Pork

Mapo tofu (麻婆豆腐), and my father’s story of two spoonful of oil

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Mapo tofu (麻婆豆腐), and my father's story of two spoonful of oil

The province of Sichuan in China is famous for its taste bud killing pepper corn & spicy food.  One of their most famous dishes is the ‘mapo tofu’, sometimes translated as the ‘pockmarked grandma’s bean curd’.

When my father was a young lad, he attended a university far away from home. Ever since then, he developed a strong desire for traveling. After graduation, he worked for a state-owned factory with a starting salary of 51 yuan a month. He did not have the money to travel other than travelling for work.

One year, he was fortunate enough to be sent to Sichuan for a research project. He asked my grandmother for an oil coupon.  Those days most essentials were scarce and required coupons. When he arrived, he took the coupon to a well-known local restaurant and ordered a big bowl of mapo tofu. ‘The tofu was so good,’ he said to me, still with great enthusiasm, ‘ it had two spoonfuls of oil in it.”

A young traveler, somewhere in the Nortern China
A young traveler, somewhere in the Northern China

I have had many mapo tofu dishes over the years – they all seemed to be overly oily. But I liked them just like that  – I soaked up the oil with boiled rice. I could feel  my father’s joy and excitement as a far-away-from-home young traveler.

Recipe is as follows:   Read the rest of this entry »

Chinese traditional steamed pork ‘cake’ 蒸肉餅 (gluten free)

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My old aunt & my cousin are coming over for lunch today.  My aunt can’t cook much any more, so I am cooking them a traditional Chinese meal.  No other meat could be more traditional than pork. I remembered that my old aunt had a secret for all good Chinese pork dishes – ginger, shallot, soy & wine.

Chinese traditional steamed pork 'cake' 蒸肉餅 (gluten free)

Recipe is as follow: Read the rest of this entry »