Archives for posts with tag: Chinese

20140816-193554.jpgI am grateful for great Hunan food. 😁

20140803-132523.jpgI am grateful to have treated my cousin (with Toddler, A, and baby, M) and my sister to yummy dim sum. (Alas, the Chinese broccoli didn’t make the collage cut.)

20140714-183840.jpgBeef stew with egg noodle soup. Some now, some for later. Yummy!

20140711-174806.jpgI am super happy for leftovers!!

20140710-214012.jpgI am so happy to have eaten Sichuan food tonight. It is my favorite Chinese-style cuisine. It’s super spicy, but you just want to keep on eating!

Those pieces of red chili peppers? They are like chips to me. So good! 😁

One day, when I visit China and explore… The Sichuan Province will be one of the places where I will have to stay the longest. I can’t wait to go!

20140611-220347.jpgHappy and cheap dim sum!

20140601-205121.jpgSichuan Boiled Fish!

The fish (basa) was marinated first in Shaoxing rice wine, cornstarch, ginger, and white pepper powder. Then I pulverized sichuan peppercorns (which has a numbing effect) and dried red chili peppers into powder and toasted them in peanut oil, before stir frying the marinated fish. Later I added water to boil the fish to cook through with spicy black bean sauce and other spices. This Sichuan dish can be served over steamed rice or atop romaine lettuce. This is a dish that’s great for chili heads like me, but I have had people, who can’t take the heat, try this and want more.

#100HappyDays #Sichuan #Chinese #Sichuan Boiled Fish #Spicy #Hot


This is another steamed, savory egg custard dish, this time from China, and it is called a “meat cake.” I used Stephen Wong’s recipe from, which is based on his book, HeartSmart Chinese Cooking.

20140503-162835.jpgImages of some ingredients used

20140503-162845.jpgSome images of the preparation


Some helpful notes:
1. Please use medium heat, not medium high, when steaming. I found it to be better.
2. If you want to use ground chicken or turkey, please add another 1/2-1 teaspoon of oil into the meat mixture, as chicken and turkey is leaner.  This will help to make the cooked meat mixture less dry.
3. You can use the meat mixture to make wontons. Simply wrap them in wonton skins.
4. The recipe below has a variation using egg whites, rather than whole eggs, for a healthier version of the dish.

Please visit Stephen Wong’s recipe at on Chinese Food.

20140428-212233.jpgI am grateful and happy that I had a fabulous dinner with my mom. It was my treat, and she chose our favorite Chinese restaurant. Mom is unable to eat any greens at the moment, so that was why there weren’t any green veggies or herbs for garnishes. We had hot and sour soup, black bean fish, double mushroom beef, and steamed rice. The staff always give our family free appetizers, which today consisted of potstickers, egg rolls, crab rangoon, and fried shrimp.

The funny thing was, as I was taking a picture of the first entrée, the second one came, and I explained to the long time faithful server, Alan, that the food will be my Happy Day entry for today. Alan then said that we were his Happy Day today, because it was good to see us today (we haven’t been by in a while). Awww! How cute!

Then the restaurant owner’s wife (although I don’t really know her) came by, and asked after the food, and I guess I was really happy being there, and LOL, she gave me a hug!

It was really such an awesome dinner. 😉

#100HappyDays #Happy #Dinner #DinnerWithMom

20140424-174443.jpgI had a sweet recollection today of when I was a child studying Mandarin and Fukien. I received an ink stone and some ink sticks, like pictured above from a Chinese Script painting set I bought a long time ago.

I was about five years of age, when I received them. They were not regular ink stone and ink sticks. They were very delicate, and when you grounded the ink stick with a bit of water into the ink stone, a beautiful scent from the ink would permeate the room.

They were probably a very expensive thing to give to a child, but I believe it was to encourage me to do my best with my Chinese scripting.

I believe I first used them with my paternal grandfather as I watched him use his. My dad’s younger brother, my late Uncle R, helped me practice my Chinese, especially cramming before tests. HaHa! I miss them so much today, but am grateful for all the time I was able to spend with them.

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