Sunday, October 29, 2006

The Banquet


Many would disagree but I think the old China is a better China.

The soil was cleaner. The water was clearer. The air was filled with scents, not fumes. Poultry didn't take steroids. Fishes weren't fed on antibiotics. Organic produces were the only thing to be taken for granted. Life was difficult but faces were more genuine and happiness came from within. Yes, growth has been spectacular. So is the cost. Sustainability is at best a concept, not a reality.

This picture was taken some twenty years ago when I was released for holiday from secondary school. These days it only takes two hours to get there (Dongguan). Those days it required nearly a day.

I was stealing my brother's manual camera (Nikon FM2). Immaculate but painfully heavy for a small kid. Those days there were only films. So this picture holds a degree of authenticity that just comes naturally with it, although I have now converted it into digital.

The backdrop is a typical courtyard in a Chinese village. The folks at the back were making food for my cousin's wedding banquet. Those days there were no restaurants in a village. Banquets always took place in an open area. You would find dogs and chickens chasing round your feet while sipping your soup. Those days banquets were far more environmental-friendly as shark fins would never appear on the menu.

The face in front is my nephew, who is not much younger than me. A camera was something highly exotic in these surroundings. Whenever you held it up, kids would throw you a ton of curiosity.

I miss the old China.



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Saturday, October 14, 2006

Tagliatelle al Cappesante con Basilico - Finale!

Many reckon basil has an Italian origin, probably because it is mostly used in Italian food. According to Wikipedia, the word basil comes from the Greek βασιλευς (basileus), meaning "king", as it is believed to have grown above the spot where St. Constantine and Helen discovered the Holy Cross. The Oxford English Dictionary quotes speculations that basil may have been used in "some royal unguent, bath, or medicine". Basil is still considered the "king of herbs" by many cookery authors.

tagliatelle al cappesante con basilico

An alternative etymology has "basil" coming from the Latin word basilicus, meaning dragon and being the root for basilisk, but this likely was a linguistic reworking of the word as brought from Greece.

Basil is most commonly recommended to be used fresh, and in cooked recipes, is generally added at the last moment, as cooking destroys the flavour quickly. Basil is one of the main ingredients in pesto — a green Italian oil-and-herb sauce from the city of Genoa, its other two main ingredients being olive oil and pine nuts.

Okay, my most favourite way to treat basil is still the Italian. Mixing fresh basil with pasta has been a standard ritual when time and ingredients are being constrained. For me, a plateful of pasta with a modest touch of cream and basil, accompanied by a glass of chardonnay, is a thoroughly heavenly experience.

tagliatelle

When it comes to pasta, my choice is straightforwardly tagliatelle, a flat noodle made of egg. It is the classic pasta of the Emilia-Romagna region of Italy. Individually, they are long, flat ribbons, similar in shape to fettuccine.

The best way to make tagliatelle is, almost unarguably, with seafood. Those who still think of Bolognese, excuse me, the Minimalist Cooking will not entertain. This time my choice is scallops with mushrooms. No, not the usual white button mushrooms. Shimeji mushrooms!

Ingredients, for a single serving:
1. 2 nests of tagliatelle (fresh is better, but dried just fine);
2. scallops, as much as you want;
3. a handful of brown Shimeji mushrooms;
4. 2 cloves of garlic, finely chopped, not crushed/pressed;
5. a half glassful of fresh full-cream milk, leaving it to room temperature;
6. 1 small cube of Parmigiano Reggiano cheese; and of course
7. a handful of fresh basil, finely chopped.

tagliatelle al cappesante con basilico

Bring tagliatelle to a fast boil and add sea-salt. Instructions say 6 mins. But I’ll give it 4 only. Leave the lid open and stir occassionally.

Heat up the pan with garlic and extra virgin olive oil. Bring the scallops in and let them simmered, followed by Shimeji mushrooms in about ½ min. Stir them slightly for ¼ min.

The tagliatelle should be done and drained by now. Pour it over the scallops and mushrooms. Stir-fry them all together for about ½ min.

Now pour the milk. Yes, I’d prefer milk to cooking cream. Cream is just too thick for me. And I don’t really like when it becomes too creamy. Grind some pepper over it. Stir it for another minute. Grind half a cube of Parmigiano Reggiano and turn off the heat. Give it another stir.

tagliatelle al cappesante con basilico

Bring everything onto a warm plate. Now it’s time, the last moment, for the basil to join. Sprinkle it well all over. A last grind of Parmigiano Reggiano cheese, few more drops of extra olive oil and it’s done!

Don’t exactly know how to pronounce it. But Tagliatelle al Cappesante con Basilico is an unqualified Italian name I can think of.

Thank you, Johanna! Thank you, GM5!

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Sunday, October 08, 2006

Tagliatelle al Cappesante con Basilico

Mid-autumn Fest is a big day for family and romance in this part of the world. Spare the romance, this year it is strictly a family affair for me. Mum, dad, sisters, brothers, nieces and nephews. All sit around, drinking tea, eating mooncakes, spending time with the moon. I can't possibly be alone, can I?

The fest actually started last weekend. Two great friends/neighbours, Tracey and Linux, first came for dinner. They come around quite often for tea or casual dining. But this time it was a little more serious. We're all crazy about crabs. So I made a big one. But this blog has been stuffed with crabs of late. I have decided to save it for a better slot.

Then came another great friend, Laimun. She brought along a beautiful bottle of Aussie white, all the way from Melbourne (technically the wine is a Margaret River's chardonnay from Western Australia). Unfortunately it wasn't chilled. I decided to keep it for the next occasion and settled ourselves with something less glamorous. Still, I reckon I was drinking too much. I was making tagliatelle with prawns and sadly it didn’t turn out well, not even on photos. So, I’m not gonna show it here either.

What am I left with? Myself and a bunch of basil...

I'm gonna name here another great friend/neighbour. She is unequivocally my lifeline in the last couple of years. Without her my life would have been miserable, unexciting and hopelessly tasteless. That beautiful basil that has appeared here not long ago was a masterpiece from Johanna! Yes, she grows basil. And she grows it on organic soil! Well, not just Johanna alone, I should say. The legendary GM5 is also part of the team. But, if GM5 were a gifted amateur, Johanna would be a pair of hands sent from God! (Sorry, GM5.)

Okay, enough said… I'm left with myself and a bunch of basil, freshly cut during the weekend… Let me tell you, this is the time when minimalist spirits are at their best.

To be continued…

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