Ce'nedra

I just had a read through Ellen Shapiro's posts and my my, were they ever informative and most of all, enjoyable to read (and gawke at the beautiful photography)! Seeing as there seems to be so much dairy products used, I wonder if the Han Chinese people there are lactose intolerant? It really intrigues me considering the huge number of LI Asians...but not the Mongolians? Do Inner Mongolians (or Mongolians in general) make wide use of soy sauce? Or is that left to the Han residents? Also, do the native Mongols eat pork at all? Obviously the Chinese do and I wonder if they left that kind of influence in Inner Mongolia. The Chinese have broader culinary variations so it would be interesting to note whether the Inner Mongolians have picked those culinary traditions up or kept to their old ways (with little Chinese influence).

Just found this image of gujeolpan pancakes getting made with a spoon: http://www.82cook.com/zb41/data/recipe/76.jpg They're so small -I wonder you can possibly fit all the ingredients for rolling up?! Also, are the milssam pancakes supposed to be larger? It appears that way in my cookbook.

Has anybody tried making milssam 밀쌈 or gujeolpan 구절판? I have both recipes in my "Authentic Recipes from Korea" cookbook (btw, this series is fantastic!) but am trying to figure out how thick the 'pancakes' for both milssam and gujeolpan are supposed to be. Can anybody help? Also, is milssam derived from gujeolpan? Anyway, the book certainly left my with a deep craving. Never tried them before but I love just about any wraps (and wrap dinner parties are just my kinda thing).

Yes PLEASE! I may be entirely offtrack since, as I said before, I have very little knowledge of Cambodian cuisine, however, I have read that there is a fair amount of Chinese influence in Cambodian cuisine, much like many other South East Asian cuisines. Which is all very natural as the Chinese really do get around (question is, where haven't they been?) -larrgge numbers of Chinese immigrants have settled in Cambodia, Vietnam, Thailand, etc. My own family is a result of adventurous Chinese travellers ha. Anyway, a perfect eg of Chinese culinary influence would be the popular Khmer noodle soup known as "kuyteav" (and...I think...in Vietnam as "hu tieu"). This was apparently brought over by Chinese immigrants. Then, if I'm not mistaken, we have BonVivantNL up there mentioning Chiu Chow sour duck soup. Again, Chinese. Whatever though, you probably already know all this and I'm just resonating your thoughts lol. There seems to be lots of Vietnamese influences in Cambodian cuisine too...I spoke about this before.

I was supposed to have Kogi when I was in the US (even wrote it down as a reminder) -unfortunately, I wasn't in LA for long and never got my first bite

Who's going?! I'm likely to Read more about it here: http://www.tastefestivals.com.au./ I'll definately be taking photos and then...POST them! Edit: OMG I was supposed to write "2009". I guess I'm still a little behind in time. Somebody please edit it for me? It's starting to bug me haha.

Thanks for starting a thread about this little known cuisine (at least for me) -it'll help me soak up some knowledge and thrust away some of my ignorance (goodness!). I'm particularly interested in amok trey, which I've read about in at least two of my Asian cookbooks.

Apparently this is the recipe for the pork (in Chinese) -anyone who doesn't mind translating please? http://zbzs.blogspot.com/2008/11/blog-post_25.html

Who knows how to make Koah Pau (刈包)? I think I've asked this before but what the hec...I would like to knowww. Look at the beauty http://flickr.com/photos/derra1029/3290629197/ http://flickr.com/photos/elsasung/2376337488/

Mmm Chinese-Malay food...licking lips... I feel like a sore loser so I'm going to add what I just posted in 'Dinner'. This was dinner prepared by an aunt during my trip in the US (which I just returned from). Claypot Chicken Rice done very differently to how I do it. I suppose her way is Hainan Chicken-inspired. Anyway, it was all very good! Simple, subtle flavours. She first boiled a chicken in water seasoned with fish sauce/soy sauce for 15 minutes. Turned off the heat, turned over the chicken, placed a lid on and left the chicken for another 15 mins. Some of the chicken stock was used to cook rice, while much of it was to be served as soup. In small clay(?)pots, she'd add oil and throw in some shallots. Then cooked rice (which had some mushrooms and onions) and green onions sprinkled on. Served! Gotta love the crispy, golden rice bits at the bottom. Just for the sake of the chicken. And I don't recall if the dip was garlic or lemongrass based so I'm going to have to ask mum.

I've returned from the US (which by the way, was a glutiny-induced vacation! My kind of thing...) just a week ago so the following is dinner prepared by an aunt. Claypot Chicken Rice done very differently to how I do it. I suppose her way is Hainan Chicken-inspired. Anyway, it was all very good! Simple, subtle flavours. She first boiled a chicken in water seasoned with fish sauce/soy sauce for 15 minutes. Turned off the heat, turned over the chicken, placed a lid on and left the chicken for another 15 mins. Some of the chicken stock was used to cook rice, while much of it was to be served as soup. In small clay(?)pots, she'd add oil and throw in some shallots. Then cooked rice (which had some mushrooms and onions) and green onions sprinkled on. Served! Gotta love the crispy, golden rice bits at the bottom. Just for the sake of the chicken. I forgot to mention the dip was garlic-based (or was it lemongrass? Crap, I've forgotten...will ask mum).

Goodness, MikeHartnett thanks for letting me know the specific kind of Creole the book is referring to -I've always just assumed it was the New Orleans cuisine. Still, I have some interest in this book. I'm just hoping for some opinions of it.

I'd like to hear other opinions on this book too since I've seen it on sale over here for awhile now (should get it while it's cheap). I haven't bought it because the recipes are a little too 'hip' for me; i.e. not for everyday cooking. That's just my personal preference though.

http://www.amazon.com/Creole-Babette-Rozi%...pd_bxgy_b_img_a I've been eyeing this book for awhile now -it seems fairly comprehensive but there hasn't been enough reviews to persuade me to purchase it. So here's a shout out to anyone who has this book. What are your thoughts?! A good choice for Creole cooking?

Wandering Chops (a food blog I frequent) recently made this mole using nutella! Now that's interesting: http://wanderingchopsticks.blogspot.com/20...tella-mole.html

Shelby: Stop teasing! Did you serve it with crusty bread?

alwang: I recently bought a Japanese tofu cookbook and my, my, what did I see? Soymilk hotpot! The broth was basically dashi stock, soy sauce, salt and soymilk. Seems easy enough so I'll give it a go one day and will post on it then When you say "shiitake stock", do you simply mean soaking the dried shiitakes in hot water?

Seeing as the Japanese are also familiar with this dish, how do they make it differently to the Chinese?

Just wondering...is Inner Mongolian cuisine distinctly Mongolian or is it considered a regional Chinese cuisine? Also, can anybody refer to me any specialties? Hot Pot perhaps? P.S I'll be posting more often these days since I recently returned home from my holidays yay!

Recipe pleaseeeeeeeee. Do you think chicken could be used in place of the duck?

Goodness Teepee, did I ever tell you your food photography are amongst the most glorious I've seen?! How did you make the yee sang and those crispy looking prawns?

rarerollingobject: Thanks for the heads up -you learn something new everyday!

This place isn't French but recently, I discovered a Vietnamese restaurant named Royal that certainly has beautiful ambience and GREAAT food that is incredibly affordable (even leaning to cheap considering how beautiful the place is and lets not forget -quality food). It's one of those rare Vietnamese restaurants that actually take furnishings into account. Address is: 9743 Bolsa Ave, Westminster CA Phone: (714) 531 1408

THAT, my friend, is orgasmic.

Peter Green: Thanks for making me feel less ahh stupid haha. It's really interesting to see which French culinary traditions have left an imprint on Vietnamese/Cambodian/etc cuisine. I'm wondering...for baguettes used for Vietnamese 'sandwiches', are they catered to the Vietnamese taste or left in its 'pure' (whatever that is) form? Oh yes and to kevintieu and BonVivantNL, you are absolutely right! Mum told me its called banh canh tom hhahaha. Never knew coconut would be in it...