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review SPOILER ALERT! 2018-02-23 14:08
Shōgun (Asian Saga #1) by James Clavell is Full of Quotable Quotes!

 

16034596

 

 

 

I already have the second in the series, Gai-Jin, which I bought at the KUBF'18. This is the edition I own:

 

 

 

Have you read any of these doorstoppers? What did you think of them?

 

Originally published at midureads.wordpress.com on February 23, 2018.

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review 2018-02-08 04:47
Counterfeit Bride by Zi Yue
Counterfeit Bride (冒牌新娘) - Zi Yue,籽月

I eally enjoyed this little story. 

Ling Shuang, a daughter of a nobleman, is about to be married to a complete stranger. She is not happy with this arranged marriage. She already has a lover and they made plans for their future life together. 

On her way to her betrothed's house, Ling Shuang forces her male servant, Jie Yi, to put on a female dress and makeup and play a role of a bride. She also gives him a cheap pearl bracelet as a small bribe. They part, Yi to go and get married to the stranger, and Ling Shuang to reunite with her lover.

Tian Yang doesn't want a wife. He remembers his own beautiful aristocratic mother running away to find a better life, far away from the children and the ranch which belonged to their family. This betrayal is so deep, that Tian Yang is determined to undermine any future marriages, arranged or not. When Jie Yi arrives, claiming to be Ling Shuang, Tian Yang take him to a remote warehouse/hut to test his new bride. But Jie Yi, as beautiful and delicate as he is, doesn't mind the hardship; after all, he grew up a servant. 

Over a few weeks, Tian Yang finds himself suddenly drawn to the beautiful young lady, who seems to be perfect for him and is not afraid of hard work. One day, with two young people living so close together, things finally get out of hand. Yi's secret is discovered. Petrified, he leaves the little hut.

In the meantime, Ling Shuang shows up at Tian Yang's ranch, claiming little Yi robbed her blind, left her sick on the road and pretended to be her in order to take her place. Her proof? That little pearl bracelet....

Fun begins :)

****

As far as BL novels go this was pretty decent, with plenty of twists and turns. The ending was a bit disappointing, with numerous relatives complaining 'oh, my god, two men together! No, it's OK you can stay, but oh, my god, maybe you should leave...' Round and round and round it went.

Translation was confusing at times, but I can't hold it against the book or the person who translated it. All I can say is "thank you for you hard work" :)

3.75 stars.

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review 2018-01-15 02:01
Beloved 2: A Yaoi Fairytale (Beloved, #2) by Amelita Rae
Into His Arms: A Yaoi Merman Fairytale (Beloved Book 2) - Amelita Rae,Skyler Thacmis

Too much sex. Too much sweetness. Foot fetish sweetness. Mpreg sweetness. Little mermaid/boy sweetness. Babies sweetness.... Too. Much. Sugar!

Bleach Lysterin for my eyes!!!!

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review 2017-12-30 15:00
16 Tasks of the Festive Season: Square 10 - World Peace Day: Words of Wisdom
The Power of Compassion: A Collection of Lectures by His Holiness the XIV Dalai Lama - Dalai Lama XIV,Derek Jacobi

The Dalai Lama speaks about the Four Noble Truths, maximizing your inner strength, dealing with anger and death, the power of compassion, the challenges facing humanity today (including globalization, warfare, environmental protection, overpopulation), and the great world religions' core tenets (as oppposed to their elements that primarily responded to the needs of the historic societies in which they emerged).  As we're about to begin another new year, a perfect reminder of what matters (or should matter) to us -- and what doesn't -- and simple small things that each of us can implement in our own lives every day ... and short of His Holiness himself (who didn't originally set down these texts in English), there couldn't be any better person to read his words than Sir Derek Jacobi.

 

    

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text 2017-12-29 21:01
16 Tasks of the Festive Season: Square 11 - Dōngzhì Festival

Tasks for Dōngzhì Festival: If you like Chinese food, tell us your favorite dish – otherwise, tell us your favorite dessert.

 

Alright, I admit I haven't made these in a while (so the pretty pics aren't mine), but the Chinese recipes are from a cookbook I brought from a trip to Hong Kong, and which I used to cook Chinese meals for my friends after my return, and the dessert recipe was a runaway success in our family for years after I'd discovered it in one of the first cookbooks I ever owned.

 

(Note: metric conversions are rounded to the nearest semi-decimal.  Trust me, they work well enough on that basis.)

 

Chinese Food

Cha Shiu Buns

Ingredients:

Yeast Dough

1 tsp dry yeast

1/2 tsp sugar

1/2 cup (ca. 120 ml) warm water

6-7 oz (ca. 170-195 g) plain flour

 

Pastry

10 oz (280 g) yeast dough (see above)

3 oz (ca. 85 g) sugar

1/2 tsp ammonia powder

1/4 tsp alkali water (or just salted water)

1-2 tbsp water

1 tbsp oil

4 oz (ca. 110 g) flour

1 tsp baking powder

 

Filling

6 oz (ca. 170 g) roast pork (= cha shiu)

1 tbsp finely chopped chives or spring onions

 

Gravy

1 tsp oil

1 tsp white wine

1/2 cup (ca. 120 ml) stock

1 tsp oyster sauce (optional)

1 tsp light soy sauce

1 tsp sugar

2 tsp cornflour mixed with

    1 tbsp water

 

Preparation:

Yeast Dough

Dissolve the dry yeast and sugar in warm water and leave for 10 minutes to prove.

Stift the flour on to a table and make a well in the centre to pour in the yeast solution.  Work in the flour to knead into a soft dough.  Place in a greased mixing bowl and cover with a towel.  Leave to prove for 10-12 hours.

 

Pastry

Place the yeast dough, sugar, ammonia powder and alkali water in a big bowl.  Add the water and oil to the mix into a thick cream.

Sift the flour and baking powder together on a table and make a well in the centre.  Pour in the yeast cream. Slowly work in the flour and knead into a soft dough.

 

Filling

Dice or shred the cha shiu.

 

Gravy

Heat the oil in a hot wok (or frying pan).  Sizzle wine and pour in the stock.   Season to taste and thicken the gravy with the cornflour solution.  Remove wok (pan) from the stove and stir in cha shiu and chopped chives / spring onions to mix well.  Dish and put into refrigerator to chill.

 

To complete:

Roll the soft dough into a long strip and cut into 24 equal portions.  Flatten each portion into a small round.  Place a tsp of filling in the centre of the round, then draw in the edges and form small pleats to wrap up the filling.  Stick a small squre piece of grease proof paper to the bottom of each bun.

Arrange the buns in a steamer, then steam over high heat for 8 minutes.  Remove and leave to cool.  Steam a second time for 2 minutes, then serve hot.

 

~~~~~~~~~~~~~~~~~~~~

Lemon Chicken

Ingredients:

2 boneless chicken breasts, about 6 oz. (ca. 170 g) each

2 lemons

1 beaten egg

1 cup (ca. 235 ml) cornflour

oil for deep frying

2 parsley sprigs or chunks of broccoli

 

Chicken Marinade

1 tbsp ginger juice

1 tbsp white wine

1 tbsp light soy sauce

1 tsp sugar

1 tsp cornflour

1 pinch of pepper

 

Seasoning

1/2 cup (ca. 120 ml) stock

1/4 tsp salt

3 tbsp vinegar

2 tbsp sugar

1/2 tsp sesame oil

1 tsp wine

1 pinch of pepper

 

Gravy Mix

2 tbsp custard powder

1/2 tsp cornflour

3 tbsp water

 

Preparation:

Wash and trim the parsley / broccoli and set aside for later use.

Mix all the ingredients of the marinade.

Slice the chicken breasts into large thin pieces, then immerse in the marinade for 30 minutes.

Toss the chicken in the beaten egg, then coat evenly with the cornflour.

Heat the wok (or frying pan) until very hot and pour in the oil to bring to the boil.  Slide in the chicken to deep fry until golden brown.  Drain, cut and dish.

Squeeze out the juice of one lemon and mix with all the seasoning except the wine.

Heat another wok (or frying pan) and bring 2 tbsp of oil to the boil.  Sizzle the wine, then pour in the lemon mixture and season to taste.  Mix the custard powder and cornflour with the water, then stream into the sauce to thicken.  Blend in the last tbsp of oil and mask over the chicken.

Slice the other lemon and arrange on or around the platter with the parsley / broccoli.

 

~~~~~~~~~~~~~~~~~~~~

Dessert: Sherry Cream

Ingredients:

1 lime (or small lemon)

75 g (ca. 2 1/2 oz) icing sugar

125 ml (ca. 4 fl oz) sherry (preferably Amontillado or Oloroso)

300 g (ca 10.5 oz) double cream or crème fraîche (not: sour cream!)

2-3 drops of essence of vanilla or orange

a few slices of orange

 

Preparation:

Brush clean the lime / lemon in running water, then dry and julienne the peel (cut into thin tiny slices).  Squeeze out the juice of the lime / lemon and blend with the icing sugar until the sugar is dissolved.  Then mix in the sherry.

Whisk double cream / crème fraîche until foamy, then slowly mix in the lime juice and sherry blend, as well as the essence of vanilla / orange.  Fill cream into large serving bowl or small dessert bowls, sprinkle with lime / lemon peel juliennes, and decorate with orange slices.

 

(Note: This also works with port or madeira, if your taste runs more that way.)

 

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