Kaixin
Cook
Hi, my name is Xiaosui. I moved to Australia last year and I am loving living here!
In China I owned a small school that specialised in teaching children who did not want to learn at school. We taught them how to enjoy learning. I also found many women looking for something to do. So the school started classes in many things, such as Chinese brush writing, paper-flower making, painting, English …
I made many friends at the school.
When I came to Australia my husband encouraged me to start a Blog to write about my Father who was a historian and a very wise man, he taught me how to face the life. Also, to write about growing up during the Cultural Revolution.
He also loves my cooking and suggested I include a section about Chinese Home Cooking, which I have done.
I want to contribute to 'Discuss Cooking' so I will start a thread where I will post my recipes and answer any questions you might have.
Here is how I introduce my recipies:
‘Cooking Chinese food is not difficult. I was doing it when I was 3 years old. My parents told me how good it was; my sister told me it was terrible.
I have learned a lot since then.
I want to show you how a typical Chinese mother cooks a meal for her family.
There are two main things you have to know before you begin. The first is that Chinese food does take a lot of preparation and the second is that it takes a lot of cooking utensils. The food is good, with rich variety, but the washing up is ‘terrible’, as my sister would say. My sister was six years older than me, so often when we were sent to do the washing up, it was I who had to do it all.
The photos are of meals I prepared at home for my family, taken just before they were served and eaten. They were taken with our little travel camera to show you that they really are the meals we eat at home. I want you to be able to do the same.’
Cashew fry chicken breast
Ingredients: 1 chicken breast (or 250gms of chicken mince), 6 cashews, half a carrot, 1 spring onion.
Seasoning: 1 desert spoon of vegetable oil, 1 desert spoon light of soya sauce, a little salt.
Preparation: If you purchased chicken breast, chop the into mince. Mix the chicken mince with light soya sauce. Chop the carrot finely. Chop the spring onion finely.
Cooking: Heat Wok, put in oil, fry cashews, put on a side plate. Fry the chicken mince until light golden brown, put on the side plate. Stir-fry the carrot, add salt, and then add the chicken and cashew. Stir-fry for another two minutes then add the spring onion and cook lightly. Good, now can eat. Hao Chi!
What do you think?
Xiaosui
In China I owned a small school that specialised in teaching children who did not want to learn at school. We taught them how to enjoy learning. I also found many women looking for something to do. So the school started classes in many things, such as Chinese brush writing, paper-flower making, painting, English …
I made many friends at the school.
When I came to Australia my husband encouraged me to start a Blog to write about my Father who was a historian and a very wise man, he taught me how to face the life. Also, to write about growing up during the Cultural Revolution.
He also loves my cooking and suggested I include a section about Chinese Home Cooking, which I have done.
I want to contribute to 'Discuss Cooking' so I will start a thread where I will post my recipes and answer any questions you might have.
Here is how I introduce my recipies:
‘Cooking Chinese food is not difficult. I was doing it when I was 3 years old. My parents told me how good it was; my sister told me it was terrible.
I have learned a lot since then.
I want to show you how a typical Chinese mother cooks a meal for her family.
There are two main things you have to know before you begin. The first is that Chinese food does take a lot of preparation and the second is that it takes a lot of cooking utensils. The food is good, with rich variety, but the washing up is ‘terrible’, as my sister would say. My sister was six years older than me, so often when we were sent to do the washing up, it was I who had to do it all.
The photos are of meals I prepared at home for my family, taken just before they were served and eaten. They were taken with our little travel camera to show you that they really are the meals we eat at home. I want you to be able to do the same.’
Cashew fry chicken breast
Ingredients: 1 chicken breast (or 250gms of chicken mince), 6 cashews, half a carrot, 1 spring onion.
Seasoning: 1 desert spoon of vegetable oil, 1 desert spoon light of soya sauce, a little salt.
Preparation: If you purchased chicken breast, chop the into mince. Mix the chicken mince with light soya sauce. Chop the carrot finely. Chop the spring onion finely.
Cooking: Heat Wok, put in oil, fry cashews, put on a side plate. Fry the chicken mince until light golden brown, put on the side plate. Stir-fry the carrot, add salt, and then add the chicken and cashew. Stir-fry for another two minutes then add the spring onion and cook lightly. Good, now can eat. Hao Chi!
What do you think?
Xiaosui
About 20 of us would get in the kitchen and cook. I remember the first time I went early and had breakfast, the very first thing I thought was "what DO the japanese eat for breakfast?!?" it had never dawned on me before. We eat 'ethnic' foods all the time, but it's almost exclusively dinner or supper. What an amazing treat that was. SO in china, what are the traditional breakfasts?
