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This morning B learned a Chinese phrase which means, "I chicken," or possibly "I chickened." Oyce taught me to say "I am a chicken," but when I tried this useful phrase on her mother, I was informed that I had actually said "I am a prostitute" in Cantonese. I can see how that could be a cause of misunderstanding.
Today we went to an auntie's house and helped her prepare an enormous feast. By that I mean that I chopped up some salted hard-boiled eggs, Oyce chopped mushrooms, B fashioned lettuce leaves into cups to hold fried rice, and N watched. Three large crabs were dispatched by stabbing them through their little hearts with chopsticks, and a pan of shrimp lay on the counter and occasionally leaped out.
The crabs were steamed, two plain and one in a butter and garlic sauce, and there was plenty for everyone. The shrimp were steamed with a spicy dipping sauce, and followed by the lettuce leaves with fried rice, a cabbage casserole, pumpkin with preserved egg, sweet rich spare rib chunks, bok choy, and chicken soup made with two hens (it was very chickeny.)
The auntie who cooked all this went to cooking school, by the way. I think she could easily teach at cooking school.
Lest we grow faint from hunger before all this was served, as appetizers we were given rolls of sticky rice stuffed with pickled radish and soft bread surounding crispy bread, plus some sweet squid jerky and "pork floss," which is highly addictive sheets of pork jerky of the approximate thickness and crispness of toasted nori (seaweed.) Cooking auntie very kindly gave me a bag of this, as I may not have time to go to the food market and buy some to bring back to the US. "Better put it in a box," she warned. "Otherwise you'll end up with minced pork.'
I am told that we are going to a banquet tonight. I am hoping that I will have a chance to hit the treadmill in between.
Today we went to an auntie's house and helped her prepare an enormous feast. By that I mean that I chopped up some salted hard-boiled eggs, Oyce chopped mushrooms, B fashioned lettuce leaves into cups to hold fried rice, and N watched. Three large crabs were dispatched by stabbing them through their little hearts with chopsticks, and a pan of shrimp lay on the counter and occasionally leaped out.
The crabs were steamed, two plain and one in a butter and garlic sauce, and there was plenty for everyone. The shrimp were steamed with a spicy dipping sauce, and followed by the lettuce leaves with fried rice, a cabbage casserole, pumpkin with preserved egg, sweet rich spare rib chunks, bok choy, and chicken soup made with two hens (it was very chickeny.)
The auntie who cooked all this went to cooking school, by the way. I think she could easily teach at cooking school.
Lest we grow faint from hunger before all this was served, as appetizers we were given rolls of sticky rice stuffed with pickled radish and soft bread surounding crispy bread, plus some sweet squid jerky and "pork floss," which is highly addictive sheets of pork jerky of the approximate thickness and crispness of toasted nori (seaweed.) Cooking auntie very kindly gave me a bag of this, as I may not have time to go to the food market and buy some to bring back to the US. "Better put it in a box," she warned. "Otherwise you'll end up with minced pork.'
I am told that we are going to a banquet tonight. I am hoping that I will have a chance to hit the treadmill in between.
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