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Poon Choy
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kwf
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Joined: 22 Nov 2007
Posts: 443
Location: Singapore

PostPosted: Sat Jan 26, 2008 3:11 pm    Post subject: Reply with quote

Gina, my mum must be getting pretty excited about the dish she can get to try this year (stressed!!). She mentioned for the duck and pork, I can use roast duck and roast pork to give a nice frangrance. So I'll probably try that to see how it goes. Must first learn the full steps from you. grin
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Sat Jan 26, 2008 5:27 pm    Post subject: Reply with quote

wai fun

its when u can't get good jin hua huo tui that u need to add roast duck, roast pork. there will be more oil if you use roast meats.
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kwf
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Joined: 22 Nov 2007
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Location: Singapore

PostPosted: Sat Jan 26, 2008 5:37 pm    Post subject: Reply with quote

Ok, then it's the "right" option for me, coz I'm not using Jin Hua Huo Tui.

btw Gina, is white cabbage = Bai Cai (those whole one)?
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Gina
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PostPosted: Sat Jan 26, 2008 6:20 pm    Post subject: Reply with quote

no..not the big white cabbage. I think the correct name is Tien something something..cannot remember. its the big tall long cabbage. Cheeky grin
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kwf
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Joined: 22 Nov 2007
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PostPosted: Sat Jan 26, 2008 7:35 pm    Post subject: Reply with quote

Err...is it call Yuan Xiao Bai?
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cete
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Joined: 05 Mar 2005
Posts: 45

PostPosted: Sun Jan 27, 2008 12:45 am    Post subject: Reply with quote

kwf wrote:


Hi cete, pls allow me to "kaypo" a bit. Chinese cured ham is Jing Hua Huo Tui (in mandarin) or Kam Wah Fo Tui (cantonese). Found a picture in one of the thread here.


Hi kwf , Thank you very much
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Reirei
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Joined: 27 Jul 2007
Posts: 255
Location: Singapore

PostPosted: Mon Jan 28, 2008 1:06 pm    Post subject: Reply with quote

kwf wrote:
Err...is it call Yuan Xiao Bai?


might it be 'tian jin bai cai'?
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kwf
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Joined: 22 Nov 2007
Posts: 443
Location: Singapore

PostPosted: Fri Feb 01, 2008 7:55 pm    Post subject: Reply with quote

I cooked Poon Choy today, but have not eaten it. Intend to leave it overnight for all the taste to blend well together. But I already cannot wait coz the smell is so fragrant that I could even smell it (despite having a terrible cold) outside my house. So i took some sip of the soup/sauce. There's really no word to describe it! It's just so good!

Waiting to savour my "full blast" Phoon Choy tomorrow or Sun. yummy

Thanks Gina for your patient guidance in this fantastic dish! I'm sure my mum will love it when she tasted the full version that I'm going to cook for her.
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Gina
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PostPosted: Sat Feb 02, 2008 7:30 am    Post subject: Reply with quote

Wai Fun

you are most welcome! Smile love don't forget to show photos! yummy
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kwf
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Joined: 22 Nov 2007
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PostPosted: Sat Feb 02, 2008 2:48 pm    Post subject: Reply with quote

I've finally tasted the aromatic Poon Choy. Had it for lunch today. Double thumbsup! The fragrance still lingers in your mouth after you finish eating them. But there's one mistake I made though, I've put in too much potato starch, so it's a bit more sticky than the original picture shown by Gina. Nonetheless, it doesn't affect the taste.

These are what I have in my Phoon Choy.

Different types of mushrooms...


Chicken drumlets...


Vege...


Roast Duck...


And this is what it looks like after all the digging in Smile love


I've added the squid tentacles and dried scallops too, to boil the stock. I've discarded the squid tentacles just before serving coz we don't eat that.

Will be doing a bigger version (more variety) for my mum next week.
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