We
had a fabulous time at Tilman and Daiyu's place yesterday. This was the
third year in a row that we've gone there for feasting, mah jong and
happy chat. I realised when I got home that I only had one photo of our
lunch:
From the top right: new potatoes with butter and parsley, very tender steak with onions and red wine, stir fried cabbage and cauliflower with lots of garlic, shrimp and scallops in a coconut sauce. Not pictured: Taiwanese rice and 'hong xiao rou', fatty pork that is cooked for a long time in yummy sauce~tender and oh-s0-tasty! It was a mix of Hakka, Taiwanese and Western food and it was all delicious!
Tsai brought Sesame Tang Yuan, a specialty from Keelong. Her sister had bought the Tang Yuan the day before after lining up for some time. They were delicious. (Better than the Tang Yuan I had in December!)
The box says: Every Home Luck! which could probably be better translated as "Wishing everyone good luck/fortune!" And you can see the traditional Chinese Donald Duck. (Did you know that Donald Duck originated in China? Uh-huh, Walt Disney copied him from a painting on the Great Wall. Hee, hee, hee!)
Into a pot of boiling water!
Stir them so they don't stick.
Flower-infused syrup: mix about 70% water from boiling with 30% syrup--it's sweet!
They are floating, nearly ready.
Ready to eat!
Mmmmmm, says Tsai!
From the top right: new potatoes with butter and parsley, very tender steak with onions and red wine, stir fried cabbage and cauliflower with lots of garlic, shrimp and scallops in a coconut sauce. Not pictured: Taiwanese rice and 'hong xiao rou', fatty pork that is cooked for a long time in yummy sauce~tender and oh-s0-tasty! It was a mix of Hakka, Taiwanese and Western food and it was all delicious!
Tsai brought Sesame Tang Yuan, a specialty from Keelong. Her sister had bought the Tang Yuan the day before after lining up for some time. They were delicious. (Better than the Tang Yuan I had in December!)
The box says: Every Home Luck! which could probably be better translated as "Wishing everyone good luck/fortune!" And you can see the traditional Chinese Donald Duck. (Did you know that Donald Duck originated in China? Uh-huh, Walt Disney copied him from a painting on the Great Wall. Hee, hee, hee!)
Into a pot of boiling water!
Stir them so they don't stick.
Flower-infused syrup: mix about 70% water from boiling with 30% syrup--it's sweet!
They are floating, nearly ready.
Ready to eat!
Mmmmmm, says Tsai!
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