CFT
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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-hkA search using the term "heiheluo" on Google returned only 4 documents. (That's a surprise.)Does anybody know its name in Chinese characters? I know "hei" is Black in Mandarin but couldn't make out "He" and "Luo".
Though 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.Dylank: Not sure what shanzha is as I don't read Chinese characters. -
Bicarbonate of soda?I guess what's stopped me from trying this is that I'm very much daunted by the fact that the stomach needs to be really very well washed to get rid of the pig odour - anyone has a method to share? -
"Gum san ah bak" or "Gum san ah sook"?... next time I will drag my high-school buddies along to try them. But then it might mean I need to treat them.
The uncle from Gold Mountain they called me.
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Fish maw: http://felixcheung.spaces.live.com/blog/cn...8!881.entryBraised "Fa Gau" (fish bubble) with shittake mushrooms over lettuce.Ah Leung - what exactly is the fish bubble?
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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.How is that "ham sui gok" experiment coming along?One thing that I kind of wondered is: in "ham sui gok", as in "geen dui" (deep-fried glutinous rice flour dough with sweet (red bean paste) filling), how do they create the hollowness in the "gok"? When you wrap the "gok", isn't it flat? What's the trick to get the air bubble in? Or the thing would just automatically inflate when you deep-fry it?
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I would have thought there is a sizeable Jewish community in Birmingham.That's right isn't it, you use schmaltz to make those Jewish dumplings - kniedlach (sp?). I don't think i've ever seen a Kosher butcher-shop, maybe in London or Manchester - definitely not around here though!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"?Yes. In Chinese they call it "Goh Tang" (High Broth). High means "superior". Just a beautified name.上湯
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ChaozhouWhat is Chiu Chow? How is it written, or in Mandarin? -
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.Rub a mixture of coarse and fine salt onto the skin and roast as normal on a medium heat on a trivet. -
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.I must say I am intrigued by the "Pig's Skin with Tulip 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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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.
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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).BTW, is daikon leung or yet hay or neutral? -
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_J0DQAvlwI have not watched the particular program that you mentioned. But when I was dining at JJ Cafe in Monterey Park one night about 2 weeks ago, the Jade channel (I think it was Jade) was showing a program that looked very much like "Iron Chef". Maybe they had franchised it. Or maybe they just had copied the format. 2 ladies were competing to make 3 dishes out of some feature ingredients. All in Cantonese.
Siu Yook (Roast Pork Belly)
in China: Cooking & Baking
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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!