Author: WhiteBear

[Recipes]: expat cuisine in China - recipes by White Bear   [Copy link] 中文

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Post time 2012-9-25 12:11:19 |Display all floors
This post was edited by WhiteBear at 2012-9-27 09:27
lionstar Post time: 2012-9-25 11:09
hey great "expat-chef"  ; could you tell us a bit about your cameras?

usually for food pictures I use my very old old compact Canon G3 on tripod, no flash, long exposition, 10s timer, aperture 8, sometimes macro mode and manual focus

because it is just documentation during my normal cooking (not for marketing :) ) i use JPG file format
but for more important shots - also RAW

what next? simple color correction (white balance), sometimes levels (Adobe Elements 2.0), and bath conversion with resize in Irfan View
I don't take care too much - it is just "step by step", not for Word Press Photo :)

______________


my other camera is (also old) Canon 350d, with lens Canon 28-80 USM III (many years ago used as a kit with 2-number serie semiprofessional analogue cameras), or manual Helios-2 on M42 adapter (for portraits)

sometimes I use simple external flash on wireless remote (in manual mode)

with 350d I use RAW format, then converted to TIF and processed in Adobe Photoshop Elements 2.0

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Glod Medal August's Best Writer 2012

Post time 2012-9-26 13:28:58 |Display all floors
This post was edited by WhiteBear at 2012-9-26 13:52

Crazy Laowai in Sichuan

This dish I “invented” when looking for some dish, that would connect fried potatoes (laowai) and spicy taste of peppers (Sichuan).
Nuts and garlic gives crispy and aromatic influence, and oyster sauce – salty taste and sauce texture (also helps to combine ingredients on the plate).
I like it spicy - so You see a lot of spicy peppers, but You can use others off course.


Preparation: 5 minutes
Cooking: 15 minutes
Level: easy
Remarks: needed two woks, or wok and pan

Ingredients:



potato
peanuts
garlic
peppers
oyster sauce

Preparation:

- chop the peanuts


- chop the garlic


- cut the peppers (fine)


- cut the potato in thin (3mm) slices


- cut the potato slices in “matches” (about 3x3mm)



Cooking:

- heat the wok with oil, and heat it well
- fry the “potato matches” until creates “skin” (do not make it “golden” yet), then put it out from oil (keep the oil hot)


- heat the second wok until smoking
- add a little oil, and instantly chopped nuts, fry for 30 seconds, stirring


- add the cut peppers, and fry for 1 minute, stirring, then set aside


- add the oyster sauce and stir with other ingredients, set the low heat and goback to the potatoes


- put potatoes back to the oil, and fry until crispy and golden-brown


- put the fries on the plate, and cover with the fried peppers, nuts and garlic

serve hot (hm… it should be double hot)


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Post time 2012-9-26 13:44:50 |Display all floors
hao, a great side-dish ;-)........what for the main-course? lamb would fit well ?
some day Jiangsu will rule China

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Post time 2012-9-26 13:49:54 |Display all floors
lionstar Post time: 2012-9-26 13:44
hao, a great side-dish ;-)........what for the main-course? lamb would fit well ?

anything You like :)

I have not found any lamb on "my" wet-market, so this should wait

___

BTW... side dish?! few days ago it was my dinner, and I was full.. {:soso_e124:}

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Post time 2012-9-26 13:58:42 |Display all floors
indeed it´s not easy to find lamb, veal etc.; but luckily a METRO is just nearby me, sometimes they offer it.
some day Jiangsu will rule China

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Post time 2012-9-26 14:41:10 |Display all floors
lionstar Post time: 2012-9-26 13:58
indeed it´s not easy to find lamb, veal etc.; but luckily a METRO is just nearby me, sometimes they ...

I don't have such a luxuries here :)

but I'll try to find some "more interresting" meat... it is a good point

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Post time 2012-9-26 18:35:50 |Display all floors
Wa sai wa sai,

the fire pork looks so delicious. YOu must be a cook.

Good job !
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