Reunion with the potstickers

My first reunion dinner with potstickers/wotie/jiaozi. They were delicious. The company was even more delightful. Mike are I have grown accustomed to each other’s eating habits and more or less, we have acquired and are in the midst of constantly developing it as a Stef&Mike style.

This was the first time that we put carrots in the potstickers. They were wrapped in super high speed and pan fried in our electric skillet {the kind you use to fry up bacon and eggs for breakfast – nice and spacious}. Dipped in our home-made spicy soy vinegar with ginger slivers, these things were to die for. We still have some leftover… yum!

It’s the first day of the Chinese New Year – another 14 rigourous days of eating to go! Traditionally mom would make a vegetarian breakfast. It is called a Lo Han Zai. A vegetarian mix of fatchoi {hair like seaweed}, black fungus, golden needles, soy bean strips, cabbage, carrots, firm tofu, glass noodles and rehydrated shiitake mushrooms cooked with preserved bean cubes. This is commonly eaten with freshly cooked rice. Again, a first for me because mom always did the work before. Have to put it together now… wish me luck!

Sugee Cookies

It’s 2 days before the Lunar New Year. The Year of the Goat. I decided that I should carry on some traditions even after my move from Singapore to America. We went to the asian market and bought us a little string of artificial firecrackers. It was in red and gold, both auspicious colors – red in particular as it was the color that the Nian monster {who as legend has it, haunted the ancient villages in China} feared. Been teaching Mike how to say Gong Xi Fa Cai {wishing happiness and prosperity}, Xin Nian Kuai Le {happy new year} as well as the chorus of my favorite New Year song – “Gong Xi Gong Xi Gong Xi Ni” {wishing you happiness repeatedly}.

In the food department, it is tradition that in any home there should be an abundance of cookies and sweet goodies. We received a pretty candie tray from Cindy and Karen when they visited in December, it is now laden with all the sweets it can possibly hold.

I’m thinking of making sugee cookies. This recipe reminds me of a good friend Charity. We’ve since lost touch but I hope she knows that she is thought of fondly. So, I’m baking these cookies to remember her. It is a simple recipe – a tiny sweet cookie that’s grainy, does not hold together very well but would plainly melt in one’s mouth when partaken of. I will post the recipe shortly.

Lamb Shank Stew

Made lamb shank stew today with the fresh lamb shanks we bought from Whole Foods on our trip up to Atlanta. It was good – the recipe was Nigella Lawson’s. Had it with some basmati rice. Yum! Kinda like Soup Kambing {Spiced Mutton Soup}.

Excuse for finger food

It’s Superbowl Sunday! Forgive me but I’m not a football fan nor do I want to offend any fans out there but we didn’t watch the superbowl today. We just got in on the finger food bandwagon – buffalo wings, jalapeno poppers, spinach dip, fried wontons and beer. Instead, we sat down to a movie. The wings were spicy and delicious, the poppers not as expected, the spinach dip was perfect and the wontons crispy and fragrant.

New domain

Mike and I got our new domain today… we’ll soon be working on our website – www.stefmike.org – will keep you all posted on its launch!

Dim Sum

What is dim sum? A Cantonese term, Dim Sum translates into “to touch your heart”. I never knew what it really did translate to, until I had to explain the term to Mike. It’s hard to define a whole experience. So I decided to take him for dim sum when he visited Singapore.

I remembered it as a child – a huge expanse of a Chinese restaurant where the wallpaper or lights made everything a little rosy, over the audio systerm a crooning songstress belts out her number in cantonese or mandarin, crowded tables of at least 8 persons each, trolleys/carts being pushed around by yelling waiters/waitresses announcing their steaming goodies available and the smell of freshly poured jasmine tea. Once seated, I would zoom in on where the dish of chilli condiment for my dim sum as well as watch as each server ticked our little dim sum card. Except for this card it wasn’t about collecting more stamps/tick marks because that would mean eating too much. There are so many little items in those bamboo baskets which try to catch your attention – siu mai (steamed pork dumplings), har gao (steamed shrimp dumplings), char siu pau (barbecue pork buns), he ye fan (lotus leaf wrapped glutinuous rice) just to name a few.

From where we live now, it’s a little inconvenient to have dim sum on our whim and fancy. Maybe the next trip we’ll take up to Atlanta would include it…bur for now the frozen steamed barbecue pork buns will have to suffice.

Biscuit Getaway

We just got back from our trip to Atlanta. It was for both business and pleasure. The thing with %$#%$&**@ INS had little progress… you can’t imagine how many frustrated people were in that room with us today. Anyhow, we’ll have to get back to playing the waiting game. Keepin’ everything crossed for now.

The pleasurable side of our trip was that we got to taste the most FLUFFY biscuits ever at The Flying Biscuit cafe. Have it with their famous apple butter, sweet, smooth and with just the right tinge of spice. The fried green tomatoes were simply exquisite – so many flavors at once – tartness of the tomatoes, sweet and crispy-ness of its batter and sharpness of the goat sour cream/chesse. Mmmm… it melted away all the stress from the earlier part of the morning.

Now, where were we?