tag:blogger.com,1999:blog-126407362024-03-08T03:24:32.748+07:00Yohana's Culinary JourneyFrom a person who couldn't even make an instant noodle; this is the story of my culinary journey to be a better cook.Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.comBlogger182125tag:blogger.com,1999:blog-12640736.post-50161873504804287732019-04-06T23:50:00.001+07:002019-04-07T17:41:57.610+07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUlyUcfDWFwYtJtrqqTj_t5nP69pI1o_L8CKTbVu2213pHPVZALhYKgZXydwemSyi3h1ePrHkUx5oWjHEZhAgWYBIUzYJNlN_3NTplbBEDv4sIHseJI1KkdkplBzk_zn8Ifc_/s1600/IMG_20190406_175727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUlyUcfDWFwYtJtrqqTj_t5nP69pI1o_L8CKTbVu2213pHPVZALhYKgZXydwemSyi3h1ePrHkUx5oWjHEZhAgWYBIUzYJNlN_3NTplbBEDv4sIHseJI1KkdkplBzk_zn8Ifc_/s400/IMG_20190406_175727.jpg" width="300" /></a></div>
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<h2 style="clear: both; text-align: center;">
Deep Fried Pork Belly With Spicy Garlicky Tamarind Dipping Sauce</h2>
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Ingredients:</div>
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1 Cup of any crispy frying flour</div>
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1 kg Skinless Pork Belly</div>
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The juice of 1 lime</div>
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2 Tbs finely minced garlic</div>
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1 tsp white pepper powder</div>
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<a href="https://images-na.ssl-images-amazon.com/images/I/51Kks4QrKOL.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="500" data-original-width="500" height="200" src="https://images-na.ssl-images-amazon.com/images/I/51Kks4QrKOL.jpg" width="200" /></a>2 Tbs of Rosdee Ajinomoto Food Seasoning *</div>
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Dipping sauce :</div>
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3 Tbs chopped chilli ( according to your taste )</div>
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3 Tbs chopped garlic</div>
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2 Tbs thinly sliced shallot</div>
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5 Tbs tamarind puree</div>
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3 tsp fish sauce</div>
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4 Tbs palm sugar (you can add or reduce according to your taste )</div>
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2 Tbs lime juice</div>
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3 tsp roasted rice flour </div>
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1 Tbs chopped cilantro leaves</div>
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Procedure :</div>
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1. Marinade the pork belly with food seasoning, minced garlic, white pepper, and lime juice for at least 2 hours. </div>
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2. While you wait for the pork to marinade you can start to work on the dipping sauce. Dry fried rice on a pan until they are golden and smell toasted. You can use mortar or spice grinder to grind them to almost like flour.</div>
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3. Mixed all of the dipping sauce ingredients in a small bowl. Adjust the seasoning to your liking. The sauce has to have a body, can not be watery or else they will not stick to the meat. Keep it in the fridge so the flavour will blend while you wait for the time to fry the pork.</div>
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4. Coat the pork belly with crispy frying flour of your choice then deep fried until golden brown. Wait for few minutes before you slice them to bite size pieces and put them on the plate. Serve them hot with the dipping sauce on the size.</div>
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*) In case you don't have the Rosdee Ajinomoto Food Seasoning, you can also marinade the pork with :</div>
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5 cloves of garlic</div>
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2 Tbs cilantro root</div>
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2 tsp white pepper </div>
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1 lime juice</div>
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2 tsp salt</div>
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1 tsp MSG ( you can skip this if you like )</div>
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You can either put them in a mortar or use your food processor to blend them well. Massage the pork belly with this marinade and let it stay in your fridge for 2 hours. While waiting for the meat to marinade, you can directly proceed to making the dipping sauce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUNl5PC5eM10vXAb7SBdQBnn79CT8u_6D3ILUnfy9C0FBVIhzJ0PR4u3zsQ23GdBm0CRfy_ID-C5SRV-W4iuM5GNlM20ySopFB_7L6XREd5mmVhy5ggsv7b9VXd0HohmLJdJc/s1600/IMG_20190406_175934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUNl5PC5eM10vXAb7SBdQBnn79CT8u_6D3ILUnfy9C0FBVIhzJ0PR4u3zsQ23GdBm0CRfy_ID-C5SRV-W4iuM5GNlM20ySopFB_7L6XREd5mmVhy5ggsv7b9VXd0HohmLJdJc/s320/IMG_20190406_175934.jpg" width="240" /></a></div>
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Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com0tag:blogger.com,1999:blog-12640736.post-60421973821808764322019-04-06T13:51:00.000+07:002019-04-07T17:42:44.677+07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8U63H0NxI2MQFz09AiN5SumZJ0LPnEFhS9tQvJ8N7gKkkKzgwwGSNNDb1wBlKa5MwQjrvrRErC4cS_OoRuvwZY4833HtkrQZQUpfV88jmMVh-2lwZyFnt1Pvjc3DOoPcmNAbB/s1600/33663785018_82a1a52b20_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8U63H0NxI2MQFz09AiN5SumZJ0LPnEFhS9tQvJ8N7gKkkKzgwwGSNNDb1wBlKa5MwQjrvrRErC4cS_OoRuvwZY4833HtkrQZQUpfV88jmMVh-2lwZyFnt1Pvjc3DOoPcmNAbB/s400/33663785018_82a1a52b20_z.jpg" width="300" /></a></div>
<h2 style="text-align: center;">
Bacon Roasted Tomato Garlic Soup</h2>
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Ingredients:</div>
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2 kg tomatoes ( I used varieties to get better flavors )</div>
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1 medium size onion, sliced</div>
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1 whole garlic, topped sliced and only the outer skin removed</div>
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few sprigs of Thyme</div>
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Few pieces of bacons, sliced them into small pieces</div>
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2 Tbs Balsamic vinegar</div>
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1/2 Cup cream</div>
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1 Tbs of sugar (adjust if your tomatoes are already very sweet )</div>
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Salt to taste</div>
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Black pepper</div>
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Olive oil as needed</div>
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1.5 Cup of Chicken stock or as needed</div>
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1. Turn on your oven to 425F or 220C.</div>
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2. Heat the soup pot then put bacon in it. Fried the bacon in their own fat. Don't throw away the fat because you will use this oil for roasting the tomatoes. Take the fried bacon out. Put them in a small serving bowl.</div>
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3. Slice the bigger tomato into smaller pieces and if you also use cherry tomatoes, keep these smaller tomatoes whole. Arrange the tomatoes, sliced onions, whole garlic and Thyme on a baking tray. Drizzle generously with the bacon fat. If not enough, then you can add some olive oil. Add the Balsamic vinegar also then seasoned everything with black pepper and salt. Don't put too much salt and pepper yet. You can always seasoned your soup later with more salt and pepper. hold the sugar. You only add the sugar at the end. Put the tomatoes, garlic and onion in the oven, roast until they shrink to about 70% of their original size. In my oven it takes about 45 minutes. </div>
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/35248804@N00/47487756742/in/dateposted-family/" nbsp="" title="LRM_EXPORT_93803159705147_20190405_123001947"><img alt="LRM_EXPORT_93803159705147_20190405_123001947" height="375" src="https://live.staticflickr.com/7898/47487756742_a2aae29394.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
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3. When they are done, squeeze the roasted garlic in the pan and discard the skin. Then put the tomatoes and garlic in a blender and blend to to your desirable consistency ( smooth vs chunky ). Or you can put all of them in the pot then use an immersion blender stick. It's up to you. </div>
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4. Add chicken stock as needed. Some tomatoes has so much water and other type has less. So adjust how much chicken stock you want to add according to your preference. </div>
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5. Add the cream, sugar, salt and pepper to your taste.</div>
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6. Pour the soup in a bowl then sprinkle some bacon on top. Enjoy the soup with Grilled Smoked Cheese Sandwich with lots of butter. Yum!</div>
Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com0tag:blogger.com,1999:blog-12640736.post-86164197014371456922019-04-05T09:46:00.001+07:002019-04-05T09:48:23.117+07:00Trial....<br />
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this is my first post after being abset for jeez....10 years?Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com1tag:blogger.com,1999:blog-12640736.post-47438249507829090422009-12-17T16:35:00.010+07:002009-12-18T19:22:55.663+07:00Going To Pasar ( Wet Market ) In Citraland<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPw-0r-qJu6RKgxWNM4A0UzGxHEnF4BI7JfNjHdY-7QTBX5E9aCXzqJbC8pvFk5CW-AZR-dHWIB6XqUDVTksR_Zn-p-hyPcQubKiSsKQuWmhmwAKQvzxnU6mA1n7ZF8QrtCfk/s1600-h/DSC_8706.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPw-0r-qJu6RKgxWNM4A0UzGxHEnF4BI7JfNjHdY-7QTBX5E9aCXzqJbC8pvFk5CW-AZR-dHWIB6XqUDVTksR_Zn-p-hyPcQubKiSsKQuWmhmwAKQvzxnU6mA1n7ZF8QrtCfk/s400/DSC_8706.jpg" alt="" id="BLOGGER_PHOTO_ID_5416144856547682178" border="0" /></a>It's been sometime that I am able to sit down and wrote entry to my blog. With my busy working schedule right now, I really appreciate even more this rare opportunity to share what I found lately.<br /><br />Few weeks ago, I saw on the newspaper that Citraland ( a neighborhood in Surabaya ) just built a brand new wet market or "pasar" as Indonesian people call it.<br /><br />First of all, let me educate you about Indonesian Pasar or wet market. Usually these kind of places will be super stinky, moist, no air circulation, dark. That is why in this neighborhood they are building a new pasar with different design. I think more eco-friendly too.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OX7aolNrPwhKZmIB0uodLAJXmio4jykhMsxzcNPw-aKc0AtuufMBECLkK0h6LJtOrPKHNIpWwvdffgnSj0a6gPBg9dSS7dtegOnOfjnnyCAJfVu0GzfAo5WW5HiUAOt6-nTO/s1600-h/DSC_8705.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 297px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OX7aolNrPwhKZmIB0uodLAJXmio4jykhMsxzcNPw-aKc0AtuufMBECLkK0h6LJtOrPKHNIpWwvdffgnSj0a6gPBg9dSS7dtegOnOfjnnyCAJfVu0GzfAo5WW5HiUAOt6-nTO/s400/DSC_8705.jpg" alt="" id="BLOGGER_PHOTO_ID_5416144847920346546" border="0" /></a><br />The first thing they do I guess it to built less wall. So this place has a good air circulation. For the first time I do not sweat in pasar!<br /><br />Then because there are a lot of open side, the light can go through but without making this place too hot. I like that, so there is no need to turn on the light bulbs.<br /><br />They also built fish pond in a rectangular shape, a long one. So they can keep the fish alive and fresh. This is why I came here today! For the fresh fish! I don't know if there is any pasar in Surabaya that has an area for live fish. I guess pasar Citraland is the first one.<br /><br />Another think I like is that they paint this place white and that combine with a lot of sunlight really makes this place feel clean and cheerful. The good circulation really help also with the smell,this place isn't stinky.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPq350ATPM97A2FwkuvKwc-h-o-_qKuvt6c38Zt5lZrHlyMFVvF8fR6fyc0uH8MDNnAGgNRhCoh5o73s7S2Ahbj7iD4MpRllToOlaqhyphenhyphena4QMiPoBDDBr80ItCfjmurfQSiq3j/s1600-h/DSC_8707.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 292px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPq350ATPM97A2FwkuvKwc-h-o-_qKuvt6c38Zt5lZrHlyMFVvF8fR6fyc0uH8MDNnAGgNRhCoh5o73s7S2Ahbj7iD4MpRllToOlaqhyphenhyphena4QMiPoBDDBr80ItCfjmurfQSiq3j/s400/DSC_8707.jpg" alt="" id="BLOGGER_PHOTO_ID_5416144843417906786" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEfsTcuWOwtpkhqhUlpzwk8KKK-I9VBNKjhu-0CTyPU9HVUaoSfYi-Ar_IJur9sZsS0as-fNOzoDjRwjc0ieZBLknoeJAlW7yqw6bTCTXAXCgBfB-j9d6IgdRn9LBCgDKUqGT/s1600-h/DSC_8708.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEfsTcuWOwtpkhqhUlpzwk8KKK-I9VBNKjhu-0CTyPU9HVUaoSfYi-Ar_IJur9sZsS0as-fNOzoDjRwjc0ieZBLknoeJAlW7yqw6bTCTXAXCgBfB-j9d6IgdRn9LBCgDKUqGT/s400/DSC_8708.jpg" alt="" id="BLOGGER_PHOTO_ID_5416143956698501666" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UMGkqewofha-gFo8-DBs7oyELkNRR1YzdKG42aMGbZdzOCHgm6oBuxzJYeBPyOAgzPSAvgkWi-AL-DXm32ZHbXs5Jh1VWa017LhndlpVZHgdTq5tMPq0-9aZg2P-SQAWeCOZ/s1600-h/DSC_8709.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UMGkqewofha-gFo8-DBs7oyELkNRR1YzdKG42aMGbZdzOCHgm6oBuxzJYeBPyOAgzPSAvgkWi-AL-DXm32ZHbXs5Jh1VWa017LhndlpVZHgdTq5tMPq0-9aZg2P-SQAWeCOZ/s400/DSC_8709.jpg" alt="" id="BLOGGER_PHOTO_ID_5416143946071197842" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtONFAbZ2iWSXLM14V0SoHQOCpZ6xaMJxANl8VpaNwZEKJPVJy3sO2O0hirmw3eUr_C9HKXCVjOKukjHmU1hPy5wsNhnI_NR2Q8sMrNxU5Wz2vDB8fjqBPySqMYBeQJ8Xx9TM-/s1600-h/DSC_8710.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtONFAbZ2iWSXLM14V0SoHQOCpZ6xaMJxANl8VpaNwZEKJPVJy3sO2O0hirmw3eUr_C9HKXCVjOKukjHmU1hPy5wsNhnI_NR2Q8sMrNxU5Wz2vDB8fjqBPySqMYBeQJ8Xx9TM-/s400/DSC_8710.jpg" alt="" id="BLOGGER_PHOTO_ID_5416143939018717634" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpVkybe6cqR7NjRvqD_PIuBgRebMG_M0iF4aP8o9mP8loEZ_Rse_PIH2OzocIHLuSL4AmyvMTTjyDPHOG1YRW-Dndg8SG-br6sIP0lKa3EVnETI5PVx2895y_2B0DBTq4UYVe/s1600-h/DSC_8711.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpVkybe6cqR7NjRvqD_PIuBgRebMG_M0iF4aP8o9mP8loEZ_Rse_PIH2OzocIHLuSL4AmyvMTTjyDPHOG1YRW-Dndg8SG-br6sIP0lKa3EVnETI5PVx2895y_2B0DBTq4UYVe/s400/DSC_8711.jpg" alt="" id="BLOGGER_PHOTO_ID_5416142013119407730" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRa3EOTdDI3RHj5d_tXaRonJLwQ_Iy0tZsoUcJd6smI6onc4hA3rnDqF8KZbfKdNXtzgU5vJelU3WOCPHyDfW2s3xIMaqppKwvBa2JrXstC4ICYbJYdB0-tQ3BMPAlP5e-bkGP/s1600-h/DSC_8712.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRa3EOTdDI3RHj5d_tXaRonJLwQ_Iy0tZsoUcJd6smI6onc4hA3rnDqF8KZbfKdNXtzgU5vJelU3WOCPHyDfW2s3xIMaqppKwvBa2JrXstC4ICYbJYdB0-tQ3BMPAlP5e-bkGP/s400/DSC_8712.jpg" alt="" id="BLOGGER_PHOTO_ID_5416142009654355602" border="0" /></a>This place also has an area for restaurant which feels clean too. I don't see too many flies flying around in this area.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9OdGIr-Wq3b9f8-GLVGJZiS8uqDRhZb8woqm2Kr02qHjizkOtTh2ilYD9gSIK81c_ly0MaVdOgJiUp8pHSNJG4OQAmb_1LBfipOmMn9RkYKYvjC4c8QWp6JMG_Zs8oHDXR6q/s1600-h/DSC_8715.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9OdGIr-Wq3b9f8-GLVGJZiS8uqDRhZb8woqm2Kr02qHjizkOtTh2ilYD9gSIK81c_ly0MaVdOgJiUp8pHSNJG4OQAmb_1LBfipOmMn9RkYKYvjC4c8QWp6JMG_Zs8oHDXR6q/s400/DSC_8715.jpg" alt="" id="BLOGGER_PHOTO_ID_5416142003547061842" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrGUCI9ndlKRHu-RmibYDmB22XvsNMm6OpOq4zYBXfOMRAHhz_sQGSbqumN3WQPls12anUxjT5mjjv_lV7H8qOWvlib_to8NnGRTtsxawiQo8Hetse7WdRGAwSna5kTitPIeM/s1600-h/DSC_8717.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrGUCI9ndlKRHu-RmibYDmB22XvsNMm6OpOq4zYBXfOMRAHhz_sQGSbqumN3WQPls12anUxjT5mjjv_lV7H8qOWvlib_to8NnGRTtsxawiQo8Hetse7WdRGAwSna5kTitPIeM/s400/DSC_8717.jpg" alt="" id="BLOGGER_PHOTO_ID_5416141275013383666" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpv5RnVacjtxhbWsnaUDYUxG6wiFwBqtIrXR7mJFZfalViqawkpM9CTpu13XkTNCcrHjtz0wgypAK6XmimJ8NnzsBQBTdsyg9GJA6sM7Smn57nP52sDTXNw7-5ZIlntjDKoWO/s1600-h/DSC_8720.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpv5RnVacjtxhbWsnaUDYUxG6wiFwBqtIrXR7mJFZfalViqawkpM9CTpu13XkTNCcrHjtz0wgypAK6XmimJ8NnzsBQBTdsyg9GJA6sM7Smn57nP52sDTXNw7-5ZIlntjDKoWO/s400/DSC_8720.jpg" alt="" id="BLOGGER_PHOTO_ID_5416141266381464786" border="0" /></a>This man is helping me choose a catfish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvtMzooiMeD_HjI6QxnAFwYfZ5SILV0nYnaW_UeGU9iJhZGLImChHXGNVMaNmXwNkVhm59WOUIY81YQKIAwqLj_3usHDT54EexxZTczoctZWkCWq14qZG0qPc_SsqjQ-v4ZEp/s1600-h/DSC_8721.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvtMzooiMeD_HjI6QxnAFwYfZ5SILV0nYnaW_UeGU9iJhZGLImChHXGNVMaNmXwNkVhm59WOUIY81YQKIAwqLj_3usHDT54EexxZTczoctZWkCWq14qZG0qPc_SsqjQ-v4ZEp/s400/DSC_8721.jpg" alt="" id="BLOGGER_PHOTO_ID_5416140613112356210" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DxKTc7qjelyE-fFGzdZPRH578QKyoAXq0zF8zVIwYIrTzfx4x-4qxRHSX9uUKs1tQ0c0vwG10Fl6AuAFah5qgC7_m_7zOw17yhbv45DkfZSwZrUUR-tYJWXHZ6pi86b-2cYr/s1600-h/DSC_8722.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 319px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DxKTc7qjelyE-fFGzdZPRH578QKyoAXq0zF8zVIwYIrTzfx4x-4qxRHSX9uUKs1tQ0c0vwG10Fl6AuAFah5qgC7_m_7zOw17yhbv45DkfZSwZrUUR-tYJWXHZ6pi86b-2cYr/s400/DSC_8722.jpg" alt="" id="BLOGGER_PHOTO_ID_5416140605045120242" border="0" /></a>This market is in the area where people with middle-upper level of income live.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy41_4FQyvMhiqbCMxTzLP7MoqH-nidyKm8MgU4qIrJ3ZcIIOvichxG_kdNmGyzZY390Q8OI5o7XwBOreuApmlNCMtwEVvfWpho5oMOLP7jjguHa-Mf_084-TDEkWfvfhNnRrg/s1600-h/DSC_8723.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy41_4FQyvMhiqbCMxTzLP7MoqH-nidyKm8MgU4qIrJ3ZcIIOvichxG_kdNmGyzZY390Q8OI5o7XwBOreuApmlNCMtwEVvfWpho5oMOLP7jjguHa-Mf_084-TDEkWfvfhNnRrg/s400/DSC_8723.jpg" alt="" id="BLOGGER_PHOTO_ID_5416139871690823586" border="0" /></a>In this photo, I want to show you, after watching many rich people buy fresh produce, then I saw this little boy, no more than 3 years old, already has to help his mom make money. He helps his mom by cutting the ugly spot out of the vegetable to make it more presentable. I can not believe that his mom let him use a sharp knife and work! From his hand movement, I can tell he has done this for at least a few months. Long enough. Too long.<br /><br />His momma is very proud, telling me how well or how early her son start to be useful. I can't imagine my kids do that ...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgugiNBEzqzB_0PIRJPvnZjn-LX0qwnMe2GyXw2yW1eeZow-VhLihUPOvdjtpH5mkWIGdO3u23fpf4OV7_1rit1oH76CMt9LiHghHcFm2eDMqZGbtE90-HeuqTttdLWGzotO-Yf/s1600-h/DSC_8725.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 244px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgugiNBEzqzB_0PIRJPvnZjn-LX0qwnMe2GyXw2yW1eeZow-VhLihUPOvdjtpH5mkWIGdO3u23fpf4OV7_1rit1oH76CMt9LiHghHcFm2eDMqZGbtE90-HeuqTttdLWGzotO-Yf/s400/DSC_8725.jpg" alt="" id="BLOGGER_PHOTO_ID_5416136750747156994" border="0" /></a>In this market/pasar, because there are a lot of foreigner live nearby, the map and the information board are bilingual. It has English and Bahasa Indonesia.Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com126tag:blogger.com,1999:blog-12640736.post-60123911102699092392009-10-11T15:18:00.009+07:002009-10-11T21:19:05.008+07:00Fish Casserole With Mung Bean Sheet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPHRbDxzcB6zS3cTb1yFRz8BCQjk7jW0QQBshtGuAl1AHBwcnytVrQ-YEnbhJggOIQ7g7lPsAX_ZFxL3OYI2tGP0R_vT8o2jkHwLFVvIkfmIqxu04kiI-bSrPboJiuKDhd_HS/s1600-h/250px-Sa_green_gram.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPHRbDxzcB6zS3cTb1yFRz8BCQjk7jW0QQBshtGuAl1AHBwcnytVrQ-YEnbhJggOIQ7g7lPsAX_ZFxL3OYI2tGP0R_vT8o2jkHwLFVvIkfmIqxu04kiI-bSrPboJiuKDhd_HS/s200/250px-Sa_green_gram.jpg" alt="" id="BLOGGER_PHOTO_ID_5391344700313337154" border="0" /></a>I have been learning to cook Taiwanese dishes and other Chinese dishes for a while. There are many ingredients that I would like to try to cook, this is one of them.<a href="http://en.wikipedia.org/wiki/Mung_bean_sheets"> Mung bean sheet</a> is made with <a href="http://en.wikipedia.org/wiki/Mung_bean">mung bean</a> starch. When I was in Taiwan I did eat it a couple of times, but I have never seen it in a raw state. I went to many supermarket but somehow this ingredient kept on eluding me. Until few months ago, on our last trip to Taipei, I finally asked my mother in law to help to find it for me and she did. Surprise...surprise also, I saw it at the supermarket this time but in different packaging than the one my mother in law bought for me from the wet market. But they are essentially the same thing. Mung bean sheet, based on the references from my recipe books, it can be used for casserole dishes, salad, hot pot, dessert, or even fried like a fried Kwei Tiao.<br /><br />This casserole is really a blend of many texture. In it you have the hard texture from the bamboo shoot pieces. Soft texture from the fish meat. Chewy texture from the tofu. And the mung bean sheet gives you a surprise slippery yet chewy texture.<br /><br />The recipe of this casserole actually is not originated from Taiwan. This dish is a Shanghainese dish. If you leave outside the Chinese world, you may have a difficulty to find this ingredient. I wonder if you can make it with mung bean starch like you make a rice sheet for Kwei Tiao.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLdX7R_ij5FQbqVU1agJaA-rwjozwArgfVhRweVhGoiTCNw0BtVVZtTDIvXnpjk_DB2ENpO4A6bo-SxLMrzg1fW4FHN1aJ4JsDmNlfJM4rL_tMjMkahKocuViqHNfeP1rlLYT/s1600-h/DSC_7952.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLdX7R_ij5FQbqVU1agJaA-rwjozwArgfVhRweVhGoiTCNw0BtVVZtTDIvXnpjk_DB2ENpO4A6bo-SxLMrzg1fW4FHN1aJ4JsDmNlfJM4rL_tMjMkahKocuViqHNfeP1rlLYT/s400/DSC_7952.jpg" alt="" id="BLOGGER_PHOTO_ID_5391259512736172402" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrDHozfEQanMLnv5TuNr4V_45Aq-1KY4pEODHhb-TPMTVZ5weiHRM8_yHb9P6OQtUzKd38JS-7-ZtlrbewoM7Bf1KGh1cbbXAkKMYuGRKhp2gDwCNrOhbKH8vAUwI8PG2avBC/s1600-h/DSC_7971.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrDHozfEQanMLnv5TuNr4V_45Aq-1KY4pEODHhb-TPMTVZ5weiHRM8_yHb9P6OQtUzKd38JS-7-ZtlrbewoM7Bf1KGh1cbbXAkKMYuGRKhp2gDwCNrOhbKH8vAUwI8PG2avBC/s400/DSC_7971.JPG" alt="" id="BLOGGER_PHOTO_ID_5391258879685173330" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Pic: After a gentle simmer for about an hour the casserole will look like this.</span></span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-TmaRwJTWMTl6bMq8mUztLyvahhHSd1Z7kfBs_NiMZQQCS8NL4rH5D6En6cFB0kyMY2vt39yawn4cJEQAner4DEP7eUv5DDoiU2gOtau7BVeMivvWnR36FYPWJgiDKu85ODd/s1600-h/DSC_7953.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-TmaRwJTWMTl6bMq8mUztLyvahhHSd1Z7kfBs_NiMZQQCS8NL4rH5D6En6cFB0kyMY2vt39yawn4cJEQAner4DEP7eUv5DDoiU2gOtau7BVeMivvWnR36FYPWJgiDKu85ODd/s400/DSC_7953.JPG" alt="" id="BLOGGER_PHOTO_ID_5391258874104988178" border="0" /></a><span style="font-style: italic;font-size:85%;" >Pic: Shredding the green onions to replace the green garlic that I do not have.</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNJZkzYy-VZTqnb4hAErdq4G8oZJ1l_fCRsJqfNElLoqwiVwD7RWmuWDFtDELaz-mb0lhu7pY5v9U8eoyWq_XXEVYNfHj3nQr-KXRG5VKX7JT82KiNa2no4CkfujUkq-GqL1W/s1600-h/DSC_7972.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNJZkzYy-VZTqnb4hAErdq4G8oZJ1l_fCRsJqfNElLoqwiVwD7RWmuWDFtDELaz-mb0lhu7pY5v9U8eoyWq_XXEVYNfHj3nQr-KXRG5VKX7JT82KiNa2no4CkfujUkq-GqL1W/s400/DSC_7972.jpg" alt="" id="BLOGGER_PHOTO_ID_5391258116665593298" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:180%;">Fish Casserole With Mung Bean Sheet</span><br /><br /><span style="font-size:130%;">Ingredients:</span><br /><br />1 or 2 Fish<br />120 gr. pork ( belly part )<br />6 pieces black mushroom<br />2 bamboo shoots<br />1 piece bean curd<br />600gr Chinese Cabbage<br />2 pieces mung bean sheet<br />2 stalks green onion<br />2 slices ginger<br />1 red chili<br />1 green garlic or just garlic<br /><br /><span style="font-size:130%;">Seasonings:</span><br /><br />2 T. rice wine<br />5 T. soy sauce<br />2 tsp. salt<br />1/4 tsp. pepper<br /><br /><span style="font-size:130%;">How To :</span><br /><span style="font-weight: bold;"><br />1.<br /></span> Soak fish with soy sauce and wine for 10 minutes. Cut pork, soaked black mushrooms and bamboo shoots into pieces.<br /><br /><span style="font-weight: bold;">2.</span><br />Fry fish with 5 Tbs oil until the outside get brown, remove to the casserole. Fry green onion and ginger again, when fragrant, add pork, mushroom and bamboo shoot pieces, stir-fry for a while. Add remaining soy sauce, red chili, seasonings and 8 cups of water in, bring to a boil. Pour all ingredients to casserole, cook over low heat for about 1 hour.<br /><span style="font-weight: bold;">3.</span><br />Add boiled Chinese Cabbage and bean curd into casserole, cook until cabbage is soft enough. Add mung bean sheet ( cut into wide strips ), bring to a boil, sprinkle shredded green garlic on top, serve.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JLiDnocctxUgtNb_nqhW61AhWqDdYxNadxUN17J_22hx25yeVpbk8aEQOtq4zGcbMM4vEA3X9FeaEAqnoXHkHF17MjWOTp0Vch4ha3TXdeVYZKtf8AzcFO-KKZUukEj80DIK/s1600-h/DSC_7947.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JLiDnocctxUgtNb_nqhW61AhWqDdYxNadxUN17J_22hx25yeVpbk8aEQOtq4zGcbMM4vEA3X9FeaEAqnoXHkHF17MjWOTp0Vch4ha3TXdeVYZKtf8AzcFO-KKZUukEj80DIK/s400/DSC_7947.jpg" alt="" id="BLOGGER_PHOTO_ID_5391260979449507666" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Pic: 2 different brands/packages of dried mung bean sheets. The one on the left needs to be cut into strips, but the one on the right is do not.</span></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4WRUl2zc2j9PB0bxJDIPDMawaUlydIWkbpvcu2nfuBxEoh8zHVGnHMNMnWmCVfQ8eGE6v4f91AOzNFb1mQ3Iwtcb5TDgkE4n2g32q_Z-NBz_T8TINMWMtapOtTZqP3nWZCuO/s1600-h/DSC_7949.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4WRUl2zc2j9PB0bxJDIPDMawaUlydIWkbpvcu2nfuBxEoh8zHVGnHMNMnWmCVfQ8eGE6v4f91AOzNFb1mQ3Iwtcb5TDgkE4n2g32q_Z-NBz_T8TINMWMtapOtTZqP3nWZCuO/s400/DSC_7949.jpg" alt="" id="BLOGGER_PHOTO_ID_5391260968134759970" border="0" /></a><span style="font-style: italic;font-size:85%;" >Pic: After soaking the dried mung bean sheet in the water for about 10 minutes it will turn soft and easier to be cut.</span><br /><br /><div style="text-align: left;"><span style="font-size:100%;">NOTE:<br />I did a little research and I found this website, you can inquire about buying this product <a href="http://www.21food.com/showroom/3914/product/Mung-bean-sheet-jelly.html">here</a>.</span> But if you can not find it, you can easily replace the mung bean sheet with Bean Thread Noodles, or noodles that is made with the same ingredient as mung bean sheet, which is mung bean starch. For Bean Thread Noodles, you can purchase this ingredient in almost every Asian grocery store, including in Indonesia too.<br /></div></div>Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com0tag:blogger.com,1999:blog-12640736.post-87179988315816966792009-09-14T20:47:00.002+07:002009-09-14T21:07:30.645+07:00A Recipe of Zucchini Bread For A Girl Name LuzI think my blog is the best media for me to give you Zucchini Bread recipe that you request ....<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ypS4g0ne5GIYOI-8fdbAS8lS-um68BQGMV_T_4tER-PRUAaGZmq7bJKj_jcn0WqB7IJxos64nzRAGUbEu2gseurRRekyqh6IsbZ3oxM2a0gRXVBu1oUbqm4C4archgaX39dP/s1600-h/ZucchiniBread.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 211px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ypS4g0ne5GIYOI-8fdbAS8lS-um68BQGMV_T_4tER-PRUAaGZmq7bJKj_jcn0WqB7IJxos64nzRAGUbEu2gseurRRekyqh6IsbZ3oxM2a0gRXVBu1oUbqm4C4archgaX39dP/s320/ZucchiniBread.jpg" alt="" id="BLOGGER_PHOTO_ID_5381324034177502450" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;font-size:180%;" >ZUCCHINI BREAD</span><br /><span style="font-style: italic;">Makes one 9-inch loaf</span><br /><br /><span style="font-weight: bold;">ingredients:</span><br /><br />2 Cups ( 10 ounces) unbleached all-purpose flour, plus more for dusting the pan<br />1 pound zucchini, washed and dried, ends and stems removed, cut in half lengthwise and seeded if using large zucchini, each half cut into 1-inch pieces.<br />3/4 Cup ( 5 1/4 ounces ) sugar<br />1/2 Cup pecans or walnuts, chopped coarse<br />1 tsp baking soda<br />1 tsp baking powder<br />1/2 tsp salt<br />1/4 Cup plain yogurt ( whole-milk or low fat or nonfat plain yogurt , it's up to you )<br />2 large eggs, beaten slightly<br />1 Tbs juice from 1 lemon<br />6 Tbs ( 3/4 stick ) unsalted butter, melted and cooled.<br /><br /><br /><span style="font-weight: bold;">how to:</span><br /><br />1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.<br /><br />2. In the bowl of a food processor fitted with the metal blade, process the zucchini and 2 Tbs of the sugar until the zucchini is coarsely shredded, twelve to fifteen 1-second pulses. Transfer the mixture to a fine-mesh strainer set at least 2 inches over a bowl and allow to drain for 30 minutes.<br /><br />Alternatively, you can shred the halved zucchini ( don't cut it into 1-inch pieces) on the large holes of a box grater. toss with the 2 Tbs of sugar and drain.<br /><br />3. Meanwhile, spread the nuts on a baking sheet and toast until fragrant, 5 to 7 minutes. Transfer the nuts to a large bowl; add the flour, baking soda, baking powder, and salt, and whisk until combined, set aside.<br /><br />4. Whisk together the remaining 1/2 Cup plus 2 Tbs sugar, yogurt, eggs, lemon juice, and melted butter in a 2-cup glass measure until combined. Set aside.<br /><br />5. After the zucchini has drained, squeeze the zucchini with several layers of paper towels to absorb excess moisture. Stir the zucchini and the yogurt mixture into the flour mixture until just moistened. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula.<br /><br />6. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean. 55 to 60 minutes, rotating the pan halfway through baking. Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 1 hour before serving.<br /><br />NOTE:<br />The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.<br /></div>Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com0tag:blogger.com,1999:blog-12640736.post-70581639117555341262009-09-09T22:31:00.000+07:002009-09-11T12:03:31.883+07:00Getting To Know Ubud, Bali's mountain side<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGFihPAkeit1nQ6v0vDJiVhZFvs-GpYOT1tISjOJYPfJdDKsPtaDzaZd-7Pf47EMYTp-j2nc3U39cK1_L-obGrHn1dGk6lCvZXq1Ku62lKtck_9a7lw01IUaNTAsWi8EPmDOy/s1600-h/DSC_7723.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGFihPAkeit1nQ6v0vDJiVhZFvs-GpYOT1tISjOJYPfJdDKsPtaDzaZd-7Pf47EMYTp-j2nc3U39cK1_L-obGrHn1dGk6lCvZXq1Ku62lKtck_9a7lw01IUaNTAsWi8EPmDOy/s400/DSC_7723.JPG" alt="" id="BLOGGER_PHOTO_ID_5380068180444678802" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QQRPjJZdOj5fERQvjMQ6jcoq3kVVw9ss9v736OqvIjiMoLIo-m3dQnc2l0gI9BpHhrWQ4hCOE6Bd9AtacDIMdgBo_j7eqTS05SmtAOA5lyDfDEemvS71wptWPT5m6XmDa56n/s1600-h/DSC_7483.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 140px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QQRPjJZdOj5fERQvjMQ6jcoq3kVVw9ss9v736OqvIjiMoLIo-m3dQnc2l0gI9BpHhrWQ4hCOE6Bd9AtacDIMdgBo_j7eqTS05SmtAOA5lyDfDEemvS71wptWPT5m6XmDa56n/s400/DSC_7483.JPG" alt="" id="BLOGGER_PHOTO_ID_5379526738501478210" border="0" /></a>The last time we went to Taipei, we spent most of the time to take care of business so I thought with the Muslim holiday is approaching, I want to take the kids for a vacation somewhere local, like Bali.<br /><br />Soon enough when I sat inside my regular Bali travel agent I found out that maybe I should go before the rest of Indonesian will attack Bali. Not only cheaper but with Bali streets always jammed even during low season, during high season, I advise you to just walk instead of taking taxi because no matter how slow you walk, you are definitely will be faster than by car.<br /><br />So quickly I took care of my travel plan. Within a week we were off to Bali for just a short visit. We left on Friday early morning and returned to Surabaya by Sunday night.<br /><br />This time we want to try something different so instead of staying near the beach, we stayed up in the mountain area, Ubud. I want to get away from the heat wave that is attacking Surabaya even right now.<br /><br />THE FAMOUS BEBEK BENGIL THE DIRTY DUCKS DINNER<br /><br />When ever we went to Bali, friends and family always asked me "Have you go to eat at Bebek Bengil yet? ". That question has haunted me in the past 3 years, so I make up my mind that no matter what we have to eat there ! Rain or shine, here we come!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCKGtTJW-40hFfwtznVdWizEk7u3DpoCitNuPLgYj_gdw3XvZHGz5WBpGGxxCYWByiYRRh-UAW3AIZEno4ZMREflB2ob1bC9zMsgFGnyKx1btJk8BBXH87ySZ-w5hAxGI1CdkJ/s1600-h/DSC_7482.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 158px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCKGtTJW-40hFfwtznVdWizEk7u3DpoCitNuPLgYj_gdw3XvZHGz5WBpGGxxCYWByiYRRh-UAW3AIZEno4ZMREflB2ob1bC9zMsgFGnyKx1btJk8BBXH87ySZ-w5hAxGI1CdkJ/s400/DSC_7482.JPG" alt="" id="BLOGGER_PHOTO_ID_5379526726542231426" border="0" /></a>How glad I am to find that <a href="http://www.agungraka.com/bebekbengil/fact.asp">Bebek Bengil</a> is as good or maybe better than what people can describe it to me.<br /><br />Yes, the food is delicious, yes the place is gorgeous. But what I did not expect is the peaceful and relax atmosphere is truly..... divine !<br /><br />We went there after the normal lunch hour because in the morning we had a late and very fulfilling breakfast at our villa. This time we stayed at <a href="http://furamavillasandspa.com/ubud/">Furama Villas & Spas</a>, in Ubud. Not that far from Bebek Bengil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhstuSXN6Q0mKkvTPlpdarHOTaZjstBYF5rXipWWut7DCJzVisYOknAVIhxWZ3RrbMc-ES6DQ4bO6_LWHgo-sq6-qZ9hO0SbP9c3sYMyTS2AeXVieqg8J4OLhN8SkKSRADsqwTW/s1600-h/DSC_7477.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 156px; height: 236px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhstuSXN6Q0mKkvTPlpdarHOTaZjstBYF5rXipWWut7DCJzVisYOknAVIhxWZ3RrbMc-ES6DQ4bO6_LWHgo-sq6-qZ9hO0SbP9c3sYMyTS2AeXVieqg8J4OLhN8SkKSRADsqwTW/s400/DSC_7477.JPG" alt="" id="BLOGGER_PHOTO_ID_5379526720346912434" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCePzuLdfPPsrlRHn0tVy2bXIKJQO7uh7xtgEPwz5nphkgebkIKlMYSfzAAEaSwYSbMtodGnnrCRIbMpqzz9pUo5RGjPUujYvbfb5rvCKy3t6dv1wwnyCK7grz3ZSTaCxXkEi/s1600-h/DSC07650.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCePzuLdfPPsrlRHn0tVy2bXIKJQO7uh7xtgEPwz5nphkgebkIKlMYSfzAAEaSwYSbMtodGnnrCRIbMpqzz9pUo5RGjPUujYvbfb5rvCKy3t6dv1wwnyCK7grz3ZSTaCxXkEi/s400/DSC07650.JPG" alt="" id="BLOGGER_PHOTO_ID_5379526701301846146" border="0" /></a>So when we arrived, it was around 3 - 4 PM. Most of the lunch crowd has left and the place become quieter. So we can get the nice spot that is the nearest to the rice field where we can enjoy the view of rice paddies and the hundreds of ducks that tried to find their food in the paddy.<br /><br />Imagine how happy my 2 angels to see so many ducks !<br /><br />And because the sun is not at the hottest anymore, the air is much much cooler. And the constant nice cool breeze really drove everybody sleepy even before the food arrived.<br /><br />This is the heart of Balinese lifestyle at it's best!<br /><br />This place really makes us don't mind at all to wait for the food, but soon enough the food came. They are delivered by 2 young girls wearing Balinese traditional clothes bringing delicious food one after another..... sigh..... life is soooo goood....<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzH11zA8q1TGy13sRzG6kWs7KzH8RBKnjPMCKvLte9WMKTVMoRETar0faLUSTiWF0Kf28CIAE6GZOUJx1P4Ms_xIB2SgXfY9hIHOxlpe8sWPFJHOH3gTMXS4nsziu1x3wFdNk/s1600-h/DSC_7412A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzH11zA8q1TGy13sRzG6kWs7KzH8RBKnjPMCKvLte9WMKTVMoRETar0faLUSTiWF0Kf28CIAE6GZOUJx1P4Ms_xIB2SgXfY9hIHOxlpe8sWPFJHOH3gTMXS4nsziu1x3wFdNk/s400/DSC_7412A.jpg" alt="" id="BLOGGER_PHOTO_ID_5379498101148008162" border="0" /></a>And now look at the food they brought to us .....<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnckQQ6AfG-Zf9aEINBDTYE_CP7HGNoVq9NTZjOdczpa-Kk0C4lDiH9Co21ojwZ04z-BJEYUe_YkX8L0bSeE_dkIR89uNsR5g550S16lI671znwDEVcQ_RaRoqFPd6kfGFlkX/s1600-h/DSC_7430.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnckQQ6AfG-Zf9aEINBDTYE_CP7HGNoVq9NTZjOdczpa-Kk0C4lDiH9Co21ojwZ04z-BJEYUe_YkX8L0bSeE_dkIR89uNsR5g550S16lI671znwDEVcQ_RaRoqFPd6kfGFlkX/s400/DSC_7430.JPG" alt="" id="BLOGGER_PHOTO_ID_5379504881501296098" border="0" /></a>Pic: Sweet salty tangy and fell of the bones barbecue pork ribs...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-UDaYWHMLpYhfQYMK4x3skkGer23A4lEGCwM9UlO5Yk2TWCbSu7JY9C7WCsMYFktZ6a6FYzcTFpLrxp_BdYv72oFuP_nXMykVBYy16MmWujM8Wa3kFTNrfO9yd4dsgjpPOiiY/s1600-h/DSC_7427.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-UDaYWHMLpYhfQYMK4x3skkGer23A4lEGCwM9UlO5Yk2TWCbSu7JY9C7WCsMYFktZ6a6FYzcTFpLrxp_BdYv72oFuP_nXMykVBYy16MmWujM8Wa3kFTNrfO9yd4dsgjpPOiiY/s400/DSC_7427.JPG" alt="" id="BLOGGER_PHOTO_ID_5379504874850628338" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGZ0340bnSmdQolY8qUYnTrTw3KvYeCKNSpXQDMTAiOCC7Yamieo39ot0EYA_LhYf0RaOxaOMBwqG5071XYwOfy3i9oYz3yAx0VzYaTtOSBRwJixsoDe-fX_apYFlXmT7DDVE/s1600-h/DSC_7426.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGZ0340bnSmdQolY8qUYnTrTw3KvYeCKNSpXQDMTAiOCC7Yamieo39ot0EYA_LhYf0RaOxaOMBwqG5071XYwOfy3i9oYz3yAx0VzYaTtOSBRwJixsoDe-fX_apYFlXmT7DDVE/s400/DSC_7426.JPG" alt="" id="BLOGGER_PHOTO_ID_5379504865354912658" border="0" /></a>Pic: The food comes with some sauces that you may want to eat or not depending on your taste. I prefer not because the food is already very tasty and they don't need any help even though the sauce is good too. The vegetables is traditional recipe. Vegetables cooked with shredded coconut.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdh5JCWKf3YC2jfCsZ4hyphenhyphendHjYCtdr5AiBUttvoyWWIGEfW-w6zxAlvdPxFgsvpHKV9far1a1lao8QtE9jdR67NEPhDyB7aWRDWIJI2uEi7aOFHztpkk1WKPxzifM58bDgkcNX/s1600-h/DSC_7422.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdh5JCWKf3YC2jfCsZ4hyphenhyphendHjYCtdr5AiBUttvoyWWIGEfW-w6zxAlvdPxFgsvpHKV9far1a1lao8QtE9jdR67NEPhDyB7aWRDWIJI2uEi7aOFHztpkk1WKPxzifM58bDgkcNX/s400/DSC_7422.JPG" alt="" id="BLOGGER_PHOTO_ID_5379501734573253298" border="0" /></a>Pic: This is their signature dish, crispy duck !<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzjzi-36hqVEvHhVMycPj3FLihkiOg0uNBFom_Evf3bVdw9PDuj5mAxqyHg6EBKTIUO92ocIc45inRV28w5qEfCC5Pkl8x4_zl2a67ApyvGagjJ8v5yrUroj7AljImc9cCWrE/s1600-h/DSC_7421.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzjzi-36hqVEvHhVMycPj3FLihkiOg0uNBFom_Evf3bVdw9PDuj5mAxqyHg6EBKTIUO92ocIc45inRV28w5qEfCC5Pkl8x4_zl2a67ApyvGagjJ8v5yrUroj7AljImc9cCWrE/s400/DSC_7421.JPG" alt="" id="BLOGGER_PHOTO_ID_5379501723980690290" border="0" /></a>Pic: sweet and tangy chicken wings, grilled to perfection...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisp03cIJhREPrb5d8Yn12SFx-S_NBw9pAyG7rP-vIv2JG-fA_6SD93H5eeVDeSTqzMAnK-xRBnbb5bV537kVezLLhJptpYYkTfxtAEMgRMF7ex4ztekCAoP38fDxVjsKjSDiND/s1600-h/DSC_7418.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisp03cIJhREPrb5d8Yn12SFx-S_NBw9pAyG7rP-vIv2JG-fA_6SD93H5eeVDeSTqzMAnK-xRBnbb5bV537kVezLLhJptpYYkTfxtAEMgRMF7ex4ztekCAoP38fDxVjsKjSDiND/s400/DSC_7418.JPG" alt="" id="BLOGGER_PHOTO_ID_5379501712510460450" border="0" /></a>Pic: Ground meat mixed with spices then barbecued them. The waiter explained it to me that this type of satay used to be dedicated only for the high priest. But off course, now become a common food. I think the name is Sate Lilit. Unlike most sate that is made with beef, chicken, and pork, this one is a mixture of seafood. I posted the recipe at the bottom.<br /><br />Under normal circumstances, when people placed delicious food in front of our face, we will automatically attack the food like a starving bunch that actually we are. But all this relaxing atmosphere really makes us become sloowww.....<br /><br />Look at the picture below, see how relax we are? Richard is still busy with his Blackberry, and Kai Kai just laid down and day dreaming. La La is the same. She was busy playing with all the pillows there.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82pq040Vbh4WKum-WQOESt11-d_cmm-Fqc5sOCuc_xgqHW-q5wirdRDt6TwZizVrKeTW2B8VTD4Pd7w9AR20DKXmed7SurfRECvBXyTxdL6A6sqih8JBkRIcWD5ADhfplKbrt/s1600-h/DSC_7432.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82pq040Vbh4WKum-WQOESt11-d_cmm-Fqc5sOCuc_xgqHW-q5wirdRDt6TwZizVrKeTW2B8VTD4Pd7w9AR20DKXmed7SurfRECvBXyTxdL6A6sqih8JBkRIcWD5ADhfplKbrt/s400/DSC_7432.JPG" alt="" id="BLOGGER_PHOTO_ID_5379508281371067618" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLU63WDAg5w1NUlLuxV5-Tby3hRpsxH8mM8EcBTqoBcwmRjDsYLFU90iciqgJeDhEvRC1rc0tasbGInGF-iC2IcLJysJCGm-gZCnr8OAyOgnXxji1m8GzLrjMI0ylvypnjy8Vm/s1600-h/DSC_7431.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLU63WDAg5w1NUlLuxV5-Tby3hRpsxH8mM8EcBTqoBcwmRjDsYLFU90iciqgJeDhEvRC1rc0tasbGInGF-iC2IcLJysJCGm-gZCnr8OAyOgnXxji1m8GzLrjMI0ylvypnjy8Vm/s400/DSC_7431.JPG" alt="" id="BLOGGER_PHOTO_ID_5379508270719952738" border="0" /></a>But soon enough we start enjoying our food. Who can resist all this food for too long? We are only human after all .....<br /><br />So we eat... and eat.... and eat... and during eating we chat and laugh and joke and still manage to laid down to stretch and then back to eat again....<br /><br />No wonder so many foreigners who come to Bali never want to leave Bali ...<br /><br />At the end of the meal normally we will be rush to go home. But not this time also. We just sit there and yawn....<br /><br />Then after half an hour. A thought come to my mind .... "Hey, how about dessert? ".....<br /><br />So I asked the waiter what is the dessert that people like to order the most. He said I should try their Russian Chocolate Tart. He promised me that the tart will be spiked so much with liquer that I might as well drink a straight vodka, hahaha.<br /><br />He wasn't kidding !!! Since I forgot to mention ( oops ) about the liquor in the tart. Richard got quite a jolt with his first spoonful of the tart, hahaha ...<br /><br />This tart is best enjoyed with a cup of cappuccino or espresso .<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPejydJO6PUnjW3bxvW0HzKlNh5PDXTugq0hV_dPnrgfDoVQKI4lxQuH7ndoI_uLzolpDHQs9qsyPtGZ8YEl2QoHs3jiy6kx1b-6Qs_OKjiRQ9cejSz0sbWSDTmUzZqEj-VCb/s1600-h/DSC_7436.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPejydJO6PUnjW3bxvW0HzKlNh5PDXTugq0hV_dPnrgfDoVQKI4lxQuH7ndoI_uLzolpDHQs9qsyPtGZ8YEl2QoHs3jiy6kx1b-6Qs_OKjiRQ9cejSz0sbWSDTmUzZqEj-VCb/s400/DSC_7436.JPG" alt="" id="BLOGGER_PHOTO_ID_5379508289248885042" border="0" /></a><br />So now, what should we do after we finish our dessert? Go back to our nap off course ....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_YAycMQlgpNPn_1VneY_eRGy0gwMhat3Rw7D3o4k7tyv8ZV0aYjBRCfygbrIU-391rZkOB9S4Nai4334XuYHU5W571UjCGYYzo1zpDIY46sMLGIEP7M8xG1rByaZBxQbaqOU/s1600-h/DSC_7464.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_YAycMQlgpNPn_1VneY_eRGy0gwMhat3Rw7D3o4k7tyv8ZV0aYjBRCfygbrIU-391rZkOB9S4Nai4334XuYHU5W571UjCGYYzo1zpDIY46sMLGIEP7M8xG1rByaZBxQbaqOU/s400/DSC_7464.JPG" alt="" id="BLOGGER_PHOTO_ID_5379513815467807746" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09yxStYgZPHlY-qA5T4H9AJtXV_J5NMvuzcbPlHFLRbUOZDBUWnxUoIvFsHzkKEeML4R6vStYx7et792jmxRXyF1KAOm-kJcHuIk5nJ-IUSm7shuNAfvHOhTmSfRIgWoJjAbK/s1600-h/DSC_7481.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 181px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09yxStYgZPHlY-qA5T4H9AJtXV_J5NMvuzcbPlHFLRbUOZDBUWnxUoIvFsHzkKEeML4R6vStYx7et792jmxRXyF1KAOm-kJcHuIk5nJ-IUSm7shuNAfvHOhTmSfRIgWoJjAbK/s400/DSC_7481.JPG" alt="" id="BLOGGER_PHOTO_ID_5379513857831845378" border="0" /></a>Pic : I want this sink too.......<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7x2pn5UfYjio6yhXnWvmnr3VA_8DbMs-qbCurzNyrbJIApkqYV13WFGSw9lBzVI4_5j21Ot1NhjPxrkiXHHoVADe978NklOpqCa7oRJ102c4Nh4XMN6TMp1xISzYbMq72G9-A/s1600-h/DSC_7475.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7x2pn5UfYjio6yhXnWvmnr3VA_8DbMs-qbCurzNyrbJIApkqYV13WFGSw9lBzVI4_5j21Ot1NhjPxrkiXHHoVADe978NklOpqCa7oRJ102c4Nh4XMN6TMp1xISzYbMq72G9-A/s400/DSC_7475.JPG" alt="" id="BLOGGER_PHOTO_ID_5379513848394320354" border="0" /></a>Pic: the gazebo<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhUdkcYeJ1mAc4LcsZvzWnAYSCT4IoD6Xwylkpef1qJN-NHez34QPiOXJSN7wJ8uMRAVcmPtG-BAKl5wVGP7iuJdnncBwnHbhr_vgMDPn9zEanFq4Ops7nR_BuVeUsuuWuFcq/s1600-h/DSC_7473.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhUdkcYeJ1mAc4LcsZvzWnAYSCT4IoD6Xwylkpef1qJN-NHez34QPiOXJSN7wJ8uMRAVcmPtG-BAKl5wVGP7iuJdnncBwnHbhr_vgMDPn9zEanFq4Ops7nR_BuVeUsuuWuFcq/s400/DSC_7473.JPG" alt="" id="BLOGGER_PHOTO_ID_5379513836503446914" border="0" /></a>Pic: Balinese love affairs with flower petals ....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FW7uEw8QGqRDN6jDSBq1oE2-gksQp_0EIyQsxsmo9RSFzdiTgO26pC5JKxRDlhUZ0aK8kst50MgG_4zuEEnXutnH3vEBCKBIKXi9lLviT9nNmjNzb3xFdDcuIGN3_YPZKIiR/s1600-h/DSC_7490.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FW7uEw8QGqRDN6jDSBq1oE2-gksQp_0EIyQsxsmo9RSFzdiTgO26pC5JKxRDlhUZ0aK8kst50MgG_4zuEEnXutnH3vEBCKBIKXi9lLviT9nNmjNzb3xFdDcuIGN3_YPZKIiR/s400/DSC_7490.JPG" alt="" id="BLOGGER_PHOTO_ID_5379513830922699218" border="0" /></a><br /><br /><br />BALINESE ROASTED SUCKLING PIG<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilSbIH6Nsu6pKcej1GQmQBOmR-uo3Bctv2bjjW4OkeJrMd_WYh2EZFJ54QPgsaCj5bK7mxD2KAmGh3R7u0LwJxc_9NzUXUP2PyxXD93mzbNzjndr8NvhAN6ffWVgm5w3fToe-/s1600-h/2697133789_1441832cd9.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilSbIH6Nsu6pKcej1GQmQBOmR-uo3Bctv2bjjW4OkeJrMd_WYh2EZFJ54QPgsaCj5bK7mxD2KAmGh3R7u0LwJxc_9NzUXUP2PyxXD93mzbNzjndr8NvhAN6ffWVgm5w3fToe-/s400/2697133789_1441832cd9.jpg" alt="" id="BLOGGER_PHOTO_ID_5379780052596473970" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPF11gzGeoXQcJ0adx1BHf3X3cLsc7yC-7WkOAoKcEOrfC7M6BYStcEEwcAoNxJLX3JnBLf6vtEXwqRArEnTCXsXIbAxG62CVT203AXVXYyQhtALKE1ljp-jijiLV6yMChIzgY/s1600-h/ibu_oka_cheviot2.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPF11gzGeoXQcJ0adx1BHf3X3cLsc7yC-7WkOAoKcEOrfC7M6BYStcEEwcAoNxJLX3JnBLf6vtEXwqRArEnTCXsXIbAxG62CVT203AXVXYyQhtALKE1ljp-jijiLV6yMChIzgY/s200/ibu_oka_cheviot2.jpg" alt="" id="BLOGGER_PHOTO_ID_5379776841170848994" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.nomad4ever.com/wp-content/uploads/2007/07/warung_ibu_oka_babi_guling_ubud_bali_tn.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://www.nomad4ever.com/wp-content/uploads/2007/07/warung_ibu_oka_babi_guling_ubud_bali_tn.jpg" alt="" border="0" /></a> As long as your religion allow you to eat pork. If you go to Bali, don't ever miss out eating Balinese Roasted Suckling Pig.<br /><br /><br /><br />It is one of their specialty food.<br /><br />This time because we are in Ubud, we went to eat at Bu Oka Babi Guling Restaurant.<br /><br />At that time I did not take a good shot, maybe because the shiny suckling pig skin is too tempting to eat that I forgot anything else.<br /><br />What can I say when you see this crackling beauty right in front of you? I bet you will just start eating right away just like we did...<br /><span style="" try="" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgfaebDmhzsx4bEcxAztvZvkRfkkgab0Akl1yjNanGvzng9epL8Eb1exwRHzLlcT0ybwOfPWDOqTb3HZChp5PbP88B5EIuJrWIjMe_63znYHX7lf2yvpNozU2Qoe-YXAu0_Vf/s1600-h/DSC_7716.JPG"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAS_MhfscVYCBWXUCxuNMCVOvMGZfFJGhK1OdcREA0t632ZGquOcLfIOUQkBt5f_jtc4WuI2RkFSLWJWEFlGh4qLs9UvAFnGPKKJE-7ev6sQ9_GrLxD9o9c9bHZM883tro8qtD/s1600-h/DSC07510.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAS_MhfscVYCBWXUCxuNMCVOvMGZfFJGhK1OdcREA0t632ZGquOcLfIOUQkBt5f_jtc4WuI2RkFSLWJWEFlGh4qLs9UvAFnGPKKJE-7ev6sQ9_GrLxD9o9c9bHZM883tro8qtD/s400/DSC07510.JPG" alt="" id="BLOGGER_PHOTO_ID_5379493670256791618" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iG5GIr_EsnfOM_ThZcqzVGxCIXLeEheDtGjwzkTn0KfwcEXVbrAG-mu4MILdHQH4IMCab07f2Sxl2w98ylWmNEJ8cR4xzSSjOXb_g-poImpBJlrJjSoeNwdsbnDOtoDFr6Ql/s1600-h/DSC07509.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iG5GIr_EsnfOM_ThZcqzVGxCIXLeEheDtGjwzkTn0KfwcEXVbrAG-mu4MILdHQH4IMCab07f2Sxl2w98ylWmNEJ8cR4xzSSjOXb_g-poImpBJlrJjSoeNwdsbnDOtoDFr6Ql/s400/DSC07509.JPG" alt="" id="BLOGGER_PHOTO_ID_5379493657289966946" border="0" /></a></span>To read more about this Suckling Pig, you can also visit this Food Editor's blog at <a href="http://eatingasia.typepad.com/eatingasia/2008/03/bali-babi.html">Eating Asia</a>.<br /><br /><br />CATCHING OUR OWN FISH FOR LUNCH<br /><br />At one time when we were in Bird Park I picked up a brochure that tells me about a place where we can go fishing and eating too.<br /><br />This quest to keep the kids happy so they can eat well is really getting tougher after Bebek Bengil because that place is so good. But I welcome the challenge.<br /><br />To be honest I kind of taking a chance because I have never heard about this place. And the kids has never been to a fishing trip before so I do not know weather they will like to fish or not.<br /><br />But soon after we arrived in this place I can tell the kids will have a great time. That partly because in this place, we can rent a gazebo that rested above the water and it is private. Only us will use this place. Not only that when we rented the gazebo, it automatically comes with an fishing assistant. He will take care of everything for us regarding the fishing part. So if I don't want to dirty my hands or worry that Kai Kai may hurt his fingers touching the hook than we just let the assistant take care all of that for us. But I have to admit, getting dirty while fishing is part of the fun.<br /><br /><span style="" try="" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgfaebDmhzsx4bEcxAztvZvkRfkkgab0Akl1yjNanGvzng9epL8Eb1exwRHzLlcT0ybwOfPWDOqTb3HZChp5PbP88B5EIuJrWIjMe_63znYHX7lf2yvpNozU2Qoe-YXAu0_Vf/s1600-h/DSC_7716.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 160px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgfaebDmhzsx4bEcxAztvZvkRfkkgab0Akl1yjNanGvzng9epL8Eb1exwRHzLlcT0ybwOfPWDOqTb3HZChp5PbP88B5EIuJrWIjMe_63znYHX7lf2yvpNozU2Qoe-YXAu0_Vf/s400/DSC_7716.JPG" alt="" id="BLOGGER_PHOTO_ID_5379748404804452242" border="0" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-0Y_tMX_cgWy9btvMof5_pWNbqooGBp5ZkAKjKR7AguQ4VmbANDzZ8XC71s0yBJqHKZ2_Z29ilB0aHNSsELsPRFYuH35tsTnCZXDbqBSOJ0zjWl5Hem4atO93f9ng2KtNluc/s1600-h/DSC_7713.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-0Y_tMX_cgWy9btvMof5_pWNbqooGBp5ZkAKjKR7AguQ4VmbANDzZ8XC71s0yBJqHKZ2_Z29ilB0aHNSsELsPRFYuH35tsTnCZXDbqBSOJ0zjWl5Hem4atO93f9ng2KtNluc/s400/DSC_7713.JPG" alt="" id="BLOGGER_PHOTO_ID_5379748392810817314" border="0" /></a><br />To cut the story short, at that time the wind blows nonstop so none of us are sweating. And that's good, but on the other hand, it is difficult to cast the fishing line far when the wind keep blowing it back to the shore. So we only cought 4 fishes. 3 Milkfish and 1 Snapper.<br /><br />Kai Kai that lucky boy caught the snapper. He is so proud that he get the best fish for his first catch ever !<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kstotwcVPFgPDGJSX5YgNoiCg7d0qvSyMqfj6n0-1YWY3dexsAvd8WptWp7bahQXSuj867CZVBUDwMEDepr3EwQkIRXiowTZ5BC5isKyVHqAC5OebvUPCN-uP3MpDSvZPea9/s1600-h/DSC07702A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kstotwcVPFgPDGJSX5YgNoiCg7d0qvSyMqfj6n0-1YWY3dexsAvd8WptWp7bahQXSuj867CZVBUDwMEDepr3EwQkIRXiowTZ5BC5isKyVHqAC5OebvUPCN-uP3MpDSvZPea9/s400/DSC07702A.jpg" alt="" id="BLOGGER_PHOTO_ID_5379498091348770802" border="0" /></a>Pic: The waiter suggest me to use the heads of the milkfish to make this yummy clear soup that I wish I know how to make it. It looks simple though, all I see in this soup is the fish head, a lot of ginger, green onion and tomatoes and a sprinkle of celery leaves. Maybe it taste great because the fishes are so fresh.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMw8oNjAf1faue_CZWcquSlSaDW9S_W7U5esNECgV6Qd8kAIF5E5dTyLriO9XS3FhmpG7TLRn346QkiU8tadwMg_XM3OyjSjygvQwPAEM3sp6bPzQGmvuzYuv6oc7pzPmFUeNr/s1600-h/DSC07685A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMw8oNjAf1faue_CZWcquSlSaDW9S_W7U5esNECgV6Qd8kAIF5E5dTyLriO9XS3FhmpG7TLRn346QkiU8tadwMg_XM3OyjSjygvQwPAEM3sp6bPzQGmvuzYuv6oc7pzPmFUeNr/s400/DSC07685A.jpg" alt="" id="BLOGGER_PHOTO_ID_5379498084943477458" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOuePqtFqgUYKLfLJwRDmQRqxHjSWcapsAjsn8eE0sPiP2j6Vw4CHPdh7-mPZCMkaSIQrnRQaoXZyHJ0Kws-mqxrcyWK2WfohxgHGiIGkwEpBx2LBnNIhyNZSjLgdjTamnpht/s1600-h/DSC_7719.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOuePqtFqgUYKLfLJwRDmQRqxHjSWcapsAjsn8eE0sPiP2j6Vw4CHPdh7-mPZCMkaSIQrnRQaoXZyHJ0Kws-mqxrcyWK2WfohxgHGiIGkwEpBx2LBnNIhyNZSjLgdjTamnpht/s400/DSC_7719.JPG" alt="" id="BLOGGER_PHOTO_ID_5379754025185986850" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fGbrYUUJV-GxEc6arXmEu5d3xkaiUSZdUWTRJMLbrD5s0IlD318dgMufGcCSDLg0rpZN8ULAjeUBVnDFTtaXEFKn1eW7vkzcah5v_LitUXGawPRJENky8wSsFtXXvdqH_YWm/s1600-h/DSC_7717.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fGbrYUUJV-GxEc6arXmEu5d3xkaiUSZdUWTRJMLbrD5s0IlD318dgMufGcCSDLg0rpZN8ULAjeUBVnDFTtaXEFKn1eW7vkzcah5v_LitUXGawPRJENky8wSsFtXXvdqH_YWm/s400/DSC_7717.JPG" alt="" id="BLOGGER_PHOTO_ID_5379752083679038578" border="0" /></a><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoV208XD5DhFfqqfAtHkasjJh6AQNkc5PcoCUnW4ksqToEGNl3vqaKWLcO5n1YWrBntCRGt88ovkI6kc4UEAw-VWWQCh5zlDiRXLf9TBRTHqtXPb8o0PKVCdLkDjgKBDChWtOJ/s1600-h/DSC07700.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoV208XD5DhFfqqfAtHkasjJh6AQNkc5PcoCUnW4ksqToEGNl3vqaKWLcO5n1YWrBntCRGt88ovkI6kc4UEAw-VWWQCh5zlDiRXLf9TBRTHqtXPb8o0PKVCdLkDjgKBDChWtOJ/s400/DSC07700.JPG" alt="" id="BLOGGER_PHOTO_ID_5380065784339905938" border="0" /></a><span style="" try="" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgfaebDmhzsx4bEcxAztvZvkRfkkgab0Akl1yjNanGvzng9epL8Eb1exwRHzLlcT0ybwOfPWDOqTb3HZChp5PbP88B5EIuJrWIjMe_63znYHX7lf2yvpNozU2Qoe-YXAu0_Vf/s1600-h/DSC_7716.JPG"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpgaL8qmTN8Z-c9DSWAvC7WE_1oxg_Xlkv2UcwioVvB8cSoSThFvZF_qo0eeq5Z-ssOS6TGeDK_isKDGYECyfqBrBmBAUHWCR3RhXNgrW-jzZ7q9dR_6rps6OEeTa1GHgFK5E/s1600-h/DSC_7726.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpgaL8qmTN8Z-c9DSWAvC7WE_1oxg_Xlkv2UcwioVvB8cSoSThFvZF_qo0eeq5Z-ssOS6TGeDK_isKDGYECyfqBrBmBAUHWCR3RhXNgrW-jzZ7q9dR_6rps6OEeTa1GHgFK5E/s400/DSC_7726.JPG" alt="" id="BLOGGER_PHOTO_ID_5379758804717210466" border="0" /></a>Pic: Kai Kai proudly showing off the sweet and sour snapper that he caught himself.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jAPrzPp-sSdLISQNLVz0OAve0P_8A_1_t5EQv_60AsYlWm48vZqiPkbhSyQZNCRUzbmV9CsP0k0XDYxGM9chRxW_ikBHNxNDjtTKKlfIdXyED-tm_9AZUq-RKAsAQAvm-n5j/s1600-h/DSC_7724.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jAPrzPp-sSdLISQNLVz0OAve0P_8A_1_t5EQv_60AsYlWm48vZqiPkbhSyQZNCRUzbmV9CsP0k0XDYxGM9chRxW_ikBHNxNDjtTKKlfIdXyED-tm_9AZUq-RKAsAQAvm-n5j/s400/DSC_7724.JPG" alt="" id="BLOGGER_PHOTO_ID_5379758795333445666" border="0" /></a>Pic: Totally fried until too hard to eat .... what a waste ...<br /><br /><br /><table align="center" border="0" cellpadding="0" cellspacing="0" width="85%"><tbody><tr><td height="60"><h1 align="center">Sate Lilit</h1><h3 align="center">Minced Seafood Satay</h3></td> </tr> <tr> <td height="25"><br /></td> </tr> <tr> <td align="center"><img style="width: 304px; height: 274px;" src="http://www.baliguide.com/balicooking/sate.jpg" alt="" border="0" /><br /><br />This is probably the most delicious satay you'll ever encounter.<br />The delicate flavours of the prawn and fish are greatly improved,<br />if you can find spears of fresh lemon grass to use as skewers,<br />and if you can cook them over a fire of coconut husks rather than charcoal.<br /><br />Nonetheless, even when using wooden skewers and a normal charcoal grill<br />you'll have people coming back for more.</td> </tr> <tr> <td height="50"><br /></td> </tr> </tbody></table> <table align="center" border="0" cellpadding="0" cellspacing="0" width="85%"> <tbody><tr> <td colspan="2"><b>Ingredients:</b></td> </tr><tr> <td width="20"><br /></td> <td>300 g (10 oz) skinned boneless snapper fillet<br />300 g (10 oz) raw prawns, peeled<br />2 cups freshly grated coconut, or 1 1/2 cups desiccated coconut, moistened<br />1/2 cup spice paste for seafood<br />5 fragrant lime leaves, cut in hair-like shreds<br />1 teaspoon black peppercorns, finely crushed<br />2 teaspoons salt<br />3-5 green bird's-eye chillies, very finely chopped<br />2 tablespoons brown sugar<br />lemon grass, cut in 15 cm (6 in) length, or satay skewers</td> </tr> </tbody></table> <table align="center" border="0" cellpadding="0" cellspacing="0" width="85%"><tbody><tr> <td height="25"><br /></td> </tr> <tr> <td><p>Combine snapper fillet (or other firm white fish) with prawns and mince very finely in a food processor or with a chopper. Add all other ingredients and mix well.</p> <p>Mould a heaped tablespoon of this mixture around over trimmed stalks of lemon grass or around a wooden skewer and grill over charcoal until golden brown.</p> <p>Helpful hint:<br />It is important to use fresh prawns and fish for this dish as thawed frozen seafood exudes too much moisture. The brown sugar not only adds a touch of sweetness but helps give the slightly charred exterior typical of Balinese satay.</p> <p>Selamat makan!</p></td></tr></tbody></table><br /></span><table align="center" border="0" cellpadding="0" cellspacing="0" width="85%"><tbody><tr><td height="60"><h1 align="center">Celeng Guling (Babi Guling)</h1><h3 align="center">Balinese Suckling Pig</h3></td> </tr> <tr> <td height="25"><br /></td> </tr> <tr> <td align="center"><img src="http://www.baliguide.com/balicooking/babi.jpg" alt="" border="0" width="375" height="333" /><br /><br />If there is just one dish people remember after a visit to Bali,<br />it's this famous delicacy, usually known by its Indonesian name, Babi Guling.</td> </tr> <tr> <td height="50"><br /></td> </tr> </tbody></table> <table align="center" border="0" cellpadding="0" cellspacing="0" width="85%"> <tbody><tr> <td colspan="2"><b>Ingredients:</b></td> </tr><tr> <td width="20"><br /></td> <td>1 suckling pig, weighing about 6-8 kg (13-17 lb)<br />1 1/2 tablespoon salt<br />10 shallots, peeled and sliced<br />6 cloves garlic, peeled and chopped<br />5 cm (2 in) ginger, peeled and chopped<br />15 candlenuts, chopped<br />10 cm (4 in) fresh turmeric, peeled and chopped<br />2 tablespoons coriander seeds, crushed<br />5 cm (2 in) <i>laos</i>finely chopped<br />25-30 bird's-eye chillies<br />10 stalks lemon grass, sliced<br />1 tablespoon black peppercorns, crushed<br />1 teaspoon dried shrimp paste, roasted<br />5 fragrant lime leaves, finely shredded<br />2 <i>salam</i>leaves<br />2 1/2 tablespoons oil<br />4 tablespoons turmeric water</td> </tr> </tbody></table> <table align="center" border="0" cellpadding="0" cellspacing="0" width="85%"><tbody><tr> <td height="25"><br /></td> </tr> <tr> <td><p>Ensure the inside of the suckling pig is completely cleaned out. Season inside and outside with salt.</p> <p>Combine all other ingredients, except turmeric water, and mix thoroughly. Fill the inside of the suckling pig with this mixture, close the belly with string or thin satay skewers. Rub the outside of the pig with turmeric water until the skin is shiny yellow. Place the suckling pig on a roasting rack and roast in hot oven (220°C/425°F) for approximately one hour. Rest for 10 minutes in warm place before serving.</p> <p>When serving, first remove the crisp skin with a strong carving knife, then loosen meat from the bones and cut into even dice or slices. Place a heaped tablespoon of stuffing on each serving plate, then top with meat and skin. Traditionally this dish is eaten with <i>Jukut Nangka Mekuah</i> and steamed rice.</p> <p>Helpful hint:<br />If you have a large barbecue with a rotisserie or constantly turning spit, you can cook the pig over charcoal for an authentic Balinese flavour.</p> <p>Selamat makan!</p></td></tr></tbody></table><br />MORE PHOTOS:<br /><br /><span style="" try="" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgfaebDmhzsx4bEcxAztvZvkRfkkgab0Akl1yjNanGvzng9epL8Eb1exwRHzLlcT0ybwOfPWDOqTb3HZChp5PbP88B5EIuJrWIjMe_63znYHX7lf2yvpNozU2Qoe-YXAu0_Vf/s1600-h/DSC_7716.JPG"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwPfU_QEkiXYK_bREVsc3I8bTcut47NEgn-PmZtxQYywJtVnSa3nmp2YWh0NJDwIOvklOSZC7Gh5hoTJJSAybxqMzbhIEcS12jfFM_Z_724qMDGinTEmKdE8Z4byR_vz0wGcZ/s1600-h/DSC07512.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwPfU_QEkiXYK_bREVsc3I8bTcut47NEgn-PmZtxQYywJtVnSa3nmp2YWh0NJDwIOvklOSZC7Gh5hoTJJSAybxqMzbhIEcS12jfFM_Z_724qMDGinTEmKdE8Z4byR_vz0wGcZ/s400/DSC07512.JPG" alt="" id="BLOGGER_PHOTO_ID_5379496236661853538" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdcFbG-V90EywkJze27E9_F6L7oRWQa2UCDmqpoIDrWtM_zZl3a5r0g54HgVjcJjnSQ6TKa_45l40t_pjTRexAy00F-R3A-bppZFejIWhBpL0I5Hr1GMHZE0Bz91dK7dVWikz/s1600-h/DSC07511.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYdcFbG-V90EywkJze27E9_F6L7oRWQa2UCDmqpoIDrWtM_zZl3a5r0g54HgVjcJjnSQ6TKa_45l40t_pjTRexAy00F-R3A-bppZFejIWhBpL0I5Hr1GMHZE0Bz91dK7dVWikz/s400/DSC07511.JPG" alt="" id="BLOGGER_PHOTO_ID_5379496230186623074" border="0" /></a>Pic: Somebody sells this pure honey on the street. Interesting ....<br /><br /></span>Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com46tag:blogger.com,1999:blog-12640736.post-45420094555541999702009-04-04T13:37:00.000+07:002009-04-05T16:04:01.456+07:00Exploring Chinese Cuisine In China<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2yB8dchJAlwU47_oVTxSgckRem6u4YnP53yMSOqWGPFjse58MOSpI4RBHSH2xR2u09a6wGT_qJSpLsUPGysxdZpfvUKvcBUpyt1W69Huc5h2mROJ6KgPo6Z3MUL9kUwvLMwW/s1600-h/DSC06493.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2yB8dchJAlwU47_oVTxSgckRem6u4YnP53yMSOqWGPFjse58MOSpI4RBHSH2xR2u09a6wGT_qJSpLsUPGysxdZpfvUKvcBUpyt1W69Huc5h2mROJ6KgPo6Z3MUL9kUwvLMwW/s400/DSC06493.JPG" alt="" id="BLOGGER_PHOTO_ID_5320724422471999922" border="0" /></a><br />As a Chinese Food lover and a cook, I have been waiting for this opportunity for a long time to taste and explore the real authentic Chinese in the motherland of all Chinese food! I am so giddy with the excitement of tasting original Chinese food.<br /><br />Even though I had hundreds of Chinese book recipes in my library, they won't mean a thing if I have never taste the real deal !<br /><br />So I told my love that when we are in China, we have to eat like a Chinese people do ! No McDonald, No pastas, No steaks, No nasi goreng. I will only put authentic Chinese food into my tummy or I will have to fast ! Hmm.... I bet R is very tempted to put me on a strict diet that time....<br /><br />I imagine in a country as great as China, there must be food vendors everywhere on the streets just like in Taiwan, well.... I was wrong. Believe it or not, I felt hungry several times during that 7 days stays.<br /><br />My husband told me that in China, unlike Taiwan, as long as you are going to sell food, you need to have a license. Even when you only want sell boiled corn ! Maybe that's why I don't see many food sellers ( I am not even talking about restaurants yet here ! ). Or maybe the people in China, even though now they have grown very prosperous in the past years, their spending mentality is still behind. Maybe they think it is not worth it, or it is a waste of money if you eat something you can cook it at home yourself. Unlike in Taiwan, HK, or Singapore. Eating out is no longer seen as a treat, it is necessity, it is a part of life, just for a little more money you can eat something quick and you don't need to cook and clean afterward. Anyway... that's just my thinking, I can be totally wrong about it.<br /><br />Since food is not as easy to find as I expected, I started to buy snacks so when we need to skip breakfast or something, we still have something to munch on.<br /><br />When we were on the way from <a href="http://en.wikipedia.org/wiki/Guangzhou">Guangzhou</a> airport to <a href="http://en.wikipedia.org/wiki/Shanghai">Shanghai</a>, the stewardess served us with some interesting snacks. Instead of giving us bread or cookies or just peanuts on this 1 hour and 40 minutes trip, they gave us several snacks in small packages, more like a trial size. Sure one of them is the most predictable peanuts, but then the rest is new to me. I had cookies, olive preserved fruit, shredded dried squid, and pressed fresh salted tofu ! I like the tofu the most because it's taste is very simple. Salty .<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiye-xkEe9VhieTs9eShqUjbaIx_uMNFsrpUuP_X0bQAyTYMHjAjzHCd61dqC9jFfVTaul8_eC6FFm3HgFjqQ-tvf-_GK8sOu2Qjf9r3ibFccRMX9KWCspMWtfUtaDGgPwtYh_K/s1600-h/DSC06581.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiye-xkEe9VhieTs9eShqUjbaIx_uMNFsrpUuP_X0bQAyTYMHjAjzHCd61dqC9jFfVTaul8_eC6FFm3HgFjqQ-tvf-_GK8sOu2Qjf9r3ibFccRMX9KWCspMWtfUtaDGgPwtYh_K/s400/DSC06581.JPG" alt="" id="BLOGGER_PHOTO_ID_5320731268103756322" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaglsf24xUh6rR2cAhI623JkXsrNwNpUkChM69pxHx5Tx8pD8Pw0tKRjvb2ja4ADA000t3WdYs3Abcg-vEeL9ZymznLeQS8G8LrwrB3e3rMBfMR-d-uj42sAOvhccA_z4B6omk/s1600-h/DSC06582.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaglsf24xUh6rR2cAhI623JkXsrNwNpUkChM69pxHx5Tx8pD8Pw0tKRjvb2ja4ADA000t3WdYs3Abcg-vEeL9ZymznLeQS8G8LrwrB3e3rMBfMR-d-uj42sAOvhccA_z4B6omk/s400/DSC06582.JPG" alt="" id="BLOGGER_PHOTO_ID_5320731267870259378" border="0" /></a>When we arrived in Shanghai it was already evening. R asked the bell boy where can we eat and he told us there is a mall nearby with a food area. We walked there in this cold weather ( 12C ), but when we saw the restaurants we decided to go back to the hotel because we saw a small restaurant right next to the hotel that may have cheaper food.<br /><br />I am glad we did. This small restaurant do sell cheaper food, but the most important thing is, even though small, this restaurant has enough choices that can represent Chinese food from different regions. It's like a food tour in a small place. Even better, the waiter who is very young, maybe around 25 years old is probably the most knowledgeable waiter we have ever met. This young man can explain it to us in a very detail every dish, where is it from, what is the characteristic of the dish from that region, with what special ingredients does this dish is made, what will it taste. Amazing ! Because he is so good at describing the food in such a vivid way to us, we dare to order more.<br /><br />I told R to order things that we never eat . Let's try something new because you never know, they may taste great !<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEn1MQoYEWG_Dx52SPYtuhXc3MkNyc5UaI8LwmK9X6W9PhUjEzUx-p-ni1fL36HS6nDFy0z5qPb7NxvxVA329ICdg1lGZJNzmOw62n_n3LY9COd_4pgjtJjKaB1A6VMaH3_1_/s1600-h/DSC06632.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEn1MQoYEWG_Dx52SPYtuhXc3MkNyc5UaI8LwmK9X6W9PhUjEzUx-p-ni1fL36HS6nDFy0z5qPb7NxvxVA329ICdg1lGZJNzmOw62n_n3LY9COd_4pgjtJjKaB1A6VMaH3_1_/s400/DSC06632.JPG" alt="" id="BLOGGER_PHOTO_ID_5320728545218429618" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WNPMRPU4NYg60F4QlknHwz5iN_JqDEBIafTWcnD5FmHxsUm72M-uBiu1lUJGZMo08GL1ZhhYLhdpduEnHKMuqQp5JEurxEJHuTJjlT39KtRrjjWr8vvM8bDk53jeiWjh9u67/s1600-h/DSC06626.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WNPMRPU4NYg60F4QlknHwz5iN_JqDEBIafTWcnD5FmHxsUm72M-uBiu1lUJGZMo08GL1ZhhYLhdpduEnHKMuqQp5JEurxEJHuTJjlT39KtRrjjWr8vvM8bDk53jeiWjh9u67/s400/DSC06626.JPG" alt="" id="BLOGGER_PHOTO_ID_5320728551992323410" border="0" /></a>Pic: Shrimp with ginkgo nuts<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2K2M_Mj5vccOiKiTTyUL-2iwXk7px_0raKgWMC79d1Kx6XycAQkwZziF4UerXf1uhKxyst8HM4LnOYZ1awuyWpYt3IEuOCpa-lDyWItmV7eh3DsWq_8g4duPPONIA72KTO92E/s1600-h/DSC06627.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2K2M_Mj5vccOiKiTTyUL-2iwXk7px_0raKgWMC79d1Kx6XycAQkwZziF4UerXf1uhKxyst8HM4LnOYZ1awuyWpYt3IEuOCpa-lDyWItmV7eh3DsWq_8g4duPPONIA72KTO92E/s400/DSC06627.JPG" alt="" id="BLOGGER_PHOTO_ID_5320728549485267506" border="0" /></a>Pic: Fish with salted black beans<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCjw76JsI_U-B0qnJfDi3zc3Ro__DEMfa1jxaRXRtq1nIHNv1t6wBzuxlvyHb93NZHuU07lUie4YfW6kpmnnnjbITGAJNwZ9P5CTTHl8YjzR1YRu0Tj9CSkEGSHiDcMBtVewY/s1600-h/DSC06629.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCjw76JsI_U-B0qnJfDi3zc3Ro__DEMfa1jxaRXRtq1nIHNv1t6wBzuxlvyHb93NZHuU07lUie4YfW6kpmnnnjbITGAJNwZ9P5CTTHl8YjzR1YRu0Tj9CSkEGSHiDcMBtVewY/s400/DSC06629.JPG" alt="" id="BLOGGER_PHOTO_ID_5320728549260006722" border="0" /></a>Pic: Duck tongues<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9aIW3j9h1hwd41kZF1h2Mq-6GQkMT2evLcwQeESoliX8B94ZTgVdPeFFDFmmCk-vKYqNM5cYvZWCTZTFqhPJ-mcU1hCEnTTkrRgrFDjCxgHTY03RNCAXsBzvtsyY7Y2BaI_S/s1600-h/DSC06630.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9aIW3j9h1hwd41kZF1h2Mq-6GQkMT2evLcwQeESoliX8B94ZTgVdPeFFDFmmCk-vKYqNM5cYvZWCTZTFqhPJ-mcU1hCEnTTkrRgrFDjCxgHTY03RNCAXsBzvtsyY7Y2BaI_S/s400/DSC06630.JPG" alt="" id="BLOGGER_PHOTO_ID_5320728546873547570" border="0" /></a>Pic: I love this dish, beef with hot peppers that you can eat without burning your mouth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEWLDmt4z4z8ovNu7MpA8-dpATYm0vwGEJlKnSsiyMBBrQrbpzl4asqlholOMWWu-sq1LAliJg_fTYQkA6VoFDGaAhRcqYrgFx-xEqxqxRmF3DKg5UutVeB-VxWKjbEZZYeiO/s1600-h/DSC06625.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEWLDmt4z4z8ovNu7MpA8-dpATYm0vwGEJlKnSsiyMBBrQrbpzl4asqlholOMWWu-sq1LAliJg_fTYQkA6VoFDGaAhRcqYrgFx-xEqxqxRmF3DKg5UutVeB-VxWKjbEZZYeiO/s400/DSC06625.JPG" alt="" id="BLOGGER_PHOTO_ID_5320724425990558210" border="0" /></a>Pic: Grill bamboo shoots then I guess they sort of pickled it. This is an appetizer dish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrh1h8J8vvVxMWgI3Gz9PfhorbRbfzPkViKt9W26qcpFQ-fG3y2Xm__AtCdykbxh7Q0Yppb8zRufcVdRHq4LP9E-VI59A_yPN0PPXmTtNR7aaFMFurYFLW6P6fuB6mBgZYZJ9/s1600-h/DSC06631.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrh1h8J8vvVxMWgI3Gz9PfhorbRbfzPkViKt9W26qcpFQ-fG3y2Xm__AtCdykbxh7Q0Yppb8zRufcVdRHq4LP9E-VI59A_yPN0PPXmTtNR7aaFMFurYFLW6P6fuB6mBgZYZJ9/s400/DSC06631.JPG" alt="" id="BLOGGER_PHOTO_ID_5320731263311699650" border="0" /></a>Pic: Pumpkin dessert, it's not sweet enough for my taste.<br /><br />The next day we ate breakfast in the hotel which is a wrong decision on my part. Then for lunch we ate some local snack in a old town that has a beautiful garden. This is a tourist area. I love this place because it is very very old but they has renovated it to make it very beautiful. You won't believe what I dare to try to eat. I ate this sparrow birds, they are so small about a thumb size. Even though I know I won't be able to eat it all, I force myself to order one portion of it. But I can only eat 2 because I felt so eeewe , I feel so bad eating this tiny birdies !<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-A4CftNyCyLnvJgk0od4uRwix2lhDvSHr0phGTLJmtmUtIq7zhro8diucob7AZ407y_2RqfTxX7QiEKkKQXE_FCFoODKR2OCjOb7iNNaLYNaDTZe-7FFz0ySvcPvSQHPuVk8/s1600-h/DSC06763.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-A4CftNyCyLnvJgk0od4uRwix2lhDvSHr0phGTLJmtmUtIq7zhro8diucob7AZ407y_2RqfTxX7QiEKkKQXE_FCFoODKR2OCjOb7iNNaLYNaDTZe-7FFz0ySvcPvSQHPuVk8/s400/DSC06763.JPG" alt="" id="BLOGGER_PHOTO_ID_5320733258847492770" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNKPQKnJxpZ2K107t-6C5Qa0d3HuXwbwnC35guOL3XIuGvsObn4oQ93ldJBNolGm4AI6z5r2dG6lBoH6GvNi4Q1rnjdiuLbsatqkVm85cpGUjeYyOjvmlraLok0ICVxv7cC-H/s1600-h/DSC06762.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNKPQKnJxpZ2K107t-6C5Qa0d3HuXwbwnC35guOL3XIuGvsObn4oQ93ldJBNolGm4AI6z5r2dG6lBoH6GvNi4Q1rnjdiuLbsatqkVm85cpGUjeYyOjvmlraLok0ICVxv7cC-H/s400/DSC06762.JPG" alt="" id="BLOGGER_PHOTO_ID_5320733253231002626" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUioebkVEoQUi8_iPqK559fVjQGrTTqhSjuH8tYLQ6v7P5smlCsl5a4XeJ4H0JzVC_5XkroLQMTGLOKPA4oFMRU5CZhkZG2OkKfNiTyvWy0kxc6OTJ93OkbyIvQRK2Z9gvb46/s1600-h/4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUioebkVEoQUi8_iPqK559fVjQGrTTqhSjuH8tYLQ6v7P5smlCsl5a4XeJ4H0JzVC_5XkroLQMTGLOKPA4oFMRU5CZhkZG2OkKfNiTyvWy0kxc6OTJ93OkbyIvQRK2Z9gvb46/s400/4.jpg" alt="" id="BLOGGER_PHOTO_ID_5320737725755393474" border="0" /></a>Pic: How can I refused to eat my favorite dessert, the strawberries on a stick coated with caramel crunchy sugar ! Oh heavenly...... Here in Shanghai they improve the taste by making the caramel taste more intense then they use this edible gelatin paper to wrap the strawberries so the drips won't make your hand sticky.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxCFKUXCU2VnXne_jlHAzl0vOw1cfgVkDnRBWGqHbq86yRCyDb9qwvaBGUmOD3NWft_VnqSwJdSHUGgCb_BbWgAnLbQidlnXRAzHU6WeJlUAz4qY7TX8VgtUlfBXea40pgQmS/s1600-h/5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxCFKUXCU2VnXne_jlHAzl0vOw1cfgVkDnRBWGqHbq86yRCyDb9qwvaBGUmOD3NWft_VnqSwJdSHUGgCb_BbWgAnLbQidlnXRAzHU6WeJlUAz4qY7TX8VgtUlfBXea40pgQmS/s400/5.jpg" alt="" id="BLOGGER_PHOTO_ID_5320737736305452770" border="0" /></a>Pic: Stinky Tofu, the Chinese way. fried yet not crispy like in Taiwan. It taste not bad on this cold day. R prefer the crispy type in Taiwan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rz7CpNCdBarOqaGOJRUrIofa4bcBJ1nj-qbpxI4_KUdEBSU_3dxbcgxDJfoSEpg_JARpCsFE8LNJp9E_p1hNWQ10F2aVMSLYAWZ9LrxxlA408sxlqsolqVBX8f2kYaqbrmgC/s1600-h/DSC06761.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rz7CpNCdBarOqaGOJRUrIofa4bcBJ1nj-qbpxI4_KUdEBSU_3dxbcgxDJfoSEpg_JARpCsFE8LNJp9E_p1hNWQ10F2aVMSLYAWZ9LrxxlA408sxlqsolqVBX8f2kYaqbrmgC/s400/DSC06761.JPG" alt="" id="BLOGGER_PHOTO_ID_5320737744135041650" border="0" /></a>Pic : I am not if I want to eat this cow's head meat balls ....<br /><br />At night time we went to eat at the best Peking Duck restaurant in Shanghai. There are many president, movie stars photos all around the restaurant.<br /><br />I was disappointed though when I saw the place. The place is ugly for Shanghai standard. The cool part was the girls who wears old traditional costume. The even wear the high shoes. Boy , and I am whining when I have to wear close shoes to work when these girls has to stand on a cup half a day !<br /><br />We both so excited to taste the best Peking Duck. When the duck finally came to our table and a cook start slicing it, I saw that the duck was really really hot. The duck still sizzling in it's own fat while being sliced. That makes me think, shouldn't we wait until it is cooler so that all the juice will be sucked back in by the meat? As I expected, the duck just gushing off it's own juice. I felt bad to see it's juice just ran down to the container, wasted.<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/4Afp4Lqj7qQ&hl=en&fs=1&color1=0x5d1719&color2=0xcd311b"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/4Afp4Lqj7qQ&hl=en&fs=1&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br />Video: Slicing the best Peking Duck in Shanghai<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkj8jKGcPVfy53q44Tt2e2aXdf4gD1dsPXBV_WpL_oGiUzrri0P_WCrkWMpC2tuvcpS-KYTZ-lj61jjc9jyiP0jmT-kQmpmqTDAItha0sB1Q8hJ6FfURWnXwqK93p9UUvu7FxV/s1600-h/DSC06865.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkj8jKGcPVfy53q44Tt2e2aXdf4gD1dsPXBV_WpL_oGiUzrri0P_WCrkWMpC2tuvcpS-KYTZ-lj61jjc9jyiP0jmT-kQmpmqTDAItha0sB1Q8hJ6FfURWnXwqK93p9UUvu7FxV/s400/DSC06865.JPG" alt="" id="BLOGGER_PHOTO_ID_5320838162286562530" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZl76EFmm51BVYJRimN9zNFaq5NpBz6slw2n6tUzjC_9RMdCAfPzd2pIL7-fiFC0CJRcmvQugjOirR8mAKTeahf4iSXuiej91mP5EFV7t2vywIOu7BNYFITLbG0Ox502Amo8Z6/s1600-h/DSC06868.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZl76EFmm51BVYJRimN9zNFaq5NpBz6slw2n6tUzjC_9RMdCAfPzd2pIL7-fiFC0CJRcmvQugjOirR8mAKTeahf4iSXuiej91mP5EFV7t2vywIOu7BNYFITLbG0Ox502Amo8Z6/s400/DSC06868.JPG" alt="" id="BLOGGER_PHOTO_ID_5320838161863536498" border="0" /></a>When we finally took a bite on the duck skin... my goodness.... it's crispy because it's all fat ! Is like drinking fat. Guilt...guilt...guilt.... just written all over our faces when we eat it. To be honest with you , I do not know what's good about this place. It certainly not that bad, but it's not that great that presidents have to be brought to eat here if you know what I mean. I guess we are to used to eat Hong Kong style Peking duck. This place use northern duck that raised in a very cold weather so they develop a lot of fat in their body to keep themselves warm. This is the original taste. But the more advance country like Hong Kong and Taiwan who already know that those fat is not good for our body has stop using northern ducks a long time ago instead they use leaner duck.<br /><br />But beside the Peking ducks, we also ordered duck liver that taste great but combine with the Peking ducks, they becomes to heavy to finished. We ordered duck intestine that taste not bad. But the one I like is this appetizer, duck meats with pine nuts on a crispy bowl of noodle served on a crunchy lettuce. To eat it we crushed the rice to make the crumbly smaller and easier to eat inside the lettuce leaf then eat it. Yum !<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69wWdVOyY3Np7k27wTt7RAOP6xQxtPtvaOm32Wei8N13MkFbsSBOc7Fw-S-9bYFtbQU_x6K1Wg72KvWtDTHZLzyVbwOgZyGGJrZFTPAip_Dsz1u91VaSQRDo2ku27D-dOqKAM/s1600-h/3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69wWdVOyY3Np7k27wTt7RAOP6xQxtPtvaOm32Wei8N13MkFbsSBOc7Fw-S-9bYFtbQU_x6K1Wg72KvWtDTHZLzyVbwOgZyGGJrZFTPAip_Dsz1u91VaSQRDo2ku27D-dOqKAM/s400/3.jpg" alt="" id="BLOGGER_PHOTO_ID_5320733263123723314" border="0" /></a>Oh yeah, the best part again is the duck soup. I don't know how many bones of duck were used to make the soup, it taste so good. The taste is very intensely ducky, hahaha !<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVQlkQ_OFNQeE6AF1nMC5eqjKp3QrryVUunQzfFV7cu6DBbM9pR5y2UaXoXvZh0tg7Mi3wXkF4761tNrdVjeYzSkZjKqPzf7ildFpZpNQrQrejLnR2LQkExi9zFpoxeHz6gPK/s1600-h/DSC06859.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVQlkQ_OFNQeE6AF1nMC5eqjKp3QrryVUunQzfFV7cu6DBbM9pR5y2UaXoXvZh0tg7Mi3wXkF4761tNrdVjeYzSkZjKqPzf7ildFpZpNQrQrejLnR2LQkExi9zFpoxeHz6gPK/s400/DSC06859.JPG" alt="" id="BLOGGER_PHOTO_ID_5320838174064643874" border="0" /></a>Pic: We were suggested to order this pear warm drink to go with the duck. Not bad.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyaAK9XY6bcCBmfuw70Q8uizZFm3qnyZ0-gQMH3JPj0YWFscfLQ1FkqfbkODYKOtS7TOCoEZ5mtGE3tpBOY0SI5R3GsKWYBMC1hmGRkSzajNPywyiuTmldryJTRxcjpD-mo89g/s1600-h/DSC06861.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyaAK9XY6bcCBmfuw70Q8uizZFm3qnyZ0-gQMH3JPj0YWFscfLQ1FkqfbkODYKOtS7TOCoEZ5mtGE3tpBOY0SI5R3GsKWYBMC1hmGRkSzajNPywyiuTmldryJTRxcjpD-mo89g/s400/DSC06861.JPG" alt="" id="BLOGGER_PHOTO_ID_5320838170985180658" border="0" /></a>Pic: Duck intestines.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GBFMq-9454iDoImAKkCQOUgf-TcV_GtgqNM5bZeF-zJaAqQh0eIvWNQ5CWm-PKGsFErdDiaYHYlaU_xs60SUGTMfqZWHW8wu6FEk1_jDWqihsJcZUO3iiXSnC1bkxXPg9hqx/s1600-h/DSC06864.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GBFMq-9454iDoImAKkCQOUgf-TcV_GtgqNM5bZeF-zJaAqQh0eIvWNQ5CWm-PKGsFErdDiaYHYlaU_xs60SUGTMfqZWHW8wu6FEk1_jDWqihsJcZUO3iiXSnC1bkxXPg9hqx/s400/DSC06864.JPG" alt="" id="BLOGGER_PHOTO_ID_5320838170128474066" border="0" /></a>Pic: Duck livers, it taste great and very rich.<br /><br />The next morning, I did not bother to eat in the hotel anymore. I just snack on what ever snack we bought at that tourist area yesterday. Cheap yet good.<br /><br />For lunch, we go back again to that tourist area because someone told us to try one of the restaurant that happens to be located in that area. Since it is not too far from our hotel, we decided to take taxi there again.<br /><br />I can tell that R was very tempted to buy food from this Taiwanese food seller, look at the long line of people who wants to buy Taiwanese food. I know actually that they taste great but, hey come on, we are here not to eat Taiwanese food, but Chinese food, so we better stick to our original plan of exploring authentic Chinese food.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7M5Im-Exu7Ec9XGcoaBTRKAwj-AjP1DsCoU-68JQPzM1zCzcAnrxZrtUVmJSvmbXYlnuCcEIH6GzSFhLSuCg6FBS-bLx_2zvmSKmdsr9-hnmGVRWfUT6k4O_ps9P3v0_9xoS/s1600-h/6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 99px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7M5Im-Exu7Ec9XGcoaBTRKAwj-AjP1DsCoU-68JQPzM1zCzcAnrxZrtUVmJSvmbXYlnuCcEIH6GzSFhLSuCg6FBS-bLx_2zvmSKmdsr9-hnmGVRWfUT6k4O_ps9P3v0_9xoS/s400/6.jpg" alt="" id="BLOGGER_PHOTO_ID_5320737735504488674" border="0" /></a><br />At the suggested restaurant, R ordered all these dishes below:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKku0ZGYckOPhAacsbkd4LaU3h4LoHeQufvPukRXn8vUt6TMlXiEsC81CeJf7b9bL3neVsnpKjQIhs65WPROozCv9BVVShGbtCnxdn1EuW7eJzfMe1jIzu_Z5rqvTlZ1g4XgB/s1600-h/7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKku0ZGYckOPhAacsbkd4LaU3h4LoHeQufvPukRXn8vUt6TMlXiEsC81CeJf7b9bL3neVsnpKjQIhs65WPROozCv9BVVShGbtCnxdn1EuW7eJzfMe1jIzu_Z5rqvTlZ1g4XgB/s400/7.jpg" alt="" id="BLOGGER_PHOTO_ID_5320737740718891970" border="0" /></a>1. This is probably my most favorite one in this restaurant. These small size shrimp shell is so thin, I wonder is the shrimp just molt. I think the chef deep fried them in a very hot oil because the skin is crisp but the meat is barely cook which is the best way to eat a shrimp then coat them in sweet sauce. I can eat the whole thing without worrying something will stuck on my throat because the shell is very easy to eat.<br /><br />2. The stalked of lettuce that is too old and become leggy. I cooked this at home too but not this style. Just peel of the skin then either boiled it quick or steam it. Very easy, crunchy, tasty, and fast to cook. If you can find it, try it, it's very good.<br /><br />3. I am finally can eat this dish. I saw this dish in my recipe books and I have been wanting to try it. It is small size eels stewed with soy sauce and oil. It taste better than it looks.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Y1RKZaOEk0IIDUwr2WRPgQznc-HgUhg-GYqSht4ZEt_ZxWRha_pZsNMPTdP1XryaQ-VKIaQf97aIJ_TyzyZO4mHULM9eBlDw9QxUaecsq0lLQGqNp6jU00K6YtsHEGSxT7ZJ/s1600-h/DSC06887.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Y1RKZaOEk0IIDUwr2WRPgQznc-HgUhg-GYqSht4ZEt_ZxWRha_pZsNMPTdP1XryaQ-VKIaQf97aIJ_TyzyZO4mHULM9eBlDw9QxUaecsq0lLQGqNp6jU00K6YtsHEGSxT7ZJ/s400/DSC06887.JPG" alt="" id="BLOGGER_PHOTO_ID_5320740518088295298" border="0" /></a>Pic: I told R that I like to try yellow croaker fish because it is probably one of the most favorite fish in China. But we soon learned quick enough that the wild one price is like 4 times the farm one.<br /><br />That night we returned again to eat at that small restaurant next to our hotel. This time R craving for spicy food. So he ordered everything spicy. We both loves the spicy dishes of Hunan and Sichuan. Look at how much chili oil they use on these dishes, so gooood.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvbPOcJJsaO44zBnMjOeRHKXSCBuFoyFoTprhcXVXbAf55V2L6YqxrWuowimzxTlehQVi36oMlRbV-sV8BWX4_-J2vW4r3CUCxRR2UnsK_tVWaOTBI8X-XrclHmhM3iFB0Rqdf/s1600-h/DSC07007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvbPOcJJsaO44zBnMjOeRHKXSCBuFoyFoTprhcXVXbAf55V2L6YqxrWuowimzxTlehQVi36oMlRbV-sV8BWX4_-J2vW4r3CUCxRR2UnsK_tVWaOTBI8X-XrclHmhM3iFB0Rqdf/s400/DSC07007.JPG" alt="" id="BLOGGER_PHOTO_ID_5320740517110263298" border="0" /></a>Pic: I found out that the real mapo tofu doesn't use thickened stock, instead it just use chili oil. So good.....<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEw8LDFzxAx5Hdtm4_OuIgL0IxAt8AWMY4rIRwPH3AiXLx32FC7hpc8H-ai2uUCIhFZDeNv5I3sAOw_JV1xSOFV81mWb3OfnRJUHiSy8ecbx5ma7bQQDTz7EiDabPjM6TEr2ac/s1600-h/9.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEw8LDFzxAx5Hdtm4_OuIgL0IxAt8AWMY4rIRwPH3AiXLx32FC7hpc8H-ai2uUCIhFZDeNv5I3sAOw_JV1xSOFV81mWb3OfnRJUHiSy8ecbx5ma7bQQDTz7EiDabPjM6TEr2ac/s400/9.jpg" alt="" id="BLOGGER_PHOTO_ID_5320740515058928978" border="0" /></a><br />Pic: ( Left ) Hot and sour soup. ( Right ) This dish is very interesting, it's pickled chicken feet. It is pickled with using these very hot green chilies.... so hot yet so good for appetizer or snacking with beer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0nSGMy_c-Bp7_3ZbFrgM2LzeJsWCrBFrH6oa6DtYE_NkEpqEppsApzLANlaZHRciFcLe-t0iPzFo7mVMzVJcNjetgqAIw-zxECgX9TP-ba15rai_st4VBgg0GVeA8iG_PGp6/s1600-h/8.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0nSGMy_c-Bp7_3ZbFrgM2LzeJsWCrBFrH6oa6DtYE_NkEpqEppsApzLANlaZHRciFcLe-t0iPzFo7mVMzVJcNjetgqAIw-zxECgX9TP-ba15rai_st4VBgg0GVeA8iG_PGp6/s400/8.jpg" alt="" id="BLOGGER_PHOTO_ID_5320740508791867650" border="0" /></a>Pic: R loves this new dish the most. The bottom full of soy bean sprouts, then the top is thinly sliced fish, the sauce is full with fresh cut chilies, Sichuan peppercorns, sesame seeds and chili oil !<br /><br />The next day will be our last day to go around Shanghai. For breakfast again, we just eat the snacks. Then for mid morning snack, R bought this food from the street while I decline it because for some reason the snack I ate this morning doesn't go down well in my tummy. But I did give it a try and it taste pretty good. Oh well, maybe next time then when my tummy cooperate better.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WdCW9ybQiBozYfgJ_jbkH74lQD4nw26nmFoI_EvEDYgyrjr25yuM_p4SAgZZZoRZJ0J3kzJvNQqVOli8z2kVrsA6SOpb_j_-8ysShyVtLSBRLQs215AFhG3L9fR6EiWwRcAl/s1600-h/DSC07010.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WdCW9ybQiBozYfgJ_jbkH74lQD4nw26nmFoI_EvEDYgyrjr25yuM_p4SAgZZZoRZJ0J3kzJvNQqVOli8z2kVrsA6SOpb_j_-8ysShyVtLSBRLQs215AFhG3L9fR6EiWwRcAl/s400/DSC07010.JPG" alt="" id="BLOGGER_PHOTO_ID_5320744611402164290" border="0" /></a>On afternoon we went to try a dumpling restaurant that is suggested by the travel book. It's a must try it said. We couldn't be happier with this restaurant. Finally something that truly good. Exactly like what the travel book promised.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKL8FznTce29Jqf0ZbNAMu0bwOYksoWpQXK20PgXVivDNo-zHchdXAa0gjHVXe3ssoIqUNsZk8OgAob1vXW_dPt15ggVYPvfMbLwCHExTf3zMNAl5ykWrCZ0GbHSRGOVd6W4qo/s1600-h/10.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKL8FznTce29Jqf0ZbNAMu0bwOYksoWpQXK20PgXVivDNo-zHchdXAa0gjHVXe3ssoIqUNsZk8OgAob1vXW_dPt15ggVYPvfMbLwCHExTf3zMNAl5ykWrCZ0GbHSRGOVd6W4qo/s400/10.jpg" alt="" id="BLOGGER_PHOTO_ID_5320744596814302946" border="0" /></a>There are 2 branches that stand right next to each other. If you can not find a seat, just try the next restaurant.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOajs1YVYU2tv0NpP4OVEveUDVSc7SLYfp1AHXqyqKESptVK6dairw1I1QC92vnMNDXpVsrjuWD1nu0mIikrFgOfXt9iG9yfZesCmXjEGv7dEh7XbG9lxA-QH6QrIkuoKsC4F/s1600-h/11.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOajs1YVYU2tv0NpP4OVEveUDVSc7SLYfp1AHXqyqKESptVK6dairw1I1QC92vnMNDXpVsrjuWD1nu0mIikrFgOfXt9iG9yfZesCmXjEGv7dEh7XbG9lxA-QH6QrIkuoKsC4F/s400/11.jpg" alt="" id="BLOGGER_PHOTO_ID_5320744605928193282" border="0" /></a>First, they want you to order and paid first on their outdoor cashier then you give your ticket to the cook. After that it's up to you if you want to bring the dumpling home or if you want to eat them right there. This dumpling is about 4 - 5 cm in diameter so it is impossible to swallow one whole, you need to learn how to eat this dumpling because inside, it has so much tasty soup that you will not want to waste even a drop but it is hard not to spill the soup everywhere ! We tried so many times because we keep on ordering it again and again but we still spill the soup. These dumpling is so good that when we saw someone accidently drop one on the street we both feel so bad.... oh poor little dumpling.... you went away without being eaten by people yet.... so wasted......<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZP5-nJS-Q49pHYzk-TX9zFEPFIvdtYgUo434zpOy53otibt7sj0QSmddqQ84S__aLVr9EiwgGXWwVm5d58f75YfwGLr4FxNT9Khl8JS6roT6_hWFiGCJPQnRaNI_MOBjYGK6/s1600-h/DSC07040.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZP5-nJS-Q49pHYzk-TX9zFEPFIvdtYgUo434zpOy53otibt7sj0QSmddqQ84S__aLVr9EiwgGXWwVm5d58f75YfwGLr4FxNT9Khl8JS6roT6_hWFiGCJPQnRaNI_MOBjYGK6/s400/DSC07040.JPG" alt="" id="BLOGGER_PHOTO_ID_5320744617009098754" border="0" /></a>That night is our last night, I asked R not to go back to that small restaurant next to the hotel, let's try something new again but actually that night we are still kind of full from the dumpling we ate in the afternoon. So we decided to try this Macaw restaurant, but we only ordered 3 dishes. One very good mushroom soup, then sliced stewed pork and kwetiaw that taste salty instead of a little sweet that we are used to.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN63OjLHHG5Zx5sd1MtAS9CL9FAhRPwt-QN4TO17gCANYau4jsQxoTGfPhIfzJqcngP6L2Ph2hyphenhypheneKF3GGRZHT_aD_cRW0gfR_Al6TNDuyTckKI8NMDHxHrhU3salI3G9jDz3C6/s1600-h/12.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN63OjLHHG5Zx5sd1MtAS9CL9FAhRPwt-QN4TO17gCANYau4jsQxoTGfPhIfzJqcngP6L2Ph2hyphenhypheneKF3GGRZHT_aD_cRW0gfR_Al6TNDuyTckKI8NMDHxHrhU3salI3G9jDz3C6/s400/12.jpg" alt="" id="BLOGGER_PHOTO_ID_5320744611208202658" border="0" /></a><br />Now that I describe all of the food we ate in Shanghai, I can show you some of the food that we ate outside Shanghai, like these food we ate during out stay in Chongsan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbJLqshC-Ob8VS5t-A8njxHd6WXu_0unqVPQe3TtiMvPvp7BSSyeHy5n1PhjmB7_w0FAHYGJqaTN-CyiOsciOXH-ekSjJrfjOklAg4vlIC4z2BZa29P8fqn3yNhq-Tfuw7y4U/s1600-h/1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 301px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbJLqshC-Ob8VS5t-A8njxHd6WXu_0unqVPQe3TtiMvPvp7BSSyeHy5n1PhjmB7_w0FAHYGJqaTN-CyiOsciOXH-ekSjJrfjOklAg4vlIC4z2BZa29P8fqn3yNhq-Tfuw7y4U/s400/1.jpg" alt="" id="BLOGGER_PHOTO_ID_5320731251490514146" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmtMNgj9QiX0y6YSpEtAS722R6CcPZFT8os9G1PxtKuKLuSCvKtJLkTwvwqWEHg0v438WbG2ctrqfVzlg3gKVb9EGsSS1eGYhTpnF6KBNh6ZfCdxRzvu_7KexodS_puj-q5vU/s1600-h/2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 325px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzmtMNgj9QiX0y6YSpEtAS722R6CcPZFT8os9G1PxtKuKLuSCvKtJLkTwvwqWEHg0v438WbG2ctrqfVzlg3gKVb9EGsSS1eGYhTpnF6KBNh6ZfCdxRzvu_7KexodS_puj-q5vU/s400/2.jpg" alt="" id="BLOGGER_PHOTO_ID_5320731260041289378" border="0" /></a>And this food we ate in Guangchao airport, they are very overprice but oh well... that's normal for airport food isn't it?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbckBwOI2mx7l70f7TWNFOEWiA0fy2NDRZZ0VP4f0Exj15xlC4l02C0G_2xCRkZoGN2yG9MGw156AucsCamsJBsqSVyNDNgfK57zQweXxYcFj6QfYa37fpiVnNf3k5QxyXsoy/s1600-h/DSC06554.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbckBwOI2mx7l70f7TWNFOEWiA0fy2NDRZZ0VP4f0Exj15xlC4l02C0G_2xCRkZoGN2yG9MGw156AucsCamsJBsqSVyNDNgfK57zQweXxYcFj6QfYa37fpiVnNf3k5QxyXsoy/s400/DSC06554.JPG" alt="" id="BLOGGER_PHOTO_ID_5320724421697165538" border="0" /></a>Pic: Dumpling soup<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTxfxlTyAKtD4VE-WuyiDKJg6X5QcMVT-XLAW7HidWBIYdOF2zzIdB_1bVf72ZZLQjLLRViTBQfYcLWF1y2wg-KO3w2y17cujUAMrqdDXnYflieK-GvEjWmklbqlPkSy2KBeq/s1600-h/DSC06553.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTxfxlTyAKtD4VE-WuyiDKJg6X5QcMVT-XLAW7HidWBIYdOF2zzIdB_1bVf72ZZLQjLLRViTBQfYcLWF1y2wg-KO3w2y17cujUAMrqdDXnYflieK-GvEjWmklbqlPkSy2KBeq/s400/DSC06553.JPG" alt="" id="BLOGGER_PHOTO_ID_5320724420552534914" border="0" /></a>Pic: Roast Duck noodle with fried egg.<br /><br />Then there is this advertising on the ferry station at the China site. Can you imagine to eat this pork hock that has been carve like a pyramid?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlDS9A_bw2qQTL7yNIp_aijCH1rjKno4ZqPQvIrkxAa_8OPXhpBwRJ7sx7wH5mhL29G6CtQWFJQ0GVaJzX7e-LDBMiHQhznnvHGtPrZXYpYcgoKX43Qzzv7byHKHxRcKWuPd9/s1600-h/DSC06453.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlDS9A_bw2qQTL7yNIp_aijCH1rjKno4ZqPQvIrkxAa_8OPXhpBwRJ7sx7wH5mhL29G6CtQWFJQ0GVaJzX7e-LDBMiHQhznnvHGtPrZXYpYcgoKX43Qzzv7byHKHxRcKWuPd9/s400/DSC06453.JPG" alt="" id="BLOGGER_PHOTO_ID_5320740516367036706" border="0" /></a>OR this bento below ....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqU_2nL4YvpjinfieXhGZ6ngSFb0eW6PoOmwlDKvUWU03bdGHkYCt-nxZAIbnLZXuRNpV573Zcm3WWvTbBAvd4rUTFQhqJlaCcN-MB1gTBcVxshdTEM0aIuUsP4JAESUO_g25j/s1600-h/DSC06479.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqU_2nL4YvpjinfieXhGZ6ngSFb0eW6PoOmwlDKvUWU03bdGHkYCt-nxZAIbnLZXuRNpV573Zcm3WWvTbBAvd4rUTFQhqJlaCcN-MB1gTBcVxshdTEM0aIuUsP4JAESUO_g25j/s400/DSC06479.JPG" alt="" id="BLOGGER_PHOTO_ID_5320723150713662370" border="0" /></a>From <a href="http://en.wikipedia.org/wiki/Shenzhen">Shenchen</a> all we have ever taste is from this bento box, but still I am learning that thin slice pumpking on the top left corner taste great. Now I am eager to stir-fry pumpkin. I didn't know that stir-fry pumpkin can taste this good!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgGjvyoZazgN0btb5anSkhBSOPXPzkIjE8omMrSiYUwY8RL713154qPxOdBxwATQnLW5dz8wyQZqH6f-0mdK0INA95CJUtsrc3vdMHSRxWzy2UIH7WRSlaK7_XSc-Q-t8RDHX/s1600-h/DSC06668A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgGjvyoZazgN0btb5anSkhBSOPXPzkIjE8omMrSiYUwY8RL713154qPxOdBxwATQnLW5dz8wyQZqH6f-0mdK0INA95CJUtsrc3vdMHSRxWzy2UIH7WRSlaK7_XSc-Q-t8RDHX/s400/DSC06668A.jpg" alt="" id="BLOGGER_PHOTO_ID_5321130069296338322" border="0" /></a>Pic: My kids love these marshmallow cute candies.<br /><br /><br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/FBh7ttDeaoc&hl=en&fs=1&color1=0x5d1719&color2=0xcd311b"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/FBh7ttDeaoc&hl=en&fs=1&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br />Video: Roasting fresh tea leaves to make ready to drink tea.<br /><br />COMPARISON BETWEEN TAIWANESE, HONG KONG RECIPE BOOKS WITH CHINESE RECIPE BOOK.<br /><br />Every time I traveled, I always tried to buy the local recipe book that is in English or if I am in Mandarin speaking country then if there is no other choice then I don't mind to buy the book in Mandarin only because I can ask my husband to translated it to me.<br /><br />One time we went in into a book store and I was so happy I found a recipe book that after a glance I Saw some of the food we have eaten these past view days were in that book. The book is in Mandarin but I can tell from the photos that those food are the same with the food we ate.<br /><br />Only now when I am relaxing at home, I just asked my husband to translate some of the recipes into English for me so I can post them here. What we both found out is that none of the recipes in that book comes with measurement at all ! I mean none, really none ! In Indonesia for example, sometime if you buy a recipe book sometimes the measurement is not exactly right for example when you try cooking it with 1 tsp of salt, it turn out to be not salty at all or the opposite. But this book that I have only tells me they use Chicken feet, garlic, green onion, oil, salt, chicken essence, etc. But they do not tell me how much is needed to cook this dish. Then they just describe the step by step proses on how to cook it.<br /><br />Let me show you two or the recipes that I was planning to give to you ...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6Bs41un1FEip5H4z_oKVx42XCAmSZK4OActfmHxwejbUThCHQlo5U5ab61w6vsDE6gyvw78A_UtV_IRx-A0Cjy8ArF-d9Jq4yIzkpVqrPdCi9wIqpK7KZYpeM_yh_zy9v1j0/s1600-h/A003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 275px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6Bs41un1FEip5H4z_oKVx42XCAmSZK4OActfmHxwejbUThCHQlo5U5ab61w6vsDE6gyvw78A_UtV_IRx-A0Cjy8ArF-d9Jq4yIzkpVqrPdCi9wIqpK7KZYpeM_yh_zy9v1j0/s400/A003.jpg" alt="" id="BLOGGER_PHOTO_ID_5321122657948262306" border="0" /></a>Pic: The stir-fry pumpkin I ate in the bento box<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-CiCGj72zz6dA0eLRpLvySBHDl2Rv0qnczbK0CChHDwXQYQaGsqXUNf1fhLPbJfI2xhjTBZUBywkd921SKkZFVFKAF-Zhz2MRSE7ADHiHMpleUttqgdSfnoQRbNoJuw_8VZfr/s1600-h/A004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 286px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-CiCGj72zz6dA0eLRpLvySBHDl2Rv0qnczbK0CChHDwXQYQaGsqXUNf1fhLPbJfI2xhjTBZUBywkd921SKkZFVFKAF-Zhz2MRSE7ADHiHMpleUttqgdSfnoQRbNoJuw_8VZfr/s400/A004.jpg" alt="" id="BLOGGER_PHOTO_ID_5321123401941346946" border="0" /></a>Pic: Pickled chicken feet with green chilies.<br /><br />The reason why I chose these 2 recipes is because if I compare these 2 with the rest of the recipes in the book, I think these 2 are the most healthy one.<br /><br />Okay, I am not trying to be a hypocrite here. I am not the healthiest person, I ate too much, and I hate exercise, I think I only exercise when I am chasing after a great food or sale. But I am not kidding when I said that these 2 are the healthiest. Most of the food we ate in China are very oily. Most of them a tad too salty for me.<br /><br />Looking after the recipes in that book makes me become curious. 50% of Chinese recipe books in my library are from Taiwanese authors. 30 % are from American-Chinese, Canadian Chinese or British authors. 20% are from Hong Kong, Malaysia, and Singapore authors. This book most likely the first one I have that is from Chinese author. I believe I have Hunan, Sichuan, Shanghai, Beijing cuisines in my library but none of them probably written by a Chinese. So I started to do a little research. I know most of the popular, well known recipes from those regions, but I need to know how different are they? How different is the same dish if it is written by a Chinese or by an author that is not from mainland China? After half an hour I am convinced that none of the recipes that I have actually reflects the real, authentice Chinese food that I saw and or ate in China. The smell, the taste, the amount of salt and oil are always different. Sometimes by a little, but they can be by much.<br /><br />It is very strange that after 12 years of cooking I thought authentic Chinese dishes I just found out that actually I did not.<br /><br />So the question is, do I want to learn the authentic way, the real way of cooking Chinese dishes? I am a person who like everything authentic. I don't like fusion style. But this time I have to say that at the end, I will still cook Chinese cuisine the foreigner way. Not the authentic way. I am afraid if I cook it the authentic way , I will be dead of a heart disease when I am 50 if not less. Scary thought.<br /><br />One of my Taiwanese friend told me that since his father diagnosed with a heart disease, now when they cook Taiwanese/Chinese dish, when they need to stir-fry the garlic, onion, or ginger first, they will only use 1 tsp of oil. They will blanch the vegetables separately when they want to stir-fry them. Then mix the vegetables with that 1 tsp oil and garlic, ginger, etc and a little of salt. That's the healthiest way off course.<br /><br />I am not that healthy yet. I will probably use 1 - 2 Tbs of oil to stir fry garlic, ginger, onion .<br /><br />But the Chinese way that I saw is like using 1 Cup of oil , so it IS a big different, isn't it?Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com0tag:blogger.com,1999:blog-12640736.post-4975968223865530812009-03-22T13:33:00.001+07:002009-03-23T14:14:03.358+07:00What About The Pasta?Yeah, what about those Italian recipe books that I collected. They are all covered with dust ! Lately not only I have been busy with work but lately I only cook Taiwanese food. Then I realized that my poor....poor....beautiful Italian recipe books are all looking sad and neglected. Well... that won't do !<br /><br />So I grab one of the easiest, since I am not prepared in term of time and ingredients. Here I am with only 4 can tomatoes ( diced ) ,a pound of fusilli pasta , and Parmesan cheese.<br /><br />Now I have good to search....search....search.... for the easiest recipe that only use these 3 ingredients. I am always a sucker for an easy recipe that works. My principle is, if I want to eat something complicated, I will let the expert do the cooking..... I am not going to get stuck cooking in this sweltering weather like this, 34 Celsius.<span style="text-decoration: underline;"><br /></span><div style="text-align: center;"><br /><a href="http://s7.photobucket.com/albums/y280/yohanawu/?action=view&current=DSC_5091AA.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y280/yohanawu/DSC_5091AA.jpg" alt="Easy Baked Pasta" border="0" /></a><br /></div><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:180%;">Baked Pasta with Tomatoes and Parmesan<br /><br /></span></div><div style="text-align: center;">Ingredients : </div><p style="text-align: center;">Serves : 4<br /></p><p style="text-align: center;">3/4 cup olive oil<br /></p><p style="text-align: center;">1 pound rigatoni, or penne pasta<br /></p><p style="text-align: center;">2 (28-ounce) cans, whole tomatoes, crushed, or 4 pounds very ripe summer tomatoes, cored and sliced 1/2 inch thick<br /></p><p style="text-align: center;">Coarse salt and freshly ground black pepper<br /></p><p style="text-align: center;">1/2 cup freshly grated Parmesan-Reggiano cheese</p><div style="text-align: center;">Directions : </div><ol style="text-align: center;"><li> <span>Preheat oven to 400 degrees. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 minutes.</span> </li><li> <span>Add tomatoes to pasta mixture; season with salt and pepper. Stir to combine. Transfer to a 2 1/2-quart baking dish. Cover with a parchment-lined aluminum foil. Bake, stirring every 5 minutes with a wooden spoon, for 45 minutes to 60 minutes. (If using fresh tomatoes, layer, alternating with the pasta mixture, beginning and ending with the tomatoes. And be sure to bake without stirring.)</span> </li><li> <span>Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately.</span></li></ol>NOTE: I add a little bit of water, about 1/2 Cup of water as an insurance that my pasta will be cooked through enough. My children prefer a little more than al dente.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzclXydTKgkiOA3KZQO2OwgM_LeG0z6RPmsCjJxjlNDMMfh1riEVXj2t27vRBbgcyX9JGWBUTYl0jTHT1C_SMSVJnE_SfEWqnHDSntmcegeaS0Fwhx_sGqbiz92fEQ4zLtDgS/s1600-h/DSC_5004.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzclXydTKgkiOA3KZQO2OwgM_LeG0z6RPmsCjJxjlNDMMfh1riEVXj2t27vRBbgcyX9JGWBUTYl0jTHT1C_SMSVJnE_SfEWqnHDSntmcegeaS0Fwhx_sGqbiz92fEQ4zLtDgS/s400/DSC_5004.JPG" alt="" id="BLOGGER_PHOTO_ID_5315911052603499506" border="0" /></a>Pic: Mixed the pasta with 3/4 Cup of Olive Oil. Then wait for 20 minutes.<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqr4-MKZyaXkLQRbyCfCYm2UZNR4rFWwffVjHnPKw2c5q554FI1T1v4ISm22FxyWWg2GaqkA0GEOuDWqFQqJmc6lV51YdvCYzDwM9SJ8Fb8ZCWVGnu03qsVIUkYMiup-vaTgnu/s1600-h/DSC_5034.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqr4-MKZyaXkLQRbyCfCYm2UZNR4rFWwffVjHnPKw2c5q554FI1T1v4ISm22FxyWWg2GaqkA0GEOuDWqFQqJmc6lV51YdvCYzDwM9SJ8Fb8ZCWVGnu03qsVIUkYMiup-vaTgnu/s400/DSC_5034.JPG" alt="" id="BLOGGER_PHOTO_ID_5315911054854157554" border="0" /></a>Pic: Just dump all the tomatoes on the pasta in the mixing bowl.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJuMHw3EyqWUISml4O8QRz9EEnnOuVOjs7AzczxaUrB7fCu-Mmm1HvjXqUdmRngg5YUETrfw8FD63Lwd5tdgDVf45biRsAffMKPa-65jiEy-8-tl2mLIg5qqqfyKW_0r9OPrC/s1600-h/DSC_5048.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJuMHw3EyqWUISml4O8QRz9EEnnOuVOjs7AzczxaUrB7fCu-Mmm1HvjXqUdmRngg5YUETrfw8FD63Lwd5tdgDVf45biRsAffMKPa-65jiEy-8-tl2mLIg5qqqfyKW_0r9OPrC/s400/DSC_5048.JPG" alt="" id="BLOGGER_PHOTO_ID_5315913310316104738" border="0" /></a>Pic: Sprinkle some salt.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_c5mM76BYxh9chZjuSgw5pJHs_h3MjYD40dzl5Uhyphenhyphenz8R2znpjEuBWkoyJ3p9qrEzEXzBm9W3NFDsa6qo0mfKvWdh6x4qvaGC0pwwFp6KjZLeFKzi7Y4L3RewVbbqElDyn5rCz/s1600-h/DSC_5051.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_c5mM76BYxh9chZjuSgw5pJHs_h3MjYD40dzl5Uhyphenhyphenz8R2znpjEuBWkoyJ3p9qrEzEXzBm9W3NFDsa6qo0mfKvWdh6x4qvaGC0pwwFp6KjZLeFKzi7Y4L3RewVbbqElDyn5rCz/s400/DSC_5051.JPG" alt="" id="BLOGGER_PHOTO_ID_5315916869355411218" border="0" /></a>Pic: Give it freshly ground pepper.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid23zRDsfy9FbUOdcCjhJPU9A2ivt7revWlavCA-gpoEWCOoKq9lqsl59tKrdYqmKs3u3LzSV_r8gEtrfbuP_N_QzxTUBfWK5IfD0DpVNMfxmQ4vLmTAZxMAKPDkdziObEfMiS/s1600-h/DSC_5053.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid23zRDsfy9FbUOdcCjhJPU9A2ivt7revWlavCA-gpoEWCOoKq9lqsl59tKrdYqmKs3u3LzSV_r8gEtrfbuP_N_QzxTUBfWK5IfD0DpVNMfxmQ4vLmTAZxMAKPDkdziObEfMiS/s400/DSC_5053.JPG" alt="" id="BLOGGER_PHOTO_ID_5315916877060425218" border="0" /></a>Pic: Mix...mix...mix...<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHMPcYV-gX1KdWV2q_zW5M8DP3eOy5in73iIn-gA60f-d30PLzCaThaqTGbwCz0tDxnmq4F1kLYlyCk-xCzxQjPUB3rcf1Ow5tLQn1vfjnWR3mTvkCq-jM_tI_w4uUirQyN3X/s1600-h/DSC_5057.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHMPcYV-gX1KdWV2q_zW5M8DP3eOy5in73iIn-gA60f-d30PLzCaThaqTGbwCz0tDxnmq4F1kLYlyCk-xCzxQjPUB3rcf1Ow5tLQn1vfjnWR3mTvkCq-jM_tI_w4uUirQyN3X/s400/DSC_5057.JPG" alt="" id="BLOGGER_PHOTO_ID_5315916883119481778" border="0" /></a>Pic: It will look like this before I covered it with aluminium foil and put it in the oven.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3z86z3GqIqgRtV8OkJTJwyFNeV1lSA0j6qcJKbNdUye-Jy_ZLs9TDABZ6KtvMLZd-8yfcnUoyGrbl4nGe_RhNPdKJz1sWFOxqlRLEeMDmjNRbcDNudOFM3_Xlub21QG2tk0Q/s1600-h/DSC_5080A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3z86z3GqIqgRtV8OkJTJwyFNeV1lSA0j6qcJKbNdUye-Jy_ZLs9TDABZ6KtvMLZd-8yfcnUoyGrbl4nGe_RhNPdKJz1sWFOxqlRLEeMDmjNRbcDNudOFM3_Xlub21QG2tk0Q/s400/DSC_5080A.jpg" alt="" id="BLOGGER_PHOTO_ID_5316267432270331618" border="0" /></a></div>Pic: This picture is for people who has any doubt that this way of cooking can produce a soft or al dente pasta, this is the proof for you out there ( you know who you are ! )<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMO-v4bKS3R1XWoorVcFFYJlQUE-fi3Q_aq6EzJlKWtozsNC0o3ozWWk6au_pv7p-M2iyvvRjEwZTPw0EGnfNDdhGE-cjSGfigS6dlrtzE-Ow1kkLtwpIVlWMajZOyEnc6WrZu/s1600-h/DSC_5079A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMO-v4bKS3R1XWoorVcFFYJlQUE-fi3Q_aq6EzJlKWtozsNC0o3ozWWk6au_pv7p-M2iyvvRjEwZTPw0EGnfNDdhGE-cjSGfigS6dlrtzE-Ow1kkLtwpIVlWMajZOyEnc6WrZu/s400/DSC_5079A.jpg" alt="" id="BLOGGER_PHOTO_ID_5316267442264902290" border="0" /></a>Pic: The recipe doesn't lie ! This recipe is so easy to make, it doesn't need fancy and complicated ingredients, and it does produce flavorful tender pasta.Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com0tag:blogger.com,1999:blog-12640736.post-44314769312197711152009-03-16T09:53:00.000+07:002009-03-16T12:30:16.110+07:00Dining With Our Pastor & Good Friends In TaipeiAfter exhilarating 2 days of spiritual revival in Taipei. We had a nice dinner together with our Pastor, Pastor Philip and off course all of our team who came all the way from Surabaya, Indonesia to be a part of the Crusade in Taipei, Taiwan. And just like last year, we finished it off with a dinner banquet together. What can be better than this? Just like a family, we end the day at the dining table. Sharing our experiences and our feeling while enjoying a nice meal. Well, in time like this, food becomes a secondary thing, while friendship becomes the center stage.<br /><br /><a href="http://s7.photobucket.com/albums/y280/yohanawu/?action=view&current=DSC_0855AA-1.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y280/yohanawu/DSC_0855AA-1.jpg" alt="Photobucket" border="0" /></a><br /><br />But since this is a food blog, well.... I feel like I have the obligation to provide you with at least a recipe. So here it goes....<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxScuVIeJ7O8v0P-U5IsZRt-Nb75KeyX__i0NtUeBizsa6nsT0KDvNMuX2_xBg-biHSG51fQgc7fHFZbfFmeqSjs9EUvMA9ns9nQEhKfH3d9a60boXx5MfXoqQvLOk2M2NSCdJ/s1600-h/DSC_3818.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxScuVIeJ7O8v0P-U5IsZRt-Nb75KeyX__i0NtUeBizsa6nsT0KDvNMuX2_xBg-biHSG51fQgc7fHFZbfFmeqSjs9EUvMA9ns9nQEhKfH3d9a60boXx5MfXoqQvLOk2M2NSCdJ/s400/DSC_3818.JPG" alt="" id="BLOGGER_PHOTO_ID_5313623285381059650" border="0" /></a><span style="font-weight: bold;font-size:180%;" >Fish In Lemon Sauce</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2/3 lb ( 300 gr ) fish fillet -- I like to use either grouper or Dory<br />oil for deep-frying<br /><br /><span style="font-weight: bold;">Seasoning (A):</span><br />1 Tbs cooking wine<br />1/2 tsp salt<br /><br /><span style="font-weight: bold;">Seasoning (B) :</span><br />1 egg<br />1/4 Cup each: flour, cornstarch, water<br /><br /><span style="font-weight: bold;">Seasoning (C) :</span><br />5 Tbs each: lemon juice, sugar, water<br />1/2 Tbs cornstarch<br />1/2 tsp each: salt, sesame oil<br /><br /><span style="font-weight: bold;">How To:</span><br />Cut fillet into large, thin slices; marinate in (A) thoroughly. Mix (B) thoroughly to form flour batter; set aside.<br />Heat oil for deep-frying; dip the fish in the batter then deep-fry until golden and skin is crispy; remove oil; bring (C) to boil; stirring constantly until thickened; sprinkle over the fish and serve.<br /><br /><span style="font-weight: bold;">NOTE:</span><br />There is variation of this dish. You can replace the lemon with white vinegar.<br />Stir-fry 1 Cup of assorted, colored vegetables briefly ( such as green/red/yellow bell peppers, onion, etc ); add (C); bring to boil; spread over fried fish fillets; mix well and serve.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1LGmDWeuqtC40B7BkwjAlV5v4pXXUc1boWwZFxNzelhtILnR2G7C2WMnyWxgnSE0P4QRbFQV-BBX_VQa4dDQ796fqlEwKQ2LvdKfVHF45S7autjVPYZCSTAPZQlN9C8icETa/s1600-h/DSC_3819.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1LGmDWeuqtC40B7BkwjAlV5v4pXXUc1boWwZFxNzelhtILnR2G7C2WMnyWxgnSE0P4QRbFQV-BBX_VQa4dDQ796fqlEwKQ2LvdKfVHF45S7autjVPYZCSTAPZQlN9C8icETa/s400/DSC_3819.JPG" alt="" id="BLOGGER_PHOTO_ID_5313623278365494258" border="0" /></a><span style="font-weight: bold;font-size:180%;" >Kung Pao Chicken</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />4 chicken thigh boneless or 3 chicken breasts<br />1 Cup deep-fried peanuts<br />20 dried red chilies<br />2 Tbs Sichuan peppercorns<br />2 Tbs chopped garlic and ginger<br /><br /><span style="font-weight: bold;">Seasonings (A):</span><br />2 Tbs rice wine<br />2 Tbs soy sauce<br />2 Tbs cornstarch mixture<br />1 egg white<br /><br /><span style="font-weight: bold;">Seasoning (B):</span><br />2 Tbs rice wine<br />2 Tbs soy sauce<br />2 tsp sugar<br />2 tsp vinegar<br />2 Tbs cornstarch mixture ( constarch and water for thickening )<br /><br /><span style="font-weight: bold;">How To:</span><br />Cut the chicken into bite size pieces. Mix with seasoning (A) and marinate for 10 minutes. Remove seeds of dried chilies and cut into sections.<br />Run chicken cubes through oil. Then drain the excess oil. Keep them aside for now.<br />Leave 3 Tbs oil in wok. Stir-fry Sichuan peppercorns until fragrant. Remove and add in chopped garlic, ginger and dried chilies.<br />Add chicken cubes. Add seasoning (B) . Stir fry well untill all liquid evaporate and the chicken looks shiny with oil ( be patient with this process or else you will ended up with messy chicken instead of shiny like restaurant quality chicken ). Add peanuts stir well and serve.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNszNvZVAiciS7u3zjwvSmwTZzoqWlCF7ZP5S6OM-ejGsyilouaPu7CXe6ZhEpnCF8-ctBDkMj3iqz00b1m3vUM64wsnfk_wr8adaY78DTA3vhGoe9gALKcJVOpzzMM2DUNVLX/s1600-h/DSC_3822.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNszNvZVAiciS7u3zjwvSmwTZzoqWlCF7ZP5S6OM-ejGsyilouaPu7CXe6ZhEpnCF8-ctBDkMj3iqz00b1m3vUM64wsnfk_wr8adaY78DTA3vhGoe9gALKcJVOpzzMM2DUNVLX/s400/DSC_3822.JPG" alt="" id="BLOGGER_PHOTO_ID_5313623275257019682" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQcJ01dTPoZEI9IyRJJMz17c2obROdIwCyV2s8CdtWP3qXk6bO1ArmLdu6TzAaYt6s4BGDkRi6XbWBoGdvlRl2X-nkb8f3o9G6FqTd1h4Gc40TJzooMPJuhS1qC9lpxzfYqEw/s1600-h/DSC_3816.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQcJ01dTPoZEI9IyRJJMz17c2obROdIwCyV2s8CdtWP3qXk6bO1ArmLdu6TzAaYt6s4BGDkRi6XbWBoGdvlRl2X-nkb8f3o9G6FqTd1h4Gc40TJzooMPJuhS1qC9lpxzfYqEw/s400/DSC_3816.JPG" alt="" id="BLOGGER_PHOTO_ID_5313621286124978498" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdTVAungScbRSumFX6-HT5UkZEySCV30vhMyccDi1qREAVOmkvhyphenhyphenhvwvm7l0dzrLLHXAUJFrAR8v7PQ8yI5tYdTxeppibHJaF5NwmjacOSAz-ewbgnYm8OdXa6heuF0WYpEfR/s1600-h/DSC_3815.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdTVAungScbRSumFX6-HT5UkZEySCV30vhMyccDi1qREAVOmkvhyphenhyphenhvwvm7l0dzrLLHXAUJFrAR8v7PQ8yI5tYdTxeppibHJaF5NwmjacOSAz-ewbgnYm8OdXa6heuF0WYpEfR/s400/DSC_3815.JPG" alt="" id="BLOGGER_PHOTO_ID_5313621281542911586" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRNgUTbVXuubFjQjJkNoFh2utTiqn6qOoCU-D6-jsNTPyx61kIk7hLfAj3U2tWxb5YjOjcz89OT5OKo_IfzobrN6VrmYVAo8NpXIVydsdFEnBhlqtshTQ4Y_na1ZEjgN2lFgpc/s1600-h/DSC_3814.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRNgUTbVXuubFjQjJkNoFh2utTiqn6qOoCU-D6-jsNTPyx61kIk7hLfAj3U2tWxb5YjOjcz89OT5OKo_IfzobrN6VrmYVAo8NpXIVydsdFEnBhlqtshTQ4Y_na1ZEjgN2lFgpc/s400/DSC_3814.JPG" alt="" id="BLOGGER_PHOTO_ID_5313621278034395362" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQXsqocmSJdZS77Yn7hf6epdqXSzNQbP5Q3JSSxLRQ_GiNim-GMG80vUbxp6bsnFc1BzXiQyUN7_qHfcgA6-tj06HlOhibsn0lN3xJOv0HCJWs1vT2-P664aE2IKT4tvLlNq2/s1600-h/DSC_3812.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQXsqocmSJdZS77Yn7hf6epdqXSzNQbP5Q3JSSxLRQ_GiNim-GMG80vUbxp6bsnFc1BzXiQyUN7_qHfcgA6-tj06HlOhibsn0lN3xJOv0HCJWs1vT2-P664aE2IKT4tvLlNq2/s400/DSC_3812.JPG" alt="" id="BLOGGER_PHOTO_ID_5313616939664514226" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMn3-ayIxCeHyt5Jq1W1mQknSHLrp2Ro0loeK36jKNKDf9QeJvjR1dPsI1CVxwRgeVh_UHvsgtCgS2aF5kaV-2B6VqOsBLvCJuURFYKMw9sQoRzYbXNzL26coDOc1ODvbrrKnJ/s1600-h/DSC_3811.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMn3-ayIxCeHyt5Jq1W1mQknSHLrp2Ro0loeK36jKNKDf9QeJvjR1dPsI1CVxwRgeVh_UHvsgtCgS2aF5kaV-2B6VqOsBLvCJuURFYKMw9sQoRzYbXNzL26coDOc1ODvbrrKnJ/s400/DSC_3811.JPG" alt="" id="BLOGGER_PHOTO_ID_5313616933480450050" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjbgiWRGTbdPImu8cPyqGt65RWpVbwjDIeK_U8wdk_bHryvybfzsfK_V4J0_mRJN0Bxhu7xoImsA6yztzS_iI7B5ThG0X2hLMUb93AQB8JigQs8HaOCjHFCNHFKQ1bYv9SbA9/s1600-h/DSC_3805.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjbgiWRGTbdPImu8cPyqGt65RWpVbwjDIeK_U8wdk_bHryvybfzsfK_V4J0_mRJN0Bxhu7xoImsA6yztzS_iI7B5ThG0X2hLMUb93AQB8JigQs8HaOCjHFCNHFKQ1bYv9SbA9/s400/DSC_3805.JPG" alt="" id="BLOGGER_PHOTO_ID_5313616922887890770" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;font-size:180%;" >Steamed Eggs</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />3 eggs<br />3 shrimps<br />3 slices steamed fish cake<br />3 dried black mushroom ( shitake ), soften in water.<br />small amount of pea sprouts or other greenery such as green onions/scallions<br /><br /><span style="font-weight: bold;">(A)</span><br />1 1/2 Cup stock<br />1/2 tsp salt<br /><br /><span style="font-weight: bold;">How To:</span><br />Beat eggs, and add (A) . Filter eggs using a sifter or strainer to remove ay larger impurities. Pour into 3 separate heat proof bowls.<br />In a steam pan, bring water to boil, and place bowls with egg inside. Cook over a medium heat for 10 minutes. Remove. Add one shrimp, steamed fish cake and mushroom to each. Return to pan and steam for another 5 minutes.<br />Remove and decorate with the pea sprouts or chopped scallions.<br /><br /><span style="font-weight: bold;">Note:</span><br />For best results, make sure the flame is not too high during cooking or that the cooking time is too long. Otherwise small bumps will appear on the eggs surface.<br />Ingredients can be altered to fit individual tastes. For example, substitute with scallops or clams.<br /></div>Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com0tag:blogger.com,1999:blog-12640736.post-17653133522822436812009-03-14T18:45:00.000+07:002009-03-15T00:02:46.604+07:00The Basic How To Make Spices, Seasoning, And Other Things For Chinese CookingWhen I marry my husband, Richard, I know that I would have to learn to cook Taiwanese food ( very similar with Chinese cuisine ). So I start collecting Taiwanese/Chinese book recipes. My plan was just to cook those meals without thinking too much about the availability of the ingredients.I always thought that I can always find a jar of Lee Kum Kee Black Beans Garlic Sauce in a nearby supermarket, or a bottle of Chinese Five Spice Mix, or a plastic bag of Preserved Mustard. Later I found out that when I move around to a different city, sometimes the ingredients that I could easily buy at one city may not be so easily to get on another city.<br /><br />At that time I did not think about how my status as the wife of a Taiwanese man can make me have the advantage of knowing the inside scoop about how to make those ingredients that I usually use in cooking Chinese/Taiwanese food. Having a Taiwanese mother in law who now crazy about making everything by herself can give more an advantage to know about how to make those ingredients that will be needed when I want to cook Chinese cuisine.<br /><br />Here I will mixed some part of my knowledge that I learn through my recipe books with the knowledge that I learn at my mother in law's kitchen.<br /><br />I am very fortunate that my mother in laws' sisters are all great cook. Not only that, but my mother in law also surrounded with friends who loves to make everything by themselves. I guess it is partly because of her age. People that is still around the age of her generation still wants to make everything by themselves. People at my generation just want to go to a store and grab a jar of factory made seasoning or ingredients that usually full with preservatives, sodium, sugar, and other things that is hard to pronounced<br /><br />I start to pay more attention after one day my mother in law gave me a jar of home-made chili black bean, made by her oldest sister. The taste is awesome! It's so different from the store bought one. For preserving the Chili Black Bean Sauce, her sister use 40 percent Chinese Liquor. She poured it on top of the beans. When I tasted it for the first time I was taken back by the strong liquor, but my mother in law told me that when I use it for cooking, the heat will evaporate the alcohol, so the dish will not be taste like a drunken master favorite dish.<br /><br />At that time I asked her to teach me how to make it, she said she can not because only her oldest sister knows how to make it and when my mother in law need it, she just go to her oldest sister's home and ask for it. Her oldest sister will gladly supply her and her other siblings with her delicious Chili black bean Sauce.<br /><br />I keep on pressing my mother in law to let me learn from her sister , until at one point I asked her this question, " If your sister died, who can give you or teach you how to make that Chili Black Bean Sauce?". I guess that's her wake up call. When I returned again to Taipei few months later, proudly my mother in law handed me a jar of her own home-made Chili Black Bean Sauce. It taste as good as her sister's. After that ( this was 2 years ago ), she never stop learning from her sisters and friends on how to make this and that. I still remember the unbelievable superior taste of the home-made pressed sesame oil that she gave me from one of her friend.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.kitchenchick.com/images/pickledmustardweb.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 180px; height: 119px;" src="http://www.kitchenchick.com/images/pickledmustardweb.jpg" alt="" border="0" /></a>The bad news for me is, in Indonesia, it is hard to get the fermented black beans as the ingredient of her Chili Black Bean Sauce. But as a consolation, she teach me how to make other things such as, a health drink full of enzyme made with 12 different types of fruits, then Chinese preserved sour mustard. Actually she taught me more than that but we have a language problem. I can't speak Mandarin well enough to understand her and she doesn't speak English. She taught me to make delicious vegetarian dishes too because she is a strict vegetarian. But because she is surrounded by carnivores, she also taught me how to make an easy seasoned meat that taste great broiled or baked.<br /><br />When I go to a restaurant, I like to try a new dish and then I tried to guess what kind of seasonings they use to make that dish. But when I am in Taiwan, many times I just can not guess. The dish look pretty simple, but somehow there is something in that dish that make that dish special, but I do not know what that is. Until one day, when I tried to squeeze a drink into my mother in law extremely crammed refrigerator, I found that behind a mountain of fresh produced or what ever that she put in the fridge, there are many bottles in all kind of shape, all of them are without any company labels. Just plain glass container with something in it. Then I look around her kitchen I found more glass containers. I asked her about them later, then she explain to me that all of them are home-made by her sisters or friends and all of them are the secret "taste", "flavor", "ingredients" behind many dishes. I asked her why on a certain dish I can not find the secret ingredient, she explain that the secret ingredient sometimes have to be taken out before serving, that's why I can not find it. Interesting....<br /><br />There is only one problem with learning from her. She never use exact measurement on anything. So I usually just video taped her lesson for future reference.<br /><br />Since she is a very healthy vibrant person. I know that I still have many more years where I can keep on learning from her all about Chinese cuisine and Taiwanese cuisine and I am so looking forward to that many coming years of learning under her guidance.<br /><br />So now I am going to share some recipes with you....<br /><br /><div style="text-align: center;"><span style="font-size:180%;"><span style="font-weight: bold;">Chinese Five Spice Blend</span><br /></span><br />Despite its name, this savory spice blend usually contains more than five ingredients, typically ground star anise, cloves, cinnamon, fennel seed, Sichuan peppercorns, and sometimes cumin, cardamom, coriander seed, and /or ground ginger. Prepared blends are readily available in any Asian market, as well as in the spice section of most supermarkets, but it's easier, cheaper, and far more flavorful to make your own mixture.<br /><br />To make your own five-spice seasoning this is how and what you will need ...<br /><br /><span style="font-weight: bold;">Ingredients :</span><br />2 Tbs fennel seed<br />8 whole star anise<br />1 Tbs coriander seed<br />1 tsp cumin seed<br />1 Tbs white peppercorns<br />14 whole cloves<br /><br />1 tsp ground cinnamon<br /><br /><span style="font-weight: bold;">How to:</span><br />Put all of those dry spices ( except ground cinnamon ) in a dry skillet. Stirring frequently, toast over medium heat for 5 to 8 minutes, or until the mixture is fragrant, taking care not to scorch the spices. Add the 1 tsp ground cinnamon. When cool, transfer to a coffee grinder or food processor and whir until finely ground. The seasoning will keep in a cupboard in a closed container for up to 3 months.<br /><br />Makes about 1/4 cup.<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Chili Oil</span><br /></span><br />Variously called red-pepper oil, hot oil, or chili oil, this is a seasoning only, and not for cooking over heat. The best brands, sold in small glass bottles, are made by infusing a mixture of vegetable and sesame oils with chilies. They vary in heat, with those from China generally less intense than the brands from Southeast Asia. It is easy ( and cheaper ) to make your own and you can adjust the heat to suit your palate.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />3/4 Cup peanut or corn oil ( not canola, which is flavorless )<br />1/4 Cup Asian sesame oil<br />1/4 Cup dried red pepper flakes<br /><br /><span style="font-weight: bold;">How To:</span><br />Mix both oil in a small, heavy saucepan over medium heat. After 3 to 4 minutes, or when the oil registers 250F on an instant-read thermometer, add 1/4 cup dried red pepper flakes. Remove the pan from the heat ( the flakes should be foaming slightly ), stir, and cover. Let sit off the heat at room temperature for a couple of hours or overnight. Strain the oil through a fine mesh sieve into a clean glass or plastic container, discard the red pepper flakes, and store in a cool, dark place.<br /><br /><span style="font-weight: bold;font-size:180%;" >Seasoned Tofu<br /></span><br />If you can't find seasoned tofu, it's also easy to make your own.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />14-ounce block of firm tofu<br />1 cup water<br />1/2 cup soy sauce<br />1/2 cup Shaoxing wine<br />1 Tbs brown sugar<br />4 whole star anise<br />1 tsp Sichuan peppercorns<br /><br /><span style="font-weight: bold;">How to:</span><br />Halve the tofu crosswise and place both pieces in a saucepan. Cover with all the seasoning. Bring the liquid to a boil over high heat, then decrease the heat to medium-low and simmer, uncovered , for 30 minutes, adding more water if necessary to keep the tofu covered. Drain, discard the liquid, and keep the cooked, seasoned tofu refrigerated in an airtight container for up to 2 days.<br /><br /><span style="font-weight: bold;">Note:</span><br />If you want to make the tofu more dense, you can wrapped the tofu with a cheesecloth on a bamboo steamer or cookie rack then place something heavy on top of the tofu. The weight will squeeze out the tofu liquid and the tofu will become denser. The cheesecloth will also help to keep the tofu skin stay moist.<br /><br /><span style="font-weight: bold;font-size:180%;" >Chinese Chili Paste ( La Jaio )</span><br /><br />Be sure to wear kitchen gloves when you make chili paste to protect your hand and eyes from stray chili heat.<br /><br />Makes about 2 1/2 cups<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 lbs dried red or fresh jalapenos, stemmed and chopped very roughly<br />10 fresh Thai Chilies, or 1 Tbs red pepper flakes<br />1 Cup minced garlic<br />1/4 cup Canola oil<br />2 Cups rice wine vinegar<br />1 tsp sugar<br />2 tsp salt<br /><br /><span style="font-weight: bold;">How To:</span><br />In a medium saucepan, combine the jalapenos, Thai chilies, garlic, and oil and cook over low heat until the ingredients soften and blend, about 15 minutes. Add the vinegar and cook until reduced by half, 12 to 15 minutes.<br /><br />Remove from the heat and add the sugar and salt. Cool to room temperature. Transfer the mixture to a food processor and pulse 3 to 4 times to chop to a salsa like texture. Store in the refrigerator in a tightly sealed jar.<br /><br /><span style="font-weight: bold;font-size:180%;" >Black Bean Garlic Sauce</span><br /><br />Makes about 3 cups<br />Last 2 weeks, refrigerated.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 Cup canola oil<br />1/3 Cup fermented black beans, roughly chopped<br />1/2 Cup minced garlic<br />1/2 Cup peeled and minced fresh ginger<br />2 bunches of scallions, white and green parts, sliced 1/8 inch thick<br />1 Tbs Chinese Chili Paste<br />1/2 Cup Shaoxing rice wine<br />2 tsp salt<br />1 tsp freshly ground black pepper<br /><br /><span style="font-weight: bold;">How To:</span><br />Heat a wok or large saucepan over high heat. Add 1/4 Cup of the oil and swirl to coat the pan. Add the beans, garlic, ginger, and scallions, and stir-fry until the mixture has softened, 2 to 3 minutes.<br /><br />Add the Chili Paste and wine, decrease the heat to medium, and cook until the mixture is reduced by three quarters, 2 to 3 minutes. Add the salt and pepper.<br /><br />Remove the mixture from the heat and allow it to cool. Transfer half of the mixture to a blender and puree it at high speed while adding the remaining 3/4 Cup of oil. Stir the puree back into the remaining mixture and cool completely. Use or store.<br /><br /><span style="font-weight: bold;font-size:180%;" >Preserved Sour Mustard Green</span><br /><br />All of the measurement has to be done in approximate. Sorry.<br />Chinese mustard has a bitter taste with horseradish-mustard taste to it. But by salting it and then squeeze out all the liquid and throw it away, you will rid of the bitter horseradish taste from the mustard.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 kg mustard medium size ( don't buy the biggest one )<br />2 kg yam/sweet potato<br />3 Tbs salt or to taste<br /><br /><span style="font-weight: bold;">How To:</span><br />Soak and clean the mustard. Don't forget to check the area near the stalk because usually the dirt like to hid in there. Then you will need to dry them completely first. There are many ways. The first one is my mother in law's way, she lay them on the clean floor of her apartment's patio. It's outdoor so both the wind and the sun will slowly dried them. Or you can try my way. Put the vegetable on a white nylon laundry mesh wash bag that has zipper. Then you put the bag into your dryer ( hahaha ) just for 10 minutes on medium low heat. Then there is another way, my maid's way. She learned this from her Saudi Arabian boss who is in food business. She wrapped the vegetables in a towel then tied them so they won't explode inside , then she pop them inside the washing machine. Then she use SPIN cycle. The centrifugal force will help dried the vegetables just like salad spinner. Except much bigger. Unfortunately my washing machine doesn't have the spin only feature so I have to come up with the dryer method.<br /><br />After the vegetables are all dried nicely. Then start sprinkling 2 Tbs salt ( save the rest of the salt for later ) on the vegetables in a big container. Then gently start messaging the vegetables to distribute the salt.<br /><br />Put something heavy to press down the vegetables. Since the salt will draw out the liquid soon there will be some liquid in the container. By putting some weight on top of the vegetable this will make sure that the vegetables all evenly soaked in that salty liquid. Let the vegetables marinate in this salty water for a day. You can move them around to make sure they are all marinated evenly.<br /><br />Then the next day, squeeze out the liquid from the vegetables and throw the liquid away. Now, skinned and then cut the sweet potato/yam into 2x2x2 cm cubes.<br /><br />On a saucepan or soup pot, boil 6 cups of water. Put the sweet potato in. Then add 1 Tbs of salt. When the sweet potato are all tender but not mushy. Turn off the heat and let it cool.<br /><br />When it's cool, mix the sweet potatoes and the liquid into the vegetables container. This is the replacement liquid of the one that is drawn by the salt out and then you threw it out remember?<br /><br />Now cover the vegetables with plastic. If necessary, use some weight again to make sure that all of the vegetables are submersed in that liquid. Put the mustard on a table in room temperature. Now you just need to wait for at least 2 - 3 days.<br /><br />After 2 - 3 days, you will see that the vegetables will turn yellower. The liquid also become yellow. The yellow comes from the sweet potato, that's why you need to find a sweet potato or yam that has yellow flesh and sweet because in this recipe we don't use any sugar. Just the natural sweetness of the yam/sweet potato. The addition of yam / sweet potato will give your home-made sour mustard a nicer fragrant than the store-bought one. Don't believe it? Go ahead try to make this recipe !<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwZl4Vyfypv96kH4hCY5FjtkueYd3DHgdLX03_HFc_yfcaqmgwQ-pO6bnWk_js7ooKTPua2FMK2Iwo' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com6tag:blogger.com,1999:blog-12640736.post-72210679054068665472009-02-26T17:21:00.001+07:002009-02-26T18:23:16.534+07:00More Taiwanese Food Photos To Share & Recipes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2weZV_5hRMF6Bt_RRI9s0L9mO6LJOm7Fzp48GidqmFPVU9JQhOZUAYYckbf3W9URoW4V8dpfj2IchwirK6qAvbMsbTkUW4LisObwc_Aal00PiJdlUKli5gJzJjahSJIr-43RE/s1600-h/DSC_3286F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2weZV_5hRMF6Bt_RRI9s0L9mO6LJOm7Fzp48GidqmFPVU9JQhOZUAYYckbf3W9URoW4V8dpfj2IchwirK6qAvbMsbTkUW4LisObwc_Aal00PiJdlUKli5gJzJjahSJIr-43RE/s400/DSC_3286F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307055174915731042" border="0" /></a><br />Even though the main reason why we are in Taiwan is because we want to support Pastor Philip Mantofa with his crusade, Festival of God's Power. It doesn't mean this supporting team do not know how to have a great time when we are not busy with the crusade. Some of us do not join the main group partly because sometimes our responsibility force us to have a different time schedule. So when the main group had lunch first, sometimes we have not. The other reason is because me, Richard, Lely, Adrian, and Rudy do not pay to join the main group because all of us sleep at Richard's home in here. But the real reason why we don't join the main group is with Richard as the tour leader and me as the food critic, my friends knows that they are in good hands. We both know how to keep them happy with great tasting local Taiwanese food everyday! <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmi7oCBdFTPa28G4OaI450DVeTP76XHwHIAWeZFcT4yZgIodYGzHTWmo1JsZJsV42c7nCRLEZKTZulZnH-9Ls7dk9b1nGIxyisiMqulbKoaLKV-OXGPzgCFNfzDfClpEtRepp/s1600-h/DSC_3189a.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 133px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmi7oCBdFTPa28G4OaI450DVeTP76XHwHIAWeZFcT4yZgIodYGzHTWmo1JsZJsV42c7nCRLEZKTZulZnH-9Ls7dk9b1nGIxyisiMqulbKoaLKV-OXGPzgCFNfzDfClpEtRepp/s200/DSC_3189a.jpg" alt="" id="BLOGGER_PHOTO_ID_5307056494505700338" border="0" /></a><br /><br />You don't believe me?<br /><br />Look at this face, is this not a happy eater? This is Rudy, our good friend who becomes a believer of how good Taiwanese food are, hahaha....<br /><br />We usually do not bring them to eat in fancy looking restaurant because we understand that Indonesian taste bud tends to prefer hot, heavily spices, dripping with sauce, and fried dishes. It is easier to find food that can fit these taste on the street than if you go to fancy restaurant. So, isn't it great, not only they become happier to eat that kind of food, but these type of food usually cheaper too! Like our friend Rudy here, who always said that the food here is cheaper than in Indonesia. So I salute the Taiwanese food importer / producer. Guys, you do a great job at keeping the food prices reasonable. And for Taiwanese who always complains that food price is so high there. Listen.... they are not that high compare to some other country!<br /><br />But for today, we have no choice but to eat at a local food restaurant near where the crusade will be and there is nothing better but to share great tasting food with our great hungry friends on this cold day together. Remember ....<br /><br /><div style="text-align: center;"><span style="font-style: italic;">" The beste sawce is hungre.</span> "<br /> ... <span style="font-style: italic;">by Socrates, 1539</span><br /><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowvRQVjMBe3WyvmqD_kLFhgp5gDDqTWDTLtQRNpFPGNuMgGPnG3shLVETB6XC3nrpjXbN72C0IoiohYtr5j3_S2BgY9_AY35QwiETAXi02chcJ8PDU3k2qJ_EGUsfrawoH150/s1600-h/DSC_3273F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowvRQVjMBe3WyvmqD_kLFhgp5gDDqTWDTLtQRNpFPGNuMgGPnG3shLVETB6XC3nrpjXbN72C0IoiohYtr5j3_S2BgY9_AY35QwiETAXi02chcJ8PDU3k2qJ_EGUsfrawoH150/s400/DSC_3273F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307053820732368466" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGFV0Ede9A2H_04TmbUcciiTaFPoTDOYo2468_6tHBzi6OWku2zPDBmoBDbn5EZx1Jw8FplXoS9_Xmwzf_YU7rDgUO533UjgPcsEZ1KtTQI7BBCNRAZQXPa8N5tFcbUHkFecs/s1600-h/DSC_3270F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGFV0Ede9A2H_04TmbUcciiTaFPoTDOYo2468_6tHBzi6OWku2zPDBmoBDbn5EZx1Jw8FplXoS9_Xmwzf_YU7rDgUO533UjgPcsEZ1KtTQI7BBCNRAZQXPa8N5tFcbUHkFecs/s400/DSC_3270F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307053820225977506" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeeeCaJ_TAcumTqpRj-jhiFjBHXWILOKGLJJ7KNGOl2nUT3mASlQ3TfFzutrlmicqxPWieD45GBgX7iHrt635EyJKS445RbOOLNFJiPeimuX4Yq8UqFuv3eKSEwgDLib_byq5/s1600-h/DSC_3267F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeeeCaJ_TAcumTqpRj-jhiFjBHXWILOKGLJJ7KNGOl2nUT3mASlQ3TfFzutrlmicqxPWieD45GBgX7iHrt635EyJKS445RbOOLNFJiPeimuX4Yq8UqFuv3eKSEwgDLib_byq5/s400/DSC_3267F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307053816449434994" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxI8P3U0gmFE4vq2SOlu2JZucNJmfsM9me300W3pnlSuTUMIsuCfbvxgJA0Mu1ph5lwWmy21LZxudhP_VWMejxlSikV08S3LcLoqSDx8PZjZqByQAUq8SFpsM8fgokPxDG1HxD/s1600-h/DSC_3262F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxI8P3U0gmFE4vq2SOlu2JZucNJmfsM9me300W3pnlSuTUMIsuCfbvxgJA0Mu1ph5lwWmy21LZxudhP_VWMejxlSikV08S3LcLoqSDx8PZjZqByQAUq8SFpsM8fgokPxDG1HxD/s400/DSC_3262F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307053814154079058" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2o6Cn-X71QxuUICd8in2Wptfta1SmxMQmPatVEN_u8VevOUeUPzooaJtgqPO6GEzI6l2pFTZSbOxZH-rqdhtlNW5_LfPujfFygbZCiHfME-hQvvJ1WbeVCjS8EYeJOHePqts/s1600-h/DSC_3287F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2o6Cn-X71QxuUICd8in2Wptfta1SmxMQmPatVEN_u8VevOUeUPzooaJtgqPO6GEzI6l2pFTZSbOxZH-rqdhtlNW5_LfPujfFygbZCiHfME-hQvvJ1WbeVCjS8EYeJOHePqts/s400/DSC_3287F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307055180451935394" border="0" /></a>Pic: Melting in the mouth pork belly stew eaten with soft and fluffy buns. Heavenly!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5ktHvlr9YX4ZzbMvjUZb_uH_nZUwuQuEJRRgbZlFw9NeLh19VzBTp6o9G9zZi5ESkhYAGy88aCRcr4Zxxj1unO6csbiLNSF-QU5VxIkv8SLs9FXVgWeD-cSXfkKdDj2PjKpu/s1600-h/DSC_3285F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5ktHvlr9YX4ZzbMvjUZb_uH_nZUwuQuEJRRgbZlFw9NeLh19VzBTp6o9G9zZi5ESkhYAGy88aCRcr4Zxxj1unO6csbiLNSF-QU5VxIkv8SLs9FXVgWeD-cSXfkKdDj2PjKpu/s400/DSC_3285F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307054715212152162" border="0" /></a>Pic: Deep-fried Shrimp coated with mayonaise and fruits<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOrVqFkycMyVIZ_yjUqmnqGlGvZej7P01BE-CeZYQAkRzDHJ19gYokVDdIHVd0zb1dTrhBg0rIanJyr7WtHpxLxUA4XFZxKo9OaEdyre6KnZNjZUEdoTvVO-HQ9TLSXK6e0Cs/s1600-h/DSC_3283F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOrVqFkycMyVIZ_yjUqmnqGlGvZej7P01BE-CeZYQAkRzDHJ19gYokVDdIHVd0zb1dTrhBg0rIanJyr7WtHpxLxUA4XFZxKo9OaEdyre6KnZNjZUEdoTvVO-HQ9TLSXK6e0Cs/s400/DSC_3283F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307054712180102498" border="0" /></a>Pic: twice cooked pork with leeks<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7An6-gf_PmJ3nBQOFrt4N_yt3PsBbDe9CRy3AB_z8IO14vU_A_ingnpMzJAn4Yv9muh6wSZKuIqWi2BE9NlIg2FiX1aF9eUYN84OHMQlfRiy0bDFkVbSDagkAxbcEY2lejhT/s1600-h/DSC_3279F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7An6-gf_PmJ3nBQOFrt4N_yt3PsBbDe9CRy3AB_z8IO14vU_A_ingnpMzJAn4Yv9muh6wSZKuIqWi2BE9NlIg2FiX1aF9eUYN84OHMQlfRiy0bDFkVbSDagkAxbcEY2lejhT/s400/DSC_3279F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307054709838288114" border="0" /></a>Pic: Stir-fried Baby Oysters with Fermented Black Beans, I write the recipe for this dish at the bottom of this story.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWFCTPt8rWi2V1bWk5VyQ8Afwd6IVz-c7JxEz60shTkYTUuz_DLfKHUHD9bTEL6fD3sYELJdKaopHFltebjfC6Ri62EQC9dTvETm2ibthx_xOEIegHZ36mp2Tw8DS_3eHrGVe/s1600-h/DSC_3278F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcWFCTPt8rWi2V1bWk5VyQ8Afwd6IVz-c7JxEz60shTkYTUuz_DLfKHUHD9bTEL6fD3sYELJdKaopHFltebjfC6Ri62EQC9dTvETm2ibthx_xOEIegHZ36mp2Tw8DS_3eHrGVe/s400/DSC_3278F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307054709160638450" border="0" /></a>Pic: Slow cooked fish, you can eat the whole thing, bones and all.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7AZfp6E66-w-yHBYYxQE57N-VS3kjtqLHWSpcLc96ITK8JQcOQIhQP7TcFG408AWZnjKZrOBpiUElVAJXNIo4NjojniOHSK_Vhscx43XRtEs-LYtgi4CU_B1nrqaMRewq3mc/s1600-h/DSC_3275F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7AZfp6E66-w-yHBYYxQE57N-VS3kjtqLHWSpcLc96ITK8JQcOQIhQP7TcFG408AWZnjKZrOBpiUElVAJXNIo4NjojniOHSK_Vhscx43XRtEs-LYtgi4CU_B1nrqaMRewq3mc/s400/DSC_3275F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307053819566846978" border="0" /></a>Pic: My husband always can not refused to order this dish. A Hakka dish. Pork intestine cooked with young finely shredded ginger and vinegar.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEironIVwwSAUMaWAV0A_F61oxQbeqXkNJmJ4UfMptOWNVKau4ThdLX8254X8NXeY-NyFzfXv7fYCK1yKvnEFMWSGJTuMyXl5qofmQ0Tf-SULcryiddPh4ARyeRD8ZO_V85NuUvi/s1600-h/DSC_3282F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEironIVwwSAUMaWAV0A_F61oxQbeqXkNJmJ4UfMptOWNVKau4ThdLX8254X8NXeY-NyFzfXv7fYCK1yKvnEFMWSGJTuMyXl5qofmQ0Tf-SULcryiddPh4ARyeRD8ZO_V85NuUvi/s400/DSC_3282F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307054712160017138" border="0" /></a><span style="font-size:180%;">Stir Fried Baby Oysters with Fermented Black Beans</span><br /><span style="font-style: italic;">( makes 6 portions )</span><br /><br /><span style="font-weight: bold;">Ingredients :</span><br />600 g shelled baby oysters<br />150 gr leeks ( cut into large dices )<br /><br /><span style="font-weight: bold;">Seasoning :</span><br />20 gr whole fermented black beans<br />75 gr light soy sauce<br />4 gr salt<br />4 gr chicken stock powder<br />12 gr sugar<br />chopped ginger<br />ground white pepper<br />sesame oil<br />1 Tbs oyster sauce<br /></div><br /><ul><li>Rinse oysters. Drain and set aside.</li></ul><ul><li>Heat a little oil in wok. Add chopped ginger and whole fermented black beans. Stir-fry until fragrant. Add diced leeks and stir-fry briefly. Put in oysters and all the seasoning ingredients. Cook over medium heat until the oysters are done. Transfer to a deep plate. Serve.</li></ul><span style="font-weight: bold;">Note :</span><br />This dish is a famous family dish in Fujian. The baby oysters are not scalded so as to keep their original flavor. They go well with rice and congee.Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com1tag:blogger.com,1999:blog-12640736.post-6316016572894220392009-02-06T09:18:00.000+07:002009-02-26T18:45:23.693+07:00Greetings From Taipei<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWk6uFJFYF_ulBcPaeFtPdDpOxwwsHUO_YowZBTPt-fQEw2IfUpZUhcVep4NlQTNdtcMHsRoNLjATsqivTgiwrfF4fgbFSF5GK-I_zXxc6n1rpo8T5-gERKT3Yu_hYJO5BcQN/s1600-h/10.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWk6uFJFYF_ulBcPaeFtPdDpOxwwsHUO_YowZBTPt-fQEw2IfUpZUhcVep4NlQTNdtcMHsRoNLjATsqivTgiwrfF4fgbFSF5GK-I_zXxc6n1rpo8T5-gERKT3Yu_hYJO5BcQN/s400/10.jpg" alt="" id="BLOGGER_PHOTO_ID_5299513073062478626" border="0" /></a>Finally after a confusing trip, we arrived in Taipei, my hubby hometown. We are totally dead tired because the flight that take us to Taipei depart at 1 AM. For further story on why we ended up stranded in Singapore, you can read it <a href="http://yohanagourmet.blogspot.com/2009/02/ggree.html">here</a>....<br /><br />Anyway, a brand new day is a brand new adventure, and in my case is always evolve around food.<br />I will stay here for 12 days so I will try my best to keep it up to date the Food Adventure news.<br /><br />For today adventure, R brought me and our friends to eat at this Fish restaurant. They are located near Taipei water reservoir dam, in that dam, there are lots of fresh water fish. They catch the big one only.<br /><br />When we arrived, they directly told us to pick our fish from their fish tank. Most of the fish weight about 6 kg , there are some fish that is bigger off course. Our fish weight 6 kg. Then from that one fish, the chef can create maximum 10 different type of dishes. It is based on the customer request. We do not request that many dishes though.<br /><br />Here are the photos of dishes that the chefs made for us from that one fish...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOzcctS9n-m5kBF-sJSQVIezYlLQH_-HYoIR6P7Hhjmxwf7GxQ-4_YYne0COW7PiOEcyJgjA17LIBrEnEBYjGuvnfWb6DtHrVK8ebu71_a6ev0MEhPCOOn-YP75DTE6JekfNR9/s1600-h/7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOzcctS9n-m5kBF-sJSQVIezYlLQH_-HYoIR6P7Hhjmxwf7GxQ-4_YYne0COW7PiOEcyJgjA17LIBrEnEBYjGuvnfWb6DtHrVK8ebu71_a6ev0MEhPCOOn-YP75DTE6JekfNR9/s400/7.jpg" alt="" id="BLOGGER_PHOTO_ID_5299512185048865746" border="0" /></a>Pic: Fish cooked Kung Pao style<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPk9c_CqbU9zmPRIqkto-AzdD1nXdodcbURKRYvXyKjIYSOurQL0_IHxXc5qILXN6Qb2d3eZ68IFlhSMQEn4CSp747M9CRm1UuTowMCJm2DcfkQlc01uZwsmIGfl1lurJbKq-v/s1600-h/8.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPk9c_CqbU9zmPRIqkto-AzdD1nXdodcbURKRYvXyKjIYSOurQL0_IHxXc5qILXN6Qb2d3eZ68IFlhSMQEn4CSp747M9CRm1UuTowMCJm2DcfkQlc01uZwsmIGfl1lurJbKq-v/s400/8.jpg" alt="" id="BLOGGER_PHOTO_ID_5299512186227860226" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtUfcBMv2FNyBmmc8GgYGd0lILK8jMN1_5pp0TAg0HtHCOerBLvM-ZWTW6UdJ4fxNny2yOyWGBLHL4Ma0m6F9yh6LfNFj-0zTegWq4Ef2pzwl6zmfy5f7QDjw3hu7N7Va0K6NR/s1600-h/4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtUfcBMv2FNyBmmc8GgYGd0lILK8jMN1_5pp0TAg0HtHCOerBLvM-ZWTW6UdJ4fxNny2yOyWGBLHL4Ma0m6F9yh6LfNFj-0zTegWq4Ef2pzwl6zmfy5f7QDjw3hu7N7Va0K6NR/s400/4.jpg" alt="" id="BLOGGER_PHOTO_ID_5299511525553914834" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwlSQrrwDmvG_qiY74_xdrVwynLA3Ic8SWdKJcjapET2C13dl-NyUhkZSRz8ezXcZ-YllbBXLLmYNIDJ5lqAt5IzSLdJ11rrSeWnyAuioAmWQS6UDTzzLLBX5EWtfQuzjqQkaM/s1600-h/6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwlSQrrwDmvG_qiY74_xdrVwynLA3Ic8SWdKJcjapET2C13dl-NyUhkZSRz8ezXcZ-YllbBXLLmYNIDJ5lqAt5IzSLdJ11rrSeWnyAuioAmWQS6UDTzzLLBX5EWtfQuzjqQkaM/s400/6.jpg" alt="" id="BLOGGER_PHOTO_ID_5299511526776776466" border="0" /></a>Pic: I love this fish soup the most because the broth is very flavorful using all the bones and the head of the fish.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjqA2MYVEqSb1rpjDxW_LTEFQx3oXk3B_ILVZFfDaIu1QaUR4xiNEZsNnk8ryg64SLrcEqqh5SVxCF-SCd9bqzD3wO6vjXcCLonUt5u0Rlktgq8RxLmFFVog7leGap3HAbCgi/s1600-h/5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjqA2MYVEqSb1rpjDxW_LTEFQx3oXk3B_ILVZFfDaIu1QaUR4xiNEZsNnk8ryg64SLrcEqqh5SVxCF-SCd9bqzD3wO6vjXcCLonUt5u0Rlktgq8RxLmFFVog7leGap3HAbCgi/s400/5.jpg" alt="" id="BLOGGER_PHOTO_ID_5299511521941693170" border="0" /></a>Pic: Stir-fried fern, yum !<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictLTT6D6BdnZMaBdu5lAg20_CAdPEnOXJhUtowzIpzCq7GNGGcNl-wVItNq8WqFVhJbDU1SKt4MS8GCdjYwzJFyXvBu3OBHhA3vFOrl4UPeQxSd1koTbgA0Cc1l2_JgMZUXh7/s1600-h/3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictLTT6D6BdnZMaBdu5lAg20_CAdPEnOXJhUtowzIpzCq7GNGGcNl-wVItNq8WqFVhJbDU1SKt4MS8GCdjYwzJFyXvBu3OBHhA3vFOrl4UPeQxSd1koTbgA0Cc1l2_JgMZUXh7/s400/3.jpg" alt="" id="BLOGGER_PHOTO_ID_5299510789476586898" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWBiu5cabF-vY18Z7jnKQ_UX0Ya7WABpEfNR5HzM4z8tmSYb55jXevN-Cb8O9R0rds6_Sxfar6-IxVJCVeqi9uTP9JmPXPlp305YbkqBMd18s3YCSl3XQCSzaRSfkdfO6vxi6/s1600-h/2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWBiu5cabF-vY18Z7jnKQ_UX0Ya7WABpEfNR5HzM4z8tmSYb55jXevN-Cb8O9R0rds6_Sxfar6-IxVJCVeqi9uTP9JmPXPlp305YbkqBMd18s3YCSl3XQCSzaRSfkdfO6vxi6/s400/2.jpg" alt="" id="BLOGGER_PHOTO_ID_5299510260036939074" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuazCqRf7CW-8LkjM8cAhr_-6GcmXnlF_s51MLAewgQYvA95x7c_CNSfqmAFCsrzmU39RuqZYc1Oru3E9nlRYVXrhwPGEFNg3ewymRYy9pHIxK2VSMgxxuImZL-8SrzUajar-X/s1600-h/1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuazCqRf7CW-8LkjM8cAhr_-6GcmXnlF_s51MLAewgQYvA95x7c_CNSfqmAFCsrzmU39RuqZYc1Oru3E9nlRYVXrhwPGEFNg3ewymRYy9pHIxK2VSMgxxuImZL-8SrzUajar-X/s400/1.jpg" alt="" id="BLOGGER_PHOTO_ID_5299510260093988338" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0ex53bfsqvlG_UTwKBn0vQlsaml2-NqNtRxQzEEGrhNt19t2Q8HUCfYlk_PhQO0zUqIS3sQ24EIv1X1gMLxHMvYtCq4xolED4Jk95Xn00mjUgJFPhZVfWI1JcVV2zmAT-QVv/s1600-h/9.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0ex53bfsqvlG_UTwKBn0vQlsaml2-NqNtRxQzEEGrhNt19t2Q8HUCfYlk_PhQO0zUqIS3sQ24EIv1X1gMLxHMvYtCq4xolED4Jk95Xn00mjUgJFPhZVfWI1JcVV2zmAT-QVv/s400/9.jpg" alt="" id="BLOGGER_PHOTO_ID_5299514587678164194" border="0" /></a>Pic : Fish with mapo tofu.<br /><br /><div style="text-align: center;"><span style="font-size:180%;">Authentic Mapo Tofu<br /></span><br />1 block bean curd ( about 1 pound )<br />4 baby leeks or 2 leeks<br />1/2 cup peanut oil<br />6 ounces ground beef<br />2 1/2 Tbs Sichuanese chili bean paste ( if you can't find it, buy Lee Kum Kee's )<br />1 Tbs fermented black beans<br />2 tsp ground Sichuanese chilies ( or you can replace it with cayenne pepper powder , but if you scared, omit this from the recipe )<br />1 cup everyday stock or chicken stock<br />1 tsp light soy sauce ( this is just a reverence )<br />salt to taste<br />4 Tbs cornstarch mixed with 6 Tbs cold water<br />1/2 tsp ground roasted <a href="http://en.wikipedia.org/wiki/Sichuan_pepper">Sichuan peppercorn</a> (this will make it taste real authentic!)<br /></div><br /><ul><li> Cut the bean curd into 1-inch cubes and leave to steep in very hot or gently simmering water that you have lightly salted. Slice the leeks at a steep angle into thin "horse ear" slices 1 1/2 inches long.</li><li>Season the wok, then add the peanut oil and heat over a high flame until smoking. Add the minced beef and stir-fry until it is crispy and a little brown, but not yet dry.</li><li>Turn the heat down to medium, add the chili bean paste and stir-fry for about 30 seconds, until the oil is a rich red color 20-30 seconds until they are both fragrant and the chiles have added color to the oil.</li><li>Pour in the stock, stir well, and add the drained bean curd. Mix it in gently by pushing the back of your ladle or wok scoop gently from the edges to the center of the wok - do not stir or the bean curd may break up. Season with sugar, <span style="font-weight: bold;">a couple of teaspoons of soy sauce</span>, and salt to taste. Simmer for about 5 minutes, until the bean curd has absorbed the flavors of the sauce.</li><li>Add the leeks or scallions and gently stir in. When they are just cooked, add the cornstarch mixture in 2 or 3 stages, mixing well, until the sauce has thickened enough to cling glossily to the meat and bean curd. Don't add more than you need. Finally, pour everything into a deep bowl, scatter with the ground Sichuan peppercorn and serve.</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguL6zWMnuiPUiCzscC1hpwi0XfEF_R8qoRFHiWacGd-3uH5043dX4qt2HK_Ih5Sdo1l1o708Uom76JpM8ITm5cIavhXzY_vGjHAd3S-DdG5maNrtMDJFDJV2-Q0abqFFjGjv48/s1600-h/DSC_0056F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguL6zWMnuiPUiCzscC1hpwi0XfEF_R8qoRFHiWacGd-3uH5043dX4qt2HK_Ih5Sdo1l1o708Uom76JpM8ITm5cIavhXzY_vGjHAd3S-DdG5maNrtMDJFDJV2-Q0abqFFjGjv48/s400/DSC_0056F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307069937437793554" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuh6ee8VcXnJJKGkEYrec06rEb_oFy-tp9hPCE84tZhZwZuUDpzyJjuoT85WEFEp_Nnj3xG1KWw1nty2bxeNr0n54YKk6LPekdTdOfbn36WlJLuI4Wq3waCk6EyFN2ZwiD8ims/s1600-h/DSC_0052F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuh6ee8VcXnJJKGkEYrec06rEb_oFy-tp9hPCE84tZhZwZuUDpzyJjuoT85WEFEp_Nnj3xG1KWw1nty2bxeNr0n54YKk6LPekdTdOfbn36WlJLuI4Wq3waCk6EyFN2ZwiD8ims/s400/DSC_0052F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307069938248198770" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXel-NAPBIUz2EHWn6SYpAitp9jaMFvb4-xd86kz46e7G8BXHTlLcqB0zdhCWFp7ztfnTPt2sHsCcZQD-ctGTvNlCGMhs8j2jT4jUOwr4oxBrDzSePJvdAmuNdSF9lymF0DSIj/s1600-h/DSC_0046F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXel-NAPBIUz2EHWn6SYpAitp9jaMFvb4-xd86kz46e7G8BXHTlLcqB0zdhCWFp7ztfnTPt2sHsCcZQD-ctGTvNlCGMhs8j2jT4jUOwr4oxBrDzSePJvdAmuNdSF9lymF0DSIj/s400/DSC_0046F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307069934007086226" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkNLaaZNRg9YlUMk7s8nrI15JvM4B0LzbguCLePf5DV4Ay7tMOvSQ1BaoV7ZHxZA168XOeAd7LvpfLtX3tdx8OoVPXDTQuYvj08DNZbLY1UdeW8VXn3j7OT69-aah9Wg__Vzo/s1600-h/DSC_0044F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkNLaaZNRg9YlUMk7s8nrI15JvM4B0LzbguCLePf5DV4Ay7tMOvSQ1BaoV7ZHxZA168XOeAd7LvpfLtX3tdx8OoVPXDTQuYvj08DNZbLY1UdeW8VXn3j7OT69-aah9Wg__Vzo/s400/DSC_0044F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307069934681355826" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiz8cipF7NGxZu34jjPq5z4PofYKvJPJGB9rsaXSvFtqwS4tS-3wdWQB-O6NWq7iY65IA2qXwj_7JkDCUhUblANTDaYgmUnDpJSlmyxvXv5GelCxZGvAeMjX9lvxqnDzXjd93p/s1600-h/DSC_3232F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiz8cipF7NGxZu34jjPq5z4PofYKvJPJGB9rsaXSvFtqwS4tS-3wdWQB-O6NWq7iY65IA2qXwj_7JkDCUhUblANTDaYgmUnDpJSlmyxvXv5GelCxZGvAeMjX9lvxqnDzXjd93p/s400/DSC_3232F.jpg" alt="" id="BLOGGER_PHOTO_ID_5307069933124448114" border="0" /></a>Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com0tag:blogger.com,1999:blog-12640736.post-91902695108499834632009-02-05T23:19:00.001+07:002009-02-05T23:52:27.505+07:00Greetings From Singapore<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1r-lSrXOG9cNQYWtdm6YxoWDGb8KCIsVTYs94iSYAEZYQXYigyVfKftthBNZ54Di0aWlQWBbecsQ0iV48g-XcUrKnt9nKlSOznkGwZwFySZYPer4LLqWidAFgJL_HQfQjxpaC/s1600-h/Picture+019A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 271px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1r-lSrXOG9cNQYWtdm6YxoWDGb8KCIsVTYs94iSYAEZYQXYigyVfKftthBNZ54Di0aWlQWBbecsQ0iV48g-XcUrKnt9nKlSOznkGwZwFySZYPer4LLqWidAFgJL_HQfQjxpaC/s400/Picture+019A.jpg" alt="" id="BLOGGER_PHOTO_ID_5299354556879432450" border="0" /></a><br />On January 28, we were supposed to go by Cathay with a direct flight to Taiwan. But the plane that suppose to take us to Taipei was rerouted by Cathay to pick up few hundreds angry passengers from Bali because in the past 2 days the plane that suppose to bring those people to go to Hong Kong was broken. So Cathay decided to just dump us poor Surabaya passengers behind to save those Bali passengers. Most of us poor passengers has to stay in the hotel or just go home and come back to airport the next day, but after negotiating with the Cathay employees, they finally put us on a Business class ( we were upgraded from economy class ) of Singapore Airlines to Singapore, then we had to stay almost 12 hours there. After midnight Singapore Airlines would take us to Taipei.<br /><br />So here we are stranded in Singapore, way outside our plan to go straight to Taipei. Since 12 hours is long enough, even thought they put us to stay in the hotel for free with free lunch and dinner, we decided to go to Orchard Road to , what else, shopped, and eat.<br /><br />Richard wants to eat, ehm, what else, Hainan Chicken Rice...<br /><br />So here are our photos eating a delicious Hainan Chicken Rice ... yum...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7U1qFfsieFRz5Biin0cs6dPt9dKVeUJuN-jixusrBArQdhi_Khw8NfTbRQn85LzDTpZAKblFsvdq9eLFH6ipDnIIAfdNNb_It3QVJFNqVNWvJFL8DmYNYfemR6Z0eoRfq8OYs/s1600-h/Picture+022A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7U1qFfsieFRz5Biin0cs6dPt9dKVeUJuN-jixusrBArQdhi_Khw8NfTbRQn85LzDTpZAKblFsvdq9eLFH6ipDnIIAfdNNb_It3QVJFNqVNWvJFL8DmYNYfemR6Z0eoRfq8OYs/s400/Picture+022A.jpg" alt="" id="BLOGGER_PHOTO_ID_5299354557626686466" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishwXmr75amU7nvTuPFfmp9BbGrTxxWnFY46V_HevhfAS0FAGJuOV3rOkiwx2rEfOaRTV7xUAGdKt2WyZ5TOWw4AFpW3hE7yDZRUevIzWXEeMTjKhp030f5-IizSN9yFLH9p6q/s1600-h/Picture+044A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishwXmr75amU7nvTuPFfmp9BbGrTxxWnFY46V_HevhfAS0FAGJuOV3rOkiwx2rEfOaRTV7xUAGdKt2WyZ5TOWw4AFpW3hE7yDZRUevIzWXEeMTjKhp030f5-IizSN9yFLH9p6q/s400/Picture+044A.jpg" alt="" id="BLOGGER_PHOTO_ID_5299356136444637186" border="0" /></a>Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com8tag:blogger.com,1999:blog-12640736.post-6444859016775839752009-01-23T16:22:00.000+07:002009-01-23T18:09:22.676+07:00Gong Xi Fat Choi 2009<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzqiB__RbVC2gwGZ30bOXAi25G2UrOSoti2jxosvpEc8YTo2QHEFuvfcbO18p3UjViJFIb3akr2zbACr3TgBJhRb0QOGHfOKeEqBFrjuHiEvxCyJHjM6THSQ9SzAk_GDLFuYJ/s1600-h/DSC_2832.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzqiB__RbVC2gwGZ30bOXAi25G2UrOSoti2jxosvpEc8YTo2QHEFuvfcbO18p3UjViJFIb3akr2zbACr3TgBJhRb0QOGHfOKeEqBFrjuHiEvxCyJHjM6THSQ9SzAk_GDLFuYJ/s400/DSC_2832.JPG" alt="" id="BLOGGER_PHOTO_ID_5294423905062030498" border="0" /></a>Happy <a href="http://en.wikipedia.org/wiki/Chinese_New_Year">Chinese New Year</a> everybody. This new year I would like to wish you all the happiness, fortune, health, and off course better food than last year. Round fruits, sweets, and delicious food just keep on coming into my house. I like to share one of the BBQ Combo Gift Box's picture that we received. It has barbecued Goose/Duck, Chicken, Pork. Because of that I am in the mood to share this Chinese Barbecued Pork, Steam Salmon With Lemon and Shanghai-Style Shrimp with you. All of these dishes are great choices for you to cook for your loved ones in Chinese New Year.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRIFiNEoiKxAxwTOwQgdczKCuidxaZyazzaImVOeUQ0YrvazuSQS-uX2nZKM8gpv4JkUkyfDHkE-r3QaIo5Cb65tWJ23TL00-ulM-FDayXZ7i3fF4-Dqcuj_NrXOVXFjzdQvd/s1600-h/DSC_2817.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRIFiNEoiKxAxwTOwQgdczKCuidxaZyazzaImVOeUQ0YrvazuSQS-uX2nZKM8gpv4JkUkyfDHkE-r3QaIo5Cb65tWJ23TL00-ulM-FDayXZ7i3fF4-Dqcuj_NrXOVXFjzdQvd/s400/DSC_2817.JPG" alt="" id="BLOGGER_PHOTO_ID_5294423904224421730" border="0" /></a><span style="font-size:180%;">Chinese Barbecued Pork</span><br /><br />1 lb lean pork butt<br />2 Tbs sugar<br />1 Tbs soy sauce<br />1 Tbs hoisin sauce<br />1 Tbs black soy sauce<br />1 Tbs Shao Hsing Rice Wine or dry sherry<br />1 Tbs bean sauce<br />1 tsp sesame oil<br />1/8 tsp ground white pepper<br />1 Tbs honey<br /><br />1.<br />Quarter the pork lengthwise. Rub with 1 Tbs of the sugar. Put it in a large bowl and set aside for 15 minutes. Pour off any excess liquid. In a bowl, combine the soy sauce, hoisin sauce, black soy sauce, rice wine, bean sauce, sesame oil, pepper and remaining 1 Tbs sugar. Pour the mixture over the pork, making sure the pork is well coated. Cover loosely with plastic wrap and refrigerate 6 to 8 hours, turning the pork from time to time.<br /><br />2.<br />When ready to roast, let the pork come to room temperature. Preheat the broiler. Put a rack in a roasting pan and add water to a depth of 1/4 inch. Remove the pork from the marinade, reserving the marinade. Using your hands, evenly spread the honey on the pork. Put the pork on the rack, leaving about 1 inch of space between the pieces.<br /><br />3.<br />Carefully place the pan under the broiler ( the pork should be about 4 inches from the broiler element ), and broil until the meat is just beginning to char slightly, 7 to 10 minutes. Monitor the water level in the roasting pan to make sure it never falls below 1/4 inch. Turn the pork, brush with the reserved marinade, and broil until the meat is just beginning to char, 7 to 10 minutes, or until the pork registers 155F when tested with a meat thermometer. If the pork is getting to charred, cover loosely with a small piece of aluminum foil. Carefully remove the pork from the broiler and set on a cutting board to cool 10 minutes. Slice 1/4 inch thick and serve warm or at a room temperature.<br /><br /><span style="font-style: italic;">Serves 4 as part of a multicourse meal.</span><br /><br /><span style="font-size:180%;">Steam Salmon With Lemon</span><br /><br />One 1-lb salmon fillet<br />1 tbs soy sauce<br />1/4 tsp salt<br />1/8 ground white pepper<br />2 scallions, cut into 4-inch pieces<br />4 slices ginger<br />1 lemon<br />2 tsp sesame oil<br /><br />1.<br />Thoroughly rinse the fish in cold water and pat dry. Put the fillets in a 9-inch shallow heatproof bowl. Drizzle the soy sauce, salt and pepper over the salmon. Sprinkle with the scallions and ginger. Cut the lemon in half crosswise. Cut half a lemon into 4 slices and put on the fish. Juice the remaining lemon and drizzle over the fish.<br /><br />2.<br />Put a 1-inch-high steamer rack in a 14-inch flat bottomed wok. Add water to a depth of 3/4-inch and bring to a boil over high heat. Carefully put the bowl on the rack, cover, and steam 8 to 10 minutes. Test the fish for doneness by poking the thickest part witha chopstick or fork; the fish should flake. If not, steam 1 to 2 minutes or until the fish just flakes. Be sure to check the water level from time to time and replenish, if necessary, with boiling water. Carefully remove the bowl from the wok. Drizzle the sesame oil over the fillets.<br /><br /><span style="font-style: italic;">Serves 4 as part of multicourse meal.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDYyTSSkXPf7G6TxPgNIIbBm-GQQwuGucxIoMrmCZk5ddVYgXfr1wPEAGyzhpcWR-GZdQ6M2o7XZnHqTEt5zaWPxFV0hTEylbysM2yyWTZ4UREM9-RGwH8jYFJEq3VRb1ewnQ/s1600-h/mi+tai+ma002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 312px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDYyTSSkXPf7G6TxPgNIIbBm-GQQwuGucxIoMrmCZk5ddVYgXfr1wPEAGyzhpcWR-GZdQ6M2o7XZnHqTEt5zaWPxFV0hTEylbysM2yyWTZ4UREM9-RGwH8jYFJEq3VRb1ewnQ/s400/mi+tai+ma002.jpg" alt="" id="BLOGGER_PHOTO_ID_5294437206602804146" border="0" /></a><br /><span style="font-size:180%;">Shanghai-Style Shrimp<br /></span><br />1 lb large shrimp<br />3 1/2 Tbs soy sauce<br />1 tsp red wine vinegar<br />2 Tbs vegetable oil<br />3 slices ginger<br />2 scallions, cut into 2-inch pieces<br />1 Tbs rice wine<br />3 Tbs sugar, or to taste<br />1 Tbs sesame oil, optional<br /><br />1.<br />Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. Rinse the unpeeled shrimp, drain, and set on several sheets of paper towels. With more paper towels, pat the shrimp dry. In a small bowl combine the soy sauce and vinegar.<br /><br />2.<br />Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the ginger and scallions, and stir-fry 30 seconds or until aromatic. Add the shrimp and stir-fry 30 seconds. Add the rice wine and stir-fry a few seconds,. Swirl in the soy sauce mixture and sprinkle in the sugar. Stir-fry the shrimp 1 to 2 minutes or until the sauce is distributed and the shrimp are just cooked. Remove from the heat. Stir in the sesame oil if desired. Serve immediately or at room temperature.<br /><br /><span style="font-style: italic;">Serve 4 as part of a multicourse meal.</span><br /><br /><br /><div style="text-align: left;"><span style="font-style: italic;font-size:85%;" >All of these recipes are taken from <span style="font-weight: bold;">The Breath Of A Wok</span> by Grace Young.</span><br /></div><div style="text-align: left;"><br />For more ideas on what is Chinese New Year, what to do that day, what kind of Chinese New Year craft your children can make and if you need more recipes, I included here the sites that hopefully will be useful for you and your family :<br /><br />1. <a href="http://en.wikipedia.org/wiki/Chinese_New_Year">What is Chinese New Year and what to do </a><br />2. <a href="http://crafts.kaboose.com/holidays/chinese-new-years/chinese-new-years-crafts.html">Craft for your children from Kaboose</a><br />3. <a href="http://chinesefood.about.com/od/chinesenewyear/a/symbolicnewyear_2.htm">Symbolic Chinese New Year dishes</a><br />4.<a href="http://allrecipes.com/HowTo/Chinese-New-Year-2009/Detail.aspx"> Lunar New Year 2009 recipes by Allrecipes.com</a><br />5. <a href="http://www.123chinesenewyear.com/chinese-new-year-dish.html">Everything else you need to know about Chinese New Year, from clothes to wear, music, facts, activities etc.</a><br /></div><br /></div>Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com0tag:blogger.com,1999:blog-12640736.post-67011486925638868642009-01-05T01:41:00.000+07:002009-01-05T07:39:31.201+07:00"Mang Engking" Restaurant<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EUEM3eQS6LW6wd6b69Ti6H03VmMySP4AMN8jbdq1ar0cQVmkzz8JlPHuHbuk6E-gqiVWHo_ZPuJSGu7hYsiLS_3tp5wWR_lGR9say82oCxV0-fstTlLgqggP8K4iqYAZdij_/s1600-h/Untitled+-+24.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 298px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EUEM3eQS6LW6wd6b69Ti6H03VmMySP4AMN8jbdq1ar0cQVmkzz8JlPHuHbuk6E-gqiVWHo_ZPuJSGu7hYsiLS_3tp5wWR_lGR9say82oCxV0-fstTlLgqggP8K4iqYAZdij_/s400/Untitled+-+24.jpg" alt="" id="BLOGGER_PHOTO_ID_5287523630723016786" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL4t6RzwyS8ARrAoq9mGZcxrt21lKZHIIH_yfoQHu-N4pqhJKn8yK-dl5528oFOGSFDgMti5HpH-q97EYJdD77ptrLakQjNvLpTsSqeS-bFkAD7zZfP817e1F48Di-LBVxihJU/s1600-h/DSC_2180A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 271px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL4t6RzwyS8ARrAoq9mGZcxrt21lKZHIIH_yfoQHu-N4pqhJKn8yK-dl5528oFOGSFDgMti5HpH-q97EYJdD77ptrLakQjNvLpTsSqeS-bFkAD7zZfP817e1F48Di-LBVxihJU/s400/DSC_2180A.jpg" alt="" id="BLOGGER_PHOTO_ID_5287523626176952594" border="0" /></a>When we were driving on the way back home from Batu we made a quick stop to eat lunch at "Mang Engking" restaurant based on our employee's suggestion. Our employee said that his son always begs him to bring him eat in this restaurant because this restaurant beside having a great food, it also fun for the family.<br /><br />I think the owner of this place is smart. I believe originally he only own a fish farm, until one day maybe he had a breakthrough. He built a cheap huts all over his fish farm, right exactly on top of his fishes. Some of the huts are connected with bridges. Most of the construction are made from bamboo. Very very cheap. But he did something extra. First, he make sure that every huts have lights, then he also make sure that every huts has clean water faucets, then he put a soap inside a net and hang it near the faucet . He also install a 2 way speaker on every huts so when we want to order more food, we can place the order right away using that speaker.<br /><br />So you can imagine how happy are our children. They can eat and watch the fish swim under where they sit. Amazingly I saw how the waiter clean the dishes after the customers finish. The waiter just threw the left over food into the water and the fishes just eat them like crazy! Then he wash every dishes using the clean water from the faucet and he brought his own dish washing liquid right in the hut and the water just ran straight into the fishes below. I would thought that the detergent will be poisonous for the fishes but maybe because there is a lot of water and the water is a moving water, the detergent doesn't affect the fishes that much. I don't know. All I see is that the fishes there looks healthy and fat !<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6RKpCyyY3JWtWbcmhZiVYgsQgVIuWN_yIjtBN_rixlxhQ_HH5DiwAeZef-EbzMpAHlNspZJ8wongCfEWN8bPtZfhzDgFzdCKJ3ddJm-HRDB5d0tHK_vRp2EV9IG1Se4r7eEFr/s1600-h/DSC_2160A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 271px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6RKpCyyY3JWtWbcmhZiVYgsQgVIuWN_yIjtBN_rixlxhQ_HH5DiwAeZef-EbzMpAHlNspZJ8wongCfEWN8bPtZfhzDgFzdCKJ3ddJm-HRDB5d0tHK_vRp2EV9IG1Se4r7eEFr/s400/DSC_2160A.jpg" alt="" id="BLOGGER_PHOTO_ID_5287523622684416354" border="0" /></a>The food itself is really really good. The price is expensive for a small town but it's worth it ! If you happen to drive by this area, I really suggest you to stop at this place. Order their Grilled Gurami with Sweet Soy Sauce. Then also try their Gurami in Honey Sauce . Order also their sweet and spicy deep fried squid. Their shrimp is also great. Even my picky eater daughter eat a lot of the honeyed Gurami. By they way, Gurami is a fresh water fish. This place makes me hopping that any time soon I have a reason to go there again.<br /><br />For extra entertainment. The owner let loose some "Pearl Chicken", to me, they look like female turkey, but I might be wrong. Also they provide a rafter for their customer to play. The rafter made by, what else, bamboo ...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnAvBBPD5Y8K1b4sSgW9HTDjZ3_7E3u-Q6g0-y1xlbZBc9sLeVhVb2DFHneDU01Gag3qASWBSbHTOSvxmPF3U8NmH3NLsBYC4zfhtPqU3VagjXSYjHmOu2042MJpaC39RxJza7/s1600-h/Untitled+-+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnAvBBPD5Y8K1b4sSgW9HTDjZ3_7E3u-Q6g0-y1xlbZBc9sLeVhVb2DFHneDU01Gag3qASWBSbHTOSvxmPF3U8NmH3NLsBYC4zfhtPqU3VagjXSYjHmOu2042MJpaC39RxJza7/s400/Untitled+-+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5287524671617588850" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_ymCfaRAOXjtxGlexAClu3GiwLo_K2naKT2s_P0-7_9MQg_znIZv2NCtu9rB_5V6_9A6VVgyGFCIJfSsNyqTxwWwpepJn_8qpxwf_xgAr70YSa4I6_PXeAm8NSsiQBVgNizR/s1600-h/Untitled+-+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_ymCfaRAOXjtxGlexAClu3GiwLo_K2naKT2s_P0-7_9MQg_znIZv2NCtu9rB_5V6_9A6VVgyGFCIJfSsNyqTxwWwpepJn_8qpxwf_xgAr70YSa4I6_PXeAm8NSsiQBVgNizR/s400/Untitled+-+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5287524671222183890" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vKn0ElY6Q6y4Gu6xivnA_Jg9d7RTcs6Dt18sHRj8bhN_fmSGSKjYBT-iJZjif76XuKBl8d8TywUqU3ZUZ1ymChmx6XxcAZiCHHy5vFvfguZPHta5PLaeHvlSopxD6RhpBxTd/s1600-h/Untitled+-+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vKn0ElY6Q6y4Gu6xivnA_Jg9d7RTcs6Dt18sHRj8bhN_fmSGSKjYBT-iJZjif76XuKBl8d8TywUqU3ZUZ1ymChmx6XxcAZiCHHy5vFvfguZPHta5PLaeHvlSopxD6RhpBxTd/s400/Untitled+-+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5287523629701382962" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJR2O9kUhDrGNLLYNwU96RH_y5pT3ttFIKlQtHIduRx1VuPNl2o_41odfLhc5gAbP2JoR5Yyz_Axjt6EBauyULIO56u_LdiE2NOw9b7Fyh7IpFKch5hy-cnnXPKu2HIOmKAQmQ/s1600-h/DSC_2157A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJR2O9kUhDrGNLLYNwU96RH_y5pT3ttFIKlQtHIduRx1VuPNl2o_41odfLhc5gAbP2JoR5Yyz_Axjt6EBauyULIO56u_LdiE2NOw9b7Fyh7IpFKch5hy-cnnXPKu2HIOmKAQmQ/s400/DSC_2157A.jpg" alt="" id="BLOGGER_PHOTO_ID_5287523613146322930" border="0" /></a>I don't have the exact address of this restaurant but this is what my employee gave me:<br /><br /><span style="font-weight: bold;">Rumah Makan Mang Engking on the way to Sri Prigen, Very near Bukit Doa Emanuel.</span><br /><span style="font-weight: bold;">(0343) 634 - 057 / 779 - 7917</span><br /><br />Good luck on finding this place....<br /><br />PS : I found a recipe of Grill Gurami in Sweet Soy Sauce but in Indonesian Language at this website, complete with a good shot of the fish. <a href="http://www.pbase.com/archiaston/image/76140816">Click here</a>.<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyuarc_iJ7GW1lqMaHCvRghQGESpjqCdqXsy1vi2JT9UpuNdy-dj8jc850uA_K-bhP8FVWTioUKYtQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com13tag:blogger.com,1999:blog-12640736.post-32363474683534626242008-12-14T12:19:00.000+07:002008-12-14T18:29:52.079+07:00First Business Trip To Taiwan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3r6RP_kj4n-tM8Lq1gokJnWZqKAt_ielKekS0ihF3ZeDP6Q5sFzRDvFyw7OvCUfYw_drTi2048XKVSFksBgs8E3hECgPGuyfgSSL6Fs_Vn17GmULb29PABfH2f5VFYjDBvcV/s1600-h/DSC05401a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3r6RP_kj4n-tM8Lq1gokJnWZqKAt_ielKekS0ihF3ZeDP6Q5sFzRDvFyw7OvCUfYw_drTi2048XKVSFksBgs8E3hECgPGuyfgSSL6Fs_Vn17GmULb29PABfH2f5VFYjDBvcV/s400/DSC05401a.jpg" alt="" id="BLOGGER_PHOTO_ID_5279514350945238706" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBl6RdTO4GHcCrIbvopBzB6IIma1IoKuzlC3anFLaIAy3XzXKM4D0-8tVJ1hBI4NRm2HpAy5B67d8aXJgIaHSnZocUMhHhxhVgjwiYBakSaiKicLt0xQXvR1mPZW57C-eIFsOC/s1600-h/DSC05400a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBl6RdTO4GHcCrIbvopBzB6IIma1IoKuzlC3anFLaIAy3XzXKM4D0-8tVJ1hBI4NRm2HpAy5B67d8aXJgIaHSnZocUMhHhxhVgjwiYBakSaiKicLt0xQXvR1mPZW57C-eIFsOC/s400/DSC05400a.jpg" alt="" id="BLOGGER_PHOTO_ID_5279514346681516402" border="0" /></a>Pic : <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kaoshiung</span> High Speed Railway Station<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIZZGP83nzYdnhnCgRTzCJnz5eIKv5NC4KCcEefobpekvn2ppHlQYzr6mg0WDwVXRGa9hfJet0BFN03GllhsTTaR2Me5gkSOnWl-JDtR-wYdoYB-kZbNVeHT-QrAXA6a2_xQR/s1600-h/DSC05361.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIZZGP83nzYdnhnCgRTzCJnz5eIKv5NC4KCcEefobpekvn2ppHlQYzr6mg0WDwVXRGa9hfJet0BFN03GllhsTTaR2Me5gkSOnWl-JDtR-wYdoYB-kZbNVeHT-QrAXA6a2_xQR/s400/DSC05361.JPG" alt="" id="BLOGGER_PHOTO_ID_5279511731177547810" border="0" /></a>Pic: Cherry Tomatoes Salad with fruit vinegar dressing mixed with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">gelatin</span> made from fruit vinegar also.<br /></div><br />It's been 2.5 years since we move to Indonesia and it's about time to start a business by ourselves. So this is our first time ever to go to Taiwan for business reason. Kind of awkward actually but I guess we better get used to it pretty soon.<br /><br />Yes, it's true we are on a business mission, but, come on.... how can you separate me from FOOD, glorious FOOD ???<br /><br />So we, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">ehm</span>... I decide to mix between working and pleasure .... he he....<br /><br />I am blessed too that my hubby happens to love food as much as I do, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">ohhh</span>.... alright then, a little than I do . There..... see... I can be honest ......<br /><br />On one opportunity, we went to take High Speed Railway from Taipei to <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Kaoshiung</span> to meet someone. After the meeting, my husband brought me to go to the famous night market in <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Kaoshiung</span> to taste the different food from what I usually eat in Taipei. He said the food in Taipei are generally the mildest, while the food in <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Kaoshiung</span> is sweeter, hotter. Between this 2 cities which located in the North and the other in the South, you can find the food in middle of Taiwan taste somewhere in between . He wasn't kidding when he said the food in the South is sweeter. Actually, when I tried several different dishes in that market, they almost taste the same, they are always very sweet ( sweeter even than Indonesian food in Solo ! ) and they use vinegar too. So most of the food that has soup or liquid sauce in them always taste sweet and sour. While in Taipei they taste salty yet mild. I think I like Taipei food more. To eat sweet and sour food once in a while is okay, but what I taste in <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Kaoshiung</span> night market was almost always sweet and sour, so <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">after</span> the second dishes, I couldn't take anymore of that taste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTg6gcw_A8IJScVGeT3Ts35gkf4d-3C5KQ7tzwWwoe2TGM-nMWFugv58K3tvcsgoY7ehOtNZiMoRTBUGdbw-23Njbp00FGeWczTF41AqpDuc2wUiYnka91bG7KHOpPY2C1UOc/s1600-h/DSC05389.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTg6gcw_A8IJScVGeT3Ts35gkf4d-3C5KQ7tzwWwoe2TGM-nMWFugv58K3tvcsgoY7ehOtNZiMoRTBUGdbw-23Njbp00FGeWczTF41AqpDuc2wUiYnka91bG7KHOpPY2C1UOc/s400/DSC05389.JPG" alt="" id="BLOGGER_PHOTO_ID_5279513518465011986" border="0" /></a>Pic: Sweet and sour fish soup<br />.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xlue0cbwtupqKtKZ3xGfCUFjYouN7XU2ySnkFmAjzWkx_0m_IOoC17u6DzKvFw2L38JWOgyJJctQ1yu5Rq85zLmVVE8DxwdIzFPiKUbEhKe8K50z55-wZxVBL0zasucwMFEB/s1600-h/DSC05388.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xlue0cbwtupqKtKZ3xGfCUFjYouN7XU2ySnkFmAjzWkx_0m_IOoC17u6DzKvFw2L38JWOgyJJctQ1yu5Rq85zLmVVE8DxwdIzFPiKUbEhKe8K50z55-wZxVBL0zasucwMFEB/s400/DSC05388.JPG" alt="" id="BLOGGER_PHOTO_ID_5279513514559419714" border="0" /></a>Pic : Sweet and sour seafood fried noodles<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnAMUK8OHaV4c7Ko_qmjbJIbbPFb2UemMdJ6o-ZZbreDoJ1BMUrlzTMbwd_bIapQeic5yIQbpBVmP2yPi2od777bFHebIuCt5ZmG7BsJCbHmics9-50FxObDOkWdDYpdP7ppBO/s1600-h/DSC05387.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnAMUK8OHaV4c7Ko_qmjbJIbbPFb2UemMdJ6o-ZZbreDoJ1BMUrlzTMbwd_bIapQeic5yIQbpBVmP2yPi2od777bFHebIuCt5ZmG7BsJCbHmics9-50FxObDOkWdDYpdP7ppBO/s400/DSC05387.JPG" alt="" id="BLOGGER_PHOTO_ID_5279512949839731298" border="0" /></a>Pic: Sweet and sour fried eel noodles<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmb-z1L1cWJ67VBb1ijs2WzKNOIDKcJ0swAoj658xuzzt1svmF0ZqJzk5w9WQKteSeWzkh-FX9lh46IYhe7O9KnMDSu-lm0hZwdOgpOaAUl6gonY1oRg0NE1pBRZOkkqpgR4Hj/s1600-h/DSC05396a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmb-z1L1cWJ67VBb1ijs2WzKNOIDKcJ0swAoj658xuzzt1svmF0ZqJzk5w9WQKteSeWzkh-FX9lh46IYhe7O9KnMDSu-lm0hZwdOgpOaAUl6gonY1oRg0NE1pBRZOkkqpgR4Hj/s400/DSC05396a.jpg" alt="" id="BLOGGER_PHOTO_ID_5279513521488551858" border="0" /></a>Pic: Sweet and sour squid stew<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioRgJOMgcmY5TRPQDxLFWsxH1wUITdcjtktkxvX-bWBeVsZWuTdoTHWUHouVPG-VegLtWqrSBVfNre2eaorxIH8KqazqASgtjVfEdwdH71Tc5EjSkx-aABEhDp5QciOhnxo-4G/s1600-h/DSC05395.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioRgJOMgcmY5TRPQDxLFWsxH1wUITdcjtktkxvX-bWBeVsZWuTdoTHWUHouVPG-VegLtWqrSBVfNre2eaorxIH8KqazqASgtjVfEdwdH71Tc5EjSkx-aABEhDp5QciOhnxo-4G/s400/DSC05395.JPG" alt="" id="BLOGGER_PHOTO_ID_5279513517908594626" border="0" /></a>Pic : Now this can solve a lot of problem with shipping, square watermelon ! It even has that writing <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">tattooed</span> on it.<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyiwmnVwQv6frRa7jDDMzUBp8-iooIluZ07lYIvc0_-HBvZOw6Nw_Ksoerm-m5WUnISpmSCH0pDbNs' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br />Video: The buns are cooked inside the oven, these buns are made with so much meat filling until they almost overflow. They taste very good, not sweet at all. Just juicy and a bit salty.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Kaoshiung</span> is a port city, so a lot <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">of</span> their food is seafood. We saw a lot of seafood on display for sale there.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhImItWSk7gRu2jczzxjpGD2U13EdCXBeUMUj42vhAEvdbuAqfOdQJhiqEeOBx0HLyXXMG0nuCoyyooJ8PN_95QPZ3R1YIxw7m4bStW95RyA8eMFNmjO1zytNor9Yhu9hCGLuY3/s1600-h/DSC05391.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhImItWSk7gRu2jczzxjpGD2U13EdCXBeUMUj42vhAEvdbuAqfOdQJhiqEeOBx0HLyXXMG0nuCoyyooJ8PN_95QPZ3R1YIxw7m4bStW95RyA8eMFNmjO1zytNor9Yhu9hCGLuY3/s400/DSC05391.JPG" alt="" id="BLOGGER_PHOTO_ID_5279513517719756818" border="0" /></a>.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmzz1q4-g94p7-TdiKLrE5QA1Cu_n1GvFpm5FyeuI4UKHdD95RQiFUSddYXzpHvk_j5JZD5ll1HL9x12TRNz86xCTKFXSaAQxG3Etr0apMmLo1YEZmipEMHJ4YmIMUjAKtxtA0/s1600-h/DSC05384.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmzz1q4-g94p7-TdiKLrE5QA1Cu_n1GvFpm5FyeuI4UKHdD95RQiFUSddYXzpHvk_j5JZD5ll1HL9x12TRNz86xCTKFXSaAQxG3Etr0apMmLo1YEZmipEMHJ4YmIMUjAKtxtA0/s400/DSC05384.JPG" alt="" id="BLOGGER_PHOTO_ID_5279512948482385298" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFebeXmW_wxGu_k8_eknOMKnqRr04Up2WArBoXVCpHuPxPGvozaGexsukPHQ_CpOoCgmIbblYjysxUc0wWAFVNBr5eRR8Myl-2sABTfzU_sRxzzzNWe53ZNmwn38AVYrJ3j2hP/s1600-h/DSC05383.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFebeXmW_wxGu_k8_eknOMKnqRr04Up2WArBoXVCpHuPxPGvozaGexsukPHQ_CpOoCgmIbblYjysxUc0wWAFVNBr5eRR8Myl-2sABTfzU_sRxzzzNWe53ZNmwn38AVYrJ3j2hP/s400/DSC05383.JPG" alt="" id="BLOGGER_PHOTO_ID_5279512947077600402" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVmX827rF_PT8YaPz0_icwBVuQEIRqSARew_jiTW1KqRKvIJHOpLLee5qpH21ogUIWXFTM5UaW6KjFW5_Bjgq0mfGICVhXEsoRXYqqwGtJ_SG7ZmYUovsTrBRSVuP-CVGsUi2/s1600-h/DSC05382.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVmX827rF_PT8YaPz0_icwBVuQEIRqSARew_jiTW1KqRKvIJHOpLLee5qpH21ogUIWXFTM5UaW6KjFW5_Bjgq0mfGICVhXEsoRXYqqwGtJ_SG7ZmYUovsTrBRSVuP-CVGsUi2/s400/DSC05382.JPG" alt="" id="BLOGGER_PHOTO_ID_5279512947438847618" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2lP-a0ME6cK_FtKK4f5gw39bg8uLzLp2RZZqF1Qff6hTgSOVPgjYwBt1kUkxXK8zgyo0WR5M_FzHkL-CxTVS0uwwsipCDL4ps7mIyJ5p8NnDmrTBcq9_PXnbk9RvN29Pqb1S/s1600-h/DSC05381.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2lP-a0ME6cK_FtKK4f5gw39bg8uLzLp2RZZqF1Qff6hTgSOVPgjYwBt1kUkxXK8zgyo0WR5M_FzHkL-CxTVS0uwwsipCDL4ps7mIyJ5p8NnDmrTBcq9_PXnbk9RvN29Pqb1S/s400/DSC05381.JPG" alt="" id="BLOGGER_PHOTO_ID_5279512941518251922" border="0" /></a>Pic: Squid legs bigger than my hand<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLocYl_LOQu6yDWRLfJhY2FBCTS76wzIbmI9iB36xd1jOMJBboZN-BTtiHgSzWInx0mMYPo7cLFaxqkwQBkAjAPpTWrHOOhWOO73UZP9ZeQOrcX05f6Qu9JMImUYOl5fjGA90/s1600-h/DSC05380.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLocYl_LOQu6yDWRLfJhY2FBCTS76wzIbmI9iB36xd1jOMJBboZN-BTtiHgSzWInx0mMYPo7cLFaxqkwQBkAjAPpTWrHOOhWOO73UZP9ZeQOrcX05f6Qu9JMImUYOl5fjGA90/s400/DSC05380.JPG" alt="" id="BLOGGER_PHOTO_ID_5279512392928239074" border="0" /></a>Pic : ready to eat crab claws size compared with my hand<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPDlKaNOfxgG2W1NUdBRGoCJs45WfAlw55kin7VVnGYUkPVA-sqFH-nSn-IXyi8ia924EocvvAeSfxyat7CKbWLaTl_7NOQ-S_bFyh8roinOD6A36mYH_D_GDL8yaBrc-W_Tb/s1600-h/DSC05377.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPDlKaNOfxgG2W1NUdBRGoCJs45WfAlw55kin7VVnGYUkPVA-sqFH-nSn-IXyi8ia924EocvvAeSfxyat7CKbWLaTl_7NOQ-S_bFyh8roinOD6A36mYH_D_GDL8yaBrc-W_Tb/s400/DSC05377.JPG" alt="" id="BLOGGER_PHOTO_ID_5279512385808843394" border="0" /></a>Pic: Fish egg, I love this !<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcFSiUhqYB_7IsVZM-8OCD0kbZx_Ho3oqbE7uDVF-N7FSe_cRue79XpMBwRjToECwmsDlsLF2WNBrBJWZp-rypu_wFleQ1oSxxfl_wKXhLME3WWcJpJuHV53WuMgnl8BNq9CK/s1600-h/DSC05378.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcFSiUhqYB_7IsVZM-8OCD0kbZx_Ho3oqbE7uDVF-N7FSe_cRue79XpMBwRjToECwmsDlsLF2WNBrBJWZp-rypu_wFleQ1oSxxfl_wKXhLME3WWcJpJuHV53WuMgnl8BNq9CK/s400/DSC05378.JPG" alt="" id="BLOGGER_PHOTO_ID_5279512379062771490" border="0" /></a>Pic: They BBQ the fish egg, then cut them into diamond shape, serve with green onion and radish, YUM ! They are also expensive ... unfortunately.<br /><br />Every time we go back to Taipei, my hubby's old college and friends always want to treat us for dinner and lunches. This is always a good opportunity for me to try different style of food that usually R always brought me to eat. R tend to go to eat in the same traditional Taipei food because that's what he miss off course. But his friends who still live in Taiwan off course do not miss those traditional food as much as R, so they usually always brought us to eat something different that what traditional food restaurant serve.<br /><br />The first new restaurant that we tried is a BBQ restaurant. Not only they use such a good cut of meat, all imported, even the pork is from Japan. I have never taste pork and beef this good. One thing that also makes this restaurant stand out is their management system. For every branch of this fast growing chain restaurant, 50% of their profit goes back to the headquarter company. The other 50 % of the profit will be shared with the chefs, manager, and the waiters/waitresses. If one of them slacking on their job, the rest can fired him/her. So it's like a real life "Survivors" show ! Off course, the chefs and the manager will get the bigger chunks. Because of this ownership management system, everybody who works there feel like the owner of the restaurant, so they work harder than if they only work for a salary and tip. They want their profit sharing to be bigger and bigger every year. They also cooperate better than normal restaurant. They know that their cooperation in serving the best they can to the customer play an important role to bring the customers back into their restaurant. Smart !!!<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzr6Twh-Y84wv1_3IiCKJ8DxZGfa7ZTHLDHsKpJPqtZT2-wfgrRVCJtR9rS69wMI0orWB7Mb7d2-0w' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><br />While the waiter/waitress help BBQ the food for us at the beginning, they kept teaching us on how to recognize a good quality of meat, how to cook them to perfection, how to enjoy them, how to taste the original taste of the meat since they are top quality meat. I have to admit, they know what they are talking about. They are right that the meat taste the best with only salt !!! Can you imagine that? That's how good the quality of the meat that they do not need any help at all beside a bit of salt ! I love this restaurant !!!! 5 stars !!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9OczZVFP1JwLhbYzXd2ghIBKgN2Zkwy_ntFJ0QSEglBIR688kNXJ8poIuAWSv-GKK2vHaL2ChsUWN2R5LP9Wm7MvMru_x6qdIbY4caC61dQuvT41LP6x9bmU8JWMUHpo_9b9/s1600-h/DSC05375.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9OczZVFP1JwLhbYzXd2ghIBKgN2Zkwy_ntFJ0QSEglBIR688kNXJ8poIuAWSv-GKK2vHaL2ChsUWN2R5LP9Wm7MvMru_x6qdIbY4caC61dQuvT41LP6x9bmU8JWMUHpo_9b9/s400/DSC05375.JPG" alt="" id="BLOGGER_PHOTO_ID_5279512381028764226" border="0" /></a>Pic: <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Panna cota</span> served with peach jelly in a shape of an egg.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHLbBxvRErsq5kLv-6NfkelCq5ZFp5kSG99bKjHLfh_yEgDo4eDHLIdlwl_-finkR_f8RAFO90NNpY5zDy96glmIEfIU501e2YCtAPH37p5gaTAmhzMgoPuQ9fRrpqIWW-AnR/s1600-h/DSC05373.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHLbBxvRErsq5kLv-6NfkelCq5ZFp5kSG99bKjHLfh_yEgDo4eDHLIdlwl_-finkR_f8RAFO90NNpY5zDy96glmIEfIU501e2YCtAPH37p5gaTAmhzMgoPuQ9fRrpqIWW-AnR/s400/DSC05373.JPG" alt="" id="BLOGGER_PHOTO_ID_5279512373884720194" border="0" /> </a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wM4iv8dBzHMVCwwIFQegGt-hZO7I8UlIMhTT3WUWptGM3n6y0vJRm7NMaQFPT6BExqrmtd3gaaM4unvbW2DVbb97dozhfpSIQ0HaZHltAF2uyGAret3CIT047czyyeK2oNiV/s1600-h/DSC05372.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wM4iv8dBzHMVCwwIFQegGt-hZO7I8UlIMhTT3WUWptGM3n6y0vJRm7NMaQFPT6BExqrmtd3gaaM4unvbW2DVbb97dozhfpSIQ0HaZHltAF2uyGAret3CIT047czyyeK2oNiV/s400/DSC05372.JPG" alt="" id="BLOGGER_PHOTO_ID_5279511755856617170" border="0" /></a><br />Pic: Red Bean Sweet Soup with <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Mochi</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDAgI6R5kHvJhhUTew5SdBLNCkCxmwCLW6iMKrmWAWkobt4K7YvnEcLv505BQUBopT4wmOYwguJAvIjsKhrDYX7Tq5Nw4y0Fsv5qJ7htdIXAcwuKWOdUg3CLUVT9MNkussCV-/s1600-h/DSC05369.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDAgI6R5kHvJhhUTew5SdBLNCkCxmwCLW6iMKrmWAWkobt4K7YvnEcLv505BQUBopT4wmOYwguJAvIjsKhrDYX7Tq5Nw4y0Fsv5qJ7htdIXAcwuKWOdUg3CLUVT9MNkussCV-/s400/DSC05369.JPG" alt="" id="BLOGGER_PHOTO_ID_5279511750427569154" border="0" /></a>Pic: 2 different types of fried rice and vegetables for side dish.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXYIUZQkoiDoV7EthX5xZo5kAL46TktsLMUwxmy4QUJbbUjl3_CEHY71oHmA7ipRKN_yZHbLG6C_0CSz_uJ3t7pH-x7txs4-wg-fKQTWarlPPKjg6jlY_rRsJW-czd7oD2cXn/s1600-h/DSC05368.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXYIUZQkoiDoV7EthX5xZo5kAL46TktsLMUwxmy4QUJbbUjl3_CEHY71oHmA7ipRKN_yZHbLG6C_0CSz_uJ3t7pH-x7txs4-wg-fKQTWarlPPKjg6jlY_rRsJW-czd7oD2cXn/s400/DSC05368.JPG" alt="" id="BLOGGER_PHOTO_ID_5279511751099674482" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdrhC2oLPNI3vLoV8a7SifMlIdcNrDPuZf_pNMHhG6mzhyOrKWC8bZ7bh2Graidy19sHQkEBN4U-ld-TeMs7Y4VrXht0WuJtlUfi2mGrXivq4LDTpeSZpKp_l0UxD2KcWTL7d/s1600-h/DSC05364.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdrhC2oLPNI3vLoV8a7SifMlIdcNrDPuZf_pNMHhG6mzhyOrKWC8bZ7bh2Graidy19sHQkEBN4U-ld-TeMs7Y4VrXht0WuJtlUfi2mGrXivq4LDTpeSZpKp_l0UxD2KcWTL7d/s400/DSC05364.JPG" alt="" id="BLOGGER_PHOTO_ID_5279511748018541666" border="0" /></a>Pic: My beauties ...<br /><br />Another restaurant we tried is a Thai fusion restaurant in Taipei 101. <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Hmmm</span>.... I am going to admit first that I am not much of a fusion food eater. For me, I like a clear straight to the core food. If today I am going to ask myself what do I want to eat, my answer will be " Today I want to eat Thai food because I am craving for food that taste really hot, really sour, or with thick curry taste ! ". Or maybe I will answer, " Today I want to eat something very mild, clear taste, original taste of Japanese food ". Fusion just makes me confuse. The food always fall in between of no where. So the food that day was like somewhere not in between <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">Thai</span> spiciness and Taiwan mildness... Gosh.... I just don't know how to describe fusion food. They look pretty though and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">pricey</span> since their location is inside Taipei 101 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">building</span>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrTojhgxHlB72e4AIpJj1oJDiNehjwIh-Z_u78FiSnoLRFiWYjJ_6dRk3i5ZHCaYcjunMnwDd2bUjgt1PEI1CmjGH5ozw6NMMfjjsHcTMU0KZ77ymU4QYoWM_rSzZKc66HhMP/s1600-h/DSC05437F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrTojhgxHlB72e4AIpJj1oJDiNehjwIh-Z_u78FiSnoLRFiWYjJ_6dRk3i5ZHCaYcjunMnwDd2bUjgt1PEI1CmjGH5ozw6NMMfjjsHcTMU0KZ77ymU4QYoWM_rSzZKc66HhMP/s400/DSC05437F.jpg" alt="" id="BLOGGER_PHOTO_ID_5279534774664864146" border="0" /></a>Pic: Seafood salad<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKX6cKH36qDGPFJ-z_cQW1XN9vzodZ_0Hv12F3O5hOUpyjwY1wDrFpP9XZfef8qDwFOcBI8mir-fBE2Xv8zztBlNhyllhpm0_Jcx_GUmBVMQVHfdZbYudllEZYfJ6add1nkewa/s1600-h/DSC05436F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKX6cKH36qDGPFJ-z_cQW1XN9vzodZ_0Hv12F3O5hOUpyjwY1wDrFpP9XZfef8qDwFOcBI8mir-fBE2Xv8zztBlNhyllhpm0_Jcx_GUmBVMQVHfdZbYudllEZYfJ6add1nkewa/s400/DSC05436F.jpg" alt="" id="BLOGGER_PHOTO_ID_5279534767394195554" border="0" /></a>Pic: Curry<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwT0HxUrJyMoys1QyL3z4uDM4kuMKOCDHpRj4REzvWj-UnLvqodosUHLeYEP5hDXCPsUe8MivvOwi1itjEZJnVZQsiy1YyXMy88GlFGMFQiL0PJjX5452dkJGhY-cwX7xFm-4R/s1600-h/DSC05435F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwT0HxUrJyMoys1QyL3z4uDM4kuMKOCDHpRj4REzvWj-UnLvqodosUHLeYEP5hDXCPsUe8MivvOwi1itjEZJnVZQsiy1YyXMy88GlFGMFQiL0PJjX5452dkJGhY-cwX7xFm-4R/s400/DSC05435F.jpg" alt="" id="BLOGGER_PHOTO_ID_5279534768813525874" border="0" /></a>Pic: Young Papaya Salad<br /><br />The third restaurant serves a traditional Taiwan/Taipei food. Richard type of food. 100% .<br />Even I like it too, after eating enough food in Taiwan, I know what Taipei food is ( <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Kaoshiung</span> is still a surprise for me with all those sweet and sour taste on every food I tried ). There is no fusion on this restaurant.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYItrp349JEAH7bNHS8-WRLXF6RX1cK5GuPfeabretzDnjs9HMaD_tiIzVidwpL2_UXq2_wndN93PrWR3isMRkoFZNomu_KbhbUQyJKFtPRJEE1wcjt_Jv1gaZrSUgui8SrnEB/s1600-h/DSC05428F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYItrp349JEAH7bNHS8-WRLXF6RX1cK5GuPfeabretzDnjs9HMaD_tiIzVidwpL2_UXq2_wndN93PrWR3isMRkoFZNomu_KbhbUQyJKFtPRJEE1wcjt_Jv1gaZrSUgui8SrnEB/s400/DSC05428F.jpg" alt="" id="BLOGGER_PHOTO_ID_5279534769997035410" border="0" /></a>Pic : Fresh squid quickly boiled, then sliced, served with young ginger finely shredded and usually we eat this with soy paste, a thicker version of soy sauce that only exist in Taiwan.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhursc_5E03oW67Th2ZzkMKD_0AZNvYESX__clTyoE1xY8E6NvEYyWky7_Av1TvEJVYDLIaWkWQ4uSTGf9hpPaysGwNGUSbst9zIqSQSoIvI4AVwW5KyBwLoaqaabVWuvNocUUf/s1600-h/DSC05427F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhursc_5E03oW67Th2ZzkMKD_0AZNvYESX__clTyoE1xY8E6NvEYyWky7_Av1TvEJVYDLIaWkWQ4uSTGf9hpPaysGwNGUSbst9zIqSQSoIvI4AVwW5KyBwLoaqaabVWuvNocUUf/s400/DSC05427F.jpg" alt="" id="BLOGGER_PHOTO_ID_5279534764398628370" border="0" /></a>Pic: Deep-fried crabs<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxu-Uh5AqREmuB3SdMr15et_LBVzAvEiFZbF49Q_X0_zzU8xSPw5pnot1jep9swoSsf8Asmf3qit8f4nIror_H-mYCg8hrBXjFq15RYP-ey7tL_sClUQhp53YfNJ-tC4_FY1ox/s1600-h/DSC05422F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxu-Uh5AqREmuB3SdMr15et_LBVzAvEiFZbF49Q_X0_zzU8xSPw5pnot1jep9swoSsf8Asmf3qit8f4nIror_H-mYCg8hrBXjFq15RYP-ey7tL_sClUQhp53YfNJ-tC4_FY1ox/s400/DSC05422F.jpg" alt="" id="BLOGGER_PHOTO_ID_5279534156626019394" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAKGaBzRpPzQhIJj08LwRRbDbUOpmcXRRy-U4psM-4PyRz_MjBDj35gRA4PVz3fhobKBNCeueS7l575_MFijlpPLcHk2HP7LELBSkBiJVpiL3SCuZ4OQIdVfczrbLQ_kVNILx/s1600-h/DSC05426F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAKGaBzRpPzQhIJj08LwRRbDbUOpmcXRRy-U4psM-4PyRz_MjBDj35gRA4PVz3fhobKBNCeueS7l575_MFijlpPLcHk2HP7LELBSkBiJVpiL3SCuZ4OQIdVfczrbLQ_kVNILx/s400/DSC05426F.jpg" alt="" id="BLOGGER_PHOTO_ID_5279534163192064050" border="0" /></a>Pic: Rice porridge with slices bamboo shoot, pretty fish paste, oyster, shrimp, etc. Simple yet satisfying.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsXQlexyp4eA66UkjB0arKnPSUic5nW0MoXYS10syltv_zdYsLK-OReV4ByDDkuHAYYSG16EJfWP_93m8U27TIcny4KthmlEdAxJN9B9U3U0PJMXTEul4TdzUWRrlwC6jZ9Q2/s1600-h/DSC05425F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsXQlexyp4eA66UkjB0arKnPSUic5nW0MoXYS10syltv_zdYsLK-OReV4ByDDkuHAYYSG16EJfWP_93m8U27TIcny4KthmlEdAxJN9B9U3U0PJMXTEul4TdzUWRrlwC6jZ9Q2/s400/DSC05425F.jpg" alt="" id="BLOGGER_PHOTO_ID_5279534160212368082" border="0" /></a>Pic : Black chicken soup, a medicinal soup.<br /><br />We also went to eat this traditional big rice noodle soup in a night market in Taipei. R said this seller is the best in Taipei, and the best part of their food is on the soup. The soup is very well made. Full of flavor, without any addition that will distract it from the original taste. Pure is the word I can describe about their soup. You can just drink it everyday or use it for your cooking and it will enhance the flavor of your dishes. You will not want to use Campbell Chicken soup anymore after you give this a taste.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAU5935NeY_Cv45HoB8lzo1pqRvpCE_7Uur0gS5daUZThtXON128kp5Zr99bbyB-KXc8hpHC4-_GNJFN21zhVxwShiDOBjmmFkAvQBQkMMx-co9IAEBG2jqubpVQrQ9xySBgvK/s1600-h/DSC05440F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAU5935NeY_Cv45HoB8lzo1pqRvpCE_7Uur0gS5daUZThtXON128kp5Zr99bbyB-KXc8hpHC4-_GNJFN21zhVxwShiDOBjmmFkAvQBQkMMx-co9IAEBG2jqubpVQrQ9xySBgvK/s400/DSC05440F.jpg" alt="" id="BLOGGER_PHOTO_ID_5279535486318168578" border="0" /></a>Traditionally, people will have a lot of side dish to eat with this big rice noodle soup. My husband favorite is this boiled pork intestine, again serve simple with finely shredded young ginger and soy paste. If you look closely, a lot of food in Taiwan always serve with finely shredded young ginger to cut down the rich taste of pork. All those side dish on the picture below will all be serve with that combination of finely shredded young ginger and soy paste. Chili sauce or Chili oil is optional.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcE3EGIwECJZdRzzWq19XP8WZi2DT-tESxCs8chnvcuKjBJohkEN2HUcQe4yiB5o-Voa0KM34AuT7Ebz-YA2Wr5-4ztkg6RRbKUTAJIpwdXFE3x0rKbXVi3MB98oP77qCPYgoI/s1600-h/DSC05439F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcE3EGIwECJZdRzzWq19XP8WZi2DT-tESxCs8chnvcuKjBJohkEN2HUcQe4yiB5o-Voa0KM34AuT7Ebz-YA2Wr5-4ztkg6RRbKUTAJIpwdXFE3x0rKbXVi3MB98oP77qCPYgoI/s400/DSC05439F.jpg" alt="" id="BLOGGER_PHOTO_ID_5279535477565763874" border="0" /></a>Another again restaurant that we tried is famous for their deep-fried pork chops. I guess when you crave for it, this is a good place to go to. See the picture below.... One of the fun part is that while you wait for your pork chops, the waiter will give you an individual mortar with toasted sesame seed for you to grind yourself then you add the Bulldog Sauce ( a Japanese bottled sauce that you can buy on any Asian grocery store ) and others thing depending on your preference. Everybody admire how fast and how fine I can ground my sesame seed..... they have no idea how hungry this girl is...... or maybe is that Indonesian upbringing that makes me able to grind a sauce very fast and fine, even though I never try to make <a href="http://en.wikipedia.org/wiki/Sambal">Sambal</a> by myself yet somehow I am still good at it.....hahaha....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGvkED2Aj2KWupbK3npkuAZ_W5ZvQqZWELDibuEb6-ayXxv8NVPbkVltNnlqNrRhJIc82MzUMQEmNX5x2ZruKeERhFWH04z0ItB0DHwfGT6CmDVbWgWovXhHBvDJOLRT3Y8Wl/s1600-h/DSC05402F.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGvkED2Aj2KWupbK3npkuAZ_W5ZvQqZWELDibuEb6-ayXxv8NVPbkVltNnlqNrRhJIc82MzUMQEmNX5x2ZruKeERhFWH04z0ItB0DHwfGT6CmDVbWgWovXhHBvDJOLRT3Y8Wl/s400/DSC05402F.jpg" alt="" id="BLOGGER_PHOTO_ID_5279534151256026786" border="0" /></a>The last restaurant serve noodles pipping hot, because they are serve on top a fire pot. They sure keep your noodle soup hot till the last drop.....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYpDBzZ3Yw1HCQHHkaFVAd2Dh5k6yg77jKJzA83Ej4Q3HQ0iuWRkwBRja11qbS3jkEDA-wMxb5k9_pmQw92Qu-Ir2kmJ8uNEDkNejbUKP010FSE3X9f-pmqSrpouJ36zipSj10/s1600-h/DSC05408.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYpDBzZ3Yw1HCQHHkaFVAd2Dh5k6yg77jKJzA83Ej4Q3HQ0iuWRkwBRja11qbS3jkEDA-wMxb5k9_pmQw92Qu-Ir2kmJ8uNEDkNejbUKP010FSE3X9f-pmqSrpouJ36zipSj10/s400/DSC05408.JPG" alt="" id="BLOGGER_PHOTO_ID_5279514357196038866" border="0" /></a><br />The video below actually were taken innocently by me. Those people were slaughtering snake illegally to serve in their restaurant in that night market in Kaoshiung. Unknown to me that they do illegal activity I took this video tape, then one of the them saw me and start yelling at me to stop filming them......naughty....naughty....naughty.....<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxDr8f7u8WUHuqZLtsvQ2au54D0ZNgUf-7ZPv5dHGviS6Owz4waBLS3AsZNYKV1hbIswuyUZ0FDCb4' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><br />The video below is taken in <a href="http://en.wikipedia.org/wiki/Shilin_Night_Market">Shilin Night Market</a>. The lady first deep fried the bread until they are totally fried inside out just a tad before they burn to a crisp. They becomes very very crispy. Then she hammered them into small pieces, put them inside this soft spring roll skin with choices of ground peanut, <a href="http://en.wikipedia.org/wiki/Rousong">pork floss</a> ( Rousong ), sugar, etc.<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzI9c3EbffKcZuMrpy9GKmw75qhdRaFShIqMRSyULOdJZr2Iaepl_s3S7I6qqBXbyP8m_VcRSJjrqE' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><br />I feel incomplete if I only write a report about our trip without giving you a recipe that will help you can imagine on how to make at least one dish from all of the photos above, so here it is ...<br /><br />The recipe that I will share with you is that Big Rice Noodle Soup that we enjoy at the night market. The first thing that I am a little big concern is, that kind of big rice noodle is not always availabe on every country. I know that I can buy it in US and Canada before. But in Indonesia I haven't have the opportunity to find it. Actually I can always replace that big rice noodle with the usual smaller rice noodle. Again, the key point is at the soup and the accompaniments or the side dishes. But in case you are curious on how to make the big rice noodle, here is the recipe. I found it on my recipe library. Even I am surprise.....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5eZsEfsMszBftEXDEXBP9oEBHL77LbduubtF2HOl6rGoRlvk_EBcfXISFht35FBm_LlUPxGRvcHNprEvcMir6ahTIPdaiIIpTSZP_nhfbiAeN5oPqbYtVHndtbAUbwRSJ-YHT/s1600-h/mi+tai+ma001A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5eZsEfsMszBftEXDEXBP9oEBHL77LbduubtF2HOl6rGoRlvk_EBcfXISFht35FBm_LlUPxGRvcHNprEvcMir6ahTIPdaiIIpTSZP_nhfbiAeN5oPqbYtVHndtbAUbwRSJ-YHT/s400/mi+tai+ma001A.jpg" alt="" id="BLOGGER_PHOTO_ID_5279598477115170658" border="0" /></a><br /><span style="font-size:130%;">Mi Tai Ma</span><br /><br />600g (1 1/3 lb ) rice<br />2 Tbs. corn starch<br /><br /><ol><li>Rinse rice and soak in water for 3 hours, drain. Puree rice with 3 C. of water. Press 2/3 of rice puree dry, and break it into fine crumbs by hand.</li><li>Dilute the remaining 1/3 of rice puree with 4 C. of cold water, pour into a pot and simmer over low heat until thickened ( about 5 minutes). Knead into rice crumbs and corn starch until doughy.<br /></li><li>Bring half pot of water to a boil, place Mi Tai Ma board over the pot widthwise. Knead the rice dough back and fort over the board with equal strength, shaving the dough into shreds. The shaved dough will drop into the boiling water through the holes on the board. This dough shreds are called Mi Tai Ma. When the shreaded dough or Mi Tai Ma floats on top of the water, lift out with a sieve ladle, rinse once under cold water. Mi Tai Ma can be used in soups<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHsCaNeUTDka9hISA9AjqfJIVLTfHSghr_m5K6S9wppnHJ5h5pKy_LA_gUAYrv8Y3A0lpKvj1hoqO4-f9k6TkP39nneT-TkB3qF8oqsDemGhGwRdlnFCfPe-jDPBZf7BZk1la/s1600-h/mi+tai+ma001B.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 169px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHsCaNeUTDka9hISA9AjqfJIVLTfHSghr_m5K6S9wppnHJ5h5pKy_LA_gUAYrv8Y3A0lpKvj1hoqO4-f9k6TkP39nneT-TkB3qF8oqsDemGhGwRdlnFCfPe-jDPBZf7BZk1la/s200/mi+tai+ma001B.jpg" alt="" id="BLOGGER_PHOTO_ID_5279599530932863426" border="0" /></a>.</li></ol> NOTE: If you don't want to go to all the trouble of making fresh Mi Tai Ma, you can try to find them in the grocery store. Look for a dried noodle package that the<br />ingredients is rice. The dried noodle thickness is about the same size with spaghetti if not slightly thicker.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://upload.wikimedia.org/wikipedia/commons/f/f2/Reisnudeln.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 207px; height: 125px;" src="http://upload.wikimedia.org/wikipedia/commons/f/f2/Reisnudeln.JPG" alt="" border="0" /></a>To use Mi Tai Ma on that Big Rice Noodle Soup, if you use dried noodle, then you boil it first and then drain them before you put them in the pork bone stock. But if you use freshly made noodle, you can directly put the ready to use Mi Tai Ma into the pork stock.<br /><br />For a complete recipe here it is ...<br /><br />Rice Noodle Soup<br /><br />500g thick rice noodle<br />3 Chinese celery<br />1 baby ginger<br />1 pair of pig bone stock<br />200g pig liver<br />6 oil bean curd or you can use firm tofu<br />1 tbs shallot oil<br /><br />Seasoning:<br />(A) 2/3 tsp salt, a dash of pepper<br />(B) 3 Tbs. soy paste, 1/2 tsp spice oil, a dash of sugar, 1 tsp. garlic<br /><br />Methods:<br /><br /><ol><li>Cut rice noodles into shorter pieces. Mince celery. Shred baby ginger and soak. Rinse pork intestines, liver, bones.</li><li>Put pig bone stock and water in a pot and cook until boiling, then turn to low heat to stew for 1 hours, and then add in pork intestine and liver to cook until soft ; add in rice noodles, oil bean curd and seasoning (A) to cook for a while.</li><li>Serve with sprinkling celery, pepper , and shallot oil. Cut pork itestine, liver, bean curd into small pieces, and pour in seasoning (B) and ginger.<br /></li></ol>Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com22tag:blogger.com,1999:blog-12640736.post-88195208121488132842008-12-14T09:14:00.000+07:002008-12-14T12:13:53.127+07:00Kopyor Coconut , Delicious Mutant Coconut !<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2dzEBAA5rDMKaDSGvn4ToYKtze7n-_HmVpP5u1lK8LktJvn-9bdodlKnzCSayl8GqykpRcn5MMh0HsM_h6t9JKk9OCyo60eQMcQ1HVATRulpx3Z70A5fNEcCQ6Jmqtbywkg1V/s1600-h/DSC05233.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2dzEBAA5rDMKaDSGvn4ToYKtze7n-_HmVpP5u1lK8LktJvn-9bdodlKnzCSayl8GqykpRcn5MMh0HsM_h6t9JKk9OCyo60eQMcQ1HVATRulpx3Z70A5fNEcCQ6Jmqtbywkg1V/s400/DSC05233.JPG" alt="" id="BLOGGER_PHOTO_ID_5279508239447509314" border="0" /></a><br />Mutant Coconut? Wait.... don't be scared first with the title.<br /><br />Kopyor according to Wikipedia, is a result of a spontaneous mutation that only happen once in a while in a coconut development. Why this can happen, I have no idea. When I asked people how do they know that this coconut is normal and that coconut is abnormal genetically such as Kopyor, they said you can tell right away whether this coconut is normal or Kopyor by shaking the coconut. And by the sounds of the coconut, they know it right away. The word "Kopyor" actually is not from Bahasa Indonesia, it's a Javanese words that means " the parts are mixed up " or " broken ". As you know that when you open a normal coconut, the meat will be attached to the side of the coconut shell completely. The meat are one solid chunk that lined the inside of the shell right? Well, in the case of Kopyor coconut, the meat texture are not solid, it is a bit spongy and grainy yet very soft, it fall aparts into smaller spongy parts. It can not hold the shape as well as the normal coconut flesh. Kopyor doesn't have as many coconut juice as the normal coconut. The taste is sweeter too. Because this is a mutate coconut that can not be recreate by human intervention , at least not yet, the price is 4 to 5 times the regular coconut. This type of coconut is only reserve for dessert. It can be made into a drink, pudding, cake, or other form of dessert. But definitely too expensive and it doesn't have the right consistency for making coconut milk or cream. So in other word, this mutant coconut is the cream of the coconut crop in Indonesia dessert vocabulary.<br /><br />Because of the price, some people try to make imitation Kopyor by using agar agar ( jelly ). I found <a href="http://coffeeliqueurrecipes.blogspot.com/2006/10/pineapple-kopyor-ice.html">a recipe</a> to make imitation kopyor from this website. Honestly... I have never taste an imitation kopyor because they are not that rare actually, or maybe this is just happen to me because I have never bought a Kopyor Coconut, I always gets it from our supplier who most likely buy them from the villages where they grew coconut trees in their own yards, or maybe they own coconut farm somewhere in their village. Each time I received Kopyor coconut as a gift from our supplier, they always bring them in a big sack that can hold up to 6 or more Kopyor. Usually after that my mom will give some away to her friends or family. We can not finish eating them ourselves.<br /><br />My cook is not a very imaginative person so don't expect her to make an elaborate dessert with Kopyor. She usually just open it up ( 1 ), drain the coconut water into the container ( 2 ) , then scoop out the flesh, put them in a container also ( 3 ), add a little bit of water for more liquid, then pour rose flavour syrup ( 4 ) , this is the most traditional way, off course you can try other type of syrups . If I want to drink it right away then she will add few ice cubes in it, but if not she will just mix it and then store it in the fridge.<br /><br /><ol><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLmGsez5Wg9v_OH0lpOQhM-NstLS_DhEBXjUC-nxq31CPJnDg9QBQea7iBsMEcIWEqUeIUtfb6Pq-0W4x0r8UWuf59Gka5kVv8uJ8cy5dsLA6dMBON6Wa8vMsS54LiF3R4Bxy/s1600-h/DSC05232.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLmGsez5Wg9v_OH0lpOQhM-NstLS_DhEBXjUC-nxq31CPJnDg9QBQea7iBsMEcIWEqUeIUtfb6Pq-0W4x0r8UWuf59Gka5kVv8uJ8cy5dsLA6dMBON6Wa8vMsS54LiF3R4Bxy/s400/DSC05232.JPG" alt="" id="BLOGGER_PHOTO_ID_5279508237159962882" border="0" /></a></li><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOXifPQQsnaMWeTxTnoJ-pBxm4F5wA-iOdURccKQg7GIPIr1Kr_RAjS0K7aiqllomTO9L9HsUAEqd0xJ5rnOUWck1e5lM4T7SET2EOepHCJQXU8Tbs1Bgujd-_Hhl9n8RZK-7/s1600-h/DSC05234.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOXifPQQsnaMWeTxTnoJ-pBxm4F5wA-iOdURccKQg7GIPIr1Kr_RAjS0K7aiqllomTO9L9HsUAEqd0xJ5rnOUWck1e5lM4T7SET2EOepHCJQXU8Tbs1Bgujd-_Hhl9n8RZK-7/s400/DSC05234.JPG" alt="" id="BLOGGER_PHOTO_ID_5279508249232519602" border="0" /></a></li><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm31VA_grEo-tyuNQlnFCO5saEE0G7unD6RwTBQDdW77GSOWmDsm4OYHxOTjPDW5EHxFPgz7Zcb-dL14JY484VTgpO5ij3Uyg4fVy2isu2Nfyp0vi2fycZAiqZVGdCdcckAHnc/s1600-h/DSC05236.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm31VA_grEo-tyuNQlnFCO5saEE0G7unD6RwTBQDdW77GSOWmDsm4OYHxOTjPDW5EHxFPgz7Zcb-dL14JY484VTgpO5ij3Uyg4fVy2isu2Nfyp0vi2fycZAiqZVGdCdcckAHnc/s400/DSC05236.JPG" alt="" id="BLOGGER_PHOTO_ID_5279508245714662690" border="0" /></a></li><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwF2f5f0_YhF3i-yC00lb1Bcetpsk0H92eZ7JPQEqk-yBer6nE9c1rsestMh9DjNs08dgbvtP8PyY0jwPM_3ObzNem0vBdBumRniiGgH7miWcFT6vnSP_zPGIkAN6VZZ3JSTW/s1600-h/DSC05238.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwF2f5f0_YhF3i-yC00lb1Bcetpsk0H92eZ7JPQEqk-yBer6nE9c1rsestMh9DjNs08dgbvtP8PyY0jwPM_3ObzNem0vBdBumRniiGgH7miWcFT6vnSP_zPGIkAN6VZZ3JSTW/s400/DSC05238.JPG" alt="" id="BLOGGER_PHOTO_ID_5279508250502039330" border="0" /></a></li></ol> The Indonesian definition from Wikipedia of Kopyor Coconut is this :<br /><br /><blockquote><p style="font-style: italic;"><b>Kopyor</b> adalah kelainan <a href="http://id.wikipedia.org/wiki/Genetika" title="Genetika">genetik</a> pada <a href="http://id.wikipedia.org/wiki/Buah" title="Buah">buah</a> <a href="http://id.wikipedia.org/wiki/Kelapa" title="Kelapa">kelapa</a>. Ciri kelainan ini adalah "daging buah" yang empuk atau terlepas dari tempurungnya, jumlah air kelapa sedikit, dan aroma yang khas yang berbeda dari daging kelapa biasa. Sifat ini merupakan hasil mutasi spontan di bagian <a href="http://id.wikipedia.org/wiki/Mayang" title="Mayang">mayang</a> yang bersifat setempat (biasa dikenal dalam botani sebagai <a href="http://id.wikipedia.org/wiki/Chimera" title="Chimera">chimera</a>). Perubahan sifat ini dapat terjadi pada saat setelah pembuahan atau bahkan sebelumnya. Buah kelapa kopyor dapat dikenali dengan dengan menggoyang-goyangkan buah ke kiri dan ke kanan, dan akan terdengar bunyi seolah buah kelapa tersebut bukan terisi air tetapi terisi pasir.</p> <p style="font-style: italic;">Buah kopyor sangat disukai karena rasanya yang menyegarkan bila disajikan sebagai minuman. Kegunaan lainnya ada sebagai bahan kue, baik kue kering maupun kue basah. Nilai ekonomisnya juga sangat tinggi. Jika dibandingkan dengan kelapa biasa, harga kelapa kopyor dapat mencapai empat sampai lima kalinya. Dengan teknik <a href="http://id.wikipedia.org/wiki/Kultur_jaringan" title="Kultur jaringan">kultur jaringan</a> orang dapat membuat kelapa yang mampu menghasilkan 70-90% buah kelapa kopyor.</p><p style="font-style: italic;"></p><blockquote></blockquote>Below are some recipes using Kopyor that I found ....<br /><p></p></blockquote><blockquote><blockquote><h1><span style="color: rgb(128, 0, 64);font-family:Times New Roman;" ><small>Bongko Kopyor</small></span></h1> <p><small><span style="color: rgb(128, 0, 64);font-family:Times New Roman;" ><a href="http://www.petra.ac.id/eastjava/food/kopyori.htm"><small>Available in Indonesia</small></a></span></small></p> <p><strong><span style="font-family:Arial;"><small>INGREDIENTS</small></span></strong></p> <table> <tbody><tr> <td><small><span style="font-family:Arial;"><img src="http://www.petra.ac.id/eastjava/food/bongko.jpg" width="200" height="200" /></span></small></td> </tr> <tr> <td><table width="354"> <tbody><tr> <td width="14"><br /></td> <td width="180"><small><span style="font-family:Arial;">- Rice Flour</span></small></td> <td width="31"><small><span style="font-family:Arial;">90</span></small></td> <td width="113" align="left"><small><span style="font-family:Arial;">Grams</span></small></td> </tr> <tr> <td width="14"><br /></td> <td width="180"><small><span style="font-family:Arial;">- Maize Flour</span></small></td> <td width="31"><small><span style="font-family:Arial;">10</span></small></td> <td width="113" align="left"><small><span style="font-family:Arial;">Grams</span></small></td> </tr> <tr> <td width="14"><br /></td> <td width="180"><small><span style="font-family:Arial;">- Sugar</span></small></td> <td width="31"><small><span style="font-family:Arial;">50</span></small></td> <td width="113" align="left"><small><span style="font-family:Arial;">Grams</span></small></td> </tr> <tr> <td valign="top" width="14"><br /></td> <td valign="top" width="180"><small><span style="font-family:Arial;">- Coconut Milk</span></small></td> <td valign="top" width="31"><small><span style="font-family:Arial;">500</span></small></td> <td width="113" align="left"><small><span style="font-family:Arial;">Cc/From 1/2<br /> Piece Of Coconut</span></small></td> </tr> <tr> <td valign="top" width="14"><br /></td> <td valign="top" width="180"><small><span style="font-family:Arial;">- The Essence Of Coconut Milk</span></small></td> <td valign="top" width="31"><small><span style="font-family:Arial;">150</span></small></td> <td width="113" align="left"><small><span style="font-family:Arial;">Cc/From 1/2<br /> Piece Of Coconut</span></small></td> </tr> <tr> <td width="14"><br /></td> <td width="180"><small><span style="font-family:Arial;">- Young Coconut</span></small></td> <td width="31"><small><span style="font-family:Arial;">1/2</span></small></td> <td width="113" align="left"><small><span style="font-family:Arial;">Piece</span></small></td> </tr> </tbody></table> </td> </tr> </tbody></table> <h4><small><span style="font-family:Arial;">PROCEDURES</span></small></h4> <ul><li><small><span style="font-family:Arial;">Cook rice flour, maize flour, sugar and salt </span></small></li><li><small><span style="font-family:Arial;">Take one spoonful, put some young coconut and the essence of boiled coconut milk in it then steam them until they are done. </span></small></li></ul>NOTE: You can either use normal coconut or Kopyor for this recipe.<br /></blockquote><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwvTGQbq-jYfVBCRmJVI5uRNORjVfwWH4EztWzfifhyrfy81cwvlTV5-gJlHlJ85lDDQV6UtRvMf8s' class='b-hbp-video b-uploaded' frameborder='0'></iframe><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxB-7P1ZvWQJWM6_KyvGtglykeq2AbQ9FavYWu5kkAiujI9kAo3H6PzjgcxkhD3ye9cJaqGGWf0D18' class='b-hbp-video b-uploaded' frameborder='0'></iframe><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dz-5c5cpdN6k4pEzbACWYwHsJFIl29NixozfFJuDE3d6DFsjbYVROLO3vhgo7uhuAuhpjylOCDIj04' class='b-hbp-video b-uploaded' frameborder='0'></iframe></blockquote>Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com157tag:blogger.com,1999:blog-12640736.post-66322062199578523402008-04-10T12:38:00.001+07:002008-04-11T10:26:53.464+07:00Going To Pantai Kenjeran ( Kenjeran Beach )<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyGD1oNJE6YebHjcQA8HeumQpq2Expf0tSe8aAHmxM7w1BcWbyUmq35fhN7KcO2m8IFryqy_C7v_1A6XwGOjQKOCzj2tGdWQR3rV6J1CYkEl7i2fOPWxPrkf9h3fQ22eT1sFg/s1600-h/DSC04645.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyGD1oNJE6YebHjcQA8HeumQpq2Expf0tSe8aAHmxM7w1BcWbyUmq35fhN7KcO2m8IFryqy_C7v_1A6XwGOjQKOCzj2tGdWQR3rV6J1CYkEl7i2fOPWxPrkf9h3fQ22eT1sFg/s400/DSC04645.JPG" alt="" id="BLOGGER_PHOTO_ID_5187498307447157234" border="0" /></a>Can you figure out what are those colorful thing at the above picture? Can you guess? Those are raw fish cracker. Indonesian people loves to eat any kind of crunchy fried fish cracker. We called them <a href="http://en.wikipedia.org/wiki/Keropok">krupuk</a>. Krupuk is a popular snack in parts of <span style="text-decoration: underline;">Southeast Asia</span>. It consists of deep-fried <span style="text-decoration: underline;">crackers</span> made of flour (usually <span style="text-decoration: underline;">tapioca flour</span> or potato flour ) and flavoured with fish, prawns, squid, or vegetables. Now a days we even have them in fruity flavor.<br /><br />When you deep-fry these raw krupuk, use a lot of oil on medium-high heat and drop several of them at a time, they will start to expand into twice of their original size. Use your spatula to press them downward so they will be submerse in the oil or you can flip them around to make sure that all side will be soaked by the oil. Then once they are done ( it's quite fast, a minute ! ) place them on newspaper or some other paper ( have to be large ) so that the paper can help to absorb some of the oil. Place them in a airtight container and they can stay crunchy for the next a week or so. There is another type of krupuk that you can "fried" them in the microwave. My mom always brought this type every time she came to visit me in Canada before because she knew I am too lazy to fried them. I rarely cook Indonesian dishes at home before since my family taste bud is more for Chinese and western food. But off course the more fat the better it taste. So the traditional deep-frying krupuk still taste better than the microwave krupuk. But in my opinion. I still chose the microwave type one because I get about 75% of the flavor of the original one but with only 20% of the guilt. I think it's worth it.<br /><br />In Indonesia you can buy them still raw ( dried and hard and pretty much can last a long time ) or already fried in every stores and every Indonesian restaurants. We eat them as a snack, side dish, on a soup, on a fruit salad ( <a href="http://en.wikipedia.org/wiki/Rojak">rojak/rujak</a> ), or we grind them into almost like an almond meal consistency then sprinkle them on our soup. Or if your fridge is totally empty of anything good to eat ( shame on you! ), then you can just dip this crackers into your chili sauce ( sambal ) and eat them with rice. <a href="http://en.wikipedia.org/wiki/Sambal">Sambal</a> is another Indonesian staple food. A must have. To make sambal you will need shrimp paste ( <a href="http://en.wikipedia.org/wiki/Trassi#Terasi">terasi/trasi/belacan</a> ). Another ingredient to make sambal is petis. If terasi / belacan is a staple food in Southeast Asia, petis is really indigenous food to Indonesian cuisine<br />only, that is why I can't find the description in English on Wikipedia.<br /><br /><b></b><blockquote style="font-style: italic;"><b>Petis</b> adalah komponen dalam <a href="http://id.wikipedia.org/w/index.php?title=Masakan_Indonesia&action=edit&redlink=1" class="new" title="Masakan Indonesia (belum dibuat)">masakan Indonesia</a> yang dibuat dari produk sampingan <a href="http://id.wikipedia.org/w/index.php?title=Pengolahan_makanan&action=edit&redlink=1" class="new" title="Pengolahan makanan (belum dibuat)">pengolahan makanan</a> berkuah (biasanya dari <a href="http://id.wikipedia.org/w/index.php?title=Pindang&action=edit&redlink=1" class="new" title="Pindang (belum dibuat)">pindang</a>, <a href="http://id.wikipedia.org/wiki/Kupang_%28makanan%29" title="Kupang (makanan)">kupang</a> atau <a href="http://id.wikipedia.org/wiki/Udang" title="Udang">udang</a>) yang dipanasi hingga cairan kuah menjadi kental seperti <a href="http://id.wikipedia.org/wiki/Saus" title="Saus">saus</a> yang lebih padat. Dalam pengolahan selanjutnya, petis ditambah <a href="http://id.wikipedia.org/w/index.php?title=Karamel&action=edit&redlink=1" class="new" title="Karamel (belum dibuat)">karamel</a> <a href="http://id.wikipedia.org/w/index.php?title=Gula_batok&action=edit&redlink=1" class="new" title="Gula batok (belum dibuat)">gula batok</a>. Ini menyebabkan warnanya menjadi coklat pekat dan rasanya manis.</blockquote><div style="text-align: center;">Translation :<br /><span style="font-style: italic;">" Petis is a component in Indonesian cuisine that is made from the by product from making another type of food, seafood soup mostly that is boiled until all the liquid almost evaporate and leaving behind a very thick ( like peanut butter but stickier and harder to handle ) sauce. Then on the next step they add caramelized palm sugar in it. That is why the color become dark brown and it taste mildly sweet. "<br /><br /></span><div style="text-align: left;">To buy petis you really have to go to a very specialty Indonesian grocery store or maybe you can asked your Indonesian friend to bring you some next time. I have to warn you though. It's an acquire taste to like it.<br /></div></div><div style="text-align: left;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-6rt0TzbsDAqPnKZJGRm0TcPzCHzkikLhCcjX4Uhz5A1vSClhJMmmDR1ZOJiNDmbdakxfjVWFvV_C0H66ea7ZwLMwDAUbvHFM6OZFmEjT3lEHnTak5BUq5EByVL2GQe1sxGsK/s1600-h/DSC04646.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-6rt0TzbsDAqPnKZJGRm0TcPzCHzkikLhCcjX4Uhz5A1vSClhJMmmDR1ZOJiNDmbdakxfjVWFvV_C0H66ea7ZwLMwDAUbvHFM6OZFmEjT3lEHnTak5BUq5EByVL2GQe1sxGsK/s400/DSC04646.JPG" alt="" id="BLOGGER_PHOTO_ID_5187498311742124546" border="0" /></a>Pic: More kerupuk/krupuk<br /><br />On Monday a week ago my mom brought me and my son to the dried seafood market in Kenjeran beach for 2 reasons. One is to introduce my son to our city , and second my mom wants to shop for some ingredients. You can buy all those things that I just mention, the fish crackers, petis, and terasi in this place too or at any grocery stores. It just for some thing you can find them here cheaper but in order to get them at a cheaper rate, you have to bargain and bargain and bargain like your life depend on it with those sellers !!!<br /><br />Warning readers..... those sellers are not for the beginner bargainer. This is for the advance level !!! Only my mom dared to bargain with them and to be honest even my mom is at the loosing side here .....<br /><br />According to the sellers most of the wet market sellers bought their goods from them. They said that their price is the lowest because they said they are the source of any dried seafood products. Don't believe that because at the end my mom paid higher price than what I paid at the Chinese wet market that I frequently visited ( Pasar Pabean ).<br /><br />If you are good at bargaining you sure are welcome to buy stuff from here, I think they are not bad.<br /><br />If you look more carefully you will notice that we were the only customers that day and that's because we went there on a weekdays. If you come here on a weekend, this place will be jammed by people and all of the sellers will open their stores, unlike today, only a handful of sellers open their stores. So it is harder to bargain as well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytTaGb-LBVQe_EX_DV43NNo94XvFC_NmiRdv-W-XVs1w_MMOcjU4Nk3FtC6Lp5JPIP2joa7D963HlzAWfkQVAHW6wPiEFPJtl5Vuu-hJs2_78EA5afNJCA8bRCuVdlnmMsZOA/s1600-h/DSC04647.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytTaGb-LBVQe_EX_DV43NNo94XvFC_NmiRdv-W-XVs1w_MMOcjU4Nk3FtC6Lp5JPIP2joa7D963HlzAWfkQVAHW6wPiEFPJtl5Vuu-hJs2_78EA5afNJCA8bRCuVdlnmMsZOA/s400/DSC04647.JPG" alt="" id="BLOGGER_PHOTO_ID_5187498316037091858" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3L3aYPcHiYhgjdnLzoLfP_mBOIHsxUky6r0uMhodrfKCxM8Yt56C6CZ3dYJvY1TRFDi1h3HXT1zBHYqk1X19iKJY3ZxkPZLugGa7iJYMej70_uzSN7loKdfVPYwFXAwhIjPg7/s1600-h/DSC04648.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3L3aYPcHiYhgjdnLzoLfP_mBOIHsxUky6r0uMhodrfKCxM8Yt56C6CZ3dYJvY1TRFDi1h3HXT1zBHYqk1X19iKJY3ZxkPZLugGa7iJYMej70_uzSN7loKdfVPYwFXAwhIjPg7/s400/DSC04648.JPG" alt="" id="BLOGGER_PHOTO_ID_5187498316037091874" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8FV5Qn49vx9bhaODvFDsv2suK-QFsLOUrTiDuvP5_cF9fopXSsGzRq-FJMpwz6Y7i2rpJ5sBveAAW2kIUvlwpO71e7LrrtN4V-yZKJ__7Vw7fw-SpkWWg1nr9zuQWtyflz8R/s1600-h/DSC04639.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8FV5Qn49vx9bhaODvFDsv2suK-QFsLOUrTiDuvP5_cF9fopXSsGzRq-FJMpwz6Y7i2rpJ5sBveAAW2kIUvlwpO71e7LrrtN4V-yZKJ__7Vw7fw-SpkWWg1nr9zuQWtyflz8R/s400/DSC04639.JPG" alt="" id="BLOGGER_PHOTO_ID_5187497255180169634" border="0" /></a>Pic: Salted fish<br /></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iMiD4OE6H8qbFRU2glfi-DPGJlZrX7ZnES8T3e-4nT_RSp_fyC0gptofOzPqbDAWsYNbayNYk2Ys7rpTOht4BgnS7ieQeA1GjxKW6RoqZhV8P7Hf7bBEYiqS8S9SJzJo-yUU/s1600-h/DSC04640.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iMiD4OE6H8qbFRU2glfi-DPGJlZrX7ZnES8T3e-4nT_RSp_fyC0gptofOzPqbDAWsYNbayNYk2Ys7rpTOht4BgnS7ieQeA1GjxKW6RoqZhV8P7Hf7bBEYiqS8S9SJzJo-yUU/s400/DSC04640.JPG" alt="" id="BLOGGER_PHOTO_ID_5187497259475136946" border="0" /></a>Pic: Dried shrimp's skins<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-WBUmntaD-eyAzOwNZjkAgqoV_G4UPufG-sV2stoZV6i7uUWXoGVTGyiKjd367iRsCXXemzVYJDdWbavwGWeQBylpiailN7YW_aORsTn5M-KLm5ENzharkCGQBrLEWNzEaRp/s1600-h/DSC04641.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-WBUmntaD-eyAzOwNZjkAgqoV_G4UPufG-sV2stoZV6i7uUWXoGVTGyiKjd367iRsCXXemzVYJDdWbavwGWeQBylpiailN7YW_aORsTn5M-KLm5ENzharkCGQBrLEWNzEaRp/s400/DSC04641.JPG" alt="" id="BLOGGER_PHOTO_ID_5187497263770104258" border="0" /></a>Pic: Salted squids<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivL9yUyVw59hTHW4wQlSNHPuCDOgLZluDQnjqMPF9QE4SCYHAj4Cy96S-QOLZBlrtflLlwT5ePwXsyIQNzK3etVvjBSB5asVHhMwDRqItBmKb26ABxuTFpMbWeQ1nME3kOqRkH/s1600-h/DSC04643.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivL9yUyVw59hTHW4wQlSNHPuCDOgLZluDQnjqMPF9QE4SCYHAj4Cy96S-QOLZBlrtflLlwT5ePwXsyIQNzK3etVvjBSB5asVHhMwDRqItBmKb26ABxuTFpMbWeQ1nME3kOqRkH/s400/DSC04643.JPG" alt="" id="BLOGGER_PHOTO_ID_5187497268065071570" border="0" /></a>Pic: So many fried seafood crackers .<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSyaLrstZS9Dro98TO-vc2HCP-vP2KeJIHfJBOqZ5uF1Fy4FuOBw8OZJNtKs7HOXKAu18fIZWacNGFPGFFJ8SGBtCl1KmV1jNofSYa2lRYtey4tCMq3xxntxuz53RW-z4hBXD/s1600-h/DSC04631.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSyaLrstZS9Dro98TO-vc2HCP-vP2KeJIHfJBOqZ5uF1Fy4FuOBw8OZJNtKs7HOXKAu18fIZWacNGFPGFFJ8SGBtCl1KmV1jNofSYa2lRYtey4tCMq3xxntxuz53RW-z4hBXD/s400/DSC04631.JPG" alt="" id="BLOGGER_PHOTO_ID_5187494124149010802" border="0" /></a>Pic: Salted baby belt fish.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqEQu-Dtg0BF0ziao5CEnPaZvwaWLI8Ypy_oxSrN3TNf6fyNBh-WT3dJvzrejwH9FBw9acRQVWeQ64Q77DlcH1W1vwC0HzVn0CPzrn53CIjzGqXI2acXjZ1IFvymL5R4mOwOJ/s1600-h/DSC04632.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqEQu-Dtg0BF0ziao5CEnPaZvwaWLI8Ypy_oxSrN3TNf6fyNBh-WT3dJvzrejwH9FBw9acRQVWeQ64Q77DlcH1W1vwC0HzVn0CPzrn53CIjzGqXI2acXjZ1IFvymL5R4mOwOJ/s400/DSC04632.JPG" alt="" id="BLOGGER_PHOTO_ID_5187494128443978114" border="0" /></a>Pic: Assorted of salted fishes.<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDf1709PWtrP0QNl8qRkut3yIzDwaN7h5tR2jloY2T1jwCO5XyZXQVXCyygUNTRanxG4WORwyfB56t3bwPEu1yYqvPy4yRoRQDb6upJHHHtshiYa-Xa0HdaongbIPQkuaF-77/s1600-h/DSC04638.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDf1709PWtrP0QNl8qRkut3yIzDwaN7h5tR2jloY2T1jwCO5XyZXQVXCyygUNTRanxG4WORwyfB56t3bwPEu1yYqvPy4yRoRQDb6upJHHHtshiYa-Xa0HdaongbIPQkuaF-77/s400/DSC04638.JPG" alt="" id="BLOGGER_PHOTO_ID_5187494128443978130" border="0" /></a>Pic: Deep-fried fish skin, crunchy and ready to eat.<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczCIFU7EeorRQTEljD7lToLHo-q4Aqnz4VWNbtzNgg77pQJiGjYAgJdPwEvgywELUzOrvar9n9SUfFE3QFCVrx9V2Tiv7B77odWIHmtsQMzFEvNHAbErXHrRhF4zq8KWo4wNx/s1600-h/DSC04644.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczCIFU7EeorRQTEljD7lToLHo-q4Aqnz4VWNbtzNgg77pQJiGjYAgJdPwEvgywELUzOrvar9n9SUfFE3QFCVrx9V2Tiv7B77odWIHmtsQMzFEvNHAbErXHrRhF4zq8KWo4wNx/s400/DSC04644.JPG" alt="" id="BLOGGER_PHOTO_ID_5187497268065071586" border="0" /></a>Pic: The pink little boxes and the one with the yellow sticker on top are the petis and terasi that I mention above.<br /><br /><div style="text-align: left;">Beside shopping for snack and all kind of salted seafood products, the other reason for me to bring my son here is to find beautiful seashells, and all kind of already treated / preserved / dried sea creatures.<br /><br />What gives me the idea to come here was because I read an article about a week ago about this place have many sellers that sells beautiful seashells and even live hermit crabs that their shells were painted in many color. Today is not weekend, we couldn't find any sellers that sell that live hermit crabs. Too bad.<br /><br />But even without the hermit crabs, my son still happy because he can buy a lot of many different seashells, even crabs and lobsters . It's cool. I don't know how much they cost because my mom who bargained for us. Hahaha ...<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGFGSjafqWcwh-Qachs11D3V6NRUe7YdhYmBxcr-ovUcUcwDlKFyRgDI_MuuJhr7nl6tBDpTqcH7fElOU6HwuInRmyD7DJwb7CVfcDpJca9pqCjYp0AziyIZJf6iSujn4wU4p/s1600-h/DSC04628A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGFGSjafqWcwh-Qachs11D3V6NRUe7YdhYmBxcr-ovUcUcwDlKFyRgDI_MuuJhr7nl6tBDpTqcH7fElOU6HwuInRmyD7DJwb7CVfcDpJca9pqCjYp0AziyIZJf6iSujn4wU4p/s400/DSC04628A.jpg" alt="" id="BLOGGER_PHOTO_ID_5187494119854043490" border="0" /></a>Pic: My son posed with the shell curtains<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlRKjHXWoMMoNgKd_KKhFWzB6FGP1mL7yoda2KMZ3i0Jqb_rUwEt2CabjaQQcn6txwJfDl6vV87G3USYvwzVO69VYbus85WRa7yxBiqK4tpGAN52eNzPvohhf0WirSfxGl7p7/s1600-h/DSC04627.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlRKjHXWoMMoNgKd_KKhFWzB6FGP1mL7yoda2KMZ3i0Jqb_rUwEt2CabjaQQcn6txwJfDl6vV87G3USYvwzVO69VYbus85WRa7yxBiqK4tpGAN52eNzPvohhf0WirSfxGl7p7/s400/DSC04627.JPG" alt="" id="BLOGGER_PHOTO_ID_5187494115559076178" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrinpmClTxZGEkA043NEctE_Ij0QEHfcDbxrCI0N9gXdSBpMRupIN1lL9NsU0PuW0ngdvA4CUlgAK2hnLUWF4A5A2JuotYRVIETRye3zmflygjoV8gqovEK_KDYjJ_vQ5znOUM/s1600-h/DSC04622.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrinpmClTxZGEkA043NEctE_Ij0QEHfcDbxrCI0N9gXdSBpMRupIN1lL9NsU0PuW0ngdvA4CUlgAK2hnLUWF4A5A2JuotYRVIETRye3zmflygjoV8gqovEK_KDYjJ_vQ5znOUM/s400/DSC04622.JPG" alt="" id="BLOGGER_PHOTO_ID_5187491834931441922" border="0" /></a>Pic: Dried baby lobsters<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZ_HVso4_jC8_KjvURVnWdOObcqzRj4aqmkBRkfk-pLRH2QATOZTKxKPycAvvMsV9m9mzzxN8dYgMv-XBbm1T0-X1uiVc09hReeHaOXP8KNgRC9V3XjDk7sUxuQCc8BdOv7G6/s1600-h/DSC04623.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZ_HVso4_jC8_KjvURVnWdOObcqzRj4aqmkBRkfk-pLRH2QATOZTKxKPycAvvMsV9m9mzzxN8dYgMv-XBbm1T0-X1uiVc09hReeHaOXP8KNgRC9V3XjDk7sUxuQCc8BdOv7G6/s400/DSC04623.JPG" alt="" id="BLOGGER_PHOTO_ID_5187491839226409234" border="0" /></a>Pic: Dried crabs.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyLTJaVt4tAwxdvYe0gDcpbU6NK1fG_e0JH_kWzCMj0c3PxAxVPn9V8Pa9IR5N14R7E5b5MMwDgI8pboEKtc3n8RbwVpjkV7R6QGZzAx4tKerIBrPJqnV51ZrEFGscP49tl8S/s1600-h/DSC04624A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyLTJaVt4tAwxdvYe0gDcpbU6NK1fG_e0JH_kWzCMj0c3PxAxVPn9V8Pa9IR5N14R7E5b5MMwDgI8pboEKtc3n8RbwVpjkV7R6QGZzAx4tKerIBrPJqnV51ZrEFGscP49tl8S/s400/DSC04624A.jpg" alt="" id="BLOGGER_PHOTO_ID_5187491839226409250" border="0" /></a>Pic: beautiful seashells !<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiix09gapVurxasQ8YQgLy76Aycus-shktbdyNjtTx3nZjqGaf_UxahjTQ7EPLPfyfX4ZTm0lLwKN-bu9Fewio9OajB5XxmDXcobdpNYvFzuv843irq8ABHo5rkjiYygjjYc4k/s1600-h/DSC04625.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiix09gapVurxasQ8YQgLy76Aycus-shktbdyNjtTx3nZjqGaf_UxahjTQ7EPLPfyfX4ZTm0lLwKN-bu9Fewio9OajB5XxmDXcobdpNYvFzuv843irq8ABHo5rkjiYygjjYc4k/s400/DSC04625.JPG" alt="" id="BLOGGER_PHOTO_ID_5187491843521376562" border="0" /></a>Pic : For the smaller seashells, you can buy them in a bunch<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJbrJgVHeGA8Ur_7ik7vLjhifkoo56ZiT5mUOb7zCM9JdZGaiRjoo9ddtpZe53Z1eVLT8KPVP02FEBhXBwmRLTBEgIb047DM8sL8MOwYqP3fjZgfJSF6o0PjmpVkC5yTcUKNX/s1600-h/DSC04626.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJbrJgVHeGA8Ur_7ik7vLjhifkoo56ZiT5mUOb7zCM9JdZGaiRjoo9ddtpZe53Z1eVLT8KPVP02FEBhXBwmRLTBEgIb047DM8sL8MOwYqP3fjZgfJSF6o0PjmpVkC5yTcUKNX/s400/DSC04626.JPG" alt="" id="BLOGGER_PHOTO_ID_5187491843521376578" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOjSdn77rVc2piyBrY7Ga9BAAY16EmBmtqJ1oA8QhhxEchMkWtZi_ZnsK73gGTjwieGaz3c5ZNagzijIb9iyBtiQEzj0dBHujgs_XPfdWpKjfh_6phwHGjOz7p6kI8duf3ckh/s1600-h/DSC04621A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOjSdn77rVc2piyBrY7Ga9BAAY16EmBmtqJ1oA8QhhxEchMkWtZi_ZnsK73gGTjwieGaz3c5ZNagzijIb9iyBtiQEzj0dBHujgs_XPfdWpKjfh_6phwHGjOz7p6kI8duf3ckh/s400/DSC04621A.jpg" alt="" id="BLOGGER_PHOTO_ID_5187490335987855602" border="0" /></a><br />If you want to see the beach itself, here are the photos ...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfIrKM1AKSIdx_Qssvu0fvaPU8jsywUbhuG3iFcffjxZewtoUM7lRvnHAKv1dwxQLoK97nK27dS8yGg-hntDDPT7J0lPbLqa_0Xz3MoOlZFUoj1nH3W5FO5YDSNIN6jIHpSSg5/s1600-h/DSC04610.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfIrKM1AKSIdx_Qssvu0fvaPU8jsywUbhuG3iFcffjxZewtoUM7lRvnHAKv1dwxQLoK97nK27dS8yGg-hntDDPT7J0lPbLqa_0Xz3MoOlZFUoj1nH3W5FO5YDSNIN6jIHpSSg5/s400/DSC04610.JPG" alt="" id="BLOGGER_PHOTO_ID_5187490327397920946" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlclinlvRStB4GUph5RCI0eVOjumlaQosb9e_c6tl8dv5YElcDo04VGlIyXAlMKHaxrw832P0zf1AXiNFJflJPTiAzGJD-XFHLFjW2EpcRCpCHI6DagsFOK-ME5qcxwFWgZUQ/s1600-h/DSC04611.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlclinlvRStB4GUph5RCI0eVOjumlaQosb9e_c6tl8dv5YElcDo04VGlIyXAlMKHaxrw832P0zf1AXiNFJflJPTiAzGJD-XFHLFjW2EpcRCpCHI6DagsFOK-ME5qcxwFWgZUQ/s400/DSC04611.JPG" alt="" id="BLOGGER_PHOTO_ID_5187490327397920962" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZglH44NYw0w8laEnYh3BWcbV8e5TYndin-FQSJGM3BnWkTPAspXwOYtlk1hSzoZolUPDA4RhnaFdgchI9jPqVdGaJLcLSYevnJa5lmqlJtJZklkIAAuU1rJrKXpljbShrEkf/s1600-h/DSC04616.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZglH44NYw0w8laEnYh3BWcbV8e5TYndin-FQSJGM3BnWkTPAspXwOYtlk1hSzoZolUPDA4RhnaFdgchI9jPqVdGaJLcLSYevnJa5lmqlJtJZklkIAAuU1rJrKXpljbShrEkf/s400/DSC04616.JPG" alt="" id="BLOGGER_PHOTO_ID_5187490331692888274" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jMWReaTTyZdUQMvXgszJRdGodySdgu-owknYUn0TdpCpLWt0cpmd94StcRdMkMHLd8AbVmdL47_TpkjdwCdhCdc2qQdqsoFHStUIOYttF-N21LAZc6bwQzcE6dmnTEe3PEF9/s1600-h/DSC04617.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jMWReaTTyZdUQMvXgszJRdGodySdgu-owknYUn0TdpCpLWt0cpmd94StcRdMkMHLd8AbVmdL47_TpkjdwCdhCdc2qQdqsoFHStUIOYttF-N21LAZc6bwQzcE6dmnTEe3PEF9/s400/DSC04617.JPG" alt="" id="BLOGGER_PHOTO_ID_5187490331692888290" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Hoh4UAP30kw_hm6s54bbzyuQDMEGYI7ZIYf8-U8-H1HEl0RdGthRHcU6UERXq0yJuphsmFFgKZQnQNyQctBmhMmrVuzsD3ylgiQwiiU876fnD9Az61RMLrWlK208To7wYvl0/s1600-h/DSC04609A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Hoh4UAP30kw_hm6s54bbzyuQDMEGYI7ZIYf8-U8-H1HEl0RdGthRHcU6UERXq0yJuphsmFFgKZQnQNyQctBmhMmrVuzsD3ylgiQwiiU876fnD9Az61RMLrWlK208To7wYvl0/s400/DSC04609A.jpg" alt="" id="BLOGGER_PHOTO_ID_5187487836316889218" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7EzgbJwWv8CJ6NGd200jhP1okYKIiTlncJI8l4-y_oDw9y0jbD_Phvykmjq4LPi3Rsz6eTfAvdiODXvoGdClbyPBxeRRLTXAd9rlraTN1EN5KxYB3yMGN-GQvhsyGtZ2CVeh/s1600-h/DSC04614A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7EzgbJwWv8CJ6NGd200jhP1okYKIiTlncJI8l4-y_oDw9y0jbD_Phvykmjq4LPi3Rsz6eTfAvdiODXvoGdClbyPBxeRRLTXAd9rlraTN1EN5KxYB3yMGN-GQvhsyGtZ2CVeh/s400/DSC04614A.jpg" alt="" id="BLOGGER_PHOTO_ID_5187487840611856530" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgO0fg339oiIIcbf2eKf4-2rX2etFzqfWKy7W3MpJf3mJf2jXBrzJMXhuQ5v0D6U_I74ta6E5VvhaQeBx-K5h_mkenR1yXf0oyyeP2CqENUfwfwMMpN2FWWkCVLYLjX4Xjyrm/s1600-h/DSC04615A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgO0fg339oiIIcbf2eKf4-2rX2etFzqfWKy7W3MpJf3mJf2jXBrzJMXhuQ5v0D6U_I74ta6E5VvhaQeBx-K5h_mkenR1yXf0oyyeP2CqENUfwfwMMpN2FWWkCVLYLjX4Xjyrm/s400/DSC04615A.jpg" alt="" id="BLOGGER_PHOTO_ID_5187487840611856546" border="0" /></a><br />There are many food vendors that will open on weekend, but I strongly not recommended you to eat anything at all there !<br /><br />So just do like I do. Go there, get some beautiful seashells for your children or for your craft, then get some dried or salted food and those crackers and go home.<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxyiP7JLQENCao0wVXytgSdMOkG3STpkAKOSpXCe42dT1he7Tqh1VQJCawRM1UQdqn7F2k79A2sPLE' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com0tag:blogger.com,1999:blog-12640736.post-84336954668829193332008-04-09T10:36:00.000+07:002008-04-10T11:53:21.952+07:00My Newspaper Clipping About My Recipe Books Collection<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHGcX5jhi93uOkeU5ebG3TI46c958wlDnh6-G7QH8qjhPSwSeylpgPF5IutBGStB0pnOasjQotCyyRtZYm7aTgC88Jwn7teKqk1Bxqm-mRvVflJnL8ZdiohwftOqMcOGcpEW9a/s1600-h/artikel+resep001AA.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 217px; height: 471px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHGcX5jhi93uOkeU5ebG3TI46c958wlDnh6-G7QH8qjhPSwSeylpgPF5IutBGStB0pnOasjQotCyyRtZYm7aTgC88Jwn7teKqk1Bxqm-mRvVflJnL8ZdiohwftOqMcOGcpEW9a/s400/artikel+resep001AA.jpg" alt="" id="BLOGGER_PHOTO_ID_5187457608337059954" border="0" /></a><br />On February our local newspaper, Jawa Pos posted an article about my still growing recipe book collection. On previous month or two they also posted a story about my education and my company background too.<br /><br />Since the time they print my story until now, my recipe collection has been added with at least 20 more books. I lost count to be honest.Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com0tag:blogger.com,1999:blog-12640736.post-72750013843508730262008-04-09T00:40:00.000+07:002008-04-11T10:13:34.939+07:00A Short Trip To Taiwan To Praise The Lord And To EAT !!<div style="text-align: center;"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jvC4PfXM2NIOilG8rDJH8ZL3kTtkTsbmRhvap5iBRdA81QWaUWPTQJvGuuNVv2w1Bh7gkLqvrKMtBdoIhB7S4Yq_qIaSE2ZK4iimCo6TgB_xQ6NwVbmQs5shlH9kcUmEujKx/s1600-h/DSC_8910A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jvC4PfXM2NIOilG8rDJH8ZL3kTtkTsbmRhvap5iBRdA81QWaUWPTQJvGuuNVv2w1Bh7gkLqvrKMtBdoIhB7S4Yq_qIaSE2ZK4iimCo6TgB_xQ6NwVbmQs5shlH9kcUmEujKx/s400/DSC_8910A.jpg" alt="" id="BLOGGER_PHOTO_ID_5186939876130151426" border="0" /></a>Pic: You can say that this is our second honeymoon.<br /></div><br />If you wonder why we went to Taipei on February by ourselves , minus our children, and then we only stayed there for a week. You can read the incredible story on my diary. If you are interested to find out more about it,<a href="http://yohanadiary.blogspot.com/2008/04/asia-for-jesus-festival-of-gods-power.html"> click here</a>.<br /><br />To find out more about the new places where we ate this time and what do we eat keep on reading ...<br /><br />This is the first time for my husband to come home to his own hometown and became a tourist. Quite funny actually but guess what? It's fun too !<br /><br />Taipei is a big city and it is a city that keep on growing and that's means it's impossible for even local Taipei people themselves to know every new restaurants the just keep on sprouting open every where. Even if they eat out 3 times a day, everyday, I don't think they can keep up with the growth of food business in Taipei.<br /><br />So this is our chance to try new restaurant that we don't know but yet a lot of people know that the food there is good. If they are not how can the tour company keep coming to that place?<br /><br />Due to the real reason on why we go to Taipei in the first place ( we came with 60 other people for a crusade ) I don't take the liberty of taking shot after shots of food photos like usual. Sometimes yes I do off course. But mostly not. I was busy to get to know the many new friends that I met on this group.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6fgy-xOwwNnR8kY9wiq41P8-8uIn9GLRrvkaZvK-6t0MhEcLzWasMDgBtkUcJFvWH8BDN1wssAZipLW7H-SYjUagnop7wU1x-n4Gu__Zd4TknQyZgLzzWwWKrTXEValhwCnu/s1600-h/DSC_8922A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6fgy-xOwwNnR8kY9wiq41P8-8uIn9GLRrvkaZvK-6t0MhEcLzWasMDgBtkUcJFvWH8BDN1wssAZipLW7H-SYjUagnop7wU1x-n4Gu__Zd4TknQyZgLzzWwWKrTXEValhwCnu/s400/DSC_8922A.jpg" alt="" id="BLOGGER_PHOTO_ID_5186939863245249490" border="0" /></a>Pic: The door of Chiang Kai-Shek's Memorial Hall<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMC8rmf61GYorvlyVCnyX6xBr84KkPpuPNxMYgvMonj4fdK0E6eXy9xiu75tgRz83AjdrE3u1cF3Hkl7UpwrmCXwV-n-S5CKwRjpDIXuinil7Cfs2rWmXi9jFEyeIf6_SG-wdc/s1600-h/DSC_8919A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMC8rmf61GYorvlyVCnyX6xBr84KkPpuPNxMYgvMonj4fdK0E6eXy9xiu75tgRz83AjdrE3u1cF3Hkl7UpwrmCXwV-n-S5CKwRjpDIXuinil7Cfs2rWmXi9jFEyeIf6_SG-wdc/s400/DSC_8919A.jpg" alt="" id="BLOGGER_PHOTO_ID_5186939863245249506" border="0" /></a>Pic: The door knocker and handle<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJNytKiB9-o4gDt2u82p652jGvb1lumj_ezppmzAxk1yRRb3ehJJ-NKvc1X0ClXoNkFlI0BqV-1vOkdQbWr3CHoiXljt7LBq9QhQ-44pDTnnU3LYFoPZvzB0uykqHZ7ntyKDEG/s1600-h/DSC_8925B.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJNytKiB9-o4gDt2u82p652jGvb1lumj_ezppmzAxk1yRRb3ehJJ-NKvc1X0ClXoNkFlI0BqV-1vOkdQbWr3CHoiXljt7LBq9QhQ-44pDTnnU3LYFoPZvzB0uykqHZ7ntyKDEG/s400/DSC_8925B.jpg" alt="" id="BLOGGER_PHOTO_ID_5186939871835184114" border="0" /></a>Pic: Beautiful decorative plate at Chiang Kai-Shek's Memorial Hall<br /></div><br />Right after the crusade ended, with some of our new found friends we took of to Kaoshiung by using High Speed Rail train. We were curious to find out for ourselves how good is this train. Enough to say, I wish we have that in my hometown too!<br /><br />The only different was, while others are interested with other thingy ( I don't know what ), I was very curious to see what they serve on this train. I know that the trip will be short, even the trip from Taipei to Kaoshiung is only taking 1.5 hrs.<br /><br />I found out soon enough that we only have 2 choices of food. I chose to eat this finger sandwich because I saw that inside that box, there are 3 flavors, and one of them is one of my favorite cucumber-cream cheese sandwich. I was pleasantly surprise because the sandwich is in good condition, not soggy, not overly cold. They look freshly made. They taste good too. Then I also ordered their coffee, and again, not bad ....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACndsfxC4mAvBes5oPMbuHSrhl8vU2U62AAaAMDYjkdSE8owrNz9kFMzJgv39xtxEg1B7EGRRxND45dbCV9hcINmuDtaf1UY3-X9C7mRAVwNs340qjUwZQcUxymrdtmcVRBS4/s1600-h/DSC04233.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACndsfxC4mAvBes5oPMbuHSrhl8vU2U62AAaAMDYjkdSE8owrNz9kFMzJgv39xtxEg1B7EGRRxND45dbCV9hcINmuDtaf1UY3-X9C7mRAVwNs340qjUwZQcUxymrdtmcVRBS4/s400/DSC04233.JPG" alt="" id="BLOGGER_PHOTO_ID_5186938149553298338" border="0" /></a>The sandwich portion is just right for a nibble. With a fresh salad and fruit slices for the side dish. This bento is just perfect. Light meal for a short trip.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCEUQ9EoHqInfnu9p5nZfJg_WIyi5SSGtcEaYKaR12iNgfMO4OlxVYZQ5-fK6hngKGJXsFD9KAnW-4VJA3kF6MNNUpIKgHEeve5Fn0p6ibDcxvXZS024lxwcGL5_Ewle-EIe3/s1600-h/DSC04231A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCEUQ9EoHqInfnu9p5nZfJg_WIyi5SSGtcEaYKaR12iNgfMO4OlxVYZQ5-fK6hngKGJXsFD9KAnW-4VJA3kF6MNNUpIKgHEeve5Fn0p6ibDcxvXZS024lxwcGL5_Ewle-EIe3/s400/DSC04231A.jpg" alt="" id="BLOGGER_PHOTO_ID_5186938153848265650" border="0" /></a><br />On another occasion, we went to Raohe night market again. Since I already did a report on that market, I won't bother you with it for now, unlessss.... they come out with something new.<br />But, if you want to find out about Raohe, you can read it on my previous entry in August 2006. You can <a href="http://yohanagourmet.blogspot.com/2006/08/welcome-to-raohe-street-night-market.html">click here</a>.<br /><br />We also went to see <span style="font-weight: bold;">Danshui Fisherman Wharf</span>. Get the chance to buy some snack there too. What's interesting to eat around that area is when the tour bus took us to eat at the <span style="font-weight: bold;">Red Castle 1899</span>. The building is very cool, it's very very old and I happen to love old houses! They serve both Taiwanese cuisine and western food because that building originally was built for Dutch government who at one time occupied Taiwan. It doesn't hurt as well to know that the view from that restaurant is very good because that old castle was built on top of a hill that face the sea. It's a good place to take your girlfriend or boyfriend there. The atmosphere is very relaxing and romantic too.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFR9yBDcFmCvVtqin2QZelncdcZxPXADWaAgJlPkMwSApTrOnXaBosXECZvpRxMof54_gJv9-Hu7iB5XaEEa02jF1WxcYwSl2BQkdzBPlC2VeBriIo3Vh8amlaI3Pbbt91NxB/s1600-h/DSC04222A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFR9yBDcFmCvVtqin2QZelncdcZxPXADWaAgJlPkMwSApTrOnXaBosXECZvpRxMof54_gJv9-Hu7iB5XaEEa02jF1WxcYwSl2BQkdzBPlC2VeBriIo3Vh8amlaI3Pbbt91NxB/s400/DSC04222A.jpg" alt="" id="BLOGGER_PHOTO_ID_5186935091536583490" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQm3_F22_MeKQKYYKYASVeZCLI6QjCa9AoDoncPeoMohoZz5fa7CD5WswICFvH-BwyeqLfBuX0U2vjz6poJxU4xekc5JLGKw8xX0OaHBh_J6TP6oxHeIIhAaD9x-8DlfCCdpSF/s1600-h/DSC04223A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQm3_F22_MeKQKYYKYASVeZCLI6QjCa9AoDoncPeoMohoZz5fa7CD5WswICFvH-BwyeqLfBuX0U2vjz6poJxU4xekc5JLGKw8xX0OaHBh_J6TP6oxHeIIhAaD9x-8DlfCCdpSF/s400/DSC04223A.jpg" alt="" id="BLOGGER_PHOTO_ID_5186936904012782418" border="0" /></a>Pic: The view of the sea<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgayhRrBfQdlNVhd8lbXis1OXVQH44lp8T3sCYkVC3vxetybyeqZjiYVdgGWKEzEHNl6IbUr3xHyqYceMA-LlHYm7A8gI8AbSl8BUSR0zPO08MZsOMZIGbRGk5XLNaJRaomK7pB/s1600-h/DSC04225A.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgayhRrBfQdlNVhd8lbXis1OXVQH44lp8T3sCYkVC3vxetybyeqZjiYVdgGWKEzEHNl6IbUr3xHyqYceMA-LlHYm7A8gI8AbSl8BUSR0zPO08MZsOMZIGbRGk5XLNaJRaomK7pB/s400/DSC04225A.jpg" alt="" id="BLOGGER_PHOTO_ID_5186936904012782434" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ANu8LFdhCOI1xLt2eVU9uvrxDb8xGIkRFEWDrDfG3FzyvG0q4Xo4TL83yW2uNpgv7tRqkFEjd4x3SF0PSnfw85O7e7HTpFYXEt_gW-yBRAR5CYMRhsjkE4MU0XHHor3t40Sz/s1600-h/DSC04213.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ANu8LFdhCOI1xLt2eVU9uvrxDb8xGIkRFEWDrDfG3FzyvG0q4Xo4TL83yW2uNpgv7tRqkFEjd4x3SF0PSnfw85O7e7HTpFYXEt_gW-yBRAR5CYMRhsjkE4MU0XHHor3t40Sz/s400/DSC04213.JPG" alt="" id="BLOGGER_PHOTO_ID_5186935070061746946" border="0" /></a>Pic: Drunken shrimps<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaECbZdMUNOzF56ArNf__lWbBdbuYKiphyoVG-wN8WDRi1_4Af7SL4M8sAVPF_ksNkyC6a5R7x_RD06TnqrL0FX6xcYEQGXAqkOYdtirbUQcsM2MaGx-4sIhNi8EFhdY0qKkKU/s1600-h/DSC04215.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaECbZdMUNOzF56ArNf__lWbBdbuYKiphyoVG-wN8WDRi1_4Af7SL4M8sAVPF_ksNkyC6a5R7x_RD06TnqrL0FX6xcYEQGXAqkOYdtirbUQcsM2MaGx-4sIhNi8EFhdY0qKkKU/s400/DSC04215.JPG" alt="" id="BLOGGER_PHOTO_ID_5186935078651681554" border="0" /></a>Pic: Shrimps and fruits with mayonnaise<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqHmxGxyldFOSxbhjZAqZfoBm_vT9K6qA231EU-TJEQeA4A5AlbTNlDYKG7H430e78aHlQ1hAaT3bx0bMNmqX0iU3guOPPK6pXR9C3Ojn3wvIo-zC14ErQUANA72RjaUpO5hu/s1600-h/DSC04217.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqHmxGxyldFOSxbhjZAqZfoBm_vT9K6qA231EU-TJEQeA4A5AlbTNlDYKG7H430e78aHlQ1hAaT3bx0bMNmqX0iU3guOPPK6pXR9C3Ojn3wvIo-zC14ErQUANA72RjaUpO5hu/s400/DSC04217.JPG" alt="" id="BLOGGER_PHOTO_ID_5186935078651681570" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAX-KVoyGOHI9zZ4lgBAlpMTZ6UsdagILLenULVq6gs1rPzZ3LLjeiDOsBD5v6h34iCZaYB36-RKZC-SFmfWnO7UfvElfNDEWVp7Zkc9LnY-eTjRXSYrr1duV7F8xfyiZ_WfKH/s1600-h/DSC04221.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAX-KVoyGOHI9zZ4lgBAlpMTZ6UsdagILLenULVq6gs1rPzZ3LLjeiDOsBD5v6h34iCZaYB36-RKZC-SFmfWnO7UfvElfNDEWVp7Zkc9LnY-eTjRXSYrr1duV7F8xfyiZ_WfKH/s400/DSC04221.JPG" alt="" id="BLOGGER_PHOTO_ID_5186935087241616178" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIUuT21h0cWSfPK8a1TkS1_dlZA2N-6o9LQiGZ2WZfjKlmqirJ6KYwvMZCukEJi3rVQnlXt0ma0VtOReN3fMuMAJlQLIzSofTxHljTw0MrhD3dCj_swSR0Ub5JpTs-aTKeVDO/s1600-h/r14_3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIUuT21h0cWSfPK8a1TkS1_dlZA2N-6o9LQiGZ2WZfjKlmqirJ6KYwvMZCukEJi3rVQnlXt0ma0VtOReN3fMuMAJlQLIzSofTxHljTw0MrhD3dCj_swSR0Ub5JpTs-aTKeVDO/s400/r14_3.jpg" alt="" id="BLOGGER_PHOTO_ID_5187309487799922770" border="0" /></a><br /><div style="text-align: center;">Pic : <a href="http://www.rc1899.com.tw/"><b>Red Castle 1899</b></a> (達觀樓), 6, Lane 2, Sanmin Street, Tel: <i>+886 2</i> 8631-1168, <a href="http://www.rc1899.com.tw/" class="external autonumber" title="http://www.rc1899.com.tw/">[4]</a>. A colonial building sits on the hillside, built in 1899. This is the best view cafe in Danshui. They serves both Western and Chinese dishes. The entrance is just east of the Mackay statue, atop a hill reached by 106 stone steps<br /></div><br />We also went to see <a href="http://www.tcma.gov.tw/eng/SmallMarket05.htm">Qingguang open-air market</a> that we never went to before. It's location is near the Danshui Fisherman Wharf.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5eNSKEHGP1aJgg25zmeVIKOL0SkBuTNyR4fZn8AxZCydN6F9IS-BVXTXtYNCXcY05nNXoUOqAkqdU0j91YDiSeI4y7i26unzuR9ufa2WaJTs5wzMFEwzPYOALZmiu3DeK17Z/s1600-h/DSC04229.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5eNSKEHGP1aJgg25zmeVIKOL0SkBuTNyR4fZn8AxZCydN6F9IS-BVXTXtYNCXcY05nNXoUOqAkqdU0j91YDiSeI4y7i26unzuR9ufa2WaJTs5wzMFEwzPYOALZmiu3DeK17Z/s400/DSC04229.JPG" alt="" id="BLOGGER_PHOTO_ID_5186938153848265666" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT81oysge_EuNsi0jVbIcm8skGO9MnMHJqLD28TNmbJjrL5MlDe30ZZ59dFj7wyS7dY2eT7c1BB5yiduTf2yvFdqcfyzY59OXMELm0aw04aM1-H8nOn4R-Kf84KUET1E3GvDgE/s1600-h/DSC04226.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT81oysge_EuNsi0jVbIcm8skGO9MnMHJqLD28TNmbJjrL5MlDe30ZZ59dFj7wyS7dY2eT7c1BB5yiduTf2yvFdqcfyzY59OXMELm0aw04aM1-H8nOn4R-Kf84KUET1E3GvDgE/s400/DSC04226.JPG" alt="" id="BLOGGER_PHOTO_ID_5186936912602717042" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIa01SxlUU8miaOPNYwnzYg_PacsQw0kSpQEf9K7xLjiFqoBR_hkaZld1QVl39qfEA6LiDQ-W-9kefEwIgQCGGlfYhh_L1cgDZze841i8uDhTDhKL55eJqhuOa9ZjD4KH2WBf/s1600-h/DSC04227.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIa01SxlUU8miaOPNYwnzYg_PacsQw0kSpQEf9K7xLjiFqoBR_hkaZld1QVl39qfEA6LiDQ-W-9kefEwIgQCGGlfYhh_L1cgDZze841i8uDhTDhKL55eJqhuOa9ZjD4KH2WBf/s400/DSC04227.JPG" alt="" id="BLOGGER_PHOTO_ID_5186936916897684354" border="0" /></a>Pic: This is my first time to see an octopus legs this many for sale on sticks. Each stick is about 40 cm in length.<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IjyoVnG6EXY3hiz_w8pOaI8E5Zrf8QJrBsZK24HsQJfb1n4pjmUXteAEVZk8uzkH8mWg07z2edM7E25uV7rf1uY5E5X8bSifKYw-kYmc88efCSU8yi8T6CAi60YTfZXKbHg6/s1600-h/DSC04228.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IjyoVnG6EXY3hiz_w8pOaI8E5Zrf8QJrBsZK24HsQJfb1n4pjmUXteAEVZk8uzkH8mWg07z2edM7E25uV7rf1uY5E5X8bSifKYw-kYmc88efCSU8yi8T6CAi60YTfZXKbHg6/s400/DSC04228.JPG" alt="" id="BLOGGER_PHOTO_ID_5186936921192651666" border="0" /></a>Pic: A more close up of those tentacles ....<br /></div><br />More information on Qingguang Open-Air Market ...<br /><br /><table class="pt9" summary="Layout Table" align="center" border="0" cellpadding="0" cellspacing="3" width="90%"><tbody><tr><td class="e-10-rd_item"><div align="center"><table summary="排版用表格" border="0" cellpadding="5" cellspacing="0" width="100%"><tbody><tr><td><div align="justify"><span class="style12"><strong>Qingguang Open-air Market</strong></span></div></td> </tr> </tbody></table> </div></td> </tr> <tr> <td class="bl_rd-9" valign="top" width="74%"><table summary="Layout Table" border="0" cellpadding="5" cellspacing="0" width="100%"> <tbody><tr valign="top"> <td width="100%"><table summary="Layout Table" bgcolor="#eff9fe" border="0" bordercolor="#000066" cellpadding="5" cellspacing="0" width="100%"> <tbody><tr> <td width="25%"><div align="center"><img src="http://www.tcma.gov.tw/eng/markets/small/sunny_01.jpg" alt="pictures of market" height="80" width="120" /></div></td> <td width="25%"><div align="center"><img src="http://www.tcma.gov.tw/eng/markets/small/sunny_02.jpg" alt="pictures of market" height="80" width="120" /></div></td> <td width="25%"><div align="center"><img src="http://www.tcma.gov.tw/eng/markets/small/sunny_03.jpg" alt="pictures of market" height="80" width="120" /></div></td> <td width="25%"><div align="center"><img src="http://www.tcma.gov.tw/eng/markets/small/sunny_04.jpg" alt="pictures of market" height="80" width="120" /></div></td> </tr> </tbody></table></td> </tr> </tbody></table></td> </tr> <tr align="center"> <td><div align="center"> <table summary="排版用表格" style="color: rgb(153, 153, 153);" border="1" cellpadding="5" cellspacing="0" width="100%"> <tbody><tr> <td><table summary="排版用表格" border="0" cellpadding="3" cellspacing="0" width="100%"> <tbody><tr class="pt9" valign="top"> <td><div class="e-9-bk-99-15" align="left"> <div class="e-9-bk-99-15" align="left"> <div align="justify"><span class="c-9-bk-99-15"><strong>Location:</strong></span> Lane 2, Nongan St. and Lane 12, Shuangcheng St., Zhongshan District, Taipei City </div> </div> </div></td> </tr> <tr class="pt9" valign="top"> <td><div align="justify"><strong class="e-9-bk-99-15">Transportation</strong></div></td> </tr> <tr class="pt9"> <td class="e-9-bk-99-15" valign="top"><table summary="Layout Table" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr class="e-9-bk-99-15"> <td style="width: 30px;" valign="top"><div align="justify"><strong>MRT: </strong></div></td> <td> <div align="justify">Danshui Line, alight at Minquan W. Rd Station, walk towards Zhongshan N. Rd. for about 10 minutes. </div></td> </tr> </tbody></table></td> </tr> <tr class="pt9"> <td class="e-9-bk-99-15" valign="top"><table summary="Layout Table" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr class="e-9-bk-99-15"> <td style="width: 30px;" valign="top"><div align="justify"><strong>Bus: </strong></div></td> <td><div align="justify"><span class="bl_tb_back"> 203, 218, 220, 247, 260, 277, 279, 287, 310 and alight at “Tatung Company” bus stop.</span></div></td> <td><p> </p></td> </tr> </tbody></table></td> </tr> <tr class="pt9"> <td class="e-9-bk-99-15" valign="top"><table summary="Layout Table" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr class="e-9-bk-99-15"> <td style="width: 65px;"><div align="justify"><strong>Bus Stop</strong><strong class="e-9-bk-99-15">:</strong></div></td> <td> <div align="justify">“Tatung Company” bus stop. </div></td> </tr> </tbody></table></td> </tr> <tr class="pt9"> <td class="e-9-bk-99-15" valign="top"> <div class="c-9-bk-99-15" align="justify">The Qingguang Open-air Market located at the Zhongshan District was distinctively famous for the wide varieties of foreign goods sold in the shops in the earlier years. However, in recent years, Taiwanese travel to overseas frequently, hence the demands for foreign goods in Qingguang Open-air Market have gradually decreased and this causes to the change of the business style. Nowadays, the Qingguang Open-air Market from Nongan St. to Shuangcheng St. is a small but modern shopping district, with well organized shops and a food court full of delicacies.<br />Other attractions that differentiate Qingguang Open-air Market to other night markets are the everlasting boutiques. Other than the shops, this night market also has delicacies that people praise about and will definitely fulfill one’s taste buds. For examples, the Qingguang Glutinous Oil Rice, Qingguang Wonton, Cai’s Tempura (a type of fish cake), Qingguang Yi-Noodel, Florida Bakery, Grandma’s Yi-Noodle. </div></td></tr></tbody></table></td></tr></tbody></table></div></td></tr></tbody></table><br />The tour bus also brought us to this traditional <span style="font-weight: bold;">Nanmen market</span> in Taipei area. R told me that at this market I can find a lot of hard to get ingredients for my cooking experiments. He was right, we were the only one in our tour group that carried so many shopping bags loaded with goods such as fresh Zechuan peppercorns that is so fresh until my nose felt tingly even though I smell them through several layers of plastic and paper box. Then Chin hua ham. Ground red rice that is good for making the stewed pork hock looks red and shiny and much much more ... R should have brought me here long time ago !!!! I did asked him why he did not take me here before if he knew I will have such a great time like this. He told me the area around this market is not safe, and that's one of his main concern. He never took me to an unsafe area ever.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJlZlEVArqmHlM5YPHSChsRzOVW7B7SqIrzdeNV8GUtbARO7veSNBmzATrgiAw3mSNTIKGzAyHUX4fFZ5IRUe4Iu3zNXgTBSLlrmcX12Kl8FUH3WiLuiOFU40k587pyj0b-pB/s1600-h/DSC04178.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJlZlEVArqmHlM5YPHSChsRzOVW7B7SqIrzdeNV8GUtbARO7veSNBmzATrgiAw3mSNTIKGzAyHUX4fFZ5IRUe4Iu3zNXgTBSLlrmcX12Kl8FUH3WiLuiOFU40k587pyj0b-pB/s400/DSC04178.JPG" alt="" id="BLOGGER_PHOTO_ID_5186933605477898930" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoceZ1yDDg0qrW-HL4FLcHTvWb02Xu02fWXx5jtNsDqRVerYjx2Y3LvpY8diKBakY9mnWsz5JSpc1QSXDTIvQXjAqVgstEbSmdoX-Ldzpu98887buVYCTSYBAIsYFhwrKoNItp/s1600-h/DSC04179.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoceZ1yDDg0qrW-HL4FLcHTvWb02Xu02fWXx5jtNsDqRVerYjx2Y3LvpY8diKBakY9mnWsz5JSpc1QSXDTIvQXjAqVgstEbSmdoX-Ldzpu98887buVYCTSYBAIsYFhwrKoNItp/s400/DSC04179.JPG" alt="" id="BLOGGER_PHOTO_ID_5186933609772866242" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHmUqxaSgMmWp5QLBX2zAd89mFNGk4db3oGzzPfwBBWJ17560M4rWmzJIwCmfqnDWEIgIfA7Gj7AcuDA5MsBJ_0k0BONMYM6yj6QzXRfgtz1BM2yGBIbkl81U3FwOUNxUvTRa/s1600-h/DSC04181.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHmUqxaSgMmWp5QLBX2zAd89mFNGk4db3oGzzPfwBBWJ17560M4rWmzJIwCmfqnDWEIgIfA7Gj7AcuDA5MsBJ_0k0BONMYM6yj6QzXRfgtz1BM2yGBIbkl81U3FwOUNxUvTRa/s400/DSC04181.JPG" alt="" id="BLOGGER_PHOTO_ID_5186933609772866258" border="0" /></a>Pic: Making fresh egg roll skins ( Lumpia skin ) that you can buy then at home all you need to do is just make the fillings.<br /><br />I will show you how they make it on this video :<br /><br /><object height="355" width="425"><param name="movie" value="http://www.youtube.com/v/n8me713khJ4&hl=en"><param name="wmode" value="transparent"><embed src="http://www.youtube.com/v/n8me713khJ4&hl=en" type="application/x-shockwave-flash" wmode="transparent" height="355" width="425"></embed></object><br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Egg Roll Skins</span></span><br /><br />Makes 24<br /><br />6 Cups. high protein flour, sifted<br />1 1/2 tsp salt<br />3 cups water<br /><br />Put the water and salt in a bowl; allow the salt to dissolve. Add the flour and mix until the batter is thick and smooth. Pour 1/4 cup water on top of the batter to keep it from drying; let it stand for 30 minutes or until bubbles form on the surface.<br /><br />Use hands to pick up some batter from the edge of the bowl and drop it into the center of the batter. Continue to take batter from the edges and drop it in the center until all batter from the edges has been dropped into the center; repeat this process until the dough is smooth and elastic. Sprinkle a little water on top of the dough to keep it moist.<br /><br />Evenly heat a heavy grill over medium . Clean the grill, use an oil-soaked cloth to oil a 6-inch round surface on the grill.<br /><br />Take a handful of batter and lightly "wipe" the grill with it in a circular motion to make a 6-inch thin pancake. Remove the excess batter immediately. Lightly pop any bubbles on the skin. When the edges of the skin begin to curl, peel off the skin and place it on a serving plate. Repeat step to make more skins.<br /><br />NOTE: The skin will stick to the grill if it is too hot; to cool the grill, lightly wipe it with a moistened cloth. Oil the grill again with the oil soaked cloth.<br /><br /><object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/w-JuQ_Vdjuo&hl=en"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/w-JuQ_Vdjuo&hl=en" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object><br /><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3bMx7Mo5En5ww6RajaVkN2ERE0UYbSG4wnApRv-ZHzvoop9IMx5MdL0u6DV6Lo3_JhTnhN7c7fSCmI2UVZ1nmqaIIjuyCbPREtcz6e8CgY7ARLaYlBSFzNn93rfZHSKLlfO7L/s1600-h/DSC04182.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3bMx7Mo5En5ww6RajaVkN2ERE0UYbSG4wnApRv-ZHzvoop9IMx5MdL0u6DV6Lo3_JhTnhN7c7fSCmI2UVZ1nmqaIIjuyCbPREtcz6e8CgY7ARLaYlBSFzNn93rfZHSKLlfO7L/s400/DSC04182.JPG" alt="" id="BLOGGER_PHOTO_ID_5186933614067833570" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJn7YU-iB4nKfsQ0-y7CclmOd5liuUMFMe7u7vh8Ng0aQj5FlY9Fe8byUUb41ZusrsOIHHMiHyWgigszKlkpObdL-5VUgEt9gSEA4rxAWtV8on-baZiooOaC2KBVNIIR_wdQhh/s1600-h/DSC04183A.jpg"><img style="margin: 0px auto 10px; 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display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv23GdBNc0pfd_HCw2XBhmowZfFCzgEHYfuJ4GZgEmTqUfdsLjYV69I_6k1x3hFZ5zwuct4lMbmNu7UaQ1djjfNleRiolSffYVTYwqU6_dmu5AtAHWBU7JqH8KARMNhlp6gMus/s400/DSC04173.JPG" alt="" id="BLOGGER_PHOTO_ID_5186932231088364162" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1_6mjTqjHyCOI6U2ayHX3p1wWi6Mlb5gazmUDvL_Ieofcw0BG9V4VuWyYbwNiNttPxmqAfCtjyc6Ad9HwyVfN3iNjd_zLw_DOK6uNPAL7hd5hRp7Tky4Lm64okt-gtK2E-gr/s1600-h/DSC04174.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1_6mjTqjHyCOI6U2ayHX3p1wWi6Mlb5gazmUDvL_Ieofcw0BG9V4VuWyYbwNiNttPxmqAfCtjyc6Ad9HwyVfN3iNjd_zLw_DOK6uNPAL7hd5hRp7Tky4Lm64okt-gtK2E-gr/s400/DSC04174.JPG" alt="" id="BLOGGER_PHOTO_ID_5186932235383331474" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOULPeoCZdanY0JwrBpfP6si1QcibQYrX7wv5v9gUtEVH6bfyyYtmC92ZA6YLGBBk1GfuAOmj445IIgRHslMUcSbFgKuAd_syHHptSjXsOgfLYeyKH0cOC2HVUe6tqYqq79lB8/s1600-h/DSC04175.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOULPeoCZdanY0JwrBpfP6si1QcibQYrX7wv5v9gUtEVH6bfyyYtmC92ZA6YLGBBk1GfuAOmj445IIgRHslMUcSbFgKuAd_syHHptSjXsOgfLYeyKH0cOC2HVUe6tqYqq79lB8/s400/DSC04175.JPG" alt="" id="BLOGGER_PHOTO_ID_5186932239678298786" border="0" /></a><object height="350" width="425"><param name="movie" value="http://www.youtube.com/v/Y77nB-wHSTE"><embed src="http://www.youtube.com/v/Y77nB-wHSTE" type="application/x-shockwave-flash" height="350" width="425"></embed></object><br /><table class="pt9" summary="Layout Table" align="center" border="0" cellpadding="0" cellspacing="3" width="90%"><tbody><tr><td class="e-10-rd_item"><div align="center"><table summary="Layout Table" border="0" cellpadding="5" cellspacing="0" width="100%"><tbody><tr><td><div align="justify"><span class="style12"><strong>Nanmen Market</strong></span></div></td> </tr> </tbody></table> </div></td> </tr> <tr> <td class="bl_rd-9" valign="top" width="74%"><table summary="Layout Table" border="0" cellpadding="5" cellspacing="0" width="100%"> <tbody><tr valign="top"> <td width="100%"><table summary="Layout Table" bgcolor="#eff9fe" border="0" bordercolor="#000066" cellpadding="5" cellspacing="0" width="100%"> <tbody><tr> <td width="25%"><div align="center"><img src="http://www.tcma.gov.tw/eng/markets/public/Nai-Men_04.jpg" alt="pictures of market" height="80" width="120" /></div></td> <td width="25%"><div align="center"><img src="http://www.tcma.gov.tw/eng/markets/public/Nai-Men_02.jpg" alt="pictures of market" height="80" width="120" /></div></td> <td width="25%"><div align="center"><img src="http://www.tcma.gov.tw/eng/markets/public/Nai-Men_03.jpg" alt="pictures of market" height="80" width="120" /></div></td> <td width="25%"><div align="center"><img src="http://www.tcma.gov.tw/eng/markets/public/Nai-Men_01.jpg" alt="pictures of market" height="80" width="120" /></div></td> </tr> </tbody></table></td> </tr> </tbody></table></td> </tr> <tr align="center"> <td><div align="center"> <table summary="Layout Table" border="1" bordercolor="#999999" cellpadding="5" cellspacing="0" width="100%"> <tbody><tr> <td><table summary="Layout Table" border="0" cellpadding="3" cellspacing="0" width="100%"> <tbody><tr class="pt9" valign="top"> <td><div class="e-9-bk-99-15" align="left"> <div align="justify"><strong>Location:</strong> No.8, Sec. 1, Roosevelt Rd. ,Zhongzheng District </div> </div></td> </tr> <tr class="pt9" valign="top"> <td><div align="justify"><strong class="e-9-bk-99-15">Transportation</strong> </div></td> </tr> <tr class="pt9"> <td class="e-9-bk-99-15" valign="top"><table summary="Layout Table" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td style="width: 30px;"><div align="justify"><strong class="e-9-bk-99-15">MRT: </strong></div></td> <td class="c-9-bk-99-15"> <div align="justify">Danshui Line, Chiang Kai-Shek Memorial Hall station " </div></td> </tr> </tbody></table></td> </tr> <tr class="pt9"> <td class="e-9-bk-99-15" valign="top"><table summary="Layout Table" border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td style="width: 30px;" valign="top"><strong class="e-9-bk-99-15">Bus: </strong></td> <td><div align="justify"><span class="bl_tb_back"> 241, 235 , 5, 630 , 235, 204, 295, 623 , 236, 10, 15, 251, 214, 291, 252, 295, East. 0, 208, 297, 3, 18</span></div></td> </tr> </tbody></table></td> </tr> <tr class="pt9"> <td class="e-9-bk-99-15" valign="top"> <div class="c-9-bk-99-15" align="justify"> It has a long history of 100 years. The dried goods on the 1st floor, including holiday foods, such as sausages, preserved hams and hams, and various cooked foods, snacks, cookies, steamed stuffed buns and steamed bread with the traditional flavor as well as various Chinese foods, are very popular.</div></td></tr></tbody></table></td></tr></tbody></table></div></td></tr></tbody></table><br />EXTRA:<br /><br />This video clip has nothing to do with my trip to Taiwan but I thought I would like to share it with you because after you saw how a Taiwanese makes their Egg Roll skins, maybe you would like to compare it with how a Vietnamese makes their Banh Trang ( Spring roll skin ).<br /><br /><object height="355" width="425"><param name="movie" value="http://www.youtube.com/v/YCri2qptDXk&hl=en"><param name="wmode" value="transparent"><embed src="http://www.youtube.com/v/YCri2qptDXk&hl=en" type="application/x-shockwave-flash" wmode="transparent" height="355" width="425"></embed></object><br /><table class="pt9"></table><br /><br /><object height="355" width="425"><param name="movie" value="http://www.youtube.com/v/QgsvaUIrbkk&hl=en"><param name="wmode" value="transparent"><embed src="http://www.youtube.com/v/QgsvaUIrbkk&hl=en" type="application/x-shockwave-flash" wmode="transparent" height="355" width="425"></embed></object>Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com1tag:blogger.com,1999:blog-12640736.post-8517765549199731792008-01-21T08:07:00.000+07:002008-01-21T11:11:08.736+07:00Easy Egg Recipes That We Should Know !<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigktR-kDcYfeBM46wmNU7rSB3i5TqDjy7zoOPci6pElDMiO-xDwRdfkMWxAiRWeHe9iJipGaR6gzXkHT8IgFAIC4DsjMjGW5DXxLdR5O0-rA7doO6yxpzvNvw64GmjaEslORyA/s1600-h/radish_ground_l.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigktR-kDcYfeBM46wmNU7rSB3i5TqDjy7zoOPci6pElDMiO-xDwRdfkMWxAiRWeHe9iJipGaR6gzXkHT8IgFAIC4DsjMjGW5DXxLdR5O0-rA7doO6yxpzvNvw64GmjaEslORyA/s320/radish_ground_l.jpg" alt="" id="BLOGGER_PHOTO_ID_5157735600121006242" border="0" /></a>Now this recipe that I am going to show you is one of the easiest food to make. It's a basic recipe that every young people who just left their parents' home to live on their own need to know. It's an emergency recipe when after a long hard work you come home and have no more energy to cook anything that require more than 3 ingredients.<br />This recipe is also good for a very overwork mom.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmRjdN1qo5ir5zzxSWSFpAy3ujMSKIrdvGnYoxK6eEDe02f-hG3NlOozgTX7uZU9dTVXXI7rAIiDHvc6jDAjanyBca_PUYUQR_SZn7WbHqQes41Bf-_9YYcDZ0fyykUqINA4Zp/s1600-h/img032.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmRjdN1qo5ir5zzxSWSFpAy3ujMSKIrdvGnYoxK6eEDe02f-hG3NlOozgTX7uZU9dTVXXI7rAIiDHvc6jDAjanyBca_PUYUQR_SZn7WbHqQes41Bf-_9YYcDZ0fyykUqINA4Zp/s400/img032.jpg" alt="" id="BLOGGER_PHOTO_ID_5157732215686776978" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;font-size:130%;" >Fried Egg With Dried Radish / Preserved Turnip ( Jai Po )</span><br /><br /></div><br />This recipe only needs 3 ingredients ...<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">3 eggs</span><br /><span style="font-weight: bold;">3 Tbs chopped dried radish</span><br /><span style="font-weight: bold;">oil to fry</span><br /></div><br />Off course you can always improvise more with this basic recipe such as by adding chopped chilies, ground white pepper, or chopped green onion.<br /><br />Even how to make it is so simple. Just pour 2 Tbs of oil on a hot wok / pan then break the eggs in a bowl, add the chopped dried radish. Use a fork to beat the eggs well. Pour the eggs mixture on the hot wok and let it fried for few minutes and after you check that the bottom of the eggs already start to brown a little, you can gently flip it over to the other side to fried some more.<br /><br />You can serve this dish with hot steaming rice or porridge. You can eat it for your breakfast, or you can eat it for late night supper. The best part of this dish is it's simplicity and it is especially good when it is still pipping hot!<br /><br />For another recipe with eggs, if just now I teach you how to make a Chinese style fried egg, now lets move on to Japanese recipe on how to make Chawan Mushi. In here, I want you to be flexible because I know that not everyone has a complete pantry like I do.<br /><br />Yes to make an authentic <a href="http://en.wikipedia.org/wiki/Chawanmushi">Japanese Savory Egg Custard (Chawan Mushi)</a>, you need to know how to make Japanese stock using <a href="http://en.wikipedia.org/wiki/Katsuobushi">shaved bonito ( Katsuobushi )</a> etc, thank goodness that you can use the shortcut by using <a href="http://en.wikipedia.org/wiki/Dashi">instant dashi stock</a> ( sell in granules/powder form ). I promise you it will taste the same with what you eat in the restaurant.<br /><br />There are ways to make this recipe as easy to make base on what you might have in your pantry and fridge. So if I cut down to what most people have in their kitchen here is the recipe ...<br /><br />To understand on how to make a good Chawan-Mushi, there is 2 keys : (1) the composition between how much stock you need to use compare to one egg. (2) what is the right temperature to steam it so that the custard will be so smooth with no air pockets.<br /><br />The answer to that questions are these: (1) For each egg you will use, add 1/2 Cup of stock. (2) Never use more than medium-low heat to steam the custard.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hv4DfZvNwdLNQyE5s_7saropaZu12iqWqE8NZl3Pa-whoKBblHGN69v_xH45rne9IzyloZJLnizTwWPAEgcwxy4HkAMEaaMf8SCoUvauL2sLmKj78XFnkSPZ31OHe_Fx7Z5i/s1600-h/img035.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hv4DfZvNwdLNQyE5s_7saropaZu12iqWqE8NZl3Pa-whoKBblHGN69v_xH45rne9IzyloZJLnizTwWPAEgcwxy4HkAMEaaMf8SCoUvauL2sLmKj78XFnkSPZ31OHe_Fx7Z5i/s400/img035.jpg" alt="" id="BLOGGER_PHOTO_ID_5157751409895622834" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">Japanese Steamed Egg Custard ( Chawan-Mushi )</span></span><br /></div><br />To make a real Chawan Mushi you need this ingredients:<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">3 eggs</span><br /><span style="font-weight: bold;">1 1/2 Cups dashi stock ( you can replace it with chicken stock both in powder or in can )</span><br /><span style="font-weight: bold;">1 Tbs mirin</span><br /><span style="font-weight: bold;">1 tsp light color soy sauce</span><br /><span style="font-weight: bold;">1/2 tsp salt ( don't use the salt if you use instant dashi because it's already salty )</span><br /></div><br />For Fillings, you can choose from these options: chicken breast, small shelled shrimps, thin sliced re-hydrate <a href="http://en.wikipedia.org/wiki/Shiitake">shiitake mushrooms</a>, sliced <a href="http://en.wikipedia.org/wiki/Kamaboko">kamaboko (steam fish paste)</a>, sliced white button mushrooms, small cut white fish fillets, small blue crab cut into 2 pieces, sliced squids... the list is endless ... just make sure they are small and you only need a very little amount .<br /><br />How to make this dish:<br /><br /><ul><li>Heat the steamer. Use medium-low heat.<br /></li><li>Beat eggs. Mix with dashi stock and salt. Strain it.</li><li>Prepare the filling, mix it with mirin and light soy sauce.</li><li>Place all the filling in bottom of the steaming cups. Make sure you use cups that heat-proof.</li><li>Stir the egg mixture with chopsticks but do not beat ( you don't want the eggs to have foam because then once you steam it, the custard will have a lot of ugly holes! ). Pour into 4 steaming cups.</li><li>Break any bubbles on the surface with chopsticks.</li><li>Place in a hot steamer, cook for 15- 20 minutes or until set.<br /></li><li>Enjoy!<br /></li></ul><br />To be honest with you if this recipe sound still too complicated, you can cut down into this:<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">3 eggs + 1.5 Cups of instant stock </span><br /></div><br />Then all you need to do is beat the eggs then mix it with the stock ( chicken or dashi is all up to you ). Strain, then pour them into the steaming cup and steam it .<br /><br />This is what I do when I need to serve it to my children when they are very young. I use either home-made chicken stock or can ( I don't use powder or cubes stock when I cook for babies ). If I use a can stock, I will not add salt since they are always salted already. In fact I dilute it with water first.<br /><br />Now let's move on to Western style egg dishes ...<br /><br />I found that I have many Western egg recipes in my library but I chose the recipes that the ingredients are widely available in almost every supermarkets. Also I chose these recipes because not every home has an oven. Most houses in Indonesia or Taiwan has no ovens because their type of food doesn't require a long cooking.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2zgDqLjI1EpiIDaYUyV2uFUXFraYFkCo2F7n9sLVCVU3vx8Azfne2AkOCpNSSUcAZBF17I8Bzlr-ZAvopwfg8hlM_rd7P46upviejJzFcgbpPQK5uEY9QyJy9-gjBlr8Hxal/s1600-h/img036.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2zgDqLjI1EpiIDaYUyV2uFUXFraYFkCo2F7n9sLVCVU3vx8Azfne2AkOCpNSSUcAZBF17I8Bzlr-ZAvopwfg8hlM_rd7P46upviejJzFcgbpPQK5uEY9QyJy9-gjBlr8Hxal/s400/img036.jpg" alt="" id="BLOGGER_PHOTO_ID_5157755769287428290" border="0" /></a><span style="font-weight: bold;font-size:130%;" >Ham & Eggs</span><br /><br /><span style="font-weight: bold;">30 g butter</span><br /><span style="font-weight: bold;">2 slices of ham</span><br /><span style="font-weight: bold;">2 large eggs</span><br /><span style="font-weight: bold;">salt and freshly ground pepper</span><br /></div><br /><div style="text-align: center;">In a non-stick frying pan, melt the butter over a low heat. Put in the ham and turn the slices over after 1 minute, just long enough to warm them through.<br /><br />Break an egg on a small bowl and slide it gently on to a slice of ham, then repeat the with other egg. Cook gently until the fried eggs are done as you like them.<br /><br />Slide the spatula under each slice of ham and place the ham and eggs on a plate. Season lightly with salt and pepper.<br /></div><br /><span style="font-weight: bold;">NOTE</span> : <span style="font-style: italic;">The secret of good ham and eggs is the top quality ham and a very gentle heat. This classic dish is so often ruined by over cooking the ham.</span><br /><br />Now, I assume you already know how to make a fried egg ( sunny side up ), and boil an egg. So let's upgrade your choices into 2 more very simple dishes. I make it fall into 2 categories because some people very care about their fat intake while others are less care about it. The basic is the same. You want to cook the egg on a hot liquid. The first dish is called Crunchy Fried Eggs because in this recipe you will deep-fry the egg in oil. The second one is Poached Eggs because you will crack the egg into a gently boiled water with a dash of vinegar. Why using vinegar? Because vinegar helps the white eggs NOT to spread to much in the water. I heard that Lady Diana loves this way of cooking eggs the most.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiegoL4CNUgWCzTKFfsPLEToxO831JTKpMwqinfOBbLdl6QsaIN1TJyvs9UVE5uuMTLGwCq0DZ2URNbZrwx3TWT-C8mYp52z6k1UP5w-JGkrvIAQrAmu9F6aF2s2jDmKNyGZSfR/s1600-h/img037.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiegoL4CNUgWCzTKFfsPLEToxO831JTKpMwqinfOBbLdl6QsaIN1TJyvs9UVE5uuMTLGwCq0DZ2URNbZrwx3TWT-C8mYp52z6k1UP5w-JGkrvIAQrAmu9F6aF2s2jDmKNyGZSfR/s400/img037.jpg" alt="" id="BLOGGER_PHOTO_ID_5157759858096294098" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">Crunchy Fried Eggs</span></span><br /><br /><span style="font-weight: bold;">2 eggs</span><br /><span style="font-weight: bold;">salt and pepper</span><br /><span style="font-weight: bold;">oil for deep frying</span><br /><br />Break an egg into a small bowl and gently slide it into the hot oil.<br /><br />After a few seconds, the egg will begin to fry. Use to spatulas or spoons to lift any egg white that has spread out back over the egg to maintain a rounded shape.<br /><br />After 1 minute, carefully turn the egg over in the oil so that it cooks evenly.<br /><br />After 1 1/2- 2 minutes, the egg will be crunchy on the outside and the yolk will still be slightly runny . Lift it out of the oil with a slotted spoon and drain on kitchen paper. Season it with salt and pepper to taste.<br /></div><br /><span style="font-weight: bold;">NOTE</span>: <span style="font-style: italic;">The sooner you serve the egg, the better it will be. It is best to fry the egg individually, but you can cook 2 at a time if you do it very carefully.</span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ15VqtWwtQK6inGPRId2AriGRt2YeJbjCOlIArA6r_2sJaLmNDKStEeG_WyagjcQTWbNcO4q0ahz5Aow4rWyITmG3uP6O2PHoPykRA6DDVlHoACOwo0CpLnSKDUe4ARAc3-Vl/s1600-h/1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ15VqtWwtQK6inGPRId2AriGRt2YeJbjCOlIArA6r_2sJaLmNDKStEeG_WyagjcQTWbNcO4q0ahz5Aow4rWyITmG3uP6O2PHoPykRA6DDVlHoACOwo0CpLnSKDUe4ARAc3-Vl/s400/1.jpg" alt="" id="BLOGGER_PHOTO_ID_5157773030760990962" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">Poached Eggs</span><br /></span><br /><span style="font-weight: bold;">2 eggs</span><br /><span style="font-weight: bold;">salt and pepper to taste</span><br /><span style="font-weight: bold;">1 Tbs vinegar</span><br /><br />Half filled the wide sauce pan with water. Then add the vinegar ( you can add a bit more than 1 Tbs. ) and bring it to the boil.<br /><br />Break an egg at a time into a small bowl and tip it gently into the pan, at the pont where the water is bubbling.<br /><br />Repeat with other eggs, but do not poach more than 4 eggs at a time. Poach for about 1 1/2 minutes.<br /><br />Using a slotted spoon or small skimmer, lift out the first egg and press the outside edge slightly to check if it is properly cooked.<br /><br />As soon as the egg is cooked to your liking, remove it with the skimmer or slotted spoon. Either serve immediately, or transfer to a bowl of iced water and leave for about 10 minutes to stop the cooking process because the heat of the egg will keep it cooking.<br /></div><br />For nicer look ( you don't have to do this! ) you can trim the edges with a small knife to make a neat shape. This will also cut off the excess white that inevitably spreads during cooking. The poached egg is now ready.<br /><br />Now that you already make your Crunchy Fried Eggs and Poached Eggs, how are you going to use it into more complex recipe? Easy ....<br /><br />First of all you can always eat them as is with salt and pepper.<br /><br />But you can also use it in :<br /><ol><li>On top of a toast with cheese sauce on top</li><li>On a bed of salad, then pour the vinegary salad dressing such as these guys below. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLHmhRzwPC8rXA43BlJwZMqbR6X0pZomP8-40FV8BT1ijnyylyb2yu14xigtitClQ40ITujujXLk0ZCjGfWTwrS3ZKNb1tdvFiLMWYx9YNTqxQe-Y7h499-xPl5QxWb-2U9IC/s1600-h/Untitled+-+11.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLHmhRzwPC8rXA43BlJwZMqbR6X0pZomP8-40FV8BT1ijnyylyb2yu14xigtitClQ40ITujujXLk0ZCjGfWTwrS3ZKNb1tdvFiLMWYx9YNTqxQe-Y7h499-xPl5QxWb-2U9IC/s320/Untitled+-+11.jpg" alt="" id="BLOGGER_PHOTO_ID_5157766708569131234" border="0" /></a>Then you can even fried ham or bacon then crush and sprinkle them on top of your egg. Yum!</li><li>Floating on top of any creamy purred soup.</li><li>Stuff them into your sandwich bread to replace the meat.</li></ol>The list is just keep on going ... and going ... and going ...<br /><br />There is another 2 recipes that my son loves to eat in the morning also ...<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJeSEn1j7f2FYa2lLMUJ9HTlBQQohL0vChi7sXZr022vkb4uRM9tpkXXVsF5_lvc1zoL3YoWQ6B1rBUKgiFOGyL1vThZ17KHLWDhwmktZjeMtRkVKnebrFttVFbWIT-77YjwP/s1600-h/2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJeSEn1j7f2FYa2lLMUJ9HTlBQQohL0vChi7sXZr022vkb4uRM9tpkXXVsF5_lvc1zoL3YoWQ6B1rBUKgiFOGyL1vThZ17KHLWDhwmktZjeMtRkVKnebrFttVFbWIT-77YjwP/s400/2.jpg" alt="" id="BLOGGER_PHOTO_ID_5157773035055958274" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">Boiled Egg With Toast</span></span><br /><br />For this recipe it is best to boil the <span style="font-weight: bold;">egg</span> until it is half cooked ( still runny ). Then you toast <span style="font-weight: bold;">1 slice of bread</span> on your toaster and then cut them into long strips . A normal size sandwich bread can be sliced into 4 long strips. This makes it easier for your child to dip the bread into his egg. You can certainly season the egg with <span style="font-weight: bold;">salt and pepper</span>. Even Tabasco if you want!<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPCsLFrD9VWBHrLer6-Y1vO_FFKpM8CdjFAsDSr-gwu4DI0pLTS_blgDCtCNMh48v7elws03wXMtJjqO_EUQVep9j3jzZfe-yoHdNUOe6Ku_QQO4Ff7v31Qr1iclTr9GulySe4/s1600-h/3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPCsLFrD9VWBHrLer6-Y1vO_FFKpM8CdjFAsDSr-gwu4DI0pLTS_blgDCtCNMh48v7elws03wXMtJjqO_EUQVep9j3jzZfe-yoHdNUOe6Ku_QQO4Ff7v31Qr1iclTr9GulySe4/s400/3.jpg" alt="" id="BLOGGER_PHOTO_ID_5157773039350925586" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">Baked Egg With Parmesan Cheese</span></span><br /></div><br />Grease 2 small heat-proof bowls with <span style="font-weight: bold;">butter</span>.<br />Put <span style="font-weight: bold;">4 eggs</span> into a small bowl and add 1 Tbs finely chopped <span style="font-weight: bold;">chives or green onions</span> and 2 Tbs finely <span style="font-weight: bold;">grated Parmesan cheese</span>. Whisk together and season with <span style="font-weight: bold;">salt and pepper</span>. Divide the egg mixture between 2 bowl and you can either bake it for 15 minutes ( at 180C / 350F / gas 4 ) in a water bath or you can do like I do. I cover the bowl with cling plastic then steam it on a medium heat for about the same time or until it's done. Then you can eat it just like that or you can eat it with toast or garlic bread. Nutritious and delicious at the same timeYohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com0tag:blogger.com,1999:blog-12640736.post-30192645776042485702007-12-09T19:12:00.000+07:002007-12-09T19:52:55.857+07:00Orange Ring Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JXZIH5KDG5dqa9daEL5gjl1OtzJ6qefHHys-l9JSRCUFaSXT42zEi3u-vKpKolcbD9AIxfqHhpn6VzuecZhuMR6ULi2ogYvRm0Tf9fsanlIbTBVlBxWudQ_beWnq-4ob9CWo/s1600-h/533px-Jeruk.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JXZIH5KDG5dqa9daEL5gjl1OtzJ6qefHHys-l9JSRCUFaSXT42zEi3u-vKpKolcbD9AIxfqHhpn6VzuecZhuMR6ULi2ogYvRm0Tf9fsanlIbTBVlBxWudQ_beWnq-4ob9CWo/s400/533px-Jeruk.jpg" alt="" id="BLOGGER_PHOTO_ID_5141955086663484930" border="0" /></a><br /><br />Every morning I tried to serve fresh squeeze orange juice to my family. Normally I use local orange. They are a lot cheaper than the imported one, for example, a kilogram of good local oranges only cost me Rp. 5,500/kg ( US $ 0.60 ) and my supplier will deliver them to my front door with no extra cost since her store is so near to my home. I told her before to just deliver 20kg of oranges every Monday because I don't want to bother her too much, but she said since my home is near, she will deliver twice a week, Monday and Thursday. That way she said, I will have freshly pick oranges twice a week! I love her!!!<br /><br />Personally I like local oranges more because <a href="http://id.wikipedia.org/wiki/Jeruk">Indonesian oranges</a> have very little acidity and they are naturally sweet. The drawback with local oranges if I compare them to let's say Navel orange or Valencia orange is they have very little orange flavor in it. It's almost like when you dilute <a href="http://en.wikipedia.org/wiki/Orange_%28fruit%29">Navel orange</a> with water then you add lots of sugar in it. But for cooking or baking, I still think imported oranges are more suitable because of they are pack with orange flavor.<br /><br />Indonesian orange also great for baby because it has no acidity that can cause diaper rash. I gave my baby Indonesian orange juice everyday and she never has diaper rash at all. And becaues their taste is not to strong and they are very sweet, she loves it! She loves to eat it and drink it too.<br /><br />The first time my dear husband drink Indonesian orange juice, he asked me why do I add a lot of sugar in it. He was very surprise when I told him that I did not add any sugar at all. The oranges are naturally sweet. Since then he request to have a big glass of freshly squeezed orange juice for his breakfast everyday.<br /><br />So I love it, my husband loves it, and my baby girl loves it too. The only one that doesn't love it is..... our son. He hates it! He asked me why is Indonesian orange juice has no flavor at all? It doesn't taste like orange at all he said. So now beside Indonesian oranges, I also ordered my supplier to deliver Navel oranges too and since she is a wholesaler, she can only sell me in large amount, a 20 kg box full of New Zealand Navel oranges that cost me Rp. 280,000/box !<br /><br />So when I see that big box of oranges I feel I need to make something with their zest! So many zest !!! Since I always looking for an easy but good recipe, I start searching through my cookbook library and I found this recipe below.<br /><br />This recipe comes from Florence, Italy, and the book said that it is very popular with children ( perfect!!! ). The cake keeps well in an airtight container.<br /><br />This recipe is easy, quick, cheap, good, and since it is not to big, it is just perfect for a small family or when you need to make a quick dessert for your guests. I think most family will have all of the ingredients in their fridge right now.<br /><br />See for yourself ...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQebK2Gvbf-CwxMCB5bTeNxWF40VQwjXXaehMXhU0slKXLNtDB3cglkuZppiMDh0N3VsB9YwCjPj90Gbyn6fbqN8WRj4FT2qcskp9nKyfTN6ZHRr78AB-40YVpBCSV95XiQvs/s1600-h/DSC03513.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQebK2Gvbf-CwxMCB5bTeNxWF40VQwjXXaehMXhU0slKXLNtDB3cglkuZppiMDh0N3VsB9YwCjPj90Gbyn6fbqN8WRj4FT2qcskp9nKyfTN6ZHRr78AB-40YVpBCSV95XiQvs/s400/DSC03513.JPG" alt="" id="BLOGGER_PHOTO_ID_5141954335044208114" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;font-size:130%;" >Orange Ring Cake</span><br /><br />Serve 6 - 8<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />140g ( 5oz ) unsalted butter<br />2 eggs, separated<br />100ml ( 3 1/2 fl oz ) milk<br />200g ( 7 oz ) caster sugar<br />finely grated zest of 2 unwaxed oranges<br />200g ( 7 oz ) all-purpose flour<br />1 tsp baking powder<br />icing sugar, for dusting<br /></div><br /><span style="font-weight: bold;">Methods:</span><br /><br /><ol><li>Preheat the oven to 180C/350F/gas mark 4. Grease and flour a 1.7 L ( 3 pint ) ring mold.</li><li>Melt the butter and set aside to cool.</li><li>Whisk the egg whites until stiff. Add the egg yolks, milk, sugar and orange zest, and fold in for 1 - 2 minutes</li><li>Sift the flour and baking powder into a bowl ( I just use my whisk! ) and , using a metal spoon, fold in alternately with melted butter.</li><li>Spoon the mixture into the prepared tin and bake for about 30 minutes, until golden and firm to touch.</li><li>Leave the cake in the tin for about 5 minutes, then turn it out on to a wire rack and leave to cool. Before serving, dust with sifted icing sugar.</li></ol><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ53TwSAkH2qYuwgIMKf0eN9JpDT38I1vGYKvfGgCXR-mcjfaQ9MfdWCKq53d6fo1JpkUokHYLX0d7pHjL2w_GpZ4e0c4UWUm6K01MRXxOEzpzqDo2XHFHblYUkMSKMARAz7Eb/s1600-h/DSC03508.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ53TwSAkH2qYuwgIMKf0eN9JpDT38I1vGYKvfGgCXR-mcjfaQ9MfdWCKq53d6fo1JpkUokHYLX0d7pHjL2w_GpZ4e0c4UWUm6K01MRXxOEzpzqDo2XHFHblYUkMSKMARAz7Eb/s400/DSC03508.JPG" alt="" id="BLOGGER_PHOTO_ID_5141954330749240802" border="0" /></a>Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com4tag:blogger.com,1999:blog-12640736.post-47470970408311920902007-11-29T22:39:00.002+07:002007-11-29T23:36:33.482+07:00Singapore Style Barbecued Stingray ( Ikan Pari Panggang )<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1eoyJzCFz_8qIz0xB7t6GjUYXyeyFmXdb6YVDkeZD8lbTjpHGkIYBEze25JP8IuehwlCeQPJnooc8lmrOr3jw63vsePMqga2O_RMdYA6geVz7pWktACCp0MHtCvL2Si4CCm7/s1600-h/Image016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1eoyJzCFz_8qIz0xB7t6GjUYXyeyFmXdb6YVDkeZD8lbTjpHGkIYBEze25JP8IuehwlCeQPJnooc8lmrOr3jw63vsePMqga2O_RMdYA6geVz7pWktACCp0MHtCvL2Si4CCm7/s400/Image016.jpg" alt="" id="BLOGGER_PHOTO_ID_5138301750049951202" border="0" /></a><br />Many many years ago, my parents took me to Singapore for the first time. I was around 10 or 11 years old at that time. Because this is my First time ever to go outside Indonesia I still remember until now how thrill I was to be in this country. And my most memorable memory about Singaporean food is when we went to <a href="http://www.visitsingapore.com/publish/stbportal/en/home/about_singapore/ezine_home/Sept06/new_in_town/Newton_Food_Centre.html">Newton Food Centre</a> to eat seafood outdoor. I remember it so well until now that night we ate Barbecued Stingray ( Ikan Pari Panggang ), the sweet crunchy baby squids ( sotong goreng ), rojak with dried squid ( juhi? ), and the famous Singapore Chili Crab. Even until now I still wish I can go back there again and order those food all over again. There are more food picture from Newton that you can see in <a href="http://www.the-inncrowd.com/newtoncircus.htm">here</a>.<br /><br />Since I came home to Indonesia, I have been hunting for a fresh stingray and baby squids. So far I have no luck yet with the baby squids but one day when I walk into Carrefour , I saw this beautiful fresh and whole stingray. I asked the seller how much and he said Rp. 48.000 for this over 3 kg of fish ( more than 7 lbs ). It's somewhere around US $ 4 ! I called my maid slash my <a href="http://en.wikipedia.org/wiki/Chef">sous-chef</a> if she knows how to handle a stingray and if she is up to it to cook this 3 kg of fish today and after quiet for 30 seconds she said yes, hahaha.... she is just like me, very curious to try new thing even though sometimes it ends disastrously ! But... we will still keep on trying...<br /><br />To show you how the fish monger butcher the fish into more manageable pieces, I video tape it with my cellphone ( I forgot to bring my digital camera! ). The result is not too great but at least you can see how it's done.<br /><br /><object height="355" width="425"><param name="movie" value="http://www.youtube.com/v/NYEakL0pekc&rel=1"><param name="wmode" value="transparent"><embed src="http://www.youtube.com/v/NYEakL0pekc&rel=1" type="application/x-shockwave-flash" wmode="transparent" height="355" width="425"></embed></object><br /><br />But let me tell you what happen after I started to prepare this fish for the BBQ. I found out that I really need to take the skin off because stingray is actually one of a shark family so the skin is so thick, tough and so rough. Almost like a sandpaper. Even with my Shun knife ( a very sharp knife ), I still found it so hard to skin this fish! How I wish I can buy it skinned like in one of Asian grocery store that I used to go to in Portland, Oregon, USA. If I can buy a skinned stingray/skate, this job can be done in about half an hour maybe!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2oa-IO-ynqsn8PHVY9PffisasHaNPQNqLEWFjF3I4DvtfvtjjVbNjtaT-9aNf89uIvO3ceGjYIRcajO66zzkd3vR6uvJo6FNVciuRGaahCugmlUkD0twqjItAbFlQ8Fmvjpx/s1600-h/img001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2oa-IO-ynqsn8PHVY9PffisasHaNPQNqLEWFjF3I4DvtfvtjjVbNjtaT-9aNf89uIvO3ceGjYIRcajO66zzkd3vR6uvJo6FNVciuRGaahCugmlUkD0twqjItAbFlQ8Fmvjpx/s400/img001.jpg" alt="" id="BLOGGER_PHOTO_ID_5138296110757891538" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >Singapore Style Barbecued Stingray ( Ikan Pari Panggang )</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />1 kg ( 2 lbs ) stingray or any other firm white fish fillets, cut into 4 serving pieces<br />1/4 tsp salt<br />1/2 tsp white pepper<br />2 Tbs fresh lime juice<br />2 large banana leaves, or aluminum foil ( 30cm/12 in square )<br />small limes, halved, to serve<br /><br /><span style="font-weight: bold;">Chili Sambal:</span><br /><br />5 red finger-length chilies, deseeded and sliced<br />3 small chili, desseded and sliced<br />3 cloves garlic, peeled<br />1 Tbs oil<br />1/2Tbs ketchup<br />1/2 Tbs dried prawns, soaked to soften, then drained<br />1 Tbs fresh lime juice<br />1/4 Tbs sugar<br />Pinch of salt and freshly ground black pepper<br /><br /><span style="font-weight: bold;">Methods:</span><br /><br />1. To make the Chili Sambal, grind the chilies and garlic to a paste in a mortar or blender, adding a little oil if necessary to keep the blade turning. Heat the oil in a wok over low heat and stir-fry the ground paste, ketchup and dried prawns for 5 - 7 minutes. Add the lime juice, sugar, salt, and pepper, and stir-fry until the sugar dissolves, about 2 minutes. Remove from the heat and set aside to cool.<br /><br />2. Wash the stingray or fish fillets and pat dry with paper towels. Season with the salt, pepper and lime juice, and set aside to marinate for 15 to 20 minutes.<br /><br />3. Soften the banana leaves by scalding them in boiling water in a tub or pot for 10 seconds. Drain the leaves and shake dry. Then spoon some Chili Sambal onto each banana leaves and shake dry. Then spoon some Chili Sambal onto each banana leaves ( or aluminum foil sheet ) and place 2 pieces of stingray or fish on each one. Spoon more Chili Sambal on the stingray or fish and rub it into the flesh. Fold both sides of the banana leaves ( or aluminum foil ) over to form a packet and fasten with toothpicks.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7Hn4jJRZFKdcPTR-XwASa8wpAQFAIRMN2R1jIxhT6CMrFaxFlfcMhrGTSYTmSJuWyad0GdoYrZi7j6qafQa21PTMuwlLwu7nxjzLBMTZfSH7AernZX1ooLvnRtATt6PK_zRA/s1600-h/DSC02827.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7Hn4jJRZFKdcPTR-XwASa8wpAQFAIRMN2R1jIxhT6CMrFaxFlfcMhrGTSYTmSJuWyad0GdoYrZi7j6qafQa21PTMuwlLwu7nxjzLBMTZfSH7AernZX1ooLvnRtATt6PK_zRA/s400/DSC02827.JPG" alt="" id="BLOGGER_PHOTO_ID_5138294564569664962" border="0" /></a><br />4. Grill over a low charcoal fire or under a grill for 5 minutes on each side. To serve, place the package on a plate and open. Serve hot with limes halves on the side.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpED9IhafcDQm_S0bP3vIzrXzlqGZRHXLV53O9iIiJ3Y64Zd9WLN4OJAPmyo-tQhRVof9zo-gITGCRMfw9xqaTRMliA2_DSAeEyLLcX8XSDK6Kvywyl906TrvI543voOanXAdc/s1600-h/DSC02826.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpED9IhafcDQm_S0bP3vIzrXzlqGZRHXLV53O9iIiJ3Y64Zd9WLN4OJAPmyo-tQhRVof9zo-gITGCRMfw9xqaTRMliA2_DSAeEyLLcX8XSDK6Kvywyl906TrvI543voOanXAdc/s400/DSC02826.JPG" alt="" id="BLOGGER_PHOTO_ID_5138294246742085042" border="0" /></a>Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com1tag:blogger.com,1999:blog-12640736.post-80578983650522567192007-11-24T21:08:00.000+07:002007-11-24T21:30:12.677+07:00Singaporean Style Crispy Chicken With Mango KerabuOne time when I went to a local restaurant in Surabaya, I ordered this dish. What attracted me to this dish until I ordered it is because it has sour mango in its sauce. I think most girls will love this dish because it is crispy but it also taste sweet, sour and hot too. Which Southeast Asian girls can refuse this type of dish? Then last year when I went to Singapore, while walking around the famous Orchard Road, I saw a street book seller and I found this recipe in one of his books. I tried the recipe at home and I think the result is pretty good. I hope you can try it too...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpA0oThwYJStZaebTHw-38pwezNrtbdzDWloMm7rnS2mnYOZVBggL_-KAwuz1DHRIEq3As_GO7LNZfg-h91oingHBHH9Q0ueFuLn7_FBCL-MXV0dHl_CxYI6-dbK9oMHi8DPj/s1600-h/P1050134.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpA0oThwYJStZaebTHw-38pwezNrtbdzDWloMm7rnS2mnYOZVBggL_-KAwuz1DHRIEq3As_GO7LNZfg-h91oingHBHH9Q0ueFuLn7_FBCL-MXV0dHl_CxYI6-dbK9oMHi8DPj/s400/P1050134.JPG" alt="" id="BLOGGER_PHOTO_ID_5136413433318526354" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >Crispy Chicken With Mango Kerabu</span><br /><br /><span style="font-weight: bold;">Ingredients A :</span><br /><br />2 chicken thighs, boned<br />some corn flour/corn starch<br /><br /><span style="font-weight: bold;">Ingredients B :</span><br /><br />3 Tbs mango shreds<br />3 Tbs cucumber shreds<br />3 Tbsp onion shreds<br />1 Tbs red chili shreds<br /><br /><span style="font-weight: bold;">Marinade :</span><br /><br />1 egg<br />1 tsp ginger juice<br />1 tsp salt<br />1/2 tsp sesame oil<br /><br /><span style="font-weight: bold;">Sauce :</span><br /><br />250 ml fresh squeezed orange juice<br />1 tbs plum sauce<br />1 tbs chili sauce<br />2 Tbs lime juice<br />2 Tbs sugar<br />1/2 tsp salt<br />some corn flour / cornstarch and water for thickening<br /><br /><span style="font-weight: bold;">Method :</span><br /><br />1. Mix chicken thighs with marinade and season for 3 hours. Coat with corn flour and deep-fry in hot oil until golden brown. Dish up and drain. Cut into serving pieces.<br /><br />2. Bring all sauce ingredients to boil, thicken with corn flour water and add in (B). Mix well and pour over fried chicken. Serve hot.<br /><br /><span style="font-weight: bold;">NOTE: </span>I think the key factor of this dish is the level of sourness of the mango that you use. It is all a matter of taste. I like to use a very sour one but off course you can always use different one. I like it very sour because the sauce is sweet so it sort of balance it out nicely.Yohana Wuhttp://www.blogger.com/profile/04201374267370749905noreply@blogger.com0