Yuki

Ooooo....oh nee! My favorite Teochew dessert. I only just learnt how to make it, after being married to a Teo'Jew' for 14 years. I love the taste of the shallots fried in lard, syrupped, then covering the pumpkin and taro. Yum. ← I had the oh nee last year.... it was indeed quite rich. Also I had the taro chunk which seems to be coated with a layer of almost crunch sugar. We also ordered steamed clear crystal bao with green beans and red beans, and a dessert soup with green beans and those chewy substances(I don't know what they are called, but they come in pink and white). I think we ordered too many dessert for 7 people........

It is traditional to serve plain cheung fan(pan fried or steamed) or cheung fan with shrimp and green onion with some sweet soya sauce, sweet sauce(Similar to hoisin sauce), sesame sauce, and a sprinkle of sesame. When there is fillings in the cheung fan then it is only served with some sweet soya sauce . Most people just buy the sesame sauce in jar but the sauce is usually a bit thicker than I like, so I thin them out with some oil. In egullet, there is a thread dedicated to the sesame sauce.... Click

My famly makes a watery version of tomatoes, eggs, and ground beef or pork. It is basically lots of tomatoes cooked with ginger until they are soft, then add lots of brown sugar block and ketchup . At the end, stir fried eggs and ground meat are added. I've discovered to create the familar taste, use only 2 large tomatoes per dish and add lots of ketchup. I like this dish quite a lot and drink it like a thick soup.

The flesh of the Keitt mango is golden-orange, like that of other mangoes. I've never seen a mango with green flesh... even the unripe ones (green-skinned) are pale yellow inside. IMHO, that dried mango was dyed, even if the label doesn't say so. BTW, I can't read Chinese, but the Japanese letters on the package also just say "Dried Mango." ← The mango I was talking is called "Ivory mango" since it is quite long. I have to agree with you that the ivory mango is just light green and that dried mango must have been dyed.

I think lots of Chinese were taught that family is the most important thing in the world and we must always help each other out. When my grandpa owned a shoe factory, he hired many workers from his home village and offered room and food for them. My grandma also rented the apartment out to her home village sisters and relatives. I was raised in the first six years of my life by my grandma's friend from the same village when my grandma had to leave for Canada. I don't know why I do not have any village accent even though many of my grandma's friends have a really strong accent.

From the info online: The green mango is kind of sour-sweet and is somewhat crunchy. It seems like the mango is harvested when it is not completely ripe. The green mango is really popular in Taiwan. The most popular type of mango to be made into green mango is the 紫檨/土芒果(indigenous mango) . It is introduced by the Dutch from SE Asia so I would assume there must be plenty of green mango in SE Asia too. Sorry, I can't find info in English on the mango. I used to eat a large mango (double the size of the apple mango we see in Canada) that is green. Although it is green, but the flavour is very clean and sweet. I miss the huge variety of mango that I get in Asia and the best mango I tasted in this couple year is the one from India.

I have already introduced my family in the Toysan thread but I will do it again. My maternal grandparent came from Xinhui and my paternal grandparent came from Nanha. My parent and I were born in Hong Kong and we do not have much knowledge about our home villages. I came over to Canada in 1997 and the only close relatives I have are my maternal grandmother and uncle's family. Many members in my family are educated in Canada and returned back to Hong Kong after they finished schooling. All my relatives are spreaded across the world but whenever it comes to big event (Example: grandma's 70th b-day), we always go back to Hong Kong. Most of the family members also make a trip back to Hong Kong every year or two.

Um... I never knew that there are so many Toysan people on this board.My mom side is from Xinhui(an hour car ride from the Toysan area and further up from Guangdong) and my dad side is from Nanha(closer to Guangdong). My parents grew up eating lots of salty fish, Fan noong, fu yu, and pork fat(although this is not a surprise since many Hong Kong people grew up eating those food before the 1970s-1980s). From talking to my mom, finally realized that we are all Cantonese but just from different regions............ this tell you how much I know about China.

My grandma just got back from Hong Kong and brought back some new year goh and snacks. One of the snacks is the special deep fried taro ball(they are usually only available during new year)....... I don't know what makes them more speical than taro chips but I just love them. She also made a batch of taro goh for me. How much I wish to celebrate new year again in Hong Kong but I don't think that is ever going to happen.

The only sweet kind I know of is made with sticky rice, yao t'ieu, and white sugar. There are probably many more different varieties though........

Dejah: The taste for "Stinky Beancurd" once acquired is always a mouth watering treat. Just imagine the effect it would have in your "Manitoba" heart of the Canadian prairie. Just think about firing up a Wok with a Kerosene Burner with Hot Peanut Oil used only for frying your Bean Curd Treat with the slices of Tofu being immersed into the hot oil with that one of a kind fragrant aroma. Brings tears to my eyes and growls to my stomach. I have only indulged 2 times in the last 10 years by insisting friends have it freshly canned [to hide the smell] with the red chili sauce from a Hong Kong Hawker. If I convince any one to bring me some again I will send some to Brandon. Why isn't anyone making this delicacy in Toronto or Vancouver. I bet it would sell well in Flushing, New York located near the street side Kabob Stand. I mean if "Durian" is available year round in Seattle, why not Stinky Bean Curd. Is there any ventilation system that will do the job? Irwin ← Actually, there is a way to make your own stinky tofu at home...... but your neighbour will hate you for that. I read in a food magazine about using old bamboo roots, sesame, black pepper, and juices from fermented vegetables. You need to boil the juices and add the bamboo, then stir in some freshly grounded sesame and pepper. Once the "marinade" is done, soak the tofu in it for 7-8 hours. If anyone is interested in trying it, I would try to find more extensive recipes in Hong Kong Yahoo. Of course, I am going back this year to get more stinky tofu.

Yeah, I have one at home too, it is great. In order to make good soup in it, you must bring it out of the pot every 20-30min to simmer it a bit. Leave it overnight in the pot to get good soup the next morning. The lazy way is just to boil it once and stick it into the thermo pot, but the soup won't turn out as good. I often make soup at night and leave it in the pot overnight. In the morning, I will boil it up then stick it back in the pot. The soup is ready when I come back at night. We usually put the stock into the fridge so the fat can solidify. The pot is also great for congee and stew. Every Cantonese family must go get a thermo pot so there will be no reason why there is no soup on the table. It is great for modern family where there is little or no time to watch the soup cooking

I love to make fried rice with diced chicken, diced salty fish, and lots of ginger. Another favourite would be steamed fatty pork with thick slices of salty fish.

In Hong Kong, we say that it originated from Shanghai but I am not so sure. It is rolled up like Japanese maki sushi with sticky rice as the base, and preserved crunchy vegetable, pork silk, and long donut as the fillings. I usually get it with a warm glass of soya milk for a really filling breakfast or lunch. The sticky rice I had was not flavored with anything and is just plain steamed sticky rice.

I think if you are going to places that do not have much night life, then it might be a good idea to rent a house. We rented a very cheap house in Hokkaido and since we are not in the city, there was not much to do at night. We leave the house really early every morning and around 4-5, we would go grocery shopping. The house came with 2 stove, microwave, rice cooker, and a large fridge. We brought many seafood like scallop and tuna sashimi to enjoy. It was also fun drinking with my parents and enjoying some snacks. Driving in Japan is also quite fun with all the nice car, but be sure to bring someone that can read the map and navigation system. I am beginning to think that I don't like the urban area of Japan much, and would prefer to travel in the rural area. When I was travelling in the city, I brought onigiri and sandwich from the convenience store and stock up on juices, snacks, and fruit from the supermarket for breakfast. Most of the expensive meal was eaten during lunch time since it was such a good deal.

There is a popular Cantonese quick soup where lots of cilantro, thousand years egg, and a bit of pork is simmered for 10-20min. I make it all the time when there is no time for soup but I still need to put soup on the table. My family also add some chopped up cilantro into sticky rice.

Um... it is like trying to describe to someone who have never had beef about what beef taste like. Five spice powder is extremely cheap so I would just recommend you to just try some of the recipes out. You can also just cut a small piece of meat and pan fried it as a small test. Remember that there is usually no salt in five spice powder so you will need to add some salt in the rub.

In the Thai restaurant in Hong Kong, there is a popular dish where raw shrimp is served with a dipping sauce made out of lime juice, fish sauce, garlic, and chili. I am not sure if it is authentic but it is quite good.

The bread stick that I know of is not sweet(at least I can't really taste the sugar) and is usually eaten with congee. Is this the kind that you are talking about? There is a sweet fried dough that is shaped like a cow tongue(kind of like a oval shape) which you can also get a in congee shop.

Hehe, I have packages of shrimp roe noodles at home too. They make a quick meal by just mixing the drained noodles with some oyster sauce, sesame oil, XO sauce, or any seasoning. They are usually quite strong so I don't recommend eating them with a strong broth. If I want to eat it with broth, then it is just plain vegetable broth. Sometimes I will just eat the noodles with the water it is boiled in(it seems to provide quite a strong broth already).

For a fast dinner, I would sprinkle some salt and five spice powder on some chicken legs before baking.

Sorry but I usually don't cook Chinese food with exact recipes so I can not give the precise details Picture of Dried Shrimp Roe

Ingredients Dried Scallop Dried Tiny Shrimp Dried Shrimp Roe Dried Ham Chili Hot Chili Oil Peanut Oil First soak the scallop until soft then shred it into really tiny pieces. Also, might want to chop the shrimp and ham up a bit if it is too big. Pan fried the shrimp and scallop in lots of peanut oil until they are golden brown. Stir in the roe and add as much chili, and hot sauce as you want. Add salt if needed after tasting. I think XO sauce came from Hong Kong and it got its name from the alcohol "XO" which is expensive. By giving it the name "XO", it symbolizes how expensive it is. Although it does sound really easy to make XO sauce, but it is important to gather good ingredients to good XO sauce. There are many different varieties of XO sauce such as abalone, salmon , and shark fin.

Not necessarily the best... but just some of my experiences in airports: Singapore - went to the secret (maybe not so secret) staff dinning room, so much cheaper and the food was decent. I had the fried loh bak goh, barley water, Hokkien shrimp noodles, and a mixed fruit/vegetable dish with a kind of sauce that I never tasted. Hong Kong - went for dim sum(decent) at a Chinese restaurant, also had pasta and pizza in another restaurant. The pizza was thin and crispy and the pasta is not soggy. I was quite happy with the food quality in the airport and the price is not too bad. Hokkaido - this got to be one of the best airport for shopping....... we brought most of our souvenirs in the airport. There was so much food, sampling, gifts, and restaurants everywhere. I had one bowl of ramen, starbuck coffee, and a really nice bento for the plane ride(although the ride was really short ). San Francisco - kind of bad, I have been there over 10 times and it is still that bad. I had some "Mexican" food where the nacho was worse than the packaged chips from 7 -11. Just a warning to everyone, once you pass through the security check point, the food usually gets worse and the price just goes up. Please try to eat before going through the security.

Nope, dehydrator would not work! Wind dried . . . must be wind dried. This term was used in my Immigrant Cookbook's recipe for lobak goh. Amazing! My Mom and I decided that "hong yuen" is what we are having for lunch tomorrow. I am using rehydrated scallops, velvet pork, lapcheung, lobak (lots of this!), cilantro(lots of this too), and a dipping sauce of light soya and fresh ground pepper. YUM! ← My grandma still makes lap yuk (dried pork meat) and lap Ap (dried duck). She will try to get days that are cold and sunny to hang her meat at the backyard. We used to get so many questions from our neighbours..... The dried duck is so good when they are still fresh(is that such a thing as fresh dried duck). Once they are placed into the freezer.... they start losing the soft texture when steamed.