liuzhou

Well, someone asked.

That is yogurt with the famous pink mould mentioned before.

Stir fried chicken with mixed wild mushrooms (oyster mushrooms , tea tree mushrooms , chanterelles, almond mushrooms , cèpes, cordycep militaris, morels and bamboo pith mushrooms), garlic, ginger, chillies, Shaoxing wine and soy sauce. Rice.

In Chinese: 毛豆 - máo dòu In Japanese: 枝豆 - eda mame with sea salt.

Yes. I too was saddened to hear of your recent loss.

This you DON'T want to eat.

Me too. Normal technique in China. Gets rid of most of the crud.

Pai gwat is the Cantonese. In Mandarin, the main language of both Taiwan and mainland China, 排骨 - pái gú - it just means ribs, not any particular preparation of such.. I missed out one step in my description of her process. First she brought the raw ribs from cold water to a boil, then discarded that water and started again.

I started off with my favourite clam and mustard green soup in a peppery chicken broth. Then moved on to dish that is very special to me. It was first cooked for me by a dear Chinese friend, probably the best cook I've ever met. Like me, she hated to share her kitchen with anyone else, but, although she never gave me her recipe, she did impart at least some of her technique. Sadly, she passed away a couple of years ago at a very young age from complications of diabetes. Every time I make it as near as I can figure to her recipe, I think of her. Miss her a lot. Pork ribs. A two day cooking process. First the ribs, chopped into bite size pieces (as always in China), are simmered in water for about an hour, drained and cooled. (Water can be re-used as a pork stock with noodles). When cool, the ribs are marinated with garlic, ginger, chillies, Shaoxing wine, red vinegar, potato starch, a tickle of cumin and a little honey. Stuck in the fridge and left 24 hours. Next day, they are drained from the marinade and fried until browned. The reserved marinade is added along (with a splash of water if they look like drying out) and simmered for a couple of minutes. Finished with chopped Chinese chives. I served with rice and stir fried baby bok choy.

Sausage Baguettes with Whole Grain Dijon Mustard.

Don't set your alarm clock!

Jiaozi with Thai Sriracha.

These are very addictive.

Top: Shop's Cheese and Durian Cake Bottom: Shop's Cheese and Banana Cake

Frozen/defrosted tofu is a regular hotpot ingredient which I always look forward to.

Chicken, garlic, ginger, chilli, capers, olives, Chardonnay, asparagus, garlic shoots. Couscous.

Not around here.

Wontons in a spicy chicken broth.

I like both. Depends on the dish.

韭黄肉丝 (jiǔ huáng ròu sī). Pork with yellow hothouse chives. Rice. Also in there is garlic, chilli, ginger, Shaoxing wine, soy sauce, Zhenjiang vinegar, potato starch.

Scored myself some beautiful, large, live, wild caught shrimp. Cooked with a lemon (zest and juice), olive oil, garlic, ginger and chilli sauce. Served with tagliatelli. Finished with black pepper (freshly ground, of course!)

I had a Nyetimber when I was back in England last year. It is extremely good!

1-10-10 chicken breast with a Sriracha mayo (homemade mayo) sauce, Emilia sonchifolia salad with a simple vinaigrette, couscous.

Wontons in peppery soup with Emilia sonchifolia.