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Filed under: cantonese

iPhone 067/365 - Fried Eggplant Dipped in Black Vinegar

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I have been wanting to try this dish, fried eggplant and then dip it into black vinegar. What I did was tried to fry eggplant, rinse with hot water as the Cantonese style does, then fried with black vinegar and served as pickles or appetizer. It was okay but could be perfected better.

I seldom do deep fry at home, yesterday I did it and the whole pot got fire and a huge flame burst out in the kitchen. Alarm was automatic on because it detected fire. Luckily nothing serious. I will think twice when do deep fry next time.

iPhone 033/365 - Sweet and Sour Pork

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This time I tried with Cantonese style. Fry the pork and vegetables with oil, rinse with hot water so that it doesn’t get oily. Then fry with black vinegar and other sauces.

While having dinner, kids were talking about the ways to hold chopsticks. 1st girl and boy do hold it high, almost to the end. I said it shows that they are going to grow up leaving home far away.

In fact one can tell which kid stay with you and which will be far from home. I hold the chopsticks high too. Am still the only one that stay the most far away from home.

All the sweet and bitter memories.

Fried Noodle with Thick Gravy

Japanese loves this thick gravy thing, the starchy sauce, ankake. It is nice. I've been thinking what is the equivalent of it in Chinese, somehow there isn't much mention about ankake. The most close dish that I could think of is the Cantonese style. Some restaurant menu that appears online has no mention about the gravy thing, it's the Japanese menu that stress out the ankake. Mind you, this is Chinese cooking. 

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There is another dish that derived from this is, the rice version, ankake gohan. It's just the thick gravy poured on the white rice. So, it's like the Chinese eat, instead of order a fried vege dish to eat with rice, it's put altogether. For the sake of convenient? May be. The blending with rice and eat with a Chinese spoon but not chopstick is the joy of it, I guess. 

I personally don't like the rice version, never have I ordered it initiatively. It's like gyudon, kind of cheap and low class dish to me. I know, there are tones of Chinese chef out there is making this ankake gohan and charge rather expensive! Still, the cheapness doesn't vaporize with any cooking to me.