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Posts Tagged ‘China’

wifecake

First you need to wash and peel 3 wives… Nah I jest, none of the ingredients involve actual people.

I made these BEAUTIFUL wife cakes (and egg rolls) in Hong Kong on a great cooking lesson at the Wing Wah cake shop run by the excellent Hong Kong Tourist Board (if you’re going to Hong Kong use them, seriously they have a whole series of really interesting activities).

I was going to write out the instructions as given to me by the shop here. However they don’t actually seem to make any sense so instead I recommend you go here and follow the steps contained within.

They’re best eaten fresh out of the oven. C and I enjoyed them for breakfast. Yum Yum.

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Along the Li river.

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Yangshuo Town.

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It’s raining. But that’s okay because we’re in Guilin in CHINA! Oh yes.

And we’re staying in a lovely hostel called Flowers.  It’s very welcoming. I especially like the buckets everywhere to catch the rain. The best one is perched above the computer next to me. They have a variety of english books. I’ve already snaffled and read one.

In Guilin they’re into exotic food (tortoise, rabbit). Also very fresh food. We went on a walk and passed lots of restaurants with cages stuffed with live animals and bowls of sea creatures.  They used to eat monkeys but now don’t because of SARS.

I had spicy fish for lunch. It took a while to prepare. Chances are the fish was still alive when I walked into the restuarant. Poor Mr delicious Fish.

We got the train from Hong Kong to (note: names may be mispelt) Guangzhou and changed to a sleeper train to Guilin.  Guangzhou station was horrible. It was massive and confusing. Nothing was in English, there were no apparent platforms, or entrances to platforms. And it was very very dirty. Everyone was sitting on the floor or broken chairs. People were spitting and blowing their noses into bins or the floor. There were babies with no nappies, just slits in their trousers so they could go on the floor whenever they wanted. 
Once we got on the train everything was better though. It takes 12 hours by train to get to Guilin. We’d chosen to travel by ‘hard sleeper’ which is a carriage seperated into about 16 sections with six beds in each section. In bunks of 3. C and I were in the very top bunk! It was tres high. I squeaked with alarm as I tried to hurl myself up it. The ladder was tiny. Plus I was foolishly wearing a skirt.
 
Tommorrow we’re getting a boat down the Li river to Yangshuo (supposed to have beautiful limestone formations and gannet fishing). 3 nights there then after we’re coming back here – getting a train to Chongching (18 hours) and from there getting a 3 day cruise up the Yangtxi river.  Exciting! A guy called David helped us book everything in a travel agent shop in the station when we arrived. We’d only gone with him originally to get a map. Lol!

I will add photos at some point when I locate a USB port/remember my wires. This may take a few days.

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Chinese Tea Eggs

Today I made Chinese tea eggs. Yum Yum!

This is part of C and I’s attempts to assimiliate all things Chinese before we head off on our trip.

I once had a Chinese housemate and I remembered her vaguely boiling eggs in tea and soy sauce to make a special egg usually eaten at Chinese New Year. Cracked tea eggs. Or similar. Ah ha I thought, I have eggs lying around somewhere,  lets do the same.

I’d just also had some rather bad news from home, so I may have been distracting myself to a certain extent.

This is different to the famous 100 year eggs, which aren’t as old as their name, more like a few months old. Still sounds gross but I think I’d like to try them anyway. It’s on my list. My china list.

Anywho, back to todays eggs….

I added some eggs to water with green tea leaves (I had no black) and soy sauce and boiled them for ages. I kept getting distracted and accidently letting them boil dry. So I’d top up the water. After a while I began to wonder how they got the cracked pattern. So I looked it up on google and found this great website. It recommended putting cinnamon and anise and sugar in with the tea and soy sauce. And also actually cracking the shell of the eggs. Duh. So I did that and let them simmer for 40 mins and then I covered the pot and let them soak for about 6 hours.

And mmmm they were delicous.

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