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  1. I can steer you to a source in the Bay Area where you can get as many as you like. They're fresh and in season now. Please message me with your contact info and I'll be happy hook you up: (violet.z6 at gmail fill in the rest.) This offer goes out to anyone looking to purchase fresh Ume Plums in the Bay Area. Or anyone who needs supply for their store, etc. no matter where you might be.
  2. Yes. It is Pueraria. However the variety or cultivar is unknown.
  3. Thank you all for your guesses. Kudzu has been confirmed via other people.
  4. I am accustomed to one inch cubed pork butt/shoulder and prefer that over loin due to tenderness preference. I believe this came out too salty. Not inedible, but definitely too much throughout the jook/congee and I only soaked the pork in salt for 4 hours. Overnight would have been worse. It is really not possible to rinse away the salt since it melts and permeates the meat which is great... but I suggest doing it for an hour up to two hours, I will likely go an hour and fifteen minutes next time. When you come back to "rinse away the salt" what you have is liquid. It definitely seasons the meat. Just do so sparingly. I will have to cook more jook so I can add the first salty jook to it, to taste.
  5. jsager01, Are the beans fried or simply sauteed and would this be in oil? I see no reference to oil...
  6. For those of you familiar with Springfield's Original Cashew Chicken, created by David Leong of Leong's Tea House which closed in 1997, you may be interested in the following information: Bill Chiu, a dear friend of David Leong's, and one of the founders of the cashew chicken landmark The Bamboo Inn passed away this past Saturday, September 20, 2008. The Bamboo Inn opened it's doors in 1973 and was the first restaurant outside of the Leong family to sell the original recipe which remained unchanged through 2008. Visitation for Bill Chiu is today and funeral services are tomorrow morning at 10:00 a.m. The Bamboo Inn closed it's doors for the last time in March of 2008. A blog has been created in tribute to the restaurant and as a means for those who have moved away from the area, to pay their respects to Bill, catch up with his brother who also worked there for the duration, and to share memories and stories of the eatery. Please feel free to pass along this information and comment at their site, since the circumstances surrounding health issues did not allow them the luxury of time in officially being able to say goodbye to their patrons who were very much their family. Their family would love to hear from you. http://thebambooinn.blogspot.com/
  7. Yes, made a few batches over some years. Not necessarily specifically any with the intent of an authentic Asian recipe but some from cookbooks, food shows, personal experimentation. Pretty easy... use any red meat you want (haven't tried chicken). Marinate in soy along with whatever spices you like, crushed black pepper is usually a winner. Slice thin and put in a food dehydrator before you go to bed and they'll be ready in the morning but they go fast so make sure you have another batch marinating and ready to go before you run out.
  8. Thanks for the discussion. I'm going to guess the winter melon filling for mooncake is closer to that of bean paste, so to be more specific, still looking for a winter melon filling for mooncakes as opposed to wifecakes.
  9. Mooncake: Cook-off IV

    Anyone have a source for moon cake with a winter melon filling? It has existed in the past...
  10. Never really had a problem finding peanut oil. It's just a little more difficult to find in larger quantities unless you go to a wholesale supply. Gallon sizes can usually be found more easily around Thanksgiving because it's being sold for turkey fryers.
  11. Bo Ji Fan

    Dejah, Yes. We made a very good batch of jook and between vomiting bouts, it's the only thing going down smoothly. Pork butt is melt in your mouth tender. Some dried bean curd sticks (yuba) and white nuts (ginko nuts) are how mom used to make it and our matched exactly. Even dad was surprised at how on target it was. They're asking for more! But last night and today she has a fever so.... one day at a time. We will try the Minced Beef Over Rice in Clay Pot next. But any other suggestions for anything mild like the jook would be great. The good thing about the jook is that she get's some liquid in her system as well.
  12. Bo Ji Fan

    hzrt8w, The dish looks like something we can try. aprilmei, Maybe you can ask some vendors what's in the sauce... Thank you for the continued contributions to this thread and the well wishes. Won't be cooking for a lot of people. Tradition is not the concern here. I can handle jook. This specific dish came up when she was asked in recovery what her favorite dish was when she visited Toronto's Chinatown a couple of years ago. She said the sauce was sooooooo gooooood. It had been at least 15 years since she was last in Toronto. I can handle the pot, the slow cooking, gathering of the ingredients... but I have never tasted this sauce so I have nothing to go by. And you know Cantonese taste buds... some of the most refined and specific palettes in regards to taste, texture, etc. in the world and all. I knew it was a long shot, but I thought it couldn't hurt to ask. But I am completely relying on all your feedback... please keep up the discussion. Soy sauce and sugar sound like what little she could figure out. Now we just need to get that nausea medication prescription confirmed so she can keep everything down....