Wok Wednesdays – Hakka-Style Stir-Fried Cabbage with Egg

Teh finished dish.

The finished dish-Hakka-Style Stir-Fried Cabbage with Egg.

This recipe comes from the fabulous cookbook by Grace Young, Stir-Frying to The Sky’s Edge page 204. It is part of the Wok Wednesdays project which can be found on Facebook.

Today, in Hong Kong and China, is the festival for Ching Ming (tomb sweeping day). Steve is home from work, and we just spent a great week touring our new hometown with our first visitors to Hong Kong. We both have spent the morning catching up on email, finishing an online course and trying to organize all the photos we have taken recently.

Luckily, I remembered that I needed napa cabbage for the Wok Wednesday recipe this week, and picked some up on my way through the wet market near our flat. I decided to make the Hakka-Style Stir-Fried Cabbage with Egg (this week’s Wok Wednesday recipe) for a brunch.

Washed, chopped and ready to stir-fry.

Washed, chopped and ready to stir-fry.

The ingredients are simple, and the stir-fry is quite easy and very quick once you complete the prep work.

Teh final stage, add the egg and stir-fry until egg is cooked and mixed through

The final stage, add the egg and stir-fry until egg is cooked and mixed through

This is great comfort food and perfect for a light meal. We had leftover stir-fried rice from an outing earlier this week, and it complimented the cabbage dish nicely. I would also do as the recipe recommended; serve with plain white rice.

I have really been enjoying the stir-fried cabbage dishes from all of Grace Young’s books. They are reminicent of the German-style wilted lettuce salads that my mom used to make with leaf lettuce, bacon drippings and vinegar. I did add a sprinkle of rice vinegar to my bowl of the Hakka-Style Cabbage. It was a nice compliment and enhanced the flavors. Steve added a bit of hot and spicy Indonesian sambal (homemade from our dear friend Ari). It was also an excellent compliment to the dish.

The Hakka people are known as the gypsies of Asia. Their histroy has been nomadic. Portable kitchens and quick meals with simple ingredients are characteristic of many Hakka-style dishes. If you would like to know more, see Grace Young’s notes on The Hakka Diaspora on page 102 of Stir-Frying to The Sky’s Edge. Also, see http://en.wikipedia.org/wiki/Hakka_people for additonal information.

 

 

 

 

Wok Wednesdays – Stir-Fried Carrots with Chicken and Mushrooms

The recipe for this dish came from Stir-Frying to the Sky’s Edge by Grace Young page 134.

This is an excellent dish and easy to do. Like most wok recipes, your preparation is key to success. I used the dried mushrooms, and they definitely brought texture and added flavor to the dish.

Stir-Fried Chicken with Carrots and Mushrooms

Stir-Fried Chicken with Carrots and Mushrooms

The julienne of the carrots took a bit of time, but the technique that Grace describes in the book is great for getting the job done. In Hong Kong, we have monster-sized carrots. Even the imported carrots from Australia are huge. They are about 2.5 inches in diameter. I was put off by them at first, but tried them for this dish and they are very sweet and tender. The opposite of what I thought they would be.

Carrots just added to the wok

Carrots just added to the wok

The dried mushrooms are expensive, but I think it is worth the added cost. In Hong Kong they are in every wet market and medicinal shop. I opted to buy the middle price range. I was very happy with the flavor. The odor is strong on them, both dry and wet. The only problem I had was that there were a few that did not soften as much as the others. I think I will try to use boiling water next time.

Dried Chinese mushrooms

Dried Chinese mushrooms

Highly recommend this dish and use the dried mushrooms if you can. If you have kids, they will love eating the carrots.

 

 

Wok Wednesdays – Minced Pork In Lettuce Cups

This week’s Wok Wednesday’s recipe is Minced Pork in Lettuce Cups.  The recipe can be found in Stir-Frying to the Sky’s Edge, by Grace Young.

We had another triumph with our Wok Wednesday meals. This was quite enjoyable, especially using fresh water chestnuts. I have never seen them, or paid that close attention to them, in the markets in the US, but they are plentiful in the wet markets of Hong Kong. They really add a nice crunch. No jalapenos available here (which the recipe calls for). I used red Thai chilies that are most common here. They added great zing.I would continue to use them.

Everything chopped and ready to go!

Everything chopped and ready to go! Oh yeah, there is a martini in the foreground!

Minced pork in the wok.

Minced pork in the final minute before plating.

The finished dish!

The finished dish!

I guess I should work on my presentation or get better at Photoshop! I just noticed that messy edge on the platter.

Photos I Love From The Last Six Weeks

Back from a six-week trip in the states over the holidays. Had a chance to spend a lot of good time with family and friends. Christmas at my sister’s was so much fun with Calvin in the mix. It was great to spend time with Kam in Oregon and Arizona. Managed to fit in a New Year trip to Boise. Made tamales. Hiked the Grand Canyon in freezing temps! We saw a lot of movies and ate a lot of food. Unfortunately, I lost a lot of my photos! Got to get a better system now that it is 2013! These are some of my favorites that I can find.

The Christmas feast of Dungeness Crab! A Thrall/Reichle/Thomas tradition.

The Christmas feast of Dungeness Crab! A Thrall/Reichle/Thomas tradition.

Looking at the lights.

Looking at the lights.

 

Kam knitted this great elf hat for Calvin.

Kam knitted this great elf hat for Calvin.

Calvin and his new shark backpack from Hong Kong!

Calvin and his new shark backpack from Hong Kong!

 

Relaxing over New Years at the Chambers. Melissa and Snug and my feet.

Relaxing over New Years at the Chambers. Melissa , Sirius, and Snug and my feet.

Always a lot of good food. Always fighting for the first and last bite!

Always a lot of good food. Always fighting for the first and last bite!

 

Logan and I made peanut butter balls together!

Logan and I made peanut butter balls together!

Two of my favorite old guys.

Two of my favorite old guys.

 

The Grand Canyon. Beautiful and cold weather. Going down.

The Grand Canyon. Beautiful and cold weather. Going down.

Crossing the Colorado River near Phantom Ranch.

Crossing the Colorado River near Phantom Ranch.

Hiking out. Starting before dawn. Cold morning.

Hiking out. Starting before dawn. Cold morning.

Tamale day at the Bauers. Everyone in the kitchen! Margaritas a flowing.

Tamale day at the Bauers. Everyone in the kitchen! Margaritas a flowing.

 

 

 

 

 

 

 

 

Merry Christmas 2012!

A Salvador Dali Christmas

A last look at Christmas in Hong Kong.

Probably the most interesting display of Christmas in Hong Kong is located at the Harbour Center Mall on the Kowloon side near the Star Ferry Terminal. I describe it as Salvador Dali meets Alice in Wonderland with Reindeer. Actually, every time I look at the photos of this display I see more.

Rabbit and Reindeer

Red Tree Black Ornaments with a View of Hong Kong Island

Oh…and Carousel Horses too!

The Overall View

This display really makes me smile and others too as there were so many people visiting and photographing this display.

We are now state side, spending the holidays enjoying time with family and friends and eating way too much!!!.  Hoping your holiday is Merry and Bright with a good mix of Salvador Dali.  Maybe the Dali part comes in after good Chrismas Martini!!   -xoxoJen

30 More Days And So Much More!

Mr. Ho’s Umbrella Repair

We have just about been in Hong Kong for eight weeks.  I can’t really believe it!  Everyday is a new adventure and something different to experience.

Some of of the best things in the last month:

  • I got my hair cut by a guy that looks identical to Edward Scissorhands.  He cuts hair really fast too!
  • The kids at Choi Hung school.
  • Mr Ho, the umbrella repair man.  Yes, he really repairs umbrellas and he can do it while you wait.  I wish my umbrella would break so I would have reason to stop by.
  • I know where Chai Wan, Sheung Wan, Choi Hung and Central are on a mental map, and I can actually get to them!
  • A brand new wok and all the new cooking adventures ahead.
  • I can really wear a sweater in Hong Kong.  I have actually been cold!
  • Sitting in a small restaurant for coffee and striking up a conversation with the people at the next table and finding out that they are from Portland, Or!  Who knows how many times our paths crossed in PDX, but they did for sure here in Hong Kong.   It is a small world.
  • The fabric and trimming shops at Sham Shui Po.
  • TV antennas on old buildings.
  • The wet markets in every neighborhood.  Buying produce and being given a little extra something to make a happy customer.
  • Never running out of things to do or places to explore.

Happy Thanksgiving

Burning blessings on the street each morning. Offering thanks for the many blessings one has received.

Just a little touch of homesickness this week. Maybe because I have been reading some essays from the states with a Thanksgiving theme. Maybe it is because I like to cook. Maybe it is because I miss homemade Chex Mix made by my sister.  Maybe it is because we want to be there with Calvin and watch him eat mashed potatoes and gravy and green beans. Maybe it is because I oh-so-miss Kam, and I wish she could surprise us here with a visit like she did a few years back.  Maybe it is because I have been thinking of Thanksgivings past.  Maybe it is because I miss all the family and great friends and eating too much good home-cooked food and familiar family recipes and squabbles over preparation of food and the weather……rain in Oregon, sunshine in Phoenix, snow in Minneapolis and falling leaves in Boise.

Right before we left for Hong Kong, we had Thanksgiving dinner with our friends Bryan and Diana in Phoenix. Bryan says we “pre-gamed Thanksgiving.” We savored a bit of the essence of the holiday. Getting together with good friends and family and eating traditional American holiday food with a bit of a twist.

There is evidence of one part of the holiday in Hong Kong. One department store here, SoGo (I think it is a Japanese company) is having a sale which appears to be Black Friday on steroids, and it runs for an entire week. I have never seen such masses of people. My thankfulness on this event is that I could not even figure out how to buy anything, because there was quite a system of numbers and ques all in Chinese. Not to mention thousands of people looking for a good deal. We happened upon this event because we were out looking for a small trash pail, and someone thrust an 9 page event flyer into my hands. The only words in English were “Thankful Week.”

That is not the part of Thanksgiving I miss today.

Today Steve will go to the office. I am starting a new adventure teaching English to kindergartners at a local school. I also will enjoy a lunch with some new friends, and Steve and I will have a quasi Thanksgiving meal of turkey and a few cranberries together tonight. And, I don’t have to miss being thankful and reflecting on all that we have in our lives.  This year I am especially thankful for technology.  I can Skype with Kam and see Calvin and blog and email and text.  I guess we are savoring the essence of the holiday again, with a bit of a twist.

This is a Thanksgiving to count in the blessings column to be sure. -xoJ

 

Permanent Home

Welcome to our new place! Jing Tai Garden in the Mid-levels, Hong Kong. Last weekend, we made the move from our serviced flat to the permanent flat. It took just three trips with suitcases across the road to move and a delivery from IKEA.  It is amazing how large 840 sq ft feels when you don’t have much.  

We could see the permanent flat from the serviced flat.

24th Floor at the Lily serviced flats.

Steve waived at me.

I waived at Steve.

Boxes

Our living-room-in-boxes arrived from IKEA.  Thankfully, everything fit in the very small lift.  If it had not, they would have carried it up the stairwell, and they charge by the floor.  16 floors would be a costly job, and the pay would be well deserved.  Even the mattress fit!

Assembler and shelves.

Here is the kitchen.  Not common to have an oven and an open space.

This flat was built in 1978 and renovated in the last two years.  We looked at so many places and this one was the best fit for us in terms of location and size.  We really wanted to be on a much lower floor, but this was the best we could do.

We have a little view of the hills behind from the kitchen.

Bedroom closet storage turned out to be plenty.

So, we are now set for the next two years.  It is a little uninteresting right now, but I am sure we fill it up with lovely finds and have too much to bring home.

By the way, we have a guest room.  Hong Kong in your future?