
CFT
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Everything posted by CFT
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I wonder if your "lifting" crackling is due to scoring the skin too deeply? It's curling up like scored cuttlefish would do. Good job so far!
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OC, your first name wouldn't be Heston by any chance? I look forward to seeing the results.
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Wiki-link for you Ah Leung: http://zh.wikipedia.org/w/index.php?title=...9&variant=zh-hkThough I can't find the characters in the HK-Chinese online dictionary that I normally use. 餄餎 EDIT: Prompted by someone on a Cantonese language site, the original term was "hor lau" 河漏 (river leak/flow). This article describes the dish: http://www.xian-tourism.com/BBS/bbs/ShowPo...p?ThreadID=4892 Some other terms: buckwheat: 蕎麥 buckwheat noodles: 黑蕎麵
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Hawberries or hawthorn berries. You've probably eaten them as haw flakes - little red disks in a stack of maybe 10-15, sweet/sour. You can add them to the sweet 'n sour sauce.http://en.wikipedia.org/wiki/Crataegus
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Bicarbonate of soda?
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"Gum san ah bak" or "Gum san ah sook"?
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Fish maw: http://felixcheung.spaces.live.com/blog/cn...8!881.entry
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My understanding is that it is a bit like making a clay pot. You are thinning and bringing the dough together to make a "balloon". The trick is how to close it off - I guess you need to have just enough dough at the "neck" to pinch it closed.
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I would have thought there is a sizeable Jewish community in Birmingham.Quick Google ... http://www.birmingham-jewish-butcher.com/ Gee's Kosher Butchers Ltd and Deli 75 Pershore Road, Edgbaston Birmingham B5 7NX Tel: 0121 440 2160
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Ah Leung, I thought it was "seurng tong"?上湯
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Chaozhouhttp://en.wikipedia.org/wiki/Teochew http://en.wikipedia.org/wiki/Chiuchow_cuisine
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June, you need to write a tutorial on how to debone a duck! It looks fabulous. Do you roast first and then steam? Some people freeze the fat.
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Just what I was going to post - same as what I saw chef Gary Rhodes doing for 'traditional' roast pork.
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Genuine Cantonese & Dim Sum Come To North Essex
CFT replied to a topic in United Kingdom & Ireland: Dining
That's a typo! It should be daikon/mooli/white radish. It is in fact the same vegetable as in your "turnip" cake. Try it, it's very nice. Deep fried pig skin simmered in a broth with daikon and fish balls. -
My mother (from HK) has always wrapped in the parcel/pillow shape, but I think only with 2 leaves. I don't remember seeing a separate "around the middle" leaf like the first set of photos in this thread. They look more like Dejah's but without the half twist.
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Chicken + chicken Ben? What's for afters, egg custard?
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You could serve up poon choi (pen cai): http://en.wikipedia.org/wiki/Poon_choi http://members.virtualtourist.com/m/211be/1086ae/ http://umami.typepad.com/umami/2006/06/tam_kah_sharksf.html
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We discussed the legend of "yau zaa gwai" in another thread: http://forums.egullet.org/index.php?showtopic=96011&st=180 About 1/3rd of the way down, post #187 onwards
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Grass jelly - leung fun chou in Cantonese.
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That packet of herbs says: "Ching Bo Leung" in Cantonese. Cleansing, nourishing, cooling. A pretty "standard" concoction. I would say that turtle must be cooling (leung). Think of "gwai ling gou" which I think is also called turtle jelly. Usually eaten in the height of summer to counteract the effects of the heat. Yansum/yensum is Chinese ginseng Golai-sum is Korean ginseng Faa Kei sum is American ginseng, and is not actually ginseng at all. I love my mother's chicken, American ginseng and honey date (mut jou) soup. EDIT: Ooops, got it wrong. American ginseng is a species of ginseng. Siberian ginseng is not a true ginseng. http://en.wikipedia.org/wiki/Ginseng
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Would it be possible to get under the skin and apply the dry rub ingredients there?
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I would say leung (i.e. cooling).
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Absolutely correct observation. I grew up in Hong Kong and had never seen a sour dough or French baguette until I came to the USA. Bread in HK, Taiwan, Mainland China are mostly soft crust. ← My uncle calls crusty bread "deng sei gou" (Cantonese) - literally "thrown at a dog can kill it".I find HK bread too soft and bland, but the pastries and baus from the bakeries are 1st class.
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Ah Leung, I thought you might enjoy some crab clips from youtube. Tieing up the crab with bamboo strips: De-shelling a crab, industrial style: http://www.youtube.com/watch?v=2t5GQxxeZyA
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Ah Leung, I think it might be "Beautiful Cooking" from the TVB channel. Here is a clip from youtube: http://www.youtube.com/watch?v=P3_J0DQAvlw