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Saturday, April 30, 2011

My 1st article in CABLE PLUS

 
I know, I know, we are already April 30 and I should have posted this story a long time ago! Anyway, I would like to share the following with you: 
I have been asked to write in the magazine of i-cable, a Hong Kong Pay TV.  My 1st article has been published in their newly launched e-magazine called Cable PLUS / 有线快讯 on April 15, 2011. The 1st issue was originally planned to be out on April 1, 2011 and I wrote about April Fool (this is why you might think that it is outdated).
In my future articles I will give simple recipes, tell short stories about French people and their traditions, and I might also explain how to make simple and personalized accessories. Hope many people will find my articles interesting. Here is my 1st story related to April Fool:

April Fool! 跟你开个玩笑! Poisson d’avril!

In France people who are fooled on April 1 are called Poisson d’avril. The tradition is said to have started in France in 1564. 

When we were kids my siblings and I used to stick fish-shaped cutouts on the back of our classmates on April’s Fool Day.  If we succeeded to attach the paper fish without being noticed this person would carry it on her/his back until someone will shout out: “Poisson d’avril!”   Now when I think of it I find this rather amusing / amusant though very childish / enfantin
The adults also have their way of playing tricks on people and make others look foolish. They make you believe into something and wait until they cannot hide the truth anymore to tell you that this is a joke.  Today the tradition goes on not only in France but although in many countries. 

We also have another custom associated with April 1. Starting mid-March cake shops/ patisseries and chocolatiers are busy making and selling fish-shaped pastries and chocolate.  You can buy very small chocolate fish in pre-packed translucent paper bags, as well as large hollow chocolate fish filled with mini sugar Easter eggs / des mini oeufs de Pâques en sucre and/or small chocolate fish / petits poissons en chocolat
I remember that my grand-father / mon grand-père used to offer a chocolate fish on the 1st of April to my brother / mon frère as his birthday falls on this interesting day. My Mum / ma Maman) told us that the day he was born nobody would believe my father that he had a son (after 2 daughters)!  

Vegetarian Chicken & Cucumber Salad

A friend of mine introduced me to Syuh-Gei / 树记 a specialist shop in Sham Shui Po selling homemade soybean products.  I go to their shop and sometimes have to line up for 30 min or more (!) to buy fresh vegetarian chicken / sò-gâi as well as soybean sticks / fuh-jûk (presented in Glossary II of April 21, 2011).  

There are 2 kinds of sò-gâi: One type is bigger in size and costs $9. The other type is slightly smaller (~150g), is vacuum-packed and costs $7. The latter can be kept up to 3 weeks in the fridge, whereas the former only a few days. 

Vacuum packed sò-gâi
Sò-gâi / vegetarian chicken (2pcs - large size)
Vegetarian chicken can be sliced and cooked - sautéed - usually with vegetables and mushrooms in a vegetarian dish (see my recipe: Greens, Mushrooms and Vegetarian Chicken  as part of Menu 1 - post of March 16, 2011.  A few years ago the same friend told me that sò-gâi could also be eaten cold - straight from the fridge.  She also gave me her recipe which has now became one of my favourite starters.  Here is her recipe:

Ingredients: will make a mall size appetizer (2-3 persons)
  • 1 vegetarian chicken, sliced and cut into half-moons
  • 100g cucumber, cut into large chunks
Dressing:
  • 1 tbsp light soya sauce
  • 2 tbsp sesame oil
  • 1 garlic clove, crushed or  minced (I prefer crushed garlic as it has a stronger flavour)
Steps:
In a salad bowl mix all the dressing ingredients well together. Add the vegetarian chicken and cucumber into the bowl. Stir well. Leave to stand for at least 30 min in the fridge. Serve cold.

Vegetarian Chicken & Cucumber  Salad

Saturday, April 23, 2011

Roselle Jam

I just bought a pot of roselle jam from Greenshop - a Social Enterprise (SE) - which was selling its produce at the 2nd Hong Kong Food Carnival held at Fa Hui Park.

The roselle plant (rosella / sorrel) is one of the species of hibiscus.  Its dried calyces are used to make jam (very popular in Australia), food colourings and teas. Rosella infusion (herbal tea) has a very distinctive magenda pink-red colour and a little acid taste.

I found the jam not too sweet and with a slight acid flavour. Although jam is usually cooked for a long time the petals are almost in one piece and I can feel the texture under my palate.

   
Roselle jam

 
Magenta red-pink roselle calyces

Description on the making of organic roselle jam 

 

Thursday, April 21, 2011

Glossary - Chinese Ingredients - II

Name
English/Romanization
Chinese characters


lily buds/blooms (dried)
gâm-jâm
 金針
longan pulp
yùhn-yuhk /
lùhng-ngáahn-yuhk
 圓肉/龍眼肉
lotus root (dried)
lìhn-ngáuh gôn
蓮耦乾
lotus seeds
lìhn-jí
蓮子
mushroom – dried winter mushrom
dûng-gû
冬菇
mussel (dried)
daahm-choi
淡菜
octopus (dried)
jêung-yùh
章魚
oyster (dried)
hòuh-sí
蠔豉
peanuts
fâ sang
花生
pickled mustard root
ja-choi
榨菜


preserved Chinese mustard / leaf mustard
syut-choi / syut-lèih-hùhng / syut-léuih-hùnhg
雪菜/雪梨紅/雪裡紅
scallops (dried)
gôn yìuh-chyúh
乾榣柱
sesame seeds (white)
(baahk) jî-màh
()芝麻
shrimps (dried)
hâ-máih
蝦米
soybean milk sheets
fuh-pèih
soybean sticks
fuh-jûk
腐竹
tangerine peel (dried)
chàhn-pèih
陳皮
Tianjin preserved veg./cabbage
dûng-choi
冬菜

vegetarian chicken
jâai-gâi/ sò-gâi
齋雞/素鸡
wheat gluten (gluten meat)
mihn-gân
麵根
wolfberries (dried)
géi-jí
杞子


Additional items
Feb 4, 2012

Deep gluten balls
Sáang-gán
生根

Preserved duck gizzard
Ngáap-jêun
鸭肾
 
Preserved mustard greens/leaves
múi-choi
梅菜



Additional items
Feb 7, 2012

dried Chinese white cabbage
choi-gôn
菜亁

jujube
hùhng-jóu
红枣

preserved Chinese sausage
laahp-chéung
腊肠

Gingko
baahk-gwó
白果


Tuesday, April 12, 2011

Glossary - Chinese Ingredients - I

Name
English 
Romanization
Chinese characters
agar agar
daaih-choi
大菜
apricot kernels - (sweet & bitter)
nàahm-bâk hahng
南北杏
bean curd - pressed - dried
dauh-fuh gôn / dauh-gôn
豆腐乾 / 豆乾
bean curd (hard)
ngaahng dauh-fuh
硬豆腐
bean curd (soft/water)
yúhn dauh-fuh
軟豆腐
bean curd puff (deep fried)
dauh-bôk
豆卜
black eyes beans
mèih-dáu 眉豆
black fungus –cloud ear
wàhn-yíh
雲耳
Chinese ham
gâm-wàh fó-téui
金華火腿
Chinese yam
wàaih-sâan
淮山
date (brown / honey)
maht-jóu
蜜棗
fermented bean paste
dauh báan jeung
豆板醬
fermented black beans dauh-sih
豆豉
fermented  red bean curd nàahm-yúh
南乳

fish - stripey (dried) chàaih-yùh
柴魚
fish maw
fâ-gâau
花膠
gingko nuts
baahk-gwó
白果
green beans
luhk-dáu
綠豆
kelp (dried seaweed)
hói-daai
海帶


Adzuki (Azuki beans)
chek-síu-dauh
赤小豆