Being So Well » Food & Cusine

She is not a vegetarian

Annie — Wed, 07 Mar 2012 13:52:31 +0000

We were having a lot worries about Vivian’s preference towards her food. At some stage we even had thought that this girl was going to be a vegetarian, as she has no interests in meat at all.

Then one day evening when we were having dinner, something weird happened. She suddenly decided to eat pork mince, which made us almost jump off the chair with the greatest joy.

Today she even wanted to try the hot spicy rabbit that her daddy cooked. It had a lot of fresh bird eye chilllies in it and the meat was completely soaked with the chillie flavour. I am talking about 8 or 9 out of 10 scale rating hot, not just a little bit hot.

Honestly, I don’t know how she copes with this. I tried to take the outside bits out and only gave her the inside part. She drank a lot of juice which she never had been interested. She just kept asking “more…more….”

As the way she is associated with Sichuan people, her dad was of course pleased to see the hint of possibility to team up with his daughter and one day to even go back to China to try some authentic hot food.

I was just amazed by the sudden changes in her diet, though I was warned before by a lot of senior mothers that children’s food preference would change over the time.

Really the strangest little creatures they are!

A Piece of Cake

Annie — Sat, 10 Apr 2010 11:48:20 +0000

敝人目前做馒头可用一个成语来形容，那就是——驾轻就熟。真的没吹，现在基本上是闭着眼睛乱做一通也不会走样到哪儿去了，更别说我要再上点儿心什么的。这种状况很适宜我目前当娘的时间表。 Related Posts No related posts.

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和妈一起做烧麦

Annie — Sun, 21 Mar 2010 00:41:40 +0000

这次在家和妈一起做烧麦，发现我们俩有几个方面不同：一是我以前做烧麦用馄饨皮，而她用饺子皮，当然两种都是外面卖得现成的。馄饨皮薄可以突出馅料；但饺子皮大而且咬着劲道。

二是妈要用擀面杖先将饺子皮擀出一圈荷叶边儿来；而我如果用正方形的粤式云吞皮，四个尖角一捏自然就出花边褶子了。

三是我们包烧麦的方法不同。妈包的是下大上小的收口烧麦，而我包的则是上面先收再敞开的大口烧麦。各有千秋，我的方法可以稍微多包一点儿馅料。

我俩制作馅料的方法非常类似，都是先炒猪肉馅儿加香菇及调味料，再拌入蒸熟的糯米调味儿。等馅料放凉后再包。最后上蒸屉大火蒸十分钟即可。

蒸熟的糯米在馅料里显得晶莹剔透，再配上黑色的香菇丝就更好看了。喜欢的话还可以加入黑木耳和火腿。

每次吃烧麦，都会想起我的二姑姑。记得当年我从上海回北京，她给我在火车上准备的吃食就是烧麦。可惜她人已故去差不多十载了。

今天的晚餐是粥和蒸烧麦—-我和我的老妈合作愉快！

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腊肠菜饭

Annie — Tue, 09 Feb 2010 21:18:48 +0000

小的时候很喜欢我妈用电饭煲做的广味腊肠菜饭。一锅里有肉有菜，红绿相间地散落在白色晶莹剔透、包裹着油星的米粒里，吃起来咸味中带着一种滋养人的甘甜之气。

一顿饭下来，连平时不添饭的人，也要再来上第二碗或第三碗。不用再做别的菜，一锅这样的腊肠菜饭足够让这一餐变得满足而充满回味，简单省时又美味，真是一种平凡却贴心的享受。可惜这些年我做得几乎很少。腊肠在澳洲卖得很昂贵是一个因素，我自己没太上心也是个原因。这次妈来，又勾起了我对腊肠菜饭的迷恋，三天两头吵着让妈做一次，次次都让我回味起小时候吃它们的感觉，真是很过瘾。

现将菜谱公之于众，希望那些和我一样好吃这口饭的人也能和我一样的享受。腊肠几根切薄片，几棵油菜洗净切碎。姜末葱末少量。在电饭煲中如往常一样煮饭。同时炒锅加油，煸姜葱末，倒入腊肠煸炒一段时间。然后放入切碎的油菜继续煸炒一会儿。加入精盐、味精调味。此时电饭煲中的水分应已经要收干，将炒好的腊肠油菜倒入电饭煲，如有猪油，此时可以适当加入。搅拌均匀，让电饭煲继续完成做饭程序，一锅油乎乎、香喷喷的腊肠菜饭即大功告成了。此饭最适合下班之后懒得烧三菜一汤的人，简单好吃，三十分钟保证就让你开饭啦！

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Braised Food

Annie — Thu, 17 Dec 2009 05:52:03 +0000

这两天卤了几样小东西，本来没有当成多大的事情，只是前一段时间有次去中国店买东西看到有卖白家的川味卤料，一下子就想起以前在四川街上吃到的各种好吃的卤味。我突然有点犯馋，就心血来潮地买了一盒回家试试。

我最开始卤了上次从悉尼买的鸡爪和鸭胗，卤时水放得多了，煮了大概有一个小时。结果鸡爪肉变得过于松软，但即使如此，等放凉时还是卤香阵阵袭入鼻腔，口腹，吃得我是有滋有味。

于是第二天，我们马上又跑去买了些鸡胗，鸡脖子和鸡心，再于煮过的卤水中加入其它一些香料，如八角，肉桂叶等，又换上了半个新的洋葱头，再加盐。这次学乖了，只煮了40分钟。煮后就留在锅中放凉。

晚上我和老公都已上床准备睡觉，我早就迷迷糊糊的了。这时老公突然想起东西还没从卤汤里捞出来呢，于是跑下楼去。我半梦半醒中听见他喊我，说让我也来尝尝。本来我是真没有食欲，不想起来了，但还是最后决定加入他的行列。结果我们两个人晚上一点多钟在楼下的厨房里大啃鸡脖。味道最棒的是鸡胗，鸡脖子最有吃头，鸡心很嫩。吃了第一个，绝对放不下，一定要吃下一个。向你保证，吃这东西会让你有一种上了瘾，欲罢不能的感觉。

这时我突然想起《星语星愿》这首歌的第一句歌词—— “我要控制我自己……”。我努力地强迫自己停下来，把东西收进了冰箱。现在，心里面有点小小的惦记，想着明天还可以吃——很没出息，是不是? 就想着那口吃的。不过真的很不错呀，爱吃卤味的人，自己亲自试试就知道我在说什么了！

Alas, Chinese food……