Ce'nedra

Just thought I'd add this link I found from the Appetite for China blog: http://appetiteforchina.com/yunnan-goat-ch...south-silk-road Yunnan cheese! Looks absolutely gorgeous! I wonder if it's sold outside of China (or whether it's even popular beyond Yunnan province)?

Is there a difference in the texture of the flan if I steam or bake? I tend to steam which comes out rather luscious...

From Naomi Duguid and Jeffrey's new-ish book "Beyond the Great Wall", there's a recipe for hand pulled noodles that's supposed to be very easy. Here's the recipe link for the noodles and laghman sauce to go with it: http://www.washingtonpost.com/wp-dyn/conte...8060303060.html There's also a step by step pictorial of Jeffrey making the noodles himself (click on gallery)!

The dumpling Asian chain recently opened at World Square so just wondering, has anyone been yet? And what are some recommendations? I've had my eye on it for since its opening but haven't got the chance to go yet, and I also hear the queues are SUPER long. The dumplings are also a fair bit pricier than the norm so I really wonder if it's worth it!

http://holybasil.wordpress.com/ http://abstractgourmet.com/category/recipes/

Dinner tonight appears fairly messy but it was very filliing and satisfying Plain, boring vermicelli noodles got jazzed up and became exciting and flashy with marinated pork (normally, beef is eaten in this dish; also, I bought the pork readily marinated from a good butcher), pickled carrots, thinly sliced onions, bean sprouts, cucumbers, and lettuce all topped off with peanut sauce, the crushed peanut themselves, nuoc cham, and a drizzle of chopped spring onion-oil.

Thanks for the link What do you mean by Mi Quang cubes? As in the flavoured cubes that you throw into a pot of water? I haven't seen any seasonings/cubes for Mi Quang around here unfortunately. I've spotted pho, bun bo hue and other popular/common noodle soups but no Mi Quang anywhere! Anyhow, here's vermicelli noodles with marinated pork (normally, beef is eaten in this dish; also, I bought the pork readily marinated from a good butcher), pickled carrots, thinly sliced onions, bean sprouts, cucumbers, and lettuce all topped off with peanut sauce, the crushed peanut themselves, nuoc cham, and a drizzle of chopped spring onion-oil. Very filling and satisfying indeed.

I've recently discovered a really intriguing 'new' (to me) Vietnamese dish -mi quang! I believe it's from Central Vietnam. Does anyone have a recipe for it puh-leaseee? It's served with some rice crackers sprinkled on top. For your viewing pleasure: http://www.flickr.com/search/?q=mi%20quang&w=all

The one I get looks like that, too, but the ingredient label says garlic, olive oil, and lemon. It might have salt, but I don't remember. It's rich, but light. I also thought there would have been more to it than just garlic, olive oil, and lemon, but there's not. I think you should try making it the simplest way, then if you find it doesn't match your expectations, start playing around. I can't wait to go to Minneapolis this summer to get more! ← Your description is pretty spot on with what I had too. I guess I'll give the basic garlic-il-lemon a try -I just have a hard time believing that's all there is!

http://singleguychef.blogspot.com/ http://kikirice.blogspot.com/ (authentic Vietnamese recipes -and I mean AUTHENTIC...you'll see what I mean) http://www.whatwereeating.com/ http://aliceqfoodie.blogspot.com/ http://mscinda.blogspot.com/ (some good Asian cooking, with emphasis on Laos) http://www.forayintofood.blogspot.com/ (mainly desserts/cupcakes) http://whiteonricecouple.com/blog/ http://steamykitchen.com/blog/ (modern Asian recipes) http://www.blogsmonroe.com/ http://www.tigersandstrawberries.com/ (one of the largest array of recipes I've seen!) http://hwnpakeokinawa.blogspot.com/ (Okinawan recipes) http://tamarindandthyme.wordpress.com/

The sauce I had looked very much like this (bottom left): http://www.flickr.com/photos/augustusgloop/136848250/

Umm...I know this is a much DELAYED posting but I only recently became interested in this garlic sauce so looked it up in eG and kaboom! This popped up. The garlic sauce I've been served at Lebanese eateries seems to have lard (yum!) -at least I think it is. It has the same texture and no doubt that's what made it so delicious! Indeed the sauce I had was white in colour and more of a paste (though not thick) than 'saucey'. Do you think perhaps there was added butter as well? I really want to recreate this at home (!) and I'm pretty sure it wasn't just garlic, lemon, oil and salt. It also didn't taste like there would be any mayonnaise (but I could be wrong)... Me want some garlic sauce! It was great with just soft Lebanese bread.

I'm not questioning which is better, but where did they originate from and what's the difference between the two? Did kimbap evolve from the Japanese introduction of sushi in Korea? And just how popular is kimbap? For some reason, sushi has been much better globalised.

Prawncrackers: Your dumplings look amazing! Seems to be quite a bit of juice galore going on (YUM). Oh and speaking of the time length in cooking, I understand your position completely -well, perhaps I'm in the worse position here...my cousin and I once had dinner at 1 am -try beating that! C. sapidus: I love how your cooking always has this colour of 'exotica' going on -deep reds and lush greens. I myself haven't been cooking for a very long time. Sigh...

Thanks for the information liuzhou! Have you ever seen any recipes for the noodle soup around...at all?

Ok if I was to be entirely honest, no I've never eaten this. Another truth, I didn't know of its existence until fairly recently. All I do know is that it really captured my attention -must be the peanuts in the broth! Mmm! It's a little unusual looking from most Chinese noodle soups I've had/seen. So has anyone ever tried this and even better, has anyone tried making it? Details are mandatory! Here's a picture from flickr for those who don't know what I'm talking about http://www.flickr.com/photos/hecookssheeats/1192220116/

The recipes were posted here http://forums.egullet.org/index.php?showtopic=96011&st=1470 My version is clearly not right considering I didn't even add honey but it WAS good

I love it too -perhaps my favourite dish at Yum Cha (or Dim Sum to non-Aussies). Unfortunately, mine was nowhere as good as the original -BUT it would suffice for now

How did you flavour the tofu sheet stir fry? I love tofu sheets (especially crisp fried!) so that sounds particularly interesting. I found a review of the book, including pictures of cooking by the reviewer -check it out http://retorte.blogspot.com/2008/05/cookbo...great-wall.html

I'd imagine that would be the perfect standby dish! Ha cheung (prawns in rice sheets drizzled with a sweet soy-sesame oil sauce)

Ha cheung -cheated since I bought the rice sheets

great news Ce'nedra, my niece is going to study there from next year, will sneak in as I am a laksa fanatic....I only know the book buying shop ps, the food at HKU was pretty good, the usual suspects, but filet and frites for $HK38!!!!, didn't cook much at home... ← What great news! If she loves spicy food, she would definately (or should) love the laska at UNSW It's quite a way from the bookshop -in fact, up these enormous stairs we refer to as the 'Egyptian pyramid' -yes, it's that big -but walking (or should I say huffing and puffing) should only entice your hunger further. I often get the tofu laksa -only about $6 (or was it $6.50 I forget). Some ex UNSW students still visit every once in awhile purely for the laksa (as will I once I graduate).

Okay so I'm digging up an incredibly ANCIENT thread but I just had to add my input: best laksa is at "Satay Delight" in University of New South Wales hands down -no joke! Best laksa I've ever had in Sydney -ever!

Would the coconut milk version be too heavy in coconut flavour? It does sound very delicious although I don't recall ever tasting coconut whenver I had this dish at Chinese restaurants (but then again, my tastebuds aren't exactly refined).

Go girl! I eat that all the time! Fu yu as a butter substitute... But I am in weird school... ← Aha! So my suggestion wasn't so whacked out after all! I guess I'll join in your weirdo gang