In keeping with this blog entry's Chinese theme, I will be providing a chinglish translation after every paragraph, courtesy of the Babelfish program.
(Follows this Bork entry' the s China theme, I will later provide a chinglish translation in each section, the Babelfish program's politeness.)
There are some ingredients out there that really make you wonder - what made people decide to eat this? Fugu (Japanese Puffer Fish) is one. Now of course I can appreciate the appeal of watching people eat this relatively bland fish before becoming paralysed and slowly asphyxiating TO DEATH, but what exactly makes people keep trying to eat it? "Well maybe if I eat it minus this part"..."Well maybe if I cook it this way..."
(What has makes your miracle - some ingredient there to cause the human truly to decide that eats this? Fugu (Japan catches a chill fish) is. I may appreciate the onlooking certainly now people's appeal before becoming lacking in vigilance and suffocates slowly eats this relatively horizontal unsalted dried fish to the death, but what causes the human to continue correctly to try to eat it? " Possible well, if I eat it to reduce this part" …." Possible well, if I cook its this way… ")
Sichuan Pepper is another one of these ingredients. For anyone who has never tried a sichuan pepper on its own, and wants to, but doesn't have any handy, I suggest you find a battery and give it a good old lick, because I think that'll be just about the only sensation that comes close. But despite this being by far the most discomfort-inducing 12 Bottles ingredient, I was up for the challenge.
(The traditional Chinese version four Sichuan pepper are another these ingredients. Regarding human who alone never attempts four Sichuan pepper, with must be right, but doesn' t has any one handy, I suggested that you discover a battery, and for one good always licks it, because I think that' ll is about comes the close only feeling. But freely this causes 12 bottle ingredients uncomfortably obviously, I am the challenge.)
For this challenge I enlisted the help of my dear friend Stephanie, because it just didn't feel right not to have a token Asian. Before you say anything I know that Steph is not Chinese. But hey, same same, whatever. And of course the most Asian white man I know, Jason, because we needed at least one person who could pronounce things in Chinese.
(Challenged me for this to draft my dear friend Stephanie help, because of its didn' the t feeling right has not symbolized the Asian. Before you said any matter me knows the Steph not Chinese. But hey, similarly same, anything. Certainly and I knew most Asian Caucasian, Jason, because we need possible to pronounce the matter to use a Chinese at least person.)
HAHAHAH oh my god hilarious...."Me knows the Steph not Chinese"
Ahhhhhhhhhhhh
The crew turn up, bearing gifts... thank you Jason for the excessively packaged box of moon cakes!
(The crew appears, burden gift…Thanks your Jason excessively the box moon cake which packs!)
So the evening began with Tsing Taos and dumplings (two kinds, pan fried and boiled in hot and sour sauce),
(Therefore evening from Tsing Taos and the stuffed dumpling (two types, fried in oil flat-bottomed pan which in hot and sour sauce and boiled to start)
Followed by Stephanie's delicious Dan Dan noodles, Jason's duck cooked in beer, my fried green beans with pork and the signature dish of Mapo Tofu.
(Followed by Stephanie' s delicious Dan Dan noodles, Jason' the s duck the green beans which in the beer, I fried in oil cooks with the pork and the Mapo bean curd signature plate.)
Now it is inevitable whenever Steph and I get together, we demand a delicious dessert that we can't possibly fit in. But wait! I hear you say triumphantly, what about the dessert stomach?? Well, mon frere, I had indeed considered that but when I checked, to my dismay, I discovered my dessert stomach was filled with Mapo Tofu, and my beer stomach was filled with Dan Dan noodles. And Jason's idea that icecream just melts down around and into all the spaces between the food in your belly...well, that's fine if you don't chew your food before you swallow it.
(The present is inevitable, whenever Steph and I get together, we request that delicious dessert we can' Possibly suitable t. But waited for! I heard you to win said that how sampling point heart and stomach? ? Then, Monday frere, I indeed have considered that but, when I have inspected, to my depressed, I discovered that my spot heart and stomach has filled the Mapo bean curd and my beer stomach has filled Dan the Dan noodles. And Jason' s idea ice Qi insults the melting, in with enters between food all spaces in yours abdomen…Very good neighbor, that' s fine, if your don' t chews you before you food swallows down it.)
Anyway dessert was Steph's homemade green tea icecream - my favourite - so I had to resort to drastic measures and use my spleen in place of a stomach. I even managed to fit in half a moon cake, crusty dried egg yolk and all.
I even try to suit half moon cake, has the shell egg yolk and possesses)
Finally I had to post this photo of Jase, looking rather...syndromal.
Best sichuan night ever! Love you guys.
Mapo Tofu
500g Pork Mince
3 cloves garlic
1/2 jar spicy bean sauce
1 tablespoon fermented soybeans
1 tablespoon sugar
1 teaspoon ground sichuan peppers
Shallots
1 packet soft tofu
1 packet yuquan pickled vegetables
Cornflour, to thicken
Fresh coriander, to garnish
1. Fry the garlic, pork mince and fermented soybeans til cooked.
2. Add the pickled vegetables, spicy bean sauce, sugar and shallots with a cup of water and let simmer.
3. Thicken with cornflour and add the sichuan peppers and tofu (cubed) last - cook til tofu is warmed through.
4. Garnish with coriander.
