Dejah

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.

Bruce: You're always so encouraging...gets me into a lot of trouble - on my bathroom scales! You know how I'm addicted to the beef rendang. I've made it so many times now I can do it without referring to the book. I always make a huge batch as it's wonderful shredded on top of mixed field greens salad and mango vinegrette for lunches. It drives my collegues crazy, so I have to make sure I have some to share. Now, there's coconut grilled chicken! I made it with nearly 5 lbs of thighs, breasts, and drumsticks and doubled the recipe. The flavour was wonderful, especially as I inhaled the aromas while grilling outside. Next time I'll use more chilis - didn't quite double the quantities indicated in the recipe. As well, I need more sauce! There's lots left over, and I'll be taking it for lunch on Monday. I'll probably make more sauce tomorrow to throw on top. I did a stir-fry with coloured peppers, oyster and Chinese mushrooms, sugar snaps and shallots - cleaned out the veg. bin. There were also a few stalks of gai lan with a drizzle of oyster sauce. A seedless cucumber became pickles with a bit of carrot and crushed chilis. I didn't take much time with the pickle - just salted the slices for 15 minutes. rinse and added seasoned sushi vinegar. They were salty, sweet, hot, and crunchy. Then it was off to enjoy a blues concert. This is about half of the chicken pieces I cooked. Above is hubby's plate.

My aunties have been good to me! Their gardens produce amazing fuzzy melons and bitter melons. I've used acouple of the bigger bitter melons in soup with rehydrated oysters, ginger, pork neck bones and tangerine peel. Wish my pictures were clearer. I haven't made mu gwa (fuzzy melon) soup yet. These were from one lady. The largest of these five is about 18 inches long. The three with the "frost" on them, I will wrap with newspaper and keep in a cool place. I just used one from last year a week ago! I have several put away already from the other ladies. The hot'n'sour soup we had for lunch today. Again, apologies for the blurry picture.

Fresh and salted duck eggs. I've been thrifty with the 24 I unknowingly bought at $.50 each! I've used several in steamed cakes, and the last 3 I steamed with a couple of salted duck eggs. The salted yolk is beautiful but the whites always look messy. I added diced lapcheung and green onions. Beef meat balls and gai lan: Simple stir-fried chicken with bak choy - quick and easy for busy nights.

It held together well, but crumbled a bit when I bit into it. Is there a recipe in eGullet for what you described?

Perhaps I shouldn't have used the term "authentic" even in quotation marks. It's not about authenticity or quality that I was posting about. It was the fact that people grip about restaurant still serving chop suey as opposed to Sechuan, Hunan, Shanghai, etc. I just wanted to remind people that it was chop suey that introduced many people to Chinese food. As Steven said, if it's well prepared, why not? There must still be enough demand for chop suey to warrant keeping it on the menu in many Chinese restaurants. It can still be a good dish, so don't bash it! Grrrr...am I making myself any clearer? My brain is a bit rattled from a blues jam.

Hubby was at a retreat and the caterer served a dainty/slice for dessert. He brought a piece home for me to try and I loved it! The "dainty" was no dainty by my definition when you bite into it. It didn't seem to have a lot of flour, but full of coconut, walnut pieces, sunflower seeds, pumpkin seeds, and dried cranberries. It was not too sweet and not too rich. It seems to be granola based. Anyone have a recipe for this?

Maybe I'm too sensitive, but I wonder if we should be so adamantly critical about the kind of Chinese food served in the 60s, 70s and even today. We can rave about how wonderfully authentic a certain cuisine is today, but we shouldn't bash what it was in the past. Everything evolves. It's wonderful that there are so many varieties of "authentic" Chinese cuisine, any cuisine, available to of us now. But, try to keep in mind, that the early dishes were based on available ingredients. The chop suey with the brown globby sauce, regardless how distasteful it may seen to some of us now, introduced a whole new way of cooking - stir-frying- to the masses. The use of brown globby sauces was to "break the foreigners" in gently, using sauces and textures most people were familiar with (at least on the prairies). I grew up in this kind of restaurant. The day my parents decided to serve chop suey in our otherwise Canadian food restaurant was a real eye opener for the residents. They recognized most of the vegetables other than bean sprouts. They were enthralled with the "wok" and method of cooking. My Dad kept the kitchen doors opened so people could watch. When we first served chop suey, it was on a bun! THIS was our Saturday night special. We gradually introduced new items - egg rolls, chow mein, sweet and sour ribs. There are still people reluctant to try more authentic dishes, but they see these as dishes with familiar ingredients. These dishes can be delicious if cooked properly. That can be said for any cuisine. Many still serve the heavy brown sauces, but the people who order them are people who prefer that style. I find many menus still offer both authenic and bastardized Chinese food. Why? Because some people still prefer familiarity, and this helps many small town restaurant stay in business! My Mom, from the time she was 16, cooked food for her husband's family in China, and later, for about 30 years, cooked and served a lot of chop suey, egg foo young with the brown gravy, etc in a rural community and then in the city. Today, she still enjoys a meal with chop suey - made with cabbage, celery, onions, mushrooms and bean sprouts - just the way it used to be in the 60s.

The red colour may have been from fermented red rice?

Thanks for the reminder. I remember reading that the reason the pan should not be covered is that the coconut would curdle. Since my goat meat was still tough after two hour on top of the stove, I decided to bake it uncovered in the oven until it became tender. And that did the trick. Next time I'll just stick it in the oven right away. So much easier than watching and stirring. - Kim ← I am too impatient to stand watching and stirring, so anything that requires simmering, I've always put in the oven. I cover my pan when it is in the oven and the coconut milk has never curdled. I may take the cover off for the last hour if I feel more reduction is needed. ETA: My little Asian grocery just got Thai basil in for me. The weather is fine for grilling, so I've got plans to make the coconut grilled chicken tomorrow! Will there much difference with using Thai basil instead of LEMON basil?

I'm wondering if the pot boiling dry may have contributed to the brown spots? I've never dissolved the sugar in the milk for baos, but I will have to try that. My s-i-l uses cake flour for her dough, but I've always used AP. Didn't see any difference between hers and mine, other than mine having wayyyy more filling!

Would love to see your pictures. Please post!

Amazing! TP. I can't get decent pork belly here in Brandon even tho' we have a hog processing plant right in the city. The price at the supermarket is indecent compared to the Asian butcher in Winnipeg, and it's always about an inch thick only. So, I won't be doing any siu yuk until I make a trip to the big city. Meanwhile, I'll enjoy vicariously. So, siu-on for Sue-On! For leftover (possible?) siu yuk, steam pieces with ham ha...crackling and all. This will become infused with flavour and slightly chewy. YUM!

That rendang looks out-off-this-world! I love the stuff and have made it several times. Before I substituted candlenut with macadamia. Since this summer, I have been using the supply my niece brought out from Vancouver. Leftover cold rendang pieces are great on top of a salad for lunch.