tag:blogger.com,1999:blog-9046753225171214128.post6494427567087487329..comments2024-03-28T11:54:21.772+00:00Comments on Sunflower Food Galore: Stuffed aubergine 元寶茄子Sunflowerhttp://www.blogger.com/profile/02271086431517595611noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-9046753225171214128.post-75224488829180580442010-02-11T00:06:21.083+00:002010-02-11T00:06:21.083+00:00Sorry you've been unwell Sunflower - hope you ...Sorry you've been unwell Sunflower - hope you feel brighter soon....<br /><br />I've never made Gok Jiy before - I recall Mum making it when I was younger and in recent years, a friend have hers has made some for her. Mum does recall using plain flour, lard and egg but I think a little hazy on quantities. Me? I'm just a newbie to it all! lol<br /><br />I've made pineapple tartsPlumLeaf 李葉https://www.blogger.com/profile/04647944181903989013noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-28810745624107984842010-02-10T23:53:06.296+00:002010-02-10T23:53:06.296+00:00I haven't been feeling very well for the last ...I haven't been feeling very well for the last two days. Hopefully will make some tomorrow. <br /><br />Do you not know how to make kok zai?<br /><br />My pastry is std, just flour, egg, oil/lard, water, pinch of salt and a little sugar.Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-84204524581269880152010-02-10T23:36:32.835+00:002010-02-10T23:36:32.835+00:00Hi,
Wondering how yo got on with making your "...Hi,<br />Wondering how yo got on with making your "角仔 - Gok Jiy" the other day?<br />I was helping my mum at her house and got as far as roasting and skinning her peanuts for her! Didn't get as far as making pastry or wrapping any of them! How do you make your pastry?PlumLeaf 李葉https://www.blogger.com/profile/04647944181903989013noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-56636569877112115832010-02-07T18:12:20.480+00:002010-02-07T18:12:20.480+00:00I am making my yau kok zai 油角仔 tomorrow nightI am making my yau kok zai 油角仔 tomorrow nightSunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-30390019117630624312010-02-07T17:30:40.949+00:002010-02-07T17:30:40.949+00:00Mmmm....stuffed tofu! Mum is of Hakka origin (Hon...Mmmm....stuffed tofu! Mum is of Hakka origin (Hong Kong). We actually had 釀三寶 (Stuffed Three treasures) a couple of weeks back, tofu, aubergine and thin green peppers from the Turkish Food Shop. ( I always get to eat great chinese food each week when I see Mum and we have dinner at her place!)<br /><br />Haven't tried the chinese aubergine, but I know what you mean - it's a paler PlumLeaf 李葉https://www.blogger.com/profile/04647944181903989013noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-2300586386442515132010-02-07T17:02:03.016+00:002010-02-07T17:02:03.016+00:00Yes I do that too, nicer with oriental aubergine (...Yes I do that too, nicer with oriental aubergine (thin long one). If your mum is from HK she probably knows 煎酿茄子 (fried stuffed aubergine) which is very nice and Hakka style 釀豆腐 (stuffed tofu) with stuffed aubergine and stuffed chilli all braise together with yellow bean sauce is really nice too.Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-6530398534797958112010-02-07T16:42:34.449+00:002010-02-07T16:42:34.449+00:00Ah! Mum makes somethng quite similar to this. On...Ah! Mum makes somethng quite similar to this. Only difference is the aubergine is not left whole but is cut into thick rounds then split in the middle (but still attached) like a sandwich and the meat carefully stuffed inbetween without breaking the aubergine sandwich. It's placed in a deep sided dish and steamed and the juices are made into a sauce like yours.<br />It was the only way my PlumLeaf 李葉https://www.blogger.com/profile/04647944181903989013noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-89288317633899595742009-09-23T10:07:02.904+01:002009-09-23T10:07:02.904+01:00You're right--they have been giving aubergines...You're right--they have been giving aubergines away in Lidl! We haven't done anything nearly as nice with them though. This looks delicious. I have to wait until I go to Glasgow to get certain ingredients though--nothing exotic in the very far north of this country! Thanks for the excellent recipes.Hopehttps://www.blogger.com/profile/10164834836558528211noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-3771647183633859072009-08-21T14:42:24.830+01:002009-08-21T14:42:24.830+01:00What a great idea, lovely recipe.
Have a great wee...What a great idea, lovely recipe.<br />Have a great weekend xAna Powellhttps://www.blogger.com/profile/06207536335996545519noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-58323637732763219982009-08-20T20:45:24.069+01:002009-08-20T20:45:24.069+01:00Looks fabulous sunflower. I must get to Lidl and s...Looks fabulous sunflower. I must get to Lidl and stock up!Lucanoreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-31122649396453432942009-08-18T03:30:23.533+01:002009-08-18T03:30:23.533+01:00this is a gorgeous recipe. i dont eat pork but wil...this is a gorgeous recipe. i dont eat pork but will try it w mince chicken. your photos are always so beautiful.exromanahttps://www.blogger.com/profile/16977229146981593827noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-28407773041963860722009-08-17T09:36:17.282+01:002009-08-17T09:36:17.282+01:00That looks really delicious!That looks really delicious!Annehttps://www.blogger.com/profile/17027234256771956725noreply@blogger.com