hzrt8w

Maybe only this one passed the scrutiny of the exporters. This is the one and only brand I have seen in the USA too.

Thanks for the info. You did sound like the sales agent of the product. Sounds very interesting. (But I am just looking, sorry...) DW kept saying I have too many kitchen gadgets at home. (But aren't men supposed to be lovers of gadgets? ) I am trying to get by with the minimal. I will make her watch the fire!

Pork Chops with Honey Garlic Sauce (蜜汁蒜子骨) This dish, Pork Chops (or Pork Ribs) with Honey Garlic Sauce, can be found in many Cantonese restaurants. We really like the taste of sweet honey with garlic. The cooks in restaurants usually deep-fry the pork chops. It is inconvenient to set up for deep-frying at home. I just fried the pork chops in shallow oil under high heat instead. The result is roughly the same. I used pork loin for this dish because my wife does not like any pork fat and doesn't care for the bones either. You may use other cuts that you like. For this dish I really like to use malt sugar because of its characteristic sweetness and stickiness. It is a bit harder to work with because malt sugar is so hard in room temperature and it sticks on everything. It is easier to work with powdered white or brown sugar if you like. Cut the pork loin into slices, about 1/4 inch thick. Season it by sprinkling some salt and black (or white) ground pepper on top. Scoop a generous spoonful (or a couple of spoonful) of malt sugar into a bowl. Add some water. Heat up the mixture in a microwave. Malt sugar dissolves much easier in boiling hot water. Add some honey into this mixture. Also minced a few cloves of garlic. Pour some flour onto a bowl. (Or you may use corn starch, or the "frying powder" if you like.) Heat a shallow pan of cooking oil utnil temperature reaches high. Coat the pork loin slices on both sides. Place on the pan to sear until they turn golden brown on both sides. You may sear up to 10 slices in each batch. Remove the pork loin slices once both sides have turned golden brown. Drain excess frying oil. Clean the pan - because the residue from the flour would have already turned into charcoal. Start with a clean pan. Heat to high temperature. Add a bit of cooking oil. Add minced garlic and a pinch of salt. Stir for a few seconds. Add a dash of white vinegar. Add the malt-sugar/honey/water mixture. Stir well and bring to a boil. Thicken the sauce with some corn starch slurry. Keep stirring and check for the right consistency. It should not be too watery, and yet not too thick that it would stick on the spatula. Re-add the pork loin onto the pan. Stir and flip the pork loin to make sure each slice is evenly coated with the honey garlic sauce. The finished dish. Add some cilantro as a garnish.

I too was wondering about how to "steam" without a lid using a crock pot. A crock pot usually is heated very slowly. It hardly generates any steam. It doesn't seem to be an instrument that one can use to steam any dishes. Tepee: What is a thermal pot? I haven't seen one before. How does it work? Is it electric? You just heat up the termal pot to an initial boil for the ingredients for the first half an hour, then switch it off and let rest continue to heat in residual heat?

Are those "jarred fish" salted? I suspect they are. If so, should be just as good. In Hong Kong, I found other fish species than Mackeral but couldn't recall what the name was. But in the USA, I could not find them again. It has a lot to do with the grocer supplier chain. Next time I go to San Francisco I need to make a point to shop for some good salted fish.

You are right. My view/statement was based on my (now I realize) limited experiences in California in the past two decades. These days, though, you will find many Chinese restaurants - even those stated as Cantonese cuisine - offer kung pao chicken, orange beef, mongolian beef, even mu shu pork. Would it be that those are more popular than mo goo gai pan and egg foo young?

I think the "western" world is mostly familiar with the northern style of Chinese cooking and has under-appreciated the Cantonese style of cooking, especially the ones done at home as a day-to-day affair. We Cantonese do use the ingredients such as fu yu, nam yu, ham yu often, don't we? I don't feel that mustard greens have a strong flavor. Oh, maybe you mean it tastes a little bit like mustard? We like that taste. I think the 3 ingredients work well together, but everybody's taste is different. I just want to illustrate some possibilities. I agree the "big" mustard greens, because of their thick stalks (and even stronger mustard flavor), are usually used in soups. One dish that I really like is big mustard greens in a little bit of chicken broth, with tofu and fish balls and meat slices!

I didn't use the much salted fish last time. But you are right, you can skip the "pinch of salt". Solely personal preference adjustment.

Stir-fried Mustard Greens (Gai Choy) with Salted Fish (咸鱼抄芥菜) I bought some very fresh mustard greens (gai choy [Cantonese]). Usually I would simply stir-fry it with some oil and garlic. Inspired by some talks of salted fish (ham yue [Cantonese]) in this forum, I had decided to try using salted fish to jazz up the taste. The result was surprisingly good. The taste of salted fish seems to blend very well with mustard greens. Some fresh mustard greens. Mustard greens chopped into bite-size pieces. Wash well and drain the excess water. Ingredients: use some garlic and salted fish. I took a small piece of salted fish from the jar. (I bought those salted mackerals kept in a jar of oil.) Chop the salted fish into small pieces. The stir-frying method is very simple. Heat up the pan/wok in high heat. Add chopped garlic and salted fish. Add a pinch of salt. Cook for 20-30 seconds until fragrant. Keep stirring. Add mustard greens. Cook with the lid on for about 5-10 minutes. Finished dish.

The label in the back said Indonesia. It's interesting that they printed the ingredient descriptions in 8 different languages.

Sorry, I managed to consistently mis-spelled "dough" as "doug". If that's your name, please don't hate me! Sour dough, "Mother" dough, dough making.

Maybe it was all a dream...as hzrt said "This would be like a dream comes true. The Shark Fin soup (the real one) and H/S soup prices differ by ten fold." ← All the host and sour soups I had were indeed hot AND sour. Sometimes maybe NOT AS hot and sour as I would like. Maybe what Jon had was a shark fin soup??? Jon: Where did you have your "hot and sour" soup? BTW: In Hong Kong, there is a street-food version of the "shark fin" soup. They are called "shark fin" but of course we all know there is no real shark fin in it. The soup is some kind of soup base with soy sauce, corn starch syrup and shredded chicken meat added.

Oh, the Cantonese cooking also make a variation where rice is place on the bottom of a small ceramic bowl (but these bowls have vertical sides), and the meat/mixture is place on top of the rice, and the whole bowl is steamed in a big bamboo steamer. In Cantonese, it is called chung zhai fan (literally means rice in a small bowl).

I just bought this pack of peanuts. The package read "Roasted peanuts with garlic". I have never tasted one before. Tonight I opened the package and tasted some. The peanuts tasted great! These peanuts, which are still inside the shells, are full of garlic flavor. It's amazing how they managed to make the garlic flavor infiltrated through the shells!

There are literally hundreds of recipes/variations on this steamed chicken dish. Mostly they differ by the sauces to use and the accompanying ingredients. For example, sometimes I like to put in some bamboo shoots (slices). And when I first started making this dish, I only used light soy sauce, ground white pepper, cooking wine and corn starch. One popular Cantonese style cooking is called "Rice in clay pots". Basically rice is cooked in a clay pot along with the main meat ingredients and seasoning. But the rice stays in the bottom and the meat mixture is laid on top (not mixed in). One of such clay pot dishes is chicken with black mushrooms. The item you had might have been one of those? I also had a variation of "chicken rice in a clay pot" in a Vietnamese restaurant in San Francisco. They use bamboo shoots and fish sauce in place of soy sauce, which gives its own characteristic taste. And lay in some fresh cilantro...

Steamed Chicken with Black Mushrooms The Cantonese steamed chicken with black mushrooms is a very popular home made dish. You may also find it offered in some Cantonese style Chinese restaurants. The dry ingredients for steamed chicken. I used black mushrooms, "golden needles" (dried lily buds) gum jum [Cantonese], and wood ear fungi. Just for a bit more texture, I put in one white fungus shui yee [Cantonese], (or Auricularia Auricula??) (the one on upper right). Picture of all the sauces used to make this dish. In the restaurants and most home cookings, people use chicken meat with skins and bones chopped in small pieces. My wife and I like white meats. I made ours with chicken breasts only. Cut up the chicken breasts into roughly 1 inch cubes. Marinating the chicken meat. Use a mixing bowl. To marinate the chicken meat, I used: sesame oil, ground white pepper, xao xing cooking wine, a pinch of salt, light soy sauce, dark soy sauce, a bit of oyster sauce, corn starch, 1 big cube of foo yu (fermented bean curd), 2 small cubes of nam yu (red fermented bean curd), ginger slices. I even mixed in 2 tsp of hoisin sauce and a pinch of sugar. Combine all these sauces in the mixing bowl. Stir evenly. Leave the chicken meat marinated for at least 30 minutes, or a couple of hours is best. Don't worry if the mixture looks a little bit watery. When you add the mushrooms and other soaked dry ingredients, they will soak up the marinade. Picture of the dried ingredients after soaking with water. You must soak the dried black mushrooms, dried lily buds, wood ear and white fungus in water for at least a couple of hours before use. The white fungus is very pungent. I soaked it separately from other dry ingredients. Drain the water. Cut the black mushrooms, lily buds, wood ear and white fungus into bite-size pieces. Note: The core of the white fungus should be discarded. Use only the outer, softer part. Combine the black mushrooms, dried lily buds, wood ear and white fungus into the mixing bowl with the marinated chicken meat. Mix well. Transfer the meat and mushroom mixture to a dish and place it in a steamer. Steam for about 15 minutes until chicken is cooked. Picture of the finished dish: steamed chicken with black mushrooms.

I did not ask my college buddy specifically. But knowing him, only Cantonese style Chinese food would please him. (As it does me) But from experience these "Cantonese" restaurants usually offer "northern" Chinese dishes as well, such as King Pao Chicken, Twice-Cooked pork, Moo-Su Pork and such. TP: you are welcome. I have become your travel agent and I didn't even know it!

Want to add: Your vacation resort is very close to the Oceanside Pier. There is a Ruby's at the tip of the pier. They sell hamburgers, fish and chips and sandwiches. Prices range from US$6.00 to $9.00. It is a good place to eat and view the West coast sunset. Or go there in the morning and have their breakfast. Click here for Ruby's dinner menu There is also a McDonald's at the head of the pier. You can buy some breakfast sandwiches and coffee from them and walk out to the pier to enjoy.

I have asked my college roommate about this. Just like me, he grew up in Hong Kong but has been living in Oceanside/San Diego for many years. Here's what he said: 1. Are there any good (in our standard) Chinese restaurants in the Carlsbad/Oceanside area? (Name and Street) Nothing is good in North county, period. 2. Which Chinese restaurants in Kearny Mesa (in the Convoy area) would you recommend? Jasmine, Emerald, or China Max. They are OK, but better than nothing. My note: San Diego Chinese food prices in general are much higher than those in the Los Angeles/San Francisco areas.

This would be like the sour doug in San Francisco. They always save the last batch as the "mother" doug by the end of the shift to seed the doug making the next day. They said that's where the sour taste comes from. This would be like a dream comes true. The Shark Fin soup (the real one) and H/S soup prices differ by ten fold.

Tepee you have a great challenger. [Grammy's music] This week's Best Actor/Actress in a Comedy Series goes to..... Laksa! [Clap clap clap...]

In Hong Kong cooking practce, I have never heard of steaming the fish paste then frying it. Typically raw fish past is putty on to bell pepper, tofu, egg plants, etc or by itself, and directly goes to the fryer. No re-cook.

Minced dried shrimp (they called it prawn) mostly + seasoning. I would imagine MSG + salt kind of thing. The rolls are deep-fried. Tastes good. I like it a lot.

New Hong Kong Wok Restaurant Address: 5019 Freeport Blvd, Sacramento, CA 95822 Phone: (916) 454-2828 Have you ever been to a hole-in-the-wall restaurant, where the atmosphere is so-so, the waiters/waitresses ignore you most of the time, but you tolerate it and keep going back just because the food is so darn good? New Hong Kong Wok is one of those. Well... it is not that bad. I have exaggerated a little. NHKW is located at a very convenient location: Free Port Blvd and about Fruitridge, very close to the I-5 freeway in Sacramento. The waiters/waitresses may not ignore you intentionally but they are usually so darn busy during rush meal hours. You just have to flag them for attentions. As for the atmosphere... let me just say that this is not the kind of restaurants that you would make a wedding proposal or to bring your best customers. The food served is authentic Cantonese style seafood, clay pots and stir-fried. Their Cantonese BBQ items are good, and jook (congee), fried noodles, wonton items are excellent. Patronship is over 90% Chinese from what I have observed. Prices are very reasonable. New Hong Kong Work Restaurant, the outside. New Hong Kong Work Restaurant, the inside. Only a few weeks ago, the restaurant went through remodelling. They have new furniture and new carpet. They used to hang the names of the "specials" written on a piece of paper (Chinese only) on the wall all around the restaurant. Since the remodelling, they have abandoned that practice. The new look is more tidy. A bowl of wonton noodle soup, Hong Kong style. Their wontons are one of the bests in California. Believe me. I know my wontons. I have had wontons for over 40 years and had tasted in over hundreds of restaurants. Their wontons are hugh! A little bit too big actually. I do wish thay they make the wontons smaller in size but use more shrimp than pork. You can taste the meaty minced pork but barely notice the shrimp. The seasoning and the broth are just right, I could taste the characteristics of the dried fish and MSG. Dejah: this is our kind of wonton noodle soup. My rating: 9/10. It would have been 10/10 if they make the wontons smaller and use more shrimp. Price: US$3.75 A plate of Hong Konger's rendition of Singapore Style Fried Rice Vermicelli This dish is very popular in Hong Kong. It's our rendition of the Singapore style fried rice vermicelli, with curry powder, shrimp, BBQ pork slices, onions, bell peppers, scallions, bean sprouts and strips of fried eggs. Tasted great! My rating: 10/10. Price: US$5.00 Oyster, roast pork, tofu in a clay pot (Cantonese: Fal Nam San Ho Bo) Let's see why we were here tonight... NHKW is best for its clay pot dishes and Cantonese seafood. Tonight we ordered the oyster, roast pork and tofu in a clay pot. The pot was steaming hot when it came out, with all ingredients still bubbling. The oysters were lightly breaded and fried first but were very succulent. The roast pork was firm and flavorful. The tofu was the best: the skin was deep fried, but the core was soft as silk. This is the best clay pot dish I had in California for a while. My rating: 11/10. Price: US$7.50 Red Bean Dessert Soup NHKW offers complimentary house soup (Lo Fall Tong) to patrons who order seafood and stir-fried entrees only. So, no complimentary soup for us tonight. They did bring out the complimentary, run-of-the-mill red bean dessert soup after the meal. Tasted very good. Total price tag, dinner for two: US$16.25 + tax Overall: Great food and great value

The mooncakes bought from AA Bakery look like this: The double yolk lotus seed paste mooncake from AA Bakery in San Francisco. I have a quarter of the cake tonight. The lotus seed paste filling is smooth, fragrant, not overly sweet. It is done very well, much better than some other ones I had. I like this classic filling over other new ones.