aznsailorboi
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Posts posted by aznsailorboi
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aznsailorboi - it looks yummy and it looks like it's a vegetarian dish, which would be great for my dad. Sorry to ask a dumb question but what does "bah kut teh" mean?
not a dumb question at all XiaoLing, the only dumb question is the one that one don't ask at all and wouldnt know the answer to.
Bah kut teh is in hokkien, in pu tong hua its "Rou4 Ku3 Tsa1"(intonation??) its a chinese herbal soup, they have the ready made herbal pouches in the asian groceries, saves a trip to the chinese herbalist. the herbs get simmered with pork or chicken for a few hours. basically extracting the essences from the bones for flavor. usually when using pork, the ribs part get used, sometimes the trotters and hocks get used as well yeilding a more thicker gelatious "tsa"/soup. when using chicken my mom buys the black chicken or a mature laying hen(takes longer for the meat to get tender, hence more time in the pot to simmer, yielding a better flavored soup). in addition to the herb pouch and the protein source, depending on the "family recipe" certain "family secret ingredients" gets added. the recipe I use have dried scallops, a head of garlic peeled and smashed, a block of pein tong, and salt which I add the very last before serving. actually there is a thread dedicated to bah kut teh. its under anywhere in asia i think or just do the search here in e gullet and it should pop up. oh one word of caution this soup is highly potent so be careful serving it to someone who's got hypertension and such, this food is a little bit on the yang side.
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here's dinner bah kut teh, best eaten with leftover rice topped with fried shallots or rice from the bottom of the pot, the crunchy almost burnt part. the sauce is thick mushroom soy sauce with chopped garlic and chilies.
here's whats in the bah kut teh....
dried black mushrooms, oyster mushrooms(would've used button, but this is the only one available), tofu pok (fried tofu puff), garlic, dried scallops and wilted iceberg lettuce. the other bowl contains the ribs....y'all know what that looks like lol.
and here's what happened to the leftover the night before, this would be lunch tomorrow that I'd be bringing to work.
it became a noodle dish. sooo now I'm completely wiped out of lefovers.
but its all good coz that means I'll have to cook new ones, then I'd have more pics to share. -
XiaoLing yummy is all i can say, and Ben-sook i agree the mouthfeel for the membrane....it has different textures depending on the thickness of the membrane, chewy, velvety, soft, tender,etc. wow. oh and im cooking tonight, bah kut teh is on the menu. pics will come later! see ya guys in a bit!
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QUOTE(Tepee @ Nov 29 2006, 08:19 AM)
With all your modern dependence, I'm surprised you don't communicate in SMS lingo.
SMS lingo?
TP: hav u 8 dinR yet? Where r d pics? want 2 c em. hurE! ttyl
thats funny, auntie TP, now you got him started already! tsk tsk tsk lol who else got myspace here?
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that crystal cake looks interesting, is it just congealed sago thats shaped? or there's more that we cant see?
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Peony you got me wanting that mango tang sui!!!
I can't remember the last time I had that....maybe about 8 years ago back in the Philippines, when my chinese side of the family had a full course banquet at one of the more popular chinese restaurants. Also there's another tang sui made with taro pureed into the warm creamy soup with mini sago. There's also a refreshing cold one for the summer, made with pureed cantaloupe and milk, and with mini sago floaties. ahhhhh... maybe we can make this into a Tang Sui thread and have all the different types of tang sui recipes. -
hzrt8w the yau tieu is store bought, I buy them fresh then as soon as I get home I store them in a big ziplock then stick it in the freezer right away, then to reheat it, just stick in a 375* oven frozen for 10 min. and its just as good as new once it comes out. let it rest for a few minutes to let the crust crisp up a little bit. the inside will still be soft.
oh and the Lotus root, it could've turned purple by itself, I looked at the rest of the leftovers in the fridge this morning and the rest of the roots turned purplish too.
auntie teepee In your absence we will continue posting, but we'll be looking forward to when you get back!
the claypot rice sounds good. sounds so homey and comforting, and the red chilis in thin soy sauce sounds kinda good right now for chilly midwest winters. Anybody got a recipe for it?Peony that tang sui looks good, I think I will keep it tapioca pearls than pomelo sacs. did you make it? can you share the recipe? I can usually skip dinner in exchange for dessert
RRO I saw your attachment to hot chilis or CHILI-fied( my own word
) food items, thats amazing, actually my chili tolerance has gone way up ever since I started hanging out with my Lao, Viet and Thai friends who are all food lovers as well and love hot and spicy things. they introduced me into dipping thai chili peppers in shrimp paste (kao piak), papaya salad with about 20 chili peppers pounded into it, and my pho is usually red from sriracha lol 
but its all good. I also make my own chili oil, which I put on everything even just rice, I can make a pictorial of it when i make it next time.I'm at work right now bored. .... I got long beans sitting at home, so thats probably the main ingredient.
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How about sweet/salty/sour: chun pei yuen - boogers - tiny, tiny cubes of orange peel in the little bottles.
The kids always called them boogers, and they loved to gross out their Canadian friends.
OMG hahahaha I remember those....geez they gross out most people not just westerners, haha I went to a chinese school, and still grossed out my classmates who are chinese! LOL
weird chinese snacks, I guess technically almost all chinese snacks are weird...coz everytime I bring a snack to work, my co-workers cringe in amazement with what I brought it, they said they felt like they were in the "eating" portion of fear factor. hahaha
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sheetz that braised pork seriously looks like its falling of the bone. ohhhh and I can just imagine the texture after slow cooking for 8 to 10 hrs. I bet the fat and skin just melts in your mouth!!!
kent your bittermelon dish looks good, what else did you put in it aside from sugar and sriracha? oh and your bittermelon looks so fresh, the ones we get here in chicago are pale...yours looks so green and crisp!
Sara welcome!!!! your dishes look fantastic...although I'm definitely in full attention to the prawn and scallop dumplings.
whats the leafy greens in the broth?XiaoLing your dish looks like it could be an asian permutation of corned beef and hash. but I will probably like your version better than the original way. I can already taste the flavors and textures sweet and savory, and fragrant from the five spice, then crunchy rice crumb topping, then the tender potatoes and pork bacon. what a combo!
and here's dinner... jook with pei tan, and yau tieu. and an adlibed(sp?) vegetarian dish.
I had the jook coz I had to "season" a new clay pot. Then the vegetarian dish was an attempt to recreate something I had at the Buddhist Temple for lunch earlier today....I wasn't gonna recreate it if there was enough when I tried to go for round two at the buffet line. It was so good I just had to have some more, so as soon as the Temple service was done I was off to chinatown and got some lotus root, wooden ear, young corn, and tofu skin knots. the flavor of my finished product was different, but it was still pretty good. I used Fu Yu in mine, so I have a more heavier and stronger flavor, the one from the Temple is lighter, cleaner, and less pungent, and I like that better. but oh well, oh one thing I don't get is how did my lotus root get stained with like a purplish color, dunno where it came from....see here, check it out. look at the lotus root around the center, the edges are purplish.
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Hi guys! ooooh!!!! I bought my christmas gift for myself last night, and I can't wait till X'mas to open it so I finally busted out my new sony cybershot 8.1 mp nice nice nice
and took pics of tonight's dinner. I finally got my bittermelon craving out of the way hehehe I made stir-fry beef with black beans and bittermelon. I sliced the beef while still frozen so I can get paper thin slices, marinated for about half an hour in superior soy sauce, oyster sauce, crushed salted black beans, hsiao xing wine, sesame oil, white pepper, a little garlic, sugar and tapioca starch (or cornstarch). saute some more garlic till fragrant then add the marinated beef, stir-fry till the beef is almost done then add the onion slices and bittermelon slices. add a little water or stock cover for 3 minutes till bittermelon is done. I like mine a little undercooked with a little bit of crunch and lots of bitterness still. If the gravy is a little too watery add a little bit of tapioca or cornstarch slurry to thicken.
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Great! and I just posted something earlier about where to find duck fat....*shakes head*
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Je**s Ch**st!!!! Are they really trying to kill the food business here in Chicago? I can't believe they're doing stupid shit like this versus taking care of more pressing matters like the quality of public education, neighborhood crimes, etc. WOW!!! I'm speechless, while most of my colleagues in the military are fighting wars in other countries, our politicians here have the time to dilly dally about trans fat, and foie gras.... thats just very sad and very annoying at the same time.
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Teenage Mutant Ninja Turtles ------ PIZZA!!!!!!!!!!!!!!
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Tepee- what dialect is "Chai Tau Kueh" ? thats what we call it at home, but i havnt really heard anybody in the dimsum restaurants and oriental market call it that other than Low Bak Gou
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Thanks budrichard and Ben Sook for the info. so its like how they would skin a snake for cooking, no?
ok, it probably was the skin thats making it tough. Thanks for that advice. I will try it again one of these days.....as soon as i move to my new house, i'd be living 10 minutes away from chicago chinatown in a matter of two weeks, a very dangerous place to live if you love to cook! it will suck the finances out of you buying all the best quality ingredients you can find. Well unfortunately I have to start budgeting since I now have mortgage to pay
Auntie Sue-On- skin the birds????
so no crispy skin on the chicken? the duck? the turkey? the pheasant? -
At the Vietnamese market that I go to, they're under the name "Dried Salted Silverfish". I've eaten them two ways, how Ben Sook described them, and the other way is mixed in with fried rice, my moms way
. Both are really good, unfortunately its been banned from our home since my dad was diagnosed with high blood pressure about 8 yrs ago....my mom said she wont contribute to his "deterioriation"....so sweet -
I never had "crispy" eel with garlic and chilis. The eels I had are mostly stir-fried with a dark soy sauce base and lots of oil. Are you sure that's eel you had with garlic and chilis (battered and deep-fried first to crispy)?
yes, coz thats what the menu said, and its cylindrical..not too many fishes are cylindrical all throughout. so its affirmative that its eel.
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ok ...I had eel at chinatown a few weeks ago, it was delish, tender meat and no funny smells either. it was crispy fried with tons of garlic and chilies. so here i go last week at the asian market...lo and behold they got eels, so i got two small ones had the guy behind the ccounter errr slaughter them for me
i would've done it myself but it was almost 5pm, by the time i get home and "clean" the eels it would've been past dinner time...but anyways so i took em home, rinsed it a couple of times, rubbed salt on the skin to remove the slimy stuff, sliced it into segments, seasoned with salt, pepper, lots of garlic and rice wine and let it sat for about half an hour while i set up my wok with oil. I dredged the eel segments in cornstarch and dust off the excess then into the hot oil they go for about 8 to ten minutes till golden brown. they looked fantastic until i bit down on it, it was crunchy on the outside(good) but tough inside(bad) like overcooked octopus .....enough to put me off and toss dinner out. so is there a special way of tenderizing eel meat? or was the eel that i got bad(it cant be it was alive)? -
docsconz- cant wait to see the dinner photos!
U.E.- Nice pics on your last trip to Avenues! looks like the tasting menu went to a complete change from this past winter. everything still looks fantastic. It will be a while for me before I dine at Avenues again...in the process of buying a house, i think i can sacrifice for a few months.
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well im still on standby if i get that friday off....so im crossing my fingers
. and i will be leaving early to avoid all that unecesssary traffic. -
I'm definitely going! I made my reservation at the Best Western. I'm so excited! I'm coming by myself..I just hope I won't feel uncomfortable coz I dont really know anybody in person, I dunno haha I guess, I'm just being a dork. but I'm looking forward to all these events. I'm signing up for all of saturday's and sunday's events. Friday I'm not sure what time I will make it there, because I'm leaving after work aorund 3ish. but keep me posted on what the agendas are.
Timmy
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whats the events for that sunday the 6th?
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Wow!!! This seems like a fun event, I want to join in the fun too... I was just checkin to see how far of a drive it is from chicago, and its not that bad
4 hrs is soo worth it with all the gastronomical surprises I will be experiencing and all the new friends I will be making. I definitely want to go, so I will forward my leave request for work and see how that goes and check on the hotel prices, then I will make a definite answer hopefully by next week. I hope its not too late to join in on the RSVPed events. I was reading last year's event and sounds like you guys had a blast. I'm excited.
Chinese Eats at Home (Part 1)
in China: Cooking & Baking
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hahaha ah leung, I did drink it, I wouldnt want all the Aunties and Uncles here in the room upset and be on my case about it like I remember...ahem LOL. jk OH AND I HID ALL THE BROOMS just in case. LOL
was gonna make Ma Lai Gow, thought I got everything to make it, but I dont have baking powder
. sigh....guess it'll have to wait till tomorrow. I was actually thinking about Ma Lai Gow as a base for regular cake, say like a buttercreme icing cake... this cake would definitely be moist, not sure about the density but only one way to find out is to make it . I'm using Auntie Sue-on's recipe, since it has the seal of approval from her own aunts guaranteeing its HO SICK LAH! 