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This arose from this topic, where initially @Anna N asked about tea not being served at the celebratory meal I attended. I answered that it is uncommon for tea to be served with meals (with one major exception). I was then asked for further elucidation by @Smithy. I did start replying on the topic but the answer got longer than I anticipated and was getting away from the originally intended topic about one specific meal. So here were are..
I'd say there are four components to tea drinking in China.
a) When you arrive at a restaurant, you are often given a pot of tea which people will sip while contemplating the menu and waiting for other guests to arrive. Dining out is very much a group activity, in the main. When everyone is there and the food dishes start to arrive the tea is nearly always forgotten about. The tea served like this will often be a fairly cheap, common brand - usually green.
You also may be given a cup of tea in a shop if your purchase is a complicated one. I recently bought a new lap top and the shop assistant handed me tea to sip as she took down the details of my requirements. Also, I recently had my eyes re-tested in order to get new spectacles. Again, a cup of tea was provided. Visit someone in an office or have a formal meeting and tea or water will be provided.
b) You see people walking about with large flasks (not necessarily vacuum flasks) of tea which they sip during the day to rehydrate themselves. Taxi drivers, bus drivers, shop keepers etc all have their tea flask. Of course, the tea goes cold. I have a vacuum flask, but seldom use it - not a big tea fan. There are shops just dedicated to selling the drinks flasks.
c) There has been a recent fashion for milk tea and bubble tea here, two trends imported from Hong Kong and Taiwan respectively. It is sold from kiosks and mainly attracts younger customers. McDonald's and KFC both do milk and bubble teas.
Bubble and Milk Tea Stall
And another - there are hundreds of them around!
McDonald's Ice Cream and Drinks Kiosk.
McDonald's Milk Tea Ad
d) There are very formal tea tastings and tea ceremonies, similar in many ways to western wine tastings. These usually take place in tea houses where you can sample teas and purchase the tea for home use. These places can be expensive and some rare teas attract staggering prices. The places doing this pride themselves on preparing the tea perfectly and have their special rituals. I've been a few times, usually with friends, but it's not really my thing. Below is one of the oldest serious tea houses in the city. As you can see, they don't go out of their way to attract custom. Their name implies they are an educational service as much as anything else. Very expensive!
Supermarkets and corner shops carry very little tea. This is the entire tea shelving in my local supermarket. Mostly locally grown green tea.
Local Guangxi Tea
The most expensive in the supermarket was this Pu-er Tea (普洱茶 pǔ ěr chá) from Yunnan province. It works out at ¥0.32per gram as opposed to ¥0.08 for the local stuff. However, in the tea houses, prices can go much, much higher!
After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
Here's the link to her book at Eat Your Books.
Breakfast in India vs Breakfast in our homes outside India
My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian.
So here are some of the things I might make:
1. Poha as in mostly ‘kande pohe’.
2. Cheela/ Pudla
3. Masala toast
4. Indian Omelette
5. Handwo piece
7. Vaghareli rotli
8. Dhokla chutney
9. Idli sambhar
10. Leftover sabji
1. Kande Pohe:
The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time.
Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture.
You get several varieties in the market. I prefer the thick white variety.
1 cup dry poha per person
1 medium onion sliced
1/2 jalapeno deseeded
1 sprig curry leaves
2 small garlic cloves
1/4 t cumin seeds
1/8 t asafoetida
1/4 t turmeric
small handful of cilantro leaves
1T fresh grated coconut
2 T Peanut oil
salt to taste
sugar to taste
In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions.
Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside.
Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig.
Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance.
Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice.
Finger licking good!!
Now when I make this next I will post a picture.
Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal.
2. Cheela/ Pudla
These are essentially crepes but in the Indian style.
1/2 cup sieved garbanzo bean (Besan) flour.
Water to form a thin batter
1T plain yogurt
1/2 t ginger garlic paste
1/4 or less green chili crushed
2 t heated oil *
salt to taste
chopped cilantro (two sprigs)
some ‘masala’ from a readymade pickle
mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency.
Let the batter soak for about half an hour if possible.
On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy.
In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess!
3. Masala Toast :
1 slice of bread (your choice) toasted
1/2 small red onion minced
1 medium roma tomato diced (or whatever you have)
cilantro (few leaves)
1/8 t cumin (optional)
1/4 t chaat masala ( available in stores)
1 inch cube paneer
1 T peanut oil
pinch turmeric (optional)
Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it.
I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat.
Mrs catdaddy has been good this year and I'm considering buying a Rancilio Silvia as a Christmas present. I know this machine gets a lot of love here, especially when outfitted with a PID. After reading many posts I'm just wondering if there is anything new (since 2013 say) I should know about the Rancilio or other great machine on the market?
Also any tips about use and/or essential other tools.....like a good knock box. We've got a great grinder already.
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