tag:blogger.com,1999:blog-2173233700401422121.post9190877330800512895..comments2023-10-12T11:53:58.709+02:00Comments on Flog & Rosbif: No cheese please, we're ChineseShilpahttp://www.blogger.com/profile/01775487084298169773noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2173233700401422121.post-48262215075297686822007-06-29T07:42:00.000+02:002007-06-29T07:42:00.000+02:00Beautiful pic! Are those pics in yr banner taken b...Beautiful pic! Are those pics in yr banner taken by you, too?Suganyahttps://www.blogger.com/profile/12821337638419512585noreply@blogger.comtag:blogger.com,1999:blog-2173233700401422121.post-76015472292265019752007-01-18T08:22:00.000+01:002007-01-18T08:22:00.000+01:00nam yue (cantonese) = fermented red beancurd, ring...nam yue (cantonese) = fermented red beancurd, ring a bell ? Cheers :) You know where in Taiwanese cuisine, this is used a lot when doing water spinach stir fry, it's not spicy at all. The one you mentioned is fu yi ( cantonese ), for fermented white bean curd, where there's 2 version, one spicy, & one not :)Melting Wokhttps://www.blogger.com/profile/03496197037949709263noreply@blogger.comtag:blogger.com,1999:blog-2173233700401422121.post-23563362267876134092007-01-15T23:14:00.000+01:002007-01-15T23:14:00.000+01:00Thanks for pointing out the mistake in the link, I...Thanks for pointing out the mistake in the link, I've fixed it!<br /><br />You have to point me to your post when you do make "nam yue" chicken. Is it supposed to be spicy, like what some people call "smelly" tofu? Sorry, but I don't know what "nam yue" is, but I may have eaten it in my lifetime, just under a different name! :)Shilpahttps://www.blogger.com/profile/01775487084298169773noreply@blogger.comtag:blogger.com,1999:blog-2173233700401422121.post-77309309157583531842007-01-15T16:36:00.000+01:002007-01-15T16:36:00.000+01:00Thx for adding me, I was surprised when ur link do...Thx for adding me, I was surprised when ur link does not show up in my list, then I realised that u added me wrongly ...html.index thing , you have to remove it, and just put http://www.meltingwok.com. Luckily I discovered u :)<br />Ok, you've motivated me to fry some good drumettes marinated with "nam yue" - Chinese red cheese aka fermented red beancurd haha, will cook up some and post it one of these days, thx for the reminder :)Melting Wokhttps://www.blogger.com/profile/03496197037949709263noreply@blogger.comtag:blogger.com,1999:blog-2173233700401422121.post-2478771690762623692007-01-13T23:25:00.000+01:002007-01-13T23:25:00.000+01:00Hi melting wok! thanks for the compliment! haha, y...Hi melting wok! thanks for the compliment! haha, yes, my sis used to live in Seattle and she told me that tofu was called "soy cheese" there. I don't know, but that sounded less appetising to me! :) hope you don't mind that I've added you to my links!Shilpahttps://www.blogger.com/profile/01775487084298169773noreply@blogger.comtag:blogger.com,1999:blog-2173233700401422121.post-62523370698217753162007-01-13T22:55:00.000+01:002007-01-13T22:55:00.000+01:00oh no, this one looks better than the greek's spin...oh no, this one looks better than the greek's spinakopita :) btw, chinese do eat cheese - the red bean curd thingy "nam yu, fu yi", the westerners called it cheezeee hehe, cheers ! :)Melting Wokhttps://www.blogger.com/profile/03496197037949709263noreply@blogger.com