tag:blogger.com,1999:blog-1304437690959603870.post5926446812722819355..comments2024-03-29T14:52:22.904+08:00Comments on A Daily Obsession: Hung Shao Yuen TiTerri @ A Daily Obsessionhttp://www.blogger.com/profile/00220600890256142215noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-1304437690959603870.post-34131901667273266582010-04-07T21:39:45.070+08:002010-04-07T21:39:45.070+08:00lunchguy: yes, the holidays' the perfect time,...lunchguy: yes, the holidays' the perfect time, the kids'll be back n it's so merry. i'll be so humbled by your cooking skills!<br /><br />sabrina: 'meet the parents' dish ah, so sweet of ur grandma :)) so the dish convinced him the family cooks n eats well?:)))<br /><br />jean: you marinaded it, steamed it but did you reduce the sauce by intense cooking? tt way, the flavor is intensified n the sauce caramelises. if u don't do tt, the sauce can be very ordinary, even yukky i imagine. aw, i can't imagine other than not doing tt, what else could've made it taste so bad...did u taste n season it?terri@adailyobsessionhttps://www.blogger.com/profile/18027727551942336449noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-3229158344803780552010-04-07T10:53:39.480+08:002010-04-07T10:53:39.480+08:00Hi Terri, how are you?
I cooked this last week bu...Hi Terri, how are you?<br /><br />I cooked this last week but its yucks! And my children said its tasteless. I followed your steps & ingredients to the T but it does not turn out as expected. What is wrong, huh?<br /><br />JeanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-79620497706871551172010-04-07T02:31:35.409+08:002010-04-07T02:31:35.409+08:00This was the first thing my ning bo grandma cooked...This was the first thing my ning bo grandma cooked for my dad went he went to Meet The Parents. hehehe. Lots of story about it. But my mum is too lazy to cook this up. complains about the calories too. Typical taiwnese. hehehe. i would love to taste this. =]Sabrinanoreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-23367798783113573442010-04-06T17:22:29.825+08:002010-04-06T17:22:29.825+08:00some things turn out so much more tastier when coo...some things turn out so much more tastier when cooed in large quantities, this is one of those dishes. i have searched my HDD for a photo of this dish, i surely must have one after all the times i have cooked this item, but alas i don't see one. <br /><br />maybe my next big cooking/photo/video project should be this ham.<br /><br />to tell you the truth i have thought about coming to see you a few times, it is only a few hours by air and i have not been to your neck of the woods before. i have only been to Penang. <br /><br />i think we could have some good fun shopping, preparing, cooking, recording and eating for a day or two. possibly over the holiday season if you are planning to stick close to home. this is when i have a long break and i believe your family is all gathered together, its a lot of food. think about it.the lunch guyhttps://www.blogger.com/profile/10192794413494510496noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-51183565540934515702010-04-06T10:27:57.342+08:002010-04-06T10:27:57.342+08:00ssblurqueen: :D it did jiggle!
rasam: i know, i t...ssblurqueen: :D it did jiggle!<br /><br />rasam: i know, i think it's an acquired taste. i rmber when we first went to china n were served tung po pork. all of us gasped when we opened the lids of the bowls. the block of pork was totally translucent fat n skin, it was scary! but one guy did eat his share, n his expression was like he'd never eaten anything better. of course years later i did eat tung po rou n i realized what a waste of tt forst tung po rou bc i didn't eat it. u've gotta try everything once!<br /><br />bbo: yes, imagine a big jiggling piece of tender braised ham and a whole family digging in! so fun ya!<br /><br />tealady: now tt's a truly wise piece of advice :)) n tq for noticing--:D--i'm much better now, from a sore throat.terri@adailyobsessionhttps://www.blogger.com/profile/18027727551942336449noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-45936263571473862892010-04-06T10:21:55.560+08:002010-04-06T10:21:55.560+08:00joe: it is a stunning piece of meat :)
anncoo:mak...joe: it is a stunning piece of meat :)<br /><br />anncoo:make it soon!<br /><br />jade: u sound like my wey "the fatter the better". first find the shanghainese son!but i must warn you, shanghainese MILs are quite a challenge.<br /><br />sonia:tq. if u have land, plant your own veg.try it. so gratfying.<br /><br />lunchguy: i missed u, good to know you're still reading.<br /><br />a whole leg of ham, red-cooked! tt must be a sight to behold. and eat. it sounds truly awesome, like a festive turkey. better than a turkey i think.i can imagine it must be a feast nobody'll forget. like the whole pig buried in hot coals luau-style tt i had in whidbey island a long time ago--i'll never forget the sight, smell n taste of that oice of fantastic, tender, sweet, moist pork. one day, david, one day, maybe you can come visit n we'll cook this together :))terri@adailyobsessionhttps://www.blogger.com/profile/18027727551942336449noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-219383963604373552010-04-03T02:32:11.937+08:002010-04-03T02:32:11.937+08:00Looks delicious.
Why ruin your good standing wit...Looks delicious. <br /><br />Why ruin your good standing with your MIL by making yours and not being able to praise hers.<br /><br />Hope all is well you and yours, Terri.TeaLadyhttps://www.blogger.com/profile/10816005881175031132noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-43735375998627106382010-04-01T16:47:01.902+08:002010-04-01T16:47:01.902+08:00this is truly lovely, thinking of forking into one...this is truly lovely, thinking of forking into one can be very entertaining and can so full of enojoyment, prefect for a great feast! :)Big Boys Ovenhttp://www.bigboysoven.comnoreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-89141694400394139352010-04-01T11:47:41.482+08:002010-04-01T11:47:41.482+08:00Tell you a secret, I have never had a yuen ti in m...Tell you a secret, I have never had a yuen ti in my whole life. The jiggly fat skin and meat scares me. LOL.Rasa Malaysiahttps://www.blogger.com/profile/08170515384863286806noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-62978394241474401702010-03-31T23:04:38.196+08:002010-03-31T23:04:38.196+08:00"...so tender that is jiggles on the serving ..."...so tender that is jiggles on the serving plate..." That really took my breath away! Definitely a must try recipe.ssblurqueennoreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-17204622298475636902010-03-31T21:40:36.133+08:002010-03-31T21:40:36.133+08:00i forgot to add some very important notes to my pr...i forgot to add some very important notes to my process.<br /><br />scald the ham for a minute or 2 in boiling water to clean the outer layer of the fat. this helps to keep the final sauce more refined and glossier.<br /><br />no marinating is required because this cooks for so long a time.<br /><br />just place the scalded meat on the rack in the pot, add all the marinade ingredients, and braise.<br /><br />needless to say this is a reciope that feeds 15 - 20 =/- guests if you get a large fresh ham.the lunch guyhttps://www.blogger.com/profile/10192794413494510496noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-29196980749579878862010-03-31T20:44:06.989+08:002010-03-31T20:44:06.989+08:00i know, i have been away a long time, but i never ...i know, i have been away a long time, but i never forgot you.<br /><br />this dish is also one of my family's favorites and has been for 30 years or more. i can understand when you say that little things such as the brand of soy sauce can make all the difference.<br /><br />my family first had it in a Boston Chinese restaurant owned and operated by the famous Chinese/American Chef Joyce Chen. my mom found the recipe somewhere, and she has been perfecting it ever since. just last Christmas when i went home for a visit she made it for me. however, she does not use the hock, she uses a whole fresh ham with the bone in. and of curse, no pressure cooker, a heavy cast iron enamel Danish dutch oven, and it takes a loooooooong time.<br /><br />living in New England the fresh pork is easy to come by, but the greens are not. (she buys all the other ingredients when she goes to the city and stocks up on them.) so she uses fresh steamed spinach and snow peas with a hint of sesame oil. some times she will dry cook Szechuan style string beans.<br /><br />when i was a private chef in nyc a few years back i had to cater 1 or 2 parties in house every week. many of the guests were Asians so i always had some Thai or Chinese dishes for them. one guy who was there most of the time was a Chinese American guy who grew up in nyc on his mother and grandmother's food. he liked the way i prepared this dish so much that he dragged his older brother to one of the dinners because his brother said that it was impossible to make it well if you are a white jewish guy from ny. needless to say my years of eating my mom's and the uncountable times i have cooked this dish with the utmost of attention to the nuances of the dish, turned him around.<br /><br />there are only a few dishes that i have spent as much time and effort on over the course of my cooking (30 years) this is one of them, teriayaki chicken marinade is another.<br /><br />TIPS: if anyone goes to make this with an entire ham i highly suggest that the pot be has heavy and thick on the bottom as possible, use a wire rack to keep it off the bottom and from scorching or sticking, and of course you will need more of the ingredients so that the sauce doesn't become to reduced and thickened while cooking for so long. you know it is done when the bone moves easily within the meat.<br /><br />a long and slow time spent braising is the key to this dish.<br /><br />when you go to take it from the pot be very careful. when the entire ham is placed on a large platter whole, with the various greens surrounding it, it is awesome to behold. <br /><br />to serve all you need do is just provide two large forks to pull the meat away. rarely is a knife required.<br /><br />like any dish that takes a while, people are inclined to keep lifting the lid to check it. this is ok, but be careful of the steam escaping. always tilt the lid away form you, and leave the rim of the lid within the pot so that the sauce that has condensated on it will run back into the pot, not down your arm or onto the stove top. you can also put this in an oven once it is simmering on the stove top. this way a rather large piece will safely braise for the extended time that it takes.<br /><br />this is also an great dish for reheating. just place some in a covered bowl with some of the sauce and reheat gently. or dice it up and use it in fried rice.the lunch guyhttps://www.blogger.com/profile/10192794413494510496noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-82637641061832881252010-03-31T18:18:44.304+08:002010-03-31T18:18:44.304+08:00this dish makes me salivated! yummy! and love your...this dish makes me salivated! yummy! and love your home planted kai lan,Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-50171768771843464932010-03-30T21:00:45.578+08:002010-03-30T21:00:45.578+08:00yummm...pork hock...the fattier the better. that l...yummm...pork hock...the fattier the better. that looks amazing. now to find me a shanghai-nese MIL too...Jadehttp://wewillwokyou.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-22660438949229185272010-03-30T15:15:25.913+08:002010-03-30T15:15:25.913+08:00This "元蹄" looks so delicious, look at th...This "元蹄" looks so delicious, look at that texture~~very tender and almost melt in your mouth. I already bookmarked this ~ Thanks for sharing.ann lowhttps://www.blogger.com/profile/12203098783181636146noreply@blogger.comtag:blogger.com,1999:blog-1304437690959603870.post-31491808942569859792010-03-30T12:05:38.616+08:002010-03-30T12:05:38.616+08:00i would die for some, it simply looks so stunning ...i would die for some, it simply looks so stunning and too good to eat!"Joe" who is constantly cravinghttps://www.blogger.com/profile/10394450113346260318noreply@blogger.com