(no subject)

[tyggerjai]

It occurs to me, even though half the fun in Macau is making someone else cook for me, I will want to cook some of this stuff when I get home, so i should write it down.

Key ingredients: ginger, spring onions, coriander. Which is pretty much how I roll anyway, with this sort of thing.

Tonight, however, we had:

Chicken and mushroom claypot. Pretty much as it sounds, with a hefty dose of soy in the pot, and thick slices of garlic. Onion, big chunks of ginger, carrot, mushroom and chicken, sprigs of coriander, simmered in a claypot for however long. Pepper, too, I think, in the stock.

Fried beef mince and potato. Again, as it sounds, small bits of onion, no ginger, tiny cubes of crispy brown potato, maybe some light soy, garlic to fry in. Quite salty - the soy, but maybe something else. I assume the potato is a portuguese thing.

So there we go, recorded for prosperity, and because Thorf asked about the food. Also, at the Macau Food Festival, which has just finished, we had awesome szechuan dumplings all laced together with some kind of fried batter.

jai.
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Comments

[tyggerjai.livejournal.com]

Coriander (cilantro?) is indispensable. It's the only herb you really need, but you do need it. Then you can start playing with lemongrass and the other fun stuff. But coriander - fresh leaves, not powder - is a staple for chinese.

jai.
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[jadaze.livejournal.com]

Hmm... OK, I forget they're the same plant. Here, Cilantro is a fresh green herb used almost only in mexican foods (and I ADORE it there). I've never had asian food with that in it with the exception of Vietnamese sammiches. The spice of coriander is usually a dry thing, and would be more likely found in Indian food, I think.

[tyggerjai.livejournal.com]

Yeah, the powder is not much good. Go the leaves, for marinades, stirfry, whatever.

jai.
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