Canadian Cheddar Cheese Apple Crisp: not your traditional oatmeal and brown sugar topping.
This has a dough of flour, baking powder, sugar, butter, milk, and cheddar cheese.
These were extras done up in ramekins.
Great hot from the oven with a dollop of vanilla ice-cream!
Chinese Salty Chicken - fresh roaster rubbed inside and out with salt, 5-spice powder, ground ginger.
Roasted uncovered in 350F oven for 1.5 hours.
Made the kitchen smell wonderful.
The breasts stayed moist and it was SO hard to resist that skin!
Lamb shanks braised in red Thai curry paste, lemongrass, kaffir lime leaves, and coconut milk.
Threw in baby taters in the last 30 minutes.
Braised lamb shanks in Thai curry and coconut milk.
Served with stir-fried zucchini, red peppers , red onion, and eggplant.
Gearing up for my Joongzi session! Got the main ingredients ready:
lapcheong (Chinese sausage), salt pork, Spanish onion, re-hydrated dried shrimp,
re-hydrated dong goo (Chinese -shitaki mushrooms), and salted egg yolks.
Bamboo leaves are rinsed with vinegar and draining.
Now, if Superstore would open on this Victoria Day,
so I can pick up the most important ingredient:
Freshly wrapped Joong.
Back view of freshly wrapped Joong
My Mom's hand-me-down +30 year old joong boiling pot!
Permanently stained and chipped enamel from the thousands of joong.
I've got 30 packets in there, ready for the heat from the turkey deep fryer.
A mixture of Jasmin and glutinous rice made a lovely silky texture and blend of aromas
with the bamboo leaves and all the filling.
Fresh out of the pot!
YUM! Cousins May and Albert of the Bamboo Garden Restaurant in Neepawa came
just in time to sample my handiwork.
They deemed the joong perfect :-)
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Bill and Sue-On Hillman Eclectic Studio