sheep

我朋友以前在唐人街做过云吞麵档，佢話我知餐館啲粥咁绵咁滑係因为每朝煮粥時都用好多肥豬肉同啲米一齐煲，煲到肥肉溶晒入啲粥入面，所以dmnf講嘅冇錯！ ...
CWong 發表於 2009-7-14 01:08

I heard someone said that add a preserved duck egg ( pei dan ) to make congee.

somewhereintime

39# news
I apologize for my OT,
Someone has false accused me 3 times within an hour and suggested me to learn from a C9 so I just put the record straight.
But the way the cook congee remains the same, for home or for 10,000
1:8 for Chiu chow Jook
1:12 for Cantonese  congee
No oil for plain congee and oil/fat for savory jooks
Actually it is nothing new to boil the fat into soup/congee, the Spanish and Mexican
cooking call it Ole, and even the Shanghainese and Chiu Chow Nouns  would  cook their sharks fin  in similar manner, how would you do a rich Cantonese fish soup?
Panfried the whole fish, adding hot broth by instalments and keep cooking  until the soup is rich and milky in colour

sheep

39# news
I apologize for my OT,
Someone has false accused me 3 times within an hour and suggested me to learn from a C9 so I just put the record straight.
But the way the cook congee remains the sam ...
somewhereintime 發表於 2009-7-14 09:12

But in here, the fish soup hardly turn milky. I've tried cold or hot broth to it.
I know that some chef in here put milk into the fish soup to cheat.

somewhereintime

[url=http://www.loyaukee.com/forum/redirect.php?est fish soupgoto=findpost&pid=115996&ptid=9266]43#[/url] sheep

The best fish soup I ever eaten were in Macau, Chung Shan and Shun Tak,
I like it made with fresh water Pearl River Black Fish or Shek Kou Kung.
Here we don't have much choice, the Australian Sea Bream is good but costly,
the Milkfish from TW is acceptable.
No, I never put milk in fish soup, what if your guest  happened to be allergic to dairy?
I don't cook fish soup at home, it is too smelly for the rest of family members.

sheep

43# sheep

The best fish soup I ever eaten were in Macau, Chung Shan and Shun Tak,
I like it made with fresh water Pearl River Black Fish or Shek Kou Kung.
Here we don't have much choice, the Austra ...
somewhereintime 發表於 2009-7-14 09:33

Remind me when I was young

somewhereintime

45# sheep
My favourite savory jook with no oil would be
Stock Fish and Peanut Jook,  it is so hard to come by
1. Most of  the "Stockfish"sold  here are actually Canadian Pollock shipped to China and
    made their way back to Canada, they fall apart easily and no flavour
2. It is not feasible to sell as you cannot mix it with other jook ingredients, you have
    to cook a seperate kettle of jook that may not sell well
It is one of the jook I cook often, again, childhood memory.
Anyone know where can I eat REAL Stock Fish Jook in Metro Vancouver?

news

hmmmi love fish soup

somewhereintime

41# sheep
I would do it when I have an upset stomach,
it works well, and some restaurant i know would do so,
the only draw back is that the jook would turn grayish,
the alkalinity in Pee Dan helps breaking down the rice and emulsifying
the jook.
I add gingko nuts and crumbled  bean sheet to  make it  more tasty.
Remember buying Jook for breakfast  under #10 Typhoon in  HK back in 60's

sheep

41# sheep
I would do it when I have an upset stomach,
it works well, and some restaurant i know would do so,
the only draw back is that the jook would turn grayish,
the alkalinity in Pee Dan helps b ...
somewhereintime 發表於 2009-7-14 09:54

But I  like the Wonton siu yep in the 60's

somewhereintime

But I  like the Wonton siu yep in the 60's
sheep 發表於 2009-7-14 08:58

The Wonton home delivery in 60's too
Hey, you are not that old