BettyK

Chris, your lop yuk looks great. When it's ready let me know and I will send you my mailing address. Which recipe did you use? Now I want to make lop yuk too.

There's been a lot of talk about those Shanghai noodles from China 46. Would anyone be kind and take a pic next time they have that dish there. I would be very very grateful.

I've never used S hooks for char siu. I use a rack on a baking sheet lined with alu. foil. Add some water in the pan for moisture.

Chris, there's a recipe for Lop Yok in The Wisdom of the Chinese Kitchen by Grace Young. Amazon link. BTW, I highly recommend this book if you're into chinese cooking.

Does this mean if I refrigerate the dough after the 3 brief 10 second kneads I don't have to do the stretch and fold at 45 mins interval? By the way, I tried your recipe last night and finished it this morning. Came out wonderful (a bit to my surprise). Unfortunately I don't have a camera to post pics. You'll just have to trust me. One more question, when I was mixing the pre-ferment with the rest of the ingredients, it started very dry then as I did the second and third 10 sec kneading it became more sticky. Should I add some flour or just leave it? There was also lots of little lumps of dough as I tried scraping the dough from my hands. I admit I kneaded the dough in the bowl. Should I knead on the counter? Well that was more than one question.

Can I refrigerate the pre-ferment or the dough at any time then continue with the next step later?

Very nice loaf, Anna. Did you use instant yeast?

Anna, I use Knox gelatin too. I checked my notes and I've been using 1 1/2 tsp of gelatin for 2 cups of heavy cream + 1 cup of milk or buttermilk. If you want a little firmer panna cotta, you can add a little more.

I have 11 grams in my notes. And here's a discussion on Levure for cakes.

Russell, your Naw Mai Fon looks really scrumptious. I could eat this everyday ... and dope on antihistamines. (seafood allergy - but that doesn't stop me). OK, I will be good and I will reduce the dried shrimp when I make it.

Dejah, is this what you're looking for? Click. Also, do you have Wei-Chuan's "Chinese Snacks"? They have a similar recipe for Fried Taro Cake. If you want the recipe I can send it to you.

<Drooling> Ah Leung, how could we duplicate this at home? Do I see a pictorial coming soon?

I think we should have a MOE (Member Organized Event) to meet in Vancouver for an annual 6-days/7-nights gathering. Just to eat! ← Count me in. Haven't had real Chinese food in a long time.

Sounds like some nice cooking class. I was very impressed by those long pasta sheets. What kind of flour did you use? Any tips about making fresh pasta would also be welcome.

Steve, so what you are saying is that there should not be any little bubbles at all?

Well, I applaud you for this, Marlene. We can all learn. Keep them coming.

I was actually thinking the same thing last week! I will make a pinned thread of links for all of them as soon as my blog is over. ← Thanks, Kristin. You're a gem.

You did it again. I vote that these pictorials and cook-offs be pinned to the first page as an index so we can find them later. Can anyone help? Torakris?

Actually this website does have an English version.

http://www.wingyipstore.co.uk/product-229807.html Scroll down for recipes.

I made these pork chops but somehow the sauce didn't get brown. Wonder what I did wrong. I had to add some dark soy sauce for colour. It was still very good. Next time I will cut the pork chops in smaller pieces so they don't curl up. Next time I will use honey only or honey and brown sugar. That malt syrup is not easy to work with...it is sooo sticky. Felt like I was pulling sugar. Marlene, you really don't need malt syrup. But if you really want some I can mail you my jar and you can have some fun in the kitchen. I'm trying the chicken next. Hz, thanks for these great pictorials. Keep them coming.

Found a Canadian source for stem ginger in syrup. Click here.

Made my first recipe from this book tonight...Baked Pear Batter Pudding. Delicious and so easy to put together.

Aha - Baking powder? This will probably make all the difference. I've tried Corinne Trang's recipe several times with different amounts of rice flour but it never worked. So, maybe the key is BP. Can't wait to hear Abra's results.

Since the cooking section has a long ongoing thread 'Dinner! What did we cook?' I thought it would be interesting to have one for the bakers too. Do you think we can catch up with the 'Dinner' thread? Pictures are welcome too.