Posts made in April, 2013

Two different takes on Fish Fragrant Sauce – aubergine and pork

Two different takes on Fish Fragrant Sauce – aubergine and pork

I’ve been enjoying cooking “fish fragrant” recipes since I started this blog and I have discovered several different ways of creating the salty, spicy, sweet, sour yu xiang flavour which the people of Sichuan love to use in their land-locked region to recall the flavours they associate with fish. The description often causes confusion among westerners as there is no fish or fish sauce used in these recipes. The first time I...

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Peking Duck at XiHeYaYuan by East Beijing

Peking Duck at XiHeYaYuan by East Beijing

“Nine times boiling will make nine kinds of changes, that depends on the fire controlling. Sometimes use high heat in cooking, sometimes use gentle. Clearing the fishy, foul and smell of mutton, the key is to control temperature. Only mastering the law of using fire, can we turn the stinky sweetly fragrant. We usually use these five seasonings, sweet, sour, bitterness, spicy and salty, but when and how many should we put are so delicate and...

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Hunan Steamed Fish – duo jiao zheng yu

Hunan Steamed Fish –  duo jiao zheng yu

There’s beginning to be a rhythm to Sunday mornings since I came back from China. With the arrival of summer time, it’s the best time of the week to catch Claire and Shane on Skype. Today one is returning from a Sunday afternoon swim in Icebergs at Bondi in temperatures of 28 degrees, the other is out catching some fresh air in his local Beijing park in the early Spring sunshine.  Hurry up Shane as Sunday morning is also the time...

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Sichuan Spicy Chicken Salad with Home Made Chilli Oil

Sichuan Spicy Chicken Salad with Home Made Chilli Oil

I figure I’d better give you my lovely readers a few new recipes soon or you will begin to think that this is less of a food blog and more “The Ramblings of a Besotted Nai Nai”. So to start with here are two I practised at Hutong Cuisine in Beijing – Sichuan spicy chicken salad and homemade chilli oil. I learned such a lot from the lovely Chunyi and Chao at Hutong Cuisine. Their cookery school has a cosy, personalised...

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On learning, goodbyes and Chao Bing

On learning, goodbyes and Chao Bing

When I talk to women about leadership I quote Dee Hock who said, sometime late in the last century, that the problem is never how to get new, innovative thoughts into your mind but how to get the old ones out. I was reminded of that over the past few weeks when I was on what a friend of mine calls a “learning spree” absorbing new information about cooking Chinese food and working hard to weed out the bad habits I had fallen into while trying...

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