare.

Fugu, I don't understand Do you mean each ingredient is a separate "pancake" on its own, for example, shrimp in one, fresh baby corn in another, and chives in yet another? Can you provide a picture next time you make this?

I'm going to suggest that "egg drop soup" or "mushroom egg drop soup" is, like chop suey, an adaptation of what is found in Chinese cuisine. I remember, with great fondness, my paternal grandfather taking me as a child in Hong Kong, to a restaurant for gow gai dan fah tong. This was a regular treat whenever I spent a weekend with my grandparents.

Good Grief! Peter! I'm breathless and speechless looking at all these pictures. What an incredible education! Thank you.

It's unfortunate that your "first" turned bad, Jamie. I seem to remember my brother saying that after chemo, anything can be repulsive and make you hurl. I didn't have chemo, and I felt like vomiting on my first try at durian. I hope your body won't have involuntary association-to-bad-experience next time you try durian. But, it was fun watching you inch towards that dreaded globe.

Rona: Did your Mom check out the "new dim sum" place last weekend? What was the report? Unfortunately, I'll have to wait until spring now to check out restaurants under your Mom's guidance, or perhaps July when you get back.

I cook as therapy for myself when I am stressed - the original aromatherapy! Who needs to buy lavender scented candles and the likes when there are herbs and spices: basil, thyme, lemongrass, cinnamon, cumin... I cook as therapy and reward for my international students when they are homesick. I learn to cook something new, and they get to eat what they've missed. I cook to procrastinate from marking assignments. I have 2 sets of essays and 3 sets of smaller assignments to mark this weekend. However, I spent all of yesterday making filling for char siu baos, chicken, mushroom, and lap cheung baos, and Thai curry chicken filling for puff pastry. This was much more fulfilling. Most of the effort will be given away to neighbors, collegues and my kids.

It's the "intoxicating aromas" that call to me ...Then it's the flavours infused into every shred of beef that pulls me in ... My mouth is watering as I write this...

Anticipation! I'm tempted to make it again this weekend. It works so well for lunches.

Really? I've seen it on menus in Louisville, KY, Chicago, Ill, Tarzana, Calif, and Winnipeg, Canada.

Ah Leung, I can't believe you actually took your own condiments to the buffet. Did you take your own bowls too? What was the reaction of the owners/servers? That scallion and ginger look amazing. It would be good with many different dishes. I would love it with chicken - bak jam gai.

You're in for a sense-ational experience. I was like you until 2 years ago. Tried it once years before and just couldn't handle the "aroma". Finally, a cousin convinced me to open my mouth, hold my nose while she put a piece in, then chew. At that point, it's either "you love it or still can't stand it". I liked it, but it took a few more bites before I got used to the smell. Mind, I haven't had any since. If you don't like it, take it to a landfill and bury it!

Re: spaghetti for noodles, I've always wondered if it was possible to substitute overcooked fettuccine for steamed rice noodles in a dish like chow fun. ← I've seen spaghetti used in place of Shanghai noodles. Just doesn't cut it. I think it would be the same problem using fettuccine for ho fun - not enough "give". Mind, the rehydrated rice noodles are like fettuccini in texture - chewier.

Now, if ever I saw the perfect opportunity for a blog, it has to be Rona in the Prairies! (there, the name writes itself)! Heck, it'd even be a great name for a band. ← There ya go, Rona, except you'd have to do it from Japan via your mother!

Better than usual is good! I'm ready for a feed...somewhere...Maybe I'll wait until after your Mom gets to the "new place". I'm hoping to have a free day or two in Wpg early Dec. "grazing" for Chinese food and dim sum. When does your Mom go to visit you, Rona?

Ce'nedra: What green leafy vegetable did you have with your bitter melon soup? I've not stuffed the melons when I made soup, but I have done so when braising. I was very surprised when my Caucasian hubby loved the bitter soup from the first time he tried it. We like it best stir-fried with black bean garlic sauce then tossed with ho fun. After all the talk of chop suey in another thread - since moved to food culture and traditions, I had to have some for supper. Bought the cabbage acouple of days ago thinking I'd cook it with dried shrimp, but this was just as good! The only thing different from the way Mom and Dad used to make it was the use of canned mushrooms instead of the fresh that I used last night. Chop suey: cabbage, celery, onion, mushrooms, bean sprouts, sesame seeds, chicken stock. Ate this with grilled hot Italian sausages and jasmine rice. They went well together!

Dejah – What a beautiful dinner, and what lovely golden-brown chicken. Do you use a charcoal or gas grill? ← Thanks, C. I was happy with the way the chicken turned out. I used a gas BBQ and almost wished I had my old charcoal grill. I remember my sister saying that the best BBQ steaks or whatever she had were done on my old charcoal BBQ in the 70s. Maybe I should dig out my old hibachi.

Well said, Xiao Ben. Your words place chop suey at the top of the "To be respected" list. ← Thanks, Jo-mel and Ben. I see it took people of my era to understand what I was trying to express in my original post.

If it was a baked product it sounds like the fruitcake I had from Alice Medrich's new cookbook. If it wasn't baked it sounds like a "birdseed bar". Googling for that recipe name will give many many recipes. ← This reminds me of a product called "Aussie Bites", which are shaped like mini muffins and contain rolled oats, butter, whole grain flour, sugar, honey, dried cranberries, raisins, sunflower seeds, coconut, soda, and salt. These are definitely baked, a tiny bit on the dry side, and positively addictive. I would love to find the recipe, but perhaps it's better that I have to buy them..... ← I googled Aussie Bites and the recipe came up. Maybe you won't have to buy them after all! The recipe sounds like one I'd make as well. Thanks, baroness.

← Kim: The only other suggestion I have is make a DOUBLE PORTION! This rendang is addictive especially after sitting for a day or two. The flavour intensifies, and it's great in joongzi as suggested by eGulleteer Tepee. I'd also make more sauce and pull some out before the dish is finished. Have a trip to the big city coming up, so I'll be able to load up on fresh lemongrass. As of yesterday's coconnut grilled chicken, I'm out and will have to resort to frozen chopped lemongrass. It's ok, but I miss the fresh scent as I soften the stalk before tying the knot.

If it wasn't baked it sounds like a "birdseed bar". Googling for that recipe name will give many many recipes. ← Thanks! I think the bird seed bar is the one. Now I won't have to chase down the caterer.