Jiu Hu Char is a Penang Nyonya dish that we always had when we were home for the holidays. Any special occasion would be a good time to find this dish at our family home. The flavors remind me a little of my mom’s popiah (they share similar ingredients) but this dish is eaten mainly with rice instead of being wrapped in a flour skin.
Continue reading Jiu Hu Char
I really, really love shrimp.
Continue reading Steamed Shrimp with Ginger and Green Onions
When we were back in Hawaii, we always used to pick up fresh sui gow and wonton skins from the Yat Tung Chow Noodle Factory in Honolulu’s Chinatown. There’s nothing like using freshly-made skins for making dumplings at home. When we moved to the Bay Area, though, we couldn’t find a fresh noodle factory here in San Jose.
However, we did manage to find a noodle factory in Oakland’s Chinatown. On the rare occasion we find ourselves in Oakland’s Chinatown (usually to have wonton soup at Gum Kuo Restaurant), we also stop by Yuen Hop Noodle Company and pick up some wonton skins, sui gow skins and some fresh noodles.
Now that the weather is getting cold, I am craving more soups and stew-type foods. This is perfect weather for a nice, hot bowl of wonton soup. But it’s just too far for us to go all the way to Gum Kuo in Oakland for a bowl of wonton soup. Besides, I figure it’s easy enough to make on my own.
got shrimp?
We did, plus a can of Old Bay Blackened Seasoning to try out as well.