Ce'nedra

I used to work with a great deal of Chinese born from the south of China, old school, all retired now. Without exception they all hated dairy, totally skeeved it. One told me that they'd use an expression "butter smelling people" for westerners. She claimed she could smell the dairy coming out of my pores. It wasn't a compliment, either. LOL. ← Hahha love her expression (I would consider it a complement though as to me, butter is sexy, smooth and sensual LOL). Speaking of milk, does anyone know a reliable recipe for this? Chinese Steamed Egg with Milk http://www.flickr.com/photos/ilyana/2404054593/ It's a dessert, is it not?

Okay nobodys really replying but here's what I discovered: "rice noodles blanched in boiling broth, then with seasoning spices, cured meat, suckling pig slices, scallions, peanuts and hot peppers." It's not much of a 'discovery' but I think I might be on the road to cooking a new noodle soup! Btw, I didn't know there were 'dry' versions of Guilin Mifun as well.

I read these are also eaten in Mexico (possibly during ancient times? Not sure) and various countries in Africa (I personally saw a picture of someone's meal in Africa as well...bleh). This reminds me of Anthony Bourdain. I really like how he puts into perspective that every cuisine has its oddities, it's just a matter of cultural point of view.

My mum just threw a whole packet out

Add the leftover stir fries/odd bits of cooked meat (I've used anything from fish patties to meatballs) and vegies to a bowl of noodles (rice vermicelli go with just about everything). You can always jazz it up with a special (or simple) sauce, extra greens, whatever. Then there's versatile wrap -you can simply use lettuce or thin Chinese flour crepes. For Vietnamese style, there's rice paper which is always easy to use.

Back to Chinese with spanner crabs stir fried in a fool-proof mixture of salt, sugar, freshly ground pepper, cornstarch and water. Naturally, ginger and green onion was added for fragrance (really, ginger just goes well with most seafood in general). Finally, add to bed of egg noodles. My plate

Look at all the comfort food on this page -wonderful, computer-licking meals everyone! A hands on meal here of spanner crabs (was a bit annoying to eat but what the hec) stir fried in a fool-proof mixture of salt, sugar, freshly ground pepper, cornstarch and water. Naturally, ginger and green onion was added for fragrance (really, ginger just goes well with most seafood in general). Finally, add to bed of egg noodles. My plate

P.S. When I said 'nuoc mam' above, I meant 'nuoc cham' oops.

Wow insight into Zhuang food! Thanks so much for creating this thread -was a really interesting read. It's funny how people are so protective over their recipes hahha!

jumanggy: Thanks for the (very) informative reply I will definately be on the search for more Filipino food since I've really only just scratched the surface. I've been doing some readings on Filipino cuisine and I continuously come across clashing viewpoints of lumpia: is it made of wheat flour or rice flour? Very confusing. Anyhow, I'm really looking forward to trying lumpia sariwa again (at another place or even better, at a Filipino home) -quality ones this time so I can finally grasp an understanding of the TRUE lumpia taste. I'm thinking of cooking chicken adobo (or maybe pork, but preferably chicken since I've been having too much pork lately) at home some time in the upcoming holidays but not too sure on a reliable recipe yet. I love adobo with alooot of sauce! As for the halo-halo, I'm pretty sure the version I had wasn't the full monty *sad face*. I don't recall any corn kernals, chickpeas, jackfruit, roasted rice and nope, most definately no leche flan otherwise I would certainly have noticed. I loooove flan so that's a real pity to hear. Have no idea where to get good halo-halo here in Oz.

this looks so unbelievably cozy and delicious, you have no idea. there are no places serving any broken rice plates around here. have to make my own. thanks for posting this ← Aww thanks for giving me that warm fuzzy feeling I've been craving so much for Vietnamese meatballs (nem nuong) lately...

Dejah: Please post back on it! I know this looks really simple, but still, does anybody have a good recipe for this? http://www.flickr.com/photos/sydneywalker/1541544845/

What did you marinate the grilled pork chops in? It looks soooooooo good! ← Thanks It's very simple. A dash of salt, sugar, fish sauce, wine of choice and minced lemongrass (sometimes if I'm feeling lazy, I'd just buy the pork chops from a good butcher).

Oh man, nobody contributing to Vietnamese cooking these days? *sad face* Served 'com tam' today but without the usual shredded pork skin (too dry for my liking). It was simply broken rice, sunny side up, grilled marinated pork chops and sliced tomatoes & cucumbers. The final touch was, of course, nuoc mam.

Served 'com tam' today but without the usual shredded pork skin (too dry for my liking). It was simply broken rice, sunny side up, grilled marinated pork chops and sliced tomatoes & cucumbers. Final touch? Nuoc mam of course!

Wonderful cooking everyone -you're making me miss Korean food so much! I found a site featuring a recipe (in Korean) and really great photos of the cooking process involved in making strawberry sujebi. What a surprise! http://blog.naver.com/yeye3377.do?Redirect...gNo=20049715532 I wonder how it tasted...maybe a bit tart? Sweet? Really creative either way. And here's the English version of the recipe (along with more great pictures): http://www.koreanhomecooking.com/2008/05/s...rry-sujebi.html

Personally, I love eel grilled the Japanese way on a bed of rice best (specifically, Kabayaki style).

A family friend came over with fresh banh tet (a Vietnamese 'cake' of sorts made with glutinous rice mixed with some kind of bean and filled with pork bits, glistening pork fat and mungbean paste). The bundle arrived wrapped in banana leaves -I unwrapped it and cut the banh tet into thick slices, pan-fried both sides and served with a dipping of soy sauce. The pictures below don't do it justice (blame my photography skills) but boy, was it tasty! I believe it's particularly delicious pan-fried, giving it that crispy exterior. Combined with the melting pork fat, how can you go wrong?!

So this isn't my cooking but a family friend brought over fresh banh tet (I think that's the name, according to wiki) which after cutting into thick slices, I pan-fried both sides and served with a dipping of soy sauce. Scrumptious!

Anyone familiar with 香河肉饼 (xiang he rou bing)? http://www.flickr.com/photos/wang_qian_021...ool-chinesefood

Hey, good idea. As a snack, it would be quite good too. Normally, I just eat it with congee -in fact, have been eating it the whole past week since I couldn't eat anything else.

Anyone ever had the Teochew-style moon cakes? Like it?

Haha you're right. They are similar to dosas (speaking of which, I haven't had them in awhile -so hungrryy) although dosas are probably crisper.

Wow thank you Prawncrackers (and please thank your mum too)! Are the yellow beans fresh, salted/other?

Easy, quick spaghetti -added some fresh tomatoes (I'm so glad I no longer have food poising! I can now eat to my heart's content!)