Dry-Fried Bitter Gourd (干扁苦瓜)

Wednesday, 16 February 2011

There're two types of bitter gourd in my neck of the woods: big and small.

I think some health freaks enthusiasts buy the small ones to make juice?

Ewww . . . . They look really bitter – the gourds, not the fr . . . Sorry, health enthusiasts.

Minced Pork & Olive Vegetables Stir-Fry

Sunday, 17 October 2010

If you're wondering what on earth "olive vegetables" are, it's olives and salted mustard greens cooked in vegetable oil till everything is a dark green mush. And what a marvelous mush it is!

The strong flavours from the olives and mustard greens meld together and mellow during the long hours of cooking, creating something that tastes like olives, but better. It's more complex, more nuanced, rounder, smoother . . . an absolute delight with plain rice porridge, straight out of the bottle. But I would say that, wouldn't I? I'm Teochew and "olive vegetables", aka 乌橄榄菜, is a Teochew specialty. It's one of our many ways of preserving vegetables.

Honestly though, I swear I'm not biased. Why would anyone eat an oily, inky black mush – since the Sung dynasty, apparently – unless it tastes really good?

Buddha's Delight (Chap Chai, 罗汉斋, 什菜)

Monday, 20 September 2010

It was my mother's birthday a few days ago. To commemorate her, I made a big pot of Buddha's delight (罗汉斋) or, if you prefer the less elegant name, chap chai (什菜). It was a dish she always made for our first breakfast of the Chinese New Year.