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liuzhou

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Everything posted by liuzhou

  1. and that is precisely why they are prized in Chinese cuisine. They like crunchy contrasts round here. That is why shark fin is still popular (although that is waning). It tastes of nothing, but has that crunchy texture.
  2. liuzhou

    Dinner 2018

    I've had a couple of those stew craving moments recently, but resisted. Perhaps I should just let go. Steak and kidney at 40ºC? Yeah, why not!
  3. liuzhou

    Breakfast! 2018

    Very early breakfast. 5.30 am. Pork and shiitake wontons* with black pepper and sriracha sauce. Bad lighting, but no natural light available until around 6 am. Off to catch a train. * I always keep a supply in the freezer for emergencies. They cook from frozen in just 2 minutes, so really useful when you are in a hurry (or too damn lazy to do anything else).
  4. liuzhou

    Dinner 2018

    I picked these up from a local supermarket last night for dinner. The were only labelled "chilled fresh fish' and the woman womanning the fish counter had no idea what they were. The look like mackerel; they smell like mackerel; and they taste like mackerel, so I'm calling them mackerel. I only hesitate because they are very small - about 6 - 7 inches long. Baby mackerel. Anyway, whatever they were, they are long gone. I gutted and decapitated them, generously salted and peppered and pan fried them. Served with a simple green salad and and tomatoes and basil, dressed with a lemon/olive oil vinaigrette. Dinner! The eagle-eyed will have noticed a lack of carbs in this meal. Fret not, I've not adopted some weird diet. It was just extremely hot and I wanted something light. I will be restored to pure stodge consumption shortly!
  5. liuzhou

    Dinner 2018

    I'm with you!
  6. liuzhou

    Dinner 2018

    Chicken Massaman Curry.
  7. liuzhou

    Fruit

    Today's fruitopia: Red bananas For reasons unknown, the local supermarket has decided to add unconvincing stickers to their melons in a failed attempt to persuade us they are actually shiny happy people.
  8. liuzhou

    Breakfast! 2018

    Wontons (Pork and shiitake) and lettuce in chicken broth with garlic, chilli, salt and white pepper. Here they are, first before the stock is added to the bowl; the second with broth.
  9. liuzhou

    Fruit

    We also get cherimoyas. Yes, they are related and look and taste similar. I doubt I could differentiate in a blind tasting. The sweet apples are larger. I think thats all there is to it.
  10. liuzhou

    Breakfast! 2018

    Couldn't agree more, but I was right out of tomatoes and the market wasn't open yet.
  11. liuzhou

    Dinner 2018

    I don't want my beer watered down with warm water! 🍺
  12. liuzhou

    Fruit

    Fresh from lychee picking, today I discovered these in my local supermarket on my way home. In local Chinese 释迦 (shì jiā) which means nothing at all. I've also seen them referred to as 番荔枝 (fān lì zhī). That lì zhī is the Chinese for lychee, but they do not resemble lychees in any way. In English, I'm told they are "sugar apples" or "sweetsops". For the technical, Annona squamosa.
  13. liuzhou

    Dinner 2018

    I was going to call this "lazy man's dinner', but then remembered the reason I was being kitchen lazy is because I have been so busy otherwise and will be until the end of the month. Working on setting up a new project. Interesting but tiring. So I got home at 7:30 and quickly threw this together. Pork cutlets brined for about an hour while I had a shower and a beer. Not simultaneously. Fried them with black pepper. Boiled spuds and some nuked asparagus and baby king oyster mushrooms (Prince mushrooms?) Pleurotus Eryngii to its friends. Here are the mushrooms pre-cooking. They are usually three to four times that size.
  14. liuzhou

    Dinner 2018

    I posted the same pictures on WeChat, a Chinese cross between Twitter and Facebook. Two Chinese friends immediately replied in concern, "You haven't cooked the rice!" They have now had a long lesson about orzo, something they've never experienced. I have, in the past, cooked the pork and made the salad for one of them, but served it with rice that time.
  15. liuzhou

    Dinner 2018

    I've posted versions of this before but do so again without shame. It's one of my favourites. Actually, the only variation is in what carbohydrate I serve it with: rice, couscous or orzo. It works with each. Anyway, tonight orzo. I marinate 1 cm cubed pork tenderloin in plenty of olive oil, lemon juice, garlic, crushed coriander seeds for at least an hour. Overnight is better. The mixture should be quite oily as no further oil will be used in the frying. Boil the orzo until cooked, then drain and keep warm. Assemble a tomato and onion salad with basil and a lemon vinaigrette. Heat a wok until smoking, then stir fry the pork with the marinade until cooked through. No extra oil needed. Serve and eat. Salad
  16. liuzhou

    Fruit

    There is nothing like a fresh lychee straight from the tree.
  17. The setting is beautiful, but what a sad lunch. That salad is a disgrace. If I accidentally made that I'd never post it, even in the miserable failures topic!
  18. liuzhou

    Breakfast! 2018

    Asparagus with poached egg yolk.
  19. liuzhou

    Dinner 2018

    Minced pork stir fried with green beans, garlic, ginger, red chilli, Shaoxing wine and soy sauce. Served in wowotou (窝窝头 wō wō tóu) buns.
  20. liuzhou

    Breakfast! 2018

    Definitely tomatoes. A bit under-ripe. But tomatoes. Tasty ones.
  21. ...and here it is. I hope he doesn't burn lunch while playing with his phone. Edited to add: Seems he managed to get off his phone long enough to cook successfully Here are is staff lunch. (Actually that is the next day, and a different member of staff cooked.)
  22. Fresh 毛豆 (máo dòu) or edamame boiled in sea salted water for five minutes, drained, let cool and sprinkled with more sea salt (because they needed it).
  23. To cut a long story short, I had 20 minutes to prepare, cook and eat lunch. "Work is the curse of the drinking classes" © Oscar Wilde (maybe). Chopped some chicken, some oyster mushrooms, some white chillies, garlic. Doused in Shaoxing wine. Stir fried with fresh ramen noodles. Ate. Ran.
  24. liuzhou

    Filming Dinner

    Please remember Red Corner is fiction with a capital F. I've never seen it and, having read the reviews, doubt I ever will. China is probably the safest country I've ever lived in. Or visited.
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