Ce'nedra

kbjesq: That looks absolutely delightful! LOVE LOVE the golden brown of that particular corner hehe. I've actually never eaten Beef Wellington before but your creation is realllyyy tempting me to! I shall look up the recipe on youtube. Did you find it difficult? Or easy peasy?

JasonTrue, would butter ramen be considered 'authentic' then? Hmm...that's interesting. Yes, it seems the Japanese are quite masters of this fusion business. They do it often. After all, Japanese mayonnaise is well incorporated into their cuisine now that noone even bats an eye at the sight of it. Fugu: Jean George Vongerichten sounds really interesting. Does he do spins on Asian dishes o Asian spins on French dishes?

Ok took a photo of the rice paper as promised today (I was eating nem nuong) -it's the Papaya Tree brand. This is by far one of the best imho. Perfect. Doesn't break easily at all. Nice and firm and has that nice chewy bite that I love. But back to the original topic of how to use rice paper, I really don't think you need towels or anything in between. If it works, great. But it's not a necessity, I don't think. Have one or two (depending on how many people are eating) big-ish bowls of water readily placed on table (not warm, not cold, no boiling, no anything...straight out from the water filter tap) . I then simply dip the rice paper in the bowl of water -just enough to EVENLY wet the rice paper on both sides (only takes a couple of seconds; so long as there are no spots that are left dry), then I make sure I gently shake any residue water away. Leave it on my plate to dry off for a bit while I collect the ingredients I want to stuff it with (also readily prepared on table). Add the bits and pieces on rice paper. Then roll. Before I start to eat though, I prepare my next rice paper (exactly as I did above) and then leave it to set. I can now eat. And this same process continues. I don't like to wet the rice papers all in one go. I do it one at a time, whenever I'm about to eat it. But I always have one ready on my plate while I'm eating so that it's not 'too' wet when I next need it. Hope it works out for you

Thanks for the reply rarerollingobject! Randwick...hmm...close to uni, but so far from where I live hahhaa! Not sure if I can get it. I'll go take a look when I can, thanks! Do you think popiah skins are really that rare in Sydney? I thought popiah is popular, so then whatever happened to the essential ingredient? Arrghh! If I really can't get my hands on the popiah skin, I may have to try the spring roll wrappers. Thanks for the tip -sounds like a really good idea Do you have to leave a wet towel/cloth over it? I heard that's what people do...

The rice paper I use is really firm and doesn't break easily...can't remember the brand so I'll go check and let you guys know. Remind me! I highly recommend it!

Just wondering what's everyone's perspective on the many modern/fusion take on Asian dishes that's popping up everywhere these days. A good thing? Not your liking? Better than the orignal? Should be sinned? Im my own experiences, I do enjoy some dishes (for eg, I LOVE Japanese cheese curry on tonkatsu) but there has also been the obvious 'too strange for my liking' (eg butter ramen...this combination isn't all that odd but I still found it tremendously GROSS! Couldn't finish it). Either way, I always like to give all of them a try because any strange combinations of food really intrigues me. And you never know -some could be surprisingly lip-smackingly good! Here are some to get your mind joggling And please do not hesitate to post any other fusion dishes you can find CHEESE bibambap (very strange concept to me -never tried it before. I love the original dolsot bibimbap though). http://www.flickr.com/photos/musingsorchards/299479126/ http://www.flickr.com/photos/musingsorchards/299495281/ Butter ramen http://www.flickr.com/photos/38041785@N00/261862819/ Blueberry and Cream Cheese Sushi http://www.flickr.com/photos/crocidillicus/372847405/ Bacon Cheese sushi with chips http://www.flickr.com/photos/ballerinagirl/352584047/ Ice Cream ramen (!) http://www.japanitup.com/wp-content/upload...eam-ramen-1.jpg Chicken meat stir-fried with rice and cheese http://www.flickr.com/photos/saesae/533191308/ Oyster sauce fried rice with cheese http://www.flickr.com/photos/silentnoon/1501103880/ Kimchi rice with cheese http://www.flickr.com/photos/still_learning/295773083/ Cheese spring roll http://www.flickr.com/photos/yi/58244399/

Yep, the wraper used in making that popular Hokkien/Teochew fresh spring roll (my mouth waters) I am told people often resort to egg roll skins instead (of course without frying), but I'm not sure whether I'll enjoy this. It's a bit of a strange concept to me but I might give it a go... We often just use rice paper to make popiah because I dpn't know whether we have the real thing at Chinese groceries...does anyone know? Thanks in advance!

Being an Asian-Australian family, our Christmas dinners/parties are a mix of cultures. We almost always have chicken cooked in one way or another, various Asian and Western salads, various Asian dishes (aunts/uncles would bring their own home-cooked meal to share), Chinese sweet soups and fruits (yes, like watermelon, etc) for dessert, and the ULTIMATE dessert being a nice, rich Christmas log cake Unfortunately, this was awhile ago as we stopped hosting the whole extended family Christmas party thing due to personal reasons Nowdays, we just have a nice family (ie mum, dad, me, and sis) Christmas dinner. But since my sister isn't in Sydney anymore, this will be the first Christmas dinner where there's only 3 of us *sigh*. We're planning of making roasted duck or something like that this year.

junehl: Thanks for the suggestion We're thinking of doing it for Christmas! DylanK: What did you cook with your short-ribs? Looks really comforting mmm... For dinner tonight: Salty Sweet pan-fried prawns with vegie stir fry and rice today (the last two not shown). Very very simple.

Thanks doctortim, I might try a country-themed dinner too I could have some of that right this second! tamih: Simple food can be some of the best and your dish is no exception. Looks really delicious with lots of fresh flavours. What's there not to love?! I had Salty Sweet pan-fried prawns with vegie stir fry and rice today. Very easy, fairly good.

I've never seen any of Nigella's other tv series (and I'm hoping they would view it here in Oz or if it's because I missed out, then have re-runs!) but... Nigella Feasts just started airing here in Australia (well, about 3-4 weeks ago) and I absolutely adore the show/her -I have been recording every single episode! I too agree that she is really approachable and yes, while her beautiful appearance can be distracting (and I'm not even male ), I LOVE her approach to food. She also keeps things fairly simple for us cooking 'newbies' which I have to appreciate. Another thing is that her cooking tips are very practical, which I can't say about too many chefs. And you've just GOT to love her way with words Which of her cookbooks would anybody here nominate as her best one? I haven't taken a look at them but am thinking about it soon. Ooh that is one of my favourite parts of the show!

hzrt8w: I agree her Simply Magic book isn't authentic. I would probably see it as...maybe modern Asian? It's not exactly fusion since the ingreidients for the most part are essentially Asian, but the outcome dish is rather 'new'. Just a correction though. It is possible for Chinese cooking to use fish sauce. While it isn't wildly popular, it does occur, most in the South-Eastern regions Sarah!: I have taken a look through her My China cookbook (though admittedly, most of it, not all of it) and I too have noticed that particular salad you mentioned. I believe that was her own creation or maybe a newly 'evolved' dish she learnt on her trip in China (certainly not age-old and traditional). She also has a few other 'new' creations in My China, but for the most part, the recipes retains a much more authentic element than her other books (not that the other books are all Chinese but still..). How authentic exactly, I will have to say I don't know. And I agree, 'Kylie Kwong' isn't exactly the first name you look for authenticity but to discredit her for being entirely 'un-Chinese' (not that you said so; just something I'd like to point out ) is not correct either.

Same situation with me right here! Hmm I've come across more than a few people who dislike milk and when I tell them I often drink milk warm/hot, they give me this look of shock and horror LOL! Oooh I love milk hahhaa! So pure and white... Oh and I also dislike anything that is or tastes like mint -eek! Mutton must be cooked right for me -I despise the stinky kind Shrimp must also be cooked right for me... Oh yeah, I hate licorice with a passion too -those so called raspberry 'licorice', lime 'licorice' and so on are fine though (of course that's because it's not really licorice at all)

doctortim: Your Indian-themed dinner looks absolutely delicious and well crafted! Could I have the recipe for your Butter chicken and pavlova please? Much appreciated!

Prawncrackers: I love that style of cooking fish! Mmm...have you tried it with blue eye cod? We just tried that yesterday (or was it two days ago) and it was superb! Really smooth flesh and hardly any bones too! My kind of fish What's that green thing in the bowl beside your Hainan Chicken rice (which looks wonderful btw)? Teepee: How do you do your Rendang? I tried it once and it turned out so dry Oh and how did you do yours, Prawncrackers? junehl: Thanks heaps for your tip! Shall tell my mum Also, what kind of vegies/carbs do you think will go well with the duck?

LOL I didn't mean to start an argument of any sorts (I don't even believe it was), just commenting that it's not entirely fair to Kylie Kwong to say her recipes are 'non-Chinese'. But I agree. From your link, those dishes are in no way Chinese. In fact, it wasn't meant to be. Kylie also cooks Western food; not only Chinese. Which is where I think the misunderstanding arose from. Those were not aimed at being Chinese. As for my mum, she in no way cooks like Kylie Kwong

I am not sure that what Ms Kwong is cooking is "fusion." I admit that I wish she would spend more time collecting recipes, and less showing off, but as much as she "bends" Chinese cuisine, her style does not become become "non-Chinese." Although some of her "touches" are very idiosyncratic (brown sugar comes to mind), they don't "fuse" Chinese cuisine to something else. BB ← I agree. I don't think it's right to consider some of her recipes non-Chinese...

No, I'm just referring to the 'authentic' recipes that are provided in the Chinese cookbook that I have (they were directly translated from recipes the author collected FROM China). Much of it was not to my liking, and I do prefer my own mum's Chinese cooking. And yes, for sure Chinese cooking is more than about the amount of fats/oils added. Taste and texture, style of cooking are definately some of the major factors in contributing to what constitutes Chinese cuisine. But with that said, Chinese food WITHIN in China seems really love basting their food in fats and oils (yes, this isn't the case amongst EVERYONE, but to a large extent I must say). Has this always been the case? Or is it a newly evolved situation? I don't really believe that Chinese food has always been this way. Health has, after all, been a major factor in the creation of Chinese cuisine. A question though: Would my mum's cooking still be considered 'authentic'? The produce is Australian obviously and there may be a few changes here and there to create a healthier alternative, but they are essentially still Chinese dishes and definately Chinese in taste. What's your say on that? The term 'authentic' is very vague in my opinion, because there is no single recipe to making any dish. These different recipes could vary GREATLY amongst themselves too. In my personal opinion, authentic is really just about the recipes that have been passed down in a Chinese household overtime. However, that statement itself is very vague. I'm really not sure how you would define 'authentic'. But yes, I do agree that alot of Kylie Kwong's recipes should be considered 'fusion'. Although it really depends on which cookbook you're referring to as well. Kylie does have a fair number of Chinese dishes that have been...dare I say, 'refined' (i.e. changed in ways to make it healthier), but are still essentially what I consider good, authentic Chinese. Btw, I don't think it's a fair judgement to immediately state that Kylie Kwong's recipes are not at all authentic, because the recipes that were listed above, are not from her "My China" book (which you did acknowledge in the above post, I know hehe), but from another, which was not created with the intention of being authentic. Now "My China" is written for a different audience.

Hmm...well then I suppose I had REALLY REALLY good hor fun that was mistakenly referred to as char kway teow

Hmm well I'm really just after good results (i.e. tastes great) and Asian flavours, not necessarily extremely authentic I suppose. I have a really 'authentic' Chinese cookbook at home and it wasn't really to my tastes (all the lard you have to add, goodness!).

buyo: What do you mean by 'regular Chinese cuisine'? It's too vast I can't think of how to describe the 'norm' exactly. About your dad's comment, that's my dad's way of thinking too (and mum...now that I know of it) hahaha. Maybe it has something to do with the fact that the Cantonese are most renowned for their style of cooking?

I forgot to ask -do you have a recipe for this with exact (or approximate) measurings? Thanks so much! My mum walked by and she saw your duck on my screen and said it looked amazing -told me to ask you for a recipe because dad has been craving for this!

I forgot to mention -I thought Caramel Pork was a Southern Vietnamese dish? Correct me if I'm wrong

Domestic Goddess: That looks really delicious! Was it easy to make? It looks a bit out of my league

Thanks! I used random pork bones (but mainly from the tail bone because it supposedly contains the most flavour) for the stock, and to eat in a bowl, it's a combination of those stock bones and meat from pig's leg (that was bought already flavoured) from the butchers. Make sure the leg meat is flavoured (Asian style of course)! I believe it's a combination of soy sauce and something else... My mum taught me how to make it so there's no actual recipe/measurements but I'll see what I can tell you Umm...for the stock, I used pork bones (aim for the tail area), water, a couple of dried squid, salt and sugar. Cook as you would with normal stock. When that is done, I would add oil to a small pan, then throw in alot of chopped green onions and stir through until it darkens and becomes a deep deep green (almost black). Then I throw that into the stock pot (at which point you should hear alot of sizzling and you will get all giddy and excited ) and the green onions will eventually turn black in colour. This is ESSENTIAL because it gives this noodle soup it's distinct fragrance and flavour! That's pretty much it. We just heat up the noodles (in individual bowls) in the microwave beforehand to soften it a bit, then I add the flavoured meat cuts (leg area) and the additional bones leftover from the stock. Now ladle the delicious soup in the bowls. Serve with a small dish of fresh lemon or lime juice, fish sauce and chopped chillis (of course optional). This is, naturally, to dip the meat cuts. And we also eat the noodle soup with Chinese fried dough sticks. Oh and we also squeeze some lemon/lime juice into our bowl (just a tad). I'm not sure if that was much help to you but I hope it gives you a general idea at the very least I don't think I said it's 'unhealthy', I just said I found it can be sickening after eating too much (but the first two bowls are heaven! ). It isn't exactly healthy either though lol (well this depends on how you make it I guess but a good bowl of pho does not come without any fatty residue). We also skim off the fats but like I said, pho without ANY fats is NOT pho. And despite skimming off quite alot, the way pho is cooked means that alot of those bits are still retained. But then there's also the way I eat pho which makes it less than healthy hahhaa! A big squirt of various sauces, and I don't doubt there's a heap of msg/sodium somewhere there hmm...the vegies such as the herbs and bean sprouts are a good addition though