Ce'nedra

Holy crap! And I always assumed it was only Vietnam! Quite embarrassing really as I study some history (err mainly European but uhh...)...

It's the same noodles as banh canh but I'm pretty sure the dish itself doesn't share the same name. I know this because my mum would've referred to it as that. Anyway, thanks for helping me in bridging the gap of my knowledge b/w Viet and Cambodian food. I'm just wondering where Cambodian cuisine got its French influence? I don't recall the French invading Cambodia at any point....or I just realllyy need to my update my history awareness.

Tofu takes on the flavour of just about anything -like a sponge- so I suppose you could just adjust the flavourings to one of her favourite foods? But I gave up when I read she didn't like deep fried tofu *shock*. Honestly, though, like everyone else said, just give her time. Or maybe you can feed her Teochew style spring rolls. They're shrimp-pork mixture wrapped inside a deep fried tofu skin. I'd faint from shock if she hated that. But yes, try tofu skin fried (with anything inside).

Hi again, about the white wrapper, you're probably right about the mixture not containing any eggs, but I hear you can still get the same 'white' result by using only egg whites. I'm not quite sure how to substitute the amount of egg yolks for white though...I quite like the taste of eggs in my spring rolls wrappers.

Hmm correct me if I'm wrong but while your description of the elastic dough sounds very much like popiah, Shanghai (are you asking for a specifically Shanghainese one?) spring roll wrappers and popiah are not the same... Anyhow, I did ask about popiah wrappers before and a member posted a recipe http://forums.egullet.org/index.php?showtopic=110801&hl= There are two available in that link. From my experience, I find that adding a little bit of oil to the batter provides for a much smoother and thinner wrapper.

I'm not a local so I can't claim what is best or not but I'm currently in NY staying with my sister and went to Gari two days ago. Yes it's sort of pricey but I loved the creative sushis. Multiple layer of flavours; some intense, others subtle. My favourite though, wasn't the sushi but rather, the seared foie gras. Slightly crisp on the outside and melting on the inside. The accompanying drizzle of sauce was amazing. Simple but gooood.

How did I miss that post I have no idea! Thanks for the kind offer SuzySushi but since I'm in NY at the moment, I discovered the Culinaria series at a fairly cheap price. Just wanted to know though, I spotted the smaller sized versions (much more convenient actually), are they simply a shrinkage in paper size or in content also? Edit: I'm not talking about the 'Mini Culinaria' series btw. The ones I saw have the exact same covers as the original books (but soft cover if I recall correctly).

The xiao long bao are OK but somewhat inconsistent at Yeah, and I haven't gotten them yet at Shanghai Cafe, but they're very popular (I keep seeing them being delivered to one table after another). Shanghai Cafe's clientele is very largely Chinese people, if that means anything to you. For addresses and some other stuff (reasonably reliable hours of operation, phone numbers), menupages.com is a good resource, but don't pay any attention to the anonymous "reviews" of restaurants there. From menupages, the addresses: New Yeah Shanghai Deluxe 65 Bayard St. (between Bowery/Elizabeth and Mott) Shanghai Cafe 100 Mott St. (between Canal & Hester) I'll get back to you with some recommended items later. ← Ahh thank you! I think I'll head to Shanghai Cafe then...that's close/in Manhattan? Yeah I don't really know my way around quite yet...

I've been patronizing Shanghai Cafe lately and enjoying it. I actually do think that some of their dishes are better than Yeah, but it's a matter of taste and not a slam dunk. I much prefer SC's Kao Fu, for example, but prefer Yeah's Ja Zhang Mian. I'll have to go back with my girlfriend or some other person/people to try some bigger dishes at SC. ← What are the addresses for Shanghai Cafe and Yeah Shanghai (lol at the name; love it)? Do they have good xiao long baos? What else is recommended? I was just in NY yesterday but will be back in a weeks time to eatttttt.

Anyone know how it's made? I've had this delicious dish at several Thai places and I often go home dreaming about it...golden stir fried (or sometimes fried) prawns (shrimp) shallow swimming in a bronze tamarind sauce with garnishings of fried shallots...droooool.

If anyone has more information/recipes of steamed egg with soy milk, I'd love to hear more

Ohhh you mean JAM rolls! I always get confused with how jelly is used interchangeably with jam hahhaha. Which juice is preferable?

Fat Guy: Ahh those. I'll probably have to settle with my electric mixer...for now. Not only am I a poor student, but I'm saving money for my o'seas trip so that'll have to wait (and damn it to the recession!). Do you prefer to have the fruits & cream served in small individual dishes for everyone or in a single large bowl with people spooning portions onto their plates? LizD518: Mmm crispppp! Sorry I just like that word. What kind of texture am I looking at for the topping?

I live in a household that stays true to 'fresh fruit' religion too. In fact, and I suppose this is an Asian thing, our 'desserts' are pretty much always fruit. No cakes, no tarts, nothing of that sort (of course that does change when my parents aren't home). Your idea is great (and is along the lines of something I was pondering about when suggesting the shortbread with raspberry cream). Btw, what's an iSi whipper? Oh and the only thing I'm a little concerned about is how can I serve this 'neatly' for my guests?

Kerry Beal: Trifles are looveellyy. What exactly are jelly rolls though? prasantrin: Ahh I was thinking of the Chinese mango puddings you get served at Yum Cha/Dim Sum. Those are almost always served with evaporated milk (I like plenty of it!). Is your version similar to the Chinese-style? On the Chinese episode of Food Safari, another version of mango pudding (the typically Chinese way maybe? Not sure as various yum cha establishments make it differently) was made. No evaporated milk drizzled over this time but there was a gooey centre...YUM. Check the recipe and video included here http://www.sbs.com.au/food/foodsafarirecip...n/Mango_pudding Abra: I've never heard of clementines until now! Thanks for the heads up; that cake looks scrumptious! Not sure if I can find hazelnut oil. Is it worth the effort?

Ahh that is another of my favs -thanks for the reminder! I'll do a search for it. Do you serve it drizzled with evaporated milk? I adore it that way.

So I'm not much of a cake baker, or anything sweet really but I figured if I want to hold my own dinner party one day, I'd better think of a good dessert! There's a catch though: I like to keep it relatively simple or at least, EASY to make. It must also be impressive (this simply translates as delicious). Therefore, I'm turning to eG! Everyone is full of ideas I'll start... I'm thinking serving shortbread, probably my favourite 'sweet' in the world, with crushed raspberries mixed with sour cream, pouring cream and icing sugar. I'd imagine homemade shortbread would be the preferred option but if I'm feeling lazy, well...

This reminds me -still need to get my dolsot! Haven't yet been successful in finding it!

I know this isn't the answer you're looking for but IMHO, for GOOD pho, you simply cannot substitute it with a soup mix. I made really wonderful, fragrant pho with my mum once (she makes it every other time) but I didn't write down the recipe (nor remember it) so I'll have to ask her again but I can tell you that it was even better than the restaurants.

First time using our newly bought waffle maker! These are Vietnamese-style waffles known as Banh Kep La Dua. If anyone's wondering why the waffles have a strange green hue and are wiping their monitor screens, don't. These are pandan waffles Did it cheat's way with a box of pancake mix, rice flour, eggs, water (can be replaced with milk but dad's lactose intolerant though he's consumed some dairy products before hmm), sugar and pandan essence.

Oh yes, thanks for mentioning Kylie Kwong. How could I forget? Personally, I don't think she has the kind of aura suitable for tv, but she's lovely in books. Her recipes are heavily reliant on all things fresh, which I deeply appreciate (and would love to get my hands on more).

I'll be missing out on the rest of the season after this coming German episode unfortunately!

Unfortunately, it's summer where I live so it's off to the beach for bbq in our case But when it IS freezing outside, we tend to cook up a Chinese herbal (with funny roots and stuff!) chicken noodle soup. Goooood. Anyway, I'll be staying in the US in a few weeks time and hopefully, I can capture some nice winter home cooking.

I always wondered this myself, in addition to using cling wrap in the microwave...which also leads to the safety of reheating food in plastic containers (in the microwave)...