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Dai Ga Jeah... you are going to cause me to run out of the disk quota for storing pictures very quickly! Tonight I am repeating the recipe that I made for your birthday: Braised Abalone Dried Conpoy and Black Mushrooms (紅燒瑤柱鮑魚) (Sorry for the steam-caused blurriness) First started by sauteeing garlic, ginger and green onions. Added a bit of salt. Dashed in ShaoHsing wine. Added chicken broth, abalone (like) water, dried scallop soaking water, oyster sauce, brown bean sauce, dark soy sauce, cloves, star anises, chan pei, and a bit of Sichuan peppercorn. Added abalone-like shell fish, dried scallop, dried oyster, black mushroom. The pot is bubbling as we speak. (Err... as I type). Will braise it for an hour or so. While I am in the kitchen, I treated myself to some sliced pei dan (I don't have pickled ginger at home, so these have to do): These pei dan sold in the USA are sooo "so-so". They are far-cry inferior to those like what Kent had in Hong Kong Yung Kee. See what influences you guys have? My dinner, my snack... Reading eGullet is dangerous! It makes me become fay lo Leung!

sheetz: Your daan taat looks fantastic! Which recipe did you use to make the So Pei (flaky crust)? I have been dreaming to make this at home some day.

The Discovery Home Channel is showing Kylie Kwong another series "Cooking with Heart and Soul". (Check here for schedule) I saw the episode "Bamboo" last night. It contains some footages of her restaurant "Billy Kwong" and her cooking in the kitchen. The restaurant's black and white scheme. Interesting. "Choi! Tai ka lai see" LOL!

Last night's dinner, basically a repeat of the recipe presented in this pictorial: Stir-Fried Lotus Roots with Dry Conpoy and Hairy Moss Fungi (連年發財: 瑤柱發菜炒蓮藕) Exactly the same. Just added some dried oysters this time. A wokful of "jai"! (Or maybe not quite. My mortal temptation is still on the dried seafood. Bow to the Buddha to beg for forgiveness.) Lotus roots, black mushrooms, dried scallop, dried oyster and black hairy moss fungi. Nam yu (fermented red bean curds) was the flavoring agent. Really. They are all in there. The thing about this dish... everything turns out brownish color when cooked. Thanks to the red color from the Nam Yu. There is a whole dried scallop on the lower left corner, and a whole dried oyster on the lower right corner. Black mushrooms are scattered around. The black hairy-like thing is "Fat Choy" (black hairy moss fungi). I know what I have been missing in my life-long Chinese cooking! Dah! I need to add some fresh red chili slices and fresh sliced cucumbers on top to add the pretty colors!!! While I am at it, I should just sprinkle a finger-tip-ful of Sichuan peppercorn/salt and some sesame too!

Is Gai Jie Bang made with Nam Yu? I only know of the Dan San (Deep-Fried twisted wheat/egg dough) [Gosh... so much work to translate it to English] that uses Nam Yu for flavoring. What else is Nam Yu used in baking items?

No beer in the house. Prohibited. Usually a glass of red wine and water. Or maybe 2. Or maybe... Yeah! Chew on rock sugar and peen tong (brown sugar bar). I like doing that occassionally. Can't take too much at a time. Big dried shrimp! I saw those in the markets but never thought of buying them for cooking. I prefer the smaller ones, which seem to me more flavorful. Maybe I will buy some just for snacking!

I suppose dried shrimp can be eaten, but they are generally pretty tough until they are soaked. But dried scallops are hard as a rock! ← So are dried squid and dried oysters!!

In another online forum, people are describing a way of cooking rice without any measurement. It said: no matter how much rice you want to cook, just pour the rice in, and pour in enough water to cover the top of the rice and then some. Put your index finger straight down, with the finger tip just touching the rice. The water level should be filled up to the first knuckle of your finger. Your rice would come out nicely, no matter how much rice you cook. I have been thinking of the implication of this instruction, and have always been wondering why it would work. I am a student of science. This method does not seem very scientific for me. For any kind of chemical process: If I use 1 cup of X and mix it with 1 cup of Y to produce Z, then If I use 2 cups of X, I should mix it with 2 cups of Y. The above mentioned method seems to entirely violate the laws of physics/chemistry. It said I can use this method on a 4-person rice cooker or on a 500-person cooker like those in the kitchen onboard an aircraft carrier. Is there a scientific explanation on why it would work? My attempted theory: that water would "fill in the space between rice grains"? So no matter how many rice grains you have, the water would fill in the space between the grains so the ratio is more or less constant?

A free electronic Chinese cookbook from me, free for download. A Christmas gift from me to all of you. It is "Ah Leung's Pictorial Recipes Windows Help File". I have collected all my published pictorial recipes on eGullet and built them into a Windows Help file. You may download this Help file and have all my recipes in one place. In the Windows Help file, you may easily search and locate the recipes you want – all at your fingertips. These are all my original works. I like to tell it like it is. I show you how to prepare a Chinese dish from raw ingredients to the finished dish, with photographs taken every step of the way. I continue to update my Windows help file to include the latest pictorial publications and release the new version about once a month. Look for future releases on my eGullet signature line. This e-cookbook is available for download at: AhLeungPictorials.bravehost.com/index.html The table-of-content page of my e-cookbook: Ref Title P0001 Chiu Chow (Teochew)/Thai Style Fish Cakes with Sa Cha Sauce P0002 Soy Sauce Chicken P0003 Stir-fried Bitter Melons with Foo Yu P0004 Steamed Chicken with Black Mushrooms P0005 Stir-fried Mustard Greens (Gai Choy) with Salted Fish (咸鱼抄芥菜) P0006 Pork Chops with Honey Garlic Sauce (蜜汁蒜子骨) P0007 Bok Choy with Garlic (蒜容白菜) P0008 Fried Fish Cake with Puff Tofu (煎酿豆腐浦) P0009 Pan-Fried Prawns with Superior Soy Sauce (豉油王煎虾) P0010 Red Bean Dessert Soup (红豆沙) P0011 Chicken with Lemon Grass and Black Bean Sauce (香茅豉汁鸡) P0012 Stir-fried Snowpeas with Oyster Sauce (炒双冬) P0013 Congee (Jook) with Salted Pork and Thousand Year Eggs (皮蛋瘦肉粥) P0014 Soy Sauce Chow Mein with Chicken (豉油王鸡丝抄麺) P0015 White Bass Braised with Bean/Soy Sauce (酱烧鱼) P0016 Squid Stir-Fried with Shrimp Sauce (蝦醬炒鮮鱿) P0017 Chicken with Cashew Nuts in Bean/Hoisin Sauce (醬爆鸡) P0018 Hong Kong Style Chicken Pan-Fried Noodles (港式雞肉煎麵) P0019 Steamed Ground Pork with Salted Fish (鹹魚蒸肉餅) P0020 Beef Shank Braised with Five Spice and Soy Sauce (五香牛腱) P0021 Imperial Shrimp (Shrimp with Chili, Garlic and Tomato Sauce) (乾燒蝦) P0022 Ginseng Chicken Soup (人参雞湯) P0023 Steamed Pork Spareribs with Plum Sauce (梅子蒸排骨) P0024 Stir-Fried Lotus Roots with Dry Conpoy and Hairy Moss Fungi (連年發財: 瑤柱發菜炒蓮藕) P0025 Chicken Stir-fried with Butter and Black Pepper (黑椒牛油雞丁) P0026 Deep-Fried Dace Fish Balls (酥炸鯪魚球) P0027 Ma Po Tofu (麻婆豆腐) P0028 Salted Fish and Chicken Fried Rice (咸魚雞粒炒飯) P0029 Hairy Melon Stir-fried with Mung Bean Threads (蝦米粉絲炒毛瓜) P0030 Lemon Chicken (檸檬雞) P0031 Oyster with Roast Pork and Tofu in Clay Pot (火腩生蠔煲) P0032 Sauteed Scallop with Snowpeas (油泡帶子) P0033 Secret Salt Baked Chicken (秘制鹽焗雞) P0034 Steamed Shrimp with Garlic (粉絲蒜蓉蒸蝦) P0035 Kung Pao Chicken (宮爆雞丁) P0036 Pork Butt Bone Soup with Kabocha (南瓜豬骨湯) P0037 Crab with Ginger and Green Onion (薑蔥蟹) P0038 Chicken Stir-fried with Shiitake and Enoki Mushrooms (Moo Goo Gai Pan, 蘑菇雞片) P0039 Ox Tail and Tomato in Clay Pot (番茄牛尾煲) P0040 Steamed Egg Custard with Conpoy (瑤柱蒸金銀蛋) P0041 Pan-Fried Pork Chop (香蔥豬排) P0042 White Boiled Shrimp (白灼蝦) P0043 Oyster with Ginger and Green Onion (薑蔥生蠔) P0044 Pork Neck Bone Soup with Lotus Root (蓮藕豬骨湯) P0045 Stir-fried Conch with Brown Bean Sauce (豆醬炒海螺) P0046 Tomato Beef (番茄牛肉) P0047 Cantonese Roast Chicken with Nam Yu (南乳吊燒雞) P0048 BBQ Pork Egg Foo Young (叉燒炒蛋) P0049 Sesame Chicken Noodle Salad (凉伴手撕雞) P0050 Beef with Sa Cha Sauce Clay Pot (沙茶牛肉粉絲煲) P0051 Pea Shoots with Minced Pork and Dried Shrimp (蝦米肉碎炒豆苗) P0052 Steamed Live Oyster with Garlic and Black Beans (豉汁蒸生蠔) P0053 Shrimp Paste Wrapped in Bean Curd Sheets (鮮蝦腐皮卷) P0054 Cantonese Wonton Noodle Soup (鮮蝦雲吞麵) P0055 Sichuan Style Dry-Fried String Beans (四川乾煸四季豆) P0056 Sweet and Sour Pork Sparerib (生抄排骨) P0057 Sea Cucumber Dried Scallop Clay Pot (瑤柱海參煲) P0058 Stir-Fried Water Spinach (Ong Choy) with Beef and Shrimp Sauce (蝦醬通菜炒牛肉) P0059 Stir-Fried Chicken and Asparagus with Black Bean Sauce (豉汁蘆筍炒鸡片) P0060 Salt and Pepper Shrimp (椒鹽蝦) P0061 Roasted Peanuts with Nam Yu (南乳肉花生) P0062 Fried Bass with Tofu Sheets (beancurd sticks) (枝竹炆鱸魚) P0063 Joong/Jongzi (Sticky Rice Wrapped in Bamboo Leaves) (鹹肉粽) P0064 Sichuan Chili Pepper Chicken (辣子雞丁) P0065 Cantonese Fried Chicken (炸子雞) P0066 Braised Abalone Dried Conpoy and Black Mushrooms (紅燒瑤柱鮑魚) P0067 Pot Stickers (鍋貼) P0068 Braised Chicken with Ginger and Green Onion (薑蔥炆雞) P0069 Winter Melon Chicken Soup (冬瓜雞湯) P0070 Mussels Stir-Fried with Thai Basil (九層塔炒淡菜) P0071 Fried Rice Noodles with Beef (Dry Style) (乾炒牛河) P0072 Dry Fish Stir-fried with Pressed Tofu (小魚干辣椒) P0073 Minced Beef Over Rice in Clay Pot (窩蛋免冶牛肉煲仔飯) P0074 Steamed Curry Squid (Dim Sum) (咖哩蒸魷魚) P0075 General Tso's Chicken (左宗棠雞) P0076 Dace Fish Cake with Lettuce in Soup (生菜鯪魚球) P0077 Steamed Pork Spareribs with Black Bean Sauce (豉汁蒸排骨) P0078 Fried Noodles with Garlic and Beef Sauce (牛肉醬抄麺) P0079 String Beans Stir-Fried with Sa Cha Sauce (沙茶醬抄四季豆) P0080 Surf Clams Stir-Fried with Yellow Chives (韭黃抄浪蛤) P0081 Bell Peppers Stuffed with Dace Fish Cake (鯪魚球釀青椒) P0082 Minced Beef Fried Rice (生炒牛肉飯) P0083 Hong Kong Style Curry Chicken (咖喱雞球) P0084 Chicken Stir-fried with Broccoli (芥蘭抄雞片) P0085 Ah Leung Hot Garlic Chili Sauce (蒜蓉辣椒醬) P0086 Pea Shoots Stir-fried with Egg White and Conpoy (瑤柱蛋白炒豆苗) P0087 Steamed Chicken Wrapped in Lotus Leaves (荷香蒸滑雞) P0088 Chinese Chives Stir-Fried with Eggs (韭菜炒蛋)

May be "abalone"-like shellfish from Mexico, Chile or elsewhere in South America? - Only US$6.00 a can.

Rachel: I believe what's in this picture (with 80% certainty), the spinach-like vegetable, is what Cantonese call "Saan Choy". The word "Saan" describes the slightly slimmy taste of the stem once cooked. My father and I both like this vegetable, but most Americans that I know are not used to it.

I do like pei dan slices and pickled ginger. But salted eggs... only egg yolks. As the egg white is too salty even for this "ham jup lo"...

#88, Chinese Chives Stir-Fried with Eggs (韭菜炒蛋)

Pictorial Recipe Chinese Chives Stir-Fried with Eggs (韭菜炒蛋) This is a very simple dish. So simple, in fact, that I have thought long and hard about whether to include it in my pictorial recipe series. But it is good to introduce the readers one way to cook this uniquely Chinese vegetable: Chinese chive. A vegetable that is closely tied to the leek family. Chinese chives have a strong garlicky/leeky smell and taste. No need to add garlic (as it would be redundant). Simply stir-fry them with a little bit of salt. This recipe is quite well known in families in Hong Kong. Serving Suggestion: 2 - 3 Preparations: Main ingredients (left to right): - 3/4 to 1 lb of Chinese chive - 7 to 8 chicken eggs (or less, e.g. 4 to 5) Cooking: - 5 tblsp of cooking oil - 1/2 tsp of salt (or to taste) This is the main feature: Chinese chive. Chop the Chinese chive into 2 to 3 inches in length. Beat all the eggs in a bowl. Cooking Instructions: Use a wok/pan, set stove to high. Add 2 tblsp of cooking oil and 1/4 tsp of salt. Add the chopped Chinese chive. Cook for about 2 minutes. Chinese chive cooks rather quickly. Remove from pan. Drain off the excess water. On the same wok/pan, keep stove setting at high. Add 3 tblsp of cooking oil. Wait until the oil starts smoking. Add the beaten eggs. Sprinkle 1/4 of salt on top. Use the spatula to keep folding the eggs as they solidify. Before the eggs are fully solidified, return the drained Chinese chive. Use a pair of chopsticks or a fork to help spreading the Chinese chive evenly among the eggs. Cook for 30 more seconds. Finished. Transfer to a serving plate. Picture of the finished dish.

I am glad your students didn't see your paella came out as blood red! My taste buds couldn't stand sweet, or sour, very well. But a little salty taste I can handle!

Hmmm Hmmm... Sau Mei, 壽眉, green tea leaves... It is not uncommon to chew on these tea leaves. I have done so myself. I sometimes also chew on whole coffee beans. I limit it to only 1 or 2. When I had 5 or more, I found myself eyes-wide-open at night. And what else would HKers be talking about? We are inert to politics. International news, a little bit. Oh... may be the hottest singer boys and girls and gossip!

[...Sometimes, late at night, getting hungry, I would try to look for something to munch on in the kitchen. But I have no cracker, Cheetos, potato chips or anything like that in the house. I resolve to looking in the pantry...] Do you munch on these (normally Chinese cooking ingredients) items as snacks? Small dried shrimp Dried oyster - only when just brought them from the market where the dried oysters are still soft and moist. Cut them into 1/4 inch strips. 1/4 of a small cube of fu yu (fermented bean curd) - just to get the rich taste. Can't eat too much as it is quite salty. 1 tsp of the Sa Cha sauce (dry, skip the oil) - it is full of minced dried shrimp. Open a can of Pearl River Bridge brand "Fried Dace with Fermented Black Beans" and consume half a fish. Salty? A little bit. Oily? A little bit. Hell... quite tasty! What else may you snack on that might be considered "wierd"? I might try some...

I didn't get the turkey carcass this year. My MIL was there at the dinner. (Are you kidding??? Slap, slap.) The most senior person of the family got the honor, of course. The "After Meal" is something to look forward to. (More so than the dry and rough turkey breast.) [Oops, did I say that? ]

You can use fu yu to make the following recipes: Stir-fried Bitter Melons with Foo Yu Steamed Chicken with Black Mushrooms Stir-fried Mustard Greens (Gai Choy) with Salted Fish (咸鱼抄芥菜) Hairy Melon Stir-fried with Mung Bean Threads (蝦米粉絲炒毛瓜) Stir-Fried Water Spinach (Ong Choy) with Beef and Shrimp Sauce (蝦醬通菜炒牛肉) Bell Peppers Stuffed with Dace Fish Cake (鯪魚球釀青椒) (Use fu yu as a dip)

Fu yu is similar to soft cheese (except much saltier). I think one can substitute it for soft cheese as a non-dairy substitute in some use. I sometimes spread a cube of fu yu (instead of butter) on a bread toast.

Spam (or the equivalent) is something we grew up eating in Hong Kong. I don't know why there seems to be a resistance to Spam in Mainland USA. I don't like it as much now than I was younger, but I certainly don't hate it. Still have some once in a while.

Chinese like to eat these small fish too. In Taiwan in particular. They make that into dried snacks, or rehydrate them slightly and use them to stir-fry with pressed tofu. I like them. I have one pictorial recipe featuring those dried fish: Dry Fish Stir-fried with Pressed Tofu (小魚干辣椒)

Which kind of tea leave? Green or black? Poh Lei? Sau Mei? Ooo Long? Teet Gwan Yum? Long Jeng? (Sorry, all names are in Cantonese pronounciation)

Bone marrow and pig blood, I like. Sichuan peppercorn chewing... how many can you handle?

Found this interesting web page on "foreign" Chinese words. Only a few are food items: http://www.chinese-tools.com/characters/foreign-words.html