Summer Holiday & Chocolate Bar on Bread

Saturday afternoon I was thinking of the holiday I spent in a farm when I was small. I remember this vacation very well and most particularly how I first made my own tartine au chocolat.

Why not making one right now? I cut one slice of my homemade no-knead bread (I follow Paola’s recipe and add quinoa and flax seeds. @ paosinis - cannot find her blog "thekitchennomads" today...strange}, cut it in half, put a bar of dark chocolate on top of each part and toasted it in my small oven (no patience to wait for the chocolate to melt naturally). Nice & sweet souvenirs!

Fish Maw - Yùh-Tóuh - 魚肚

Last week I went to Tai O 大澳 (Daaih-ou – means big-cove) with a group of friends. We stayed one night at the Tai O Heritage Hotel (TOHH) a newly renovated old police station turned into a hotel. If you have read my previous post on Tai O you already know that I often go to this former fishermen village. It was the first time I stayed overnight and furthermore in this exceptional place. 

If you want to know more about the history and story of the hotel click here >>>.

Dracontomelon – yàhn-mihn - 仁稔

Dracontomelon (or dracontomelum) is the no.4 on my wish list of vegetables/plants that I want to try in 2012.

July is the season for dracontomelon. It is also the time of the year where you can find stem ginger, one of the main ingredients required to make the “yàhn-mihn and minced pork” recipe Martha gave in her book. She used the Chinese characters 人面 which means person/man-face but this is only a nickname. N, one of my friends, told me the real characters were 仁稔 (lit. means human/seed - ripe grain) which are also pronounced yàhn-mihn.