Posted in Eating Out, tagged Chives, Chop suey on September 6, 2010 |
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Our chives were getting a little overgrown, so back to our favorite neighborhood Chinese restaurant, Kin Wah Chop Suey for eggs (omelette) with chives.
Plain Omelette with Chives
Our waitress this evening hadn’t seen the dish before so we let her try a sample. The restaurant atmosphere is that people on neighboring tables are not afraid of asking what everyone is eating. The people in the booth next to us asked us what the dish was. After explaining that we used chives grown in our plant pots at home, they said the dish looked good, so we let them try a sample too.
We also ordered string beans with chicken,
String Beans with Chicken
and steamed fish fillet with ginger and green onions.
Steamed Fish Fillet with Ginger and Green Onions
No fried rice this time, white rice instead.
BTW, I’m looking for a photogenic tea cup to compliment tea and tea leaves.
Hope y’all had a good long holiday weekend.
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As mentioned in the previous post, yesterday, we had lunch with the Qi Master and the Mistress Qi. The Qi Master made a healthy soup that consisted of frozen doufu, dried black seaweed, frozen peas, and sliced won ton wrappers.
Qi Master's Soup
Did you know when you freeze and subsequently defrost doufu, the texture changes? The doufu becomes chewy and spongy (in a good way). The Wikipedia discussion can be found here: http://en.wikipedia.org/wiki/Tofu#Frozen.
The Cat calls frozen doufu, bing doufu (ice doufu). When she was growing up they would put the doufu outside during the winter to preserve the doufu (no refrigerator).
The Qi Master also made Shanghai cabbage with doufu gan, and dried mushrooms,
Shanghai Cabbage, Doufu Gan, and Dried Mushrooms
and brown rice.
He also bought a roast duck.
Chinese Roast Duck
Rice, vegetables, soup, duck and excellent company, a good lunch indeed.
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