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Really? I just treat them like other fish and shell fish. Fish, we discard the innards. Crab, we discard the innards. Shrimp, we devein. Perhaps clams and oysters are different. I am just not fond of the greenish/brownish "stuff".

That looks absolutely delicious, Kent! Awesome pictures! Thanks for sharing.

#81, Bell Peppers Stuffed with Dace Fish Cake (鯪魚球釀青椒)

Pictorial Recipe Bell Peppers Stuffed with Dace Fish Cake (鯪魚球釀青椒) One way to cook dace fish cake is to stuff them in bell peppers (or you can use all kinds of peppers). It is very simple to make. What I am showing here is to mix the dace fish cake with dried shrimp and dried black mushroom. You may also stuff the pepper with plain dace fish cake. Besides peppers, you may also stuff dace fish cake with tofu, eggplants, mushrooms. Serving Suggestion: 2-3 Preparations: Main ingredients (upper right, clockwise): - 1 box of dace fish cake, 1 lb - dried shrimp, use about 3 tblsp - 2 dried black mushrooms - 2 Anaheim peppers - 2 red bell peppers Soak the dried shrimp in a bowl of warm water for about 30 minutes. Soak the 2 black mushrooms in a bowl of warm water for about 1 hour. Remove stems from the black mushrooms. Drain all water. Dice them up. Drain water from the soaked dried shrimp. In a large mixing bowl, combine the diced black mushrooms, dried shrimp and dace fish cake. Mix the ingredients well to make the filling. Cut the bell peppers into large wedges. Cut the Anaheim peppers into thick rings. Cooking Instructions: Use a flat frying pan (or a wok). Set stove to medium-slow. Add 3 tblsp of cooking oil. With each piece of wedged pepper: hold the piece with one hand and use a spoon to scoop the filling and stuff it onto the pepper with the other hand. Lay the stuffed pepper with fish cake side down on the frying pan. Continue with stuffing the rest of the peppers. Shallow-fry the fish cake stuffing for about 5 to 7 minutes over medium-slow stove setting. No need to flip the pepper over. The heat from the fish cake filling will cook the pepper. Transfer to a serving plate. Picture of the finished dish. Condiment: a small dish of light soy sauce or oyster sauce.

What kind of food? Mexican?

Tammy: In the event that your original quest for Thai food is still on... I used to go to this small Thai restaurant when I worked in Cypress years ago. It's been around for many years. Family run. Very good food. It's called "Thai Place", on Ball Road near Moody St. Thai Place I asked a former coworker who still works in the area. He believes Thai Place is still in business. He also recommends a new one: Sweetie Thai, on the corner of Cerritos and Valley View Quote: I think it’s absolutely excellent. They have good food, a large menu, friendly wait staff and it’s nicely decorated with a pleasant ambience. Unquote. You can locate them on a Google map. They are not that far from Norwalk, about 10 minutes driving on local streets. If you like seafood, I would recommend a really good place: The Fish Company 11061 Los Alamitos Blvd Los Alamitos, CA The Fish Company They have charboiled fresh fish with great selections and reasonable prices. Long lines often, but worth the wait.

In the old days, pork fat and chicken fat might be the only source of grease. I remember when I was small, most Chinese stir-fries and dim-sums were cooked with pork fat in the restaurants. In those days people loved to eat dishes made with fatty pork. And I remember reading something about people in those days did not get enough vitamin A (a good source of it is from oil?), which caused eye-sight problems. The eyes of a person who lacks vitamin A look dull, not shinny. When I was small, my father forced me to intake fat...

Interesting. In the US supermarkets, one will find a distribution like this: 40% corn oil 20% olive oil 15% canola oil 15% vegetable oil 5% lard 5% peanut oil and others

I don't know about Thai food in that area. But Cerritos is an area where you can find lots of good Chinese food. I also like Panda Inn. There is one in La Palma: Panda Inn Restaurant (714) 522-3328 Write a Review 2 Centerpointe Dr La Palma, CA (The map here) It's right there very close to 605 + 91. The food is good. The dining room environment and the service is pretty good - unlike many typical Chinese restaurant (I am sad to say that). $30-$40 (per person I assume) would get you plenty.

I think I need to make some video clips to host my own show and post them on YouTube. But I need a cameraman! It's hard to chop a chicken with one hand holding the camcorder!

Jo-mel, That ain't nothing close to ham ha flavour and aroma. ← (Pounding on the counter) Where's the salt? Where's the salt?

Thanks for sharing your version, ChryZ! Looks so colorful! I have not cooked this dish with cucumber and celery. But I have seen many Chinese restaurants in the US added a variety of vegetables to their Kung Pao dishes.

Tepee mui: I really thought those were commercial mooncakes! You have such a great talent to make them look so beautiful! And the photography is wonderful! When will you mass-produce them and put them on the market? (okay... you have my postal address, right? )

I was skeptical at first in using olive oil to stir-fry Chinese vegetables. But I am a converted. Olive oil has its own characteristics taste. Simply stir-fry with a bit of salt and garlic. Taste pretty good actually. (Bok choy and Chinese broccoli) This is not about authenticity. Just about taste.

In Hong Kong, the favorite cooking oil is peanut oil. Peanut oil is not as regularly available in the USA. I have used corn oil, vegetable oil and canola oil to cook most of my Chinese dishes. All of them work okay, although I prefer peanut oil. What I don't usually use is olive oil because of its low boiling point. But my wife likes to use olive oil to sautee Chinese vegetables with garlic and salt. It tastes pretty good, actually. But I don't think I will use olive oil in cooking my stir-fried dishes. I am wondering what kind of cooking oil you all use to make Chinese stir-fried dishes? Pork fat or chicken fat, anybody?

Sorry to hear that. Add foo yu (fermented bean curds) to cook string beans would be good too. May be skip the onions. Up to you. Add some minced garlic and slices of 1 small chili.

They are refrigerated but not previously frozen. I can tell in the taste. I think 99 Ranch Market did a good job in their seafood selections. This style is also good for geoduck clams and giant conches. Just cut them in thin slices. Yeah, use some ginger slices and ShaoShing wine to parcook to help reducing the fishyness.

Here is one: Minced Beef Over Rice in Clay Pot (窩蛋免冶牛肉煲仔飯) There is no braising liquid or master sauce involved. Simply, it is cooking white rice with some marinated meat (beef, pork, chicken, etc.) on top using a clay pot (sand pot). Cooking rice in a clay pot was a traditional way to cook rice before National popularized their electric cookers. The key is in the meat marination and timing. You cannot cook too much meat in one setting (or too little). Usually you start cooking the rice first. When the rice grains start absorbing the water (before the grains turn dry), you lay the marinated meat on top and let it cook for 5 to 10 more minutes. When the rice is done, so is the ingredient on the top. Examples of rice clay pot dishes: - Salted fish with minced pork - Chicken with black mushrooms and Lily buds - Ground beef patty mixed with chopped water chestnuts - Laap Cheung (Chinese sausage) with chicken or pork slices

I would! I would!!! Oh... I need to live in the region... I only live in a cow town now. I feel that I am in exile.

Hearing these many dishes mentioned, I got many flash backs from childhood memories. I grew up in Hong Kong. I am familiar with all the dishes mentioned, though the Toisanese pronounciations are foreign to me. As Cantonese dialect and Toisanese dialect, though similar, are not the same. I sometimes wonder: where does the Toisanese cuisine ends when where does the Guangzhou-Cantonese cuisine begins? Or are we both just part of the same culinary culture in home-style cooking? Or that Hong Kong is full of descendants from Toisan?

Does it include the home-style cooking? I found that not too many restaurants offer the "homey" dishes like steamed pork with salty shrimp paste. Only far and between in a few. In Sacramento: absolutely no. Maybe the thinking is... if everybody can make those dishes at home, why offer them in the restaurants? The ones that I miss most is the rice cooked in clay pots. There is absolutely no Chinese restaurants (that I know of) in Sacramento that would offer it.

This is what they were talking about: Chinese name: 蝦醬

#80, Surf Clams Stir-Fried with Yellow Chives (韭黃抄浪蛤)

Pictorial Recipe Surf Clams Stir-Fried with Yellow Chives (韭黃抄浪蛤) I bought a few boxes of surf clams from the 99 Ranch Market. They looked really good. A good way to cook them is to stir-fry with yellow chives. It is a traditional Cantonese seafood cooking style. Yellow chives have their characteristics, strong taste. No extra seasoning is needed. Simply use a little bit of salt and garlic. Serving Suggestion: 2-3 Preparations: Main ingredients (upper left, clockwise): - 2 boxes of surf clams, about 3/4 lb to 1 lb - 1/4 lb of yellow chives - garlic, use 4-5 cloves This is a box of the featured surf clams. Take each clam and slice into two halves right in the middle. Rinse under water and remove the innards of the clam. Peel and mince the garlic. Chop the yellow chives into 1-inch stripes. Cooking Instructions: Use a wok/pan. Set stove at high. Add 3 tblsp of cooking oil. Add surf clam slices. Add about 1/2 tsp of salt. Moisture will come out during cooking and the clam meat shrinks a little. Cook for about 2-3 minutes. Remove and drain off the liquid. Start with a clean wok/pan. Set stove at high. Add 3 tblsp of cooking oil. Wait until oil starts fuming. Add minced garlic. Add 1/4 tsp of salt. Stir well. Cook for 10-20 seconds. Add 2 tsp of ShaoHsing cooking wine. Quickly add the chopped yellow chive. Add 3 tblsp of chicken broth (not too much, this dish is not meant to be saucy). Stir well. When the broth is about to boil, return the surf clams. Stir well and cook for another minute or two. This kind of stir-fries is best to be cooked with a strong burner and a wok. To thicken the sauce, you may add corn starch slurry (suggest: 1/2 tsp of corn starch and 2 tsp of water). Transfer to a serving plate. Picture of the finished dish.

Thanks for the kind words Lee. I have only seen that one episode (Shanghai Heart). You are right. I found it odd that she put "fish sauce" in to make the pickled cucumber - supposedly learned from Shanghai home cooking. Since when did Chinese start using fish sauce in everything?