Dejah

I think choi sum, pea shoots, bak choi tips would work in place of the water spinach. We seldom get it on the prairies, and when we do, they are often past their prime. The slight bitterness of gai lan may clash with the flavours in the sauce. I agree with you on the basil. I prefer it raw, but I suppose one could add some to flavour the sauce and add the larger portion just before eating. I'm heading to an ESL workshop weekend. Hubby requested a big pot of beef rendang to satisfy his hunger while I'm away, so I have 2 chuck roasts cut up and ready to go. Think I might even try tepee's idea of beef rendang sushi! Dang! I've got to move beyond this one recipe, but then, I thought, WHY? djyee: Great looking fish curry. The lime and basil can sway me onto any recipe. I'll have to try and find some thick pieces of fish.

Curry octopus! Still looking for a recipe for these. Anyone? What a great place to enjoy time with your family. Please don't feel obligated to eat turkey tho'.

I've been wanting to make that tofu but I don't like deep frying. I'm not afraid, I just hate wasting all that oil. ← I don't throw away the oil after deep frying, at least, not until I've used it several times. I strain it after it cools down, store it in a large sealer jar, and keep it in the fridge. If there is food odor, just deep fry some slices of potato in it before you use it next time.

Ah Leung: I love those peanut and coconut candies! Pack some in your suitcase for your Dai gah Jeah. You mentioned two HK locations I remember from my childhood: North Point where I lived for a couple of years, and Nathan Road where I had a penpal. I don't remember food there tho' I was wayyyy too young to remember. Keep posting delicious pictures.

I think venison would work well in the recipe for beef rendang, or any recipe using lamb.

by Rick Bayless (eGullet-friendly Amazon link). Mr. Bayless does an excellent job of using shortcuts without compromising taste. This makes a lot more Mexican food (one of my first loves) possible on weeknights.Probably cheaper than Tracey's stove, too. ← Thanks, Bruce!

The newer version is 15,000 BTU which is what en Sook recommends. So, looks like I'll have to buy one of them! It'll be great for hot pot too! Thanks Jo-mel.

Tracy! That is some beautiful stove! What make is it? I need to go buy me some lottery tickets. Bruce: Mexican Everyday by___________? You cook alot from that book, so now I must have it. I want to add it to my Xmas wish-list - along with Tracy's stove!

Jo-mel, I have been looking at the butane stoves in my Asian market. These are Korean and really quite inexpensive - around $30.00 Canadian. Are they similar to what you are using?

Amazing duck! Way beyond my patience, I think. I remember my parents making it years ago for my Dad's bday dinner. That is pot barley. Love that stuff in soup, etc.

Yet another way to enjoy rendang!

Whose next in line to try it? ← I'm itching to try, but can't get good belly until I get into the city again - probably during December sometime. The prices at local supermarkets are way out of range for the amount and quality I'd want. All the preceeding slabs look incredible!

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.