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Everything posted by Ce'nedra

  1. I'm not too concerned with cloudiness personally. In fact, some of the best pho I've had tend to have a certain tint to them -still transparent in a sense, but not exactly clear. Most of the 'crystal clear' pho broths I've had tend to have a significant amount of msg in it...not that I have anything against msg actually -I do eat food with msg -but a substantial amount causes me to become dehydrated.
  2. I loooove yoshoku food! In fact, I think Japanese style cheesy gratins are superior (of course, it's a personal preference thing). Also love Japanese spaghetti and have been looking for a solid recipe. Not that anybody cares, but I'll be going to a yoshoku-style restaurant later this week for dinner -can't wait! Heard there's plenty of pasta, a particularly good tofu burger and interesting interpretations of desserts, amongst others.
  3. Actually, now that I think about it, the Chinese tend to use a lot of cucumbers (uncooked but imo, cucumbers are kind of odd cooked anyway)...and a number of herbs of course, like coriander. Not sure if that counts but ehh, I'm struggling to think. But my question still remains. Just how 'un-Chinese' is it to serve raw vegies? And like I said, the only time I've noticed its use is in Teochew/Hokkien cuisine.
  4. Ce'nedra

    Cooking With Tea

    For savoury, how about Dragon Well Tea Shrimp (龙井虾仁)? It's a traditional recipe from Hangzhou and while I've never tried it myself, I'd imagine it's delicious in a delicate, subtle way. Famous dish too so there must be something special about it Recipe here (gorge pictures included) http://rasamalaysia.com/recipe-dragon-well-tea-shrimp/ For sweet, here's a home recipe
  5. Is this on TV in the states? If so, what channel? Thanks! ← Probably not but you can watch the show in the link I posted above That's the one thing that puts off too. I've been enjoying (and learning) a lot about food watching the show but I just really think having the contestants vote is a mistake. My feeling is that Brent was an easy target since he was a threat to the other contestants (since the man can cook).
  6. Could I please please please have the recipe? I've been really interested in Persian as of late.
  7. Forgot to add that my family eats a lot of fresh/raw (and stir fried) greens but that could be because my parents are health conscious and try to feed me as much fresh foods as possible OR it could be due adaptation from living in Australia (as discussed above) OR Vietnamese influences.
  8. I also recall reading somewhere that a "special" lettuce is sometimes eaten raw but I don't recall where I read that or what region of China it was in ← Special aye? I wonder what they were... Well, there's popiah which hails from Fujian/Chaoshan region and that uses fresh lettuce.
  9. I'm quite fearful of the day when all these deep fried, fatty fast foods are wiped off. I do love my 'naughty' foods.
  10. Anyone been watching? What do you think of it? I've been watching it religiously since it's related to food (tick) and is on at a convenient time -dinner (tick). I have to say, I was really disappointed about Brent's elimination last week. Certainly unfair from my pov. For anyone who's been missing out, episodes are available on streaming here http://www.masterchef.com.au/episodes.htm
  11. I know that raw vegetables are quite rare in Chinese cuisine, but it can't be entirely unheard of right (and yes, I'm referring to 'authentic' Chinese cuisine)? I may be wrong, but I think I came across a few Teochew/Hokkien dishes making use of fresh lettuce or something of that sort.
  12. HOLYYYY! Why did that NEVER occur to me?! Thanks for the heads up -now I may consider using that sauce for homemade pad thai! Strangely, I've failed at cooking pad thai each time. Forget the mushy noodles, the sauce never quite tastes right. Perhaps it's the lime...I really don't know what I did wrong although I am pretty darn sure I didn't use the sauce above. At least not exactly.
  13. I buy my frozen dim sums directly from the chefs themselves. I always walk out with a few freshly steamed buns in hand as well Anyway, I particularly love these bean curd skin rolls. Sorry, don't know the name...will have to ask mum.
  14. recipe? ← No exact measurements here. Taste as you go -tamarind pulp mashed in hot (just boiled) water, remove seeds then add palm sugar, fish sauce and bruised garlic & chilli. Mix. My mum prefers to remove the pulp afterwards ("more pleasing to the eyes") but I much prefer to leave it in since I love all that tangy-ness. To my eyes, it also appears like what I refer to as a "party of flavours" Edit: tastes gorgeous with simply fried or baked fish.
  15. Well here in Sydney, there are quite a few very authentic (complete with the gaudy ambiance and perhaps questionable hygiene ha) Chinese restaurants; most of the realllly authentic ones are northern Chinese, Shanghainese or Xinjiang. They have some of the best noodles -chewy and handmade of course. Also, regional Chinese has been experiencing somewhat of a 'hip' status atm. Neil Perry recently opened a regional Chinese restaurant that's been getting rave reviews. It's supposed to be Perry's own interpretation of it though, rather than purely authentic.
  16. I'm pretty excited for Andrea's upcoming Dumplings cookbook. But back on topic, my new love is a tamarind dipping sauce mmm...
  17. I recall my grandma had a very simple recipe for soy sauce (and from the taste of it, delicious too). Mum wrote it down while we were visiting in the US...will have to dig it up later.
  18. http://neckredrecipes.blogspot.com/ Authentic Asian recipes, including the ones you beg Asian grandmothers for!
  19. Aha! That's exactly the kind of video I needed, thanks! Now the recipe...
  20. True. Although you've forgotten the mayonnaise and pâté!
  21. I think oxtails just happen to be one of, if not the, most flavoursome bone part. Naturally, that creates a more intense flavour for the soup. As for toasting spices, my mum doesn't do this (she doesn't even use ginger) and she makes the most brilliant pho. I kid you not.
  22. Oh yes, just wanted to add an eg. 'Banh mi' is a Vietnamese adaptation of French baguette is it not? But even knowing this, I still consider banh mi essentially Vietnamese. Although to further complicate the issue, I may consider it so because French influence is very much a part of Vietnamese history and thus (ta da!) uniquely Vietnamese.
  23. Thanks for all the recommendation guys. Looks like I'll be on the look out for the Pignolet one then -I really need a book that I can actually use I suppose. As for the others, I'll probably continue to hang around my fav bookstore (which btw is the absolute best -a HUGE bargain) and grab the books as soon as they're in stock. johung, that's an interesting comment you made about Canadian cookbooks. I would think as much as well. Although I've seen quite a few Australian cookbooks released in the US during my stay there. I was quite pleasantly surprised. And proud. Speaking of Neil Perry, has anyone ever been to his newest restaurant Spice Temple? I'm really interested to know since it's apparently regional Chinese; a hip thing right now.
  24. Yes that's what I'm getting at. Adaptation by means of your new environment, but still keeping to the tastes and techniques passed on in a Chinese family. I think I would still regard that as Chinese food too. How about dishes created by Chinese people, with all Chinese ingredients and techniques, but by those living overseas for at least a few generations? eg some Singaporean Chinese food or Malyasian Chinese (let's ignore any dishes that have had local influences)...are those dishes still authentic Chinese even if it wasn't created in its motherland? I hear people say that in some ways, countries like Singapore and Malaysia have retained some very authentic Chinese food traditions (preserved by the people of the Chinese diaspora of course) that have been lost in China. It really makes me wonder. I think the Hokkien, Teochew and Hakka cultural realm has been fairly well preserved in many respects.
  25. Well what about adapted recipes made my ethnic Chinese families overseas? Do you consider the food Chinese?
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