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  1. Hi XL and Soup - I'm not sure how this compares with XL's method but when I want to crispify things like gyoza/potstickers or baos, I have an additional first step - I'd first fry the crust to a crisp, before adding the water to steam (then the sizzle at the end is just to crispify it slightly again - I think the point of the initial fry is to add more colour?). The shovelling and eating step is the same. This method also has the added advantage of spluttering oil all over the walls and floor of your kitchen for that shiny look. Your method seems a lot easier - I'll try adding water straight off the bat next time. I think I saw a documentary on this once - it's like getting the correct number of pleats in har gau prawn dumplings; you'd have to dedicate your life to being a master baomaker with years and years of practice...
  2. Wow XL - your baos look great - can see why people stampede for them! I also remember having baos which had cloud ears in them - perhaps that's a suggestion for your future varities of bao? And yes - very clever ruse to distract the typical Chinese relative questions (when got marry? when having children? WHEN GRANDCHILDREN?!) I've never tried making my own dough (like your dad - too ma fan when even the frozen ones which you can steam at home are QUALITY!) but - having recently moved from a very cosmopolitan city to an island with a real dearth of chinese eateries/restaurants (the island doesn't even have a single Japanese restaurant!), I'm having massive bao deprivation and will thus have to try my hand at it. So could I ask - sorry as I'm such a newbie at baos - can we also use the dough made from only flour and yeast for baos like xiu long/shao long bao or pot stickers (guo2 tie4, I think)? Or is the dough totally different? How do you get your dough looking so pearly white (I am thinking - contrasted to pizza dough which for me somehow turns out more yellowy...)
  3. Can I cast my vote for Chequers (in the horrible Chatswood Mandarin Centre) as my favourite? One needn't (and shouldn't) confine yum cha scoffing experiences to the usual Yum Cha elite/brat pack like Marigold (whose standards I think have dropped over the years anyway), Regal, Fook Yuen and Kam Fook (inconsistent - but what else to expect when serving thousands?). You can in fact venture out afield for cheaper, equally delicious places like Carlingford (there's one called Excellent something-or-other (in mandarin: hao(3) hao(3) something) in Carlingford Court which does excellent pastry dim sum). I hear Marrickville has really decent Yum Cha too. Does Zilver have the all-you-can-eat buffet Yum Cha, as its previous incarnation Silver Spring did? (We managed once to order 7-8(!) dishes per person on the all-you-can-eat $17pp special! Tea was $2-odd though)
  4. A picture of how the eggs generally turn out - sorry about the broken eggs, I went a bit crazy when cracking the shells
  5. Oh, one more thing - because the yolks are essentially solid after cooking, you can soak the eggs in soy after cutting the eggs in half - allows the soy flavour to get through to the centre a little quicker... Personal taste, of course, on how you like your eggs - but either way, better than solid yellow dryness!
  6. Hi Hiroyuki, Sorry, I didn't see that post - stumbled on this blog looking for ramen recipes and not egg recipes! Your eggs look awesome - but mine are slightly different; my yolks are not liquid at all (imagine the edges of the yolks in your pic (the just set bit) all the way through, so the whole yolk is bright orange and gelatinous, without losing any yolk when you cut it through. There is perhaps only a dot in the centre which is liquid). I've got a picture somewhere, I'll dig it out and post it...
  7. Not sure if this really qualifies for a food flick, but years ago I really enjoyed "Chicken and Duck Talk" (not sure what it is in characters) - a Hong Kong comedy by Michael Hui about a run-down roast duck shop. Has anyone else seen this?
  8. I second debbster, I've seen these in various Korean supermarkets on Rowe Street, Eastwood, on the Blaxland Road side of Eastwood Station. The train station directly leads onto Rowe Street so access is easy; parking during the day is pretty miserable, though, if you're going by car. On the other side of the tracks, there is a kitchen supply store (I think it's called A-1 supplies) which stocks a big variety, you might want to try there too. If you have no joy, you can at least grab a cheap and delicious lunch there.
  9. Hello everyone, First time post. I was so impressed at everyone's attempt to (re)create authentic ramen at home - and the pictures look absolutely fantastic. I too have tried to emulate my favourite haunt's shoyu/miso/tonkotsu/spicy hot pork ramen (Ryo's Noodle in Crows Nest, Sydney) by first marinating pork bones in soy and garlic, roasting the bones, then throwing it all in with chicken bones, veges and a piece of konbu - but as anyone who has been to Ryo's will attest, to achieve their depth of flavour seems an almost impossible task. I probably need to add some other pork parts, but I have neither the stamina nor the time to devote... Anyway, to the real point of my post. I couldn't help but notice that despite the deliciously creamy coloured soup and noodles, the boiled eggs in the home made ramen bowls were of the... well... dry variety. Ryo's does this soy sauce egg which is one of the best I've had - with the yolk soft and just set (but very slightly gooey in the centre) and a good soy flavour (they are a little more set than the eggs in Hiroyuki's post of 12 April at Azumaya Honten). After some experimentation, I think I've found a viable rendition of this egg - method as follows:- (this recipe is based on Peter Gilmore's (of Quay) method for hard boiled eggs, published in the Sydney Morning Herald in 2006 accessible here. Soy Sauce Egg Ingredients: - As many eggs as your cholesterol permits (have all fresh eggs at room temperature. I find 65g/70g (medium or large) eggs work well) - soy sauce (Kikkoman works) - water - saucepan Timing wise, these eggs can (and should) be done in advance, so you're not waiting for the egg while the ramen's getting cold. They keep well in the fridge for a couple of days, and you can just plonk them in the broth just prior to serving to give them a little bit of warmth. 1. Cover eggs in room temperature water and put over high heat to bring to the boil. 2. Once the water begins to boil, turn the stove down to low-medium to maintain a gentle boil of the eggs for ONE MINUTE exactly. 3. After the minute, take the saucepan off the stove and leave on a cool surface for about an hour (the eggs will continue to cook through the water's residual heat). 4. Once the eggs are back to room temperature, carefully peel eggs and cut in half. The yolks should be just set and creamy in the middle. 5. Using the same saucepan to minimise cleaning up, add around 4 parts room temperature water to one part soy sauce and soak the halved eggs in this mixture until the whites have a nice light brown colour. I usually soak for about an hour. (Note: I haven't really got accurate measurements for this, so this is open to experimentation - but note that you can't use undiluted soy sauce as it will eat away and dissolve the egg white). 6. Serve with ramen. (Notes: for step 1, Peter Gilmore's method calls for putting in the eggs once the water is boiling - I've tried both methods and they both seem to work well, but I put in the eggs earlier to prevent cracking, as my eggs are usually in the fridge. For step 2 - I use an electric stove, so usually reduce the heat setting a little earlier to prevent out-of-control violent boiling.) Sorry for the wordy post, but for those who still have the wherewithal to make their own ramen, or who just want a tasty egg, try replacing your usual hard boiled egg with one cooked by this method, and let me know how it goes. I've never gone back to the dry sulfuric-ringged hard boiled egg after learning this method.
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