Ce'nedra

I didn't make this (obviously) but I was having an immediate craving and had to buy this. For those who don't know, it's Banh Lot. A really yummy and refreshing dessert drink (ish) After mixing

Dr. J that looks great! Although... I'm not quite sure what it is? I'm sure it's tasty anyway This is actually from yesterday: There was left over goat curry (no solids left, only the liquid -each was brought in different containers) left from a previous bbq party of sorts so mum took much of it home and I decided to throw in some chicken, bamboo shoots, onions, sweet potato and coconut milk (because it was a tad salty) to make into a home meal

Thank you How...did...you...make...that?

Thanks for the lovely comments I would add the mayo prawns recipe to RecipeGullet but the problem is that I never measured it arrghh! I got my mum to ask my aunt in the US (it's her specialty) for the recipe but she seemd kinda relectant to share so we had to figure it out ourselves by trial and error! Don't worry guys, it's VERY simple (precisely why I made it) since it's really just frying and then mixing. It's all up to your own tastes. But I will have to first comment that this 'recipe' (if you will) was merely a 'guessing' creation by me and my mum. I'm sure there's more to it (because my aunt's slightly different) but so far, I must say that it's still very good! I used about 500 g tiger prawns, peeled and cleaned. A pinch of baking soda (hey it's not bad in small quantities ), mixed through the prawns thorougly and left in the fridge for about 2 hours. Afterwards, I would dip the prawns in egg whites and then into flour. Deep-fry the prawns. Leave in a bowl covered with serviettes to soak up the oil. In the meantime, mix the mayonnaise with sugar (add bit by bit according to your own taste). Just before serving (since you want to keep the prawns as crisp as possible), pour the sweet mayonnaise over the prawns and then sprinkle with plenty of walnuts. Btw, the walnuts are NECESSARY for the contrast in taste and texture. Easy and delicious!

Also, the idea of adding a cracked egg into congee sounds good! Shall try that also. Do you mix it through the congee or just let it set?

Is this how congee in Japan is typically served? http://www.novartisnutrition.jp/recipe/mon...mg/food_09b.jpg http://www.nagasaki.web-saito.net/column/images/66_okayu.jpg http://image.blog.livedoor.jp/rajya007/imgs/f/4/f4641aae.jpg Looks gorgeous!

Thanks for all your Japanese congee knowledge rykomatsu and helenjp! Wow I never knew there were 3 types -thanks for the explanation of the differences. I only know of Okayu. Does it happen to be more popular than the other two? By your description, it also sounds sort of similar to the Chinese (Cantonese specifically) style of congee. I'm guessing the rice isn't broken down as much as the Cantonese jook though. I love mine smooth and creamy Okayu still has rice solids visible right? Like a quick kind of congee. If so, that's what my mum makes for me and my dad every morning (dad grew up eating congee for breakfast, lunch, dinner almost everyday). The dashi stock congee sounds interesting! I've never thought of using dashi stock in congee. Is there a recipe for this? While this does happen, is it common for the Japanese to add meat/chicken/fish to their congee? For the sesame paste version, does the addition of it impart a nutty flavour? Sounds delicious! I've very curious to try! helenjp, for the Chinese style congee in Japan, do they have it with the fried dough sticks? I love to dip those in congee yummmmm! I should try making congee with short-grain rice -see how it goes. I tend to use Jasmine rice as that's the kind we always eat at home. About the milk, what kind of texture or taste would this give the congee? Ooo sweet potato -the Teo Chius and Hokkiens also like to add it to their congees alot apparently. Wouldn't this create a sweet flavoured congee though?

yunnermeier: Thanks for the recipe nonblonde007: Thank you! As for your salmon sashimi, I can almost taste it! Mmm soft slithers of salmon melting in your mouth........ rooftop1000: Wow your ravioli looks amazing! Did it take a long time to make? David Ross: That closeup shot is just gorgeous. How did you make the vinaigrette?

faine: Awesome pictures! Thanks so much for taking the time to post those. It looks like you had a really great time (btw I know this sounds very ignorant but I never knew Xinjiang was so developed/modern). This dish in particular is what I really want to learn to make! Looks delicious! Is pork entirely unseen in Xinjiang (considering it's a predominantly Muslim area)? Are the other usual Chinese cuisines seen in Xinjiang? I wonder...do the Han in Xinjiang share the same eating habits as the Uighurs or do they have their own distinct Han Xinjiang cuisine? Hmm...

How is it made and what are the usual condiments? What about other Japanese varieties? Is it at all similar to the Chinese style? I've seen a few pictures of Korean congee and I remember it was was served with LOTS of tiny plates (not sure what it contained). Is the Japanese style congee similar to this? P.S. I love congee!

Is that Korean or Mongolian costume? It actually reminds me alot of the Yakuts in Siberia...or any of the various nothern Asian tribes that reside in Russia (and the norternmost part of China).

A very well made thread! Thank you for all these wonderful postings! I love how Korean food has a little bit of everything in neat little plates/piles. And the resulting combination allows for a mouthful of such unique flavours! Do Koreans eat congee often? Much like how the Chinese do? And is it eaten in a similar fashion? I've seen a few pictures of Korean congee before and all I remember is that it was accompanied by lots of small plates.

That looks absolutely delicious! And yes, like you said, very homey Reminds me alot of good ol' German food (which I had last night)! Could I have the recipe please? Sweet mayonnaise prawns & Asian salad

Oh I'm so glad I found this thread! I have a Mexican cookbook but have trouble GETTING the ingredients arrh! Hmm Crows Nest and Fairfield -nice! Hopefully they're still open by the time I found this thread haaha! Shinboners: I think Meave O'Meara is great too! I even recorded that Mexican episode. Unfortunately, I missed out on a couple of episodes though because I was on holiday at the time Hopefully they'll do re-runs.

gaylord was funny when I was younger, always used to make me snicker.....but I think that it's a popular last name. I think that there is a movie production company out there called gaylord ← A last name?! Imagine the poor kid during roll call?! Oh and I also really hate all the typical Asian restaurant names with "No.1", "Crystal ________", "Good Luck", "Lucky", "Happy", "Yummy", "Best"...omg...

Oh I've taken a look at Neil Perry's book -very briefly though so I don't remember to much but thanks for the reminder! I need to check it out again As for "The Wisdom Of the Chinese Kitchen", I've never seen that around town. Have you seen it in the mainstream bookstores (i.e Angus & Robertson, Borders and so on)?

Ahh. Too bad for me then because I was going to ask if you could ask your granny (or maybe even your mum) for some Manchu recipes! Wow that sounds very grand -a Russian chosen to specifically make breads, etc?!

Looks great! Does anyone know if tomatoes are often used in Cantonese/Chinese cooking?

Oh...ok now I sound really stupid. Thanks for the correction hahaha! Is there any difference in the flavour b/w a salted fish that's been in oil and one that's not? And do they each have a better use for certain dishes?

Made dessert finally! The results were ok I guess...Apple, Cinnamon & Sour Cream Cake -it tasted pretty yum yum in my tum but was a tad dry (doesn't look all that nice too OH WELL!)

David Ross: That chicken looks SO good and MOIST! GOODNESS! And the parsnip salad is really elegant. Peter the eater: That steak could really turn even a vegetarian into a meat-eater! C. sapidus: As usual, I'm not surprised that your food is sooo good! I love Mexican cuisine (another of my favourites...I think I have many favs though )! Ok I can't be bothered listing everyone but really, EVERYTHING here is really a feast for the eyes As for me, I've got ot admit I'm more than a little embarassed posting mine (had to choose today didn't I ). Had a simple dinner tonight: pan-fried fish-tofu puff with sauce and rice. Can I just point out that all I did was pan fry those puffs? I bought the damn things (oh the shame!). Although I did make the sauce (easy but made all the same) Also made dessert today- Apple, Cinnamon & Sour Cream Cake (doesn't look all that nice but it tasted relatively good despite being a little dry... )

tepee: Your meals are so lovely! Keep it rolling! And your presentation is gorgeous too Btw, which one is the threadfish? prasantrin: Whether or not your baos are perfect, I can tell you that they look awesome I really suck at making doughs, breads, dumplings and all those things. Had a simple dinner tonight: pan-fried fish-tofu puff with sauce and rice And made dessert today (not very Chinese though) - Apple, Cinnamon & Sour Cream Cake (doesn't look all that nice but it tasted good despite being a little dry )

Fengyi: Thanks for asking your ayi! Some very interesting information she offered there. So that means that um...there's still alot of similarities b/w the two? Sorry for my stupidity I know that the Hui and Uighur are both Muslim (duh) but I don't think they're really connected beyond that (correct me if I'm wrong). The Hui are also much closer to the Han than Uighurs. It seems there's been a fair bit of a 'loss in history' about their culinary (and ethnic) heritage. Btw, I've read that the Hui are ethnically the same as the Han, with only their religion being different (thus distinct eating habits) but that's pretty much it. Apparently their daily lives are otherwise the same as the mainstream Chinese. Hmm...though I'm guessing the Hui like to associate themselves as a clearly separate group judging from your ayi's reaction. faine: Please DO!

hzrt8w: Thanks for all the help I don't think I need to specifically use threadfish -I was told any salted fish will do. What kinds are there? Do they tend to be packaged with a liquid of some sort? Tepee: Thanks alot for you effort to take a picture of the salted threadfish! Does your one contain liquid too? prasantrin: Very much appreciated also! Does that mean that your one is specifically the fin of the threadfish only? I've never heard of salted fins before. Is there a particular (or common) use for it? Thanks so much everyone!

I love cooking from "Heart And Soul". Everything that I've cooked from that book has been superb. Her first cookbook, "Recipies and Stories" is also very good. I didn't buy "Simple Chinese Cooking" as I found the recipes, well, too simple for my liking. It'd be a good beginners book for those who are trying to cook Chinese for the first time though. ← Yep yep, for me it's not the fact that it's basic though (becaues I NEED basic recipes ) but mainly because the recipes are fairly mainstream Chinese....which is another reason why I'm so excited about this new book of her's! The recipes are off-beat but also authentic