150 dumplings

actually we realised 2kgs of mince could make around 200 dumplings, given the fact that it's not just meat in the pastry.

traditionally, it's something for the new years, i believe. but i don't come from that particular region so for me, dumplings means simply, a lot of work. and a feast for sure.
we had pork and chives, and pork and cabbage (excessive garlic added!)

we're awesome.

turnip rice cake

So I bought some rice flour ages ago, thought I could make glue out of it -- somehow. Of course that was a stupid idea, therefore I made cake instead. Looked up some recipes and realised I had not got any relevant ingredient except the flour, so I just made up some stuff and steamed it for ages.
It's food.

It's actually not bad. Though, of course, to be authentic you might want to check out this one: http://blog.yam.com/homeeconomics/article/13417378 --> cantonese style turnip rice cake. not to mention it's not my favourite, I prefer taiwanese style rice cake of course.

red bean rice cake

材 料： (可做約18-20個)

粘 米 粉 160 g 黃砂糖 / 庶糖 140 g
水 480 ml 紅豆粒 適量


做 法：

1.將紅豆洗淨, 預先浸一晚或浸 4-5小時, 加入適量的水及冰糖煲淋隔水備用
2.將240 ml 水 及黃砂糖放入煲內煮溶放涼備用.
3.將粘米粉放入巳放涼的糖水內拌勻成稀漿.
4.將餘下的 240ml 水煲滾後, 再將爐火改為細火或關掉一會,然後將粉漿慢慢加入拌勻成稀粉漿水.
5.將粉漿水傾入小碗內, 先蒸3-4分鐘, 待糕身稍為凝固才將紅豆加入, 此做法防上紅豆聚在底部 蒸約15-20 分鐘即成.

Double bday Gab&Yang

Yang and Gab were both born in June, and I happen to be here in Christchurch. HAHA, so we went to Fu-Shan, the fav. resto of all uni students, and had a feast. Dinner is yum-char & à la carte combined. Most of us had no idea how to order, and that was where Yang came in.
















We also had 4 bottles of wines -- 2 red, 2 white. Forgot what dishes we had exactly, but everything was gone by the end of it. And I had a good time too.

It was freezing outside, so we just stayed and chatted. Went back to their little nest and had a cup of tea before going out again.

Then we went into town to try to get a drink. This was taken at Rootes. It was crap.