Canadian Cheddar Cheese Apple Crisp: not your traditional oatmeal and brown sugar topping.
This has a dough of flour, baking powder, sugar, butter, milk, and cheddar cheese.
These were extras done up in ramekins.
Great hot from the oven with a dollop of vanilla ice-cream!

Chinese Salty Chicken - fresh roaster rubbed inside and out with salt, 5-spice powder, ground ginger.
Roasted uncovered in 350F oven for 1.5 hours.
Made the kitchen smell wonderful.
The breasts stayed moist and it was SO hard to resist that skin!

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Lamb shanks braised in red Thai curry paste, lemongrass, kaffir lime leaves, and coconut milk.
Threw in baby taters in the last 30 minutes.

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Braised lamb shanks in Thai curry and coconut milk.
Served with stir-fried zucchini, red peppers , red onion, and eggplant.

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Gearing up for my Joongzi session! Got the main ingredients ready:
lapcheong (Chinese sausage), salt pork, Spanish onion, re-hydrated dried shrimp,
re-hydrated dong goo (Chinese -shitaki mushrooms), and salted egg yolks.
Bamboo leaves are rinsed with vinegar and draining.
Now, if Superstore would open on this Victoria Day,
so I can pick up the most important ingredient:
Glutinous RICE!
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Freshly wrapped Joong.

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Back view of freshly wrapped Joong

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My Mom's hand-me-down +30 year old joong boiling pot!
Permanently stained and chipped enamel from the thousands of joong.
I've got 30 packets in there, ready for the heat from the turkey deep fryer.

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A mixture of Jasmin and glutinous rice made a lovely silky texture and blend of aromas
with the bamboo leaves and all the filling.
Fresh out of the pot!

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YUM! Cousins May and Albert of the Bamboo Garden Restaurant in Neepawa came
just in time to sample my handiwork.
They deemed the joong perfect :-)

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Copyright 2011
Sue-On Hillman
Bill and Sue-On Hillman Eclectic Studio