warlockdilemma

That is something I am gonna try out this weekend,sounds yummy from the word go....

Dejah,here is a simple recipe that I use for San Choi Shrimp curry. Ingredients 1 Large onion sliced 1 tsp Ginger paste 1 tsp garlic paste 1tsp cumin seed.(you can avoid this but it adds more flavour to the curry) 1 tsp curry powder (normally I se a mix of chilli powder/turmeric powder/coriander powder and cumin powder),depends on whatever is conveninet for you. 1/2 tsp black pepper powder. 2 lbs san choi 1 lbs tiger prawns Method 1. Heat 2 tsp of oil and once its hot add the cumin seed. 2.Add the onions and fry till light golden brown. 3. Add the ginger and garlic paste.Fry for a couple of minutes,then add the curry powder (or all the powders depending on how u make it).Fry this till you curry powder blends into a paste.Make sure at this time ,the paste does not stick to the pan. 4.Add the shrimp and blend it into the paste and finally add the san choi.Add about a half cup of water and cover.Cook for about 15-20 minutes.Add salt to taste.Your curry is ready.Add more water if you want more gravy.

Nope,when put in soup it changes the color of the soup to a yellowish dark green.

I am chinese from Kolkata now in Toronto.I agree with Raj Bannerjee's suggestion.But yes Tangra would be the place for authentic Indian Hakka ,just a word of caution,the food is always very oily.My personal favourite in Tangra was China Haus,but you can drop into any of the restaurants and they are all good. The weekend buffet in Mainland China is good.Try not to miss that.

It is San Choi,also called "Malabar Spinach".I grew up eating it,so I don't really find the sliminess abig deal.In fact it makes a good curry with shrimp,I will post the recipe if you want it. Also another thing my mom used to make with San Choi was meat ball soup and beating an egg on it in the end.

Ah Leung Kuo,I totally agree with you,when I order Black Bean beef/chicken,could we please skip the green bell pepper and maybe even the onions, .Whatever happend to the "Keep it Simple" philosophy. Ben Hong Sook is right, the concept that carrot and green peppers makes a dish look nice and colorful,is something that irritates me.Personally I feel that while carrots dont add to much to the the taste,green bell peppers really messes up the taste of whatever it is added to.

This is the recipe that I use,and it turns out perfectly,just follow the reipe to the T

Thanks Ah Leung.....Yes you are right i was referring to the honey comb tripe....In noodle houses they refer it to as "Ngau Tau Mein" (beef stomach noodles,literal transalation in english)...will try out the recipe as you have suggested

I am aware that the tripe used in Jook/Pho are just boiled (as you say "boiled the living bejezus out of them" ) But the one i am referring to are the "honeycomb" ones made in a light/dark soy base Hushpuppy,thanx for referring the site,will try some of them

Does anybody have a recipe of the tripe that they serve over noodle soup.You know the ones that are served at Wanton/Noodle shop types?

I remember doin the same thing as a kid,picking on each hien lu using a toothpick at my Grandma's place . Ben do you have the toysan style recipe.