Adventures Wherever He leads.

Shanghai, Hong Kong, and beyond… immeasurably more than all we could ask or imagine

Beijing Jian Bing August 1, 2013

Filed under: for fun,life in HK,life in SH,palate of delight — chinabean @ 12:25 am

I shoulda learned how to make jian bing in Shanghai and sold them here in HK…ย ย what a steal! Haha… Thankful I got my fix when I was there…

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Once was once 3.5RMB has now become 31HKD. sigh.

 

T-9 days July 13, 2013

Filed under: life in SH,palate of delight — chinabean @ 1:53 am

#9: Chinese breakfast ๐Ÿ™‚

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Fall is here November 2, 2012

Filed under: life in SH,palate of delight — chinabean @ 2:43 pm

Fall is my favourite season, I must confess. There’s something in the air. The change of seasons through the weather, leaves of trees, and adjustments to clothing. So many smells come to mind too… Like cinnamon and apple cider and baked yams… The seasons all pass by so quickly too… Planning to enjoy each and every day to the full… Today I got these lovely lovely first time found in shanghai….

… FUJI PERSIMMONS!

They’re crunchy like apples with little delicious specks of cinnamon inside.

Nature’s reminder that fall is here.

Stay warm as the season changes… Bundle up with your scarves and mittens ๐Ÿ™‚

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recipe of the day December 3, 2011

Filed under: palate of delight — chinabean @ 3:17 am

White Chocolate topped Gingerbread Cookies

 

3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground (I used fresh)
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. Vanilla Extract
1 cup white chocolate chips

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350ยฐF. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

 

Feasting November 21, 2011

Filed under: palate of delight — chinabean @ 12:17 pm

Let the season of feasting begin ๐Ÿ™‚ Happy Thanksgiving ^____^

Give thanks to the Lord, for he is good, for his steadfast love endures forever.

Give thanks to the God of gods, for his steadfast love endures forever.

Give thanks to the Lord of lords, for his steadfast love endures forever.

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Psalm 136

 

Pumpkin snickerdoodles :) October 21, 2011

Filed under: palate of delight — chinabean @ 2:26 pm

I’ve completed my goal. Pumpkin puree from scratch. Pumpkin pie spice from my own spice mixing. 1.5 hours later ๐Ÿ™‚ completed.

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The perfect potsticker October 15, 2011

Filed under: palate of delight — chinabean @ 2:59 am

My dear friend wen gave me some homemade jiao zi’s a couple weeks ago… I’ve been really enjoying the freshness (though they’ve been in the freezer) of the dumplings, especially bc they’re made by her local Ayi and man, these beats the store bought ones ANY day!

We’ll back while I was in high school my dad would wake up almost every morning (come to think of it, EVERY morning) to make us breakfast… Some of which today are my favourite foods! Thanks, popsicle!!!

Anyway, sometimes he made potstickers and when I went off to college he taught me how to make the perfect ้”…่ดด.

First step is boil the dumplings in water in a flat pan (preferably a frying pan).

Step 2: cover and let boil and steam the dumplings.

Step 3: When the skin is partly transparent, pour out most of the water… Leave as much water that will cover the bottom of your pan.

Step 4: Drizzle oil on top of the dumplings.

Step 5: Turn heat lower, let the water evaporate and if you put adequate oil it will pan fry.

Step 5: Mix sauces (my favourites are hot sauce, lil soy sauve, vinegar, and sesame oil) and enjoy!

Voila!

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