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  1. I think this may fall into the dumplings category but have you made Chinese Chive Pie (韭菜盒子)? It's usually made with lots of chives, egg, vermicelli and dried shrimp with a thin crust like a calzone. Another way to use it is in noodle stir fry. Koreans use a lot of it in their jap chae and their pancakes. Or you can make mi fun (rice noodles) with chives or just do a simple stir fry of julienned pork and chives with chilis (optional) or a vegetarian stir fry of green bean sprouts and chives. And you can also chop up some chives and made a simple savory Chinese egg crepe.
  2. Looks like it's made out of rice flour with some chilis in the middle. Can you tell us which region of China this is from?
  3. I love lao po bing. Seems like this recipe is working well for a lot of people: http://bakingoncloud9.blogspot.com/2008/11/lao-po-bing-wifes-biscuit.html Good luck!
  4. Looks Delicious Dejah!!! My mouth is watering especially for the shrimp. Can't wait to see your pics Chocolate Lover. So for another dinner during the CNY celebration this is what we had: From the bottom left corner and going clock-wise: Chilies and garlic stir fried A-Choy, Salty/Sour pork with green peppers, broccoli with garlic, potatoes, steamed pork belly with spiced rice and taro, stir fried three strips (five spiced tofu, peppers, and preserved vegetables), homemade meatballs with woodear fungus, steamed fish with black bean sauce, and steamed yu-shiang asian eggplant.
  5. Ben sook!! You always put a smile on my face. I did have a guest over for my meal away from my family so it was all good! You have to share good food! hathor - I too wonder if it was okay to eat the animal that the new year is suppose to celebrate. I understand that there's no way to eat tiger, rat, or dragon but what about the other stuff that are eaten all around the world?? Is it wrong to eat rabbit on the rabbit's year? I can't imagine not eating chicken when it's the year of the rooster. DeliciouslyLekker - Meatballs is yummy as long as you are eating it with the New Year in mind. I also had meatballs this year. We make homemade pork meatballs with chestnuts every new years. chocolate lover - I would LOVE to see Jakarta for CNY! Do you have any pics? I am salivating just thinking about all the possibilities. Back to my celebration, besides the lunches and dinners at home, we had a constant array of watermelon seeds, pumpkin seeds, candies, varies fried pastries to munch on throughout the day. I didn't take a pic of the snacks since I figured everyone probably knows what they look like and we didn't make them from scratch. Here's one of my lunches. My uncle cooked it for me one day. It's homemade lotus root and rib soup with store bought cheong fun and for more flavor my uncle added homemade meatballs and some leftover hot pepper and water spinach dish from the previous night. Oh...and a perfectly poached egg. So tasty!!!
  6. Happy New Year!! It's been quite a while since I have started a post and what better way to do it than with a New Years post?! I have been eating a ton of food and it hasn't stopped since New Years eve. Not that I am complaining... What has everyone been eating for this celebration? I have a bunch of pics. I'll start off with a few from New Years Eve. I wasn't able to go home that night so I had to cook my own CNY dinner. Four dishes were made with a Wuhan and Canton fusion. hehehe... And here are the close ups. (sorry, was lazy and used my iphone camera instead of a real one.) Fa Cai with lotus root and fresh shitake mushrooms Braised white perch. It came out a bit darker than I wanted but it was still delicious! Cellophane noodles with dried shrimp Braised chicken with chestnuts I'll be back to post more. In the meantime...what did everyone else have??
  7. My mom made that one but it's a common dish that we all make for dinner often. The key here is to cook the eggs first then remove from the heat and then cook the tomatoes. Start with a very hot wok and then heat up quite a bit of vegetable oil (do not use olive because that will burn). Don't worry about it being too much oil because you will remove it later. And the oil prevents the eggs from sticking. After both wok and oil is really hot, slowly pour in the scrambled eggs. Let it boil and bubble and fluff up then turn over. The important thing here is to not allow the eggs to burn or crust up but also giving it a good color. Once the eggs have turned almost solid, you can now break up the eggs to your desired size. Remove from the wok by gently putting the eggs to the side of the wok to kind of drain the excess oil. Put in a plate or bowl and set aside. With the left over oil in the wok, cook your tomatoes. (Should be about 1-2 tablespoons.) I like to let it caramelize in the wok on both sides a bit. Once it gets semi-soft add water and a tiny bit of salt and sugar. At this point press down on the tomato to almost puree it and make a thick soupy sauce. Once the sauce is to the consistency you like and bubbling away, put the eggs back into the wok. Let it simmer and "boil" in the liquid so it soaks up all the flavor. Add soy sauce, salt, and white (or black) pepper to taste. Once the taste is to your liking, add fresh green onions and serve immediately! I hope this helps. It's really a simple home dish with really simple ingredients but the technique is the key here. Once you master the art of these eggs, you can cook any veggie with them. For instance, tonight, I made those eggs with Chinese chives.
  8. Nakji, does your tomato and egg dish look like the one in the pic on the bottom right?
  9. Can I ask which Walmart is this? I wanna go! The smoked, salted cured pork belly can be cut up in small slices and stir fried with chinese broccoli or even leeks or big scallions or peppers. Yum...I have some homemade salted dried chicken drumsticks...I might have to pull them out of the fridge and eat some now. Thanks for the reminder!
  10. Coming from a family that makes and eats sesame noodles for generations, I can say that we never ever use peanut butter. In fact, growing up in China as well as many visits in China, I have never seen peanut butter in anyone's kitchen. This is a very popular dish eaten for breakfast, lunch or as a snack. You can buy sesame paste in your Asian grocer, it is usually packed in sesame oil. As soon as you open it up and take a swiff you will notice the difference between that and peanut butter. The key to using sesame butter is to make sure that you "stir" (with gusto) the oil with the sesame paste. This process is critical to make a nice smooth paste. You can also add more sesame oil during this process. As for thinning it out. While I have never heard of using tea, it does sound interesting. However, my family as well as the regions around Wuhan and Sichuan, use a different method. We would slice up a whole bunch of garlic and scallions then submerge it in hot water. This allows the water to take on all the flavors of the garlic and scallions. Let the water cool to room temp and then use that as your thinning agent. This method will also add more garlic and scallion flavor to your noodles without having the pieces in your dish.
  11. My family and I are from the western and northern region of Wuhan and Shangdong. We hardly ever use sesame oil. We will use it in sesame noodles, dumpling and bao fillings, and some soups. For stir fries we would only use it in certain recipes like 3 cup chicken or in sauces for seafood and dumplings. All in all, if you like the taste of sesame oil, then use it right before the food comes out of the wok. That way it retains its flavor because the more you cook it, the strength of the oil decreases. In authentic cooking, you won't really use sesame oil in most homestyle everyday dishes. But if you like it, use it!
  12. Hi Andy, Welcome! I am from Wuhan so my method of cooking might be different from others who cook from different regions. But the general rule is that for fish and meats, you want to use ginger to get rid of the "meat" or "gamey" taste and smell. And garlic can be used in everything and anything. You can combine with ginger or just use it alone. I have even had whole cloves of garlic in soups before. I hope this helps. Xiao Ling
  13. I also saw something similar on Anthony Bourdain's show when he went to Tibet. They also had a cheese (made from Ox's milk) that looked like a block of tofu but you ate it as is with a sugar dip. Wonder if it's the same type of cheese?
  14. I have a cast iron wok made from Le Creuset. All I have to say is that it's REALLY heavy!! My initial thought when I bought it was bc my heat source was so small that I can heat up the wok to really high temps so I can make better stir frys but now I realized that even though I can do that, it's kinda difficult to scoop up all the liquids and washing the wok between dishes kinda defeats the whole purpose and cools down the wok. I do love my wok but my parent's black carbon steel wok is a lot lighter and heats up faster.
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