peony

today lunch is a simple bowl of rice fried in sesame oil with lots of julienne ginger and an egg. for my grandson, a bento box again. He has fried noodle with cocktail sausages, fu chok and veggi, follow with slices of mangoes n pears.

thanks people for your kind comments about the tarts... but credits are not all my...my relatives help too... Dejah and Sheetz..the tart recipe is from Amy beh.. here's the link :egg tarts but I leave out the salt n vinegar in the filling, instead use lemon juice.

just to share that recently made sago pudding. haven't eaten this pudding for a long time.

chinese egg tarts...the pastry is not the flaky type, more to short-crust type of pastry. was busy the last few days baking these tarts for a gathering.. phew, luckily now it's over...

huh? I though bento is an easy way out for a meal. I always have a pot of something in my fridge. so just fried egg n veg only ...or use whatever left from previous meals to make the lunchbox.

" He had egg omelette, sauté beansprout and tofu hotpot. " that's the stuff in the bento.

was quite busy the last few days, so made o-bento for my grandson when I took him to the library. Can't have him eating too much outside food. He loves eating from a lunchbox anyway. He had egg omelette, sauté beansprout and tofu hotpot.

tepee, your fillings of lotus paste with winter melon, do you have to cooked the filling again or just add in the winter melon ? I need to use up my lotus paste n kao fun too.

here's a link to lao po bing...don't know if this is the biscuit that you are looking.. http://kuali.com/recipes/viewrecipe.asp?r=2258

strange isn't it ? some can take everything, others has adverse effects from eating the pig's internal organs. we used to eat every part of the pigs, ...brain, livers, kidneys, intestines and even its blood... but nowadays has to refrain ...

my granny munched on dried locust....the herbal shop sells these.

Chinese love to eat livers, esp the women.. Livers and kidneys cook with mee sua... this is a confinement dish for women after birth.

I like to drink almond soya milk . Goes very well with yu char kuey. soya milk can be steam into a custard with eggs too.

pak hung and nam hung are the kernels of a Mongolian apricot. So cant be olive kernels. These apricots are found in Manchuria and the northern provinces of Hebei, Beijing and Shandong in north China.

pak hung - bitter almonds, are smaller and rounder with a distinct bitterness. nam hung - sweet almonds, are larger and flatter. the names shd be on the packet and if you get from herbal or Chinese shops would be even easier, the shop keeper wld tell you.

Frog leg soup the legs are cooked with Chinese wine, ginger and kei zhi ( small red berries )

thanks tepee for helping.. Ya, now I am in Singapore but I was borned and brought up in Ipoh ... these dishes are cooked by a relative who made n sell chicken rice. He came to S'pore for hoiday. Knowing that I missed M'ysian food, cooked these for us. C. sapidus asked what is ' tung chai ', it is a type of dried preserved veg. Used commonly as in - steamed minced pork with tung chai.

you r welcome, tepee

Almond Sweet tea - taken from snacks of HongKong 100 g sweet almond (nam hun) 1 - 2 tbsp bitter almond ( pak hun ) 2 - 3 tbsp rice 5 cups water 100 g rock sugar 1/2 cup evaporated milk Soak both almonds in 1 cup water and liquidize in a blender. Filter solution. Rinse and soak rice in 1/2 cup of water for 1 hour. Put in a blender to liquidize. Filter. Bring 3 ½ cups of water to boil. Add in sugar to dissolve. Add in almond solution to boil. Thicken with rice solution, add evaporated milk. notes : Chinese almonds help to remove phlegm and relieve cough. to save the trouble of blending the rice, I use rice flour, potato flour or even at times cornflour.

learn to cook these dry rice sticks about 2 weeks back...my daughter bought these tteokbokgi from Japan.

we have boiled chicken smeared with sesame oil sauté beanspout and those little balls are rice balls. the soup is from the water used to cook the chicken in it. Just add abit of sesame oil, tung chai and sping onion.

some people use nam yu for hum chee bing ...

I do have the recipe for kampar chicken biscuit - kai zai bing. I would have to dig out from my collections of cookbk. wld try the recipe first too ... the ingredients I roughly recall is candied winter melons, nam yu, maltose n 5-spice powder. no pork but used lard....

There is also nam yu, you can make cookies with this red fermented beancurd....are you game to bake cookies with this ?

fu yu is one of the chief seasoning in a vegetarian dish - Lo Hon Chai -roughly translate, 18 Buddha vegetarian dish.