Transparent
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Posts posted by Transparent
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It must be great to have fond memories of memories the festival. I've enjoyed some past years even living here in Brooklyn, but nothing as romatic as even a paper lantern. The whole affair was mostly great food, and a whole lot of laughing and merriment. Yesterday, it was a lonely night, where the mooncake was just an after dinner snack. Dinner was just rice and steamed ribs. No pomello either.
It seems like I'm the only one who cares.Growing up jook sing is no fun at all...
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Sigh. It was raining here the entire time in New York, so there was no moon. Most of my family members went to work today, so there was no big family dinner either. I got my fill of mooncakes, boiled taro, and dai choy goh though.
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Mini-mooncakes are neat; you can split them with a friends and try all the different varieties. That's what my mom and I did in Flushing, NY today. Yi Mei Bakery is great. :D
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Wow! Great pictures. Do you know any picture tutorials for making steamed bao? My mom and I have been trying to figure it out for a while, and it has us stumped.
Oh, is there any way to sort the pictures by name? -
It's dried apricots for me. Mmm. :)
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transparent:
Here's the agar agar go you were asking about.
Ohh, ohh! That's it! I watched my grandma pour sugar into that, so I thought it was made entirely of sugar.
Man, I have got to request this from her this year. :) -
I like my tofu fried, then dipped into oyster sauce. Tofu with pork and scallions is something I enjoy too.
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For some reason, my mum always cooks bitter gourd with some sliced pork. (She cooks a lot of vegetables with sliced pork). I hope she doesn't read this, but the pork more often than not turns out tough and rubbery. "The meat is there just to to flavor the dish," she usually says, "eating it is optional".
Abra, your congee looks very rich. Those more knowledgeable than I should feel free to correct me, but I believe congee is traditionally considered a poor man's food. You have elevated it to a new level of luxury with the abundance of ingredients.
My mom cooks bitter gourd with dark meat chicken. Both the chicken and the gourd taste good.
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My search for kuih in NYC has finally hit paydirt.
I found kuih at Sanur Restaurant at 18 Doyers St, Manhattan Chinatown.
There's more information about it in this post from my eGullet foodblog.
You may need to scroll down the page a little to get that specific post. I'm not having any luck at all trying to link to it directly, and I don't know what I'm doing wrong.
Pitchblack70, you can see some of the Malaysian hawker food I've been eating the past week in the blog as well. I think you asked about that in another topic...
I go to Chinatown every Friday, and I'm really looking forward to this Friday now. :D
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Gasp! Kuih in NYC! I've been loitering around Chinatown for the last couple weeks searching for kuih for take-out!
Where on Bayard Street is Sanur? I feel a little nervous about walking into a basement though... Is it always sold in the basement or was it just because it was closing time? -
On the topic of Autumn Festival food, does anyone know of a "jello-like" goh that's made of boiling water, sugar, and strings of a yellowish substance? My grandma used to makes these dangerously diabeties-inducing treats during the festival. It was refrigerated and cuts into pieces. A name would be really nice.
Dejah: I know of that ryhme! I heard it when I was younger. I don't know the characters for it though, sorry.
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I absolutely love the lotus paste mooncakes, and the yolks are awesome. I always look foward to the autumn festival every year. My family always gets tins and tins of the mooncakes.
I think the nut ones taste terrible. They look putrid as well... That's why I never take a bite out of a whole mooncake - I cut it open to see the filling first. :D -
Thanks for your comments. I decided not to go for the Wolfgang Puck branded mixer, and got a KA Artisan. The Black and White models are selling for $150 (rebate+$25 off promotion!). I can't wait for my brand, spanking new mixer!
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That is one pornographic peach.
You read my mind!
I dislike cutting the pits of fruit. It seems kind of sacreligious. :P
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I believe there exists an urban myth that century eggs are made with horse urine. Does anyone know if that's true?
It sure tastes like it!
It's the primary reason why I refuse to eat my parent's congee. They put loads of the eggs in it. Yuck! The taste isn't too bad, but it's the texture that really bothers me.
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I'm currently looking for a stand mixer. The Kitchenaid Artisan seems pretty sturdy to me, but the price is a bit steep. Channel surfing through to HSN, I found a Wolfgang Puck Bistro "Commercial Rated" Mixer for $200. Retail, that's $100 cheaper than the KA. It's also 700W and comes with an extra bowl. It seems pretty tempting, but I'm not sure of the quality of it. Does anyone own one of these?
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Thanks a lot for the recipe, Dejah!
I'll definately try it out when I get the chance to. -
Dejah, would you mind sharing your recipe for your bao dough? I don't think I've ever seen such gorgeous-looking bao in my life!
Every time I make it, it comes out really dense and - bleh. -
Wow, I didn't know that Yin-Yin was Toisanese. I've been calling my grandmother yin-yin all of my life, and I'm Cantonese.
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Yay, I finally got my tiles. They're Metropolitan Ceramics Mayflour Red quarry tiles. I was initially worried about the the Crystalline Silica in them, but I contacted Customer Service, and they said it was was fine for baking.
When cutting the tiles it will produce the dust, but it will not give anydangerous chemicals when baking. You may bake on it in an oven. It will
not harm the tile because we fire it at such a high temperature. You can
bake bread or pizza on it and it really makes a nice crust. Enjoy!!!
Now I have a question on the placement of the tiles. Should I place them on the rack or floor of my oven? My racks are pretty flimsy, and I'm not too sure about how much it can support.
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I'm interested. What kind of restaurant is it? Casual? How are the prices?
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I'd go with "Mm sai jahm." "Mm ho chit" is pretty awkward and not as fitting for meat as compared to "jahm" as herbacidal said.
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I don't do any de-stemming or anything, but whenever I'm at Costco or BJ's and a package is open, "yoink!" Heck, they've already been open. They just throw them out during closing time.
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I'm also looking for a nice scale. I found Alton's Salter at a local linens 'n' things, and started playing with it. I was thoroughly disappointed. Any pressure onto the unit, regardless of location will alter the weight. That means pressing a button will throw off the measurement by a lot. Maybe it was just the display unit, but I decided not to take a chance.
fins, scales, head, eyeballs
in China: Cooking & Baking
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Steaming is the only way it's done in my home. Soy sauce, scallions, ginger, rice wine, and vegetable oil go over the fish, and it's steamed to doneness. Anything else is blasphemous - according to my parents.