Dejah

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.

Rona: Did your dough have sugar in it? It may be scorched sugar if it is not incorporated well. This is only a wild guess tho'. Another possibility maybe the condensation that has dripped back onto the baos. My steamer is stainless steel, so I stretch a tea towel between the baos and the lid. As for smoothness, I use my Kitchen-Aid mixer with the dough hook. My scratch recipe also uses baking powder. After mixing for 15 minutes, I let the dough rest for 15, then mix again for 10 minutes before forming baos and steaming. As June mentioned, that will relax the gluten for a smoother surface. June is right in saying that the stove should be at the higest setting. The water needs to be at a vigorous boil and maintained for 20 minutes. Not sure what you used as marinade for the char siu. I use hoisin, a bit wine, sugar and red food colouring. When I'm ready to make the filling, I chow the diced char siu in more hoisin sauce, water or light broth, then thickened with slurry. If I want more sweetness, I'd add some sugar or honey. I think your filling is very dark because of the hoisin, oyster sauce, dark soy and light soy all together. They look delicious tho! I have some filling already made and in the freezer, so I guess I'll have to make baos again. Have you tried the chicken, Chinese mushrooms, onion and lapcheung in oyster sauce filling? I also make baos with curry chicken.

Traditionally, it was a means of using up bits of meat, scallions, etc in a mixture with eggs. My Mom used to make it more like fluffy lumps rather than omlette shaped, and without any sauce. I suspect the omlette shape with gravy is probably a Chinese-American invention. My kids like it with diced lapcheung and scallions.

There are so many different ways of making shrimp egg foo young. You'd definitely have to peel the shrimp first. I have made it with a small size shrimp, mixed up with eggs beaten with a touch of cornstarch, bean sprouts, scallions. This was a "looser patty" cooked slowly on the sides of the 24" wok. As the eggs set, the whole patty would be rotated so the cooked portion would be further away from the heat at the bottom of the wok. We always used a brown gravy, but on the side. Because the surface of the patty is not solid, we didn't want the gravy to soak in - just glaze the surface.

The first time I had Shanghai noodles, they were the ones like udon noodles. These were stir-fried until a crust forms on the outside of the noodles, then a sweet chili sauce and oyster sauce were mixed in, along with BBQ pork shreds and bean sprouts. That's the way I made them for the restaurant and at home. However, as I used to cater to chili-heads in the restaurant, I was asked to make 'em REALLY SPICY, so I would add fresh chili peppers, whatever kind I had on hand. Habaneros were always a favourite. Then, one of my sons suggested using dow see (fermented soy beans), so we made one with dow see, garlic, bell peppers, and hot peppers. This also became a hit on our menu. I have seen others using spaghetti in place of these special noodles. That doesn't do it for me at all. It must be the ones labelled "Shanghai Noodles".

What did your mom stuff the "treasure" with? Pork? Shrimp? a combination of both? She used red and green peppers and eggplant or Chinese mushrooms, or? Looks like a good dish for a party! With a mother like yours, no wonder you are such an excellent cook

I don't use a packaged mix. I just mix together a big glob of hoisin sauce, wine, sugar, red food colouring, salt and MSG (optional). Cut the pork butt into longish pieces acouple of inches thick, poke holes in 'em with a fork, and let the pieces marinate for at least a day. Pre-heat the oven to 375F. Hook the meat onto pre-fabricated S-hooks from poultry skewers. I hang the pieces from the boiler coils with a pan of water underneath to catch the drips and keep the meat moist. Roast until edges are "black" - about 35 - 40 minutes, take them from the oven, then I brush them with some liquidfied honey for that glaze and bit of sweetness.

Trying my hand at some Malaysian curries. The following is from Curry Cuisine : Daging masak merah - red curry of beef. Instead of sirloin steaks, I used sirloin tip roast cut into chunks. I braised it slowly in the oven instead of cooking on top of the stove so the meat was tender and infused with flavour. It was wonderful: spicy, sweet with the raisins, and crunchy with the cashews. Caulitflower was not the prettiest of sides, but it was good along with the cumin basmati rice,

Took a picture of the wolfberries from the bush in my garden. Only the berries from the bush are used; the leaves, being tough and slightly bitter, are not used for soup. I have the other variety for that but not in season at the moment. I'll have to wait for spring now. Some people dry them for use later. I just make soup with them while fresh with a simple pork broth.

Ok, Tepee - my butt was hurting so here I am! BBQ pork that I cooked last night for the grandson: To have something other than curry, last night we had chicken stir-fried with babycorn, bamboo shoots, sweet bell peppers, Chinese mushrooms, celery, scallions, and cashews. This was served along with gai lan and jasmine rice. Po-Po's coming for supper tonight, and she requested black bean garlic spareribs. I'll be braising them in lots of sauce in the oven so they will be very tender for her.

I wanted something that didn't require my standing in front of the stove, so I made seafood curry wirh shrimp, basa fillets, and baby octopus with a commercial Thai red curry paste. I added fresh lemongrass and kaffir lime leaves because I love these 2 ingredients so much! The octopus was simmered in the sauce of curry paste and coconut milk in the oven. The shrimp and fish were added about 30 minutes before eating. I found the octopus too tender, but the rest of the seafood was just right. Cooked up some jasmine rice and microwaved spaghetti squash to eat with the curry. This gave me extra prep. time before teaching my evening ESL class.

You are elected as our "butt-kicker", TP. I DID post a picture - on Oct. 7th! The last few days. we've been "curried". I had mentioned before that the craving for curry can never be satisfied...calmed, but never satiated. So, I've been making beef rendang, daging masak merah, and quick stir-fry chicken curry. None of these are Chinese, so I haven't posted. Last night I started to make something Chinese with shrimp/baby octopus/basa fillet, but again, veered away and used a commercial Thai red curry paste. What am I to do!? I've got chicken out for tonight, maybe if I'm strong enough against "curry craze", I can do something Chinese! Has anyone made curry baby octopus Chinese dim sum style? Last night I braised them in the curry paste and coconut milk. I found they were too tender. I like them still with a bit of spring. Any suggestions or recipe would be appreciated. I ask for this again now that we have some new members in this forum! Those trotters look delicious - wonder why I never have them unless someone has a "baby shower"?! My Mom makes the best - at least in my eyes whenever I had a baby. That's NOT going to happen again, so I should learn how to make it for when I have grandchildren. Good excuse to indulge? I am drooling just thinking about the melt in your mouth bits of meat, fat, tendon, ginger, peanuts, daylily... What all do you put in yours, TP? But, meanwhile, TP and everyone, keep those pictures acoming! I need help!

So do you ask for "ham sui gok?" Do they have the fluffy taro on the outside but juicy velvety pork filling inside? Kind makes your mouth water talking about them. I did mention it to my students. It seems the ones I have now are a lot more mobile because the previous students have driver's license and cars. I also told my daughter and she's supposed to go there soon. I'm glad your Mom liked the tendons. Darn! I was hoping they were commercial so I can save myself work! One of these days when I can get into Wpg without hubby, I will arrange with you to spend a day of eating with your mom! Haven't been to Chinada, but I remember seeing it when we drove by. I commented that it was such a strange name. WHY do Chinese restaurants have such terrible service?! It drives me crazy and I keep thinking I need to open a training centre for these people! Speaking of fried rice, we don't have any place that serves salted fish fried rice, but the fried rice at the newly opened Sushi Hut in Brandon has great wok hay in their fried rice. I enjoyed that the most the two times we were there. As with Chinese restaurants, the service was lousy! On another note, our local Assiniboine Community College's Culinary Arts has moved to their newly renovated facilities on what was the Mental Health Hospital grounds. They are using the former nurses' residence as classrooms, admin offices, and the noted 6-weeks-a -year Grey Owl Restaurant. The kitchen is an incredible 5400 sq. feet new structure with huge windows facing the park-like grounds. I am registered for 2 Sunday classes. To tie this to the dim sum thread, I was talking to the executive chef about doing a dim sum class. And, if he needs an instructor...ahem! I'd do anything to work in that kitchen!

I prefer Tim Ho's coffee to Starbucks (duck and run!). Seriously, the coffee I get at Starbucks always smell and taste like cigarette butts. I like the Breakfast Blend or, I think it was Sonora blend, which is no long available here. I don't go to TH for coffee, I buy and brew myself, every morning and evening. Donuts - haven't had one for many moons. I used to love the Bavarian creams, but the filling they've been using seem to be more chemical tasting. I still like the honey cruellers when my resistence breaks down. Never cared for the KKs that my niece insist on bringing from the west coast. I did like Robin's, but they were brought down by TH, as was Country Style. Like Pam, I appreciated TH's in the hospital lobby while hubby was in the hospital a couple years ago.

Tepee! The five nut mooncakes are my favourite! FedEx please. When Ben-Sook was here, he ate the last of the mooncakes I had on hand. He's retired and enjoying life!

June: Watercress soup is one of our family favourites. I get it whenever I see good bunches at the store. The "bacon" you showed, was it side pork/pork belly that you used? When you say bacon, I think North American bacon that is served for breakfast or BLT sandwiches. Was that what you used - a big unsliced slab of cured bacon? It looks delicious BTW...in all three pictures.

Tepee So good to see you posting. It's good to know your cake decorating biz is doing so well that you need a 2 week break! I loved that omelette with the sausages and bitter gourd. Now I know what to do with my duck eggs and gourd - for supper tomorrow. Keep posting!

Liuzhou: What kind of fish did you use? Lunch yesterday - a quick one from the freezer: steamed beef meat balls (dim sum style), daikon wedges, romain lettuce, and saffron rice. I diluted some oyster sauce and ladled it over the meatballs and lettuce. Tummy warming on a rainy windy fall day. Last night was traditional Canadian Thanksgiving turkey, ham and the fixings. Tonight we are having a mixed-up supper according to requests from the kids who are home this weekend: lotus and ocotpus soup, a Thai beef curry dish, some kind of stir-fry vegetable, cumin basmati rice, banana cream pie and pumpkin pie.

Yes, Sheena. That's the Cantonese method. I know Ah Leung mentioned that a slurry is not needed, but we learned to add the thickener the hard way. At one of my niece's weddings, my Mom had bought the premium grade of shark fins for the banquet. The cook followed the steps but didn't add the slurry. By itself, the fins do not add enough gel from the cartilage itself, especially if you are making large or huge quantities. Then, when they were ladelling into serving bowls, they didn't dip the ladel to the bottom where all the delicious strands had settled. My Mom kept asking what happened to the shark fin? We felt so embarassed to serve this soup "without the shark fin"! WE didn't know what happened until they were cleaning out the pots. Although we salvaged the ingrdient for ourselves, the guests were not able to find many strands. We found that adding slurry helps suspend the strands evenly throughout the soup.