Ce'nedra

Thanks monavano. I'll wait for it but don't worry, take your time

Now I don't know much about Xinjiang cuisine and I certainly know absolutely ZILCH about cooking from that region. However, I'm VERY interested. I've eaten at a specifically Uighur restaurant once, and a more broad Xinjiang restaurant twice. My experience wasn't too good at the Uighur restaurant but I believe that it was merely a poor choice of restaurant rather than a 'bad' cuisine. I love lamb but the lamb there was extremely...heavy in smell..to say the least.. and it was in EVERYTHING, including these HUGE Uighur dumplings (which had a really thick skin). My experience at the Xinjiang restaurant, however, were fairly good. I loved their Xinjiang style fried hand-pulled noodles. And their laghman was good too (though a tad on the oily side). I really want to try cooking some easy dishes from this cuisine -nothing too 'exotic' if you get my drift. Just something simple and tasty but also doesn't require any ingredients that are a pain in the arse to find ( ). So if there are any recipes to offer, I'd be really grateful! Oh and information and pictures regarding this cuisine is also much appreciated Oh and here's some pictures that my friend took on his trip to an Uighur restaurant in Taiwan (he said it was REALLY delicious):

Thanks for the descriptions Kouign Aman and Teppy For some reason, I just can't categorise this particular raw seal with something like steak tartare or sashimi...maybe I need my meat sliced... I think it may be the way it was wolfed down (as Kouign Aman said, extremely messy) and that definately puts me off. Hmm...yeah I do get a feeling that seal would most likely taste like whale (no idea what that tastes like...and I don't eat liver so I don't have an idea of what that tastes like either haha). What I'm really interested in though...is what the seal's EYEBALLS tasted like

monavano was your porkie meal difficult to make? Because if it's simple, I'd like to have the recipe please I really enjoy eating pork with various fruits -it just marries each other so well! Yes, I'm part of the 'dark' side too then hahaha! I do like it a little bloody...medium rare is how I like it best My parents are fairly conservative (dad being extreme actually) when it comes to eating habits so while they do enjoy food alot (I don't know anyone in my family that doesn't *ahem*), they take care as to exactly HOW the meal is cooked. They refuse to eat anything too 'rare'/bloody

Small steaks that are far too well done (but my parents like it that way for some odd reason)

monavano did you have make some sort of stuffing for your porkie? It looks really delicious!

Wow...I must say you're very brave...*salute*

Anyone know how this would taste like? I don't think I could be brave enough to try -it's too much of a culture shock for me. Although I don't think you could quite understand unless you are in their (an Inuit's) shoes. Obviously, they're not doing it out of cruelty but simply as a way of survival. I only found this out through Anthony Bourdain's travel to Quebec (his tv show No Reservation)....it doesn't seem quite like sashimi You can see the video here if you're interested (caution -not for the light hearted): http://www.youtube.com/watch?v=8d8EymQPiqk

Why thank you dear Sometimes simple food can really be some of the tastiest DanielM. how did your Sticky honey-lemon chicken with thyme taste? The juices look divine How did you make it?

Hiroyuki and MomOfLittleFoodies thanks for the tips! I do have mirn but I don't have sake hmm...I've bought panko breadcrumbs some time this year but haven't decided on how to use it yet...I was thinking of Ming Tsai's special panko meatloaf...

I've never been to the Bondi Ichiban Boshi. I always go to the Galleries Victoria one since I like to shop around that area every once in awhile (and it's closer for me because I have to go to uni). Yep yep I've tried the tonkatsu one before as well. Creamy and slurp-worthy mmm...the only probelm is, I remember it was only served after a specific time (and only in limited quantities -I think about 15 per day or something!) and that's also at a very busy hour which can be a real hassle Once me and my friends tried to order earlier than the specified time and they refused us, saying we had to wait for another half hr (the amount of time we were early) Oh well it was worth it

Here's my (very) simple 'grilled lemongrass Tiger prawns' -it may be sh*t easy but it's also really delicious I made this awhile back actually but since I only just joined eG, I'm still slowly posting my past meals lol. I think this is more of a Vietnamese-inspired meal than Chinese (actually I think I must have made it from a Vietnamese cookbook? I don't remember...better check on that) but what the hell, it's Asian and yummyyyy!

Gosh, it's must be like some kinda Chinese-genetic-memory-DNA-meme-thingy. My mum always chops poultry ON THE FLOOR too! Says that she doesn't want to loosen the counter top Me? I can't squat for jack! ← My family must be pretty backwards then Mum used to chop that way too (a long long time past) but daddy got upset and said that she'll have back problems and so he basically banned doing anything on the floor that involves bending your back...

hzrt8w: Your chicken looks crisp and moist at the same time -YUM! Moreover, your family sounds so cute and funny

little ms foodie: The dripping of the cheese is really irresistable I made 'grilled lemongrass Tiger prawns' -it's very simple but also very delicious EDIT: I made these awhile back -have patience with me, I only just joined eG -I'm still in the process of posting my past meals

Oh I haven't cooked much with Japanese cuisine so I was hoping this thread could help me get a start! In fact, I really want to explore and cook up some nice Japanese home meals but have no idea where to start (I haven't got any recipes atm) So in a sense, your cooking is an inspiration for me because I tend to shy away from cooking Japanese, thinking it's difficult (and also a pain to get some of the ingredients)...

Oops...thanks for clearing that up for me

Your photos are mouth-watering -WELL DONE! OMG the typhoon crab looks sooo good! It reminds me of Malaysian food for some reason mmm.... My sister went on a trip to HK earlier this year as well and she said she never realised how much she loved Chinese food until she got there I hope you don't mind me posting but I just wanted to share this -my sister ate at a Teo Chiu restaurant, in honour of our (half) roots and also because she (and I) shamefully don't know much about the Teo Chiu people or food at all You can see the oyster pancake, a Teo Chiu specialty (apparently). I was told it was truly delicious.

Yep just ate some today at granny's. We also have at least two boxes given as gifts from family friends, etc. I only like the taro kind.

Oh yes, happy Mid-Autumn Festival to you too (and everyone else)! We (and almost the whole extended family) just went to visit my grandma -alot of chatting, tea drinking, moon cakes, fruits, etc

I could never forget the episode where Anthony shared a freshly killed, raw seal with an Inuit family...

andrewB: Sounds like a pretty reasonable price to me. I shall look it up some time soon

Hiroyuki your food/recipes are beautiful. Please do continue to share!

I don't want to sound immature but I'm not one who can enjoy pork blood jelly (which I have tried before) and other random animal insides My parents used to add pork blood into another form of congee that we make but that practice is long gone in our household (I don't think I miss it too ). Plus, I don't think it's too good for you The Cantonese style congees are the best kind in my personal opinion. They're the most comforting and with just the right amount of flavour Interesting piece of information I found (whether it's reliable or not, again I'm not too sure so correct me if I'm wrong):

I'm currently doing a whole 360 several times over on the ground