Ce'nedra

Thanks for that piece of info Andrea Such a pity about mi quang -I only wish that somebody will welcome me to their home for a taste of their mother's homestyle mi quang. Nothing beats the real taste of home cooking. On to another dish, does anybody know how to make pho cuon? That's something else I'm hoping to familiarise myself with.

Prawncrackers, I spend many days daydreaming about that duck taro dish haha. Mum knows it MUST be ordered every time we have Chinese out. Hopefully somebody knows a thing or two about the preparation... and I'll be dribbling and waiting for that Kau Yuk recipe

I just picked it up at lunch time. There are 200 recipes, and they don't look very complicated. I'll report back when I have studied them for a while and have chosen a menu to try. BB ← Great Is there any food photography (I assume not)?

Aren't salted duck eggs kind of solidified though? I tend to add salted duck eggs to my claypot rice to give it that wonderful richness, but my only wish is for a non-solid version so that the egg simply mixes through smoothly, rather than me having to slice it into small pieces. It's a pity really. On another note, is anyone familiar with this dish and know how it's made? It's duck on a layer of taro crisp fried with some sort of batter and served with a mushroom (?) gravy...realllllllyyyy delicious.

Another really good blog I just found http://neckredrecipes.blogspot.com/ Great, easy to follow recipes (mainly focussed on Asian cuisine).

Gosh that's a thing of beauty right there I haven't been on eG lately as I've been cursed with food poisoning and have been throwing up on just about anything except for congee. And now THIS pops up on my screen to taunt me some more!

Can anybody say HOLY CRAP to these glorious dino-size pancakes?! http://www.flickr.com/photos/lipsticktraces/2755088056/ Never seen anything like it before!

Hey that's a really neat idea (easy too) -good thinking jo-mel! My problem though, would be the access to such an equipment. I haven't seen a tortilla squisher (yay to my classy word creation skills) anywhere around here unfortunately (i.e. not to my knowledge anyway).

Ahh thanks guys. No, hzrt8w, I haven't yet tried since I have no idea about the ratio of flour to water, etc. I'm guessing most of these pancakes need to go through the process of 'roll and squish'? For some reason, that scares me.

Aha thanks for the suggestion -I'll be sure to order the 'small' Big Plate Chicken, particularly because I'll be trying a variety of dishes

I haven't done much cooking either as I'm really feeling lazy these days (actually, when am I not) and mum's been Queen of the Kitchen as of late. Anyhow, very simple dinner. Bought fresh Chinese bbq duck and served it with egg noodles and bok choy. Lovely sweet soy sauce with a hint of smokiness from the duck marinade (comes with purchase of the duck in a small container) was drizzled over.

Quick, easy dinner tonight. Chinese-style bbq duck with egg noodles and bok choy. Lovely sweet soy sauce with a hint of smokiness from the duck marinade drizzled over.

Does anyone know a recipe for this sort of pancake? http://www.flickr.com/photos/aptronym/4990...57600303539217/ Oh and a recipe for the pancakes used when eating Peking Duck would be greatly appreciated too

Horse hotpot! Now that's something you don't hear everyday! Are there many Muslims in Guangxi and Yunnan or is that just an aspect of the various minority groups' eating habits? Is there a difference between Dapanji and Shopanji? I'm going to an Uighur restaurant in the coming few weeks and am trying to decide between the two. Or do the names simply translate as 'big plate' and 'small plate'?

Does anybody know if there's good (by good, I mean reliable) recipe for the red-braised Taiwanese version? Thanks in advance

Wandering Chopsticks recently made an interesting post on some Xinjiang goodies her brother brought back from a trip: http://wanderingchopsticks.blogspot.com/20...beef-horse.html HORSE SAUSAUGES?!

I've had these cooked in Asian soups (that's how my mum does it) although the slimey texture is a bit of an acquired thing...and at the risk of sounding rather barbaric, okra slime reminds me of spit.

Gosh that sounds dreamyyy...and which cream did you use?

YUM! And what kind of syrup is that?

WHATTT! Why are all the prices so CHEAP?! I made my first discovery of the Culinaria series today (having sat in a bookstore and read through the entire Culinaria Germany for hours) and fell in LOVE with it, especially because I'm on the look out for a good, authentic German book that also involves history notes and so on. Anyhow, I saw it for $44 (and that's on sale!) and judging by the book's size, I was forced to return it. Where does everybody find these prices... I'm hoping they do continue the Culinaria series.

You do?! Please do provide us with feedback on it! P.S. I'm surprised it's only just about to come out. I assumed it was an old book?

Has anybody browsed through 'Cooking from China's Fujian Province' by Jacqueline Newman yet?

Oh I see. Is there a picture of it floating about somewhere? 'Cause I may be talking about another dish haha. Is it eggs, woodear, mung bean noodles (or beanthread), pork (or was it shrimp), spring onions and fish sauce? Edit: I missed your post above sorry. Your hot sausage and cheese version sounds absolutely drool worthy! Was it steamed or baked?

Yes, I'd think if it was influenced at all, it would more likely be by the Chinese. Steamed egg is pretty common across Asia.

I could be wrong but are you referring to the steamed egg with thin noodles and woodear mushrooms, amongst others, as part of the ingredients? Also, I'm not too sure whether it's French-influenced dish or an entirely authentic Vietnamese one.