hzrt8w

Fantastic! did you make your own "yau tieu" or buy it from a store? I envy you guys making your own at home. Lotus roots do turn a little darker, purple-ish when cooked from my experience. But not "stained" like you showed in the picture.

Thank you for joining, Sarah!. Your cooking looks so lovely! 1. Do you use coconut milk in your curry? 2. Using whole cinnamon and star anise in braising chicken and egg, fantastic! 3. I always was not sure how Chinese/Asians cook okra. This is a great example. Do you use any meat at all in this dish? 4. What is the small pinch of brown color on top of the wonton? Did you put in choy poh (preserved turnip)?

Some simple, home-made vegetable stir-fries: American broccoli - not very Chinese, just some local vegetable... sauteed with garlic and salt. Simple. Quick. After a week on the road with grueling training schedules, though I stuffed myself with best Chinese food that I like, being home and back to simplicity is a treat!

Is this shrimp and crab? I see the big round shrimp but not sure if I catch the crab meat. :-b...

This is a wonderful idea! Ginger and sugar/honey would go very well together. I will try this sometimes!

Agree that this is completely a double "WOW"! At first glance, I really thought you went to a restaurant to have XLB. Very nicely done! And I have just been to Din Tai Fung in Arcadia - quote "The number one Xialongbao shop in North America". Please join this XLB cook-off thread: Cook-Off XXVI: Soup Dumplings (Xiao Long Bao) to give a hand to these folks. They seemed to have some difficulties making the dough and the soup. I have never made XLB before. Yours look fantastic! I also didn't know frozen XLB are available. I need to look for them now! :-b... This is my official drooling smiley now because it is not available with Invision.

This topic has picked up some momentum: Chinese eats at home, What did we cook? Inspired by the "Dinner!" thread: Posting of pictures of home-cooked, specifically, Chinese food. This thread is morphing into a beautiful home-cooking food pictures contest! 8 pages already after only 2 weeks. And growing.

That does sound kind of strange to me. As we are in California, most of the Chinese vegetables are so readily available around the year. But I understand it may not be the case in other parts of USA. May be you can suggest them to do BBQ pork / vegetable stir-fries with some non-Chinese green leaf vegetables. Such as lettuce. Which is pretty tasty for stir-fries too.

Yeah, char siu are usually served, freshly BBQ'd, at room temperature. It seems that if the restaurant staff serve their char siu fresh they should be able to slice it and serve plain for you. There seems to be no good way to re-heat char siu. To use left-over char siu I usually use them in fried rice or fried noodles - first slightly fry the char siu with some oil. You can probably get them to sell you the char siu whole (not even sliced). Bring it home, use the oven to slowly heat it up to nice and hot. From my experience, if I re-heat char siu in a microwave, (especially char siu slices) the edges tend to get burnt and the heating is uneven.

This week I bought a lot of "normal" Chinese snacks: Taiwanese, as well as Vietnamese-Chinese beef jerkies, dried squid, preserved plums, dried tiny fish, etc.. I may not need to chew on weird snacks for the next 6 months!

Soft. May be it's me. I don't see eating eggplant any other way. It cannot be eaten raw as in salad.

That must be it. I was confused between watching different TV food programs. I cannot bake to save my life and am confused between the two.

Don't worry. Not enough pandas can be found. Dogs? My neighbor's nonstopbarking dogs seem wild animals to me!

That's what I heard as a common practice in Malaysia. I myself may not be used to it: with savory food on one hand and a sweet drink on another. Cantonese do that in the congee (my comfort factor). Beijing Chinese do dip the yau tieu in plain soy milk. I tried that when I was in BJ. It tastes good too.

Does it have to be things we cook? Can it be things we bought and ate at home? How about things we ate while we are AWAY from home? Haven't been home for a week... almost.

That's most excellent too peony! Have you guys (sheetz) tried glazing the top of the egg tarts and caramelize it with a torch like they do in some of the Portuguese chefs? But maybe Chinese egg tarts do not have enough sugar to do that???

Tepee: most excellent! If you cook this chicken for Gengis Khan, he would have stayed in China to eat more instead of invading Eastern Europe. Millions of people would have thanked you!

I just read the NYTimes article. Interesting read. I can't agree on the 50 mile length along the San Bernadino Freeway (I-10) being the new China Town. It is more like 10 to 20 miles, scattered around different cities but very concentrated in the old retangular block (San Gabriel Blvd, Valley, Atlantic and Garfield). When I first visited the area in the late 70's, that's where all the actions were. But I do agree with one statement in this article: Incidentally I passed by Mission 261 the other night (Friday)... Not too many patrons (Friday night). Didn't see too many Asian patrons. (Remember what I said about the round-eye ratio...) I am not sure if I am motivated to try it. Especially in the highly competitive SGV.

Here is what you do: send half of the venison to Ah Leung. He will five-spice the heck out of the venison. Gamey and toughness are the issues. For #1, use a lot of ginger and strong spices to cover it. For #2, need to use braising method to soften the meat. Bubbly for hours...

Unfortunately the TYE that I bought in the US Asian grocery markets are mostly crappy. Dry (inside) and bland-tasting. When TYE are flavorful, it has the "rotten" taste and smell. Like cheese. It may take some getting used to. Skillful workers in HK can tell good ones from bad ones by a back-light shining through the eggs. But here, TYE are sold pre-packaged. Can't do that. And you can't pick and choose either...

In the Kylie Kwong's "Heart and Soul" series, she showed exactly that: Fried eggs. Use an excessive amount of oil (but not as much as deep-frying), break 5 to 6 eggs and fry them. It is like an "over easy" but never flip the eggs. After the eggs are removed from the wok, she breaks up the yolks and pour oyster sauce on top with some chopped green onions.

Not sure about centering. Remind me later to play with it and let you know. For side-by-side: cut out the empty lines between the 2 image tags. (Sorry to be technical.) Like this: Normal one picture after another: [img=http://forums.egullet.org/uploads/1165289518/gallery_13838_3935_51622.jpg] [img=http://forums.egullet.org/uploads/1165289518/gallery_13838_3935_4944.jpg] For placing pictures side-by-side: Pictures side by side: [img=http://forums.egullet.org/uploads/1165289518/gallery_13838_3935_51622.jpg[/img][img]http://forums.egullet.org/uploads/1165289518/gallery_13838_3935_4944.jpg] The result will be this:

This is most excellent, sheetz! I really mouth-watch over the yau zha gwai (Deep-Fried Dough(??) - how should we translate it?) I never thought we can make it at home! What makes the flour expands and have such big air pockets? I must ask you on this one, as I may make this secretly (when Mrs hzrt8w is not watching)... what's the recipe in making yau zha gwai? We sure know who are the Chinese bakers in our forum!

Wow! This is eye-opening! I need to try some. Thank you Helen!

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