liuzhou

The filling is the pork and shepherd's purse. I made these ones, using market-bought wrappers. Various wontons, including with this filling, are also available frozen (uncooked) from most supermarkets. I rarely buy the frozen ones. I prefer to know exactly what is in them and know the quality of the pork.

A Shanghai favourite. 猪肉荠菜馄饨 zhū ròu jì cài hún tún - Pork and Shepherd's purse (荠菜 jì cài) wontons with wilted, shredded lettuce (生菜 shēng cài). Wontons were cooked in a peppery chicken broth and the lettuce thrown in for the last 30 seconds. Drained and served. I could have served them with the broth, but wasn't in a soup mood.

recommended by Professor Barry C. Smith Interesting

The latest batch of chicken eggs I bought have so far all turned out to be double yolked. This morning I boiled a couple. Two eggs four yolks. served with pan baked flatbread.

Another Billy Connolly food rant. THe video is 16 minutes long and the food section runs from around the 4min 20 second mark until the end. Usual Warning. If profanity offends you, please watch!

Filleted and skinned a tilapia . Fried until barely cooked. Set aside. Fried some shallots and added clams and sweet apple wine/cider. When clams opened pulled them out and set aside. Added skinned and chopped fresh tomatoes to clam cooking pan and reduced until almost sauce-like. Added the clams and fish and he heated through until warm and the fish was fully cooked. Took mere seconds. I had intended serving this with pasta, but remembered that I had eaten pasta for lunch with pesto. (Not that it's a crime to eat pasta twice in a day.) So, I boiled a spud which nicely soaked up the tomato/clam sauce when fork mashed on the plate. I liked the way the apple wine worked with the tomatoes to bring out their flavour and balance the acidity. I'll do that again.

I'd be interested to know what people (curry cooks and instant pot users) make of this, The “Butter-Chicken Lady” Who Made Indian Cooks Love the Instant Pot

Excellent fun!

Sweet and sour (more sour) pork ribs with shiitake. No fluorescent orange gloop here. Ribs in bite sized pieces (Thank you, Mrs butcher lady) stewed for 30-40 minutes with ginger until well done. Cooled and dried and ginger discarded, then fried with garlic and chilli. Added 2tbs sugar , 2tbs Shaoxing wine, 4tbs Zhenjiang vinegar and a splash of soy sauce. Served with stir fried bok choy and rice. Damned good, if I say so myself.

Apologies. My mind blocks emojis a lot of the time, and even if I notice them, they are too small here for my tired eyes. Several foods are also called "foreign" or "western" here in China too - onions, tomatoes, etc. In fact, the 'yo' in 'yoshuko' seems to be borrowed from Chinese.

Er, nutmeg originated in S.E. Asia, specifically the Banda Islands in the Moluccas or Spice Islands in what is now Indonesia. It is widely used in Asian cuisine, although I'm not sure about Japan.

No. A separate variety. Single headed garlic

It's rare here, too and all my stores are Asian! Only one place had it that I know of and they only had two packs, both of which I bought, of course.

It's the only garlic I use now. I have more than a few bulbs. I also recently found some fermented black single-headed garlic.

No. Facebook and Google troll your computer.

Chicken braised with single-headed garlic, chilli, green olives, lemon juice, coriander leaf/cilantro and apple wine - thickened with a little potato starch. Served with cordycep militaris mushrooms, asparagus and rice.

Whatever next? A Disgusting Food Museum is about to open in Sweden. This article explains why. What would you include? Obviously I'd go for corn.

Thinly sliced pork tenderloin salted and peppered both sides and left to sit for about 30 minutes, then pan fried. Lightly fried double-yolk chicken's egg (white set; yolk runny). There was some buttered bread for mopping up purposes.

Pork, shrimp and shiitake wontons in a spicy chicken broth. Dry Wet

The first was said by Gordon Ramsay on one of his shows, although I can't be sure he was being entirely original. The second seems to be a version of '' Knock off its horns, wipe its ass, and throw it on the plate" as in the Australian film Barry McKenzie Holds His Own (1974) , although again I can't be sure that is the original either. I doubt anyone can. There are so many variations and close counterparts.

But it isn't meant to be flavourful. Chinese cuisine uses rice (including congee) to be a neutral base on which the accompanying dishes or condiments can sit. That's why they don't ever season rice. Chinese friends were amazed when they saw me put salt into rice. They thought I was mad.

It was in a restaurant, but I have had meals that substantial in family homes, especially that family's home. Chinese New Year dinners can be like that, for example.

Tonight, I had the honour to be invited to a family reunion. A local family kind of "adopted" me many years ago. Their young daughter was just starting high school, when I met them. Later she went to university here in China and then to the UK to continue her education at master's level. On her return, she found work in Shanghai. This meant I haven't seen her in four years. Until tonight. This past week has been a national holiday and she came home for the duration with her new fiancé. Well, her only ever fiancé. The dinner was for her to introduce her intended to the family and I felt very moved to be included in that group. And delighted to meet him. They were so obviously in love. The only sad note was that her grandmother, now 95, couldn't remember me at all although she and I were great friends just a few years ago. Alzheimer's is so cruel. As her granddaughter told me, her body is strong but her mind has gone. Anyway 11 of us ate: Squid with celery and chillies Pork with Mushrooms Pork Ribs with, surprisingly CHIPS. Greenery This did not photograph well, but was delicious. Pork bone soup with cordycep militaris fungus. Fish in a spicy broth Mostly oddly, a second squid dish turned up. Different but equally good. With green and red chillies. Sweet corn buns. I don't mean buns made from sweetcorn. I mean buns made from from corn which are sweet. Of course, I can't be sure because, sensibly, I didn't eat any. Steamed pork with taro. Pork with mushrooms This is a Liuzhou speciality. Ducks feet and snails in a fiery sauce. Apologies for the photograph. Duck stew. Stir fried cabbage Shrimp or prawns.

While there is bland plain congee (白粥 ～ white congee) there are many varieties with other flavours. Here is the breakfast menu from a local small restaurant. Translation: Congee / Porridge: Frog congee Pig Offal Congee Fish congee Beef congee Chicken congee Preserved egg and lean pork congee Lean pork and leaf mustard congee Rice field eel congee (Pickles and chilli are served on the side for the savoury congees.)  Sweet congees Mung bean congee Eight treasure congee Peanut, silver ear fungus, jujube and mung bean congee

It can do, and probably most often does, but I have seen it with substitutes, too.