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Everything posted by Seitch

  1. How's everyone's soy sauce doing? I found this article and thought you guys would be interested. http://www.lifeonnanchanglu.com/2011/12/twelve-steps-to-making-traditional.html
  2. Sambuckens, I think the problem is the plastic bags you stored the patties in. The Aspergillus fungus comes from the ambient air. By sealing the patties in plastic, you prevented the Aspergillus from getting on the patties. Stay away from plastic wrap. It keeps the patties moist but it is impervious to the fungal spores that need to land on the patties. Not sure what you can do at this point other than start over. Next time, lay the patties on a woven bamboo mat and cover not with plastic wrap but with some leaves from unsprayed fruit trees or mulberry leaves if you have them. You will see good fungal growth in 3-4 days. Why do I say cover with leaves? Cause that's what the ancient Chinese texts say to do. Good luck!
  3. Here are my guesses. Back row top layer L to R: 1.Savory rice flour cake - steamed probably long grain rice flour with probably dried shrimp and green onions 2. Dumpling with probably peanut, coconut and sugar filling. The outside is black and is flavored with leaves from a vine like plant. The finished item has a tea like aroma. 3. Steamed rice cake made with long grain rice flour, baking powder, sugar and yellow food color. Nice and light tasting. bottom layer: 1.Sweet rice cake steamed in a little bowl made of long grain rice flour and brown sugar. 2.Looks like a layered glutinous rice cake, probably sweet with layers using brown and white sugar. 3.Black dumplings, solid rice flour with sugar and that vine flavoring again. 4.Giant steamed ma lai goh. middle row1. may be lobak goh or it maybe a savory version of the brown rice cake right next to it. 2.brown sugar flavored glutinous rice cake with coconut shreds maybe 3. taro cake filled with pork, chinese olives, dried shrimp and preserved vegetable? 4. multi layer tapioca cake with red bean flavored center layer 4. Top white steamed dumpling is probably filled with ground pork, dried shrimps, diced mushrooms, etc. Hard to tell what the end item is. bottom row 1.taro cake 2.same as number 1 middle. 3. Taro cake 4. unknown. Overall a nice selection of Toisan snacks and festive foods.
  4. This is how they made the tea when I visited the Longjing tea plantation in China. When they make the tea, they press and push the tea leaves around a heated pan. The idea with the quick rinse when you brew the tea is to wash away any residues which might be on the tea leaves in order to give the cleanest tasting and looking cup of tea. I've also seen this done with oolong teas at tea shops.
  5. That batch I bought in Beijing had really young tender leaves, similar to really good long jing. But in terms of the actual brew, I'm more interested in low astringency, that subtle sweet aftertaste on the back of the tongue and a strong floral aroma.
  6. Thanks for the suggestions, the Norbu selections look interesting. How are the brewed tea leaves like for the 2 teas above? Are they really young and tender or more fully developed and substantial? Also do you prefer the Spring or Fall tea? I'll probably end up trying your 2 suggestions from there.
  7. Thanks Richard, that other thread is interesting. Glad that others enjoy the green oolongs as well. I definitely prefer the green ones to the more traditional ones.
  8. Thanks Hank, please I'll check out anything you have. Are there any local teashops you'd recommend? I work in El Segundo.
  9. I was hoping that someone could recommend some good online tea shops and maybe some oolongs as well. I prefer oolongs that have a green infusion, strong floral aroma when brewed and that lingering sweet aftertaste with light astringency. The leaves should be small, young and tender. I bought some in Beijing at Ten Fu on Qianmen that fit that description above but haven't been able to find anything like it since. Unfortunately during my trip there this year, they were out of the spring oolong teas. So, any recommendations?
  10. Wow, this looks very tasty, what are the orange balls? Unlaid chicken eggs?
  11. This site has a few methods on home carbonation that are cheaper than using those soda siphons. http://www.instructables.com/id/DIY-Soda-W...Pays-For-Itsel/
  12. I suspect the konjac slices need to be re-hydrated before eating. Try soaking a piece in some water and see what happens.
  13. I think it's the same as fish maw. Ah Leung, That variety of kiwi looks more like slices of dragonfruit. The fruit I tried was so colourful, but there wasn't not much taste. That may be due to degree of ripeness... ← Dragonfruit is definitely sweet when it is ripe. The ones I've tried in the States haven't been very sweet but the ones I had in China were very sweet.
  14. For pith that's been braised, it definitely has too much structure. At the end of soaking it should be much softer than that. You shouldn't be able to see the knife marks. But the pic of the original fruit does look like the kind that we usually eat. I'd say that if you want to make this dish, then try soaking it until you can feel the texture get noticeably softer when you squeeze out the water. Let it go for a week or more if that's how long it takes. It shouldn't be falling apart but it definitely also shouldn't be as dense as it looks in the pic. Good luck!
  15. Hmmm...did you remove any and all visible strings before charring and then again during soaking? I checked with my mom who makes this all the time and she said that she soaks for about 4-5 days. The main point of the soaking is to squeeze out any remaining yellow water and replace with clean water daily. You're very welcome! Sorry it's not quite working out as expected though....
  16. I think you probably need to soak it longer. If you soak it long enough, the pith becomes really soft and cooking time is minimal. But it still doesn't become as mushy as wintermelon.
  17. They're just referring to superior broth, shang tang. Here's an entry that mentions it. The Japanese translater muddled the translation, hence you ended up with Shanton. http://en.wikipedia.org/wiki/Chiuchow_cuisine It's an intensely flavored soup stock made from the finest ingredients.
  18. The pit tastes fragrant and citrusy. It also absorbs the flavoring of the seasonings. Yep, all the soaking removes the bitter taste. Don't know about the history but it probably started with someone frugal trying to find a use for the pith which would otherwise be thrown away. It's also pretty tasty.
  19. You want to eat the pith so the easiest way to completely remove the skin is to char it over a fire. When the skin has turned to coal, remove from the fire and throw it into a basin of water and rub off the burned skin. Now soak the pith for a week in water, changing the water daily and squeezing the water out from the skins daily. After a week, you're have very clean and white pith to season as you like.
  20. When they are freshly picked, these fruits are both juicy and crunchy. Very similar to apples. The taste is sweet and may be a little sour depending on the ripeness. According to TCM they're supposed to be good for the blood.
  21. M&M, please find out from your grandmother how she makes it and post it here. Thanks.
  22. Sorry Naftal, I'm not that familiar with the formal Chinese tea practices, but perhaps the drinks forum would be a better place to find someone who does?
  23. In Chinese, the banner said "self-selected quick meal". It gives a whole new meaning to the term "fast food"! The name of it escaped me. This round thing can be broken up (or chopped open with a cleaver) and cooked for Sichuan style dishes, such as the "water-boiled pork" that you made. Or use it to in braising lamb/muttons. ← I think that round thing is called a cao guo, or grass fruit. I think it's dark cardamom?
  24. I believe those are mulberries. Thanks for the great travelogue!
  25. I didn't mean that arrowhead,yau choy or tofu were in the mix. Those are dishes from the morning meal. It's those other ones that are in mixed together and eaten with lettuce. It may very well be a Dai Gong thing.
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