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annoy_ken

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Everything posted by annoy_ken

  1. Hey all, great question, this is my favorite forum. Want to thank hzrt8w for helping me learn to cook chinese. I've been wondering something similar to this question. Does anyone have a recipe for "wat dan gnaw" or "slippery egg beef." It doesn't exsist here in Hawaii. I've tried to order it in at least 7 chinese restaurants here and they all come out like "geen dat gnaw" "fried egg" instead. Could always count on NYC chinese restaurants to make great "fan hop" There's also the great "see jup wat dan gnaw fan" or "black bean slippery egg beef rice" Thanks all,
  2. That looks great....have been looking forward to reading (and sometimes following) you Pictorals...Thanks and keep up the great work.
  3. The question of what Chinese eat is a bit misleading. Within such a large country there are BIG differences in what one Chinese person would consider edible versus another. Durian's a good example...many Cantonese love durian, most northerners would probably pinch their noses at that. While there are some grubs and insects that my mom (whose Toi-Shanese) would eat. I think she'd turn up her nose at waterbugs and finger-sized grubs...
  4. Toisanese Unite! Nice to find a clutch of Toisanese here. After reading this thread, I thought I'd be interesting to ask my mom about her ancestral home village (TEUN). We are from: My father's side -- Hoy-San, Dai-Sun-Lei (Big-New-Village) -- and mother's side -- Hoy-Ping, Wo-Hing-Lei. She began to reminisce about condiments from her youth (1940s). How 'real' soy sauce was an epiphenomenon of blackbean fermentation process. And how 'real' oyster sauce was made. I'm curious to know if there are any people still making soy sauce or oyster sauce with these techniques (as opposed to Kikomans or Lee Kum Kee)? Could there someday be a flowering of Artisanal Oyster Sauce anyone?
  5. Whoa...dejavu... You are describing my pops. (LOL) watermelon facial. Never seemed to worry much about his complexion, but boy once that watermelon slice was finished, he'd trim the rind and voila, watermelon exfoliation...
  6. A libation. Heated Coca-Cola, with ginger slices and lemon. The ginger soothes the sore throat. The steam vapors clears the sinuses. And the whole concoction tastes wonderful. A not-so-traditional chinese remedy. I dunno where my mom came up with this. I don't recall Coke being widely available in rural China when she was a kid.
  7. Peanut Butter and Hellman's mayo on Wonder Bread...Wonderful. This was a fave of mine as a kid and I still eat them. Peanut butter and sweetened condense milk on toast with the crust trimmed. Sliced tongue and mayo on wheat. Chinese roast pork, and mayo. Egg over easy, fried bologna, and kraft cheese-food and cracked pepper sandwich. (messy egg). Fried egg, salt, fresh pepper and mayo on wonder. Canned salmon salad w/ chopped red onion and tons of cracked pepper and Baco-Bits or crushed potato chips. Thick cut, rippled sour cream and onion chips are prefered. Hellman's Sandwich Spread (relish and mayo spread) on wonder. Haven't had this in years. Thick sliced liverwurst, white onion, black pepper and mayo. (jeeze, I never realized how much mayo I ate as a kid)
  8. Onion Sandwiches...Mmmm.... I prefer red onions. Sometimes sauted garlic and fresh pepper... Lordy
  9. Skippy Peanut Butter and Hellman's Mayonnaise on Wonder Bread. or Natural Peanut Butter and Hellman's Mayonnaise on and soft bread. MMMMM...mmmm.... Try it. I swear, if you like both, you'll love the combo. I've been evangelising for years, still no takers. ('cept my sister who came up with the combo)
  10. Buttery-Sugary Wonderbread... That was a nice memory, I didnt eat them myself, but my dad loved them. It didn't have to be butter, he seemed to prefer magerine. My favorites as a kid were: Store Bought: Entenmann's cakes: the buttery tops of the Pound Cake, Cheese Danish, and Stella D'oro Swiss Fudge Cookies. Wise Cheese Waffies. Nabisco Chicken in a Bizkit. Hostess Pudding Pies, Twinkies, and Drakes Funny Bones. Gus's Spicey Pickles and Half-Sours. Gus's pickled Sweet Peppers. Guava Paste. Home Assembled: Peanut Butter and Mayonnaise (an invention of my sisters) on Wonder Bread Peanut Butter and Sweetened Condensed Milk on toast. Lightly fried Baloney sandwich with a slice of Kraft Cheese Product. Fried Potato and Egg with Mayonnaise. Hamburger with Mayo on Rice. My parents immigrated from China and never did understand my facination with sickly sweet cakes or mayonnaise. And NOBODY understands Peanut Butter and Hellman's Mayonnaise.
  11. Hey I was wondering if you could send me some more info on that sauce...thx
  12. Yeah, lye water was my first thought too...but then I remembered this site. The color could be from soy sauce too. http://www.shiokadelicious.com/shiokadelic...he_love_of.html ← That site is a great find, thanks for the intro...btw that IS how the Taiwanese Zhongzi look like...
  13. Dejah, I don't think it's Gan Sui, or Lye Water, My mom also used that to make sweet joongs when I was a kid. She would also insert some red colored stick in the middle to give it color. While other kids I grew up with will always associate Aunt Jemaima with pancakes, I will always think of sweet joongs. Yeah, mom made her own sugar syrap, but hey...we were Americans...we were born brand concious consumers. btw, from your transliteration of Gan Sui, can I assume that you are of Toisanese decent and not Cantonese (Hong Konger)?
  14. Thank you everyone for your replies. I never thought of soy sauce...it's so obvious. As you can probably deduce, these joongs have reached such mythological status for me that the simple answers aren't apparent. And Bond Girl, I would be eternally greatful if you could both get me a recipe for the sauce, (what it's called) and an off-the-shelf consumer brand name I could buy. As I am nolonger living in NYC, I can't ride out to Flushing to browse the markets. I have to make do with Ranch 99, the Hawaiian pan-asia-mart. I haven't made my own joongs since I was a kid, learning from my parents, but I will start again if I can make this sauce...Do you know anything about the hot sauce? Thanks again all.
  15. With all the restaurant closing/openings in NYC chinatown in the last few years. I think honorable mention has to go to some not so old but old lunch counter places that have been around since when I was growing up there. Southwind for some great and unique Ha Cheong with dried shrimp and scallions. Mei Lai Wah, where they serve a delicious Beef Cheong and fatty Roast Pork but that is all the rage in the Filipino community. And a shout out to recently closed (9/11) Bamboo, where many an early morning before school was spent. Great Dai Bao (Big Bun) and Choy Yook Bao (pork and cabbage bun) and the chinese Hamburger...all will be missed. It was said that an underground passage led to the Hip Sing HQ accross the street for quick gettaways. There also used to be a place on Pell which served the best corned beef/rice and pastrami rice...That's for Perlow, who is Jewish-ese...
  16. Hey Everyone, Wondering if anybody can help me. When I lived in Taipei a few years back I ate zhongzi or joong (Chinese Tamale)on a weekly basis from a zhongzi chain. Unlike the cantonese style joongs, which usually come out white, these were definitely brownish, but savory, stuffed with a lup cheong (chinese sausage) fatty pork, salty duck egg and a chestnut. The zhongzi came with an amber sauce, something I've never had with zhong before. It was sweet, savory and a bit spicy. Does anyone know what this sause is or how to make it? They also had the spiciest hot sauce ever. I love spicy food, usually drowning my foods with chilies/chilie oil or sirachia sauce. But the few drop that slid off a dipped spoon was enough to make me sweat. It was almost a chilie extract/paste. BTW they also had one of the best fishball w/ Lo Bak (Daikon) soups. Can anybody help me? Since I've moved back to the States, I've craved these zhongzis. I'd love to know what the sauces are and why the zhongzis were yellowish instead of the white joongs I learned to make as a kid.
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