warlockdilemma

How does one get that bright orange yolk on Salted Duck eggs? I cook mine on the rice cooker with rice.....results always vary.....sometimes I get that bright orange yolk,but most times it is a pale dull yellow(more like a boiled egg yolk)....Is there a certain cooking time or method to get that perfect cooked yolk or it depends on the quality of the salted egg?

I STILL do, after 40 some years. ← I totally agree,still eat the Candy once in a while...Nostalgia....sigh....

In Toronto its Cdn $4.50 for wonton noodle.........

I love the Iced Cap,it has this waffle/wafer flavour to it,simply amazing I have seen them replacing packets of cream/milk

I am a person who loves cream in his coffee,so Tim Hortons works for me.I find it uncomplicated but i guess for a coffee connoisseur it would be really bland,unflavourful coffee. I do have the Starbucks "Breakfast blend" once in a while but Timmies are my everyday go to fix. The urban legend is that they mix "something special" in their coffee that makes it so addicitve As far as donuts go,it has to be had when its fresh or it can go hockey puck on you. p.s A couple of years back I was in International Franchise marketing,I have had people in Mexico,Germany looking for a tim hortons franchise.These were people who visited canada,had Tim Hortons coffee ,fell in love with it and wanted to bring it back to their conutry.

"Goh Lai" reminds me when i was kid,my grandmom would make the potion ,and it was sheer torture trying to gulp it.... ,thankfully it was only a yearly ritual...which also reminds me that my grand mom used to add sugar to almost evrything she made,whereas my mom also adds sugar but not as much and not on all dishes.... Ben Sook:Never realised it was ginseng,cause when we had it it would almost be brownish/black in colour

Lucky You,Ah Leung...HK is an gastronomic delight.....If I were to visit HK again ,I would not even know where to start from.....almost like a kid in Charlie's Chocolate factory...Being in Toronto we sort of get everything that one would get in HK,but there is always that X factor which one cannot explain.... Anyways cant wait for ur HK visit series to start,ur Pictorial recipes was something that I used to always look forward too ,till it abruptly ended :-(

The only stir-fried version I have had is just after CNY with tay doi - deep-fried sesame dumpling balls. These always collapse after the "offering time". This pastry is stir-fried with guy choi for a sweet/savory/bitter dish. I have been eating this mustard greens soup for 2 weeks because my niece brought several plants home! I had posted this in the Chinese Eats thread, but here it is again. ← and yes....how could i forget the salted duck egg in the centre.......i know what to make for dinner tonight

Finally a weekend pictorial from Ah Leung Kuo....as always looks delicious and simple ....Gai Choy (or Kai Thoi in Toisan) is a green that grows on you....did not like it as much as a kid because of the bitter taste but now is one of my fave greens...In fact my mom used to make it in soup also adding dried shrimps and ginger.....yummm....going back home next week for a 3 week break,cant wait to get my mom to make all my comfort food.......

I love livers and kidney with rice noodles......whats mee sua???

Not exactly traditional but here in Toronto,in dimsum places,sriracha chili sauce is a favourite.....

Exactly mizducky,coincidentally I was discussing the different styles of curry making with my co-workers today. I am of chinese origin but raised in India and my co workers were Jamaican and Trinidadian of chinese origin.Its amazing how each of us had a such a different style to curry making.

Ah Leung I noticed that you mention about not adding the curry powder when frying the onions. As for me I always add the spices/curry powder once the onions have turned brown,I make sure the heat is turned low at that point.Personally I feel the flavour of curry does not reach its potential if you add the curry powder after adding stock/water.

This is cool,every weekend hzrt8w's pictorial was something I used to look forward too,now with Kent starting what looks to be a promising start...great job guys...keep it up

I dunno whats wrong with the Food TV guys.....that show with 3 guys and some weird contraptions suck,i just saw it once,cant got through another one again.If i were one of the head honchos at Food Tv this is one show that I would never have allowed to be aired.

Absolutely right Dejah..just the way my mom used to make it and she would also add a salted duck egg...yummmm

For me Toysanese comfort food is my moms spare ribs in bean sauce (Min Sea Phai Koot in Toysan)served over a bed of blanched yau choy/ong choy. another fave comfort food was Miced meat pie with black bean sauce (called Au Sea Chi Guk Piang in Toysan)...Yummmmmmm

Ah Leung Kuo,thx for recreating a classic dish. Reminds me of my moms recipe with a slight variation.She would use bean sauce instead of the black bean and would serve the finished dish over a platter of blanched water spinach/yau choi.

Most of the wonton counters that I have seen have a big pot of boiling water and a smaller pot of broth on the side. I think they blanch the vegetables in boiling water, as they do with noodles. If you cook vegetables in the broth, it would introduce the "green" taste in the broth and I don't think that's desirable. ← Ah Leung Kuo, you are right.I think they blanch it and then add some hot oil over it.

The way I cook most of my greens is stir fry with some garlic. Pretty simple,heat the wok and oil,once the oil smokes add the miced /smashed garlic and then add the greens.I normally cover and cook it and I never add water or stock. My personal fave greens are yau choi,Bak choi,water spinach. BTW ,at my fave local wonton joint,i always have a side order of greens.I think they blanch it in the wonton stock and serve it with oyster sauce.

I think Mantou with Peking Duck must be a Northern China thing where they serve Mantou with everything.Personally I have had Duck with Mantou only once and it kind of never gelled with me.It has to be the pancake with hoisin sauce and green onions,the only way for me.

You are right,now that jogs my memory,got to check with my mom,she used to add soda and then there was a cleaning process involved. I dont think I have seen reconstituted dried squid here in Toronto,but I maybe wrong,will keep a lookout for it.

Ah Leung Kuo,another great but simple dish.Will try it out. The dilemma is using fresh squid against the dried ones.I personally feel the dried ones have more flavour,while I like the feel and texture of the fresh ones.BTW,is half an hour soaking enough? I have seen my mom soaking it overnight.

That's how my hubby, who as I mentioned (up-post) cannot cook, achieved this recipe: in an electric rice cooker. You can also use an ordinary pot on top of the stove. ← Oops,did not notice that part on your post.Thx ,Dejah. Rice cookers are so convenient.

Ah Leung Kuo,this looks like a simple nice recipe,problem is that I do not have a clay pot,would a rice cooker do the job as well????(I hope this is not a stupid question) BTW,great job with the pictorial.Maybe one of the best on the web.Its the one thing I look forward to on Sunday evenings.Keep it up.