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Yuki

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Everything posted by Yuki

  1. Yuki, I'll take a stab at it...my guess is you are talking about cong you bing (simple enough "green onion oil cake). Your mention of the fried ones were exactly what I was talking about, in restaurants they are typically served with steamed mantou as well. The sweetened, condensed milk is what I was referring to (but didn't know what it actually was), but this makes sense and my icing analogy makes sense. Does cong you bing looks like a pancake with green onion in it? People usually deep fry it or put it in a pan to crispy it up? Am I right? The roll that I am talking about is not oily at all, it has the texture of mantou(probably made out of the same dough). But when it is finish steaming, I can pull the roll apart into many little threads of bread.
  2. I like to stuff the mantou with stir fried pork with perserved vegetable. Another way of cooking mantou is deep frying them until golden crispy and dip into thick condensed milk. Also, there is a kind of roll with green onion in it and has many threads of dough. Does anyone know what it is called?
  3. Okay, I am not sure about tapioca starch or potato starch, but definitely not corn starch. Maybe I should say that I only ate the dish before, I do not cook much so most of the stuff I know are theoretical and not very knowledgable. The only use of corn starch for my family is for thickening sauces and sometimes making desert. I do not think the corn starch and water will turn into a jelly like substance.... maybe I should try cooking the corn starch at home and see what happen. I have to go back to school now, will try cooking the corn starch tonight as a weird sci experiment.
  4. In one of the HK weekly food megazine, they interviewed a shop with knife shaven noodles. They use a special kind of knie that looks like a rectangular piece of metal with have been curled up a bit around and from a crescent moon shape on the edge. Also, they chill the dough for 5-6 hours.
  5. On the website, the direction translation is Sichuan Spicy Cold Jelly Noodles(liang fen). http://www.asiafood.org/glossary_1.cfm?alp...tno=27&endno=51 The Powder should be the starch of the beans only. Not sure if tapioca flour would work, you might want to try it out but it probably won't give the same result as green bean powder. There should be mung bean powder available in Chinese grocery store. Print this out and ask the staff in the shop if they stock it 綠豆粉 (Mung Bean Powder/Flour) Actually, natural food store might sell Mung Bean Powder too. The Chinese thinks it is good for whitening the skin.
  6. I agree with you on that. At Koi Palace I go for the good tea with dim sum. At dinner time, I'm ready for a beer and the tea is secondary. But it's nice that there's even a range of very drinkable teas on the complimentary list at KP. The amazing thing is that this restaurant is really not very expensive. I spent three months on assignment in Hong Kong and I know that "high-end" Chinese food in HK means $$$$$$. Re: the Peninsula. It's on my sh*t list. I went there to meet a family friend (he owns a dress shop there) for dinner, and they woudn't even let me in the lobby because I was wearing shorts. No matter that it was 95 F and 90% humidity... I remembered going to the Peninsula for tea with my aunts when I was younger. I think they are more relax now..... I saw some people walking in the lobby with shorts on but they are ladies. Not sure about man, maybe if you shave your leg they might let you in. The rule for not letting customers wearing shorts into nicer restuarant is understandable, but putting the rule in effect at the lobby is kind of pushing it. The truth is my dad never wore shorts into any hotel, it is always long pants.
  7. Not sure about fine aged soya sauce, but they probably use higher quality soya sauce than most restaurant. If you want to test out the soya sauce and the ability of the chef, order soya sauce fried noodles. It is a really simple dish but only a few restaurant could produce a good one. I don't think I have ever seen restaurant bring out a dish of soya sauce to the customer though ........ maybe for hot pot but it is usually mixed in with other ingredients by the customer. Actually I don't think soya sauce is something that is aged becuase I see an expiry date on the bottle. Also when I buy soya sauce, there is no advertisement on the bottle saying how long it have been aged so I assume it is not important. Most soya sauce advertise by their purpose or taste from sweet to salty, and light to rich.
  8. I am not sure if it is true but I read that Pu-erh is one of the rare tea that taste better if they have been aged for many years. There are stores selling pu-erh tea that is over 50 years old.
  9. In upper class Chinese restaurant in HK, they do serve serious tea. I think good tea is important for dim sum mostly, because there are so many deep fried and oily food that tea is needed to cut the fat. I went to the Spring Moon at the Peninsula Hotel in Hong Kong, and there was over 20 varieties of tea. They also have trained tea professionals to serve you. I usually get Iron Buddha with the dim sum meal and a cup of Chrysanthemum tea at the end. If you want more serious and different varieties of tea, there are many tea house in Asia. I heard that the tea and coffee culture is really prosperous in Taiwan. But I agree that normal tea is okay for everyday use, the good stuff is usually hidden in a collection bin. I know that really good Iron Buddha tea can cost around $20000/500g.
  10. Is it kind of like a thin sheet of transparent and smooth of rice that are cut into irregular strip or thick noodle like shape? http://www.yp.com.hk/product/templates/gen...4&language_id=9 Does it look like the dish labelled #4? I looked at a chinese website and it kind of gave the recipe. It says "green bean powder" in Chinese and then "mung bean powder" in English, are those two beans the same thing? It uses a portion of 10 water : 1 powder. http://kaihui0.tripod.com/72000.html (It is all in Chinese) 1.) Mix Powder into cold water and mix well (don't want any lumps) 2.) Heat up the mixture until it doesn't stick to the pot, no air bubbles and is transparent 3.) Then put in fridge to chill for at least 8 hrs (remember not to heat the mixture up again or else it will never set ) It also says that the more moisture that comes out of the mixture, the more hard the jello will be. Sauce for the noodles Chili Sauce, Sichuan Pepper Powder, Soya Sauce, Salt, Sugar, MSG, Dried Black Beans, Sesame Oil, Fried Green Onion, Garlic, Chinese Parsley Juice (I don't know what this is) I hope this will help you.... my chinese is really bad and I don't know some of the proper english name for some ingredients.
  11. California Roll is always popular and so is tempura roll. I have been seeing lots of vegetarian roll and some of them don't sound particularly appetizing such as carrot roll, green pepper roll, and the tomatoes roll . One thing is that most rolls these day are usually too big to fit in my mouth, I need to take 2-4 bites per slice. There is usually some kind of sauce in those huge rolls too, the common one are teriyaki, ginger, and some other "exotic" sauces.
  12. I really like the Japanese school lunch system and the wonderful homemade bento! All we get here in the cafeteria is mostly burgers with fries, the only vegetable is coleslaw which no one eats. Most kids just get the large plate of fries everyday with gravy or cheese and gravy(poutine). Across from the school, the only food available is pizza, sub, greasy chinese food, and the so called Teriyaki Rice. If you serve a meal like the one on your daughter's menu in our school, no one would ever order it because it contains no fried food, no visible meat "object", and too many vegetables. Making lunch myself is the only way to go.
  13. Yuki

    Nutella Confessions...

    I stopped buying them after my counsin and sister ate a whole jar with a spoon in 15 min. The best way to eat them with sensible portion control is to spread them onto French Toast and lock the jar away. When I was little, I remembered there was a type of spread with peanut butter and something that resemble chocolate or Nutella.
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