Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

[Xenif]

What?! Wow!!!

These ones are savoury, so I'm not so sure about the white sugar. (I could see that working with Zongzi with red bean paste though.) Sweet soy sauce, yes, that definitely would work in well with the other flavours.

What kind of batter?

Actually in Hong Kong and greater GuangZhou area they do eat savory Zhongzi with sugar. The batter can be anything, simple tempura batter works

 

[Michi]

Actually in Hong Kong and greater GuangZhou area they do eat savory Zhongzi with sugar.

I had no idea. This is suspiciously starting to sound like the Chinese version of a fried Mars bar

The batter can be anything, simple tempura batter works

Ookaayyy… I have about eight or nine parcels left from the batch I made today. I might just give this a try tomorrow evening. Tempura batter it shall be.

It's on your head, though!

 

[boomchakabowwow]

Tonight!

Made Steamed Halibut. Did it with that ubiquitous Cantonese family favorite style.

Bowl of rice and I was good to go.

 

[Michi]

Made Steamed Halibut. Did it with that ubiquitous Cantonese family favorite style.

Clean and simple. Nice!

 

[Michi]

OK, here we go, Zongzi take 2, with tempura batter and sweet soy sauce, with greens and oyster mushrooms:

@Xenif: Thanks for telling me about this. This worked amazingly well! The crispiness of the batter creates a nice contrast with the gooey texture of the Zongzi, and the sweet soy sauce really works well with the other flavours.

 

[JustinP]

More Sushi progress. Not perfect, but improving every time. Guess I should get some better looking plates for it now.

The cucumber cutting takes some learning too

 

[AT5760]

The missus wanted quiche.

 

[CEH1]

The missus wanted quiche.

That's right up my alley!

 

[Michi]

More Sushi progress. Not perfect, but improving every time.

See, doesn't take all that long! After a few sessions, you'll have perfect rolls.

 

[JustinP]

News driven cookery. Thinking of France yesterday got me thinking of Jacques Pepin, which got me thinking of Chicken in mustard sauce . Forgot to spoon a little extra mustard sauce on before taking the picture. So simple and so delicious.

Baking a mustard based sauce at 450 even managed to put a neat patina on the stainless pan.

 

[Xenif]

Silkie Chicken in Chinese herbal soup. Cooked on table top hot pot style. Secret menu stuff. [emoji59] [emoji6]

 

[JustinP]

Woah, that's weird looking . Flavor profile the same as regular colored chicken?

 

[boomchakabowwow]

Silkie Chicken in Chinese herbal soup. Cooked on table top hot pot style. Secret menu stuff. [emoji59] [emoji6]
View attachment 51843View attachment 51844View attachment 51845

2000 years of my ancestors just high-fived each other.

I make that soup regularly but I use a self slaughtered grizzled bird.

 

[boomchakabowwow]

Vietnamese lemongrass porkchops.

Bashed all the ingredients in my mortar and pestle. My house smelled amazing. Quick one hour marinate and off to the grill.

BOOM! Served it family style with the wife.

 

[ACHiPo]

News driven cookery. Thinking of France yesterday got me thinking of Jacques Pepin, which got me thinking of Chicken in mustard sauce . Forgot to spoon a little extra mustard sauce on before taking the picture. So simple and so delicious.

View attachment 51830

Baking a mustard based sauce at 450 even managed to put a neat patina on the stainless pan.


View attachment 51831

Like!

 

[Luftmensch]

Not fancy... Just plain tasty. I love a kimchi fried rice:

 

[Lars]

Pork belly and cold potato salad..

 

[battlecry501]

I love the black chicken soups, the bones are small (still cant eat them), but the meat is super tender.

 

[JustinP]

Not fancy... Just plain tasty. I love a kimchi fried rice:

View attachment 51973

Oh my. Why have I not heard of this before.

 

[Xenif]

Pork and Chinese Chives Pot Stickers

 

[Michi]

Pork and Chinese Chives Pot Stickers

These look awesome! Do you have a recipe? I'd love to try this!

 

[Patrick Gilmartin]

I like it because I got to put the word "threesome" on a menu

 

[Luftmensch]

Oh my. Why have I not heard of this before.

Give it a go!

Pork and Chinese Chives Pot Stickers

@Xenif constantly hitting it out of the park

 

[Xenif]

These look awesome! Do you have a recipe? I'd love to try this!

Its pretty simple, fattier minced pork with rice wine, mince ginger, mince garlic, soya sauce, white pepper, sugar, add loads of chinese chives atleast a 1:1 ratio. If I do have one trick up my sleeves, its I add in tiny cubes of pure fat, it adds that texture that regular machine ground pork lacks. If you cant find chinese chives, its ramps season and they work very well.

For a crazy twist, add chorizo sausage (supplement half the pork) and deep fry serve with sour cream

For a posh twist, an entire morel mushroom in each pot sticker and use ramps instead

 

[Patrick Gilmartin]

Not fancy... Just plain tasty. I love a kimchi fried rice:

View attachment 51973

One of favorite quick lunches...alsonoften winds up in burritos

 

[Michi]

Its pretty simple, fattier minced pork with rice wine, mince ginger, mince garlic, soya sauce, white pepper, sugar, add loads of chinese chives atleast a 1:1 ratio.

Thank you, I'll be giving that a try!

 

[Michi]

Kuign-amman:

 

[Michi]

Skordalia, hummus, and taramasalata with olives.

 

[Lars]

Pita bread..

 

[Michi]

I like it because I got to put the word "threesome" on a menu

I think I recognise pork and duck. What are the balls? This looks pretty and tasty!