mudbug

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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. What is this root vegetable in the Asian markets please? Vietnamese use it for a dessert, Chinese use it for soup. It is not cassava or taro. Any insight into phonetic pronunciation, scientific name, cultivars, use, recipes, medicinal properties, etc would be appreciated.
  5. Described as pancakes, crepe like with a some spicy seasoning in the middle... thoughts? Also in China.
  6. Hello, Does anyone know what this dish is? A friend sent it to me, describing it as tasting fibrous like ground up peanut shells, very dry, sweet and salty. What is it called? What is it made out of? Recipes? Any insight would be appreciated.
  7. 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.
  8. jsager01, Are the beans fried or simply sauteed and would this be in oil? I see no reference to oil...
  9. Thought of a forgotten snack that I've only had once in my life and am on the search for it. It is challenging to find online and I can not find it in any of our three Asian grocery stores. They are chewy, the skins are wrinkly, and they salty and delicious. Here is a photo. I have found a few pages online which refer to it but the translations are loose: http://bit.ly/1dzrB28 http://bit.ly/1cPV9Zg Is anyone familiar with this and can anyone help with a good recipe source or post here?
  10. 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/
  11. 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.
  12. 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.