Ce'nedra

Is the ratio between egg yolks and egg whites equal (yes, I realise this is a dummmmb question)?

Ah yes, I forgot to mention another of my favourites (sort of a new discovery for me) is Ching He Huang. She aims to serve modern, fresh Chinese food (I can just about hear Chinese purists grinding their teeth hehe) and the results are always really good! Much of her cooking also reminds me of my own family favourites -actually, her viewpoint on healthy Chinese food is very much like my parents so I have a soft spot for her. Her first cookbook is excellent and I'm currently deciding on her second one... You can find some of her videos on youtube.

Who else watches this show? I'm not sure if it's shown outside of Australia, but I saw Chinese-subtitled versions of the show posted on youtube (check it out if you haven't already done so!). I'm absolutely obsessed with Food Safari! The show gives an excellent overview of the various world cuisines (though I must admit the Chinese ep. was a little lacking). The website (http://www.sbs.com.au/food/foodsafari) provides recipes to the dishes demonstrated on the show too. Anyway, going back to watching it on tv right this moment. IT'S THE 3RD SEASON! Today's episode is about South American cuisne

Speaking of Ready Steady Cook (Aussie version), I love Janelle Bloom! Most of the other chefs are the high-end restaurant types whereas Janelle is very domestic, which I actually prefer. Her food always looks gorgeous and warming for the soul. Edit reason: typo argh!

I do intend to tupac17616: My god that looks good! Could I have the recipe please? Did you make the buns too?

I'm also interested in knowing the recipe for the minced meat and stewed egg on rice dish from Taiwan. Would the sauce be similar to the turkey one? Here's a picture http://www.flickr.com/photos/aiyah/2110924983/ Edit: Here's another http://www.flickr.com/photos/pdra/2615287803/ It seems pickled vegies are included? What kind?

My mum still uses a bit in her cooking sometimes. She's gone all health-freak-ish but hasn't given msg the kick entirely yet (she's never used all that much of it though).

Those look fantastic! Is there a recipe for them online somewhere? ← Sorry I can't seem to find any recipes for it online. However, I do plan to ask my family friend how it's done

Hmm taking note here since I'll be visiting NY soon...what's a good (and cheap!) dumpling place? Preferably around Manhattan?

I played that the other and yes, I recall thinking WTH at the burst of blood from cracking eggs PETA tsk tsk...they're good for a laugh. Anyway, Jamie Oliver recently released a cooking game (obviously) on the DS. Haven't got around to playing it yet haha. Apparently, it contains real recipes.

Favourites: -Nigel Slater (maybe not so much on tv but his writing is like poetry; I love to read his books before bed) -Nigella Lawson (I love watching her passion for food and her recipes are great. Beautiful woman too -always a plus) -Jamie Oliver (I particularly enjoy Jame at Home since I love rustic cooking; he could do with less spluttering and spitting though...actually, it's kind of endearing hah) -Dave Lieberman (very charismatic, is a BABE and his recipes are very approachable) Dislike: Sandra Lee (annoys me beyond anything; not sure how she landed her job -she doesn't COOK!) EDIT: How could I forget Anthony Bourdain (I suppose I was thinking specfically of cooking shows)?! I adore him!

This is from awhile ago but I figured I had nothing else to post at this point. It's on to discovering my roots with our family friend bringing over freshly made Teochew dumplings, also known as Koo Chye Kueh. They arrived steamed but me liking all things a little crisp and golden, I pan fried my dumplings. Here are the bottoms flipped up Plated -the dumplings are fairly large and plump Served with sauce (combo of soy, sesame oil, palm vinegar and a little sugar) The filling of pork & prawn with chives spilling out

My my look at all this food galore! Dr. J: That fresh pasta looks heavenly and almost as if it'll melt in my mouth (not that pasta is supposed to but it looks soo good!). And your sweet potato looks like a golden crown MMM... Kim Shook: Your 'leftovers' look like a pretty warming meal to me. I'd like some of that right about now. As for me, this is pretty old but I figured I had nothing else to post at this point. It's on to discovering my roots with our family friend bringing over freshly made Teochew dumplings, also known as Koo Chye Kueh. They arrived steamed but me liking all things a little crisp and golden, I pan fried my dumplings. Here are the bottoms flipped up Plated -the dumplings are fairly large and plump Served with sauce (combo of soy, sesame oil, palm vinegar and a little sugar) The filling of pork & prawn with chives spilling out

Rattatouille and goats cheese is my fave, with a glass of breton apple cider. Smoked salmon is good too. ← Thanks for the suggestion About the smoked salmon, what would you have it with? I was doing some 'research' and plenty of people served it along with caramelised onions, spinach, cream cheese, etc. Also, do I just fold it inside the crepe? Not sure whether I should add it during the cooking process or after...

Ooo Taste of Shanghai! I was just reading about that place not long ago and heard their pan fried buns (either plain pork or pork & crab) is amazing (apparently even better than Shanghai Night). What would you recommend from their menu?

Thanks for the great help guys! For the aged ginger...just about how old? I'm not sure I quite understand this business about old ginger...

Hmm I'm pretty sure Mandarin pancakes are different from lumpia (I know them as popiah) wrappers, the latter being much thinner. The texture is also fairly different.

I'm so excited -I just bought a crepe pan (my first!) two days ago so expect to see me posting some time! Any particular favourite savoury crepe recipes?

Ok I just found one: http://cookiemonzters.blogspot.com/2007/01...inger-milk.html Will give it a try (and I encourage everyone else to as well!). I have a Q though, will the added white vinegar affect the taste? I'm not sure I want a sour dessert... EDIT: After some researching, it appears that other than the neccessary FRESH milk, the "Low fat, high calcium" variety is recommended. P.S. If anyone can provide any tips on how to let the pudding set (i.e. not runny) without having a yogurt-like texture, I'd be really grateful!

God I love this stuff! Silky, smooth and slinky mmm... Looking at the number of ingredients (ginger juice, milk and sugar), it seems easy enough but I've never attempted it before and was hoping someone could offer a tried and true recipe?

WillLack: Your meals looks beautiful and it also reminds me -I need to get myself that Fushia book! I'm not so sure how 'Chinese' these are but they are our homemade version of the meat pockets we buy from Chinese bakery shops. I prefer this version since it's nowhere near as oily (I recall the fats and oils seeping through the paper bags containing the pastries). Mixture of minced pork, button mushrooms, diced onions, salt, sugar and pepper. Oh and cornstarch. Sliced puff pastry sheets into equal squares and filled them (reminds me of wonton for some reason). Folded the pastries into triangles and sealed them by lightly pressing the edges and then used a fork. Egg wash the pastries for colour! At first, mum and I used only egg yolk, second batch used whole eggs...eventually we figured 2 egg yolks, 1 white was the preferred ratio. Freshly baked goodies

Ok so I remembered the ingredients incorrectly...just made meat pockets yesterday (was craving from this damn thread!) and found them to be simpler! Very easy and fairly basic but oh so heavenly. Mixture of minced pork, button mushrooms, diced onions, salt, sugar and pepper. Oh and cornstarch. Sliced puff pastry sheets into equal squares and filled them (reminds me of wonton for some reason). Folded the pastries into triangles and sealed them by lightly pressing the edges and then used a fork. Egg wash the pastries for colour! At first, mum and I used only egg yolk, second batch used whole eggs...eventually we figured 2 egg yolks, 1 white was the preferred ratio. Freshly baked goodies

Are there any brands that are known to be all-natural? The ones my mum buys are made by a specific Chinese butcher and the lap cheong doesn't taste at all artificial but I'm hoping I can find some that are 100% certified...

A huge number of Vietnamese immigrants in the US, Australia, etc are actually ethnic Chinese so it's not so surprising. Anyway, I adore lap cheong! I'd recommend adding them to claypot chicken rice to give it that smoky sweetness. Realllyyy good. Here in Oz (and I'm sure elsewhere too), we can purchase the sausages in a range of fat content (like 50% fat, 24% fat, etc). I think the less the more expensive. My parents, having become health freaks, always get the least fatty ones (even if they don't taste as good...poor me). Edit: I hear Singapore does organic lap cheong too. Unfortunately, I haven't heard of that here yet.

Prawncrackers: Mmm that tart looks scrumptious and is that pork crackling I see teasingly displayed for all to drool over? Kim Shook: Caramelised onions are things from heaven! I had re-heated leftovers tonight (ate out last night with a dear friend) since we over-ordered yet again. 'Twas still good though! Not sure why I always suffer from the 'I think I'm king sh*t and can eat everything under the sun' syndrome. Marinara Penne Pasta -I'm glad I picked out the mussels while eating yesterday. Wouldn't have been bothered today. 3 slices of Garlic & Chilli Prawn gourmet pizza -these were most excellent. Love the buttery garlic taste.