Chinese Livin'
Yay, weekend!
I wonder if the number of tabs I have open in Firefox correlates with how ADD I am at any given day. Maybe I'll start writing what tabs I have open. I love tabs. I used to just have 15 to 20 windows open, all lined up along the start bar (I hate the combine feature).
Just now I opened a few new tabs and forgot what I was doing. Okay!
I started this post to write about Chinese food. I have received most of my loot, and I will use an lj-cut
Arborio rice
Bamboo shoots
BBQ satay sauce
Black rice
Black sesame seeds
Boba (rainbow)
Candied fruit & peel
Cao guo (black cardamom)
Cassia bark
Caster sugar
Chili bean sauce (toban djan)
Chili black bean sauce
Chili oil
Chili paste
Chili paste with holy basil leaves
Chili pepper flakes
Chili powder
Chinkiang black vinegar
Coconut cream
Coconut milk
Coconut oil
Coriander (ground)
Cumin seeds (whole)
Dark Soy Sauce
Deep red chili powder
Dried beancurd (yuba)
Dried blueberries
Dried chili
Dried cloud ear
Dried lotus leaves
Dried shitake mushrooms
Dried snow ear
Fermented bean curd
Fermented black beans (Pearl River Bridge)
Fine imitation egg noodles
Fish sauce
Garbanzo bean flour
Glutinous white rice flour
Hoisin sauce
Honey
Honey Bee crackers
Japanese dried noodles Chuka soba
Kecap Manis
Kikkoman soy sauce
Light soy sauce (Pearl River Bridge)
Lotus seeds
Mongolian Fire Oil
Oyster sauce
Palm sugar
Peanut satay sauce
Plum sauce
Rambutan in syrup
Rice vermicelli
Rice vinegar
Sago
Sambal oelek (ground fresh chili paste)
Sea salt
Sesame paste
Sesame seed oil
Sesame seeds
Shaoxing rice wine
Shimeji mushrooms
Shrimp paste
Sichuan peppercorns
Sicuan preserved greens (mustard tuber)
Soy flour
Star anise
Stir fry sauce
Sweet black bean paste
Sweet chili sauce
Sweet red bean paste
Sweet rice (glutinous rice)
Tamarind
Tianjin preserved vegetables
Tien tsin chiles
Turmeric
Water chestnuts
White pepper (ground)
White rice flour
White rice vinegar
White rock sugar
Yang rou pao mo instant meals
Yellow bean sauce
...someday I might look back on this and go, What the heck was wrong with you? or, Your pitiful pantry pales in comparison to my current plentiful bounty of international ingredients.
Here are some of the things I'm planning on making this week. These are from Fuscia Dunlop's Sichuanese cookbook, Land of Plenty:
- Gong bao ji ding (kung pao chicken--I'm going to make this tonight).
- Fish fragrant eggplants (no, they don't smell like fish, they use ingredients traditionally used to make fish, I think ginger garlic and scallions??? I might be way off, my book's downstairs).
- Stir-fried potato slivers with chiles & Sichuan peppers (in my browsing today I saw a blog post about this with a pic--looks good!)
- Cauliflower with smoky bacon
- Silver ear fungus in crystal sugar soup (this uses rock sugar and snow ear/silver ear mushrooms)
- 8 Treasure rice pudding (this has candied dried fruits, lotus seeds, and dried blueberries)
- Dan dan mien (a noodle dish that looks yummy, I even bought fresh noodles)
- Fried eggs with tomatoes (Adam & I's favorite dish to order, very comfort food! He can make it pretty well but I thought I'd be fun to try Fuscia's recipe).
- Perhaps glutinous rice balls with red bean paste filling...I used to eat these at school in Xi'an.
- Sweet potato cakes (I will use the dang sweet potato I bought! I keep buying them and then when I finally get around to wanting to use them, they've molded).
- Sichuanese crawfish (I got prawns instead, I'm hoping this is like a dish I loved in Xi'an)
- Tang su li ji (YUM!!! This is sweet & sour pork. YES. We used to order this a lot at restaurants without picture menus because I could always remember the Chinese name.)
- Shredded beef with sweet peppers
From her Hunan cookbook, Revolutionary Chinese Cooking:
- Spring rolls with three silken threads (we have some old wrappers we need to use up)
- Mao's red braised pork with beancurd skin (I've never had this, and it calls for pork belly and I didn't get pork belly, I got pork chops for the tan su li ji so I was just gonna save part...maybe I'll put this off and actually use pork belly. I guess I just ask the butcher for it? I didn't see it in the meat section just to buy).
and...
- Beef with cumin (I'm hoping this is like the filling of a sandwich Adam used to eat for breakfast. I have a recipe for the buns too).
Is that enough???? Will I have enough energy to attempt to cook all of these things? Hopefully! I'm ready to eat now! Actually, earlier I ate way too many Doritos and fell asleep in a food coma. I haven't had that many carbs in one sitting in a while (I've been trying to eat more veggies & proteins & not many carbs).
Tomorrow we start our last month of P90x. Today I tried on a swim suit I bought last year, and it was pretty cute. I took a few pictures and made it look like I have some ab definition, if I twerk my body just right. Hopefully after this last month I won't have to twerk it any way to see some abs.
I wonder if the number of tabs I have open in Firefox correlates with how ADD I am at any given day. Maybe I'll start writing what tabs I have open. I love tabs. I used to just have 15 to 20 windows open, all lined up along the start bar (I hate the combine feature).
Just now I opened a few new tabs and forgot what I was doing. Okay!
I started this post to write about Chinese food. I have received most of my loot, and I will use an lj-cut
Arborio rice
Bamboo shoots
BBQ satay sauce
Black rice
Black sesame seeds
Boba (rainbow)
Candied fruit & peel
Cao guo (black cardamom)
Cassia bark
Caster sugar
Chili bean sauce (toban djan)
Chili black bean sauce
Chili oil
Chili paste
Chili paste with holy basil leaves
Chili pepper flakes
Chili powder
Chinkiang black vinegar
Coconut cream
Coconut milk
Coconut oil
Coriander (ground)
Cumin seeds (whole)
Dark Soy Sauce
Deep red chili powder
Dried beancurd (yuba)
Dried blueberries
Dried chili
Dried cloud ear
Dried lotus leaves
Dried shitake mushrooms
Dried snow ear
Fermented bean curd
Fermented black beans (Pearl River Bridge)
Fine imitation egg noodles
Fish sauce
Garbanzo bean flour
Glutinous white rice flour
Hoisin sauce
Honey
Honey Bee crackers
Japanese dried noodles Chuka soba
Kecap Manis
Kikkoman soy sauce
Light soy sauce (Pearl River Bridge)
Lotus seeds
Mongolian Fire Oil
Oyster sauce
Palm sugar
Peanut satay sauce
Plum sauce
Rambutan in syrup
Rice vermicelli
Rice vinegar
Sago
Sambal oelek (ground fresh chili paste)
Sea salt
Sesame paste
Sesame seed oil
Sesame seeds
Shaoxing rice wine
Shimeji mushrooms
Shrimp paste
Sichuan peppercorns
Sicuan preserved greens (mustard tuber)
Soy flour
Star anise
Stir fry sauce
Sweet black bean paste
Sweet chili sauce
Sweet red bean paste
Sweet rice (glutinous rice)
Tamarind
Tianjin preserved vegetables
Tien tsin chiles
Turmeric
Water chestnuts
White pepper (ground)
White rice flour
White rice vinegar
White rock sugar
Yang rou pao mo instant meals
Yellow bean sauce
...someday I might look back on this and go, What the heck was wrong with you? or, Your pitiful pantry pales in comparison to my current plentiful bounty of international ingredients.
Here are some of the things I'm planning on making this week. These are from Fuscia Dunlop's Sichuanese cookbook, Land of Plenty:
- Gong bao ji ding (kung pao chicken--I'm going to make this tonight).
- Fish fragrant eggplants (no, they don't smell like fish, they use ingredients traditionally used to make fish, I think ginger garlic and scallions??? I might be way off, my book's downstairs).
- Stir-fried potato slivers with chiles & Sichuan peppers (in my browsing today I saw a blog post about this with a pic--looks good!)
- Cauliflower with smoky bacon
- Silver ear fungus in crystal sugar soup (this uses rock sugar and snow ear/silver ear mushrooms)
- 8 Treasure rice pudding (this has candied dried fruits, lotus seeds, and dried blueberries)
- Dan dan mien (a noodle dish that looks yummy, I even bought fresh noodles)
- Fried eggs with tomatoes (Adam & I's favorite dish to order, very comfort food! He can make it pretty well but I thought I'd be fun to try Fuscia's recipe).
- Perhaps glutinous rice balls with red bean paste filling...I used to eat these at school in Xi'an.
- Sweet potato cakes (I will use the dang sweet potato I bought! I keep buying them and then when I finally get around to wanting to use them, they've molded).
- Sichuanese crawfish (I got prawns instead, I'm hoping this is like a dish I loved in Xi'an)
- Tang su li ji (YUM!!! This is sweet & sour pork. YES. We used to order this a lot at restaurants without picture menus because I could always remember the Chinese name.)
- Shredded beef with sweet peppers
From her Hunan cookbook, Revolutionary Chinese Cooking:
- Spring rolls with three silken threads (we have some old wrappers we need to use up)
- Mao's red braised pork with beancurd skin (I've never had this, and it calls for pork belly and I didn't get pork belly, I got pork chops for the tan su li ji so I was just gonna save part...maybe I'll put this off and actually use pork belly. I guess I just ask the butcher for it? I didn't see it in the meat section just to buy).
and...
- Beef with cumin (I'm hoping this is like the filling of a sandwich Adam used to eat for breakfast. I have a recipe for the buns too).
Is that enough???? Will I have enough energy to attempt to cook all of these things? Hopefully! I'm ready to eat now! Actually, earlier I ate way too many Doritos and fell asleep in a food coma. I haven't had that many carbs in one sitting in a while (I've been trying to eat more veggies & proteins & not many carbs).
Tomorrow we start our last month of P90x. Today I tried on a swim suit I bought last year, and it was pretty cute. I took a few pictures and made it look like I have some ab definition, if I twerk my body just right. Hopefully after this last month I won't have to twerk it any way to see some abs.