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Yesterday, an old friend sent me a picture of her family dinner, which she prepared. She was never much of a cook, so I was a bit surprised. It's the first I've seen her cook in 25 years. Here is the spread.
I immediately zoomed in on one dish - the okra.
For the first 20-odd years I lived in China, I never saw okra - no one knew what it was. I managed to find its Chinese name ( 秋葵 - qiū kuí) in a scientific dictionary, but that didn't help. I just got the same blank looks.
Then about 3 years ago, it started to creep into a few supermarkets. At first, they stocked the biggest pods they could find - stringy and inedible - but they worked it out eventually. Now okra is everywhere.
I cook okra often, but have never seen it served in China before (had it down the road in Vietnam, though) and there are zero recipes in any of my Chinese language cookbooks. So, I did the sensible thing and asked my friend how she prepared it. Here is her method.
1. First bring a pan of water to the boil. Add the washed okra and boil for two minutes. Drain.
2. Top and tail the pods. Her technique for that is interesting.
3. Finely mince garlic, ginger, red chilli and green onion in equal quantities. Heat oil and pour over the prepared garlic mix. Add a little soy sauce.
4. Place garlic mix over the okra and serve.
When I heard step one, I thought she was merely blanching the vegetable, but she assures me that is all the cooking it gets or needs, but she did say she doesn't like it too soft.
Also, I should have mentioned that she is from Hunan province so the red chilli is inevitable.
Anyway, I plan to make this tomorrow. I'm not convinced, but we'll see.
to be continued
Two of my family members are pescetarian, one of whom is my picky daughter who only likes a few types of fish cooked in very specific ways so to all intents and purposes is mostly vegetarian. Many Chinese soup recipes involve meat or fish, or at least meat broth, so I'd love to find a few more recipes that would suit my whole family (I also don't eat much pork as it doesn't always agree with me, and a lot of soups involve pork so this is also for my benefit!). Vegetarian would be best, or pescetarian soups that are not obviously seafood based (I could get away with sneaking a small amount of dried shrimp in, for instance, but not much more than that!).
Any kind of soup will do, although I'd particularly like some simple recipes that could be served alongside a multi-dish meal. But I'm always interested in new recipes so any good soup recipes would be welcome!
I just received a copy of "The Cook's Book - Concise Edition" edited by Jill Norman, and now I'm curious, what's the difference to the full edition? Supposedly it has 648 pages compared to 496 in this edition, and it appears to be much larger in size if the info on us.dk.com is correct. Other than that I can't find any info what the difference might be. It's a neat book with lots of photos about techniques etc, and lots of recipes. As with any DK book production values are high.
If the contents are the same, I'm happy with the smaller version, but I'd really like to know what I might be missing on those 150 or so pages. If it's just filler, I don't care. If it's some fantastic recipes, I do care....
Anybody here know both editions? Google was so far of no help. Lots of the full edition are to be had used as well, I'd be happy giving this one as a gift and ordering the full edition, if it's worth it.
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