I know I haven’t been putting much tender loving and care to this blog lately. Apologize on me. It’s been a crazy couple months. schools and no school:-) and school again😦 , looking for work😦 and work😀, going back to Taiwan and back to Santa Monica blablabla…. Besides I didn’t want to just write anything, I really wanted every post to be entertaining AND worth reading. So here I am, Sharing some new food adventure again!
So I have this friend Erick, who believes in the power of technology, in other word, he is super geeky. One day he saw an Asian lady in cooking channel demonstrating how to make this Taiwanese bun called Gua Bao. He decided he can do that too. Despite the fact that never have he cooked that much in his life, not to mention half of the ingredient such as Szeshuan pepper corn, pickled mustard greens, soy black beans paste…he have never heard before, and don’t even recognize how they looked like. This dude just got on that bike, and paddle his way to the China town anyway.
Well….of course he couldn’t do it all on his own. After 20 mins trying to sort things out with the Asians in the food market. He realized that he will never make it back by constantly confusing those poor Chinese uncles and aunties. That’s when he decided to call for my help. And ladies and gentlemen that’s what you do when things get out of control. You call a PRO.
This pro will get shits done.
According to my text book, scoring the surface of a hard crust bread before they are baked (such as baguette, bread bowl, country breads…) is in order to let them expand the way you desire while bread rapidly rise cause by oven heat. For me, it’s also a great opportunity to share my Mandarin knowledge with people from around the world. Lately, I’ve been training my classmates to write words that doesn’t make sense to them, but definitely will entertain my hometown fellows. The truth is, Mandarin doesn’t always make sense, it is composed not with letters or alphabets, but a series of complicated writing, each separately means one or more thing, but put together, means another completely different thing.
For example, the two key words I was teaching were 三 (which means three) and 小 (small), but when put together, it has the sound of what commonly considered “What the fuck” which doesn’t make any sense at all. The other word I was trying to put together in the picture is 米 (Which means rice) 田 (which means field) 共 (I haven’t got to this one yet, but it means share or together) the three of them put together actually means “poop” who would have thought that!
I may be the worse or the best teacher of Mandarin, we’ll see about in another 2 more months, how can we compose out of those intriguing language. And bread Bowl. (Hopefully whoever bought them didn’t buy three of that poop combo at a time. )
Some people said love is always found in the least expected place. ( Or car keys, glasses, unbrellas.) But I am NOT going to comment to this uncomfirmed idiom. Instead, I did found a least romantic ingredient, making it into the most down to earth valentine’s special treat. How? This ingredient is basically a kind of root, how down to earth is that huh?
Just in case you are wondering. Today I’m making a traditional Taiwanese Daikon Raddish Soup. It is well known as the least romantic soup in Taiwan you can find in every noodle stand on the street. The way we Taiwanese present it, is normally fill up in a big plastic bowl, with a big handful of cilantro. Totally echo-unfriendly, totally not a first-date-choice of food. When you order Daikon soup from the street, you normally eat it with a bunch of scooters and honks at the back ground.
Funny thing is today I was just joking around with my friend about how un-romantic Taiwanese people are. But hey I found the solution! It is so lovable and juicy the second you bite into it. Romantic boys and girls, take your lover to the most romantic Daikon soup ever for special occasions! Ladies and gentlemen, I give you…..The lover boy Daikon Raddish Soup!!
by the way, after this project I realize one thing, food suppose to look delicious. But when food looks too pretty, I end up losing my appetite. Guess I’m just a bit old fashion.
If you ever go to Taiwan, want to blend in with Taiwanese, or simply just want a piece of heaven melt in your mouth from Taiwan. This is the one and only word you need to learn. “Braised Fat Pork on rice.” The ultimate Taiwanese meat sauce on the ultimate Taiwanese white rice. This is something you can find on the street, in restaurants, mom’s cooking, dad’s secret recipe, definitely something good for all breakfast, lunch and dinner. People who crave for braised fat pork, regardless of rich or poor, can be very picky. They want something fast and simply, warm for heart and soul, fit their own taste bud, most importantly, cheap and fulfilling.
What will happen when transforming braised fat pork from a big bowl of comfort food to some tiny bite size party starter? or a french high-in portion? Ladies and gentlemen, I give you……THE CHICEST BRAISED FAT PORK!
Okay…..as the very first post for Food me Around, I soon realize tons of potential problems that I might need to worry about, such as not having enough fancy plates and bowls, I want a various of magical backgrounds like a post-industrial warehouse, a baroque style palace, a Katy Perry style studio, better camera, better napkin paper…..!! So…whoever wants to get rid of their kitchen/dinning stuff, choose me! choose me! I’m very glad to take them off your hand!