junehl

With the mistakenly bought Fu Yu I made Chicken Fu Yu Hot Pot And Hot pot stuff

Peanut Lotus Mushroom Soup Black Bean Taro Root with Pork Belly - I was going to make Pork Belly and Taro Root w/ Nom Yu - but I bought the wrong one got Fu Yu instead so decided to steam the pork belly and taro root in black bean sauce. It tasted really good, wished it was more photogenic.

Ooh, I have been making the "spoon cookies" from the Gourmet magazine a while back. I have made it as gifts three years in a row. They're good and people like them a lot, but I never did get the sense that they LOVE it. In fact the first time I tasted it, I thought it was ok, but then after the second year, I started liking them a little more. The brown butter flavor is nice, the texture is what makes it a I like it a lot, but I don't love it. But I bet anyone who likes really crumbly texture cookies will love it. I wish I had taken some pictures of the ones I made this year for Thanksgiving. This year I made a modification to them that I think really help them standout. I just make the cookies as is with the jam sandwiched in between. Then after they've cooled, i piped dark chocolate around the edge of the seam. This makes them look better, and the dark chocolate brings a different flavor to the cookie, and tempers the sweetness without overpowering it.

Dejah, We're supposed to boil the rice first when using lotus leaves ? Oh my, no wonder it didn't work for me. OK, I'll have to do it right this time, and try the experiment again next week. I knew my granny had always boiled her joonzi, but I never did understand that...thought they just didn't want to steam 'em.

So I had this great experiment. I was going to make nor mi gai. I was going to use 3 types of rice and see how they all react. So I used sushi rice, glutinous rice, and this new rice i'm in love with Koshihikari rice. I wanted to see how it would taste between the three different rices. I soaked all three rices over night. Next day I was soooo happy to get started on it. I packaged it all up, steamed it for 1 hour....not yet done...then 2 hours...figured it should be good enough if not, then it ain't gonna work. Glutinous rice - ok, somehow mine wasn't as soft and good as I've had it, but passable. Koshihikari - like undercooked rice, but edible. Sushi rice - horrid, didn't eat it, didn't want it, still figuring how to throw it away. So I had them for dinner last night, and I was extremely disappointed...no pictures, b/c well too disappointed to take any. Though I will make it again and figure out why mine didn't come out nice and creamy...may try precooking them, like Doddie (Domestic goddess) did, maybe that'll help w/ the sushi and koshihikari rice b/c I think those takes a lot more water.

Ce'nedra - stir fried napa cabbage, i don't know why, but that stirfired w/ some ginger is the perfect accompaniment. You probably don't need any starch the barley and lotus root will be good enough. Although, rice is good to soak up all the sauce.

Just throwing something out, when you changed the water, did you squeeze the water out of the pith as well? If not, maybe the bitterness had still stayed in there? And it didn't soak up new water when you changed it b/c the pith was already full? Not sure, but if this works like a brine, then what I said won't matter.

Looks wonderful teepee, I love a good steamed fish, and the rice....mmm. Ce'nedra, sorry i don't have measurements for the Guo Ji Aap, it's very forgiving so hopefully your mom can still try it. She doesn't even have to stuff the duck. Maybe make the filling and put a duck leg on top and steam that...sort of like a make shift cassoulet. If she does do that, she might want to take out the skin and fat of the duck or else it might make your stuffing extremely fatty.

My family used to cook them with various other innards of the chicken in an extremely gingery-rice wine soup. It was great loved the textures, and all the different sizes of the eggs. as well as other innard goodies.

Doh, just called granny and she said what I'm talking about is "bak sui gok". It's made w/ har gow dough and steamed. She then put the nail in the coffin and said hom sui gok was fried...

Hmmm, I'll be home soon, I think i may get my granny's recipe, and make some, so I can take pictures of what we used to eat. Maybe, I've been calling it the wrong thing.

When Ah Leung posted the pictures of the hom sui gok. I thought it seemed a bit weird because I had never had a hom sui gok fried! It was always just steamed. Am I eating something else? Assuming we're talking about the same thing, I've never seen my granny use sugar in the dough. And they always cooked it before freezing.

that chicken and pig liver in a clay pot looks wonderful. mmm i love hum sui gok too. We used to make those and eat it w/ Texas Pete hot sauce....so yummy.

I asked my mom and she said they were soaked in plain water not salted. Also she said it was cooked w/ dried shrimp.

My grandparents used to love to make this. This and watermelon rind. From what I remember that they chosed pomelos w/ thick piths. Then they just peeled the peel from it, using a knife or a peeler. I also think they soak it in salted water before braising. I'll call granny to see if she remembers anything else. Oh and I remember that they cooked this w/ pork. Hopefully someone else has better insight.

I dunno, the "Ma Tai Lo" looks just like I remember what egg drop soup looks likes.

You found the chestnuts! I'm soo jealous....

Host Note: Our servers could not handle the volume of posts so we had to split up the topic - the older posts can be found beginning HERE why thank you mizducky. honestly, i'm trying to think of what else i can do with duck. i may attempt at making a roasted duck or crispy duck (steamed duck then fried til a crisp). All because I'm addicted to the duck fat that I got from the first duck. I've put it in everything I've cooked recently...almost slathered it on the pancakes i made the other day. It's not cold enough for hot chocolate, but a glass hot fresh soybean milk with cruellers....mmmm...

why thank you mizducky. honestly, i'm trying to think of what else i can do with duck. i may attempt at making a roasted duck or crispy duck (steamed duck then fried til a crisp). All because I'm addicted to the duck fat that I got from the first duck. I've put it in everything I've cooked recently...almost slathered it on the pancakes i made the other day. It's not cold enough for hot chocolate, but a glass hot fresh soybean milk with cruellers....mmmm...

That looks so good Ce'nedra...I have only slept 5 hours in the last 3 days, and that just looks like the perfect thing right now. A big warm bowl of fish congee, and a nice nap sounds comforting.

Ce'nedra - I used a round bowl to get the chicken and mustard into the round shape. I layered the chicken and mustard in the bowl all around. Then used a plate and something heavy to weigh down the bowl for about half an hour so everything was compact and thereby keep its shape when I turned the food onto a plate.

The stuffing is made of Barley (yee mai), lotus seed, gingko nuts (i didn't have any this time), carrot, pork, duck (whatever pieces you can get from the bones, normally the neck), ginger, onion, and garlic. You'll have to soak the barley, and lotus seeds first, and then cook those in hot water. First stir fry the carrot, ginger, and onion. Then add the pork Then add in the garlic. Then add in the cooked lotus seed and barley. And then add salt, pepper, and oyster sauce for flavor. Also, I think it's barley, but I can't find another bag in the house to confirm it. If you can tell from the picture what it is, please feel free to correct it. The stuffing is good on its own, if you don't want to stuff it into the duck. You just have to steam it to get all the flavors to bind together. The sauce that goes with it is just a light oyster sauce and whatever juices that was left in the bowl after steaming the duck (minus the fat). Also, steaming the duck causes ALOT of liquid to be released. So when steaming you'll need a large bowl to put it in.

I'm almost ashamed to say how i deboned the duck....I tried to use a knife...i really did, but i didn't have a boning knife....so instead i used a pair of shears....1 hour, many minutes later... the duck was bone free, except for the drumstick, I liked the look of that. I told my fiance that I wouldn't ever try to do it again because it was such a chore with that little cavity like ah leung said, but I know full well i'll try it again soon. The original process my dad did, was debone the duck, pour hot water over it, then bathe in in uhm the red water (Lo shui?). Let it dry overnight. Stuff it. Then fry it quickly in some oil. To brown it and then steam it. It was easier to do all that when we had a restaurant. I had to adjust based on what was available. I deboned the duck, dried it off with towels, then rubbed dark soy sauce over it, and let it sit overnight drying. Then next day, I stuffed it then pan fried it to get the brown color, then I steamed it. I only steamed my duck for 1 hour. It didn't come out as tender as I remembered. I forgot that restaurants stoves are different. I should have steamed the duck for 2-3 hours. By that time most of the fat will have melted off, and it should be extremely tender. It goes great with stirfried napa cabbage. The fat is sooooo good, I've used it every meal since then, just a little bit for that extra flavor.

I also made an oyster sauce for the duck, but it didn't look as pretty on the duck, because the duck was larger than all my plates/bowls, so it looked really ugly like brown jello plastered duck. I did learn that I shouldn't stuff the duck so much, the stuffing continued to grow and was so packed inside! Oh and after it was done steaming all the fat was left in the bowl i had steamed the duck with. That's being saved for later use. Duck fat so yummy. Does anyone know how long i can keep the duck fat in the fridge?

Guo Ji Aap (fruit and seed duck) Another dish I'm proud of. It wasn't as good as what I remembered my dad making, but I was proud that I could debone the whole duck, and still have the skin completely intact for the stuffing. And it tasted really good, just not as good as daddy. Deboned duck Stuffed Duck Steaming Duck Finished duck Duck Inside