Eight Treasure Sweet Rice Pudding (圖)

Eight Treasure Sweet Rice Pudding

Originally, I wanted to say tonight is dedicated to China Night. On the second thought, I felt that did not sound right; it’s kind of too pretentious and pompous since what I really intended to say was  I am  crazy about my favorite CNY desert – Eight Treasure Sweet Rice Pudding although it indeed comes from China. J

To tell the truth, when I was in China I would be the guy who was  able to devour half the desert just by myself at the  table of eve of Spring Festival family feast. Please  don’t forget I could demonstrate such “stunning” capability after the big meal. My parents used to worry about me for getting sick even they would love to watch me burying my face into the plate and enjoying myself with the spoon. L

When I got older, I became much more disciplined on these kinds of stuffs with rich contents of cabs. Even so, time to time, if I knew the meal would include Eight Treasure Sweet Rice Pudding, I’d, on purpose, economize my main dishes  a bit just in order to save some room for this sweet, savory and splendid desert.

If anyone has not tried this traditional CNY desert before, you don’t know what you’d have missed. J

 

 

[縱然平行]

回複蘇鄉門地的評論:


"Chinese preserved yellow plums, you mean dried apricots?"
Yes, indeed.:)

“what kind of chef are you?” Well, let's see; at this point, I am a noisy cook. But, please don’t cross me off too quickly or be too critical to a leaning apprentice of Chinese culinary arts. At least I am doing it, I know some guys in my age group from China have never cooked anything more than boiling water. :( Besides, the girl from Britain enjoys my cooking a great deal; she often praises me “You made smashingly tasty food.” Well, on the other hand, look who is talking. :) I think England has one of the worst cuisines in the Europe. For example, Indian’s curry dishes are considered by them as one of the best food in the world. :(

The dishes you made are fabulous, please add more oil. :)

[蘇鄉門地]

Chinese preserved yellow plums, you mean dried apricots?

nuts都可將就，就赤豆沙不能，搞定豆沙，八寶飯基本八九不離十:))

Wow, Facetime with Master Cook in SH and 洋mm as EA, what kind of chef are you? :)) anyway, those dishes sound very tempting and yummy to me!

I made 油豆腐塞肉，排骨燉冬筍，炒菠菜，還有糖醋紅燒蝦。 今天早上是白菜絲肉絲炒年糕。。。回頭再繼續年味報道~~

[縱然平行]

"周末我親自做個八寶飯，請您拭目以待..." You bet! I think that this dish may include pine nuts, walnuts, lotus nuts, purple raisins, white raisins, dried cranberries, Chinese dried dates, palm dates, Chinese preserved yellow plums, red bean paste, preserved Sweet Osmanthus (guihua). If you’d really like to be a bit bold, you may mix some purple glutinous rice with the regular white ones and adding a few roasted chestnuts would be even better.

Well, it’s really up to your mood, once my Chinese friend’s wife soaked the glutinous rice with coconuts milk for overnight, and the final product taste just as great as the Shanghai style one or even better since at the steam time, the aroma was almost intoxicating. :))

The third day of CNY was okay, not too exciting or special, but I did make some Chinese dishes - unshelled shrimp with green peas and Chinese celery with shred pork and shred bean curds. However, I might not take all the credits since my mom was on the phone from the other end of the world, giving me detailed instructions step by step, and my English GF next to me, passing me all the condiments I asked for. Well, it worked. :)) How about yours, did you do anything special yesterday ?

[蘇鄉門地]

哦，南瓜籽，鬆子，開心果仁。。。朋友做的主要是紅棗和葡萄幹，按理蓮子也該加上的，這麽吧，周末我親自做個八寶飯，請您拭目以待，哈哈 :))) 免得偶上網搜羅片片了~~~

年初三還有啥節目？