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About huiray

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    Indianapolis, IN, USA

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  1. Dim sum at Lucky Lou. Bean Curd Roll w/ Oyster Sauce (their "name" for it: 蠔皇鮮竹卷) (a.k.a. "fu pei quen") Har Gow, shrimp dumplings. (蝦餃) Deep-fried taro "cake" (蜂巢炸芋角), shrimp siu-mai (針尖蝦燒賣), steamed chicken feet (醬汁蒸鳳爪), my plate w/ their chili oil/paste & a dash of soy sauce.
  2. Dinner 2016 (Part 6)

    A day & night of this-and-that, yesterday. Steamed "fresh" chee cheong fun [Lee's Noodle] (rice noodle rolls w/ har mai & scallions) and har cheong fun [Kimbo (frozen)] (shrimp rice crepes/rolls) Dressed w/ the sauce packet included w/ the shrimp rice rolls plus oyster sauce & hoisin sauce (and a little oil); topped w/ sliced scallions. Bopped over to Lucky Lou for some dim-sum. Bean curd rolls, shrimp siu-mai, steamed chicken feet, shrimp dumplings, deep-fried taro cake/puffs. Mung bean sprouts "stir-fried" w/ ginger & scallions. Fuzhou-type skinny wheat noodles (min sin) dressed w/ Bulldog sauce, shichimi togarashi & chopped scallions. Cauliflower mushroom soup. Water, gelled chicken stock, shredded Cantonese roast duck and skin [from Asia Mart], some oil, lightly crushed garlic, sea salt, simmer; cleaned, washed, trimmed cauliflower mushroom** [from Annabelle's Garden] added in, simmer some more. Bowl, dress w/ chopped scallions. ** These were wild-collected in Indiana; they look like Sparassis spathulata. Cleaning the cauliflower mushroom – trimmings (top) and one of the frond clumps (bottom) shown.
  3. Dinner 2016 (Part 6)

    That looks like more than simply "zucchini" but rather Costata Romanesco. But I imagine any ol' zucchini will do too. :-)
  4. Dinner 2016 (Part 6)

    My experience talking with folks (both Caucasian and not) in the places in the USA where I've worked or lived - i.e. outside of eGullet folks - have generally indicated very few folks like (or even think of) eating or cooking lamb.** Too "gamey"/semi-nasty to them. The default remains beef/chicken, sometimes pork. But lamb - rare. Duck is more common with E/SE Asians, and turkey is beloved by many too - but beef/chicken still dominates. But of course this is old news to folks here. ** ETA: One exception might be Muslims and other folks like some South Asians, to whom sheep meat is common. Note I didn't say just "lamb", although in more recent times "lamb" (as imported from Oz and NZ) have become "fashionable". ;-) P.s.: The term "mutton" in SE Asia (and also widely in S Asia) commonly means GOAT meat, not sheep, although it can also mean sheep - one may have to ask or be aware of the usage in certain sub-cuisines or geographical areas.
  5. Dinner 2016 (Part 6)

    A simple dinner. Call it "kon lo siu ngap meen, 乾撈燒鴨麵" ("dry mixed/tossed roast duck noodles"). :-) Cantonese roast duck [from Asia Mart]; skinny wonton noodles [Twin Marquis] tossed w/ the bean-based sauce accompanying the sliced duck; ong choy (蕹菜) blanched in the simmering water (after cooking the noodles) w/ some oil added in, dressed w/ a little oyster sauce [LKK]; chopped scallions, white pepper.
  6. Dinner 2016 (Part 6)

    Fried rice. Hot oil, garlic, scallions-white parts, marinated sliced pork cheeks & chicken; chopped Chinese long beans; eggs, (scramble), rice, (toss and stir in); sliced red Carmen sweet pepper, scallions-green parts, coriander leaves (seasoning adjusted, covered for a minute or so).
  7. Dinner 2016 (Part 6)

    Soup. Hot oil, garlic, dried shrimp ("har mai", 蝦米) (pre-soaked), water, chicken stock cubes, dried wood-ear fungus ("muk yee", 木耳) (pre-soaked), fuzzy squash ("chit gwa", 節瓜) peeled & cut into rectangular chunks, cellophane noodles ("fun see", 粉絲), trimmed scallions. Biscuits. [From Viet Hua Supermarket] "Lou por pang", 老婆餅, Old Lady Cake a.k.a. Sweetheart Cake.
  8. Dinner 2016 (Part 6)

    Thank you, @kayb
  9. American Dishes

    Hello, @thomaschristeena, where are you? ETA: Meaning both where are you located and why aren't you responding...? ETA2: It might be useful for you to respond so that it might not be thought that you are just trolling eGullet. ETA3: If you are a "student" looking for information on culinary aspects of USAmerican society you ought to state this up front. With Kind Regards.
  10. American Dishes

    KennethT, have you ever heard of this? :-) I assure you it is still served in Thailand to this day.
  11. Dinner 2016 (Part 6)

    A riff on tôm sốt cà chua. (shrimp in tomato sauce) With white rice. On the way there. Plus green amaranth in chicken broth. I used thotakura [from Namaste Plaza].
  12. American Dishes

    To the OP: What do you mean, exactly, by "American"? North America. or the USA, or something else?
  13. American Dishes

    General Tso's Chicken. :-) It may have had some starting points in Taiwan but it is definitely a USAmerican dish now, with some ascribing its formulation to a place in NYC. :-D.** How about Big Macs, Whoppers, McD Fish Fillet? ;-) Definitely of USAmerican origin, in its execution, if not the idea behind it. ** One thinks of Chicken Tikka Masala as a national dish in the UK now...
  14. Dinner 2016 (Part 6)

    Steamed Chilean Sea Bass. Sort-of a modified Cantonese-style, with Chinese mushrooms and Thai chillies added in. About 1.1 lbs of fish. Close-up. On the way there. Plus "stir-fried" yu choy sum w/ oyster sauce & garlic. Several bowls of white rice.
  15. Fresh "clean" vinaigrette recipe

    A "white balsamic" that I like a lot is this one.