Originally, I wanted to say tonight is dedicated to China Night. On the second thought, I felt that did not sound right; it’s kind of too pretentious and pompous since what I really intended to say was I am crazy about my favorite CNY desert – Eight Treasure Sweet Rice Pudding although it indeed comes from China. J
To tell the truth, when I was in China I would be the guy who was able to devour half the desert just by myself at the table of eve of Spring Festival family feast. Please don’t forget I could demonstrate such “stunning” capability after the big meal. My parents used to worry about me for getting sick even they would love to watch me burying my face into the plate and enjoying myself with the spoon. L
When I got older, I became much more disciplined on these kinds of stuffs with rich contents of cabs. Even so, time to time, if I knew the meal would include Eight Treasure Sweet Rice Pudding, I’d, on purpose, economize my main dishes a bit just in order to save some room for this sweet, savory and splendiddesert.
If anyone has not tried this traditional CNY desert before, you don’t know what you’d have missed. J ="853px">
纵然平行 发表评论于
回复苏乡门地的评论:
"Chinese preserved yellow plums, you mean dried apricots?"
Yes, indeed.:)
“what kind of chef are you?” Well, let's see; at this point, I am a noisy cook. But, please don’t cross me off too quickly or be too critical to a leaning apprentice of Chinese culinary arts. At least I am doing it, I know some guys in my age group from China have never cooked anything more than boiling water. :( Besides, the girl from Britain enjoys my cooking a great deal; she often praises me “You made smashingly tasty food.” Well, on the other hand, look who is talking. :) I think England has one of the worst cuisines in the Europe. For example, Indian’s curry dishes are considered by them as one of the best food in the world. :(
The dishes you made are fabulous, please add more oil. :)
苏乡门地 发表评论于
Chinese preserved yellow plums, you mean dried apricots?
nuts都可将就，就赤豆沙不能，搞定豆沙，八宝饭基本八九不离十:))
Wow, Facetime with Master Cook in SH and 洋mm as EA, what kind of chef are you? :)) anyway, those dishes sound very tempting and yummy to me!
I made 油豆腐塞肉，排骨炖冬笋，炒菠菜，还有糖醋红烧虾。 今天早上是白菜丝肉丝炒年糕。。。回头再继续年味报道~~
纵然平行 发表评论于
"周末我亲自做个八宝饭，请您拭目以待..." You bet! I think that this dish may include pine nuts, walnuts, lotus nuts, purple raisins, white raisins, dried cranberries, Chinese dried dates, palm dates, Chinese preserved yellow plums, red bean paste, preserved Sweet Osmanthus (guihua). If you’d really like to be a bit bold, you may mix some purple glutinous rice with the regular white ones and adding a few roasted chestnuts would be even better.
Well, it’s really up to your mood, once my Chinese friend’s wife soaked the glutinous rice with coconuts milk for overnight, and the final product taste just as great as the Shanghai style one or even better since at the steam time, the aroma was almost intoxicating. :))
The third day of CNY was okay, not too exciting or special, but I did make some Chinese dishes - unshelled shrimp with green peas and Chinese celery with shred pork and shred bean curds. However, I might not take all the credits since my mom was on the phone from the other end of the world, giving me detailed instructions step by step, and my English GF next to me, passing me all the condiments I asked for. Well, it worked. :)) How about yours, did you do anything special yesterday ?
