Big Breasts Food – Green Papaya with Pork Rib Soup

Big Breasts Food – Green Papaya with Pork Rib Soup

So recently I haven’t updated my blog and for a really good reason. I broke a finger and more specifically my ring finger. Recently at work we’ve been really busy at work and a few people have called in sick so we’ve been super busy and I was at work one day in a rush and I banged my ring finger on a fridge door. My finger was bleeding a bit but really swelled up so I was worried I damaged the tendons in my finger.

Chris especially but also myself are the kind of people where if it hurts on the day we kind of leave injuries but if it’s still hurting two weeks later we seek medical advice. So the one weekend Chris hired a car and drove me to hospital where they x-rayed it and found I broke my finger. I got seen to fairly quickly but as usual the NHS didn’t want to do anything apart from give me a tiny piece of tape to tape my fingers together for a day or two.

Two weeks later we went back to hospital where we had a really long wait (this is very normal for the NHS) and I was told my the doctor I would have to live with a “wonky” finger (the tip of my ring finger isn’t straight). The doctor then said “you will never be a hand model” and builders have loads of wonky fingers. Hello! I’m a woman! Not a builder! Thanks!

They also didn’t give me any painkillers. In Taiwan you get sympathetic treatment all the time and the doctor will give you painkillers if you need them. Essentially our health care system is more humane. Doctors in Taiwan also aren’t sarcastic. They treat you effectively and compassionately.

broken chef finger
broken chef finger

Anyway, on with a recipe…

Green Papaya with Pork Rib Soup

A long time ago Taiwanese people were crazy about this soup. In Taiwan we believe green papaya will help young women grow larger breasts so as you can imagine loads of young girls ate green papaya thinking it will grow them big breasts so they will have a more beautiful curved body. Boys as you can imagine encouraged girls to eat green papaya so they would have bigger breasts to admire lol.

I tried eating this myself to see if I can enhance my boobs but I think I’ve grown too old for this to work, shame! But no matter if this grow big breasts or not soup is very important for one’s daily diet as it helps our bodies to hydrate and clean it.

green papaya with pork rib soup
green papaya

 

Green Papaya with Pork Rib Soup

Course Main Dish
Prep Time 2 hours
Total Time 2 hours
Servings 4 people

Ingredients

  • 1 small green papaya available in Chinese supermarkets
  • 400 g pork ribs diced
  • 2 small ginger
  • 1 small carrot for garnish
  • water

Instructions

  1. Boil a pot of water and blanch the pork ribs. This will clean the ribs and remove any dirt from the bones. You’ll see the excess dirt, for example blood, float on top of the water. Once you see this wash the ribs under cold water.
  2. Put the ribs back into the pot along with the ginger and around 2 litres of cold water and boil it. Once it reaches the boil reduce heat and simmer for 1.5 hours.
  3. Peel and remove the seeds from the green papaya. Dice the papaya and for the carrots you can use a ring cutter to cut it into a flower shape (if you wish to do so).
  4. Put the papaya into the pot and cook with the ribs until the papaya has softened. Season the soup with salt and white pepper powder. Once the papaya is soft this dish is ready to serve.

 

Stir Fried Rice Cake with Spring Greens and Pork recipe

Stir Fried Rice Cake with Spring Greens and Pork recipe

Stir Fried Rice Cake with Spring Greens and Pork recipe. Hello everyone, I’m home! So two days ago we returned from our holiday and we’re still suffering from jet leg (not helped by both of us shooting a full day’s wedding the day after we returned) but also suffering from not being able to eat the food we’ve been eating in Taipei and to an extent Bali.

Before going on holiday I was starting to struggle for ideas about what to cook but going home and eating both my grandma’s food but also visiting a number of restaurants that I used to go to has rejuvinated me. I’ll be writing up some restaurant reviews for various restaurants that we visited in the very near future and these restaurants had everything from authentic Chinese and Taiwanese food to the most fabulous Japanese fine dining.

So this dish is called Stir Fried Rice Cake with Spring Greens and Pork (long title I know!). Rice cake is known as Nian Gao in Chinese. Nian Gao has been part of Chinese cuisine for more than 3000 years and there are many different kinds of Nian Gao. Nian Gao can be eaten sweet or savoury. This recipe was influenced by Nian Gao from Ningbo.

The first time I ate this dish was in one of my elementary school classmate’s home. Her grandparents came from Ningbo and they would cook this dish for me. Immediately after eating it for the first time I fell in love with this dish.

Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com

stir fried rice cake with spring greens and pork

 

 

Stir Fried Rice Cake with Spring Greens and Pork recipe

Course Main Dish
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

Ingredients

  • 150 g shredded pork
  • 200 g spring greens shredded
  • 450 g Ningbo rice cake bought from local Chinese supermarket
  • 1 chili shredded
  • 3 eggs
  • 4 dried shiitake mushroms soak in hot water to soften then slice
  • 1 tsp chopped ginger
  • 1 tsp sugar

Seasonings for Pork Marinade

  • 1/2 tsp salt
  • 1 tsp potato starch or cornflour starch
  • 2 tbsp soy sauce
  • 2 drops dark soy sauce
  • 1 tbsp water
  • 1 tsp sugar

Instructions

  1. Marinade the pork for 20 minutes and heat up a wok with a little bit of cooking oil. Stir fry the pork until it’s cooked on the outside.
  2. Beat the eggs and add 1/2 teaspoon soy sauce and 1/2 teaspoon sugar. Keep mixing together until all of the seasonings have mixed evenly.
  3. Heat a frying pan with one tablespoon of oil and just fry the eggs. Once fried leave aside.
  4. Heat up a wok with a small amount of oil. Stir fry the ginger and garlic until the fragrance comes out from the wok. Add the spring greens into the wok and stir fry for 1 minute then add the rice cake and shitake mushrooms with half a cup of water.
  5. Lower the heat and continue to stir fry the dish until the rice cake has softened. Add the pork and eggs and continue to stir fry the dish for another 2 minutes. It’s now cooked and ready to serve.

Eight Treasure Rice Pudding Chinese new year dish

Eight Treasure Rice Pudding Chinese new year dish

eight treasure rice pudding

Eight Treasures Rice Pudding is a traditional Chinese new year pudding. Eight treasures topping is made up with eight different kind of dried fruits, raisin and sweets. You can choose any ingredients which are easy for you to buy. Of course, you don’t have to use “eight” different toppings but the number of toppings you use is really down to personal preference.

I used five different kinds of toppings today because I only a small rice pudding for Chris and I. If I were to use eight different kinds of toppings for a rice pudding this size it would look a bit of a mess

The number eight is a magic number for Chinese people. In Chinese the number eight sounds like another Chinese word “”. in Chinese means rich and I believe everybody likes being rich.  So, eight is a lucky number. Also, this dessert is really colourful and pretty so Chinese people love to have this dessert in Chinese New Year.

China has so many different provinces and different provinces also have different traditions. Whether you go to Taiwan, Hong Kong, Singapore or even Malaysia, although we all celebrate Chinese New Year the customs are different. Sometimes it’s really hard to say which Chinese dish is a typical Chinese New Year dish but I always say as long as the dish is petty, colourful and has a lucky or pretty name then it’s a good Chinese New Year dish.

Here is recipe for this eight treasures rice pudding. I wish all of you have a great Chinese new year and I hope you will give my recipe a go and make eight treasures rice pudding for your friends and family. Trust me, they’ll love it.

Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com

 

Eight Treasure Rice Pudding Chinese new year dish

Course Main Dish
Prep Time 1 hour
Total Time 1 hour
Servings 3 people

Ingredients

Ingredients

  • 1 handful sugar glazed cherries
  • 1 handful black raisins
  • 1 handful yellow raisins
  • 1 handful sugar lotus seeds available in Chinese supermarkets
  • 1 dried apricot
  • 2 cups round glutinous rice
  • 100 g red bean paste available in Chinese supermarkets

Seasonings

  • 1 tbsp sunflower oil
  • 1/4 tsp salt

Ingredients for sugar syrup

  • 1 tbsp sugar
  • 1 tbsp honey
  • 1/2 cup water
  • 2 tbsp potato starch water (1/2 tsp potato starch with 1 tbsp water, mix evenly)
  • 2 drops rose or any kind of flower essence **

Instructions

  1. Soak round glutinous rice in cold water for 1 hour at least. Cook it in a rice cooker or steamer. Mix the cooked rice with sunflower oil and salt when it’s still hot.
  2. Brush some oil on a medium size bowl and cut the sugar glazed cherry in half. Place the dried fruits and sugar glazed cherries as shown in the photos.
  3. Put half of the cooked glutinous rice in the bowl and press down a little bit then put 100g red bean paste in the middle.
  4. Use a little bit of glutinous rice to cover the red bean paste and place the sugar lotus seeds and sugar glazed cherries around the bowl.
  5. Put all of the glutinous rice in the bowl and press down. Steam for 30 minutes.
  6. Use a small pot to boil all the ingredients for the sugar syrup. Stir in potato starch water to thicken the syrup.
  7. Flip the rice pudding on a plate and brush sugar syrup on top. Ready to serve.

Recipe Notes

** In some traditional eight treasures rice pudding recipes, it says use “sweet-scented osmanthus sauce” but it’s very difficult to get in UK so I use rose essence to replace it.

 

Fish Fragrant Tofu Chinese tofu recipe

Fish Fragrant Tofu Chinese tofu recipe

fish fragrant tofu

I’ve mentioned so many benefits of tofu in my previous blog post and here is another tofu recipe that I want to share with you today.

“Fish fragrant tofu” (魚香豆腐) is one of many famous dishes from Sichuan cuisine. It has “fish” in the name of it but without fish in this dish. It’s called “fish fragrant” because the ingredients for this dish are usually used when cooking fish but people use it for cook tofu, eggplant and other dishes.

There is a story about this fish fragrant dish. A long time ago in Sichuan, there was a family who were really serious when It came to cooking fish. They will use ginger, spring onion, garlic, mince, chilli bean sauce and other ingredients to cook with fish. One day, the lady of this family didn’t want to waste the ingredients so she used the ingredients to cook another dish. She was however realy nervous that it wouldn’t taste nice and her husband wouldn’t like it.

Her husband came home while she was thinking about what she should explain to her husband later about this dish. Her husband was so hungry from work he didn’t wait for dinner to start and literally just took a few bites of this dish. He asked his wife: ”Oh, this dish is the most tasty dish that I ever had in my life, how did you do it?” She told him how she cooked it and they gave the name of this dish “fish fragrant fry (魚香炒)”. This is how “fish fragrant” this name came from.

People who are vegetarian can also cook this dish but just without using any mince. You can adjust the amount of chilli and chilli bean sauce if you prefer your food more or less spicy.

As people who follow my Facebook page will know, I recently bought a pink knife bag. I really like anything that’s pink and when I saw this bag online I just had to buy it! Here are some of photos of my new pink knife bag.

Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com

pink knife bag
pink knife bag
pink knife bag

Don’t you think this is the cutest knife bag ever!

 

Fish Fragrant Tofu Chinese tofu recipe

Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

Ingredients

  • 2 boxes tofu around 692g, I bought it from a regular supermarket
  • 1 spring onion chop finely. I used half for the sauce and the other half for garnish
  • 2 cloves garlic chop finely
  • 2 slices ginger chop finely
  • 1 chili chop finely
  • 100 g beef or pork mince I used beef mince in this dish

Seasonings

  • 1 tbsp chili bean sauce
  • 1 tsp salt
  • 1 tbsp soy sauce
  • 2 drops sesame oil approximately
  • 1 cup water

Marinade for mince

  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 2 pinches white pepper powder approximately

Instructions

  1. Marinade mince with sugar, soy sauce, salt and white pepper powder for 15 minutes.
  2. Remove the packaging from the tofu and cut it into 1.5 cm thick pieces.
  3. Heat a wok with 1 tablespoon of oil and stir fry the spring onion, garlic, ginger and chilli for 30 seconds.
  4. Add mince into the wok and keep stir-frying it until the mince is cooked.
  5. Add chilli bean sauce to stir-fry it for 30 seconds. Add rest of the seasonings into wok and bring it to boil.
  6. Add tofu into wok and gently push them into seasonings and turn the gas power to the lowest and simmer it for 10 minutes.
  7. Place the tofu onto a plate and pour some sauce on top. Sprinkle the rest of the chopped spring onion on top and it’s ready to serve.

 

Stir Fried Pickled Bamboo shoot with chili beef mince

Stir Fried Pickled Bamboo shoot with chili beef mince

Stir Fried Pickled Bamboo shoot with chili beef mince

Stir-fry pickled bamboo shoot with chilli beef mince is one of my favourite dishes that my grandma cooks. Every time I go back to Taiwan I always ask grandma cook this dish for me which she does and I really love.

Grandma is a very traditional Chinese and Taiwanese mother and grandma. Kitchen is her stage and she is the queen of kitchen. She will kick you out if you try to cook in her kitchen and her happiness comes from her children or grand children’s compliments about her food. So, I especially taught my husband to say: “I love you grandma, your food is delicious” when we went back to Taiwan.

She is original from Guangdong (Canton), China. So all the dishes she has cooked for her family are always influenced by Cantonese cuisine. She and my grandfather are two of the best chefs in my heart. She is also my role model for my old and retired life. She is always full of energy, enthusiasm and has a real passion for life. She’s been through a lot of really bad moments in her life but she always stays such a strong, happy person and rarely complains about her life. She is also the busiest old retired lady I’ve ever met in my life. She learnt (patchy) English, how to swim, play the erhu fiddle, ballroom dance, join the chorus, become a member of women’s Federation meeting and much much and more. She also has so many friends who always invite her shopping and have tea together. Even she is that busy she still manages to look after us. Whenever we come home she always prepares the tastiest dinner imaginable. I wish when I get old I can be just like her.

I was so excited to see they sell this pickled bamboo shoot in my local Chinese supermarket. I even called grandma on Skype to show her it. I know how to cook bamboo shoots just like grandma but I still ask for it when I go home and somehow it tastes so much better.

Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com

pickled bamboo shoot

 

Stir Fried Pickled Bamboo shoot with chili beef mince

Course Main Dish
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

Ingredients

  • 400 g pickled bamboo shoot
  • 100 g beef mince
  • 2 chilies (optional), chop roughly
  • 1 piece ginger chop finely

Marinade for beef mince

  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp potato starch or corn flour
  • 1/4 tsp rice wine

Seasonings

  • 2 tbsp soy sauce
  • 1 tsp salt

Instructions

  1. 1. Soak the bamboo shoot in water for 15 minutes and drain it. Rinse it with water and leave it to dry.
  2. 2. Cut the bamboo shoot into the size as photo shows.
  3. 3. Marinade the beef mince with marinade.
  4. 4. Heat the wok with a little bit oil to fry the bamboo shoot first until the surface looks slightly golden brown. Place it on a plate and leave it aside.
  5. 5. Heat the wok with 1 tablespoon oil and stir fry the mince for 30 seconds and add chilli, keep stir fry until the mince is cooked.
  6. 6. Add bamboo shoot and stir fry for a couple minutes. Add seasonings and check the seasonings before plate it up.

Recipe Notes

* This dish should taste a little bit sour and a little bit spicy. It’s great when served with rice. (I always have 2 big bowls of rice with this dish)