8 posts tagged “dumplings”
Red bean and taro(? I'm not sure, I think it might have been potato!) for breakfast with Uncle Eric and Auntie Suzanne. Lunch from Specialties at work. Chicken and celery dumplings for dinner, with a sausage and chicken pizza for dessert. Yes, I had some leftover chicken I needed to use.
Chicken and shrimp gumbo for dinner. It's a pretty good gumbo, but I'm still not completely happy with it. I didn't put any mushrooms in it, and I kinda wish I had. On the other hand, it was a little thinner than before, which I think worked out well. I'd like to experiment with different sausages.
Mediocre fish paste dumplings for lunch. I don't know what I was thinking. I thought when I was a kid, we'd make won ton with fish paste from the chinese market and I liked it fine. Maybe the fish paste isn't as good as it used to be. Or maybe my taste changed. Or my memory is playing tricks on me. Either way it's an experiment that I won't repeat again any time soon.
Mediocre fish paste dumplings for lunch. I don't know what I was thinking. I thought when I was a kid, we'd make won ton with fish paste from the chinese market and I liked it fine. Maybe the fish paste isn't as good as it used to be. Or maybe my taste changed. Or my memory is playing tricks on me. Either way it's an experiment that I won't repeat again any time soon.
Pictures of yesterday's food: the average pho, the s-shaped dumplings (sumplings!), and the ribs.
Average pho for lunch. The last of the leftover dumplings for dinner. At the end, I started to pinch the dumplings in a different way. Instead of a usual crescent (usual for my family, I guess), I pinched it going up on one side and down on the other, so it made a 'S'-shape. Midnight ribs for the second course (midnight because I didn't get home until well after nine and they take about two-and-a-half hours in the oven.) But this time I used a decanter to separate the braising liquid from the fat and was able to make a nice little reduction from it. I also just turned up the gas and blasted the heck out of it, so maybe that was the difference.
餃子 (jiao zi aka dumplings) at home for dinner. I'm not that good with the skin (I just can't get it into a nice round), so they look goofy. They taste good, though! The filling is pork and shrimp (in a 1:1 ratio), green onions, and spinach.
Hot Italian Sandwich from Specialties at work for lunch. It was good, although since it was delivered, it wasn't hot anymore. Rare beef and tendon pho with Michael for dinner. It was okay. Average. The beef was good, but the broth was kind of weak. Midnight dumplings (50/50 pork/shrimp) with Marvin.
Sri Lankan coconut pork curry from Mehfil for lunch with Jeremy and Emily. It was pretty good. I'll call it a 3/5 (above average.) It wasn't hot-spicy, but had a good, creamy, rich curry flavor. The pork was really soft and tender. The last time I went to Mehfil to try this (when I went with Dayo), they had run out. I'm glad I went back again.
Because it's Sri Lankan, I thought about Jocey and Hannah and Hini!
Dinner at Lee Hou on Clement with Mom and Dad. No pictures, but we got the $19.95 fixed menu (soup, chicken, pork, tofu and bok choy) which was more than enough food for us three. Dumpling soup with Marvin at Brother's for a second dinner. Heh. I thought I couldn't eat any more after Lee Hou. I was wrong. I wanted to try the dumplings, after having my own wonton a couple of times this week, and having made dumplings with Marvin last weekend. The Korean dumplings were all right. A good taste, but the fillings kind of broke apart in the soup. Again, I think they were missing some kind of binding agent (whatever that may be!)
Because it's Sri Lankan, I thought about Jocey and Hannah and Hini!
Dinner at Lee Hou on Clement with Mom and Dad. No pictures, but we got the $19.95 fixed menu (soup, chicken, pork, tofu and bok choy) which was more than enough food for us three. Dumpling soup with Marvin at Brother's for a second dinner. Heh. I thought I couldn't eat any more after Lee Hou. I was wrong. I wanted to try the dumplings, after having my own wonton a couple of times this week, and having made dumplings with Marvin last weekend. The Korean dumplings were all right. A good taste, but the fillings kind of broke apart in the soup. Again, I think they were missing some kind of binding agent (whatever that may be!)
Pictures of last night's pizza and dumplings. The dumplings were made with pork, shrimp, and leeks. The skin ratio was about 10:6 flour to water. That's it!
