Tuna chunks in a sesame coat with green asparagus. Si galbiori. Si supa de pui cu ciuperci chinezesti. Si taitei cu pastai.

Doua felii de ton, sos de peste, seminte de susan, sparanghel, sos de stridii.
Se face in doi timpi si trei miscari si e bun.
Uscam pestele cu servete de bucatarie, il taiem in bucati late de vreo trei centimetri, il stropim cu sos de peste si-l imbracam cu semintele de susan.
Am prajit pestele de vis pe ambele parti, dureaza foarte putin, am pus un pic
si sparanghelul, am udat din belsug cu sos de stridii
si atat a fost.



Galbiorii nu au nevoie de vreun comentariu.
Sunt prea frumosi.
Asa ca punem ceapa la calit, ardei grasi dupa pofta inimii,
rosii multe curatate de pielita, fierbem, fierbem, punem mirodenii, ierburi, usturoi cine si cat doreste,
pregatim si mamaliga
si incalecam p-o sa.



Aiestea-s ingredientele pentru numita "supa de pui si ciuperci chinezesti",
care ar ajuta la scaderea tensiunii arteriale si la descompunerea cumulului
de grasimi corporale.
C-o fi, ca n-o fi, s-a facut repede si n-a fost de lepadat.
Ciupercile trebuie sa stea la inmuiat in 300 ml de apa de cu seara
sau de cu dimineata.
Bucatile de piept de pui se amesteca cu: o jumatate de lingurita de zahar,
o lingurita de sos de soia, o lingurita de malai dizolvat intr-o lingura
de apa rece.
Respectiv, am fiert carnea, am pus ciupercile cu tot cu apa aferenta, am lasat sa bolboroseasca vreo doua minute, luat oala de pe foc, adaugat sos de soia si, eventual, putina sare, ceapa verde
si gata!



Pastaile din imaginea alaturata, spune Lam Kam Chuen, trebuie sa fie crocante,
ceea ce n-am agreat in mod deosebit, am mancat vreo doua de curiozitate si le-am indepartat fara gratie pe celelalte. Mai erau in peisaj o ceapa medie taiata in felii subtiri si niste ceapa verde.
Niste oloi...
niste sos de stridii...
Orisicat, calim ceapa si pastaile pe care repet ca le-as fi preferat oparite,
adaugam: pastele fierte, ceapa verde, piper alb, ardei iute daca vrem, un praf de sare, sos de soia si sos de stridii, amestecam
si, categoric, supa merge mai bine ultima.

Steamed Pork Buns

This one comes from the WOK BIBLE too.
These deliciously light stuffed buns are a popular street snack sold throughout China. The soft texture of the bun contrasts wonderfully with the spiced meat filling inside. They make an unusual alternative to rice and, once cooked, can be reheated in the steamer.
INGREDIENTS:
2 tbsp golden caster (superfine) sugar
2 tsp dried yeast
3 cups plain (all-purpose) flour
2 tbsp sunflower oil
2 tsp baking powder
For the filling:
250g pork sausages
2 tbsp oyster sauce
1 tbsp sweet chilli sauce
1 tbsp Chinese rice wine
1 tbsp hoisin sauce
1 tbsp sesame oil
1. To make the dough pour 250 ml warm water into a mixing bowl. Add the sugar and stir to dissolve. Stir in the yeast, cover and leave in a warm place for 15 minutes.
2. Sift the flour into a large mixing bowl and make a well in the centre. Add the sugar and yeast mixture to it with the sunflower oil. Stir the mixture together using your fingers and turn out on to lightly floured surface.
3. Knead the dough for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a dish towel and leave to rise in a warm place for 3-4 hours.
4.When risen, place the dough on a lightly floured surface, punch down and shape into a large circle. Sprinkle the baking powder in the centre, bring all the edges towards the centre and knead for 6-8 minutes. Divide the dough into 12 balls, cover with a clean, damp dish towel and set aside.
5. Squeeze the sausage meat from the casings into a large bowl and stir in the oyster sauce, sweet chilli sauce, rice wine, hoisin sauce and sesame oil. Mix thoroughly, using fingers to combine.
6. Press each dough ball to form a round, 12 cm in diameter. Place a large spoonful of the pork mixture in the centre of each round and bring the edges up to the centre, press together to seal and form a bun shape.
7. Arrange the buns on several layers of a large (bamboo) steamer, cover and steam over a wok of simmering water for 20-25 minutes or until they are puffed up and the pork is cooked through.
Serve immediately.
Variation: you can replace the sausage meat with cooked, peeled prawns. Place the same quantity of prawns in a food blender and process with the other ingredients until you have a rough paste.