Xinjiang

Lamb Chuan’r (Kebabs)

Lamb Chuan’r (Kebabs)

I haven’t been writing much for the last while. Various minor and major illnesses among family and close friends have conspired to interfere with my concentration. But today is my birthday (and my Mum’s, yes we share the same date – happy birthday Mum!) so it’s time to to put the traumas of the first half of the year behind and turn to happier thoughts. Claire and Mike have arrived home from Australia for a brief visit...

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Xinjiang Lamb with Cumin and Red Onion and Memories of Urumqi

Xinjiang Lamb with Cumin and Red Onion and Memories of Urumqi

Car seat… Check Travel cot… Check Buggy… Check Random impulse buy of two outfits for 3 – 6 month baby boy from Next… Check Purchase of four books of Adam’s Amazing Adventures by Benji Bennett to read Dermot to sleep… Check Shan’s Irish entry visa… Check Shane’s Beijing resident’s permit and visa to return to China… Check Lively 3 month old grandson… now in possession...

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Braised Pork Rib and the Ritual of Bai Jiu

Braised Pork Rib and the Ritual of Bai Jiu

Our little grandson is due to arrive for his first visit to Ireland this day 3 weeks. He has been growing in our absence. Here he is enjoying his first stay in a hotel room after his first plane journey to the city of Changchun where Shan has her hukou and where they travelled to try and sort out the permits for his journey home. I will explain the complex hukou system of household registration and its ramifications some other time when I have...

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The ancient art of butchery

The ancient art of butchery

As I said when I started writing this blog, I’m not a trained cook. I’m just someone who loves good food and I’m feeling my way towards a deeper understanding of the raw materials that I use to try and create authentic Chinese cuisine using the best of Irish ingredients. I decided to take some time out this month to attend a few cookery courses and demonstrations that might help me improve my basic knowledge and technique....

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Shan’s Xinjiang Spaghetti with Lamb

Shan’s Xinjiang Spaghetti with Lamb

When we visited Shan’s family in Urumqi, Xinjiang Region every meal included a lamb dish, whether we were eating at home, in a restaurant or having street food. Indeed Shan’s mother believed that a meal was incomplete without lamb. Typically it was served with noodles rather than rice and with lots of vegetables. The noodles were always freshly made by hand, even at home. The prevalence of lamb reflects the easy availability of good...

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