Gastro888
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Posts posted by Gastro888
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Sweet! I think Chinese people have that as well. I wonder what it's called...
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Yes, the cook is my mother - she didn't let me do much. Typical mommy!
I'm sorry that I don't have more specific measurements or instructions for you. I was following my mother around and I was fortunate enough to get her to NOT cook the filling or make the dough too early - she really didn't get why I wanted to document everything. 
I will try to fill in the gaps as best as possible. The rice flour in our area is from Thailand and sold in either a red bag or a green bag - 16 oz bags. I will post a picture of it later.
As for pictures of the finish product, um, I kinda don't have one...
My best friend came over - these dumplings were made for her and I was too busy "jai bee" with her to remember to take a picture. But they were friggin' delish, let me tell you.I know, I know, this isn't the first time I forgot to take a picture.
However, since we don't have practice next week, I'm mighty tempted to make them again...hee hee
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I've been to Hay Wun Loy - it's decent, not bad. You'll have a solid meal. If you want to venture out on your own dime, go for it. Otherwise, try something new.
Kitty jokes aren't funny and they just reinforce the ignorant stereotype of Chinese restaurants/people. I don't know where or how the stupid jokes started. Hell, I'm sure you'd find something weird if you go check out any non-Chinese restaurant in this country - like there's nothing funny in the meatloaf, right?
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Dang it! I wish I had access to eG before going to Palena. The first server we had didn't tell us the tasting menu was available in the cafe area a la carte. (Actually, the 1st server didn't provide us with good service at all- the 2nd server was much, much better.) Man...I could've tried something different.
The pasta was very tasty though- I would love to try the items off the tasting menu the next time. No boudin blanc on the menu tonight.
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Recipe for gai loong. (Yep, this is how we cook...not precise...it's Chinese homestyle cooking)
For the filling:
Chop all ingredients in a small mince. Make sure the size is uniform.
Mom chopping and rockin' the jade bracelet
MEP - from the left - bowl w/ lap cheong, cha siu, zha choy, water chestnuts, hai mai, scallions and mushrooms
Ingredients:
-Ground pork
-Reconstituted hai mai
-Minced lap cheong
-Minced cha siu
-Minced zha choy
-Minced Chinese black mushrooms
-Chopped scallions
-Minced cilantro
-Cooking wine
-Soy sauce
-Sesame oil
-Salt & pepper
-Cornstarch slurry
1. Chow ground pork in a skillet or wok.
2. Add "hai mai" (small dried shrimp) next, chow for a few minutes.
3. Add cooking wine & soy sauce - be careful not to add too much as you don't want the mixture to get too wet.
4. Add minced "dong goo" (Chinese black mushrooms), chow for a few minutes.
5. Add minced lap cheong (Chinese sausage), minced cha siu and minced "zha choy" (Szchuan pickled veggie), chow for a few minutes.
Dad chowing the mix - note the water chestnuts
6. Add minced water chestnuts, chow for a few minutes.
7. Add chopped scallions and cilantro, (and you guessed it...) chow for a few minutes - don't let the scallions and cilantro wilt on you.
8. Add cornstarch slurry to thicken the mixture. Salt and pepper to taste. Add a little sesame oil for fragrance. Give it one final chow and set it aside.
Remember you want to cook the raw stuff first then add the cooked stuff last. Make sure the filling's completely cooked and don't have it too wet or else you'll have a soggy dumpling mess when you fry it.
Set it aside to cool while you make the dough.
For the dough:
Dry ingredients:
One bag of glutinous rice flour
2 tablespoons of instant potato flakes
1 tablespoon of AP flour
Pinch of salt
Boiling water
Mix dry ingredients together, make a mound and then a well.
When the water hits a boil, carefully add about a cup of boiling water to the dry ingredients and combine until a dough forms.
Better to keep it dry and then add water then to make it too wet. You want it to feel like a baby's bottom.
Knead the dough until it's well combined and smooth - about 15 minutes. Pinch off some dough about the size of a ping pong ball and roll it in between your hands. Flatten the dough into a disk about 2 inches wide (not too thin) and add about a teaspoon of filling. Pinch the top closed -MAKE SURE EVERYTHING IS CLOSED TIGHTLY!
Heat up about 2 inches of oil in a skillet over medium heat. Fry the dumplings until golden brown. Serve hot.
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I met Divina earlier this year. She is a true gem! I've not taken her courses but I can vouch for her character. Go with Judy, you will not be disappointed!
And you must must must go to the chocolate shop in Florence with the cute owner. Dios Mio!
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...The gnocchi are not on the cafe menu, but you can order them off of the tasting menu...
Ah, thanks for clarifying. When I'm someone else's dime, I'll do the tasting menu.
For now, the cafe menu is just dandy for me. It's divine!
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Woo hoo! Oops, sorry for the mispelling. I have a crate at home and I'm waiting on them to ripen. Ahhh, mangoes.
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Hi Uncle Ben! You're so silly. Is it still 9 organic roasted suckling pigs?
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Oh heck, I didn't even know what a Baltimore cake was until now. Interesting, thanks! I'm not a big fan of buttercream but I'm sure her cakes are good.
I didn't even know there was gnnochi on the cafe menu. Hmmm....
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Gnocchi...yum. Penne anything is always good.
Forgive the ignorance but what's a Baltimore cake?
Good to know the donut gems can be taken to go...I really had to stop myself from running out of the restaurant with the whole tray when I went on a Saturday morning. (hee hee)
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Hey, what's toljabi? Please explain, thanks!
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Woo Hoo! Going to get my Palena on tonight. I wonder what's on the dessert menu. An even more pressing issue is should I order the divine burger or go for somethin' new? One cannot go wrong with the burger and fry plate...
Sidebar: Does anyone know if one can get an order of the donuts to go? Or is it on premise eating only? Golldang, those gems were delish.
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Hi y'all! I've been a lil' MIA on eG due to committments (dragon boating, etc...) but a while back I promised two things to Uncle Ben and Auntie Dejah.
Well, I'll make good on both promises in this thread.
For those of you who don't know, ham siu gok (Cantonese for salt water dumpling) or gai loong (Toisanese - I'll use this term from now on as I'm a good ol' Toisanese girl from the village!
) is a fried dumpling made from glutinous rice flour. It's served on dim sum carts if you are fortunate enough to have dim sum in the areas where you live. If you're looking for a detailed recipe, you won't find it here. It's going to be rough and tumble as it's home cooking. I will post the recipe tonight along with a few pictures. Please bear with me as it'll take me a while to post the pictures. I've a dial-up connection at home and with the number of pics I took, it'll take a while to post.
Thanks for your patience!
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They look like Champange mangoes. My mom calls 'em pig kidney mangoes.
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Cha siu is usually translated as Chinese BBQ pork, the cut being a boneless tenderloin. If you are looking for roast pork it's "sieu yook" (Cantonese) - the whole pig roasted with a crisp skin.
We Chinese loooove us some piggy pigs, I tell you what.
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I think the characters say:
"Here lies the resting place for the last of the honey roasted cha siu joints...."
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But it's not the same as puff pastry. If you use puff pastry to make dan tats, you won't get the same texture as if you used the double layer (water and oil pastry put together) pastry.
Chinese cooking doesn't use alot of dairy products so it would be hard for me to imagine puff pastry being used for this dish. I don't think lard could be substituted in puff pastry - can it?
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Thanks for the comments.
...Gastro888,
I used a korean caterer in Northern Virginia called DongAh. Very good and will continue to use them.
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Thanks, Soup! I live in MD but I am willing to drive to Annadale for some good food. I love Korean food and am always looking to find a good catering for parties (just in case, ya know?)
Hopefully for the next party you'll have more appreciative guests!
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Huh, I've never experienced horribly bad service there - well, there was this one time this idiot of a server grilled me about my ethnicity after looking at my last name on the credit card and was trying to tell me about my people.
(Long story short, I had to control my fist of fury.)
But they have great coffee and a good cheese platter (for a coffeeshop).
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Wow, Soup, that spread sounds really good! Congrats on your lil' one.
Where did you get such a good deal on the food?
Sorry to hear alot of people didn't touch the food - it sucks when you try to be hospitable & it doesn't go as planned. Unfortunately, it sounds like you would've been better off with the standard party fare instead of the Korean food. It's a shame that people aren't going to try new things. Hello, it's food - not the end of the world to try something new, ya know?
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Sweet, thanks!
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Yeah, the English word would be cuttlefish.
I prefer cha siu that's been honey glazed and it's kinda hard to find. There was this great joint on Mott that's now replaced by Signapore Cafe. ::sighs:: Perfect cha siu, that was. Now, I just check out what's hanging - if it looks plump and juicy I go for it. Sidebar: I hate it when you order an "on rice" dish and you get the crappy cha siu that looks like the train ran over it - all flat and deflated looking.
I normally get 1/2 fat and 1/2 lean. I can't get with those who like all lean and burnt cha siu. What's the point of eating it if there's no tasty fat, ya know?
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Been to Eggspectations - it's good food for those who want your standard breakfast and lunch stuff. Nothing amazing or awe-inspiring. I wasn't impressed.
What's wrong with Mayorga? Did something happen?
Hee Win Lai?
in New York: Dining
Posted
As for the correct spelling, I honestly don't know if I have it correct. But it's somewhat close, I suppose. The restaurant itself is nothing spectacular to look at - it's your stock Chinese restaurant that's been around forever and a day. The interior needs a redo and it a little grungy but nothing like Mei Lai Wah (You must go there for the buns. Baked roast pork buns to die for. God, I wished I lived in NYC's CT!)
My NYC familiy looooves to dim sum there. Personally, it's better than anything down here in DC/MD/VA. HOWEVER, if you compare it to NYC's food, it's a'rite dim sum - their chowed dishes are good. I would make it a point to go to a bakery or a teahouse afterwards to have dessert. Yum.
Now if you are going as a friend of a friend of the owner you MAY get better treatment or dishes. This is a good thing - two nights ago I went to a restaurant that had my father's employee's husband as a head chef (I know...but this is how things work in the Asian community) and we had some GREAT food, things that weren't on the menu. This may happen to you, it may not. (Hey, we know the owners of a bunch of restaurants here and sometimes we get expedited seating or sometimes we get free tea...it all depends on the relationship)
In regards to the joke, thanks for making it clear where you were coming from and being open minded enough to receive our feedback.