Yuki

I just got something that is similar but they are individually wrapped from Muji. Only got 3 of them due to lack of luggage space.

I like the version with white miso more.

I think it might be from Shanghai since there are so many cold dishes that use tofu and tofu product. The vegetarian duck which is basically sheets of bean curd soaking up some yummy sauce. Firm smoked tofu is commonly used in cold appetizer plate or in stir fry.

1.) put a mixture of chopped mushroom, and dried scallop on it then steamed 2.) Freeze them so they will turn into a sponge when defrosted. They will be good in absorbing any dish with lots of sauce/gravy or use it in a hot pot. 3.) Deep frying them serve with chili sauce or Japanese style with bonito flakes, soya sauce, ginger, and green onion 4.) Cut them into little cubes and place them in some clear broth or miso soup If you can get really good fresh silk tofu, then just eat them plain with some soya sauce, ginger, and wasabi.

I am not a fan of firm tofu unless they are deep fried tofu pockets. Most of the time we would use silk tofu or deep fried tofu pockets. My favourite way to come up with a super fast dinner is mapo tofu made with silk tofu, bottled sauce, ground pork, and green onion. I know it is not traditional but whatever........

I have a question regarding the recipe, there is warm milk in the instructions but I don't see it in the ingredients. Is there something missing? Your fried mantou looks great, I would love to make a version with salty egg yolk and custard.

They only thing I want to see on the table is really good chili oil with some chopped chili in it. I love restaurants that make really good chili oil, and if we know them well, I can usually sneak a bottom out from the kitchen. I think the only time that I use the yellow mustard is to put them on roasted pork to cut the fat. Duck sauce is reserved for roasted duck, and I usually prefer to eat the duck plain. I don't get why duck sauce is so popular............ I have seen people mixing duck sauce with rice. It is correct that we usually only see mustard and hot sauce being placed for dim sum meal only. I would put the hot sauce on the fai gow and that's about it. When it comes to real meal, we usually don't get any condiments on the table. They will only bring the condiment when we order a dish that needs it.

Seems like there are many different size of baby bok choy out there. For me, the biggest baby bok choy should only be 1.5 finger in length, anything more than that is not baby anymore. The smaller the better since they are much softer and sweeter.

I guess it depends on how clean they are. If they appear dirty or yellowish on the bottom then I would cut it off. Also, if the bok choy is really dirty, there would be dirt stuck between each leaves. By cutting the ends off, it makes cleaning much more faster. Of course, if your boy chop is clean, then just leave it on. Since baby bok choy are already really tiny (about the size of a finger), I would not cut it into two parts. For bigger bok chop, I might cut them half lengthwise since it is better for presentation. Remember that the vegetable will shrink after cooking. My favourite way to cook bak choy is to stir fry them with lots of garlic. Also cooking baby bak choy in Chinese chicken broth is very good.

I used to eat a lot of them since my mom deep dry a lot of stuff. Now, I don't think we even have 1L of oil in the house. Just leave the deep frying job to the professionals and grandma. Deep Fried food that I like: Oysters Chinese custard buns, mantou, and other dough products Sausage - until it is burnt Any vegetable - broccoli, okra, pepper, eggplant, asparagus, and many more Tofu - can be soft, hard, or stinky I can't eat them too often since they hurt my throat so I try to limit myself on them. Deep Fried food are usually eaten once or twice a month.

Most of the rambutan that I can get in the market is brownish so they probably are not that fresh. When I was in Thailand, I brought 2 lbs of rambutan and a durian(I smuggled it in....) for my midnight snack in the hotel. My throat felt like burning afterward...... What makes me mad about rambutan is that the skin always stick to the meat. Is there anyway to avoid that?

What exactly is chop suey? I know it is a common dish in Chinese restaurant gearing towards Westerun customers. From its name, I could translate it into Chinese as something as "chopped bits of everything". Is it just like a stir fry or there is more to it?

Maybe this is the stuff(飛機欖) that my parents used to get when they were kids, they would call down from their apartment to order. Then the seller would throw the bags up to the apartment with great accuracy. They are preserved with liquorice, salt, and some herbs.

I can't wait till breakfast, so I am having them for midnight snack. Happy new year to everyone!! Gather with your families and eat a lot.

Anxiously waiting for your results, Yuki. Just out of curiosity, was it just the top think layer that was watery, or was the whole cake watery? I thought my cake wasn't done the first time I made it, but the layer firmed up as it cooled. What proportion of flour to water did you use? My notes said 3 cups rice flour to 2.5 cups water. ← Um... I make loh bak goh with no measurement, just keep pouring until the texture seems right. I am usually pretty successful with this method but this time was just bad. Maybe the turnip was too watery.... or it is just me. I also use both corn starch and rice flour, with a bit of water added. This time the loh bak goh turned out pretty well but I guess the loh bak I picked wasn't the best, so the flavor is still not as good. But whatever, I will panfry it tomorrow for breakfast and eat it with Vietnamese hot sauce and xo sauce. I will probably make my third loh bak goh in a couple weeks, hopefully I can find some good loh bak the next time.

My loh bak goh failed over the weekend because it was too watery........ so I am making a new batch today. Now, they are steaming and let's hope they come out alright. Just half an hour more then I should know.........

ok, Ben Dai gaw-gaw, I want to know how to eat those little transparent fishies with the black dot eyes! My sister gave me a big bagful of these and she said to steam them with the rice? or deep fried then put on the rice? or as you said . . . They keep staring at me from the cupboard. I'll try them during my break this week. ← If this is the same fish that I know of then my family put it into eggs and steam it in the rice cooker. This is the same as steaming little dried shrimp, or dried scallop in eggs.

Um... we only have 2 people but it is okay, we still cooked like it was for the whole family. -Baked Five Spice Chicken -Steamed Whole Fish(don't even know what type it is....) -Steamed Shrimp -Stewed Pork feet with mushroom, dried oysters, and fai choy, all served on lettuce -Roasted Pork and bbq pork, brought them from the store -Vegetarian Combo with lots of bean curd, sui choy, vermicelli, and lots more ingredients -Mapo Tofu -Stir Fried Asparagus with lots of garlic -Soup with abalone, chicken, and some more unknown ingredients Yeah, I think that's it. Probably will be eating left over for the next couple of days.

If it is "lowh po bang" then it means "wife biscuit". It is not really a biscuit, more like a round disk of winter melon paste wrapped with some flaky pastry. They are so good hot out of the oven..... It is not to be given during weddings, it got its name from other places. Edit: I am here to add the story So one day the wife sold herself for some money to cure her husband's dad but eventually the husband invented a type of biscuit that is really delicious. In the end, he made enough money to get his wife back..... What a happy ending, or should I say lame? ←

If it is "lowh po bang" then it means "wife biscuit". It is not really a biscuit, more like a round disk of winter melon paste wrapped with some flaky pastry. They are so good hot out of the oven..... It is not to be given during weddings, it got its name from other places.

Don't all Chinese mother pass on their recipes when their daughters get marry? I know my grandma did that for my youngest aunt, she gave her some lessons in how to properly steam fishes, chicken, minced meat, stir fry vegetables, soup and many other dishes. I learned everything from looking at how grandma cooks and we never use accurate measurement. When I was at home(treated like a princess by my parent), there was no need to learn how to cook or even step into the kitchen. Everything would be done by them and all I have to do is sleep, do homework, and watch TV.

Some part of my family came here in the early 80s but most of them came to Canada in the 90s. Most of the people I know came from Hong Kong during the 80s and 90s where they are uncertain about the future of Hong Kong. I am proud of the hard work of our ancestors and family in this new land.

I like the soft black one that is wrapped first in plastic then in paper. Anything preserved or dried is usually good but I just don't like the black liquource flavour little cube thing. They are just so gross..... I love to go to the store in Hong kong where they let you sample everykind of preserved food before buying.

Ahh, I admire your popo and she must be a really good cook. This year my grandma is in Hong Kong so no one is going to deep fry anything for us.

Well, this depends on where you are. When I am by myself at home, I would put a whole chicken wings in my mouth with my hand, and the bones would come out intact. When you go to a restaurant, there should a plate under your bowl, put everything you don't want on there(bones, skins, or whatever). You are always ask for two plates, one for eating, and the other one for the bones. If you are not at a formal restaurant, then they probably expect/wouldn't mind you to put your bones on the table. Of course whenever possible, I would put the bones on my own plate to help the cleaning person. I do not put the piece of chicken in my mouth, instead I would slowing rotate the chicken to get all the meat. Then I would use the chopticks to place the bones on the plate. It is consider rude in my family to use our hand to eat boned chicken and more rude to just spit the bones out from the mouth onto the plate. I think this is just common sense, it just look bad and impolite when people see me putting the whole piece of chicken in my mouth and spitting the bones out.