peony

ah leung you r really v funny most ladies ( ard my age ) wld have to learn cooking from female members in the family, not by choice, or we don't get to eat. so thanks for your compliments, I'm not the only one who can cook, and I don't know everything. I can't read n write Chinese which is an embarrassment. gee, I, too, don't know whether 'long' meant dragon or whatever. those dried meat were from a shop, cny is ard, remember. It is one of the important titbits to let visitors munch on. and yes, I do make them( it is very,very expensive to buy ard cny ), but weather now is always raining, so will wait for sunny days altho, I can dried them in the oven set on low.

yes, that's the floss u buy, but of cos homemade with no preservative can't keep too long. We used to make bak kwa ( hokkien) or long yuk (cantonese) too. Guess on your side, you called this meat jerky. you wanna tried making this ? need hot, sunny weather tho, to dry the meat before grilling. bak kwa (or long yuk )

aiyo , ah leung... u forgot how to cook ah ? must add seasoning to your tasteless meat lah... tepee gave the steps, I just add another method on cooking the pork.. instead of boiling a fresh piece of pork, use the meat that you made soup with or you eat the meat ah ? so no remainder ?

that's another easy way to make floss.. you know those soup that you boil n boil with chicken or pork till there is no more taste in the meat ? well, use these tasteless meat to make floss, no effort at shredding and dont waste good meat by throwing away that's how my mom used to make chk / pork floss.

Host note: this topic became too large for our servers to handle. For prior posts please click on part 1 HERE no time to cook elaborate dish,so make one pot meal and a soup. claypot chicken rice with salted fish and preserved Chinese sausage. snow fungus ( shuet yi ), red dates and chicken soup

yes, we r the "force child labour "... by our beloved parents every CNY season. We have no choice but help made these cny goodies. wow, tepee, you really started v young. me, guess I was 7 years old then. ya,Gastro. you need helpers, n you need the mould to do love letters.

haha..Dejah my customers r my close friends, neighbours and relatives. They paid me for my effort, so I called them ' my customers '. I haven't reach commercial std where can sell off my bakes.

it takes one country folk to know another, tepee ya, so busy with cny goodies..., so can only pop in n out quickly nowadays just a glimpse to what I'm baking for my folks and loyal customers (they order every year) love letters - kuih kapit crispy beehives - kuih bunga ros coincidentally, I make coconut buns too ( on the day U bake floss bun), for snack while busy baking the goodies. ok, time to go back to more baking...

tepee, think hum sui kok is like our jin dui dumpling, just that jin dui has sweet filling, whereas, hum sui kok is savoury. both dumplings uses glutinous rice flour and then deep-fry. Jin Dui

hum sui kok skin ingredient : the dumpling skin is made from Glutinous rice flour and Wheat Starch ( 澄麵 ), sugar, water and lard. Filling: minced pork, shrimps, diced bamboo shoots, fatty pork, mushroom, chinese chives (韭黃), spring-onion and/or red scallion (乾蔥頭) is this the dumpling ?

I just used egg yolk for the glaze. I didn't use lard but oil, maybe that's the diff ?.

this packet of herbs, commonly known as - lok mei ( 6 flavours )is a light tonic soup, to improve appetite and restore general health.

was kinda of busy baking CNY stuff.. Baked some lao po bing too..

giant conch, crabs, geoduck clams, quahog clams, rice paddy snails etc.. most of these go well stir-fry with sliced fresh ginger, salted black beans, sliced fresh chilly and spring onions.

Turtle Soup when you buy the turtle, have it slaughter and cleaned by seller. Ask for the offal to be used in recipe. Clean offal n rub with a tsp of salt. Stuff offal into turtle.Put herbs around turtle and place in tureen. Add abt 1.5 - 2 litres of hot water, cover and double boil over low flame for 3 - 4 hrs. or cook in a slow cooker. When it is done, add seasoning and serve hot. The cooked ingredients can be served separately with a plate of light soy sauce. btw,aznsailorboi, did u get my recipe of the peanut cookies in your PM ?

I didnt said my dad drink bat's blood. He drank the blood of an animal you would not be happy to know. this is just a food forum and you have made it so unhappy for me. to be honest, I don't understand ( nor do I want to ) what you want to tell me. I am just a simple Chinese who enjoy whatever I eat.

ooi, I not color fadie hor its red cherries

an old fashioned cookie : peanut cookies

I love going to bookshop to browse at all the lovely pic in the books. these are some of the books I bought recently.

well, we did made use of plants for coloring food in the good old days, but it was tedious. So nowadays, used food colouring. as for exotic tastes, my maternal grandpa is a hunter. Every fruit seasons wld hunt for wild bats, wild boars, flying fox, hare, deer, snakes etc. So from young had eaten all these and more. we, as children wld catch frogs, turtles, quails and pigeon. no need to tell what we did to these poor animals. my father liked to drink blood from certain animals,( r we a family of vampires ?) and poor grandma had to cook the slaughter animals or they go to waste, right ? altho, I don't eat the great white shark, but wld eat its other relatives, so won't post my Lunar New Year feast for fear of offending .

er, you mean the tang yuen over your place are not so colourful ah ? here is pretty common to make multi coloured tang yuen

peony: where did the orange, green, red colors come from in your tang yuen? ← u r so funny. they come from food colors these are all handmade by me from glutinuous rice flour knead with hot water. inside is a filling of tiny bit of gula melaka the sugar syrup these balls are dunk in is made of sliced ginger boiled with rock sugar n water.

make more tang yuen on New Year day.

this is a Chinese forum, and Chinese eat all things on earth... it will be hard for Chinese like me to post without offending anyone of the food I eat...so shd I refrain from posting strange n exotic food then ?

braised soya sauce pork too with carrot.