Monthly Archives: August 2012
You saw me standing alone,
Without a dream in my heart,
Without a love of my own…….
I’m a baby boomer. My parents danced to the original and I danced to the remake in the 60’s.
So in honour of the song “Blue Moon” don’t forget to watch the skies tonight, August 31st, for the second full moon in August, hence the name Blue Moon.
Hope to see your pictures ’cause I’m not sure I can get a good one tonight with the overcast weather and clouds.
Local wet markets all across China have many similar things in common – they contain the basic things:
– local fresh vegetables and mushrooms
– fresh herbs including fresh chillies of all kinds
– local fresh fruit
– local loose, dried cooking supplies – beans, rice, flour, spices
– nuts and dried fruit
– local fresh noodles – rice, wheat, bean (picture below shows the bags of rice in the foreground and the freshly made rice noodles hanging vertically to dry in the background)
– fresh meat, poultry, and fish (sometimes refrigerated or frozen, most often neither)
– local fresh tofu – all varieties
– local varieties of pickled vegetables and sauces
– local dried, steamed, cooked, smoked meats
– fresh and potted flowers and plants
– tea of all kinds, including tea-making utensils and supplies
I like visiting local wet markets in a variety of areas of the city to see the differences in the produce on offer. A downtown market in the heart of the city had just those little differences to make it fun to be there.
Managing to get a great find, I stopped to watch a shop keeper serving some customers to see what they were buying. It was pork tenderloin, cooked and smoked. She gave me a little taste and I bought a piece at the far right in the picture.
She gave me a little bag of very spicy Sichuan pepper/salt but the meat was spicy enough for me already. I had that for lunch with some leftover Yang Zhou Fried Rice and slices of fresh cucumber.
Yum, I say!
Almost ready to leave, there they were – Yunnan Wild Mushrooms – calling me. I stopped to discuss the names and made myself the ‘foreign expert’ in wild mushrooms, which I am not. What made me the expert in her mind was that she had the few varieties that I remembered the Chinese names for and I didn’t hesitate to speak to her in Chinese.
Here is a seller who has wild mushroom varieties, most of which I don’t know their names or how to cook them so I don’t get sick. I buy the ones near the blue and white scale at the top left corner. I know those; they are porcini or Niu Gan Jun mushrooms and I’m going to have them for my dinner tonight.
Another seller and I have a long conversation. She tells me the name of the green ones and to be honest, I can’t remember it. But that green hue makes me nervous so I skip buying them. I don’t know exactly how to cook them properly.
This seller also has the Gan Ba Jun or Dried Beef Mushrooms and I know them well. I bought them several weeks ago at the Wild Mushroom City, YiMen. It’s interesting to see how they grow around/inside a bed of pine needles and that’s what makes them so hard to clean. They grow with the needles embedded inside the mushroom meat and you have to have the patience of a saint to clean the pine needles out of the mushrooms. Those are the ones that took three of us 5 hours to clean one an a half pounds…no thanks! They were delicious but nope, not for me.
When I cooked them for the party with a huge amount of green chillies, I can honestly say they were delicious but I can’t go through the cleaning process.
Recipe to follow another day, I promise.
How about this? An oldie from my past but a goodie, chronicling my love for jelly gelatin treats, this dessert returns! Jell-O with fresh grated apple. It can’t get easier or more refreshing.
Last week, I found a Cherry-flavoured box of Jell-O. Imagine – in my Chinese kitchen cupboard. Where I got it, I can’t remember. Must have been in Beijing where this kind of foreign food is available in select stores (at a price premium).
So I went ahead and made Funky Cherry Apple Jell-O for the party. All of it was gone almost the minute I put it on the table along with the cheesecake and the fudge brownies. Now, no more Jell-o! I know you say, why not find a suitable “how to make homemade Jell-0” recipe off the web. Well, guess what, I certainly did but – can’t find Kool-aid here in Kunming either.
Well, in my travels in town yesterday I managed to pass by Paul’s Foreign Food Store and low and behold – Jell-O. Certainly not my favourite flavours – but beggars can’t be choosers. So I take three, cranberry, berry blue, and lime.
On my way out, I speak with Paul and ask him if he can get the most common and delicious flavour, strawberry, raspberry and cherry. He is going to call me if/when he gets more Jell-O.
So to make Funky Apple Jell-O, all you need is one small box of Gelatin mix, 3 crisp apples, hot water and cold water or one cup of ice cubes.
Being a bit on the impatient side for some things, and making Jell-O is one of them, I always use the Quick Set method and if I’m adding stuff to it, I will also cut down on the amount of hot water. For the quick set method, mix one box of Gelatin Mix with 3/4 cup of boiling water. Stir the mixture until all of the crystals are dissolved. Stir in one cup of icecubes and stir until the mixture starts to thicken. Peel and core the apples. Grate them into the Jell-O mixture. Refrigerate until firm (about 2 hours).
You will enjoy the sweet jelly taste mixed with the crisp texture and tartness of the apples!
Soon to be ePublished on Smashwords.com : “Secrets of Chinese Comfort Food – Simple Everyday Cooking”
I want to share this video with you:
Students reach for the Stars with will.i.am
Musician will.i.am addresses students at JPL during an event celebrating the first time in history that a recorded song has been beamed back to Earth from another planet. Credit: NASA/JPL-Caltech …
Today I prepared many dishes for my party tomorrow evening, and made one of my favourites, a foolproof version of Mexican Rice Salad, which I got from my dear friend Leslie’s running club. It’s a beautiful blend of rice, corn, red pepper and black beans, with the flavouring coming from green onion, garlic, cilantro and lime juice. My Chinese guests will love this dish containing their favourite ingredients. Can’t wait for the party, when the dish will have ‘marinated’ with the wonderful flavourings!
2 cup cooked cold Jasmine Rice
1 cup chopped cilantro
3 stalks green onions, chopped or 1 small white onion diced finely
1 ½ cup cooked yellow or white corn
1 can black beans, rinsed and drained
1 red bell pepper, chopped
3-4 cloves garlic, minced
¼ cup olive oil
Juice of three fresh limes
Salt and pepper to taste
½ teaspoon ground Mexican chilli pepper
Optional: cheese (grated Mexican taco cheese or grated cheddar)
Mix all of the ingredients together and refrigerate for two hours or overnight.
I WANT to know how he does this…..seriously!!!
I was just muckin’ around a bit on different blogs and came upon this one…http://tresorsdeluxe.wordpress.com/2012/07/03/keeping-it-organized-minimizing-the/ . I thought to myself, “I’ve got a great idea similar to the ones pictured right in my bedroom and I should share.”
I’ve been using this Chinese calligraphy brush holder to organize my own collection of precious, semi-precious and fashion jewelry since coming to China in 2005. It’s gone with me to 3 different cities and has served a wonderful purpose – keeping my lovely collection ‘in my face’ so I can wear it. I’ve got another nice organizer on a fancy clothes hanger made out of chintz fabric hanging on the back of my door in my bedroom hallway and sometimes I forget what baubles are there.
The holder stands on a gold lacquer place mat with my collection of wrist watches and my variety of colours and styles of reading glasses sits in a clear glass vase. Rings, broaches, and earrings are stored in little jewelry bags hanging from their ties. And a Pashmina scarf covers up an unsightly chest of drawers. Another project for another day!
Another specialty of Yunnan Province, Dian Dou Hua (豆花), or Dofu Hua (豆腐花) is literally translated as bean curd flower.
Dou Hua is soft, warm tofu served covered with toppings that add crunch and flavour. This popular Chinese snack or addition to a meal is custardy tofu topped with a variety of tangy toppings from mild flavours of green onion, soy sauce, and sesame oil to intensely flavored chilli oil, pickled vegetables, and stir-fried meat mixtures. The toppings are savoury, spicy, tart, and rich.
My first experience with Dian Dou Hua was in a Kunming restaurant called Square Street Restaurant near the International Conference Centre and the old Kunming Airport. This place serves up traditional local Yunnan/Kunming cuisine and they offer the most refreshing bright yellow and light German Beer made at their own microbrewery. The Dian Dou Hua must be ordered in advance (ordered in the morning for a dinner reservation). It comes to the table in a very hot crock-pot that has been cooked in a very hot and larger cooking crock-pot with many other orders of this simple yet delicious delicacy.
At the table, one must wait about 10 minutes for the dofu to do it’s thing – that is, it arrives in liquid form and congeals to a soft, custard-like consistency, just like ‘baby food’ – and smooth as silk. Once it sets up, the Dian Do Hua is ladled out into small bowls and served with a spicy, chilli oil sauce containing small amounts of ground meat, pickled vegetables and chopped chillies. I’m not much for spicy but in this province, the word is ‘spicy’ for most dishes and I am getting used to the attraction of hot and spicy. The combination of the smooth, mushy dofu and the crunchy, spicy topping is enchanting.
Perhaps they do the same thing here in Kunming, but I’ve never see it but in Sichuan Province in Chengdu, Dou Hua vendors carry a pole across their shoulders with two large baskets attached at either side. One of the baskets contains the steaming Dian Dou Hua and the other contains the bowls and fixings. First, the tofu is spooned out and then some ground Sichuan pepper or prickly ash is added. Then a sprinkle of MSG, a tablespoon of soy sauce, chili oil, chopped preserved vegetables, bits of ground meat, crunchy dried soybeans, and last of all chopped green onion.
Last time I was at the Square Street Restaurant I took home a small container of the special sauce that they use. There is a dofu seller in my local wet market and I know they sell Dian Dou Hua. I wanted the same taste but eaten at home so today I purchased a 12-ounce cup of Dian Dou Hua for one yuan (the equivalent of 16 cents), heated it up slightly in the microwave along with a spoon of sauce and enjoyed a gorgeous mix of texture and taste of Yunnan for lunch.