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People on fear factor: omg! Century egg! Look at me eat it, I’m so brave!
Chinese people: I like having it in a pastry
People on fear factor: omg! Century egg! Look at me eat it, I’m so brave!
Chinese people: I like having it in a pastry
I'm working on something!
I'm working on something!
Where I grew up, we were expected to feed ourselves early: every neighborhood had these shops called ‘zi char’, which were ‘dudes with huge woks, with so much fire it sounded like a jet engine’. It was fine and safe to go get food on your own even as.. a 7 year old? I did.
In Malaysia they call it ‘dai chau’ (big fry) and in Hong Kong they call it ‘dai pai dong’ (big stall.. outside?)
It was very common to go grab something for yourself or for your family if no one was cooking that day. My dish of choice was ‘mui fan’. Simmered rice. White rice, topped with a light gravy made with soy sauce, eggs, vegetables and seafood or meat. (Or black beans) it was US$2 for a filling dinner when I was a student. Probably US$5 now. In any case, these were dishes we wouldn’t make at home. Because it was so easily and cheaply available.
While I can get some version of ‘dai pai dong’ food in SF Cantonese food, I make my mui fan myself. I’ve learned that with ginger, scallions, garlic, soy sauce and mushroom bouillon powder, birds eye chillies and an egg, I can basically make the ‘mui fan’ that I love and miss. The same gravy is also used to top ‘moonlight hor fun’, which is like a chow fun with wider noodles and with the same gravy, with a raw egg on top (raw eggs are fine elsewhere).
I miss the flavors of home so desperately and stuff like this keeps me going.
Where I grew up, we were expected to feed ourselves early: every neighborhood had these shops called ‘zi char’, which were ‘dudes with huge woks, with so much fire it sounded like a jet engine’. It was fine and safe to go get food on your own even as.. a 7 year old? I did.
In Malaysia they call it ‘dai chau’ (big fry) and in Hong Kong they call it ‘dai pai dong’ (big stall.. outside?)
It was very common to go grab something for yourself or for your family if no one was cooking that day. My dish of choice was ‘mui fan’. Simmered rice. White rice, topped with a light gravy made with soy sauce, eggs, vegetables and seafood or meat. (Or black beans) it was US$2 for a filling dinner when I was a student. Probably US$5 now. In any case, these were dishes we wouldn’t make at home. Because it was so easily and cheaply available.
While I can get some version of ‘dai pai dong’ food in SF Cantonese food, I make my mui fan myself. I’ve learned that with ginger, scallions, garlic, soy sauce and mushroom bouillon powder, birds eye chillies and an egg, I can basically make the ‘mui fan’ that I love and miss. The same gravy is also used to top ‘moonlight hor fun’, which is like a chow fun with wider noodles and with the same gravy, with a raw egg on top (raw eggs are fine elsewhere).
I miss the flavors of home so desperately and stuff like this keeps me going.
Most days I’m sad at breakfast items in restaurants. Some days I go to Chinatown and I’m not sad anymore
I had a delightful Chinese dessert that would not be considered a dessert by most other people.
Cold milk and fermented rice wine, with goji berries, sesame seeds, raisins, walnuts, and.. slightly scrambled eggs (yes).
I really enjoyed it. (I had this at a restaurant and immediately looked up a recipe. You can use a translator)
Trying to make claypot rice the way I like it, in an oven. There are only a few places in the Bay Area that do it and they do it the Toishan way. It looks exactly the same as Malaysian / Singaporean Cantonese claypot rice but isn’t crispy and burnt, and is far more lightly seasoned. Which is unacceptable of course.
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