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    Vancouver, BC

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  1. I love this show and I do not feel guilty about it at all. Phil's an absolute hoot! I'm saving the newest season for when I'm feeling blah. He's got an older series on Amazon Prime "I'll Have What Phil's Having". Just one season, from I think 6-7 yrs ago.
  2. I'd probably stick with the one you got from Amazon (Kam Yen Jan), if you can't get any others. I'm not sure I can even get most of the ones liuzhou mentions, and it's a huge Chinese community here. Amazon Canada has same brand, vac packed. Looks like you can store it at room temp when it's unopened. I've had good results freezing vac packed lap cheong too, if you don't plan to use the whole pack at once. From your previous posts, it sounds like you're just getting into Chinese cooking. What you've got should be good for almost all of your basic recipes and a lot of your not-so-basic ones too. 🙂
  3. I quite enjoy the liver lap cheong, but don't eat it very often. Last night I had Taiwanese sausage with our dinner. Plumper and juicier than lap cheong, but not as salty. Commonly eaten with slices of raw garlic - my spouse loves it this way, but me not so much! You can use lap cheong as you would bacon. I'm a big fan of it sauteed with brussel sprouts or broccoli. Steam with chicken, add to tofu, fried noodles or rice noodles, minced in scrambled eggs.
  4. Beebs

    Nutritional Yeast

    Salad dressing. Thickens and adds a bit of umami. It blends better if you put it in before the oil.
  5. Beebs

    eG Cook-Off #88: Wings

    Husband's grandma's wings for dinner yesterday. I'd added whole dried chilies. A little too heavy-handed on the dark soy, and needed a touch more vinegar. But tasty all the same!
  6. Beebs

    eG Cook-Off #88: Wings

    Unfortunately, I don't have a recipe for it and while my replication is tasty, it's not exactly the same. And also no measurements ha! Marinate wings 30 mins or so in shaoxing wine, white pepper, bit of soy. Pan-fry till mostly cooked, and set aside. Slice a couple inches of ginger into planks, 6-8 cloves whole garlic, fry till brown. Add dark and light soy, a bit of shaoxing, rock sugar and cook till thickened. Add a bit of Chinese black vinegar and toasted sesame oil, throw in the wings, and cook till the sauce is very sticky and glazes the wings. I might be missing a step or ingredient - hopefully not! If you don't have rock sugar, regular sugar is fine. But rock sugar will give it that nice, shiny glaze.
  7. Beebs

    eG Cook-Off #88: Wings

    I've been doing wings for my family more frequently during pandemic, just because it's a fun appetizer. Usually sweet & spicy, or sriracha-vinegar, baked in the oven. My husband's grandma makes a delicious stove top version - pan-fried, sweet soy, and loads of sliced ginger and whole garlic. Haven't made this in awhile, but will put it back in the rotation. I'd like to try a dry rub wing next, with maybe a Xinjiang spice mix. Great Cook-Off topic - getting lots of fun ideas from everyone!
  8. Nanaimo Bars! Sweet confection of chocolate layered over a custard filling and graham, nut and coconut base. BC Rolls! Sushi roll with cucumber and salmon skin, created by a local sushi chef here in Vancouver, Hidekazu Tojo. He is also credited with creating the California Roll, but I believe that's debatable in some circles.
  9. Try Japanese curry roux. I start with this recipe and tweak - it uses 1 tablespoon of garam masala https://www.justonecookbook.com/how-to-make-curry-roux/. It calls for Japanese curry powder, but I just use whatever on hand, usually madras curry. Similar boat as you - I bought a bag of garam masala...forgetting that I already had a big, unopened bag of it.
  10. Instant yeast. Gochugaru and gochuchang (Korean pepper flakes and fermented pepper paste). I've been trying out cooking some Korean food, but also using gochugaru/gochuchang in other stuff, too, like marinades and salads.
  11. My usual way is roll cut or smacked cukes, big dollop of hot chili oil or Lao Gan Ma, soy sauce, toasted sesame oil, Chinese black vinegar, bit of sugar. This sauce is also good on cold tofu. I've also been enjoying it dressed with gochugaru (Korean pepper flakes), minced garlic, green onions, toasted sesame oil, soy or fish sauce, bit of rice vinegar and sugar, sesame seeds. One of these will be tonight's dinner!
  12. If the happy recipients of your gifts are in BC, my vote is for craft beer and spirits: https://bccraftbeer.com/ https://bcdistilled.ca/british-columbia-distilleries Some of the distilleries ship outside BC, I think: https://www.thelibertydistillery.com/ Or cannabis.....
  13. Beebs

    Ground Pork

    Steamed pork patty! But it needs the regular/more fatty ground pork, not lean. Also, zha jiang mian - pork sauce with fermented bean paste noodles, kind of like Chinese bolognese sauce.
  14. Beebs


    Basically white beans baked with fat pork/bacon and a load of maple syrup. Mine is just barely kissing French-Canadian - I'm being very, very liberal with the term! I don't like my beans too sweet, so it's a light drizzle of maple syrup, plus a spoonful of tomato paste for umami. Cabbage adds a lot of sweetness. It's even better with Taiwanese cabbage, if you can get your hands on it. At home I just call it pandemic cabbage beans - inspired by avoiding grocery shopping.
  15. Beebs


    I've been chucking it into French-Canadian-ish style baked beans, with a light drizzle of maple syrup. Cabbage gets soft & sweet. Also loads of okonomiyaki. Yesterday's dinner was tonkatsu with a side of finely shredded cabbage.
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