Ce'nedra

A peanut butter-based sauce blended with nuoc cham (Vietnamese dipping sauce)

Thanks Tepee but I don't understand Teo Chiu unfortunately What's its Mandarin/Cantonese name and/or Chinese characters (i.e for the actual 'salted threadfish')?

Nem nuong

WOW I haven't checked in (I think) 2-3 days and so many delectable meals have been posted! They all look sensational Nem nuong We're lucky the nem nuong paste is readily availabe here; just need to shape on a skewer, grill and serve

Any help is welcomed -thank you!

Oh btw, I never knew that there was Bak Kut Teh noodle soup? Clickety click: http://www.flickr.com/photos/burpsean/268304011/ Anyone ever tried this or has a recipe for it? I'm very much interested!

Hi Ce'nedra. There's nothing wrong with the food as far as I can see (recipes seem interesting and the modern touch is also positive) -- my reservations are to do with quality of the narrative and the generally very poor editing of the book. I've written more about it here. If your interest is in the food, then the book seems to be a good choice. ← Ooo thanks for writing up on it -shall check it out now I'm interested in recipes obviously, but I prefer cookbooks that provide further background/history/whatever on the various dishes and so on. Hmm...

I've heard of this Bak Kut Teh for awhile now but never got the chance to try it Sounds so warming. Do you have to make it from a packet or can it be done from scratch? If so, how?

Teepee: I'm coming right over to your house!

I'm deciding on cooking this particular Chinese recipe (Braised Pork Belly with salted fish and tofu) which calls for 1 piece of salted threadfish. I've never heard of it! I'm guessing you buy it from Asian grocery stores? I'm picturing one of those salted bits tucked away in jars. Does it come under another name? What's its Chinese name (maybe I can get my mum to read it...)? Thanks for your help!

Why thanks so much infernooo! Too bad the 'My China' recipes aren't there -but of course, it's a new release hehe I've got her 'Heart & Soul' cookbook -really good stuff! Haven't got around to cooking anything from it yet though...will get around to it some time lol.

OMG that looks SO tasty! Makes me swoon Recipe please! HOLY! That is truly ART! How'd you do it?!

Really? Please elaborate. Oh no...so now I should reconsider using canola oil too? Ok I'm really confused now...so far, the best oil seems to be grapeseed oil...there hasn't been any negative press about it yet either...

Also, a big highlight for me in regards to her recipes in this book is that they aren't at all too mainstream or typical. They're authentic but unique -you're not likely to find them in other Chinese cookbooks so I really do recommend it

Bueno: Thanks for the recommendation I just had a look at it in K-mart (or was it Target..) today and I thought it was GREAT also! I do love cookbooks that provide much more than simply recipes -'My China' takes you on a very personal journey where she discovers her Chinese roots (something I can relate to as well), history AND the cuisine of every region. And it has a lovely part about Tibetan culture, heritage and cuisiine too I was deeply interested but couldn't sit there reading every single page if I wasn't going to buy it just yet hahhaha! (I did flip through most pages though). And yep Shinboners is right; it was sold for $50. Not bad -shall come back for it soon because it's on my 'MUST HAVE' list right now as well

Umm...guys, I don't even use ratios because I can't think in terms of fractions and so on

Umm...heard this from my cousin and I would categorise it under 'worst'.... "Gaylord" in Hk (also heard it has other branches)

I eat it everytime (always Filet O'Fish) I'm out doing quick shopping EDIT: Oh and it's also the best thing to eat right after a long night of dancing at the clubs

Eat it all the time

percyn: Gorgeous scallops I don't know! I just mixed flour, scallions, an egg, some water, lots of garlic... and cooked in a skillet with oil. (S&P, of course.) Wish I would have browned them more... seems to be my culinary impairment... not letting things brown enough. I'm looking for a 12-step program to help me... Dipping sauce was "off the cuff" - soy, fresh lime juice, garlic/chili paste (sambal), fish sauce, hoisin sauce. (Sweet, Salty, Sour and Hot!) YUM. Will do again. A cheap, non-exotic ingredient, dish, which should probably be an app, but for a single gal, makes a meal! ← Ahaha! Your own spin off? That's ok -looks just fine Oh and don't worry -I'm a beginner cook myself (hey, I'm a uni student still living with her parents so there's less reason to cook lol!) and I feel very 'small' compared to everyone at eG. I too need exact, very PRECISE steps when cooking because I get easily confused, stuff up like crazy and have fairly low knowledge of all things to do with cooking in general As you can see, all my post ups have been very simple meals lol.

Aww...you are the BEST percyn! Btw, would you by any chance know the recipe for this Indian dish named Fish Rasila ("barramundi fillets marinated in ginger, garlic and pot roasted in a traditional home-style curry sauce")? I had it an this Indian restuarant and am in love with it!

Jamie Lee: Are those Korean pancakes? Looks lovely to ME!

Thanks for the mention. Shall mention this to my friends since some of them are big drinkers lol.

Oo thanks for mentioning all of this! I'm interested in the new Kylie Kwong cookbook myself! Have you gotten to take a peek inside it yet? If yes, please do inform me of the recipes and whatnot Btw, thanks heaps for your help above! I missed it somehow sorry lol. Please do elaborate as I'm kinda interested in this book atm too (due to Shinboners mention above) Did you find that the recipes were ordinary and mainstream and pretty much just like any other Vietnamese book? Or was it more like a modern and/or fusion take on Vietnamese food?

P.S. Are the Hui really just Han people but of a different religion (ie Muslim)? Also, does this mean that their cuisine is really just Chinese (Han) cuisine but with the obvious Muslim dietry?