Wife Cookies

[hzrt8w]

My sister gave me a big bagful of these and she said to steam them with the rice?  or deep fried then put on the rice? or as you said . . .

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I like the way Taiwanese make this as snacks:

Soak the dried fish in water for a few hours, drain. Get some pressed tofu (flavored with soy already). Cut into thin shreds.

Sautee some minced garlic, and slices of jalapeno/chili-pepper, stir-fry the dried fish and tofu shreds together. At last drizzle on sesame oil and soy sauce shortly before serving. You can add sesame seeds too if you like.

[Dejah]

My sister gave me a big bagful of these and she said to steam them with the rice?  or deep fried then put on the rice? or as you said . . .

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I like the way Taiwanese make this as snacks:

Soak the dried fish in water for a few hours, drain. Get some pressed tofu (flavored with soy already). Cut into thin shreds.

Sautee some minced garlic, and slices of jalapeno/chili-pepper, stir-fry the dried fish and tofu shreds together. At last drizzle on sesame oil and soy sauce shortly before serving. You can add sesame seeds too if you like.

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This sounds good too, hzrt. I'll try them this next week.

[Gastro888]

What about "fah sang goong yee jai"? You know, the deep fried fishes with the peanuts and chiles?

Does anyone know how to make that?

Could you make lo poh beng with "gah yeng"? Nonya coconut jam?

[Pan]

"Gah yeng" is how you say "kaya." Somehow, I find that interesting.

[Gastro888]

"Gah yeng" is the Cantonese-fied way of saying "kaya" which I think is the Malay word. The Nonya have their own slang that's unique to Malaysia.

[Pan]

Kaya is Malay for rich, which is what that delicious foodstuff is.

[Gastro888]

Ah ha! Cool beans, now I know the meaning.

Kaya/Gah yeng is the BOMB. But soooo hard to make.

Dejah, did you try the recipe yet?

[Cha xiu bao]

Ah ha!  Cool beans, now I know the meaning.

Kaya/Gah yeng is the BOMB.  But soooo hard to make. 

Dejah, did you try the recipe yet?

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Gastro888, I am guilty being the chaxiubao you referred to.

I happen to have a photo of bread with kaya, too bad I don't know how to post a picture in this forum...

[Dejah]

What's happened to char xiu bao and the recipe for gai jie bang?

Do you also have one for ham sui gok? PLEASE???

[spaghetttti]

Shiewie kindly suggested that I post this here, since the pastry in question seems to be a wife biscuit, so....

I found this pastry last night and can't quite figure it out - it's called loh pho phiang. Very flaky, and has a filling made from a preserved, red fruit (?).

The part that has me stumped is the filling and the flavorings used. Kinda like five-spice. Anyone know/like this little confection?

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[Tepee]

Definitely food porn, Yetty!

I think I've the recipe somewhere.......will go dig later. Methinks the filling has some fermented bean curd (fu yu) and most definitely 5-spice powder.

[spaghetttti]

Heheh - food porn (close ups/macros) ala Monsieur Jason Perleaux!

Hmmm, is fu yu crunchy? I tell you, the filling is gooey, spicy and has crunchy bits in it.

[Tepee]

Nope, fu yu isn't crunchy. Crunchy bits could be chopped up dried crystallised winter melon?

Edited April 14, 2005 by Tepee (log)

[spaghetttti]

By George, I think you've nailed it, TP! I do believe that it is crystallized winter melon that lends the delightful, irresistable crunchiness to this popiah.

Now, the five spice is something else. I think I'll like it more in this as time progresses, acquiring the taste for it, if you will.

Thanks for cracking this mystery wide open for me!

[Dejah]

By George, I think you've nailed it, TP! I do believe that it is crystallized winter melon that lends the delightful, irresistable crunchiness to this popiah. 

Now, the five spice is something else. I think I'll like it more in this as time progresses, acquiring the taste for it, if you will. 

Thanks for cracking this mystery wide open for me! 

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Yetty with the LEGS,

Was the pastry savory then? The lo paw bang I've eaten have been sweet and made of wintermelon paste. The pastry looks exactly the same as your "pornographic pictures"

Gai jie bang, the recipe I am hunting down char sui bao for, is savory. It would have 5 spice, nam yui and bits of diced pork. It is quite chewy, and I love it so much! The shape and pastry however is different from your pictures.