ma vie trouvée

Friday Finds: What's a Zeijoa?

 

 A Zeijoa is really a Feijoa...

but what is a Feijoa?

 

 

 

 

I had never heard of either, until a friend gifted us a few.  Here in Singapore, this exotic fruit is sold under the name of Zeijoa and it comes from New Zealand.  With its smooth green skin and small, oval shape, it could be mistaken as a lime.

Also known as the Pineapple Guava or Guavasteen, it is usually found in the mountains of Brazil, Colombia, Argentina, Paraguay, and Uruguay.  It was named after a Brazilian botanist, Joam da Silva Feijo.  I think Zeijoa is more of a brand name used in New Zealand.

 

 

 

 

 

Either way, I enjoyed tasting this very fragrant fruit.  The flavor is hard to describe -  with hints of pineapple, strawberry, and guava.  The texture was a bit gritty like a pear.  Some articles said it also tasted like mint and lemon.

They said to eat it, cut the fruit vertically into two halves and scoop the fruit out with a spoon. The skin is not eaten raw.  Feijoa can also be cooked or baked and is used in many recipes.

They are high in vitamin C, low in calories and a great source of minerals, fiber, and antioxidants.  They are even good as an exfoliant.

 

 

 

 

I found a feijoa chicken curry recipe I am going to try tomorrow for dinner.

 

Are they selling these in the States?

Sharing over at FF.

 

 

 

 

ff: an unusual tea drink

 

I love to share the unusual food and drinks we try around the world.  Today's drink is from the Philippines and is Rock Salt and Cheese tea.  I know... sounds disgusting! 

It is made of Black tea, cream cheese and salt!  It was actually quite tasty.  It took a sip or two to adjust to our taste buds - but then we were sucking it down. 

 

 

  

We thought it was just regular cream cheese added to the tea, but when I Googled it, it is actually a foam made of a few ingredients.

 

 

 

Here is the most common version of the recipe I found:

 

    1/2 cup Cream cheese spread, softened

    1/4 cup Condensed milk, chilled

    1/3 cup Whipping cream, chilled well

    Himalayan pink rock salt

 

Whisk the cream until it is thick.

Add the softened cream cheese and the condensed milk.

Whisk them together and keep in the refrigerator until ready to use.

When ready to serve, spoon 2-3 spoonfuls onto your tea and sprinkle a little Himalayan pink rock salt (or any nice salt will do).

 

 

 

Why not give it a try?

 

A Grand Chinese New Year Celebration Dinner

 

Chinese New Year is still going on and we are still celebrating!

It ends on March 5th, with the Lantern Festival.

 

 

 

Auspicious Food

As I have mentioned in previous posts, Chinese New Year last for 15 days and a big part of this celebration is eating!  We were lucky enough to be invited to a Chinese Singaporean's home to partake in a very special CNY dinner.  What a treat! 

*Auspicious*    Don’t you just love this word?  It means showing or suggesting that future success is likely.  What makes food Auspicious?  The symbolism is based on the pronunciation or appearance; along with the preparation, ways of serving, and how you eat it.

 

Good Fortune Fruit

Represents:  prosperity and wealth

Tangerines and oranges, and pomeloes are very popular fruits to eat during CNY.  They are round and "golden" in color, which symbolizes fullness.  We started our meal with a pomelo salad, sprinkled with oranges, dried cranberries and strawberries. Very tasty.

 

 

 

 

Yúshēng or The Tossed Salad

 Represents: Prosperity, Good Fortune, Increasing Abundance

One on the many traditions is to toss a salad into the air to bring prosperity and good luck.  Called Yúshēng, it means “raw fish” but it sounds like Yúshēng which means an increase in abundance.  This is such a fun course because everyone uses chop sticks to toss the salad in the air while shouting out good wishes for the new year.

 

Before & after photos...

 

 

 

The table was beautiful with all the red accents!  Diana set it with the china she received for her wedding.

 

 

 

 

Below is a group photo before we started the main course.   Left to right Marcus (host), me, Noel, Diana (host, attached to Marcus), D, and Daisy (attached to Noel).  Notice we are all dressed in Asian attire.  It is hard to tell, but D and I are in coordinating outfits (yep, really dorky!)

 

 

 

 

Chicken Fish Maw Abalone Soup

Represents:  Good fortune

Abalone was the star of the entire dinner - it is very delicate, is considered a luxury item, and it costs a lot!  We started the sit-down part of the meal with a bowl.  The rest of the courses were served family style.

 

 

 

 

Homemade Fried Tofu

Represents: Fulfillment of wealth and happiness

 

 I am not a big fan of tofu, but I really enjoyed this version.

 

 

 

 

Chilli Squid and Shrimp

Represents:  Liveliness, happiness, & good fortune

 

Shrimp in Chinese is "ha", which sounds like the word for laughter.

 

 

 

Spicy Sour Fish

Represents: Luck, Abundance

 

Represents: Luck, Abundance

In Chinese, "fish" sounds like 'surplus'.    It is good to have a surplus at the end of the year.  If you have managed to save something at the end of the year, then you can make more in the next year.  This was a real favorite among the crowd.  As its name says, it had a very sour taste but nicely balanced by coconut milk.

 

 

 

 

 

Chinese Braised Dried Oysters with Pork

Represents: strength, wealth, abundant blessing

 

This is a very auspicious dish - Dried oysters represent good tidings and black moss symbolizes prosperity or good fortune.

 

 

 

Braised Korean Mushrooms with Mixed Vegetables

Represents:  Family harmony

The dish included lotus root, sweet pea, baby corn, Chinese cabbage and clams.  Clams are auspicious.  I really liked the lotus root - it was crunchy like celery.

 

 

 

 

Chilli Crab

 

Because the hostess loves them!

 

 

 

 

Black Pepper Crab

 

Black pepper crab and chili crab are specialties of Singapore.  You can eat them year round and most people will tell you they are a "must eat" when visiting.  They are quite expensive.  

 

 

 

 

 

White Rice

Rice, other than being served at EVERY Chinese meal, is said to bring fertility, luck, and wealth.  

 

 

 

 

Water chestnut jelly cake from Hong Kong

Serving sweets is said to make the year sweeter.  We also had homemade speculoos ice cream (made by d)... but I somehow missed taking a photo of this.  

 

 

The meals was amazing!  But I have to admit (because I am a paper person) my favorite part was the little paper boats on the table to put any of your food scraps (bones, etc).  We each had one by our plate.  Adorable!

 

 

A special Thank You to our hosts Diana and Marcus who fed us an incredible feast and allowed us to experience a true Chinese New Year's Celebration.  It is a memory that will always be special to us.

 

 

 

February 25 - Happy Birthday EVERYONE!

 

 

(traditional tins from chinese new year cookies)

 

Today is Ren Ri or Yan-Yat (Birthday of Man or Every-man's Birthday) and everyone is said to grow a year older. 

According to Chinese legend, the Goddess Nuwa created chickens on the first day, dogs on the second day, sheep on the third day, pigs on the forth day, cows on the fifth day, horses on the sixth and humans on the seventh day. 

Today is the seventh day for Chinese New Year 2015.

Traditionally on this day, families celebrate by tossing a big salad called YuSheng.  It is very colorful with many different vegetables and strips of raw fish.  The really fun part is everyone tosses the shredded ingredients into the air with chopsticks and calls out wishes to mark the start of a prosperous new year. The higher you toss, the merrier it will be.  Today, the toss salad is done throughout the 15 days.

 

Before the toss...

 

 

After the toss!

 

 

 

So today is your Birthday!   Happy Birthday to you!  Treat yourself to a little something special - a little present... a cupcake... a piece of cake... it is YOUR Birthday!  

 

 

  

FYI - I did eat a cupcake for breakfast!

 

 

 

ff: nitrogen ice cream

 

How do you make ice cream from cream in just a few minutes?  Use liquid Nitrogen!  I have read about this "new trend" but this is the first time we have tried it. 

 

 

 

 

 

We visited Ron's Laboratory in Jakarta, Indonesia.  The shop is designed to resemble a real lab.  The "ice cream scientists" wear white lab coats and they use flasks to hold the ice cream mixture.  Had I known this earlier, I would have gone for an "ice cream degree" in college. 

 

 

 

 

Liquid nitrogen freezes the ice cream at a super low temperature.  This technique is commonly used in molecular gastronomy.  The result is a smoother, creamier ice cream.  It did not disappoint!

 

 

 

 

 

The shot looking thing is an "injection".  D had apple pie ice cream with a cream cheese injection...  

 

 

 

 

and I had salted chocolate with a caramel injection.

 

 

 

 

 

While we were eating our ice cream, a scientist came and gave us samples of nitrogen frozen popcorn.

 

 

 

 

 

Guess what happens when you put nitrogen-dunked popcorn, into your mouth?

 

 

 

 

Smoke comes out! 

Surprisingly, it is not cold.

 

 

 

 

 

Love the look on this little ones face when her dad blows out the smoke.  She refused to taste the popcorn.

 

 

 

It was expensive by Jakarta standards, but cheap by Singapore - about $5 USD per 2-scoop cup. That was with the injections.  We highly recommend a visit.  It was some of the best ice cream we have had in a long time and we will definitely go back next time we are in Jakarta!

 

 

ff: coffee - Indonesian style

 

 

 

I have two favorite new drinks, both coffee based.  The first and my absolute favorite right now - coffee, avocado, chocolate syrup, & ice cream.  I know it sounds odd - but oh my - heaven in a cup!  In Singapore we have the chocolate and avocado version, but no coffee.  I love that added dimension.  I have only seen them in Indonesia.  Good thing it is isn't too close by  :   )

The second is coffee/tea.  Take one sip and it tastes like coffee, the next sip tastes like tea.  I am going to try this one at home.  I'll start with 1/2 of each.  I think they add condensed milk.  It gives it a sweet touch.

 

 

 

Has anyone tried either?  What did you think?  Can you order them in the US?  Maybe Starbucks next new trend!

 

 

 

 

wife cake - a love story

 

 

 

Wife Cake (or Sweetheart Cake: Lao Po Bing) is a traditional Chinese pastry sold in Hong Kong.  They say one of the best shops to buy them is at Hang Heung Cake Shop.  I bought a box of six and they came in this pretty red box.

 

 

 

 

There are many stories that attempt to explain the origins of this little cake.  The most popular one is about a very poor couple living in Imperial China.  They were madly in love with each other.  A mysterious disease spread throughout their small village and the husband's father became very ill. 

 

 

 

They had no money to get him the medicine he needed.  For the love of her husband,  the wife sold herself as a slave in order to afford treatment for her father-in-law.

Once the husband learned about what his wife did, he set out to make money by baking and selling this special pastry.  He dedicated this cake to his wife, hence the name, wife cake.  It became so popular that he was able to earn enough money to buy his wife back and to make his father well.

 

 

 

 

It is a small cake, more like a biscuit.  The outside is a very flaky pastry and the inside is filled with sweetened winter melon and coconut or almond paste.  The fruit is referred to as a melon, but it is not sweet. 

 

Did I like it?  Hmmm - I am not sure.  I didn't dislike it, but if I am going to waste calories, there are others things I would rather eat... like ice cream!

 

 

 

The cat cafe in hong kong

 

This post is for all you cat lovers out there...

 

The Cat Store in Hong Kong, also known as the Cat Cafe, is just that - a cafe with lots of cats!  I am pretty sure you will never see this in the United States due to health regulations.

 

 

 

First let's meet a few of the cats.  I had to make up names for them as we never got their real names  - the cats only spoke Chinese.

 

 

Me Me  (common pet cat name in china)

She looks calm here but wait until you see her later.

 

 

 

The Boss - Māo

(cat in chinese)

 

 

 

 

Dà (big cat)

Yes, they are allowed to sit on the tables - where customers eat.

 

 

 

 

Bǎobǎo (baby)

 

 

 

 

 

It was very difficult to find the cafe - it is in an old warehouse with no signs on the building.  If you want to go there - it is across the street from the Uniglo store in Causeway Bay (in the Po Ming Building, Fu Ming Street, 3F). 

 

 

 

 

You have to fill out a card to become a member - no cost.  We were wondering if this allows them to have cats roaming free in a restaurant, without being shut down. 

 

 

They had a very small open kitchen where the cats were allowed to roam and sit freely.  Can you see the three below?   

 
 

 

 

 

 

 

 

 

 

A little kitty kiss.

 

 

 

 

"Little Whip" - they told us she loves whip cream....and I am guessing this snack is a daily event.

 

 

 

"Me Me" was all over the cafe, jumping to the highest place she could get.

 

 

 

Can you see her in the upper left hand corner on the ledge?

 

 

 

She then proceeded to walk along the tiny pipe on the wall.

 

 

 

How many cats can you find in this photo?

 

 

 

Two! 

One on top, above the marshmallows and...

 

 

 

 

 

... the second one under the sign!

 

 

 

 

They serve real food with cat themes (pastas, pizza, and sandwiches), fun drinks (non alcoholic), and desserts.  We ordered a plate of cat cookies.  They were quite good.  I imagine by now you are wondering - was the restaurant clean?  Did it smell?  It was actually quite clean and it did not have a smell - but the hubby did pull out a cat hair from his mouth while drinking his ice cream float  :  )

 

 

 

There is cat art sprinkled throughout, which you can buy.  These were two of my favorites.

 

 

 

 

 

 Poor "Dà" - he could not even go the the bathroom in peace.  A small girl came and pulled him out.  

 

 

 

It was a really fun place to visit.  If you are a cat lover and are in Hong Kong,  you should stop by.  Be sure to make reservations as we were there at 2:00 and got the last table - they were then booked til 5:30.  And they do limit you to an hour-and-a-half visit.  This was more than enough time for us.

A sign on the  door as we were leaving...

 

 

 

 

Sharing with my friends over at Kim's Friday finds...

 

 

 

 

FF: Durian yummy or not?

 

 Durian - King of all fruit

 

 

I wrote an article for our embassy newsletter after a group of us went out for durian last weekend -it is my Friday Find...

 

Durian - Have you tasted it yet?

 

 

 

 

If not, this is the time of year to give it a try.  Durian, regarded by many as the "king of fruit", is known for its strong odor.   Because of its unique smell, you pretty much have to eat the entire fruit where you purchase it, as you are not allowed to take it on buses, the MRT, or in a taxi.  So grab a group of your closest friends and share a few durians at a roadside stand.  A group of us headed down to the Geylang area on the North side of Sims Ave – an area well known for selling durian. 

Friend Daisy and I decided to taste it together... I think I liked it a little better than she did.

 

 

 

 

Singaporeans have the highest reported consumption of durian in the world.  The fruit is native to South East Asia and are mainly imported into Singapore from Malaysia.  They say it is best to eat the durian the same day it drops from the tree.  There are many kinds of durian, just like there are many kinds of apples.  Mao Shan Wang, which means ‘Cat Mountain King’, is considered the best and is the variety we tried.

 

 

 

How can you tell which one to buy?  Take a local Singaporean with you!  Or leave it up to the durian vendors.  They will smell them, shake them, and even cut a few open to make sure you get the ripest one. 

 

 

The vendors will cut them up for you and have tables nearby where you can sit and enjoy your fruit.  Beware; there is a seed in the middle!  It is customary to eat mangosteen after the durian, which are also sold at the durian booths.  They say the durian is the “yang” and mangosteen is the “yin”, and the coolness of the mangosteen balances out the “heatiness” of the durian. 

 

 

 

We found that Durians are a love/hate food – there were eleven of us and we were equally split on liking it.  Those who loved it, found it to taste like a rich custard, flavored with almonds; but those who didn't, described it as rotten onions, dirty socks, dirty diaper…you get the picture.  

 

 

 

 

Durian season in Singapore is from June to August, so don't wait too long to give this “only in Asia” experience a try.  Expect to pay between $20 and $35 PER durian for the good ones.  Another reason it is good to go with a few friends.  Make sure you know the final price before you accept the durian as they can go up to $100 per durian!

 

 

 

Tip:  After you are finished, if you wash your hands with water poured into the durian husk, it will help get rid of the smell on your fingers.

 

 

 

This was my second time tasting Durian.  Do I like it? I think so... but would not go out of my way to eat it.  And just an FYI - you will enjoy the taste HOURS after eating as it really makes you burp!

For my local readers - There are numerous durian stalls at Sims Avenue (along the stretch of the road opposite Geylang Lorong 9 and Lorong 11)  It is a short walk from the Aljunied MRT- on the green line.  The nearest bus stop number is 80071 and the buses are 2,13,21,26,51,62,63,80,100 and 158.

 

What's your Friday Find? 

 

 

Friday Finds - a lesson on tea

 

I went to a tea appreciation seminar and lunch at Yixing Xuan Teahouse in Singapore's Chinatown.

 

 

 

 

Chinese legend tells us that Emperor Shen Nong first discovered tea in 2737 B.C.  His servants were boiling water to purify it when leaves from the tea bushes fell into the water.

 

 

 

 

Did you know there are many different kinds of tea, but they are all derived from just one plant: Camellia Sinensis. The color and variety of the tea (white, green, oolong and black) depends on how the leaves are picked and the various degrees of processing and the level of oxidization.  Most all flavored teas - like earl grey or any fruit flavor come from black tea.

 

 

 

The less processed the tea leaf, the greater antioxidants. This means that green tea has more antioxidants than black tea, and white tea (the least processed of the teas) has the most antioxidants of all.  White tea is usually the most expensive.  It has white hair on the leaves as shown below.

 

 

 

 

The owner's daughter gives the lessons, she was a banker, but quit and joined the family business.  A much more relaxing job!

 

 

 

 

Unlike tea drinking in Japan, there is no "ceremony" attached to Chinese tea; rather it is an elaborate process designed to draw out the drink's flavor.  It is to be savored over good conversation.  The tiny cups and pot are designed to slow you down and encourage you to relax.

 

 

 

 

To make sure your water is at the perfect temperature follow these guidelines - for green tea -  the boiling water bubble should be the size of the eyes of a prawn (shrimp).  For jasmine or oolong, the eyes of a crab and for black tea, the eyes of a fish.  Humm, can't say I've seem bubbles from boiling water this big!

 

 

 

 

During the making of a cup, the pots and cups are constantly filled, emptied, and refilled.  She used the base above to pour over, this way it went into the pot not on the counter.

 

 

 

 

Tea contains about 50% less caffeine than coffee, making it a great alternative to those that are sensitive to caffeine intake. Tea can also be made to be decaffeinated as most of the caffeine is released in the first few minutes of the steep.

 

 

 

 

For lunch we were served dim sum, har kow, siew mai, fried rice, dumplings, and spring rolls.

 

 

 

 

 

It was a fun outing with friends and I learned quite a bit about tea.  One thing that stood out to me was if you use loose tea vs bags, it makes the cup more special.

 

 

 

 

Sharing over at Kim's Friday Finds.

What did you find this week?