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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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text 2017-12-20 09:11
我的决胜21点
我的决胜21点(48天,一个扑克菜鸟如何逆袭成王?美女作家、“超杀算牌女”唐宏安... 我的决胜21点(48天,一个扑克菜鸟如何逆袭成王?美女作家、“超杀算牌女”唐宏安自曝秘术,真实揭秘赌场算牌内幕,还原狮城“大杀三方”真相!凯文•史派西主演电影《决胜21点》真人现实版!) (Chinese Edition) - 唐宏安

48天,一个扑克菜鸟如何逆袭成王?美女作家、“超杀算牌女”唐宏安自曝秘术,真实揭秘赌场算牌内幕,还原狮城“大杀三方”真相!凯文�6�1史派西主演电影《决胜21点》真人现实版!

 

《我的决胜21点》是一本根据真实事件改编的赌场小说。喜欢冒险的旅游作家安,在一个偶然的机会下认识了得州扑克选手杨丹,随即他们一起踏上了算牌的未知旅程。中国台湾、韩国、中国澳门、新加坡、越南,他们辗转五地,一掷千金,与世界算牌选手合作与博弈,也目睹了他们之间复杂的金钱冲突和心理暗战,最终安实现了最初的愿望——35岁前被列进赌场的黑名单!


《我的决胜21点》揭秘赌场算牌只赢不输的神秘真相,堪称好莱坞电影《决胜21点》的真人现实版。玄妙的牌局谋算、超强的心智对决,尽在本书中!

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text 2017-12-17 20:14
Square 11: Donghzi Festival
American Born Chinese - Gene Luen Yang

Square 11 Donghzi Festival

Book: American Born Chinese by Gene Luen Yang

Task: Favorite Chinese Food (IG pic here)

 

First, I have to say that Chinese food is one of my favorite comfort foods and my preferred fast food. Second, I prefer British Chinese food over American Chinese food because the British version is not nearly as greasy as the US version and the food is more flavorful. So in the picture I linked to, there is a Crabmeat and Sweetcorn soup (egg flower based soup) that is great on a chilly night to warm you up. The noodle dish is Singapore Fried Noodles; our local makes it vegetarian with stir-fry veg, tofu, and scrambled eggs. Sometimes I add a little smoked Tabasco sauce, but mostly just eat it as is. Finally, there is some prawn curry that fills you up.

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review 2017-12-15 22:45
Review: American Born Chinese by Gene Luen Yang
American Born Chinese - Gene Luen Yang

A quick read for older MG and YA readers. I picked this up from the library for the Donghzi Festival square.

 

The MC, Jin Wang, just wants to fit in. That was easy to do when living in San Francisco and Asian-American, not so easily done when your parents move you to a white suburban area during the middle school years and you are cast from the outset as "Other". To make matters worse, you fall for a pretty white girl who doesn't notice you are alive. So by the time you are in high school, so you invent a persona (Danny) and try to hide Jin Wang the person behind Danny. The few friends you have, both Asian-Americans as well and just as uncool, are not surprised but disappointed about your choices of late. Those friends may have come from an unlikely source, but for the sake of spoilers, I am not saying where those friends came from. Eventually, with the friends' help the persona of Danny goes away and Jin Wang finally accepts himself. The story was great but the art work so too basic, too amateurish to be interesting. I would read more from this author but I would like to see better art work next time.

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review 2017-12-03 17:50
Balzac and the Little Chinese Seamstress ★★★★☆
Balzac and the Little Chinese Seamstress - Sijie Dai

This was an interesting story with an unusual setting – China during Mao’s Cultural Revolution in the 1970s – following two teenaged boys who are being “re-educated” in the country for the crime of being part of the bourgeoisie, as part of the Down to the Countryside Movement. In a political and social atmosphere that punishes independent thought and romantic ideals, celebrating ignorance and encouraging violence against dissenters, the boys discover a stash of forbidden classic Western literature and are transformed. Perhaps the best part of this story is the twist at the end, where they discover its true power that is so feared by the authorities: that this transformative power can’t be leashed to serve their own needs alone.

 

Audiobook, borrowed from my public library via Overdrive, with an excellent reading by BD Wong.

 

I read this for The 16 Tasks of the Festive Season; Square 7: December 10th & 13th: Book themes for International Human Rights Day: Read a book originally written in another language (i.e., not in English and not in your mother tongue), –OR– a book written by anyone not anglo-saxon, –OR– any story revolving around the rights of others either being defended or abused –OR– Read a book set in New York City, or The Netherlands (home of the UN and UN World Court respectively). This book fits several of the requirements: written by a Chinese author in French, with a theme of human rights and civil liberty abuses.

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