dear list
I just googled coconut milk and came up with the recipe for it at the top
of the list and there were more down the line
so at least it tells you how to make it
hope you have the same results when you try it
yours in lace
At 03:19 AM 11/18/2004, Helene Gannac wrote:
Tamara wrote:
>My step-daughter-in-law, who's Chinese, took me (and my DH, and my DS,
and her own DH) to a China-town restaurant in Boston (MA, US) for a
Sunday dim-sum brunch one time. We all hugely enjoyed it, but I was the
only one who liked the desert... :) It must have been the "Asian answer
to junket" - a bland, barely set, whitish "something", with a hint of
almonds and sweetness its only flavours. I was told, since, that it's
made of soy milk and set with agar-agar but, even when I was able to
get all the necessary ingredients (in a town too small to carry potato
starch, *essential* for all Polish and Jewish cooking, agar-agar and
soy milk are like dragonfly wings ), the whole thing never worked...
Mmmm, that sounds like the one they have here as well. We go regularly to
a Chinese restaurant for yumcha, and they have absolutely beautiful warm
egg tartlets with flaky rice pastry which is divine, and coconut jelly
which looks like blanc-mange, but is a bit more solid. They cut in in
thick slices, and they wobble a bit, but we love it.
I've been trying to duplicate it at home, and I do have agar-agar (want me
to send you some, Tamara?) but so far, no good! What I make separates and
although it tastes OK, it doesn't look too good
Helene, the froggy from Melbourne, who is getting very hungry, as she had
a sandwich for lunch at 12 noon, and is working until 8.30pm, so it'll be
another 30-40mns after that before she has dinner...:-(
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Dearl
Christiansburg, Virginia, USA
My idea of housework is to sweep the room with a glance.
Do not meddle in the affairs of dragons for you are crunchy, and taste
good with ketchup.
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